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Food Stories In The News
Topic Started: Aug 29 2005, 12:38 AM (4,993 Views)
flea dip
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Rock Star From Mars

I saw this headline in google news and just thought it looked very bizarre:

Study says coffee delivers more health benefits than fruit and veggies
  • Aug 29, 2005

    COFFEE is likely to contribute far more health-giving anti- oxidants to the British diet than fruit and vegetables, new research suggests.

    The evidence comes from the United States, where scientists measured the antioxidant content of more than 100 items, including vegetables, fruits, nuts, spices, oils and beverages.

    Coffee emerged as easily the biggest source of antioxidants, taking account of the amount per serving and level of consumption. Black tea came second, followed by bananas, dry beans and corn.

    "Americans get more of their antioxidants from coffee than any other dietary source - nothing else comes close," said the leader of the study, Professor Joe Vinson, of Scranton University, Pennsylvania.

    .... Antioxidants help to rid the body of harmful free radicals - destructive molecules that damage cells and DNA - and have been linked to a number of health benefits, including protection against heart disease and cancer.

    Studies have associated coffee drinking with a reduced risk of liver and colon cancer, type two diabetes and Parkinson's disease. But Prof Vinson urged moderation, recommending that people drink only one or two cups per day. He added: "Unfortunately, consumers are still not eating enough fruits and vegetables, which are better for you from an overall nutritional point of view."

    A spokesman for the British Coffee Association said: "This study reconfirms the fact that moderate coffee consumption of four to five cups a day not only is perfectly safe but may confer health benefits."
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MissThang
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Ultimate Madonna Hater
[ *  *  *  *  *  * ]
*takes down notes* Drink more coffee!
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Anna_L
Aug 29 2005, 12:52 PM
*takes down notes* Drink more coffee!

:) I just keep hoping they'll tell us one day that potato chips, pizza, and chocolate are healthy and to eat more.

There was some nutrition institute that used to come out yearly with foods that they would deem bad (I think this was during the 1990s, maybe the late 1980s). They were such kill-joys... one year, they said 'stay away from fettucine alfredo (spelling??),' and another year it was, "Stay away from Tex Mex.' I haven't heard from these guys in some time, though.
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Ironshadow
#1 mandona hater

The benefits are confined to less than three cups a day, due to caffeine mainly.

It also assists in the prevention of gallstones.


Dark chocolate is also good for you.
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"Healthy Bacon?" That's an oxymoron if I ever saw one :laugh:

I have this old coworker who loves bacon.

Remember that scene in Forest Gump where Forest is talking to his buddy, and the buddy keeps going on and on about the different ways to cook shrimp?

My old coworker was the same way with bacon. That boy would eat it on anything. I got clogged arteries just listening to him talk about it.

Pursuing healthier bacon through biotech

Excerpts:
  • Geneticists have mixed DNA from the roundworm C. elegans and pigs to produce swine with significant amounts of omega-3 fatty acids - the kind believed to stave off heart disease.

    Researchers hope they can improve the technique in pork and do the same in chickens and cows. In the process, they also want to better understand human disease.

    "We all can use more omega-3 in our diet," said Dr. Jing Kang, the Harvard Medical School researcher who discovered the omega-3-making gene in the worm.

    .... Earlier experiments have succeeded in manipulating animals' fat content but most never made it out of the lab because of taste problems.

    While boosting Omega-3s doesn't decrease the fat content in pigs, the fatty acids are also important to brain development and may reduce the risk of Alzheimer's disease and depression. The American Heart Association recommends at least two weekly servings of fish, particularly fatty fish like trout and salmon, which are naturally high in omega-3s.
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I never drank any of the beverages on their list anyhow. Some of my faves are Mountain Dew (regular and diet), Pepsi, Sam's Diet Cola, Kool Aid, water, tea. I don't drink soda too much, especially when trying to keep my weight down.

FDA: Some Soda Drinks Contain High Levels of Carcinogen

This is a long excerpt from the article; to read second half, please click link above -
  • May 19, 2006 —
    A Food and Drug Administration survey of soft drinks on store shelves found five products containing high levels of cancer-causing benzene.

    The drinks contained more than the Environmental Protection Agency's maximum allowable 5 parts per billion.

    The products are:

    > Safeway Select Diet Orange — one lot had 79.2 parts per billion

    > AquaCal Strawberry Flavored Water Beverage — one lot had 23.4 parts per billion

    > Crystal Light Sunrise Classic Orange — one lot had 87.9 parts per billion

    > Giant Light Cranberry Juice Cocktail — one lot had 10.7 parts per billion

    > Crush Pineapple — one lot had 9.2 parts per billion

    The rest of the more than 100 tested beverages, samples of which were collected from retail stores in Maryland, Virginia and Michigan, had low levels or no benzene at all, the FDA said. All the products have since been reformulated to remove the benzene.

