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from the Who-ever-binged-on-BAD-tasting-food? dept.
Does eating good-tasting food make you gain weight? Despite the common perception that good-tasting food is unhealthy and causes obesity, new research from the Monell Center using a mouse model suggests that desirable taste in and of itself does not lead to weight gain.
"Most people think that good-tasting food causes obesity, but that is not the case. Good taste determines what we choose to eat, but not how much we eat over the long-term," said study senior author Michael Tordoff, PhD, a physiological psychologist at Monell.
Researchers who study obesity have long known that laboratory rodents fed a variety of tasty human foods, such as chocolate chip cookies, potato chips and sweetened condensed milk, avidly overeat the good-tasting foods and become obese.
These studies have provided support for the common belief that tasty food promotes overeating and ensuing weight gain. However, because no study had separated the positive sensory qualities of the appetizing foods from their high sugar and fat content, it was impossible to know if the taste was actually driving the overeating.
The French live by the theory of eating smaller portions of richer, better-tasting food.
(Score: 2) by Azuma Hazuki on Sunday December 18 2016, @08:51PM
Seriously, get a crockpot and start making lots of homemade soups and stews in it. The prep work is the ONLY real work that goes into it, and that's mostly just chopping some veggies. Meat can go in frozen. You can even make Indian food (dhal mostly) in it! I've got two jobs and don't cook as often as I should, but when I do this machine is a miracle worker.
Also: it does amazing things to whole grains. I made a kind of savory barley congee with chicken and carrots herbs as an experiment last week and it was so satisfying. There's an entire dimension missing from processed food that home cooking has. Somehow it warms you inside and out.
I am "that girl" your mother warned you about...
(Score: 2) by krishnoid on Sunday December 18 2016, @11:19PM
Somehow it warms you inside and out.
I wonder if it's that once the grain/legume has been cooked in its entirety, a greater breadth of bodies with varying presence/absence of carbohydrate-processing enzymes can break the (now simpler) sugars down more completely and/or faster into CO2/H20, releasing more energy and thereby heat.
I have more theories on this, but maybe we should get an evolutionary nutritionist (?) to comment further [nih.gov].
(Score: 2) by Rivenaleem on Monday December 19 2016, @02:16PM
I recently started using a slow cooker too. I would like to ask you about the frozen meat you mention. All the recommended recipes that came in the booklet ask you to do some bit of pre-cooking to the meat, like frying the minced beef for a chilli con carne.
I recently made an AWESOME bolognese, but I caramelized the onions and browned the beef first.
(Score: 2) by Azuma Hazuki on Monday December 19 2016, @09:38PM
I can't afford much meat since it's too expensive, but I did find a good deal on pork stew meat, $3.29/lb. That went right into the bottom of the cooker frozen, followed by a layer of slices potatoes (29 cents a pound, what a deal!), and THAT got a layer of slices onion, carrot, and celery. Added to that were 6c water, 1.5c pearl barley, a bay leaf, a bunch of herbs, and 6 cloves of crushed garlic.
I got something a bit like one of those jarred Polish/Russian soups you can buy in eatern-European markets. It was amazingly filling, and did something good to me emotionally.
I am "that girl" your mother warned you about...