#FoodScience

A new wave of research is shedding light on why seemingly healthy people face unexplained fatigue, persistent hunger, and difficulties with weight management—tracing the problem to a common but little-understood pattern: blood sugar “dips” after meals. Widespread adoption of continuous glucose monitors among non-diabetics, coupled with large-scale nutritional studies, is revealing how swings in blood glucose affect not only physical health, but also mood and everyday eating habits.

For Thai readers, where rising rates of diabetes, prediabetes, and metabolic disorders are public health concerns, this research holds surprising lessons for anyone aiming to boost energy, manage hunger, or guard against chronic illness. The new findings offer practical, science-backed strategies to stabilize blood sugar for improved well-being—no medical device required.

A new wave of nutrition research is shining a spotlight on an unexpected “superfood” hidden in plain sight on dinner tables across Thailand and the world: white rice and pasta. Long dismissed by dietitians as “naughty” due to their high glycemic index and rapid impact on blood sugar levels, these staple foods are now getting a healthy makeover – not by changing the grain, but by changing the temperature. Studies and health experts are highlighting the benefits of a simple kitchen trick: refrigerating cooked rice and pasta dramatically increases their content of a beneficial carbohydrate called resistant starch, unlocking a host of advantages for digestive health, blood sugar control, and even cancer risk reduction (NPR, Healthline, NYT).

Eating yoghurt daily has earned substantial attention in recent years as new research continues to unveil an expanding list of health benefits. Proponents praise yoghurt for its probiotics, protein, and vitamins, but experts warn that not all varieties are created equal – and making the right choice is crucial. With Thais increasingly seeking dietary guidance in a post-pandemic era, understanding yoghurt’s role can help improve public health and well-being.

Yoghurt, a staple in healthy diets worldwide, is produced through the bacterial fermentation of milk, most often using cultures of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. The end product delivers a tangy flavor and creamy texture, but more importantly, it carries a host of live beneficial bacteria – probiotics – which are known to support gut health. Over the past decade, global consumption of yoghurt and other fermented foods has surged, largely owing to recommendations from nutritionists and mounting scientific evidence connecting its consumption to numerous health improvements (Wikipedia; Frontiers).

A newly viral claim that eating raisins could help you live longer has captured the public’s imagination, with many headlines suggesting these humble dried grapes might boost your lifespan—though not without caveats and tongue-in-cheek warnings about side effects such as “making your leg drop off.” With such bold claims circulating, Thai readers are left wondering: is there real science behind eating raisins for health and longevity, and what should we take from these sensational reports?

A recent firsthand account published in EatingWell highlighted the transformative effects of following a strict no-added-sugar, anti-inflammatory meal plan for just one week. The author, accustomed to daily sweet treats, eliminated all added sugars and focused on whole, nutrient-rich ingredients such as fruits, vegetables, legumes, nuts, and leafy greens. This shift not only subdued her sugar cravings, but also brought surprising benefits: increased energy, fewer food anxieties, and a renewed appreciation for mindful eating.

Beetroot powder has been making waves across the health and wellness community, with supplement makers touting its ability to boost energy, improve heart health, and elevate workout performance. But as enthusiastic consumers in Thailand and beyond scoop up products ranging from heart chews to pre-workout boosters laced with beetroot, the question remains: does the scientific evidence back up the hype, or are marketing claims getting ahead of the facts?

Much of the allure of beetroot powder centers on two main bioactive compounds found naturally in beets: betalains, the pigments responsible for their deep red color, and dietary nitrates, which some vegetables—like celery and lettuce—share in abundance. According to Dr. Kirsten Brandt, a senior lecturer at Newcastle University’s Human Nutrition & Exercise Research Centre, betalains offer heart-protective properties, while bodily conversion of nitrate to nitric oxide strengthens blood vessel function and manages inflammation (source: Men’s Health). Importantly, these beneficial compounds generally survive the process of turning beets into powder or juice, although concentrations can vary depending on the beet variety and processing technique.

As the Thai saying goes, “กินข้าวเช้า กินดี มีเรี่ยวแรง”—eat well at breakfast and you’ll have energy for the day. But with busy modern routines, many Thais skip or rush through breakfasts, often reaching for sugary drinks or convenience foods. Yet, recent research and nutritionist advice spotlight just how essential it is to start the day with meals that fuel our bodies and support gut health—two pillars for all-day energy and long-term wellness.

As Thailand’s health-conscious population continues to grow and busy city life keeps people on the move, it’s no surprise that protein bars have become a popular grab-and-go snack for office workers, fitness enthusiasts, and students alike. But with eye-catching promises on every wrapper, is eating a protein bar daily actually a healthy habit, or does it risk doing more harm than good? Recent research and insights from nutrition experts provide important answers, helping everyday Thai consumers make smarter food choices in an increasingly processed world.

A fresh wave of research and expert analysis confirms what nutritionists have long maintained—there’s no nutritional difference between brown and white eggs, regardless of price or popular perception. As consumers in Thailand and around the world reach for brown eggs, often convinced they’re making a healthier choice, leading scientists and poultry specialists want to set the record straight: the color of an eggshell tells you more about the hen’s genetics than the egg’s nutrients or health benefits, as highlighted in a recent report from Slate and backed by research from sources such as Healthline and the USDA (Slate, Healthline, USDA).

The sizzling question of whether cooking with olive oil destroys its precious nutrients has long lingered in Thai kitchens, especially as more families embrace olive oil for both flavor and health. A recent interview with food scientist Jessica Gavin, featured in an article published April 14, 2025, by EatingWell, unpacks the science and sets the record straight: while cooking does cause some nutrient loss—mainly antioxidants—olive oil remains one of the healthiest and most versatile fats for everyday use, so long as it’s used within recommended temperature limits (EatingWell).

In an article by The Times of India, it has been highlighted that certain fruits pack a considerable punch in their skins, dense with fiber, antioxidants, and essential nutrients. Incorporating these edible peels into your diet could mean the difference between missing out on substantial health benefits and maximizing your nutritional intake. Here’s a look at six fruits that are best enjoyed whole, skin and all, for their potential health advantages.