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Protein coffee is exploding in popularity among adults worried about muscle loss

Thu, 11 Jun 2026 06:00:10 -0400

The latest functional beverage trend isn't asking consumers to develop a new habit. It's asking them to upgrade one they already have.

As interest in protein consumption continues to grow, protein coffee has emerged as a popular way for consumers to combine two staples of their morning routine into a single drink.

The concept has gained traction among fitness enthusiasts, busy professionals and older adults seeking convenient ways to increase their protein intake without overhauling their diets.

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For Darcy Haggith, a 58-year-old microbiologist, endurance athlete and founder of protein coffee brand Polar Joe, the appeal comes down to practicality. Based in LaSalle, Ontario, just across the Detroit River from Michigan, Haggith began experimenting with ways to add protein to his morning coffee while trying to boost his own breakfast nutrition.

"We have a population in North America that drinks coffee routinely in the morning," Haggith said. "If you can couple that with protein and make it something truly enjoyable, that's when I think healthy habits are formed."

Haggith said he originally mixed protein powder into espresso drinks at home, hoping to find a convenient alternative to a protein-heavy breakfast. The idea eventually evolved into Polar Joe, one of a growing number of products targeting consumers interested in both nutrition and convenience.

Its flagship blend contains 21 grams of protein and 9 grams of sugar per serving.

Nutrition experts say the concept can make sense for consumers who struggle to eat a traditional breakfast.

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Jamie Lee McIntyre, a Florida-based registered dietitian and nutrition consultant, said protein coffee can be a convenient way "to support daily protein intake goals while still enjoying your morning cup of coffee."

She noted that the approach may be particularly beneficial for adults over 40 whose protein needs can increase to support muscle maintenance and healthy aging.

Still, she cautioned against viewing protein coffee as a substitute for a balanced breakfast.

"I wouldn't recommend using protein coffee as a replacement for a balanced breakfast," McIntyre told ӣ��Ƶ Digital.

"Ideally, breakfast includes a mix of protein, fiber-rich carbohydrates and other nutrients. But for someone who typically skips breakfast altogether, protein coffee can be a meaningful step up."

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The rise of protein coffee reflects a broader conversation about not only how much protein people consume, but when they consume it. While many people get most of their protein later in the day, some nutrition advocates argue that breakfast is an overlooked opportunity.

"There is no storage capacity for protein," Haggith said. "We don't store protein. We store fat. We store carbohydrates."

That thinking has helped fuel demand for protein-enhanced foods and beverages, particularly among adults over age 40 who are increasingly focused on maintaining muscle mass and supporting healthy aging.

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Consumers should look beyond front-of-package protein claims and evaluate products based on their overall nutrition profile, including sugar content, calories and caffeine levels, McIntyre said.

Like many nutrition trends, she said, protein coffee works best as part of a balanced eating pattern rather than as a quick fix.

For Haggith, convenience may be just as important as nutrition.

Many consumers understand the importance of healthy eating, yet struggle to find time for elaborate breakfasts before work.

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"I have a food-first mentality," Haggith said, adding that he would rather people meet their nutrition goals through real food, "even though it would be a detriment to our business."

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"When you do this right," he said, "life actually gets a lot easier."

If you cracked an egg by accident, is it still safe to eat? Experts weigh in

Tue, 02 Jun 2026 06:00:13 -0400

Many shoppers routinely open a carton of eggs at the grocery store to check for cracks before buying them. But what if an egg cracks later in the car, or while being transferred to the refrigerator at home — is it still safe to eat?

"The short answer is no. Cracked eggs should be discarded," said Bill Marler, a food safety advocate and attorney based in Washington state.

"Cracked eggs allow Salmonella to enter and grow inside the egg," he told ӣ��Ƶ Digital. "The risk is significant. Cracked eggs are more likely to test positive for Salmonella than those with intact shells, even if the intact shells were dirty with feces."

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The size of the egg's crack and how long it's been there matter, according to Donald Schaffner, professor of food science at Rutgers University in New Jersey.

"If the crack is small, and it happened recently, the possibility of any bacterial spoilage would be small," Schaffner told ӣ��Ƶ Digital. "If the crack is bigger, or it happened a long time ago, the possibility that bacteria have entered the egg and begun to spoil would be larger."

"The CDC (Centers for Disease Control and Prevention) recommends discarding cracked or dirty eggs entirely," Marler added.

Fully cooking an egg should eliminate any Salmonella risk, Schaffner said.

Using newly cracked eggs in dishes that will be fully cooked is one option, he said. In his home, he'll sometimes fully cook the eggs and feed them to his dogs.

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"There is a small possibility that other pathogenic bacteria, besides Salmonella, might get inside the egg and start to grow," he said. "Some of these bacteria make heat-stable toxins that would not be destroyed by cooking, but I think this is a very unlikely possibility."

Eggs are one of the leading sources of the roughly 1.35 million Salmonella infections the CDC estimates occur annually, according to Darin Detweiler, a food safety policy expert and professor at Northeastern University College of Professional Studies.

Salmonella can cause fever, diarrhea and stomach cramps and typically goes away on its own, according to the Cleveland Clinic. Immunocompromised people, children, pregnant women and the elderly are at a greater risk of serious complications, Food & Wine reported.

"Salmonella can sometimes infect a laying hen's reproductive tract," Detweiler told ӣ��Ƶ Digital. "When that occurs, the bacteria may be deposited inside the egg before the shell is formed. As a result, even an egg with a clean, intact shell can potentially contain Salmonella."

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For this reason, some countries, including many European Union nations, have adopted widespread vaccination programs targeting Salmonella in poultry flocks, he said.

Even when an egg is contaminated before the shell forms, the overall risk to consumers remains relatively low, Detweiler and Schaffner said.

"The Salmonella are likely in the white of the egg," Schaffner said.

"Egg whites naturally contain preservatives that stop bacteria from growing. However, the egg white is separated from the egg yolk by a membrane. If this membrane breaks down, bacteria can move from the white to the yolk. The yolk contains none of these natural preservatives, and so the bacteria are able to grow in the yolk."

Schaffner added, "The good news is that it takes a while for this membrane to break down, and it breaks down more slowly under refrigeration conditions. This is part of the reason why we recommend that people refrigerate eggs."

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The risk of cross-contamination on hands, surfaces and other foods is real, Marler said.

"When in doubt, throw it out" is the safest approach, he said.

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"Clean, separate, cook and chill" are the four basic practices for preventing food poisoning, Schaffner said.

McDonald's $2.50 McDouble sparks backlash as Americans say fast food is no longer cheap

Wed, 06 May 2026 15:04:26 -0400

McDonald's is offering a $2.50 McDouble for a limited time on its McValue menu — but some customers argue the so-called "deal" highlights how far fast-food prices have climbed.

"On social media, some folks have voiced their distaste for McDonald's seemingly never-ending price increases, claiming that customers are falling for the old switcheroo," The Takeout reported.

"Anyone remember when McDoubles used to be 99 cents? It was only 10 years ago," a Reddit user wrote, in part.

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"Thing was a dollar, they sell billions of burgers, and I'm supposed to be impressed by $2.50?" said a commenter on X.

McDonald's maintains, however, that it is committed to "delivering great value" to its fans.

"Our focus has always been on listening to our customers and meeting their needs," McDonald's USA told ӣ��Ƶ Digital in a statement.

"That's why McValue was built as a flexible platform designed to evolve with them. The under $3 menu delivers on what they've told us matters most: consistently great prices on their favorite items and the freedom to order what they want, when they want — no bundling required."

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Yet some customers are lamenting what they perceive to be decreased value on the menu.

"Buy one, get one for a dollar is gone — so am I," a Reddit user wrote.

"Look, it was my go-to lunch for work every single day. Quick, easy and 5 bucks for lunch. That's gone, so am I. No reason else to go. Might only be 1 person, but that's one customer gone."

Others chimed in on a Reddit thread to say, "Once they get rid of 2 for 6 McMuffins, I'm not going anymore."

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"They went in the wrong direction," someone else said. "Affordability is not getting less for more. I def have eaten the breakfast sandwich 2nd for $1 quite a bit and will not return until an equal or better value is offered."

"With you on all of this," another commenter wrote. "Loved the chicken nuggets, and I'd do the ‘get a free fry with purchase of a drink’ — it was beautiful."

The level of food price inflation between February and March 2026 "varied depending on whether the food was purchased for consumption at home or away from home," according to U.S. Department of Agriculture data.

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The Consumer Price Index for food away from home (restaurant and other food-service purchases) was 3.8% higher in March 2026 than in March 2025.

