Cofounder Of 23andMe’s Next Project: Mining Your #QuantifiedSelf. @lindaavey’s @WeAreCurious creates a forum for this
http://www.fastcoexist.com/3027630/the-cofounder-of-23andmes-next-project-mining-your-quantified-self
Colorectal #Cancer Awareness! What Does & Doesn’t Prevent Disease: Vitamins– (including D), Screening++, Exercise++
http://www.slate.com/articles/health_and_science/medical_examiner/2014/03/exercise_prevents_colorectal_cancer_but_vitamins_do_not_advice_from_an_m.html
#Sugar on trial: What you really need to know. Great consumption incr. in last 150yrs. The new nicotine?
http://www.newscientist.com/article/mg22129540.500-sugar-on-trial-what-you-really-need-to-know.html HT @Andy912f
What is #Anxiety? A personal history of the concept & its treatment, from Freud to #valium http://nyr.kr/1cMzQ6P HT @NockLabHarvard
@Atul_Gawande : What is Anxiety? Louis Menand explains, complete with a history of the concept, in a terrific @newyorker piece:
http://nyr.kr/1cMzQ6P
http://www.newyorker.com/arts/critics/atlarge/2014/01/27/140127crat_atlarge_menand
.@rtraborn @hyphaltip Another thing beyond earthquakes for E Coasters to fear about #SoCal: the Valley-Fever Menace
http://www.newyorker.com/reporting/2014/01/20/140120fa_fact_goodyear
.@jflier I’d bet on inside disrupters more than outside ones. Can An Uber Investor Bring… Disruption To
#Healthcare?http://onforb.es/1itsWsy
10 Arguments [For/]Against #Vegan Lifestyle: human stomach pH higher & intestines longer than in other #carnivores
http://www.care2.com/causes/10_arguments_against_a_vegan_lifestyle.html
another:
http://authoritynutrition.com/top-5-reasons-why-vegan-diets-are-a-terrible-idea/
celebs
http://www.huffingtonpost.com/2013/12/01/vegan-celebrities_n_4351908.html
Snacking Your Way to Better #Health: in study of >100K, #nut eaters 20% less likely to die! nyti.ms/1jYmJ9E via @PersonalEdgeDFW
QT:{{”
The newest and most convincing findings, reported last month in The New England Journal of Medicine, come from the Nurses’ Health Study and the Health Professionals Follow-Up Study, which together have followed nearly 119,000 women and men for decades. Both studies repeatedly recorded what the participants ate (among many other characteristics) and analyzed their diets in relation to the causes of death among the 27,429 people who died since the studies began. …
Those who ate nuts seven or more times a week were 20 percent less likely to die from 1980 to 2010; even among those who consumed nuts less often than once a week, the death rate was 11 percent lower than for those who did not eat them.
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http://well.blogs.nytimes.com/2013/12/09/snacking-your-way-to-better-health
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You may be familiar with the idea that hypertension should be treated when your blood pressure is higher than 140/90 mm Hg. Now, based on studies, the experts suggest starting drug therapy only when the reading is 150/90 or higher.
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Things to Know About the New Blood Pressure Guidelines: Great, very accessible @hmkyale article
http://well.blogs.nytimes.com/2013/12/18/3-things-to-know-about-the-new-blood-pressure-guidelines via @jsross119
A good look at big food R&D, as it moves towards personalized nutrition: PepsiCo, Snack Foods & the #Obesity Epidemic
http://www.newyorker.com/reporting/2011/05/16/110516fa_fact_seabrook
DEPT. OF FOOD SCIENCE
SNACKS FOR A FAT PLANET
PepsiCo takes stock of the obesity epidemic.
BY JOHN SEABROOK
MAY 16, 2011
QT:{{”
Nevertheless, collaborating with crystal technologists in Munich, PepsiCo was able to develop “15 micron salt,” a new kind of salt that produces the same taste curve as the salt the company has been using—a pyramid-shaped crystal known as Alberger salt—but contains twenty-five to forty per cent less sodium. PepsiCo first used the new salt on its Walker brand of chips, which it sells in the U.K. By the end of 2012, 15 micron salt will be flavoring many of the Lay’s plain chips made in the U.S.
…
The samples that are approved by the robot are further refined and analyzed and, eventually, incorporated into test batches of drinks and snacks that are presented to human tasters. But this is not merely a question of deciding what tastes good, or comparing one kind of taste with another; PepsiCo is also trying to understand how product descriptions like “healthy” or “good for you” might affect the way things taste. The company has conducted fMRI studies to test the hypothesis that calling a product “healthy” may lower taste
expectations in the brain. In one study, a forty-calorie beverage was described as a “treat” to people just before they tasted it, and then the same beverage was called “healthy” and offered to the tasters again. The tests showed that people who scored high in reward sensitivity—i.e., those who are easily satisfied—found the beverage labelled “treat” to be more satisfying, while the people who scored low in reward sensitivity found the “healthy” beverage to be more satisfying.
…
We went down the hall to a conference room where Jonathan McIntyre, a biochemist who came to PepsiCo from DuPont, and several staff members had set up the tasting. The first phase was a “triangle tasting” of three experimental mid-calorie colas that PepsiCo has been tinkering with, which contain about half the sugar of blue-can Pepsi. In front of us were three trays, each bearing three small sampling cups filled with cola, and some salted crackers, a water glass, and a spit glass. The contest between Nooyi and me, on which we would be scored, was, in each round of tasting, to pick out the experimental cola from two regular Pepsis.
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