    According to the FDA's Center for Food Safety and Applied Nutrition, benzene is a chemical that is released into the air from emissions from automobiles and burning coal and oil. It is used in the manufacturing of many industrial applications.

    Benzene is also a carcinogen that can cause cancer in humans. It has caused cancer in workers exposed to high levels from workplace air.
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Rock Star From Mars

The 'hot dogs cause genetic mutations' story is below this one:

Crime at its wurst: Truck full of hot dogs swiped

Ha ha, see what they did there? "Wurst" instead of "Worst?" (Seriously, I find it so corny that I think it's funny.)
  • On Tuesday, a hot dog delivery truck, dropping off the gems of The Very Best’s livelihood, was taken during the lunch-hour rush.

    .... It is unknown why the thief stole the car. Police officer Ron Taylor said it could’ve been for a joy ride or a quick means of transportation. "But I wouldn’t be surprised if someone was a little hungry and they took it somewhere to empty out the back," he said.
Here's what I really wanted to post about:

Hot dogs may cause genetic mutations

Excerpts:
  • DNA-mutating compounds could boost cancer risk
    Aug 14, 2006

    Everyone knows hot dogs aren't exactly healthy for you, but in a new study chemists find they may contain DNA-mutating compounds that might boost one's risk for cancer.

    Scientists note there is an up to 240-fold variation in levels of these chemicals across different brands.

    .... Extracts from hot dogs bought from the supermarket, when mixed with nitrites, resulted in what appeared to be these DNA-mutating compounds. When added to Salmonella bacteria, hot dog extracts treated with nitrites doubled to quadrupled their normal DNA mutation levels. Triggering DNA mutations in the gut might boost the risk for colon cancer, the researchers explained.

    "I won't say you shouldn't eat hot dogs," Mirvish said.

    The possible hazard presented here is not just limited to hot dogs. Salted dried fish and seasonings such as soy sauce may contain similar levels of these chemicals, Mirvish said.
Aw crap! Anytime I eat Chinese food, I use tons of soy sauce. Well, cancer here I come, because I'm not giving up soy sauce.

Hot dog meat could harbour risk of cancer: researchers
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Scientists explain chocolate cravings
  • By SETH BORENSTEIN, AP Science Writer Fri Oct 12, 4:34 AM ET

    WASHINGTON - If that craving for chocolate sometimes feels like it is coming from deep in your gut, that's because maybe it is.

    A small study links the type of bacteria living in people's digestive system to a desire for chocolate. Everyone has a vast community of microbes in their guts.

    But people who crave daily chocolate show signs of having different colonies of bacteria than people who are immune to chocolate's allure.

    That may be the case for other foods, too. The idea could eventually lead to treating some types of obesity by changing the composition of the trillions of bacteria occupying the intestines and stomach, said Sunil Kochhar, co-author of the study. It appears Friday in the peer-reviewed Journal of Proteome Research.

    .... Still to be determined is if the bacteria cause the craving, or if early in life people's diets changed the bacteria, which then reinforced food choices.

    How gut bacteria affect people is a hot field of scientific research.

    Past studies have shown that intestinal bacteria change when people lose weight, said Dr. Sam Klein, an obesity expert and professor of medicine at Washington University in St. Louis.
please click link to read the whole thing
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Broccoli may outperform sunblock
  • Oct 23, 2007
    By Rick Weiss

    New research suggests broccoli, the vegetable that the former president famously demonized as inedible, can prevent the damage from ultraviolet light that often leads to skin cancer. And as Bush would surely appreciate, he would not even have to eat it.

    In tests on people and hairless mice, a green smear of broccoli-sprout extract blocked the potentially cancer-causing damage usually inflicted by sunlight and showed potential advantages over sunscreens.

    The product is still in early stages of development. Among other issues to be worked out is how best to remove the extract's green pigments, which do not contribute to its protective effects and would give users a temporary Martian complexion.

    But scientists said the research represents a significant advance because the extract works not by screening out the sun's rays — which has the downside of blocking sun-induced vitamin D production — but by turning on the body's natural cancer-fighting machinery. Once stimulated, those mechanisms work for days, long after the extract is washed away.
Please click link at top to read the rest.

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Beer now cheaper than water in Scotland

Excerpt:
  • SUPERMARKETS and corner shops now account for almost a third of all alcohol sold in Scotland, compared with only a fifth 25 years ago, according to the beer industry. Forty-one per cent of Britain's beer is now bought in shops and supermarkets, compared to 33 per cent in 2000 and 30 per cent in 1986.

