ATLANTA (Dec. 5, 2016) – A wide-ranging report, Finding a Path to Safety in Food Allergy: Assessment of the Global Burden, Causes, Prevention, Management, and Public Policy; issued by the National Academies of Sciences, Engineering, and Medicine (NASEM) Nov. 30, calls for more accurate prevalence statistics, education and training, access to treatment and increased understanding of and approaches to food allergies.
It was all things HOLIDAY PREP during the most recent National Peanut Board Twitter Chat as NPB’s registered dietitian Sherry Coleman Collins and yours truly took to tweeting about the holiday season.
Sherry Coleman Collins, MS, RDN, LD, has been the brains and personality behind the Twitter handle @PeanutRD since 2012, boasting the reasons to enjoy peanuts and peanut butter, from their outstanding nutritional benefits to their delicious taste and culinary versatility—with indulgences along the way.
Plant-based proteins are all the rage in food today – and with good reason. Protein from plants generally comes along in package replete with micronutrients and fiber that can help boost the overall nutrition of any meal. Peanuts are the perfect example of a delicious way to choose plant-based protein as part of nutritious meal planning.
We’re all looking at ingredient labels more closely, and some consumers are concerned when they see oil listed on a peanut butter ingredient label. A label may say partially or fully hydrogenated oil, or palm oil or palm fruit oil.
Here we breakdown what each of these oils are and the affect they have on peanut butter and our health.
The newly released 2015 Dietary Guidelines for Americans emphasize nuts and legumes, like peanuts, as part of a healthy eating pattern.
You must be logged in to view this item.