10:34:00 AM
This week’s food news roundup looks at the many subtle forces influencing what we eat, the problem with a diet that’s too low in sodium, the truth about multivitamins, how much water we should really be drinking, and much more. Plus the weekly quiz!
1) Did you know flavor isn’t something fixed in the food but rather something that our brains create? Harvard’s Nutrition Source takes a fascinating look at how we taste food.
.@HSPHnutrition explains the science behind tasting food https://t.co/jwNridn2Ny http://pic.twitter.com/179jx3J7fN
— HarvardPublicHealth (@HarvardChanSPH) June 1, 2016
2) Our appetites are affected by a multitude of subtle forces mostly beyond our awareness. The good news: Good habits can lead to healthier choices.
Food For Thought: The Subtle Forces That Affect Your Appetite https://t.co/ljjEVptZZn
— The NPR Science Desk (@nprscience) May 31, 2016
3) TED-Ed takes a fun look at how science helps create the perfect chocolate chip cookie.
The fascinating science behind the perfect chocolate chip cookie: https://t.co/ciehrKe1EO http://pic.twitter.com/gNmFX7k2B1
— TED-Ed (@TED_ED) May 28, 2016
4) A review of studies finds that a diet that’s too low in sodium may actually increase the risk for heart disease.
A low-salt diet may be bad for the heart https://t.co/m8SQBY6oOZ
— NYT Health (@NYTHealth) May 26, 2016
5) Here’s a timeline showing how our views on the health effects of drinking red wine have changed over the years…and centuries.
It's # NationalWineDay! On the health effects of red wine: Where do we stand? https://t.co/IcWLThMXQN http://pic.twitter.com/LY97L9d2if
— CNN Health (@cnnhealth) May 25, 2016
6) Do you really need to take a multivitamin? Here’s The New York Times’ interview with Catherine Price, author of Vitamania: How Vitamins Revolutionized the Way We Think About Food. They discuss “common misconceptions about vitamins” and more.
Should You Take a Vitamin? Do You Know What a Vitamin Is? https://t.co/HQL19kozlv
— NYTimes Well (@nytimeswell) May 26, 2016
7) Cutting, slicing, mashing, and pounding meat and vegetables into more easily chewed and digested bites may have had a significant impact on human evolution. Combined with cooking food, the result in energy saved (and calories consumed) may have paved the way for larger brains.
The link between sliced meat and human evolution: https://t.co/ApWf7mPBLI http://pic.twitter.com/Nqxmibgbyy
— Discover Magazine (@DiscoverMag) May 28, 2016
8) So how much water do you really need to drink every day? Scientific American debunks the “64-ounces every day” recommendation that is constantly quoted.
There's no denying that water is good for you, but does everyone really need to drink 64 ounces or more every day? https://t.co/7GtxrYaXuz
— Scientific American (@sciam) June 1, 2016
9) Meanwhile, a study from the Journal of Human Nutrition and Dietetics offers evidence that drinking more water can help control weight gain.
Study shows drinking more water can help you avoid excess calories & control your weight: https://t.co/CLSgww9XfQ http://pic.twitter.com/BdvLUEfb4L
— Harvard Health (@HarvardHealth) May 26, 2016
10) What does the scientific evidence say about GMOs? Tufts Now interviews “Timothy Griffin…one of the scientists who spent the past two years doing an exhaustive review of 900 research publications about genetically engineered (GE) foods for a large study commissioned by the National Academies of Sciences, Engineering and Medicine.” Griffin discusses the study’s report, the research, and the meaning of it all.
Understanding genetically engineered crops: Read the Q&A with Friedman's Tim Griffin: https://t.co/NzokLjcLf8 #GECropStudy
— Tufts Nutrition (@TuftsNutrition) May 31, 2016
11) Take the weekly health quiz from The New York Times.
The Weekly Health Quiz: Sunscreen, a Superbug and Computer Vision Syndrome https://t.co/X4KKQHiwuD
— NYTimes Well (@nytimeswell) June 3, 2016
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The post The Truth about Vitamins, How The Brain Creates Flavor, & More Food News appeared first on Allrecipes Dish.
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