Something You Should Know About Food


What Influences How Much You Eat - Part 2

July 15, 2014

 

Interview with Dr. Brian Wansink, author of the book Slim by Design: Mindless Eating Solutions for Everyday Life

 

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Mike Carruthers:
We’ve known for some time that the size of your dinner plate can influence how much you eat.

 

Dr. Brian Wansink:
So if you have a 12 inch plate which is what most of us have you’ll serve about 22% more of a food on a 12 inch plate than a 10 inch plate. Because 4 ounces of pasta on a 10 inch plate looks like a full plate 4 ounces on a 12 inch plate looks like an appetizer so you add a little bit more.


Dr. Brian Wansink

What Influences How Much You Eat

July 14, 2014

 

Interview with Dr. Brian Wansink, author of the book Slim by Design: Mindless Eating Solutions for Everyday Life

 

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Mike Carruthers:
Whether you know it or not you have a preference how your food is presented on a plate.

 

Dr. Brian Wansink:
American adults for instance prefer to have the main course right, front, center of the plate. And then we also prefer to have the vegetable on the left and that ends up being almost a nationwide preference for most North Americans.
 


Dr. Brian Wansink

Fascinating Food History

 August 9, 2013

 

Interview with Carolyn Wyman, author of the book Better Than Homemade

 

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Mike Carruthers: 
Although we hear a lot about buying and eating less processed foods… 

 

Carolyn Wyman:
Really the best selling products in America are still things like Hamburger Helper and Cheez Whiz and Kraft Macaroni and Cheese - these are not peripheral, they're really still doing quite well.
 


Carolyn Wyman

Science Of The Kitchen

February 5, 2013

 

Interview with Jack Bishop Editorial Director at America’s Test Kitchen and contributor to the book The Science of Good Cooking (Cook's Illustrated Cookbooks)

 

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Mike Carruthers:
Cooking whether you realize it or not is actually science – for example when you brown meat on the grill or in a skillet…

 

Jack Bishop:
It is actually a reaction between the natural sugars and carbohydrates and the proteins. And so you are basically creating flavor when you brown something.
 


Jack Bishop

The Spare Tire Around Your Middle

June 8, 2012

 

Interview with Dr. Daniel Monti, M.D. author The Great Life Makeover: Weight, Mood, and Sex

 

www.greatlifemakeover.com

 

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Mike Carruthers:
You've probably heard that having excess body fat around your middle is a risk factor for heart disease. But what you may not know is...

 

Dr. Daniel Monti:
That fat around the middle secretes an enzyme called aromatase. That aromatase converts a man's precious little testosterone in the middle years into estrogen - causing some of those feminizing effects that men sometimes complain of.


Daniel Monti, M.D.

Making Food Healthier

February 9, 2009

 

Interview with John La Puma, author of Chef MD's Big Book of Culinary Medicine: A Food Lover's Road Map to Losing Weight, Preventing Disease, and Getting Really Healthy

 

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Mike Carruthers:
Some scientific research has been done on the food we eat and how we cook it and how that impacts our health - the results are really interesting.

 

John La Puma:
If you marinate meats or chicken or fish and then grill it (at high temperature) you actually reduce the cancer-causing chemicals by 77% just with that marinade.


John LaPuma, M.D.

 

What's In The Food You Eat?

June 13, 2011

 

Interview with Mike Adams Editor of www.NaturalNews.com

 

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Mike Carruthers:
The food you eat isn’t always what you think it is, for example the artificial red color used in many yogurts, ice cream and candy is something called carmine.

 

Mike Adams:
And carmine is made from crushed red beetles and it sounds like an innocent color but it’s actually crushed insects.
 


Mike Adams

Fascinating Food History

July 2, 2010

 

Interview with Carolyn Wyman, author of the book Better Than Homemade: Amazing Food That Changed the Way We Eat

 

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Mike Carruthers:
Sanka was the first successful decaffeinated coffee.

 

Carolyn Wyman:
It was invented by this French food merchant named Ludwig Roselius because his dad had been a coffee taster and he blamed his job as a coffee taster for his dad's early death - he thought it was because of the caffeine.

 


Carolyn Wyman

Why Is It So Hard To Lose Weight

May 31, 2010
 
 Interview with Howard Eisenson, M.D., co-author of the book The Duke Diet: The World-Renowned Program for Healthy and Lasting Weight Loss
 
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Mike Carruthers:
As you likely know, losing weight and staying fit can be a difficult challenge.

 
Howard Eisenson M.D. :
Most people have a biological susceptibility to becoming overweight if they are in a weight-promoting environment - and that's the environment we live in today. Food is everywhere, it's inexpensive, it's not just available but it's promoted.
 

Howard Eisenson M.D.

 

Food Names

 December 26, 2008
Interview with Martin Elkort, author of Secret Life Of Food

 

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Mike Carruthers:
Food names have some very interesting origins. Like the word - BEETS.

 

Martin Elkort:
It means beast. It's from the French word bête. And the reason they call it beets is because the early cooks - when they cut a beet in half, it looked like a living animal and it was bleeding and so they called it a beast.

 

The Problem Of Super-Sizing

 February 17, 2009
Interview with Hank Cardello, author of Stuffed: An Insider's Look at Who's (Really) Making America Fat

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Mike Carruthers:
As we look at the obesity problem in this country, a lot of people are pointing fingers at the fast food companies, saying they are a big part of the problem.

 

Frank Cardello:
It's really economics. I mean nobody sat in their offices in these fast food restaurants or in the food companies saying, "How do we make people overweight or fat?" - rather they make more profits the larger the size gets.


Hank Cardello

 

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