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What Exactly Is A Calorie And Why Do We Care?

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.


Bulletproof Coffee: Debunking The Hot Buttered Hype

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.


A Powder Made From Bacteria Waste Could Curb Overeating 

The bacteria living in our guts play in an active role is feeding us, whether it’s breaking down nutrients our own stomachs can’t handle, or synthesising vitamins. Here’s one more intriguing piece of the puzzle: a molecule excreted by the bacteria digesting fibre makes us feel more full.


Your 'Gluten Intolerance' May Actually Be From Something Else In Wheat

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.


Australian Study: Gluten Intolerance May Not Even Exist

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.


Is Gluten Actually Bad For You?

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?


Spam, Silkworms, Hydroponics: The Speculative Future Of Food On Mars

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.


Giz Explains: The Science Behind Why Fat Tastes So Good

It’s the end of January, and that means New Year’s resolutions swearing off chocolate and fries and all the other delicious fatty foods are just starting to bend. Who can blame you, really? Here’s a rundown on the science of fat, and why it’s so hard to resist.


Gizmodo's Favourite Fitness Articles Of 2013

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.


What Does 200 Calories Look Like?

The answer to the question of how much can you eat of different foods before you hit 200 calories varies, depending on what you’re consuming. Two hundred calories is a whole lot of apples, but less than half of a Big Mac. It’s a plate full of broccoli, but more like a spoonful of peanut butter. It’s a lot easier to understand what that really means when you actually see the food in front of you, as demonstrated by this video from ASAP Science.


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