Recent research has shown that sugar has a back channel to your brain. The average American eats more than 100 pounds of sugar each year and excesses have been linked to an increased risk for type 2 diabetes and overweight. Why do we love sugar so much? Sugar not only triggers taste buds on the … Read More
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We all have the ability to taste sweet, salty, sour, and bitter flavors through receptors found on the tongue and in the mouth. Between 2000 and 2002 scientists found that humans could also taste umami and it became firmly established as out fifth taste. There is no English word synonymous with umami. The closest description … Read More
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US consumers love strawberries, especially during the summer when they are in season. One cup of fresh strawberry halves has only 48 calories, more than your daily need for vitamin C, along with a number of other vitamins and minerals, fiber, and health-promoting anti-oxidants. In addition to being a healthy, sweet food, at the 2020 … Read More
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That’s a tricky question and depends on many things. Proteins are made up of amino acids which are used by the body to build and repair tissues. High protein diets may help people lose weight and build muscle but they have a downside. They lead to more plaque buildup in the arteries and it is … Read More
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Because few recipes include the instruction “Cook until XX temperature is reached” only 20% of cooks regularly use a food thermometer. Heat kills harmful organisms and the eyeball method for doneness is not the best approach. Roasts, steaks and chops should be cooked to 145 degrees F. Ground meat 160 F. Poultry 165 F. Leftovers … Read More
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Whey protein is the most popular fitness protein and it contains high levels of a group of branched-chain essential amino acids (BCAAs) – leucine, isoleucine and valine. High intake of BCAAs may reduce your lifespan, negatively effect mood, and lead to weight gain. Researchers have shown that the protein found in foods is more effective … Read More
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Most Americans get enough copper from food sources and deficiencies are rare. Though we need trace amounts of copper in the body for red blood cells, collagen, to make use of energy, for nerves to signal, to utilize iron, and to promote immunity, our knowledge about this important mineral is lacking. Copper is widely available … Read More
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The sixth most commonly consumed vegetable, carrots were originally grown for their leaves and seeds because the wild carrot root was bitter and woody. Today, we eat the taproot which has evolved into a sweet, crunchy, low-calorie, healthy vegetable. The inner core, called the xylem, holds the sweet starch, while the tougher outer core, the … Read More
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In a study reported in the American Journal of Clinical Nutrition researchers found that eating whole eggs instead of just egg whites more effectively rebuilt muscles after resistance exercise. Nicholas Burd, a University of Illinois professor said that the widespread practice of throwing out the egg yolk to maximize dietary protein intake from eggs is … Read More
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One medium (5 inch) sweet potato offers over 100% of your vitamin A for the day. This orange colored, root vegetable offers more vitamin A in a serving than any other fruit or vegetable. A medium sweet potato contains 6,100 to 7850 IUs; the daily adult requirement is 5,000 IUs. The vitamin A found in … Read More
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