While most leading-edge foodies are only now hearing the “superfood” buzz around moringa leaves, they’ve been on the CE radar ever since some of us discovered them on our far-flung tropical vacations (the pic above is from a surfer bar in Nicaragua).
It’s easy to see why the leaves and pods are touted as miraculous; they’re the rare vegan equivalent of milk and eggs: high in digestible protein, calcium and iron, not to mention vitamin C and antioxidants.
Last week, we finally received our order of Soylent V1.1 (shipped, we presume, from a space station somewhere in the future) and today we sat down to give it a try. Soylent is a meal replacement, somewhere between a Jetsons-style meal-in-a-pill and the diet shakes of the early '90s. While a Soylent-only diet is possible, and it's that usage that has captured the media's imagination, the product's designers intend it to be used whenever eating a proper meal isn't possible.
In your estimation, how often do low- and middle-income consumers cook at home? A recent study, published in the sociology journal Contexts examined that question in depth, and had some interesting findings. Vox interviewed one of the scientists behind the paper, and the resulting article is absolutely worth reading in full.
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.