The United States Food and Drug Administration announced on Tuesday and in the coming next few years, food manufacturers have to put nutritional labels on the front of packaged foods. This proposal by FDA comes in the content of chronic diseases and the need for combating the same. The front-of-package labels are required for "most packaged foods", said the announcement.

Nutrition Info Box

The labels will be called the "Nutrition box info", which would show customers whether products have low, medium, or high levels of saturated fat, sodium, and added sugars.

Saturated Fat

They are solid at room temperature and found in animal products like pork, milk, and cheese. The American Heart Association (AHA) recommends limited saturated fats to less than 6% of total calories. It is one of the unhealthy fats and too much of it in your diet could lead to heart diseases and other health problems.

Sodium

As per FDA, diets higher in sodium are associated with an increased risk of developing high blood pressure, which is also the major cause of stroke and heart attack. Sodium attracts water, which increases the volume of blood in your body and can lead to high blood pressure, and damage your heart, kidneys, brain and eyes.

Added Sugars

Added sugars are added to foods and drink during processing or preparation and they do not occur naturally. They add calories but little nutrition. As per the Centers for Disease Control and Prevention (CDC), added sugars can contribute to health problems such as weight gain, obesity, type 2 diabetes, and heart diseases.

What happens with the proposal?

If the proposal is approved, food manufacturers who make $10 million or more in annual food sales will have three years to add the labels to their packaging. While businesses with less than $10 million in annual food sales will have four years to comply.

Chronic Diseases

FDA said that saturated fat, sodium, and added sugars have been "directly linked with chronic diseases". The FDA highlights that chronic diseases like heart disease, cancer, and diabetes are the leading causes of disability and death in the U.S., with 60% of Americans living with at least one chronic condition. These illnesses also account for much of the $4.5 trillion spent annually on healthcare in the country.

According to FDA, a major factor contributing to the issue is also the overcompensation of saturated fat, sodium, and added sugar. There are many store-brought foods that are highly processed and also contain excessive amounts of these ingredients. In 2023, the FDA also conducted a study that involved 10,000 adults to evaluate how different types of nutritional labels influence consumer choices.

The research revealed that a black-and-white nutrition label displaying the percent daily value was the most effective in helping people select healthier options.

This is why the Nutritional Info Box will also come in the same color. If reports are to be believed, it will soon become part of the White House National Strategy on Hunger, Nutrition and Health to reduce diet-related diseases by 2030.

New Delhi: Talk of a classic Indian meal, and the key components are dal, roti, vegetable curry, and rice. One of the most popular flatbreads, roti is an essential component of a basic North Indian meal—but little do we realise that it can provide approximately 100 calories per piece. For a diabetes patient, this can be a concern due to blood sugar fluctuations. So, what alternative can one fall back on? It is South Indian cuisine that can come to your rescue, as it not only satisfies the taste buds but is also considered diabetes-friendly and weight-loss-friendly.

Read more: Eating Right, Working Out - Still Gaining Weight? Here’s Why

Why are South Indian breads healthier?

The key component of roti or chapati is wheat. Despite being a decent source of fibre, it has a high glycemic index that can result in spikes or drops in blood sugar levels. South Indian breads such as dosa are rice- and lentil-based or sometimes made with sooji. These are cooked on low heat on a tava, or sometimes even steamed. This, in turn, keeps the calorie count low while delivering fibre, protein, and essential vitamins in a meal. A number of South Indian breads are also gluten-free. Take a look at the top five healthy South Indian breads that are far better than roti.

Dosa: Talk of South Indian food, and dosa always takes the cake for being versatile, delicious, and healthy. What more can one ask for? It is a fermented crepe made from lentils and rice. Its calorie count is as low as 100–120 calories. A filling option, this bread is worth mentioning in a series of healthy Indian breads.

Appam: Naturally low in fat, appam is also a healthy South Indian flatbread made from rice flour and coconut milk. The batter is fermented for a period of time and then prepared like a soft, fluffy pancake. Appams generally provide 100–150 calories per piece.

Uttapam: If you are looking for a more elaborate preparation with lots of vegetables, then uttapam can be your pick. This South Indian bread is a popular breakfast food, as it is nutrient-dense, filling, and incredibly delicious. This fermented dish packs protein, fibre, probiotics, and other essential vitamins. It is good for weight loss and also benefits diabetics managing blood sugar fluctuations.

Akki roti: Akki roti is gluten-free and made from rice flour. Native to Karnataka, this flatbread is generally served for breakfast and is prepared by mixing rice flour with onions, green chilies, or vegetables like carrots and cucumber.

Puttu: Native to Kerala, this South Indian bread is made with steamed white rice and coconut shavings. It is gluten-free, low in calories, and also has a low glycemic index. Therefore, it is a good choice for diabetes patients.

E. coli outbreak was linked to raw cheddar cheese. This has allegedly sickened seven people across multiple states. Federal regulators on Sunday announced that an E. coli outbreak infected seven people in three states and it has been traced to raw cheddar cheese product. Individuals who have been affected are children, ages 3 or younger across California, Texas, and Florida. The US Food and Drug Administration (FDA) noted that out of the seven cases, fiver were in California, one in Florida and another in Texas.

FDA said, "The FDA and CDC, in collaboration with state and local partners, are investigating a multistate outbreak of E. coli O157:H7 infections. As of March 14, 2026, a total of 7 confirmed infections have been reported from three states."

