September 24, 2010 - Confused about what you should and shouldn’t eat these days? Americans are looking for advice that separates fads and marketing tactics from scientific facts.  In this interview, dietician Carolyn O’Neil cuts through the confusion.

In the main video player, Carolyn busts the myths about sugar and high fructose corn syrup.  See the video attachment for Carolyn’s thoughts on:

• Carbs – Are they good or bad?  What kinds of carbs should we look for?
• Frozen and canned foods – Are they less nutritious than fresh?  With today’s economy and busy lifestyles must we always buy fresh produce? 
• Fat-free means you’re free to eat a lot, right?
• Calories eaten at night – Are they more fattening?

About Carolyn O’Neil, MS, RD
Registered dietitian Carolyn O’Neil is a best-selling author and television personality who professes, “the more you know, the more you can eat.”

An expert on general nutrition and weight control, she is an award winning journalist leading CNN’s coverage of food, nutrition and cuisine for nearly 20 years.  She contributes on and off camera to The Today Show, Fox & Friends, WebMD and The Atlanta Journal-Constitution.  As an AOL Diet Coach and with her weekly newspaper column “Healthy Eating Out” in the Atlanta Journal-Constitution she provides a steady stream of nutrition advice to busy folks who want a healthier lifestyle. She can also be seen as the recurring nutrition expert “The Lady of the Refrigerator” on Alton Brown’s Good Eats on The Food Network. O’Neil’s food prowess is showcased in her monthly articles for Jezebel Magazine, as the publication’s Food and Dining Editor.  In addition, she is the Lifestyles Editor for Flavors Magazine, a quarterly magazine on food, wine and culture.  She contributes to such magazines as Cooking Light, Better Homes & Gardens, SELF and Gourmet and has co-written a best-selling book on healthy eating with style—The Dish On Eating Healthy and Being Fabulous!  (published by Simon & Schuster Atria Books).  

A member of the American Dietetic Association, O’Neil earned a master’s degree in Nutrition and Communication from Boston University and a bachelor’s degree in Foods and Nutrition from Florida State University.

This interview is provided by Corn Refiners Association.