As FOX Business previously reported, the world's biggest burger chain recently launched a standardized, nationwide McValue menu featuring 10 items under $3 and a new $4 breakfast bundle. The new strategy prioritizes "predictable everyday low prices" over complex, app-only digital coupons.

McDonald's said its McValue lineup has been refreshed to include more options for budget-minded eaters.

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"Alongside other everyday value offerings like meal deals, customers now have more options to choose from — whether they're looking for a quick snack or a complete meal," McDonald's told ӣ��Ƶ Digital.

Wild breakfast trend has Americans ditching cereal for soup, and experts support it

Fri, 01 May 2026 14:12:29 -0400

The traditional "breakfast of champions" might not come from a cereal box these days. Some Americans are reaching instead for something warm and savory.

Instead of pouring cereal or flipping pancakes, some people are starting their days with soup.

The goal is to opt for a balanced, protein-packed meal instead of one high in sugar and refined carbohydrates, which can lead to quick energy spikes followed by crashes, according to reports about the soup trend.

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Chef and author Suzy Karadsheh, creator of The Mediterranean Dish, promoted the idea of soup for breakfast on TikTok earlier this year, calling this an "ancient remedy" that’s been used across cultures for centuries.

"It’s a great way to fight inflammation — especially that morning inflammation — right away, and it hydrates way better than water," Karadsheh said in a video, adding that it can help kick-start digestion without a sugar crash.

Karadsheh, who is originally from Egypt and is based in Atlanta, said the concept isn’t as unusual globally as it may sound to Americans. She noted that it's common, especially in the Mediterranean and Asia, where savory breakfasts such as soups, broths and stews are the norm.

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For many people, however, the idea "breaks" traditional breakfast rules, nutritionist Kat Chan wrote in a recent Substack article titled "The Case for Breakfast Soup."

But she still recommends it.

"From a nutritional therapy standpoint, warm meals are often easier to digest than cold ones, especially if you’re already feeling the chill," Chan wrote.

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She added that a warm, savory meal can provide protein, fat and fiber that help support steady blood sugar and sustained energy.

Timing matters, she also said, noting that the body is better at using food for energy in the morning, which is why starting the day with a balanced meal like soup may help support steadier energy.

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"I say, 'Why not?' to soup [for breakfast]," Lisa Moskovitz, a New York-based registered dietitian and founder of the NY Nutrition Group, told ӣ��Ƶ Digital.

"Depending on what's inside, many soups can offer an array of nutrients from protein to fiber, and tons of antioxidants.

"Breakfast does its best work when it contains blood-sugar-balancing and energizing nutrients such as fiber and protein," she added.

Moskovitz recommends choosing a non-dairy soup packed with vegetables, lean protein and fresh herbs.

"Add-ins like chicken, turkey, tofu or eggs — think egg drop soup — all work well," she said.

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Soup can also help with hydration since it contains both fluids and electrolytes, which is one reason why it is helpful when people are sick.

The sodium content in soup is the biggest thing to watch out for, Moskovitz said, especially for those with a history of high blood pressure.

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Beyond health considerations, cost and convenience may also be driving interest, experts note.

A basic bowl of soup can be inexpensive, especially when made at home in batches with vegetables, broth and a source of protein.

As for whether the trend is here to stay, Lacey Baier, a Texas-based creator of the blog "A Sweet Pea Chef," said it could stick among people who are genuinely interested in how food makes them feel.

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"What I find encouraging is that the conversation is moving people away from sugary, processed breakfasts and toward something more protein-forward and whole food-based," Baier, author of the forthcoming "Cleanish Meal Prep: High-Protein Recipes for Real Life," told ӣ��Ƶ Digital.

"Even if the soup trend itself is short-lived, that direction is a good one."

6 iconic American restaurants still serving up nostalgia and classic flavors

Sat, 25 Apr 2026 13:42:59 -0400

Some classic American eateries are still drawing crowds by sticking to the classics, embracing the tried-and-true recipes, retro decor and traditions that made them famous decades ago.

From homemade pies in Maine to a Virginia drive-in and beloved chili in Ohio, a handful of classic American eateries are proving there is still an appetite for the past even as food trends come and go.

A recent online roundup highlighted several longtime diners still serving up nostalgia. Here is a closer look at six of them and why they continue to resonate.

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1. Moody’s Diner — Waldoboro, Maine

Moody’s Diner has been a go-to for travelers since 1927, and nearly a century later, much of what made it famous still stands. While the family-owned roadside institution has expanded over the years, its old-fashioned comfort food identity remains the same.

Dan Beck, president and general manager of Moody’s and the founders’ grandson, told ӣ��Ƶ Digital the menu is still "largely the same year to year."

He said the diner’s best-known pies are still made from his grandmother’s recipes, while staples like the hot turkey sandwich, a Thursday night New England boiled dinner and chicken parm with spaghetti have remained classics for decades.

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2. Fuller’s Coffee Shop — Portland, Oregon

Opened in 1947, Fuller’s Coffee Shop still serves up the straightforward breakfast that its reputation is built on: eggs, bacon, hash browns, toast and coffee served at Formica counters and chrome stools.

While Fuller’s may now be surrounded by breweries and art galleries, the old-school luncheonette holds strong. Even after repairs following a 2023 fire, it retained much of its original look and longtime menu favorites, Eater Portland reported.

Alongside its classic breakfast plates, Fuller’s serves favorites like Monte Cristos and double-decker chicken salad club sandwiches. The diner has earned fans among chefs and food personalities, including Bill Oakley and restaurateur Greg Denton.

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3. Arcade Restaurant — Memphis, Tennessee

Memphis’ oldest restaurant is packed with a rich history. Founded in 1919, Arcade got the vintage diner look it is still known for during a 1950s refresh that added boomerang tabletops, neon signage and the old storefront design, according to its website. The menu has evolved over time, but the restaurant has made a point of preserving its old-time charm.

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That enduring appeal helped make it a longtime Elvis haunt, according to multiple reports, and a place where diners can still order the fried peanut butter and banana sandwich associated with the King and even sit in his favorite booth.

4. Wright’s Dairy-Rite — Staunton, Virginia

Since opening in 1952, Wright’s Dairy-Rite has kept alive the classic drive-in experience. Homemade onion rings, hand-pattied burgers, footlong hot dogs, malts and sundaes are still central to its menu, and customers can still order from their cars or booths.

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Owner James Cash told Virginia’s WHSV that while some things have been added over the years, "the basic menu of Wright’s has stayed the same." That consistency has helped make it a multigenerational favorite among locals, according to reports.

5. Skyline Restaurant — Portland, Oregon

Another Portland favorite, Skyline Restaurant — originally known as "The Speck" — has been around since 1935, according to its website.

Half-pound burgers, milkshakes and ice cream plus a retro diner vibe remain at the heart of the experience, even as the restaurant has evolved with the times.

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The diner has even played a role in longtime love stories, with one couple marking their 60th wedding anniversary at the same table where their relationship began, according to That Oregon Life.

6. Blue Ash Chili — Blue Ash, Ohio

Blue Ash Chili may offer breakfast, burgers and double-decker sandwiches today, but its signature dish remains the same. The restaurant says its premium chili has been made from the same family recipe since 1969 and is still served Cincinnati-style, including cheese coneys and "three-way," "four-way" and "five-way" dishes layered over spaghetti with toppings like cheese, beans and onions.

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Blue Ash Chili was spotlighted by Guy Fieri on "Diners, Drive-Ins and Dives," helping introduce its Cincinnati-style chili to a national audience.

Costco sparks bagel backlash among customers as downsized packs ignite pricing debate

Thu, 23 Apr 2026 19:30:44 -0400

Costco is known for supersized everything, but a new product downsizing in its bakery section is getting some big attention from shoppers, and some say it may actually be better.

The warehouse giant is now offering its popular Kirkland Signature bagels in a single, eight-count pack at some locations, rather than requiring customers to purchase two packs at once as it previously did.

The shift, which was spotted by shoppers and highlighted in a recent post by Instagram account @costcobuys, is being welcomed by many who say the old bulk requirement often led to wasted food.

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"Big news for bagel lovers because the Costco bakery now sells their Kirkland Signature Bagels as a SINGLE 8-pack!" said the Instagram post, which garnered over 1 million views in a day.

Majed Kassis, who runs the account, noted a reported price of $4.99.

"No more bagels going bad before you can finish them," the Michigan-based content creator said in the video.

Kassis told ӣ��Ƶ Digital that while some people claimed the bagels are now smaller, there was mostly "positive feedback" about not having to buy two packs and wasting or freezing bagels.

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"I never buy them for home because I don't want 12 bagels, so love the single pack option!" one person commented.

Others said a dozen was "just too much" for them.

Shoppers have long pointed out that some Costco bakery items can be difficult to finish before they go stale, especially for smaller households. The new offering provides more flexibility without requiring freezer space or excess meal planning.

