Prior to Nestle, Stefan was a department head at GlaxoSmithKline, and helped co-found several biotechnology companies and investment funds. He is the founder of Le Laboratoire, a cultural center in Paris and Cambridge, where artists and designers perform experiments at the frontiers of science. For questions, more information, or inquiries about partnering with us, please drop us a line below!
Are you interested in making an impact in the exciting field of food technology? Our team is growing, and we are looking for scientists, engineers, and people passionate about food to come join us! Please visit incrediblefoods.
Home Nature Designed Food. The Nutrition Source does not recommend or endorse any products. Skip to content The Nutrition Source. Harvard T. The Nutrition Source Menu. Search for:. Along with the ubiquity of snacks in our food environment , marketing may also play a role. The most popular reasons for snacking were hunger or thirst, to be eaten as a sweet or salty treat, and because snack foods were easily available.
During the COVID pandemic, more people under the age of 35 and parents with children under 18 years have reported snacking more than usual. Why do I snack so much? In other words, people tend to eat more of a snack food simply because of the larger size of the package. Snack portion sizes can be misleading. The actual serving size of a snack is often surprising.
For example, you may purchase a small package of trail mix or chips thinking that it contains one serving; however, closer viewing of the Nutrition Facts panel reveals that the package actually contains servings—meaning that the calories must be doubled or tripled if consuming the entire package.
The wide variety of snacks offered can lead to eating more. Some research has shown that the greater the variety of foods available, the more one eats. The word for eating in Chinese is comprised of two characters: chi fan , or eat rice. The word for taking medicine is chi yao , or eat medicine. The ancient culinary traditions of China created meals for pleasure as well as healing. Beyond simply being a mechanism for conveying calories, food is a source of special ingredients than can prevent and treat disease and transform your health.
These are called phytonutrients — special plant chemicals that are not calories, protein, fat, carbohydrates, vitamins and minerals, but special molecules that interact with your biology, special molecules that act like switches on your DNA to heal your body.
Food contributes to your experiences of taste, texture, delight, energy and nourishment. In China, food is all that, and a source of medicinal healing compounds known to support well-being and health. I learned more about food from matter-of-fact discussions about the healing properties of food I shared with my Chinese hosts, than from my hours researching medical journals.
A top executive of the Asian branch of a financial services company took me to dinner with his wife at a fine Chinese restaurant. Each dish, not only delighted the palate and satisfied the stomach, but with each bite I was aware that I was eating medicine. While modern scientists are rapidly discovering new molecules, the phytonutrients , in food that have medicinal properties and enhance health through improving the function of genes and metabolism, the ancient Chinese have incorporated this knowledge into their cuisine for thousands of years.
There is no distinction between food and medicine in Asia. After 20 years of practice, treating thousands of patients with chronic illnesses, I recognized, yet again, that the most powerful tool in my toolkit is food.
Not surgery, not medication. What I saw in China is what I have been teaching my patients for decades: to literally eat their medicine and heal through food. However, the notion that food is anything other than calories for energy and sustaining life is foreign to most Westerners.
Food contains information that speaks to our genes, not just calories for energy. What you eat programs your body with messages of health or illness.
In Asia, I was speaking to the converted, simply illuminating with science what they have applied every day for thousands of years. For example, a recent scientific review of the effects of glucomannan, a soluble fiber derived from the Asian potato like tuber, Amorphophallus konjac, and its effects on obesity establishes the value of traditional foods as medicine. Long used to make konnyaku , a jelly prepared in Japan for over years, and whose medicinal properties were appreciated as early as the 6 th century, konjac fiber or glucomannan has multiple benefits.
Konjac is much more viscous than usual fibers, retaining up to 17 times its weight in water. Expanding in the stomach, small and large intestine, it absorbs fat, accelerates elimination, reduces cholesterol, blunts sugar absorption and facilitates weight loss, in part by increasing feelings of satiety.
This is only one among thousands of examples of what modern science is teaching us about the healing properties of food. But in Asia dinner has long been a date with the doctor.
Dinner with my hosts was full of wonderfully presented, delicious and sometimes mysterious ingredients. Some of the ingredients were unusual, such as the mild, crunchy white tree fungus, bai mu er, which enhances detoxification and improves the complexion. Richard Hartel … and his daughter Anna Kate Hartel, have.
Skip to main content Skip to table of contents. Advertisement Hide. This service is more advanced with JavaScript available. Will capture the huge trend of learning about the science behind what we eat Includes supplementary material: sn. Front Matter Pages i-ix. What Is Food Science? Pages Processed Foods: Good or Bad?
0コメント