Bites

In 1998, the U.S. Food and Drug Administration (FDA) concluded that frozen vegetables provide the same nutrients as fresh vegetables. Frozen vegetables are usually picked and processed at the peak of their ripeness, when they are also at the peak of their nutritional value. They are then blanched in hot water, then flash-frozen, locking in [...]

A new study suggests that neutralizing an acid-producing diet may be an important key to reducing bone breakdown, or “turnover,” while aging. The study comes on the heels of several other studies questioning the efficacy of consuming more-than-recommended amounts of calcium to protect against bone loss.
The study was led by physician and nutrition specialist Bess [...]

Cubing potatoes before boiling them reduces cooking time, but it also seriously reduces (as much as 75 percent) the mineral content, according to studies by the USDA’s Agricultural Research Service (ARS).
Cubing potatoes could be a good cooking strategy for those who need to reduce potassium intake, such as dialysis patients. But individuals who want to [...]

Low storage temperatures are essential to minimizing bacterial growth a inside sealed, bagged salads, Agricultural Research Service (ARS) scientists have found.
Bacteria inside the low-oxygen bags have proved hardier than normal and more dangerous to consumers, the researchers discovered while studying the safety of new technologies that extend the shelf life of bagged salad greens.
The research [...]

The United Nations has declared 2008 the International Year of the Potato, noting that the potato is a staple food in the diet of the world’s population and focusing world attention on the role that the potato can play in providing food security and alleviating poverty.
A staple in its native South American Andes for 8,000, [...]