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Food Research

Science Explains Why You Can’t Stop Eating Pringles

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Pringles potato chips

Have you ever wondered why you can’t stop munching on those darn Pringles? Well, as it turns out, you’ve been put under a spell, a scientific spell.

The label on the back of the bag won’t tell you this, but Pringles contain approximately 42 percent potato content, with the remaining 58 percent consisting of wheat starch and various flours (potato, corn, and rice) mixed with vegetable oils, an emulsifier, salt, and seasoning.

Considering that there are many different types of the potato- and wheat-based stackable chips, other ingredients could include sweeteners such as maltodextrin and dextrose, monosodium glutamate (MSG), disodium inosinate, disodium guanylate, sodium caseinate, modified food starch, monoglyceride and diglyceride, autolyzed yeast extract, natural and artificial flavors, malted barley flour, wheat bran, dried black beans, sour cream and cheddar cheese.

It shouldn’t come as a surprise that food companies work very hard to get you addicted to their foods, and the company behind Pringles (Kellogg’s) is no exception. British Dietetic Association’s Anna Daniels notes:

“A lot of time and money is spent by food manufacturers on making crisps addictive because they want us to eat more and more of them. They are also made with highly refined carbohydrates so they don’t give you slow-release energy. It’s about quick fixes.”

According to scientists, our brains are hard-wired to seek out fat, sugar and salt even when we’re not hungry. Apparently, high-fat foods and salt, much like drugs and alcohol, light up the areas of the brain that handle reward and pleasure.

This craving for fat, salt and sugar, which is sometimes called ‘hedonic hunger’, is a phenomenon that afflicts an increasing number of people. We eat more for pleasure than for satiation than at any point in human history, and that’s proving to be a big problem.

It’s not just the fat, salt and sugar that make Pringles so irresistible — the crunch sound they make when bitten are also music to the ears. The louder or higher-pitched the crunch, the more you perceive the chips to be fresher and crisper.

In short, food companies own your brain and control how much you eat. Sad but true…

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Diet & Health

Do Vitamins Have Calories? Will They Make You Fat?

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Two vitamin supplement pills

Calories aside, a healthy serving of vitamins is essential for your health, so don’t skimp.

Taking vitamins supplements, as opposed to preferably getting them from wholesome foods, can help round out your diet and ensure that your daily requirements are met. As for the question of whether vitamins have calories, it’s just one of several important variables you must consider.

Purpose Of Vitamins

No, vitamins do not contain calories, nor do they provide your body with energy. This means you don’t have to worry about gaining weight, getting fat or even disrupting your intermittent fasting from taking too much of them.

After vitamins from supplements or food are absorbed, your body uses them for various health-enhancing processes , such as:

  • Absorbing and metabolizing other nutrients.
  • Energy production for your daily activities.
  • Promoting normal cell function
  • Encouraging normal growth and development
  • Keeping you immune system in tip-top condition to prevent disease

It goes without saying that vitamins add to your overall well-being. Vitamin D, for instance, helps your body absorb calcium and promote bone growth, and too little of it results in soft bones in children (rickets) and fragile, misshapen bones in adults (osteomalacia).

Vitamin D deficiency is a global epidemic that has also been linked to breast cancer, colon cancer, prostate cancer, heart disease, depression, weight gain, and other maladies. In fact, studies have shown that people with higher levels of vitamin D have a lower risk of disease.

Melanin reduces the skin’s ability to make vitamin D in response to sunlight exposure, so if you are dark-skinned and live in a country without a lot of sunlight, especially during the winter months, or a home-body who doesn’t go out a lot, there is good chance you might be vitamin D deficient. It’s time you probably considered taking vitamin D supplements on a regular basis.

Types Of Vitamins

Life would be so much simpler if we had a single vitamin that served all of our bodily needs and can be taken whenever and wherever, but that’s not the world we live in, at least not yet. In other words, when it comes to getting the right vitamins and in the right quantities, eating a balanced diet with a variety of foods is paramount to good health.

As noted by Carol Byrd-Bredbenner in her book “Perspectives in Nutrition,” Vitamins come in two types — water-soluble and fat-soluble — which partly explains why our bodies don’t always absorb the majority of vitamin supplements we consume.

