Word: eating
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Dates: during 2000-2009
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Other experts speculate that the whole American diet may be calibrated to an artificially high level of sweetness, and that we may be in danger of generalizing our propensity for sweets--artificial or otherwise--to everything we eat. "Why do we have so much sugar in things like peanut butter?" Brownell asks. "Why do they put sugar in soups...
...what you eat, or so the saying goes. But a new generation of molecular biologists is starting to give that old adage a decidedly high-tech twist. By combining the latest discoveries in human genetics with a deeper understanding of the hundreds of compounds found in food, investigators have begun to tease apart some of the more complex interactions between your diet and your DNA. In the process, they hope eventually to give consumers more personalized advice about what to eat and drink to stave off heart disease, cancer and other chronic conditions of aging. "We are trying...
...fact that food is full of hundreds of bioactive compounds, each of which varies depending on where plants are grown or animals are raised, and you've got quite a lot of information to puzzle out. In the end, you'll probably find out you still need to eat your broccoli. But at least you'll have a better understanding...
...gossamer sprig of thyme. Recently Vogue called her "the culinary world's answer to Audrey Hepburn." I would say she's more Katharine Hepburn, but the point is that both chefs project a sense that you can have your cake and hide it too. But how? Do they not eat their own food...
...Most of it is portion control," she answered. "Yes, I eat my own food. I do. But I don't eat a lot of it. And as you see in watching Everyday Italian, I take those little salad plates--you know, appetizer-sized plates--and that's the amount of food I eat ... And I eat multiple meals throughout the day. And I do work out--a novelty, I know. And it's also--my mother's tiny--it's also partly genetics...