    The shift away from bars has been driven by loss-leading supermarket prices – which have left beer cheaper than water – and the smoking ban, which has led to more consumers drinking at home.

    Asda recently slashed the price of its own value-brand beer to just 22p for a 440ml can following similar moves from Tesco and Sainsbury's. It puts the price of beer at 50p a litre (around 28p a pint). Own-brand water costs between 56p and 92p a litre, depending on the store, while own-brand cola costs between 56p to 65p a litre.

    The difference between "on-trade" pub and "off-trade" shop-shelf prices is now so wide that it would be cheaper for many pub owners to buy their alcohol in supermarkets than from their own suppliers.
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If this means animals don't get killed, I'm happy, but on the other hand "test tube meat" doesn't sound appetizing.

Scientists Flesh Out Plans to Grow (And Sell) Test Tube Meat
  • By Alexis Madrigal
    Apr 11, 2008

    In five to 10 years, supermarkets might have some new products in the meat counter: packs of vat-grown meat that are cheaper to produce than livestock and have less impact on the environment.

    According to a new economic analysis (.pdf) presented at this week's In Vitro Meat Symposium in Ås, Norway, meat grown in giant tanks known as bioreactors would cost between $5,200-$5,500 a ton (3,300 to 3,500 euros), which the analysis claims is cost competitive with European beef prices.

    With a rising global middle class projected by the UN to double meat consumption (.pdf) by 2050, and livestock already responsible for 18 percent of greenhouse gases, the symposium is drawing a variety of scientists, environmentalists and food industry experts.

    "We're looking to see if there are other technologies which can produce food for all the people on the planet," said Anthony Bennett of the United Nations Food and Agricultural Organization. "Not only today but over the next 10, 20, 30 years."

    Rapidly evolving technology and increasing concern about the environmental impact of meat production are signs that vat-grown meat is moving from scientific curiosity to consumer option. In vitro meat production is a specialized form of tissue engineering, a biomedical practice in which scientists try to grow animal tissues like bone, skin, kidneys and hearts. Proponents say it will ultimately be a more efficient way to make animal meat, which would reduce the carbon footprint of meat products.

    "To produce the meat we eat now, 75 to 95 percent of what we feed an animal is lost because of metabolism and inedible structures like skeleton or neurological tissue," Jason Matheny, a researcher at Johns Hopkins and co-founder of New Harvest, a nonprofit that promotes research on in vitro meat, told Wired.com. "With cultured meat, there's no body to support; you're only building the meat that eventually gets eaten."

    Researchers can currently grow small amounts of meat in the lab, and have even been able to get heart cells to beat in Petri dishes. Growing muscle cells on an industrial scale is the next step, scientists say.

    "That's the goal and it seems pretty clear from this conference that it's achievable," said Matheny on Thursday by telephone from the symposium.

    Scientists are working on a variety of cell culture procedures. The cutting edge of in vitro meat engineering is the attempt to get cells to grow as if they were inside a living animal. Meat like steak is a complex combination of muscle, fat and other connective tissue. Reproducing the complexity of muscle is proving difficult.

    "An actual whole muscle organ is not technically impossible," said Bob Dennis, a biomedical engineer at both North Carolina State University and the University of North Carolina, who attended the conference. "But of all the tissue engineering applications it is by far the most difficult one."

    While scientists are struggling to recreate filet mignon, they anticipate less trouble growing hamburger.

    "The general consensus is that minced meat or ground meat products -- sausage, chicken nuggets, hamburgers -- those are within technical reach," Matheny said. "We have the technology to make those things at scale with existing technology."

    At scale, in this case, would be thousands of tons per year, Dennis said.

    But once the meat is made, consumer acceptance is far from assured. What cultured meat will taste like is up in the air. Some scientists think it could be used to create novel foods that won't be quite meat, but won't quite be anything else either.

    "I was once at a conference of food designers and they really liked the idea that they were not bound to a certain product that we know," said Stig Omholt, a professor at the Norwegian University of Life Sciences and chairman of the In Vitro Meat Consortium. "We could make novel products."

    But most of the trends in food run counter to high-tech meat production. Heirloom tomatoes, organic produce and free-range-raised meat that pack the aisles of Whole Foods harken to previous, lower-tech eras.

    None of the experts were sure if there is a large market of early adopters who want to eat test tube meat for environmental, health or ethical reasons.

    For all the talk of high-tech meat production, attendees of the first In-Vitro Meat Symposium didn't put their stomachs where their mouths were. Instead of sampling early versions of in vitro meat, they stuck to local fare.

    "We had some excellent Norwegian salmon, which was very tasty," Bennett said.
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Changes made to Oreo cookies to appeal to more Chinese people
  • By JULIE JARGON
    May 1, 2008

    Unlike its iconic American counterpart, the Oreo sold in China is frequently long, thin, four-layered and coated in chocolate. But both kinds of cookies have one important thing in common: They are now best sellers.

