FOR THE LOVE OF FOOD: How to stop avoiding exercise, GMO is now “bioengineered” at the USDA, and the FDA resumes limited food inspections

Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup.

This week how to stop avoiding exercise, GMO is now “bioengineered” at the USDA, and the FDA resumes limited food inspections.

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Links of the week

• From Couch Potato To Fitness Buff: How I Learned To Love Exercise – This story reminds me of my own so much. A reframe is so powerful. (NPR)
• U.S. lettuce industry, wary of E. coli, wants FDA back on the job – Same. Apparently some inspections have resumed, but this ridiculous shutdown is affecting all of our safety. (Washington Post)
• Goodbye GMO, Hello Bioengineered: USDA publishes labeling rules – LOL. (Food Politics)
• Daily Movement — Even Household Chores — May Boost Brain Health In Elderly – Doing stuff is also more fun than not doing stuff. (NPR)
• Fasting diets are going mainstream — ahead of the science. Here’s why. – Good summary of the state of the fasting research. Please note that I do not recommend fasting for anyone with a history of chronic dieting (unless you have a specific medical need, like cancer therapy). (Vox)
• How to get the most out of your exercise time, according to science – A similar summary on the science behind High Intensity Interval Training (HIIT). (Vox)
• Are All Calories the Same? – Take all of Mark’s science analysis with a grain of salt (he doesn’t have any real training and cherry picks studies), but I like the way he stops and makes you think here about all the factors that are involved in how you metabolize a specific meal. (Mark’s Daily Apple)
• The Weight I Carry – A very profound essay on what it’s like to be morbidly obese. Very much worth the read. (The Atlantic)
• How workout buddies can help stave off loneliness – What a great idea! I imagine this would be particularly beneficial for senior groups. (Washington Post)
• Dorie Greenspan’s Spatchcock Chicken with Za’atar & Lemon – I’ve never tried to spatchcock a chicken, but this makes it seem extremely doable. (Alexandra’s Kitchen)

What inspired you this week?