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Tag: eggs

  • California Eggs Recalled For Possible Salmonella Contamination – KXL

    (DIXON, CA – More than 15-hundred eggs are being recalled due to possible salmonella contamination. The recall from the California Department of Health applies to 12-count cartons and 30-count cartons from Vega Farms. They have a sell by date of December 22nd or earlier. A spokesperson for the company said the issue was due to processing equipment and not from the chickens that hatched the eggs.

    Officials say that while, the main distribution for this Vega Farms recall was in California, and Oregon wasn’t specified, it is always wise to be aware of food recalls and practice safe food handling, especially with eggs.

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    Tim Lantz

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  • Best Of Houston® 2025: Best Brunch – Rice Village – Houston Press

    Overview:

    We choose this year’s winner of the Best Rice Village Brunch.

    Best Brunch – Rice Village: Maximo

    Buzzy Rice Village hotspot turns weekend brunch into a celebration of nixtamalized corn masa. Think masa cornbread with chorizo gravy, masa pancakes topped with peach jam and brown sugar whip, and confit brisket tacos on hot corn tortillas. Tack on roasted oysters dripping in green garlic butter, fat housemade bacon with salsa ranchera and an agave-smooched sangria or some bubbly to wash it all down.

    6119 Edloe 

    713-878-7774 

    maximo-htx.com

    Houston Press

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  • The Easiest Corn Pudding You’ll Make This Season

    A cozy, creamy classic that belongs on every Thanksgiving table, this corn pudding comes together with simple pantry staples. It bakes up sweet, soft, and full of warm corn flavor, making it an easy side everyone loves.

    casserole dish of Corn Pudding with a scoop taken out
    • Flavor: Sweet corn flavor in every bite with a buttery, light topping.
    • Skill Level: Very easy! Just whisk, pour, and bake!
    • Texture: This dish is different from cornbread casserole, which has a more bread-like texture. It’s a smooth, spoonable custard base with bits of tender corn throughout.
    • Serving Suggestions: Corn pudding is a delicious side for Thanksgiving dinner, or next to a Sunday ham.

    Ingredient

    • Corn: Cream-style corn gives this recipe just the right consistency; use canned or try a homemade creamed corn recipe. Whole kernel corn adds little bursts of sweetness and texture in every bite; use canned, frozen, or fresh corn on the cob.
    • Eggs: The eggs are the base that creates the puddings custard-like texture. Bring the eggs to room temperature for the smoothest mix.
    • Dairy: Milk and butter add creaminess to this dish. Use cream in place of milk for a richer, silkier finish. If using salted butter, adjust the salt as needed.
    • Brown Sugar: Adds a touch of sweetness and a warm, cozy flavor to corn pudding.
    • Cornstarch: Cornstarch helps the pudding set as it bakes without becoming firm like cornbread.

    Easy Add-Ins

    • Veggies: Add finely diced jalapenos or mild green chilis. Swap out the chives for minced white onion.
    • Cheese: Add 1 cup of shredded cheddar or pepper jack cheese for some savory flavor.
    • Bacon: You can’t go wrong with bacon, so try sprinkling the top with ¼ cup of crumbled bacon before baking.

    How to Make Corn Pudding

    1. Combine all ingredients in a large bowl (full recipe below).
    2. Pour into a casserole dish and bake.
    3. Cool slightly before serving.
    1. Combine all ingredients in a bowl and refrigerate for up to 48 hours.
    2. Before baking, stir well and pour into the prepared baking dish. Bake as directed.

    If the ingredients are really cold from being refrigerated,  you may need to add about 10 minutes of cooking time.

    Corn pudding in a white casserole dish

    Save it For Later

    Leftovers will keep in the refrigerator for up to 4 days. Reheat in the microwave or bake, covered, at 300°F until warmed through.

    This casserole freezes well and stays soft and creamy! Freeze individual portions for up to two months. Thaw in the refrigerator overnight and reheat as desired.

    More Holiday Side Dishes

    Did you enjoy this Homemade Corn Pudding? Leave a rating and comment below!

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 15 minutes

    Cook Time 1 hour

    Total Time 1 hour 15 minutes

    • Preheat oven to 400°F. Grease a 2-QT baking dish.

    • In a large mixing bowl, add eggs and whisk.

    • Whisk cornstarch and cold milk separately, then add to egg mixture. Add melted butter and brown sugar.

    • Stir in creamed corn, drained corn kernels, & chives.

    • Pour mixture into casserole dish and bake for 1 hour or until set.

    • You can use cream in place of milk in this recipe.
    • Use salted or unsalted butter, and adjust the salt in the recipe as needed.
    • This side dish is a pudding and has a moist custard-like texture, it is not expected to have a crumb similar to cornbread casserole.

    Make Ahead: Combine all ingredients in a bowl and refrigerate for up to 48 hours. Stir before pouring into a baking dish (the cornstarch will settle). Bake as directed, adding about 10 minutes to the baking time.
    Leftovers: Store leftovers in an airtight container in the refrigerator for 3-4 days or in the freezer for up to two months.

    Serving: 0.5cups | Calories: 138 | Carbohydrates: 8g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 114mg | Sodium: 44mg | Potassium: 65mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 395IU | Vitamin C: 0.2mg | Calcium: 38mg | Iron: 0.5mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Casserole, Side Dish
    Cuisine American
    Corn pudding in a casserole dish with writing
    Corn pudding in a dish with text
    a casserole dish of Corn pudding with a title
    ingredients to make Corn pudding in a glass bowl and Corn pudding in a dish with writing

    Holly Nilsson

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  • Best Of Houston® 2025: Best Brunch – Montrose – Houston Press

    Overview:

    We choose this year’s winner of the Best Montrose Brunch.

    Best Brunch – Montrose: Októ

    Another hit from Sof Hospitality (the team behind Doris Metropolitan and Hamsa), Októ has brought its playful, modern Mediterranean flair to the brunch scene earlier this spring. The menu moves from Lox & Latkes with Osetra caviar and Green Shakshuka with spinach and feta, to Octopus Carpaccio and Frena French Toast with blueberry clove compote. Cocktails and luxe snacks like mini caviar-tinis keep the energy high, even when it’s not patio weather.