Others simply exclaimed: "Finally!"

But not everyone is convinced the change is a win.

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Some commenters questioned whether the shift is less about convenience and more about pricing.

"So before, you got 12 for $5.99. Now, you get 8 for $4.99. They raised prices without raising prices," one user claimed.

Another echoed the concern: "So now it is more expensive per pack."

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Others pushed back on that narrative, pointing out the per-unit math.

"It’s just a slight price difference per unit … $0.66/bagel [before] … $0.62/bagel [now]," one commenter calculated, suggesting the value may still be comparable depending on location and pricing.

Others argued the move goes against the retailer's bulk-buy identity.

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"This is what Costco is about, isn't it? Buying in bulk," one person wrote.

Nonetheless, many shoppers said they would still buy multiple packs, especially now with more variety available.

One person recalled being able to mix and match flavors under the old two-pack system.

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The conversation also spilled into broader critiques of Costco's bakery, including questions about ingredient transparency.

"You can have your fake blueberry bagels, Costco. … No, thanks," one user wrote in response to Kassis' post, referencing separate online discussions about "simulated blueberry" ingredients.

"Do they come with real blueberries?" another commenter asked.

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The blueberry bagels have drawn criticism recently after some shoppers noticed the label indicates the fruit component is made from flavored and colored ingredients rather than real blueberries.

ӣ��Ƶ Digital reached out to Costco for comment.

DoorDash data offers snapshot of economy voters are feeling ahead of midterms

Fri, 10 Apr 2026 05:00:03 -0400

A new DoorDash report tracking millions of purchases shows inflation cooling ahead of the midterms, though the cost of everyday essentials still varies widely across the country.

The findings offer a closer look at how those shifts are playing out for consumers, with affordability still shaped largely by where they live.

The State of Local Commerce report highlights evolving spending patterns as price pressures ease in key categories.

To track those changes, DoorDash analyzed affordability trends using three key measures: the Everyday Essentials Index, the Cheeseburger Index and the Breakfast Basics Index, which reflect price movements across household goods, restaurant meals and groceries.

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The analysis shows inflation easing across several categories, with some posting notable year-over-year declines. Egg prices have dropped significantly, lowering breakfast costs, while household goods prices have remained relatively stable.

"There’s really no single story across local economies," Jessica Lachs, DoorDash’s chief analytics officer, told ӣ��Ƶ Digital. "National averages are a useful benchmark, but economic conditions can vary significantly at the local level."

Lachs said the company designed its indexes to go beyond raw data and help illustrate what price changes mean in everyday life for consumers.

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The Everyday Essentials Index, which monitors staples like toothpaste, shampoo, toilet paper, laundry detergent, pain medicine and diapers, found that the average cost of these items has remained largely flat over the past 12 months. The most affordable city is Memphis, Tennessee, where the basket costs $51.93.

While household costs have held steady, fast-casual spending has climbed slightly higher.

DoorDash’s Cheeseburger Index, which tracks the cost of a classic meal of a burger, fries and a soda, found prices up just 3.7% over the past year, rising from $17.70 to $18.35 nationally. The index closely mirrors government data, tracking alongside the Bureau of Labor Statistics’ food-away-from-home consumer price index, which rose 3.9% in February.

But that national figure masks wide variation at the local level.

"When you look at the top 100 cities, you see some pretty stark differences in how much a cheeseburger meal can cost," Lachs said.

For example, in Lincoln, Nebraska, the meal averages $12.47, while in Anchorage, Alaska, it jumps to $26.96.

In an analysis of its Breakfast Basics Index – which tracks items like eggs, a glass of milk, a bagel and an avocado – DoorDash found that prices fell 22.3% in the past year, due in part to declining egg prices.

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The cities with the best deals for these food items are Greensboro, North Carolina, at $2.60, Richmond, Virginia, at $2.67 and Fort Worth, Texas, at $2.81.

While national trends provide a helpful benchmark, the data shows that economic conditions still differ widely across local areas, where unique factors can influence prices in ways national averages may not capture.

Starbucks to prompt more tipping on card payments, fueling 'tip creep' backlash

Mon, 06 Apr 2026 12:22:48 -0400

Starbucks is revamping its tipping system in a major way, the company announced recently, including expanding the tipping options.

The Seattle-based company said Thursday that baristas will be able to receive tips on more credit and debit card transactions, according to Reuters.

While customers can already tip in-app and in stores, Starbucks is expanding tipping to more credit and debit card transactions, including when customers use the app to pay in-store.

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The coffee giant is also rolling out a new bonus structure allowing baristas and shift supervisors to earn up to $1,200 annually on top of their base pay.

The bonus structure, based on customer service targets and sales, will take effect in July.

Also, employees will be paid weekly starting in August, a move the company said is in response to barista feedback.

In a statement obtained by Reuters, Workers United, the union that represents some Starbucks employees, said the move was "clearly a reaction to our organizing and demands for higher take-home pay for baristas."

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The union also said that bonuses and tips are "largely out of baristas' control."

Starbucks has said baristas — in a fast-paced, customer-facing role that often involves high order volumes — average around $30 an hour when pay and benefits are combined.

Customers "should absolutely expect to see more frequent tipping prompts," said Amore Philip, a public relations strategist based in New York.

"What's happening here is part of a broader shift in consumer culture often referred to as 'tip creep,' where tipping is expanding into spaces that traditionally didn't require it," she told ӣ��Ƶ Digital.

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"For customers, that can create a sense of pressure or even confusion to where consumers may be tipping for service, convenience or simply because the system is prompting you to."

The move is strategic for Starbucks — as higher tips and bonuses could improve morale and translate to better service, Philip said.

"The tension is really about balance," she added. "Consumers are becoming more aware of how often they're being asked to tip, [but] if the experience feels elevated, including faster service, better interactions … customers may be more willing to participate."

The new tipping move is "an easy way for Starbucks to avoid raising prices directly," said Ted Jenkin, managing partner at Exit Wealth Advisors in Georgia.

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"Who wants to give a tip before you even get your latte?" he said to ӣ��Ƶ Digital.

"That defeats the whole idea of a tip."

ӣ��Ƶ Digital reached out to Starbucks for comment.

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Reuters contributed reporting.

'Pioneer Woman' reveals simple omelet trick to cut breakfast prep time as expert raises concerns

Tue, 31 Mar 2026 05:00:03 -0400

You've heard of cooking steaks sous vide, but one beloved chef says a similar method works for eggs — and tried it herself.

Ree Drummond, the Food Network host also known as the "Pioneer Woman," recently cooked an omelet in a plastic bag placed in simmering water.

"I am really excited to try this," Drummond said in a YouTube video posted March 18.

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The celebrity chef began by using a heat-safe plastic bag and preparing the ingredients.

"The good news is I'm not making a huge commitment by just making one omelet in a bag," she said while chopping a tomato. "It's nice to experiment with things like this before you really go whole hog."

After cracking the eggs into a bag, Drummond began to whisk them together with a fork.

"I sure don't want to pierce a hole in the bag," she said in the video. "And then everything just goes in — the peppers, tomatoes, some grated cheese, some thin deli ham."

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During the process, Drummond said, "I gotta tell you, I love it already."

"I love the idea of making a bunch of these the night before," she said. "It would make the cooking process go so much faster than tending to a skillet. All right, here goes nothing. Drop the bag right into simmering water."

After removing the bag from the simmering water, the chef admired the omelet and said she was "so intrigued."

She went on, "I'm gonna set it down and just let it cool off a little bit. It is mighty hot."

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She continued, "My dream is that this thing falls right out of the bag. … Ah, it looks amazing," Drummond added, impressed. "Wow, it's just so moist and perfect. I think it could use just a little garnish."

There were mixed reactions posted in the YouTube comments section.

"Cooking in plastic bags ... eish!" one person wrote.

"Looks super but are the eggs in the middle all the way done?" another questioned.

A third user wrote, "The traditional way is easier, faster and less mess."

Others thought the trick seemed promising.

"My sons learned this in Boy Scouts. We have them pretty often. ... They're good and no mess, or dishes to wash," one mother commented.

Another said, "Love these, been making them for years."

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The egg-cooking method is convenient but imperfect, California food scientist Rachel Zemser said.

It would take a skilled chef or scientist to get the egg consistency "just right," Zemser told ӣ��Ƶ Digital.

"If the temperature is too high, or if the egg is cooked too long, then the egg will become rubbery as the proteins will tighten up and squeeze out all the extra moisture," she said.

The result, Zemser noted, would be a "rubbery egg in the bag."

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"If the temperature is lowered, or cooking time adjusted, this can be perfected to create the ideal textured omelet," she said.

