Jan 14, 2023 02:30 AM
Why chocolate feels so good? It 's down to lubrication
https://www.eurekalert.org/news-releases/976183
Scientists have decoded the physical process that takes place in the mouth when chocolate is eaten, as it changes from a solid into a smooth emulsion that many people find totally irresistible.
Stop hating on pasta – it actually has a healthy ratio of carbs, protein and fat
https://theconversation.com/stop-hating-...fat-197416
EXCERPTS: New year, new you, new diet. It’s a familiar refrain. One popular dieting technique is to create a food blacklist. Quitting “carbs” or packaged foods is common, which can mean avoiding supermarket staples like pasta.
But do we really need to ban pasta to improve our diets?
This is what we call a reductionist approach to nutrition, where we describe a food based on just one of its key components. Pasta isn’t just carbohydrates. One cup (about 145 grams) of cooked pasta has about 38g of carbohydrates, 7.7g of protein and 0.6g of fats. Plus, there’s all the water that is absorbed from cooking and lots of vitamins and minerals.
“But pasta is mostly carbs!” I hear you cry. This is true, but it’s not the whole story. We need to think about context.
[...] When pasta provides the base of a meal, it can be a vehicle to help people eat more vegetables in smooth or chunky vegetable sauces. For kids (or fussy adults) pasta sauce can be a great place to hide pureed or grated vegetables.
Not eating pasta alone is also important for the protein profile. Plant foods are typically not complete proteins, which means we need to eat combinations of them to get all the different types of amino acids (the building blocks of proteins) we need to survive.
But pasta, even though we often focus on the carbs and energy, packs a good nutritional punch. Like most foods, it isn’t just macronutrients it also has micronutrients.
One cup of cooked pasta has about a quarter of our daily recommended intakes of vitamins B1 and B9, half the recommended intake of selenium, and 10% of our iron needs.
The news for pasta gets even better when we eat it as leftovers. When pasta is cooked and cooled, some of the carbohydrates convert to resistant starch. This starch gets its name from being resistant to digestion, so it contributes less energy and is better for blood sugar levels. So, your leftover pasta, even if you reheat it, is lower in calories than the night before... (MORE - missing details)
https://www.eurekalert.org/news-releases/976183
Scientists have decoded the physical process that takes place in the mouth when chocolate is eaten, as it changes from a solid into a smooth emulsion that many people find totally irresistible.
Stop hating on pasta – it actually has a healthy ratio of carbs, protein and fat
https://theconversation.com/stop-hating-...fat-197416
EXCERPTS: New year, new you, new diet. It’s a familiar refrain. One popular dieting technique is to create a food blacklist. Quitting “carbs” or packaged foods is common, which can mean avoiding supermarket staples like pasta.
But do we really need to ban pasta to improve our diets?
This is what we call a reductionist approach to nutrition, where we describe a food based on just one of its key components. Pasta isn’t just carbohydrates. One cup (about 145 grams) of cooked pasta has about 38g of carbohydrates, 7.7g of protein and 0.6g of fats. Plus, there’s all the water that is absorbed from cooking and lots of vitamins and minerals.
“But pasta is mostly carbs!” I hear you cry. This is true, but it’s not the whole story. We need to think about context.
[...] When pasta provides the base of a meal, it can be a vehicle to help people eat more vegetables in smooth or chunky vegetable sauces. For kids (or fussy adults) pasta sauce can be a great place to hide pureed or grated vegetables.
Not eating pasta alone is also important for the protein profile. Plant foods are typically not complete proteins, which means we need to eat combinations of them to get all the different types of amino acids (the building blocks of proteins) we need to survive.
But pasta, even though we often focus on the carbs and energy, packs a good nutritional punch. Like most foods, it isn’t just macronutrients it also has micronutrients.
One cup of cooked pasta has about a quarter of our daily recommended intakes of vitamins B1 and B9, half the recommended intake of selenium, and 10% of our iron needs.
The news for pasta gets even better when we eat it as leftovers. When pasta is cooked and cooled, some of the carbohydrates convert to resistant starch. This starch gets its name from being resistant to digestion, so it contributes less energy and is better for blood sugar levels. So, your leftover pasta, even if you reheat it, is lower in calories than the night before... (MORE - missing details)
