If a can of coconut water and a banana smoothie had a baby, it might be banana water. The latest plant-based hydration beverage on the market is being touted as “the peel good beverage” that offers “a bunch of nutrients.” And it’s drumming up attention on social media.

“Boyfriend says it has aromatics of slightly overripe banana,” one Reddit user, leemoongrass, commented, adding, “It honestly isn’t that bad.”

“It smells like baby food,” lsp2c said on Instagram.

Not to be confused with banana water for plants, a DIY fertilizer made by soaking banana peels in water to extract nutrients, such as potassium and vitamin C, for your flora. Or homemade banana drinks, such as hot water steeped with banana peels and strained, or blended banana smoothies.

The new drink, sold in supermarkets, is being marketed as an alternative to sports drinks, a sort of coconut water 2.0.

But some have taken to social media with questions: “How do you think you juice a banana?!” tybottofficial asked on TikTok, while unpacking a box of organic banana water from Woodstock. “I wonder if they’re just in a factory, like, you know, really milking these bananas, I guess?” (He gave the drink a 7.5 out of 10.)

Both Woodstock and Banagua, leading manufacturers of banana water, make their banana water in Thailand from organic “Thai golden” and “Thai cultivated” bananas, which are shorter and stubbier-looking than the standard yellow bananas sold in most American supermarkets and which have a slight pinkish tint. The fruit gets pinker in the processing and the drink has a pinkish hue.

If you’re a label ogler, the ingredient list will put you at ease. Banana water contains just one ingredient: bananas. There’s no significant water added to it. A banana is 80% water, Banagua co-founder Rob Smithson says, and the processing of the drink (an “enzymatic process”) separates the water from the pulp — the drink is slightly viscous but not pulpy.

Woodstock’s bananas are steamed and mashed with “proprietary enzymes” to release nutrients. “Think of it as liquefied bananas,” says Bruce Bruemmer, vice president of brand management at UNFI Brands+, Woodstock’s parent company.

The upshot? Both companies say their banana water is especially healthy, brimming with electrolytes like potassium, B6 and magnesium, as well as minerals and antioxidants such as vitamin A and C. The drink has no added sugar, and zero fat, sodium and cholesterol, though a 330ml can does have about 13 grams of carbohydrates, slightly less than Naked coconut water’s 14 grams in a container of the same size.

So how healthy is banana water, what does it taste like, and is it worth the hype? Here’s the deal.

Manufacturer’s claims: “Our banana water has 205 mg of magnesium — 50% of the daily value,” Smithson says of Banagua’s Original Banana, which went on the market in July 2025. “And it’s especially hydrating — probably 2-3 bananas per can, which you can bring anywhere and you don’t have to worry about moldy bananas. And just 50 calories — Naked’s coconut water has 60.”

Woodstock’s 500ml can of banana water, which went on the market in March 2024, has just 80 calories. “Our Woodstock Organic Banana Water stands out for its great taste and natural hydration,” Bruemmer says, “delivering 765mg of electrolytes — similar to many sports drinks — without any artificial colors, flavors or preservatives.”

Nutritionists’ take: “It’s probably a sequel to coconut water,” says Dr. Thomas Sherman, a professor of pharmacology and physiology at Georgetown University Medical Center. “It would appeal to people who are worried about animal wellness and saturated fat in their milk drinks or who are worried about too high sugar — so this fits the bill. But I question its effectiveness — these types of beverages offer such trivial amounts of electrolytes compared to what’s already in our food. And it’s expensive.

Sherman says that, in the end, it comes down to the consumer’s intentions for choosing banana water.

“If you’re buying it because of the taste, and you want to support a plant-based beverage, and [because] it’s fairly low sugar, then fine,” he says. “But if you’re buying it because you’re interested in getting more potassium and magnesium and calcium with low sodium, then it’s silly because just eat plants, eat food, that’s going to supply hundreds of times more potassium and calcium and magnesium.”

