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.
One slice is never enough.
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Ultra-processed products have little or no intact ‘food’ remaining in them. And much-praised industry led reformulation is doing nothing effective about this.
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.
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.
Little Missouri River, North Dakota.
Justin Meissen
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 Canadians eat at least double the daily adequate intake of sodium. And, shockingly, 93 per cent of children aged four to eight exceed Health Canada’s Tolerable Upper Intake Level.
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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.
Attempts to restructure our “obesogenic” food environment for health are often criticized - as restricting personal choice and freedom.
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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?”
A new analysis published today looks at the salt content of bread products sold in four major supermarkets.
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