TIME Diet/Nutrition

Should You Drink Green Juice?

5/5 experts say yes.

The tally is in, and green juice is a go, say all five of our experts.

A store-bought, veggie-heavy green juice can contain 36% of your daily recommended potassium and 20% of daily vitamin A, with 12 grams of natural sugar, no fat and 4 grams of protein. Juicing your own fresh glass will likely net even more nutrients.

“Veggie juice is very healthy,” says Barry Popkin, PhD, professor of nutrition at the University of North Carolina at Chapel Hill School of Public Health. And way healthier, he says, than fruity concoctions like smoothies, which Popkin recently came down against in this very series. The main concern about juicing and blending—that pulverizing produce lets sugar rush into your bloodstream faster without fiber—isn’t a big issue with juice made from vegetables. “It is low in sugar, so quite different,” Popkin says.

That’s assuming your green juice is getting most of its color from vegetables, not fruit juice plus a pinch of kale, says Dr. Lydia Bazzano, a physician and director of the Center for Lifespan Epidemiology Research at the Tulane University School of Public Health and Tropical Medicine. Her research on fruit and vegetables juices found that vegetables—especially the green leafy kind—were linked to less risk of developing diabetes. Drinking fruit juice, on the other hand, was associated with more of a risk of developing diabetes.

Green juice might help improve cholesterol, too. One small study gave 32 men with high cholesterol a little less than a cup of kale juice every day for three months and found that for non-smokers, the HDL- to LDL-cholesterol ratio improved by 52%, and selenium levels went up.

But don’t drink too much of a good thing, warns Kristi King, senior clinical dietitian at Texas Children’s Hospital. “It should be used as part of an overall, well-balanced diet and not for ‘cleanses’ or ‘detoxes,’ as that is what we have kidneys and livers in our bodies for,” she says.

Speaking of kidneys, people with kidney disease or kidney stones should be wary of juicing, says Dr. Mary Jo Kasten, assistant professor of medicine at the Mayo Clinic. Kasten wrote an article about a patient with kidney disease who experienced kidney failure after a six-week juice fast. Certain foods—like beets and spinach and even iced tea, the culprit behind a recent case of kidney failure—are rich sources of oxalate, a natural compound that can increase kidney stones and kidney damage in people with diseased kidneys. But juicing is fine for most people, Kasten says.

Most of us, of course, aren’t anywhere close to overdosing on vegetables; according to the USDA, the average American eats just half of the recommended amount of vegetables every day, and only 10% of what we do get down is dark green. “It is better to eat than to drink veggies and fruits,” says Dr. David Katz, director of the Yale University Prevention Research Center. “But it is better to drink them than not to have them at all.”

green juice
Illustration by Lon Tweeten for TIME

Read Next: Should I Drink Coconut Water?

TIME public health

New Orleans Smoking Ban Sets Example for South, Advocates Say

New Orleans Smoking Ban
Gerald Herbert—AP Barry Rutherford smokes a cigarette inside Kajun's Pub in New Orleans April 21, 2015.

Many other Southern cities still allow bar patrons to smoke

When New Orleans told bar patrons to stub out their cigarettes this week, the city joined a growing number of spots across the country that have banned smoking in bars and restaurants. But the bans are much less common in the South—making New Orleans a pioneer that public health advocates hope will serve as an example for nearby cities and states, where people are still accustomed to lighting up at the bar.

“Unfortunately, with all the progress we’ve made in this country on smoke-free air over the last over 20 years, the Southeast United States has been a holdout at the state and local level,” said Chris Bostic, deputy director for policy at Action on Smoking & Health. “New Orleans, one of the bigger cities in the South, going smoke-free is a very positive step in the right direction.”

While places like New York City and Chicago ban smoking in all restaurants, bars and workplaces, the South has largely resisted such laws. Atlanta, Nashville, Richmond, Va. and many other Southern cities lack comprehensive bans on smoking in public places. In all, just over 50% of the U.S. population lives in a place where there isn’t law guaranteeing smoke-free restaurants, bars and working environments, according to data from the American Nonsmokers’ Rights Foundation.

Some states have split the difference, banning smoking in restaurants but allowing it in bars. That’s the case throughout Florida, where a state law bars people from smoking in restaurants but also prohibits local authorities from banning smoking in bars. That means even if a Florida town wants to stop people from smoking in local bars, local officials aren’t allowed to do so.

“What you see happening in other states where the municipalities and county governments are passing stronger laws, you don’t see that in Florida because the local governments are preempted,” said Brenda Olsen, chief mission officer for the American Lung Association of the Southeast.

