We consume over three times the daily recommended amount of added sugar each day, and sugary beverages are one of the main contributors to this sugar overload.
New research is giving us another reason to question the safety of artificial sweeteners. Researchers concluded that artificial sweeteners may be contributing to diseases like obesity and diabetes. It may be another reason you should swap the pink or blue packet of the artificial stuff for something more natural.
Sugar helps make baked goodies puffy, golden brown and moist, but plain granulated sugar isn’t your only option. Whether you’re looking to cut calories, use less processed ingredients or simply change up the flavor, here are some options.
Have you been reading your food labels lately? You may have seen the sweetener “cane juice” under the list of ingredients. But is it really better than sugar?
In this week’s nutrition headlines: the danger in taking supplements, American’s drowning in sugar, and the popular weight loss pill Alli is linked to liver failure.
In this week's news: The World Health Organization doesn't sugarcoat its advice; fruits and vegetables feel the love -- even in school cafeterias; and food labels get ready for their makeover.
Researchers urge focus on healthy food benefits, fructose study has startling results, the FDA may ban trans fats, and get the top produce pick for June.
In this week’s nutrition news: Slashing sugar helps make you healthier, enjoying lunch away from your desk and does the “5 second” rule for germs really exist?
Looking for a creative replacement for processed table sugar? These four natural sweeteners can bring new flavors and different levels of sweetness to your favorite recipes.
Subway cedes top “healthy” chain spot to Chipotle; FDA to require added-sugar info on labels; and a study says soybean oil may be making us fat and diabetic.
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