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Intermittent fasting is by definition one of the more challenging diets to follow. But whether you're doing it for the science-backed health benefits like reducing inflammation and reversing diabetes, or to shed some pounds and boost your fat loss, it is a lifestyle choice that seems to promise major gains in return for some major restriction. However, the latest study on this type of restrictive eating may put a damper on our enthusiasm for the diet.Not only did a 116-participant study out of University of California, San Francisco find that intermittent fasting alone is in no way more beneficial than regular patterns of eating, it showed that this type of dieting may result in a significant amount of muscle loss. (Related: 21 Best Healthy Cooking Hacks of All Time.)Researchers compared two groups of participants: ones that ate a regular diet of three meals a day plus snacks, and ones that limited their calorie intake to a strict daily period between noon and 8 pm. What they found was that at the end of the 12-week study, the groups didn't significantly differ in terms of weight loss, fat mass, cholesterol levels, or blood sugar control. In other words, the intermittent fasting lifestyle didn't actually improve the participants' metabolic health or weight loss.However, participants in both groups showed a small amount of weight loss, and those in the intermittent fasting group lost a slightly greater amount of weight. And while this difference in weight loss wasn't big enough to say that fasting played a role in it, there was a slightly more troubling pattern that emerged. About 65% of the total weight loss among the participants in the intermittent fasting group was comprised of muscle mass. This is far more muscle mass being lost than you'd experience on a regular calorie-restricting diet, which would be around 20–30%.An important thing to point out is that people in this study were not instructed to adhere to a specific calorie count, type of diet by macros, or exercise routine. They simply started fitting all their eating within an 8-hour window, which provided no benefits compared to the group that didn't follow such drastic measures.While previous research has shown that intermittent fasting can aid weight loss, researchers at UCSF hypothesized that people's calorie intake would usually decrease on this type of diet, which would be the more significant factor causing them to shed the pounds. Another theory was that the 8-hour window was too long, as some previous studies showed metabolic benefits and weight loss tied to a 6-hour eating window.So before you restrict yourself to a specific daily window of eating, keep in mind you may need to change what and how much you're eating in order to see the benefits of fasting and prevent muscle mass loss. Check out these 17 Protein-Packed Dinners for Muscle Building and Weight Loss to achieve healthy weight loss goals.Don't forget to sign up for our newsletter to get the latest weight loss news delivered straight to your inbox.
What makes burgers so great is their versatility. Not only can you use any kind of meat you want, but you can also get creative with the bread and let your imagination run wild with toppings. Bacon, onions, and American cheese are all pretty standard burger toppings. But what happens when unique toppings like kimchi, feta cheese, and pineapple join the conversation?While Institute of Culinary Education chef and Top Chef season 15 finalist Chris Scott is more of a purist—"I usually go ketchup, mustard, pickles, and raw red onions, and that's pretty much it"—he helped us break down some of the more underrated burger toppings and why their flavor profiles work well on a classic burger. Keep reading for some hunger-inducing burger inspiration.And for more, don't miss these 15 Classic American Desserts That Deserve a Comeback.1 BeetsRoasted beets add a lot to a burger, but Scott suggests slicing them thinly and marinating the vegetable before cooking. This way, you'll have more control over the flavor profile.And for more tips, sign up for our newsletter to get daily recipes and food news in your inbox!2 GuacamoleGuacamole can add a ton of flavor to an otherwise bland burger, but it doesn't come without the mess. Be prepared for this topping to ooze out.RELATED: Your ultimate restaurant and supermarket survival guide is here!3 Cream cheeseThough Scott hadn't thought of putting cream