By Ann Fernholm
Vad skulle du tänka om du såg någon mata en kanin med läsk? Eller om du fick reda på att grannfamiljens mops fick glass varje fredag, godis varje lördag och gick på hundkalas varje söndag? Det finns inget djur vi skulle ge den mat som vi ger våra barn idag. De skulle bli sjuka, få hål i tänderna och ont i magen. Idag har 10-25 procent av alla barn oförklarliga magknip.
I Det sötaste vi har om socker och växande kroppar berättar vetenskapsjournalisten Ann Fernholm om hur den historiskt höga konsumtionen av socker och vitt mjöl ställer until eventually det i barnens kroppar. Det är en svindlande resa som går från lever och hjärna, until eventually tarmar och ben. Hon visar hur de sjukdomar som ökar bland barn över hela världen astma, allergier, glutenintolerans, typ 1 diabetes, melancholy, fetma, autism, adhd, akne och en för tidig pubertet går att knyta until eventually söt skräpmat och ett stillasittande liv.
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Extra resources for Det sötaste vi har
La Crescenta, CA 91214; 818-957-9933) come coated in a unique 27-ingredient sauce that includes cinnamon, cloves, and Chinese ive-spice. La Caridad, 2619 W. , Los Angeles, CA 90026; (213) 484-0099; Cuban; $$. La Caridad stood at the intersection of Temple and Alvarado for nearly a quarter century before owner Orestes Garcia moved it to grander digs in 2012. Newly perched on a sunny stretch of Sunset Boulevard, the dining room, awash in natural light and adorned with colorful painted murals, is finally fitting of the kitchen’s standout Further exploration: Versailles versailles has been synonymous with Cuban food in Los Angeles ever since Orlando Garcia and his son William opened the irst location in West Los Angeles in 1981 (1415 S.
Further exploration: The sycamore Kitchen Hatield’s Quinn and Karen opened The sycamore Kitchen (143 S. com), a bakery and cafe in Mid-City, during the summer of 2012. While the sandwiches and salads here are standard fare, the ever-changing bakery case is simply irresistible. Karen has a way with lour, butter, and sugar, especially when it comes to the sticky sweet babka roll. Hoan Kiem, 727 N. Broadway, #130, Los Angeles, CA 90012; (213) 617-3650; Vietnamese; $. Named after Hanoi’s misty and mystical Sword Lake, Hoan Kiem serves just three dishes on weekdays and four on weekends.
Here in this beautifully appointed former carriage house, diners are treated to thoughtful dishes inspired by the seasons; the flavors lean toward Mediterranean with one foot firmly planted in California. The menu changes every few days depending on what’s available at the market, but every meal begins with thick slices of crusty bread accompanied by butter, fleur de sel, and a dish of toasted almonds and Lucques olives, a variety grown primarily in Languedoc, France. To start, select one of the expertly composed salads.
Det sötaste vi har by Ann Fernholm