Everyone knows it’s hard to stop eating potato chips or chocolate chip cookies. New research shows why: Certain combinations of fat, sodium, sugar or carbohydrates make them irresistible.
Rigor acadêmico, estilo jornalístico
Todos os artigos de Salt
Exibindo 21 - 40 de 65 artigos
Pizza might seem like a simple food, but it’s uniquely equipped to excite our brains and thrill our taste buds.
Shoppers struggle to make sense of food labels – and aren’t always sure what they’re eating.
Fish that live in the sea have found amazing ways to control the amount of water and salt in their bodies, and stay hydrated.
Recommended salt intake levels should be lowered further, despite previous contradictory research.
Salt consumption in China is among the highest in the world.
Ultra-processed products have little or no intact ‘food’ remaining in them. And much-praised industry led reformulation is doing nothing effective about this.
South Africa needs to continue public awareness campaigns to reduce excessive salt intake to protect cardiovascular health.
When it snows, it pours – but why do municipalities treat the roads with salt? A chemist explains how salt affects water and ice.
CC BY-ND5,25 MB (download)
Taking a look at the interesting world of the South African Astronomical Observatory.
Of Australia’s capital cities, Perth has the saltiest tap water, while Melbourne, Hobart, Darwin and Canberra have the least salty. And while all are within guidelines, the variation is striking.
Scientists have found ways to trick the brain into thinking you’re tasting salt.
We take salt water for granted, and often overlook how important it is for our own lives and in sustaining a healthy planet.
Recent studies have shown that we may be able to train ourselves to become more sensitive to certain tastes, which leads to feeling more full and satisfied after eating a meal.
Recent research shows that US rivers are becoming saltier and more alkaline. Salt pollution threatens drinking water supplies and freshwater ecosystems, but there is no broad system for regulating it.
Most men, women and children in Canada exceed the tolerable upper limits of salt for their bodies. Consumers need to understand how much salt is too much – to avoid hypertension and heart disease.
A recent study shows plankton that have adapted to road salt have disrupted circadian rhythms. This finding suggests that environmental pollutants could also affect human circadian clocks.
Bombarded with unhealthy offerings by the food industry, we blame and shame ourselves for gaining weight. But is it really our fault, or are we being “entrapped?”
While we’ve been trying to minimise sugar and fat intake, it seems we’ve been overlooking one of the biggest dietary killers of all – salt.
Reducing the amount of salt one consumes over the summer holidays is important to maintaining long term health.
Principais colaboradores
-
Professor, Food Policy. Director of World Health Organization Collaborating Centre on Population Salt Reduction, George Institute for Global Health
-
SHARP Professor of Cardiovascular Medicine, UNSW Sydney
-
Executive Director, George Institute Australia, George Institute for Global Health
-
Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, University of South Australia
-
Visiting Academic, Aston Medical School, Aston University
-
Professor of Community Health and Wellbeing, The University of Queensland
-
Lecturer in Exercise and Sport Science, Flinders University
-
Clinical Affiliate, University of Sydney
-
Professor of Medicine, University of Sydney
-
Associate Professor, School of Medicine, University of Wollongong
-
Professor of Internal Medicine and Preventative Cardiology, Griffith University
-
Senior Clinical Lecturer, University of Dundee
-
Professor of High Pressure Physics, The University of Edinburgh
-
Senior Research Associate, University of Chicago
-
Professor & Vice-President Research, University of Guelph
