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If A Fly Landed On Your Food, Would You Still Eat It?

August 16, 2014 Amanda L. Chan 0

Would you be more likely to eat your food if a fly landed on it, or if a cockroach crawled over it?

According to a new survey from Orkin, nearly two-thirds of people would still dig in if a fly landed on their meal, while only 3 percent of people would still eat their food if a roach crawled over it. The survey, which was conducted by Russell Research for Orkin, included 1,015 people.

Sure, these results probably aren’t that surprising. But what is concerning is that flies do carry disease, yet people report still being willing to eat the food.

“Many restaurant patrons may not be aware that house flies are twice as filthy as cockroaches,” Ron Harrison, Ph.D., an entomologist and technical services director at Orkin, said in a statement announcing the survey results. “It’s important that everyone understands the magnitude of the health threats flies pose so that they can help prevent the transmission of dangerous diseases and bacteria.”

In fact, the World Health Organization has an entire report on houseflies (or Musca domestica) and how they can spread disease and infection. The common housefly, in particular, eats food and waste, where it can pick up a disease agent and then spread it to other places.

“Flies can spread diseases because they feed freely on human food and filthy matter alike,” according to the WHO report. “The fly picks up disease-causing organisms while crawling and feeding. Those that stick to the outside surfaces of the fly may survive for only a few hours, but those that are ingested with the food may survive in the fly’s crop or gut for several days.”

The WHO reports that flies can spread a whole range of diseases, including eye infections, skin infections and enteric infections (such as diarrhea). Orkin also points out that house flies can also “transmit the eggs of parasite worms” (yuck).

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6 Reasons To <em>Not</em> Go Out For Dinner Tonight

August 16, 2014 Amanda L. Chan 0

If you’re weighing whether to splurge on a restaurant meal tonight or hit up the dollar menu at the nearby fast food joint, why don’t you consider staying home and cooking instead?

There’s a number of reasons to hit the kitchen instead of the drive-thru, many of which your body will thank you for. Need some convincing? Check out these six reasons to stay in for dinner tonight:

You’d consume more than you would have if you didn’t eat out.
Eating out seems to have an effect on your daily calorie intake, whether you’re dining at a full-service restaurant or a fast food joint. People who reported eating out consumed about 200 calories more a day, as well as more saturated fat, sugar and sodium, according to a Public Health Nutrition study conducted by researchers from the American Cancer Society and the University of Illinois at Chicago. When you consider that the estimated calorie needs per day range from 2,200 to 3,200 calories for adult men and 1,800 to 2,400 for adult women, depending on activity level, that extra 200 calories can really matter.

You probably wouldn’t pick the “healthy” menu item, anyway.
Only one in four people say they actually eat healthy foods when they go out to eat, according to a 2013 study by the market research firm The NPD Group.

Cooking at home could help you live longer.
Yes, really. A 2012 study in Public Health Nutrition showed that cooking as many as five times a week was associated with a 47 percent higher likelihood of still being alive a decade later. The study, conducted by Taiwanese and Australian researchers, was based on data from a group of 1,888 people over the age of 65. Among those people, 31 percent said they cooked five or more times a week, while 43 percent said they never cooked (the rest cooked with a frequency somewhere in between).

Eating out is contributing to the obesity trend.
While it’s impossible to prove cause-and-effect, there have been multiple associations found between increased weight and eating out. For example, a Lancet study in 2004 showed young adults who frequently eat out at fast food restaurants are more likely to weigh more and have increased insulin resistance when they hit early middle age. An FDA-funded panel also reviewed evidence to find that eating food not cooked at home is associated with higher body fat and body mass index, and increased obesity.

You’ll eat healthier foods if you cook ’em yourself.
Forbes points out that the pure fact that your home likely does not have a deep fryer is already a boon for eating more healthfully. Plus, there are studies that show that people who cook at home eat healthier than people who eat food prepared by someplace else, Forbes notes.

