health + diet

Vicarious Goal Fulfillment: when all that kale gives us the go-ahead to eat more junk.

image via Huffington Post UK

image via Huffington Post UK

 

Back in January McDonald’s took potshots at the superfood bandwagon. A TV ad opened with a trigger warning: “All vegetarians, foodies and gastronauts, kindly avert your eyes.” The camera moved in for a loving, lingering Big Mac closeup while the voice over assured us that McDonald’s will never pander to health food trendinistas with added quinoa, soy, Greek yogurt, or kale toppings. Fast forward a few months to May and the launch of McDonald’s new kale and egg white breakfast bowls. Has the company done an about-face? Is McDonald’s truly aiming to become a more “modern, progressive burger company” likes its CEO announced in this month’s worldwide webcast event?  Or is McDonald’s using kale as a gateway drug to lure us on a path to fast food addiction?

Yes, gateway drug. A leafy green like kale can actually encourage junk food binging.
You know that junk food can be addictive— sugar, salt, and fat can light up the brain in the same way as heroin and cocaine. Food is actually considered a supernormal stimulus—it goes straight for the reward center in the ancient, instinct-driven region of our brains that evolutionary biologists call the reptilian brain. If we let our instincts take over we’d all be junk food junkies. A modern desire to self-regulate is the only thing standing between us and those animal urges.

Something else happens in our brains when kale gets in the way.
Healthy foods in close proximity to junk food can actually weaken resolve and derail self-regulation. Scientists call the phenomenon vicarious goal fulfillment. It happens when a person feels that a goal has been met if they have taken even a teeny, tiny step towards it. It’s like joining a gym you never get to, or buying an important book that sits on the shelf. Or the fleeting thought of ‘Hmm, I could have a salad. 

Here’s how it works:
One day there’s a menu with just two items—a hamburger and french fries. Some diners order burgers, some order burgers and fries.
On another day the menu has the same burgers, the same fries, and now there’s a side salad. Some diners will stick with their original orders, some will add a salad, and some will switch from the burger-and-fries to the burger-and-salad. You’d expect to see fewer fries in total compared with the previous day, but it doesn’t work like that. 
When a healthy option is added to a fast food menu, french fry orders rise- sometimes they actually triple. And it’s not just with salad vs. fries; the findings were the same whether it was Oreos or fried chicken, salad or veggie burgers.

Researchers confirm that this vicarious goal fulfillment happens when a person feels that a goal has been met if they have taken even a teeny, tiny step towards it. It’s like joining a gym you never get to, or buying an important book that sits on the shelf.
The fleeting thought of ‘Hmm, I could have a salad,’ is enough to satisfy dietary goals.

The mere presence of healthy options encourages us to make unhealthy choices.
It’s an ironic kind of indulgence, but there is a certain logic to it. The virtue conferred by the salad seems to give diners license to lower their guard. And the more self-disciplined an individual is, the more powerful the effect—the healthiest test subjects were actually the most likely to add fries from the second menu.

McDonald’s kale bowls–gateway drug or healthy fast food?
It’s possible that the new menu items reflect the company’s noblest intentions. It’s also possible that they’ve read the same studies that we have.

Posted in fast food, food knowledge, health + diet | Leave a comment

7 Foods to Feed Your Creativity

via Sara Lazarovic from The Last Meals Of 32 Famous People

via Sara Lazarovic from The Last Meals Of 32 Famous People

 

 

Neuroscientists have asked Can you eat your way to creativity?
Highly creative individuals show us that there are many ways to feed the creative muses. Steve Jobs was an on-and-off fruitarian. Walt Whitman liked to start his day with oysters, and Beethoven would wake up and count out precisely 60 beans for his morning cup of coffee. Oliver Sacks almost always lunches on herring and black bread, while midday for the filmmaker Ingmar Bergman meant cornflakes and strawberry jam. Thomas Wolfe had a prodigious appetite and would write standing up in the kitchen with the top of the refrigerator as his desk. The pianist Glenn Gould fasted every day and visited a diner each night for the same meal of scrambled eggs, salad, toast, juice, sherbet, and decaf coffee.

Their dietary habits don’t tell us much.
Highly creative personality types are complex and paradoxical individuals, but clearly there is no single dietary pathway to creative thinking. And this jives with recent research confirming the way in which multiple neural pathways and cognition contribute to the creative process.

For years we believed in a theory of left brain/right brain thinking; that logical, practical, analytical types are left-brain dominant, while creative and artistic types are right-brain dominant. A universe of psychological testing, career planning, team building, and self-help publishing has evolved around this theory, which we’re now learning is a bunch of hooey. Rather than staying in a single hemisphere, brain processes are widely distributed throughout the different regions, and in fact it’s the crossover connections that get creative juices flowing.

What that tells us is that we have to feed the whole brain.
There’s no single pathway to creativity. You want to keep all your synapses firing through every step of the creative process from incubation to illumination to verification. Fortunately, there are foods that can protect the brain from damage, counteract the effects of aging, ward off mental disorders, and enhance cognitive abilities. Here are the big seven:

1.Coffee
Nothing fuels and sustains a brainstorm like coffee. It gets the creative juices flowing and keeps them there by blocking the biological receptors that tell your body when it’s time to quit. The expectation of coffee’s effect is so powerful that you can get a placebo-like boost from decaf disguised regularor even just the sounds of a coffee shop, a phenomenon that’s given rise to the ambient sound app Coffitivity.

2. Dark Chocolate
Just a few bites of dark chocolate gets you three hours of increased blood flow to the brain. Three hours! Since sugar is sheer poison for the brain, you want to look for chocolate with a high cocoa content- say 85% -to crowd out the added sweetener. The combination of caffeine and antioxidants helps fight fatigue and improve mental acuity, and the anti-depressive qualities of chocolate can give their own boost to creative thinking.

3. Nuts
Nuts improve the clarity of your thinking by increasing the delivery of oxygen to the brain. Walnuts are best and almonds and hazelnuts are pretty good. There’s less evidence for peanuts, pecans, cashews, and chestnuts.

4.Oily Fish
Fish oil is a well-documented brain food—the brain just loves those omega-3 fatty acids. But did you know that the fattiest fish, like salmon, sardines, trout, mackerel, herring, and sardines, can actually give you a bigger brain?

5. Water
Water also boosts brain volume. You want to keep the organ plumped up and hydrated for better blood flow. Good brain hydration is especially valuable to visual artists since it seems to give the biggest boost to visual and spatial thought processes.

