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Stories by Julianne Wyrick

Calorie-burning fat and your brain

Calorie-burning fat and your brain

If you follow obesity news, you may have heard of a type of energy-burning "good fat" known as brown fat, which scientists think may have potential to battle a growing epidemic of excess body fat.

October 29, 2014 — Julianne Wyrick

Honey Hunters

Whether you add it to your tea or use it to sweeten a bowl of oatmeal, honey is a tasty addition to a number of recipes. But have you ever consumed half a liter of raw honey, straight?

September 30, 2014 — Julianne Wyrick
Chef Meets Doctor

Chef Meets Doctor

To learn more about how food affects the body, what better way than to stick a doctor and a chef in the same room? Or better yet, the same kitchen?

September 29, 2014 — Julianne Wyrick

Food on Film

From "Food, Inc." to "Super Size Me," the making of America's food is a popular topic for documentaries. Starting in September, PBS is debuting their own take on the subject, with the new half-hour series "Food Forward TV." The series will feature pioneers across the food chain—from scientists to chefs—who are testing out new ways [...]

August 29, 2014 — Julianne Wyrick

Carrying canola forward

Whether you're coating a baking pan or sautéing squash, you'll likely reach into your cabinet for a kitchen staple: cooking oil. One of the healthiest of these oils is canola oil, and now, a team of researchers has taken a new step in improving the oil's source: the canola plant.

August 27, 2014 — Julianne Wyrick
Food fears: A social issue?

Food fears: A social issue?

From high-fructose corn syrup to lean finely textured beef, health or safety concerns about specific food ingredients can capture the public's attention and have the potential to significantly impact the food industry.

July 25, 2014 — Julianne Wyrick

Large portion sizes: bad for business?

I'm not a big fan of milkshakes. But after a dental operation a few years ago, I decided to try one again. Not too bad, I remember thinking as I sipped the cool, chocolaty concoction.

June 30, 2014 — Julianne Wyrick

Why Oatmeal Keeps You Full

Glance through a popular magazine's list of healthy breakfast foods and you'll likely find oatmeal in the group. Among other benefits, oatmeal is touted as having the ability to keep you full, effectively squelching the desire for that midmorning snack.

June 25, 2014 — Julianne Wyrick

Creating the perfect beer foam

Pour a glass of soda or champagne and you're likely to see a multitude of frothy bubbles, though the foam will quickly vanish. Pour a glass of beer and the foam will last much longer.

May 30, 2014 — Julianne Wyrick
From food waste to gut health

From food waste to gut health

When we eat a food product, we don't typically think about the byproducts of its creation, such as the hazelnut skins left behind when creating a Nutella-like spread.

May 28, 2014 — Julianne Wyrick

Are probiotics helping you?

Consuming probiotics - also know as "good" bacteria – via supplements or yogurt has been popularized as a way to maintain gut health.

April 29, 2014 — Julianne Wyrick

Preventing Food Allergies: to Avoid or Expose?

Nearly four out of every 100 children in the U.S. have a food allergy, according to CDC data from 2007. Avoiding common food allergens, such as peanuts, eggs, tree nuts and fish, for the first few years of life was the prescription for prevention for many years, but in 2008 the American Academy of Pediatrics [...]

April 23, 2014 — Julianne Wyrick
Science, technology and the chef

Science, technology and the chef

Chef Richie Farina is no stranger to scientific technology, yet he also has an eye for art. He's executive chef of the Chicago molecular gastronomy eatery, Moto, which means he often uses high-tech scientific equipment and processes in making his dishes.

March 31, 2014 — Julianne Wyrick
Serving size swaps: a research perspective

Serving size swaps: a research perspective

Last month, the Food and Drug Administration proposed changing Nutrition Facts labels to make serving sizes reflect what people actually eat.

March 24, 2014 — Julianne Wyrick
Coffee on the run

Coffee on the run

Recently I've talked with several long distance runners --­­ think half-marathon or marathon -- and have been surprised to hear how many down a mug of coffee before they race.

February 28, 2014 — Julianne Wyrick
This Valentines day: Have your roses and eat them too

This Valentines day: Have your roses and eat them too

Valentines day is filled with the smell of roses and the taste of chocolate. But what about the smell of roses and the taste of roses? If your date plays it cheap today and says your roses are to smell and eat, you wouldnt be the first one to eat a flower.

February 14, 2014 — Julianne Wyrick

Pure chocolate

Food traceability ­— the ability to follow a product from farm to store or restaurant — took center stage last February after DNA tests conducted by the Food Safety Authority of Ireland found horse meat in foods advertised to contain beef.

January 27, 2014 — Julianne Wyrick

When Food Becomes Foe

Ive devoted several past blogs to gluten sensitivity, but people report trouble with a variety of different food ingredients from soy to seafood.

January 20, 2014 — Julianne Wyrick

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