In the absence of smoking regulations on the state or city level, some bar owners have implemented bans on their own. When Brent Hernandez opened Redlight Redlight Beer Parlour in Orlando, Fla., he initially welcomed smoking patrons. But two years later, in 2007, Hernandez changed his mind. To smoke, drinkers had to take a step outside.

“There was backlash in the beginning, but even the smokers understood why,” Hernandez said. He saw it as a simple health question, and noted that many customers don’t want to be surrounded by smoke.

As anti-smoking advocates grapple with a hodgepodge of state and local laws, they are heartened to see New Orleans, a city known more for its partying then concern over public health, taking a hard line on the issue and banning smoking not just in restaurants but also in casinos and bars. Public health experts say that smoking policy changes often begin at the local level and spread to other municipalities. In Louisiana, Georgia and Mississippi, for example, some cities have started the process of creating their own bans after hearing about the new policy in New Orleans, according to Cynthia Hallett, executive director at the American Nonsmokers’ Rights Foundation.

“A smoke-free New Orleans has had a positive ripple effect already,” Hallett said. “Local policy leads the way. You get more innovative, stronger laws.”

TIME Opinion

Exclusive: Dr. Oz Says ‘We’re Not Going Anywhere’

The physician and TV personality slams his critics and responds to their critiques

I started my show to give TV audiences advice on how to find a good life, not to practice medicine on air. This means celebrating them wherever they are in their search for health, and offering tools to nudge them along in the right direction. In the same hour-long show, a board certified doctor will discuss cancer followed by a celebrity sharing their personal weight loss story and concluding with an audience member learning to manage their money better. I don’t expect all of my colleagues to understand this marriage between conventional medicine and the broader definition of wellness that the show pursues. I expect and respect the criticism of colleagues who struggle with my approach and I try to improve the show accordingly.

But I was surprised by a brazen note as I entered the operating room at New York Presbyterian/Columbia University this week. A small group of physicians unknown to me were asking my dean to revoke my faculty position for manifesting “an egregious lack of integrity by promoting quack treatments and cures in the interest of personal financial gain.”

The dean politely reinforced that the academic tradition of all institutions protects freedom of speech for their faculty, and I assumed the matter was over. The surgery went much better than the media fury around this letter. Within 12 hours, most major media outlets had published articles on the note, many mistakenly stating Columbia faculty were trying to oust me. Who were these authors and why were they attacking now?

With a few clicks and some simple searches, a remarkable web of intrigue emerged—one that the mainstream media has completely missed. The lead author, Henry I. Miller, appears to have a history as a pro-biotech scientist, and was mentioned in early tobacco-industry litigation as a potential ally to industry. He also furthered the battle in California to block GMO labeling—a cause that I have been vocal about supporting. Another of the letter signees, Gilbert Ross, was found guilty after trial of 13 counts of fraud related to Medicaid. He is now executive director of American Council on Science and Health, a group that has reportedly received donations from big tobacco and food and agribusiness companies, among others. Another four of the 10 authors are also linked to this organization.

I have spent my entire career searching for ways to lessen the suffering of my patients. The best and safest paths have generally been the traditions of conventional medicine. They are tried and true, well funded, and fast. But there are other routes to healing that offer wisdom as well, so I have been willing to explore alternative routes to healing and share any wisdom that can be gathered. I have done this throughout my career as a surgeon, professor, author and, of late, as a talk-show host. Despite being criticized, I want to continue exploring for myself and my audience. Why?

Because in some instances, I believe unconventional approaches appear to work in some people’s lives. They are often based on long-standing traditions from different cultures that visualize the healing process in very different ways from our Western traditions. They are aimed at chronic conditions like lack of energy, fogginess, or moodiness—which are frequently overlooked or under-treated by conventional practitioners. They are also often inexpensive. With limited profit motive, companies understandably do not wish to invest significant resources into proving benefit, so these unconventional remedies do not undergo rigorous clinical studies. So we have practitioners recommend therapies that they find effective in their own practices. When I interview an unusual or interesting person on my show, often it’s expository or out of fascination—not to tell my audience they should see a psychic instead of their primary care physician.

It’s vital that I drive the following point home: My exploration of alternative medicine has never been intended to take the place of conventional medicine, but rather as additive. Critics often imply that any exploration of alternative methods means abandoning conventional approaches. It does not. In fact, many institutions like mine use the names “complementary” or “integrative” medicine, which is also appropriate.

