Latest news with #WesternDiet
Yahoo
12 hours ago
- Health
- Yahoo
‘Safe route' or ‘sushi route' − 2 strategies to turn yuck to yum and convince people to eat unusual foods
What will the diets of the future look like? The answer depends in part on what foods Westerners can be persuaded to eat. These consumers are increasingly being told their diets need to change. Current eating habits are unsustainable, and the global demand for meat is growing. Recent years have seen increased interest and investment in what are called alternative proteins – products that can replace typical meats with more sustainable alternatives. One option is cultivated, or cultured, meat and seafood: muscle tissue grown in labs in bioreactors, using animal stem cells. Another approach involves replacing standard meat with such options as insects or plant-based imitation meats. All of these products promise a more sustainable alternative to factory-farmed meat. The question is, will consumers accept them? I'm a philosopher who studies food and disgust, and I'm interested in how people react to new foods such as lab-grown meat, bugs and other so-called alternative proteins. Disgust and food neophobia – a fear of new foods – are often cited as obstacles to adopting new, more sustainable food choices, but I believe that recent history offers a more complicated picture. Past shifts in food habits suggest there are two paths to the adoption of new foods: One relies on familiarity and safety, the other on novelty and excitement. Disgust is a strong feeling of revulsion in response to objects perceived to be contaminating, polluting or unclean. Scientists believe that it evolved to protect human beings from invisible contaminants such as pathogens and parasites. Some causes of disgust are widely shared, such as feces or vomit. Others, including foods, are more culturally variable. So it's not surprising that self-reported willingness to eat insects varies across nationalities. Insects have been an important part of traditional diets of cultures around the world for thousands of years, including the ancient Greeks. Many articles about the possibility of introducing insects to Western or American diners have emphasized the challenges posed by neophobia and 'the yuck factor.' People won't accept these new foods, the thinking goes, because they're too different or even downright disgusting. If that's right, then the best approach to win space on the plate for new foods might be to try to make them seem similar to familiar menu items. During World War II, the United States government wanted to redirect its limited meat supply to troops on the front lines. So it needed to convince home cooks to give up their steaks, chops and roasts in favor of what it called variety meats: kidneys, liver, tongue and so on. To figure out how to shift consumer habits, a team of psychologists and anthropologists was charged with studying how food habits and preferences were formed – and how they could be changed. The Committee on Food Habits recommended stressing these organ meats' similarity to available, familiar, existing foods. This approach – call it the 'safe route' – focuses on individual attitudes and choices. It tries to remove psychological and practical barriers to individual choice and counteracts beliefs or values that might dissuade people from adopting new foods. As the name suggests, the safe route tries to downplay novelty, using familiar forms and tastes. For example, it would incorporate unfamiliar cuts of meats into meatloaf or meatballs or grind crickets into flour for cookies or protein bars. But more recent history suggests something different: Foods such as sushi, offal and even lobster became desirable not despite but because of their novelty and difference. Sushi's arrival in the postwar U.S. coincided with the rise of consumer culture. Dining out was gaining traction as a leisure activity, and people were increasingly open to new experiences as a sign of status and sophistication. Rather than appealing to the housewife preparing comfort foods, sushi gained popularity by appealing to the desire for new and exciting experiences. By 1966, The New York Times reported that New Yorkers were dining on 'raw fish dishes, sushi and sashimi, with a gusto once reserved for corn flakes.' Now, of course, sushi is widely consumed, available even in grocery stores nationwide. In fact, the grocery chain Kroger sells more than 40 million pieces of sushi a year. Whereas the safe route suggests sneaking new foods into our diets, the sushi route suggests embracing their novelty and using that as a selling point. Sushi is just one example of a food adopted via this route. After the turn of the millennium, a new generation of diners rediscovered offal as high-end restaurants and chefs offered 'nose to tail' dining. Rather than positioning foods like tongue and pigs' ears as familiar and comforting, a willingness to embrace the yuck factor became a sign of adventurousness, even masculinity. This framing is the exact opposite of the safe route recommended by the Committee on Food Habits. What lessons can be drawn from these examples? For dietary shifts to last, they should be framed positively. Persuading customers that variety meats were a necessary wartime substitution worked temporarily but ultimately led to the perception that they were subpar choices. If cultivated meat and insects are pitched as necessary sacrifices, any gains they make may be temporary at best. Instead, producers could appeal to consumers' desire for healthier, more sustainable and more exciting foods. Cultivated meat may be 'safe-ly' marketed as nuggets and burgers, but, in principle, the options are endless: Curious consumers could sample lab-grown whale or turtle meat guilt-free, or even find out what woolly mammoth tasted like. Ultimately, the chefs, consumers and entrepreneurs seeking to remake our food systems don't need to choose just one route. While we can grind insects into protein powders, we can also look to chefs cooking traditional cuisines that use insects to broaden our culinary horizons. This article is republished from The Conversation, a nonprofit, independent news organization bringing you facts and trustworthy analysis to help you make sense of our complex world. It was written by: Alexandra Plakias, Hamilton College Read more: Plant-based meat alternatives are trying to exit the culture wars – an impossible task? Gluten-sensitive liberals? Investigating the stereotype suggests food fads unite us all Would you eat 'meat' from a lab? Consumers aren't necessarily sold on 'cultured meat' Alexandra Plakias does not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and has disclosed no relevant affiliations beyond their academic appointment.
