We are usually told that fish is good for us – it’s a low fat, high protein food, and it contains an abundance of omega-3 and omega-6 fatty acids that our body needs. This might be true, but it all depends on the source of the fish on your plate. Tilapia is one of America’s most popular fish. According to the National Fisheries Institute, this freshwater fish has become the fourth most eaten seafood in the US.
Instant noodles are a convenient and tasty dish that is popular worldwide. The number one global consumer is China, and the United States is ranked sixth in instant noodle sales, with 4,300 billion units sold in 2013. In June 2014, a comprehensive study was published in The Journal of Nutrition that revealed the dangers lurking inside your cup of noodles. According to the international group of scientists, instant noodles are associated with cardio-metabolic risks, which mainly refer to the risk for type 2 diabetes and cardiovascular disease. It seems that the handy and delicious dish comes at a price.
Before the health benefits of saturated fats were fully understood, butter received a lot of bad publicity. It was feared and replaced by the likes of margarine. Many studies now encourage the consumption of this ancient yellow spread in moderation, and emphasize the good effects it has on the body. After many years of perceiving butter as the enemy, it’s now finally clear that it is actually the healthy option, and is definitely superior to the previously promoted margarine. Here’s why:
Belly fat is linked with higher risk of developing various health issues, such as diabetes, heart disease, high blood pressure, stroke and even certain types of cancers. I’ve written in the past about the best foods that help fight belly fat . But eating the right foods is not enough as being physically active is a key to losing belly fat and should be combined with healthy nutrition.
But when talking about what foods to eat we also need to know what food categories to avoid.
In 2001, Marlow Foods filed a Generally Recognized as Safe (GRAS) notification with the FDA for their veggie product called Quorn, which contains a protein-rich fungus dubbed mycroprotein. The company previously asked for the FDA’s approval, but when after more than 15 years there was no reply, they opted for a short cut and provided the agency with their own research findings. Within 6 weeks Quorn was signed off by the FDA.
There was a big uproar in 2012 when the mass media revealed that most low-cost meat products in America contained ‘pink slime’ – a filler that wasn’t real meat and was treated with dubious chemicals. As a result, ‘lean finely textured beef’, which was product’s official name, was removed from many supermarkets and restaurants. But after enough time had passed, and the prices of beef went up, the demand for the cheap product was created yet again. So pink slime is back in your hamburger.
When Thomas Leveritt, a photographer and videographer, took photos of passers-by with his special ultraviolet camera, most people were shocked by what they saw. Their seemingly intact skin was all of a sudden exposed as being full of freckles, age spots, and uneven pigmentation. The video was called How the Sun Sees You. Some people looked on in horror, and they could hardly believe this was really their face. As a contrast, the skin of young children appeared unchanged when filmed with a UV camera.
Even if you are a health-conscious person you may not be immune. You may buy organic food, exercise regularly, and maintain your inner peace. You may be tempted to believe you are living an exceptionally healthy life, but chances are you have blind spots that keep you from optimum wellness. Here are common mistakes that even the most health conscious people make.
The meat industry has been known to use many different dubious tactics in order to sell their products and save money. Chemicals and toxins are being used at different stages of meat production and cultivation. One of these questionable practices is the use of carbon monoxide. The gas is used in the packaging process, so that meat appears fresh and cherry-red for longer. But what does the use of gas, known for its effects on the brain and neurological system, does to you? And isn’t it dangerous to mask signs of decay in meat?
In August 2014, a food blogger generated a lot of public discussion when she uncovered the ingredients of Starbucks’ popular seasonal drink Pumpkin Spice Latte. Her post warned about some of the drink’s ingredients and their health risks. It also shed light on the fact that consumers are often being deceived, and that transparency is not a done thing when it comes to the food industry.