For those who'd like to try it, Zemser suggested cooking the dish sous vide (French for "under vacuum") at 167 degrees Fahrenheit for 15 minutes.

"That would prevent the proteins from binding up tightly, squeezing out the water and drying out the egg, making it rubbery," she said.

"Adding ingredients like fat or cream can prevent the egg protein matrix from binding up so tight and keep the omelet softer and smoother during the cooking process."

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The eggs wouldn't brown or caramelize, but that might not make a difference depending on tastes, Zemser said.

"No caramelization could be a good or bad thing depending on the consumer," she said. "Some people like some cooked brown notes on their eggs, others do not — so it's a preference thing."

Zemser also cautioned that, while not an expert on microplastics, cooking food in plastic bags may not be for everyone.

"I would imagine that some people may have concerns about microplastics leaching into food," she said, noting that issues typically arise at higher temperatures, such as boiling.

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ӣ��Ƶ Digital reached out to Drummond for comment.

Hotel buffet crashers caught on camera loading up plates, walking out without paying

Sun, 22 Mar 2026 10:00:46 -0400

A complimentary breakfast buffet may be a favorite perk at many hotel chains nationwide — but these days, not everyone in the buffet line may be a paying guest.

Viral videos making the rounds show buffet crashers strolling into hotel dining rooms, piling up plates with food and heading out — no payment in sight.

The buffet configurations can make it difficult for hotels to monitor who belongs in the breakfast area, according to Kenneth Free, Connecticut-based hospitality expert and president of Straightline Hospitality.

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"Because most complimentary breakfasts are in smaller, limited-service properties, they usually don’t have the personnel resources to aggressively police whether breakfast patrons are truly guests of the hotel," Free told ӣ��Ƶ Digital.

Complimentary breakfast is a common offering at many hotel chains, including brands like Hampton Inn, Holiday Inn Express and Residence Inn, where self-service buffets are often included with overnight stays.

Since the meals are often self-serve, some non-guests are able to blend in without drawing attention, said Free.

"In most cases, the best a hotel can do in these circumstances is to ask all staff members to be alert [about] suspicious activity, such as ‘guests’ entering from the outside, as opposed to coming from the in-house guest room elevator bank," he said.

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Free said unauthorized use of hotel amenities can greatly impact the guests who did and do pay.

When "breakfast shoplifters succeed in pilfering breakfasts… additional financial pressure is applied to the hotel, causing it to investigate cost-savings measures."

In turn, the quality of the breakfast offerings may go down, he said. Free believes hotels might even consider increasing nightly rates for guest rooms.

Many travelers online expressed dismay about the breakfast bandits — with some hotel employees even unofficially confirming the scam is definitely a trend.

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"Literally anyone can walk in, go upstairs and eat all the breakfast they want. No one checks," said one commenter on Instagram who claimed to work at a major brand.

Another commenter said, "I hope everyone knows that this is equivalent to walking into a restaurant or gas station and helping yourself. It's theft."

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California-based hospitality expert Sarah Dandashy, a travel media personality and creator of the Ask a Concierge brand, told ӣ��Ƶ Digital that while hotels do have systems in place, enforcement can vary.

"Complimentary hotel breakfast is meant for registered guests," she said.

"So most hotels have some kind of process in place. Usually that means a room number check, sometimes a guest name, sometimes a voucher, sometimes key-card access. It really depends on the hotel."

Dandashy said the level of oversight depends on how the property is designed and how busy the breakfast area is.

"Some hotels are pretty relaxed. Others are more structured, especially if breakfast is included and the space gets busy fast," she said. "Either way, staff is usually keeping an eye on things."

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She added that hotels like to find a balance between monitoring access and maintaining a welcoming environment.

"You do not want guests feeling like they are being interrogated before coffee," Dandashy said.

"At the same time, if anyone can walk in, it creates crowding, extra cost and a worse experience for the actual guests."

ӣ��Ƶ Digital reached out to several hotel chains for comment.

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Meanwhile, in one recent viral clip, a woman declared, "They make it so easy to get the free hotel breakfast when you're not staying at a hotel." The video shows the creator eating eggs, sausage and other buffet items at an unnamed location.

A person on Reddit shared a "hack" a couple of years ago. "The trick is to not go for the upscale resorts… Common hotels with bland, generic breakfast are a dime a dozen and super easy to walk into," the person wrote. "I’ve literally jogged into them like I’m getting BACK from a morning run, eaten breakfast and walked out."

Etiquette expert goes viral for revealing the proper way to eat cereal: 'Diabolical'

Sat, 14 Mar 2026 11:18:50 -0400

A viral video claiming there is a proper way to eat cereal is stirring debate online — and it involves more utensils than many breakfast eaters might expect.

British etiquette coach William Hanson shared a video on social media at the end of February demonstrating what he says is the correct technique for eating cereal: using a spoon in one hand and a fork in the other.

The video, filmed at a hotel breakfast buffet, has racked up more than five million views on social media and left many scratching their heads.

ETIQUETTE EXPERT REVEALS 5 COMMON COFFEE SHOP HABITS THAT CUSTOMERS NEED TO STOP DOING

"First of all, add your milk of choice," Hanson says in the video. "And then, with a spoon held in your dominant hand and the fork in your non-dominant hand, you will eat."

The fork is used to push cereal onto the spoon, he explains in the short clip, adding that, unlike soup, you do not need to scoop it away from you.

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While the technique is "very niche," the fork helps "keep things neat" and maneuver flakes onto the spoon, explained Australian etiquette expert Jo Hayes.

The extra utensil may make sense with a wide, low-sided bowl, since typical cereal bowls help push cereal onto the spoon, she added.

Hayes told ӣ��Ƶ Digital that while she generally agrees with Hanson's approach, she has never seen someone use a fork for cereal and noted that it can be eaten in a civilized manner with just a spoon.

'ONLY WAY' TO EAT A BANANA IS WITH KNIFE AND FORK, ETIQUETTE EXPERT INSISTS

The most important rule, she noted, is that diners do not use their fingers to push cereal onto the spoon or lean down toward the bowl.

Some older dining traditions involved elaborate methods for certain dishes, according to Laura Windsor, a British author and etiquette expert who worked on the set of the Netflix series "Bridgerton."

"Traditionally, a spoon would be held in the dominant hand to carry the cereal, while a second utensil — sometimes another spoon, sometimes a fork — was used to scoop or hold the cereal and milk together to prevent spillage," Windsor told ӣ��Ƶ Digital.

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In some cases, dry cereal might have even been dipped into a separate bowl of milk before being eaten, she said.

But Windsor acknowledged that such approaches would feel excessive for most modern breakfasts. "All of this seems a little complicated, especially first thing in the morning," she said.

The technique divided social media users.

"I can’t tell if this is rage bait or not," one Instagram user wrote. "I think he's messing with us," another said.

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Someone else chimed in, "Using a fork to eat cereal is diabolical."

Others, however, were open to the idea.

"I would definitely eat my cereal with a fork just to add a splash of class to my meal," one commenter wrote.

Across the pond, etiquette experts told ӣ��Ƶ Digital the fork rule was news to them.

"The rules of the table aren’t always the same on both sides of the Atlantic," said California etiquette expert Lisa Mirza Grotts.

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"To my knowledge, there is no etiquette basis for using two utensils when eating cereal," she added. "At the Western table, cereal has always been a single-spoon dish. The spoon was designed for foods served in a bowl — nothing more is required."

Nikki Sawhney, founder of the New England School of Protocol, agreed.

While using a fork to eat cereal could simply be a personal habit for convenience, she argues the practice may actually be better for informal settings.

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"For example, one may use a fork to break up a large cluster of granola," Sawhney said.

She recommends reading the room and avoiding unnecessary complications.

"Adding extra utensils or steps can sometimes make simple meals feel more awkward or cumbersome," she said, adding, "Modern etiquette should try to simplify dining practices."

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As one TikTok user put it, "Being classy is cool, but there are limits."

Hanson, the author of "Just Good Manners: A Quintessential Guide to Courtesy, Charm, Grace and Decorum," has sparked online debate over etiquette before.

Last year, he went viral after claiming the "only way" to eat a banana properly is with a knife and fork.

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This year, his cereal tip even made it onto "Saturday Night Live." Afterward, he posted a poll on Facebook asking, "Have I gone too far?" Eighty-three percent of nearly 5,000 voters said "Goodness yes," while 15% said "Absolutely not."

ӣ��Ƶ Digital has reached out to Hanson for comment.

Grits shock Maine diners as Southern chef spotlights regional breakfast divide

Sun, 01 Mar 2026 08:33:10 -0500

In parts of the U.S., asking for grits with your eggs is expected. In others — it's a nonstarter.