    The Oreo has long been the top-selling cookie in the U.S. market. But Kraft Foods Inc. had to reinvent the Oreo to make it sell well in the world's most populous nation.

    While Chinese Oreo sales represent a tiny fraction of Kraft's $37.2 billion in annual revenue, the cookie's journey in China exemplifies the kind of entrepreneurial transformation that Chief Executive Irene Rosenfeld is trying to spread throughout the food giant.

    To try to increase growth at the company, Ms. Rosenfeld has been putting more power in the hands of Kraft's various business units around the globe, telling employees that decisions about Kraft products shouldn't all be made by people at the Northfield, Ill., headquarters.

    To take advantage of the European preference for dark chocolate, Kraft is introducing dark chocolate in Germany under its Milka brand. Research in Russia showed that consumers there like premium instant coffee, so Kraft is positioning its Carte Noire freeze-dried coffee as upscale by placing it at film festivals, fashion shows and operas.

    And in the Philippines, where iced tea is popular, Kraft last year launched iced-tea-flavored Tang.

    Ms. Rosenfeld has also been encouraging marketers to "reframe" product categories, no longer thinking, for example, that an Oreo has to be a round sandwich cookie.

    Oreos were first introduced in 1912 in the U.S., but it wasn't until 1996 that Kraft introduced Oreos to Chinese consumers. Nine years later, a makeover began. Shawn Warren, a 37-year-old Kraft veteran who had spent many years marketing the company's cookies and crackers around the world, arrived in Asia in 2005 and noticed that Oreo's China sales had been flat for the previous five years.

    Back then, Kraft was selling the U.S. version of Oreos in China. Albert Einstein's definition of insanity -- doing the same thing repeatedly and expecting different results -- "characterized what we were doing," says Mr. Warren, vice president of marketing for Kraft Foods International.

    The Chinese weren't big cookie eaters. The market for biscuits in fiscal 2007 was just $1.3 billion, compared with $3.5 billion in the U.S. at food retailers excluding Wal-Mart Stores Inc.

    Mr. Warren assigned his team to a lengthy research project that yielded some interesting findings. For one thing, Kraft learned that traditional Oreos were too sweet for Chinese tastes. Also, the packages of 14 Oreos priced at 72 cents were too expensive.

    The company developed 20 prototypes of reduced-sugar Oreos and tested them with Chinese consumers before arriving at a formula that tasted right. Kraft also introduced packages containing fewer Oreos for just 29 cents.

    Some Chinese consumers still find the Oreos too sweet. One 30-year-old consumer who was shopping for groceries in the eastern part of Beijing recently, said that he likes the cookie but that "many of my friends think I am a bit weird to stick to Oreo cookies, as most of them think it too sweet to be accepted."

    Mr. Warren also noticed China's growing thirst for milk, which Kraft wasn't fully exploiting. In fact, increased milk demand in China and other developing markets -- as well as tighter supplies resulting from recent droughts in milk-producing countries and a reduction of subsidies for European dairy farmers -- has pushed up milk prices around the world. That has put pressure on food manufacturers like Kraft, whose biggest business is cheese, but it has also created opportunity.

    In China, Kraft began a grassroots marketing campaign to educate Chinese consumers about the American tradition of pairing milk with cookies. The company created an Oreo apprentice program at 30 Chinese universities that drew 6,000 student applications.

    ....Still, Kraft realized it needed to do more than just tweak its recipe to capture a bigger share of the Chinese biscuit market. China's cookie-wafer segment was growing faster than traditional biscuit-like cookies, and Kraft was trailing rival Nestlé SA, the world's largest food company by revenue, which had introduced chocolate-covered wafers there in 1998.

    So in China in 2006 Kraft remade the Oreo itself, introducing for the first time an Oreo that looked almost nothing like the original. The new Chinese Oreo consisted of four layers of crispy wafer filled with vanilla and chocolate cream, coated in chocolate.

    Kraft developed a proprietary handling process to ensure that the chocolate product could be shipped across the country, withstanding the cold climate in the north and the hot, humid weather in the south, yet still be ready to melt in the mouth.

    ....Kraft's Oreo efforts have paid off. In 2006, Oreo wafer sticks became the best-selling biscuit in China, outpacing HaoChiDian, a biscuit brand made by the Chinese company Dali. The new Oreos are also outselling traditional round Oreos in China, and Kraft has begun selling the wafers elsewhere in Asia, as well as in Australia and Canada. Kraft has also introduced wafer rolls, a tube-shaped wafer lined with cream, in China. The hollow cookie can be used as a straw through which to drink milk.

