Probiotic Foods: Kefir vs. Yogurt

Many consumers are unfamiliar with kefir or assume that it has the same properties as a drinkable yogurt, but that is not the case. There are actually several differences between yogurt and kefir, including how each is made, the types and amount of bacteria present,...

Vitamin U

Vitamins are important nutrients found in food that are instrumental not only in supporting normal growth and development, but by also helping the body maintain proper functions, such as immunity, metabolism, and protection against various diseases. There are thirteen...

The Truth About Agave

The Truth about Agave Sugar has been a dietary topic of interest as more and more research links it to obesity and Type II Diabetes. Over the years, alternative sweeteners have become popular, both natural and artificial. Consumers are beginning to become more aware...

Living with Eczema: The Ongoing Challenge

What is eczema? The word eczema describes a group of rash-like skin conditions [1]. Atopic dermatitis, the most common form of eczema, is a chronic skin disease that is characterized by dry, itchy skin and rashes on the face, hands, inside the elbows, behind the knees...

Fortification of Corn Masa Flour with Folic Acid

Starting in 1998, the U.S. Food and Drug administration mandated that all products made with enriched wheat flour be fortified with folic acid, a synthetic form of the B vitamin folate. This includes breads, pastas, breakfast cereals, and a multitude of other...

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