Study: Junk Food Cravings Are Bad For Your Wallet and Health

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When people are stressed out, they tend to crave certain types of food. When it comes to cravings, people don’t seek healthy food. It is natural for people to opt for fat-filled or sugar-laden junk food to satisfy their cravings.

While many health advocates discourage people from snacking on too much junk food because of the health repercussions they present, did you know that your junk food craving is not only hurting your health, but also your wallet? A study published in the journal Proceedings of the National Academy of Sciences revealed that people are willing to pay more when they are craving for junk food.

The Two Research Studies

In their experiment, they surveyed 44 non-dieters who had not eaten for a few hours and asked them how much they wanted to eat snack foods and how much they were willing to pay if they are given a $5 budget. They also underwent a multi-sensory experience and were asked how much they wanted to eat a particular junk food item and how much they were willing to pay.

The study revealed that the respondents desire increased. And the participants are willing to pay $0.66 more for items that they want and only $0.26 for similar snack items. When presented with less-similar yet healthy food items such as pretzels or granola bars, they were not willing to pay that much.

A second experiment repeated the process using 45 people. However, the respondents can pay for one, two or until eight “units” of whatever that made them crave food. The second study noted that people are willing to pay more for snacks with larger quantities.

The two studies demonstrated the power of cravings. And even if people live healthier lifestyles, their cravings can overshadow the value of their health. The most common reason why health is dominated by craving is that it can be hard to control craving unless intervention on their eating habits is done.

Junk Food Cravings Can Dissipate After A Few Hours

It may be a psychological thing, and craving is all about satisfying the brain and not the gut. This is the reason why people make the wrong food decisions when they are in the middle of their cravings. Even people who live healthy lifestyles are prone to consuming junk foods when they are craving. When asked why they revert to eating junk food, they reason out that craving is different from hunger. Perhaps there is something about cravings that make people forget about their health.

While cravings for junk food can be intense for people who are hungry, it can dissipate within a few hours. And no, you don’t have to eat food to stop the craving. You can do self-regulation to naturally dispel cravings or wait it out so that you can resist the lure of consuming junk food. By the time your cravings are gone, that’s the time when you decide to eat. And when you eat, try to consume healthier food options.

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Antioxidants Decrease Risk of Cardiovascular Diseases in Young Female Diabetics

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Diabetic patients are at risk of developing different types of diseases including cardiovascular problems. This is especially true among those who have Type 1 diabetes. As a chronic condition, Type 1 diabetes has deleterious effects. Since the pancreas produces little to no insulin that forces the sugar to enter the cells to be used as a source of energy. Recent studies suggest that women who suffer from Type 1 diabetes have two or three times the risk of developing cardiovascular diseases compared to men with the same condition.

The Role Of Antioxidants

While antioxidants are among the most popular dietary ingredients for people who suffer from different types of diseases, new studies have found out that there is indeed a reason why they are considered as a magic bullet.

antioxidants free radicals oxidative stress vitamins fruits vegetables mineralsAntioxidants play an essential role in the well-being of female patients who have diabetes. Aside from acting as a free-radical sponge, its mechanism of action helps protect the vascular functions specifically among diabetic patients.

Associate professor Ryan Harris from Augusta University focused on the protective effects of antioxidants to the heart. As the lead researcher at Augusta’s Medical College, they looked into how antioxidants can affect the health of the heart especially among women who have Type 1 diabetes.

Estrogen And Diabetes Among Women

Estrogen plays a vital role in the onset of cardiovascular diseases among female Type 1 diabetic patients.  This particular sex hormone is also found to increase the levels of oxidative stress on the blood vessels–specifically its ability to dilate.

Harris noted that “when you have diabetes, estrogen turns into a bad guy as it constricts the blood vessels when you have too much of it.” So how can this be addressed?

