Health & Fitness

A new study suggests that one of the most widely used health metrics, BMI, may be getting it wrong for a large portion of the population. By comparing BMI classifications with precise body fat measurements using advanced DXA scans, researchers found that more than one-third of adults were placed in incorrect weight categories. Many people labeled as overweight or obese did not actually have the corresponding body fat levels, while others were missed entirely.

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Scientists have discovered a way to make French fries less greasy without ruining their taste. By combining regular frying with microwave heating, they reduce the amount of oil absorbed during cooking. The key lies in pressure inside the food—microwaves help push oil out instead of letting it seep in. The result: faster cooking, lower fat, and fries that can still stay crispy.

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A deadly parasite responsible for sleeping sickness has been found using a surprisingly precise trick to stay hidden in the human bloodstream. Scientists discovered a protein called ESB2 that acts like a “molecular shredder,” cutting up specific genetic instructions as they are produced. This allows the parasite to flood its surface with protective proteins while suppressing other signals that might give it away.

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Hara hachi bu, a traditional Japanese practice of eating until you’re about 80% full, is gaining attention as a simple yet powerful way to improve health and reshape our relationship with food. Rather than promoting strict dieting, it encourages slowing down, tuning into hunger cues, and eating with awareness and gratitude. Research suggests it may help reduce calorie intake, support healthier food choices, and prevent long-term weight gain.

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A surprising new study suggests that genetics may change how diet affects brain health—especially when it comes to Alzheimer’s risk. Researchers found that older adults carrying high-risk APOE gene variants didn’t show the expected cognitive decline if they ate relatively high amounts of meat. In fact, those with these genes who consumed the most meat had slower cognitive decline and lower dementia risk, challenging conventional dietary advice.

from Top Health News -- ScienceDaily https://ift.tt/wnF6fh1