As most of you have probably done yourselves, I’ve happened to stumble on some good food-related articles/sites in the past few days and thought I’d share! I’ll include an excerpt, but you should really visit the sites for the full articles!
A new study of dogs worldwide, the largest of its kind, suggests a different answer, one that any dog owner is bound to find repulsive: wolves may have first been domesticated for their meat. That is the proposal of a team of geneticists led by Peter Savolainen of the Royal Institute of Technology in Stockholm.
It’s as true in today’s world as it was in the antebellum South: cotton is king. The plant has been cultivated for its fiber for over 7,000 years, and today it’s grown by more than 20 million farmers in some 80 countries. But while cotton accounts for nearly 40% of the fiber used worldwide to make clothing, there’s one thing the plant has never been able to do well: feed people.
The parasitic life is all about finding niches in the ecosystem and exploiting them for all they’re worth. And after billions of years mucking their way through blood vessels and intestines, you better believe they’ve gotten rather good at it. Untold billions are clamoring for a chance to get inside you — and it just so happens that the best way to do that is to stow away in your next meal.
Sending your kids back to lunch-lady land this fall? Careful, your child’s dining mates may be upping his chances of packing on the pounds. A study published in the August issue of the American Journal of Clinical Nutrition finds that how much tweens and teens eat can be influenced by how much their friends weigh.
The green checkmark label that is starting to show up on store shelves will appear on hundreds of packages, including — to the surprise of many nutritionists — sugar-laden cereals like Cocoa Krispies and Froot Loops.
“These are horrible choices,” said Walter C. Willett, chairman of the nutrition department of the Harvard School of Public Health.
Rodent brain is among the delicacies that tour guide Ann Lombardi probably wouldn’t eat.
“I just don’t like the consistency,” she says of animal brains in general, though fans of squirrel brain, a treat in parts of Kentucky, might disagree.
Cow brains, however, available on menus in Europe and the U.S. Midwest, “are in a whole different class,” Lombardi says appreciatively.
That’s it for today… please share any interesting links I may have missed in the comments!!