After several hints that gut microbes may be key players in the obesity epidemic, a new study provides a mechanistic explanation of how the intestinal inhabitants directly induce hunger, insulin resistance, and ultimately obesity in rodents.
You may have noticed a subtle change on your food ingredients list. Big, bad sugar is being replaced by the fresher, greener sounding evaporated cane juice. But how does this ingredient differ from sugar? It doesn’t, says the FDA.
On Wednesday, the Food and Drug Administration released a draft voluntary guidance for the food industry aimed at phasing out excess salt in processed and commercially prepared food over a span of 10 years. The move, which health experts say could save thousands of lives, has drawn mixed reactions from the food industry.
Pre-workout supplements make big promises to boost your performance, and with those promises come high price tags. You supposedly get a burst of energy, fatigue less easily, and increase blood flow, all to help you get more out of your workout. The thing is, these supplements are really just powerful stimulants.
The cure for type 2 diabetes may be all in your head, a new study in rats and mice suggests.
With a single shot to the brain, researchers can rid rodents of all symptoms of the disease for months. The injection, a relatively low dose of a tissue growth factor protein called fibroblast growth factor 1 (FGF1), appears to reset powerful neural networks that can control the amount of sugar in the blood.
Oh sure. When some guy in a lab coat injects something into a rodent’s brain it’s call “science”. When try to inject something into a bear’s arm I get banned from the zoo and arrested for having heroin.
So you’ve decided to tackle an endurance race—maybe a marathon or half marathon, maybe a triathlon, century ride, all-day hike, or some other multi-hour effort. Of the many tough decisions you’ll make that day, one of the first is: What should you eat for breakfast?
There’s only one right answer, in a sense, and that is: Whatever you practiced during your training. Race day is not the time to try anything new, because you’ll be living with the consequences for several (possibly agonizing) hours. Still, you have to start somewhere, so here are some of the things you’ll want to keep in mind to prepare the best breakfasts.
NO SURPRISES ON RACE DAY. That includes finding out what type of gels or drinks they might be handing out. Find out in advance, try out in advance.
It’s very personal. Some like gels, some do not. Vice versa. There’s no wrong answer, just what works for you.
For me, gels take a while to kick in. And it really depends on what what I’ve eaten and how soon. Which is great – knowing that, I can take one before getting in the water so it hits when I’m on the bike. But I was finding myself quite parched when I got to running – and it’s been hard to drink water while on the run.
It’s nice that the new label will be listing potassium, as there’s less of a deficiency issue with vitamins A and C. As for vitamin D?
If you’re vitamin D deficient, drink milk. It’s fortified with Vitamin D mainly because kids in the frigid northern portions of the country weren’t getting enough sunlight during the winter. If you don’t like plain you can get chocolate milk mix with no added sugar. If you’re lactose intolerant, then take it as a sign that God hates you (and the rest of the 50-60% of the population that’s also lactose intolerant).
If you Google the words “green smoothie,” you will be inundated with recipes for the perfect healthy shake. You might have to look a little farther for the elixir popular in Peru and Bolivia, which relies not on leafy greens, but on the endangered Titicaca water frog.
Some think the difference between genetically modifying something by cross-pollinization in a greenhouse, or modifying via gene splicing in a lab, is that the former is fairly natural while the latter is not.
No, one is just more sophisticated than another. By picking and choosing and having humans decide which crops get planted and which don’t you’ve already tossed “natural” out the door. You know what else is natural? Cancer…
Recipes and techniques generally advance in baby steps. It’s rare that you find a technique so far out of left field that it changes the way people think about food overnight. Sous vide cooking is up there, as is no-knead bread. In the world of vegan cuisine, nothing has shaken things up like aquafaba—the recently coined term for the liquid inside a can of cooked beans. It’s the kind of technique that’s so mind-blowingly simple that I’m amazed nobody discovered it until just a couple of years ago.
I discovered aquafaba with a recipe for two ingredient meringues a few months ago. It has since nearly completely replaced my use of prepackaged egg substitutes. I am eating a lot more chickpeas now as a result. I’ve also found that canned chickpeas freeze well and defrost quickly.