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17 votes
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Sweden and Finland have moved to relax strict laws that govern the sale of alcohol, while preserving wider state monopolies
9 votes -
‘Deny, denounce, delay’: the battle over the risk of ultra-processed foods
26 votes -
The land that doesn’t need Ozempic
40 votes -
Front-of-package protein labels on cereal create health halos
7 votes -
Deadly morel mushroom outbreak highlights big gaps in fungi knowledge
20 votes -
The health impacts of red meat - reviewing a recent study and current recommendations
10 votes -
The plastic chemicals hiding in your food. Test results for bisphenols/phthalates.
14 votes -
South Korea warns against social media trend of eating fried toothpicks
20 votes -
What do you eat when you're sick?
From chicken noodle soup to congee, no matter what cuisine or culture, what do you eat when you're sick? Since everyone around me is getting ill, I'm looking to expand my "sick food" recipes for...
From chicken noodle soup to congee, no matter what cuisine or culture, what do you eat when you're sick? Since everyone around me is getting ill, I'm looking to expand my "sick food" recipes for drop off. Bonus points if it's easy on digestion and will keep in the fridge/freezer for awhile.
Chicken congee is my go to because it's simple and can easily be dressed up or down.
Thanks for all the replies! I love learning about different food (and beverages) so I hope you find something new to try yourselves.
26 votes -
Some ultra-processed foods are good for your health, WHO-backed study finds
27 votes -
Researchers uncover mechanism that may explain why some people can't stop binging on unhealthy foods
5 votes -
Where’s the beef? Middle-aged, American men ate all of it
15 votes -
Many of today’s unhealthy foods were brought to you by Big Tobacco
20 votes -
Acts of mindfulness through food and drink
I've recently made my own Chai Spice blend courtesy of Meera Sodha's cookbook, Made in India: Recipes from an Indian Family Kitchen. Instead of just turning on the kettle and throwing in a teabag,...
I've recently made my own Chai Spice blend courtesy of Meera Sodha's cookbook, Made in India: Recipes from an Indian Family Kitchen. Instead of just turning on the kettle and throwing in a teabag, this requires a little bit more effort and setting a pot on the stove in addition to making the spice blend itself. Sure it's not instantaneous gratification, but it's a lovely slow-down in comparison to my busy days and deliciously more flavorful than a typical teabag. It allows me to be present with what I am doing and enjoy it.
The smell of the spice as it starts to simmer into the milk and tea. The need to watch my pot of chai for the right moment to turn down the heat so it doesn't scald. The delicate balancing act of straining floating spices out to make a smoother cup. The gentle clings of a spoon to sweeten it all with a touch of sugar.
I'm curious about what other folks do as mindful acts of food and drink. It can be a comfort meal, a tasty snack, a special drink, or anything in between! Maybe we could all inspire each other to incorporate a new way to find moments of peace through a hobby we mutually love in the joy of cooking.
28 votes -
Turmeric could treat indigestion just as well as NHS drugs, study finds
17 votes -
Iowa joins dozens of other US states in legalizing sales of raw milk
57 votes -
Big Meat just can’t quit antibiotics
22 votes -
Daily Harvest sued over US illness linked to lentils; cause remains a medical mystery
11 votes -
Anyone have any homemade smoothie tips or tricks?
My husband and I invested in a smoothie blender for the purposes of incorporating more fruits and veggies into our diets. We made our first batch this weekend — quite tasty, but definitely not...
My husband and I invested in a smoothie blender for the purposes of incorporating more fruits and veggies into our diets. We made our first batch this weekend — quite tasty, but definitely not perfect. Does anyone more experienced in the art of homemade smoothies have any wisdom they can share as we start to experiment with them?
8 votes -
Food safety and coronavirus: A comprehensive guide
8 votes -
USDA proposes new rules that would allow schools to cut the amount of vegetables and fruits required at lunch and breakfasts while giving them license to sell more pizza, burgers and fries
14 votes -
Lean Cuisine doesn’t want to be part of diet culture anymore. Does it have a choice?
9 votes -
Do cookbooks need nutrition facts?
11 votes -
This traditional Brazilian raw milk cheese is caught in the crosshairs of a battle over government regulation
6 votes -
Is meat bad for you? Is meat unhealthy?
10 votes -
Avoiding "health washing" at the grocery store
7 votes -
Of all the meaningless terms in the food labeling world—and there are a lot—”natural” might be one of the worst
10 votes -
Death of the calorie
19 votes -
A plea to make fiber cool
3 votes -
Bigger, saltier, heavier: Fast food since 1986 in three simple charts
8 votes -
Raw milk drinkers in nineteen states at risk of rare, dangerous infectious disease
10 votes -
Study shows that "beer before wine" makes no difference to a hangover
10 votes -
Thanks for my coffee… On the great gratitude trail
6 votes -
These men ate poison so you could have the FDA
14 votes -
Should there be a tax on red meat?
23 votes -
The 19th-century fight against bacteria-ridden milk preserved with embalming fluid
8 votes -
This formerly incarcerated chef is making healthier ramen for prison commissaries
8 votes -
Coffee drinkers are more likely to live longer. Decaf may do the trick, too
14 votes -
How to eat right - an extensive and informal Q&A with Mark Bittman and Dr. David Katz
12 votes -
This Anti-Salt Narrative Needs a Shakeup
15 votes -
Dining 'al desko': How workplace snacking adds up to thousands of empty calories
4 votes