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Food Science a Young Science

Food Science a Young Science

Every week we hear about a new study or report on what food is now bad for us, or good.  So, why is there a discrepancy?

Ronda Elsenbrook is a dietician with Kelsey-Seybold and says since food science is still a young science, new research gets blown out of proportion by the media, "The issue we have today is that the media jumps on to studies much quicker than ever in the past.  And, these studies haven't been replicated."

Many foods have gone from good to bad, then back to good again or vice versa.  Foods like eggs, coffee, wine, or red meat.  The latest iteration of this problem is in the development of fad diets.

Whether it is a paleo, vegan, or gluten-free diet the benefits are often over blown or down right wrong.  Elsenbrook says fad diets are a result of people's search for a magic pill for weight loss, "Instead of just realizing that if we eat the way that nature intended and we move this body that was designed to move, than that is the magic."

One thing is for sure, like bell bottoms, go-go boots, or tight-rolled jeans, fad diets have a short shelf-life.  But, that is not to say the health/organic food market is going away.  

Organic food sales in the U.S. are expected to grow up to 14% over the next four years, compared to low single-digit expected growth for other food and beverage markets.  

In 2012, natural/organic retail sales hit over $80 billion, a 13.5% increase over 2011.

 

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