This can lead to confusion and irritation when analyzed by conventional physicians. For example, another daytime TV show and mine were recently noted in a BMJ article for only having proof for half of what we shared with the audience. A similar figure is often used to approximate the amount of randomized clinical trial data underlying conversations in physician’s offices across America. This reflects that natural gap between what is proven in clinical trials and the needs of our patients.

The BMJ authors were correct in reporting that advising people with the flu to rest or cough into the crook of their arms is completely unproven. But major organizations like the Centers for Disease Control and Prevention (CDC) give rational advice of this nature that isn’t directly linked to a research paper. When there isn’t data, we rely on the non-literature-based guidance of the CDC, the National Institutes of Health, the Food and Drug Administration, the World Health Organization (WHO), as well as specialty professional organizations and experts. (The authors of the BMJ piece later acknowledged being “disappointed that the overwhelming commentary seems to be that our study somehow proves that Dr. Oz or The Doctors are quacks or charlatans or worse. Our data in no way supports these conclusions.”) The reality of being a healer is that we won’t ever know everything about our chosen field, which is what attracts many of us to medicine in the first place.

So I have traveled off the beaten path in search of tools and tips that might help heal. These explorations are fraught with their own unique peril. For example, my voyage into the land of weight loss supplements left me in a very unsavory place. I wish I could take back enthusiastic words I used to support these products years ago. And I understand the criticism I’ve received as a result.

I discovered problems in the promising research papers that supported some products; the products themselves were often poor quality; and scammers stole my image to promote fake pills. So I have not mentioned weight loss supplements for a year and have no plans to return to that neighborhood.

Other times the topics are controversial, but are still worthwhile, like our campaign supporting GMO labeling. And this brings me back to a motive for the letter. These doctors criticized my “baseless and relentless opposition to the genetic engineering of food crops,” which is another false accusation. Whether you support genetically engineered crops or not, the freedom to make an informed choice should belong to consumers. The bill in Congress this month proposing to block states from independently requiring labeling offers a coup to pro-GMO groups.

As a scientist, I am not that concerned about GMOs themselves, but I am worried about why they were created. Highly toxic herbicides would kill crops unless they were genetically modified, but with the genetic upgrade, these plants can be doused with much higher doses, with potential complications to the environment. The WHO believes that glyphosate is “probably a human carcinogen.” Perhaps we are all showing “disdain for science and evidence-based medicine,” but I would argue that unleashing these products creates a real-time experiment on the human species. Sure, we will eventually know if these pesticides are a problem, but at the expense of the pain and suffering and disease in real people. I owe my kids more. And so do you.

I know I have irritated some potential allies. No matter our disagreements, freedom of speech is the most fundamental right we have as Americans. We will not be silenced. We’re not going anywhere.

TIME Smoking

The United States of Smoking

As New Orleans bans smoking in bars, see where in America people light up the most

At 12:01 am, Wednesday morning, it became illegal to light up a cigarette in a bar in New Orleans, a city famed for its nightlife. Orleans Parish, where New Orleans is located, had an adult smoking rate of 19.9 percent in 2012, the most recent year for which nationwide data is available. The median rate for all counties was 20.8 percent, according to CountyHealthRankings.org, which is published by the University of Wisconsin Population Health Institute. The tables below show the counties with the highest percentage of adult smokers and those with the lowest percentage of smokers in the United States for which numbers are available.

Counties With Highest Percentage of Smokers in 2012
Scott, Tennessee 51.1
Limestone, Texas 49.2
Northwest Arctic, Alaska 48.2
Ripley, Missouri 47.1
Upshur, Texas 46.8
Calhoun, West Virginia 46.2
Greene, Illinois 45.7
Menominee, Wisconsin 45.6
North Slope, Alaska 45.3
Gallatin, Kentucky 45.1
Counties With Lowest Percentage of Smokers in 2012
Madison, Idaho 3.1
Cache, Utah 4.6
Utah, Utah 5.4
Davis, Utah 6.3
Nicollet, Minnesota 6.6
Summit, Utah 7.5
York, Virginia 7.5
Wasatch, Utah 7.8
Washington, Utah 7.8
Montgomery, Maryland 7.9

Read next: New Orleans Smoking Ban Takes Effect

Listen to the most important stories of the day.

TIME Research

Your Chance of Getting Mosquito Bites Could Be Genetic

London School of Hygiene & Tropical Medicine Identical twin sisters partake in an experiment to see how attractive their hands are to mosquitoes.

A new study focuses on sets of twins

If you’re always getting mosquito bites, you may be able to blame your genes, a new study suggests.

To understand whether the traits that make a person more or less attractive to mosquitoes are genetic—odors for instance—researchers conducted a study looking at 18 sets of identical twins and 19 sets of non-identical twins. Their findings were published in the journal PLOS ONE.

