What does your fork say?

forkPIXWhat? Your fork doesn’t talk to you? It must not be a SMART fork!

The fancy fork was a Kickstarter product demonstrated at the Las Vegas Consumer Electronics show back in 2013. And while the fork’s been available a few years a study of its efficacy is just being published in the July issue of the Journal of the Academy of Nutrition and Dietetics.

The fork lights up (red) if you’re eating too quickly; it vibrates if you beat the pre-set 10-second interval between bites. It can record the time a meal begins and ends.

The idea behind the device is that the more slowly you eat, the more mindful you are and more apt to recognize when you are satisfied at which time you will stop eating. Good in theory.

But to me, I feel it’s a step away from getting an electric jolt from the fork.  Shock collar to follow? Slippery slope, in my mind.

The study showed that the fork, in a study environment, was helpful in making one cognizant of eating rate. But further, real world study, was necessary.

Could your food habits be modified with a utensil? We’re confident that the size of our plates, the decorative pattern on our plates and even the size of our serving utensils influences what we eat. But a vibrating fork?

Take our poll on the right and tell me if you would use the smart fork to be well,

Marcia

Permanent link to this article: http://marciacrawford.net/archives/fork-say

A word on browning

Pop quiz: Browning is bad for:

  1. your skin
  2. grilled meats
  3. grilled veggies

While this is not a dermatology column, we all know browning our skin in the sun is aging and damaging.

Browning vegetablesDid we remember that browned/charred pieces on meat is thought, by the National Cancer Institute, to be unhealthy? Cooking meat over a flame or high temperatures in a pan creates chemicals that can alter DNA which in turn, may increase the risk of cancer.

But what did you answer about vegetables that are grilled, oven roasted or browned on the stovetop or grill? Not surprisingly, veggies, even when browned, are good for you.

The unhealthy compounds coming from charred meats is a doubly bad combo of the amino acids in the meat + flames + dripping fat onto the flame. Not only is the muscle meat (any animal) a problem, the smoke it creates is also bad for you.

Now back to the veggies. The browning you get on the grill, in a pan or oven is, in part, caramelization. You’re decreasing water content and increasing flavor and changing the natural sugars in your vegetable just a bit.

Most days, I like to sauté some veggies to go with my egg for breakfast so the accompanying humble brag photo was from earlier in the week. Our garden is already producing eggplant and peppers! As backyard farmers, we are clueless but grateful.

Put some kebabs on your grill to be well,

Marcia

Permanent link to this article: http://marciacrawford.net/archives/word-browning

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