People who eat greedily and quickly should slow down if they want to keep off the pounds, says a study published in the online version of the Journal of Clinical Endocrinology & Metabolism on October 29, 2009. Although previous research has suggested that the rate at which people eat may contribute to obesity, this study was the first to measure how appetite and hormonal
responses after meals affect weight gain.
According to the results of a recent study conducted by the American Dietetic Association (ADA), consumers are hungry for accurate nutrition information. The ADA researchers determined that while nearly 8 in 10 of the people surveyed are interested in locating reliable online sources of nutrition information, more than 60% have trouble finding what they need on the Internet.
Put down your kitchen knife: researchers have found that carrots cooked whole contain 25% more of a potential cancer-fighting compound than those cooked after being sliced or diced. Chopping carrots increases the amount of the veggie’s surface area, which apparently causes more of its nutrients to leach out into the cooking water. (The same goes for packaged, already-cut carrots.)
There is a difference, but it’s not in nutritional quality—it’s in the breed of hen that laid the egg. It’s
really quite simple: most breeds with white feathers lay white eggs, whereas brown eggs tend to come from breeds with brown
or red feathers. Both types of eggs have the same nutrient content and taste. The nutrient content is determined by the type and quality of feed fed to the hens.
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Childhood obesity in America is higher among ethnic minorities. One reason may be their limited access to affordable, healthy food options, according to researchers who reported their findings in the November issue of the journal Pediatrics.
The purpose of the study under review was to document the nature of children’s food purchases in “corner stores” located near their
elementary schools. This observational trial looked at kids in grades 4 through 6 who lived and attended school in low-income, high-minority neighborhoods.
They may have placed number 8 on the list of most-hated foods (see “Top 10 Most-Hated Foods”), but Brussels sprouts really get
a bum rap. That’s probably because most cooks tend to drastically overcook the sprouts, which releases smelly sulfur compounds
that don’t exactly whet one’s appetite. Cooked properly, Brussels sprouts can be a revelation in taste; their nutty and sweet flavor can convert even the biggest balkers.