Health Line
6 days ago
- Health
- Health Line
14 Healthy Foods That Are High in Potassium
Many fruits and vegetables are high in potassium. This can include beans and sweet potatoes. Potassium is an essential mineral that the body requires for a variety of processes. Since the body can't produce potassium, it has to come from food. However, most Americans don't get enough potassium from their diets. This is mainly due to a lack of fruits and vegetables in the typical Western diet. In the United States, it's recommended that healthy adults consume 4,700 mg daily. Getting enough dietary potassium is essential for bone and heart health. It's vital for people with high blood pressure, as it may decrease the risk of heart disease and stroke. This article lists 14 foods that are highest in potassium. White beans Beans and lentils are both good sources of potassium. White beans are one of the best sources of potassium, with 421 mg of potassium in 1/2 cup (130 grams). White beans contain reasonable amounts of calcium and iron. Additionally, 1/2 cup of white beans provides 4.9 grams of fiber, which is 18% of your daily requirement. They're also an excellent source of plant-based protein. The beans' high fiber and antioxidant content can help decrease inflammation, improve colon health, and reduce the risk of heart disease and diabetes. A recent meta-analysis showed a significant reduction in stroke risk with a higher potassium intake in the diet. Potatoes and sweet potatoes White potatoes are one of the best food sources of potassium available. A large baked potato (299 grams) provides 1,600 mg. Since potassium is found in both the flesh and skin of a potato, it's most beneficial to consume them washed and unpeeled. Another starchy tuber rich in potassium is baked sweet potatoes. One of these large vegetables (235 grams) contains 1,110 mg. But potatoes aren't just good sources of potassium. They also contain vitamins A, C, B6, and manganese. Beets Beets, a root vegetable with a naturally sweet flavor, are available in various colors, such as deep red, purple, and white. A 1/2 cup (85 grams) of sliced and boiled beets contains 259 mg of potassium. Beets are also rich in folate and manganese. The pigment that gives beets their rich color acts as an antioxidant, which may help fight oxidative damage and inflammation. Beets are also high in nitrates, which may benefit blood vessel function, high blood pressure, and exercise performance. Beets' potassium content may also help improve blood vessel function and decrease the risk of heart disease. Spinach Spinach is a highly nutritious vegetable. Cooked spinach is a great option for those wanting to increase their potassium intake. It contains 839 mg of potassium per cup. It also provides 104% of the DV for vitamin A, over 7 times the DV for vitamin K, almost 19% of the DV for calcium, and around 73% of the DV for manganese. These nutrients are important for metabolism, vision health, bone health, and the immune system. Dark leafy green vegetables like spinach also contain antioxidants, including flavonoids, which help protect against cellular damage. Swiss chard Swiss chard is a leafy green vegetable that's highly nutritious. It's packed with nutrients. One cup (175 grams) of cooked Swiss chard contains 961 mg of potassium. It also contains vitamins A, K, and C, iron, plus magnesium, manganese, and fiber. Like spinach, kale, and other leafy green vegetables, Swiss chard also contains healthy plant compounds that act as antioxidants to help protect your cells. Tomatoes and tomato sauce Tomatoes and tomato products, such as tomato sauce, are full of potassium. One cup (245 grams) of tomato sauce contains 728 mg of potassium. Tomatoes are also rich in other minerals, like manganese, and vitamins, including vitamins A, C, E, and B6. What's more, tomatoes contain beneficial plant compounds like lycopene, which may help fight inflammation and reduce prostate cancer risk. A small study of people with metabolic syndrome who received tomato juice four times a week for 2 months saw significant improvement in inflammation, blood vessel dysfunction, and insulin resistance. A recent review of studies found that lycopene provided significant antioxidant and anti-inflammatory benefits and lowered the components of metabolic syndrome, including high blood pressure, obesity, and insulin resistance, in both animal and human subjects. The participants also experienced a decrease in LDL (bad) cholesterol and a slight increase in HDL (good) cholesterol. The beneficial effects of potassium and lycopene on heart disease risk factors make tomatoes an excellent choice for heart health. Oranges and orange juice Citrus fruits like oranges are well known for being high in vitamin C, but they're also a good source of potassium. One cup (248 grams) of orange juice provides 496 mg of potassium. It's also