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Should Arsenic In Food Be A Concern?

Diterbitkan pada Thursday, 22 January 2015 Pukul 20.50

While it has been known for decades that the public may be exposed to arsenic by consuming many different food and beverage items, consumer awareness of dietary arsenic exposure was raised following publication in Consumer Reports magazine of monitoring results . The grains, legumes, and seeds food group was combined with the snacks and breakfast cereals group to determine the specific contributions of rice to the total arsenic found in these groups.

As Dams Fall, Elwha River Makes Stunning Recovery

Diterbitkan pada Monday, 7 July 2014 Pukul 14.00

So much sediment, once trapped in reservoirs behind two hydroelectric dams, has flowed downstream that it has dramatically reshaped the river's mouth, replenished eroding beaches and created new habitat for marine creatures An estimated 40 to 50 percent of the total expected sediment has come down the river so far, said Andy Ritchie, project hydrologist with the National Park Service. This material may not be published, broadcast, rewritten, or redistributed.

Is Your Cereal Sugarjacked?

Diterbitkan pada Friday, 16 May 2014 Pukul 2.46

Sugar in cereal is out of control, so much so that a new report from Environmental Working Group (EWG) found eating a bowl of children's cereal every day would add up to swallowing 10 pounds of sugar a year! The new analysis looked at more than 1,500 cereals, levels in each cereal. Rankings were calculated by comparing the total sugar content by weight with guidelines issued by federal health agencies and other organizations. The group came up with a "Hall 

Nutrition Panel Calls For Less Sugar And Eases Cholesterol...

Diterbitkan pada Friday, 20 February 2015 Pukul 2.47

A nutrition advisory panel that helps shape the country's official dietary guidelines eased some of its previous restrictions on fat and cholesterol and recommended new limits on the amount of added sugars that Americans The Dietary Guidelines Advisory Committee, which convenes every five years, followed the lead of other major health groups like the American Heart Association that in recent years have backed away from dietary . Go to the previous story 

Ewg Calls On Fda To Reform Nutrition Facts Labels To...

Diterbitkan pada Tuesday, 1 July 2014 Pukul 2.38

We are submitting comments on behalf of the Environmental Working Group, a non-profit research and advocacy organization based in Washington, DC that works to protect human health and the environment. Correct the reference amount for cereal serving sizes cited on Nutrition Facts labels to reflect the larger amounts that Americans actually eat on a single occasion;; Include “added sugars” in the Nutrition Facts panel;; Commission a new study by the Institute of 

News Organization Tells Reporters Publishing Charlie...

Diterbitkan pada Tuesday, 13 January 2015 Pukul 7.46

On Monday, French satirical publication Charlie Hebdo released the new, defiant cover of its Wednesday issue — and Al Jazeera's handling of the cartoon image, which depicts the Prophet Muhammad crying and holding a Email this story to a friend 20, 2013 in New York. ( AP Photo/Bebeto Matthews). “We have to go into fundamentalist mosques, we have to stop foreign financing of Islamist groups. We have to review our foreign policy and stop rolling out the red 

High-energy Breakfast With Low-energy Dinner Helps Control...

Diterbitkan pada Wednesday, 25 February 2015 Pukul 6.10

A small new study published in Diabetologia (the journal of the European Association for the Study of Diabetes) shows that, in people with type 2 diabetes, those who consume a high energy breakfast and a low energy dinner have better Previous work by this group has shown that high energy breakfast with low energy dinner (the B diet) reduced post-meal blood glucose spikes (post-prandial glycaemia) in obese non-diabetic individuals, when compared with a low 

New Study Postulates The Role Of Dietary Advanced Glycation...

Diterbitkan pada Tuesday, 3 February 2015 Pukul 4.30

Our new paper published in the Journal of Alzheimer's Disease provides evidence that cooking foods at high temperatures increases the risk of Alzheimer's disease. This study looked at the content of advanced glycation end 

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