    888 Westheimer

    713-485-0841

    oktorestaurant.com

    Houston Press

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  • Best Of Houston® 2025: Best Brunch – Heights – Houston Press

    Overview:

    We choose this year’s winner of the Best Heights Brunch.

    Best Brunch – Heights: Squable

    Squable doesn’t shout about its brunch, but it doesn’t have to — the food speaks for itself. The menu runs from a cloudlike Dutch baby with maple butter to beef-fat tater tots topped with salmon roe. Fried chicken gets a spicy lemon-pepper kick, the confit egg yolk carbonara is rich and savory, and the French cheeseburger might be the best in town. Pair it with a green chile Bloody Mary or a Casablanca Carajillo and settle in. Brunch runs Saturday and Sunday, 11 a.m. to 4 p.m.

    632 West 19th

    832-834-7362

    squabletime.com

    Houston Press

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  • Fasting and Plant-Based Diets for Migraines and Traumatic Brain Injuries  | NutritionFacts.org

    What effects do fasting and a plant-based diet have on TBI and migraines?

    An uncontrolled and unpublished study purported to show a beneficial effect of fasting on migraine headaches, but fasting may be more likely to trigger a migraine than help it. In fact, “skipped meals are among the most consistently identified dietary triggers” of headaches in general. In a review of hundreds of fasts at the TrueNorth Health Center in California, the incidence of headache was nearly one in three, but TrueNorth also published a remarkable case report on post-traumatic headache.

    The U.S. Centers for Disease Control and Prevention (CDC) estimates that more than a million Americans sustain traumatic brain injuries (TBIs) every year. Chronic pain is a common complication, affecting perhaps three-quarters of those who suffer such an injury. There are drugs, of course, to treat post-traumatic headache. There are always drugs. And if drugs don’t work, there is surgery, cutting the nerves to the head to stop the pain.

    What about fasting and plants? A 52-year-old woman presented with a highly debilitating, difficult-to-manage, unremitting, chronic post-traumatic headache. And when I say chronic, I mean chronic; she experienced pain for 16 years. She then achieved long-term relief after fasting, followed by an exclusively plant-foods diet, free of added sugar, oil, or salt.

    Before then, she had tried drug after drug after drug after drug after drug—with no relief, suffering in constant pain for years. Before the fast, she started out in constant pain. Then, after the fast, the intensity of the pain was cut in half, and though she was still having daily headaches, at least there were some pain-free periods. Six months later, she tried again, and eventually her headaches became mild, lasting less than ten minutes, and infrequent. She continued that way for months and even years, as you can see below and at 1:45 in my video Fasting for Post-Traumatic Brain Injury Headache

    Now, of course, it’s hard to disentangle the effects of the fasting from the effects of the whole food, plant-based diet she remained on for those ensuing years. You’ve heard of analgesics (painkillers). Well, there are some foods that may be pro-algesic (pain-promoting), such as foods high in arachidonic acid, including meats, dairy, and eggs. So, the lowering of arachidonic acid—from which our body makes a range of pro-inflammatory compounds—may be accomplished by eating a more plant-based diet. So, maybe that contributed to the benefit in the fasting case, since many plant foods are high in anti-inflammatory components. In terms of migraine headaches, more plant foods and less animal foods may help, but you don’t know until you put it to the test.

    Researchers figured a plant-based diet may offer the best of both worlds, so they designed a randomized, controlled, crossover study where those with recurrent migraines were randomized to eat a strictly plant-based diet or take a placebo pill. Then, the groups switched. During the placebo phase, half of the participants said their pain improved, and the other half said their pain remained the same or got worse. But, during the dietary phase, they almost all got better, as you can see here and at 3:11 in my video.

    During that first phase, the diet group experienced significant improvements in the number of headaches, pain intensity, and days with headaches, as well as a reduction in the amount of painkillers they needed to take. In fact, it worked a little too well. Many individuals were unwilling to return to their previous diets after they completed the diet phase of the trial, thereby refusing to complete the study. Remember, the participants were supposed to go back to their regular diets and take a placebo pill, but they felt so much better on the plant-based diet that they refused. We’ve seen this with other trials, where those trying plant-based diets felt so good, they often refused to abandon them, harming the study. So, plant-based diets can sometimes work a little too well.

    All my videos on fasting are available in a digital download here.  

    Michael Greger M.D. FACLM

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  • This Easy Egg Casserole Might Be the Best Thing You Bake This Week

    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    Tender eggs are baked with savory ham, melty cheese, and earthy sautéed mushrooms for a hearty, make-ahead breakfast that is golden, bubbly, will have everyone wandering into the kitchen asking, “What smells so good?” This is a breakfast egg casserole that everyone loves!

    This simple low carb, no bread egg casserole is perfect for breakfast, brunch or dinner! Full of Mushrooms, Ham, and Cheddar Egg Bake has so many great flavors, and it’s great for Weekend Food Prep!

    Ingredients for Breakfast Egg Casserole Recipe

    • Butter: Provides fat for sautéing, helps mushrooms brown, and adds flavor richness. Olive oil can also be used.
    • Baby Bella Mushrooms: Add earthy depth and umami, and sautéing removes excess moisture so the casserole isn’t watery. 
    • Ham: Adds a salty, savory protein boost and balances the richness of the eggs and cheese. 
    • Eggs: The base of the casserole, binding everything together while giving it a rich, custardy texture .
    • Skim Milk: Lightens the texture of the eggs, keeps them moist, and prevents the casserole from being rubbery. 
    • Salt and Black Pepper: Enhance and balance flavors so the casserole doesn’t taste flat.
    • Cheddar Cheese: Melts into creamy pockets, adds bold cheesy flavor, and helps bind ingredients together.
    • Dried Oregano: Brings a subtle herby aroma and Mediterranean flavor to complement ham and mushrooms. 
    • Fresh Spinach: Adds freshness, nutrients, and a pop of color; balances the richness with a mild, earthy taste.
    a baked egg casserole with sauteed mushrooms, spinach, cheese, and diced ham

    How to Make Ham and Cheese Breakfast Casserole

    1. Prep: Preheat the oven and grease a casserole dish.
    2. Sauté: Heat a skillet pan over medium heat and add the butter or oil, then add the mushrooms and cook without stirring until browned. Season with salt and pepper. Set aside.
    3. Beat: Beat the eggs and milk in a large bowl with a whisk. Season with about 1/2 teaspoon salt and pepper to taste. 
    4. Combine: Add in the ham, mushrooms, cheese, oregano and spinach to the egg mixture. Stir to combine.
    5. Bake: Pour into the prepared baking dish and bake until a knife inserted into the middle comes out clean.

