Word: eating
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Dates: during 2000-2009
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Overton decided years ago that he would never limit his menu to one style of cooking. "There's nothing America wants to eat that we won't put on there," he says. By keeping the door open to Asia, Latin America and Africa, he created a menu as inclusive as America itself. Today Americans' increasingly sophisticated tastes are posing a new challenge. "You can't just slip things by anymore," Okura says. They can watch the secrets of four-star chefs on TV, and they may know firsthand what "authentic" tastes like. Forget critics or consultants. The only people...
...Steve Atchley is one of many health-conscious carnivores fueling the trend. "I got tired of telling my patients they couldn't eat red meat," says the Denver cardiologist. So three years ago, he launched Mesquite Organic Foods, which sells grass-fed beef to 74 Wild Oats stores nationwide. The company, which contracts with ranches from South Texas to the Canadian border, has quadrupled sales since December. Mesquite's ground beef is 65% lower in saturated fat and its New York strips are 35% lower than conventional beef, as measured by the USDA. "Any feedlot-fattened animal has a much...
Fortunately, nature has also created chemicals known as antioxidants, which can prevent dangerous oxidation from happening in the first place. Among the most powerful of these is vitamin E, which is found in vegetable oils and nuts. In 1996 a major study of postmenopausal women showed that those who eat a diet rich in vitamin E had a 62% lower than average risk of dying from heart disease...
...last line of defense against corruption by free radicals. Water-soluble flavonoids, by contrast, can be absorbed by most cells in the body, where they can presumably take free radicals out of circulation. But so far, these are only theories. All scientists know for sure is that people who eat foods rich in these two kinds of chemicals, flavonoids and carotenoids, seem to have less heart disease--and it's not even certain that there is a cause-and-effect relationship...
...another or with other chemicals found in foods. Trying to isolate the "active ingredient" might be a fool's errand. Says Dr. Ronald Krauss, a nutrition and cholesterol researcher at the Lawrence Berkeley Lab: "It's premature to interpret that research in any way other than you should eat more fruits and vegetables...