Fats and Oils
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Soyfoods have been popular for hundreds of years in Asian countries, but they hit the spotlight in the United States just over a decade ago when FDA approved a health claim relating soy protein to heart health. Since that time, new research has outlined the potential health benefits associated with the consumption of soybeans, soy proteins, soybean oil and soy isoflavones.More...
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Our food mantras around fat and cholesterol have changed dramatically over the past decade. When medical professionals supported “low fat, low cholesterol” as the way to heart health, food scientists quickly reformulated their products. More...
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Sunflower, America’s native plant, is being rediscovered by American consumers and the food industry. A decade ago, 80% of the sunflower produced in the United States was exported. Today, 80% of the crop is used in North America, primarily due to changes in labeling requirements and significant changes in the fatty-acid structure of sunflower seed and oil.More...
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Cholesterol is not all bad. Our livers produce this lipid to build cell walls, produce some hormones and create bile salts that help us digest fat. But many Americans end up with artery-clogging amounts of the waxy substance by ingesting too much animal-based, cholesterol-containing food. More...
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Research supporting the health benefits of fish oil is overwhelming. Scientists from around the globe have linked the long-chain omega-3 fatty acids in fish oil—docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA)—to a range of benefits from head to toe.More...
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