Ultra-processed foods | British Nutrition Foundation https://share.google/nFGo9BhdhAsKRe2MH

“Ultra-processed” is also increasingly viewed as a vague, alarmist term. Public health bodies like the US Dietary Guidelines and the British Nutrition Foundation are dropping it in favor of “highly processed” or focusing on specific nutritional profiles.

A Fancy Name for Junk Food – The Atlantic https://share.google/mOOTJrbhdL21W93jo
Ultra-Processed Foods: Vs. Processed, Identification, Swaps, and More https://share.google/amlKn1HwdRw3znxTs
https://www.independent.co.uk/health-and-fitness/ultraprocessed-food-health-risks-upf-b3007548.html

Lisäaine, joka auttaa ehkäisemään painonnousua, on hyväksytty EU:ssa.

Elintarvikelisäaine IPE, joka voi estää ihmisiä lihomasta, on lisätty EU:n uuselintarvikeluetteloon, mikä osoittaa sen olevan turvallinen ihmisravinnoksi.

Inuliinipropionaattiesteri eli IPE on ravintokuitu, jonka ovat kehittäneet ja testanneet Lontoon Imperial Collegen ja Glasgown yliopiston tutkijat.

Tutkijoiden mukaan IPE maksimoi runsaskuituisen ruokavalion tunnetut hyödyt ja auttaa ihmisiä tuntemaan itsensä kylläisiksi pidempään. Tämän tavoitteena on vähentää päivittäistä ylimääräistä energiansaantia, kertoo Medicalxpress-sivusto. Ylimääräinen energiansaanti voi pitkällä aikavälillä johtaa painonnousuun.

Special food additive that helps prevent weight gain is approved in the EU
https://medicalxpress.com/news/2026-07-special-food-additive-weight-gain.html#google_vignette

Water may actually be two distinct liquids – not a uniform substance.

A new study published in Nature Physics suggests that water is not a single uniform substance at the molecular level. Instead, it may be a constantly shifting mixture of two different microscopic structures.

One structure appears to be denser and more disordered. The other is less dense and more ordered.

Scientists have suspected something like this for decades because water behaves in ways that most liquids do not. It expands when it freezes. It reaches its maximum density at 39°F (4°C), not at its freezing point. It also becomes easier to compress as it cools.

These strange properties help explain why ice floats, why lakes freeze from the top down, and why water is so important for life.

But proving that liquid water really has two local structures has been difficult. The structures are tiny, constantly changing, and hard to separate.

To look for them, researchers used massive molecular simulations and an unsupervised deep learning model. The system analyzed about 74 million local water-molecule configurations, searching for hidden patterns that humans may not be able to spot by eye.

When the model found the clearest view of the data, two distinct clusters appeared. The researchers say these clusters point to two local structures inside liquid water.

The study also found that the two structures do not simply switch back and forth. Their pathways change depending on temperature and pressure, especially in deeply supercooled water, where scientists think water may split into a high-density liquid and a low-density liquid.

That region is extremely hard to study in the lab because water tends to freeze quickly.

The finding does not mean a glass of water visibly separates into two layers. Instead, it suggests that at the molecular level, water may be far more complex than it looks.

Scientists still need experimental confirmation, but the study offers some of the strongest molecular-level evidence yet for one of water’s strangest ideas.

Read the study:
“Evidence for the generic existence of two local structures in liquid water.” Nature Physics