Vanishing Fields: The Critical Impact of Eliminating Migrant Farm Workers in the U.S.

Based on the available data and calculations, it is estimated that there are approximately 1.17 million undocumented migrant farm workers in the United States.

Regarding the impact of eliminating migrant farm workers from the U.S., several significant effects could be anticipated:

1. Increase in Food Prices:

   • Migrant workers play a crucial role in the agricultural sector, often performing labor-intensive tasks at lower wages. Without them, labor costs could rise significantly, leading to increased food prices for consumers.
   • 
     

2. Labor Shortages:

   • The U.S. agricultural sector might face severe labor shortages, as domestic workers often do not fill these roles due to the physically demanding and low-paying nature of the work.
   • 
     

3. Impact on Crop Production:

   • A reduced workforce could lead to delays in planting and harvesting, impacting the overall crop yield and potentially leading to food shortages or a decrease in the variety of available produce.
   • 
     

4. Economic Consequences:

   • The agriculture industry contributes significantly to the U.S. economy. A shortage of farm workers could lead to economic losses in this sector, affecting not just farmers but also related industries like food processing and transportation.
   • 
     

5. Ripple Effect on Rural Communities:

   • Many rural communities depend on agriculture as their economic backbone. A decline in farm labor could adversely affect these communities, leading to increased unemployment and economic downturns.
   • 
     

6. Food Waste:

   • Without sufficient labor to harvest crops in a timely manner, there could be an increase in food waste, as produce might be left to spoil in the fields.

Did you know that undocumented workers pay taxes?

Migrant farm workers, including those who are undocumented, do pay taxes in the United States. Despite their undocumented status, many contribute to the tax system in various ways:

Sales Taxes: Like all residents, they pay sales taxes on goods and services they purchase.

Property Taxes: Those who rent or own homes indirectly pay property taxes through their rent or directly if they own property.

Income Taxes: Many undocumented workers pay income taxes. They often use Individual Taxpayer Identification Numbers (ITINs) to file their taxes, as they usually do not have Social Security numbers. According to the IRS, ITIN filers pay billions of dollars in taxes annually.

Payroll Taxes: Even if they are working under assumed names or social security numbers, payroll taxes are often withheld from their earnings, contributing to social security and Medicare, despite the fact that they may not be eligible for many of the benefits these taxes support.

It's important to note that while paying taxes, undocumented workers often have limited access to government benefits and protections, creating a complex socio-economic situation.

Based on the estimation, if undocumented farm workers were banned in the USA, the country could potentially lose approximately $1.3 billion in tax revenue. This figure is derived by considering the average tax contributions of undocumented immigrants and applying it to the estimated number of undocumented farm workers in the agricultural sector. This calculation provides a general idea of the financial impact such a policy could have on tax revenues. In summary, the elimination of migrant farm workers could have far-reaching consequences, including increased food costs, labor shortages, negative impacts on crop production, economic challenges, adverse effects on rural communities, and increased food waste. ​

Reference.
A Profile of Undocumented Agricultural Workers in the United States, Center for Migrant Studies. 

Winnie the Pooh Day and The Sweet Truth About Honey

Honey is a unique and versatile substance with several special characteristics and benefits:

Natural Sweetener: Honey is a natural source of sweetness, often used as a healthier alternative to refined sugars due to its trace nutrients and slightly lower glycemic index.

Rich in Antioxidants: Honey contains many compounds that act as antioxidants, including Phytochemicals, Flavonoids, Ascorbic acid, Polyphenols, and Phenolic acids. 

Wound Healing Properties: Due to its antibacterial and anti-inflammatory properties, it can provide a protective barrier to prevent infection. Honey can naturally inhibit bacterial and fungal growth thanks to components like hydrogen peroxide and its low pH. Manuka honey, in particular, is renowned for its medicinal qualities.

Cough Suppressant: Honey is a well-known home remedy for coughs and sore throats. Its soothing properties can help reduce cough frequency and improve sleep quality, especially in children.

Energy Source: As a carbohydrate-rich food, honey provides a quick source of energy, making it a popular choice among athletes for endurance sports.

Variety of Flavors and Types: Honey varies in flavor, color, and consistency depending on the types of flowers used by the bees that produce it. This variety makes honey a gourmet ingredient in many culinary applications.

