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Pesticides in Organic Foods

Long gone are the days when organic foods were only available as luxury items at specialized health stores at three to four times the price of regular food. Today, they are affordable to millions of consumers and remain an area of growth. Most people who choose to buy organic produce are convinced that organic foods are healthier than conventional ones and that organic farming is more environmentally friendly. Organic foods are generally considered to be […]

Genetically Modified Foods: Benefits and Risks

Genetically modified foods are produced by recombining DNA of two different organisms with the aim of developing a new organism (GMO) with more desirable qualities. Synonyms for genetically modified foods include genetically engineered foods, bioengineered foods and biotech foods. The genetic engineering process involves removing a desired gene or genes from one organism (plant, bacteria or virus) and placing them into the DNA of another in order to introduce new traits to the second organism […]

Potential Health Risks of Soy

Like all foods, soy has beneficial effects for many people but, in certain situations and some people, soy can be harmful. Some individuals who start consuming soy products may experience stomach upset or digestive problems such as diarrhea, bloating or constipation. In most cases, this passes after some time as the body adjusts to a soy diet or a person reduces a high amount of soy in the diet. However, some people are allergic to […]

Potential Health Benefits of Soy

Soy foods are best known as an excellent source of protein. Unlike other plant sources of protein, the protein found in soy is a “complete” protein (it contains all nine essential amino acids necessary for human growth and development), similar to the protein found in meats. Soy protein is alongside egg whites and the protein in milk among the easiest proteins for the body to digest and absorb. Unlike animal sources of protein, soy is […]

Soy: Types, Sources and Dietary Guidelines

Soy is a term given to “health foods” made from yellowish brown beans of a legume Glycine max native to northeastern Asia. Today, most of the world’s soybeans are produced in the United States, Brazil and Argentina. China, the homeland of soybeans, is the fourth largest soybean producer in the world but with just 13% of the US volume. Soybeans are processed into a variety of products such as cheese, cereals, veggie burgers or milk. […]

Sugars: Types, Health Effects, Sources and Food Labeling

Sugars are simple carbohydrates that either occur in foods naturally or are added to foods and beverages during processing to give them a sweet taste or other properties. Along with starches (another form of sugar, but with a larger molecule), they provide the main source of energy to the body. In most people’s minds, sugars are synonymous with sweets, although some varieties do not taste sweet. Those that have a sweet taste often serve to […]

Unsaturated Fats: Types, Health Benefits and Sources

Unsaturated fats are a type of fat that has at least one double bond in the fatty acid carbon chain. Depending on the number of double bonds between carbon atoms in the molecule of a fatty acid, they are classified into mono- and polyunsaturated fats. The primary sources of unsaturated fat are plant and nut oils. Unsaturated fats do not raise levels of “bad” LDL cholesterol, but they often tend to increase levels of “good” […]

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