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Give Me a McStatin with Cheese

In what really is not a joke (though is likely a provocation), a group of British physicians published an article in the American Journal of Cardiology last week arguing that fast food companies should start packaging statins with their burgers and

Apples 67, Oranges 109—Fight!

Kale, ANDI-1000. Broccoli, ANDI-376. Carrots, ANDI-240. It seems so familiar, yet so bewildering. What are these signs, and why is the answer on the tip of my tongue as I roll through the produce section of my local Whole Foods? Should I hunt around for some explanatory sign?

Transparency informs smarter food choices. Or does it?

Business Week reports that when nutritional information is available on fast-food menus, parents choose about 100 fewer calories per meal for their children. It quotes the lead researcher's apt observation that,

One hundred calories over time is actually a significant amount in terms of weight gain, given the rates of fast food consumption and childhood obesity in our country.

Would you like a lemon wedge or some nutritional advice to go with your Coke? Or a penny per ounce sales tax?

I love a good twist, lemon, lime, or otherwise.  Today's twist is that a company well-known for producing very popular sweetened beverages that are thought to contribute to this country's obesity problem is now going to be offering nutritional advice under the auspices of the American Academy of Family Physicians (AAFP). 

Lemon: A good source of Vitamin CLemon: A good source of Vitamin C

Soda: A good source of sugarSoda: A good source of sugar

Nutrients—here, there, everywhere—and for sale

The range of vitamin supplements available at your neighborhood pharmacy—let alone at a specialty store—can be overwhelming.  BodyBio is a service designed to help you navigate this myriad of choices.  At first I was kind of skeptical (as frequent readers know I often am), but I really liked this image:

Hospital food—not so yucky any more

Rarely does one hear about tasty—let alone healthy—hospital food.  That's about to change at Stanford Hospital and Clinics, located adjacent to Palo Alto, California.  Yesterday, the Hospital announced the launch of a new inpatient menu that will feature organic, locally grown, sustainable ingredients. The initiative was developed with local chef/restaurateur Jesse Cool, who has been a leader in healthy eating and sustainable food practices for decades. (With apologies to chef Cool for a comparison she probably has heard too many times and may not appreciate, when I first moved to Palo Alto from Berkeley, my impression was that Jesse Cool was the Alice Waters of the area, and that her landmark restaurant, the Flea Street Cafe, was the Chez Panisse of the Peninsula.)

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