“Given humankind’s long history of struggling to find food, it makes sense that people are highly motivated to hunt it down, and that we experience intense pleasure when we finally eat it.” According to Lauri Nummenmaa, a neuroscientist at Aalto University in Finland, this evolutionary drive to secure food could also mean that fatty foods affect … Continue reading
Now you can feel even more guilt about how that greasy cheeseburger might affect your future. A study by the National Institutes of Health suggests eating a high fat diet may also impact your child’s health1. Growing evidence links increased caloric and fat consumption to the rise in immune-mediated diseases, like arthritis, food allergies, and … Continue reading
Chocolate-covered strawberries have an innate beauty in their simplicity, making this snack both sweet and decadent. But this gourmet treat does not have to be expensive nor only savored at special events. Although it’s not quite as simple as dipping strawberries into soupy chocolate sauce, you can easily make chocolate-covered strawberries in your very own … Continue reading
Given the popularity of cheese and the seeming ubiquitous goal towards eating less fat, it is no surprise that reduced- and low-fat cheeses have great market potential. Though as many cheese companies have discovered, reducing the amount of fat for the sake of fewer calories sacrifices that rich, bold, creamy flavor of cheese. Fat is … Continue reading
Researchers at University of Alaska analyze carbon isotopes to measure soda consumption, while German scientists study how our psychological state affects how we taste and perceive fat. Continue reading
If you’ve ever wondered what 200 Calories look like on a plate, wiseGEEK has just the photo gallery for you! Meanwhile, scientists create a healthier chocolate by replacing fat with fruit juice. Continue reading
Despite the misconception among certain pop culture icons that butter is a carb, butter, like other fats and oils, is a lipid. Broadly defined, lipids are any molecules that have hydrophobic, or water repelling, characteristics. In contrast to simple molecules like water (H20) or sugar (C6H12O6), butter does not have one molecular formula; rather, it … Continue reading
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