New Studies Show Fast Food Makes You Depressed As Well As Fat
April 13, 2012 by admin
Filed under News Stories
April 13, 2012
By: J. D. Heyes
You already know that the McLarge burger you’re stuffing in your face isn’t healthy for you. What you may not know, however, is that all that fast food is doing more than just expanding your waistline – it could be giving you a serious case of depression as well.
A study of some 8,964 people found that eating junk and fast food has a negative effect on mental health.
Some of our American favorites – burgers, pizza, hot dogs – are on the list of fast or non-nutritional foods that contribute to a darker mood. In fact, the study found that people who eat those foods often were 51 percent more likely to become depressed, as evidenced by http://www.webmd.com, among other signs and symptoms.
Even small quantities are bad for you
The study also found that those most likely to over-indulge in such unhealthy fare were single, less physically active, smokers and those who worked more than 45 hours per week.
Click Here For The Full Report From Natural News
9 Salads (Calorically) Worse Than A Big Mac
May 11, 2011 by admin
Filed under News Stories
May 11th, 2011
The Huffington Post
By: Laura Shocker
When eating out, we tend to think we’re “being good” by ordering an entrée salad instead of a big, juicy burger. But many of those salads have an undeserved health halo, packing in more calories and saturated fat than the poster food for an unhealthy dinner: The Big Mac.
Still even with bacon bits, tortilla chips and calorie-laden dressings abounding on the salad column of the menu, it’s not a free pass to give into the temptation of a burger (and a side of fries). Salads, with their increased volume and satisfying crunch, have a higher satiety factor than many other foods, meaning that they tend to fill us up quicker and control appetite throughout the day, says Toby Smithson, R.D., community dietitian and spokesperson for the American Dietetic Association. “It’s fine to choose a salad, just watch what you’re putting in it,” she says. Her tips include:
1. Start with a base of dark, leafy greens, which are packed with vitamins and antioxidants.
2. Choose a salad heavy on plain vegetables. If you omit one of the higher-calorie ingredients, feel free to ask your waiter or waitress to load on more of the vegetables.
3. Be wary of add-ons like bacon, tortilla chips and even beans, which some restaurants prepare with lard (ask your server before ordering). Calorically speaking, regular nuts are better than candied ones and fresh fruit is better than dried.
4. Choose vinaigrettes over creamy dressings, which tend to have more calories and fat. Better yet, order your dressing on the side and do a fork dip: Dip your fork in the dressing before a bite instead of pouring the whole cup out onto your salad. And, “even though olive oil is the better choice, it doesn’t mean that you should have the whole bottle,” Smithson says. Each teaspoon is 45 calories, so use sparingly.
5. Not all fat is created equal. A bit of fat — from sources such as avocado or plain nuts — is healthy. So instead of focusing on the total fat content of a salad, look at saturated fat instead.
For a much-needed reality check, we scoured the nutrition facts of nine of America’s favorite chain restaurants (according to this survey from Nation’s Restaurant News) to find the salads that break at least one of these rules:
Click here for all the pictures of the salads from the Huffington Post
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The Great Burger Cook-Off — Eating Out vs. Cooking at Home
March 4, 2011 by admin
Filed under News Stories
March 4th, 2011
WalletPop.com
By: Barbara Thau
Where’s the beef? In the mouths of hungry Americans, it seems.
U.S. consumers ordered 2.2 billion hamburgers at restaurants nationwide last year, according to the NPD Group market research firm.
So it seems fitting to sink our teeth into a comparison of what it costs to buy a burger from a national chain restaurant — in this case Applebee’s — versus what it costs to cook one at home.
The National Chain Burger
Here’s what you’ll get with a basic Applebee’s burger:
- Seven ounces of ground beef (weight pre-cooked)
- One leaf of lettuce
- One slice of tomato
- Two to three pickles
- Two to three slices of onion
- One bun
The Applebee’s burger, which also includes five ounces of french fries, costs $7.49 (excluding tax and tip). But keep in mind that costs will vary, depending on where you purchase it in the U.S.
“As far as restaurant pricing goes, in general, the big chains vary their pricing slightly by market,” says Mark Hamstra, editor of retail financial for trade publication Supermarket News.
Just for comparison’s sake, the very similar Ruby’s Classic Burger meal at Ruby Tuesday is also $7.49, and a Classic Burger meal at The Cheesecake Factory, which also comes with fries, is $10.95.
The Make-at-Home Burger
How much does it cost to make a similar burger at home?
To get the most accurate gauge of supermarket food prices nationwide, we used the Consumer Price Index for the burger’s ingredients. Issued by the Bureau of Labor Statistics, a division of the U.S. Department of Labor, the CPI is an index of average prices paid by consumers for a range of products and services — from food and beverages to housing, apparel, education and transportation costs. (In shopping for this Savings Experiment, the CPI prices proved consistent with grocery store prices.)
- The beef: As of December 2010 (the latest figures available) the average price for 16 ounces of pre-cooked ground beef in the U.S. was $2.38 a pound. Using seven ounces of ground beef to match the size of Applebee’s burger, it will cost about $1.04.
- Tomato: At $1.60 per pound, tomatoes cost about 40 cents per tomato, so one slice of tomato will cost about eight cents.
- Lettuce: CPI figures estimate that lettuce costs about 99 cents per pound nationwide. According to SelfNutritiondata’s website, a lettuce leaf weighs approximately eight grams, which adds up to just short of two cents per leaf.
The CPI doesn’t offer current pricing data for hamburger buns or onions, and lumps pickle pricing in with olives and relish, so we turned to a few local New York City supermarkets to track down those costs. Once again, prices will vary based on where you live.
