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Nuking the Microwave Myth: Microwaved Foods are Actually Safe and Nutritious

microwave-safety

More than 90 percent of Americans have a microwave primarily to reheat leftovers and coffee. Yet a growing legion of eco-lovers want no part of the convenient device. The microwave oven may be falling out of fashion. Perhaps the internet is to blame.

Article after article claims microwave ovens leak radiation, and since high levels of direct radiation cause DNA damage and cancer, then microwave ovens cannot possibly be safe. Except that’s not true.

Microwaves are a form of electromagnetic radiation, something like radio waves, that make water molecules in food vibrate, producing heat that cooks the food. Microwave ovens leak no more radiation than a cellphone, laptop computer, or an airplane flight. The Food and Drug Administration enforces strict standards for the amount of radiation that is allowed to leak. Consumer Reports says the vast majority of microwave ovens show very little leakage of radiation. And the level of exposure drops dramatically as you move away from the oven.

But because the risks of long-term exposure to low-level radiation emissions is unknown, to be absolutely safe, avoid all electronic contraptions. (Yeah right.)
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Is Your Target Weight Loss Realistic? It Probably Doesn’t Matter.

shattered-scale

When it comes to setting weight loss goals, most dieters are unrealistic. Medical experts, concerned with adequate nutrition and physical and psychological health, recommend an average weight loss of a half to one pound per week. But dieters want nothing to do with that. They expect to lose at a rate twice as high, at a minimum.

Scientists have studied, at length, dieters’ expectations about losing weight. Dr. Thomas Wadden, Director of the Center for Weight and Eating Disorders at the University of Pennsylvania, found that even when patients were “informed repeatedly” that their weight loss goals were unrealistic, they still wanted to lose more than was recommended.

In another study, a group of women expected to lose 22 to 34 percent of their weight in six months, and when told that average weight loss is 8 to 10 percent during the first six months of dieting, they said that number was “unacceptable” and “disappointing.”

Patients undergoing gastric lap band surgery were no different. They expected to lose almost 100 percent of their excess weight when typical results are 20 to 25 percent.

But does it matter if a dieter’s weight loss goals are realistic? Apparently not.
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Are Your Kids Over-Fortified? Too Much of a Good Thing Puts Their Health at Risk

kids-overfortified

Millions of well-intentioned American parents, unbeknownst to them, are over-fortifying their kids with too many nutrients. That’s according to a report published earlier this year by the Environmental Working Group (EWG).

EWG, an American-based health and research organization, analyzed the nutrition facts labels for 1,550 breakfast cereals and found that 114 cereals were fortified by the manufacturer with 30 percent or more of the adult Daily Value of vitamin A, zinc, and/or niacin. They also looked at 1,000 snack bars and found that 27 common brands were fortified with 50 percent or more of the Daily Value of at least one of those nutrients.

Among the most fortified cereals were:

  • General Mills’ Total line
  • Wheaties Fuel
  • Kellogg’s Product 19
  • Smart Start
  • All-Bran Complete
  • Cocoa Krispies
  • Krave

The most fortified snack bars included

  • Balance
  • Kind
  • Marathon

Food Awards: Best & Worst Breakfast Cereals

When foods are fortified, vitamins and minerals that aren’t originally in a food are added by the manufacturer. Classic examples include adding vitamin D to milk, iron to flour, fiber to cereal, and iodine to salt. Since 1998, folic acid has been added to breads, cereals, and other products that use enriched flour in an effort to reduce Spina Bifida and other serious birth defects. The idea of fortification was developed almost 100 years ago to treat common nutrition-deficiency diseases.
But it is possible to consume too many fortified foods, especially by children, because the Daily Values are set for the needs of adults not kids. Furthermore, the Daily Value standards were set in 1968 and so some are higher than levels currently deemed to be safe.
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Forks Over Knives Plan Pushes Whole Food Vegan Diet for Beginners

forks-over-knives

Most, if not all, chronic disease can be controlled, even reversed, with a diet that eliminates animal products and processed foods and is ultra-low in fat. At least that’s the premise of Forks Over Knives, the film and the book that “helped spark a nutrition revolution.” It spotlights the benefits of a whole food diet (nothing processed or refined) limited to plant products (no meat, fish, poultry, eggs, milk, yogurt, cheese, or gelatin) and with negligible fat (no oils, including olive oil and nuts). The Forks Over Knives Plan, a new book in the series, was written by two medical doctors, Alona Pulde and Matthew Lederman, who treat patients with this dietary regimen. This book is designed to help with the transition and assumes the reader has embraced the premise and is ready to begin.

The book starts with a “background” of scientific evidence to make the case for the diet. (Just watch the film.) Next up is The Forks Over Knives Plan, the actual scheme the doctors use to complete the transition to a vegan diet over four weeks. Each week targets a particular meal to make vegan:

  • Week 1 focuses on breakfast
  • Week 2 on lunch
  • Week 3 on dinner
  • Week 4 focuses on lifestyle issues

The readings, oriented around the week, dig into nutrition information and practical issues. For instance, which foods to stock at home and what to eat in a restaurant. The information may or may not be new, depending on your level of veganism. ForksOverKnives.com has more tools to support this transition.
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The Brown Fat Takeaway TIME Magazine Missed

scientist

Full confession: I love to read about brown fat, a relatively newly discovered form of fat that burns calories directly. Brown fat might be the key to weight loss, writes Alice Park, who covers breaking health news for TIME magazine. Last week, she published, Why Brown Fat May Be the Key to Weight Loss. Kudos to TIME for covering valuable research (when others did not.) But there’s a lot more to add. First, some words about brown fat.

The body makes two kinds of fat: white fat, familiar to all, the storage form of energy, and brown fat that is not stored but burned directly as fuel. When triggered by exposure to the cold, brown fat generates heat (white fat just sits there). Hibernating animals produce brown fat to stay warm during the winter. Newborn babies have lots of brown fat, their own little furnaces, to protect against the cold. We used to think that adults could not make brown fat, but now we know everyone can turn white fat into brown when there is need.
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