    Tip About Mushrooms

    Carrian CheneyCarrian Cheney

    Mushrooms should not be seasoned pre-browning. This draws out excess water and will never create the caramelization that you’re looking for in a sautéed mushroom.

    Are Breakfast Casseroles Healthy?

    Breakfast casseroles can fall anywhere on the spectrum of healthy to completely unhealthy depending on what kind of breakfast casserole it is. For this version, one serving is 172 calories, 14 grams of protein, 12 grams of fat and just 2 carbohydrates. A hearty and satisfying breakfast!

    a baked breakfast egg casserole with a piece missing a baked breakfast egg casserole with a piece missing

    What to Serve with Breakfast Egg Casserole?

    When it comes to just anything eggy, I love to eat it with a good homemade salsa or pico de gallo. Those flavor compliment this breakfast casserole beautifully! 

    I also love to balance out all the savory with just a little pop of sweetness with some homemade blueberry muffins or a slice of banana bread or coffee cake.

    Can I Make Egg Casserole Ahead of Time?

    This recipe can be made one day ahead of time by preparing everything as written in the instructions up until baking it. Cover it with plastic wrap and store it unbaked in the refrigerator overnight and then bake in the morning according to the instructions.

    You can also make the casserole completely and then freeze it for another day. See section below for freezing and reheating.

    a baked ham, egg, cheese and sauteed mushroom breakfast casserolea baked ham, egg, cheese and sauteed mushroom breakfast casserole

    Storing and Reheating

    To store this easy breakfast casserole, let it cool completely and then place in an airtight container and store it in the fridge. It will keep for 3-4 days. I like to reheat single servings in the microwave, but if you are reheating a big portion of the casserole, use the oven. 

    This recipe also freezes extremely well. Let it cool completely then wrap it in plastic wrap followed by aluminum foil. It will keep in the freezer for 3-4 months. Let it thaw in the fridge overnight and then reheat in the oven until warmed through, 350 degrees for 10-15 minutes.

    a spatula lifting a piece of breakfast egg casserole from a pana spatula lifting a piece of breakfast egg casserole from a pan

    Start your day off right with this delicious breakfast egg casserole filled with ham, cheese, and sautéed mushrooms. Perfect for a crowd or as meal prep for the week ahead. We also love this recipe for Christmas morning or Easter breakfast!

    More Breakfast Casserole Recipes:

    Watch How This Breakfast Egg Casserole is Made…

    Prevent your screen from going dark

    • Preheat the oven to 350℉ and grease a 9×13″ casserole dish.

    • Heat a skillet over medium heat and add the butter or oil. Add the mushrooms and cook without stirring until browned, about 3-5 minutes. Stir and cook another 2-3 minutes. Season with salt and pepper. Set aside.

      1 Tablespoon Butter, 1 ½ cups Baby Bella Mushrooms, ½ teaspoon Salt, Black Pepper

    • Beat the eggs and milk in a large bowl. Season with about 1/2 teaspoon salt and pepper to taste. Stir in the ham, mushrooms, cheese, oregano and spinach.

      11 Eggs, ½ Cup Skim Milk, ½ teaspoon Salt, Black Pepper, 2 Cups Cheddar Cheese, 1 teaspoon Dried Oregano, 2 Cups Fresh Spinach, 1 ½ cups Ham

    • Pour into the prepared dish and bake until a knife inserted into the middle comes out clean, about 30-40 minutes.

    Serving: 1cup, Calories: 172kcal, Carbohydrates: 2g, Protein: 14g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 178mg, Sodium: 495mg, Potassium: 208mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 866IU, Vitamin C: 1mg, Calcium: 141mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Sweet Basil

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  • Should We Fast for IBS? | NutritionFacts.org

    More than half of irritable bowel syndrome (IBS) sufferers appear to have a form of atypical food allergy.

    A chronic gastrointestinal disorder, irritable bowel syndrome affects about one in ten people. You may have heard about low-FODMAP diets, but they don’t appear to work any better than the standard advice to avoid things like coffee or spicy and fatty foods. In fact, you can hardly tell which is which, as shown below and at 0:27 in my video Friday Favorites: Fasting for Irritable Bowel Syndrome.

    Most IBS patients, however, do seem to react to specific foods, such as eggs, wheat, dairy, or soy sauce, but when they’re tested with skin prick tests for typical food allergies, they may come up negative. We want to know what happens inside their gut when they eat those things, though, not what happens on their skin. Enter confocal laser endomicroscopy.

    You can snake a microscope down the throat, into the gut, and watch in real-time as the gut wall becomes inflamed and leaky after foods are dripped in. Isn’t that fascinating? You can actually see cracks forming within minutes, as shown below and at 1:03 in my video. This had never been tested on a large group of IBS patients, though, until now.

    Using this new technology, researchers found that more than half of IBS sufferers have this kind of reaction to various foods—“an atypical food allergy” that flies under the radar of traditional allergy tests. As you can see below and at 1:28 in my video, when you exclude those foods from the diet, there is a significant alleviation of symptoms.

    However, outside a research setting, there’s no way to know which foods are the culprit without trying an exclusion diet, and there’s no greater exclusion diet than excluding everything. A 25-year-old woman had complained of abdominal pain, bloating, and diarrhea for a year, and drugs didn’t seem to help. But, after fasting for ten days, her symptoms improved considerably and appeared to stay that way at least 18 months later. It wasn’t just subjective improvement either. Biopsies were taken that showed the inflammation had gone down, her bowel irritability was measured directly, and expanding balloons and electrodes were inserted in her rectum to measure changes in her sensitivity to pressure and electrical stimulation. Fasting seemed to reboot her gut in a way, but just because it worked for her doesn’t mean it works for others. Case reports are most useful when they inspire researchers to put them to the test.

