Here the analogy ends, because, while not even a Snoop Dogg remix could save “We Are the World,” a better fruit salad is well within reach. The trick is to dress it up with the same little flourishes that make savory salads so enticing.
Another day, another story about what we should consume when confronted with a water-scarce future. On today’s chopping block: Lettuce, should you eat it? Let us begin with this provocative statement: A head of iceberg contains the same amount of water as a bottle of Evian, it’s wrapped in lots of plastic, and shipping it around the world is just as awful for the environment.
The darker the green, the more nutritious it is. This holds true all the way up until Kale, which is wholly inedible and not fit for human consumption. You will actually lose calories eating it, because uncontrollable vomiting is an energy intensive activity.
Ok, ok—neither kale nor kelp are all that new. Kale was a staple green in many diets long before it became the food trend hit of 2010s and I became obsessed with kale chips. Seaweed has been part of the human diet since ancient times, and is a big-time crop in Asia. But growing kelp in the U.S. is new territory for a few entrepreneurial farmers.
…Nicola Twilley and Cynthia Graber of Gastropod interview scientists who have been studying the potential benefits of kelp. Kelp can suck up a lot of the excess fertilizers that are running into our waterways, like nitrogen and phosphorus. These nutrients can lead to algae blooms—which in turn create oxygen-deprived dead zones. But while kelp is sucking up nutrients, researchers have found that it’s not ingesting toxins, so the plants remain safe to eat.
Sometimes it comes from excess air trapped in your digestive tract. Other times it feels like a basketball is stuck in your abdomen, or your entire midsection has been flooded with water.
Whatever bloating feels like to you, one thing’s for sure: it’s uncomfortable.
And though bloat rarely signals something serious and typically goes away after several hours (eased up by moving around, drinking water, and just waiting it out), a distended middle can make you feel lethargic, clumsy, and suspecting you’ll never be able to button your jeans again. Welcome back your flatter belly by saying goodbye the habits that are prone to puff you up.
Scientists have been studying a particular taste receptor gene to understand why some of us may be more predisposed to liking bitter foods and hoppy beers. And a new study sheds new light on the bitter gene connection.
…Duffy says she herself must not have a version of the gene that enables bitter compounds to bind tightly. She describes herself as a “nontaster.” So when she eat greens or Brussels sprouts, she experiences them as sweet.
“To me, they’re naturally sweet,” Duffy says. And she enjoys them.
Compare this with people who have a version of the receptor gene that makes them very sensitive to bitter. For these individuals, the strong perception of bitterness overwhelms the natural sweetness in greens.
It might also explain why some smell a bouquet/etc when tasting wine or whisky/scotch. Since the human genome project, we’re moving towards a world resembling Gattaca, where we’ve mined the genome enough to know if your VO2 Max will determine your athleticism among other genetic indicators. While it’d be good to know about predispositions to heart disease and cancer, insurance companies could leverage that information to deny you coverage because (understandably) you are a higher risk. We’ve always found a way to stratify people…
If there’s one food that no one — not your doctor, your nutritionist, or even your mother — will tell you to eat less of, it’s leafy greens. Calorie for calorie, chard, collards, kale, and other leafy greens may just be the most nutritious food you can eat. They’re packed with vitamins — A, B, K, and others — but also rich in essential minerals like calcium, iron, potassium, and magnesium, as well as antioxidants, which protect cells against damage. Leafy greens contain phytochemicals, natural compounds that can help prevent hardening of the arteries and lower inflammation linked to heart disease. The greens’ synergistic combination of vitamins, minerals, antioxidants, and phytochemicals helps detox cells and expunge free radicals that damage DNA, both of which may inhibit cancer cells from forming and multiplying.