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Low- and No-Calorie Sweeteners: How Much is Too Much?

Establishing in vitro Protein Digestibility as an Alternative to Animal Testing

Avoiding Health Flip Flops in a Changing Food Supply

New Innovation in Food Allergy Testing and Patient Care

What's On Our Plates? The Role of Food in Maintaining Health and Managing

Reducing Sodium Intake - a Food Supply Approach

Can we agree? Dietary Guidance Related to Low- and No-Calorie Sweeteners in the US and Canada

Something Changed, but What Does it Mean? Effects of Low-Calorie Sweeteners on the Gut Microbiome

Tools and Tactics for Reducing Added Sugars Intake: Guidance for Practitioners with a Focus on Low-Calorie Sweetener Safety and Appropriate Use

Use of Low-Calorie Sweeteners and Weight: Facts and Myths

The Acceptable Daily Intake (ADI) for Low- and No-Calorie Sweeteners: Translation for Practice

Plant-Derived Bioactive Components – Research at the University of Manitoba

Back To Basics: Understanding Terms And Methods In The Gut Microbiome Space

Beyond The Headlines: Communicating The Science Of Caffeine

Gut Microbiota COVID 19 and Nutrition Interactions Interventions and Unknowns

Maternal And Child Diet & Physical Activity

Early Life Determinants Of Metabolic Health Impact Of Fitness And Physical

Focus On The Gut And The Brain

What Is “Sweetness”? The Biological Drive For Sweet Taste And Role In Quality Of Life For Individuals With T1DM

“Crash Course” On Design And Interpretation Of Gut Microbiome Research

Moving Forward After Over 40 Years Of Guidance: Innovation And Partnerships To Reduce Sodium Intake

USDA Beltsville Webinar: Sources And Intake Of Added Sugars In The U.S. Diet

USDA Beltsville Webinar: Complex Carbohydrates And The Complexity Of Carbohydrates