Latest news with #Potatoes
Yahoo
5 days ago
- Health
- Yahoo
Bad news: Study finds French fries can raise risk of this serious health condition by 20%
A new study published in the BMJ found that a regular French Fry habit can raise your type 2 diabetes risk by up to 20 percent. Harvard Public Health researchers found that the way potatoes are prepped makes a big difference in risk; those who ate baked, boiled, or mashed potatoes didn't see a big change in risk. Potatoes themselves are nutrient-dense, say experts, so it's best to consume them in the context of balanced meals. French fries are technically made from a vegetable, putting them in a weird grey zone of health. But while diving into a basket of fries has arguable mental health perks, it's probably not doing your physical health any solids. Now, brand new research suggests that fries could negatively impact your health in a very specific way. The study, which was recently published in The BMJ, found that a regular French fry habit can raise your risk of type 2 diabetes by up to 20%. While preparing potatoes differently than the fried version was better for type 2 diabetes risk, the researchers still found potatoes aren't the best starch for your health. While this doesn't mean you should never, ever have fries or potatoes again (thankfully!), experts say it's a good idea to keep a few things in mind about the taters going forward. Meet the experts: Christoph Buettner, MD, PhD, is chief of the division of endocrinology at Rutgers Robert Wood Johnson Medical School; Jessica Cording, RD, CDN, is author of The Little Book of Game-Changers; Mir Ali, MD, is medical director of MemorialCare Surgical Weight Loss Center at Orange Coast Medical Center in Fountain Valley, CA What exactly did the study find? For the study, Harvard Public Health researchers looked at detailed information on the diets and health status of more than 205,000 people who participated in three longitudinal studies in the US. Those studies tracked their information for more than 30 years, and included details on how much they ate of French fries, baked, boiled, and mashed potatoes, and whole grains. During the 30-year study period, more than 22,200 people were diagnosed with type 2 diabetes. And, when the researchers drilled down on the data, they found that those who ate three servings of fries a week had a 20% higher risk of being diagnosed with type 2 diabetes. On the flip side, people who consumed baked, boiled, or mashed potatoes didn't see a big impact on their risk of developing type 2 diabetes. One more thing to point out: people who had whole grains (think: farro, whole grain pasta, and whole grain bread) instead of baked, boiled, or mashed potatoes had a 4% lower risk of being diagnosed with type 2 diabetes. And when people had whole grains instead of fries, that risk dropped by 19%. Okay, but what's wrong with fries? The study didn't determine the exact reason this link exists, but there are a few things that could be behind this. One is that eating a lot of fries could lead to weight gain, which is a known risk factor for type 2 diabetes, says Jessica Cording, RD, CDN, author of The Little Book of Game-Changers. 'Due to their high palatability, it's easy for many people to eat a large serving very quickly,' she points out. It's also possible that people who eat a lot of fries have other dietary habits that can raise the risk of type 2 diabetes, including a lot of foods that are high in refined starches, fats, and sugars, says Christoph Buettner, MD, PhD, chief of the division of endocrinology at Rutgers Robert Wood Johnson Medical School. 'So, the issue is less about French fries specifically, and more about the broader dietary context in which they're often consumed,' he says. Cording agrees. 'There is something to be said for context – what other foods and beverages are most commonly consumed with fries compared to what someone might have with whole grains or with boiled, baked, or mashed potatoes?' she says. It's hard to say for sure what's behind this, says Mir Ali, MD, medical director of MemorialCare Surgical Weight Loss Center at Orange Coast Medical Center in Fountain Valley, CA. 'Frying changes the nutritional quality of the potatoes and undoes the benefits of potatoes,' he says. 'Deep frying also creates chemicals that are less healthy for you. It's probably a combination of all of these.' So are potatoes healthy? These findings don't mean you shouldn't touch a potato again. 'Potatoes are actually inherently very nutrient dense,' Cording says. 'They contain vitamin A and potassium, for example.' But she suggests enjoying potatoes in the context of a balanced meal that provides protein, healthy fats, and high-fibre, non-starchy vegetables. 'While an occasional serving of French fries isn't something I'd tell someone to worry about, the majority of the time, I'd encourage reaching for roasted or baked potatoes,' she says. Buettner agrees. 'It's fine to eat a few French fries with a lot of vegetables and some protein,' he says. 'But you should not eat them by itself or as snacks.' You Might Also Like 13 Buys To Help You Feel Great From £5 16 Speedo Swimsuits that Won't Flash Your Bum When Getting Swim-fit 11 Best Gym Trainers for Different Types of Workouts