Categorizing banana water as a sports drink is problematic, adds Vanessa King, a registered dietitian nutritionist specializing in supplements.

“Sports drinks replace electrolytes,” King says. “The problem with banana water is that while bananas are very high in potassium, the electrolyte that you predominantly lose when you exercise is sodium — and it doesn’t provide sodium. I would not choose it over a sports drink.”

King points out that “banana juice,” as she calls it, suffers from the same concerns as other juices: “It’s more concentrated sugar without the fiber you’d get from the fruit version.”

But any amount of potassium, magnesium, vitamin A and C — all key nutrients in banana water — is helpful, King says. “They’re all nutrients that are generally under-consumed by Americans. But bananas also have those nutrients!”

The taste: We found it sweet and tropical-tasting, slightly viscous but surprisingly refreshing. However, we didn’t go bananas for it.

Cost: Banagua’s Original Banana (330ml): $3.49; Woodstock’s Organic Banana Water (500ml): $2.99.

©2025 Los Angeles Times. Visit at latimes.com. Distributed by Tribune Content Agency, LLC.

Everyone seems to love this one-dish wonder, a baked pasta dish with sausage and black olives. You can change its personality by using a sausage that you prefer. Hot Italian sausage will yield a dish that is fiery, while mild Italian sausage makes a more kid-friendly meal. I like to use half hot and half mild. The choice is yours.

Happy New Year!

Baked Pasta with Sausage and Olives

Yield: 4 to 6 servings

INGREDIENTS

• 2 tablespoons extra-virgin olive oil, divided use
• 1 pound Italian sausage removed from casings, sweet or hot, or some of both
• 2 medium garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (14.5-ounce) can diced tomatoes
• 3/4 cup pitted black olives, such as Kalamata, drained
• Salt
• 1 pound penne or ziti
• 2 cups shredded mozzarella cheese, divided use; see cook’s notes
• 1/4 cup grated Parmesan cheese, divided use
• 2 tablespoons minced fresh parsley

Cook’s notes: Use the low-moisture style of mozzarella that is harder and often used for melting, not the fresh mozzarella.

DIRECTIONS

1. Adjust oven rack to middle position and heat oven to 400 degrees. Brush a 9-by-13-inch baking dish with 1 tablespoon oil. Cook sausage in a large, deep skillet until browned, about 5 to 6 minutes, breaking it up with spatula or wooden spoon. Transfer sausage to a bowl.

2. Drain all but 1 tablespoon fat from skillet, add the remaining 1 tablespoon oil and garlic; cook until fragrant but not brown, about 1 minute. Add crushed and diced tomatoes, return sausage to the skillet. Add olives and simmer until thickened, 15 to 18 minutes. Season to taste with salt.

3. Meanwhile, bring 4 quarts of water to boil in large pot. Add 1 tablespoon salt and pasta. Cook until slightly underdone. Reserve 1/4 cup cooking water. Drain pasta and return to pot along with reserved water. Stir in tomato sauce.

4. Pour half of pasta into prepared baking dish. Sprinkle with half of each cheese. Pour remaining pasta into dish, sprinkle with remaining cheeses and sprinkle with parsley. Bake until golden brown, about 20 minutes. Remove from oven and let it rest for 5 minutes before serving.

Source: Adapted from America’s Test Kitchen

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.

By JENNIFER SHEEHAN

We Pennsylvanians know that on New Year’s Day, we are obligated to eat pork and sauerkraut.

But why?

Yes, it’s a Pennsylvania Dutch tradition that we all follow, but it’s important to know its history. (It’s also fun.)

So here’s why we eat pork and sauerkraut as well as other good-luck foods.

Dutch tradition

Like many other cultures, the Pennsylvania Dutch believe eating pork on New Year’s Day brings good luck because pigs root around with their snouts in a forward motion. After all, we want to move forward, not backward, in the new year.

