![]() ![]() Several prior studies, he suggested, had come across a similar effect. Something else grabbed my attention, though: The dissertation explained that he’d hardly been the first to observe the shimmer of a health halo around ice cream. “There are few plausible biological explanations for these results,” Ardisson Korat wrote in the brief discussion of his “unexpected” finding in his thesis. This article was featured in One Story to Read Today, a newsletter in which our editors recommend a single must-read from The Atlantic, Monday through Friday. (Harvard’s Nutrition Source website calls ice cream an “indulgent” dairy food that is considered an “every-so-often” treat.) As a public-health historian, I’ve studied how teams of researchers process data, mingle them with theory, and then package the results as “what the science says.” I wanted to know what happens when consensus makers are confronted with a finding that seems to contradict everything they’ve ever said before. Still, the abject silliness of “healthy ice cream” intrigued me. Spurious effects pop up all the time in science, especially in fields like nutritional epidemiology, where the health concerns and dietary habits of hundreds of thousands of people are tracked over years and years. And there was nothing they could do to make it go away.” “He and his committee had done, like, every type of analysis-they had thrown every possible test at this finding to try to make it go away. This was obviously not what a budding nutrition expert or his super-credentialed committee members were hoping to discover. “I do sort of remember the vibe being like, Hahaha, this ice-cream thing won’t go away that’s pretty funny,” recalled my tipster, who’d attended the presentation. View MoreĮarlier, the department chair, Frank Hu, had instructed Ardisson Korat to do some further digging: Could his research have been led astray by an artifact of chance, or a hidden source of bias, or a computational error? As Ardisson Korat spelled out on the day of his defense, his debunking efforts had been largely futile. Skip the detective work the next time you're hunting for a frozen treat and add these sugar-free or low-sugar ice creams to your cart, stat.Check out more from this issue and find your next story to read. "It's still important to look at all of the nutrition facts and ingredients list.” ![]() "Just because a product is sugar-free does not necessarily make it healthier," says Zigler. “I also look for products that also contain fiber and protein, since they are more filling and help provide a steady blood glucose level,” she says.Īnd even though it says "sugar-free" on the carton, it doesn't mean you can skip over the rest of the nutrition label. As long as you choose the right brand, a tub of sugar-free ice cream is now a totally legit way to satisfy your mint chocolate chip craving.īrooke Zigler, RDN, LD recommends looking for products sweetened with stevia, monk fruit, or sugar alcohols such as erythritol. Thankfully, gone are the days of low-calorie ice creams that taste like.ice. I mean, have you taken a stroll down the freezer aisle at the supermarket lately? Sugar-free and no-sugar-added ice creams practically outnumber the regular stuff. ![]() Satisfying your sweet tooth without actual sugar has never been easier. But if you're on a weight loss journey or you're watching your sugar intake, you might feel like ice cream is off-limits. It's the only right way to celebrate all the happy spring and summer vibes. The temps are getting warmer, and you know what that means: It's time to dive into a tub (or bar, or cone, or sandwich) of ice cream. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |