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Hosted By
Health
Sponsored by
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Published August 25th, 2014

Running time: 4 Minutes

Why is America so fat? A recent article by Sam Apple in Wired magazine entitled “All you can eat: An audacious new research effort aims to discover what actually makes us fat” takes us through a Nutrition Science initiative that is embarking on a new study which aims to find the definitive answer to this age old question.

By Erin Fairbanks


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Hosted By
Eat-your-words
Sponsored by
Wfm
On today's episode of Eat Your Words, host Cathy Erway interviews Jennifer McLagan and Mayur Subbarao. Jennifer McLagan is a Canadian chef and author based in Toronto. She has become famous for writing books on food and is the author of the book Fat: An Appreciation of a Misunderstood Ingredient, with Recipes. On today's show Cathy discusses her most recent book, Bitter. They discuss the rise in artisanal bitters, the various bitters that we encounter and the importance of it in our foods. Mayur Sabbarao is the Co-founder of Bittermens Spirits. Mayur is a master sommelier and ex-Beverage Director of El Cobre & Cienfuegos in New York’s East Village. He has been pushing the envelope on blending modern techniques and classic flavor profiles. He created kegged cocktails for El Cobre and Amor y Amargo, perfected a method for clarifying citrus juice and designed a number of soon-to-be world class liqueurs and vermouths. He stresses that bitterness is a way of elevating the pallets. This program was brought to you by Whole Foods Market

"And now they're ready to cook with bitterness as well" [3:20]

"I think that's what makes bitter the most interesting of tastes.....It's a huge range chemical combinations that are sent to the brain." [24:30]

"In the Philippines they put a small bit of bitter lemon juice on a baby's tongue......it's supposed to be for medicinal purposes" [26:20]


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Hosted By
Let_s-get-real
Sponsored by
Cain-logotype-hrn-150
Would you sink so low as to use bottled salad dressing? Erica Wides hopes not. On a brand new Let's Get Real, Erica Wides looks into the foodiness factor of the salad dressings that so many Americans like to pour on their "salads" these days. Find out out why the kale craze gets Erica's approval but why grilled chicken breast should never ever be put in your salad. This program was sponsored by Cain Vineyard & Winery. Music by Four Lincolns.

"Why can't we as a species evolve beyond the consumption of just chicken breasts? They have other parts, you know?" [6:00]

-- Erica Wides on Let's Get Real


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