Of course, since I had been playing well Tuesday night, I totally had to biff most of my throws yesterday…

~~This, Common Cat Parasite Affects Brains, is just weird.  I mean, it has the sound of pseudoscience to me.  Just…weird.
~~When Only One Twin Gets a Disease is much less weird.  Some interesting things going on with gene expression.  Plus, research bits on RA.
~~A nice little editorial about Folk Science.  Anecdotal evidence had become one of my major pet peeves.  And it’s so hard to avoid using it myself.  It’s much easier to tell a story you’ve has heard (or experienced) than it is to look up and quote the research (or do the research).  I just don’t have the capacity in conversation to quote what I read somewhere days or months before.  So, in conversation, I’ll cut someone slack.  Online, there’s no reason not to google what you’re talking about.  And there’s no excuse for the multitude of articles I read that have been haphazardly posted that pass themselves off as science when all they are is anecdotes.
~~Some research reported on serving sizes and consumption.
~~And just for Eric, who was muttering about the nutritional values used at FitDay: How Calories are Counted by Food Manufacturers.  So, it’s based on an indirect, rounded average of kilocalories per gram of nutrient and then rounded again by the manufacturer.  ‘Cause the package of their example energy bar won’t read 201 calories, it would be reported as an even 200.  And yes, I realize they are treating proteins in their usual somewhat incorrect manner.

2 thoughts on “

  1. najud

    So, what does that hamburger actually contain?

    This makes me inclined to think that since a lot of fat is cooked off of beef, that it is mis-represented by the required reporting method. That is, unless they consider a cooked hamburger patty as a raw ingredient. It also makes me wonder about how they estimate how much oil gets into french fries.

    1. Katherine Nabity Post author

      Re: So, what does that hamburger actually contain?

      This is assuming that food prepared at a restaurant is evaluated in the same manner as a manufactured, packaged food. I’m not sure if the NLEA covers them.

      A search on the NLEA reaps some interesting results.


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