    Over the past two years, Kraft has doubled its Oreo revenue in China, and with the help of those sales, that revenue topped $1 billion world-wide for the first time last year.
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Microwaved Chicken Isn’t Necessarily Cooked Chicken
  • As if there weren’t enough reasons to pass on frozen chicken.

    This week, the federal government announced that 32 people in 12 states were sickened with salmonella poisoning after eating precooked, frozen chicken dinners. The problem? Many of the people who got sick apparently did not follow the instructions for preparing the meal, which called for heating it in an oven. Those who got sick popped their meals in microwaves instead.

    According to the Department of Agriculture, the dishes included breaded or pre-browned chicken breasts, some of them stuffed with vegetables or sold as “chicken Kiev” and “chicken cordon bleu.” The appearance of the food led people to assume that the chicken breasts were thoroughly cooked, even though they were still raw or undercooked inside. The agency said that some of the sicknesses occurred in Minnesota, but would not identify the 11 other states involved in the outbreak.

    Minnesota has an unfortunate track record when it comes to frozen chicken. Just last year, Minnesota was one of 31 states affected by an outbreak of salmonella — caused by Banquet pot pies — that sickened 165 people. And since 1998, the state has been struck by at least four other outbreaks linked to pre-browned chicken, resulting in part from problems with microwave instructions.

    “The issue is that people think it’s cooked and it just needs to be heated up,” Carlota Medus, an epidemiologist with the Minnesota Department of Health, told the New York Times last year. “Microwave cooking for something that has to be cooked isn’t always a good idea.”

    Many of those who became ill in this year’s outbreak apparently did not get that message.

    “Although many of these stuffed chicken entrees were labeled with instructions identifying the product was uncooked and did not include microwave instruction for preparation,” the agency said in a statement, “individuals who became ill did not follow the cooking instructions and reportedly used a microwave to prepare the product.”

    For starters, it’s best to stick to ovens when heating frozen chicken. Also be sure that the meat has reached a minimum internal temperature of 165 degrees Fahrenheit — the temperature at which any foodborne bacteria will be killed off — and use a food thermometer to be certain. A good one might cost as much as $18 or more, but it beats coping with the symptoms of salmonellosis: diarrhea, abdominal cramps, and nausea that can last as long as seven days.

    Bon appétit.
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The 20 Unhealthiest Drinks in America

The Worst 'Healthy' Foods

Excerpts:
  • Read up for our latest batch of dietary phonies. They may look good on the front label, but they’ll get you in the end if you're not careful.

    Granola Bar
    200 calories
    15 g sugars

    Eat this instead!
    1 oz cheddar cheese with Triscuits
    150 calories
    5 g sugars

    Ever wonder what keeps a granola bar together? The answer: high-fructose corn syrup, which quickly raises blood sugar and cancels out most of the potential benefits the granola almonds and oats might give you.

    Switch over to good old-fashioned cheese and crackers, and you trade sugar and calories for protein and fiber. It's a big deal that will make you smaller, as will steering clear of the sugar bombs. By the way, these are the most sugar-packed foods in America.

    Bagel with Cream Cheese

    700 calories
    40 g fat
    13 g saturated

    Eat this instead!

    Cheese omelet
    425 calories
    18 g
    6 g saturated

    Bagels are bogus. The bread is bad enough, containing 300 calories and 60 grams of carbohydrates, but tack on the liberal cream cheese schmear (by our survey of popular breakfast chains, up to 4 ounces for a single bagel!) and your "harmless" breakfast sandwich weighs in as worse than a Whopper.

    The omelet swap will save you nearly 300 calories, plus provide a surge of metabolism-boosting protein.

    And a recent study from the University of Connecticut found that eating eggs can help raise HDL (good) cholesterol. And while you're being vigilant, watch out for the 20 Unhealthiest Drinks in America!
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See column on left hand side of page:
The 20 Unhealthiest Drinks in America

The Truth About Diet Soda
  • We talk a lot about ''watching what we eat,'' but if you never gave a thought to what you ate and instead watched only what you drank, you could probably cut 450 calories a day out of your life. (Yes, nearly a pound of fat loss a week!)

    That's what a study from the University of North Carolina found.

    Americans today drink about 192 gallons of liquid a year—or about 2 liters a day. To put it into perspective, this is nearly twice as many calories as we did 30 years ago.

    When confronted with the growing tide of calories from sweetened beverages, the first response is, “Why not just drink diet soda?” Well, for a few reasons:

    Just because diet soda is low in calories doesn't mean it can't lead to weight gain.

    It may have only 5 or fewer calories per serving, but emerging research suggests that consuming sugary-tasting beverages--even if they're artificially sweetened--may lead to a high preference for sweetness overall. That means sweeter (and more caloric) cereal, bread, dessert--everything.

