1440 Findings

Hours of research by our editors, distilled into minutes of clarity.

  • It seems like we shouldn’t have to say this: Cheese is not like crack

    While news reports may claim cheese is addictive, the facts behind the research show cheese and crack have little in common. It appears that highly processed foods with high levels of sugars and fat, rather than cheese specifically, are most closely associated with addictive-like behaviors. In fact, cheese ranked lower than foods like pizza, chocolate, and fries in terms of its addictiveness.

  • Is cheese giving you nightmares?

    One popular belief is that eating cheese before bed gives you nightmares. Studies exploring this link have found limited evidence, suggesting dairy products could impact sleep quality or your ability to remember dreams. Individuals with lactose intolerance or sensitivity to certain foods may experience clearer correlations.

  • How do we know what prehistoric humans ate?

    Without recourse to ancient menus, how can historians know what our ancient human ancestors—as far as 3 million years ago—ate on a daily basis? Researchers evaluate several factors, including the type of teeth the species had evolved, chemical analysis of the teeth, patterns of wear and tear on teeth, as well as food scraps found in the vicinity of ancient remains. Learn the approach to discovering ancient hominin diets.

  • Hidden sugar can affect your health

    Sugar is likely found in more foods and beverages than you think, which could be silently and negatively affecting your health. While it's easy to spot sugars in soft drinks, candy, and ice cream, its varied names (like evaporated cane juice, for example) can make it difficult to identify on food labels. The USDA doesn't currently have a daily recommendation for sugar, but the World Health Organization advises limiting sugar to 25 grams a day. Watch this four-minute video to learn more about where sugar is hiding and how it can affect your body.

    Video

    Sugar: Hiding in plain sight - Robert Lustig

  • It’s an uphill battle to make cricket the next chicken

    A groundbreaking business called Ovipost is attempting to revolutionize cricket farming for a more sustainable food system. The entrepreneurs are using automation to streamline the management of cricket egg laying and counting, with the goal of reducing production costs and making insect farming economically feasible. As it stands now, the cost of producing crickets can not be compared with the low cost of raising industrial chickens. Read this article to learn more about the emerging industry of insect agriculture, as well as its potential for nutritional and environmental benefits.

  • Trans fats used to be great. Now they’re not. What happened?

    While trans fats, which are created by adding extra hydrogen atoms to vegetable oil, were once thought to be better than butter, research now indicates that they might be even worse. In fact, studies show that trans fats are unhealthy even in moderation. This concerns health experts because their use quickly rose in popularity thanks to their low cost. Read this article to learn more about the differences between different types of fat, as well as why the U.S. Food and Drug Administration (FDA) has declared trans fats to be unsafe.

  • Counting 2,000 calories per day? That number may not be accurate

    Nutrition labels list daily values based on a 2,000-calorie diet, but how did this become the gold standard of calorie intake? The FDA used food consumption surveys to determine that men consume 2,000 to 3,000 calories, women consume 1,600 to 2,200 calories, and children consume 1,800 to 2,500 calories per day. To allow consumers to compare food products easily, the FDA chose 2,000 calories as the basis for nutritional labels, which show the amounts of fat, sodium, vitamins, and minerals in relation to recommended daily intake. Read this article to learn why this number is controversial.

  • Counting calories with a ballerina

    Ballet dancer Theresa Farrell meticulously manages her diet to achieve her performance weight goal for the American Contemporary Ballet season in Los Angeles. She tracks calories, relies on pre-packaged meals, and calculates every intake. This regimen allows her to stay focused on training and rigorous dance routines, ensuring she's prepared physically for performances. Watch a day in the life here.

    Video

    Counting calories with a ballerina

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