Via the Los Angeles Times:

A medium-sized popcorn and medium soda at the nation’s largest movie chain pack the nutritional equivalent of three Quarter Pounders topped with 12 pats of butter, according to a report released today by the advocacy group Center for Science in the Public Interest.

Popcorn from Regal Entertainment Group, AMC and Cinemark, were analyzed in lab. Regal was the worst offender, packing 1,200 calories, 60 grams of saturated fat, and 980 milligrams of sodium into a medium popcorn–before adding butter! The gooey buttery sauce adds 200 calories and 3 grams of saturated fat per 1.5 tablespoons.

Both Regal and AMC pop their popcorn in coconut oil, which is about 90 percent saturated fat, noted the study’s authors. Cinemark uses canola oil, which is healthier, but a medium popcorn from Cinemark will still add around 760 calories and 3 grams of saturated fat to your diet, according to the analysis, which is published in the December issue of CSPI’s Nutrition Action HealthLetter.

On a positive note, no trans-fats were detected in any of the samples.

Apparently, there aren’t any plans to include a low calorie popcorn at any of the movie chains’ snack bars, so if you want healthier options, just do like everyone else and sneak in your own food.

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Buried under the floorboards of a hut where his crew spent a long, dark winter are two crates of an extinct brand of McKinlay and Co. whiskey. Experts say the historic booze has been preserved in ice, according to Stuff.co.az:

The New Zealanders will use special drills to free the trapped crates and rescue a bottle from the crates, discarded near the Cape Royds hut used by the Nimrod expedition, or at least draw off a sample using a syringe.

However, they won’t be sipping the whiskey if they can remove it. International protocols say the crates can be removed from Antarctica for conservation only. Whyte & Mackay, the distillery that owns McKinlay and Co., says if they can draw a sample, the blend could be replicated and put back into production. So one day soon, you too could be sipping on Shackleton’s preferred hooch.

Let’s hope their drilling adventure goes more smoothly than other recent trips to Antarctica…

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Image: flickr / individuo

For instance, thyme and sage spike during Thanksgiving, cinnamon surges all winter, chocolate and vanilla show up during weekends (presumably from party-related goodies), and waffle-cone and caramel-corn remnants skyrocket around the Fourth of July.

A research team from the University of Washington tracked pulses of food ingredients that enter Washington’s Puget sound to learn more about how our actions on land affect the water supply, and to determine what slips through sewage treatment plants. Similar monitoring is underway worldwide, and scientists have turned up things such as flu vaccines, cocaine, heroine, rocket fuel, and birth control in waterways.

Click on over to team leader Rick Keil’s lab Web site to learn more about the Puget Sound research. But Keil told National Geographic News that the no one knows yet whether the subtle seasoning of the water is having an impact.

For now, there’s no evidence that a sweeter and spicier sound is a bad thing—salmon, which can smell such flavors, could be enjoying their vanilla-enhanced habitat, Keil said.

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Via LiveScience:

In addition to ice-cream’s fat- and calorie-filled ingredients, the researchers hope to add dietary fiber, antioxidants and probiotics (gut bacteria that support a healthy digestive system) to your delectable dessert. Antioxidants could protect cells from damage caused by molecules called free radicals and are suspected of helping to prevent a slew of diseases.

Researchers hope to have a taste-testable prototype within six months, but it may not be entirely delicious; some antioxidant ingredients have a bitter flavor, the researchers note, and adding fiber might give the ice cream a gritty texture. Still, the research team is optimistic they can strike a balance between health and taste, and they hope to have shelf-ready tubs within two years.

Check out the video below of these scientists working in the best laboratory ever.

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Via Physorg.com:

Laser labeling of fruit and vegetables is a new, patented technology in which a low-energy carbon dioxide laser beam is used to label, or “etch” information on produce, thereby eliminating the need for common sticker-type labels.

In the United States, the FDA is in the final stages of approving this “tamper-free labeling technology.” Laser-etching of fruits and veggies is already underway in New Zealand, Australia, and Pacific Rim countries, and it has been been approved in many other regions.

