A study by The University of Western Australia of foods labelled "gluten-free" — published this week in the Medical Journal of Australia — has found that some produced overseas do not comply with the Australian standard that requires GF-labelled foods to contain "no detectable gluten".
Tagged With diet
A critical discovery about how bacteria feed on an unusual sugar molecule found in leafy green vegetables could hold the key to explaining how 'good' bacteria protect our gut and promote health. The finding suggests that leafy greens are essential for feeding good gut bacteria, limiting the ability of bad bacteria to colonise the gut by shutting them out of the prime 'real estate'.
Adelaide researchers have developed a diet and exercise program which has proven to be highly effective in reducing the burden of type 2 diabetes, with an average 40 per cent reduction in medication levels. The diet incorporates an eating pattern that is very low in carbohydrates and higher in protein and unsaturated fats.
By now, in 2015, with gluten excommunicated from diets, paleo celebrated and superfood vegetables being discovered left and right, we all generally know what kind of food is good for you and what kind of food is bad for you. But do most of us really know what a calorie is other than a big number being worse than a little number? Probably not! Here's a video from Ted Ed breaking down the unit of measurement that runs so many lives.
People are putting butter in their coffee. And, hey, if you're just craving a new flavour experience, more power to you. The problem is that Bulletproof Coffee, the company behind the trend, is claiming that drinking a mug of fatty joe every morning instead of eating breakfast is a secret shortcut to weight loss and mental superpowers, and now the butter coffee has developed a cult of highly caffeinated, shiny-lipped adherents. So now we have to talk about it.
Oh gluten, the least trendy protein of our time. As gluten-free has transcended science and exploded into diet fad, scientists increasingly suspect that gluten intolerance — apart from actual celiac disease — doesn't exist at all. The true culprit could be a group of carbohydrates, including one in wheat called fructan.
If you have coeliac, this obviously doesn't apply to you. Don't eat gluten. But if you don't have coeliac — and that's 99% of the human population, mind you — there's no reason to be gluten free. You're wasting your time. Even the Australian scientist who started this gluten-free craze now thinks it's possibly all placebo.
These days, just casually strolling down a grocery aisle, one can find a multitude of gluten-free products. From gluten-free whole grain bread to gluten-free beer to gluten-free Betty Crocker chocolate brownie mix, the market for food items without gluten has exploded over the past decade. But is gluten all that bad for you? Should a normal person avoid gluten in their diet ? What's the deal with the gluten?
Last year, NASA held a recipe contest for cooking on Mars. Ordinary civilians like us were invited to submit recipes based on a list of available ingredients — heavy on freeze-dried produce and various meat-flavoured "textured vegetable proteins" — to be cooked and judged by crew members of HI-SEAS.
Listen to me now and believe me later, 2013 was no year to just sit around eating buffalo-wing-flavored-pretzels-flavored-biscuits. Or maybe it was. But it was also the year we got down to the nitty gritty of of health and fitness. From bionic knees to six-pack science, here are our favourite Fitmodos of 2013.