For The Love Of Food

by | Jul 23, 2010

For The Love of Food

Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup.

I’m excited to announce this week the launch of my personal blog It’s still very much a work in progress, and there’s a decent chance it may change a lot in the coming months. But since it is meant to be a more informal peek into my personal healthstyle (which I get asked about all the time (???)), I figure there’s no harm in announcing it at this point. There are a few posts up there now, including a review of Anthony Bourdain’s new book Medium Raw, to give you an idea of what to expect. Let me know what you think.

I found a ton of interesting links this week ranging from really cool scientific discoveries on the benefits of whole foods to frightening food safety issues and vegetable MRIs. I also found some proof that organic tomatoes are better for you than the tasteless kind.

I read many more wonderful articles than I post here each week. If you’d like to see more or just don’t want to wait until Friday, be sure to follow me on Twitter (@summertomato) or the Summer Tomato Facebook fan page. For a complete reading list join me on the new Digg or StumbleUpon. I’m very active on all these sites and would love to connect with you.

Links of the week

  • USDA Admits Link Between Antibiotic Use by Big Ag and Human Health <<The horrendous conditions that exist in industrial feedlots require the animals be given huge doses of antibiotics to  stay alive long enough to be profitable survive. This overuse of medicine creates superbugs, antibiotic-resistant bacteria that are becoming a serious problem in our very own hospitals. Solution seems obvious to me. (Huffington Post)
  • Good cholesterol may mean little for statin users <<Interesting new data showing that statin users get no extra benefit from having high HDL “good” cholesterol. I’m a little surprised by this, and will be following this research closely. (Medline)
  • Ten-Year Comparison of the Influence of Organic and Conventional Crop Management Practices on the Content of Flavonoids in Tomatoes <<Translation: Organic tomatoes are more nutritious than conventional tomatoes in a well-designed 10-year study. Why this research didn’t make the news is beyond me. But of course if a poorly designed study shows no difference in the nutrition of organic foods then it’s front page material (in science we call this a negative finding and it should require EXTRA proof). So I’m calling BS of the week on the lack of press here. (Journal of Agriculture and Food Chemistry)
  • A rose may be a rose but perhaps a calorie’s not a calorie <<Cool study showing that whole foods use more calories during digestion than processed foods, even when the meals have the same number of total calories and are almost identical. (Weighty Matters)
  • The Claim: Artificial Sweeteners Can Raise Blood Sugar <<Yes, yes they can. Artificial sweeteners have never been shown to have any value, and they also taste pretty bad. I vote for natural sweeteners with real calories. Just use them sparingly. (New York Times)
  • Why Toasting Dried Chiles Matters <<Cool experiment on the flavor added by toasting dried chilies before using them. I’m totally trying this. (Serious Eats)
  • Your Salad – Is the convenience worth the risk? <<This is a subject that has been bothering me a lot lately. Industrial lettuces have been getting E.coli and salmonella like crazy this year, so even vegetarians and generally conscientious eaters are at risk unless they buy produce directly from farms (which can be impossible for many people). I don’t know what to say except rinse your bagged salads well. (Marler Blog)
  • WTF Should I Do with All This Summer Fruit? <<Tips on freezing fruit so you have a stash come winter. (Chow)
  • Inside Insides <<One of the coolest geeky food blogs I’ve come across. They take MRIs of fresh produce!!
  • Tarragon Egg Salad <<I love egg salad, and am learning to appreciate tarragon. I declare this recipe on the menu! (Simply Recipes)

What inspired you this week?

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6 Responses to “For The Love Of Food”

  1. Natalie says:

    Alright! Excited to check out your new blog! going there now… 🙂

  2. Another great week of food links Darya – I love it!

    Regarding growing your own lettuce – really a lot more people could do this than do. Lettuce can be grown in window pots or on a porch. Sure, it may not get people through a whole season, but it is better than nothing.

  3. julie says:

    Not so impressed with the article on how the only solution is irradiating our lettuce, because even growing our own isn’t safe. For real? I always have to wonder, reading blog posts like that, if the author isn’t a corporate shill.

    • Darya Pino says:

      Bill Marler is definitely not a corporate shill. He’s a respected food safety attorney who defends Americans that get sick from eating industrially produced food.

      I can see why his statement about growing your lettuce not being a guarantee of safety could sound extreme. But I don’t think he was implying that it isn’t the best method. Both lawyers and scientist are extremely careful with their words, and I think his point was that there is never a 100% guarantee that a certain food won’t make you sick–because that’s just life. I think his lawyer brain was just allowing for extreme circumstances, however unlikely they may be. I sympathize because we have to be careful how we describe things in science as well.

      • julie says:

        Yes, I know this, I am a chemist. I’m just curious how something I grow in my garden is going to have e-coli. I wash my hands, and I wash my leaves. As per the article on whole foods having a higher thermic effect (learned that in nutrition class, long ago) than processed, does this mean you’re going to change your attitude wrt whole grain pasta?

      • Darya Pino says:

        Haha, good question. I still think the whole grain stuff tastes bad, and I only eat pasta like 4 times a year. So I think I’ll stick with the fresh stuff since it means so little in the grand scheme of things. But as always, to each their own healthstyle 🙂

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