NDTV
7 days ago
- Health
- NDTV
French Fries Could Raise Your Diabetes Risk, Study Warns. Check Out Healthier Ways To Enjoy Potatoes
If you can't resist a plate of crispy French fries, you're not alone. But eating them too often might come at a cost to your health. A new study has found that having three or more servings of French fries a week could significantly increase your risk of developing type 2 diabetes. An international research team, including an expert from the University of Cambridge, studied decades of dietary data from over 205,000 medical professionals in the US. Published in The British Medical Journal, the study found a 20 per cent higher risk of type 2 diabetes among people who frequently ate French fries. Interestingly, this increased risk was not observed for baked, boiled, or mashed potatoes. More About The Study On French Fries And Diabetes Risk Over almost 40 years, participants regularly reported their eating habits, and 22,000 cases of type 2 diabetes were documented. The researchers concluded that fried potato products, especially French fries, were the main contributors to the increased risk. "The association between higher potato intake and increased [type 2 diabetes] risk is primarily driven by intake of French fries," the study authors wrote in The British Medical Journal. "Higher intake of French fries, but not combined baked, boiled, or mashed potatoes, was associated with a higher risk of [type 2 diabetes]." How You Cook The Potatoes Matters While potatoes are rich in fibre, potassium, and vitamin C, the way they're prepared can drastically change their health impact. Once deep-fried, the potatoes absorb large amounts of oil, increasing their calorie and fat content significantly. Frying not only adds excess calories and unhealthy fats but also produces compounds that may harm metabolic health over time. Additionally, commercial fries often contain excess salt, which can contribute to high blood pressure when consumed regularly. Understanding The Link Between Diet And Type 2 Diabetes Risk Type 2 diabetes is influenced by a mix of genetic, lifestyle, and dietary factors. While one food alone is unlikely to cause the condition, consistent dietary patterns, such as frequent consumption of fried, high-carb foods, can contribute to a higher risk. Experts recommend prioritising whole grains, legumes, fruits, vegetables, and lean proteins while limiting fried or heavily processed foods. Food Swaps That Are Better And Worse Than French Fries The research team also explored food swaps that could reduce diabetes risk. Replacing three servings of potatoes per week with whole grains was linked to an 8 per cent lower risk. However, swapping potatoes for white rice was associated with an increased risk, showing that not all substitutions are equally beneficial. 5 Healthy And Tasty Potato Recipes Better Than Fries If you love potatoes but want to make healthier choices, here are some options that are flavourful and satisfying without the deep fryer: 1. Jeera Masala Baby Potatoes (Air-Fried or Oven-Roasted) Toss boiled baby potatoes with cumin, turmeric, chilli powder, and a drizzle of olive oil, then roast until golden. 2. Sweet Potato Chaat Swap regular potatoes with roasted sweet potato cubes, top with yoghurt, mint chutney, pomegranate seeds, and a sprinkle of chaat masala. 3. Herbed Mashed Potatoes with Olive Oil Instead of butter and cream, mash boiled potatoes with extra virgin olive oil, fresh parsley, garlic, and a pinch of black pepper. 4. Crispy Potato Wedges with Hung Curd Dip Bake or air-fry potato wedges coated with olive oil, paprika, garlic powder, and herbs until golden and crisp. Serve hot with a herbed hung curd dip. 5. Stuffed Baked Potatoes (Desi Style) Bake whole potatoes, scoop out the centre, mix it with sautéed vegetables, corn, and spices, then refill and bake again for a crispy top. By switching to baking, roasting, or steaming potatoes at home instead of deep frying, and adding herbs, spices, and healthy vegetables, you can enjoy this humble carb without compromising your health.
