I just ran across this item in The Conversation and had to share it.
When was it decided that women prefer some types of food – yogurt with fruit, salads and white wine – while men are supposed to gravitate to chili, steak and bacon?
In my new book, “American Cuisine: And How It Got This Way,” I show how the idea that women don’t want red meat and prefer salads and sweets didn’t just spring up spontaneously.
Beginning in the late 19th century, a steady stream of dietary advice, corporate advertising and magazine articles created a division between male and female tastes that, for more than a century, has shaped everything from dinner plans to menu designs.
A separate market for women surfaces
Before the Civil War, the whole family ate the same things together. The era’s best-selling household manuals and cookbooks never indicated that husbands had special tastes that women should indulge.
Even though “women’s restaurants” – spaces set apart for ladies to dine unaccompanied by men – were commonplace, they nonetheless served the same dishes as the men’s dining room: offal, calf’s heads, turtles and roast meat. Continue reading
If an apple a day keeps the doctor away, perhaps we finally have a follow up for seniors worried about slippage in cognition.
Eating about one serving per day of green, leafy vegetables may be linked to a slower rate of brain aging, according to a study published in the December 20, 2017, online issue of Neurology®, the medical journal of the American Academy of Neurology.
The study found that people who ate at least one serving of green, leafy vegetables a day had a slower rate of decline on tests of memory and thinking skills than people who never or rarely ate these vegetables. The difference between the two groups was the equivalent of being 11 years younger in age, according to study author Martha Clare Morris, ScD, of Rush University Medical Center in Chicago. (my emphasis)
“Adding a daily serving of green, leafy vegetables to your diet may be a simple way to foster your brain health,” said Morris. “Projections show sharp increases in the percentage of people with dementia as the oldest age groups continue to grow in number, so effective strategies to prevent dementia are critical.” Continue reading
As a person who has now included at least one salad every day into his diet, this is most welcome …
Kim the Dietitian's Weblog
I have a confession, not one I am at all ashamed to admit – I really do NOT like bottled light salad dressings. Most of them just don’t taste good! Bottled dressings in general will have more chemical additives than home-made – of course – but the light or fat-free ones tend to have even more of them, and often added sugars as well. The do not taste fresh.
I usually make my own balsamic vinaigrette with a good extra-virgin olive oil, balsamic vinegar, and dijon mustard. With summer coming on . . . at least I THINK summer is coming – it has been so gloomy and cold in Wisconsin this “spring” . . . I am experimenting with other dressings for my salads.
As luck would have it, while digging in a pile of papers I saved for some reason that seemed right at the time, I found…
View original post 64 more words
Subway has gotten a lot of PR mileage out of billing itself as the healthy alternative to other fast food options. And I think the company is sincere in that positioning. As a journalist who writes about marketing and PR (my day job, when I’m not writing for this blog which is more my labor of love), I’ve interviewed Subway officials over the years and think they sincerely believe they do offer healthier choices.
So what do I eat when I go there? I love roast beef so you’d think I opt for Subway’s 6-inch roast beef sandwich. One of those is 310 calories with 840 milligrams of sodium, according to Subway nutritional information, and a six-inch will not fill me up. I would normally either order double meat or a foot-long. But a foot-long is 630 calories with 1,690 mgs of sodium, basically a day’s worth of salt. So I never order that anymore, even when the foot-long promotion is going on for a lower price.