Fat-soluble vitamins are those that are transported by fats and include vitamins A, D, E and K. To get the most out of fat-soluble vitamins, it’s best to take them with meals containing some fat.

Water-soluble vitamins are those that dissolve in water and are readily absorbed into tissues for immediate use. They include the B vitamins and vitamin C.

I like to take all my vitamins during my meals, which usually include a healthy serving of avocados, eggs and sometimes fish and/or meat.

Myths About Vitamins

There is persisting misconception that if taking a little of a certain vitamin helps to improve symptoms of a condition, then taking more will result in greater improvement. Unfortunately, that’s not the case when it comes to taking vitamins.

According to “Krause’s Food and Nutrition Therapy,” the most respected nutrition text for over 50 years, the body can only absorb and use a certain amount of the vitamins we consume. Moreover, it cannot absorb man-made vitamin supplements as easily as vitamins in foods. These are other key reasons why you should not use vitamin supplements as a replacement for food.

Vitamin C is often touted as a natural cold remedy, with Nobel laureate Dr. Linus Pauling famously claiming that taking large doses of vitamin C helps thwart a cold. However, research has shown that vitamin C is only marginally beneficial when it comes to the common cold.

A 2017 study pooling the results of 29 different studies that looked at the effect of vitamin C on colds found that taking 200 milligrams of vitamin C every single day rather than just on days when you’re sick could make cold symptoms go away about one day sooner. But that’s where the benefits end.

Benefits Of Vitamins Supplements

Vitamins are a must for a properly-functioning body, but some people have more need for certain vitamins than other. Because vitamin B12 is  naturally found in animal products, vegans, for example, are at risk of vitamin B12 deficiency and, therefore, can benefit from B-12 supplements.

On the same hand, parents concerned about the picky eaters in the family can give their children vitamin supplements to round out their diet.

Ideally, you should be getting all your vitamins from food because that’s what our bodies are accustomed to working with. It can’t be stressed enough that you should not use vitamin supplements as a replacement for food.

Be Careful With Vitamins

Gorging on vitamin supplements won’t make you fat or even gain weight, but that doesn’t mean you should. Taking excessively large doses of vitamins can result in adverse health effects.

Fat soluble vitamins, in particular, are stored in the body’s tissues and tend to remain there. They can build up in your system overtime if you consume too much, resulting in a potentially dangerous condition called hypervitaminosis.

Moreover, some water-soluble vitamins, such as vitamin C, can cause diarrhea if taken in excess.

You should, however, report any vitamins you are taking to your doctor if you are on medication. Vitamins can interact and interfere with medicine, which can cause the prescription to be ineffective or cause other adverse effects.

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Diet & Health

Here’s What The Future Of Food Could Look Like

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Food Sensor Chip on Teeth

Devices like tooth sensors that measure sugar and alcohol intake, as well as monitor other health qualities, could revolutionize the food industry as we know it.

From new technologies detecting specific ingredients and allergens in food to the expansion of cell-cultured meat, the list of emerging technologies that help consumers understand what they are eating grows by the day.

According Max Elder, a researcher at the Institute for the Future’s Food Futures Lab, “the future is already here, and it’s about time the food industry faced it head first.

Elder believes that for Consumer packaged goods companies to prepare for new challenges, they will need to “work backwards” to come up with strategies for creating the industry they want.

Computer Circuit Chip Apple Fruit

The Future Of Food Technology

Too many of today’s packaged foods are filled with empty calories, and people are no longer able to rely on their five senses to get accurate information about what they’re eating. Products labels have traditionally been relied upon to provide said information, but they could be misleading and are often difficult to understand.

In fact, a 2018 study by the Center for Food Integrity also found that only 33% of survey respondents “strongly agree” that they are confident in the safety of the food they consume. Such a high level of distrust has prompted the development of a new suite of technologies that help consumers make better-informed decisions about their food, “radical” technologies that Elder says will likely be widespread over the next decade.

Examples of such devices include an ingestible sensor being by Carnegie Mellon University that monitors gastrointestinal health and a tiny tooth sensor from Tufts University that can measure glucose, sugar and alcohol intake.