    Guzzling these drinks all day long forces out the healthy beverages you need.

    Diet soda is 100 percent nutrition-free, and again, it's just as important to actively drink the good stuff as it is to avoid that bad stuff.

    So one diet soda a day is fine, but if you're downing five or six cans, that means you're limiting your intake of healthful beverages, particularly water and tea.

    There remain some concerns over aspartame, the low-calorie chemical used to give diet sodas their flavor.

    Aspartame is 180 times sweeter than sugar, and some animal research has linked consumption of high amounts of the sweetener to brain tumors and lymphoma in rodents.

    The FDA maintains that the sweetener is safe, but reported side effects include dizziness, headaches, diarrhea, memory loss, and mood changes. Bottom line: Diet soda does you no good, and it might just be doing you wrong.

    The best way to hydrate is by drinking low-calorie, high-nutrient fluids—and avoiding belt-busting beverages like the 20 Unhealthiest Drinks in America.
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America's Healthiest Restaurants
  • Eating out invariably raises a number of tricky questions: sit-down or drive-thru? Burgers or pizza? Thin or stuffed crust? Choosing one over the other could mean saving hundreds of calories in a single meal, and up to 50 pounds of flab in the course of a year and countless health woes over the course of a lifetime.

    That’s why Eat This, Not That! launched an investigation and put 66 major chain restaurants under the nutritional microscope—so that you and your family can continue to eat out, but do so knowing the types of insider tips and savvy strategies that can help melt fat all year long.

    And the good news is that many fan favorites scored top marks!

    To separate the commendable from the deplorable, we calculated the total number of calories per entrée. This gave us a snapshot of how each restaurant compared in average serving size—a key indicator of unhealthy portion distortion.

    Then we rewarded establishments with fruit and vegetable side-dish choices, as well as for providing whole-grain options. Finally, we penalized places for excessive amounts of trans fats and menus laden with gut-busting desserts. What we ended up with is the Eat This, Not That! Restaurant Report Card, which will show you how all of the nation’s largest eating establishments stack up nutritionally.

    Check out those restaurants that scored a B+ or higher:

    A-
    Chick-fil-A
    Between the breakfast and lunch menus, there are only two entrées at Chick-Fil-A that break 500 calories, a rare feat in the fast-food world. What this means is that you can't possibly do too much harm—especially if you stick to the chicken. And unlike the typical fast-food chain, Chick-Fil-A offers a list of sides that goes beyond breaded and fried potatoes and onions. (Just beware the large cole slaw, which adds an extra 600 calories to your daily intake!) That's why we dub the Atlanta-based chicken shack one of our all-time favorite fast-food restaurants.

    Also, be sure to check out our exclusive list of the best and worst restaurants for kids to find out why Chick-fil-A receives an even higher grade when it comes to kids’ meals.

    SURVIVAL STRATEGY: The worst thing you can do is supplement your meal with a milkshake—not a single cup has fewer than 600 calories. And instead of nuggets or strips, look to the Chargrilled Chicken Sandwiches, which average only 320 calories apiece.

    A-
    Subway
    A menu based on lean protein and vegetables is always going to score well in our book. With more than half a dozen sandwiches under 300 calories, plus a slew of soups and healthy sides to boot, Subway can satisfy even the pickiest eater without breaking the caloric bank. But, despite what Jared may want you to believe, Subway is not nutritionally infallible: Those rosy calorie counts posted on the menu boards include neither cheese nor mayo (add 160 calories per 6-inch sub), and some of the toasted subs, like the Meatball Marinara, contain hefty doses of calories, saturated fat, and sodium.

    SURVIVAL STRATEGY: Cornell researchers have discovered a “health halo” at Subway, which refers to the tendency to reward yourself or your kid with chips, cookies, and large soft drinks because the entrée is healthy. Avoid the halo, and all will be well.

    Along those same lines, try to avoid anything from this indispensable list of the 14 worst “healthy” foods in America, too. They'll trip you up--and easily expand your waistline.

    A-
    Jamba Juice
    Jamba offers a viable and tasty solution to the dearth of fresh fruits and vegetables in the American diet: Stick it all in a blender and let us slurp it up. But make this your rule: If it includes syrup or added sugar, it ceases to be a smoothie. Jamba Juice makes plenty of real-deal smoothies, but their menu is sullied with more than a few faux-fruit blends. Just make sure you choose the right one.

    SURVIVAL STRATEGY: For a perfectly guilt-free treat, opt for a Jamba Light or All Fruit Smoothie in a 16-ounce cup.

    And unless you're looking to put on weight for your new acting career, don't touch the Peanut Butter Moo'd. On this shocking list of the 20 Unhealthiest Drinks in America, it sits worryingly close to the top. (You’ll be amazed by what’s number one!)

