L.a. Times Article

[Lisa]

This is a great article with lots of interesting information. It should generate some interesting discussion.

Open Original Shared Link

[Phyllis28]

From article:

And there are broader concerns. Some dietitians worry about the long-term effects of a strict gluten-free diet on those who don't need to be on it, because in avoiding foods with gluten, people may give themselves nutritional deficiencies. Those who elect to go on the diet need to watch that they get adequate amounts of B vitamins, particularly folic acid, Badaracco says.

Interesting comments. I expect my diet overall has better nutrition that most of people. I know what is in everything I eat, I am not eating meals is fast food restuarants, and I eat a lot less processed foods.

[Takala]

So I take a look at

"Suzy Badaracco".... who was quoted last in that article...

suzybadaracco 01:17 PM, 06/30/2008

I am a trends forecaster for the food industry tracking all food, flavor, health, consumer, research, technology and government trends. What I find interesting is that Americans tend to act individually and are a "me" culture yet they fall into pack mentality when it comes to eating and food. In Japan it is the reverse. They act more as a collective yet are not influenced by those around them when it comes to recognizing satiety signals. In other words, when Japanese are full, they stop eating regardless of whether others at the dinner table are continuing to eat. I think a big part of the obesity issue is not portion sizes but the inability to recognize or accept satiety signals. Suzy Badaracco Culinary Tides www.culinarytides.com

Open Original Shared Link

From Suzy Badaracco's website Culinary Tides:

Suzy Badaracco is a toxicologist, certified chef, and registered dietitian. She holds a Bachelors of Science degree in Criminalistics, an Associates degree in Culinary Arts, and a Masters of Science degree in Human Nutrition. Suzy has worked as an analytical chemist, corporate chef, nutrition specialist, trainer, and knowledge manager for organizations including Mintel, USDA, Nestle, T. Marzetti, and Ajinomoto inc. since 1992. Suzy has been trained in business intelligence and predictive analysis techniques used by both corporate and government bodies. Using these techniques she has been able to successfully predict and profile food trends in the United States from health and ingredient trends to restaurants, consumers, fast food and fast casual restaurants, grocery stores, and manufacturing trends.

Additionally she uses her skills to track food safety and defense for the food industry which entails monitoring all government movement including USDA, FDA, import/export laws, labeling legislation and others. Responses by consumers, industry partners, lobby groups, and manufacturers are also monitored.

~~~~~~~~~~~ more from the culinary tides site:

Forecasting vs. Trends analysis

Forecasting focuses on the birth and death of trends, not the statistics generated once a trend hits an industry. The birth helps to tell how weak or strong an influence it may have on an industry while it