Forbes
12-08-2025
- Entertainment
- Forbes
15 Delicious And Creative Ways To Enjoy Potatoes
Potatoes are incredibly versatile. We can enjoy them baked, fried, mashed – and that's just the beginning. National Potato Day is celebrated on August 19, and while the traditional cheese fries or garlic mashed potatoes are always very welcome, there's some really creative and delicious ways to honor and appreciate the almighty potato as you never have before. Potato Chip Omelette A stunning dish at Cathédrale Restaurant in New York City, it's an omelet that is topped with crème fraîche, Kaluga caviar, and, of course, house-made potato chips. Duck Fat Fries At Bourbon Steak at the Fairmont Scottsdale Princess, a specially seasoned trio of fries, fried in duck fat for the ultimate indulgence. The trio is rotated often, with recent options including KC BBQ flavored, carne asada flavored, popcorn flavored, and more. 'We are pleased to present our signature duck fat fries, which are served immediately upon arrival, and is a signature Michael Mina offering. Our current selection features three delightful options: salt and vinegar accompanied by a garden vegetable dip, freshly chopped garlic and herbs paired with pickled ketchup, and spicy Cajun fries served with yuzu blue cheese aioli,' said Andrew McLaughlin, General Manager of Bourbon Steak. Papa a la Huancaina At KANTU RESTAURANT in Forest Hills, New York, a Peruvian specialty that combines two beloved ingredients – potatoes and cheese – in a delightful way. 'When we created the menu at Kantu we were sure to include the beloved appetizer of Papa a la Huancaina. This dish originates from the Peruvian region of Huancayo and really uses the boiled, cold slices of potato as a base for a creamy spice sauce of aji cheese sauce and hard boiled eggs, both of which are crowd pleasers for either lunch or dinner. It is cool enough to serve in summer time but also hearty enough for winter meals," said owner Renzo Chumeuica. Crazy Fried Potatoes At Hudson Local, NYC, the Crazy Fried Potatoes are crunchy triple-fried russet potato wedges layered with chive aioli and 12-month aged Comté cheese. The first two low-temperature fries give the potato wedges a buttery, flaky interior, and right before the final high-temperature fry the potatoes are crushed by hand to create plenty of crispy layers for the ultimate crunchy experience. The dish is then broiled to melt the Comté cheese and garnished with fresh chives. Executive Chef Samuel-Drake Jones says: 'The dish is inspired by the crazy fries I'd make during my time as a line cook, when I would make end-of-night snacks with leftover French fries and various mise (ingredients), with sauces and cheeses all layered in between. A glorious celebration of the potato, it's a simple yet luxurious indulgence and works great as a snack, side or appetizer!' Pommes Soufflé At Dock's Oyster House in Atlantic City, New Jersey, the Pommes Soufflé is an elevated version of a french fry, that is crispy on the outside and completely hollow on the inside. 'Early in my career in Atlantic City, a French chef taught me to make Pommes Soufflé. The potato is sliced ⅛ of an inch thick then fried for 6 to 7 minutes and allowed to cool. The slices are fried again in a hotter oil which causes them to instantly puff. They can be tricky and require some patience, but the result is a perfectly crisped exterior magically filled with air. A touch of sea salt and you're in potato heaven," said Chef Stephan Johnson. Potato Rösti At Forsythia in Philadelphia, Potato Rösti is a concept similar to hash brown, but elevated in a way that only the French could do. 'A standout on our brunch menu, the potato rösti is a sophisticated French take on the hash brown. Meticulously prepared using modernized French culinary techniques, our rösti is beloved for its delicately crisp and crunchy, golden exterior that opens to a light, fluffy and tender interior. Our potato rösti serves as the base of the citrus-cured salmon benedict and is also available as the perfect side dish," said Chef Chris Kearse, Proprietor and Chef at Forsythia. Monop Potato At Papi Steak Las Vegas and Papi Steak Miami, inspired by DJ and artist, Alec Monopoly, the Monop Potato is a decadent baked potato topped with Siberian caviar and crème fraîche. "At Papi Steak, we love a decadent twist on a classic. The Monop Potato, elevates a timeless comfort dish into Papi Steak's signature indulgence, crisp, creamy and crowned with caviar," said David 'Papi' Einhorn. Za'atar Steak Fries At Leonetta in New York City, Za'atar Steak Fries with feta and harissa ketchup. Ed Cotton, chef and co-owner, says: 'Leonetta's super popular za'atar steak fries are a take or inspired on traditional Greek fries. We combine the classic steak fry (potato wedges) and pair it with lots of za'atar and a generous shower of feta cheese over the top of the warm crispy potato wedges. As soon as the potatoes come out of the fryer they are tossed in a lot of za'atar. The flavors of the za'atar open right up as soon as it hits the warm exterior of the potato. The crispy exterior with the fluffy potato center combined with the salty feta cheese & za'atar seasoning make this steak fry very unique and flavor forward steak fry. We pair the steak fry with a classic ketchup that has been studded with harissa paste. It definitely has a bit of zip to it that gives you that familiarity of potatoes and ketchup but with fun flavors.' Frites Street Caviar Fries Via Frites Street in Phoenix, Arizona, Frites Street 3/4 Inch french fries, with Roe caviar. 