Blueberries.
Blueberries can hold back the clock on brain function. They seem to prevent the kind of nerve cell degeneration that’s associated with aging to maintain youthful qualities within brain cells. Hours after eating just a handful of berries, an older brain’s stamina, concentration, and even motor functions and learning capacities are more like their youthful equivalent.

7. Alcohol
Alcohol gets you to the aha! moments
. By impairing executive functions and relaxing inhibitions, alcohol creates a more hospitable environment for creative thoughts. Writers become unblocked, Mad Men get their catch praises, and nobody should operate heavy machinery.

 

Posted in chocolate, food knowledge, health + diet, Uncategorized | 1 Comment

It’s Bubba Yum Yum, The Potentially Fatal Paleo Cookbook for Babies.

Pebbles Flinstone and Bamm Bamm Rubble via Hanna-Barbera

Pebbles Flintstone and Bamm-Bamm Rubble via Hanna-Barbera

 

The world has seen its share of silly, dubious, and downright dangerous fad diets, but usually the kids are spared.
Paleo, though, is no mere diet; it’s a way of life. If you’re not familiar with the paleo (a.k.a. caveman) diet, its followers mimic what they believe were the eating habits of hunter-gatherers of the Paleolithic era, before the advent of agriculture and domesticated animals. That means pasture-raised meat and nuts and roots are in; milk, beans, potatoes, and cereal grains are out. The movement recommends going barefoot, getting dirty, aligning sleep to sun cycles, and workouts that involve less running and more heavy lifting.

Paleo enthusiasts like to point out that humans back then didn’t suffer from problems like diabetes, arthritis, cancer, or cardiovascular disease. They argue that it’s because early man had an inherently healthier diet, a leap of logic that ignores a slew of pesky factual details. At the top of that list would be the paleolithic life expectancy marked by ungodly rates of infant mortality and bodies riddled by infectious diseases and parasites. Few adults made it out of their 30’s leaving little time for any age-related ailments. Still, the diet has made it into the mainstream with a big boost from celebrity adherents like Megan Fox, Uma Thurman, and Tom Jones, NBA players Grant Hill and Steve Nash, and a good-sized chunk of the NFL.

051822-45247694-753f-11e4-b46b-0f98bfb215c4safe_imageNow comes Bubba Yum Yum from a notable pair of paleo-proponents: famed Australian chef and fluoride-denier Pete Evans (left) and the autodidactic toddler nutritionist Charlotte Carr (below left; that’s her son Willow with the let-me-out-of-here countenance). The book is currently cooling its heels in a kind of publishing limbo, its release date held up to allow further review by the medical community and public health agencies. Promotional materials describe the book as “a treasure trove of nutritional information and nourishing paleo recipes that are guaranteed to put you and your little one on the path to optimum health.” Some in the press have described that path as leading to “loss of appetite, dry skin, hair loss, bone pain, fissures in the corners of the mouth and failure to thrive.”

The book contravenes most national health guidelines with ingredients like undercooked eggs and added salt. It excludes highly recommended protein sources like beans, grains, dairy, and soy. In its most controversial passage, the book asserts that a recipe for a beef bone and liver broth is the best available alternative to breast milk.

It’s not all dubious evolutionary science and crackpot theories.
Paleo-style eating appropriately emphasizes whole foods, lean proteins, vegetables, fruits, and healthy fats. And who couldn’t benefit from less processed food? Even so, the likelihood of a release date is waning as health professionals pile on to accuse Bubba Yum Yum’s authors of ignorance and irresponsibility. The head of the Public Health Association in the authors’ native Australia went even further: “In my view, there’s a very real possibility that a baby may die if this book goes ahead…”
Don’t expect to see that as a blurb on the back cover.

 

Posted in food knowledge, health + diet, kids | Leave a comment

Holiday Weight Gain: The Unwanted, Un-returnable Gift of the Season

image via Shelton Crossfit

image via Shelton Crossfit

 

The holidays are fattening. That’s true.
We pack on the pounds. That’s a myth.

The Biggest Loser trainer Bob Harper shares his 7 Tips to Avoid Holiday Weight Gain with the cast of the Today Show. WebMD gives us 10 Ways to Avoid Holiday Weight Gain. Greatist ratchets it up with 32 Science-Backed Ways to Avoid Holiday Weight Gain.
With a steady stream of media stories like these, it should come as no surprise that we vastly overestimate how fattening the holidays are.

Tales of holiday weight gain have been greatly exaggerated.
A classic study from the New England Journal of Medicine reports that we expect to gain at least five pounds. The reality, according to the National Institutes of Health, is a typical weight gain of between 0.4 and 1.8 pounds. That’s an average gain of around one pound for the season.

Just one little holiday pound—that doesn’t sound so bad after six weeks of free-flowing eggnog.
It’s only one pound, but most people hang on to it. Weight is on an upward creep throughout most of our lives, from early adulthood to the peak of middle-age spread. We tend to accumulate about two pounds during each of those years, and half of that can be traced to holiday indulgence.

More bad news—you won’t be losing the weight at the gym.
Every January millions of Americans pat their soft little holiday bellies and vow to get fit in the new year. It’s one of the most common resolutions, and health club rosters overflow with well-intentioned new members. Gym owners are all too happy to offer January deals and promotions because they know that the overflowing yoga classes and treadmill lines will be gone before the end of the month. A full 60% of annual gym memberships go unused after the first six weeks of every new year. Our collective failure to keep our fitness resolutions is the easiest money those gym owners see all year.

We don’t fare any better with a January menu of cottage cheese and green tea. 
40% of all New Year’s resolutions relate to diet and weight loss, but women typically revert to old eating habits by January 6th, with men holding out for another week. Men are more weak-willed about cutting out alcohol, usually making it only as far as the first weekend of the new year, while women abstain for two weeks.

With a single new holiday pound every year, the needle on the scale creeps up very slowly. But once it’s there it’s not budging.

 

Posted in health + diet, holidays, New Years | Leave a comment

The Holiday Diet Detox

image via Ayay.uk

image via Ayay.uk

 

The typical Thanksgiving meal is a whopping 4,500 calories.
That’s two days’ worth of food for most of us. It’s the caloric equivalent of downing nine large orders of McDonald’s fries in a single sitting.

