Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup.
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This week the folly in calorie counting, sardine population down 95%, and Dow Chemical asks EPA to ignore science on pesticides.
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Links of the week
- It’s True, Hot Baths Burn Calories – I love calorie bashing even more than I love willpower bashing. This is effing brilliant. (The Atlantic)
- AP Exclusive: Pesticide maker tries to kill risk study – FYI Dow Chemical is trying to sweet talk the Trump administration into ignoring data that their pesticides are a serious threat 1,800 endangered species. These chemicals have already been shown to impair brain development in children, even in very small amounts. Fun times. (ABC News)
- A healthy lifestyle doesn’t guarantee a long life, but it will add life to your years – Excellent point. (Washington Post)
- Which Milk Is Most Nutritious: Soy, Cashew, Almond or Coconut? – In case this headline is intriguing to you I’d like to point out that I believe this to be the wrong question. All these milks (including cow’s milk, which the article also addresses) are highly processed foods. If you insist on using them (which is fine), the better questions to ask are “which is the least harmful?” and “which will I enjoy most?” (NY Times)
- Sardine Population Down 95% Since 2006, Fishery Shut Down for Third Consecutive Year – Eating sardines isn’t the problem, it’s their use in other products like supplements that is most depleting. (EcoWatch)
- McDonald’s, fast-food chains find antibiotic-free beef, pork hard to deliver – Fast food will be incompatible with environmentally friendly and healthy choices for a long, long time. (Chicago Tribune)
- Gut bacteria affect ageing – Interesting new potential role of gut bacteria. (Medicalxpress)
- For Beginners, Maybe Cooking Shouldn’t Be “Healthy” – I totally agree and it’s one of the reasons Foodist Kitchen isn’t designed as a “healthy eating” program, but simply a cooking class. (Weighty Matters)
- Dress Up Spring Snap Peas With Harissa and Tahini – A great looking recipe, but what I found especially fascinating was the section on how to make raw garlic less hardcore by mincing it in the presence of acid. Science FTW. (Serious Eats)
What inspired you this week?