'We love caviar so damn much that we literally swiped right on Roa Caviar on Instagram. We shot them a message, became best friends, and then gratuitously slathered our thick-cut fries with their sustainable Sturgeon roe from California. What's not to love?' said Gabe Williams, Frites Street Director of Marketing. Caviar Tots At Breva Brighton Beach in New York City, Food Network alum Executive Chef Travis McGinty crafted the indulgent Caviar Tots to infuse classic American comfort with a nod to Europe's bustling neighborhood brasseries. The shareable dish is made with yukon gold potato, crème fraîche and topped with caviar and a squeeze of lemon. 'Our Caviar Tots are a small luxury. In one bite, you get something that's crisp, creamy and rich: Yukon Gold potatoes, crème fraîche and caviar. Our guests want something that feels indulgent without being an over-the-top portion, and these single bites deliver that experience: elegant, but still fun," said Executive Chef Travis McGinty. Flautas de Pollo Pintadas At Papatzul in New York City, the fresh tortillas are made in-house from nixtamal masa and stuffed with shredded chicken and mashed potatoes, then fried until golden and crisp. The flautas are topped with guajillo salsa, crema, avocado sauce, and queso fresco. 'In many Mexican households, mashed potatoes are a way to stretch a meal and add comfort. Potatoes are humble, familiar, and filling. These flautas are a comforting nod to my mother's home cooking," said Thierry Amezcua, Owner and Executive Chef. Potato Chip Salad At Stretch Pizza in New York City, a bright, textural salad featuring frisée, ruby watercress, and a mix of fresh herbs, finished with a layer of salty, crunchy potato chips. The balance of bitter greens and savory chips makes it a playful and approachable take on a classic. 'There's a farmer at the Union Square farmers market, and we buy his kettle chips, and we toss them with vinegar powder and citric acid. It's a clever and fun new approach to one of America's favorite foods," said Wylie Dufresne, Co-Owner and Chef at Stretch Pizza. Twice-Baked Potato At Carne Mare, with locations in Nashville and New York City, the Twice-Baked Potato is the perfect complement to any steak, but can also stand on its own. The classic side is topped with melted fontina and truffle shavings for a savory experience. 'Super decadent and rich in flavor, our Twice-Baked Potato is more than a simple side,' said James Beard Award-Winning Chef Andrew Carmellini. 'This dish echoes the classic but still unexpected chophouse experience guests will find from a night out with us at Carne.' Lomo Saltado At Kansha in New York City, served at Kansha, a Japanese-Peruvian restaurant on the Upper East Side, Lomo Saltado is a bold and flavorful Peruvian stir-fry with a unique twist. Tender striploin is stir-fried with red onion, tomato, and aji amarillo, and served with hearty chunks of crispy fried potatoes, instead of the conventional french fries–adding a satisfying contrast in texture. Presented sizzling in a hot skillet, it's a vibrant, comforting dish that reimagines the standard potato. 'It's a traditional dish from my home but the potatoes are starchy and fried until crispy and golden," said owner and Executive Chef Jorge Dionicio. Tableside Baked Potato Experience At Hemlock at the Inn at 500 in Boise, Idaho, Hemlock's Tableside Baked Potato Cart is a decadent celebration of Idaho's most iconic crop. Each oversized, hand-selected Idaho potato (the largest we can source) is presented tableside and dressed to your liking with a theatrical flair. Choose from lobster butter, truffle butter, or drawn butter; melted yellow cheese with Boursin or a Havarti-Gruyère blend; dry-aged bacon lardons and prime filet burnt ends from Hemlock's own aging cabinets; flame-melted shredded cheese; red onions, chives, crème fraîche, and a dramatic finish of crushed, beef tallow-fried Idaho potato chips. The result? Nearly three pounds of pure potato glory—crispy, creamy, cheesy, and utterly unforgettable. 'We knew if we were going to put a baked potato on the menu in Idaho, it had to be iconic. So we went all in—bigger, richer, louder. This isn't just a side dish—it's an event," said Scott Slater, Founder of Hemlock.