It’s time to think about a post-Thanksgiving detox.
Approaches vary from juice fasts to activated charcoal capsules to colon cleansing regimens, but all the Thanksgiving detoxes are aimed at flushing the November alcohol, sugar, and toxins out of your body. Do it now and you can boost your immune system and improve metabolic function just in time for the next round of holiday parties.

You name it and The Detoxinista can tell you how to excrete, secrete, or otherwise expel it from your body. She covers all the usual troublemakers like alcohol, meat, gluten, grains, nuts, and eggs, and even gives us a few new substances to worry about (nightshade, predatory fish, the auto-immune protocol).

Detox the World adds bacteria, yeast, and fungus to the list.

There are apps to guide you through a sugar detoxa raw foods regimen, or go the paleo way with a morning glass of spinach-limeade.

You can be gender-specific: the Man-Up Detox promises to boost testosterone while it cleanses; Body Detox 4 Women advises bubble baths and dark chocolate.

The Official Online Holiday Detox Kit dispenses absolution along with advice: ‘to overdo it is human. to overdo it over the holidays is almost mandatory. we’re here to help.’  You pick your poison (choose from food, family, or frolic), enter your specific overindulgence, and the online tool suggests the appropriate cure. Too much pumpkin pie—balance your diet with an artichoke; overbearing in-laws—watch the ‘Wha Happened?’ clip from A Mighty Wind; a bit too much of the holiday nog—try bed rest, a cold pack, and the Stevie Wonder station on Pandora.

With a little post-Thanksgiving cleansing and purging, you’ll be ready for the holiday excess still to come.

 

Posted in health + diet, holidays, Thanksgiving | Leave a comment

You probably encountered a dozen pig by-products before you even left your house this morning

Everything But the Oink via AnimalSmart.org

Everything But the Oink via AnimalSmart.org

 

Your world is awash in pig parts.
Pig-derived ingredients add color to soap, a pearly sheen to shampoo, and give texture to toothpaste. They’re the moist in moisturizer, the anti-cling of fabric softener, and the reason that crayons smell that way. Shoe leather, cell phone batteries, laundry soap, wallpaper, sponges—they can all harbor pig byproducts.

Then there’s the pig that you don’t know you’re eating.
Pig by-products make unannounced appearances in every aisle of the supermarket. A multi-tasking gelatin derived from pig bones and skin puts the chew in gum and licorice and the creaminess in cheesecake and tiramisu. It smooths out cream cheese and whipped cream and makes ice cream melt more slowly. Beer, wine, and fruit juices are filtered through pig gelatin, and it’s turned into pill coatings and capsule casings for thousands of prescription and over-the-counter medications.

Squishy soft bread and sandwich wraps stay pliable because of an added protein that’s extracted from pig hair, and a pig skin-derived protein is added to energy bars and yogurt, garlic salt and spice blends. Another protein, this one from clotted pig blood, is used to bind the smaller scraps of beef or fish that appear in fresh and frozen form as portion-controlled filets. Even the plate you eat from can contain ash from pig bones, and your napkin was probably made with more of that gelatin.

Pig-derived food additives are hiding in plain sight.
Processors will deliberately remove the word ‘animal’ from their ingredient list. For example, hydrolyzed animal protein becomes hydrolyzed collagen, and animal protein is labeled L-cysteine. There are thousands more technical and patented names for variations on pig-based food additives. Some probably sound familiar if you read a lot of product packaging, but you probably didn’t know that glycerides, sodium stearoyl lactylate, and oleic acid can all be derived from pig by-products. Adding to the confusion are the pig parts that don’t wind up in the final product but are used in the manufacturing process like bone char that’s used to whiten sugar and gelatin that removes tannins from wine. These don’t even have to be mentioned by the manufacturer.

We have a right to know.
Do you keep kosher or follow the rules of halal? Are you vegan or vegetarian? Or are you just, like any sane person, interested in knowing the substances and ingredients that you consume and are exposed to in daily living?

Learn what’s really in your pantry. The PETA website maintains a list of common animal-derived ingredients.

Phone apps like Is It Vegan? and Animal-Free are handy reference guides for many common and hidden animal ingredients.

See if your favorite beer, wine, or spirit is animal-free. Barnivore maintains a massive and up-to-date vegan alcohol directory with nearly 19,000 entries.

Posted in food knowledge, food safety, vegetarian/vegan | Leave a comment

He’ll Look at Your Kitchen and Guess Your Weight

Weight_guesser_on_the_Pay_Streak_01,_A-Y-P,_1909

[Image by Frank H. Nowell via University of Washington Libraries]

Brian Wansink is on a mission to change the way we eat.
As the director of the famed Cornell Food and Brand Lab he’s given the world the 100-calorie snack pack and the Ig Noble Award-winning Bottomless Soup Bowl Experiment. He’s scrutinized centuries of Last Supper paintings to track the evolution of portion sizes, and knows just how many more people will order mac and cheese if you add the descriptor ‘creamy.’ Wansink is pretty much the foremost authority on why we make so many bad food choices, and he’s concluded that most people basically have no idea how much they’re putting in their mouths or why.

Your tastebuds and appetite aren’t calling the shots.
Of the 220 or so food-related choices you face in an average day, Wansink has found that maybe 15 of them lead to conscious, active decision-making based on health, hunger, and taste. The vast majority are of the mindless variety—when you help yourself to seconds because the bowl is right there or take a gulp of orange juice because you saw the carton when you opened the refrigerator. Your kitchen is leading you—even tricking you—into mindless eating.

There are fat kitchens and skinny kitchens.
Wansink’s research determined that easy access to certain foods predicts the weight trajectory of a kitchen’s denizens. Occupants weigh nine pounds more than the norm when a box of cookies or bag of potato chips is sitting on the counter. A visible box of cereal correlates to an extra 21 pounds. Soda is the most dangerous countertop fixture—even when it’s diet soda—associated with 25 extra pounds, while a filled fruit bowl predicts that the occupant will weigh eight pounds less than the norm.

