Categories
Sweets

Tasty Doughnut Facts Even a Cop Wouldn’t Know [INFOGRAPHIC]

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I woke up this morning to the following frantic, albeit delightful, text message from my best friend: “FREE DONUTS AT KRISPY KREME. I AM CURRENTLY STUFFING MY PIE HOLE WITH MOUNDS OF FROSTED CALORIFFICNESS.”

Boy, I’m already way ahead of you.

In case you’re lost in a temporary state of befuddlement, here’s a quick FYI — it’s National Donut Day today. No, the internet didn’t just decide to bring out their inner fat kid this morning for funsies. Rather, America is celebrating their die-hard obsession with fried bits of sugared glory.

In light of this, the folks over at that dusty text book of names and addresses WhitePages have thrown together an infographic detailing this country’s love for donuts. Apparently, 10 people  in the US bear the name Doughnut or Donut, while Boston holds the record for most donut shops per person (1 donut shop for every 2480 people).

So grab a cup of coffee and a pink box of every donut flavor under the sun while you peruse through this tasty infographic.

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Categories
Hit-Or-Miss

Asians Like Panda Express, Mexicans Like El Pollo Loco and Other Fast Food Stereotypes Research Says Are Actually True

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Next time you’re out grabbing fast food, stop and look at your fellow diners. If you’re at In-N-Out, are they mostly Asian and Hispanic? At Popeye’s, mostly African-American? At Tim Horton’s, mostly white?

If you answered yes to any of these questions, it turns out you’re not just being racist (well not super racist) – you’re just seeing the natural influence of ethnicity on consumer’s taste in fast food.

According to a report compiled by location analytics company Placed, ethnicity is definitively the highest predictor of a diner’s restaurant preference, much more than gender, age or income. Titled “Dining Out in America: The Quick Service Restaurant Landscape,” the report measured over 70 million locations and 70 thousand panelists in order to reach several conclusions about American dining trends. And they’re probably way more stereotypical than you were expecting.

For example, the top five most visited chain restaurants among Hispanic eaters, according to the report? Pollo Tropical, El Pollo Loco, In-N-Out Burger, Wienerschnitzel and Del Taco. Among African Americans? Church’s, Checkers, Popeye’s Chicken & Biscuits, Krystal and Rally’s.

Placed also analyzed the influence of geography, sex and age on consumer preferences, and found, among other things, that only those in the Midwest deemed Taco Bell and Chipotle worthy of their top ten; that middle aged women were much more likely to eat at McDonald’s than young adult men; and that the West had the highest amount of QSR diversity in the nation, with 40% of its top chains not appearing among the leaders in any other markets.

What the report isn’t clear on, though, is the causality of the whole thing. A quick glance at Orange County, Calif. alone would reveal a higher concentration of ethnic-centric restaurants in areas where specific ethnicities are better represented. You’re much more likely to find an El Pollo Loco driving through Anaheim (which is over 52% Hispanic) than anywhere in Irvine (which is 40% Asian). And the top 5 restaurants among Asians (Jamba Juice, In-N-Out Burger, Jack In The Box, Starbucks and Panda Express) can all be found on or just across the street from the UC Irvine campus.

So are fast food chains really good at marketing, or do we just like eating at restaurants we live nearer to? Chances are it’s a little bit of both, that over the years chains have tested in and out of areas based on the general taste of the local demographics. If you think about it, it’s kind of nice having someone out there who knows you so well, huh?

H/T Businessweek + PicThx CNN

Categories
Health

Today I Learned: Canned Peaches Are Healthier than Fresh Peaches

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Just go ahead and forget everything you’ve ever heard about canned fruit being bad for you. Because turns out, it’s all lies — at least when it comes to peaches. That’s right, Mom, a new study of peaches’ nutritional value found that canned peaches are just as healthy as fresh ones. In fact (wait for it) it turns out that sticking fresh peaches in a can and letting them marinate for awhile actually improves their nutritional value. The Journal of Sciences and Agriculture published the peach-focused research findings, and they pretty much blow fresh peaches out of the water. Canned peaches (yes, the kind you find in your local supermarket) had four times as much Vitamin C as their fresh counterparts, plus comparable levels of Vitamin E and a ton more folate than fresh peaches.

There are a couple of things to pay attention to before you swear off of fresh peaches forever, though. First, the nutritional benefits only apply to peaches that are canned in water — when they’re canned in syrup, the sugar levels go way up and undo all those nice health benefits. Second (and more sketchy) the study itself was funded by the California cling peach industry. The researchers swear up and down that their research is legit, but we’re going to take it with a grain of salt. Just in case.

H/T + PicThx NPR

Categories
Hit-Or-Miss

Science Admits What Kids Have Known for Years – Sugar Can Heal Better Than Antibiotics

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Thank Moses Murandu. We’re so glad someone finally believes us.

Apparently, in Zimbabwe, where Murandu (now a lecturer on adult nursing at an English university) grew up, his father regularly used granulated sugar to help speed the healing process of open wounds. When Murandu moved to the UK, he was all, “Wait, people only use sugar to eat? WTF?” and jumped into action, because sugar is way less gross than anitbiotics are.

Murandu is now heading a research team and has since treated one Alan Bayliss, a 62-year-old electrical engineer whose leg was taking its “sweet time” healing after an amputation in January. Murando shows up, and, taking a page from the Def Leppard Book of Medicine, pours some sugar on Bayliss. Two weeks later, he was seeing serious improvement — the kind which hadn’t come with the standard non-sugar approach.

