Food, Reviews, science

When you shouldn’t listen to nutritionists in the New York Times article

Maybe it was my love of pretty graphs, maybe it was the fact that 25% of “nutritionists” called pizza healthy, maybe butter needed to be defended. The itch was too strong: Must. Restore. Order.

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The New York Times recently published an article comparing the “healthiness” of 50 common foods, as rated both by a panel of nutritionists and a representative sample of the US population. The results demonstrate that the average American believes sugary foods (like granola bars) are healthier than nutritionists rate them to be. So far, so unsurprising.

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Food, Reviews, science, Sugar

10 Reasons Sugar Is Bad For You

My first video series on Instagram explored 10 detrimental effects of sugar on our health. Here are the scientific references behind each of my 15-second videos (and my face, courtesy of yours truly). Enjoy!

 

NUMBER 1: It is absolutely unnecessary. Table sugar (white sugar) increases the caloric content and sweetness of foods, without giving your body anything it needs. As a counter example, consider raw honey. It is sweet but also contains vitamins and amino acids. It’s a better option!

 

Sugar is calories. That’s it. Adding to this fact, people who eat a high-sugar diet also reduce their intake of nutritious foods, making their overall diet even poorer in value. 

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Food, Reviews

What to Eat

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It isn’t easy to know what the best decision is when you are about to put food into your cart at the supermarket. Farmed organic or wild caught fish? Soy milk or whole milk? Local and conventional or organic from Chile? Whole wheat or extra-fiber flax bread? Fortified cereal with 100% of your vitaminD requirements or gluten free oats? ‘Organic’, ‘natural’, or ‘farm fresh’? Bottled water or tap water?

Don’t worry, Marion Nestle is here to help.
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Food, Reviews

Michael Pollan’s Food Rules

Food Rules

Michael Pollan is the writer who brought us the answer to nutrition, the universe, and everything:
EAT FOOD. NOT TOO MUCH. MOSTLY PLANTS.

“Nutrition Science, which after all only got started less than two hundred years ago, is today approximately where surgery was in the year 1650 – very promising, and very interesting to watch, but are you ready to let them operate on you?”

The following are the two facts that Pollan makes out to be undeniable, undisputable rules.

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