Sauerkraut is made from cabbage — a symbol of money because it’s leafy and green.

Other good luck foods

If you don’t eat pork or care for sauerkraut, you have other options to bring you luck in 2023.

Among them are:

Lentils: Many cultures usher in good luck by making dishes with lentils because they resemble coins (and we all could use more of those.) Lentils are also delicious and good for you. They are also a great pork alternative for vegetarians.

Greens: Dark leafy greens (collard greens, spinach, kale, etc.) resemble money (plus they are good for you and can fit into any New Year’s resolution to eat more healthy.)

Cornbread: Not only is it really tasty, but it resembles gold.

Ring-shaped cakes: They are considered lucky because they are symbols of coming full circle. A wide interpretation of this one is acceptable. (Even doughnuts, because why not?)

Noodles: A tradition in many Asian countries, eating noodles on New Year’s Day ensures long life.

Wait until Jan. 2 for these foods

Unless you want to tempt fate, you should avoid eating the following foods because they are thought to bring bad luck on New Year’s Day.

Beef and poultry: Think of why we eat pork: Pigs root around, moving forward. Cows eat standing still (which is what will happen to you if you eat beef). Even worse, chickens and turkeys scratch backward. That not what you want in 2023.

Shellfish: Lobsters and crabs swim backward and sideways, and (you probably sense a theme here ) you want to eat only foods that move you forward. (Most fish swim forward, but skip catfish as they are bottom dwellers).

No white foods: In Chinese culture, all-white foods — eggs, white cheese, tofu — are unlucky on New Year’s Day because white is thought to symbolize death.

For our extended family holiday gatherings, we’ve dispensed with the big meal and go all in on appetizers.

We’ve found that not only does it take the pressure off the host — everyone brings an appetizer or two — but it gives the day a more laid-back feel for guests, too. No need to rush over for a predetermined mealtime; just come when schedules allow and appetites are healthy.

While we do have vegetables and more substantial offerings on hand (pulled pork sliders are a favorite) for those making a day of it, we love to go all in on dips. Hot dips, cold dips, dessert dips — we have them all. Which is why “Dip In” by Sonali Shah had my full attention when it crossed my desk.

This year, I’m spicing up of-the-moment cottage cheese, turning a classic salad into a dip and reinventing an Italian sauce into an appetizer, all thanks to Shah’s snacking sensibilities.

But what’s a party without a wildcard?

That’s where Fried Pickle Dip from “The Ultimate Pickle Lover’s Book” comes into play. While it’s short-changing the book (and pickle lovers) to only highlight the recipe that mimics one of Minnesota’s favorite State Fair foods, it has the buzz factor that hosts and guests love.

No worries if it’s too late to invite these recipes to your holiday party, just remember the Super Bowl is only six weeks away.

Crunchy Chicken Caesar Dip

Serves 4 to 6.

Tailor this dip to suit your tastes. Don’t like anchovies? Leave them out. Fancy extra bacon? Go for it. From “Dip In: 80 Delicious Dip Recipes for Entertaining, Snacking and Beyond,” by Sonali Shah (Hamlyn, 2025).

For the croutons:

• 1 slice of sourdough bread, torn into small bite-size chunks
• 2 tbsp. olive oil

For the dip:

• 8 tbsp. mayonnaise
• 4 anchovies, chopped
• 2 cloves garlic, crushed or finely chopped
• 2 tbsp. lemon juice, divided
• 1 c. shredded cooked chicken
• 2 celery sticks, finely chopped
• 2 tbsp. capers, roughly chopped
• 4 tbsp. prepared crispy fried onions
• 2 strips cooked crispy bacon, roughly chopped (about 2 tbsp.)
• Handful of chives, chopped
• Salt and freshly ground black pepper
• Lettuce cups, for serving

Directions

To make the croutons: Preheat oven to 400 degrees and line a baking sheet with parchment. Add the torn bread and drizzle over the olive oil, tossing to coat. Bake for 8 to 10 minutes, or until crispy, stirring the croutons halfway through. Set aside to cool.