You too can have a skinny kitchen:

  • Wrap your ice cream in foil.
    Put the cookies on the highest shelf or the lowest. Turn the pantry into a coat closet and the coat closet into a pantry. Do whatever you have to do so that you’re thinking before you indulge, and even working for it.
  • Add color.
    You eat more in a white kitchen. You also serve yourself more on white plates. The contrast works against you, encouraging you to fill the negative space.
  • Skip the candles.
    You linger at the table when the lights are low. Dim lights lead to second helpings.
  • Think small.
    You’re probably going to eat 90% of whatever is on your plate, so make it a smaller plate. And while you’re at it, a smaller serving spoon can cut serving size by 14% regardless of the plate size.
  • Rearrange your food.
    Mindless Eating 101: if you see it, you’ll eat it. You’re three times more likely to eat the first food you see in the cupboard than the fifth; the same goes for the top shelf of the refrigerator versus the crisper.
  • Check the door swing.
    You’ll cook more vegetables if you give them the path of least resistance. Your refrigerator should open toward the sink where you’ll wash and prep them. It’s about a $40 repair job if you’re swinging the wrong way.

In a perfect world, we would all eat mindfully. In the real world, something like 90% of us are mindlessly ruled by environmental food triggers. In his recently published Slim by Design: Mindless Eating Solutions for Everyday LifeWansink doesn’t try to fight those tendencies, but helps us understand and manipulate eating environments so that, even when it’s mindless, we’ll eat less and enjoy it more.

Posted in diet, health + diet, home | Leave a comment

Show Me the Labels!

Quotation-Plato-food-knowledge-soul-Meetville-Quotes-48653

 

It’s been four years since the passage of the national menu labeling law. Where are the labels?

The law calls for the FDA to mandate calorie labels at “restaurants and similar retail food establishments with 20 or more locations.”
It seems straightforward enough. At the time of its passage the 
FDA Commissioner Margaret Hamburg even hailed its simplicity and ease of implementation. But four years later the agency is still tinkering with the rules and dithering about the date by which restaurants must comply.

Lobbyists for the food service industry dedicated themselves to obstructing the law by nitpicking the language of a single phrase restaurants and similar retail food establishments with 20 or more locations.”
The bowling alley lobby (who knew?) successfully argued for an exclusion by focusing on the phrase “retail food establishment.” They can serve a full menu but they claim to be in the entertainment business. Ditto for the movie theater operators’ lobby, and places like Chuck E. Cheese and Dave and Busters. The pizza chains concede that they’re in the retail food business, but establishments? Their lobbyists argue for an exclusion from onsite menu labeling because so much of the business is takeout and delivery. The true establishment, they claim, is the customer’s home. Retailers like Target, Costco, and BJ’s want to wriggle out of compliance because of the verbiage “20 or more locations.” The retailers themselves have the requisite number of locations, but the in-store restaurants are often independent, and operated by small business owners.
Convenience stores, supermarkets, vending machine operators, and airlines have all found their own loopholes in the language.

In the meantime, it’s business as usual at the nation’s chain restaurants.
Earlier this week, the nutrition watchdogs at the Center for Science in the Public Interest announced the 2014 Xtreme Eating Awards—its annual survey of chain restaurants’ latest permutations of fat, calories, salt, and sugar. A few years ago, a 1,500 calorie entrée would elicit gasps from the judges; this year every single nominee topped 2,000 calories and a handful weighed in at more than 3,000. The ultimate ‘winner’ came from the perennial overachiever The Cheesecake Factory whose Bruléed French Toast is a gut-busting plate of sugar, butter, syrup, and custard-soaked bread clocking in with a full day’s worth of sodium, 3 days’ worth of sugar, and enough saturated fat to carry its eater through an entire workweek. It’s the rare dish where the side of bacon is the healthiest item on the plate.

It’s not like it’s named The Lo-Fat Cottage Cheese Factory.
Caveat emptor, right? No one goes there expecting health food. You could argue that chains like The Cheesecake Factory are just giving us what we want, and we’re a willing public with a taste for fats.

But is this really what we want?
Restaurants aren’t just delivering amped-up comfort food; they’re pushing ever harder at the boundaries of our taste and serving the results in eye-popping portions. Look at the dish that appears on The Cheescake Factory menu as Bow-Tie Pasta, Chicken, Mushrooms, Tomato, Pancetta, Peas and Caramelized Onions in a Roasted Garlic-Parmesan Cream Sauce. It sounds hearty, soothing, even indulgent with a bit of creamy garlic sauce, but you’d never guess that you’d have to eat five entrée-sized boxes of Stouffer’s frozen Classics Chicken Fettuccini Alfredo- each topped with a pat of butter!-to achieve the calorie and saturated fat equivalent. We shouldn’t have to guess.

This is a broken social contract. 
The Cheesecake Factory has every right to pile on the salt, fat, and sugar, and nobody is twisting our arms to eat there. But the abysmal nutritional standards and gargantuan portions are served up in the midst of America’s ever-worsening obesity crisis, and the food service industry is fighting tooth and nail to obstruct the stalled federal menu-labeling mandate. You can say that it’s beyond the scope of corporate responsibility to provide a solution to society’s ills, but corporate citizenship be damned; this is unconscionable.

Posted in food policy, health + diet, restaurants | Leave a comment

Lard Ass? Why, Thank You!

t-shirt available at Zazzle.com

t-shirt available at Zazzle.com

Saturated fat is back.
2014 will be the third consecutive year that Americans purchased more butter than margarine. We’re up to an average of 23 sticks of butter a year—a 40 year high but still a far cry from the 72-stick average of America in the 1920’s.

Butter’s decline can be traced to wartime shortages in the 1940’s. Margarine stepped into the void, bolstered by patriotism and specious advertising. It had already surpassed butter when the 1970’s brought a new barrage of health claims and anti-butter propaganda that bolstered margarine’s reputation and guaranteed its reign for four more decades.

Today we have a complete reversal in both nutritional science and consumer preferences.
The myth of fat-clogged arteries has been exploded, and Americans have a ferocious appetite for natural foods. Margarine has regained its pre-war identity as a cheap, generally disreputable product of inferior quality and flavor, and butter is back on top. But butter is not the only great fat that’s been misunderstood.

The health and dining trends that gave a boost to butter have also set the stage for a lard comeback.
Lard has spent decades in the culinary cellar. All animal fats got a bad rap, but lard was especially vilified. We recoiled from its fat profile, flinging epithets like lard ass and tub of lard. In fact, by any estimation, lard is a healthier fat than butter. It’s lower in saturated fat (40% to butter’s 60%), and it’s higher in the monounsaturated fats that seem to lower the bad cholesterol (LDL), and raise the good (HDL).

Lard’s flavor is completely neutral–not even a hint of pig–but oh, what it can do for food.
Deep fry with lard and your potatoes will be airy with a golden shatter; fried chicken emerges with a crunch that belies its perfectly moist interior. Lard-cooked beans and vegetables caress your mouth like velvet; tortillas are wondrously supple. Lard brings a surprising lightness to baked goods. Cookies have a crisp delicacy, and its contribution to the structure and texture of pie crusts is legendary.

