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Food, Body, Health, Diet

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Michael Moss on the Birth of the Triple Double Oreo. Credit: Photograph by Robert Wright The conclusion of Michael Moss' new book, 'Salt, Sugar, Fat: How the Food Giants Hooked Us,' is not exactly a shocker: Food conglomerates, with their continued use of unhealthy and irresistible ingredients, are hugely responsible for this country's current obesity problem.

What is surprising in this deep, multiyear investigation is how these companies came to dominate the grocery store – and changed a nation's eating habits. In perhaps the most comprehensive book on the subject, Moss, a New York Times journalist, exposes behind-the-scenes corporate decision-making and gets inside the labs and factories where scientists create the most unhealthy food in the world. What led you to start this four-year investigation? It began with a 20-year-old dance instructor named Stephanie Smith, who was paralyzed from the waist down after contracting E. coli from a hamburger. You saw food scientists at work. What surprised you? How Junk Food Can End Obesity - David H. Freedman. Late last year, in a small health-food eatery called Cafe Sprouts in Oberlin, Ohio, I had what may well have been the most wholesome beverage of my life. The friendly server patiently guided me to an apple-blueberry-kale-carrot smoothie-juice combination, which she spent the next several minutes preparing, mostly by shepherding farm-fresh produce into machinery.

The result was tasty, but at 300 calories (by my rough calculation) in a 16-ounce cup, it was more than my diet could regularly absorb without consequences, nor was I about to make a habit of $9 shakes, healthy or not. Inspired by the experience nonetheless, I tried again two months later at L.A.’s Real Food Daily, a popular vegan restaurant near Hollywood. I was initially wary of a low-calorie juice made almost entirely from green vegetables, but the server assured me it was a popular treat. If only the McDonald’s smoothie weren’t, unlike the first two, so fattening and unhealthy. Consider The New York Times. I. II. III. IV. The second brain in our stomachs. 10 July 2012Last updated at 20:53 ET By Michael Mosley BBC TV Michael Mosley swallows a tiny camera which streams live images of his digestive system Our own stomachs may be something of a dark mystery to most of us, but new research is revealing the surprising ways in which our guts exert control over our mood and appetite.

Not many of us get the chance to watch our own stomach's digestion in action. But along with an audience at London's Science Museum, I recently watched live pictures from my own stomach as the porridge I had eaten for breakfast was churned, broken up, exposed to acid and then pushed out into my small intestine as a creamy mush called chyme. I had swallowed a miniature camera in the form of a pill that would spend the day travelling through my digestive system, projecting images onto a giant screen. Its first stop was my stomach, whose complex work is under the control of what's sometimes called "the little brain", a network of neurons that line your stomach and your gut. Applied Ethics in Agriculture Socy/Econ course syllabus and readings. Are Savages Noble? On Eating Animals. History of Vegetarianism - What did our ancestors eat?

A personal information file by Bronwen Humphries (1994) Introduction -- Time Scale -- Human Descent -- Ramapithecines -- Australopithecines -- Homo Habilis -- Homo Erectus -- Neanderthal Man -- Homo Sapiens Sapiens -- Early Agriculture -- Middle Ages -- What Were People Programmed to Eat? -- Biological Comparisons with Higher Primates -- Health and Endurance -- Conclusions -- Further Reading Introduction You sometimes hear the argument that humans are "naturally vegetarian" or that they evolved as vegetarians. The extreme opposite concept, however, that of Man the Great Hunter, also seems to be untrue. Time Scale Following is the time scale of interest for humans: The archeological record does not give a clear, linear story of human development.

Human Descent The human line of descent is given approximately as: Ramapithecines These bipedal apes appear to be humankind's earliest ancestors, at least amongst the fossil primates that can be identified with any certainty. Australopithecines. Loving Animals to Death - James McWilliams. Cover Story - Spring 2014 Print How can we raise them humanely and then butcher them? Bob Comis on his New York farm (Photo by Zach Phillips) By James McWilliams Bob Comis of Stony Brook Farm is a professional pig farmer—the good kind.

Comis knows his pigs, loves his pigs, and treats his pigs with uncommon dignity. His animals live in an impossibly bucolic setting and “as close to natural as possible.” Comis’s patrons—educated eaters with an interest in humanely harvested meat—are understandably eager to fill their forks with Comis’s pork. Except for one problem: Comis the humane pig farmer believes that what he does for a living is wrong. Chances are good that you’ve never heard of Bob Comis. The movement’s reformist concerns are more structural than dietary. But there are standards. Sometimes the movement’s rhetoric gets ahead of itself. This is not a parlor game. The Food Movement should be game for a serious discussion of this issue. [L]ivestock farmers lie to their animals. China Study author Colin Campbell slaps down critic.

