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How Food Tools Made Us Human, Why Beans Best Other Carbs, & More Food News

Round 'em up! Here are this week's top stories about healthy eating and food science.

 

 

Also, there will be a quiz.

 
Mashing raw vegetables and slicing raw meat into bite-size pieces may have given our early human ancestors caloric advantages and helped shape us into modern humans.


 
Organic has benefits. But what we choose to eat may matter more than whether the food was organic versus conventionally grown.

 
Most carbs in legumes come from starch. So why are legumes recommended as good sources of fiber? Two words: Resistant starch.

 
Drinking booze may temporarily raise the risk of stroke or heart attack. But over time, for moderate drinkers, the same drink may offer protection against those very same problems.

 
Does fear of allergies and weight gain keep parents from feeding kids healthy nuts?

 
Early exposure to peanuts may keep kids from developing peanut allergies later in life.

 
Pregnant women who eat diets rich in vitamin D my reduce their child's allergy risk. But supplements don't seem to offer the same protection.

 
CNN explores 5 simple ways to avoid food poisoning in your home.

 
Fasting days may have beneficial effects on blood sugar, cholesterol, and insulin levels.

 
Just can't resist those salty snacks? You're not alone. A new study found that adding extra salt made people eat 11% more calories.

 

Take The New York Times weekly health quiz.

Miss last week's list? We gotcha.

 


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About Carl Hanson

Carl will eat that. Share with him @CarlNo9 on Twitter.