GOOD

Taco Bell and Pizza Hut Will Dump Artificial Ingredients

Two of the nation’s greasiest fast food chains are going on a diet.

Photo via Wikimedia

While Chipotle uses free-range meats and Just Salad uses ... salad, Taco Bell has been a little late in joining the healthy fast food movement. Just recently, however, the chain as well as its sister company, Pizza Hut, announced that they would begin to phase out all artificial ingredients from their menu. Soon, additives and ingredients including trehalose and soy lethicin will be removed to make way for “actual food.”

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GOOD Ideas for Cities: Marketing Healthy, Local Food

Hurricane Katrina decreased access to healthy food by more than half in New Orleans. How to get fresh local food into the hands of those who need it?

[youtube]http://www.youtube.com/watch?v=gmVahZBBbHo

Getting healthy, affordable food to urban residents is a challenge in most major U.S. cities. In New Orleans, Hurricane Katrina not only affected the output from local farmland, it severed distribution channels, destroyed existing markets, and increased socioeconomic inequality. How can the city rebuild those food connections in an even stronger way, empowering those who need it most to choose fresh, locally grown produce? As part of GOOD Ideas for Cities New Orleans, a team created a campaign to showcase the diversity and availability of healthy foods.

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Comfort Food Is Real: Scientists Discover 'Good Mood Foods'

New research pinpoints foods with mood-boosting effects similar to those in prescription mood stabilizers.


The phrase "comfort food" has traditionally been more marketing than anything else, used to describe foods or menus that take us back to childhood or make us feel warm and cozy on a cold day. Mac 'n' cheese and fried chicken tend to be involved. But scientists looking at the effects of different foods and food flavors on mood have recently found evidence that certain flavors are truly comforting.

At the national meeting of the American Chemical Society last month, Karina Martinez-Mayorga, Ph.D., presented the latest findings from her ongoing study of the effect of various food flavors on mood. It turns out that molecules in chocolate, a variety of berries and foods containing omega-3 fatty acids positively affect mood. Moreover, Martinez-Mayorga and her team have found that the chemical components of these food flavors are structurally similar to valproic acid, the primary ingredient in several pharmaceutical mood stabilizers, including Depakene, Depakote and Stavzor.

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