Sometimes the right food arrives on the scene at just the right time. It’s looking like this is lard’s moment. 

 

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Posted in food knowledge, food trends, health + diet | Leave a comment

You Had Me At Goodbye: Candy at the Cash Register

 

Toys R Us time for a temper tantrum

Toys R Us
a temper tantrum waiting to happen

Best Buy I just need a phone charger

Best Buy
this is not the phone charger aisle

Whole Foods somehow we expected better

Whole Foods
somehow we expected better

 

 

Staples I'm just here for the ink cartridges

Staples
but I’m just here for an ink cartridge

Trader Joes the checkout lines are long but there's always lots to see

Trader Joe’s
the checkout lines are long but there’s always lots to see

Bed Bath and Beyond I guess this is the beyond

Bed Bath and Beyond
I guess this is what they mean by ‘beyond’

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

It’s the most valuable real estate in the whole damn store.
It’s just a few square feet by the cash registers, but every single customer is eventually funneled through the checkout lanes, and its merchandise is reachable by even the littlest of shoppers. Candy has always been a top seller for supermarkets, but in recent years it’s moved to the front of the store at specialty retailers like Old Navy, Bed Bath and Beyond, Babies R Us, and Sports Authority.

Most shoppers assiduously avoid the candy aisle.
Just 25% will even go there, and when they do, they linger for fewer than 30 seconds. But good intentions and self-restraint are no match for the extended captivity of the checkout lanes where 58% of shoppers buy candy at least once a month. We’re not talking about the chewing gum and mints that 63% pick up on a regular basis, but real candy like Kit Kat bars and Twizzlers and M&Ms.

Cigarettes are out; candy is in.
Retailers are going tobacco-free, following the lead of stores like Target and CVS, and where they’re not, municipal governments are imposing their own sales bans. Stores have leapt to 
fill the void left by cigarettes with expanded offerings of soda, chips, and especially candy. In the process we’ve traded one threat to public health for another.

The New England Journal of Medicine addresses the insidious nature of sugar consumption in the article Candy at the Cash Register — A Risk Factor for Obesity and Chronic Disease. The authors takes retailers to task for the way they harness sophisticated marketing techniques to deliberately bypass our cognitive controls and steer us toward unhealthy impulse purchases. The authors contend that it’s not the candy itself, but its placement at cash registers that creates the risk factor, and argue that that moving candy to other store locations should be mandated as a service to public health. They say it’s just like safety requirements for window guards or balcony railings—we know it’s dangerous to go right to the edge, but sometimes we wander a little too close and need to be protected from our own limited capacities. 

 

 

 

 

 

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Let’s All Play the “Would You Rather” Game

 

bubble_1bubble_2bubble_3

 

 

 

 

 

It’s a party game, a conversation starter, and an internet meme.
It poses a dilemma in the form of a question.
Would you rather give up the internet or lose your sense of taste?
Would you rather sweat mayonnaise or have Cheetos dust permanently stuck to your fingers?

The game can be fantastical or mean-spirited. It can show a path to self-improvement or contain a veritable Sophie’s choice of unbearable options. A good round of “Would You Rather” should make you laugh, and cringe, and think. 
Would you rather speak every language fluently or be able to communicate with animals? 
Would you rather h
ave legs the size of fingers or fingers the size of legs?

The chicken-or-beef version of the game goes a little something like this:

Would you rather consume carcinogenic heavy metal arsenic or a hormone-interrupting anabolic steroid?
The FDA withdrew its approvals for most forms of arsenic-laced chicken feed in 2013, but a new study from the Institute for Agriculture and Trade Policy (IATP) found the poison still showing up in 55% of supermarket samples and 100% of fast food samples.
The growth-promoting steroids are given to virtually every single conventionally-raised beef and dairy cow—at least in this country. The practice has been banned for years in much of the world.

Would you rather condemn a chicken to a lifetime in a cage of less than a square foot or a cow to be castrated without anesthesia or pain relief?

Would you rather get salmonella from a chicken farmer or E.coli from a beef processor?
It’s perfectly legal for farmers to ship out salmonella-contaminated chicken. E. coli. requires a bit more patience. It’s found in the intestinal tracts of cattle and isn’t usually transferred to the meat until cutting, grinding, and packaging.

Would you rather eat chickens that eat slaughterhouse remains or cows that eat poultry waste?
Factory production of chicken and beef is a continuous system of waste into food into waste into food… A single cow can eat as much as three tons of poultry waste in a year before its waste circulates back to the chickens.

That last one was a trick question.
Since cow and chicken by-products keep circulating  between facilities, when you eat one you’re really eating both.
And here’s another trick question. The trick this time is that neither option is a good answer.
Would you rather eat conventionally-raised chicken or conventionally-raised beef?

 

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Skincare Company Launches First-Ever Drinkable Sunscreen

 

image via It's Always Sunny in Philadelphia

image via It’s Always Sunny in Philadelphia

Just in time for summer, Colorado-based Osmosis Skin Care is promoting its drinkable sunscreen.
Take a few swigs of its UV Neutralizer Harmonized Water and in an hour your skin will radiate sun-blocking waves that neutralize 97% of the sun’s UV rays, or so goes the company’s claim.
Is it too good to be true?

osmosis-skincares-uv-cancelling-water-therapy

 

Well I’m no doctor, but…
The ingredients are listed as distilled water and the company’s proprietary blend of ‘multiple vibrational frequencies.’ According to Osmosis Skin Care, they’ve identified the precise vibrational frequencies—basically radio waves—that neutralize ultraviolet radiation. They infuse hundreds of thousands of vibrations into distilled water, and then they bottle it up. When you drink the solution, the vibrations are shared with the body’s own fluids at a cellular level and then the vibrations are emitted through your skin where they repel sunlight. Got that?

Each 2 milliliter dose lasts for 4 hours before you have to chug some more, and a 100-ml bottle of UV Neutralizer Harmonized Water retails for $30. Since it’s marketed as a cosmetic, the FDA hasn’t reviewed the product, although some of the other products in the Osmosis line have received approval in Kenya.

