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Why science alone can't tell you what's best to eat
We live in an age of incredible scientific discovery about all kinds of things, including about the connection between diet and health. Literally every day, new discoveries are announced that improve our understanding of human biology, and about the complex interaction between DNA, diet, behavior and environment to determine how long and how well we can live. There is, however, an unfortunate disconnect between what scientists do and what the public thinks they do. As a result, media stories about new findings can confuse as much as they enlighten. Here's what you need to keep in mind when considering scientific discoveries about diet and health: 1. Scientists are never finished understanding anything. The pace of new discoveries appears to accelerate with the application of new research technologies. Yet no final understanding of anything has ever been achieved. There is always more to learn. For example, all the major dietary vitamins were discovered by scientists between ...
No, beans aren't better for you than rice
A new study appears to have concluded that the universal staple of Latin America, beans and rice, are a mixed bag, health-wise. The beans, they concluded, are excellent for human health. The rice? Not so much. Harvard researchers, studying a population in Costa Rica, found that by reducing the rice and increasing the beans, the likelihood of diabetes can by reduced by 35 percent. The problem with rice, they found, is that it's "pure starch" and therefore "easily converted into sugar by the body," the lead scientist told Reuters. Here's what's really going on. The beans and rice widely consumed in Latin America usually involve whole beans and white rice. Beans are a largely natural food, while white rice is industrially processed. Here's what industrial food is . A better solution to reducing white rice and increasing beans is to eliminate white rice and replace it with whole-grain brown rice. In addition, both the beans and the rice should be fermen...
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