To make the dip: Combine the mayonnaise, anchovies and garlic in a bowl, then stir in half the lemon juice. Once combined, add the chicken, celery and capers. Stir and taste for seasoning, adding a good grind of black pepper and more lemon juice if needed.

Just before serving, stir through the croutons and top the dip with the crispy fried onions, crispy bacon and chives. Serve with lettuce cups, like Little Gem.

Cottage Cheese and Salsa Macha

Serves 4.

Salsa macha originates in Veracruz, Mexico. While it’s technically a salsa, it’s a bit different as it’s oil based. You can enjoy it on its own, but it’s particularly delicious drizzled over something creamy like cottage cheese. Note: Use 2 dried chipotle chiles if guajillo chiles aren’t available. Store leftovers in a jar in the refrigerator for up to 4 weeks. From “Dip In: 80 Delicious Dip Recipes for Entertaining, Snacking and Beyond,” by Sonali Shah (Hamlyn, 2025).

• 7 oz. sunflower or vegetable oil
• 4 cloves garlic, peeled and smashed
• 2 tbsp. sesame seeds
• 2 tbsp. pumpkin seeds
• 2 tbsp. sunflower seeds
• ½ c. peanuts
• 2 ancho chiles, seeded and finely chopped
• 4 guajillo chiles, seeded and finely chopped (see Note)
• 1 tbsp. cider vinegar
• 1 tsp. salt
• 1 ¼ c. cottage cheese
• Crispbreads or crunchy crackers, for serving
• Fresh vegetables, for serving

Directions

Pour oil into a medium-sized saucepan. Add the garlic and place over a medium-low heat. Just before it starts to pop, reduce the heat to a simmer, then cook for 2 to 3 minutes or until fragrant.

Stir in the sesame seeds, pumpkin seeds, sunflower seeds, peanuts and chopped chiles, and continue to simmer for a further 5 minutes or until the seeds and nuts start to brown. Remove from heat, stir in the cider vinegar and salt, then leave to cool.

Once cool, scoop out the solids using a slotted spoon and add them to the bowl of a food processor. Blend until you have a chunky paste, then return mixture to the oil and stir to combine. Taste for seasoning.

When you’re ready to serve, add the cottage cheese to your serving dish, then drizzle with 3 to 4 tablespoons of the salsa macha, or to taste. Serve with crispbreads and/or fresh vegetables.

Preserved Lemon Tonnato

Serves 4.

Tonnato is a classic Italian sauce typically served with veal in vitello tonnato, but it’s really delicious as a standalone dip. Note: The addition of preserved lemon is a little twist that provides depth, but you can use 1 to 2 tablespoons lemon juice instead if you prefer. From “Dip In: 80 Delicious Dip Recipes for Entertaining, Snacking and Beyond,” by Sonali Shah (Hamlyn, 2025).

• 2 (4-oz.) cans tuna in oil
• 2 preserved lemons, finely chopped and seeds discarded, plus 1 tsp. of their brine (see Note)
• 2 cloves garlic, peeled
• 2 tsp. capers
• 2 small shallots, peeled and roughly chopped
• 4 tbsp. mayonnaise
• 2 tbsp. olive oil
• Salt and freshly ground black pepper
• Crostini, for serving
• Fresh vegetables, for serving

Directions

Empty the tuna and its oil into a food processor. Add the preserved lemons (or lemon juice), garlic, capers, shallots, mayonnaise and olive oil and blend until smooth. Taste and add salt if needed. Season with black pepper and serve with crostini and fresh vegetables.

Fried Pickle Dip

Serves 8.

