Regularly consuming ‘ultraprocessed’ foods increases risk of early death: Study

While we all love nibbling away at our pizzas, chips or french fries, a new study, conducted in France, now finds that we face a 14 per cent higher risk of early death with each 10 per cent increase in the amount of ultraprocessed food we eat. The authors of the study wrote in the journal JAMA Internal medicine that ultraprocessed foods are manufactured industrially from multiple ingredients that usually include additives used for technological and/or cosmetic purposes, reported CNN. They added, “Ultraprocessed foods are mostly consumed in the form…

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Year ender 2017: Nutrition myths busted

Nutritional expert busts food goals that became popular this year. By: SOUMYABRATA GUPTA A new year is knocking on the door, which means you’re probably reevaluating all your poor health choices and setting a few fitness goals for 2018. Every year has its own nutrition fads, and while some work, some are nothing but skeptical conjectures. With the easy accessibility of the internet, it makes it easier than ever to spread misinformation. Myths spread like wildfire through various social media platforms. Speaking to this correspondent, Munmun Ganeriwal, a Nutrition and Exercise…

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Browned toast and potatoes are ‘potential cancer risk’, say food scientists

Experts say bread should be cooked to a golden yellow colour to reduce our intake of a harmful chemical   Bread, chips and potatoes should be cooked to a golden yellow colour, rather than brown, to reduce our intake of a chemical which could cause cancer, government food scientists are warning.   Acrylamide is produced when starchy foods are roasted, fried or grilled for too long at high temperatures.   The Food Standards Agency (FSA) recommends carefully following cooking instructions and avoiding browning.   However, Cancer Research UK said the…

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