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How a Wild New Year’s Eve Affects Your Body, Plus How to Bounce Back Afterward 

Most people think that if you overate and over-drank on New Year’s Eve, you did the night right. And..

Most people think that if you overate and over-drank on New Year’s Eve, you did the night right. And to some extent, that’s fair. NYE is all about celebrating, and you’re entitled to enjoy yourself. But what kind of damage are you doing when you order that late-night takeout or polish off your fifth flute of champagne?

Good news: “One big meal isn’t what causes people to be overweight,” says Holly Wyatt, MD, who runs the metabolism and obesity clinic at the University of Colorado's Anschutz Health and Wellness Center.That said, eating and drinking more than you’re used to can throw your body off. There's a ripple effect…but they shouldn’t last through the rest of 2018. Here, experts explain what an indulgent New Year's will and won’t do to your body.

RELATED: 8 Alcoholic Drinks Ranked From Most Calories to Least

Excess food and booze will cause you to store more fat…

When you drink alcohol, your body’s furnace switches gears so it can start metabolizing the liquid you just sipped. “The body has nowhere to store the alcohol because it would become toxic if it stayed in the system, so it has to burn it off immediately,” explains Dr. Wyatt. As a result, the calories from all those pigs in a blanket you ate while you were downing bubbly get stored as fat.

Of course, this also happens if you overeat without drinking. “Whenever you’re in that positive energy balance where you’ve eaten more food than you need, the body goes into a physiological state of storing extra calories,” says Dr. Wyatt. With no need to metabolize excess carbohydrates or fats for fuel, the body simply saves them for later.

WATCH THE VIDEO: 7 Fat-Burning Foods That Boost Metabolism

…But it won’t change your body for good

It’s normal to see your weight go up after you eat and drink heavily. How much it spikes depends on how seriously you decided to #treatyourself. “The amount of damage you do in terms of weight and fat gain really depends on how many calories you consumed,” says Dr. Wyatt.

Keep in mind that the new number you see on the scale on January 1 is mostly water weight gain, which your body held onto if you downed foods with lots of sodium or carbs, both of which cause water retention. But this water weight tends to go away as quickly as it came on. According to Dr. Wyatt, “One night doesn’t really cause anyone to gain much weight. It’s when that night becomes a week or two that you start to have a problem.”

RELATED: How to Do a Post-Holiday Party Detox

It will mess with your workout schedule…

“The worst part of a big night out is that it can put you out of commission for a day or two when it comes to exercise, and that lost time can delay your post-holiday reset,” says Frances Largeman-Roth, RDN, nutrition expert and author of Eating in Color. Think about it: You get home late, fall asleep in the wee hours, spend half the day sleeping off the festivities, then feel sluggish and blah thanks to next-day bloat and maybe a hangover. By the time you’ve recovered, you’ll likely be back at work and too busy to focus on that resolution to hit the gym more. Womp womp.

…But you can help yourself get back on track fast

"As long as you’re not drinking to the point of passing out, your body will detox itself naturally afterwards," says Largeman-Roth. To help your system along and feel better faster, come up with a post-party plan.

“Start hydrating right away when you get home,” advises Largeman-Roth. A small snack like a banana can also be a good idea before bed. “It’s loaded with potassium, which helps counteract the bloating that comes with eating and drinking salty foods and beverages.”

RELATED: 6 Delicious Detox Recipes to Start the New Year Right

Stock your fridge with healthy foods ahead of time so you don’t dive into a greasy hangover brunch at the last minute. “Try making a detox smoothie using 1 cup chopped celery, 2 cups fresh pineapple, 1 tablespoon fresh mint, 1 kiwi, juice of 1 lime, and 1 cup coconut water,” suggests Largeman-Roth. The celery and pineapple both have natural diuretic effects, thereby reducing bloat. Coconut water helps replenish electrolytes post-binge, while vitamin C–rich kiwi beefs up your immune system, which cna take a hit after a night of partying. (Last thing you need is an early January cold, right?)

Don't rely on excess exercise to cancel out everything you ate or drank. Instead of torturing yourself trying to burn off the 3,000 extra calories you took in via party eats and cocktails, go for a brisk walk or do some yoga. Moving your body, burning some calories, and feeling more like yourself will help you ease back into your usual routine, says Dr. Wyatt.

