Turkey is not why you feel sleepy after Thanksgiving: egg white, sesame flour and soy protein hold more tryptophan per 100 grams, and little of the amino acid crosses the blood-brain barrier to become serotonin. A dietitian blames the size of the meal and suggests drinking enough water.
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Alcohol should not be used in caffeine-laced energy drinks
The FDA wrote to about 30 makers of caffeinated alcoholic drinks, giving them 30 days to show that adding caffeine is generally recognised as safe or prior sanctioned, or face action to pull the products. Caffeine is approved in soft drinks up to 200 ppm but not in alcohol.
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What to eat to look like a beauty queen?
No reports describe what Carrie Prejean ate to win Miss California, so the advice comes from Miss USA 2009 Kristen Dalton, who suggests small meals and not banning foods you love, and dietitian Tanya Zuckerbrot, who credits phytochemicals, antioxidants and certain fats.
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Getting Your Kids Into A Vegetable Habit
Parents tend to give up after three to five rejections, but experts recommend at least 8 to 15 tries. Serve small portions, work chopped or pureed vegetables into pasta and soup, and let children see you enjoy them: a review of 60 studies found that persuades 6- to 11-year-olds best.
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Turkey, Tryptophan and Other Thanksgiving Tales
Two Thanksgiving beliefs get tested: turkey's tryptophan competes with the other amino acids and mostly never reaches the brain, so post-meal drowsiness more likely comes from the size of the meal and any alcohol. White meat is leaner, but dark meat carries more of several minerals.
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Is There a Way to Quit Drinking Without Quitting Drinking?
A first-person account of trading alcohol for herbal substitutes: kava kava worked until the writer wanted two bottles a day and it drew a liver-damage warning, while hops proved cheap, safe and fast-acting but wore off quickly.
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School lunches to offer fresher, healthier choices
The Institute of Medicine recommended larger vegetable servings, more greens, beans and fruit, fewer starchy foods and less sodium in school meals, aiming to cut a typical high school lunch from about 1,600 mg of sodium to 740 mg over the next decade.
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Lyme/Autism Group Blasts Genetically Modified Foods as Dangerous
The Lyme Induced Autism Foundation's new position paper urges doctors to prescribe non-GMO diets and asks people with autism, Lyme disease and related conditions to avoid genetically modified foods. It also calls for a moratorium on GM foods and research into their role in disease.
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Fewer Calories Promise Greater Benefits
Following up on the rhesus monkey calorie restriction study, this piece argues most diets work simply by cutting calories, and reports Salk Institute findings in Nature that roundworms lacking one of two key enzymes gained no lifespan benefit from a restricted diet.
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More Fruits & Veggies: Talk But No Action
Karen Collins reports that among Americans aged 40 to 74, the share meeting the five-a-day minimum for fruits and vegetables fell from 42 percent in the 1988-1994 NHANES to 26 percent in 2001-2006, while telephone surveys found essentially no change over 15 years.
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Campbell's lowers salt in tomato soup
Campbell's reformulated its 1897 tomato soup with sea salt, cutting sodium 32 percent to 480 mg a serving from 710. That is still about 21 percent of the suggested daily allowance per bowl; CDC says most Americans eat twice the recommended amount of salt.
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Organic Wines, Vintage 3000 B.C.
Residues in wine jars from the tomb of the Egyptian pharaoh Scorpion I, dated to about 3100 B.C., held herbs and tree resins that researchers say may be the earliest known medicinal wine, pushing the use of resin as a wine preservative back some 1,500 years.
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Breakfast cereals vs. donuts and ice cream
Two consumer surveys found many breakfast cereals carry as much sugar as a glazed donut. Britain's Which? reported 31 of the 100 most popular cereals held more than four teaspoons of sugar per serving, and Consumer Reports rated 23 of the top 27 children's cereals only good or fair for nutrition.
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Slow eating cuts calorie intake: Study
In a study of 30 women in the American Journal of Clinical Nutrition, Ana Andrade's team at the University of Rhode Island found that chewing each bite 20 to 30 times cut intake by 70 calories compared with eating the same pasta lunch nonstop.
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