Harmonized waters might be hard to swallow, but you can eat your way to sun protection.
There’s no shortage of legitimate, peer-reviewed clinical studies documenting the skin-protecting qualities of a carotenoid-rich diet. Carotenoids are members of a family of nutrients that contribute sun blocking pigments to plants and animals. When carotenoids are in the foods we eat, the pigments are deposited in our skin where they prevent sunburn and the kind of oxidative stress that leads to skin cancer. It’s a measurable level that a dietician can assess with a laser scan of your skin.

Carotenoids are why frogs are green and flamingos are pink. They put the yellow in egg yolks and turn a cooked lobster red. Dark chocolate and green tea are good sources of dietary carotenoids, as are most deeply colored fruits and vegetables like squash, sweet potatoes, carrots, apricots, and dark green leafy greens, and the colorful flesh of salmon and trout.

A thorough explanation of dietary carotenoids along with the carotenoid content of dozens of foods can be found at the online at the Micronutrient Information Center at the Linus Pauling Institute of Oregon State University.

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I’m Stuffed. What’s for Dessert?

Rabelais's Gargantua

Rabelais’s Gargantua

 

Full or satisfied: How do you know when the meal is over?
There are foods that fill you up with their sheer physical bulk and some that satisfy with taste and texture. Then there are the physiological consequences of different foods—they trigger receptors in the digestive tract or send signals to the brain that carry their own messages about appetite. Foods like oatmeal and legumes will fill you up without much textural gratification, while candy and chips provide satisfaction with little filling power. A high satiety food will give you both.

The satiety index tells you about food’s bang for the buck.
The satiety index takes into account the combination of physical, psychological, and physiological factors that contribute to a sense of fullness, and then it factors in the calories. It rolls all of that into a single number that is a simple tool for evaluating and comparing foods. A high satiety food will satisfy hunger better and for a longer time than the same number of calories of a low satiety food. The SI is full of surprises:

  • While all energy-dense foods pack a big calorie wallop in a little package, calorie-for-calorie, beef and chicken are better protein sources than eggs.
  • It makes no difference if a man (but not women or children) drinks full-sugar soda, sugar-free soda, or bottled water. Lower satiety beverages have him seeking out other treats, and at the end of the day the total calories consumed will be the same.
  • Steamed white potatoes rule the satiety index. Their stuffy blandness gives four times the bulk and three times the filling power of the average food.
  • Jelly beans can curb the appetite. Their nutritional profile should score low on the SI, but a handful of jelly beans leaves dieters feeling so queasy that they’ll eat less afterward.
  • Apples and oranges—actually you can compare them, and oranges have a slight SI edge. Both are more satisfying than grapes and bananas.

Here is the satiety index of common foods, adapted from the European Journal of Clinical Nutrition:

satietyindex

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It’s Better for You When it Tastes Better

happy couple via Man/Beer Love

happy couple via Man/Beer Love

 

Guacamole with salsa, tomatoes with olive oil, tea with lemon: they’re the power couples of food. 
They taste better when they’re eaten together, and they’re also better for you. One plus one does not always equal two when it comes to food pairings—certain foods eaten in combination can make the sum of a meal healthier than the individual ingredients. The fatty acids in guacamole make you absorb five times more of the healthy beta-carotene and lycopene found in salsa; olive oil pulls key carotenoids from the tomato skins; and the vitamin C in lemons increases the absorption of tea’s natural antioxidants.

Ceasar salad is another naturally synergistic combination. Olive oil and a bit of cheese boost the body’s ability to absorb the nutrients found in romaine lettuce—and it has to be a full fat dressing to work (how’s that for good news?!). Sushi is a good-for-you pairing because the vinegar used in the rice neutralizes much of the glycemic impact of the carbs; you’ll feel fuller longer without the spike and plummet of your blood sugar levels. And sauerkraut has a natural affinity for hot dogs where it improve the absorption of animal proteins and bolsters digestion-friendly probiotics.

It’s no coincidence that those foods taste so good together. 
It seems that nature has arranged things so that many of our favorite complementary flavors are also the best for us. As subjective as taste can be, food scientists and science-minded chefs know that when foods are compatible on the plate, there’s chemical compatibility at a molecular level, and that synergy can translate to higher quality nutrition.

Here are some other high-impact food pairings that we crave naturally:

  • Rosemary + Steak: The acids in rosemary prevent the formation of carcinogens on grilled meats.
  • Eggs + Cheese: The vitamin D in eggs optimizes the absorption of calcium from the cheese.
  • Beer + Nuts: A beer or two plus a handful of nuts can reduce your risk of heart attack.
  • Spinach + Lemon: You’ll absorb six times as much iron from the spinach.
  • Garbanzos + Beet Greens: The vitamins in the beans maximize magnesium absorption from the greens, and we could all use a little extra magnesium; the mineral is responsible for modulating anxiety levels, and nearly three-quarters of us are depleted.
  • Orange Juice + Oatmeal: The real breakfast of champions, the combination doubles the artery-cleansing powers of either on its own.

You’ll find more power food strategies in Web MD’s Top 10 Food Synergy Super Foods.

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Supergrain of the Future or Dickensian Gruel: The Internet Ponders Quinoa

olivertwist

Please Sir, can I have some more quinoa?

 

MarchQuinoaIn just a few short years quinoa has gone from subsistence staple of the rural poor of Bolivia, to health food store curiosity, to global success. Along the way it’s made friends (a Superfood with a capital ‘S’!), galvanized detractors (The Wall Street Journal recently collated the rancor and called it a backlash), and courted controversy (our appetite for quinoa has priced the crop beyond the means of indigenous farming communities where one in five Bolivian children suffers from chronic malnutrition).

Quinoa is not exactly winning fans for its taste (blandly earthy) or its texture (oatmeal gone wrong), but its nutritional profile makes a compelling argument. It’s more of a seed than a true grain, so it’s higher in protein and lower in carbohydrates than a typical grain, but lower in fat and calories than typical nuts and seeds. It’s one of the only plant-based foods that’s a complete protein, it’s loaded with all the essential amino acids, it has no cholesterol, and it’s gluten-free. It’s a bit much to expect it to taste like a cronut.

