Artificial sweeteners may be able to fool our taste buds, but a new study with fruit flies suggests they can't fool our brains.
Sheree Martin's insight:
I drank diet Coke for a few years, in the mid-80s. Realized that I hated the taste and would rather have the sugar and deal with that. Never used any of the artificial sweeteners beyond trying once or twice because I also hated the taste of all artificial sweeteners. For that, I am thankful!
BuzzFeed unveiled “a two-week detox plan that’s actually realistic” this week, and it made me want to throw a head of broccoli at my computer screen. Not because the menu is unappealing—the pictures and recipes appear delicious, actually. Not because the idea of detoxifying your body via a diet is...
After a few years of occasionally drinking diet Coke in the mid-80s, I stopped drinking diet beverages by 1988. Looks like my instincts were right. Back then, it was mostly a taste choice but I also felt like sugar had to be better than chemicals. I never used sugar-free (fake) sweeteners in anything else.
I've never been a huge soda consumer, maybe 1-2 regular sodas per week in my adult years, rather than daily. For the past few years, I may average 2-3 regular cola beverages per month and that average drops each month. Increasingly moving toward no cola or soda beverages.
It's likely that my no-diet-soda and very occasional-sugared beverage habits contribute to my excellent dental and physical health.
We know that almost a third of the population has a genetic predisposition to celiac disease, in that they have particular versions (DQ2 or DQ8) of a cellular receptor called the human leukocyte antigen (HLA). But why do only a fraction of those with this predisposition actually develop the disease?
Prescribing an apple a day to all adults aged 50 and over would prevent or delay around 8,500 vascular deaths such as heart attacks and strokes every year in the UK -- similar to giving statins to everyone over 50 years who is not already taking...
Here is an unusual savory chutney recipe that works well with many types of fruit. I consulted recipes for lacto-fermented fruits in two books-Wild Fermentation and Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats- before I came up with this recipe. I was honestly skeptical about this one, but it’s really quite tasty, not to mention healthy. You can make a larger batch and give small jars as gifts; it's nice served alongside winter meat or
Winter is definitely starting to make itself known here on the prairies. Over the past few days, it’s been snowing on and off and it has been quite blustery. So, on Friday, Jesse and I decided to forgo our usual date night out and cuddle up and stay warm at home. We made this delicious soup together and proceeded to have a Breaking Bad marathon. We are a little late to the game – but we powered through seasons one and two this week. So good! I cannot wait to get through the remaining four season
Pickled peppers and mixed vegetable-pepper home canned products are commonly prepared by many Colorado households. These products also have been implicated in botulism deaths due to the use of untested recipes, under-acidified products, addition of too much oil, or lack of processing.
Many of us do not have to be “sold” on the benefits of avocados—their silky texture and versatile flavor make them hard not to love. But when studies show that avocado-eaters are healthier overall than their counterparts, we feel justified in our love-affair with the green fruit. And the research may even convince some non-avocado-eaters…
Jennifer Ford of Bees of the Woods Apiary explains how they prepare their beehives to survive the long cold winter in upstate New York.
Sheree Martin's insight:
Bookmarking this mainly to have as a reference when I update my beekeeping blog after taking some extreme-cold precautions for my honeybees. http://beekeepingjournal.com We're about to experience the coldest temps in 20+ years, for several consecutive days.
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