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Wasting Food, Overeating…and Vinegar?

Recent studies have shown that American's waste 40% of the food we produce, and much of that waste happens at home.

three bottles of white wine vinegar on a store shelf

Photo: andrew_wertheimer (flickr)

Several studies have shown that using vinegar in carb-heavy meals can not only increase the feeling of satisfaction and fullness but also help keep blood sugar levels low

white wine vinegar bottles

Photo: andrew_wertheimer (flickr)

Americans have always been pros at wasting food, and we’re getting better all the time. That’s according to a recent report recently published in Science Magazine.

The study found that 40% of food produced in the U.S. doesn’t go to nourishing our bodies – a sharp increase from 30% in 1974.

Researchers found that most of the waste occurs in the home, but the jury is still out on where the rest of this wasted food goes. Some scientists see inefficient production and overeating as a couple of the culprits.

Vinegar: A Possible Solution?

The NY Times reports that vinegar may be one way to keep overeating at bay.

Several studies on the benefits of vinegar have shown that using the condiment in carb-heavy meals can not only increase the feeling of satisfaction and fullness – so you end up eating less – but it can also help keep blood sugar levels low – which is great news for diabetics.

Read More:

  • Americans’ Eating Habits More Wasteful Than Ever (
  • The Claim: Vinegar Can Help Lower Blood Sugar Levels (
Megan Meyer

Megan Meyer was in the company of foodies for most of her formative years. She spent all of her teens working at her town's natural food co-op in South Dakota, and later when she moved to Minneapolis, worked as a produce maven for the nation's longest running collectively-managed food co-op. In 2006, she had the distinct pleasure (and pain) of participating the vendanges, or grape harvest, in the Beaujolais terroire of France, where she developed her compulsion to snip off grape clusters wherever they may hang. In the spring of 2008, Megan interned on NPR's Science Desk in Washington, D.C., where she aided in the coverage of science, health and food policy stories. She joined Indiana Public Media in June, 2009.

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