cheese on a burger, he's pretty impressed with the idea. "I wouldn't put so much that it's bagel-ish, but a little cream cheese with some nice herbs, maybe shallots [would work]," he says.And whatever you do, be sure to avoid these 17 Burger Mistakes.4 Apple slawAs apple picking season ramps up, you might find yourself with a surplus of the fruit. Apple slaw goes great on a burger, as the sweet and pickled topping adds an explosion of flavor.5 Peanut butterDiehard burger fans swear by this pantry staple. When we posed the question on social media, one burger lover, Chas Truslow, insisted that the combo of crunchy peanut butter and bacon adds flavors and textures that are "fatty, little sweet, some tart, and crunch." Sometimes, more is more!Love peanut butter? Don't miss these 9 Hacks for the Best PB&J Ever.6 Fried, sweet plantainsYou've seen Cubano-style burgers using sweet plantains as the bun, so why not keep that fluffy bread and stack your plantains up top? The sugary, crispy plantain offsets the savory burger for an ideal combination.7 Cheese curdsMore commonly found in Canada and the midwest United States, cheese curds are the insanely delicious pieces of curdled milk that happen as a byproduct of cheese-making. They're salty, tangy, and perfect as a burger topping.8 Refried beansBean burgers are a hugely popular staple amongst the vegetarian and vegan crowds, which make refried beans a natural fit as a burger topping. Try spreading them on your bun to add a slightly sweet and earthy flavor to your patty.9 Grilled pineappleWhile it might be a topic of debate when it comes to pizza, pineapple is a beloved burger topping. However, Scott cautions about preparation so you don't end up with a "sugar bomb." Instead, use thin pineapple slices and marinate them in something salty and savory before grilling.10 Mac and cheeseScott cautions that this one is a little gimmicky, but we can see it working perfectly at a cookout that's run out of cheese. If you're looking for that creamy flavor, just top your burger with some cheesy noodles, and you'll be good to go.11 MustardIt's come to our attention that many people think mustard is reserved for hot dogs. This is simply not true. Whether you prefer yellow or brown, add mustard to your burger. Your life will be forever changed.12 JalapeñoIt may not be groundbreaking, but adding some diced jalapeño to a mild spread could change your burger for the better. Scott warns that "anything overly spicy could take away from a good burger," so use them in moderation.13 ChipsCrushed chips make any sandwich better, so the same principle should apply to your burger. Get creative based on your burger's flavor profile and try barbecue chips or Cool Ranch Doritos—the options are endless.14 Pimento cheeseLet's break down the logic here: You'd put cheese on your burger. You'd put mayo. You'd put relish. Why not just put pimento cheese?! Scott says the Southern delicacy paired with a crispy shallot would be a great combo.15 HoneyA popular dipping sauce for chicken nuggets, honey can work well on burgers, too. Add a bit of the sweet elixir to finish your patty—you won't be sorry.16 CrabmeatSurf and turf burgers are a perfect summer/fall dish and a great alternative to pricey and difficult lobster rolls. Crabmeat comes pre-packaged and is filled with flavors that will take your meal to the next level.17 KimchiScott is a big fan of kimchi, the Korean staple of salted and fermented veggies, on a burger. "Because kimchi comes in so many different forms—there's cucumber, there's daikon—there's a wide range of kimchis that would work really, really well," he says.18 PâtéHear us out. What could be bad about a creamy duck liver pâté spread on a savory delicious burger? It's an indulgence to the umpteenth power—and we're here for it.19 Pickled tomatoesTomatoes don't add much to a burger—but pickling them is an entirely different story. A thin-sliced, brined tomato adds some much-needed juice and tang. Plus, it does the job of two toppings in one.20 HummusHummus goes great on pretty much everything, including burgers. Though Scott's never tried it himself, he agrees that because "hummus comes in so many different types, it's one of those things you have to experiment with." We volunteer as tribute!Now that you know all of these underrated burger toppings, you'll never settle for plain old lettuce and tomatoes again.And for more, check out these 108 most popular sodas ranked by how toxic they are.