Still further proof of Quinoa’s global domination:
Quinoa is March’s Whole Grain of the Month, walking in the footsteps of carbohydrate giants like oats and barley. We had to weather millet and teff month, and amaranth seemed to drag on forever, but finally it’s quinoa’s turn. As you gather the family ’round the quinoa rinsing colander (please tell me you’re rinsing) we turn to the many voices of the internet as they toast and roast this plucky newcomer.

quinoa

 

 

Spoofing all things trendy, the Pinterest board My Imaginary Well-Dressed Toddler Daughter chronicles the fabulous life and painfully stylish wardrobe of little Quinoa and her playmates Chevron, Vyvanse, and Crostini.

astronautmeal

 

 

 

NASA was appropriately lightyears ahead of the curve when, 20 years ago, the space agency explored quinoa’s potential as a candidate crop for Controlled Ecological Life Support Systems, in other words, as an in-flight snack. Declaring it a near-perfect food, virtually unrivaled in the plant or animal kingdom for its life-sustaining nutrients, it’s become a pantry staple in the space shuttle galley.

 

A visual guide to eating quinoa:

do not eat

do not eat

eat

eat

 

 

 

 

 

 

 

 

David-Lynch-Cooking-Video

 

Filmmaker David Lynch shares inexplicably moody atmospherics and cooking tips in his signature style in the video David Lynch cooks quinoa.

 

50shades quinoa

 

 

 

Of course someone’s written 50 Shades of Quinoa. Was it ever in doubt?

 

 

glutenfreematzoBut is it kosher? Observant Jews rejoiced to see a new face at the seder table after several thousand years of the same old Passover dinner. Even though some quinoa packaging carries the ‘kosher for Passover’ label, The Orthodox Union has not officially given its blessing. As yet, no rabbi has made the trek to the remote growing area high in the mountain region of Bolivia for the necessary inspections.
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Move Over, Cows. Almond Milk Has Arrived.

Calvin and Hobbes via United Feature Syndicate

Calvin and Hobbes via United Feature Syndicate

Got milk? Gotten milk recently? 
The dairy case is overflowing with milk alternatives—creamy liquids derived from non-dairy sources. Alt-milk is a hot commodity, even as cow’s milk has been in a decades-long decline. And it’s not just the lactose-intolerant or dairy-allergic who are buying it. TV commercials are daring consumers to try it just for the taste.

Fat, cholesterol, animal welfare, pesticides, GMOs….there are plenty of reasons to give up dairy milk.
We know that a cow’s life on a dairy farm is hardly the bucolic idyll of our imaginations. Supporters of animal rights and anyone looking to avoid growth hormones and antibiotics are all on the lookout for alternatives to large-scale dairy producers. There are also vegans, the allergic and lactose intolerant, and anyone looking to reduce fat and cholesterol.

Most people, when they first look beyond dairy milk, make a stop at soy milk. But there is growing awareness that soy is a high spray, intensively farmed, rain forest-depleting crop, plus most of the soy grown in the U.S. is genetically-modified. There are also concerns that the estrogen-like chemicals naturally occurring in soy have been linked with an increased risk of breast cancer, and doctors are recommending that we limit our soy intake.

Nut milk first appeared on supermarkets shelves in the late 1990’s when their square, shelf-stable boxes were mostly relegated to the natural and health food aisles. The game-changer took place at the end of 2009 when almond mild was repackaged as a fresh beverage and was slotted into the refrigerator case. The demand took grocers by surprise, and they have continued to add more space for the category.

Almond milk has pulled ahead of the alt-milk pack.
It’s made with roasted almonds that are crushed like you’re making almond butter, then thinned with water. Commercial producers usually add vitamins, stabilizers and, in some cases, a sweetener and flavorings like chocolate or vanilla. Almond milk is especially low in calories, compared with dairy as well as the other milk alternatives, and it’s low in fat and high in protein.

It also wins the alt-milk taste test.
Not that it’s much of a contest: rice milk is thin and watery, oat milk is thick and gloopy, and hemp milk is chalky and tart. Almond milk tastes slightly sweet with slightly bitter undertones. It’s very creamy, has an off-white color, and foams impressively for cappuccinos. It’s a good dairy substitute for cooking and baking, and it’s so nutty-good poured on top of dry cereal that you’ll wonder why you waited so long to try it.

 

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Should You Just Say No to Kale?

nutellaneedle

 

You know by now that food can be addictive.
Studies have even shown that certain foods can light up the same region of the brain as heroin and cocaine. We’re told to stay away from things like chips and cookies because they’re loaded with the kinds of processed and refined carbohydrates that trigger our junk-food cravings. But other studies show that choosing healthy foods—leafy greens, fruits, and salads—can promote something called ‘vicarious goal fulfillment’ that convinces us to eat even more junk.

Picture two menus.
One menu offers burgers and fries. Some people will choose a burger only; some add fries to their burger orders.
The other menu has the same burgers, same fries, but it also offers a side salad. It seems logical that there are still some burger-only orders; some of the burger-only folks will now add a salad; some of the burger-with-fries will stick with fries; and some will switch from fries to a salad. You’d figure that the orders would go up by a few salads and down by a few fries.

It doesn’t work like that.
When a salad option is added, french fry orders actually increase. In fact three times as many diners will go for the fries when a salad is on the menu. Apparently the mere presence of healthy options encourages us to make unhealthy choices. The findings were the same, whether it was Oreos or fried chicken, salad or veggie burgers.

Researchers confirm that this ‘vicarious goal fulfillment’ happens when a person feels that a goal has been met if they have taken even a teeny, tiny step towards it. It’s like joining a gym you never get to, or buying an important book that sits on the shelf.
The fleeting thought of ‘Hmm, I could have a salad,’ is enough to satisfy dietary goals.

It’s an ironic kind of indulgence.
There is a certain logic to it. The researchers contend that the virtue conferred by the salad gave diners license to lower their guard. And the more self-disciplined an individual is, the more powerful the effect—the healthiest test subjects were actually the most likely to add fries from the second menu.

Kale as a gateway drug?
I’ll bet it’s news to you. But you can bet it’s not to the fast food industry.

 

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Your World is Awash in Pig Products

image via 52 Infographics in 52 Weeks

Things With Pig in Them – image via 52 Infographics in 52 Weeks

 

You probably had a dozen or so pig encounters before you even left your house this morning.
Pig-derived ingredients add color to soap, a pearly sheen to shampoo, and give texture to toothpaste. They’re the moist in moisturizer, the anti-cling of fabric softener, and the reason that crayons smell that way. Shoe leather, cell phone batteries, laundry soap, wallpaper, sponges—they can all harbor pig byproducts.

