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Showing posts from August, 2011

Red Meat Increases Risk Of Diabetes

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This article from Scientific American reports that people who eat red meat have much higher probability of developing diabetes. There is some indication that red meat may actually have a causative factor, perhaps due to an overload of iron in the diet, or animal source fats. However, the most significant factor is that generally, people who eat more red meat, also eat more dairy, eggs, starchy, and processed foods, and are less likely to be physically active. Essentially, higher consumption of red meat is associated with a lifestyle that promotes excessive eating and weight gain. Excessive body weight is the leading indicator of age related diseases such as diabetes, heart disease, arthritis, and some cancers.   Generally, people who actively choose to avoid red meat are more attentive and discerning toward their overall nutrition and lifestyle, and make healthier choices. As I have promoted in other posts to this blog, progress toward a diet that is less dependent on meat,

Beat Gluttony with Gullibility

Beat Gluttony with Gullibility Eating-behavior expert Brian Wansink ​ offers tips on fooling yourself into eating less. Katherine Harmon reports Our eyes are bigger than our stomachs. And visual perception plays a big fat role in eating—often without our realizing it. So says Brian Wansink , a professor of consumer behavior and nutritional science at Cornell. His research has shown that people eat more when their food is served on larger dishes. Because lots of folks use an empty plate—rather than a full stomach—as a cue to put down their fork. Wansink reviewed his findings last week at the American Psychological Association meeting in Washington. In one experiment, he had unsuspecting subjects eat soup from bowls that continually refilled from the bottom. And volunteers who unknowingly ate from these bowls consumed on average 73 percent more soup than those who had had a finite supply. But both groups thought they had eaten about the same amount. Wansink’s advice i