We can barely count all the ways the grocery shopping experience has changed this year. From the early days of the pandemic, when certain items were in short supply and strict safety measures were enforced by most retailers, to the most recent changes which are shifting things back to normal but also showing longer-term effects of the pandemic on American consumers, our retail experience is still very much in flux.We've gathered the most important new developments over the last several weeks, so you know what to expect during your next grocery run. And to further prepare yourself for fall and winter, check out 8 Grocery Items That May Soon Be in Short Supply.1 There's a shortage of paper towels againUnfortunately, the pandemic grocery shortages of March and April are quickly coming back to haunt us. Though many of the products that were originally in high demand have been restocked by now, paper towels still remain in short supply. Because of this, some stores may be upcharging for these household hot commodities. When you see them in the grocery store, definitely pick up a roll or two because there's no telling when they'll be back in stores with plentiful stock.RELATED: Sign up for our newsletter to get the latest restaurant news delivered straight to your inbox.2 Some meat cuts have gotten cheaperEven though grocery stores were running out of meat in the spring, meat packagers have now been able to get the supply chain back on track. Most grocery stores are now fully stocked because of the increase in production over the past few months coupled with lower restaurant sales due to closures. Some meats are even cheaper now than they were before the pandemic began—so don't forget to visit the butcher next time you head to the store.3 More customers are shopping onlineIf you decide to visit your local grocer, you may notice that the store isn't as busy as it used to be. That's because an increasing number of shoppers have begun skipping the trip to the store altogether. Between the social distancing rules to stay safe, the varying stock supply, and the sheer risk taken in going to the grocery store, many are opting to shop online instead.4 Stores are doing away with one-way aislesOne-way aisles, a form of in-store traffic regulation, were one of the first safety precautions taken by big box retailers during the height of the pandemic. Publix, though, believes that the need for them has come to an end. They are definitely not the most convenient (as you're forced to walk just in one direction going through each of the aisles), but they allow for fewer people to pass as you go through the store. Unless it's a state requirement, Publix is removing most of the arrow stickers from the floor to make shopping easier for consumers. Most recently, Walmart has removed this precaution, too.5 No more plastic-covered cucumbersWalmart is working to produce less food waste and be more environmentally conscious, which prompted a decision to stop selling plastic-covered English cucumbers. Given that Walmart supplies almost 25% of America's fresh produce to consumers, this decision is a big deal. Instead of the plastic-wrapped cukes, Walmart will be selling Apeel cucumbers, which are encased in a protective peel that's made from plants instead of plastic. Make sure to keep an eye out for these cucumbers next time you're at your local Walmart—not only are they eco-friendly but they also last longer.6 The "ethnic" food aisle is becoming obsoleteWith all the social changes taking place this year, the issue of the "ethic aisle" at the grocery stores has received renewed attention as the one grocery section that hasn't aged well. Many items that would frequently be placed on these "ethnic" food aisle shelves, like coconut milk or fish sauce, have become largely mainstream in American households, so it doesn't make sense for them to be separated in this way. Grouping disparate international food items together also highlights the idea that they somehow exist out of the realm of what an American consumer would deem as the norm. Definitely not the best look for grocery stores—it's outdated and needs to change.And for more, check out these 108 most popular sodas ranked by how toxic they are.
The Duchess paired a crisp blue shirt with a vest, jeans, and boots—and, of course, a scouting scarf.
If coffee is the only thing that gets you out of bed in the morning, you're probably committed to making the perfect cup of Joe. Whether you take your coffee black or with a hefty dose of cream and sugar, it's essential to get it just right, even if only to make waking up that much better.After speaking with a half dozen leading coffee experts, we can safely say there are countless ways to take your coffee up a notch. But there's only one way that consistently comes up as the most effective. Here's the easiest way to get a better cup of coffee at home. And for more, don't miss these 15 Classic American Desserts That Deserve a Comeback. The 1 tip for better coffee? It's all about the grinder.If you've ever had a glass of wine a couple of days after opening the bottle and thought to yourself, "This tastes nothing