Eating an egg a day isn’t bad for your health according to Bobby Hristova for CBC News Canada, 28 January 2020. Research team says small studies lacking diversity have fueled contradictory theories
A team of researchers from the Population Health Research Institute (PHRI) of McMaster University and Hamilton Health Sciences recently published a study in The American Journal of Clinical Nutrition which suggests eating one egg a day won’t hurt you. The group came to the conclusion after analyzing data from three long-term, multinational studies and looking for associations between eating eggs and mortality, cardiovascular disease and fats.
Mahshid Dehghan, one of the authors and a PHRI investigator, says, if people keep eating eggs at the rate they do now, they shouldn’t see any health problems pop up because of it. They found no correlation between eating one egg a day and an increase in the risk of cardiovascular disease, mortality or blood cholesterol, even if people have a history of cardiovascular disease or diabetes.
Why We Can’t Stop Eating Unhealthy Foods is a fabulous TedMed talk by UCSF health policy professor Laura Schmidt, PhD, 31 January 2020.
At no time in human history has our species been so bombarded by stuff designed to get us hooked. Companies compete on the very basis of creating evermore habit-forming products, and it’s no different with our food.
Food corporations hire scientists to engineer the most irresistible habit-forming foods. Sugar is currently their go-to ingredient. These guys have flipped the script on us. They are using the very brain-imaging technologies that we use to try to find cures for addiction, only they put people in the MRI machine and feed them Dorito chips to figure out ways to tweak the recipe to make it even more habit-forming than it already is. Here’s my question to you. When you live in a world that is surrounding you on a 24/7 basis with food products scientifically engineered to be habit-forming, do you really have freedom of choice?
Read the transcript: Why We Can’t Stop Eating Unhealthy Foods
Eating honey is more complicated than you might think was published by Brian Kateman for FastCompany.com, 30 January 2020. Bees aren’t very well-treated while making honey, and honey bees can make our bee-extinction problem worse, not better.
Is it ethical to eat honey? Although large-scale honey production was long thought of as a symbiotic process that helps honeybees and humans alike, recent environmental studies, along with an increased understanding of declining bee populations, have shown that it’s the exact opposite: The industrial honey industry, far from being mutually beneficial, is immensely harmful to bees and humans alike.
Contrary to popular belief, cultivating honey for human consumption isn’t just a matter of letting bees “do what they do” and reaping the benefits. Although the creation of honey is a natural process, humans extract far more honey from bees than they would otherwise create naturally. As a result, bees can suffer during all stages of industrialized honey production.
Honey is created when bees suck the nectar out of a flower, regurgitate it, and process it with other bees back at the hive. In their natural states, they use this honey as a food source during winter. But on honey farms, beekeepers take that honey and replace it with a cheap sugar substitute—one that’s insufficient to meet honeybees’ nutritional needs. As a result, honeybees die of over-exhaustion attempting to reproduce the honey that they require; others die of starvation or malnutrition, while others develop weakened immune systems and contract diseases.
No matter the source, reducing or eliminating consumption of honey is still likely the best consumer strategy for alleviating the plight of bees. But that doesn’t necessarily mean you have to give up the sticky, sweet stuff: Some companies that sell vegan honey include Blenditup, Skinny Foods, Bee Free Honee, and D’vash Organics. Moreover, there are plenty of readily available honey substitutes: Agave nectar, rice syrup molasses, and maple syrup are all excellent food sweeteners that taste just as delicious as honey but come with none of the drawbacks.
KFC’s Beyond Meat chicken is a damn miracle as written by Mark Wilson for FastCompany.com, 29 January 2020.
KFC’s new Beyond Fried Chicken will be available in nearly 100 stores in Charlotte, North Carolina; Nashville; and surrounding areas from February 3 to February 23. Produced by Beyond Meat exclusively for KFC, if it sells and customers like it, a nationwide release will follow at an undisclosed date.
According to the writer, “It tastes like a doggone piece of chicken—and not just any piece of chicken, but a KFC piece of chicken with hints of those 11 herbs and spices. I fork and knife my way through the honey BBQ (perfectly too sweet, and the coating still crunchy), the buffalo (a touch vinegary for my taste but offering the uncanny aftertaste of chicken), and the Nashville (the deep pepper flavor has respectable heat that hits me a delightful 10 seconds later).”
The target customer isn’t just vegans or vegetarians, but flexitarians—people who might eat meat but would like to cut back on how much they consume.
Read more: KFC’s Beyond Meat chicken is a damn miracle