The Study Design

The study involved 90 premenopausal women with Type 1 diabetes and 30 healthy premenopausal women at 45 years old.  The researchers gave some women with an antioxidant cocktail consisting of Vitamins C and E as well as alpha lipoic acid. The studies noted that women who were given the antioxidant cocktail have positive impacts not only women with Type 1 diabetes but as well as those who suffer from COPD.

Aside from the antioxidant cocktail, the researchers also used resveratrol and found out that it also decreases the risk of cardiovascular diseases among women with Type 1 diabetes as it activates the protein Sirt1 thereby lowering the reactive oxygen produced by the endothelial cells along the blood vessels.

Aside from identifying the different antioxidants that can be potentially used to improve the well-being of diabetic patients, the researchers are looking into understanding the different pathways responsible for improving the cardiovascular health of patients who are at risk or suffering from diabetes. However, studies may take longer to finish but it does offer promising data and results.

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Consumers Going All In On Allergy Free Foods

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Over the past 20 years, there has been an increase in the number of people who suffer from food allergies. The increasing number of individuals with food allergies is one of the top reasons why most people develop specialized diets with preference to clean eating and non-GMO foods.

With consumers suffering from food allergies, more people want access to allergy free foods. In the 2004 passage of the Food Allergen Labeling and Consumer Protection Act, all food manufacturers in the United States are required to label their products with ingredients that may contain top allergens such as dairy, soy, gluten, peanuts, eggs, tree nuts, fish, and shellfish. This is the reason why you will see these ingredients in the label list in plain language. Thus, if the product contains “soy lecithin,” it should still indicate “Soy” on the package.

Allergy Free Food is on the Rise

Katherine Allmandinger, manager of strategic insight for Nielsen’s health and wellness practice, noted that there is a growth of allergy free foods in the market today. About 46% of consumers say that the allergy free claims of food manufacturers influence their purchase decisions.

In fact, there are two types of consumers who buy allergy free products–the worriers and wonderers. While worriers have medical bases to avoid a particular kind of ingredient due to adverse reactions, this only reflects a low percentage of the actual consumers who want allergy-free foods.

It is essential to take note that average consumers are not necessarily looking for allergy-friendly foods because they suffer from specific allergic reactions. Instead, they look for these foods because they want to cut out on too much dairy or they want to jump in on the bandwagon of eating healthy.

How Food Manufacturers Make Allergy-Free Products

Before the popularity of allergy-free foods, people only ate naturally allergy-free food. For instance, Enjoy Life, a food company in the United States, has been making allergen-free products for over a decade. Their factories were some of the first to have no cross-contamination with other products.

 

On the other hand, other food manufacturers are developing products that use alternative yet non-allergen ingredients. For instance, snack company Quinn uses sorghum instead of other gluten-containing grains to create their products. They also tested other ancient grains to be able to develop allergy-free products for their customers.

Allergy-Free Foods are a Trendy Niche in the Market

As food allergies continue to rise all over the world, the allergy-free food trend will likely flourish as more and more people want food products that are healthier. In fact, there are many noticeable booths and shops that showcase allergen-free options. Moreover, many food manufacturers are innovating their products so that they are not only healthy but that they also pass the taste test.

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Ad Industry: The Missing Link in Getting Children to Eat More Veggies

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It is the job of advertisers to convince ordinary people to buy a particular product. And with advertisements featuring crisps, burgers, and fizzy drinks, it is no wonder why it is so easy for people to indulge in unhealthy eating habits. But what if ads can turn around the eating habits of people and convince them to eat healthily?

The Popeye Moment

Well, this has happened in the past. Remember the iconic cartoon character Popeye? The spinach-gulping sailor boosted the rise of spinach sales during the Great Depression of 1930. In fact, regions that grow spinach erected status of the sailor out of gratitude. This was also the generation when people consumed more vitamins because they ate healthily.

This is the reason why ad man Dan Parker thinks that it is time for the marketing industry to deploy ads depicting healthier eating habits to entice viewers particularly children to eat healthily. Currently, many children perceive vegetables as the bad guys and this is the reason why they don’t eat vegetables. But if this perception can be changed, it will encourage children to eat more veggies.

