Have you ever bought a snack from a vending machine, glanced at the label, and then eaten the whole package only to later discover that you actually ate two servings — double the calories, double the fat, and double the sodium?
The search for the sources of the rising tide of obesity continues. Could cooking shows, with their telegenic celebrity chefs, perfect produce, and amazing kitchens be partly to blame? Or are they just symptoms of a preoccupation with food and cooking?
Tomatoes are the most widely-consumed fruits and vegetables around. They are also our most significant source of the phytochemical, lycopene. A new study suggests that this most frequently consumed, non-starchy red fruit – or vegetable – and products made from it could help to lower the risk of stroke.