    “Despite research efforts to develop a cure for IBS, medical treatment for this condition is still unsatisfactory.” We can try to suppress the symptoms with drugs, but what do we do when even that doesn’t work? In a study of 84 IBS patients, 58 of whom failed basic treatment (consisting of pharmacotherapy and brief psychotherapy), 36 of the 58 who were still suffering underwent ten days of fasting, whereas the other 22 stuck with the basic treatment. The findings? Those in the fasting group experienced significant improvements in abdominal pain, bloating, diarrhea, loss of appetite, nausea, anxiety, and interference with life in general, which were significantly better than those of the control group. The researchers concluded that fasting therapy “could be useful for treating moderate to severe patients with IBS.”

    Unfortunately, patient allocation was neither blinded nor randomized in the study, so the comparison to the control group doesn’t mean much. They were also given vitamins B1 and C via IV, which seems typical of Japanese fasting trials, even though one would not expect vitamin-deficiency syndromes—beriberi or scurvy—to present within just ten days of fasting. The study participants were also isolated; might that make the psychotherapy work better? It’s hard to tease out just the fasting effects.

    Psychotherapy alone can provide lasting benefits. Researchers randomized 101 outpatients with irritable bowel syndrome to medical treatment or medical treatment with three months of psychotherapy. After three months, the psychotherapy group did better, and the difference was even more pronounced a year later, a year after the psychotherapy ended. Better at three months, and even better at 15 months, as you can see here and at 3:58 in my video.

    Psychological approaches appear to work about as well as antidepressant drugs for IBS, but the placebo response for IBS is on the order of 40%, whether psychological interventions, drugs, or alternative medicine approaches. So, doing essentially nothing—taking a sugar pill—improves symptoms 40% of the time. In that case, I figure one might as well choose a therapy that’s cheap, safe, simple, and free of side effects, which extended fasting is most certainly not. But, if all else fails, it may be worth exploring fasting under close physician supervision.

    All my fasting videos are available in a digital download here.

    Check the videos on the topic that are already on the site here. 

    For more on IBS, see related posts below. 

    Michael Greger M.D. FACLM

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  • Weekly Meal Plan Oct 13, 2025

    Dinnertime just got a whole lot easier! With this premade meal plan, take the stress out of meal time. Save time and money while being inspired to try new recipes!

    Holly Nilsson

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  • Fall’s Coziest Breakfast Starts with This Spiced Swirl

    These pumpkin cinnamon rolls are baked with a sweetened pumpkin puree and topped with a decadent cream cheese frosting to make a light, fluffy, and fragrant treat that is guaranteed to bring all the cozy fall vibes.

    close up of Pumpkin Cinnamon Rolls on a plate with a fork
    • Flavor: Soft and fluffy with warm fall spices, sweet pumpkin filling, and a rich cream cheese frosting on top. 
    • Skill Level: This is an easy, fun recipe for teaching baking basics to little chefs!
    • Time-Saving Tip: Canned cinnamon rolls can be used if you’re short on time; simply unroll them, spread the filling, and roll them back up!
    • Freezing: Pumpkin cinnamon rolls freeze beautifully and are perfect for a lazy day brunch or last-minute guests.
    pumpkin puree , salt , water , cream cheese , powdered sugar , egg , butter , sugar , whipping cream , flour , vanilla , yeast , brown sugar , pumpkin pie spice and milk with labels to make Pumpkin Cinnamon Rolls

    Simple Ingredients, Cozy Flavors

    • Pumpkin: Use pumpkin puree and not pumpkin pie filling (which is pre-seasoned). It’s easy to make pumpkin puree from scratch. Even the seeds can be roasted for a healthy snack.
    • Dough: This easy recipe yields tender and fluffy cinnamon rolls using basic pantry ingredients. Be sure to check the expiration date of the yeast for freshness.
    • Frosting: This cream cheese frosting is so easy, you’ll want to make extra for topping muffins and waffles. Add a little maple syrup or extra pumpkin puree to the frosting for a flavor bump if desired.
    • Variations: Buy or DIY? Make pumpkin pie spice with basics from the spice cabinet and have it on hand for festive recipes like pumpkin pie or a homemade pumpkin spice latte. Mini chocolate chips, chopped nuts, dried cranberries, or raisins can be rolled up in the rolls or sprinkled over the top after they’re frosted.

    How to Make Pumpkin Cinnamon Rolls

    1. Prepare the cinnamon roll dough (full recipe below).
    2. Mix filling ingredients and spread over the dough.
    3. Roll the dough up from the longer end and cut into pieces.
    4. Arrange rolls in a prepared casserole dish, and pour heavy cream over the top.
    5. Bake. Combine frosting ingredients and spread over the cooled rolls.
    dish full of Pumpkin Cinnamon Rolls with one on a spatula

    Storing Cinnamon Rolls

    Keep leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to 3 days or in the refrigerator up to 4 days.

    Freeze them on a baking sheet before transferring them to zippered bags so they don’t stick together. Warm pumpkin cinnamon rolls in the microwave if desired.

    More Perfect Pumpkin Recipes

    Did you enjoy these Pumpkin Cinnamon Rolls? Leave a rating and comment below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    5 from 5 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Pumpkin Cinnamon Rolls

    These soft pumpkin cinnamon rolls, swirled with spiced brown sugar filling and topped with creamy pumpkin spice frosting, are a cozy fall treat perfect for breakfast or dessert.

    Prep Time 45 minutes

    Cook Time 15 minutes

    Total Time 1 hour

    • Grease a 9×13-inch pan or baking dish and set aside.

    • Add the milk and 6 tablespoons of butter to a wide, shallow saucepan over medium heat, stirring frequently, just until small bubbles appear around the edges of the saucepan. Do not allow the milk to come to a full boil.