Dan Parker worked with the campaign group Peas Please that is backed by famous chefs like Jamie Oliver and Hugh Fearnley-Whittingstall in order to roll out a campaign to alter our perceptions on vegetables and eating healthily.

Normalizing Veggies Consumption for Children

One of the most important methods of changing the perception of people towards eating vegetables is to normalize it. The thing is that the food industry has played with our desire to fit in. For instance, we have been persuaded that eating a snack during mid-morning and mid-afternoon is normal and that eating large portions of meals is normal.

If advertisers can perceive eating healthy as normal, then this can work for everyone. Frozen food company Birds Eye, for example, spends money on marketing vegetables and is supporting the Peas Please campaign. The core message of the company is to normalize frozen vegetables.

How the Internet Can Encourage Everyone to Love Vegetables

Showing infomercials about eating healthy is also helpful. Today, this can be easily done by using the social media to promote eating healthy among people. Campaigns should be effective enough such that it can make people feel and think differently about vegetables. The holy grail is how to raise the idea that eating vegetables can be fun.

This can be easily done by seeking help from celebrities whom children and people, in general, look up to. For instance, school children from the Pentrefoelas Community School in Wales posted pictures on social media together with chefs and football players while having fun holding carrots and cabbages. This can be done anywhere to show to everyone that eating vegetables is not boring.

The thing is that effective advertising can stir emotions. Dan Parker noted that if you are in an emotional state, then you become more susceptible to subliminal messages which makes it is easier to influence you to do something… in this case, buy and eat healthier foods.

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The Mighty Cauliflower Is Not Just Hype

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Time Magazine declared in 2017 that the lowly cauliflower is the new “it” vegetable while Bloomberg dubbed is as “the new kale.” Although these declarations should have encouraged people to eat more of this vegetable, its sales remained flat for a few months. In fact, Nielsen Perishables reported that while the sales of cauliflower grew to 8% annually from 2011 to 2016, it remained flat ever since.

How the Cauliflower Debuted As the “It” Veggie

Although people have been intrigued about cauliflower for a few years, it was only now that it was presented under the limelight. It was the Cauliplower’s 2017 debut that made this vegetable famous. It was during the expo when consumers were first introduced to the first gluten-free cauliflower pizza crust. To date, nearly 9,000 stores distribute this product that led to the creation of a new baking mix by the company. This also sparked the trend which resulted in the market seeing products like cauliflower chips and cauliflower pretzels. Gone are the days when the only cauliflower product available at Trader Joe’s is cauliflower rice.

What makes the vegetable trendy is that it is healthy, full of fiber and low in carbohydrate content, which makes it a very logical alternative to grains especially among people who cannot eat grains. Grains have been blamed for digestive issues which are pushing the gluten-free trend. This vegetable also fits well with the growing vegan and plant-based movement. In a report released by GlobalData, there was an increase of 600% of people who opt for the vegan lifestyle in the U.S.

High Demand, Low Production

 

There is an increased consumption of fresh cauliflower according to the US Department of Agriculture’s Economic Research Service. The per capita consumption of cauliflower is estimated to 2.18 pounds in 2017 that is 38% higher from the 1.57 pounds in 2016 and 1.33 pounds in 2010.

Despite the increased consumption per capita of cauliflower, there is still a limited supply of cauliflower to meet the growing demands of the consumer. This is expected to drive the prices of the vegetable higher. But will this make a price war in the market? Not entirely as the agriculture sector is working hard to meet the growing demands of this wonder veggie.

On the other hand, cauliflower contains a minimal amount of starch, which makes formulation challenging to create new products without using specialized equipment. For instance, cauliflower pretzels and crackers need special tools to develop the new products according to Ground Up COO Vincent James–maker of cauliflower crackers and pretzels.

