Eat for Every Taste

I have a theory that's completely unproven. You tell me if you think there's something to it. My theory is that the more tastebuds a meal touches, the higher the chance of satisfaction. Also, textures matter. With this in mind, creating a well-balanced meal means more than adding up macros. It means trying to include something a little bitter, a little sweet, salty, sour, and umami in every meal. Don't they teach something like this in culinary school? Flavors balance each other and add to the robustness of the meal. 

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Go On, Go Lo! A Review

I give Go Lo 4/5 stars. I'm not sure whether it works or is a placebo, but if it is, the makers designed it well. This product uses a combination of nutrition education and supplementation (a pill called "Release"). There's no calorie counting or difficult portion sizing or rare and unsatisfying food substitutions. The package also includes a litany of success stories.

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Food Math

Aack! It's a math attack! I didn't know food had so much in common with geometry. There's the revised food pyramid, the upside- down pyramid (thanks, Paleo!), the old-fashioned three squares-a-day, and now to simplify things, we're back to a round plate. The experts seem more confused than we are. Why is it so complicated? 

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Eat an Apple First

Having trouble losing weight? Tried the latest "herbal supplement" that promised a miracle but didn't work? Yes, that's because losing weight is hard, and it mostly sucks.

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