    A-
    Au Bon Pain
    Sure the menu has its pitfalls, but what menu doesn't? The bottom line is that Au Bon Pain combines an extensive inventory of healthy items with an unrivaled standard of nutritional transparency. Each store has an on-site nutritional kiosk to help customers find a meal to meet their expectations, and the variety of ordering options provides dozens of paths to a sensible meal.

    SURVIVAL STRATEGY: Most of the café sandwiches are in the 650-calorie range, so make a lean meal instead by combining a hot soup with one of the many low-calorie options on the Portions menu. And if you must indulge, eschew the baked goods in favor of a cup of fruit and yogurt, or serving of chocolate-covered almonds.

    B+
    Boston Market
    With more than a dozen healthy vegetable sides and lean meats like turkey and roast sirloin on the menu, the low-cal, high-nutrient possibilities at Boston Market are endless. But with nearly a dozen calorie-packed sides and fatty meats like dark meat chicken and meat loaf, it’s almost as easy to construct a lousy meal.

    SURVIVAL STRATEGY: There are three simple steps to nutritional salvation: 1) Start with turkey, sirloin, or rotisserie chicken. 2) Add two noncreamy, nonstarchy vegetable sides. 3) Ignore all special items, such as pot pie and nearly all of the sandwiches.

    B+
    Cici’s Pizza Buffet
    Cici's began in Texas in 1985 and now boasts more than 600 locations, proving definitively that Americans love a good buffet. The good news for our waistlines is that the crust is moderately sized, and the pizza comes in varieties beyond simple sausage and pepperoni. But if you check your willpower at the door, you're probably better off skipping the pizza buffet entirely.

    SURVIVAL STRATEGY: It takes 20 minutes for your brain to tell your body it's full, so start with a salad and then proceed slowly to the pizza. Limit yourself to the healthier slices like the Zesty Vegetable, Alfredo, and the Olé, which is a Mexican-inspired pie with only 108 calories per slice.

    B+
    McDonald’s
    The world-famous burger baron has come a long way since the days of Fast Food Nation—at least nutritionally speaking. The trans fats are mostly gone, the number of gut-wrecking calorie bombs are now fewer than ever, and the menu holds plenty of healthy options such as salads and yogurt parfaits. Don't cut loose at the counter just yet, though. Too many of the breakfast and lunch sandwiches still top the 500-calorie mark, and the dessert menu is fodder for some major belly-building.

    SURVIVAL STRATEGY: The Egg McMuffin remains one of the best ways to start your day in the fast-food world—feel free to use it as a replacement option for any of these eight worst fast food breakfasts in America!

    As for the later hours, you can splurge on a Big Mac or a Quarter Pounder, but only if you skip the fries and soda, which add an average of 590 calories onto any meal.

    B+
    Taco Bell
    Taco Bell combines two things with bad nutritional reputations: Mexican food and fast food. The result should be horrendous, yet somehow it works out so that a little prudence at the ordering window can bag you a meal with fewer than 500 calories. The potential for belly-building is still there, but the calorie bombs are generally easy to spot. And to limit the chances of a mistake, Taco Bell reengineered some of its classic items and listed them under the Fresco Menu for a savings of up to 10 grams of fat per item.

    SURVIVAL STRATEGY: Grilled Stuft Burritos, anything served in a bowl, and anything prepared with multiple "layers" are your worst options. Instead, order any combination of two of the following: crunchy tacos, bean burritos, or anything on the Fresco menu.

    B+
    Wendy’s
    Scoring a decent meal at Wendy's is just about as easy as scoring a bad one, and that's a big compliment for a burger joint. Options such as chili and baked potatoes offer the side-order variety that's missing from less-evolved fast-food chains like Dairy Queen and Carl's Jr. Plus they offer a handful of Jr. Burgers that don't stray far over 300 calories. And for our money, the ¼-lb single is one of the best substantial burgers in the industry. Where they err is in their recently expanded line of desserts and a lackluster selection of beverages. But you're happy just drinking water, right?

    SURVIVAL STRATEGY: The grilled chicken sandwiches and wraps don't have more than 320 calories, which is less than even a small order of French fries. Choose the chicken or a small burger and pair it with a healthy side, and then hit the door before you receive the 500-calorie penalty for giving in to your Frosty hankering.

    You can check out the complete Eat This, Not That! Restaurant Report Card here.

    Want to avoid some of the biggest fast-food weapons of mass inflation? Make sure you’re armed with this comprehensive list of the 20 worst foods in America in 2009.