The researchers released mosquitoes into a Y shaped tube that allowed the mosquito pick a side to fly down. The twins’ hands were at either end of the tube (see photo). If the mosquitoes were attracted to the hands’ odor, they would fly toward them and if they were repelled by the hands they would fly away from them.

Interestingly, identical twins were more similar in the level of attractiveness to mosquitoes than non-identical twins, which the researchers suggest could mean that genes play a role. It’s possible that identical twins have very similar odors since they are genetically exactly the same.

Though the sample size is small, the researchers say the findings have implications for future mosquito bite prevention. “By investigating the genetic mechanism behind attractiveness to biting insects such as mosquitoes we can move closer to using this knowledge for better ways of keeping us safe from bites and the diseases insects can spread through bites,” said study author James Logan, a senior lecturer at the London School of Hygiene & Tropical Medicine, in a statement. “In the future we may even be able to take a pill which will enhance the production of natural repellents by the body and ultimately replace skin lotions.”

TIME Exercise/Fitness

Is Bikram Yoga Safe?

A new study shows hot yoga may make participants dangerously warm

Bikram yoga may not be as safe as yogis believe, a new study suggests.

The study, sponsored by the American Council on Exercise and published in the Gundersen Medical Journal, showed practicing yoga in a hot room can raise internal temperatures and heart rates to levels that may be dangerous for some people.

“The dramatic increases in heart rate and core temperature are alarming when you consider that there is very little movement, and therefore little cardiovascular training, going on during class,” said study author Emily Quandt, a researcher working under John P. Porcari at the University of Wisconsin—La Crosse’s Department of Exercise and Sport Science, in a statement.

Bikram yoga is usually 90 minutes long and is practiced in a room that is 105° F with 40 percent humidity. To understand what impact this has on the body, the researchers looked at 20 healthy volunteers between the ages of 28 and 67. All the men and women regularly practiced Bikram yoga. At the start of the study, the men and women swallowed a core body temperature sensor, and wore a heart-rate monitor during their class. Their core temperature was recorded before the class started and then every 10 minutes. Heart rate was recorded every minute. The men and women also had their rate of perceived exertion (RPE) assessed at the end of the class.

The researchers found that many of the volunteers’ core temperatures reached higher than 103° F. One man in the study had a core temperature that was over 104° F. None of the men or women had symptoms of heat intolerance, but the researchers note that heat illness and heat stroke can happen when core temperatures reach 104° F. “Although there are potential benefits associated with practicing Bikram yoga, the potential for heat intolerance among some students, including those who may not yet be acclimatized to the heat, should not be entirely overlooked,” the study authors wrote.

In addition, the researchers found that average heart rate was 80% of the predicted maximum heart rate for men and 72% of the predicted maximum for women. The highest heart rate for women in the class was 85% of the predicted maximum heart rate for women and 92% for men.

The study authors say people should remember to stay hydrated when practicing Bikram yoga. You can watch the study authors explain their findings in the video below.


TIME Infectious Disease

An Experimental Ebola Drug Shows More Promise

TKM Ebola, which at least a few US and European health care workers may have received to treat their Ebola infection, is upgraded and proves effective in animal studies

When the Ebola outbreak hit last spring, there were a handful of potential treatments at the experimental stage in labs around the world. Some of them—like the drug TKM Ebola—that had shown promise in primates were given to U.S. and European health care workers who had been infected. Assessing how effective these drugs were in humans, however, posed some unique challenges.

That’s because many of the patients who got experimental treatments were also given a number of other therapies—making it impossible to know what was responsible for their recovery. But in a new paper published Wednesday, several of the scientists responsible for developing TKM Ebola, led by Thomas Geisbert of the University of Texas Medical Branch, report that the drug worked on all the monkeys it used it on, even after the monkeys were given a lethal dose of Ebola.

The animals exposed to Ebola that didn’t get the drugs all died at day eight or nine.

The study used an updated version of the drug that is made up of snippets of the Ebola virus’ genome encapsulated in fatty particles. The fragments bind to their matching counterparts on the circulating virus and become a genetic monkey wrench that prevents Ebola from copying itself and infecting more cells.