Then there’s the pig that you don’t know you’re eating.
Pig-derived ingredients and processing agents make unannounced appearances in every aisle of the supermarket. A multi-tasking gelatin made from pig bones and skin puts the chew in gum and licorice and the creaminess in cheesecake and tiramisu. It smooths out cream cheese and whipped cream and makes ice cream melt more slowly. Beer, wine, and fruit juices are filtered through pig gelatin, and it’s turned into pill coatings and capsule casings for thousands of prescription and over-the-counter medications.

Squishy soft bread and sandwich wraps stay pliable because of an added protein that’s extracted from pig hair, and a pig skin-derived protein is added to energy bars and yogurt. Another protein, this one from clotted pig blood, is used to bind the smaller scraps of beef or fish that appear in fresh and frozen form as portion-controlled filets. Even the plate you eat from can contain ash from pig bones, and your napkin was probably made with more of that gelatin.

It’s a staggering, stunning array of food and non-food uses for pig parts.
To say the least. It’s deeply troubling if you’re vegan or vegetarian, keep kosher or eat halal, or just want to avoid pig products. The fact that most of the products don’t have to be labeled with the information is the real shocker.

Pig-derived food additives are hiding in plain sight.
Processors will deliberately remove the word ‘animal’ from their ingredient list. For example, hydrolyzed animal protein becomes hydrolyzed collagen, and animal protein is labeled L-cysteine. There are thousands more technical and patented names for variations on pig-based food additives. Some probably sound familiar if you read a lot of product packaging, but you probably didn’t know that glycerides, sodium stearoyl lactylate, and oleic acid can all be derived from pig byproducts. Adding to the confusion are the pig parts that don’t wind up in the final product but are used in the manufacturing process like bone char that’s used to whiten sugar and gelatin that removes tannins from wine. These don’t even have to be mentioned by the manufacturer.

Learn what’s really in your pantry. The PETA website maintains a list of common animal-derived ingredients.

Phone apps like Is It Vegan? and Animal-Free are handy reference guides for many common and hidden animal ingredients.

See if your favorite beer, wine, or spirit is animal-free. Barnivore maintains a massive and up-to-date vegan alcohol directory with nearly 15,000 entries.

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Detox Away the Turkey Weight

image via Ayay.uk

image via Ayay.uk

 

Are you feeling the turkey weight?
The typical Thanksgiving meal was a whopping 4,500 calories. That’s two day’s-worth of food for most of us, or, to put it in especially vivid perspective, the equivalent of nine large orders of McDonald’s fries. 
Is it any wonder that you woke up feeling overstuffed and bloated?

This holiday season is just getting going.
It’s too soon to be feeling a pinch in your waistband. But it’s the perfect time for a between-holidays detox. Flush the alcohol, sugar, and toxins out of your body now and you can boost your immune system and improve metabolic function through the rest of the season.

There are plenty of online resources to prep you for a few more weeks of bacchanalian excess.
Detoxification blogs like The Detoxinista and Detox the World are full of seasonal suggestions..
A variety of approaches are taken by smartphone detox apps:

The app from Juice Master has a 3-day juice detox  that will have you losing up to five pounds in just 72 hours.

How to Detox Your Body leaves you sparkling on the inside with colon cleansing regimens. Detox Diet Pro claims to do the same but without enemas and colonic. This app shows you how to flush out the liver, intestines, kidneys, lungs, skin, blood, and lymphatic systems through a very high fiber diet.

The Health Detox promotes an acid and alkaline balanced diet that claims to boost your energy level by optimizing your body’s pH balance.

There are apps for detoxing on all raw foods, or by following the lemon regimen popularized by Beyoncé’s post-partum detox. You can find gender-specific detox apps like Body Detox 4 Women and Man Up Detox, or learn to detox with smoothies.

The Official Online Holiday Detox Kit professes to understand:
to overdo it is human. to overdo it over the holidays is almost mandatory. we’re here to help. choose your flavor of holiday splurging, confess your excess, and get the perfect detox plan.”
Just enter your specific overindulgence into the quick and easy online tool and it suggests the appropriate cure.

Posted in health + diet, holidays, phone applications | Leave a comment

Food for a Senior Moment

image via R2 Thoughts 4 You

image via R2 Thoughts 4 You

 

We’re having a national senior moment.
Baby boomers are a demographic time bomb. Nearly one-third of the population was born between 1946 and 1964. Even the tail end has reached the age of memory loss, slowed reflexes, and synaptic glitches.
That’s 75 million Americans that can’t remember what they went upstairs for.

Brain foods can make a real difference.
In the same way that a low cholesterol diet can keep plaque from forming in arteries, there are foods that can keep plaque from forming in your brain. You can unclog your cognitive functions just like you can unclog your arteries.

There are also foods that can sharpen your focus and concentration, enhance your memory, and speed your reaction times.
There’s no magic bullet that can prevent the inevitable decline, but there are food that can keep it at bay.
If you are one of those baby boomers, maybe you should write them down.

http://yourbarcelonaguide.files.wordpress.com/2009/10/salmon-steak12_-_resize_large.jpg

Nothing preserves cognitive ability like wild salmon.
That’s right, wild— not just any salmon will do. Farmed salmon doesn’t develop the same quality or level of essential fatty acids that make wild salmon the ultimate brain food.
matcha Just like the wild variety is souped-up salmon, matcha is high-test green tea.

Matcha is a type of Japanese green tea that is ground into a powder. Instead of drinking an extract, like what you get when tea leaves are brewed, you consume the whole thing dissolved into the beverage. The brain buzz of focus and clarity is exponentially greater, and immediately noticeable. And the Kermit-green shade? That’s how it’s supposed to look.
sprinkling_sugar_into_coffee_943126

The brain boost from caffeine or sugar is short-lived but real. They both can make you alert and focused. Too much sugar, though, can actually interfere with your memory.

acai pears

The acai berry is one of those fruits, like pomegranates and blueberries before them, that’s captured the attention of the ‘superfoods’ crowd for its potent nutrition. On paper acai’s profile actually looks more like fish than fruit: high in protein and the essential fatty acids our brains desire. Its juice is showing up blended into all kinds of things like yogurt, sorbet nut butters, tea, soda; even Absolut acai vodka.

turmeric

 

Turmeric is the hot new discovery in brain research. It’s a mildly-flavored, deep yellow spice that is always found in curry powder, and is often used as a less costly alternative to saffron. Turmeric is such a powerful brain plaque-remover that it’s being tested as a treatment for Alzheimer’s disease.

Posted in food knowledge, health + diet | Leave a comment
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