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Showing results 31-41 of 52 for 'Nutrition'

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    Here’s Why You’re Not a Bad Aunt if You Make their PB&J with White Bread

    Being a Savvy Auntie means being savvy about an extensive range of topics, including nutrition. After all, haven’t we all been responsible at some point for feeding our nieces and nephews? And while we occasionally look the other way when it comes to the ice cream, chocolates, and candy that kids love, we also want to ensure that our nieces and nephews develop healthy eating habits. However, being savvy about nutrition may not be as easy as we thought, as some of our traditional assumptions about food are now being challenged. You’re about to make a sandwich. Do your reach for the freshly stone-milled whole-grain wheat flour, sourdough leavening, superior ingredients baked in a stone-hearth oven to create a picture-perfect, super-healthy loaf of artisanal bread.? Or, white bread -- the industrial kind made from white flour.

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    Is Wheat or White Bread Healthier? Listen to Your Gut, Study Says

    It’s the ultimate health-conscious grocer’s dilemma: Is wheat bread really healthier than white? While people have been told for years that wheat bread is hands-down the healthier choice, new research proves otherwise. A team of Israeli scientists at the Weizmann Institute of Science conducted a small study in which 20 participants consumed either processed white bread or artisanal whole wheat sourdough. Prior to the study, the participants consumed the same amount of both white and non-white bread for several days. And during the study, the groups consumed at least 100 grams of bread (three to four slices) per day for one week before a two-week break when they switched bread types and repeated the weeklong consumption.

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    White Bread is Just as Healthy as Wholemeal, Claim Experts

    Most people would agree taste-wise, white bread is bae. The thing is, it's had a bad rap for a while health-wise, with many of us believing that wholemeal loaves are simply better for you... But are they? Well, according to new research, it turns out white might be alright after all. We hate to break it to you, but if you've been forcing yourself to eat wholemeal then it might have been a total waste of time. Scientists at the Weizmann Institute of Science have discovered that opting for wholemeal over white bread made practically no difference to a person's health, the Evening Standard reports.

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    Believe It or Not, White Bread Might Actually Be “Better” For Some of Us

    When it comes to bread, we’ve known for a long time now that it’s better to pick the brown, whole-grain-y stuff over ultra-processed white bread. Right? Well, maybe not, according to a new study published in Cell Metabolism and reported on by Science Daily. Apparently, we should be focusing less on the bread itself and more on who’s eating it. Here’s how the study went down: Researchers at the Weizmann Institute conducted a randomized trial with 20 healthy subjects in order to figure out how processed white bread and “artisanal whole wheat sourdough” might affect the human body in different ways. Half of the participants were asked to eat more white bread for one week than they normally did, and the other half was assigned to eat more whole wheat sourdough. Then, there was a controlled 2-week period with no bread, after which time the two groups swapped diets. The half that had originally consumed the white bread switched over to whole wheat, and vice versa.

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    Rhapsody in Red Violet

    Color in the plant kingdom is not merely a joy to the eye. Colored pigments attract pollinating insects, they protect plants against disease, they confer health benefits, and are used in the food and drug industries. A new study conducted at the Weizmann Institute of Science, published in the Proceedings of the National Academy of Sciences, USA, has now opened the way to numerous potential uses of betalains, the highly nutritious red-violet and yellow pigments known for their antioxidant properties and commonly used as food dyes.

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    Cell Economics 101

    Every time we swallow food, cells that line the intestines must step up their activity in a sudden and dramatic manner. According to a new study by Weizmann Institute of Science researchers, reported in Science, they rise to the challenge in the most economic fashion. In business or engineering, when one has to get production underway quickly, instant decisions are made. These might involve instantly throwing all one’s resources into boosting production with existing equipment, or else first spending all those resources to equip the plant with proper machinery. The latter might seem to be a less efficient production method but it can actually, in some cases, speed things up considerably. Dr. Shalev Itzkovitz and his team in the Department of Molecular Cell Biology discovered that this is just the method adopted in the lining of the intestinal wall.

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    Eat a Purple Potato If You Know What’s Good For You

    Are you ready for violet-colored potatoes? How about orange tobacco? Researchers at Israel’s Weizmann Institute of Science have figured out how produce betalain pigments in plants and flowers that don’t normally have them. If you’re thinking, “Who needs violet tomatoes?” you should know that red-violet and yellow betalain pigments contain healthful antioxidant properties. They’re also the basis for natural food dyes for products such as strawberry yogurt.

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    Hot Pink Tomatoes Might Be the Future of Fruit

    Tomatoes are red. Sometimes they're orange or yellow or even purple. But they're never hot pink—until now, that is. Scientists recently discovered a way to change the flesh color of a few different items in the produce aisle—and their new hues boast a bevy of surprising production and health benefits. A recent study by Weizmann Institute of Science scientists uncovered an unknown gene in betalains, nutritious red-violet and yellow pigments heavy on antioxidants and used most commonly for food dyes. With the discovery of that new gene, the scientists created a yeast that would produce betalains, and then reproduced betalain synthesis in edible plants and (inedible) flowers, including potatoes, tomatoes, eggplants, petunias, and tobacco.

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