A Southern staple, grits are rarely found on breakfast menus in much of the U.S., particularly in New England.

Conversely, New England's fare of baked beans, fish cakes and corned beef hash could be unappealing to most Southerners.

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For chefs who've crossed the Mason-Dixon line, the breakfast divide is unmistakable, said Suzanne Vizethann, a Southern chef who relocated to Maine.

In 2011, she won an episode of the Food Network's "Chopped," beating out chefs from New York and Boston.

Vizethann runs Buttermilk Kitchen, a Southern restaurant brand serving two very different locales: Atlanta, Georgia, and Camden, Maine.

Vizethann told ӣ��Ƶ Digital she moved to the Pine Tree State after deciding to take over an 81-year-old diner, abandoning her original plans to start a bed and breakfast.

"They were going out of business.… All I can say is, it was like fate," Vizethann said. "It just really felt right."

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Despite the success of her Southern-inspired restaurant in coastal Maine, Vizethann noted that palates "are a little bit different."

"One of the main things I've noticed with true Mainers [is]… they don't like things as sweet as in the South," she said.

"I've noticed they use less syrup and less jam.… But to my surprise, the grits have been really well received."

Dark coffee is another point of contrast, along with how heavily dishes are seasoned.

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"I like spicy food a lot. I like heavily seasoned food," she said. "That's something that you don't find as much up here."

That said, there's still overlap between the two regional cuisines.

"Maine is huge with blueberries and syrup and potatoes," Vizethann said.

"And I think that's something everybody loves, especially in the South. We do a lot of stuff with blueberries as well."

"Obviously, it's more seafood-focused since we're on the coast … but there's a lot of seafood in the South as well," she added.

"So, we're doing food that's relatable — more country comfort-style dishes that translate well no matter where you are."

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Still, there are some New England staples Vizethann can't get behind. She does, however, have a fondness for Moxie, Maine's famously polarizing drink.

"I'm not a big corned beef hash person," she said. "I've just never liked it. We do have it on our menu, and I think it's very good. It's just not my thing."

Rye bread is another popular New England food, although she prefers "something like white bread or sourdough."

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"Atlanta is totally different from Camden, Maine, but everyone shares a love for a great quality breakfast," she said. "That's what I love about food — the connection it brings, no matter where you're from or who you are."

The blueprint for a perfect Southern breakfast looks very different from its New England counterpart, Vizethann said.

For a Southern breakfast, Vizethann said, "you've got to have grits, bacon, some sort of eggs, a biscuit for sure, either biscuit or cornbread [and] gravy, typically."

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In New England, however, she'll prepare "haddock fish cakes that we deep-fry and serve those with some marinated tomatoes, eggs and toasted English muffins," she said.

"They're very big on English muffins up here, which I personally love as well. So I think that would be the perfect New England breakfast.

"And maybe a side of tartar sauce."

6 foods even Guy Fieri refuses to eat — some common, some bizarre

Sat, 14 Feb 2026 18:09:30 -0500

Celebrity chef and Food Network star Guy Fieri has built a career on embracing bold flavors across America, from greasy spoon classics to under-the-radar regional specialties on "Diners, Drive-Ins and Dives."

But even the self-proclaimed Mayor of Flavortown has his limits, and some of the dishes Fieri won't touch are surprisingly common in everyday diets.

Over the years, the 58-year-old Emmy-winning chef has made clear what he avoids and struggles to stomach. Here are six of the most surprising.

PRIVATE CHEFS REVEAL THE 5 ‘HEALTHY’ FOODS THEIR WEALTHY CLIENTS USUALLY AVOID

1. Ghost peppers

Fieri is known for loving spicy food, but even he has a ceiling.

Ghost peppers, also known as bhut jolokia, rank among the hottest peppers in the world at roughly 1 million Scoville heat units, according to Chowhound.

During appearances on "Diners, Drive-Ins and Dives," Fieri approached ghost pepper–laden wings and hot sauces cautiously, once joking that the peppers were "gonna eat my soul."

CELEBRITY CHEF GUY FIERI'S MESSAGE TO AMERICANS: LET'S 'EAT BETTER' TO LIVE BETTER

2. Peanut butter hamburgers

A cheeseburger topped with peanut butter may sound like a novelty and perfect for "Diners, Drive-Ins and Dives," but for Fieri, it’s a tough sell.

On an episode of the show filmed in Indiana, Fieri reacted strongly when trying a peanut butter-topped burger, declaring, "I absolutely don’t enjoy that at all. … I wanna go home."

He later gave the combination another try at a California spot and admitted it was better executed the second time around.

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3. Cow brains

Organ meats are a recurring theme on Fieri’s no-fly list.

Fieri sampled fried cow brains at Oklahoma’s Cattleman’s Steakhouse during Season 7 of "Diners, Drive-Ins and Dives" and visibly struggled with the texture. Brains are sometimes served with eggs, combining two of Fieri’s least favorite foods in one dish, The Daily Meal reported.

While cow brains are considered a delicacy in some culinary traditions, texture proved to be a deal-breaker for the TV host, per Mental Floss.

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4. Haggis

Scotland’s national dish doesn’t get a free pass, either. Haggis, which traditionally includes sheep’s heart, liver and lungs mixed with oats and spices, falls under the offal category. The traditional version containing sheep lungs is banned in the U.S.

Fieri reportedly sampled beer-battered haggis balls at Mac’s Fish ‘N Chips in Santa Barbara during Season 13 of his show, and while he admitted it was well-seasoned, his broader aversion to organ meats remains.

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5. Liver and onions

Fieri hasn’t minced words about liver, reportedly saying he "can’t even be in the same room" as the dish.

Liver and onions was previously named America’s "most hated food" by Forbes, suggesting Fieri is far from alone in his distaste. The nutrient-dense dish dates back to ancient Rome, where it was considered a prized food, according to Britannica.

6. Eggs

Perhaps the most surprising item on Fieri’s list is plain egg dishes. While he’ll use eggs as an ingredient in sauces and baked goods, Fieri avoids them when they’re the star of the plate, he has said.

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In a 2024 Food Network clip, Fieri compared scrambled eggs to "liquid chicken." His aversion reportedly stems from childhood memories of struggling through the chalky yolks of hard-boiled eggs.

Gordon Ramsay has a secret ingredient for scrambled eggs that never overcook

Sun, 01 Feb 2026 07:30:31 -0500

Gordon Ramsay, TV star and leader of a global restaurant empire, may be known for his fiery and demanding kitchen persona — but his scrambled eggs are all about patience, control and a soft, fluffy finish.

Ramsay's signature move for cooking scrambled eggs is adding a thick, cultured cream at the very end to prevent them from overcooking, according to multiple reports.

The Scottish chef adds cold crème fraîche, a high-fat dairy product, to stop the cooking process while adding richness and a smooth texture without curdling.

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Ramsay's method also involves cooking eggs slowly with butter in a saucepan, stirring constantly and repeatedly moving the pan on and off the heat to manage temperature.

"Treat it like a risotto," he said in a YouTube video. "You can't stop stirring."

The approach has been widely praised.

Delish testers compared Ramsay's technique with those of Ina Garten's and Bobby Flay's, who use varying ingredients, pan temperatures and stirring methods — and ruled Ramsay's custardy texture and subtle tang from crème fraîche the best.

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Delish said Ina Garten's version tasted like "pure egg" without the tang of Ramsay's version, and noted that the crème fraîche flavor was barely noticeable in Flay's scrambled eggs.

Ramsay has previously said that, ultimately, "the most important thing about any scrambled egg is to stop them from overcooking."

Home cooks can substitute Greek yogurt, sour cream or softened cream cheese if they don't have crème fraîche on hand, as long as the ingredient is cold and rich enough to stop further cooking, experts say.

While Ramsay's eggs earned top marks in taste tests, he's not the only celebrity chef using a distinctive approach.

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Flay also uses crème fraîche — but he applies it differently, incorporating the cultured cream at the start of cooking rather than at the finish, according to Taste of Home.

Flay mixes it directly into whisked eggs before cooking them gently in butter over medium-low heat. He removes the pan while the eggs are still slightly wet, allowing residual heat to finish the cooking process and keep the eggs soft and tender.

Other chefs take a different route entirely.

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Alton Brown's unconventional approach involves mixing mayonnaise into raw eggs before cooking, Chowhound reported. The mayo adds fat and helps emulsify the eggs, resulting in a creamier texture once cooked, according to the outlet.

Brown has also suggested alternatives, such as adding extra egg yolks for those who prefer to skip mayo.

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While the methods vary, food experts agree that controlling heat and adding fat at the right moment are key to achieving soft, fluffy scrambled eggs.