This recipe takes all the best flavors and textures of fried pickles — the toasty coating, the creamy ranch dip and the tangy pickles— and transforms them into an irresistible dip. It pairs well with your favorite chips and crackers. Don’t skip the chilling time, which allows the flavors to develop. From “The Ultimate Pickle Lover’s Book,” by Princess Gabbara and Kelly Jaggers (Simon & Schuster, 2025).

• 2 c. sour cream
• 4 oz. cream cheese, at room temperature
• 1 (0.4-oz.) packet powdered ranch mix, such as Hidden Valley Ranch Restaurant-Style Dressing & Recipe Mix
• 2 tbsp. dill pickle brine
• 1 tbsp. chopped fresh dill
• 1 tbsp. chopped fresh chives
• ½ tsp. onion powder
• ¼ tsp. garlic powder
• 1 ¼ c. finely chopped dill pickles
• 1 c. panko
• 5 tbsp. unsalted butter, melted

Directions

To a large bowl, add sour cream and cream cheese. With a hand mixer, beat on low speed until mixture is just combined, about 30 seconds. Increase speed to medium and beat until mixture is smooth, about 2 minutes.

Add ranch powder, pickle brine, dill, chives, onion powder and garlic powder, and beat on low speed for 30 seconds, or until all spices are well blended. Add pickles and fold to mix. Cover and refrigerate for at least 4 hours.

Just before serving, prepare topping. In a medium bowl, combine panko and butter, and mix until evenly combined. Heat a 10-inch skillet over medium heat. Add panko mixture and cook, stirring often, until mixture is golden brown, about 5 minutes. Remove from heat and set aside to cool.

Transfer dip to a serving dish and top with toasted panko. Serve immediately.

©2025 The Minnesota Star Tribune. Visit at startribune.com. Distributed by Tribune Content Agency, LLC.

Bilal’s Breakfast & Sandwiches, which opened in the spot formerly occupied by Darto’s at 46 W. North St., closed earlier this month, according to manager Server Candir. During its operating hours Monday afternoon, the restaurant had a “Sorry We’re Closed” sign in the window, and its listing on Google says the restaurant is permanently closed. Phone calls to the restaurant were unanswered during operating hours.

There was no mention of the closure on the restaurant’s social media pages or website, although its Instagram profile was no longer available. Owner Bilal Bozkoc could not be reached for comment.

The restaurant opened in May and served a similar breakfast menu as Darto’s, alongside Mediterranean-style dishes.

Darto’s closed in March after operating for more than 30 years. It opened in 1984 under the family of Mike and Mary Lou Dartouzos.

WASHINGTON, D.C. — Possible E. coli contamination has led to the recall of a food product distributed to retailers in several states, according to the U.S. Department of Agriculture’s Food Safety and Inspection Service.

Mountain West Food Group LLC, an Idaho-based company, is recalling about 2,855 pounds of raw ground beef after routine testing by the department’s FSIS detected E. coli O26. The product was produced Dec. 16 and shipped to distributors in California, Colorado, Idaho, Montana, Pennsylvania and Washington.

The recall involves one-pound vacuum-sealed packages labeled “Forward Farms Grass-Fed Ground Beef” with a use-or-freeze-by date of Jan. 13 of next year. The packages have establishment number “EST. 2083,” which appears on the side of the packaging, the recall said.

No illnesses have been confirmed in connection with the recalled product, according to federal officials, but consumers are urged to check their refrigerators and freezers and avoid consuming it.

According to health experts, E. coli O26 is a strain of Shiga toxin-producing E. coli that can cause symptoms such as diarrhea, vomiting and abdominal cramps. In some cases, infections can lead to more serious complications, particularly in young children, older adults and people with weakened immune systems.

Consumers who purchased the recalled product should throw it away or return it to the place of purchase.

Officials also advised consumers to follow safe food-handling practices and ensure raw meat products are cooked to an internal temperature of 160 degrees Fahrenheit using a food thermometer.

©2025 Advance Local Media LLC. Visit cleveland.com. Distributed by Tribune Content Agency, LLC.