The lowly cauliflower has emerged into a superfood, and it has come a long way since it debuted in the expo. If food manufacturers can continue to create more opportunities to develop cauliflower-based products despite the challenges such as the high price and low demand, then this vegetable will have a long way to go before it reaches its full potential.

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The Brain and Kale Connection

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Studies show that incorporating leafier green vegetables into one’s diet can help slow down cognitive decline especially among people in their advanced age. In a study conducted by the researchers from the Jean Mayer USDA Human Nutrition Research Center on Aging (HNRCA) and Rush University, they found out that those who consume 1 ½ servings of green leafy vegetables daily had the cognitive skills of people who are eleven years younger than those people who ate little to no leafy vegetables.

Dementia as A Global Crisis

The finding of this study is very significant considering that there is an increasing number of people in the United States who have dementia. In fact, the number of patients who have dementia is expected to rise to 15 million by 2050. However, it is not only in the United States that dementia is a big problem. Many seniors in Europe and Asia also have dementia. The rising number of patients who have dementia makes us wonder if there is a link between the disease and the type of diet we consume.

The study involved 960 adults between the ages 58 and 99. The participants took annual tests to assess different aspects of their brain function such as memory and learning. The researchers also looked into the amount of green leafy vegetables consumed by the participants.

What’s Inside Green Leafy Vegetables?

Published in the journal Neurology, the study concluded that better brain health was obtained by meeting dietary recommendations. Senior author of the study Sarah Booth noted that incorporating green leafy vegetables in one’s diet can have a lot of benefits, especially on the brain function. The reason why green leafy vegetables are so beneficial to brain function is that they contain significant amounts of vitamin K, folate, and lutein which slow down cognitive decline. Researchers suggest consuming all kinds of green leafy vegetables such as kale, broccoli, spinach, watercress, and other locally sourced leafy greens.

Mechanisms Yet to Be Understood About The Brain and Kale Connection

While the study has very significant results about brain health and its protection, the publication opened and raised many questions about how the leafy greens mainly protect the brain. Unfortunately, the mechanism on how the brain is protected is still not fully understood. Sarah Booth noted that additional studies are underway involving studying different brain sections of deceased participants who agreed to donate their brain and other tissues for further studies.  This may well allow the researchers to unlock the mystery behind the brain and kale connection.

While the exact mechanism on how the eating leafy greens help protect the brain is yet to be understood, the message is quite apparent and that eating leafy green vegetables is useful not only for your body but even your mind especially when you get older. To date, the dietary recommendation states that eating at least one to 2 servings (or equivalent to two cups) of vegetables can do wonders for the brain, but you can always eat more. In any case, there is no overdose when it comes to eating green leafy vegetables. Only benefits… no dangers.

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Consumers of All Generations Are Loving Plant-Based Foods

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In a report released by survey company Datassentials, it revealed that many Americans are shifting towards plant-based foods because of the benefits to the body. In fact, most people are increasing their intake of fresh fruits and vegetables more than ever.

There are many reasons why consumers are shifting towards a new diet regimen, and the reasons vary across demographics. For instance, 44% of the Generation Z consumers change to plant-based foods as they enjoy the taste of fruits and vegetables while 21% of millennial consumers opt for plant-based products to show support to the local farmers.  It is essential to take note that while consuming plant-based products come with a lot of functional benefits, many consumers are uncertain about the role of plant-based foods. In fact, fewer can identify the attributes of the specific plant-based foods that they are consuming.

Big Companies Are Jumping on The Bandwagon

Having said this, consumers who opt for the plant-based diet usually count on seeds, nuts, legumes, and whole grains as part of their pantry staples. But aside from these food items, consumers also eat more fruits and vegetables.