Probiotic Potential: Some types of honey have prebiotic properties, promoting the growth of beneficial gut bacteria, which is important for overall health.

Skin Care and Beauty: Honey is often used in natural skin care products due to its moisturizing and nourishing properties.

Cultural and Historical Significance: Honey has been used by various cultures for centuries, not just as a food source but also in cultural rituals and traditional medicines.

Despite these benefits, it's important to consume honey in moderation due to its high sugar content. Additionally, honey should not be given to infants under one year of age due to the risk of botulism.

Winnie the Pooh Day

Honey
from Wikipedia
Honey is a sweet food made by bees using nectar from flowers. Honey bees transform nectar into honey by a process of regurgitation and evaporation. They store it as a primary food source in wax honeycombs inside the beehive.

Honey gets its sweetness from the monosaccharides fructose and glucose and has approximately the same relative sweetness as granulated sugar.

It has exceptional chemical properties for baking and a distinctive flavor, leading some people to prefer it over sugar and other sweeteners. Honey sometimes contains dormant endospores of the bacterium Clostridium botulinum. Because of the natural presence of botulinum endospores in honey, children under one year of age should not be given honey.

Honey has a long history in human consumption and is used in various foods and beverages as a sweetener and flavoring. It also has a role in religion and symbolism. Flavors of honey vary based on the nectar source, and various types and grades of honey are available. via GIPHY

How Honey is Made

Celebrating Spinach and Popeye's Debut

Popeye's History

On January 16, 1929, Popeye first appeared in the comic strip "Thimble Theatre" by cartoonist Elzie Crisler Segar. Originally, "Thimble Theatre" was created in 1919 and featured characters like Olive Oyl and her family. Popeye was introduced as a minor character in a storyline ten years later, but he quickly became immensely popular, eventually becoming the main character of the strip. His debut in "Thimble Theatre" is considered the official birth of Popeye as a cultural icon.

Nutrition Information

Spinach is fat-free, saturated fat-free, cholesterol-free, low calorie, high in dietary fiber, high in vitamin A, high in vitamin C, high in iron, high in folate, and a good source of magnesium.

Selecting and Storing Spinach 

1. Choose fresh, crisp, green bunches with no evidence of insect damage.
2. Store spinach loosely wrapped in a damp paper towel.
3. Refrigerate in a plastic bag and use within 3 to 5 days.

Oxalic acid and Spinach

The oxalic acid in spinach binds with iron, which inhibits iron absorption. You can improve the absorption of iron from spinach by eating it with foods that enhance iron absorption, such as foods rich in vitamin C.

References

1. Spinach - Wikipedia, the free encyclopedia
2. Top 10 ways to enjoy Spinach, Fruits and Veggies More Matters 

Culinary Adventures with Quinoa

Embark on a culinary journey with quinoa. From the high Andes to your kitchen, we're exploring the world's most versatile supergrain. Dive into the latest recipes that transform quinoa into gourmet delights.

"Quinoa is considered the future organic food and holds great potential in efforts to eradicate poverty worldwide and provide global food security and nutrition.” 

The world's attention is on the role quinoa´s biodiversity and nutritional value play in providing food security and nutrition and the eradication of poverty in support of the achievement of the internationally agreed development goals, including the Millennium Development Goals.
 
Quinoa is a grain-like crop grown primarily for its edible seeds. It is a pseudo-cereal rather than a true cereal or grain. Quinoa originated over 3,000 years ago in the Andean region of Ecuador, Bolivia, Colombia, and Peru. 

Quinoa Nutritional Information

Quinoa is high in protein, a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is also gluten-free.

Preparation. Quinoa has a natural bitter-tasting coating called saponins. Most quinoa sold commercially has been processed to remove this coating. However, the directions may require additional rinsing before cooking.

Quinoa can be added to a wide variety of dishes and substituted in recipes using rice or couscous. Quinoa flour can be used in wheat-free and gluten-free baking. To enhance the flavor, stock can be exchanged for water during cooking. Quinoa can also provide a nutritious breakfast with the addition of honey, nuts, or fruits.

January 16, National Fig Newton Day - Nutrition and How It's Made

Charles M. Roser is known as the man who created the Fig Newton recipe. He would later sell it to the Kennedy Biscuit Works (later known as Nabisco.) 

