Lower the Sugar, Raise the Flavor

By David Feder , RDN, Executive Editor–Technical

Overall, the number of Americans who claimed to be limiting or avoiding sugars in their diet remains high at 72%. And when asked about the most likely sources of weight gain—sugars, carbohydrates, fats, or protein—the majority targeted sugar. “Low sugar” tied with “low fat” in the survey for top choice of the key component for the definition of a “healthy food.” However, a significant number of consumers are avoiding low- and no-calorie sweeteners.

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David Feder, RDN, has been a food, nutrition and health journalist for 26 years. In spite of an academic background that began with psychology and biblical archaeology, David cut his teeth as a celebrated chef in Texas during the 1970s and 1980s, helping pioneer haute-health & fusion cuisines in high-end restaurants and hotels. In the 1990s he became a registered dietitian while completing research and coursework toward a Ph.D. in nutrition biochemistry at the University of Texas at Austin. Along the way he taught food science and nutrition while practicing as a nutrition counselor.