Tag: Meat

  • Nation & World

    Assessing the latest U.S. dietary guidelines

    Harvard Chan School professor Eric Rimm looks at the updated U.S. dietary guidelines — what’s changed and what should change.

    4 minutes
    Toddlers eating healthy.
  • Nation & World

    Big gains in better chewing

    According to a new Harvard study, our ancestors between 2 and 3 million years ago started to spend far less time and effort chewing by adding meat to their diets and using stone tools to process food.

    4 minutes
  • Nation & World

    Butter’s benefits melt away

    Harvard researchers take a 2014 paper to task and find that butter isn’t one of the good guys. Get your fats from nuts and vegetable oils instead.

    3 minutes
  • Nation & World

    Barbecue’s beginnings

    Steven Raichlen, author of “The Barbecue Bible” and “Planet Barbecue,” discussed on barbecue’s origins among early humans and barbecue customs around the world in a recent Harvard talk.

    3 minutes
  • Nation & World

    Why cooking counts

    In a first-of-its-kind study, Harvard researchers have shown that cooked meat provides more energy than raw meat, a finding that challenges the current food labeling system and suggests humans are evolutionarily adapted to take advantage of the benefits of cooking.

    6 minutes
  • Nation & World

    A look inside: Currier House

    The crest of Currier House shows a field of red, representing Harvard, surrounding a simple golden tree. Within their own communal “tree,” Currier residents have been “greening” the way they live.

    2 minutes