This Is Your Brain on Junk Food: In ‘Hooked,’ Michael Moss Explores Addiction

But no addictive drug can fire up the reward circuitry in our brains as rapidly as our favorite foods, Mr. Moss writes. “The smoke from cigarettes takes 10 seconds to stir the brain, but a touch of sugar on the tongue will do so in a little more than a half second, or six hundred milliseconds, to be precise,” he writes. “That’s nearly 20 times faster than cigarettes.”

This puts the term “fast food” in a new light. “Measured in milliseconds, and the power to addict, nothing is faster than processed food in rousing the brain,” he added.

Mr. Moss

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Food truck meal giveaways from community activist

POUGHKEEPSIE – The City of Poughkeepsie’s well-known community volunteer, Frankie Flowers was hard at work again on Friday, helping those in need.  Flowers, the son of the late John Flowers, a community legend, and brother of Councilwoman Yvonne Flowers, joined with Dutchess Outreach to provide food to anyone in need on Friday in Poughkeepsie.

 

Joined by one of his countless volunteer assistants, Flowers parked his box truck in the parking lot at the corner of North Hamilton and Mill Streets at lunchtime to giveaway groceries including eggs, milk, vegetables, and other staples.  There were enough bags of food for 100

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McVitie’s Jaffa Cake Jonuts Are Coming SOON!

Calling all Jaffa Cake fanatics! We’ve got a treat in store for you… and it’s not Jaffa Cake Gin.

Introducing McVitie’s latest launch: Jaffa Cake Jonuts. And you guessed it, they’re doughnut-shaped. Yep! If the whole biscuit or cake debate wasn’t enough, McVitie’s has now thrown doughnuts into the equation.

Featuring a soft doughnut-shaped sponge, filled with Jaffa Cake’s signature tangy filling, and a delicious chocolate topping, these spongey treats are about to become our latest snack obsession. Who’s in?

Spotted on Instagram via UK Snack Attack, they’ve been described as magic Jaffas, with a twist (and we love

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Boston Market Introduces New Dessert Menu

Boston Market Introduces New Dessert Menu

Boston Market refreshes their dessert menu with the launch of seven new desserts at participating locations.

The brand’s new dessert lineup includes:

  • Triple Chocolate Chip Cookie: Made with fresh chocolate chunk cookie dough, and topped with Hershey’s Mini Kisses, semi-sweet chocolate chunks and milk chocolate chunks.
  • Lemon Blueberry Cookie: A tender and chewy lemon-flavored cookie with sweet notes from dried wild blueberries.
  • Chocolate Brownie: Traditional chocolate brownie with chocolate chips bits throughout and striped on top.
  • Chocolate Cake: A rich and moist chocolate cake covered in chocolate icing and sprinkled
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Which countries drink the most wine? Ask Decanter

The US easily tops the list of countries that drink the most wine but global wine consumption dropped by 3% in 2020, according to the International Organisation of Vine & Wine (OIV) in its new annual report. 

World wine consumption weighed in at an estimated 234 million hectolitres (mhl) last year, equivalent to 23.4bn litres.

It’s the smallest amount of wine drunk in any year since 2002, said OIV, although it urged caution and emphasised the number was only an estimate.  

It cited the possible impact of Covid-19 and said the drop was comparable to that seen following the

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Researchers find negative impact of junk food on kids’ skeletal development

Credit: Maliz Ong/public domain

A team of researchers from the Hebrew University of Jerusalem has proven the linkages between ultra-processed foods and reduced bone quality, unveiling the damage of these foods particularly for younger children in their developing years. The study, led by Professor Efrat Monsonego-Ornan and Dr. Janna Zaretsky from the Department of Biochemistry, Food Science and Nutrition at the University’s Faculty of Agriculture, was published in the journal Bone Research and serves as the first comprehensive study of the effect of widely-available food products on skeleton development.

Ultra-processed foods—aka junk food—are food items products that undergo several stages

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Food truck chef opening restaurant in South Longview | Local

The name Freda Wobberton chose for her new restaurant — Fre’Duh’s Scratch Kitchen — tells a little something about how people react to her food.

They tell her it’s delicious, she said.

“And we say, ‘Well, duh!,'” Wobberton said.

She’s planning to open the restaurant June 1 at 401 S. Mobberly Ave., where King’s Hot Links previously was located.

Wobberton said she started making turkey legs and stuffed turkey legs because she and her siblings would drive to Houston to purchase them. She decided to make them for herself and posted a picture on social media. She said the post

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The story behind Shuga Pie Cake Shop, Babylon’s newest craze

The whole thing was like a zombie movie. “It was 28 degrees, a little drizzly,” recalled Terry Haughy. “We thought nobody would be out there.”

“Then we started hearing people knocking on the window,” continued Micheline Cummings, shivering at the memory. “You had to be quiet inside.”

On the other side of the glass was what could only be described as a ragtag horde of sweets-seekers, all in ravenous pursuit of something most of us had never heard of a few months ago: shuga pies. Cummings, the baker, and Haughy, her assistant, long- time partners in life and business, seemed

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Let’s *Attempt to Make* Pizzafari’s Children’s Dessert Pizza!

Sometimes a recipe, like moments in life, doesn’t quite turned out as you planned. Sometimes things seem so good in theory, but when it comes to practical application, something zigs when you thought it was going to zag. And you might not even fully know where whatever went wrong, went wrong. It doesn’t mean that the end result is necessarily bad, it just means that it’s different than what you had originally expected. Case in point: Pizzafari’s Children’s Dessert Pizza. But I digress. We’ll get there in just a few.

Years ago, around about the time that my son

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10 New York State Wines to Drink Now

New York is the third largest wine-producing state in the country, after California and Washington. Yet it doesn’t get nearly the respect it deserves.

Not that its numbers mean a whole lot. But over the last 20 years, the quality of New York State wines has evolved rapidly, particularly in the two leading winemaking regions, the Finger Lakes and Long Island.

The Finger Lakes, in particular, has developed its identity as the leading cool-climate wine region in the United States, with exceptional, eloquent rieslings and expressive, graceful cabernet francs as the signature wines, although pinot noir may one day be

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