Let food be your medicine. Chronic inflammation is linked to pain, disease and premature aging. But these five simple foods can help reduce your risk with each bite.
I love fresh squeezed juice. It’s one of Sunday’s little pleasures. But every time I make it, I am a bit annoyed by all the left over peels. In fact, I feel this way anytime I eat or use citrus fruit in a recipe. And while I haven’t gone full-on freegan (or even tried it), candying citrus peels seems like a reasonable compromise. Right?
UC Berkeley students hear about the evils of sugar at popular food politics class.
UCSF professor Robert Lustig became an Internet video sensation when he spoke out about the evils of sugar in a post that went viral on YouTube. He was also recently featured in a New York Times Magazine cover story, “Is Sugar Toxic?” Lustig joins Forum in the studio to discuss sugar’s role in diabetes, obesity and related diseases.
Sweets can pretty much shove it. That’s the short story, I suppose, but in truth, it’s a complicated issue of taste. You see, I like most pies, especially plum, chocolate in croissants and puddings, lemon bars, caramel ice cream, malts, and jelly beans. I respect carrot cake, mostly for its steadfast association with cream cheese frosting. I will rarely refuse a sandwich cookie when it’s offered. I am open to enlightenment courtesy of thrilling and creative restaurant desserts of all sorts. Yet I never crave sweet things or go out of my way to consume them. I’m convinced the very bland affection I do muster is a product of 29 years spent immersed in a culture obsessed with them. Desserts are not central to my eating routines, or even peripheral. If they disappeared, I would shed no corn syrupy tears.
In London’s Victoria and Albert Museum is a small, silver sugar bowl from the late 1700s, complete with a tiny latch for a tiny lock. The mistress of the house would have kept the key herself, as sugar was far too precious to leave unprotected. Today, sugar flows freely at every table. No longer spice […]