    • Remove from the heat and allow the milk to cool for 15 minutes, or until the temperature goes below 115℉.

    • In the bowl of a stand mixer combine the warm water and yeast. Let stand for 5-10 minutes until the yeast starts to bubble.

    • Add the cooled milk, egg, pumpkin puree, sugar, and salt to the bowl, mixing until combined.

    • Add 3 cups of flour. With a dough hook, mix on medium-low speed until combined. Add the remaining flour ¼ cup at a time until the dough forms a soft ball that pulls away from the sides of the bowl. You may not need all of the flour.

    • Let the stand mixer knead the dough on low speed for 5 minutes (or knead it on a lightly floured surface until it is smooth and elastic, about 8 minutes).

    • Transfer the dough to a large oiled bowl. Lightly cover it with a kitchen towel and let it rest in a warm place for 1 hour or until it has doubled in size.

    • Turn the dough onto a lightly floured surface, and roll it into a 15 x 12-inch rectangle.

    • In a small bowl, mix pumpkin puree, brown sugar, and pumpkin spice for the filling. Spread the mixture evenly over the dough, leaving a 1-inch gap on one of the long sides to seal the roll.

    • Gently roll into a log starting on the long end (the filling is very soft and may ooze out a little). Using a sharp knife or unflavored dental floss, cut the log into 12 even pieces and place them in the prepared pan.

    • Cover rolls with a kitchen towel and let them rise for 45-60 minutes. Preheat oven to 375°F.

    • Pour heavy cream over the rolls.

    • Bake 20-25 minutes, until tops are golden brown.

    • Remove from oven, and let cool.

    • Meanwhile, In a medium bowl combine softened cream cheese and butter with a hand mixer until fluffy, about 2-3 minutes. Mix in vanilla, pumpkin pie spice, and salt. Sift in powdered sugar and mix until smooth. Spread icing over rolls once cooled.

    Double-check the date on your yeast to ensure it has not expired. If the yeast does not foam, it should be replaced with new fresh yeast.
    Use a digital thermometer to check if the rolls are done. They should be between 190°F and 200°F.
    Keep leftovers in an airtight container in the refrigerator for 4 days or at room temperature for 3 days. 

    Serving: 1cinnamon roll | Calories: 449 | Carbohydrates: 68g | Protein: 6g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 174mg | Potassium: 157mg | Fiber: 2g | Sugar: 39g | Vitamin A: 3266IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert
    Cuisine American
    plated Pumpkin Cinnamon Rolls with a title
    rich and warm Pumpkin Cinnamon Rolls with writing
    Pumpkin Cinnamon Rolls in a dish and a plated piece with a title
    top view of Pumpkin Cinnamon Rolls on a plate with a title

    Rachael

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  • Weekly Meal Plan Sep 15, 2025

    Dinnertime just got a whole lot easier! With this premade meal plan, take the stress out of meal time. Save time and money while being inspired to try new recipes!

    Holly Nilsson

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  • See how your cost of living has changed with the ABC Price Tracker

    The app includes prices for many of your basic needs, from food to housing to transportation, spanning a decade of data points.

    Tuesday, September 9, 2025 3:00PM

    The ABC Data Team has launched the Price Tracker, an interactive tool that provides up-to-date information on the price of household necessities in your area.

    It displays regional prices of essentials for the 100 largest U.S. metro areas over the last decade. Simply search for your area to see how the cost of living has changed for households like yours. Then select groceries, housing or utilities to drill down into each category of basic expenses.

    The ABC Price Tracker can help you answer questions like:

    • How have rent and other housing expenses changed over the last 10 years?

    • Which grocery items have seen the biggest price hikes nationwide?

    • When was the last time gas cost less than $3 per gallon in my area?

    The interactive tool will automatically update with the latest data available, so you can give your sticker shock a gut check.

    Go here to use the ABC Price Tracker.

    Copyright © 2025 KABC Television, LLC. All rights reserved.

    WLS

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  • Brown Sugar Baked Oatmeal

    A comforting blend of oats, brown sugar, and warm spices is baked into a sweet, satisfying, and endlessly customizable breakfast!

    adding cream on top of a piece of Brown Sugar Baked Oatmeal
    • Flavor: Slightly chewy and slightly sweet, this baked oatmeal has a warm, comforting flavor everyone loves to wake up to.
    • Prep Note: This oatmeal can be refrigerated for up to 5 days, making it perfect to enjoy easy breakfasts all week long!
    • Recommended Tools: A 9×9 baking pan is essential for the oatmeal to bake to the right texture. Adjust the baking times if using a different pan or a muffin tin for individual portions.
    Ingredients for brown sugar baked oatmeal including baking powder, eggs, butter, cinnamon, vanilla, milk, brown sugar, and oats

    Ingredient Tips for Baked Oatmeal

    • Oatmeal: Old-fashioned oats (AKA rolled oats) are less processed, so they retain their shape and texture better. Other kinds of oatmeal will produce a softer texture, but can still be used.
    • Eggs & Milk: To ensure this baked oatmeal is fluffy and holds together well enough to be sliced, eggs and milk are essential. You can swap in almond or oat milk.
    • Sweetener & Flavoring: Brown sugar and cinnamon are cozy and comforting. For your own signature flair, try adding nutmeg, coconut extract, or pumpkin spice.
    • Topping: Butter is blended with oats and brown sugar, making a sweet crumble topping.

    Tasty Topping Options

    The oat topping used in this recipe gives a nice sweet crunch when baked, but there are so many fun options to choose from!

    • Swirl on cream cheese frosting, then top with berries or bananas. Try peanut butter with sliced apples, too.
    • For a fun twist, add strawberry jam and mini chocolate chips.
    • A splash of cream with fresh berries makes it extra special.
    • For a dessert-style dish, top bars with ice cream and a drizzle of caramel, honey, or maple syrup.
    • This recipe can easily be prepared up to a day ahead and refrigerated until ready to bake.
    • Once baked, store it in an airtight container in the refrigerator for up to 5 days.
    • To freeze, bake, and cool. Then wrap individual portions in plastic wrap and freeze for up to two months.
    • When ready to reheat, microwave it directly from frozen. Check every 1 to 2 minutes until heated through.

