Word: starches
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Dates: during 2000-2009
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...calorie count on a supersize serving of McDonald's French fries weren't scary enough, one of the big health stories last week was a report suggesting that eating any fried or baked starch could increase your risk of getting cancer. According to Swedish researchers, frying potatoes or other starchy foods triggers the formation of an organic molecule called acrylamide, which has been shown to cause cancer in lab rats...
...advisory committee that worked with Rosovsky and Hartley on the report included several academics affiliated with Harvard, including Visiting Fellow at the Center for Population and Development Studies Sissela Bok, Starch Reserach Professor of Psychology Jerome Kagan, Beneficial Professor of Law Charles Fried and Dean K. Whitla, lecturer at the Graduate School of Education...
...problem, according to Meir Stampfer, a nutrition professor at the Harvard School of Public Health, is potato starch. When you eat a potato and that starch hits the saliva in your mouth, its tightly bundled molecules immediately get turned into sugars, which make a beeline for the blood. "You ate a potato," says Stampfer, "but your body is getting pure glucose." The flood of blood sugar sets off a chain reaction. Insulin pours out of the pancreas. Triglycerides shoot up. HDL (good) cholesterol takes a dive. "It's a perfect setup for heart disease and diabetes," says Stampfer...
...huggable, of course, as to lose any hard-won gravitas. With that careful balance in mind, the White House is also looking for venues that put a little more starch in Bush?s shirt. Yesterday, the President took part in a swearing-in ceremony on Ellis Island for new citizens. The trip was designed to get him mixing with a number of faces of color - a tactic the White House believes sends all-important messages of compassion, caring and moderation. But the event also allowed the president to wrap himself in the greatness and majesty of the country itself...
...found this out the hard way when he opened his restaurant last year. His first dessert menu offered kuzukiri, glassine noodles made from the starch of kudzu leaves. It flopped. "Alas," he says, "they were not ready...