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Nutri-Knowledge Blog

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Callie Pillsbury

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Sodium

Published on Oct 2, 2018 By: Callie Pillsbury

The average sodium intake is 3,440 mg each day. This is well over the recommended amount of 2300 mg per day. The recommended amount of 2300 mg converts to 1 teaspoon of sodium or 6 grams of salt each day.By contrast, 3,440 mg of sodium per day converts to 1.5 teaspoons of sodium, or 8.35 grams of salt. Needless to say, sodium is considered an overconsumed nutrient of concern for Americans. The Dietary Guidelines recommend Americans to decrease sodium intake in their diet. With the rise in obesity and sodium intake, researchers found a direct association between caloric intake and sodium consumption. The higher the food intake, the higher the sodium content of the diet (1).

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The Sugar Blues

Published on Sep 28, 2018 By: Callie Pillsbury

The Dietary Guidelines of Advisory Committee (DGAC) identified added sugars as a “cross-cutting topic” of public health importance. In the 2010 Dietary Guidelines for Americans (DGA), the recommendation was to solely to limit the intake of added sugars. For the first time, the Dietary Guidelines are putting a number on the amount of added sugars recommended for consumption. In the 2015-2020 Dietary Guidelines, the recommendation is to consume a maximum of 10% of daily calories as added sugars. Americans ideally should be limiting this to 4-6% of calorie intake for optimal health.

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Saturated Fat

Published on Sep 20, 2018 By: Callie Pillsbury

Fatty acids are divided into 3 different types: saturated, monounsaturated, and polyunsaturated fatty acids. Saturated fatty acids have no double bonds, monounsaturated fatty acids have one double bonds, and polyunsaturated fatty acids have two or more double bonds. Saturated fats are solid and unsaturated fatty acids are liquid at room temperature. Foods are comprised of a combination of these fatty acids in varying amounts.

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Don't Lunch Lazy

Published on Aug 14, 2018 By: Callie Pillsbury

School is just around the corner! The beginning of the school year is often the busiest time of the year for families, who are rushing to get school supplies, new clothes, and coordinate new extracurricular activities. What many parents don’t think about is what to prepare for their child’s lunch that year. A healthy lunch helps the kids concentrate and stay awake for the rest of their school day. First, the facts. Preparing a lunch is healthier and oftentimes cheaper than buying a lunch at school. Also, homemade lunches allow the parent to have control over what and how much their child is eating.

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Soybean Oil

Published on Apr 16, 2018 By: Callie Pillsbury

In Asian countries, the soybean is a traditional protein staple. Soybeans contain high amounts of isoflavones, which are beneficial to health. Isoflavones are compounds derived from plants that give estrogenic activity. 

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Tags: nutri-knowledge, Spray Drying


Functional Foods for Perky Pets

Published on Mar 28, 2018 By: Callie Pillsbury

Consumers are becoming more and more concerned about their pet’s health. Functional foods are foods that provide additional health benefits beyond basic nutrition (1). Functional foods have been promoted to prevent disease and promote overall health. There is a huge offering for functional foods for humans including: oat cereals, yogurts with prebiotic, nutritional beverages, specialty oils, high omega eggs, whole grain breads, and the list goes on. Consumers often care about their pet’s health as much as their own. The pet food aisle has an array of products targeted for healthy animals.

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Tags: pet food


Blackstrap Molasses

Published on Feb 7, 2018 By: Callie Pillsbury

The old saying “slow as molasses” came about because of the thick and viscous texture of molasses. Blackstrap molasses is a supplementary food from the sugar cane plant. In the processing of cane sugar, blackstrap molasses is the byproduct after the sugar crystals have been removed. The three types of molasses: light, dark, and black strap depending on the number of times it has been boiled, or concentrated. 

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The Kombucha Boost

Published on Jan 31, 2018 By: Callie Pillsbury

Recently a new tart, sour, bubbly drink called Kombucha has been all the rave. This drink that resembles cider has been claimed to have many health and possibly curative properties.

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6 Flax Facts

Published on Jan 29, 2018 By: Callie Pillsbury

1. The Difference between Flaxseed and Flaxseed Oil

Flaxseed

Flaxseeds, also known as linseed, are seeds from the plant Linum usitatissimum. Historically, flaxseed has been woven into linen to make fabric and clothing. Actually, this is how we got the word linen, meaning cloth woven from Linum usitatissimum or flaxseed (1). 

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Cheese Please!

Published on Jan 24, 2018 By: Callie Pillsbury

Cheese is ubiquitous! From pizza and pasta to cheesy enchiladas, everywhere we look there is cheese on our plate. Cheese is produced from milk. The curd (milk solids) is removed from the whey (milk liquid) and then the curd is processed for ripening. The flavor and texture of cheese depend on the time of ripening, also known as aging. The longer the aging process, the more brittle the cheese and the sharper the taste. In the US, the home of cheese is Green County, Wisconsin, where cheese production settled from Europe. According to the International Dairy Foods Association, 1/3 of milk produced in the United States each year is used to produce cheese and 10.6 billion pounds of cheese were produced in 2011 (1).

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