A study from Australia suggests that fatty acids can be tasted in the absence of certain obvious indicators making fat the 6th sense, via Huffington Post.

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  Yesterday the NYTimes covered an important health ratio: the amount of potassium relative to the amount salt you consume. While the article by long time health reporter, Jane Brody, leads with the obvious (excessive salt has proven to be a health risk, according to yet another major study), and the headline writer reinforce the obvious (“Sodium-Saturated Diet is a Threat for All”), the article recognizes that everything is about balance and notes the important role potassium-rich foods play in countering salt’s negative effects. “The researchers found that while a diet hight in sodium—salt is the main source—increases your risk,” Brody writes, “even more important is the ratio of sodium (harmful) to potassium (protective) in one’s diet.” This was pointed out to me this summer by Mark Bitterman, author of a great book called Salted, and Read On »

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Scientists have discovered a specific molecule in one’s body that may prolong one’s life by reducing caloric intake, via The Independent UK.

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Cooking sous vide, wrapped food submerged in warm to hot water, is a relatively new form of cooking now available to home cooks. The method truly does allow for transforming food in ways previously not possible with such precision. The best example of what it can do is short ribs. Short ribs cooked at 140˚ F. for 48 hours results in medium rare to medium meat, still pink, but completely tender. Pork belly cooked for that same time, then chilled is ready to be seared crispy when you’re ready to serve it. Chicken thighs and duck legs the same. Not only does sous vide give you precise control of the internal temperature of meat and fish, it gives you the convenience of preparing food in advance, perfectly, so that it’s ready when you need it. Read On »

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A study shows that the chemical used to line the inside of soup cans may cause heart problems, via the Independent UK

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