If you’ve been following the saga of trans fats – the artery-clogging substances created by partially hydrogenated oils (PHOs), which were once a staple in cookies, crackers, pastries and shortenings – you no doubt know that several years ago the…
Linda Bonvie
Practice safety when it comes to protecting yourself from the sun, and let the FDA know they need to study sunscreens further
Is that green lawn worth compromising the health of your family – furry, or otherwise? BY LINDA BONVIE Reaching the milestone age of 17 is a feat for any dog, but to do so with vitals such as heart, lungs,…
For a long time the word “natural” was perhaps the most overhyped and ambiguous term to be used by the food industry. But it looks like that may be changing, despite the failure of the Food and Drug Administration to…
The Pop Tart wouldn’t exactly qualify as the sort of thing the Kellogg brothers originally had in mind. As the inventors of corn flakes, Dr. John Harvey Kellogg and his younger brother, W. K. Kellogg, both Seventh Day Adventists, were…
We’ve talked about the risk posed to babies by the presence of whey protein concentrate, an “excitotoxin” containing free glutamic acid, in the “Good Start” products currently being marketed by Gerber as a preventive for childhood allergies (a claim now being…
The power of well-informed consumers to reverse harmful food industry practices has once again been demonstrated by the response of a major company to the concerns of its customers. The company is General Mills, which has come out with a…
When Chick-fil-A announced last week that it would be removing high fructose corn syrup from its sandwich buns and dressings, it obviously wasn’t listening to the Corn Refiners Association (CRA). Who they were listening to was an increasingly irate group…
Want to know a simple way to get some of the most harmful and worrisome additives out of your diet – one that doesn’t require all that extra store time reading ingredient labels? Simply reclaim your kitchen from the grip…
by Bill Bonvie As the weather outside gets colder, there’s one type of “comfort food” that tends to be consumed in much greater quantities. I’m referring, of course, to soup. And there’s one company (an American institution, really) that, more…