Beer marinade could reduce levels of potentially harmful substances in grilled meats
The smells of summer — the sweet fragrance of newly opened flowers, the scent of freshly cut grass and the aroma of meats cooking on the backyard grill — will soon be upon us. Now, researchers are reporting that the very same beer that many people enjoy at backyard barbeques could, when used as a marinade, help reduce the formation of potentially harmful substances in grilled meats. The study appears in ACS’ Journal of Agricultural and Food Chemistry.
Cereal flake size influences calorie intake
People eat more breakfast cereal, by weight, when flake size is reduced, according to Penn State researchers, who showed that when flakes are reduced by crushing, people pour a smaller volume of cereal into their bowls, but still take a greater amount by weight and calories.
Gut metabolism changes — not stomach size — linked to success of vertical sleeve gastrectomy
It’s not the size of the stomach that causes weight loss after a specific type of bariatric surgery, but rather a change in the gut metabolism, say researchers from the University of Cincinnati (UC), the University of Gothenburg in Sweden and Cincinnati Children’s Hospital Medical Center.
Eating fruits, vegetables linked to healthier arteries later in life
Women who ate a diet high in fresh fruits and vegetables as young adults were much less likely to have plaque build-up in their arteries 20 years later compared with those who consumed lower amounts of these foods, according to research to be presented at the American College of Cardiology’s 63rd Annual Scientific Session. This new finding reinforces the importance of developing healthy eating habits early in life.