The increasing consumption of fresh produce and plant-based products has resulted in sales growth for big companies. Around 30% of the consumers limiting their use of meat (flexitarians or pescatarians) or avoiding meat (vegan or vegetarians) have been attracted to the new plant-based meat alternatives in the market. Even big corporations have embraced this trend. Companies like Starbucks, for example, have released its line of nut milk-based beverages while TGI Fridays have stepped into the plant-based territory by using Beyond Meat’s meatless burger to create most of their plant-based dishes.

How Other Companies Can Leverage on The Trend of Plant-Based Foods

While big companies are joining the trend in releasing products made from plant-based ingredients, smaller enterprises are a bit skeptical. However, food manufacturers can leverage the trend and attract more consumers by incorporating global flavors to make their food more interesting. Using bold flavors and ethnic recipes can also attract consumers. On the other hand, avoiding alienating descriptions such as putting on the label “vegan” or “vegetarian” will also help promote the product.

In fact, 85% of consumers agree that plant-based foods are fulfilling and as delicious as animal protein-based products. But more than mimicking animal protein, consumers are also drawn to colorful produce thanks to the promotion of smoothies and fruit bowls on social media. The thing is that social media plays a critical role in promoting plant-based foods, especially among millennials.

With the increasing number of consumers opting for plant-based foods, it is no wonder why many companies are embracing this niche thus the sale is likely to increase in the years to follow. The only challenge here is to give further knowledge to consumers so that they will be encouraged to eat more plant-based foods not only for their health but also for the environment.

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Impossible Foods’ Plant Burger Not Impressing FDA So Far

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The company, Impossible Foods, has been working on a plant-based burger that is touted to taste like real beef. According to Impossible Foods Inc. founder, Patrick O. Brown, the plant burger was invented to solve one of the most significant environmental problems on the planet– the production of beef. Made from soybean root and genetically engineered yeast, this burger was created to look, feel, and taste like a real burger without having to raise and kill a cow. The magic ingredient of the plant-based beef is heme–a source of iron that gives the red color to blood. But the company discovered a plant-based heme that offers the Impossible burger its beef taste and mouthfeel.

FDA Not Impressed by Impossible Plant Burger

While the Impossible burger is the most exciting discovery for vegans, vegetarians, and plant-based dieters, the US Food and Drug Administration was hardly impressed by it. The FDA even indicated in their report that the company has not yet met the mark. The discovery of the plant-based heme and using it in food production is something that needs more research on.

But according to Tom Neltner, chemicals policy director for the Environmental Defense Fund, the plant-based heme has many great potential uses. However, it is shrouded in a lot of controversies. Studies have shown that people who consume too much red meat are at risk of colon cancer. As heme makes the meat red, some researchers believe that heme may be the culprit. But with regards to plant-based heme, researchers still need further evidence to find the missing link. But Patrick Brown thinks otherwise. Reports on the possible connection of heme to cancer are rubbish, according to him.

Solution to Beef Addiction

Didn’t you know that 30% of the earth’s land is utilized in the production of beef? Cattle raising requires massive amounts of inputs like water. Brown developed the Impossible burger to tackle the environmental problems related to growing beef. Upon the introduction of the Impossible burger, investors have responded with a lot of enthusiasm. In fact, the company has raised more than $400 million. People who have invested in this product include Bill Gates and Vinod Khosla. Even big enterprises are also pitching in such as Singapore-based Temasek Holdings and Google Ventures.

Having said this, plant meat that tastes almost like real meat is one of the hottest food trends in the market today. It is not only famous among vegans and vegetarians but also flexitarians. In fact, the sales of plant-based meat are expected to grow by 17% annually according to CoBank.

Impossible Foods is Not Giving Up

While the FDA is hardly impressed by the plant burger, Impossible Foods is not giving up. In its recent attempt to satisfy the FDA, the company submitted a report that includes lab studies on rats being fed with large amounts of heme to prove that the plant-based heme is indeed safe for consumption. To date, the FDA is still currently reviewing the safety of the plant burger with heme.  But until proven otherwise, spokeswoman of Impossible Foods Inc., Rachel Conrad, noted that heme is safe to eat.

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