Tag: Meat
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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.
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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.
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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.
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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.
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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.