And no matter what, don’t dwell on how much you strayed from your typical healthy eating and workout habits the night before. “Feel good about having what you wanted on New Year's Eve—and empowered that you already have plan for how you’ll get back on track afterward,” says Dr. Wyatt. Onwards.

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30 Best Oreo Flavors, Ranked and Tested

We write about Oreos a lot here. Like, a lot a lot. But can you blame us? The classic cookie has been around longer than any of us have (since 1912!), and there are so many Oreo recipes and desserts out there that frankly, we’re surprised that we as a society haven’t caused a nationwide shortage. There are few things in the world more simple and versatile as an Oreo cookie and milk (yes, that includes all of the 85-plus flavors in the brand’s history), and it’s safe to say we’re just a little bit obsessed. Case in point, this giant Oreo cake, these Oreo truffles, this Oreo popcorn, and this Oreo cookie skillet. You get the idea.

It was only a matter of time before we turned around and said, “Have we ever tried them all in one sitting?” We hadn’t. So we did.

Of course, there were hiccups. Although so many Oreo flavors have emerged over the course of the cookie brand’s 110-year lifespan, some flavors are hard to find on shelves. Some seem to be discontinued. Others are only available overseas. Green tea Oreos, for instance, are only available in Japan. (But whyyyy?) That said, our editors are nothing if not intrepid, tracking down a whopping 30 Oreo varieties for an in-depth taste test.

Without further ado, here’s our worst-to-best ranking of every Oreo flavor we could get our hands on. Let us know if we missed any favorites!

 

Read from: https://www.delish.com/food-news/g26783387/best-oreo-flavors/

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How to convert a mushroom hater

As with any difficult relationship, Ollie, it can take work, but there is hope. “When you say, ‘I don’t like mushrooms’, it’s like saying you don’t like wine,” says self-confessed fungus obsessive Will Murray. “There are so many varieties out there, and they all behave in different ways.” The chef and co-founder of Fallow in London, who even grows his own at the restaurant, adds: “If, for example, you brine and deep-fry grey oyster mushrooms, they take on the texture of fried chicken.”

Perhaps a simpler strategy in the fight against squishy, spongy mushrooms, however, is to fry them on a high heat. “You need to be in danger of setting off the smoke alarm, or you’re not doing it properly,” Murray says. Then, as in life, it pays to be patient – and use more butter than seems reasonable. “Mushrooms hold a lot of liquid, so you need to fry them for quite a while to get them crisp,” says Helen Graham, head chef of veg-led Bubala in London. “If you don’t take them to the colour you want before adding other stuff to the pan, the mushrooms will never catch up.”

You could also try replicating Bubala’s charred oyster mushroom skewers. “We marinate the mushrooms in soy sauce, agave, coriander seeds, garlic and vegetable oil, then thread on to skewers and grill,” Graham says. “The agave helps to caramelise them, and obviously the oil helps to give crispiness and a really nice texture.”

Alternatively, pop a portobello in a bun. “I grew up in the Middle East, where it’s always barbecue weather,” says Noor Murad, who heads up the Ottolenghi Test Kitchen. “I love throwing mushrooms on the grill and slathering them in barbecue sauce [homemade or store-bought].” Melt a square of cheese on top, if you fancy, and serve with slaw.

It’s also worth considering how you prep the mushrooms. “You want to keep their meaty integrity, so you can really get your teeth into them, which means don’t chop them too small,” Murad explains. That said, a duxelles [finely chopped mushrooms cooked in butter with onions or shallots and herbs] might be a good gateway. “If she doesn’t enjoy the texture of mushrooms, make a very finely chopped duxelles,” Murray says. “The mushrooms dissolve into the sauce and add a rich undercurrent of earthy umami.” Spread on toast, add to omelettes or mashed potato, or go all out with a wellington.