Time Business News
16-06-2025
- Health
- Time Business News
How To Handle A Toothache Until You See An Emergency Dentist
Toothaches can disrupt life. You feel discomfort and worry. Before you see a Dentist in Streamwood, Illinois, you need relief. Quick actions can help. First, rinse your mouth with warm salt water. This simple step reduces swelling and cleans the area. Next, gently floss around the sore tooth. This removes trapped food causing pain. For temporary relief, apply a cold compress to your cheek. This eases swelling and numbs discomfort. Additionally, over-the-counter pain relief provides temporary comfort. Follow the instructions carefully. Avoid very hot or cold foods that might increase pain. Refrain from chewing on the affected side. You should focus on soft foods like yogurt or applesauce. These choices minimize pressure on the sore tooth. These steps offer temporary relief. It is crucial to visit a dentist soon. The right care prevents further damage and ensures healing. Prioritize your health without delay. Toothaches happen for various reasons. Cavities, gum infections, and cracked teeth are common causes. Each cause requires specific treatment. Identifying the source helps in managing the pain until professional care is available. When pain strikes, act quickly. Each step provides comfort and can prevent the issue from worsening. Here is a quick checklist: Rinse with warm salt water. This reduces bacteria and soothes the inflamed area. Floss gently to remove food particles. Apply a cold compress to the cheek. This reduces swelling and numbs the area. Take over-the-counter pain medication. Follow dosage instructions carefully. Avoid high-temperature foods and drinks. These can increase sensitivity. Stick to soft foods to prevent further irritation. Foods to Eat Foods to Avoid Yogurt Ice Cream Applesauce Hard Candy Mashed Potatoes Hot Soup Not every toothache needs emergency care. However, certain symptoms demand immediate attention. If you have severe pain, swelling of the face, or a fever, you must visit a dentist. Persistent tooth pain can lead to serious health issues if not treated promptly. Do not hesitate to contact your dentist for guidance. The Centers for Disease Control and Prevention offers valuable information on oral health conditions. Additionally, the National Institute of Dental and Craniofacial Research provides resources to help understand dental health issues. Before you visit the dentist, prepare by noting your symptoms. Describe the pain, its duration, and any triggers. This detail helps the dentist assess your condition quickly. Bringing a list of medications ensures safe and effective treatment. Toothaches demand prompt attention. Taking immediate steps can manage discomfort before seeing a dentist. Remember, these are temporary solutions. Professional dental care is essential for long-term health. Stay proactive in managing your oral health. Your comfort and well-being depend on timely action. TIME BUSINESS NEWS
Yahoo
30-04-2025
- Entertainment
- Yahoo
CESAR® Canine Cuisine and Dancing with the Stars Pro Alan Bersten Launch "The CESAR Spin" Dance to Celebrate New Microwavable Product Innovation CESAR WARM BOWLS™ Dog Food
The professional dancer and choreographer and his dog are introducing the dance duet to create a mealtime bonding moment while the product spins in the microwave FRANKLIN, Tenn., April 30, 2025 /PRNewswire/ -- CESAR® Canine Cuisine, proudly part of the Mars family of brands, is introducing its latest product innovation, CESAR WARM BOWLS™ wet dog food recipes, a new microwavable food for dogs that's guaranteed to get tails wagging. To celebrate the launch, the brand is partnering with professional dancer and "Dancing with the Stars" choreographer Alan Bersten, along with his beloved dog, Jeff, to introduce "The CESAR Spin." The dance duet creates a new bonding moment for dogs and their dog parents by giving four-legged friends a culinary-inspired experience with an irresistible aroma during their new mealtime routine. While the CESAR WARM BOWLS dog food warms up, dog parents can bond with their dog by learning "The CESAR Spin" dance, spinning together while their meal does the same in the microwave. "As a dog dad, there's nothing I love more than spending time with my best fur friend, Jeff, from