Don’t Reheat These Foods
Some foods can lose their health benefits or even cause food poisoning if they are reheated in a microwave. Celery and spinach contain nitrates that turn into toxic nitrates and carcinogenic nitrosamines after reheating. Eggs can also become toxic after reheating, so it’s best to use leftover eggs cold....
People who follow diets with little to no gluten were found to have a slightly higher risk of developing type 2 diabetes over a few decades, according to researchers at Harvard University School of Public Health. “We wanted to determine if gluten consumption will affect health in people with....
Diet Soda Can Cause Weight Gain
Diet sodas with aspartame can boost the appetite, said a study published in the International Journal of Obesity last December. The researchers found people who consumed diet drinks with aspartame felt hungrier than those who did not, and thus ended up consuming more calories.
Experimenting with a new field called plant nanobionics, MIT scientists have embedded the leaves of spinach plants with carbon nano-
Understanding Sticker Codes on Produce
The Price Look Up (PLU) codes on the stickers placed on fruits and vegetables reveal important information. A four-
A new study corroborates previous studies that show switching to diet soda may not help cut calories. Diet drinks contain a chemical that boosts the appetite. Research published in the International Journal of Obesity found those who consumed diet drinks with aspartame felt hungrier than those who did not.
Fruit Protein Could Be New Sweetener Alternative
A new sweetener alternative that tastes more like sugar than other substitutes may be possible to obtain from a fruit protein called brazzein. Brazzein is far sweeter than sugar but has fewer calories
Cancer and Sugar-
A study by researchers at the Louisiana State University Health Science Center in New Orleans suggests age is an important factor in the association between cancer and sugar-
Labels Confuse People with Food Allergies
Food allergies affect approximately 8 percent of children and up to 2 percent of adults. Almost 40 percent of children with a food allergy have experienced at least one life-
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People who follow diets with little to no gluten were found to have a slightly higher risk of developing type 2 diabetes over a few decades, according to researchers at Harvard University School of Public Health. “We wanted to determine if gluten consumption will affect health in people with no apparent medical reasons to avoid gluten,” said Dr. Geng Zong, a Harvard University research fellow, at a meeting of the American Heart Association in Portland, Ore. on March 9. The researchers examined 30 years of medical data from nearly 200,000 patients. Just under 16,000 participants developed type 2 diabetes during this period, but those who ate the least gluten had a higher risk. Most of these individuals consumed no more than 12 grams of gluten each – the equivalent of two to three slices of wholemeal bread; the average was six to seven grams. Those in the top 20 percent for gluten intake were 13 percent less likely to develop type 2 diabetes compared to the bottom 20 percent who typically ate four grams of gluten each day, according to the survey. Other factors were taken into account, such as exercise habits, weight, typical caloric intake and family history of diabetes, yet lower gluten intake was still linked to type 2 diabetes risk. Although those with celiac disease need to follow a gluten-
The Science Behind the Magic of Honey
Archeologists often find pots of honey that are thousands of years old, still preserved and unspoiled, in Egyptian tombs. There are a few other foods that can keep indefinitely in their raw state – salt, sugar, rice – but only honey can remain preserved in a completely edible form. A variety of factors work in perfect harmony to enable honey to have an eternal edible-
enzyme mixes with the nectar, breaking it down into byproducts called gluconic acid and hydrogen peroxide. Honey has long been used for medicinal purposes because of the hydrogen peroxide and its thick texture, as recorded in Sumerian clay tablets. When honey is applied to a wound, it will draw out liquid that could cause infection while letting off minute amounts of hydrogen peroxide. The amount of hydrogen peroxide that comes off honey is exactly what is needed – it’s small enough to promote healing. The seal of a honey container is the final factor for honey’s durability. As long as it’s not unsealed in a humid environment and no water is added to it, it won’t spoil.
EPA and FDA Approve Three Famine-
Three types of potato genetically modified to resist the pathogen responsible for the Irish famine have been deemed safe by the Environmental Protection Agency and the Federal Drug Administration this January. J.R. Simplot Company, self-
Angela is a staff writer for Health & Wellness magazine.