When Moses first did the dressing he almost used the whole pot of sugar, but two weeks later he only needed to use 4 or 5 teaspoons…I am very pleased indeed. I feel that it has speeded [sic] up my recovery a lot, and it has been a positive step forward.

The sugar (which is treated to avoid infection) works by drawing water away from the wound and into whatever dressing is applied on top. Since bacteria needs water (but not sugar) to survive, they pretty much just starve to death, while you laugh, because you just made a Band-Aid out of a Pop-Tart. Sort of.

So far, 35 of the research patients have seen improvement, while 16 untreated patients have not. So basically, sugar is winning.

Check out the rest of the story here, and then never go back to Neosporin and rubbing alcohol again.

You know. Probably.

H/T + PicThx Daily Mail

Categories
Hit-Or-Miss

Science Says Alcohol + Diet Soda Gets You Drunker

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Calorie counting alcoholics of the world rejoice! A new study has shown alcohol mixed with artificially sweetened beverages, like diet soda, can cause an increase in intoxication levels more so than its calorie heavy equivalent. Woo Hoo!

Published in the journal, Alcoholism: Clinical and Experimental Research, the study had sixteen participants (8 male, 8 female between the ages 21-33) who received vodka with either regular soda, diet soda or, for the unfortunate, a placebo.  Afterwards, a breathalyzer test was administered, a few timed computer tasks were performed, and a series of questions were asked which included how inebriated they believed to be (because everyone’s more honest after a few shots of vodka, uh huh). Long story short, those who consumed the vodka and diet soda showed an increased level of impairment when performing the computer tasks as well as a significantly higher breath alcohol concentration (BrAC).

Although, ask yourself this: Do you really want to be that guy/gal asking for a Whiskey Diet Coke?

H/T + PicThx Greatist

Categories
Hit-Or-Miss

Coca-Cola Now Recommended to Help Cure Stomach Blockages

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It seems so obvious now, kinda makes you wonder why the study wasn’t published by a bunch of kindergarteners twenty years ago: The medical condition gastric phytobezoar (stomach blockages) can be alleviated with an ingredient that appears in Coke. The fizz in the soda helps break down blockages, which can apparently be caused by certain types of fruit, like persimmons.

Researchers cited 46 separate studies conducted worldwide over the last ten years, in which half the patients had their blockages completely dissolved by the administration of Coke, while another 19 did not require fully invasive surgery, landing the soda with a 91.3 percent success rating.

Phytobezoar is a gastric blockage which can lead to bowel obstruction if not removed or dissolved. There are apparently a number of different ways to treat said condition, but Coke is probably the safest, cheapest and tastiest. And for anyone suffering from a stomach blockage while counting calories, researchers say that both Diet Coke and Coke Zero serve the same purpose, thanks to a pH of 2.6 (pretty dang acidic), making all three products work like fizzy gastric acid.

So, basically, I’m not a doctor, but next time your stomach hurts (or you have a headache, or you stub your toe, or you’re stuck in traffic), try Coke first.

Disclaimer: I’m just kidding. Please don’t sue me.

H/T Telegraph + PicThx CBSNews

Categories
Hit-Or-Miss

Oregon Coffee Habit Leaves Fish Swimming in Ocean of Caffeinated Waste. Literally.

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The espresso-soaked streets of Oregon’s cities are often hailed as a mecca for coffee fanatics, where the plaid-clad residents enjoy everything from Starbucks lattes to locally brewed artisan coffees. But Oregon’s caffeine addiction has created an entirely new category of unwillingly caffeinated residents — the marine wildlife off of the Oregon coastline.

Scientists studying water pollution have discovered elevated levels of caffeine in the Pacific Ocean around the Oregon coast,  thanks to water-disposal systems that flush the wastewater from Oregon’s cities into the ocean.  Researchers used caffeine levels as a benchmark of pollution because caffeine is both artificially manufactured and easy to track, making it the perfect way to measure human impact on offshore environments.

Though the existence of a caffeine sea might be a dream come true for human coffee lovers who would jump at the chance to marinate in their favorite beverage, scientists interviewed by National Geographic aren’t too sure about the effects that the caffeine could have on the animals living in what hydrologist Dana Kolpin calls “a soup of low-level contaminants.”

Points to Kolpin for finding the nicest euphemism for “thousands of gallons of caffeinated urine,” but it still looks like Oregon’s residents should reevaluate their latte consumption and water treatment methods before a sea of pissed-off fish start demanding a line of underwater Starbucks.

H/T National Geographic

Categories
Hit-Or-Miss

Apparently, Science Says Hot Chocolate Tastes Better in an Orange Cup

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Next time you’re pouring hot chocolate, reach for an orange mug. Research by scientists at Oxford University and the Polytechnic University of Valencia has demonstrated that hot chocolate in an orange or crème colored cup tastes better than the same beverage served in a white or red cup. The brain’s perception changes due to the characteristics associated with that color—the crème cups, for instance, had participants claiming the hot chocolate was sweeter and more aromatic, despite actually being the same variety served in the other colors.

This isn’t the first time we’ve heard of color impacting our perception of how food tastes. The same team has conducted similar experiments which have deduced that strawberry mousse tastes sweeter on white plates than black ones, soda tastes more refreshing in blue cans than pink ones, and coffee tastes strongest when served in brown packaging.

So what are the implications of our less-than-discerning taste buds? Betina Piqueras-Fiszman, one of the authors of the study, states that “companies should pay more attention to the container because it has a lot more potential than what you imagine.”

H/T Gizmodo