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

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This week Amazon buys Whole Foods, pros and cons of Whole30, and why veggies should have sex appeal.

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Links of the week

• Amazon to Buy Whole Foods in $13.4 Billion Deal – Well there’s a crazy headline for you to head into the weekend. Will be really interesting to see where this goes. (NY Times)
• Cool Things You Notice Happening Once You Start to Lose Weight – Weight loss isn’t just about vanity, and most people who’ve revamped their healthstyle will tell you it ends up feeling like just a nice bonus to the other benefits of improving body composition. (Mark’s Daily Apple)
• ‘Seductive names’ make vegetables more appealing – Researchers have been showing findings like this for years, but it’s nice to see it is getting renewed attention. As usual, this is all about framing. How you perceive your food choices determines how willing and able you are choose those that bolster your health. (BBC)
• Despite Many Challenges, Grassfed Beef Could Go Mainstream – Wouldn’t this be lovely? (Civil Eats)
• Study: The Neurons To Blame When You Turn Into A Food Zombie – Super interesting. (wbur)
• The surprising number of American adults who think chocolate milk comes from brown cows – In my experience there is also a surprising number of people who think eggs are “dairy.” As explained here, this ignorance is (intentionally?) created by the industrial food system. (Washington Post)
• Develop Resiliency: How to Move Towards Your Fears – Excellent advice. (Zen Habits)
• Pros and Cons of the Whole30 Challenge – Solid analysis, although in my experience the rebound effect from prolonged food restriction tends to be worse than one night of pizza and beer. (Nutrition Diva)
• Are there really antioxidants in that juice? How to protect against food fraud. – This is an infuriating trend, but it really isn’t that hard to tell if you’re getting the real thing. The taste of quality is noticeably better. (Washington Post)
• PINK EGGS FOR A HOT DAY – So pretty! (Ruth Reichl)

What inspired you this week?