Coffee Drinking Linked to Lower Risk of Dying, New Study Finds – The New York Times

By Dani Blum

June 1, 2022

“That morning cup of coffee may be linked to a lower risk of dying, researchers from a study published Monday in The Annals of Internal Medicine concluded. Those who drank 1.5 to 3.5 cups of coffee per day, even with a teaspoon of sugar, were up to 30 percent less likely to die during the study period than those who didn’t drink coffee. Those who drank unsweetened coffee were 16 to 21 percent less likely to die during the study period, with those drinking about three cups per day having the lowest risk of death when compared with noncoffee drinkers.

Researchers analyzed coffee consumption data collected from the U.K. Biobank, a large medical database with health information from people across Britain. They analyzed demographic, lifestyle and dietary information collected from more than 170,000 people between the ages of 37 and 73 over a median follow-up period of seven years. The mortality risk remained lower for people who drank both decaffeinated and caffeinated coffee. The data was inconclusive for those who drank coffee with artificial sweeteners.

That morning cup of coffee may be linked to a lower risk of dying, researchers from a study published Monday in The Annals of Internal Medicine concluded. Those who drank 1.5 to 3.5 cups of coffee per day, even with a teaspoon of sugar, were up to 30 percent less likely to die during the study period than those who didn’t drink coffee. Those who drank unsweetened coffee were 16 to 21 percent less likely to die during the study period, with those drinking about three cups per day having the lowest risk of death when compared with noncoffee drinkers.

Researchers analyzed coffee consumption data collected from the U.K. Biobank, a large medical database with health information from people across Britain. They analyzed demographic, lifestyle and dietary information collected from more than 170,000 people between the ages of 37 and 73 over a median follow-up period of seven years. The mortality risk remained lower for people who drank both decaffeinated and caffeinated coffee. The data was inconclusive for those who drank coffee with artificial sweeteners.”

Another example of an excellent article in the NYT, where the comments were still better than the article itself.

Jay Moskovitz

Portland, OregonJune 1

@Brian Interesting. When my kids were still living with me, THEIR risk of death was extremely high before my first cup of coffee.

In Reply to Brian468 Recommended

David commented June 1

D

David

CaliforniaJune 1

As I recall, the risk of dying is 100%.

5 Replies313 Recommended

M.F. commented June 1

M

M.F.

NYCJune 1

Let’s face it: coffee not only adds more days to your life, it also adds more life to your days! Hail coffee, o, how I love thee!

1 Reply306 Recommended

Brian commented June 1

B

Brian

QueensJune 1

Makes sense, anecdotally/informally. Every morning, I am convinced my risk of death is extremely high prior to my first cup of coffee.

4 Replies239 Recommended

How Much Sugar Is in a Glass of Wine? – The New York Times

According to the United States Department of Agriculture, a five-ounce glass of red table wine typically contains about 0.9 grams of total sugar, while a glass of chardonnay contains about 1.4 grams. A sweet dessert wine, typically served in a smaller two- to three-ounce glass, contains as much as 7 grams of sugar. Depending on where the wine was made, the total may include added sugar or sugar from unfermented grape juice, along with the sugar that occurs naturally in the grapes.

The 2015 Dietary Guidelines for Americans recommend limiting added sugar intake to no more than 10 percent of daily calories, which is about 12 teaspoons, or 50 grams. The American Heart Association recommends limiting intake even further: no more than six teaspoons (about 25 grams, or 100 calories) per day for women, and no more than nine teaspoons (36 grams, 150 calories) per day for men.

Try These Brain Foods to Improve Your Mood – The New York Times

“Try some new ‘brain’ foods

To help patients remember the best foods to eat to support brain health, Dr. Ramsey has devised a simple mantra: “Seafood, greens, nuts and beans — and a little dark chocolate.” He also hosts a free online cooking class (the next one is Feb. 7) called “Mental Fitness Kitchen.”

For this week’s Eat Well Challenge, try adding some new foods to your plate that have been linked to better brain health. This list is based on suggestions from Dr. Naidoo and Dr. Ramsey. Much of the science on the possible brain benefits of various foods is still in its early stages, and eating these foods won’t result in mood changes overnight. But incorporating several of these foods into your meals will improve the overall quality of your daily diet — and you might notice a difference in how you feel.

Leafy greens

Dr. Ramsey calls leafy greens the foundation of a brain health diet because they’re cheap, versatile and have a high ratio of nutrients to calories. Kale is his personal favorite, but spinach, arugula, collards, beet greens and chard are also great sources of fiber, folate and vitamins C and A. “

How Much Sugar Is in a Glass of Wine? – The New York Times

Q. Some wineries add sugar to dry red wines after fermentation so that they taste “smoother” to the American palate. How can I find out how much sugar is in what I am drinking?

A. To find out how much sugar might have been added to a given wine, your best bet may be to contact the producer directly.

Winemakers employ a range of techniques to achieve desired properties and flavor profiles. The addition of sulfites, used as a preservative, must be listed on the label in order to notify individuals who might be allergic, yet more than 60 different additives can legally be used without being disclosed. With regard to sugar, regulations vary by state. In California, for instance, added sugar is not allowed at any point in the winemaking process. There, winemakers may rely on unfermented grape juice to tweak the sweetness.

Diets Make You Feel Bad. Try Training Your Brain for Healthy Eating Instead. – The New York Times

By Tara Parker-Pope

Jan. 3, 2022, 5:00 a.m. ET

“Here’s a New Year’s resolution you can keep: Stop dieting and start savoring your food instead.

That may seem like surprising advice, but there’s mounting scientific evidence to suggest that diets don’t work. Research shows that food restriction just makes you want to eat more. And over the long term, dieting can backfire, triggering your body’s survival defenses, slowing your metabolism and making it even harder to lose weight in the future.

