"Doctor" Jon Basso thought "Nurse" Bridgett was kidding when she informed the Heart Attack Grill owner that a customer was suffering some medical difficulties in the dining room.
The situation was, in fact, as serious as a heart attack. FOX5 News Las Vegas reports that this past weekend, a man in his 40s began experiencing chest pains while consuming one of the restaurant's signature 6,000 calorie "Triple Bypass" burgers. Basso, who is not a medical professional, called 911, and EMTs and paramedics arrived on the scene quickly.
The customer - or "patient" as they are referred to at the restaurant, which moved from Chandler, Arizona to Las Vegas last October - is reportedly alive and recuperating. Sadly, that's not the case for the restaurant's 575-pound spokesman, who died last March at the age of 29.
Sara Benincasa is an award-winning comedian, podcast host and author of the upcoming memoir "Agorafabulous! Dispatches Fom My Bedroom."
Diabetes is scary. But a world without Twinkies is hard to swallow.
Like other red-blooded Americans, I breathed a sweet sigh of relief when Hostess Brands announced that despite its Chapter 11 bankruptcy filing it would not, in fact, cease production of Ho Hos, Ding Dongs, and other seductively-named products.
Hostess also announced that there would be no layoffs, but do we give a flying Yodel about that? After all, ours is a nation in love with dessert, especially when said dessert is crafted largely of saturated fat and sugar in a laboratory.
Joe Bastianich is a restaurateur, winemaker, author and a judge on the FOX series "MasterChef." An avid runner, Joe has competed in numerous marathons and triathlons and will be tackling his first full Ironman in Kona this October. With that experience in these two worlds, he offers The Chart's Fit Nation Triathlon Challenge community his thoughts on having satisfying meals while training.
Whether you are already athletic and looking to up your game with a triathlon, or are just beginning your journey on the road to getting fit, what you put in your body plays a big role in the performance you’ll get out of it.
We’ve been taught to think of food – especially carbs – as our enemy, and that couldn’t be further from the truth. Food is what fuels our bodies, allowing us to physically push ourselves to reach our own potential for fitness and athleticism. But when we think about a diet to match a healthy active lifestyle, too often we mistakenly buy into the old adage that getting in shape means resigning to a bland and unsatisfying diet of meager proportions. For someone who’s spent their entire life in some of the best Italian restaurants in the country, bland, meager, and unsatisfying just isn’t going to cut it.
Previously - Joe Bastianich's rock 'n' roll dreams
Any e-mail tip from Ali Velshi tends to be the most interesting thing in my inbox, and today was no exception. As he'll be discussing on today's CNN Newsroom, Monica Eng and Joel Hood of the Chicago Tribune report that a school on the city's West Side is prohibiting its students from bringing home-prepared lunches to school, unless they have a medical excuse or an allergy.
Instead, the children at Little Village Academy, must either purchase lunch from the school's cafeteria, or opt to skip lunch entirely. Unsurprisingly, students and parents alike are unhappy with the blanket policy, and are speaking out.
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Anyone? Anyone? Bueller? Bueller?
OK ... so maybe we're the only ones.
In any event, there's a growing movement of people, aptly dubbed "flexitarians," doing just that – living a predominantly vegetarian lifestyle with the occasional pork chop here and there.
One such person is Chef Annie Somerville of the vegetarian Greens Restaurant in San Francisco, California. She certainly doesn't have beef with folks eating meat - she just thinks you might want to consider doing it a little less often.
Five Reasons to Be a Flexitarian: Annie Somerville
Who needs Mobil 1? There’s enough hamburger, bratwurst, and pork chop grease around the infield garages at Daytona International Speedway to lube every pushrod, crankshaft and exhaust valve in the joint.
It may not be 200 mph, but the speed at which pit crews, officials, and media types race around the garage area can be dizzying. There’s little time to lounge and enjoy the warm Florida sunshine, let alone a proper meal. What precious minutes crew members may have between adjustments and repairs are spent refueling themselves. It doesn’t take a keen eye to see there’s plenty of fuel around - and not the Sunoco kind.
In light of both the class action lawsuit alleging that Taco Bell's "seasoned beef" is in fact insufficiently beefy and the USDA's new dietary guidelines, Newsroom's Kyra Phillips and I chatted about the role of personal responsibility when it comes to your nutritional intake. (That is assuming that you're lucky enough to have a choice in the matter - as author Lawrence Ross pointed out on Twitter.)
Knowledge is power, but are you harnessing it for yourself?
The federal government plans to unveil new dietary guidelines Monday that urge people to eat less salt, a U.S. Department of Agriculture spokesman said Monday.
Agriculture Secretary Tom Vilsack and Health and Human Services Secretary Kathleen Sebelius plan to formally unveil the guidelines at 10 a.m.
The guidelines, which are updated every five years, recommended that those over 51, African Americans and people with a history of hypertension, diabetes or kidney problems limit their salt intake to a little over a half a teaspoon. For everyone else, the daily recommendation remains at 2,300 milligrams - about one teaspoon of salt.
Read Feds: Eat less salt
Neanderthals were more like us than we thought.
A new study shows they cooked and ate veggies, challenging an earlier theory that the early humans were carnivorous.
Researchers found starch granules from plant grains in their teeth, leading them to believe the early humans did not - as previously thought - have an exclusively meat-based diet. It also debunks the theory that Neanderthals became extinct because of dietary deficiencies.
Neanderthals ate various plants and included cooked grains as part of a more sophisticated, diverse diet similar to early modern humans, according to the researchers at George Washington University and The Smithsonian Institute.
Read the rest of "Study: Neanderthals cooked, ate vegetables" on CNN Health