May 29, 2009
May 28, 2009
As the fervent war against plastic wages on, Fresh Snack Pack reusable sandwich and snack bags are a clever and eco-friendly alternative to the disposable kind.
Made from PVC-free, non-toxic plastic, the Packs come in two sizes (sandwich and snack). They feature an easy-to-open velcro closure and, because economizing doesn't necessarily mean eating PB and J sandwiches every single day, these handy containers fully unfold so you can use them as placemats or plates for salads or pastas—just about whatever your hungry heart desires.
Via Cool Hunting
May 27, 2009
If you eat the food and drink the water, you will feel full for a couple of hours before hunger kicks in. But if you blend the food with the water - to make soup - you will stay hunger-free for much longer, and less likely to snack through the afternoon.
How can blending the food into soup make such a difference? The answer lies in the stomach. Scientists have used ultrasound and MRI scans of people's stomachs to investigate what happens after eating solid-food-plus-water meals compared with the same food made into soup.
After you eat a meal, the pyloric sphincter valve at the bottom of your stomach holds food back so that the digestive juices can get to work.
Water, however, passes straight through the sphincter to your intestines, so drinking water does not contribute to "filling you up".
When you eat the same meal as a soup, the whole mixture remains in the stomach, because the water and food are blended together. The scientists' scans confirm that the stomach stays fuller for longer, staving off those hunger pangs.
The key to this low-tech weapon against hunger is a hormone called ghrelin. It is one of the major players in the body's appetite system.
May 23, 2009
May 22, 2009
May 19, 2009
May 18, 2009
May 16, 2009
Veteran TV naturalist David Attenborough loves humans as much as other wildlife. But not when global populations are out of control, he tells Alison George
The latest venture for this veteran of wildlife documentaries is as controversial as anything he has done in his long career. He has become a patron of the Optimum Population Trust, a think tank on population growth and environment with a scary website showing the global population as it grows. "For the past 20 years I've never had any doubt that the source of the Earth's ills is overpopulation. I can't go on saying this sort of thing and then fail to put my head above the parapet."
There are nearly three times as many people on the planet as when Attenborough started making television programmes in the 1950s - a fact that has convinced him that if we don't find a solution to our population problems, nature will. "Other horrible factors will come along and fix it, like mass starvation."
Trying to pin him down about the specifics of what to do, however, proves tricky. He says it involves persuading people that their lives and the lives of their children would be better if they didn't exceed a certain number of births per family. And that dramatic drop in birth rate rests on providing universal suffrage, education - particularly for women - and decent standards of living for all. It's a daunting task, but the first step, he argues, is to acknowledge that population is a problem.
May 15, 2009
And just in case you’re still dubious, we found and interviewed a BREAST-MILK EXPERT who confirmed what we already know: That we are smarter than you.
Vice: Hello nutritionist and breast milk specialist Elisabeth Kylberg. Can adults benefit from breast milk like babies do?
Elisabeth Kylberg: I think that adults shouldn’t drink milk at all, whether it’s human or cow milk. It’s food for babies. Cheese and yogurt, on the other hand, are good for us. Still, the longer women breast-feed, the smaller risk they run of getting breast and ovarian cancer. I wouldn’t be surprised if breast milk is one day used as a medicine—it’s been proved to kill cancer without even damaging the afflicted cells.
So what’s healthier for us to drink, cow or human milk?
Definitely human milk, but I don’t think there’s a market for it.
Is it possible to lactate without actually getting pregnant?
There have been several cases of women who’ve adopted babies and breast-fed them, or grandmothers who breast-fed the baby if the mother passed away. In most cases, they weren’t able to produce the same amount of milk as women who were pregnant, but if you stimulate the breast with a baby sucking on it, for example, it will eventually start producing milk. Even men can start producing milk after heavy breast stimulation, but their milk is not as nutritional.
So if we survived a plane crash and were left on a desert island, or in the Andes like in that movie Alive, we could actually survive on our own milk?
Ha ha, for a while maybe.
Read the full article...
So what is this magic little cock-looking guy all about? Where did it come from? Who made it? I recently sought to answer these questions and was met with a dizzying world of magic, lies, and unsolved murder. And I was tripping balls the whole time, too.
May 13, 2009
May 12, 2009
Considering that some of these ingredients have been implicated in serious health issues, it would be good to know which are the most common.
10. Citric Acid: The Most Common Preservative
9. High-fructose Corn Syrup: The Most Common Sweetener
8. Caramel Color: The Most Common Color Additive
7. Salt: The Most Common Flavor or Spice
Most health experts warn against eating too much salt, pointing to studies that show a link between sodium and high blood pressure. The government recommends a maximum of 6 grams of salt per day for adults, 5 grams a day for children between ages 7 and 10, and 3 grams for children between 4 and 6. Compare that recommendation to a typical family meal from KFC, which delivers a whopping 5.2 grams of salt per person [source: BBC News]!
6. Monosodium Glutamate: The Most Common Flavor Enhancer
5. Niacin: The Most Common Nutrient
4. Soybean Oil: The Most Common Oil or Fat
Soybean oil contains several unsaturated fatty acids, which means their component molecules have fewer hydrogen atoms. Unfortunately, unsaturated fats don't have long shelf lives. Hydrogenation, or forcing hydrogen gas into soybean oil under extremely high pressure, eliminates this undesirable characteristic. But it also leads to the creation of trans fatty acids, which have been linked to heart disease.
3. Mono- and Diglycerides: The Most Common Emulsifiers
Mono- and diglycerides allow smooth mixing of ingredients, prevent separation and generally stabilize food. You can find them in ice cream, margarine, baked goods, whipped topping and certain beverages. Luckily, glycerides pose no serious health threats, although they are a source of fat.
2. Xanthan Gum: The Most Common Stabilizer or Thickener
Xanthan gum also creates a smooth, pleasant texture in many foods. For this reason, it appears in ice cream, whipped topping, custard and pie filling. And the really good news: It's not associated with any known adverse effects.
1. Chicken: The Most Common Meat Product