Americans are finally eating less – Phew!

After decades of worsening diets and sharp increases in obesity, Americans’ eating habits have begun changing for the better.

Calories consumed daily by the typical American adult, which peaked around 2003, are in the midst of their first sustained decline since federal statistics began to track the subject, more than 40 years ago. The number of calories that the average American child takes in daily has fallen even more — by at least 9 percent.

The declines cut across most major demographic groups — including higher- and lower-income families, and blacks and whites — though they vary somewhat by group.

In the most striking shift, the amount of full-calorie soda drunk by the average American has dropped 25 percent since the late 1990s.

As calorie consumption has declined, obesity rates appear to have stopped rising for adults and school-aged children and have come down for the youngest children, suggesting the calorie reductions are making a difference.

The reversal appears to stem from people’s growing realization that they were harming their health by eating and drinking too much. The awareness began to build in the late 1990s, thanks to a burst of scientific research about the costs of obesity, and to public health campaigns in recent years.

The encouraging data does not mean an end to the obesity epidemic: More than a third of American adults are still considered obese, putting them at increased risk of diabetes, heart disease and cancer. Americans are still eating far too few fruits and vegetables and far too much junk food, even if they are eating somewhat less of it, experts say.

But the changes in eating habits suggest that what once seemed an inexorable decline in health may finally be changing course. Since the mid-1970s, when American eating habits began to rapidly change, calorie consumption had been on a near-steady incline.

RTFA for lots more: details, trend, suggestions, analyses, food for thought as well as the foodie in us all. Long, detailed, enjoyable chunk of information.

Of course, if the Koch Bros bought Kraft Foods – instead of Warren Buffett – you could be certain their lobbyists would have Congressional Republicans denying the existence of calories, declaiming any thought of Americans responsible for weight gain under any circumstances. The NRA would require members to increase their uptake of candy bars. Every family values hustle this side of Colorado Springs would add a cooking show to their TV lineup featuring coconut cream frosting on everything from hot dogs to your morning coffee.

Eat that hot stuff — live longer!


Spicy chicken curryFotolia

Regular consumption of spicy foods linked to lower risk of early death: Data suggest most benefit from eating spices regularly throughout the week…

Previous research has suggested that beneficial effects of spices and their bioactive ingredient, capsaicin, include anti-obesity, antioxidant, anti-inflammation and anticancer properties.

So an international team led by researchers at the Chinese Academy of Medical Sciences examined the association between consumption of spicy foods as part of a daily diet and the total risk and causes of death.

They undertook a prospective study of 487,375 participants, aged 30-79 years, from the China Kadoorie Biobank. Participants were enrolled between 2004-2008 and followed up for morbidities and mortality.

All participants completed a questionnaire about their general health, physical measurements, and consumption of spicy foods, and red meat, vegetable and alcohol.

Participants with a history of cancer, heart disease, and stroke were excluded from the study, and factors such as age, marital status, level of education, and physical activity were accounted for…

Compared with participants who ate spicy foods less than once a week, those who consumed spicy foods 1 or 2 days a week were at a 10% reduced risk of death (hazard ratios for death was 0.90). And those who ate spicy foods 3 to 5 and 6 or 7 days a week were at a 14% reduced risk of death (hazard ratios for death 0.86, and 0.86 respectively).*

In other words, participants who ate spicy foods almost every day had a relative 14% lower risk of death compared to those who consumed spicy foods less than once a week.

The association was similar in both men and women, and was stronger in those who did not consume alcohol.

Frequent consumption of spicy foods was also linked to a lower risk of death from cancer, and ischaemic heart and respiratory system diseases, and this was more evident in women than men.

Fresh and dried chilli peppers were the most commonly used spices in those who reported eating spicy foods weekly, and further analysis showed those who consumed fresh chilli tended to have a lower risk of death from cancer, ischaemic heart disease, and diabetes.

Of course, the first [small] point of correction/disagreement is spelling. In New Mexico, the word is “chile”. Aside from that, as a science geek, I understand more study is needed before correlation becomes causation. Still I’m pretty happy that one of the main condimentos in my version of Mediterranean cuisine stretches East to Vietnamese-style garlic-chile sauce. My fave being Tuong Ot Toi Viet Nam from Huy Fong Foods.


The big jar is the 8.5 lb. size — woo-hoo!

How the Army designed the world’s weirdest meat

Can the United States Army claim credit for the McRib?

That bizarre fast-food creation has long been the subject of cultish adoration and surprisingly credible conspiracy theories (like the one that speculates its mysterious appearances are timed to low pork prices).

But the best speculation about the McRib may be a new theory about its origins: that it’s part of our lives thanks to the United States Army’s quietly revolutionary food lab, located in Natick, Massachusetts…

“What the Army develops is the backbone,” Anastacia Marx de Salcedo says. “The private companies make it more palatable for the consumer.”

She’s the author of Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat, a new book that tracks Army food research’s wide influence on the culture at large. It’s a rollicking, yet encyclopedic, look at the Army’s role in everything from industrialized meats to energy bars. And that includes the restructured-meat masterpiece known as the McRib.

So, who gets credited for developing restructured meat?

…Marx de Salcedo identifies Dr. Roger Mandigo as one contender, who told Marx de Salcedo that in 1970, “the project was funded by the National Pork Council with the pork producers check-off fund … our original restructured pork was shaped like chops; McDonald’s adapted them for their McRibs.” Marx de Salcedo also notes the work of Dr. Dale Huffman, a professor who developed a restructured pork chop in 1969 that he originally tried to sell to Burger King.

