Monthly Archives: June 2010

Avoiding Common Food Allergens – Nuts and Milk

Avoiding Food Allergens |

Avoiding Food Allergens | observes that food allergens are not only present in certain foods, but may also be found in other everyday products, including toiletries. Therefore depending on which food allergy a child has, certain products will need to be avoided. Continue reading

Is Soy Really Healthy?

Soy |

Soy |

Editor’s Note: The Food Facts Blog and Food Facts.Com does not take an editorial position on controversial nutritional issues, but we feel it is important to present news and opinions on nutritional issues of the day.

Only a few decades ago, unfermented soybean foods were considered unfit to eat – even in Asia.  These days, people all over the world believe that unfermented soy foods like soymilk and soy protein are “health foods”.  Continue reading

Health Benefits of Dark Chocolate

Dark Chocolate |

Dark Chocolate | is pleased to report that chocolate is not just a tasty treat. Chocolate is actually healthy for you in small quantities. Researchers have spent many years studying this delicious food. These researchers have found that dark chocolate, which is bitterer in taste than milk chocolate or other forms of chocolate, has a number of benefits to health. Dark chocolate, red wine and green tea have all been shown to share many of the same health benefits. Continue reading

Coping With Egg Allergies

Egg Allergies |

Egg Allergies |

Having an egg allergy doesn’t have to be a big thing — all you need to do is skip breakfast, right? Wrong. Eggs are found in more than just omelets (besides, skipping breakfast is never a good idea). Living with an egg allergy means you have to be aware of what you’re eating and read food labels carefully. It’s work, but it’s worth it. Meanwhile, resources like are easy to use and can be very beneficial in this regard. Continue reading

Bananas and Yogurt: Good For The Whole Body

Bananas and Yogurt.jpg

Bananas and Yogurt |

Looking for a tasty, sustainable, quick breakfast, lunch or snack? research indicates that you might want to try bananas and yogurt for a healthy, hearty, nutritionally intense treat.


They’re inexpensive, easy to purchase, soft and easy to chew, they ripen after being picked, and they’re packed with nutrients. The best part is — they taste fantastic. They’re sweet as candy, and they come in their own wrapper. Bananas contain folate, vitamins C and A and magnesium. They help reduce stress levels and increase serotonin levels.

Health perks: Bananas are loaded with potassium (422 milligrams), which is necessary for muscle contractions (including your heartbeat), transmission of nerve impulses and the delicate balance of fluids and electrolyte regulation. Diets rich in potassium blunt the adverse effects of salt and lower blood pressure (one in five Americans have high blood pressure).

In terms of stress relief, the potassium helps to relax muscles. There is a basic balancing act that goes on in the body between sodium and potassium. Sodium creates muscle contraction and potassium relaxes muscle, so together they help transport nutrients to the cells. Additionally, bananas contain tryptophan, a protein that converts to the neurotransmitter serotonin, which helps the body relax and enhances your mood. Bananas are also high in vitamin B6, which, according to research reported in the Journal of the International Society of Sports Nutrition, helps facilitate the synthesis of serotonin from tryptophan.

One medium banana provides 422 mg of the 4,700 mg per day of potassium that the Institute of Medicine recommends for adults.

Nutritional information: (1 medium) 105 calories; 0.39 g fat; 27 g carbs; 3 g fiber; 1.29 g protein.


It’s packed with lean protein (nearly 30 percent of the recommended Daily Value), a strong, sustainable energy source known to help keep you fuller longer. In fact, a recent study published in the Journal of Nutrition found that eating protein in the morning affects feelings of fullness all day.

Additionally, yogurt has nearly 25 percent to 40 percent of your recommended Daily Value for calcium, which helps build strong bones. Research appearing in the Journal of the American College of Nutrition found that those who eat a breakfast including calcium are more likely to meet their necessary recommended daily calcium needs. About 1,000 to 1,200 mg of calcium are needed per day; however, most women do not meet these goals.

Finally, for those who are lactose intolerant, yogurt provides a double benefit: It has probiotic cultures that help digest lactose, and it has less than 50 percent the amount of lactose in milk.

Health perks: There are many reasons why yogurt has a reputation for being a healthy food. It improves digestion, prevents intestinal infection and reinforces your immune function. It’s packed with vitamins and minerals, such as calcium, potassium, riboflavin, magnesium and phosphate, and it’s low in fat.

Eating yogurt has been linked to lower blood pressure, a reduction in premenstrual syndrome symptoms, lower cholesterol and a reduction in certain kidney stones.

All yogurts are made with a starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus) that aids digestion and has other health benefits, such as improved immune function.

Nutritional information: (Yogurt, plain, skim milk, 1 cup) 137 calories; 0.44 g fat; 18.82 g carbs; 14.04 g protein.

Source:  News-Sun-Sentinel.Com via Charles Stuart Platkin. Platkin is a nutrition and public health advocate and founder of

Image:    1st Unique Gifts

Federal Dietary Guidelines Under Review

Federal Dietary Guidelines |

Federal Dietary Guidelines | has learned that the U.S. Department of Agriculture (USDA) and Health and Human Services (HHS) will be reviewing the Report of the Dietary Guidelines Advisory Committee on the Dietary Guidelines for Americans, 2010. This precursor, prepared by 13 independent experts in the fields of nutrition and health from universities throughout the nation, reflects the most current, comprehensive, evidence-based nutritional science and will be the basis for the 2010 Dietary Guidelines for Americans. Continue reading