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College of Agricultural, Consumer & Environmental Sciences Illinois Extension

Nutrition

Image of cup of milk, bottles of milk, and different nuts and seeds

Know what to look for in milk alternatives

Cow’s milk has traditionally dominated the dairy aisle, but recently alternative milks, such as almond, soy and oat milk, have been battling cow’s milk for more space. There’s a number of factors determining the increased popularity of non-dairy milk options, including veganism, lactose-intolerance...
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Image of heart-shaped chocolates next to gold foil

Say "I love you" this Valentine's Day with dark chocolate

Nothing says “I love you” like a decadent bar of rich chocolate for your Valentine. There are many types of chocolate, but dark chocolate is the one that has received all the hype for its health benefits. However, can such a treat be good for you? Like milk chocolate, dark chocolate is made with...
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person holding apple in one hand and iced and sprinkled donut in the other hand

Make healthy snacking more attainable

It’s not always easy to snack on healthy foods during the holiday season. There’s generally an abundance of homemade cookies and candies to tempt our taste buds. But being more in tune with our body can help us make smart snacking decisions. Snacking can be very beneficial, as it offers an...
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Pomegranate split open, with a few seeds on the table

Catch pomegranates at their peak

By now, you’ve likely heard of the somewhat peculiar fruit, the pomegranate. It’s beautiful red color, round shape and distinctive crown make an attractive display in the grocery store. Pomegranates are only in season during the early winter months, which means you’d better grab them now before...
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Pomegranates, oranges, and grapefruits cut in half

Fueling the immune system

This blog post was written by Illinois State University graduate student and dietetic intern, Kristi Brougher.  Have you ever heard the saying, “you are what you eat”? Well, this can be true. What you eat can play a role in the health of your body. Now more than ever,...
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Roasted carrots and potatoes on a baking sheet

Maillard reactions change the tastes of your food

You may remember learning about the Maillard reaction in science class at school. You probably didn’t know it then, but the Maillard reaction is something you see or use every day. It’s what makes food so delicious, turning bread into toast, giving broccoli a sweeter flavor when roasted, producing...
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College of Agricultural, Consumer & Environmental Sciences Illinois Extension

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1301 W. Gregory Dr.

Urbana, IL 61801

Email: extension@illinois.edu

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