This is the fifth installment of "Eat This List" - a regularly recurring list of things chefs, farmers, writers and other food experts think you ought to know about.
A recent study by the UK-based Institution of Mechanical Engineers revealed that 30–50% or 1.2-2 billion metric tonnes (that's about 2.6-4.4 trillion pounds for those of us not on the metric system) of all food produced on the planet is lost before reaching a human stomach. There are plenty of factors at play - including large portions of edible crops being rejected because they're not physically attractive enough, problems in the supply chain and inefficient harvesting - but perhaps it's time to consider that your own kitchen might be part of the problem.
The next time you're heading out on a grocery run, try one or more of these simple tricks for minimizing food waste. Not only will they help you do your part to take it easy on the environment, but you may even save a few bucks in the bargain.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
If, like most of us, you’re having a hard time sticking to those resolutions you made at the beginning of the year, might we suggest something to help keep you on track? It’s not some new fad diet or the latest exercise routine - it’s National Oatmeal Month.
Oatmeal can be made from rolled (old-fashioned), steel-cut or quick oats. Rolled oats are the whole oat seed steamed and flattened. Steel-cut oats are exactly that - steel-cut instead of rolled into flakes, yielding a longer cooking time and a heartier product. Quick cooking oats are made the same way as rolled oats, but are more finely ground so they cook faster.
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Teenagers and young children who eat fast food could be increasing their risk of developing asthma, eczema and hay fever, according to a study published Monday in the British Medical Journal's respiratory journal Thorax.
The International Study of Asthma and Allergies in Childhood (ISAAC) study used written questionnaires completed by 319,196 13- and 14-year-olds from 51 countries and by the parents of 181,631 6- and 7-year-olds in 31 countries. They were asked if they had symptoms of the three conditions and about their weekly diet – including the types of foods they ate over the last year, and how often.
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