Does Eating and Watching TV make You Fat?

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Watching action packed shows can make you gain weight faster than watching talk shows a new study found.

 

The study from Cornell University found that people eat much more snack food while watching action films and programs than something less exciting like Charlie Rose for example
The researchers found that them more distracting the movie the more people ate.

The study included 94 undergraduate students who were provided with M&Ms, cookies, carrots and grapes while they watched 20 minutes of television. One-third of the participants watched a segment of the action movie "The Island" while another third watched the Charlie Rose show, and the final third watched the same segment of "The Island" without sound.

"People who were watching 'The Island' ate almost twice as many snacks -- 98 percent more than those watching the talk show," study co-author Brian Wansink, director of the Cornell Food and Brand Lab, said in the news release.

Participants who watched the action movie also consumed more calories -- 354 calories with sound and 314 without sound -- than those who watched the interviewer Charlie Rose (215 calories).


The study was published Sept. 1 in the journal JAMA: Internal Medicine.

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  • Dave Fuller
Comments 1
  • Gaurav
    Gaurav

    With respect to the satfey of eating foods from a microwave; the main issue relates to the containers used to heat the food in and not the microwave radiation, which cannot be absorbed into food as all it does is to cause water molecules to vibrate and heat. Some plastics, for instance, are more prone to the effect of “migration”. whereby some additives used in plastics are more likely to migrate to foods more than others. The main concern in the past has been in connection with plasticisers which are used to improve the flexibility of some packaging materials. As the tendency for plasticisers to migrate increases at higher temperatures, only those plastics specifically designed for oven use are suitable for cooking.To reduce any possible risk one should;* Use only microwave-safe utensils.* While some packaging films may be labelled ‘microwave-safe’ care should be taken to avoid direct contact with the food when using them to cover containers or to reheat dinners on plates.* As migration is more likely to occur into hot fatty foods, glass containers are a suitable choice for heating these products.As yet there are no standards for claims such as “microwave safe”; if you are in doubt as to the satfey of such materials contact the manufacturer or use a ceramic/glass alternative.Further, there are also many reports that indicate the loss of vitamins and certain goodness from foods that are microwaved, but the fact is that the nutritional value of food cooked in microwave is as nutritious as food prepared using conventional convection cooking methods. In fact as far as the loss of vitamins is concerned microwave cooking is preferable to boiling so as to minimise possible leaching of vitamins into the cooking water. So if anything, microwave cooking enhances mineral retention in vegetables. Further, the quality of protein, in foods cooked in a microwave is higher than those foods cooked conventionally, as far less oxidation occurs in meat cooked in a microwave. Similarly, reheating food quickly in a microwave retains more nutrients than holding food hot for long periods such as cooking and keeping food warm continually over a flame.If you would like to read some more information on the subject the following link that has been prepared in conjunction with the CSIRO, would be a good source.-

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