A Fig Newton is a soft cookie filled with fig jam. As of 2012, in addition to the original fig filling, Nabisco also makes several varieties of the Newton, including strawberry, raspberry, and mixed berry. The Fig Newton also comes in a 100% whole grain and a fat-free variety. There are Fig Newton Minis and a crisp version, called Newtons Fruit Thins. 

How Fig Cookies are Made

Reference
Wikipedia, Newtons (cookie) 
Fig Newton Products 

An educated consumer has the knowledge
to make healthy decisions.

National Bagel Day Bagel Terminology and Nutrition Information

Joy Bauer, RDN, takes us through the bagel's history from its start in the royal palace of Poland to the streets of Manhattan's Lower East Side to the plates of millions of Americans. Find out what's in a bagel and how you can enjoy the bagel without the guilt.

Over time, bagels have evolved and diversified, with various toppings and flavors becoming popular. Today, they are a staple in many parts of the world, enjoyed in a variety of ways.

Bagel Terminology

General Bagel Rules

*1 ounce of a bagel equals 80 calories (most bagels weigh about 3 ounces).
*Scooped when the inside of the bagel is removed (Saves about 40 to 80 calories). 
*Smear equals about one to two tablespoons of cream cheese.

Meal Planning

January 15, National Strawberry Ice cream Day

January 15 is designated as National Strawberry Ice Cream Day. Many people associate ice cream as a high-calorie dessert, but with portion planning, you can turn ice cream into a healthy snack.

Portion Control

Strawberry Sundae with Granola

Ingredients.
1/4 cup Light Strawberry Ice Cream
1 Tablespoon Granola
1/4 cup Strawberries, chopped
1/2 cup Strawberries

Strawberry Ice Cream
with Granola

Ingredients.
1/3 cup Light Strawberry Ice Cream
2 Tablespoon Granola
1/4 cup Strawberries, chopped
1/2 cup Strawberries
1.5 teaspoons Strawberry Preserves

Nutrition Information. 165 Calories; 3 g Protein; 34 g Carbohydrates; 2 g Dietary Fiber; 3 g Fat (g); 7 mg Cholesterol; 49 mg Vitamin C; 120 mcg Folate; 48 mg Sodium

Strawberry Ice Cream Cone

Fiber Focus Month

Dietary fibers are found naturally in the plants we eat. They are either soluble (dissolve in water) or insoluble (do not dissolve in water, so they pass through the gastrointestinal tract relatively intact). Both types of fiber are important for health, digestion, and preventing conditions such as heart disease, diabetes, obesity, diverticulitis, and constipation.

Health Benefits

• Fiber may aid in the prevention of heart disease by lowering your cholesterol.
• Fiber helps control blood sugar levels for people with diabetes.
• Adequate amounts of fiber from foods can help prevent constipation and hemorrhoids.
• A high-fiber eating plan is lower in calories and tends to make you feel full faster.

Recommendation
The recommended daily amount of fiber is 25 grams for women and 38 grams for men. After age 50, the daily fiber needs to drop to 21 grams for women and 30 grams for men.

Food Sources
Sources of soluble fiber: oatmeal, oat cereal, lentils, apples, oranges, pears, oat bran, strawberries, nuts, flaxseeds, beans, dried peas, blueberries, cucumbers, and carrots.

Sources of insoluble fiber: whole wheat, whole grains, wheat bran, corn bran, seeds, nuts, barley, couscous, brown rice, bulgur, zucchini, celery, broccoli, cabbage, onions, tomatoes, carrots, cucumbers, green beans, dark leafy vegetables, raisins, grapes, fruit, and root vegetable skins.

Serving Ideas 
1. Include 2 cups of fresh fruits and 2 ½ cups of vegetables every day
2. Use whole grain breads and cereals 
3. Snack on fruits and vegetables
4. Include vegetables and beans in stews and casseroles
5. Add oats to meatloaf and breads
6. Add fruit to cereal
7. Include a salad with at least one meal per day

Kids 'n Fiber
Getting kids to eat the fiber they need can be a challenge. Join FDA dietitian, nutritionist, and mom Shirley Blakely and a group of hungry Kids in a kitchen for some good-tasting high-fiber foods.