rich in folate, vitamin A, thiamine, and antioxidants. Observational studies have found that people who regularly consume orange juice have a higher intake of vitamin C, potassium, calcium, and vitamin D, and are also more likely to have a lower BMI. Additionally, the high level of antioxidants in oranges and their juice may help improve the body's ability to fight free radicals, inflammation, and heart disease. Furthermore, consuming orange juice fortified with calcium and vitamin D may help improve bone health, especially since a high potassium intake may also benefit bone health. But remember that orange juice is higher in sugar and provides less fiber than the whole fruit. Thus, it's best to focus on eating the fruit rather than drinking juice as a source of vitamins and minerals. If you choose to drink orange juice, ensure it's 100% juice without added sugars. Bananas Bananas are known to be a good source of potassium. In fact, one banana has 451 mg of potassium. This tasty fruit is also rich in vitamin C, vitamin B6, magnesium, fiber, and antioxidants. While ripe bananas tend to be high in sugar, green bananas are lower in sugar and higher in resistant starch, which may help manage blood sugar and improve gut health. Green bananas and green banana powder may help enhance fullness, improve constipation and diarrhea, and help some people lose weight. The banana's convenient, natural packaging makes it an easy and nutritious way to increase your potassium intake on the go. Avocados Avocados are incredibly nutritious, tasty, and unique. They're high in heart-healthy monounsaturated fats and rich in fiber, antioxidants, vitamins C, K, B6, folate, and pantothenic acid. Avocados are also a good source of potassium. One cup (150 grams) of whole avocado provides 728 mg of potassium. The high content of antioxidants, healthy fats, and fiber in avocados is most likely responsible for their positive health effects. Studies have shown that avocados may benefit heart health, weight management, and metabolic syndrome. A 2017 study associates eating avocados with better diet quality, lower BMI, body weight, waist circumference, and a significantly lower risk of metabolic syndrome. However, more recent studies have found that avocados may not necessarily be linked with lower body weight and instead have a neutral effect on weight, or they may only affect particular populations. In one study, avocados were found to lower weight gain in female participants but not male ones. The rich potassium content of avocados and their other healthy properties make them an easy choice for helping meet your nutrient needs. Yogurt Yogurt is an excellent source of calcium, riboflavin, and potassium. One cup (245 grams) of this creamy treat provides you with 380 mg of potassium. Because yogurt is a fermented food, it also contains bacteria that may benefit gut health. Some evidence also suggests that yogurt may be beneficial for managing appetite or weight maintenance. This is likely related more to its high protein than its probiotic content. When buying yogurt, aim for a plain variety, as fruit-flavored yogurts tend to have lots of added sugar. Greek yogurt may be a better option due to its higher protein content. If you find plain yogurt is too tart, sweeten it with fresh fruit, nuts, a little honey, or maple syrup. Clams Clams are an excellent source of potassium. A 3-ounce serving (85 grams) provides 534 mg. Clams are also extremely rich in other nutrients. One serving offers 99% of the DV for selenium and surpasses the DV for vitamin B12. They're also a great source of protein and high in healthy omega-3 fats, which are associated with various health benefits, including reducing inflammation and other risk factors associated with related diseases. Salmon Salmon is a highly nutritious food. It's packed with high quality protein, healthy omega-3 fats, and many vitamins and minerals, including potassium. Half of a filet of salmon (178 grams) provides 684 mg of potassium. A diet rich in fatty fish has also been linked with various health benefits, most notably a decreased risk of heart disease. In fact, a meta-analysis of 18 studies found that eating 2-3 150 g portions of fish a week was linked to an 8% reduced risk for both fatal and non-fatal cardiovascular disease. The rich potassium content of salmon may make it beneficial for heart disease, as well. Coconut water Coconut water has become a popular health drink. It's sweet and nutty, low in sugar, and high in electrolytes. The body needs electrolytes to help balance its pH and maintain proper nerve, heart, and muscle function and hydration. One of these electrolytes is potassium. Drinking 1 cup (240 grams) of coconut water will provide 600 mg of potassium. Coconut water's high electrolyte content makes it an excellent drink for rehydrating after challenging physical activities.
