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CBC Radio: Fat and Sugar, Part 1
CBC Radio: Fat and Sugar, Part 1 Includes all of the usual suspects and is more of the same so far TBH but worthwhile just for the old food Snackwell and margarine commercials they include. Part 2 airs Wednesday, June 22. Guests in the program:* Gary Taubes, science journalist, author of Why We Get Fat, and Good Calories,…
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Redefining Normal: A habit-based approach to weight management
I thought this blog post was worthwhile and worth re-posting for those who missed it the first time. Redefining Normal: A habit-based approach to weight management I hope the conversation will continue in this new thread. I enjoyed reading everyone's responses!
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Grease lightening: Trans-fat-free soybean oil produced
Faced with the elimination of trans-fats the food industry goes to heroic lengths to avoid using a proper fat like lard. Grease lightening: Trans-fat-free soybean oil produced "The technique called high-voltage atmospheric cold plasma (HVACP) hydrogenation relies on a high-voltage electrical current to split hydrogen…
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Kevin Hall: Quantifying how strongly appetite resists weight loss.
Early coverage of his unpublished study. Here's a snippet of the WebMD article: (Oct. 14, 2016) -- New research is shedding light on a question that has long confounded dieters and obesity researchers alike: Why do so many people regain weight after they’ve worked so hard to lose it? The answer, according to a new study,…
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FDA Approves new label highlighting added sugar & calories
May 20, 2016 The FDA today finalized the new Nutrition Facts label for packaged foods to reflect new scientific information, including the link between diet and chronic diseases such as obesity and heart disease. The new label will make it easier for consumers to make better informed food choices. FDA: Changes to the…
