Ever wondered how the food you eat has changed over time? This visualization plots the changing eating habits of the US between 1970 and 2013, allowing you to marvel at what you now put into your mouth that you didn’t a decade or two ago.
You know how much money you spend on food, but just where does that money go once you spend it? The answer, right down to the fraction of the cent, is here.
Food labels are notoriously confusing—but what if they simply told you how long it might take to burn off the calories you’re about to consume?
Americans are used to breaking down their foods into different groups—and to plenty of different opinions about just what that breakdown should look like. But there’s another category of food we haven’t been tracking, one that now makes up more than half of everything we eat.
Calories consumed minus calories burned: it’s the simple formula for weight loss or gain. But dieters often find that it doesn’t work. The calorie is broken—and this is why.
It’s important to give people accurate information about food, and it’s important to communicate that information in an effective and convincing way. Unfortunately, this infographic, put out by the food psychology department at Cornell, is to food psychology what John Wayne Gacy was to party clowns.
Does a woman’s pregnancy affect the weight of her partner? And is weight gain sustained while the kids grow up?
A new study that tracked more than 10,200 men over a 20-year period finds those who became fathers gained weight, whether or not they wound up living with their kids.
In recent years countless food manufacturers have been “sub-packaging” their foods into smaller portions in an apparent effort to curb folks from overindulging. You can usually find 100 kcal multi-packs of chips, pretzels, chocolates, and all sorts of junk foods. Despite the very obvious negative environmental impact…
It sounds like a pretty damn good deal: Pay a hundred bucks for a blood test and get five simple personalized nutrition tips that promise to add years to your life. Sold! I tried it. And I found, as with any data-based health app, its claims need to be taken with a hulking heap of salt.
Let's talk total Thanksgiving tonnage here. How much Butterball-plus-fixins can you reasonably jam down your yaw this Thursday? Basically: You could eat a lot more if it wasn't for all the saliva you have to make to break it down.
Emily Anthes braves locusts, beetles, mealworms and more as she asks whether eating insects is the answer to feeding ever more humans and livestock.
They're what stimulate your sweet tooth without adding girth to your waistline; they give diet colas and sugar-free snacks a saccharine kick without the consequences. At least that's the idea. But these sweeteners have been the subject of hoaxes and misinformation for years, slowly discrediting their wondrous health…
For some, three double espressos is barely enough to get them out of bed; for others, the whiff of weak latte is enough to have them jittering. Now, it turns out that those differing reactions are genetic.
Back in the olden days, most food packaging was thick and opaque—all the better to keep out elements like light and moisture which could potentially spoil our Funyuns. Now Americans are gravitating towards packaging that lets us actually see the food we're buying. And it makes sense why this trend is gaining momentum…
Fruits can get their colors from a lot of places. New research suggests that the color preferences of the animals that eat fruit are among the strongest influences on fruit color. It's an assumption scientists have always made, but now they have some evidence to support it.
Health and fitness monitoring is helping us all look after ourselves a little better, but there's one stumbling block: calorie intake is still self-reported, making it laborious and often inaccurate. GE, however, thinks it has a way to change that.
Saccharin is noted as being the first artificial sweetener, outside of the toxic Lead(II) acetate, and the first product to offer a cheap alternative to cane sugar. Interestingly enough, like the Chocolate Chip Cookie, it was also discovered entirely by accident.
Yucky stuff. But you have alternatives. The chemicals, oils, sugars and milk products (yes, milk, in a "non dairy" product)—but the combinations vary depending on your brand.