You could also, of course, do away with cooking them altogether. “Raw mushrooms aren’t slimy,” says Murray, who suggests thinly slicing chestnuts or portobellos, dressing them with sherry vinegar (“or even a little sherry”), dijon mustard, olive oil, fresh herbs and minced garlic, then adding to salads. Dried mushrooms, meanwhile, have “second chance” written all over them. “They’re amazing, especially in the base of soups and stews,” Murad says. “You don’t get the texture, but you’ll get that umaminess – maybe that’s a good way to get Ollie’s partner to like mushrooms.” Graham agrees. She adds shiitake (“porcini would be equally delicious”) and kombu to stock, reduces down “with something tangy like pomegranate molasses”, then uses it as a sauce for cabbage. Happily, it’s good with other veg, too, so there’s shroom to manoeuvre. *groans*

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Preventing food fraud: Europe’s battle against the spice pirates

Spices are among the oldest food products in the world and still enjoy great popularity today. But h..

Spices are among the oldest food products in the world and still enjoy great popularity today. But how can we be sure of their quality and authenticity? With serious money to be made, counterfeiters are often attempting to fradulently pass off inferior products as the genuine article.

To find out more about how fraud in this arena can be identified and stopped, we went to Belgium to meet a spice trader – and also to see scientists working at the Joint Research Centre’s Fraud Detection Unit.

Spice expert

Herbs and spices are the daily business of Alexandre Veuve; he is the manager of the prestigious spice specialist and gourmet grocery store Le Tour Du Monde En Epices in Waterloo, south of Brussels.

As an expert in the sector, he always guarantees that the products he sells are of the highest quality:

However, he knows only too well that fraud is a common risk in this market:

“There is generally fraud on quite expensive spices, for example saffron. This is a spice that is worth as much as gold, so obviously there are a lot of scams involving it.

“Powders are also the target of fraud because they can be more easily falsified.

“That’s why we make our own powders; we buy the spices whole and then we create them ourselves.”

“There is ofen fraud on quite expensive spices – for example, saffron. This is a spice that is worth as much as gold, so obviously there are a lot of scams involving it.”Euronews

Europe’s food fraud unit

One of the facilities of the European Commission’s Joint Research Centre in Geel in Belgium hosts the European Food Fraud Detection and Prevention Unit. Here, teams of scientists analyse samples of spices imported to Europe using state-of-the-art technologies, in some cases using methods similar to those used for police investigations.

One of the most powerful tools at their disposal is DNA analysis. The genetic map of the spice can indicate whether or not there are foreign biological elements present.

The most common types of fraud are the use of less expensive plants, or the addition of dyes to make the spice appear more attractive or authentic.

Antoon Lievens, a Molecular Biologist at the Unit, says saffron is a good example of where fraud is regularly attempted:

“We’ve found one or two samples that were not saffron at all and the sequencing analysis has shown that it was safflower that has been sold as saffron.

“Another exemple is curcuma (turmeric). We’ve found a sample that was not curcuma, but actually paprika powder that had been dyed or coloured to look like curcuma.”

Analysis via spectroscopy

The detection of fraud is based on a set of investigative protocols, each of which unveils a part of the puzzle. Spectroscopy is one powerful method; it doesn’t require special sample preparation and allows a rapid result through the examination of the samples molecules by a laser beam.

Jone Omar, an Analytical Chemist at the Fraud Detection and Prevention Unit, says this is a foolproof method:

“Spectroscopy is basically based on a ray of light touching the sample, which makes the molecules vibrate and we then obtain a light spectrum readout of the vibration of those molecules.

“So when we focus on a pure food, we have a pure spectrum for it.

“When we spot an adulteration, the spectrum of the vibration of the molecule bands is different.”

This x-ray fluorescence technique, which is also used for non-invasive analysis of artworks to establish authenticity or otherwise, reveals whether or not inorganic materials – such as sand or clay – are present in the plant sample.

Chemical tests such as liquid chromatography and tandem mass spectrometry allow, through the separation of the molecules, the establishment of whether or not there are traces of external dyes present.

These same techniques are also used to create chemical fingerprints of spices, which can then provide even more in-depth information about the nature of the sample.

If the adulteration is confirmed, certain measures can then be taken.

Franz Ulberth, Head of the Fraud Detection and Prevention Unit, explains:

“One of the further measures could be that you send inspectors to check the company, to look into the books, to (examine) transportation papers, establishing a chain of traceability, to trace it back to the origin.”

The spice production and distribution supply chain is spread between different countries and this makes controls more complicated.

In a growing market of global scale, the use of these techniques is key to certifying the quality of the product.

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