Word: proteins
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...world--including Thailand, where food markets are stocked with commercially-raised water beetles and bamboo worms--bugs have long been a part of a well-balanced meal. Insect lovers like Gordon argue that entomophagy--the scientific term for consuming insects--could also be a far greener way to get protein than eating chicken, cows or pigs. With the global livestock sector responsible for 18% of the world's greenhouse-gas emissions and grain prices reaching record highs, cheap, environmentally low-impact insects could be the food of the future--provided we can stomach them. "This is an idea that shouldn...
...sense it's a celebration of the initial program: good fats, good carbs, lean sources of protein, plenty of fiber. Those principles have not changed. But there's been a continuing march of medical science. We've learned a lot from a practical point of view about what our millions of readers wanted as well as our Web site, where we get a lot of feedback, as well as from my patients. The exercise program is new and exciting...
...very well. When I travel, I don't do as well, and so I'll occasionally go back to the strict first phase if I feel my cravings are returning. But otherwise I'm just making the most healthy choices. I maximize whole fruits, vegetables, whole grains, lean protein, fiber, particularly fish. But if I'm at an affair or whatever, I'll indulge in a dessert...
...stems from genetics. There's a particular protein that's made in people with Alzheimer's - which is made from a protein that all of us make, the amyloid precursor protein. [In people with Alzheimer's] that precursor protein is clipped by enzymes in the wrong place, and begins to form these little toxic parts that aggregate [in the brain] and eventually form fibrils and plaques that are the main pathologic feature of Alzheimer's disease. It's not clear why this happens exactly, and a lot of people have been studying it pretty hard. It's also not clear...
Drug discovery work is going on right now, mostly in two directions. One is to block these enzymes that cut the precursor protein in the wrong place, so that the plaque-forming bits of the protein aren't formed. And the other is to think of ways, probably [having to do] with the immune response, to break up the aggregated protein bits once they do form...