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December 5, 2012
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Healthy Start 
 
  • Researchers: Non-nutritive sweeteners can aid in weight control
    Non-nutritive artificial sweeteners in functional foods and beverages can help in weight management and diabetes prevention, University of Copenhagen researchers reported in the journal Current Opinion in Clinical Nutrition & Metabolic Care. Results of an animal study, released last week, suggest that the sweeteners could be linked to weight gain, but researchers said most intervention studies have shown they do not stimulate hunger compared with sucrose. FoodNavigator (12/4) LinkedInFacebookTwitterGoogle+Email this Story
Leveraging New Technology in Modern Business
The workplace is changing, and businesses have an opportunity to turn new work routines into productivity gains. With the right tools to collaborate easily, your team will find there's more time to focus on the work that matters most, take on additional projects and improve client relationships. Read this eBook to learn how to leverage new technology today!
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Dietary Health 
 
  • RD offers easy tips for getting more dietary fiber
    Adding more fiber to a diet can be as easy as choosing whole grains for breakfast, either in a cereal or with quinoa, oatmeal or whole-wheat toast, registered dietitian Keri Glassman says. During lunch and dinner, eat the skins on potatoes, use hummus instead of mayonnaise and substitute avocado for cheese, she says. DietsInReview.com (12/4) LinkedInFacebookTwitterGoogle+Email this Story
  • Coconut oil may be the next healthy-food trend
    Coconut oil may become the "it" healthy food of 2013 because of its heart-healthy properties and numerous uses, from moisturizing hair and skin to promoting weight loss, Betty Cortina writes. "It makes a great substitute for just about any other kind of fat you would normally use and is better for you than butter or canola oil, for example," nutritionist Adiana Castro says. NBC Latino (12/3) LinkedInFacebookTwitterGoogle+Email this Story
Why Platform Matters When Choosing an ERP System
In order to survive, grow, and compete in the digital age, organizations need an ERP that is highly flexible and able to adapt. So, what are the tough platform questions you should ask yourself when shopping for an ERP?
Download the report to find out!
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Science & Research 
  • Research ties high insulin levels to obesity in mice
    A study in Cell Metabolism found that mice with lower fasting insulin levels were less likely to become obese and showed lower inflammation rates and fat levels in the liver when exposed to a high-fat diet than did mice with high insulin levels. The results suggest that obesity could be a result of high insulin levels in the body, and not the other way around, researchers said. Healthline (12/4) LinkedInFacebookTwitterGoogle+Email this Story
Fitness 
  • Science is still out on the value of compression garments
    Wearing compression clothing during a workout is popular, but the science is inconclusive about whether it improves performance or enhances recovery after exercise. Exercise physiologist Pete McCall says compression garments for recovery won't hurt a person, but if money is an issue, a cold bath and ice is more cost-effective. The Washington Post (11/30) LinkedInFacebookTwitterGoogle+Email this Story
Institutional Foodservice 
  • Fruit, vegetable servings change under federal guidelines
    School-nutrition professionals in an Alaska district say they have overcome challenges in implementing federal standards for school meals. The guidelines require nutrition professionals to double fruit servings and adhere to requirements regarding the color of vegetables. Part of the transition has included a locally grown food program, and officials say they expect changes to the school-breakfast program next year. Fairbanks Daily News-Miner (Alaska) (12/2) LinkedInFacebookTwitterGoogle+Email this Story
Recipe of the Day 
  • Swiss chard lemon pasta
    This simple, hearty pasta dish is a great way to eat Swiss chard and can be made gluten-free. The Healthy Apple LinkedInFacebookTwitterGoogle+Email this Story
Food For Thought 
A lot of people are looking for a cooking style that happens to be gluten-free that can be beautiful. You don't have to feel deprived."
--Cookbook author Aran Goyoaga, as quoted by The New York Times
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