You’re teaching your kids to appreciate healthy foods.
Cooking at home for dinner is also an opportunity to get your kids to join you in the kitchen — which research shows could actually help to grow their appreciation for healthy eating. A 2012 study in the journal Public Health Nutrition shows that kids who helped more with meal prep and cooking were more likely to prefer both fruits and vegetables.

Follow HuffPost Healthy Living’s board Keep A Healthier Kitchen on Pinterest.

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Sorry, Instant Noodle Lovers. The College Staple Could Hurt Your Heart

August 15, 2014 Amanda L. Chan 0

By Jillian Rose Lim, Staff Writer
Published: 08/15/2014 02:00 PM EDT on LiveScience

It’s convenient, cheap and best served hot, but how healthy is it? The instant noodles commonly known as ramen — a staple food for college kids and other young adults, as well as people in certain cultures — may increase people’s risk of metabolic changes linked to heart disease and stroke, new research finds.

In the study, women in South Korea who consumed more of the precooked blocks of dried noodles were more likely to have “metabolic syndrome” regardless of what else they ate, or how much they exercised, the researchers found. People with metabolic syndrome may have high blood pressure or high blood sugar levels, and face an increased risk of heart disease, stroke and diabetes.

“Although instant noodle is a convenient and delicious food, there could be an increased risk for metabolic syndrome given [the food’s] high sodium, unhealthy saturated fat and glycemic loads,” said study co-author Hyun Shin, a doctoral candidate at the Harvard School of Public Health in Boston. [7 Foods Your Heart Will Hate]

Shin and his colleagues at Baylor University and Harvard analyzed the health and diet of nearly 11,000 adults in South Korea between ages 19 to 64. The participants reported what they ate, and the researchers categorized each participant’s diet as centered on either traditional healthy food or fast food, as well as how many times weekly they ate instant noodles.

Women who ate instant noodles twice a week or more had a higher risk of metabolic syndrome than those who ate ramen less, or not at all, regardless of whether their diet style fell into the traditional or fast-food category. The researchers found the association even among young women who were leaner and reported doing more physical activity.

As for men, Shin and his colleagues guessed that biological differences between the genders, like the effect of sex hormones and metabolism, might account for the lack of an apparent association among males between eating instant noodles and developing metabolic syndrome.

The study was conducted in South Korea, an area known to have the largest ramen consumption group in the world, where people consumed 3.4 billion packages of instant noodles in 2010.

But the findings could apply to people in North American too, said Lisa Young, a nutritionist and professor at New York University who was not involved in the study. “We [in the States] don’t eat it as much, but the ramen noodles are being sold, so this could apply to anywhere they’re sold, and they’re sold almost everywhere.”

So what’s so bad about instant noodles?

“Instant noodles are high in fat, high in salt, high in calories and they’re processed — all those factors could contribute to some of the health problems [the researchers] addressed,” Young said. “That doesn’t mean that every single person is going to respond the same way, but the piece to keep in mind is that it’s not a healthy product, and it is a processed food.”

Processed foods generally contain high amounts of sugar and salt, primarily because they are designed to have long shelf lives.

But Young said there might be ways to dampen the dangers of eating instant noodles without swearing off of them altogether. “Number one, don’t eat it every day,” Young told Live Science. “Number two, portion control,” she said, and recommended that people eat a small amount of instant noodles and mix them with vegetables and other healthier, nonprocessed foods.

Above all, however, Young said a little bit of preparation could help people avoid processed instant noodles altogether. “You can easily make noodles, homemade pasta, ground-rice pasta and veggies” at home, with a little bit of planning, she said.

The study was published Aug. 1 in the Journal of Nutrition.

Follow Jillian Rose Lim @jillroselim & Google+. Follow us @livescience, Facebook & Google+. Original article on Live Science.

Copyright 2014 LiveScience, a TechMediaNetwork company. All rights reserved. This material may not be published, broadcast, rewritten or redistributed. ]]>

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This Dog Is Dreaming About Something Seriously Tasty

August 15, 2014 Avery Stone 0

Sometimes, drifting off to Neverland provides a world in which life is just better — or in this case, tastier.