MORE: WHO Outlines Timeline for Experimental Ebola Drugs

It turns out that the virus responsible for the current outbreak in west Africa differs from the 1976 strain at three points in the Ebola genome, so Geisbert and his team adjusted the drug accordingly. That’s one of advantages of the TKM Ebola approach, he says, compared to therapies such as vaccines or other drugs that rely on antibodies to the virus. These regimens are designed to attack the broadest range of virus strains possible, but in doing so, they may give up some of their virus-fighting potency. With gene sequencing technology becoming more refined and accessible, however, having drugs that are specifically targeted against a particular strain of a virus is actually a realistic goal. “It’s especially important when you look at how big this outbreak is, and it’s continuing for over a year,” says Geisbert of such matched therapies. “With this technology, we could theoretically turn around a new treatment in something like weeks. This outbreak taught us a lot about how to prepare for the future.”

MORE: The Ebola Fighters

These results will still have to be repeated in human patients, to ensure TKM Ebola is both safe and effective, but they strongly hint that the drug could be a critical part of future anti-Ebola strategies. The company that is developing TKM, Tekmira Pharmaceuticals, is now testing this latest form of the drug in Ebola patients in Sierra Leone, west Africa.

TIME Diet/Nutrition

20 Delicious Bug Recipes from Chefs

Bug appetit! Here's how Rick Bayless and Curtis Stone like their insects

Environmentalists and foodies alike have been hailing bugs as the future of eco-friendly protein. That’s great news for chefs and bug scientists with a taste for insects, including Marcel Dicke, an ecological entomologist at Wageningen University in the Netherlands who gave a 2010 TED talk called “Why Not Eat Insects?” (His dish of choice: dragonfly larvae.)

But recent news that eating crickets might not be as sustainable as we thought—they can’t, it turns out, survive on a diet of straight food waste—hasn’t dampened Dicke’s enthusiasm for insects as the future of food. “Different insect species have different feed requirements,” he says. “The fact that several large insect farms have recently been set up in the U.S., South Africa and the Netherlands—using organic side streams—shows that insects can be reared on such substrates.” Crickets, and 2,000 species of their insect friends, are currently being consumed around the world, Dicke says, and can make “a very good contribution to a sustainable food security.”

So we went to celebrity chefs and bug enthusiasts for advice on the tastiest way to prepare them.

  • Chef Aaron Sanchez’s Grasshopper ‘Bacon’ Bits

    Getty Images

    “Crispy grasshoppers, better known as Chapulines, are a delicacy in Oaxaca and are popular all over Mexico. They’re often eaten as a snack on their own or used as a toping to add crunch and texture, like we offer on our guacamole at [my restaurant] Johnny Sánchez. Think Mexican bacon bits. After being cleaned thoroughly, we toast them on a comal—a traditional Mexican griddle—with chili and lime to add spice and flavor. They’re absolutely delicious and are a great source of protein.”

    Aarón Sánchez is chef and partner at Johnny Sánchez in New Orleans

  • Chef Gordon’s Deep-Fried Tarantulas

    Chugrad McAndrews for The Eat-a-Bug Cookbook, published by Ten Speed Press

    “First I freeze the spiders—a humane way to dispatch them—then I remove the abdomen, which is basically a fluid-filled sac, and singe off the body hairs, using a butane torch. I dip them in tempura batter and drop in hot oil. The end result looks good and tastes even better. I served these to guests, including astronomer Neil deGrasse Tyson, at the 111th Explorers Club Annual Dinner at the American Museum of Natural History in NYC.”

    David George Gordon, known as the Bug Chef, is author of the Eat-a-Bug Cookbook: 40 Ways to Cook Crickets, Grasshoppers, Ants, Water Bugs, Spiders, Centipedes, and Their Kin

  • Meryl Natow’s Mealworm Arancini

    Meryl Natow

    “We’ve made mealworm lettuce wraps, cricket fried rice, and mealworm arancini, which taste just like typical arancini! If you didn’t know that insects were included, you probably never would guess. What’s great is the added protein helps keep you fuller longer.”

    Meryl Natow is the co-founder and creative director of Six Foods, a company that makes cricket-based tortilla chips

  • Chef Karen Barroso’s Garlicky Grasshopper Mix


    “In Mexico, there are 398 different species of edible insects. Grasshoppers, or chapulines, are among the most traditional and can be found in the U.S. I like to sauté chapulines from Oaxaca with garlic cloves, chile de arbol oil, sea salt and Spanish peanuts. This is a traditional snack that you can find at the markets in Oaxaca. We serve it at the bar as an accompaniment for mezcal.”

    Karen Barroso is the owner and head chef of Guajillo in Arlington, VA

  • Chef Rick Bayless’ Worm-Salt Margarita

    Getty Images

    “You’ve probably had margaritas rimmed with salt, but what about a mezcal cocktail rimmed with sal de gusano, an Oaxacan chile-salt with pulverized with toasted maguey worms? Salty in flavor, the coarsely ground worms are the perfect accompaniment to a cocktail we call El Mural, made with mezcal, various citrus juices and agave syrup.”