There’s actually some science behind laser-etching. A recent study in the journal HortTechnology concluded “the fruit quality remains high as the invasion of the epidermis does not incite decay [or] provide an avenue for food pathogens,” as the laser essentially cauterizes the peel of the fruit. “The technology will offer the grapefruit industry a safe alternative to adhesive sticker labeling without enhancing decay susceptibility.” Thank goodness for that.

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Basically your eyes are your enemy. The evidence lies in a bottomless soup bowl experiment devised by the 2007 Ig Nobel prize winner in Nutrition, Brian Wansink. Participants in the experiment were 73 percent more likely to eat a larger portion of soup if their bowl was imperceptibly refilled as they ate, according to the research titled Bottomless Bowls: Why Visual Cues of Portion Size May Influence Intake, published in the journal Obesity.

For Wansink’s take on the results, check out the episode:

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Video: minimovies.org

In an effort to limit how much sugar and fat students put in their bellies at school, the Education Department has effectively banned most bake sales, the lucrative if not quite healthy fund-raising tool for generations of teams and clubs.

The change is part of a new wellness policy that also limits what can be sold in vending machines and student-run stores, which use profits to help finance activities like pep rallies and proms. The elaborate rules were outlined in a three-page memo issued at the end of June, but in the new school year, principals and parents are just beginning to, well, digest them.

Granted, all hope is not lost for sweets-craving sugar addicts:

Parent groups and Parent-Teacher Associations are conspicuously given an exception: once a month they are allowed to sell as many dark fudge brownies and lemon bars as they please, so long as lunch has ended.

Sticks of butter will also be available at a discount.

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Now, here’s an example of a good story about some bad research: The BBC reports that British researchers are conducting all manner of frivolous experiments, including how to make the perfect piece of toast. The study isn’t new— the flurry of news about it occurred in 2003—but the debate over the need for important research versus, well, silly work is as fresh as ever.

Here are the details: Leeds University food scientist Bronek Wedzicha studied what temperature of bread and butter would make the most delicious toast. The research was part of a PR effort by butter company Lurpak to get the word out—in case you were wondering—that butter is tasty.

BBC reports:

“The equation, which was spurious, captured the imagination but we didn’t get the flavour-release message across. It was aimed at the food industry and scientists working in flavour science and people who are formulating food and trying to work out what properties they need,” says Wedzicha…

“We wouldn’t work exclusively to do PR, we have to have an economic return, which in this case was a greater understanding of flavour release mechanism,” says Wedzicha. “We got £10,000 and Lurpak got some very good PR out of it.”

Granted, some areas of frivolous research have turned up interesting results. Students from University of Plymouth studied the infinite monkey theory by putting a computer in a cage with six primates, but the monkeys destroyed the computer and managed to type the letter “s” over and over again. And when a sword swallower and a radiologist surveyed 100 sword swallowers about their injuries, they learned that many suffered from major bleeding of the stomach.

There’s talk about revising the distribution of research money, so that funds go to researchers working on projects with the most social, economic, and cultural impact. However, silly science isn’t always a bad thing, some researchers argue—if someone finds something interesting while researching their life-long work, then the extra attention can only help them.

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From PhysOrg.com:

Findings from a new UT Southwestern Medical Center study suggest that fat from certain foods we eat makes its way to the brain. Once there, the fat molecules cause the brain to send messages to the body’s cells, warning them to ignore the appetite-suppressing signals from leptin and insulin, hormones involved in weight regulation.

While we’ve known full well that a high-fat diet is bad for you, and that obesity is on the rise, the study’s results helps explain fats’ role in thwarting the hormones that control appetite. One type of fat, palmitic acid—a saturated fatty acid found in foods like butter, cheese, milk and beef—is particularly skilled at shutting your brain up and letting your body eat more. The effect can last up to three days, which is bad news for those trying to watch their weight during beer-and-wing-fueled football weekends.

The study was performed on rats and mice, but the scientists say their results reinforce common dietary recommendations. Next up, the research team wants to investigate how long it takes to rebound from short-term, high- fat intake.

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• Today’s flabbergast: If Fruit Loops are a healthy food, our derriere is a color television set.

• Swimmers of Amity Island, beware—great white sharks have been tagged up in New England (hear that, Robert Shaw?).

• It was only a matter of time: Porn hits Twitter.

• Meanwhile, Boulder, CO is being taken over by ladybugs.