In this video from YouTube user David Coats, this sleeping pup looks like he’s mid-meal and loving whatever it is he’s eating.

We’re not s…

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Here’s How You Can Help Kids In Ferguson Who Don’t Have Food Now That School’s Closed

August 15, 2014 Robbie Couch 0

The city of Ferguson, Missouri, has been thrown into the spotlight this week, as several questions remain unanswered regarding the fatal shooting of unarmed black 18-year-old Michael Brown by police officer Darren Wilson. But while the community grappl…

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The 16 Essential Regional Burger Styles in America

August 15, 2014 Thrillist 0


Just like the United States Constitution, a burger means different things to different people depending on which state you’re in. To wit, since the invention of the “hamburger sandwich” in Connecticut in the late 1800s, folks all over this great nation have tested new ways to grill some meat and stick it on a bun, and today there are as many regional burger styles as there are things to put on a burger (read: infinite).

These are the 16 essential regional American burger varietals. If there’s one we missed, don’t hesitate to tell us about it in the comments section. For liberty!

What it is: A burger patty mixed with flour and soy meal and fried
Where it comes from: Northeastern Mississippi
The origin story: Invented by John Weeks back in 1917 in Corinth, MS, they used to be called “Weeksburgers” because dude was totally into himself. But as the style gained popularity in the small NE Mississippi town, the moniker “slugburger” was adopted, a nod to the old slang word for “nickel”, which was the cheap price of the burgers during their wartime birth and, later, Depression-era growth. The recipe was specifically designed to stretch ingredients further for those lean-times, and the soy meal extender gives the burgers a tender interior and crunchy exterior.
Where you can get some good ones: White Trolley Cafe (address and info) & Slugburger Cafe (address and info)

More: Sonorans, Coneys, and 13 Other Amazing Regional Hot Dog Styles You Need To Eat

Credit: Flickr/@Joefoodie (edited by Mitchell Maglio)

What it is: A burger with butter in the patty, on the patty, or on the bun
Where it comes from: Wisconsin
The origin story: Not just a term used to describe a girl who’s smokin’ hot everywhere except for her burger (hey-o!), “butter burger” is probably the most Wisconsin combination of words ever, and this Wisconsin-area specialty style (most likely invented at Solly’s Grille, which opened in 1936) utilizes butter in pretty much every iteration you could imagine — people soak the buns in it before grilling them, drop a pat on the patty while it’s cooking, or actually make the patty WITH BUTTER IN IT.
Where you can get some good ones: Solly’s Grille (address and info) & Culver’s (address and info)

What it is: A cheeseburger with thin-sliced pastrami on top
Where it comes from: Utah
The origin story: Utah might not be as famous for its pastrami as, say, New York City, but they’ve made some serious strides with it in terms of burger innovation. Salt Lake City in particular has been serving up burgers topped with pastrami, cheese, and Thousand Island dressing out of its many Greek diners and restaurants. The trend was started by Crown Burgers (which was founded in 1978), and spread out like oil in a salty lake from there.
Where you can get some good ones: Crown Burgers (address and info) & Astro Burgers (address and info)

What it is: A burger with guacamole/avocado and bacon
Where it comes from: California
The origin story: This burger style is shrouded in mystery, but was most likely a symptom of California exporting its culture all over the country ever since the 1970s and 1980s. In most places East of the Mississippi, a “California burger” is a burger with lettuce, tomato, and onion (which have come to be the standard burger veggie toppings). However, closer to the source, a California burger is considered any burger with guacamole/avocado and bacon and is eaten regularly by Arnold Schwarzenegger. Probably on a tank.
Where you can get some good ones: Pretty much anywhere

See more regional burgers from Oklahoma, Texas, North Carolina, Georgia, Minnesota, New Mexico, Colorado, and more!

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