    Rick Bayless is a chef, restaurateur, author and winner of Top Chef Masters 2009

  • Chef Laurent Quenioux’s Ant Larvae

    Laurent Quenioux

    “We make blinis with ant eggs and caviar, and a three-egg dish of escamoles, quail eggs and salmon roe. We have been making an escamole [ant larvae] quiche, and, using just the albumen that drains out when the eggs are frozen, meringue. Our signature dish is a corn tortilla resting on a nasturtium leaf and topped with escamoles sautéed in butter with epazote, shallots, and serrano chilis, served with a shot of Mexican beer and a lime gel.

    Their delicate eggy qualities, their wildness, their unexpected appearance—like condensed milk with little pebbles in it—and the responsibility I feel to train the American palate to accept them inspires me to do gastronomy with bugs. The insects will be the solution to feed all those masses, but how do you get insects on the daily table in America? In the last twenty years, we grew here in America from iceberg lettuce to baby frisée. Insects are like any other ingredient: a challenge and an opportunity.”

    Laurent Quenioux was the executive chef and owner of Bistro LQ in Los Angeles; he now operates pop-ups across Los Angeles

  • Chef Zack Lemann’s Lightly Fried Dragonflies

    Audubon Nature Institute

    “Cooking dragonflies usually involves some sweat equity on the front end. Swinging a net in classic insect nerd fashion in the heat of south Louisiana summers is typically the only way you can come by large numbers of these notoriously elusive bugs. But after having collected and frozen them, they can be made to taste very much like soft-shelled crab.

    I treat dragonflies like fish in that they are run through an egg bath and then dredged in seasoned fish fry. Prior to the cooking of these critters, take equal parts butter, soy sauce, and creole or country-style Dijon mustard (about a tablespoon of each), mix, and heat in a small skillet for a couple of minutes on a low setting. This can be set aside in a little bowl. Then you need just two burners: on one, vegetable oil is over a medium heat in a shallow pan. On the other, sliced portobello mushrooms sauté in a very small amount butter with just a sprinkle of garlic powder.

    When the oil is hot enough for frying, dragonflies go in for about thirty seconds, get flipped, and then cook for another thirty. This is perhaps a good time to note that these are delicate insects. In order to insure that they stay intact, I recommend repurposing an entomological tool known as featherweight tweezers and turning them into a culinary device: these wonderful forceps can be used to hold dragonflies by the wings both when prepping them for the pan (the egg and flour procedure) and when they are being turned in and removed from hot oil.

    The scientific name for the order of insects to which dragonflies belong is Odonata. When we make this word English, we call them odonates. And so, in seeking a clever, alliterative name for this truly scrumptious dish, I came up with Odonate Hors d’Oeuvre. I describe it as lightly fried dragonflies on sautéed portobello mushroom.”

    Zack Lemann is the Executive Bug Chef at the Audubon Butterfly Garden and Insectarium in New Orleans, Louisiana

  • Chef Hugo Ortega’s Mescal Worm Tacos

    Debora Smail

    “My favorite way to enjoy insects like chapulines (grasshoppers), gusanos de maguey (mescal worms) and escamole (any eggs) is fresh, but in order to get these items from Mexico to the U.S. they must be dehydrated. They are very high in protein and, once rehydrated, you can use them in so many ways! Gusanos de maguey are more fatty, and they resemble the taste and texture of crisp bacon. I like to cook them with white onion, butter and olive oil and finish with fresh parsley and serrano peppers.”

    Hugo Ortega is executive chef and co-owner of Hugo’s, Backstreet Cafe and Caracol in Houston, Texas and a four-time James Beard Award finalist

  • Chef Hugo Ortega’s Tomatillo Grasshoppers

    Paula Murphy

    “Chapulines taste more earthy and grassy, and I prepare them similar to the gusanos and accompany with tomatillo sauce, guacamole and fresh tortillas for a nice snack or lunch. I also love them in tamales, quesadillas or tostadas and they are nice fried. I also like to prepare sal de chapuline—grasshopper salt—to salt the rim of a mezcalrita for a true taste of Oaxaca!”

    Hugo Ortega is executive chef and co-owner of Hugo’s, Backstreet Cafe and Caracol in Houston, TX, and a four-time James Beard Award finalist

  • Meghan Curry’s Critter Fritters

    Leandra Blei Photography

    “My very favorite edible insect recipe was a Spicy Critter Fritter made with ground crickets, aka cricket flour. Cricket flour bakes and cooks much like other nut flours with slightly great binding ability and a nice nutty aroma and flavor.”