    More Ways to Love Oats

    Did your family love this Baked Oatmeal? Leave a rating and comment below! 

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
    Two slices of brown sugar baked oatmeal stacked

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    Brown Sugar Baked Oatmeal

    Brown Sugar Baked Oatmeal is a sweet and satisfying breakfast that will fuel your energy all morning long.

    Prep Time 10 minutes

    Cook Time 40 minutes

    Total Time 50 minutes

    • Preheat oven to 350°F.

    • Combine the topping ingredients in a small bowl. Mix well and set aside.

    • In a large bowl combine oats, brown sugar, cinnamon, baking powder, and salt. Add in eggs, milk, butter, and vanilla extract. Mix well and spread in a greased 9×9 pan.

    • Sprinkle topping over oatmeal and bake 40–45 minutes.

    • Serve warm, drizzled with cream if desired.

    • Baked oatmeal can be prepared one day ahead and kept in the fridge for a quick breakfast throughout the week!
    • Try baking oatmeal in muffin tins for a quick grab-and-go breakfast. Adjust cooking time as needed.
    • Baked oatmeal will last about 5 days in the refrigerator if it’s covered.
    • It can also be frozen. Cut into individual portions and freeze in zippered bags labeled with the date. Baked oatmeal can be frozen for a couple of months. Reheat in the microwave.

     

    Calories: 487 | Carbohydrates: 75g | Protein: 10g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 90mg | Sodium: 349mg | Potassium: 477mg | Fiber: 5g | Sugar: 43g | Vitamin A: 570IU | Vitamin C: 0.02mg | Calcium: 208mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Breakfast, Snack
    Cuisine American
    sweet and spiced Brown Sugar Baked Oatmeal with writing
    Brown Sugar Baked Oatmeal in the dish with a title
    Brown Sugar Baked Oatmeal with cream and a title
    Brown Sugar Baked Oatmeal in the dish and plated with a title

    Holly Nilsson

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  • Weekly Meal Plan Sep 8, 2025

    Dinnertime just got a whole lot easier! With this premade meal plan, take the stress out of meal time. Save time and money while being inspired to try new recipes!

    Holly Nilsson

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  • More than 70 Californians sickened in salmonella outbreak tied to eggs recall

    Federal health officials are warning consumers in California and nationwide to avoid certain eggs after a multistate salmonella outbreak sickened nearly 100 people.The Centers for Disease Control and Prevention announced Thursday that it is investigating the outbreak alongside the U.S. Food and Drug Administration and state partners.So far, 95 people across 14 states have fallen ill, including 73 people in California. Eighteen people have required hospitalization, and no deaths have been reported. The last known case was recorded on July 26, according to the FDA, although local experts have expressed concern that more are out there. “This is likely a vast underestimate since many people recover without being tested and the CDC is also limited in capacity with the federal funding cuts,” Dr. Monica Gandhi, an infectious disease expert at UC San Francisco, wrote in an email to SFGATE. “It is imperative that the CDC is restored to full funding and that political influence is left out of our public health system so that they can do their job and not just investigate this outbreak but hopefully contain it as soon as possible.”RELATED | Pet food recalled due to salmonella, listeria concernsThe CDC’s announcement followed a Wednesday recall from Country Eggs LLC on large, brown cage-free “sunshine yolks” and “omega-3 golden yolks” eggs. The recalled products were distributed between June 16 and July 9 in California and Nevada, according to the CDC fact sheet. The FDA noted that the eggs could have been distributed farther and could have reached more states than they are presently aware of. The eggs were sold in cartons under the brand names Nagatoshi Produce, Misuho and Nijiya Markets, bearing the code CA-7695 and sell-by dates ranging from July 1, 2025, through Sept. 18, 2025. Bulk cartons labeled “sunshine yolks” or “omega-3 golden yolks” with the same code and dates were also recalled. “If you have recalled eggs in your home or business, throw them out or return them to the store,” the CDC said. Officials also advised consumers to clean items and surfaces using soapy water or a dishwater just in case they had contact with the recalled eggs. The CDC did not mention any specific stores where the contaminated products had been sold, saying only they’d been “sold to grocery stores and food service distributors.” Most people who contract salmonella develop diarrhea, fever and stomach cramps within six hours to six days after exposure, with symptoms typically lasting four to seven days, according to the CDC. While many recover without treatment, children under 5, adults 65 and older, and people with weakened immune systems are more likely to develop severe illnesses that can require medical care or hospitalization.The FDA noted that states with confirmed cases so far include: Arizona, California, Florida, Georgia, Hawaii, Iowa, Minnesota, North Carolina, Nebraska, New Mexico, Nevada, New York, Pennsylvania and Washington. See more coverage of top California stories here | Download our app | Subscribe to our morning newsletter | Find us on YouTube here and subscribe to our channel

    Federal health officials are warning consumers in California and nationwide to avoid certain eggs after a multistate salmonella outbreak sickened nearly 100 people.

    The Centers for Disease Control and Prevention announced Thursday that it is investigating the outbreak alongside the U.S. Food and Drug Administration and state partners.

    So far, 95 people across 14 states have fallen ill, including 73 people in California. Eighteen people have required hospitalization, and no deaths have been reported. The last known case was recorded on July 26, according to the FDA, although local experts have expressed concern that more are out there.

    “This [number] is likely a vast underestimate since many people recover without being tested and the CDC is also limited in capacity with the federal funding cuts,” Dr. Monica Gandhi, an infectious disease expert at UC San Francisco, wrote in an email to SFGATE. “It is imperative that the CDC is restored to full funding and that political influence is left out of our public health system so that they can do their job and not just investigate this outbreak but hopefully contain it as soon as possible.”

    RELATED | Pet food recalled due to salmonella, listeria concerns

    The CDC’s announcement followed a Wednesday recall from Country Eggs LLC on large, brown cage-free “sunshine yolks” and “omega-3 golden yolks” eggs. The recalled products were distributed between June 16 and July 9 in California and Nevada, according to the CDC fact sheet. The FDA noted that the eggs could have been distributed farther and could have reached more states than they are presently aware of.

