Elfin Recite

BIGGER CUP, BIGGER GUT

That “medium” soda may actually be a large. Duke University researchers have discovered that some fast-food chains are encouraging customers to buy larger soft drinks—which justifies higher prices—by increasing the number of ounces in all sizes of drinks. They know what you may not: Most people subcon­sciously pick the middle option without considering the actual amount, says study author Richard Staelin, Ph.D. Remem­ber, 8 ounces is one serving.

 THE FATTY FLAVOR?

A secret ingredient in packaged foods may be making you fat. University of North Carolina scientists found that people who ate monosodium glutamate (a.k.a. MSG} were more likely to be overweight than those who didn’t consume the flavor enhancer. The researchers speculate that the additive interferes with brain neurons, stimulating appetite. Most products don’t list monoso­dium glutamate on their labels, but if you see “hydrolyzed vegeta­ble protein” or “vegetable protein extract.” consider it code for MSG.

Think you’re eating healthy? Canadian scientists recently compared the cancer-protective properties of 33 vegetables and found that the most powerful tumor fighters—brussels sprouts, leeks, beets, and kale—are often among the ones least likely to land on your plate. If you find these winter vegetables hard to swallow, use our tips to unlock their flavor potential.

1. Brussels sprouts
Remove the outer layer of leaves, trim the stems, and toss with olive Oil and sea salt. Place them on a baking sheet and roast at 425′F until they’re nicely browned.
2. Leeks
Many restaurants offer potato-leek soup in the winter, but you can also finely slice leeks and add them to omelets, salads, and rice.
3. Beets
Wrap one or two beets in foil and bake them in a 350’F oven for an hour or until they’re cooked through. Then cut them into cubes to toss into a salad of greens and crumbled goat cheese. Add a drizzle of walnut oil
4. Kale
To temper kale’s bitter taste; gently sauté it with olive oil, balsamic vinegar, chopped garlic, and pine nuts.

That order of fast-food fries may literally be a gut bomb. Eating Trans fats could increase your risk of colon cancer, say researchers at the University of North Carolina. In a recent study, participants who ate more than 6 grams of trans fat a day were almost twice as likely to have precancerous colon polyps as those who ate less than 4 grams. The scientists specu¬late that trans fats may disrupt the normal balance of bile acids in the colon, and that may cause the inflammation linked to colon cancer. Besides fast food, you’re most likely to eat trans fats in packaged cakes, cookies, and crackers, according to the FDA.

It’s good for your heart and skin, and now U.K. scientists have found that vitamin C may help you avoid diabetes, too. In their study, participants who ate about 5 servings of fruits and vegetables a day were 62 percent less likely to develop diabetes than those who consumed about 3 servings. A likely reason: “Vitamin C may help prevent oxidative stress.’ says study coauthor Nita Forouhi, Ph.D. That’s important because oxidative stress can disrupt your body’s ability to process carbs, leading to high blood sugar. Stock up on the foods that contain some of the highest amounts of C: citrus fruits, red peppers, strawberries, tomatoes, and broccoli.