    Meghan Curry is the founder of Bug Vivant, a culinary website devoted to edible insects

  • Chef Cesar Moreno’s Grasshopper Almond Flour Cake

    The Black Ant

    “New on the dessert menu for spring is the Piña Loca Cake: Grasshopper almond flour cake, roasted pineapple squares and coco loco ice cream leche quemada sauce. I like to use insects when baking because they add a nuttiness to the flour. They are also great to use as a salt or garnish. They can be covered with chocolate. And best of all they are a lean protein and very healthy.”

    Cesar Moreno is the Pastry Chef at The Black Ant in New York City

  • Chef Will Wienckowski’s Roasted Cicadas

    Getty Images

    “I had an opportunity to cook 17-year cicadas two summers ago. They were great dry roasted with a little salt. The roasted cicadas also worked very well in a sausage made with monkfish. I think roasted insects can be good in anything that could use a little variety in texture.”

    Will Wienckowski is the head chef at Ipanema Cafe, a vegetarian restaurant in Richmond, VA

  • Marcel Dicke’s Dragonfly Larvae

    dragonfly larva
    Getty Images

    “My best recipe for a wonderful insect dish: take fresh dragonfly larvae, wash them; take fresh peppermint leaves and deep-fry the dragonfly larvae with the peppermint leaves briefly. Serve with white rice. Delicious. (The only problem is the availability of the dragonfly larvae—I have seen them for sale in Dali, China, a city on a lake.)”

    Marcel Dicke is an ecological entomologist at Wageningen University in the Netherlands and co-author of The Insect Cookbook—Food for a Sustainable Planet

  • Chef Richard Sandoval’s Grasshopper Guac


    “Here’s a traditional preparation from southern Mexico that includes dried grasshoppers: Ripe avocados are mixed table-side with fresh green tomatillos, cotija cheese, onions, cilantro, lime, sea salt, and a dash of red chile cascabel powder. The combo offers fresh flavors and textures, not the least of which is the crunchy, nutty taste of the grasshoppers.

    Grasshoppers, or chapulines as they’re called in Spanish, have been part of the Mexican diet since the Aztec and Mayan civilizations. In some parts of Mexico, like Oaxaca where they are a staple, you see chapulines in everything—guacamole, tacos, quesadillas and queso fundido. Before your write off grasshopper guacamole here in Denver, know that grasshoppers are not only very popular in Mexico but they are a traditional food being revived by foodies.”

    Richard Sandoval is a chef, restaurateur, author and television personality

  • Chef Julian Medina’s Grasshopper Tacos

    toloache tacos chapulines

    “When I was organizing Toloache’s menu, I knew we had to have Tacos de Chapulines on the menu. Grasshoppers are a delicacy so deeply rooted in Mexican culture, and I really wanted to share them with New York. To create the taco I saute dried grasshoppers with jalapenos, then complement them in the tortilla with tomatillo salsa and guacamole.”

    Julian Medina is owner and chef of Toloache in New York City

  • Megan Miller’s Cricket Cobbler

    Bitty Foods

    “Asking for one favorite way to prepare any insect is kind of like asking for a single way to prepare any bird—you could of course roast them, fry them or boil them, but the resulting texture and flavor will vary according to the species and what it was fed. At Bitty Foods, we make snacks and baked goods using crickets that have been fed an organic diet and then dried and milled into a fine powder. For foolproof results, I’d suggest starting with our Bitty baking flour and substituting it cup-for-cup for wheat flour in your favorite cookie or cake, or even cobbler recipe.”

    Megan Miller is the founder of Bitty Foods, a cricket flour company

  • Daniella Martin’s Mealworm Slaw

    mealworm slaw
    Daniella Martin

    “My favorite way to prepare insects is to toast them in the oven until crispy. Then they can be salted and eaten plain, added to salads, or ground up into flour for use in baked goods or smoothies.”

    Daniella Martin is author of Edible: An Adventure into the World of Eating Insects and the Last Great Hope to Save the Planet and host of Girl Meets Bug

  • Chef Monica Martinez’s Mealworm Pecan Pie

    Getty Images

    “Oven toasted, and there’s no need to use any oils as most insects are very fatty—good fatty! They don’t contain cholesterol or saturated fats. Mealworms make a great dessert item as they have a very nutty flavor, they could replace pecans for a pecan pie.”