taking him with me on tour to days together at home," said Bersten. "Creating 'The CESAR Spin' dance, in celebration of the new CESAR WARM BOWLS dog food, allows me to provide a new way for pet parents to bond with their dogs over mealtime, and it's a new culinary-inspired experience for Jeff. We can't wait to see fans put their own spin on the dance!" CESAR WARM BOWLS dog food is made with real chicken as the #1 ingredient and comes in two delicious flavors — Slow Cooked Chicken & Beef Entrée with Vegetables and a Hint of Cranberry in Broth and Roasted Chicken Entrée with Sweet Potatoes & Broccoli in Broth. These recipes are 100% complete and balanced for adult dogs, and made with no artificial preservatives1, flavors, or colors and no fillers, so dog parents can feel confident giving their dog a tasty meal or topper to help keep them happy and healthy. "Pet parents want to prioritize quality time with their four-legged friends, and the CESAR brand is focused on extending bonding moments to mealtime with this new, innovative product," said Jean-Paul Jansen, Chief Marketing Officer, Mars Pet Nutrition North America. "Inspired by the product spinning in the microwave, we hope this new dance will encourage pet parents to engage on social media, showing us their moves as well as their commitment to feeding a meal their dog will love and love them for." Now through May 30, dog parents can get in on the action by entering "The CESAR Spin" Sweepstakes2: On TikTok: Share a video of you and your dog doing "The CESAR Spin" and include @CESARCanineCuisine, #CESARSpinSweepstakes and #CESARShare in your caption where one lucky winner will receive a one (1) year supply of CESAR WARM BOWLS products, a unique CESAR branded swag kit and a $3,000 gift card to enjoy new experiences and take "The CESAR Spin" to more places with your four-legged friend. On Instagram: Follow @CESARCuisine and comment on the "The CESAR Spin" post from CESAR Canine Cuisine and Alan Bersten with your favorite way to bond with your dog and include #CESARSpinOffer in your comment to receive a free CESAR WARM BOWLS product. Available while supplies last. To give dog parents a catchy tune to make their own version of "The CESAR Spin," the brand created a custom song inspired by the sounds of the microwave to play into the new product's key attribute and portfolio differentiator. Full sweepstakes details, official rules and eligibility restrictions can be found at There is no purchase necessary to enter or win. Eligibility restrictions apply. Void where prohibited. To learn more about CESAR Canine Cuisine and the new CESAR WARM BOWLS Wet Dog Food Recipes, visit or follow along with "The CESAR Spin" on the CESAR brand channels on Instagram, TikTok and Facebook. ABOUT MARS, INCORPORATED Mars, Incorporated is driven by the belief that the world we want tomorrow starts with how we do business today. As a $50bn+ family-owned business, our diverse and expanding portfolio of leading pet care products and veterinary services support pets all around the world and our quality snacking and food products delight millions of people every day. We produce some of the world's best-loved brands including ROYAL CANIN®, PEDIGREE®, WHISKAS®, CESAR®, DOVE®, EXTRA®, M&M's®, SNICKERS® and BEN'S ORIGINAL™. Our international networks of pet hospitals, including BANFIELD™, BLUEPEARL™, VCA™ and ANICURA™ span preventive, general, specialty, and emergency veterinary care, and our global veterinary diagnostics business ANTECH® offers breakthrough capabilities in pet diagnostics. The Mars Five Principles — Quality, Responsibility, Mutuality, Efficiency and Freedom — inspire our 150,000 Associates to act every day to help create a better world for people, pets and the planet. For more information about Mars, please visit Join us on Facebook, Instagram, LinkedIn and YouTube. Wes BottomsMars Pet Nutrition North America Madison MillerWeber Shandwick312-988-2299mmiller@ 1Trace amounts may be present due to potential cross contact during manufacturing.2No Purchase Necessary. Void where prohibited. Open to legal residents of the 50 U.S. and DC, 18+. Sweepstakes ends 5/30/25 at 11:59 p.m. ET. For full official rules visit View original content to download multimedia: SOURCE CESAR® Canine Cuisine Sign in to access your portfolio
