Like monosodium glutamate (MSG), the additive that everyone avoids, except there is absolutely no evidence that it does anything to anyone, high fructose corn syrup (HFCS) has evolved to become the current pariah of the food industry. Even the name sounds a bit chemical, with that “high fructose” leading you to believe it has to be bad. But is it?
That’s where we need to look at the science, because the answers to the questions are quite complicated and quite simple.
Pat Summitt, probably one of the greatest basketball coaches ever, has stepped down as the coach of the University of Tennessee’s women’s basketball team. She announced that she had early-onset Alzheimer’s disease (AD) in August 2011, and she had coached the 2011-12 season, but today, as a result of the disease, she resigned. During her career, she won 8 NCAA Division 1 Women’s Basketball Championships, a record that is almost impossible to comprehend. Her reputation and success is the envy of college sports.
Early onset AD is usually defined as a diagnosis before the age of 65. Early onset AD may occur in individuals as young as their 30’s (very rare), but with most diagnoses in patients in their 50’s. Summitt was diagnosed at the age of 58 (and without knowing everything, she might have had symptoms earlier), so the age of onset is not unusual. Continue reading “Early onset Alzheimer’s disease ends coaching career of Pat Summitt”
In science, there is nothing more annoying than a pseudoscientific myth that is propagated to the point where everyone believes it’s a fact. For some odd reason, foods are the center of the pseudoscience universe. Eat organic. Avoid GMO (genetically modified) crops. High fructose corn syrup will kill you. Keep salt off of your food. Don’t eat this. Don’t eat that. Drink this. Don’t drink that. Yet, where is the science? Are organic foods really healthier for you? Will GMO foods harm you?
Of all the annoying myths, there’s one that is the most bothersome. MSG, or monosodium glutamate, gets the most exposure as an evil additive to foods. Yet, what is the evidence? Does it really do anything? Continue reading “MSG-fussing about nothing”