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Bulimia nervosa, also known simply as bulimia, is an eating disorder characterized by binge eating (eating large quantities of food in a short period of time, often feeling out of control) followed by compensatory behaviors, such as vomiting, excessive exercise, or fasting to prevent weight gain.
Cooking chicken can make some home cooks squeamish. The nation’s most popular protein has a few qualities that induce anxiety in the kitchen : slimy texture, occasional blood clots, and the ever ...
"Eating only meat can help you lose weight, but it can completely take out your social life, raise your cholesterol (yes, that still matters), and cause bacteria die-off in the gut," says Langer.
In addition to eating the chicken, inhaling the meat when it's doused in NyQuil can prove to be quite dangerous because it's an aerosolized form. Inhaling it into your lungs can be particularly toxic.
Dieting is the practice of eating food in a regulated way to decrease, maintain, or increase body weight, or to prevent and treat diseases such as diabetes and obesity.As weight loss depends on calorie intake, different kinds of calorie-reduced diets, such as those emphasising particular macronutrients (low-fat, low-carbohydrate, etc.), have been shown to be no more effective than one another.
Fast food often contains significant amounts of mayonnaise, cheese, salt, fried meat, and oil. These ingredients are typically high in calories and fat, contributing to their energy-dense nature (Schlosser). Consuming excessive amounts of such foods can lead to an unbalanced diet.
A fad diet is a diet that is popular, generally only for a short time, similar to fads in fashion, without being a standard scientific dietary recommendation, and often making unreasonable claims for fast weight loss or health improvements; as such it is often considered a type of pseudoscientific diet.
The crusts of most breads, such as this brioche, are golden-brown mostly as a result of the Maillard reaction.. The Maillard reaction (/ m aɪ ˈ j ɑːr / my-YAR; French:) is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds that give browned food its distinctive flavor.