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.

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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.

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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.

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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 

Mastering the Buffet: Smart Tips for Healthy Choices

A buffet is a system of serving meals in which food is placed in a public area where the diners serve themselves. A buffet can be difficult for a person wanting to control their weight. Planning, moderation, and motivation are key to your success.


Seven Tips to Navigating a Buffet

 1. Never go to a buffet hungry. You may be tempted to overindulge. Have a light snack a few hours before arriving at the event.

 2. Use a salad plate, which holds less food than a dinner plate.

 3. Start off with fresh vegetables and/or salad greens. Serve with low-calorie dressing, vinegar, salsa, mustard, or lemon. Avoid the croutons, bacon bits, cheese, and salads made with mayonnaise.

 4. Next, go for a low-calorie beverage, such as water, unsweetened iced tea, or diet soda. If you are walking around with a beverage in one hand and a plate of vegetables in the other hand, you can easily avoid the appetizers being passed around.

 5. Main meal. Fill half your plate with vegetables. Choose steamed vegetables and keep away from those with heavy sauces. Avoid pastry items, deep-fried, breaded, and foods prepared with mayonnaise, sour cream, and cheese sauces. Instead, choose lean meats, poultry, or fish. If you want to try various items, ask for small samples.

 6. Avoid bread and crackers, especially if prepared with added fat.

 7. If you want a dessert, choose a light alternative. Many buffets now offer low-calorie or sugar-free desserts and fresh fruit.

Eating at a buffet can be challenging, but your success will be rewarded with planning, motivation, and moderation.

2025 - Why Sustainability Matters?

The global food system is one of the most significant contributors to greenhouse gas emissions, deforestation, and water consumption. Our choices about what to eat, where to buy it, and how we prepare it profoundly impact the environment. Focusing on sustainability can help reduce our environmental footprint and create a food system that nourishes people and the planet.

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1. Reduce Food Waste

Food waste is a major issue, with nearly one-third of all food produced going uneaten. Here’s how you can help:

• Plan Your Meals: Create a weekly menu to avoid buying more than you need.

• Get Creative with Leftovers: Turn extra veggies into soups or stir-fries, and use stale bread for croutons or breadcrumbs.

• Store Smartly: Keep fruits and vegetables fresh longer by storing them properly. For example, leafy greens last longer in a damp paper towel.

• Compost: If food goes bad, compost it instead of throwing it in the trash to reduce landfill waste.

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2. Eat Seasonally

Seasonal eating connects us to the earth's natural rhythms and ensures that our food is fresher, tastier, and more nutritious.

• Know What’s in Season: Familiarize yourself with seasonal produce in your area. Winter squashes, root vegetables, and citrus fruits are examples of winter delights.

• Visit Farmers Markets: They’re a treasure trove of seasonal goods and a great way to discover what’s fresh.

• Grow Your Own: Even a small herb garden on a windowsill can provide fresh, seasonal flavors for your meals.

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3. Support Local Farmers

Local farmers are the backbone of a sustainable food system. By choosing locally grown foods, you’re reducing the carbon footprint associated with transportation and supporting your community.

• Join a CSA (Community Supported Agriculture): Get a weekly box of fresh produce directly from a local farm.

• Shop at Farmers Markets: Build relationships with local growers and learn about their sustainable practices.

• Look for Local Labels: In grocery stores, choose products labeled as locally sourced.

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A Call to Action: Building a Better Future

Sustainable eating isn’t about perfection; it’s about progress. By reducing food waste, eating seasonally, and supporting local farmers, we can make small changes that lead to big impacts. Imagine a world where every meal we eat helps restore the planet, strengthens communities, and improves our well-being.

This year, let’s commit to sustainable eating goals that align with our values and aspirations. Together, we can build a food system that nourishes us today and preserves the planet for future generations.

Southern New Year’s Tradition: Black-Eyed Peas & Collard Greens

 Black-Eyed Peas and Collard Greens

A Southern tradition for the New Year is enjoying Black-Eyed Peas and Collard Greens. The black-eyed peas bring good luck, and the collard greens ensure financial security in the New Year.

Black-Eyed Peas and Collard Greens

Yields: 8 – 10 servings
Serving size. 3/4 cup

Ingredients

2 tablespoons Olive Oil
1 Garlic clove, minced
8 cups Collard greens, chopped
1 cup Red bell peppers, diced
1/4 teaspoon Cayenne pepper
2 cans (15-1/2 ounces each) Black-eyed peas, rinsed and drained
1/4 cup Lemon juice
2 tablespoons grated Parmesan cheese

Directions

1. In a Dutch oven, heat oil over medium heat.
2. Add garlic; cook and stir 1 minute.
3. Add collard greens, red peppers, and cayenne; cook and stir for 6-8 minutes or until greens are tender.
4. Add black-eyed peas and lemon juice; heat through. Sprinkle servings with cheese.

