Examining different types of diets to see which one is better; end result stick to a plan, via The Atlantic.
Posts Categorized: food science
I know what it was that set me off today. A random article, out of the blue, I shouldn’t even have read it. It referred to great food cooked with rendered fat as “early-grave food heaven.” Why do people say stupid things like this? Because the media bombards us with the simplistic message that Fat Is Bad For You, and it pisses me off. Why? Because it’s not true. Fat is good for you. Fat is good for your body. I’ve said it before and I’ll say it again. Fat doesn’t make you fat, EATING TOO MUCH MAKES YOU FAT! Eating every morsel of your mile high Cheesecake Factory plate is what makes you fat. Eating a whole bag of Doritos is what makes you fat. Eating when you’re not hungry makes you fat! To Read On »
A great infographic that illustrates how carbohydrates are making people fat, via Food and Tech Connect.
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.
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 »