Treasury secretary reveals his 'deep, dark secret' breakfast habit: 'Don't tell' RFK Jr

Fri, 30 Jan 2026 16:17:10 -0500

U.S. Treasury Secretary Scott Bessent revealed his surprising choice of breakfast during a recent interview, and it wasn't coffee or tea.

Bessent made the unexpected personal revelation during a CBS News interview about financial literacy and Treasury initiatives.

"My deep, dark secret is I have a Dr Pepper for breakfast," he said. "I'm not allowed to do it in the house with the children."

COCA-COLA HINTS AT REINVENTING SODA, STARTING WITH YOUR FAVORITE DRINKS

"Wait, that's your breakfast, secretary?" reporter Kelly O'Grady asked.

"Yeah," he replied.

"Breaking news," O'Grady said.

"Don't tell Bobby Kennedy," Bessent joked, referring to Health and Human Services (HHS) Secretary Robert F. Kennedy Jr.

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Dr Pepper is best enjoyed as a treat rather than a regular breakfast, said Whitney Stuart, a Texas-based dietitian and diabetes educator at Whitness Nutrition.

"As a Texas dietitian, I truly understand the deep-rooted affection Bessent has for Dr Pepper," Stuart told ӣ��Ƶ Digital.

"It's a cherished part of our culture. That said, enjoying soda for breakfast isn't the best way to start your day."

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A 12-ounce can of Dr Pepper contains 150 calories and 39 grams of total sugars, 78% of the daily value, according to the soft drink's nutrition label.

Stuart cited "pesky blood sugar spikes and crashes" as common side effects of drinking soda early in the day, which can end up leaving people feeling hungrier and more tired.

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"Plus, over time, it might increase the risk of insulin resistance," she said.

"Breakfast should fuel our bodies with vital protein and fiber to keep blood sugar levels steady and energy high," she also said.

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ӣ��Ƶ Digital reached out to the Treasury Department for comment as well as to Dr Pepper.

Restaurant tipping confusion solved: Experts reveal when you should give more

Thu, 29 Jan 2026 10:00:26 -0500

When it comes to tipping at restaurants, many diners follow different rules for breakfast, lunch and dinner — but experts say the standards are far more consistent than many people realize.

Restaurant and etiquette experts say it has less to do with the meal itself and more to do with service, perception and evolving norms.

Many people assume dinner service deserves the best tips — but the idea that it's more labor-intensive is only partly true.

AMERICANS ARE FED UP WITH TIPPING CULTURE, YET MANY STILL SHELL OUT 20% AT RESTAURANTS

"Certain styles of dining — especially fine dining — are absolutely more labor-intensive at dinner due to pacing, courses and elevated service expectations," Salar Sheik, a Los Angeles-based restaurant consultant and founder of Savory Hospitality, told ӣ��Ƶ Digital.

Still, breakfast shifts are often underestimated and shouldn't be shortchanged, Sheik added.

"Breakfast menus often involve a high volume of modifications, faster table turns and constant guest interaction, which can make those shifts just as demanding in a different way," he said.

While diners may assume higher tips are expected at dinner, most servers don't expect a higher percentage, just a higher total, Sheik said.

BARTENDERS SAY ONE COMMON REQUEST COSTS THEM TIPS — AND SOME CUSTOMERS HAVE NO IDEA

"A larger check generally leads to a higher tip, even if the percentage stays consistent," he said.

That dynamic, he said, often leaves breakfast servers at a disadvantage.

"Breakfast is often the most undertipped meal when you compare the effort involved," Sheik said. "The workload rarely matches the gratuity."

Etiquette experts also say diners shouldn't adjust tips based on the clock.

"Tipping is percentage-based, not meal-based," said Nick Leighton, a New York-based etiquette expert and host of the podcast "Were You Raised By Wolves?"

"So, 20% is the standard, no matter what time of day you're dining."

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Dinner often feels more involved, yet breakfast and lunch come with their own pressures, Leighton agreed.

"Breakfast and lunch often involve higher volume, more simultaneous tables, less downtime and more turnover," he said. "And then there's weekend brunch, which is probably the most exhausting of all."

Culinary expert and restaurateur Crystal Drakes, co-owner and head chef of Crescent City Kitchen in Atlanta, also said standards should remain consistent.

"The same tipping standard should apply across the board," she said, recommending 15% to 20%.

For restaurants, tips also serve as a barometer of guest satisfaction.

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"Tips are one of the clearest, near-real-time indicators of how a guest feels about their experience," said Geoffrey Toffetti, CEO of Frontline Performance Group, a Florida-based hospitality company.

"If someone leaves a 10% tip, chances are they weren't very happy and operators know that immediately, without waiting weeks for a satisfaction survey."

Toffetti emphasized that tip percentage is still driven more by service execution than time of day.

"Speed, attentiveness and engagement matter," he said — noting that behaviors like proactive refills, confident recommendations and warm check-ins influence tips across all meals.

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Digital tipping screens have added another layer of complexity to tipping expectations, experts acknowledge.

Sheik described them as "a double-edged sword," saying higher default suggestions can feel "awkward or forced," and Drakes noted that screens suggesting up to 25% can make diners feel like they aren't tipping enough.

Research supports that concern. Studies show that digital prompts influence tipping behavior by nudging diners toward higher percentages, while also contributing to tipping fatigue and social pressure. It's a phenomenon often referred to as "tipflation."

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For diners who are unsure how to navigate it all, experts shared a simple takeaway.

"Service should always matter most," Sheik said. "Hospitality is a 24/7 profession, and great service deserves recognition, regardless of the time of day or the size of the meal."

Legendary pancake houses across the South continue to draw devoted crowds for decades

Sun, 18 Jan 2026 12:55:59 -0500

Few dining spots inspire loyalty quite like a great pancake house, where long lines and decades-old recipes are part of the appeal.

Southern Living, a lifestyle and food magazine, recently highlighted some of the most legendary pancake houses in the South.

The publication’s list focuses on longtime breakfast institutions that have built devoted followings through decades of consistent cooking, distinctive menus and deep local roots.

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Here’s a look at five of the most iconic pancake houses in the South, according to the compiled list.

Old Sugar Mill Pancake House, De Leon Springs, Florida

Located inside De Leon Springs State Park, Old Sugar Mill Pancake House is known for its make-your-own pancakes.

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Diners cook their own pancakes on griddles built into each table, choosing from several batter options and toppings.

Tripadvisor reviews frequently mention the fun, interactive setup along with views of the water near the restaurant.

Pancake Pantry, Nashville, Tennessee

Founded in 1961, Pancake Pantry has been serving breakfast in Nashville for more than six decades and is often marked by lines that stretch outside the door.

The restaurant operates two locations in the city, including downtown Nashville and Hillsboro Village.

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The menu is centered on scratch-made pancakes, with more than 20 varieties available, along with eggs, omelets, waffles and other breakfast items, according to the restaurant's website.

"Don't be frightened off by the line. It moves fast," one reviewer wrote on Tripadvisor.

Magnolia Pancake Haus, San Antonio, Texas

Opened in 2000, Magnolia Pancake Haus has become a well-known breakfast stop in the San Antonio area, operating multiple locations across the city.

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The menu includes a wide range of breakfast options, but pancakes remain the focus, with varieties that include fruit, nuts and other add-ins.

In online reviews, some diners have described the restaurant as a "must visit," with others saying the experience feels "like visiting family."

Joey’s Pancake House, Maggie Valley, North Carolina

Opened in 1966, Joey’s Pancake House has been part of Maggie Valley’s breakfast scene for decades, frequently mentioned by visitors as a regular stop when traveling through the area.

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After closing briefly, the restaurant reopened under new ownership in 2018 and continues to serve a traditional breakfast menu.

Online reviews commonly highlight the fluffy pancakes and biscuits and gravy, with several diners noting that the meal is "worth the wait."

Ol’ South Pancake House, Fort Worth, Texas

Opened in the early 1960s, Ol’ South Pancake House has long been a fixture in Fort Worth and is open 24 hours a day.

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Its around-the-clock hours have made it a late-night and early-morning staple for generations of diners.

The restaurant serves both traditional pancakes and a German-style pancake baked until puffed and golden, a menu item that has helped set it apart over the decades.

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Diners frequently mention long lines during peak hours and single out the German pancake as a standout item, according to Tripadvisor reviews.

New York-style bagel water wars heat up as iconic brands battle for snowbirds

Thu, 15 Jan 2026 06:00:50 -0500

Snowbirds fleeing New York winters have long brought their tastes with them to Florida. Pizza, deli culture and bagels have followed the migration south.

That debate has sharpened with the arrival of a storied New York bagel brand, H&H Bagels, expanding into Florida and entering a market where Brooklyn Water Bagel — a Florida-founded chain built around New York-style bagels — already has a strong foothold.