References
Academy of Nutrition and Dietetics, What is Fiber?
WebMD, Dietary Fiber: Insoluble vs. Soluble


Ensure accurate and cost-effective nutritional analysis for your recipes utilizing an extensive research database and over 25 years of experience. A valuable service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrition information and a Registered Dietitian. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, FAND at recipenews@gmail.com

Sweet Danger: The Hidden Risks of Candy-Lookalike Medications

There are many types of pills that can look like candy, especially for children. Some examples include Chewable and gummy vitamins or supplements: Chewable vitamin tablets can often look and taste like popular chewable candies, such as Runts, Sweet Tarts, and candy necklaces. Gummy vitamins or supplements can look and taste like gummy bears, fruit snacks, or other gummy treats.

Cannabis edibles: As more states legalize cannabis, cases in which children accidentally eat food or drinks that contain cannabis are on the rise. Cannabis edibles can be especially tricky because they don’t just look like food — they often are food products with cannabis as an added ingredient.

Chewable antacids: Many antacids come in fruit or mint flavors and can look and taste like Sweet Tarts or Mentos.

Some antacid chews can also look and taste like a piece of bubble gum or taffy.

Tablets with a smooth outer coating: Many medications, such as conjugated estrogens (Premarin), iron supplements, and over-the-counter (OTC) ibuprofen (Advil), come as tablets with a smooth outer coating. It’s there to make tablets easier to swallow, among other effects. But it can also make them look very similar to various candies, such as M&M’s, Skittles, and Tic Tacs.

Chewable Vitamins: These often come in bright colors and fun shapes, making them look similar to gummy candies.

Antacid Tablets: Some antacids are colorful and round, resembling small hard candies.

Cough Drops: With their shiny, often brightly colored exteriors, cough drops can easily be mistaken for hard candy.

Birth Control Pills: Packaged in circular or rectangular formations with colorful coatings, they can appear candy-like.

Pediatric Medications: Liquid medicines or chewables designed for children are sometimes flavored and brightly colored, much like liquid candy or gummy treats.

It’s important to note that even over-the-counter medications, such as vitamins or antacids, can be dangerous if taken in large amounts. Parents and caregivers should take steps to store medications away from children and educate them on when it’s safe to take medication and from whom.

Poison Control
Call 1-800-222-1222

Black Pepper-Curry Chicken Sauté

Celebrate National Curried Chicken Day.

Black Pepper-Curry Chicken Sauté

Carolyn Williams, PhD, RD

Black pepper adds a subtle spiciness and enhances your body's absorption of turmeric in the curry. For the boldest flavor, use 1 teaspoon peppercorns. Serve with roasted cauliflower or broccoli for an extra boost.

Serves 4 (serving size: 

1/2 cup rice and 3/4 cup chicken mixture)

Ingredients

1 pound skinless, boneless chicken breasts, cut into 1-in. pieces
1/4 teaspoon freshly ground black pepper
1 tablespoon canola oil, divided
1 1/2 cups vertically sliced onion
2 teaspoons minced peeled fresh ginger
3 garlic cloves, minced
2 teaspoons curry powder
1 cup canned light coconut milk
2 teaspoons fresh lime juice
1/2 to 1 tsp. peppercorns, crushed
2 tablespoons chopped fresh cilantro or basil
2 cups hot cooked brown rice

Directions
1. Sprinkle chicken with 1/4 teaspoon ground pepper. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high.

2. Add chicken to pan; cook, stirring frequently, for 5 to 6 minutes or until chicken is lightly browned and almost cooked through. Remove chicken from pan.

3. Reduce heat to medium. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add onion; cook for 4 minutes or until tender, stirring occasionally. Add ginger and garlic; cook until softened, about 1 minute. Add curry powder; cook for 15 to 30 seconds or until fragrant, stirring constantly.

4. Stir in coconut milk, lime juice, and crushed peppercorns. Return chicken to pan. Cover, and cook over medium-low until sauce is slightly thickened and chicken is done about 5 minutes.

5. Remove from heat; stir in cilantro or basil. Serve over rice.

Where Does Your Milk Come From?

Over the last couple of decades, milk alternatives have gained significant popularity, offering a variety of choices for different dietary needs and preferences. Here's a brief description of the differences between various types of milk:

Cow's Milk:  Cow's milk comes from cows; it is rich in protein, calcium, and Vitamin D. Cow's milk has a creamy texture and is widely used in dairy products. It's suitable for those who aren't lactose intolerant or allergic to dairy. The farmers milk the cows, and then it's brought to our stores."

