3 . Is It Worth Buying Organic Food?

Organic food, grown without artificial chemicals, is increasingly popular nowadays. Consumers have been willing to pay up to twice as much for goods with organic labels (标签). However, if you think paying a little more for organic food gets you a more nutritious (有营养的) and safer product, you might want to save your money. A study led by researchers at Stanford University says that organic products aren’t necessarily more nutritious, and they’re no less likely to suffer from disease-causing bacteria, either.

The latest results, published in the Annuals of Internal Medicine, suggest that buyers may be wasting their money. “We did not find strong evidence that organic food is more nutritious or healthier,” says Dr. Crystal Smith-Spangler from Stanford. “So consumers shouldn’t assume that one type of food has a lower risk or is safer.”

For their new study, Smith-Spangler and her colleagues conducted a review of two categories of research, including 17 studies that compared health outcomes between consumers of organic against traditional food products, and 223 studies that analyzed the nutritional content of the foods, including key vitamins, minerals and fats.

While the researchers found little difference in nutritional content, they did find that organic fruit and vegetables were 20% less likely to have chemicals remaining on the surfaces. Neither organic nor traditional foods showed levels of chemicals high enough to go beyond food safety standards. And both organic and traditional meats, such as chicken and pork, were equally likely to be harmed by bacteria at very low rates. The researchers did find that organic milk and chicken contained higher levels of omega-3 fatty acids, a healthy fat also found in fish that can reduce the risk of heart disease. However, these nutritional differences were too small, and the researchers were unwilling to make much of them until further studies confirm the trends.

Organic food is produced with fewer chemicals and more natural-growing practices, but that doesn’t always translate into a more nutritious or healthier product. The U.S. Department of Agriculture (USDA) states that “Whether you buy organic or not, finding the freshest foods available may have the biggest effect on taste.” Fresh food is at least as good as anything marketed as organic.

5 . It’s 3 o’clock and you’ve been hard at work. As you sit at your desk, a strong desire for chocolate overcomes you. You try to busy yourself to make it go away. But it doesn’t. Here is another situation. Perhaps you are not feeling well. The only thing you want to eat is a big bowl of chicken soup, like your mom used to make when you were sick as a child. Food cravings area strong desire for a specific type of food. And they are normal.

Scientists at the website How Stuff Works compare hunger and cravings this way. Hunger is a fairly simple connection between the stomach and the brain. They even call it simply “stomach hunger.” When our stomachs bur x up all of the food we have eaten, a hormone (荷尔蒙) sends a message to one part of the brain for more food, which regulates our most basic body functions such as thirst, hunger and sleep. The brain then produces a chemical to start the appetite and you eat. Hunger is a function of survival.

A craving is more complex. It activates (使活跃) brain areas related to emotion, memory and reward. These are the same areas of the brain activated during drug-craving studies. So, some scientists call food cravings “mind hunger.” People often crave foods that are high in fat and sugar. Foods that are high in fat or high in sugar produce chemicals in the brain. These chemicals give us feelings of pleasure.

In a 2017 study, researchers at Cambridge University found that “dieting or restricted eating generally increases the possibility of food craving”. So, the more you deny yourself a food that you want, the more you may crave it. However, fasting is a bit different. They found that eating no food at all for a short period of time lessened food cravings.

So, the next time you crave something very specific, know that your brain maybe more to blame than your stomach.

6 . What Is Emotional Eating?

Emotional eating is when people use food as a way to deal with feelings instead of satisfying hunger.    1     Have you ever finished a whole bag of chips out of boredom or downed cookie after cookie while preparing for a big test? But when done a lot — especially without realizing it — emotional eating can affect weight, health, and overall well-being.

Not many of us make the connection between eating and our feelings.     2    

One of the biggest myths about emotional eating is that it’s caused by negative feelings. Yes, people often turn to food when they’re stressed out, lonely, sad, anxious, or bored. But emotional eating can be linked to positive feelings too, like the romance of sharing dessert on Valentine’s Day or the celebration of a holiday feast. Sometimes emotional eating is tied to major life events, like a death or a divorce.     3    

Emotional eating patterns can be learned: A child who is given candy after a big achievement may grow up using candy as a reward for a job well done.     4     It’s not easy to “unlearn” patterns of emotional eating. But it is possible. And it starts with an awareness of what’s going on.

We’re all emotional eaters to a degree. But for some people emotional eating can be a real problem, causing serious weight gain or other problems. The trouble with emotional eating is that once the pleasure of eating is gone, the feelings that cause it remain.     5     That’s why it helps to know the difference between physical hunger and emotional hunger.

Next time you reach for a snack, wait and think about which type of hunger is driving it.

9 . As globalization continues to make the world a smaller place, and goods become more accessible across borders, concerns about food safety in the Asia­Pacific region have steadily risen over the years. An APEC forum is being held in Beijing, to find ways to better address the problem.

156 participants from 19 APEC economies and 4 non­APEC members attended the APEC Food Safety Cooperation Forum, which has been actively looking for ways to strengthen food safety standard in the region, without affecting trade.

“As consumers are faced with more varieties of food, the potential food safety risk also becomes bigger.This forum has helped APEC economies to cooperate in supervision(监督), exchange information, and improve the overall food safety standard in the Asia­Pacific region,” said director of China’s General Administration of Quality Supervision Wu Qinghai.

For the first time the forum has brought together high­level regulators, academics, and industry stakeholders to talk about their respective roles in safety supervision.They say governments alone cannot shoulder this heavy duty.

In China, the continuous food safety problems have greatly hurt consumers’ confidence in domestic products; therefore more turned to imports. However, problems related to quality of those imported goods also began to show. In July this year, more than 400 batches (批) of food imported from 35 countries and regions were found substandard by the country’s top quality supervisor.

Governments and industries have been brought closer by this forum.As food moves more freely beyond borders, this forum is hoped to promote safety control cooperation, so APEC members can better benefit from the economic integration(经济一体化).

10 . By now, most people know they should be eating more vegetables. But are there ways to get more from the vegetables you already eat? A research shows that when it comes to vegetables, it’s not only how much we eat, but also how we prepare them, that decides the vitamins and other nutrients that enter our body.

Many studies show that people who eat lots of vegetables have less heart disease, and eye problems and even cancer. But raw vegetables are not always best. The researchers found that 198 Germans who eat raw food were short of lycopene, the matter found in tomatoes and other red vegetables. “There is an idea that raw foods are always going to be better,” says Steven K. Clinton, a professor at Ohi o State University. “For fruits and vegetables, sometimes a little bit of cooking can be helpful.”

A number of factors decide how the vegetables do good to people’s health before they reach the table, including where and how they were grown and stored before being bought. No single cooking way is best. Some nutrients are easily lost in cooking if they are cooked in different ways.

Vitamins C and B are often lost. In January, another report said that boiling was better for carrots than frying or serving them raw. Frying was the worst way to cook.

What cooked with the vegetables can also be important? When the vegetables were cooked with fat, the diners can get more nutrients. Fat can also make the taste of vegetables better, meaning that people will eat more of them. Putting on some other things that make it taste better—a little salt—can make the food taste better.