Really interesting, if not scary review of Joanna Blythman’s new book Food Science. Reminds us all to make sure we know what’s in our ingredients!!! Food science: Hard to stomach, and hard to swallow. Advertisements
Since the early 1990s, the Western World has been infatuated with a wonder supplement that increases athletic performance, helps build muscle and has relatively few side affects. Creatine is perhaps one of the best known supplements available on the market. It has been praised and castigated for its effectiveness and oftentimes has been mistakenly deemed as a dangerous substance.
So what is creatine and where did it come from?
A fun start to your weekend. Have muffins gotten bigger in recent years? Q: Is it just me or are muffins getting bigger?.
Ah yes the trans fat. Now reviled as one of the most unhealthy substances a human can eat, trans fats were once presented as the epitome of clean eating in the United States. They were cheap to manufacture, easy to cook with and marketed with aplomb.
Today we look at the fascinating history of the unhealthiest of fats.
Low fat? That has to be healthy right?
Before putting that food into your basket snatch a glance at the ingredient list. Most often you’ll be met with a list of items that seems more akin to a laboratory than a kitchen. So what are things like xanthum gum or methylcellulose?
What are their functions and what are they made from?
From yesterday’s Irish Times. Nice to see mainstream media beginning to turn away from the idea that fats are evil. Particularly interesting is the throwaway line about carbohydrates being problematic as well… Advice to cut […]
An interesting take from the Irish Times about Ireland’s current obesity problems. Where’s the beef? Why are Irish men so much fatter than Irish women?.
Last week we had the first of Vihjalmur Stefansson’s amazing account of his all meat diet. This week we look at the second installment.
Now that the experiments in diet which Karsen Anderson and I undertook at Bellevue Hospital have been accepted by the medical world, it is difficult to realize that there could have been such a storm of excitement about the announcement of the plan, such a violent clash of opinions, such near unanimity to the prediction of dire results.
Vilhjamur Stefannsson was a man of note for several reasons. Born in Canada in the late 1800s, the would be explorer discovered new lands and continental shelves, all the while publishing a host of books, articles and journals. Between 1906 and 1918, he went on three expeditions into Canadian and Alaskan Arctic, with the duration of each trip varying from sixteen months to five years. During these years he observed the dietary habits of the local Inuits, whose primary food source was meat.
In 1935 Stefannsson published his experiences in Harper’s Monthly over two articles detailing the all meat diet he encountered. Below is Stefannsson’s first article.
In 1906 I went to the Arctic with the food tastes and beliefs of the average American. By 1918, after eleven years as an Eskimo among Eskimos, I had learned things which caused me to shed most of those beliefs. Ten years later I began to realize that what I had learned was going to influence materially the sciences of medicine and dietetics. However, what finally impressed the scientists and converted many during the last two or three years, was a series of confirmatory experiments upon myself and a colleague performed at Bellevue Hospital, New York City, under the supervision of a committee representing several universities and other organizations.
Have you heard about the health benefits of Coconut Oil?
It’s great for energy, will help you burn fat and can even help you stave off infections. Coconut juice was even used as an IV Drip for injured soldiers during the Second World War. It’s been labelled a ‘super food’ by many in the dietary industry but what the medical world isn’t telling you is that coconut oil isn’t even fit for pigs to eat. Recent history has shown us this.