Almond Milk: Almond milk is made from ground almonds and water. Almond milk has a light, slightly sweet, and nutty flavor. It's lower in calories and protein than cow's milk but is often fortified with vitamins and minerals. Ideal for those allergic to soy or avoiding dairy.

Soy Milk: Soy milk comes from soybeans. These are small beans that are soaked in water, ground up, and then strained to make milk. It's the closest in nutritional profile to cow's milk among plant-based options, rich in protein, and often fortified with calcium and vitamins. It has a creamy texture and a mild, sometimes beany flavor.

Oat Milk: Oat milk is made from oats and water, oat milk has a naturally sweet and mild flavor. It's high in carbohydrates and fiber but lower in protein and fat compared to cow's and soy milk. Great for those with nut and soy allergies.

Hemp Milk: Hemp milk comes from the seeds of the hemp plant. It has a creamy texture and a slightly nutty taste. It's rich in omega-3 fatty acids but lower in protein. Suitable for those with soy, nut, and dairy allergies.

Rice Milk: Rice milk is made from milled rice and water, rice milk is the most hypoallergenic of all milk alternatives. It's naturally sweet with a watery texture, low in protein and fat, but high in carbohydrates.

Key Differences:

Nutritional Content: Cow's milk is generally higher in protein and essential vitamins, while plant-based milks vary widely in their nutritional content.

Allergen-Friendly: Plant-based milks are ideal for people with dairy, nut, or soy allergies.

Flavor Profile: Each milk has a distinct taste - from the nuttiness of almond and hemp milk to the sweetness of oat and rice milk.

Environmental Impact: Plant-based milks generally have a lower environmental footprint compared to cow's milk.

People choose these kinds of milk for different reasons, like how they taste, if they're allergic to cow's milk, or if they want to avoid animal products. Choosing between these milks often depends on dietary restrictions, nutritional needs, and personal taste preferences.

A Cleaner World Starts with You - Cut Your Energy Costs

Keep America Beautiful believes each of us holds an obligation to preserve and protect our environment. Through our everyday choices and actions, we collectively have a huge impact on our world. Keep America Beautiful follows a practical approach that unites citizens, businesses, and government to find solutions advancing core issues of preventing litter, reducing waste, cutting energy costs, and beautifying communities.

How You Can Help

•Consolidate your purchases into one bag rather than getting a new bag at each store.

•Plan your shopping in advance. Save money on fuel by making fewer trips to the stores. •Avoid last-minute shopping when you don’t have time to make careful choices.

•When buying electronics, remember to buy rechargeable batteries to go with them.

•Electronics. Never throw old computers, monitors, TVs, printers, or other electronics in the landfill. Instead, donate them to a local charity for reuse, or find out about your local e-cycling programs.

•Reduce the amount of trash you throw away and reuse products before you throw them out or recycle them. This creates the least impact on the planet and our resources.

•Compost your food waste. Fruits and vegetables and their peels, pits, and seeds are all perfect for composting, a great natural fertilizer.

•Turn Off The Heat When Not Home

•Use Leftovers, Don't Waste

Apricot, a Little Fruit Wonder

In 1961, the Apricot Producers of California (APC) was established. It is a non-profit cooperative association providing information and services to its grower members within the major apricot-producing areas of California.

APC created a website that features practical information about California apricots. It contains nutritional information, serving suggestions, and tips on using and selecting California apricots. APC is actively involved in lobbying governmental and trade organizations; sponsorship of a variety of educational and informational efforts to the foodservice industry, dietitians, and consumers; participation and attendance of trade shows; and continued media enhancement.

Today, there are over four hundred apricot growers. They produce apricots from orchards covering 21,000 acres in the San Joaquin Valley and northern California. About 95 percent of the apricots grown in the U.S. come from California.

Apricot Stone,
Eva Rivas, Armenia

Spanish explorers introduced the apricot to California in the 18th century, and recorded history indicates in 1792, the first major California crop was produced. By 1920, the California apricot was flourishing in the Santa Clara Valley. Eventually, California apricot farms found their way to the San Joaquin Valley after World War II.