At the center of the argument is water.

MARTHA STEWART'S BAGEL HABIT SPARKS FIERCE DEBATE ACROSS SOCIAL MEDIA: 'PUT HER BACK IN JAIL'

Both companies say it's the secret ingredient that separates a proper New York bagel from an imitation. But they take different approaches to preserving that magic as they serve a state full of former New Yorkers eager for a taste of home.

Brooklyn Water Bagel was founded in Florida, opening its first location in Delray Beach in 2009. The chain has since grown to 21 locations throughout the state.

"There's just a great combination of people in Florida," Daniel Smith, CEO of Brooklyn Water Bagel, told ӣ��Ƶ Digital.

"And a lot of those folks [are] retirees from the Northeast [who] really appreciate and miss that bagel that they had at home."

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Brooklyn Water Bagel builds its brand around the idea that New York water itself — or at least a close approximation — is essential. Rather than shipping bagels south, the company recreates New York-style water in Florida.

"We have an entire water system in our restaurants that actually purifies the water in Florida," Smith said. "Then we add minerals such that it has those baking elements in the water to give it that special taste and flavor."

That water is used throughout production, including boiling the bagels before baking.

"There was a lot of work put into trying to figure out how to replicate New York water in Florida," he said — adding that it makes the bagels "absolutely fantastic."

H&H Bagels, by contrast, insists there is no substitute for the real thing.

The New York-based company, founded over 50 years ago and made popular on shows like "Seinfeld" and "The Office," opened its first out-of-state location in Boca Raton, Florida, in 2024.

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"H&H is an iconic New York City brand," Jay Rushin, CEO of H&H Bagels, told ӣ��Ƶ Digital. "We've been in business [since 1972]. We still use our original recipe, which follows the old-world process."

For H&H, authenticity means keeping production in New York. Its bagels are made in a 20,000-square-foot bakery near Queens using New York City water, then partially baked, frozen and shipped to Florida — where they're finished in-store, Rushin said.

"There's no way we could do right by the brand if we weren't making bagels in New York," Rushin said.

Rushin argued that water is only part of the equation. Process and ingredients, he said, matter just as much.

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"It's not only great water, but it's the process of making a bagel," he said. "It's fully kettle-boiling it, which is very labor-intensive."

While some steps can be cut to reduce costs and labor, Rushin said H&H does not compromise.

"We use the highest-quality flour on the market," he said.

"Our bagels have 13 to 14 grams of protein per bagel. … That is a direct reflection of the quality of the flour. That's a direct reflection of the cost of the flour. It's all about staying true to that process and staying true to using the highest-quality ingredients."

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The response to H&H's Florida debut has been "incredible," Rushin said.

Four other Florida locations have since opened, with five more expected to open by year's end.

Beyond Florida, H&H has expanded into several other states, with more growth planned. Its newest location opened on National Bagel Day in Chapel Hill, North Carolina.

While Brooklyn Water Bagel arrived in Florida first, Smith does not consider the competition as hostile. Smith said he keeps an eye on the competition — including H&H — and speaks with them sometimes.

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"I go out and take a look and see what other people are doing," Smith said.

Brooklyn Water Bagel won't be the only brand Smith is watching as Florida's bagel scene grows more crowded.

PopUp Bagels — a viral bagel concept known for its "grip, rip and dip" approach — opened its first of four Florida locations late last year, adding another competitor to the state's increasingly competitive breakfast landscape.

"There's never such a thing as too many bagels — but there is a difference in how they're experienced," PopUp Bagels CEO Tory Bartlett told ӣ��Ƶ Digital.

"Florida is a natural fit for PopUp Bagels because it's social, energetic and food-driven."

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The Connecticut-born brand has gained a devoted following for its oven-fresh bagels and rotating schmears, winning top honors at New York's annual BagelFest two years in a row.

5 popular hangover myths that don't work after holiday drinking, according to experts

Sat, 27 Dec 2025 10:10:12 -0500

From office parties to family gatherings and New Year's Eve celebrations, the holiday season is often a time for overindulging — and for waking up the next morning scrambling for a hangover fix.

While social media can be chock-full of supposed cures — from greasy breakfasts and "hair of the dog" cocktails to sweat-it-out exercises — experts say most hangover remedies don't address how the body actually processes alcohol.

"Most hangover 'cures' fail because they treat the liver like a sponge rather than a chemical processing plant that it is," Dr. Hillary Lin, a New York City physician, told ӣ��Ƶ Digital.

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A hangover is your body's response to the buildup of harmful byproducts as it clears alcohol from your system, according to the National Institutes of Health.

The reality, experts say, is that there is no instant fix.

"You can't biohack a hangover once it starts," Lin said.

ӣ��Ƶ Digital spoke with experts to debunk five popular myths and reveal what actually works.

1. 'Hair of the dog'

Having some "hair of the dog that bit you" — or drinking more alcohol to relieve a hangover — only "kicks the can down the road," Lin said.

While it may dull symptoms briefly, it gives the liver more work to do, said Alexa Ryan, a California neurotherapist and clinical dietitian nutritionist.

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"It doesn't address the underlying dehydration, inflammation or toxic alcohol byproducts," she said.

Adding other substances can make matters worse, according to Ian Anderson, co-founder of Sunnyside, a mindful drinking app.

"Tobacco smoking can increase the severity of your hangover, and using alcohol with cannabis may lead to even poorer memory, focus and cognitive function," said Anderson, who is based in California.

2. Greasy breakfasts

A heavy breakfast will just sit in an already irritated stomach and slow down digestion, Lin said.

"By the time you wake up, the alcohol has long since left your stomach," she said. "There is literally nothing left to 'soak up.'"

Experts agree it's best to prioritize eating before drinking in order to slow the absorption rate of alcohol into your bloodstream.

"The idea of soaking up alcohol only applies before or during drinking," Ryan added.

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Certain foods may support hangover recovery, including eggs, water-rich fruits, bananas and nuts — though experts warn that evidence is limited.

3. Coffee or lemon water

Many people reach for coffee or lemon water, hoping to flush out alcohol, but detoxification doesn't work that way, experts say.

"By the time you wake up with a hangover, alcohol has already disrupted sleep, irritated the stomach lining, altered blood sugar regulation and been metabolized into acetaldehyde, a toxic compound that drives most hangover symptoms," Ryan said. "Coffee and lemon juice don't accelerate alcohol metabolism."

Anderson added that coffee can slow down rehydration and increase blood pressure.

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"This can worsen a headache and leave you more dehydrated, anxious and jittery than before," he said. "Plain water is your best friend when you've overindulged."

4. Patches or supplements

Not all patches or supplements are created equal when it comes to hangovers, and experts caution that most products act too late to make a meaningful difference.

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Some emerging probiotics, however, work differently from typical hangover remedies, Lin noted. Rather than trying to support the liver after alcohol is already absorbed, they're designed to break down acetaldehyde in the gut before it enters the bloodstream.

Otherwise, Lin recommends drinking a high-quality electrolyte mix before bed.

5. ‘Sweat-it-out’ exercise

Alcohol is broken down by the liver at a steady pace, meaning exercise can't speed up how quickly your body clears it, experts say.

"You can't sweat out alcohol. Your liver has to metabolize it," Ryan said.

"Exercising while you're hung over can worsen dehydration, increase dizziness or nausea, and place extra strain on the body. Anything that adds more stress to the body usually backfires."

No cure-all

Despite countless claims, experts say there is simply no proven cure-all.

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The most effective approach, Anderson said, is drinking less and avoiding binge-drinking — which the Centers for Disease Control and Prevention (CDC) defines as having five or more standard drinks on a single occasion for men and four for women.

"A really successful tip to limit hangovers is to alternate each drink with water and/or non-alcoholic drinks," he added.

Nonetheless, health experts say no amount of alcohol is completely safe — and even low levels increase the risk of cancer.

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But when it's too late, recovery requires rest, hydration and time.

"Prioritizing fluids with electrolytes, eating a small, balanced meal, getting rest and allowing time for the liver to complete detoxification are most effective," Ryan said.

Martha Stewart's bagel habit sparks fierce debate across social media: 'Put her back in jail'

Wed, 24 Dec 2025 13:49:12 -0500

Martha Stewart set off an online debate after sharing her unconventional way of eating a bagel.

The author and lifestyle icon shared photos on Instagram earlier this month demonstrating what she described as her preferred way to enjoy the New York staple.

Instead of eating the bagel as a sandwich or in traditional open-face form, Stewart cut it into smaller portions — topping each piece individually with cream cheese.

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In the caption, Stewart revealed the approach helps her feel satisfied without overeating, calling the method "very satisfying."

