While the efforts to purge BPA from plastic bottles are well known, there are still some unexpected places where the chemical can show up. Earlier this year, it was revealed that the thermal paper used in receipts can actually transfer a measurable amount of BPA through the skin, and the race was on to find a suitable replacement.
We all know that when it comes to nutrition, “conventional wisdom” can boomerang in the space of just a few years (just look at the redemption of fat!) – giving hope to even the most demonized of foods.
At the moment, no food has a lower nutritional reputation than white bread (or what, in decades past, would just have been called “bread”). It’s been in a steep decline since 2010, when sales of whole wheat bread surpassed. And, in fact, a full 56% of shoppers say they currently want nothing to do with it.
Contemporary meatless eating has come along way since its days as a hippie fad in the 1960s. Starting in specialty health food stores and macrobiotic restaurants, it really began to impact the mainstream by the early '70s. And a new article in Smithsonian points out that much of its success since that moment has been spearheaded by the veggie burger, invented by Londoner Gregory Sams and initially known as the VegeBurger.
Readers of a certain age will likely remember the 1973 film Soylent Green, in which the inhabitants of a polluted, overcrowded world subsist on a mysterious food known only as Soylent Green. And even if you haven't seen the movie, you likely know how that turned out.
Some would say that Champagne is responsible for a lot of us acting pretty stupid - but a new study suggests that it could also responsible for a lot of us being pretty smart.
Whether you suffer from Celiac disease, or just choose to follow the gluten free trend, it just got a little easier to determine which foods you can eat. The FDA announced today that it has established guidelines for the use of the term "gluten free," formalizing a term which until now could be used at the discretion of the manufacturer. Foods bearing the new claim won't need to be entirely gluten free, however.
The summer heat has officially arrived here in NYC, and it's got us looking around for clever ways to keep cool. It might be a little extreme, but we can't say we aren't eyeing 110%'s new compression pants with built-in ice packs.
They were designed with athletic performance in mind, and the real innovation is their numerous pockets designed to hold their own proprietary ultra-thin ice sheets - which, remarkably, can even be cut to size for a better fit.