Cooking matters

Cooking makes us human. It’s one of the few distinguishing features between us and our primate ancestors. It serves an important physiological, cultural, and even spiritual purpose. Cooking unlocks potential energy in food. Research has shown that eating a cooked vegetable or piece of meat provides more calories than if you were to eat the […]

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Trans fats are out: 8 things to know about artificial trans fats and the recent FDA ban

On Tuesday, the U.S. Food and Drug Administration determined that it will no longer consider food products containing partially hydrogenated oils, the primary source of artificial trans fat, as “generally recognized as safe.” As a result, the FDA ordered food manufacturers to remove partially hydrogenated oils from their products. The ruling is a long time […]

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Promoting Food Industry Interests at the Expense of Public Health, Cultural Sensitivity, and Historical Accuracy

A recent article in the Minneapolis Star Tribune really caught my eye. It then struck a nerve, a big nerve. So much so that I decided to write a letter to the editor of the paper about the article. Sadly, it wasn’t published, but hopefully it offers a few things to think about that you […]

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The most addictive foods

Ever more research is showing that food addiction can be a powerful force that strongly influences eating choices. Much like substance-abuse disorders, neuroscience research is showing how consuming certain foods trigger reward centers in the brain much like addictive drugs do. The commonalities between the two – substance-abuse and food addiction – are quite striking. […]

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Weekend Roundup (March 1, 2015)

“There is no substitution for hard work.”                                                               –Thomas Edison A few things that caught my eye this week: Daily sauna use for men associated with decreased cardiac and all-cause mortality. Sauna use is also […]

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