    The eggs were sold in cartons under the brand names Nagatoshi Produce, Misuho and Nijiya Markets, bearing the code CA-7695 and sell-by dates ranging from July 1, 2025, through Sept. 18, 2025. Bulk cartons labeled “sunshine yolks” or “omega-3 golden yolks” with the same code and dates were also recalled.

    “If you have recalled eggs in your home or business, throw them out or return them to the store,” the CDC said. Officials also advised consumers to clean items and surfaces using soapy water or a dishwater just in case they had contact with the recalled eggs.

    The CDC did not mention any specific stores where the contaminated products had been sold, saying only they’d been “sold to grocery stores and food service distributors.”

    golden yolk eggs

    Most people who contract salmonella develop diarrhea, fever and stomach cramps within six hours to six days after exposure, with symptoms typically lasting four to seven days, according to the CDC. While many recover without treatment, children under 5, adults 65 and older, and people with weakened immune systems are more likely to develop severe illnesses that can require medical care or hospitalization.

    The FDA noted that states with confirmed cases so far include: Arizona, California, Florida, Georgia, Hawaii, Iowa, Minnesota, North Carolina, Nebraska, New Mexico, Nevada, New York, Pennsylvania and Washington.

    See more coverage of top California stories here | Download our app | Subscribe to our morning newsletter | Find us on YouTube here and subscribe to our channel

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  • 95 People Sickened, 18 Hospitalized After Eating These Recalled Eggs

    The CDC and FDA issued a recall notice on Thursday, warning consumers about brown eggs that have been linked to a salmonella outbreak in 14 states. The eggs, sourced from Country Eggs of Lucerne Valley, California, have sickened at least 95 people and hospitalized 18. No deaths have been reported.

    The cage-free eggs have been sold under brand names that include Nagatoshi Produce, Misuho, Nijiya Markets, and Country Eggs, according to a notice posted by the CDC.

    • Code on carton: No. CA-7695
    • Sell by dates ranging from July 1, 2025, to Sept. 18, 2025

    The eggs were also sold using the description “sunshine/omega-3 golden” yolk (1/15 Dozen fresh eggs bulk) to food service retailers with the same codes and sell-by dates listed above, according to the FDA. Consumers are encouraged to discard any recalled eggs.

    The CDC provided a map showing the 14 states where they’ve identified illnesses from the salmonella outbreak.

    © CDC / FDA

    The states, along with the number of cases:

    • Arizona (1 case)
    • California (73 cases)
    • Florida (1 case)
    • Georgia (1 case)
    • Hawaii (1 case)
    • Iowa (1 case)
    • Minnesota (4 cases)
    • Nebraska (1 case)
    • Nevada (3 cases)
    • New Mexico (1 case)
    • New York (2 cases)
    • North Carolina (2 cases)
    • Pennsylvania (1 case)
    • Washington (3 cases)

    The CDC notes that the actual number of people sickened by this outbreak is likely much higher than the number the agency is reporting because most people who get sick don’t require medical care and are never tested for salmonella.

    The people who’ve become sick from this outbreak range in age from 1 to 91 years old, with a median age of 29. Fifty-five percent have been identified as female, with 45% of those who’ve fallen ill being male.

    The CDC also includes a racial breakdown for those who’ve become sick, with 62% white, 37% Asian, and 1% Black. Twenty-four percent are identified as Hispanic, while 76% are non-Hispanic, according to the ethnic data published by the CDC.

    Public health investigators are using a system called Pulsenet to identify illnesses that might be part of this outbreak. The CDC’s Pulsenet includes a national database of “DNA fingerprints of bacteria” that allows investigators to track bacteria using whole genome sequencing (WGS).

    From the CDC’s website:

    WGS showed that bacteria from sick people’s samples are closely related genetically. This suggests that people in this outbreak got sick from the same food.

    Based on WGS analysis, bacteria from 94 people’s samples had predicted resistance to nalidixic acid and nonsusceptibility to ciprofloxacin (NSC); this NSC strain is related to a strain of Salmonella Enteritidis isolated from chicken, eggs, and backyard poultry. Most people with Salmonella illness recover without antibiotics. However, if antibiotics are needed, some illnesses in this outbreak may not be treatable with some commonly recommended antibiotics and may require a different antibiotic choice. More information is available at the National Antimicrobial Resistance Monitoring System (NARMS) site.

    FDA conducted traceback based on where sick people reported shopping or eating eggs and dishes containing eggs during the timeframe of interest. Country Eggs, LLC was identified as a common supplier.

    Pretty neat, when you think about it. Too bad the Trump regime is doing everything it can to destroy the agency. Here’s hoping the folks at the CDC can continue to do their important work now and into the future.

    Matt Novak

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  • Egg recall in effect amid salmonella outbreak in 14 states; nearly 100 reported sick




































    Egg recall in effect amid salmonella outbreak in 14 states



    Egg recall in effect amid salmonella outbreak in 14 states

    00:39

    A salmonella outbreak linked to eggs has sickened nearly 100 people in 14 states, including four cases in Minnesota, according to the Centers for Disease Control and Prevention.

    Country Eggs, LLC, issued a recall on Wednesday for cartons labeled “Large Brown Cage Free ‘Sunshine Yolks,’” or “Omega-3 Golden Yolks.”

    The eggs were packed in individual retail cartons under the brand names Nagatoshi Produce, Misuho and Nijiya Markets.  

    egg-recall.jpg

    FDA


    Check for the carton code “CA 7695” and sell-by dates of July 1 through Sept. 18.

    Eighteen people have been hospitalized, the CDC said, but there have been no reported deaths connected to the outbreak, with most cases reported in California.

    The CDC urges consumers not to eat the recalled eggs, and wash all surfaces the eggs may have touched.

    cdc.jpg

    CDC


    Salmonella symptoms include “diarrhea, fever and stomach cramps six hours to six days after being exposed to the bacteria,” according to the CDC. 

    Anyone experiencing bloody diarrhea, bouts of diarrhea lasting for more than three days, dehydration from the inability to keep liquids down due to excessive vomiting, and having a fever above 102 degrees are urged to seek medical help as soon as possible.