The cheese ball is a cliché. I believe, however, that like the pig in a blanket and the baked potato, the cheese ball is so cliched it has actually become cool.

Socially acceptable or not, when this dish from my cookbook “Deep Run Roots” is put out at a party of any kind, people hover over it like it’s a crystal ball.

Once you get used to the idea of making a cheese ball, keep a few things in mind. Bring it out at least 30 minutes before you plan on serving it. This forethought will make it spreadable and allow the complexity of its flavor to come through. Also, consider doubling the recipe. A fully formed cheese ball freezes and travels nicely. And, last, keep your cracker choice simple. Sea salt or plain Jane is the way to go here, possibly everywhere.

Note: This recipe calls for dates. Please do not use pre-chopped dates from a bag. They are covered in sugar and taste like sweet cardboard. Use whole, dried dates and remove the pits.

Cheese ball

Makes 1 large cheese ball or 2 small ones

Ingredients

¼ cup high-quality blue cheese (I like Maytag)

1/3 cup (5 ½ tablespoons) unsalted butter

¼ cup fresh goat cheese

¼ cup plus 2 tablespoons cream cheese

¼ cup chopped dates

2 tablespoons finely chopped scallions (both white and green parts work here)

½ teaspoon hot sauce

¼ teaspoon salt

1/3 cup Salt-and-Butter-Roasted Pecans, (recipe below), roughly chopped (or plain, toasted pecans)

2 tablespoons chopped flat-leaf parsley

SALT-AND-BUTTER-ROASTED PECANS

2 cups pecan halves or pieces

2 tablespoons melted butter

¾ teaspoon salt, divided

Directions

1. Soften the cheese: Take the blue cheese, butter, goat cheese, and cream cheese out of the refrigerator to soften 30 minutes before making your cheese-ball mixture.

2. While the cheese softens, roast the pecans: Preheat your oven to 350 degrees. Toss the pecans thoroughly with the melted butter and ½ teaspoon of the salt. Spread them out in a single layer on a baking sheet and slide that sheet onto the middle rack of your oven. Roast the pecans for 11 minutes if using pecan halves and 10 minutes if you’re using pieces. Bring the slightly darkened and toasty-smelling pecans out of the oven and hit them with the remaining salt. Let them cool. Any extra pecans will keep for 2 weeks in an airtight container at room temperature.

3. Finish the cheese ball: In the bowl of a mixer fitted with the paddle attachment, combine all the ingredients except for the pecans and parsley. Paddle it up till homogenous. It will be loose and sticky and you’ll wonder how you’re ever going to form that mess into a ball. The answer is, you transfer the bowl to the refrigerator for 15 minutes or so. During that time the cheese mix will firm up enough for you to pat it into a sphere. Once it’s stiff enough to hold up, form the ball and roll that ball in the pecans, followed by parsley.

Vivian Howard is the chef and owner of the Chef and the Farmer restaurant in Kinston, North Carolina. The first woman since Julia Child to win a Peabody Award for a cooking program, she co-created and stars in the PBS series “A Chef’s Life.”

Excerpted from “Deep Run Roots” by Vivian Howard. Copyright (copyright) 2016 by Vivian Howard. Photograph by Rex Miller. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.

Many consumers feel pride in avoiding the glazed pastries in the supermarket and instead opting for “all natural” granola that comes packed with extra protein. Same goes for low-fat yogurts “made with real fruit,” “organic” plant-based milks and bottled “superfood” smoothies.

Buyer beware: Healthy grocery buzzwords like those often cover up an unhealthy amount of sugar.

Added sugars are difficult to quickly spot because many companies use clever marketing to distract consumers, said Nicole Avena, a professor of neuroscience and psychiatry at Mount Sinai Medical School and Princeton University who has studied added sugars.

Avena said while some health-forward brands know people are starting to become aware of the hazards of added sugars, “a lot of the bigger brands don’t worry so much about people’s health.”