like I remember," you'll understand this tip right off the bat. "Much like wine, coffee beans oxidize due to contact with—you guessed it—oxygen," says Jordan Karcher, founder of Grounds&Hounds Coffee Co. "By grinding the coffee, you're increasing the surface area of the coffee and greatly increasing the rate of oxidation, resulting in muted flavors and subdued aromatics. I recommend waiting until the last possible moment to grind your coffee before beginning the brewing process."That means you'll always want to buy whole beans (versus coffee that is already ground) and invest in a home coffee grinder so that you can grind your freshly roasted beans right before making your cup of coffee. Already doing this? Remember that coffee grinders wear out over time, which can impact the taste of the coffee."If your coffee is tasting too weak and under-extracted, try adjusting your grind setting a little finer. If that doesn't help, contact the manufacturer, and consider replacing the burrs in the grinder," says Douglass Barrow, co-owner and roastmaster of Luna Gourmet Coffee&Tea Company. How should you store coffee beans?While your beans are waiting to be used, store them in an airtight container in a dark, cool area to limit the beans' exposure to moisture, light, heat, and air. And make sure they're stored away from spices and other potent odors, as the beans can absorb them. "Also, avoid buying bulk bags of beans—even if it seems like a good deal—because you'll be left with stale, less flavorful cups of coffee by the time you reach the end of the bag," says Zach Winzelberg, owner of Winz Market.As for what kind of grinder to buy, Will Shurtz, a Level 1 barista and the co-owner at Methodical Coffee, suggests a conical burr grinder, such as the Baratza grinder. "A precision coffee grinder is able to grind beans to the correct size, which makes all the difference for a good cup of coffee," Shurtz says.Now that you know how to make a better cup of coffee, here are some other tips to make sure you get the best-ever cup of Joe. And for even more coffee tricks, This Is the Absolute Best Way to Store Coffee Beans, According to Experts. Add orange zest and honeyBuying flavored coffee beans isn't the only way to add dimension. "One of my favorite tricks for amping up my coffee is to take a great coffee from El Salvador and add orange zest and honey," says Klatch Coffee vice president Heather Perry.If you're really invested, Perry suggests taking things one step further by making your own coconut milk by blending shredded coconut and water together and then straining it. "When I want to make it really interesting, I toast the shredded coconut first until it's slightly brown," Perry says. Now that makes for delicious coffee creamer.RELATED: Sign up for our newsletter to get daily recipes and food news in your inbox! Add cinnamonOne of the easiest ways to boost the taste and health profile of your morning brew is to add a dash of cinnamon. "The mixture is anti-inflammatory and works well with any milk or milk alternative," says Ara Dalzell-Patterson, the vice president of food and beverages for Equinox Hotels.If you're looking for a little nosh to go with that cinnamon coffee, Dalzell-Patterson recommends pairing it with ashwagandha coffee cake, which you can make with raw cacao, tofu, ashwagandha, flour, eggs, and a smidge of butter. "The ashwagandha herb helps with stress and has anti-cancer fighting properties, while raw cacao is high in antioxidants, full of magnesium, and is a natural mood elevator," Dalzell-Patterson says. "This breakfast pairing makes you feel good while also actually being good for you."And for more coffee tips, This One Trick Will Make Your Coffee Taste Better Instantly. Check the roast dateChecking the roast date on your coffee is imperative to ensure quality beans—and be wary of any roast dates that are very far off. "Many people don't know the lifeline of coffee lasts a maximum of two to three weeks after roasting (if stored properly), and most beans are optimally consumed seven days after roasting," says Claire Chan, owner of Bar Beau.You could try storing the beans in the freezer to prolong shelf life, but in that case, Shurtz says you should freeze them in the portions you're going to use and make sure they're sealed airtight by using a vacuum-sealer. That way, the beans will stay fresh and won't absorb smells from the freezer.Not interested in freezing your beans? "No need to throw them away—just turn to cold brew coffee," says Michael Phillips, Blue Bottle Coffee's director of coffee culture. "The flavor of cold brew is much more forgiving of beans that are past their prime in terms of freshness."RELATED: Your ultimate restaurant and supermarket survival guide is here! Consider cold brew instead of iced coffeeSpeaking of cold brew, you might want to consider it over your classic Americano next time you're in the mood for something cold. "Cold brew is the Swiss army knife of coffee preparations because it's very easy to control its strength by changing the recipe for how much coffee and how much water you use," says Phillips. "Use more coffee and less