Also Read: Meningitis Outbreak: University of Kent Student Among Two Who Died of the ‘Invasive’ Disease

The officials have been able to trace the California producer RAW FARM, which is a family-owned company and is recognized as nation's largest producer of raw dairy products. FDA also noted that RAW FARM has declined to issue a voluntary recall despite agency's recommendation.

What Is RAW FARM's Response To The E.coli Outbreak?

The dairy farm denied any such allegations on its social media page. On Monday, it claimed that the health agency has made "false allegations" against the brand and that no tests have confirmed a positive match for the E.coli strain.

The statement by RAW FARM noted: "We disagree 100% with the allegations made by the FDA and CDC," the company said. "All of our products have been CONFIRMED to be negative for all harmful bacteria, including Ecoli 0157-H7. FDA has found NO Raw Farm products to be tested positive for Ecoli in the marketplace."

"Inaccurate statements made by the FDA and CDC linking our brand to an outbreak is egregious and extreme harassment towards our brand," it added.

Also Read: Does Heating Food Kill E.Coli?

What Have The Tests Shown?

However, the FDA confirmed that no RAW FARM-brand cheddar cheese products have been tested positive for E.coli. State partners have begun collecting product samples. FDA added that the investigators were able to track the infections using epidemiological data, which is a scientific method that analyzes the distribution, patterns, and causes of health-related events.

"Epidemiologic evidence indicates that RAW FARM-brand raw cheddar cheese products made by RAW FARM, LLC are the likely source of this outbreak," the agency said.

Of the three individuals who were interviewed, all reported eating RAW FARM-brand cheese, noted the federal regulators. They also added that local officials are working to gather more information for the other four cases.

As of now, two patients have been hospitalized, and no deaths have been reported.

While the company denied FDA's allegations, the agency released a notice urging consumers and retailers to exercise caution with the cheese and to sanitize any surface to prevent cross-contamination.

What Is E. Coli?

Escherichia coli, or E.coli is a bacterium that lives in the human intestine and is one of the most common causes of foodborne illness in the US and the UK. In June 2024, the UK Health Security Agency (UKHSA) warned that E.coli cases reported across the UK were part of a single outbreak. It also issued a list of recalled products to parents as the outbreak spread.

There are multiple species of E.coli, and some of them are also harmless. However, there are others that can result in mild symptoms, including nausea, fatigue, and diarrhea, while some can be even more serious and can lead to life-threatening symptoms.

Few foods feel as comforting as a warm bowl of pasta. Yet, despite its popularity across the world, pasta often gets a bad reputation when people talk about healthy eating.

For years, it has been labelled as the villain of many diets. People blame it for weight gain, bloating, and that sleepy feeling that sometimes follows a heavy meal. Because pasta is rich in carbohydrates, many assume it is automatically unhealthy or something that must be avoided while trying to lose weight.

Nutrition experts say that idea is far from the truth.

In reality, pasta can absolutely fit into a balanced diet. The key lies not just in the pasta itself but in how it is cooked, served, and paired with other foods.

Understanding What Pasta Really Offers

At its core, pasta is a source of carbohydrates. These carbohydrates break down into glucose in the body, which provides energy for everyday functions. This energy fuels the brain, supports muscle activity, and keeps the nervous system running smoothly. That is one reason athletes and physically active people often include pasta in their meals.

Wholewheat pasta brings additional benefits to the table. Because it uses the entire grain, it contains more fibre than refined white pasta. Fiber helps slow digestion, keeps you feeling full for longer, and supports healthy digestion.

There are also newer alternatives now widely available. Pasta made from chickpeas, lentils, or split peas often contains higher levels of protein and fiber than traditional wheat pasta. These options can be particularly helpful for people looking to increase plant based protein in their diet.

Even regular white pasta contains nutrients that many people overlook. During production, some varieties are fortified with important vitamins and minerals such as iron and B vitamins including thiamine and folate.

Portion Size and Balance Matter

When it comes to including pasta in a healthy diet, portion size plays an important role. A typical serving is around 75 grams of dried pasta per adult, which becomes roughly 180 to 200 grams once cooked.

The bigger issue often lies in how pasta dishes are prepared. Creamy sauces, excessive cheese, butter, and processed meats can quickly push the calorie count much higher. In contrast, pairing pasta with vegetables, lean protein, and healthy fats creates a far more balanced meal.

Simple additions like tomatoes, spinach, mushrooms, beans, lentils, seafood, or grilled chicken can transform pasta into a nutrient rich dish. A drizzle of olive oil and a generous portion of vegetables can make the meal satisfying without making it overly heavy.

Why Some People Feel Bloated After Pasta

Bloating after eating pasta is fairly common, but the cause can vary.

For some people, gluten may be the trigger. Individuals with coeliac disease cannot tolerate gluten, a protein found in wheat, and eating wheat based pasta can cause serious digestive issues.

In other cases, the problem may be certain carbohydrates found in wheat known as FODMAPs. These compounds can be difficult for some people to digest. When they reach the large intestine, bacteria ferment them, producing gas that may lead to bloating, cramps, or discomfort.

The way pasta is cooked can also make a difference. Pasta cooked al dente, meaning slightly firm to the bite, is digested more slowly than overcooked pasta. Cooling pasta after cooking, such as in pasta salads, can also increase resistant starch. This type of starch digests more slowly and may support gut health.

In the end, pasta itself is not the problem many people believe it to be. When eaten in sensible portions and paired with nourishing ingredients, it can be a satisfying and perfectly healthy part of everyday meals.