www.sciencemag.org/news/2018/05/what-s-really-behind-gluten-sensitivity, posted 2018 by peter in food health science
As data trickle in, entrenched camps have emerged. Some researchers are convinced that many patients have an immune reaction to gluten or another substance in wheat—a nebulous illness sometimes called nonceliac gluten sensitivity (NCGS).
Others believe most patients are actually reacting to an excess of poorly absorbed carbohydrates present in wheat and many other foods. Those carbohydrates—called FODMAPs, for fermentable oligosaccharides, disaccharides, monosaccharides, and polyols—can cause bloating when they ferment in the gut. If FODMAPs are the primary culprit, thousands of people may be on gluten-free diets with the support of their doctors and dietitians but without good reason.
Those competing theories were on display in a session on wheat sensitivity at a celiac disease symposium held at Columbia in March. In back-to-back talks, Lundin made the case for FODMAPs, and Alaedini for an immune reaction. But in an irony that underscores how muddled the field has become, both researchers started their quests believing something completely different.
The subjects cycled through high-gluten, low-gluten, and no-gluten (placebo) diets, without knowing which diet plan they were on at any given time. In the end, all of the treatment diets - even the placebo diet - caused pain, bloating, nausea, and gas to a similar degree. It didn’t matter if the diet contained gluten. (Read more about the study.)
"In contrast to our first study… we could find absolutely no specific response to gluten," Gibson wrote in the paper. A third, larger study published this month has confirmed the findings.
It should be noted that this study is not about celiac disease — what it's saying is that if you don't have that specific disease you can eat all the gluten you want.
wastholm.tumblr.com/post/135502300202/recept-tjockpannkakor, posted 2015 by peter in food howto inswedish reference
Eller amerikanska pannkakor, eller hotcakes, eller flapjacks, eller… Jag tröttnade på alla dessa recept på nätet som mäter ingredienserna i tum och uns och koppar och andra dumheter och letade upp ett recept med metriska mått. Skaparen av detta tyckte dock fortfarande att man ska hålla på och väga mjöl och andra torra ingredienser; det orkar inte jag så jag bestämde mig för att experimentera fram en variant som är enkel att komma ihåg och mäta upp.
- 12 msk (180 ml) vetemjöl.
- 2 msk bakpulver.
- 2 st ägg.
- 2 dl mjölk.
- 2 msk smält matfett.
Stek i gjutjärnspanna på medelhög värme. Det borde bli runt 10–12 pannkakor. Servera med sylt eller socker eller vad du nu gillar. Själv kör jag med lönnsirap och lite smör.
Here now is a first look at the CCCP Cook Book: True Stories of Soviet Cuisine (Fuel Publishing) by authors and historians Olga and Pavel Syutkin. It's a rare glimpse into the decades around when the USSR (CCCP) was transitioning to Communism. Food shortages and limited access to staples like bread, milk, and fresh produce were commonplace in the Soviet Union in the 1950s and 1960s. Whenever rations are tight, creativity rules. Every day citizens were inspired to invent dishes that sustained them through long winters and hard economic times. Meanwhile, the ruling class feasted on luxuries like suckling pig and caviar. Class distinctions are crystal clear in each recipe; the Syutkins note that some of the images are of dishes that would have only been considered "aspirational fantasy for the average Soviet household."
www.seriouseats.com/2014/05/the-secrets-to-peeling-hard-boiled-eggs.html, posted 2015 by peter in food howto reference
Lower your eggs straight from the fridge into already-boiling water, or place them in a steamer insert in a covered pot steaming at full blast on the stovetop. If boiling, lower the heat to the barest simmer. Cook the eggs for 11 minutes for hard or 6 minutes for soft. Serve. Or, if serving cold, shock them in ice water immediately. Let them chill in that water for at least 15 minutes, or better yet, in the fridge overnight. Peel under cool running water.
www.nirandfar.com/2015/03/fitness-apps-is-making-you-fat.html, posted 2015 by peter in food health
One study called out “the dirty secret of wearables,” citing that “these devices fail to drive long-term sustained engagement for a majority of users.” Endeavour Partners’ research found “more than half of U.S. consumers who have owned a modern activity tracker no longer use it. A third of U.S. consumers who have owned one stopped using the device within six months of receiving it.”
While the report mentioned several reasons why people don’t stick with these tracking devices, my own theory is simple, they backfire. Here are three surprising reasons why fitness apps may be making us less happy and more flabby.
Babies at high risk for becoming allergic to peanuts are much less likely to develop the allergy if they are regularly fed foods containing the legumes starting in their first year of life.
Sekai Menu (meaning “World Menu” in English), provides multi-language localization of food and beverage menus via QR codes placed around partner restaurants. Users can simply scan the code and place their order via smartphone or tablet, ensuring that neither party gets lost in translation.
So, I’ve been doing my research. Because there are so many prefectures and so many famous foods, I’m going to be breaking this article up into two parts. One for North, East, and Central prefectures of Japan, and one for West and South prefectures of Japan. At the end of the second part, we’ll also include a printout that has a map with numbers on all the prefectures corresponding to a list down below it. That way you can print this out, take it with you, and go on a rompy food excursion in Japan.
Each prefecture will be given 3 famous foods with the exception of a few (like Hokkaido, which is really, really big and tasty). While there are many other famous foods in every single prefecture, these are the ones that seemed to be the most famous.
Very often, new palm oil plantations result in the clearing of rainforest. Researchers at Princeton University have shown that more than half of the palm oil plantations in Indonesia and Malaysia are located in areas where there used to be rainforest. So by choosing a specific product, the consumer unwittingly has an impact on deforestation of rainforest and the fate of endangered species like orangutans or tigers.