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SHAPE Shares: Healthy Food News We Love

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Who doesn't love food? Here at SHAPE, we're always trying to keep our fingertips on the pulse of everything food-related, especially when it comes to healthy food trends, and this week's been full of food-related news. Here are five stories that caught our eye.

1. Chocolate could make you smarter. A preliminary study published in the journal Neurology found that two cups of hot cocoa a day for 30 days gave older patients a 30-percent boost in cognitive function and memory. Although the study was fairly small, non-randomized, and not really controlled (read: Take the results with a huge grain of salt), multiple other studies have suggested that in moderation, dark chocolate can boost heart health, lower cholesterol, and decrease blood pressure. That's one healthy treat we can get behind. If you love chocolate, enjoy a square or two of dark chocolate with a handful of nuts or berries to increase the health benefits.

2. There's a movement to eat more bugs. The United Nations has been encouraging more Western populations to expand their palates lately. In a U.N. report released this summer, the organization stated that as food and water resources become scarce, we'll have to find new ways to feed the world's growing population. The report outlines different strategies, including eating more insects to up protein intakes worldwide. To that end, we love this kickstarter project to fund protein bars made with cricket powder.

3. Avocado beer is happening! First there was blueberry beer, than bacon suds, now a brewery in Los Angeles is debuting a new avocado ale at the end of August that will feature the fruit. Avocados are great in smoothies, so we imagine they'll be pretty taste in beer too. If the idea of avocado-infused brew doesn't do it for you, check out one of these bikini-friendly beers instead.

4. The 7 different types of foodies. This piece from Buzzfeed made us laugh. Admit it: You know at least one person for every single one of these stereotypes.

5. Changing minds about MSG. After years of being a food pariah, the long-villified monosodium glutamate has at least one person in its corner. Amist recent research that suggests the negative effects have been overplayed, Momofuku chef David Chang is trying to change the way people think about MSG by saying there was nothing wrong with it in the first place. We think only time and more research will validate Chang's claims, but in the meantime, check out the ways Chang has been creating his own MSG-type creations from scratch

What do you think of the stories above? What did we miss? Let us know in the comments below or tweet us @Shape_Magazine!


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