U.S. Obesity Rates Begin to Level
After years of increasing, adult obesity rates remained stable in 45 states from 2015 to 2016, according to a new report from the Trust for America’s Health, a nonprofit health advocacy organization, and the Robert Wood Johnson Foundation, a philanthropic organization that funds health research.
Tomatoes No Longer Considered ‘Poison Apples’
Originating in Mesoamerica, tomatoes were part of the Aztecs’ diet as early as 700 A.D., but they weren’t grown in Britain until the 1590s. First arriving in southern Europe in the early 16th century via Spanish conquistadors returning from Mesoamerica, the tomato was considered a “poison apple”
Milk Proteins Make Edible Wrapping
To create an all-
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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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. It gained attention as a sugar substitute years ago, but making it in large quantities has been challenging. Purif ying it from the West African fruit that produces it naturally would be difficult on a commercial scale, and efforts to engineer microorganisms to make the protein have so far yielded a not-
Is There a Sixth Taste For Carbs?
We know our tongues can detect sweet, sour, bitter, salty and umami.
But could there be a sixth taste that explains why we go carb crazy? A new study from Oregon State University in Corvallis suggests "starchy " might be the sixth flavor. Every culture has a major source of complex carbohydrate. Complex carbohydrates such as starch are made of chains of sugar molecules and are an important source of energy in our diets. However, food scientists have tended to ignore the idea that we might be able to specifically taste them. Because enzymes in saliva break starch down into shorter chains and simple sugars, many have assumed people detect starch by tasting these sweet molecules. In the study, researchers gave volunteers a range of carbohydrate solutions containing long and short carbohydrate chains. The test subjects could make out the floury flavors, even when given compounds that block the receptors on the tongue that detect sweet tastes. Starch doesn't yet meet all the requirements to be considered a primary taste because researchers still need to identif y specific starch receptors on the tongue.
Different areas of the refrigerator can vary widely in temperature. Since heat
rises, it's fairly obvious that the higher shelves in the fridge are warmer, but the racks on the door are warmer, too. Foods that are most sensitive to subtle changes in temperature include milk, shellfish, raw meat and fish. Known as "high-
Angela is a staff writer for Health & Wellness magazine.