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David Schardt

David Schardt

David Schardt is Senior Nutritionist for®. Schardt has been writing about nutrition for the general public and for professionals for more than 25 years. His reports on nutrition and dietary supplements are featured in Nutrition Action Healthletter. In 1988, he helped to write and edit the landmark Surgeon General’s Report on Nutrition and Health. His book Eating Leaner and Lighter, published by Warner Books, was recommended for sensible nutrition by the USDA’s Food and Nutrition Information Center. He has been featured on numerous television and radio programs and is widely quoted in the print media, especially on the subject of dietary supplements. David has graduate degrees in nutrition and biochemistry from Oregon State University and graduate study and research experience with Cornell University’s Division of Nutritional Sciences.

Article Index

Six steps to youthful, supple arteries

Wouldn’t it be great to have the flexible, healthy arteries of a young person again? Arteries that are resistant to heart attacks, strokes, and dementia?

“Maintaining a youthful vascular function beyond   Read More

Alcohol and the prostate

A new analysis of 27 studies from around the world has found that drinking alcohol can raise by about 10 percent to 20 percent the risk of being diagnosed with   Read More

Does Protein Really Curb Your Appetite?

“Satisfies hunger longer,” promise Special K Protein Shakes, which are mostly blends of water, nonfat milk, whey protein concentrate, soy protein isolate, and sugar. “With every tasty shake, you’ll get   Read More

Food poisoning from eggs “the worst thing I’ve ever been through”

It’s the worst thing I’ve ever been through,” Robin Shaffer recalled. “I had no energy. You’d try to keep something in you and it just comes out.”

When Shaffer ate an enchilada, bean burrito, and chile relleno combo meal at a Mexican restaurant in Bemidji, Minnesota, she had no idea that raw eggs tainted with Salmonella bacteria had contaminated her food in the kitchen. That food poisoning from eggs would knock Shaffer off her feet for three weeks. “My life was literally the toilet,” she told a local TV station.

Shaffer and six other diners at the restaurant were among the first of what would become more than 1,600 documented victims of the largest outbreak of Salmonella enteritidis food poisoning from eggs since the government began compiling statistics in 1973.   Read More

Salt in Soup Gives You More Than Flavor

Canned soups are loaded with salt. Why is there so much salt in soup? It’s a lot cheaper than the flavorful vegetables, chicken, herbs, and spices that you would use at home.

Plus, when commercial soups are cooked at a high temperature for a long enough time to kill potentially harmful bacteria, some of the natural flavors evaporate. Salt is a cheap, convenient way to make up for the loss.

It’s not just soup. All canned foods are cooked to within an inch of their lives at the packing plant. It’s not because companies don’t know how to regulate their ovens.   Read More

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