Scientists know that our perceptions about taste and texture drive our food preferences. They know quite a lot about the role of taste in this regard, and the results of some recent experiments have shed new light on the role of texture as well, particularly as it relates to foods containing starch.
Starch is a major component of potatoes, rice, corn, wheat and the enormous variety of foods derived from them. It is also added to many other products from maple syrup to pudding. In fact, starch accounts for 40 to 60 percent of the calorie content in the average Western diet, and more than that in many Asian and third-world diets.
Humans begin digesting starch in the mouth, where the salivary glands secrete an enzyme known as amylase. This enzyme breaks down starch and other complex carbohydrates into simpler sugar molecules which end up being absorbed from the small intestine into the bloodstream. Read more »
*This blog post was originally published at Pizaazz*
Dr. Steve Brule (aka John C. Reilly) makes medical history by solving America’s obesity epidemic with a groundbreaking new operation. Dr. Oz, step aside — Brules rules!
*This blog post was originally published at tbtam*
It seems the Washington Post, cloaked under an anonymous author, wants to use scare tactics to keep most of us from enjoying Thanksgiving with their ominously titled article, “And for dessert, a heart attack?” They spew all kinds of garbage with very little data about how eating a high-fat diet might give you a heart attack.
If you want to know more, consider this article* from some pretty smart folks at Harvard. Then eat, drink, and be merry without guilt (courtesy of Dr. Wes). Happy Thanksgiving!
– WesMusings of a cardiologist and cardiac electrophysiologist.
*REFERENCE: Renata, M. and Mozaffarian, D. “Saturated Fat and Cardiometabolic Risk Factors, Coronary Heart Disease, Stroke, and Diabetes: a Fresh Look at the Evidence.” Lipids, 31 Mar 2010.
[Photo credit: Lambert]
*This blog post was originally published at Dr. Wes*
What is in a prenatal vitamin? Why do most doctors recommend them? Is there any evidence taking them is worthwhile? I decided recently that I would read through the ingredients of these vitamins, often touted as “essential vitamins and nutrients, crucial for the healthy development of your baby.” Hmmm. Does that mean eating traces of polyvinyl alcohol every day is beneficial?
The fine print ingredients of such brands as “One A Day”, “Centrum Materna”, “Rite Aid” and even the prescription only “Prenate Elite” are a confusing mess of milligrams, international units, RDA’s, and chemicals. As the makers of Centrum explain, “It is very challenging to formulate vitamins and minerals without the use of non-medicinal ingredients which serve to keep the product stable and to prevent the various ingredients from interacting.” They also find fault in the limited number of suppliers of the active ingredients in prenatal vitamins, and therefore claim substances like gelatin are difficult to avoid.
Let’s take a tour of the prenatal vitamin ingredient zoo. Read more »
We have know for some time that there are health benefits from drinking green tea. Research also shows that Omega 3 fatty acids have beneficial effects on a number of organs in the body, including the cardiovascular system, the brain, and even depression.
Dr. Fereidoon Shahidi, research professor in the Department of Biochemistry at Memorial University in Newfoundland, Canada, is hoping to show that green tea polyphenols, particularly epigallocatechin gallate (EGCG), may also prevent colon cancer and even have anti-viral effects when combined with certain Omega 3 fatty acids.
“We know from experience that green tea is not well absorbed by the body,” Dr. Shahidi said. “Our premise was to see if by adding something to it that has its own benefits, like Omega 3 fatty acids, we might get an entity that would have improved properties in terms of its absorption and health benefits,” he said. Read more »
It’s no secret that doctors are disappointed with the way that the U.S. healthcare system is evolving. Most feel helpless about improving their work conditions or solving technical problems in patient care. Fortunately one young medical student was undeterred by the mountain of disappointment carried by his senior clinician mentors…
I am proud to be a part of the American Resident Project an initiative that promotes the writing of medical students residents and new physicians as they explore ideas for transforming American health care delivery. I recently had the opportunity to interview three of the writing fellows about how to…
I m often asked to do book reviews on my blog and I rarely agree to them. This is because it takes me a long time to read a book and then if I don t enjoy it I figure the author would rather me remain silent than publish my…
When I was in medical school I read Samuel Shem s House Of God as a right of passage. At the time I found it to be a cynical yet eerily accurate portrayal of the underbelly of academic medicine. I gained comfort from its gallows humor and it made me…
I am hesitant to review diet books because they are so often a tangled mess of fact and fiction. Teasing out their truth from falsehood is about as exhausting as delousing a long-haired elementary school student. However after being approached by the authors’ PR agency with the promise of a…
Scientists know that our perceptions about taste and texture drive our food preferences. They know quite a lot about the role of taste in this regard, and the results of some recent experiments have shed new light on the role of texture as well, particularly as it relates to foods containing starch.
