About Steph Ronco

Stephanie Ronco has been editing in a professional capacity for the past 8 years. In addition to her work as an editor, Ronco has also served as a ghostwriter and writing tutor. A voracious reader, Ronco loves watching language evolve and change. When she's not delving into her latest project, Ronco can be found teaching acting classes, performing in community theater, or sailing with her husband.

 

April 2020 for Premium Food and Health Communication Members:
Table of Contents:

Read-offline PDF newsletter
Research update for professionals
White label newsletter (.docx)
Shareable articles and handouts
Graphic of the month
Special member-only discounts

Read-Offline PDF:

Here's the entire PDF edition of the April 2020 newsletter, ready for you to download to read off...

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COVID-19 Nutrition 101: Staying Healthy in the Coronavirus Era

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Could cutting back on certain foods high in the amino acid methionine halt the development and progression of inflammation and autoimmune diseases such as multiple sclerosis in those at high risk? New research published in Cell Metabolism says yes.

While methionine is a non-essential amino acid that can be made by many cells types in the body, T cells, immune cells that react to threats such as...

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Let's talk cheese...

There is a huge variety of cheeses on supermarket shelves today, but which one is best for your health? And how can you ever wade through all the varieties?

We've compared a few of the most common cheeses to help you find to cheese that most closely matches your nutrition goals. Check out the chart below!

In the course of our research, we found more than a few sur...

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Do you ever find yourself standing in line at a coffee shop or restaurant with a large display board that lists all the available foods and beverages along with their calorie content, trying to decide if you really want the large size fries with 490 calories or whether the medium size with 320 calories will feel satisfying? Or asking yourself: How can a 16 ounce caramel macchiato have THAT many ca...

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It's well known that people take in more than just what you say in a cooking demonstration. What you do is so important too, and I'm not just talking about your amazing knife skills or organizational prowess. When you give a cooking demonstration, it's important to demonstrate healthy food safety techniques. After all, people mimic each other and will learn healthful techniques if they see you pra...

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The rise in obesity in the US has led to an increase in fatty liver disease, including in children. Now a new study out of Texas A & M finds that a common compound in vegetables may help combat fatty liver disease.

The research, published in Hepatology, showed how indole, a natural substance found in gut bacteria and cruciferous vegetables like cabbage, kale, cauliflower and Brussels sprout...

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