    Monica Martinez is the creator of Don Bugito, a food cart of edible insects in San Francisco

  • Chef Curtis Stone’s Night Crawlers

    Getty Images

    “I tasted a whole variety of bugs and insects in one sitting on the set of Top Chef Masters (season 3). We had guests from the Discovery Channel show Man, Woman, Wild who helped us find our chefs everything from night crawlers, beetles and bugs—the contestants cooked them and I ate the lot! No matter how good a chef you are, it’s pretty challenging to cook with these ‘ingredients.’ There were some really good attempts and some that just didn’t work unfortunately. I actually still have a memory of biting into a worm omelet and feeling the grit in the worm. All in a day’s work I guess!”

    Curtis Stone is an Australian chef, television personality, author and chef/owner of Maude restaurant in Beverly Hills

  • Paul Landkamer’s Marinated Stink Bugs

    marinated stink bugs
    Paul Landkamer

    “Boil for about 5 minutes, then simmer the boiled insects in a Cajun sauce before dehydrating. Marinate about 24 hrs in a favorite sauce, then dehydrate to a crispy crunch.”

    Paul Landkamer is an edible insect enthusiast

TIME Mental Health/Psychology

4 Surprising Tricks to Beat Pain

Getty Images

Give acupressure a try

You’ve slammed your finger in the door (ouch!), and in that first minute, well, you pretty much think you’re going to die. But don’t freak: Instead, stay calm and cross your fingers. That simple move may be enough to numb the pain a bit, according to a recent study study published in Current Biology.


After inducing a harmless burning sensation in the fingers of volunteers, researchers found that it’s possible to lessen the feeling by crossing one finger over the other. Why? Turns out how you feel pain is related to where you feel it. By crossing your fingers, you change where your fingers are in relation to one another, and that confuses your brain (in a good way).

“[The burning] feels painful because of a three-way interaction between the nerve pathways that tell the brain about warmth, cold, and pain,” study co-author Elisa Raffaella Ferrè, a research student at the University College London, explained to Health. Having volunteers cross their fingers helped them feel better, suggesting that “changing body posture might trick the brain” in a way that reduces pain, Ferrè added.

But what about all your other aches and pains? There are plenty of other surprising natural tricks to try when you’re hurting. Here are three more science-backed tactics to fight back.

Listen up

Putting on some tunes you love can help soothe your aches, according to a recent study in the journal Plos One. Researchers applied heat to people’s skin in order to cause discomfort. Those who got to jam to their favorite songs reported less pain than those who listened to other sounds or silence, even when the researchers controlled for the placebo effect.

Press here

After giving people with recurring headaches a chance to try either muscle relaxants or acupressure, researchers in a 2010 study found that those in the acupressure group had less pain than those treated with pills. Try it: When you feel a head pounder coming on, apply steady pressure with both thumbs at the base of your head on either side of your spine on and off until you feel better.

Fantasize about food

Next time you have killer menstrual cramps, try imagining chocolate ice cream or your mom’s perfectly buttery mashed potatoes—a 2008 study found that food visualization worked better for pain relief than other imagery, like scenery, or walking around.

Additional reporting by Amelia Harnish

This article originally appeared on Health.com.

More from Health.com:

TIME public health

New Orleans Smoking Ban Takes Effect

Judy Hill, owner of the Ooh Poo Pah Doo Bar in New Orleans, enjoys a smoke just days before the new city smoking ordinance on April 17, 2015.
David Grunfield—The Times-Picayune/Landov Judy Hill, owner of the Ooh Poo Pah Doo Bar in New Orleans, enjoys a smoke just days before the new city smoking ordinance on April 17, 2015.

You can no longer smoke in bars, restaurants or casinos

At the stroke of midnight on April 22, it became illegal to smoke in bars, restaurants and casinos in New Orleans.

Smoking is now also prohibited in fairgrounds and within 5 feet of Lafayette Square, as well as in outdoor sports stadiums, except during concerts, festivals and parades, WDSU News reports.

“People will be able to breathe fresh air, and it’ll be a good thing overall,” Hannah Bourque, who works on Bourbon Street, told WDSU.

But while many cheer the public health benefits of the ban, not all small business owners in the city are thrilled.

“It’s that overall bohemian kind of free spirit that we have in New Orleans that makes it so unique, and it’s why people love it,” Shelly Waguespack, owner of Pat O’Briens, told the New York Times. She is one of the businesses joining with Harrah’s, the city’s casino, to sue over the ban.

The New Orleans city council unanimously passed the ban in January. The city was one of the last in the U.S. to allow smoking in bars and restaurants, and decided on the new rules for the safety of restaurant staff and performers.

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