Sugar alcohols are found in sugar-free foods, gum, and sweeteners. Here is what they are, why they are used, and what to know before adding them regularly.

Honey, maple syrup, agave, and brown sugar are often thought of as healthier alternatives. This article breaks down what they are, how they compare nutritionally, and what really matters when choosing sweeteners.

Added sugars go by many names. This post explains how added sugars are defined, where they appear on labels, and why recognizing sugar aliases matters.

Carbohydrates and sugar are not the same thing. Understanding the difference can make nutrition feel far less confusing.

After more than 25 years as an RDN, I am still teaching the basics. Here is why foundational nutrition education matters now more than ever.

Confused by sodium and minerals on food labels? This guide explains what the Nutrition Facts panel tells you about key vitamins and minerals.

A clear, practical breakdown of serving sizes, servings per container, and calories on the Nutrition Facts panel so you can make sense of what you are looking at.

The supplement industry is like the wild west. Learn what DSHEA really means, why skepticism is essential, and how to spot misinformation in social media health claims.

We often hear “eat less processed foods” — but what does that actually mean? The NOVA classification provides a clearer way to look at food processing. In this post, I go over each category with examples, point out where things can be misleading, and offer simple steps to shift toward less-processed eating without guilt.

Not everything you see on a food label is required. Some optional claims are regulated, while others are more about marketing. Here’s what you should know.

Food labels carry a lot of information, but not all of it is optional. Here’s what must appear on every food package by law and why it matters.

Trendy wellness tips are everywhere, but not everything “healthy” is worth your time or money. Here’s the truth about popular trends and what truly supports wellness in the long term.

“Plant-based” and “vegetarian” are often used interchangeably, but they’re not the same. Let’s break down what each means, the history of plant-forward eating, and why the labels still matter.

The food pyramid is long gone. MyPlate replaced it in 2011, but people still think the pyramid is still used as a food icon today. Here’s why MyPlate is easier to use, and how to apply it to everyday meals, even when dining out.

Just in time for Easter, let’s revisit one of the biggest food mix-ups: eggs are not dairy. Here’s what makes a food dairy, where eggs really belong, and why it matters.

Someone recently “corrected” me on social media: “Protein isn’t a food group.” Spoiler: It is. Let’s break down what protein really is—and why it’s both a nutrient and a food group.