Diet Soda Can Cause Weight Gain
Diet sodas with aspartame can boost the appetite, said a study published in the International Journal of Obesity last December. The researchers found people who consumed diet drinks with aspartame felt hungrier than those who did not, and thus ended up consuming more calories.
Ruby Ring Red Onions Fight Cancer
Lead Found in Baby Food
Detectable levels of lead were found in 20 percent of 2,164 baby food samples. Analyzing 11 years of federal data, the Environmental Defense Fund (EDF) found the toxic metal most commonly in fruit juices, root vegetables and teething biscuits and cookies.
A new study corroborates previous studies that show switching to diet soda may not help cut calories. Diet drinks contain a chemical that boosts the appetite. Research published in the International Journal of Obesity found those who consumed diet drinks with aspartame felt hungrier than those who did not.
Don’t Reheat These Foods
Some foods can lose their health benefits or even cause food poisoning if they are reheated in a microwave. Celery and spinach contain nitrates that turn into toxic nitrates and carcinogenic nitrosamines after reheating. Eggs can also become toxic after reheating, so it’s best to use leftover eggs cold....
People who follow diets with little to no gluten were found to have a slightly higher risk of developing type 2 diabetes over a few decades, according to researchers at Harvard University School of Public Health. “We wanted to determine if gluten consumption will affect health in people with....
Labels Confuse People with Food Allergies
Food allergies affect approximately 8 percent of children and up to 2 percent of adults. Almost 40 percent of children with a food allergy have experienced at least one life-
Experimenting with a new field called plant nanobionics, MIT scientists have embedded the leaves of spinach plants with carbon nano-
Understanding Sticker Codes on Produce
The Price Look Up (PLU) codes on the stickers placed on fruits and vegetables reveal important information. A four-
Fruit Protein Could Be New Sweetener Alternative
A new sweetener alternative that tastes more like sugar than other substitutes may be possible to obtain from a fruit protein called brazzein. Brazzein is far sweeter than sugar but has fewer calories
Cancer and Sugar-
A study by researchers at the Louisiana State University Health Science Center in New Orleans suggests age is an important factor in the association between cancer and sugar-
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Lead Found in Baby Food
Detectable levels of lead were found in 20 percent of 2,164 baby food samples. Analyzing 11 years of federal data, the Environmental Defense Fund (EDF) found the toxic metal most commonly in fruit juices, root vegetables and teething biscuits and cookies. The organization focused on baby foods because lead can be detrimental to child development; even low levels of lead exposure can cause neurocognitive impairments and problems with attention, behavior, cognitive development and the cardiovascular and immune systems. Although the lead levels were relatively low, the Centers for Disease Control and Prevention says there is no safe lead level for children. Earlier this year, the Environmental Protection Agency (EPA) released a draft report estimating more than 5 percent of children consume more than 6 micrograms of lead a day – the maximum daily intake limit set by the Food and Drug Administration (FDA) in 1993. The EPA report reveals food is the major source of lead exposure in two-
FDA and Aphrodisiacs
There is only one known aphrodisiac, and a few things can factor into its effectiveness. In addition to a placebo effect, some foods may help promote “sexy time” due to visual stimuli or status associated with them. Oysters have zinc, which can increase testosterone, but they’re no aphrodisiac. Chocolate increases serotonin but not the libido. Spanish fly, made from ground-
Why Can Some People Tolerate Spicy Foods Better?
Scientists don’t know for sure why some people can tolerate spicy foods better than others, but three factors may be in play here. Some people may be born with less sensitivity to spiciness. Spiciness is detected by a sensory receptor called TRPV1, a little protein that opens up when molecules like capsaicin bind to it. Gene sequences that produce the TRPV1 protein vary from person to person, so certain versions of the receptor are more or less responsive than others. It may also matter how much a person uses his or her TRPV1 receptors. Researchers have documented a desensitizing effect that happens when someone eats a lot of capsaicin; the person must eat higher levels of it in order to taste a certain degree of spiciness. As people eat spicy food more regularly, they start to feel less of the burn. And lastly, some people may just like the burn.
Angela is a staff writer for Health & Wellness magazine.