How COOKIES and baked goods can make you depressed | Daily Mail Online

After a stressful day, most of us reach for a cookie believing it will make us feel better.

But new research shows eating biscuits and cakes might actually mess with our emotions.

US researchers found trans fatty acids – commonly found in baked goods and processed foods – can alter how we regulate our feelings.

A study of 5,000 people found those who ate more of these fatty acids had less awareness and control over their emotions.


Trans fatty acids found in baked goods alter people’s ability to regulate their emotions, a study found

They were less aware of their feelings, less able to read emotions clearly, and less able to regulate their mood, Yahoo Health reports.

When they consumed less trans fatty acids, researchers found people were better able to regulate their mood.

The study’s author, Megan Holt, a dietitian from San Diego State University, said she wanted to know more about the link between trans fatty acids and mental health, because the relationship is poorly understood.

via How COOKIES and baked goods can make you depressed | Daily Mail Online.


Top salads with eggs to better absorb vegetables’ carotenoids — ScienceDaily

Adding eggs to a salad with a variety of raw vegetables is an effective method to improve the absorption of carotenoids, which are fat-soluble nutrients that help reduce inflammation and oxidative stress, according to research from Purdue University.

“Eating a salad with a variety of colorful vegetables provides several unique types of carotenoids, including beta-carotene, lutein, zeaxanthin and lycopene,” said Wayne Campbell, a professor of nutrition science. “The lipid contained in whole eggs enhances the absorption of all these carotenoids.”

This research is published online in the American Journal of Clinical Nutrition and is funded by the American Egg Board-Egg Nutrition Center, National Institutes of Health and Purdue Ingestive Behavior Research Center.

via Top salads with eggs to better absorb vegetables’ carotenoids — ScienceDaily.

Global Diabetes Rates Are Rising as Obesity Spreads – The New York Times

WASHINGTON — The global diabetes rate has risen by nearly half over the past two decades, according to a new study, as obesity and the health problems it spawns have taken hold across the developing world.

The prevalence of diabetes has been rising in rich countries for several decades, largely driven by increases in the rate of obesity. More recently, poorer countries have begun to follow the trend, with major increases in countries like China, Mexico and India.

The study, published Monday in the British medical journal The Lancet, reported a 45 percent rise in the prevalence of diabetes worldwide from 1990 to 2013. Nearly all the rise was in Type 2, which is usually related to obesity and is the most common form of the disease.

Continue reading the main story


Global Health: Diabetes Epidemic Grows in ChinaSEPT. 9, 2013

The Quest for a Natural Sugar SubstituteJAN. 1, 2014

In Diabetes, a Complex of CausesOCT. 16, 2007

A major shift is underway in the developing world, in which deaths from communicable diseases like malaria and tuberculosis have declined sharply, and chronic diseases like cancer and diabetes are on the rise. The pattern is linked to economic improvement and more people living longer, but it has left governments in developing countries scrambling to deal with new and often more expensive ways to treat illnesses.

via Global Diabetes Rates Are Rising as Obesity Spreads – The New York Times.

FDA Tells Food Industry to Phase out Artificial Trans Fats – ABC News

The Obama administration is ordering food companies to phase out the use of heart-clogging trans fats over the next three years, calling them a threat to public health.

The move will remove artificial trans fats from the food supply almost entirely. Consumers aren’t likely to notice much of a difference in their favorite foods, but the administration says the move will reduce coronary heart disease and prevent thousands of fatal heart attacks every year.

Scientists say there are no health benefits to the fats, which are used in processing food and in restaurants, usually to improve texture, shelf life or flavor. They can raise levels of “bad” cholesterol and lower “good” cholesterol, increasing the risk of heart disease, the leading cause of death in the United States.

The fats are created when hydrogen is added to vegetable oil to make it more solid, which is why they are often called partially hydrogenated oils.

Once a staple of the American diet — think shortening and microwave popcorn — most artificial trans fats are already gone. The FDA says that between 2003 and 2012, consumer trans fat consumption decreased an estimated 78 percent as food companies have used other kinds of oils to replace them.

via FDA Tells Food Industry to Phase out Artificial Trans Fats – ABC News.

6 Ways To Fight Inflammation

If inflammation ranks low on your list of health concerns, it may be time to bump it up. The reason: Inflammation, or your body’s response to injury or infection, has been associated with arthritis, heart disease, diabetes, and even cancer. So what can you do to fight it? Exercise, finds a new study published in the Scandinavian Journal of Medicine & Science In Sports.

Nearly 5,000 men and women took a physical exam that measured their levels of the inflammation marker C-reactive protein (CRP), which is a recognized marker for cardiovascular disease. The subjects then wore an activity-tracking accelerometer for seven days. The findings: Adults who were physically active had 33% lower CRP levels than inactive adults. While other research has found a connection between self-reported activity and inflammation, this is the first study to use objectively reported activity measures.

