The Danger Of Fast Carbs
The average American eats more than 1,000 calories of rapidly digestible starches and sugars every day, and gets 500 more from the fats and oils added to many of these products. Starch serves as the carrier for much of the fat, sugar, and salt that we ingest, and like sugar, it is converted into rapidly absorbable glucose.
The Taste Of America
Joshua Smith, 2019 Iron Viz co-champion, used data provided by Pitney Bowes to create a dashboard about how international cuisine shapes food identity in the US. The visualization tells a story of what is on American tables using tile maps that display the prevalence of international cuisines by state, compared to the national average.
iPhones Are Being Turned Into Ultrasound Devices To Diagnose Patients
The world’s first handheld ultrasound device, Butterfly iQ, will give hope to 4.7 billion people who don’t have access to medical imaging, revolutionizing modern medicine. Butterfly Network founder Dr Jonathan Rothberg invented the tool, a battery-operated device the size of an electric shaver that diagnoses abnormalities within seconds.
Why A Struggling Rust Belt City Pinned Its Revival On A Self-chilling Beverage Can
Welcome to Youngstown, Ohio, home of Chill-Can, the self-chilling beverage container you’ve probably never heard of. Officials have gambled millions of dollars and demolished a neighborhood for the product. Not one job has been created yet.
The Highly Unusual Company Behind Sriracha, The World’s Coolest Hot Sauce
David Tran, CEO of Huy Fong Foods, shuns publicity, professes not to care about profits, hardly knows where his sauces are sold, and probably leaves millions of dollars on the table every year.
Kidney Stone Drug Found To Starve Pancreatic Cancer Cells To Death
A research team at Columbia University has made an exciting discovery, finding that a compound currently under development for a rare kidney stone disease can starve pancreatic cancer cells of a key amino acid they depend on, a technique that proved to stop tumor growth in mice.
Farmer’s Fridge Wants To Make Eating Healthy Food As Easy As Getting Money From An ATM
Farmer’s Fridge retrofits vending machines to serve up healthy foods — salads, sandwiches, granola, etc. — for people on the go. In order to ensure restaurant-quality food, Farmer’s Fridge has a chef on board who receives feedback from customers to constantly tweak the menu and the food.
Why Vitamin Pills Don’t Work, And May Be Bad For You
We dose up on antioxidants as if they are the elixir of life. At best, they are probably ineffective. At worse, they may just send you to an early grave.
How Campbell’s Soup Changed Tomatoes’ DNA For The Worse
The perfect tomato to eat is red, plump, juicy, and bursting with flavor. When mass-produced, tomatoes also have to be easy to remove from the vine. That is why the Campbell Soup Company cultivated a variety with a genetic mutation more than a half-century ago.
Why Coca-Cola Invented Fanta In Nazi Germany
Fanta is one of the most popular drinks in the world. But the brightly colored drink now known for its bold fruit flavors was actually first made from food scraps in Nazi Germany by The Coca-Cola Company.
How I Finally Learned To Sleep
For decades, Kate Edgley struggled with insomnia. She tried everything, but nothing seemed to work… Here, she reveals the terrible toll it took on her life – and how she eventually realised her dreams.
How Being A Workaholic Differs From Working Long Hours
An HBR survey found that work hours were not related to any health issues, while workaholism was. Specifically, employees who worked long hours, but who did not obsess about work, did not have increased levels of RMS and reported fewer health complaints than employees who demonstrated workaholism.
How Artificial Intelligence Could Revolutionize Coffee
The coffee supply chain is rife with uncertainty, unfairness, and even corruption. Bext360 wants to change that. This video looks at how they’re using machine vision, artificial intelligence, and blockchain payments to bring the largest un-automated system in the world into the digital age.
Buying Organic Veggies At The Supermarket Is A Waste Of Money
It has happened to all of us. You’re standing in the produce aisle, just trying to buy some zucchini, when you face the inevitable choice: Organic or regular? Is it worth the extra money? The answer: Probably not.
Under The Weather
As psychiatrists and philosophers begin to define a pervasive mental health crisis triggered by climate change, they ask who is really sick: the individual or society?
The Surprising Psychology Of Dieting And Plate Design
You’ve probably heard the idea that using smaller plates and bowls can affect your perception of how much you’re eating, thereby helping you eat less. But how well does it work? A new study sheds light on that popular theory, finding that if you’re really hungry, it doesn’t work.
The Complement System, Tiny Bombs In Your Blood
One of the key players of our immune system is the complement system. An army of millions and trillions of tiny bombs, which work together in a complex and elegant dance to stop intruders in your body.
Can You Die From A Broken Heart?
The emotional devastation of losing a loved one can certainly feel like physical pain. But can you really die from a broken heart? As it turns out, you can, from “broken-heart syndrome,” also known as stress-induced cardiomyopathy.
The Day I Realized I Could Never Make My Mom Grow Up
My stepdad always kept my mother’s mental illness and alcoholism under control. But after he suffered a massive stroke, everything went haywire.
The Price Of Plenty: How Beef Changed America
Exploitation and predatory pricing drove the transformation of the US beef industry – and created the model for modern agribusiness. The industrial slaughterhouse was a triumph of human ingenuity as well as a site of brutal labor exploitation.
The Man Behind India’s Favorite Snack Foods
Like Indian migrants through the ages, I had a contingency plan for homesickness—and it included condiments and ready-to-eat meals by Maiyas. The food company, the brainchild of Dr. Parampalli Sadananda Maiya, is widely credited with pioneering Indian ready-to-eat food.