Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup.
Some wonderfully thought provoking articles this week, including what to do about trace amounts of dangerous chemicals, why long-cooking vegetables isn’t always a crime and some excellent tips on dealing with picky eaters.
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Links of the week
- What to do about food chemicals eaten in tiny amounts? <<I get asked this question often, and this is an excellent answer. (Food Politics)
- Eating slowly may help you lose weight <<Easiest weight loss ever. Seriously, slow down. (USA Today)
- Fat tax in Denmark: Why they have it; could it happen in U.S.? <<BS of the week. So apparently Denmark has decided to tax saturated fat, because “saturated fats can cause cardiovascular disease and cancer.” Too bad that’s not really true. (Los Angeles Times)
- The Soft Approach: In Praise of Soft-Cooked Vegetables <<I adore this article about why cooking conventions aren’t always right. An excellent read. (Saveur)
- This Is Your Brain On Estrogen <<Women everywhere know that hormones affect body weight, here’s some insight into why. (ScienceDaily)
- 10 Tips for Dining (or Not) With Picky Eaters <<I’m perpetually baffled by both children and picky eaters. Here’s some tips on handling both. (Food Network)
- How Yelp is killing chain restaurants <<I always thought Yelp was entirely useless, but this made me smile. (Washington Post)
- Lift Weights, Eat Mustard, Build Muscles? <<Apparently there are naturally occurring steroids in mustard greens that work like anabolic steroids. Who knew? (ScienceDaily)
- Mom’s Healthy Diet Might Cut Birth Defect Risk <<I like this article because they go out of their way to say that supplements were not an adequate substitute for a healthy diet. Take note moms-to-be. (ScienceDaily)
- Spanish Chilindron Stew <<San Francisco has been rainy and miserable all week, so soup is in order. This post also inspired me to add a new cookbook to my Amazon wishlist. (Hunter Angler Gardner Cook)
What inspired you this week?