According to a new study published in the journal Cell Reports, eating meals heavy in fat could be more harmful for men than women, since male and female brains respond differently to a high-fat diet.
On analysing the effect of high fat diet in mice, researchers found male and female mice responded differently. The brains of female mice generated a chemical force field that protected them against the dangers of fats and sugars in the meals.
The study also suggested that when it comes to nutritional guidance, one size may not fit everyone if the aim is to keep patients away from becoming overweight. It suggested that it might be okay for women to occasionally eat a meal high in fats, but in men it could lead to obesity.
The study also revealed that one of the key factors in ongoing obesity epidemic is brain inflammation. These brain changes could take place over a short span of time after eating fatty and sugary foods. According to Deborah Clegg, Cedars-Sinai Diabetes and Obesity Research Institute scientist, these brain changes clearly affects males more than females. However, one of the advantages that the male brains has is that they could manipulate and develop the anti-inflammation characteristics of the female brain. (
Here are some common cooking mistakes that can make your meals unhealthy!
Deep frying and reusing oil: Deep frying is one of the unhealthiest ways of cooking foods. Deep frying increases the fat content of the food which in turn can lead to weight gain and obesity. Also, most people tend to reuse frying oil multiple times. Reheating oil repeatedly at very high temperatures increases the trans-fat content of the oil. Trans-fats are associated with an increase in the free-radical oxidation which is associated with higher incidence of cancer. Thus, one should not deep fat fry food or re-use frying oil again and again. Instead of deep fat frying, one can shallow fry or bake.
Discarding water after boiling vegetables/sprouts: Vegetables and sprouts are rich sources of B complex vitamins. Most B complex vitamins are water soluble and when these foods are boiled, some of the vitamins get leached in the water. As a result, when we discard water, a huge amount of B complex vitamins are lost. To avoid loss of B complex vitamins during boiling, we could steam vegetables instead of boiling them or use little or minimal water while boiling. Another way to prevent this loss, is to preserve the water in which the vegetables and pulses are boiled and this water can then be used in curries or to make dough.
Cutting fruits/vegetables long time before cooking/consumption:Fruits and vegetables are packed with vitamin C and many B complex vitamins. Vitamin C and some B complex vitamins get destroyed on exposure when exposed to light or heat. Letting cut fruits and vegetables stand on shelf or refrigerator for a very long time leads to considerable loss of these vitamins. Hence, fruits or vegetables should be cooked just before cooking or consumption.