Tuesday, June 25, 2013

good foods


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Yes   No   Foods that fight inflammation iStockphoto Travel Deals $99 -- R.I. Riverfront Escape w/$50 Dining Credit, Reg. $220 See all travel deals » Kelly O'Shea, Philly.com POSTED: Tuesday, June 25, 2013, 5:30 AM Inflammation is the body's natural response to infection and injury. But when it’s a chronic problem, inflammation can cause permanent damage to the body, possibly leading to cancer, heart disease, arthritis, or even Alzheimer's. And in case you didn’t know, your diet can play a big role in how inflammation affects your body. According to Amanda MacMillan of Health.com foods high in sugar and saturated fat can spur inflammation. “They cause overactivity in the immune system, which can lead to joint pain, fatigue, and damage to the blood vessels,” says Scott Zashin, MD, clinical professor at the University of Texas Southwestern Medical Center in Dallas. So how do you quell inflammation? You’ll want to add these five foods to your diet:  Fatty fish MORE COVERAGE The five worst foods for your bones Foods that keep you feeling full The worst foods for sleep All fish contain omega-3 fatty acids, which have been shown to help reduce inflammation; but oily fish like salmon, herring, sardines, and anchovies are chock full of them. “To get the benefits, however, you need to eat fish several times a week, and it should be cooked in healthy ways,” warns MacMillan. Go lightly with the heat; overcooking can destroy more than half of the omega-3s. So instead of frying up your fish, try baking or grilling it to preserve healthful fat. Not a fan of fish? Consider fish-oil supplements. A 2011 study backed by the Ohio State University Center for Clinical and Translational Science found that consuming more fish oil, omega-3 reduced inflammation, as well as anxiety, among a group of young healthy individuals. Peppers All fruits and vegetables, due to their rich nutrient and fiber content, help to combat chronic inflammation; but some types of fresh produce are even more potent than others. Enter peppers. Colorful peppers have higher quantities of antioxidant vitamins and lower levels of starch. According to MacMillan, “Hot peppers (like chili and cayenne) are rich in capsaicin, a chemical that’s used in topical creams that reduce pain and inflammation.” Garlic Garlic is a super spice in the fight against inflammation. Health.com finds that in test-tube and animal studies, allicin (one of the compounds in garlic that cause its pungent smell) has been shown to work similarly to NSAID pain medications by shutting off the pathways that lead to inflammation. Tart cherries A study published in the Journal of Nutrition and led by the U.S. Department of Agriculture found that among health men and women, 28 days of cherry supplementation resulted in a 25% decrease in C-reactive protein, a marker of inflammation. And tart cherries pack an even greater punch to inflammation. In a 2012 presentation, Oregon Health & Science University researchers suggested that tart cherries have the highest anti-inflammatory content of any food, reducing muscle pain and inflammation in athletes. “Experts recommend eating 1.5 cups of tart cherries, or drinking 1 cup of tart cherry juice, a day to see similar benefits,” writes MacMillan. We know tart cherries aren’t quite as easy to pop in your mouth like sweet ones, but if your taste buds can suck it up, your body will thank you! Nuts Eating a single walnut half per day appeared to cut the risk of dying from inflammatory disease in about half the people participating in a 2012 study. That’s because nuts — particularly almonds and walnuts — are rich in fiber and have high amounts of alpha-linolenic acid, a type of omega-3 healthy fat known to reduce inflammation. For the full list, check out Health.com. Kelly O'Shea Philly.com Email Share Tweet 2 COMMENTS MORE FROM PHILLY.COM Timing Is Everything When Eating Fruits, Vegetables James Gandolfini's Death From Heart Trouble at 51 a… Simple Steps to Boost Metabolism Is Obamacare on the ropes? Not at all Celiac power: It's much more than a trendy new diet "Train heavy, fight light": CrossFit competition heats up MORE FROM THE WEB Comments  (2) Sign in to post a comment 0 like this / 0 don't   •   Posted 4:44 PM, 06/25/2013 The Tonner likes almonds with his Genny Cream Ale. The Tonner also likes his chicken spicy. — Hunglikeaton Sign in to report abuse 0 like this / 0 don't   •   Posted 6:55 PM, 06/25/2013 I wonder if the toxic insecticides in the plant products and lethal mercury in the fish offset any real health benefits. — FanOfTheFunny Sign in to report abuse Register to comment Why are we asking you to register? We've made some changes to increase the quality of the user experience and dialogue, and reduce the number of inappropriate or offensive posts. You're now required to have a registered username and account before adding a comment. This will improve the experience for everyone. We apologize for the inconvenience. Join the conversation! Already Registered? Sign In Email address Password Forgot Password? 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do you have any idea what you are eating

Starting With Pork Butt, the Meat Industry Rebrands
Photograph by Brian Finke/Gallery Stock


Starting With Pork Butt, the Meat Industry Rebrands

April 05, 2013
Henceforth, the long misunderstood pork butt shall be known as “Boston roast,” or so the meat industry recently decreed. The USDA is allowing the pork and beef industries, which together have $40 billion in retail sales, to rename 350 cuts of meat. This should boost consumer appeal (i.e. sales) and, they claim, make it easier for people to know what they’re eating.
The power of names is not a particularly subtle thing, especially when the name in question contains the word “butt.” While it is in fact pork, pork butt is not from the curly tailed end; it’s a cut of meat from the shoulder. In some parts of the country, it’s actually called “pork shoulder.”
How pleasantly straightforward. How is “Boston roast” better? Will some agency certify that the hunk of meat in my grocery cart is, in fact, a “Boston” roast, or might it be “just outside of Boston” roast (ahem, everyone from Massachusetts)? And can we now, finally, call meat from a pig’s actual butt “pork butt”?
Don’t even get me started on the newly dubbed “Denver steak,” the cut of meat formerly known as beef-under-blade-boneless-steak. This is the kind of thing that can happen when you leave the naming of things to a group called the Beef Checkoff Program. Also, three kinds of pork chops now seem to be named after beef: “porterhouse chops,” “ribeye chops,” and “New York chops.” Meat is having an identity crisis.
Attempts have been made in the past to rebrand foods. After prune-loving grandpas gave the fruit a supremely uncool image, in 2000, the California Prune Board started a $10 million marketing campaign to call them “dried plums.” Did it work? California Dried Plum Board (pdf) reported that production was about 136,000 tons in 2011, down from 142,000 in 2001 (production during this period peaked at 187,737 tons in 2006). High fructose corn syrup tried to rename itself “corn sugar,” and the FDA decided last year that this was bogus. On the other hand, crappy meat became “the hot dog” long ago, and baseball games are better for it. A rose by any other name, right, meat lovers?
Sure, times change, and after a lot of head-scratching and Googling, people will get used to the new names. Even cookbooks will eventually catch up. Just don’t touch “bacon”—that seems to needs no rebranding at the moment.
Wong is an associate editor for Bloomberg Businessweek. Follow her on Twitter @venessawwong.
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