water, and you end up with a very heavy brew that can be a great ingredient for mixing into other drinks or food dishes. Use more water and less coffee, and you have a light and refreshing cup to cool you off on a hot summer day."It's also worth noting that, sustainability-wise, Phillips points out that cold brew is great because if you make a high-strength version (a lot of coffee and just a little water), it will stay fresher longer (ideally refrigerated), and you can then just dilute it by the cup when you want a glass to drink. Feel free to keep the concentrate around for up to a week. Make your own blendCreating your own custom coffee blend is easy. "Try blending two or more coffees together to create a new, unique cup of coffee," says Barrow. "To do so, find a couple of single-origin coffees—light to medium roasts—and combine them at different ratios. There are no wrong answers." Another way to alter the flavor profile is to try to cut down the amount of water you're using in your machine by 25% while keeping the amount of coffee you add the same. "This is what I always tell people when they say that they can't figure out why the coffee they enjoy at their favorite coffee shop doesn't taste as bold when they try to make it at home," Barrow says.And as you make your cup of Joe, avoid these 13 Terrible Ways You're Ruining Your Coffee. Clean and descale your coffee makerDid your coffee maker used to make a good cup of coffee, but not lately? "Most people forget to deep clean and descale their home brewing devices from time to time," says Barrow. "Besides always rinsing your carafe and filter basket, consider running a coffee descaling cleaner through your machine and then brewing a few fresh water-only batches to completely rinse the device."RELATED: The easy guide to cutting back on sugar is finally here. Be mindful about water and sweetenersWater options aren't all equal, and the one you opt for can have a marked impact on the taste of your coffee. "Since water is the main ingredient in coffee, you want to make sure you're treating it with as much care as you do your beans," says Winzelberg. "If you can avoid using straight tap water that's best, either install a filter on your kitchen sink or you can use a bottled mineral water."The sweetener you opt for is also critical. "Use liquid sweeteners to avoid sugar sitting at the bottom of your coffee, especially for cold coffee drinks," Winzelberg says. "You can use a simple syrup, or if you prefer, use a low-calorie sweetener. There are monk fruit sweeteners, which are all-natural, no calories, and high in antioxidants."Wondering what everyone else is drinking? The Classic Latte Is the Most Popular Coffee Order in the United States. Brew with the perfect temperatureWhile there is some room for debate on the perfect temperature to brew coffee, Karcher says that experts agree that it's more than 185 degrees Fahrenheit and less than boiling. "98% of your cup of coffee is water, so this is an extremely important, but often neglected, step. If you have an electric kettle with temperature settings, I recommend starting around 190 degrees Fahrenheit and fine-tuning based on your results," Karcher says.If you're working with a kettle and stove, he recommends simply that you bring your water to boiling and then remove it from the heat for 45 to 60 seconds. The temperature will fall into the sweet spot between 190 and 200 degrees Fahrenheit.Now that you know all of these tricks, you're well on your way to the best-ever cup of coffee. And for a stronger cup, here's How to Make Cold Brew Coffee At Home in 7 Easy Steps.For more, check out these 108 most popular sodas ranked by how toxic they are.
The Mousetrap indefinitely postpones plans to reopen in London's West End. The world’s longest-running play had been due to welcome socially distanced audiences next month but is now delayed ‘in view of uncertainty and with greater restrictions looming for London’
The Meaning of Mariah Carey review – fascinating memoir by a misunderstood star. This is not the gossipy, celebrity reminiscence many might expect – but the chart-topping singer is captivating on race, wealth and her own ‘extraness’
On the same day more than one million COVID-related deaths were reported worldwide, a new study laid out another high cost of the virus: long lasting side effects. "Nine in ten coronavirus patients reported experiencing side-effects such as fatigue, psychological after-effects and loss of smell and taste after they recovered from the disease, according to a preliminary study by South Korea," reports Reuters. Read on to see the list of symptoms, and to ensure your health and the health of others, don't miss these Sure Signs You've Already Had Coronavirus.1 FatigueThis was the most popular side effect reported in the South Korean study, with 26.2% reporting fatigue. "Chronic fatigue syndrome may hold keys to understanding post-Covid syndrome. Some survivors of acute bouts of Covid-19 experience a range of persistent medical issues — some lasting for weeks, or even months — that include profound exhaustion, trouble thinking or remembering, muscle