Here’s how to spot hidden sugars and what to do about it.

What to look for

Along with saturated fat and salt, eating excess sugar is linked to heart disease, obesity, diabetes and other health risks.

The average American consumes 17 teaspoons of added sugar a day, which adds up to 57 pounds per year, according to the American Heart Association. About half of that comes from beverages, but much of the rest is sneaked into cereal, salsa, prepared sandwiches, dairy products, bottled sauces and baked goods, including many brands of whole-grain bread.

To help control sugar intake, start by checking the nutrition label. Since 2021, food companies have been required to list the quantity of added sugars separately from total sugar content. But the plan backfired, Avena said.

Companies reduced common sweeteners like refined beet sugar and high-fructose corn syrup but added alternatives, such as monk fruit and the sugar alcohol erythritol, which aren’t considered “added sugars” under FDA regulations.

“Now our foods are even more sweet than they were back in 2020,” Avena said.

What should you do?

Collin Popp, a dietitian and professor at NYU Langone Health, said the current FDA recommendation allows for some flexibility. People should get no more than 10% of their calories from added sugar, which amounts to about 50 grams per day if eating 2,000 calories, or a bit more than what’s in a typical can of soda.

But that might be too flexible, Popp said.

“I would actually like to see that be less than 5%, and closer to zero for some, if they have diabetes or prediabetes,” he said.

The key is to be mindful of what you’re eating, even if the product seems healthy or if the package is labeled organic, Popp said. Roasted nuts, plant-based milks and wasabi peas, for example, can include a surprising amount of added sugars. So can English muffins and Greek yogurt.

One Chobani black cherry yogurt, for example, has zero grams of fat but 9 grams of added sugar, or more than 2 teaspoons. Silk brand almond milk has 7 grams per cup.

Popp recommends taking control of how much sugar goes into your food. That could mean buying plain yogurt and adding honey or berries, or asking the barista if you can put your own oat milk into your coffee.

Taking from one column to add to another

Although they lower the calorie content of foods, artificial sweeteners like stevia and sugar alcohols may not be better because they can encourage people to overeat, Avena said. She said research shows that sweet flavors are what activate the reward center of the brain, not the sugar itself.

That’s not to write off sugar alternatives, including allulose for people with Type 1 diabetes since it doesn’t affect blood sugar.

But for the general public, minimizing dependence on the overall sweetness of food is key to improving health, she said.

“Don’t let the food companies decide how much sugar you’re eating,” Avena said.

Albert Stumm writes about food, travel and wellness. Find his work at www.albertstumm.com.

Dunkin’ opened its new kiosk Monday at the Whitehall Township mall’s lower levels near the escalators, franchisee Ashish Patel said.

It replaced a former Starbucks space.

Other recent news at Lehigh Valley Mall includes the upcoming sale of Dunderbak’s, the opening of Drink Fresh by Djurdjura and the closure of Dino Sweets.

Griddle 145 announced it will close Wednesday at 1146 MacArthur Road.

“This place has been more than a restaurant — it’s been part of our lives, and part of yours,” the restaurant said online. “We’ve watched families grow, friendships form, milestones celebrated, and routines become traditions. For that, we are endlessly grateful. Closing this chapter is emotional. We’re sad to say goodbye to these walls, deeply thankful for the memories made here, and incredibly excited for what’s ahead — all at the same time.”

The kitchen and front-of-house team will move to the new restaurant The Broken Record at 6776 Hamilton Blvd., Unit 1 in Lower Macungie Township, where its menu will include many Griddle 145 dishes.

Griddle 145 said breakfast service there will begin in early January, but Jeff Trainer, who will co-own The Broken Record alongside Andrea Kenney, said they still need to get township approval to open at 8 a.m. instead of 11 a.m.

The Whitehall restaurant opened in 2012 under Taylor and Sherry Eisenhard.