Nutrition Facts. Yields: 8 – 10 servings. Analysis per 3/4 cup serving: Calories (kcal) 134; Protein (g) 7; Carbohydrates (g) 18; Total Dietary Fiber (g) 5; Total Sugars (g) 0; Added Sugar (g) 0; Fat (g) 4; Saturated Fat (g) 1; Cholesterol (mg) 1; Calcium (mg) 110; Potassium (mg) 304; Sodium (mg) 346

Meal Planning

Breakfast
1 Egg to Order
1/2 Bagel
1/2 cup Strawberries
1 cup Skim or Soy Milk
Coffee, Tea, Water

Lunch
3/4 cup Vegetable Soup
Curry Tuna
3 oz Tuna (Water Packed)
Dash Curry Powder
1 Tbsp Mayonnaise, reduced-calorie
Spinach Leaves, Sliced Tomato
1 sl Whole Grain Bread
Water/Unsweetened Beverage

Dinner
2 oz Roast Beef
3/4 cup Collard Greens & Black-Eyed Peas
1/3 cup Seasoned Wild Rice
Water/Unsweetened Beverage

Snacks
Plan Snacks throughout the day. Add an endless salad to any meal or snack.
The Fat-free Vinaigrettes are free to consume.
4 oz Wine
1 Apple, sliced
3/4 oz Cheese

Daily Nutrition Facts: Calories (kcal) 1242; Protein (g) 80; Carbohydrates (g) 136; Total Dietary Fiber (g) 18; Total Sugars (g) 49; Added Sugar (g) 5; Fat (g) 34; Saturated Fat (g) 11; Cholesterol (mg) 311; Calcium (mg) 849; Potassium (mg) 2328; Sodium (mg) 2100

The Endless Salad

 Enjoy these low Glycemic Index vegetables anytime and in unlimited amounts, as long as they are fresh and raw. If an amount is stated, do not exceed the daily portion listed. You can eat these foods using a fat-free vinaigrette dressing (recipes provided) or purchase a fat-free vinaigrette at your local market. Read the label. The RDNs at the FNC center encourage the consumption of varied vegetables not only for vitamins and minerals but also to help control blood sugar and calorie intake.

Alfalfa seeds
Arugula
Broccoli
Cauliflower
Celery, diced
Cucumbers
Endive
Green Beans
Lettuce (Bibb, Boston, or Romaine preferred)
Pepper, Bell (any color), 1 medium
Radishes
Scallions (green onions), diced
Spinach
Zucchini, 1 medium

Additional Ingredients. You can choose ONE of the following low Glycemic Index foods per day to add to the Endless Salad.
Apple, 1 small
Grapefruit, ½ medium
Orange, 1 small
Macadamia Nuts, 8 nuts
Peanuts, 8 nuts
Walnuts, 8 nuts

Add an endless salad to any meal or snack. The Fat-free Vinaigrettes are free to consume.

All About Vinegar: Fat-Free Vinaigrette Recipes

Vinegar has been around for more than 10,000 years. The Babylonians used it as a preservative and as a condiment, and it was they who began flavoring it with herbs. Romans used it as a beverage. Hippocrates proclaimed its medicinal qualities, and it was probably one of our earliest remedies. The Bible references show how it was used for its soothing and healing properties. As recently as World War I, vinegar was used to treat wounds. Today, it is being researched to lower the glycemic index of foods and decrease appetite.

Fat-free vinaigrette Recipes are easy to prepare and can be used as a marinade, salad dressing, or sauce.

 

Balsamic Vinaigrette Dressing
Yield: 1 cup; Serving Size: Unlimited
3/4 cup water
1/4 cup balsamic vinegar
2 teaspoons capers
2 teaspoons Dijon mustard
1½ teaspoons dried basil
1 tablespoon fresh parsley, chopped
Combine the ingredients. Adjust vinegar to taste. Store in a covered container in the refrigerator.

Oriental Vinaigrette
Yield: 1 cup; Serving Size: Unlimited
1 clove garlic, cut in several pieces
1 cup rice vinegar (unseasoned)
1 tsp low sodium soy sauce
1 slice fresh ginger, cut in several pieces
Combine all ingredients, stirring well to combine. Let stand for 45 minutes. Strain dressing. Discard ginger and garlic (or use in food preparation at a later time).

