healthbriefs
Microwave Popcorn Toxicity Study P
opcorn is one of the add-ons that rarely fails to make watching a movie more fun, but the mod-
ern way of preparing this popular snack may harbor an unhappy secret. Research by the U.S. govern- ment now reports that microwave popcorn may contain chemicals that can cause health problems. At issue is that commercial popcorn companies
often coat their microwave popcorn bags with a chemical called perfluorooctanoic acid (PFOA) which has been found to cause both cancer and lung disease in laboratory animals. Making matters worse, the butter substitute that generally ac- companies microwavable popcorn contains a chemical called diacetyl, a common food-flavoring agent that, according to health scientists, is responsible for bronchi- olitis obliterans, a serious, debilitating lung disease. For an easy and fun healthy alternative, nutritionists suggest that we pop our
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own popcorn. All that’s needed is a large, high pot, about four tablespoons of pea- nut or canola oil and a small handful of organic popcorn kernels. When the ker- nels start popping, shake the pot to let the steam escape and to let the unpopped kernels fall to the bottom. As soon as the popping slows down, remove the pot from the stove, pour the popcorn into a bowl, season with a small amount of real butter or olive oil and natural salt or brewer’s yeast to taste, et voilà, happy eating.
WHY BROWN
RICE IS BETTER Rice is generally thought to be part of a healthy diet because it’s a good source of fiber, but not all rice is equally nutritious. Brown rice might have an advantage over white rice by offering protection from high blood pressure and atherosclero- sis (hardening of the arteries), say researchers at the Cardiovascular Research Center and department of physiology at Temple University School of Medicine, in Philadelphia. The secret lies in the layer between the white center of the grain and the brown fibrous outer layer, which is milled away to produce white rice; it contains a component that works against angiotensin II, a known cul- prit in development of these health problems.
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