- Onion: At a local supermarket, a pound of yellow onions costs $1.29 a pound. That’s about 32 cents per onion, which amounts to approximately five cents for a thick slice of onion.
- Bun: A bag of eight Pepperidge Farm hamburger buns cost $3.29. That’s about 41 cents per bun.
- Pickle: A jar of about 20 Claussen pickles costs $5.99, which means one pickle costs about 30 cents, and two pickles costs 60 cents.
So ringing it all up, the cost of your at-home burger — including the meat, one slice each of lettuce, tomato and onion, two pickles and a bun, will cost you $2.20. So far, compared to the $7.49 for Applebee’s burger, that’s $5.29 less.
But we did forget one thing…
Fries With That?
What about the five-ounce serving of french fries that are included with the $7.49 Applebee’s burger? You can buy your own fries at the supermarket, but not five-ounces worth. A two-pound, or 32-ounce bag — which is the standard supermarket size — of french fries from a New York City supermarket costs $3.79.
Although your at-home burger costs less than Applebee’s, you’re buying ingredients for more than one portion (except possibly the ground beef), which will ring up a higher shopping bill than for a single burger. But then again, you’ll have enough to make burgers for the whole family or have enough for leftovers.
And that’s still not the whole story. Let’s say it takes you a half-hour to whip up the burger. Paying yourself the current minimum wage rate of $7.25 an hour, your burger costs you about $3.24 in the price of your labor alone.
However, if you consider cooking a joy rather than a chore, then you can factor those dollars out of the equation. Happy eating.
Click here for the full report from WalletPop.com
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McDonald’s Burger 14 Years Later
Hair Growth Drug Confirmed To Have Sexual Side Effects
Nestle Unveils New Health-Oriented Strategy
Dad’s High Fat Diet May Cause Diabetes In Daughters
Idiot Researchers Suggest Viagra For Young Boys
Wealth:
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New Antidepressant Maker Has Wall Street Excited
Google Using Income Shifting Techniques
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McDonald’s Burger 14 Years Later
October 26, 2010 by admin
Filed under News Stories
October 25th, 2010
Mercola
By: Dr. Mercola
Manhattan artist Sally Davies has photographed a McDonald’s Happy Meal every day for six months. And it looks almost as fresh as the day it was bought, with no trace of decay.
The Daily Mail reports:
“In a work entitled The Happy Meal Project, Mrs. Davies, 54, has charted the seemingly indestructible fast food meals’ progress as it refuses to yield to the forces of nature.”
However, it turns out that Davies has some catching up to do. A Hamburger Today reports that wellness educator and nutrition consultant Karen Hanrahan has kept a McDonald’s hamburger since 1996, which is pictured on the left below. As you can see, it still looks the same as the fresh one on the right next to it!
Click here for the full report from Mercola
McDonald’s Happy Meal Resists Decomposition For Six Months
October 12, 2010 by admin
Filed under News Stories
October 12th, 2010
Yahoo! News
By: Brett Michael Dykes
Vladimir Lenin, King Tut and the McDonald’s Happy Meal: What do they all have in common? A shocking resistance to Mother Nature’s cycle of decomposition and biodegradability, apparently.
That’s the disturbing point brought home by the latest project of New York City-based artist and photographer Sally Davies, who bought a McDonald’s Happy Meal back in April and left it out in her kitchen to see how well it would hold up over time.
The results? “The only change that I can see is that it has become hard as a rock,” Davies told the U.K. Daily Mail.
She proceeded to photograph the Happy Meal each week and posted the pictures to Flickr to record the results of her experiment. Now, just over six months later, the Happy Meal has yet to even grow mold. She told the Daily Mail that “the food is plastic to the touch and has an acrylic sheen to it.”
Davies — whose art has been featured in numerous films and television shows and is collected by several celebrities — told The Upshot that she initiated the project to prove a friend wrong. He believed that any burger would mold or rot within two or three days of being left on a counter. Thus began what’s become known as “The Happy Meal Art Project.”
“I told my friend about a schoolteacher who’s kept a McDonald’s burger for 12 years that hasn’t changed at all, and he didn’t believe me when I told him about it,” Davies told us. “He thought I was crazy and said I shouldn’t believe everything that I read, so I decided to try it myself.”
Davies’ friend was the person who should have done the additional research. Wellness and nutrition educator Karen Hanrahan has indeed kept a McDonald’s hamburger since 1996 to show clients and students how resistant fast food can be to decomposition.
As for Davies, she said that she might just keep her burger and fries hanging around for a while as well.
“It’s sitting on a bookshelf right now, so it’s not really taking up any space, so why not?” she said. It ceased giving off any sort of odor after 24 hours, she said, adding: “You have to see this thing.”
In response to Davies’ project, McDonald’s spokeswoman Theresa Riley emailed The Upshot a statement defending the quality of the chain’s food. Riley’s email also blasted Davies’ “completely unsubstantiated” work as something out of “the realm of urban legends.”
“McDonald’s hamburger patties in the United States are made with 100% USDA-inspected ground beef,” Riley wrote. “Our hamburgers are cooked and prepared with salt, pepper and nothing else — no preservatives, no fillers. Our hamburger buns are baked locally, are made from North American-grown wheat flour and include common government-approved ingredients designed to assure food quality and safety. … According to Dr. Michael Doyle, Director, Center for Food Safety at the University of Georgia, ‘From a scientific perspective, I can safely say that the way McDonald’s hamburgers are freshly processed, no hamburger would look like this after one year unless it was tampered with or held frozen.’”
