A recent study published in Nature raising concerns about the impact of emulsifiers on obesity and metabolic disorders lacks real world application and needs to be viewed in the proper context. In addition, the findings do not provide sufficient evidence to show a causal relationship between emulsifiers and metabolic disorders.
The big screen is heating up with 50 Shades of Grey this week. I may be a bit unconventional, but it’s got me pondering the shades of gray I encounter every day. As a student of science, I find myself operating in shades of gray more often than not. The more I learn, the less I seem to know, and the more questions I have. As a religious TV watcher and news reader, I find it particularly troubling to deal with “scientific literature” presented in some media outlets.
If you were taking in some daytime TV this week, you may have caught Tuesday’s episode of Dr. Oz in which the host and his guest Christopher Leonard, author of The Meat Racket, voiced concerns about the safety of the chicken we purchase at the grocery store. To his credit, Dr. Oz let the audience know some important food safety tips, including using a meat thermometer to ensure chicken is cooked to 165 degrees and not washing raw chicken.