by Harvard Health Publishing, Harvard Medical School Remember when packaged foods emblazoned with the words “fat free” seemed to be everywhere? Then came labels boasting “zero grams of trans fat.” “Sugar free” and “low sodium” claims soon joined the chorus. These days, gluten-free foods are all the rage. For the most part, food industry trends have echoed the nutritional mantras of the time and were designed to improve our health — especially cardiovascular health. But just how successful have these efforts been? “It’s a mixed picture, but over… Read More →