Daily Mail
14-06-2025
- Health
- Daily Mail
Surprising ingredient in dessert favorites that raises your risk of a heart attack
Cardiologists are warning of an often overlooked ingredient in desserts that can lead to high blood pressure if consumed in excess. Typically a garnish on cookies, bread and butter, soft pretzels, and caramel treats, coarse sea salt contains more sodium than its less expensive grocery store alternative. People enjoy the added crunch and marriage of savory and sweet in desserts, but people are inadvertently eating too much salt. Because coarse salt has larger crystals, it may feel less salty per bite, leading some people to use more than they would with fine salt. Excessive sodium intake is linked to high blood pressure, heart disease, stroke, and kidney problems. The body only needs a small amount of sodium to function properly. Sodium is an essential electrolyte that plays several critical roles in the body, including maintaining fluid balance and blood pressure, supporting nerve function, and enabling muscle contractions. Most Americans consume too much sodium, though – 3,300 mg per day on average, or about 40 percent more than the recommended 2,300mg limit. People tend to believe that coarse sea salt contains less sodium than standard fine salt, yet both contain about 40 percent sodium. Salt lurks everywhere in the Western diet, not just in processed meats, snack foods, but in unsuspecting foods, including breads, canned soups, frozen meals, cheese, sauces, and marinades. An estimated 89 percent of adults and around 94 percent of children consume too much sodium, according to the CDC. Eating too much salt is a major setup for high blood pressure. The World Health Organization also estimates that 1.9 million deaths globally each year can be attributed to eating too much salt. As sodium causes the body to retain fluids, blood volume and pressure on artery walls increase. High blood pressure is a significant risk factor for heart disease, stroke, kidney disease, and other serious health issues. Dr Brent Egan, an internist and vice president of cardiovascular health at the American Medical Association, said: 'It would take us about a little over 1,000 milligrams a day to get from where we are to where the recommendation would be for the upper limit.' 'And if we did that, we'd probably see a significant reduction in blood pressure, heart attack and stroke.' Roughly 116 million Americans have high blood pressure. Approximately 805,000 heart attacks occur each year, as well as 795,000 strokes. 'If someone has high blood pressure, heart disease, that type of thing, 1,500 milligrams is probably a better target, but for the general population that's really interested in limiting the burden of chronic disease, 2,300 milligrams is generally what is recommended,' Dr Egan said. Too much sodium also causes bloating – the uncomfortable feeling that the stomach is swollen and tight. Body parts like hands, feet, and ankles are likely to swell. And feelings of thirst take over due to dehydration. Too much salt before bed can also cause restless sleep. Studies suggest high-salt diets may alter cortisol (stress hormone) levels, which regulate sleep-wake cycles. A recent study by researchers at Vanderbilt University found that reducing daily salt intake by just one teaspoon is as effective as blood pressure medication. They tested high and low-salt diets on hundreds of patients, some of whom had high blood pressure, and found that cutting out a can of Heinz soup each day lowered people's blood pressure by six percent within a week. This reduction was comparable to that of thiazide diuretic hydrochlorothiazide, a popular blood pressure medication. 'Obviously we need some sodium—it's essential for life,' Dr Egan said. But 'here we are with an average intake of 3,400 milligrams. 'Now the body has to make a lot of adjustments, but we can get by with very little sodium,' he said, noting 'there's very little danger in this country that most people won't get enough sodium, even if they're eating those fresh foods and not processed foods. 'They'll still—for the most part—get more than sufficient sodium that the body needs,' said Dr. Egan. 'We live in a state of pretty much constant excess.'