pain, headaches, and more," reports StatNews.2 Difficulty ConcentratingThe second most common side effect—with 24.5% reporting it—difficulty concentrating is a real issue. "Many 'long-haulers,' or COVID-19 patients who have continued showing symptoms for months after the initial infection passed, report neurological problems such as confusion and difficulty concentrating (or brain fog)," reports Marketwatch. "Indeed, the CDC recently warned that it takes longer to recover from COVID-19 than the 10- to 14-day quarantine window that has been touted throughout the pandemic. In fact, one in five young adults under 34 was not back to their usual health up to three weeks after testing positive."RELATED: COVID Mistakes You Should Never Make3 Loss of Smell"In early March, Peter Quagge began experiencing COVID-19 symptoms, such as chills and a low-grade fever. As he cut pieces of raw chicken to cook for dinner one night, he noticed he couldn't smell the meat," reports National Geographic. "'Must be really fresh,' he remembers thinking. But the next morning he couldn't smell the Dial soap in the shower or the bleach he used to clean the house. 'It sounds crazy, but I thought the bleach had gone bad,' he says. When Quagge stuck his head into the bottle and took a long whiff, the bleach burned his eyes and nose, but he couldn't smell a thing.'" Weeks later, his sense still hadn't returned.4 Loss of Taste"Since the start of the COVID-19 pandemic, it's become clear that many people with the infection lose their sense of smell and taste. And doctors are concerned that some will never get back to normal," reports WebMD. "At this point, it's hard to know how common the symptom is. First, there were anecdotal reports of COVID-19 patients who had lost their ability to smell or taste, said Dr. Nicholas Rowan, an assistant professor of otolaryngology-head and neck surgery at Johns Hopkins University in Baltimore. And then, he said, studies started to confirm 'there's a lot of truth to it.'"5 Psychological After-EffectsPsychiatrist Dr. Jonathan Rogers, Wellcome trust clinical training fellow at University College London, spoke to Technology Networks about delirium. "Delirium is when people become rapidly confused when they are medically unwell. People are disoriented, have poor attention and may even hallucinate, become paranoid and not know where they are," says Rogers. "People with delirium are more likely to die in hospital, to die in the months after leaving hospital and there is some evidence it can have a long-term effect on your cognition and memory."RELATED: I'm an Infectious Disease Doctor and Would Never Touch This6 Symptoms That Pop Up Like Whack-a-Mole"Earlier this month, the British Medical Journal hosted a webinar that focused specifically on 'long covid,'" reports the Washington Post. "Public health professor Nisreen Alwan noted that many people reported a decline in their health following their recovery, often experiencing breathlessness, muscle and body aches and spiking fevers. 'A very common feature is the relapsing, remitting nature of the illness, where you feel as though you've recovered, then it hits you back,' she said. She called the longer-range effects of the disease 'a constant cycle of disappointment.'"7 How to Stay Safe From COVID-19Do everything you can to prevent getting—and spreading—COVID-19 in the first place: Wear your face mask, get tested if you think you have coronavirus, avoid crowds (and bars, and house parties), practice social distancing, only run essential errands, wash your hands regularly, disinfect frequently touched surfaces, and to get through this pandemic at your healthiest, don't miss these 35 Places You're Most Likely to Catch COVID.
Although the 1970s were an era of political turmoil and hard economic times, there were also disco, free love, and basement hangs. When it came to food, home-cooked meals were a little weird; this was also an era of widely mass-produced snacks. Packaged snacks became a bigger part of the American household in the '70s, and there were plenty of interesting treats to choose from.From cereal to crackers to pudding, here are 25 foods from the 1970s that will remind you of simpler times.And for more, don't miss these 15 Classic American Desserts That Deserve a Comeback.1 Concentrate CerealConcentrate Cereal was branded as the cereal with the highest concentration of nutrients. It came out of the box looking like fish pellets and expanded as it soaked up the milk. Kellogg's pulled Concentrate Cereal from the shelves in the late 1970s.Still love cereal? Here are The Best Healthy Cereal Options You Can Buy.2 Danish RingsThese boxed treats were like Pop-Tarts, only round. They replaced Danish Go Rounds, which broke too easily. Sadly, these were discontinued in the 1980s.And for more nostalgic favorites, don't miss these 35 Snacks From Your Childhood You Forgot You Loved.3 KoogleWhat's better than peanut butter? A peanut butter spread that comes in a variety of flavors like chocolate, banana, and vanilla. In the 1970s, that was Koogle.RELATED: Your ultimate restaurant and supermarket survival guide is here!4 Mug-O-LunchExactly