Apricot Selection and Storage
Fresh apricots range in color from yellow to deep orange. Avoid green apricots, as they will not ripen. When selecting fresh apricots, look for fruits soft to the touch and juicy. These are ready to eat. The fruits vary in size from about 1-1/2 to 2-1/2 inches in diameter. The apricot should have a bright, ripe aroma. Stay away from bruised, soft, or mushy apricots.

Apricots will ripen at room temperature or can be stored in the refrigerator to prevent over-ripening. A hard apricot can ripen by placing it in a paper bag for one to two days. To freeze apricots, cut the fruit in half and place on a baking sheet until frozen. Once they are frozen, store them in plastic freezer bags for up to 3 months.

Apricots can be purchased fresh, canned, frozen, pureed, dried, and as nectar, both in juice and concentrated form.

Nutrition Information
Apricots are rich in beta-carotene, Vitamin C, potassium, iron, and Vitamin A. They are also high in fiber and low in saturated fat and sodium. Apricots contain no cholesterol. Just three apricots contain 40 percent of the daily requirement of Vitamin A.

Preparation

Apricots are great to eat raw, but they are excellent in fruit salads and added to baked goods such as pies, cakes, muffins, breads, puddings, and ice cream. They can be used in cooking and are compatible with many poultry and pork dishes.

Canned apricots can be added to cereals, yogurt, cottage cheese, and smoothies. Fresh, canned, frozen, or even dried apricots can be served on top of waffles and pancakes. They can be pureed and used as a fat substitute. 

Recipe: Fresh Apricots with Goat Cheese and Lavender Honey, Flavour and Savour @enessman

  

Ensure accurate and cost-effective nutritional analysis for your recipes utilizing an extensive research database and over 40 years of experience. A valuable service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrition information and a Registered Dietitian. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, FAND at recipenews@gmail.com  954-294-6300

Protecting Science-Based Nutrition from Quackery: A Call for Truth in an Era of Misinformation

Protecting Science-Based Nutrition from Quackery:

A Call for Truth in an Era of Misinformation

In an age of information overload, distinguishing science-based nutrition advice from quackery has become increasingly challenging. This difficulty is compounded in a country where fact-checking faces obstacles rooted in First Amendment debates and the rise of platforms that claim to champion free speech—until the narrative doesn’t align with their interests. How can we, as advocates for public health, ensure the integrity of nutrition science in this complex environment?

Understanding the Stakes

Science-based nutrition is grounded in rigorous research, peer-reviewed studies, and evidence-based recommendations. It promotes public health, reduces chronic disease risk, and supports informed decision-making. On the other hand, quackery thrives on sensationalism, anecdotal claims, and fear-mongering, often leading to harmful practices and distrust in legitimate science.

The consequences of allowing quackery to infiltrate nutrition science are severe:

1. Public Health Risks: Misinformation about diets, supplements, or treatments can lead to malnutrition, health complications, or worse.
2. Erosion of Trust: When pseudoscience spreads unchecked, public trust in genuine scientific institutions diminishes.
3. Economic Exploitation: Quackery often targets vulnerable populations, profiting from false promises and unregulated products.

---

Challenges in Protecting Nutrition Science

1. Free Speech vs. Fact-Checking
   The debate around free speech and misinformation is nuanced. Fact-checking efforts, vital for curbing pseudoscience, have been criticized as censorship by some. Yet, unchecked misinformation can pose threats to public health, blurring the lines between protecting expression and safeguarding truth.

2. Misinformation Amplification
   Social media platforms, driven by algorithms favoring engagement, often amplify sensational claims over nuanced, evidence-based content. This creates fertile ground for quackery to spread faster than corrections or factual rebuttals.

3. Weaponization of "Alternative Facts"
   Phrases like “Do your own research” and “Trust your instincts” are often co-opted to discredit legitimate science. These tactics foster a culture of skepticism toward credible nutrition guidelines while promoting unfounded claims.

---

Strategies to Protect Science-Based Nutrition

1. Strengthening Science Communication
   Scientists and nutrition professionals must communicate complex findings in ways that are accessible and engaging. This includes using visual tools, storytelling, and relatable examples to combat oversimplified or false claims.

2. Empowering Critical Thinking
   Promote media literacy by teaching people how to evaluate sources, check credentials, and identify red flags of pseudoscience. Encourage skepticism toward sensational headlines and unverified claims.