Editor's Note: There has recently been a flurry of discussion prompted by an article by raw-animal-product advocate Denise Minger, which criticizes The China Study and attacks its author, Dr. T. Colin Campbell. Minger questions Dr. Campbell's personal motives and attempts to impugn his character. Dr. Previously we at VegSource had looked at some of Minger's anti-Campbell rhetoric. A cancer epidemiologist who says she posted criticism of Minger's methods last week on Minger's blog complained in a posting on VegSource that her critical post first appeared and then was removed from the Comments area of Minger's blog. As the exchange showed, it was clear to the epidemologist that Minger was out of her depth, and she offered to give Minger some some assistance and teach Minger some proper methods of analysis. About the only community interested in the kind of thing Minger is attempting would be the pro-beef Weston Price Foundation and the meat industry.

So we were mildly surprised that Dr. Magazine - The Perfected Self. B. F. Skinner’s notorious theory of behavior modification was denounced by critics 50 years ago as a fascist, manipulative vehicle for government control. But Skinner’s ideas are making an unlikely comeback today, powered by smartphone apps that are transforming us into thinner, richer, all-around-better versions of ourselves. The only thing we have to give up? Free will. Frederik Broden My younger brother Dan gradually put on weight over a decade, reaching 230 pounds two years ago, at the age of 50. He’d be in good company: a 2007 study by TheJournal of the American Medical Association found that each year, 160,000 Americans die early for reasons related to obesity, accounting for more than one in 20 deaths. Dan had always been a gregarious, confident, life-of-the-party sort of guy, but as his weight went up, he seemed to be winding down. Today, my brother weighs 165 pounds—what he weighed at age 23—and his doctor has taken him off all his medications.

But now that’s changing. Refined dining. Shaped in an age of scarcity, our appetite for sugar, fat and salt now torments us. But there is hope ©Magnum/ Martin Parr Martin Parr's 'GB. England. The Omnivorous Mind: Our Evolving Relationship with Food, by John S Allen, Harvard University Press, RRP£19.95/RRP$25.95, 266 pages Taste Matters: Why We Like The Foods We Do, by John Prescott, Reaktion Books, RRP£20/RRP$30, 224 pages Taste What You’re Missing: The Passionate Eater’s Guide to Why Good Food Tastes Good, by Barb Stuckey, Free Press, RRP$26, 416 pages When my two-year-old daughter is invited to a children’s birthday party, I see the gustatory plight of the western world unfold in miniature.

At most such parties there is a conspicuous abundance of food: pies and buns, crisps and sweets, chocolate and cheese. Then the cake arrives, slathered with icing. From the moment they are born, child­ren are primed to like sweet stuffs because this predisposes them to suckle – breast milk is high in the sugar lactose. Canaries in the coal mine: a cross-species analysis of the plurality of obesity epidemics. Skip to main page content Proceedings of the Royal Society B: Biological Published online before print 24 November 2010 doi: 10.1098/rspb.2010.1890 rspb20101890 + Author Affiliations * Author for correspondence ( A dramatic rise in obesity has occurred among humans within the last several decades.

Received September 2, 2010. Obesity Pragmatism. Health activists are in a tizzy over sugar and fast food, which they blame for the obesity “epidemic.” Responding to these concerns, politicians have sought to tax or regulate the alleged culprits. Tort lawyers, smelling tobacco-settlement-scale greenbacks, have been gearing up to sue companies producing sugary beverages. Last week, in an attempt to pre-empt this barrage of legislation, tax, and litigation, the Coca Cola Company announced that it would from now on “market responsibly, including no advertising to children under 12 anywhere in the world.” But none of these actions are likely to have much impact on our waistlines; indeed, some may be counterproductive, while others are likely to burn a hole in our wallets.

And for most of us, life just wouldn’t be as sweet. Fortunately, there are better ways to achieve a healthy weight. Let’s start with the claim that food and drink companies have made us fat. OK—so we’ve been eating too much. But there is a twist. And so to “solutions.” The big fat truth. ILLUstration by gary neil Late in the morning on 20 February, more than 200 people packed an auditorium at the Harvard School of Public Health in Boston, Massachusetts. The purpose of the event, according to its organizers, was to explain why a new study about weight and death was absolutely wrong.

The report, a meta-analysis of 97 studies including 2.88 million people, had been released on 2 January in the Journal of the American Medical Association ( JAMA ) 1 . A team led by Katherine Flegal, an epidemiologist at the National Center for Health Statistics in Hyattsville, Maryland, reported that people deemed 'overweight' by international standards were 6% less likely to die than were those of 'normal' weight over the same time period. The result seemed to counter decades of advice to avoid even modest weight gain, provoking coverage in most major news outlets — and a hostile backlash from some public-health experts.

