11 Things to Know About Beef Jerky

11 Things to Know About Beef Jerky

Beef jerky has been relegated to the checkout counter in gas stations and convenience stores. However, this venerable foodstuff has a proud heritage. Here are some interesting facts: 1. Jerky is a means to preserve meat without refrigeration. 2. Traditionally, the … Continue reading

Posted in Nutrition Label Analysis | 5 Replies
Alcoholic Beverages and Nutrition Labels

Alcoholic Beverages and Nutrition Labels

Do you know how many calories are in that glass of 2008 Pinot Noir you’ve paired with your appetizer? Or how many carbs are in a Bud-Light? Most people are clueless when it comes to calories in alcoholic beverages, simply … Continue reading

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Americans are So Malnourished They Need to Drink Their Protein!

Americans are So Malnourished They Need to Drink Their Protein!

This is a guest post by Carol Harvey, Director of food/nutrition labeling and product development at Palate Works. News flash! Americans are so lacking in protein that they need to get 25% of their Daily Value from a bottle of iced … Continue reading

Posted in Nutrition Label Analysis | 8 Replies
Kraft Singles – Fake Food, Faulty Endorsement

Kraft Singles – Fake Food, Faulty Endorsement

Kraft Singles, the decades old “cheese” slice product used in billions of sandwiches across that the nation, has the nutrition world abuzz with anger and surprise. Kraft Singles were to chosen to be the first product to receive a “Kids … Continue reading

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5 Bread Ingredients You Absolutely Should Avoid [miniseries part 4/4]

5 Bread Ingredients You Absolutely Should Avoid [miniseries part 4/4]

Welcome to part 4 of our miniseries.In part 1, we provided ground rules for choosing healthy bread. In part 2, we defined whole grains and whole wheat. In part 3 we presented the most common ingredients used in bread. Today, … Continue reading

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The 20 Most Common Bread Ingredients [miniseries part 3/4]

The 20 Most Common Bread Ingredients [miniseries part 3/4]

Welcome to part 3 of our miniseries. In part 1, we provided ground rules for choosing healthy bread. In part 2, we defined whole grains and whole wheat. Today we’ll take a look at the other ingredients in bread. To … Continue reading

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The Difference Between Whole Grains & Whole Wheat [Bread miniseries part 2/4]

The Difference Between Whole Grains & Whole Wheat [Bread miniseries part 2/4]

Welcome to part 2 of our miniseries. In part 1, we shared our ground rules for choosing healthy bread. When discussing bread, there tends to be a confusion around the terms “whole grain” and “whole wheat”. We’ll try to clear … Continue reading

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4 Ground Rules for Buying Bread [miniseries part 1/4]

4 Ground Rules for Buying Bread [miniseries part 1/4]

There is nothing quite like the scent of a freshly baked loaf of bread. Bakers who have mastered the proper technique produce batches of bread that are so delectable you want to eat them without adding anything. The problem: zero … Continue reading

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3 Surprising Sources of Calcium

3 Surprising Sources of Calcium

Our body requires multiple minerals to assist with physiological functions such as hormone control, growth, and other structural roles. Unlike the proteins, fats, and carbohydrates which provide the energy to be consumed by your body, minerals are energy-less and are … Continue reading

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Reduced-Fat-Peanut-Butter Fail

Reduced-Fat-Peanut-Butter Fail

Peanut butter is a great, nutritious food, and a staple in many American homes. It is high in calories, because peanuts are high in (healthy) fats. A 2-tablespoon serving of peanut butter has about 190 calories. In order to make peanut … Continue reading

Posted in Nutrition Label Analysis | 9 Replies