While many of us will probably get plenty of vitamin D in the summer sunshine, there’s some potentially welcoming news for those who prefer to get theirs from dietary sources (which is always a wise idea anyway). According to new research, mushrooms produce enough vitamin D without the need for supplementation.

There are many reasons vitamin D is important to our health. For instance, adequate vitamin D levels are necessary for promoting healthy bone development, muscle strength, and reducing the risk of bone fractures. Vitamin D is also essential in helping strengthen your immune system and reduces the risk of certain types of cancer, depression and diabetes.

Researchers at Boston University School of Medicine examined 30 healthy adults who were randomly given capsules of 2,000 International Units (IU) of vitamin D2, 2,000 IU of vitamin D3, or 2,000 IU of mushroom powder (with vitamin D2). They took these daily for 12 weeks in the winter months.
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Are you a member of the “clean plate club”? That’s the saying that always stuck with me when parents (and grandparents) push kids to finish their meal. That sort of mentality, while well-intentioned, may have lasting negative side effects.

New findings have shown that pushing children to eat everything on their plate has a direct link to obesity. The University of Minnesota has published a study that shows this forced eating can be linked to unhealthy eating habits when the child gets to adulthood. Interestingly, while these kids may be at a normal weight at the time, this changes later in life.

The researchers combined data from two studies including findings from EAT 2010 (Eating and Activity in Teens) and the Project F-EAT (Families and Eating and Activity Among Teens). Both of these gathered their data from asking about the eating habits of nearly 3,000 children and young adults. Each person was given a form that asked questions about weight and regular eating habits throughout the day. It wasn’t until the data from each individual study was compiled that the link to adult obesity was found.
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We recently wrote about the science of mouthfeel and how food manufacturers engineer what we eat to not only taste great, but entice our senses through the texture of the food. Sometimes, food makers face challenges posed by highly publicized campaigns against certain ingredients, one of which brought on the low-fat diet phenomenon.

Demonizing Fat Created a Bigger Problem

One of the bigger problems in human nature, which has manifested itself in the world of diet and fitness, is that we tend to overreact to information. For instance, we hear that saturated fat is bad for us, then instead of simply moderating our intake, we obsessively avoid it altogether or feel guilty when we can’t adhere to unrealistic expectations.

Decades ago, as the public became increasingly weary of saturated fat, manufacturers had to artificially engineer foods to retain their appeal. So what happens? They replace naturally-occurring fats with man-made substitutes that are just as bad, or worse.
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A recent study found a correlation between how high a nation’s sugar consumption is and its type 2 diabetes rate. Now researchers are taking it a grim step further by estimating how many deaths can be directly attributed to sugary drinks.

Researchers at Harvard have linked sugary drinks to the deaths of 25,000 Americans every year and 180,000 deaths worldwide.

“We know that sugar-sweetened beverages are linked to obesity, and that a large number of deaths are caused by obesity-related diseases. But until now, nobody had really put these pieces together,” said Gitanjali Singh, the lead author of the five-year study and a postdoctoral research fellow at the Harvard School of Public Health.

In a not-so-shocking development, The American Beverage Association issued a critical response to the study’s findings.

“It does not show that consuming sugar-sweetened beverages causes chronic diseases such as diabetes, cardiovascular disease or cancer – the real causes of death among the studied subjects,” the industry group said in a written statement. “The researchers make a huge leap when they take beverage intake calculations from around the globe and allege that those beverages are the cause of deaths which the authors themselves acknowledge are due to chronic disease.”
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Abortion, being the divisive and highly emotional issue that it is, unfortunately makes people jump quickly to conclusions, and in some cases snap decisions. A perfect example of how emotions make us leap before we look occurred when in early 2012, Oklahoma State Senator Ralph Shortey hastily proposed a bill that would ban food “which contains aborted human fetuses in the ingredients.”

Shortey decided to take action after he reportedly heard news through the pro life group Children of God for Life that Pepsi and others were partnering with a company called Synomyx that was using stem cells in researching taste substitutes for sugar. The Internet, and it appears the senator from Oklahoma, got caught up in this to the point where people started believing that fetal tissue was actually ending up in the foods we eat.

While Shortey played damage control by saying he didn’t think human fetuses were in our foods, it’s hard to dispute what he hurriedly tried to pass into law.

Stem Cells for Taste Testing?

Senomyx has isolated receptors on cells that detect taste, then added them to HEK293 cells, the stem cell line in question. The company can then test countless additives to see which get the desired taste response much more quickly and efficiently than using people in studies.
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