Food poisoning is no fun. Here are the microbes in food that are most likely to make you sick, the symptoms they typically cause, and what to do if you're sick.
All fats are a mix of saturated, monounsaturated, and polyunsaturated fatty acids (though people usually categorize each by the fatty acid that predominates). Odds are, you get mostly soybean oil in prepared foods (like salad dressings, mayonnaise, and margarine) and restaurant foods.
BPA is an endocrine disruptor that’s used to make polycarbonate, a hard plastic, and to protect the insides of cans, jar lids, and bottle caps. It also coats printed receipts from cash registers, gas pumps, and ATMs.
Endocrine disruptors are chemicals that can interfere with estrogen, testosterone, thyroid hormone, insulin, or other hormones. At very low levels, they can turn on, shut off, or alter the signals that the hormones send throughout our bodies. And that can spell trouble.
"Replacing saturated fat with healthier fat could lower cardiovascular risks,” announced a Presidential Advisory from the American Heart Association in July 2017. We talked to the advisory committee’s chair.
Studies show that people eat roughly the same weight (or volume) of food every day. That means that eating foods with fewer calories per bite will help you feel just as full on fewer calories.
How can you lower the calorie density of your food? Non-starchy vegetables. That’s why the veggie-spiral trend is such a boon to anyone who’s looking to lose—or not gain—weight.