    WCCO Staff

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  • CDC Issues Food Safety Alert Over Salmonella Infected Eggs – KXL

    ATLANTA, GA – The Centers for Disease Control has issued a food safety alert over Salmonella infections linked to recalled eggs.  The federal health agency says 95 people from 14 states have gotten sick from the same strain of Salmonella.  18 people have been hospitalized but the CDC says no deaths have been reported.

    Country Eggs, based in California, recalled its Large Brown Cage Free “Sunshine Yolks” eggs on Wednesday.

    More than 70 of the Salmonella cases reported are from California with three each in Washington, Nevada, and Minnesota.

    The CDC is warning people not to eat, sell or serve recalled eggs.  The agency is also advising you to call your healthcare provider if you have any severe Salmonella symptoms.

    Tim Lantz

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  • Hijacking Our Appetites  | NutritionFacts.org

    I debunk the myth of protein as the most satiating macronutrient.

    The importance of satiety is underscored by a rare genetic condition known as Prader-Willi syndrome. Children with the disorder are born with impaired signaling between their digestive system and their brain, so they don’t know when they’re full. “Because no sensation of satiety tells them to stop eating or alerts their body to throw up, they can accidentally consume enough in a single binge to fatally rupture their stomach.” Without satiety, food can be “a death sentence.”

    Protein is often described as the most satiating macronutrient. People tend to report feeling fuller after eating a protein-rich meal, compared to a carbohydrate- or fat-rich one. The question is: Does that feeling of fullness last? From a weight-loss standpoint, satiety ratings only matter if they end up cutting down on subsequent calorie intake, and even a review funded by the meat, dairy, and egg industries acknowledges that this does not seem to be the case for protein. Hours later, protein consumed earlier doesn’t tend to end up cutting calories later on.

    Fiber-rich foods, on the other hand, can suppress appetite and reduce subsequent meal intake more than ten hours after consumption—even the next day—because their site of action is 20 feet down in the lower intestine. Remember the ileal brake from my Evidence-Based Weight Loss lecture? When researchers secretly infused nutrients into the end of the small intestine, study participants spontaneously ate as many as hundreds fewer calories at a meal. Our brain gets the signal that we are full, from head to tail.

    We were built for gluttony. “It is a wonderful instinct, developed over millions of years, for times of scarcity.” Stumbling across a rare bounty, those who could fill themselves the most to build up the greatest reserves would be more likely to pass along their genes. So, we are hard-wired not just to eat until our stomach is full, but until our entire digestive tract is occupied. Only when our brain senses food all the way down at the end does our appetite fully dial down.

    Fiber-depleted foods get rapidly absorbed early on, though, so much of it never makes it down to the lower gut. As such, if our diet is low in fiber, no wonder we’re constantly hungry and overeating; our brain keeps waiting for the food that never arrives. That’s why people who even undergo stomach-stapling surgeries that leave them with a tiny two-tablespoon-sized stomach pouch can still eat enough to regain most of the weight they initially lost. Without sufficient fiber, transporting nutrients down our digestive tract, we may never be fully satiated. But, as I described in my last video, one of the most successful experimental weight-loss interventions ever reported in the medical literature involved no fiber at all, as you can see here and at 2:47 in my video Foods Designed to Hijack Our Appetites.

    At first glance, it might seem obvious that removing the pleasurable aspects of eating would cause people to eat less, but remember, that’s not what happened. The lean participants continued to eat the same amount, taking in thousands of calories a day of the bland goop. Only those who were obese went from eating thousands of calories a day down to hundreds, as shown below and at 3:22 in my video. And, again, this happened inadvertently without them apparently even feeling a difference. Only after eating was disconnected from the reward was the body able to start rapidly reining in the weight.

    We appear to have two separate appetite control systems: “the homeostatic and hedonic pathways.” The homeostatic pathway maintains our calorie balance by making us hungry when energy reserves are low and abolishes our appetite when energy reserves are high. “In contrast, hedonic or reward-based regulation can override the homeostatic pathway” in the face of highly palatable foods. This makes total sense from an evolutionary standpoint. In the rare situations in our ancestral history when we’d stumble across some calorie-dense food, like a cache of unguarded honey, it would make sense for our hedonic drive to jump into the driver’s seat to consume the scarce commodity. Even if we didn’t need the extra calories at the time, our body wouldn’t want us to pass up that rare opportunity. Such opportunities aren’t so rare anymore, though. With sugary, fatty foods around every corner, our hedonic drive may end up in perpetual control, overwhelming the intuitive wisdom of our bodies.

    So, what’s the answer? Never eat really tasty food? No, but it may help to recognize the effects hyperpalatable foods can have on hijacking our appetites and undermining our body’s better judgment.

    Ironically, some researchers have suggested a counterbalancing evolutionary strategy for combating the lure of artificially concentrated calories. Just as pleasure can overrule our appetite regulation, so can pain. “Conditioned food aversions” are when we avoid foods that made us sick in the past. That may just seem like common sense, but it is actually a deep-seated evolutionary drive that can defy rationality. Even if we know for a fact a particular food was not the cause of an episode of nausea and vomiting, our body can inextricably tie the two together. This happens, for example, with cancer patients undergoing chemotherapy. Consoling themselves with a favorite treat before treatment can lead to an aversion to their favorite food if their body tries to connect the dots. That’s why oncologists may advise the “scapegoat strategy” of only eating foods before treatment that you are okay with, never wanting to eat again.

    Researchers have experimented with inducing food aversions by having people taste something before spinning them in a rotating chair to cause motion sickness. Eureka! A group of psychologists suggested: “A possible strategy for encouraging people to eat less unhealthy food is to make them sick of the food, by making them sick from the food.” What about using disgust to promote eating more healthfully? Children as young as two-and-a-half years old will throw out a piece of previously preferred candy scooped out of the bottom of a clean toilet.

    Thankfully, there’s a way to exploit our instinctual drives without resorting to revulsion, aversion, or bland food, which we’ll explore next.

    Michael Greger M.D. FACLM

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