as it sounds, Mug-O-Lunch by Betty Crocker was lunch in a mug. Open the package, add hot water, and then you could feast on macaroni and cheese or noodles and gravy with beef flavoring.And for more food news, sign up for our newsletter to get daily recipes and food news in your inbox!5 Banana FlipBrands in the '70s were pretty creative. Case in point: the Banana Flip, made by a few snack cake brands like Nickles and Mickey's. A yellow banana cake was folded into a half-moon and stuffed with a cream filling (it almost looked like a cake taco). Sadly, you can no longer find Banana Flips on shelves.RELATED: Click here for all of our latest coronavirus coverage.6 Pizza SpinsAlthough Pizza Spins weren't around long—they launched in 1968 and were pulled in 1975—their legend lives on. The crispy pinwheel-shaped snack took the flavors of pizza and put it in chip form. Chips flavored with cheese, tomatoes, and "other spices" sounds delicious, so it's too bad they were gone so quickly.7 Hunt's Snack Pack Chocolate PuddingForget about pudding in a little plastic container. In the '70s, it was all about pudding in a tin can. According to this ad from the era, it made pudding a party.RELATED: This 7-day smoothie diet will help you shed those last few pounds.8 Space Food SticksIn the '70s, kids snacked like astronauts! Pillsbury's Space Food Sticks actually went into space. The chewy treats came in flavors like caramel, chocolate, and peanut butter.9 Cheese Tid BitsNabisco's Tid Bits were an orange-hued crispy cracker snack shaped like pellets. Eventually, Goldfish and Cheez-Its overtook them in popularity.RELATED: Learn how to harness the power of tea to lose weight.10 ToastettesAnother packaged breakfast treat, Toastettes were even better than Pop-Tarts—according to some fans, at least. They had a thin crust, a warm center, and a light sprinkle of sugar on top for that extra morning boost.11 Tuna TwistParents making tuna salad in the 1970s had their worlds rocked with Tuna Twist came out. The seasoning contained a blend of veggies, herbs, and spices. There were three flavors to choose from: onion, cheddar, and Italian. All you had to do was add a pack of Tuna Twist and mayo to some canned tuna for a delicious tuna sandwich.12 Pop RocksThese fizzy candies made their way to the market in 1975 and had a relatively short life before being pulled. Fortunately, they're back, and the candy is now being used in creative ways.13 Ding DongsA Ding Dong was a chocolate-covered cake filled with cream, and they were a huge hit in the '70s. They disappeared briefly but are back on shelves today.14 Nabisco Snack Mate CheeseHosting a dinner party? All you needed to get things going in the 1970s were some Ritz Crackers topped with Snack Mate cheese from a can.15 Cool WhipAn invention of the late 1960s, Cool Whip was very much part of the 1970s' gastronomic landscape. Jello salad with a Cool Whip topping, anyone?These days, we love using Cool Whip to make these Four-Ingredient Cake Cookies.16 Hubba Bubba GumHubba Bubba Gum was Wrigley Gum's first bubble gum product. When it first came out, it was in an original bubble gum flavor, but the brand has since grown to include more flavors like watermelon and cherry.17 Swanson TV DinnersIn the 1970s, a lot of homes became dual-income, which meant Mom had less time to cook. So while Swanson's TV dinners were invited in the '50s, they really hit their stride in the '70s.18 Danka Toaster SnacksAlthough Pop-Tarts clearly has the toaster pastry monopoly these days, there was a lot of variety in the '70s. Danka Toaster Snacks were another variety meant to resemble a Danish treat.19 Aspen SodaAspen was a clear, apple-flavored soda. The '70s truly were simpler times!20 Marathon BarEight delicious inches of caramel and chocolate made up the Marathon Bar, which the Mars company introduced in 1973. According to ads, it lasted a "good long time!"And if you have a sweet tooth, don't miss The Most Popular Candy Bar in Your State.21 Hamburger HelperAccording to General Mills' blog, expensive beef prices drove the creation of Hamburger Helper. It was a delicious and economical way to make the most of a pound of ground beef.22 Crazy Cow CerealThis pink cereal was coated in a drink mix, so when it mingled with the milk, it turned pink. Cereal with built-in strawberry (or chocolate) milk—genius!23 Reese's PiecesAlthough the movie E.T. made Reese's Pieces famous, they're an invention of the '70s. Fortunately, we can still snack on those orange, yellow, and brown candies whenever we want today.24 Wendy'sFamous for its square hamburger patties and irresistible chocolate Frosty, Wendy's was founded in 1969 and gained widespread popularity in the '70s. Wendy's also introduced salad bars, but those have all been phased out.25 McDonald's Happy MealMcDonald's launched its iconic Happy Meal in the late '70s. Originally, it was just a burger, small fries, a packet of cookies, and a toy. The contents have changed a bit since then, but even kids of later generations understand the happiness of a Happy Meal.And for more, check out these 108 most popular sodas ranked by how toxic they are.