But before sensors in guts or on teeth become ubiquitous, Elder said they will likely be situated outside the body. Chinese search engine company Baidu, for instance, has developed smart chopsticks that can detect the freshness of cooking oil.

Those suffering from celiac disease will find Nima especially useful. Nima is a small portable machine that uses a sensor to test for trace amounts of gluten when crumbs are placed into it, and the namesake company behind its creation is developing variants of the technology for other allergens, including peanuts and shellfish.

While the food knowledge consumer can gain from such new technology could pose a challenge to food companies, but it is also an opportunity for brands to get more information on what eaters want and tailor their products, services and communication accordingly.

Slab of red meat

More Sustainable, Humane Meat

We can’t talk about the future of food without mention of the lab-grown meat industry, which has the potential to expand despite regulatory setbacks.

There has been a rapidly growing movement towards and major investment in exploring more cellular food systems, and while it’s too early to know if cultured meat is as healthy or nutritious as conventionally-produced meat, the segment could potentially be a major part of the food of the future.

According to Paul Shapiro Author of Clean Meat and former vice president for The Humane Society of the United States, clean meat is better for the environment than raising and slaughtering animals, whether conventional, grass-fed or free-range. Instead pouring tons of resources into raising an entire animal that won’t be eaten in its entirety — horns, eyeballs, hooves, brains, etc. all go to waste — growing meat in a lab only results in the parts and calories consumers need.

The lab-grown meat industry is still in its infancy and the market is small, meaning cell-cultured meat commands a price premium over conventional meat. However, if the industry can eventually achieve price parity, the only issue it will have to contend with is how comfortable consumers are with eating meat produced in a lab.

Traditional Farming

Meeting Environmental Values

There has been a growing demand for transparency in the food industry, and many consumers desire to know what is in their food and actively look for ecolabels that align to their values (Fair Trade, Non-GMO, etc.). An increasing number of individuals are also reading the label to look for names they recognize and trust before they make a purchase.

That’s to say companies will have to cater to consumer’s environmental values more so than ever but must do so with caution. Not fully understanding the environmental impact of new types of food production could lead to some companies making claims they may not be able to hold up.

Like everything in life, the food industry is undergoing a transformation, and most certainly for the better. The future looks promising for the health- and environmentally-conscious consumer.


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Food Research

Over 4 In 10 Americans Open To Trying Cannabis-Enhanced Foods

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Cannabis Edibles Foods

More than 40 percent of North American consumers are willing to try foods made with cannabis recreationally if available.

A survey of 1,000 Americans and 1,000 Canadians carried out by global management consulting firm A.T. Kearney highlights the growing interest in cannabis-infused food and drinks.

In the survey, participants were asked which cannabis-containing products they or someone they know have tried in areas including food, smoking, vaping and beverages. Approximately 58% said yes for food, 12% for alcohol and 10% for nonalcoholic drinks such as juice, water, tea or coffee.

The results were echoed by an earlier study by Dalhousie University, which found that 46 per cent of Canadians said they would try cannabis-infused food products if they became available on the market. A 2017 Gallup poll showed that 64 per cent of Americans support legalization.

Over 85 percent of those surveyed said they would have an improved or neutral perception of their favorite brand if it were to launch a product containing cannabis, indicating that companies introducing products with cannabis ingredients would see an improvement in public perception.

Randy Burt, a partner in A.T. Kearney’s consumer and retail practice, stated:

“The survey clearly demonstrates the viability of the market for cannabis across multiple consumer segments – CPGs and retailers focused on health and wellness, snacking, functional food and beverage, and beverage alcohol need to have a perspective on how they will approach the cannabis opportunity.”

Interestingly, consumers expressed more willingness to try candy, chocolate snacks and packaged foods than non-alcoholic or alcoholic drinks; yet, it’s the beverage sector, especially beer, that has been the most aggressive in investing and preparing for a cannabis future.

Concerns over more consumers turning to marijuana instead alcohol for relaxation is perhaps the driving force behind the push.

Canada legalized marijuana on October 17, 2018, while ten U.S. states have legalized the psychoactive drug for recreational use.

Judging by current trends, America might be at the tipping point on legalizing cannabis at the federal level, which could open up additional markets for marijuana-related products.

Like it or not, the future looks bright for the cannabis industry.


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