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Information is power. Our mission at Portside is to seek out and to provide information that empowers you -- that empowers the left. Every day we search hundreds of sources to connect you with the most interesting, striking and useful material. Just once a year we appeal to you to contribute to make it possible to continue this work. Please help.

 

food

Confused by Nutrition Research? Sloppy Science May Be to Blame

Jane E. Brody New York Times
In the book, “Unsavory Truth: How Food Companies Skew the Science of What We Eat,” Marion Nestle, emerita professor of nutrition at New York University, discusses how the unstated goal of most company-sponsored studies is to increase the bottom line.

food

PURE study makes headlines, but the conclusions are misleading

The Nutrition Source Harvard T. H. Chan School of Public Health
The recently published Prospective Urban Rural Epidemiology (“PURE”) study made headlines about the conventional wisdom on fats and carbs, but several methodological problems cast doubt on its conclusions.

food

What Is The Healthiest Way to Cook Vegetables

Markham Heid TIME Health
Boiled down, there are a few simple rules when it comes to the best way to eat your vegetables. Just as eating a variety of vegetables is a good idea, enjoying them in a variety of ways seems to maximize their health benefits.

food

Hot Stuff: Spicy Foods and the Compelling Chemistry of Chemesthesis

Paul Adams Cook's Science
There are at least 200 compounds contributing to the flavor of chiles and they all have a different effect. Capsaicin is the most common, first to be discovered, and hottest of the capsaicinoid family, but every chile contains a somewhat different mix of capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin, nornordihydrocapsaicin, and quite a few others.

food

My Dinners With Harold

Daniel Duane California Sunday Magazine
Daniel Duane examines how a shy Ph.D. in English literature revolutionized the science of cooking and became revered in the most famous kitchens in the world.

food

Rethinking Dessert

Mary Beth Durkin National Geographic
With just three pleasures—nuts, fruit, and dark chocolate—a nutritionist challenges chefs to make dessert more healthful but still a treat.

food

How coffee loves us back

Alvin Powell Harvard Gazette
Recent research at Harvard is just part of an emerging picture of coffee as a potentially powerful elixir against a range of ailments, from cancer to cavities

food

Sidney Mintz: some personal memories

Marion Nestle FoodPolitics
The anthropologist Sidney Mintz has died at the age of 93. His book, Sweetness and Power: The Place of Sugar in Modern History, used sugar as an entry point into a critical analysis of social institutions, in this case slavery, race, class, and global capitalism. The book continues to be relevant to those concerns as well as to today’s obsession with sugar consumption.

food

For Tableware: Size Matters!

Midland News Express & Star Midland News Express & Star
Smaller tableware 'could help reduce over-eating and obesity.' Shrinking the size of plates, knives, forks and glasses could go some way towards tackling over-eating and obesity, a study suggests.

food

Why Are You a Picky Eater?

Brian Handwerk www.smithsonianmag.com
The complicated science behind picky eating is giving experts plenty of food for thought.
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