Author

Lucia Castellanos Page 8

Lucia Castellanos, RDN, is a consulting dietitian who specializes in food industry nutrition labeling. She spent years in corporate regulatory affairs before establishing an independent practice that reviews ingredient panels and package claims for food manufacturers. Castellanos also writes for Biology Insights, focusing on packaged food ingredients and common additives.

What Is a Monoglyceride and Why Is It in Your Food?
What Foods Contain Maltodextrin and Why Is It Used?
Is Blending Food the Same as Eating It?
Is Vegetable Glycerin Inflammatory?
Does Freezing Probiotics Kill Them?
What Is Reformulation and Why Do Companies Do It?
What Is Crude Fat and How Is It Measured?
What Is Hexane in Castor Oil and Is It Safe?
What Polyphenols Are in Pomegranate?
What Are Bioengineered Foods and How to Identify Them?
Why Do Pineapples Make My Mouth Itch?
Lectin Definition: What Are They and How Do They Work?
What Is Tamarind Seed Gum? Uses, Benefits, and Safety
What Is the Nutri-Score and How Does It Work?
What Is Trehalose in Food and Is It Safe?
What Is Hydrolyzed Chicken and Why Is It Used in Food?
What Is Hydrolyzed Milk and Why Is It Used?
Aflatoxin in Peanuts: A Look at the Health Risks
Phytohaemagglutinin: Toxicity and Safe Preparation
What is Xanthane Gum and is it Safe to Eat?
Alpha-Lactalbumin: Benefits, Structure, and Uses
What Is Digestibility and Why Does It Matter?
What Is a Trypsin Inhibitor & How Does It Affect Digestion?
What is Potassium Glutamate? Uses and Safety
What Is Acid Milk and Is It Safe to Drink?
What Is Soy Digestibility and How Can It Be Improved?
Palm Oil Fruit: Extraction, Components, and Nutrition
What Is Erucic Acid and Why Is It in Food?
Pea Starch: Its Properties, Benefits, and Uses
Nitrate and Nitrite: Sources, Health Effects, and Safety