Articles Tagged with ''health and wellness''

Many Americans find themselves in one of two categories: ditching their New Year’s resolutions or committing to a healthier lifestyle for the long haul.

Catch up on the latest news about beverages, dairy foods, packaging and snakes.

After decoding breast milk’s important health-promoting constituents, a team of researchers at the University of California, Davis, is now doing the same for cow’s milk, with potential benefits both for human health and the U.S. dairy industry.

Today’s one-day summit at Ohio State University convenes experts from the public and private sectors to explore the current American diet and implications of the Dietary Guidelines for Americans, called the nation’s foremost nutrition policy document.

Instead of listening to sensational headlines about why milk is 'bad,' this nutrition expert bases his recommendations on sound science – and hundreds of studies that support why milk is such a nutritious part of our diets.
 

Highlights from the Dairy Council of California’s Top 10 Nutrition Trends for 2014 report include: dairy fat may no longer be a villain in heart disease risk; milk and dairy foods are promising in prevention of metabolic syndrome and diabetes; and consumers’ interest grows in natural, functional, fresh foods.

June 1 was World Milk Day and in the United States, the entire month is Dairy Month. Demand for milk is great. But, as the author writes, U.S. producers should treat export markets with caution and use the profit boost as fuel for innovation here at home.  

A mildly sour-tasting yogurt is Bulgaria’s heritage, and is still considered the best of all dairy products currently available. Bulgarians consume ~400,000 tons per year. Nothing tastes quite like it.

 All milk is good for you, but organic whole milk is even better, writes the author of a new study looking at the fatty acid profile of organic and conventional milk in the United States. 

 As the number of foods formulated with inulin continues to increase, the number of people who can’t tolerate this fermentable fiber is also on the rise. What are the potential implications for the dairy industry?