But the most interesting contender might be…John Secrist, a food scientist at the Natick Soldier Center for Research and Development. That’s the place where the US Army develops its groundbreaking food for the troops as part of its Combat Feeding Program…Secrist told Marx de Salcedo that in the ’60s, Natick asked him and his team to develop a cheaper version of steaks and chops.

The Army then partnered with a meat flaking company in Ohio in order to break down meat and reassemble it into the meatlike blobs that are familiar today in the form of the McRib. Natick enlisted many meatpackers to do trial runs to see if the technology was viable, and as a result, it made its way to the private sector. “Denny’s used our restructured beefsteak in their restaurant,” Secrist said, “and McDonald’s McRib is as close to our product as you can get.”

The Army didn’t sit in McDonald’s kitchen and tell the chefs how to season their gloriously weird ribs. But Marx de Salcedo argues that they did provide the driving force to make restructured meat a commercial reality. Even Mandigo, the food scientist often credited with the McRib’s technology, told Salcedo that “the military allowed us to use the processes they developed.”

At least we can forget any stories about the McRib being developed at Area 51 from extraterrestrial technology, alien animals.

Or is that what we’re supposed to do?

Japanese burger-freaks have a chance to smell like a Whopper

For hamburger aficionados who want the smell even when they can’t get a bite, Burger King is putting the scent into a limited-edition fragrance.

Burger King said…that the Whopper grilled beef burger-scented cologne will be sold only on April 1, and only in Japan.

Sounds too good to be true? It’s not an April Fools’ Day joke, though the company chose the date deliberately.

The limited “Flame Grilled” fragrance can be purchased at 5,000 yen (about $40), including the burger. There will be only 1,000 of them.

Burger King is hoping the scent will seduce new fans for their burgers. I know it certainly would have the opposite effect on me. And I love hamburgers.

Breakfast of Champions

Light toast – my homebaked 1/4 whole wheat bread
Natural brown eggs [every native New Englander knows this is appropriate] – large
— lightly fried or poached — depending on mood
tomato slices
Provolone cheese slices
Tuong Ot Tói Viet-Nam chili garlic sauce
Season to taste

Yum.

Classier protest than whipped cream pies


First – the fries

Anti-austerity protesters got close enough to Belgium’s prime minister on Monday to splatter him with a helping of the national dish – fries and mayo.

Pictures from the business event in Namur showed Charles Michel, 39, smiling as a woman squirted sauce over his suit. His spokesman said he would not press charges, and declined comment on the breach of security around the premier of a country that has been a major recruiting hub for jihadists fighting in Syria.


Then – the mayo

Best fries in the world, so they say.

I have to say the best ever I’ve had were from a truck near Upton Park on the way to a West Ham football match.

Best in Santa Fe IMHO? Second Street Brewery.

Compare Brazil’s dietary guidelines to the USDA’s

As anyone who has read Marion Nestle’s Food Politics or Michael Pollan’s In Defense of Food knows, the US Department of Agriculture’s attempts to issue dietary advice have always been haunted by industry influence and a reductionist vision of nutrition science. The department finally ditched its silly pyramids a few years ago, but its guidelines remain vague and arbitrary (for example, how does dairy merit inclusion as one of five food groups?).

In Brazil, a hotbed of sound progressive nutritional thinking, the Ministry of Health has proven that governmental dietary advice need not be delivered in timid, industry-palatable bureaucratese. Check out its plain-spoken, unimpeachable, and down-right industry-hostile new guidelines (hat tip Marion Nestle):

1. Make natural or minimally processed foods the basis of your diet

2. Use oils, fats, salt, and sugar in small amounts when seasoning and cooking natural or minimally processed foods and to create culinary preparations

3. Limit consumption of processed foods

4. Avoid consumption of ultra-processed products

5. Eat regularly and carefully in appropriate environments and, whenever possible, in company

6. Shop in places that offer a variety of natural or minimally processed foods

7. Develop, exercise and share culinary skills

8. Plan your time to make food and eating important in your life

9. Out of home, prefer places that serve freshly made meals

10. Be wary of food advertising and marketing

I’ve survived several generations of the USDA Food Pyramid-scheme mostly by ignoring it. Fortunately, half my cultural heritage is Italian and what folks call the Mediterranean Diet, nowadays is what I was brought up with. Only we called it cooking like Grandma.

Whether it’s Mario Batali or Lidia Bastianich, examples of the real deal are available from these and many other exponents of Mediterranean food. Try it. And as ever – in moderation.

From the pages of IMPROBABLE RESEARCH

$_12

Dr. Pravin Jaiprakash Gupta, MS, FICS, FAIS, FASCRS, FACS of the Fine Morning Hospital and Research Center, Laxminagar, Nagpur, India, presents, in the journal Digestive Surgery, Vol. 24, No. 5, 2007, a paper entitled : Red Hot Chilli Consumption Is Harmful in Patients Operated for Anal Fissure – A Randomized, Double-Blind, Controlled Study.

“Patients were randomly assigned to receive analgesics and fiber supplement alone (control patients) or consumption of 1.5 g chilli powder twice daily along with identical fiber and analgesics (chilli group). “

“Conclusion: This study shows that consumption of red chillies after anal fissure surgery should be forbidden to avoid postoperative symptoms.”

Note: Dr. Gupta is also known for his invention — “A surgical device which is called as radiowave gun handle was named after him as ‘Pravin Gupta Procto Gun’ by the famous USA company Ellman International Inc.”

Anyone living where the state question is “red or green?” knows the answer to this study well in advance. You only have to make a mistake like this once to remember the result for the rest of your life.

Note: Everyone in New Mexico has their personal favorites. The illustration at right is mine. Try it on a sandwich of leftover roast pork for a breakfast treat.