3. Collaborating with Fact-Checkers
   Despite challenges, fact-checking remains a cornerstone of combating misinformation. Collaborations between scientists, journalists, and fact-checking organizations can amplify credible nutrition content and debunk harmful myths.

4. Advocating for Platform Accountability
   Push for greater transparency and accountability from social media platforms to reduce the spread of harmful nutrition misinformation. This includes algorithms that prioritize credible sources and clear labeling of disputed claims.

5. Fostering Open Dialogue
   Engage with individuals who question science-based nutrition with empathy and facts, not dismissiveness. Building trust through respectful dialogue can open doors to understanding.

---

Conclusion

In a world where the line between free speech and misinformation is often blurred, protecting science-based nutrition requires vigilance, collaboration, and innovation. It’s not about stifling differing opinions but ensuring that the public has access to accurate, evidence-based information to make informed decisions.

The fight against quackery isn’t just about protecting science—it’s about safeguarding public health, fostering trust, and upholding the values of truth and integrity in an era of noise. By championing critical thinking and demanding accountability, we can ensure that science-based nutrition remains a beacon of reliability in the storm of misinformation.

Let’s work together to promote truth, one fact at a time.

January 8, National English Toffee Day

National English Toffee Day

Recognized by the National Confectioners Associations and celebrated by millions across the country, January 8th of each year is National English Toffee Day. A popular variant of the original toffee, in the United States “English toffee,” is a buttery confection topped with almonds. It’s made by caramelizing sugar with butter and can be both hardened or chewy. The Heath bar is a type of candy bar that is made with an English toffee core.

English Toffee, Taste of Home 

National Folic Acid Awareness Week

The National Council on Folic Acid (NCFA).
The National Council on Folic Acid (NCFA) mission is to improve health by promoting the benefits and consumption of folic acid. Adequate folic acid intake is important for the prevention of birth defects. 

Messages Folic Acid Awareness Week
wants all women 
of childbearing age to know.

1. Folic acid is a vitamin that can help prevent birth defects. Women of childbearing age need an extra 400 micrograms (mcg) of folic acid daily.

2. Women can get the recommended 400 mcg of folic acid by taking a multivitamin or eating fortified foods. Check the label of your cereal to see if it has 100% DV (daily value) of folic acid.

3. The important growth of the baby happens very early in pregnancy before most women know they are pregnant. Folic acid can prevent birth defects in the baby’s brain or spine if a woman takes it before and during pregnancy.

4. Remember to take a prenatal vitamin with iron and folic acid daily if pregnant.

Nutritional Habits 
Although all enriched cereals and grain products in the U.S. are fortified with B-vitamin folic acid, only one-third of U.S. women of childbearing age consume the recommended amount from their diet. Taking a multivitamin with folic acid daily is a key way that women can get the recommended amount of 400 mcg.

Be Prepared Before Pregnancy 
Women need folic acid, even if they are not planning to become pregnant, since 50% of all pregnancies are unplanned. Taking folic acid before pregnancy reduces the risk of birth defects of the brain and spine, called neural tube defects (NTDs), by up to 70%.

Message to the Hispanic Community 
Hispanic babies are 1.5 to 2 times more likely than others in the U.S. to be born with an NTD. The Centers for Disease Control and Prevention (CDC) report that Latinas in the U.S. consume the least amount of folic acid and have the least knowledge about folic acid among racial or ethnic groups.

Food Sources

Folate is naturally present in a wide variety of foods, including vegetables (especially dark green leafy vegetables), fruits and fruit juices, nuts, beans, peas, seafood, eggs, dairy products, meat, poultry, and grains. Spinach, liver, asparagus, and Brussels sprouts are among the foods with the highest folate levels.

In January 1998, the U.S. Food and Drug Administration (FDA) began requiring manufacturers to add 140 mcg folic acid/100 g to enriched bread, cereals, flour, corn meals, pasta, rice, and other grain products to reduce the risk of neural tube defects. Because cereals and grains are widely consumed in the United States, these products have become important contributors of folic acid to the American diet. The fortification program increased mean folic acid intakes in the United States by about 190 mcg/day. In April 2016, the FDA approved the voluntary addition of up to 154 mcg of folic acid/100 g to corn masa flour.

Not only is this a father 

with a beautiful song, 

but he has an important message 

about folic acid and Birth Defects.

Resources

1. Folate, Fact Sheet for Health Professionals. NIH