Chili-Cilantro Vinaigrette Dressing
Yield: ¾ cup; Serving Size: Unlimited
1 small green chili, diced
¼ cup chopped fresh cilantro
¼ cup water
¼ cup fresh lime juice
1 clove garlic
pinch, artificial sweetener
freshly ground pepper to taste
Place all of the ingredients in a food processor or blender. Blend until smooth.

Citrus Herb Vinaigrette Dressing
Yield: 1½ cup; Serving Size: Unlimited
½ medium-sized red bell pepper
2 medium tomatoes, diced
½ cup loosely packed fresh basil leaves, chopped
2 cloves garlic, minced
½ cup fresh orange juice
½ cup loosely packed fresh parsley
¼ cup raspberry vinegar
1 Tablespoon dry mustard
2 teaspoons fresh thyme leaves
2 teaspoons fresh tarragon
2 teaspoons fresh oregano
Combine all ingredients in a blender or food processor and blend until pureed. Makes approximately 1½ cups.

Indian Vinaigrette Dressing
Yield: ¼ cup; Serving Size: Unlimited
¼ cup orange juice
¼ teaspoon ground coriander
¼ teaspoon chopped cilantro
½ teaspoon prepared hot mustard
Put all ingredients in a small bowl, and stir. Let sit for about 10 minutes.

Orange and Lemon Vinaigrette
Yield: 1 cup; Serving Size: Unlimited
½ cup wine vinegar
4 Tablespoons lemon juice
4 Tablespoons orange juice
grated rind of 1 lemon
½ teaspoon French mustard
pinch garlic
ground black pepper to taste
Place all ingredients in a bowl, and mix thoroughly. Keep in the fridge and use within 2 days.

Orange Thai Vinaigrette Dressing
Yield: ½ cup; Serving Size: Unlimited
5 Tablespoon orange juice
1 teaspoon minced ginger
1 teaspoon minced garlic
1 Tablespoon low-sodium soy sauce
¼ cup rice vinegar
pinch of cayenne
Whisk together all ingredients with a fork.

Parsley-Tomato Vinaigrette Dressing
Yield: ¾ cup; Serving Size: Unlimited
¼ cup tomato juice (low sodium)
Pinch of cayenne pepper
¼ cup red wine vinegar
½ teaspoon oregano, fresh
1 Tablespoon onion, minced
½ teaspoon black pepper
¼ cup parsley, chopped fresh
½ cup tomatoes, chopped, fresh
1 garlic clove, minced
Place all ingredients in a blender or food processor. Process until smooth.

Red Pepper Vinaigrette
Yield: ½ cup; Serving Size: Unlimited
¼ cup apple juice
¼ cup cider vinegar
2 tablespoons white onion
1 cloves garlic, pressed
Pinches of rosemary and thyme
½ teaspoon dried whole oregano
½ teaspoon dry mustard powder
½ teaspoon paprika
½ of a roasted red bell pepper
Mix in a blender. Blend thoroughly and chill overnight.

Tomato Vinaigrette
Yield: ½ cup; Serving Size: Unlimited
½ cup tomato, chopped
2 Tablespoons white wine vinegar
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon Dijon mustard
Mix in a blender. Blend thoroughly and chill overnight. Lasts about 2 days. Serve on salads.

Types of Vinegar:

WINE VINEGAR, GRAPE VINEGAR. The product is made by the alcoholic and subsequent acetous fermentation of the juice of grapes.

MALT VINEGAR. The product is made by the alcoholic and subsequent acetous fermentation, without distillation, of an infusion of barley malt or cereals whose starch has been converted by malt.

SUGAR VINEGAR. The product is made by the alcoholic and subsequent acetous fermentation of sugar syrup, molasses, or refiner’s syrup.

GLUCOSE VINEGAR. The product is made by the alcoholic and subsequent acetous fermentation of a solution of glucose. It is dextrorotatory.

SPIRIT VINEGAR, DISTILLED VINEGAR, GRAIN VINEGAR. The product is made by the acetous fermentation of dilute distilled alcohol.

VINEGAR IS MADE FROM A MIXTURE OF SPIRIT VINEGAR AND CIDER VINEGAR. The product should be labeled as a blend of the products with the product names in order of predominance. This labeling applies to a similar product made by acetous fermentation of a mixture of alcohol and cider stock.

VINEGAR IS MADE FROM DRIED APPLES, APPLE CORES, OR APPLE PEELS. Vinegar is made from dried apples, apple cores, or apple peels.

Plan Snacks throughout the day. Add an endless salad to any meal or snack. The Fat-free Vinaigrettes are free to consume.