Still, an association doesn’t mean inflammation causes a particular condition, says Aditi Nerurkar, MD, an integrative medicine physician at the Beth Israel Deaconess Medical Center in Boston. “Inflammation is tricky, even for doctors,” she says. “But we do know that high levels of inflammatory markers—like CRP—aren’t a positive thing.”

via 6 Ways To Fight Inflammation.

10 Surprising Ways You Are Making Your Vegetables Less Nutritious | The Kitchn

Love this book. Really great tips!

1. Buying fresh tomatoes instead of canned.

Cooking tomatoes makes them more nutritious, and the longer you cook them, the better. Heat changes the lycopene into a form our bodies can more readily absorb and — surprise! — canned tomatoes are much higher in phytonutrients, thanks to the heat of the canning process. Tomato paste, being more concentrated, is even better.

2. Storing lettuce wrong.

You might think that damaging your vegetables before storing them is a mistake, but when it comes to lettuce, tearing the leaves triggers a protective blast of phytonutrients that you can take advantage of by eating the greens within a day or two. Lettuce that is torn before storing can have double the antioxidants of whole lettuce leaves.

3. Boiling spinach — or any vegetable really.

You may have heard that boiling vegetables is a no-no because water-soluble vitamins like vitamin C leach out of the food and into the cooking water, but you might not know that boiling also reduces the antioxidant content. The difference in spinach is especially dramatic: after 10 minutes of boiling, three-quarters of its phytonutrient content is in cooking water, not in the vegetable itself. (Of course, if you consume the cooking liquid, as you do when making soup, you consume all the nutrients in the water as well.)

via 10 Surprising Ways You Are Making Your Vegetables Less Nutritious | The Kitchn.

Chew On This: The Science Of Great NYC Bagels (It’s Not The Water) : The Salt : NPR

One of the first life lessons I picked up in college was this: The secret to the shiny crust and chewy bite prized in New York bagels is boiling. Any other way of cooking them, my Brooklyn born-and-raised, freshman-year roommate told me, is simply unacceptable.

Now, many years later, it turns out she was pretty much right. In a new video, the American Chemical Society breaks down the chemistry of what makes New York bagels superior to the also-rans — the disappointing “bagels” you often encounter outside of New York that merely taste like bread with a hole in it.

According to popular mythology, the uniquely superb texture of the New York bagel has to do with New York City’s water — specifically, its low concentrations of calcium and magnesium, which make it softer.

via Chew On This: The Science Of Great NYC Bagels (It’s Not The Water) : The Salt : NPR.

Adios, Trans Fats: FDA Poised To Phase Out Artery-Clogging Fat : The Salt : NPR

“The time is long overdue to get trans fats out of the food supply,” says Michael Jacobson of the Center for Science in the Public Interest. He nudged for a mandatory labeling of trans fats on food packages, which has been in place since 2006.

So, where do we still find trans fats in the food supply? The labels of ready-to-bake pie crusts, baked goods and microwave popcorn are a good place to look.

Also, there are low-levels of trans fats in lots of foods — levels that fall below the threshold for labeling. As my colleague Eliza Barclay has reported, zero trans fats doesn’t necessarily mean zero.

via Adios, Trans Fats: FDA Poised To Phase Out Artery-Clogging Fat : The Salt : NPR.

What Does ‘Raw’ Mean? When It Comes To Almonds, You Might Be Surprised : The Salt : NPR

When you’re talking about almonds, “raw” may not mean what you think.

All California almonds — which would be virtually all the almonds in the country — are either heat-pasteurized or treated with a fumigant. The processes, which have been required by law since 2007, are intended to prevent foodborne illness. But almond aficionados say the treatments taint the flavor and mislead consumers.

In a warehouse near Newman, Calif., run by the Cosmed Group, millions of almonds are heated in huge metal containers. The temperature inside the chambers gradually rises to 165 degrees Fahrenheit. The goal is to ensure through steam pasteurization that the almonds don’t carry bacteria from the fields to consumers.

via What Does ‘Raw’ Mean? When It Comes To Almonds, You Might Be Surprised : The Salt : NPR.

Panera Bread Plans to Drop a Long List of Ingredients –

I worked for Panera for two years in undergrad. I love seeing companies voluntarily removing all the weird junk they put in our food.

Acesulfame K. Ethoxyquin. Artificial smoke flavor.

The first, an artificial sweetener; the second, a preservative; and the third, a flavor enhancer, are just a few of the ingredients that Panera Bread wants to banish from its kitchens by the end of 2016.

In doing so, Panera would join the growing ranks of food companies and restaurants that have announced plans to eliminate a variety of artificial preservatives, flavors and colors, as well as different kinds of sweeteners and meat from animals raised with antibiotics, in response to consumer demands for transparency and simplicity in the foods they eat.

via Panera Bread Plans to Drop a Long List of Ingredients –