A resolution to quit dieting doesn’t mean giving up on having a healthier body. But to successfully conquer a dieting habit, you’ll need to let go of old ideas about counting calories, banning your favorite foods and measuring success by a number on a scale.

So what’s the alternative? Many weight researchers are encouraging a new approach to healthy eating based on brain science. A variety of techniques that encourage mindful awareness of how we eat, acceptance related to the foods we want to eat and intuitive eating exercises can be used to quell cravings and reshape our eating habits.

“The paradigms around willpower don’t work,” said Dr. Judson Brewer, an associate professor in behavioral and social sciences at the Brown University School of Public Health who has studied mindful eating practices. “You have to start by knowing how your mind works.” “

Fake Meat vs. Real Meat – The New York Times

By Anahad O’Connor

Published Dec. 3, 2019Updated Dec. 2, 2020

“The meat industry has a warning for consumers: Beware of plant-based meat.

That is the message behind a marketing campaign by the Center for Consumer Freedom, a public relations firm whose financial supporters have included meat producers and others in the food industry. In recent weeks the group has placed full-page ads in The New York Times and other newspapers raising health concerns about plant-based meat substitutes like the Impossible Burger and the Beyond Burger, which are designed to look, taste and even appear to bleed like real meat.”

How Food Banks Succeeded and What They Need Now – The New York Times

“The latest relief bill passed by Democrats in Congress, a $1.9 trillion plan from the Biden administration, includes the extension of increased SNAP benefits through September and additional funds for commodity purchases. Stacy Dean, President Biden’s new deputy under secretary of food, nutrition and consumer services at U.S.D.A., said many other parts of the package would also help reduce food insecurity.

“If we provide rental assistance and prevent evictions, if we increase unemployment insurance and make it more available to the poorest households, if we re-up stimulus payments to the poorest households, if we do cash assistance,” she said, “all of those things help stabilize families’ financial circumstances, ideally, so that they do not fall into the crisis that is hunger.”

Carrie Calvert, vice president for government relations at Feeding America, says that while the package addresses immediate needs, more will be required to sustain food banks while the economy recovers. Her network has called for tying the SNAP benefit increase to economic circumstances and for additional funding for the Emergency Food Assistance Program, a U.S.D.A. program predating the pandemic that buys agricultural products for food banks.”

Frank Bruni | Is the Burger Nearing Extinction? – The New York Times

By Frank Bruni

Opinion Columnist

• March 6, 2021   1404

Credit…Ben Wiseman

“I liked my patties thin and then I liked them thick. There was the Cheddar period, followed by the Roquefort interregnum. Sesame-seed buns gave way to English muffins as ketchup traded places with special sauce or even, God help me, guacamole, which really was overkill.

But no matter its cradle or condiment, the hamburger was with me for the long haul — I was sure of that.

Until now.

A few days ago I tripped across news that McDonald’s was testing a vegetable-based patty, coming soon to a griddle near you. The McPlant burger, they’re calling it — a McOxymoron if ever I’ve heard one. And McDonald’s is late to the game. Burger King has been selling a meatless Impossible Whopper since 2019. Dunkin’ has been serving a Beyond Sausage Breakfast Sandwich for nearly as long.

Meanwhile, Bill Gates has been telling anyone who will sit still long enough to listen about his investment in a “pretty amazing” start-up that uses a protean protein made from an especially hardy fungus for meatless patties, meatless balls and vegan versions of various dairy products. Over the past weeks, he has plugged it on my Times colleague Kara Swisher’s “Sway” podcast and in Rolling Stone.” . . .

How long can you leave turkey broth out before it goes bad? | Charlotte Observer

Finally, I called Ben Chapman, the food safety expert at N.C. State University. He reassured me: The rules I follow are still absolutely correct: Once the stock cooled off, it only had two hours at room temperature before it became toxic stew. It didn’t matter if the lid was on or – as one commenter suggested – if I had strained it and discarded the bones first.The issue, he said, isn’t bacteria. It’s toxins produced by the bacteria. Bacteria are living creatures and like all living creatures, they produce things. Even if you kill them by “boiling them to hell and back,” you can’t remove the toxins their one-celled corpses produce.So why was I not seeing reports on outbreaks associated with tainted turkey broth? It probably happens, Chapman said. But in the foodborne-illness reporting world, an “outbreak” involves multiple people who aren’t related. In other words, if you make yourself and your elderly great-aunt Ethel sick, the world may never know, unless someone dies from it.

Source: How long can you leave turkey broth out before it goes bad? | Charlotte Observer

A Possible Weight Loss Strategy: Skip Breakfast Before Exercise – By Gretchen Reynolds – The New York Times

By Gretchen Reynolds

• May 22, 2019
• • 62

“Skipping breakfast before exercise might reduce how much we eat during the remainder of the day, according to a small but intriguing new study of fit young men.

The study finds that the choice to eat or omit a meal before an early workout could affect our relationship to food for the rest of the day, in complicated and sometimes unexpected ways.

Weight management is, of course, one of the great public — and private — health concerns of our time. But the role of exercise in helping people to maintain, lose or, in some instances, add pounds is problematic. Exercise burns calories, but in many past studies, people who begin a new exercise program do not lose as much weight as would be expected, because they often compensate for the energy used during exercise by eating more later or moving less.

These compensations, usually subtle and unintended, indicate that our brains are receiving internal communiqués detailing how much energy we used during that last workout and, in response, sending biological signals that increase hunger or reduce our urge to move. Our helpful brains do not wish us to sustain an energy deficit and starve.”