Fat cells are interesting things, not only can they tide us over when food is scarce by storing our excess energy in times of plenty (white fat), but they can also release all their energy as heat to help regulate our temperatures, especially when we are babies (brown fat).
Fasting has been shown to have some positive effects on the body. I remember an article a few years back about a researcher who was so convinced it would extend his life that he was eating an extremely low amount each day, each to their own I guess.
It would appear that eating chocolate could lessen your risk of heart disease and stroke.
Good news for all you nut eaters out there. Regular consumption of tree nuts and peanuts is associated with a lower chance of death.
It is funny to think that we are the only species on this world that has members that enjoy spiciness in our food. Indeed, the point of the capsaicinoids released by the plants is to deter herbivores while allowing birds, that do not feel the heat to eat the seeds…
That was the simple but important findings of a paper published in the American Journal of Clinical Nutrition this month.
A variation on a theme we have already blogged about but one that is worth repeating. When eating foods rich in carotenes, for instance a salad containing tomato, carrot and peppers, add some fat to get the most out of it.
In today’s blog we are talking beer spoilage or spoilage of the wort, the beer before the yeast has turned it to, erm, beer.
It has already been shown in the US that intake of dietary fibre is inversely associated with incidence of type II diabetes. Now this latest offering in the journal Diabetes confirms the same association in European diets too.
For all you chocolate lovers out there a paper that finally has the findings you would like to hear, consuming chocolate (albeit of the dark kind) can help you lose weight as part of a low carb diet.
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