    Also, enjoy delicious low-calorie fast-food meals by familiarizing yourself with this great list of the Best Fast-Food Meals Under 500 Calories!
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(If you enjoy reading posts at this board, don't forget to post stuff once in awhile yourself. Thank you.)
Liquid Eggs - for People Too Lazy to Crack Regular Eggs
  • Farmers have come up with a new product aimed at home chefs who are too lazy to crack – liquid eggs.

    Cartons of Egg In An Instant contain 10 whole eggs per half litre, and will be available in both free-range and non free-range versions.

    Elwyn Griffiths from Oaklands Farm Eggs, the company behind the product, said that he expected it to be popular with shoppers who are "massively lazy, massively into convenience."

    He said: "We want to make it easier for people to eat in."

    The pasteurised egg liquid can last 21 days unopened, and three more days in the fridge after use.

    It will be launched at the International Food and Drink Event at London's ExCeL centre next week, and the producers hope supermarkets will soon stock the cartons in their chiller cabinets alongside fresh milk.

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Study: Dog Food Tastes Just Like Pâté
  • High-End Dog Food, Suitably Blended, Isn't Much Different From Pork Liver Pâté, Working Paper Suggests
    If the recession gets worse, we may be eating dog food for dinner.

    Don't laugh. It's apparently tastier than you'd expect.

    In the last few years, organic dog food made with human-grade free range meat and fresh vegetables has spiked in popularity among health-conscious shoppers. Some companies even claim, for instance, that "humans actually taste our foods, as part of our QC process!"

    What's surprising is that some of the new organic dog foods taste as good as (or as bad as) similar human foods, like liverwurst and duck liver mousse, according to a working paper circulated on Friday by the American Association of Wine Economists.

    The paper is titled "Can People Distinguish Pâté from Dog Food?" and it concluded that, well, they can't.

    These enterprising researchers separately put organic Canned Turkey & Chicken Formula for Puppies/Active Dogs, duck liver mousse, pork liver pâté, liverwurst, and spam in a food processor. The resulting confection was ladled into five different bowls and garnished with parsley.

    The volunteers in this culinary experiment didn't exactly prefer the dog food, but they couldn't identify it either. "Only 3 of 18 subjects correctly identified sample C as the dog food," the paper says.
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Some baby foods worse than junk food: survey

Excerpt:
  • LONDON (Reuters) – Some baby foods contain as much sugar and saturated fats as chocolate biscuits or cheeseburgers, a British food pressure group said on Monday.

    Publishing results of a survey of more than 100 foods for babies and toddlers, the Children's Food Campaign said Farley's rusks were 29 percent sugar and some Cow & Gate toddler biscuits contained trans fats , which have been linked to heart disease.

    "The results of this survey are staggering," said Christine Haigh, spokeswoman for the CFC.

    "Many foods marketed for babies and young children are advertised as healthy. In reality, in terms of sugar and saturated fat content, some are worse than junk food ."

    The CFC survey found that 100g of Farley's Original Rusks, made by Heinz, contained 29g of sugar, more than that contained in the same weight of some chocolate digestive biscuits.

    Heinz Toddler's Own Mini Cheese Biscuits contained 7.3g of saturated fat per 100g, more than the 6.7g in an equal weight piece of a McDonald's quarter pounder burger with cheese.
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10 Most Bizarre Food Allergies

Excerpts:
  • * There are a number of bizarre food allergies which can appear
    * Some food allergies only occur when a certain exposure to two different compounds happens, such as eating an apple near a birch tree
    * Water is one of the most bizarre food allergies, because our body is made up of ninety six percent of this substance

    1. Apples Eaten Near A Birch Tree

    Many food allergies occur when the specific food is consumed, but Grace Morley has a rare and bizarre food allergy. She is not allergic to either apples or birch trees on their own, but if she eats an apple near where a birch tree is growing she will go into shock and could die within minutes. When these two are combined Grace responds by going into severe shock.

    2. Every Food But Bananas And Tomatoes

    Life for three year old Elyse Hood is misery. This little girl is allergic to every food possible with the exception of bananas and tomatoes. Any other food will cause her to break out in hives and open sores. She stays in her home, where doctors keep her bandaged and sedated for comfort, and eats a diet which only includes bananas and tomatoes.

    4. Water

    An allergy to water is very rare and unusual, but this does not console Michaela Dutton, who has been diagnosed with this condition called aquagenic urticaria. Drinking water causes blisters on her lips and in her mouth, and if water touches her skin welts and blisters appear almost instantly.

    5. Shaving Cream

    Most people assume that food allergies are only triggered by foods which are eaten, but this is not true. One small girl was exhibiting allergy symptoms every time she kissed or hugged her father. Doctors finally pinpointed the shaving cream he used, which contained nut oil, and when the girl inhaled the oil she would show signs of the allergy. Switching shaving cream eliminated the problem.
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