Source: Childers, D.K. & Allison, D.B. Int. Throwing a curve. Low-Calorie Diet Doesn’t Prolong Life, Study of Monkeys Finds. The results of this major, long-awaited study, which began in 1987, are finally in. But it did not bring the vindication calorie restriction enthusiasts had anticipated. It turns out the skinny monkeys did not live any longer than those kept at more normal weights. Some lab test results improved, but only in monkeys put on the diet when they were old. The causes of death — cancer, heart disease — were the same in both the underfed and the normally fed monkeys. Lab test results showed lower levels of cholesterol and blood sugar in the male monkeys that started eating 30 percent fewer calories in old age, but not in the females. Rafael de Cabo, lead author of the diet study, published online on Wednesday in the journal Nature, said he was surprised and disappointed that the underfed monkeys did not live longer.

But even that study had a question mark hanging over it. But other researchers still think that it does, and one of the authors of the new study, Julie A. How to Really Eat Like a Hunter-Gatherer: Why the Paleo Diet Is Half-Baked [Interactive & Infographic] Meet Grok. According to his online profile, he is a tall, lean, ripped and agile 30-year-old. By every measure, Grok is in superb health: low blood pressure; no inflammation; ideal levels of insulin, glucose, cholesterol and triglycerides. He and his family eat really healthy, too. They gather wild seeds, grasses, and nuts; seasonal vegetables; roots and berries. Ostensibly, Grok is "a rather typical hunter–gatherer" living before the dawn of agriculture—an "official primal prototype.

" Proponents of the Paleo diet follow a nutritional plan based on the eating habits of our ancestors in the Paleolithic period, between 2.5 million and 10,000 years ago. Most Paleo dieters of today do none of this, with the exception of occasional hunting trips or a little urban foraging. Almost equal numbers of advocates and critics seem to have gathered at the Paleo diet dinner table and both tribes have a few particularly vociferous members. Jen Christiansen Illustration by Marissa Fessenden.

What Graham Crackers Can Teach Us About Whole Foods. (Jeffrey Hamilton/Thinkstock) Leaving the farmers’ market every Saturday, I am filled with self-satisfaction. Not only have I managed to accomplish some food shopping (a tricky feat for busy people), but I also imagine that I have participated in the political project of “the food movement.” In this fantasy, the First Lady, Michael Pollan, and Mark Bittman regard me with approval. This zeal fades quickly as the fruit flies come to feast on the tomatoes that I never seem to eat fast enough, and as I cave after a long day and dig into an ice-cream bar made with unpronounceable ingredients.

Guilt soon sets in. Again, I have failed to live up to the high standards of today’s food reformers, where we eat simply, locally, and organically. All the time. Of course, not all food reformers are calling for the same thing. It’s a noble and needed cause, but like any crusade, it can get a little preachy. Although he was an ordained minister, Graham never had his own congregation. The Michelin guide and its undercover inspectors. One afternoon last month, a woman in her early thirties, with shoulder-length blond hair and large brown eyes, arrived at Jean Georges, on the ground floor of the Trump International Hotel, in midtown Manhattan. The restaurant, which is owned by the chef Jean-Georges Vongerichten, and is one of the highest rated in the world, has an understated décor, with bare white walls and floor-to-ceiling windows. The woman took a seat at one of the tables in the center of the room. She wore a light-blue dress with a high neckline, little makeup, and no jewelry.

There was nothing remarkable about her appearance, and her demeanor was quiet and unassuming, as if designed to deflect attention—a trait indispensable for her profession as an inspector for the Michelin hotel-and-restaurant guide. Conceived in France at the beginning of the last century, the Michelin guide today has editions in twenty-three countries and is one of the best-selling restaurant guides in the world.

Maxime is a New Yorker. What’s Wrong With the Michelin Guide? Everything, Says A. A. Gill. Wine-tasting: it's junk science. Last Meals. Pink is the New Green: Soylent Never Goes Out of Style. Everything You Always Wanted to Know About Big Ag. The Naked Truth: Why Humans Have No Fur. 12/18/12 - we used to sleep twice each night. Dept. of Entomology: Stung. The Coldscape. Why Fire Makes Us Human. Human evolution: Kissing cousins. The Link Between Your Diet and Bugs that Live in Your Gut. Michael Specter: Exploring the Human Microbiome.

Whey Too Much: Greek Yogurt's Dark Side. Archaeology: The milk revolution. Gut feelings: the future of psychiatry may be inside your stomach. Comparison with ancestral diets suggests dense acellular carbohydrates promote an inflammatory microbiota, and may be the primary dietary cause of leptin resistance and obesity. Popular Antibiotics May Carry Serious Side Effects. When You Swallow A Grenade. Deadly 'superbugs' invade U.S. health care facilities. The Fat Drug. The Purest of Them All | Guest Blog.