by Amy Reiter in Food News, January 15, 2016
by Amy Reiter in Food News, October 16, 2015
Resolve to Forgive Yourself
If you’ve already blown your New Year’s resolution to diet, don’t be too hard on yourself; it may be evolution’s fault. According to researchers at the University of Exeter, in England, humans have a natural urge to overeat in the winter because our ancestors needed to build and maintain body fat to survive when food was scarce. “Storing fat is an insurance against the risk of failing to find food, which for pre-industrial humans was most likely in winter,” Andrew Higginson, the study’s lead author, said in a news release. “This suggests that New Year’s Day is the worst possible time to start a new diet.” Now they tell us.
by Amy Reiter in Food and Nutrition Experts, January 2, 2015
Red wine for diabetes?
A glass of red wine with dinner? For people with Type 2 diabetes, the answer may be yes. A new study conducted by researchers at Ben-Gurion University of the Negev, in Israel, found that drinking a glass of red wine with dinner may be not only safe but perhaps even beneficial for those with diabetes. The study assigned 224 patients with Type 2 diabetes, none of whom were alcohol drinkers previously and all of whom followed a Mediterranean diet without calorie restrictions, to drink 5 ounces of either mineral water, white wine or red wine with their dinner — and followed them for two years. Those who drank red wine saw their HDL (“good”) cholesterol climb by 10 percent over those who drank only mineral water with dinner. White-wine drinkers did not see the same effect. The researchers say a broader follow-up study is necessary to confirm the initial results.
by Sara Reistad-Long in Food News, May 16, 2014
In this week’s news: Fast food may make grades sink fast; there’s new evidence that resveratrol in red wine may carry ancient benefits; kids diet for the darnedest reasons (i.e., the best!).
by Toby Amidor in Healthy Tips, August 11, 2011
In this week’s news: A buzzkill study related to red wine emerges; a documentary suggests not all calories are created equal; and food dyes appear in unexpected places (et tu, pickles?).
Glass Half Empty, But Cheers Anyway
In 2006, Harvard scientists won the hearts of red wine and chocolate lovers everywhere by reporting that obese mice that were fed huge amounts of resveratrol — a polyphenol antioxidant found in those two foods — tended to live longer and stay healthier. Fast-forward eight years: Resveratrol supplements are a $30 million dollar industry, Dr. Oz enlisted the antioxidant for his “Ultimate Anti-Aging Checklist” and we’ve all been happily drenching ourselves in wine and chocolate. In light of this, a new Johns Hopkins study published Monday in JAMA Internal Medicine was, well, a bit of a downer. Researchers who studied a group of 783 elderly people in Tuscany’s Chianti region found no association between lifespan and the amounts of reseveratrol these individuals had consumed (presumably mostly through wine). That said, there’s still plenty of reason to raise a glass, says David Sinclair, the lead scientist behind the 2006 study. While it would take 100 to 1,000 times the amount of resveratrol you’d get from imbibing to have the kind of health impact he saw in mice, he points out that there are over three dozen other polyphenols in wine, many with similar and complementary sorts of benefits.
Vinegar made our list of top 10 healthy flavor boosters. With so many varieties available, choosing the right vinegar to compliment your dish can get confusing. These vinegar basics will get your taste buds on track.
The word vinegar originates from the French word vin aigre, which translates into “sour wine.” Vinegars are made by introducing bacteria into a fermented liquid like wine, beer or cider and converting it into acetic acid (that’s the sour flavor you taste in vinegar). As for nutrients, most varieties of vinegar contain about 3 calories and not much else.
Vinegar has been used for thousands of years as a cooking ingredient, condiment and preservative (like for pickles!). The acidity in vinegar makes it a great addition to marinades—the acidity helps break down the protein fiber and softens the meat. Vinegar can also be used to balance out the flavor of dishes and cut down bitterness.