She added that the bagel must come from Connecticut-based PopUp Bagels — noting that the technique was introduced to her years ago by her daughter, Alexis.

The post quickly drew attention on social media, sparking strong reactions from bagel enthusiasts.

One commenter joked, "Queen Martha, this is a violation of the bagel code of ethics."

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Another reaction took a more extreme tone, with one user actually declaring, "Put her back in jail."

Others argued the method felt overly restrictive or sent the wrong message about food.

Not all responses were negative, however.

Some users said Stewart's post inspired them to try the method themselves, saying they adopted the same approach after watching her break the bagel into smaller pieces and add cream cheese to each one.

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"PopUp Bagels is known for eating bagels a little differently — grip, rip and dip style. That being said, we encourage everyone to enjoy their bagel however they want, which is why we sell them hot and whole," founder Adam Goldberg told ӣ��Ƶ Digital.

"Martha just took that idea to a whole new level, and we love seeing all the creative ways people make it their own."

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Stewart later updated the caption to strike a more humorous tone, emphasizing the post was meant lightheartedly.

"CAN'T ANYONE TAKE A JOKE??????YIKES!!!!!!!!!!!!!!!!!!!!!!!!?!!!!" she wrote.

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ӣ��Ƶ Digital reached out to Stewart's team for comment.

Why cold weather makes you hungrier — and what actually helps curb winter cravings

Sat, 20 Dec 2025 17:20:02 -0500

During the cold winter months, many people find themselves hungrier than usual, reaching for larger portions and cozy comfort foods.

While cold temperatures are often blamed for winter weight gain, experts say the causes actually involve shorter days, disrupted circadian rhythms and subtle hormonal shifts.

"Winter appetite changes are more strongly influenced by reduced daylight and sunlight exposure and the resulting disruption to circadian rhythms — called chronodisruption — than by cold temperature alone," Timothy Frie, a Florida-based nutritional neuroscientist and president of the National Academy of Neuronutrition, told ӣ��Ƶ Digital.

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Some research suggests people may eat more in colder environments to generate body heat, but Frie said the evidence remains mixed.

"The evidence that cold weather consistently increases hunger hormones is suggestive but absolutely not definitive," he said. "These hormonal variations are not consistent across all individuals."

British Dr. Crystal Wyllie agrees that winter appetite shifts are often tied to changes in mood and light exposure.

"It’s not just hunger — it’s your brain’s way of compensating for lower mood and light levels, which can easily spiral into a cycle of overeating," she told the science website StudyFinds.

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Research suggests people gain an average of one to two pounds during colder months as reduced daylight throws off the body’s internal clock, alters appetite-regulating hormones and triggers cravings for carbohydrates that temporarily boost mood.

Here are five ways experts say you can help curb winter cravings.

1. Eat at consistent times

Food and eating act as time cues, or "zeitgebers," a German term meaning "time-givers," Frie noted. "Irregular eating patterns, especially in the absence of strong light cues, may exacerbate circadian disruption and increase vulnerability to cravings or dysregulated appetite during winter months," he said.

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Eating dinner a little earlier and keeping it light can help reestablish the body’s internal clock after the clocks go back since meal timing acts as a signal that helps regulate circadian rhythms, Neelofer Basaria, a Texas-based public health expert and certified health and wellness coach, previously told ӣ��Ƶ Digital.

2. Build meals around protein and fiber

Wyllie recommends starting the day with a protein-rich breakfast to help stabilize blood sugar and curb hunger longer, adding that beginning meals with high-fiber, low-calorie foods can further boost fullness and limit excess eating.

Foods like oats, lentils, beans, broccoli, apples and chia seeds help people feel satisfied sooner, making it easier to eat less when meals start with items like vegetable soup or salads with beans. Omega-3–rich foods like salmon and walnuts may also help regulate appetite by improving gut–brain signaling, while dark chocolate with at least 70% cocoa can promote fullness by slowing digestion and triggering satiety hormones, StudyFinds reported.

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3. Use spices strategically

Adding spices like chili, cayenne, black pepper or ginger may help curb winter hunger by increasing feelings of fullness and slightly suppressing appetite. Wyllie said compounds such as capsaicin, which is found in hot peppers, activate the body’s heat-production process, which can help reduce cravings.

Adding spicy peppers or hot paprika to meals can naturally reduce food intake by 11% to 18% by slowing eating pace and allowing the brain more time to register fullness, researchers at Penn State University found.

4. Drink water before meals

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Drinking water or herbal tea before meals may help some people feel fuller and avoid mistaking thirst for hunger, with studies suggesting that about 2 cups consumed 30 minutes before eating can modestly reduce calorie intake.

Experts say keeping up with fluids in colder months can help prevent fatigue and low energy since dehydration often goes unnoticed when people don’t feel as thirsty.

5. Pay attention — not just to calories

Frie emphasized that managing appetite isn’t just about dieting but about paying attention to factors like sleep quality, mood, light exposure, stress and daily activity — all of which influence hunger and food choices, especially in winter.

"By noticing patterns, such as increased cravings after poor sleep or reduced appetite during low activity days, we can begin to identify our own physiological and behavioral cues regardless of the season," he said.

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"This self-observation practice builds awareness and cognitive flexibility, allowing for more adaptive responses to appetite signals year-round, rather than reactive patterns driven by season or circumstance."

Daily orange juice has 'therapeutic potential' for genes and heart health, study finds

Tue, 18 Nov 2025 06:00:22 -0500

A daily glass of orange juice might do more than deliver vitamin C. It may influence gene activity in ways that support heart health, according to new research.

In a small but detailed study, 20 healthy adults drank about two cups of 100% orange juice every day for two months.

Researchers from the University of São Paulo in Brazil, North Carolina State University and the University of California, Davis, tracked changes in more than 1,700 genes within participants' immune cells, finding broad shifts in genetic activity tied to blood pressure, fat metabolism and inflammation — all key factors in cardiovascular health.

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The findings highlight how citrus flavonoids — plant compounds also found in berries, tea and cocoa that act as antioxidants and anti-inflammatories — may influence the body at a molecular level. The research was published in the journal Molecular Nutrition & Food Research in late October.

Most of the changes among participants pointed toward lower inflammation and healthier blood vessel function, though responses differed by body weight. Normal-weight participants showed shifts in inflammation-related genes, while those who were overweight displayed changes tied to fat metabolism and energy use.

"These findings reinforce the therapeutic potential of orange juice by providing unprecedented insights into the molecular mechanisms behind its health effects," the researchers wrote.

The findings also suggest that body weight "may influence molecular response to bioactive compounds in OJ and provide information for personalized recommendations on the consumption of flavonoid-rich foods," they added.

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The researchers cautioned that the study was small and lacked a control beverage, showing associations rather than proof of cause and effect.

They said more research is needed to determine whether these molecular shifts translate into clinical benefits.

Nicolette Pace, a registered dietitian nutritionist from New York, said the study supports using plant compounds to promote longevity and reduce future disease risk, but noted that while changes in gene expression and health are interconnected, they are not identical.

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"Orange juice isn't an elixir — it's one deeply studied example," Pace told ӣ��Ƶ Digital.

Nonetheless, she said, the new study "opens the door to incredible possibilities for how individualized nutrition can truly work." (She was not involved with the study.)

Pace said she recommends low to moderate daily orange juice consumption.

"In normal amounts, the sugar content doesn't cancel out the benefits," she said.

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Funding for the study came from the São Paulo Research Foundation, Brazil's National Council for Scientific and Technological Development, the Food Research Center and the U.S. Department of Agriculture's National Institute of Food and Agriculture.

ӣ��Ƶ Digital reached out to the study's authors for comment.

Meanwhile, past research has found that adults who drank 100% orange juice before a meal ate fewer total calories and had lower blood sugar levels throughout the day compared to those who drank a sugar-sweetened "orange drink," ӣ��Ƶ Digital previously reported.

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Researchers at Toronto Metropolitan University determined that the difference likely comes from orange juice's natural flavonoids, which may slow sugar absorption, showing that the body can differentiate between natural sugars and added sugars, according to the 2024 study.

What you eat this weekend could make or break your daylight saving recovery

Sat, 01 Nov 2025 19:12:10 -0400

As Americans prepare to turn their clocks back this weekend, experts say your diet may determine how sluggish or energized you feel in the days ahead.

Though getting an extra hour of sleep should make you feel more rested, the one-hour daylight saving time shift can actually throw off the body's circadian rhythm, the internal clock that runs on a 24-hour light-and-dark cycle, especially since many people are already sleep-deprived, according to Tufts University.

The result can feel like jet lag, bringing grogginess, hunger swings, slowed metabolism and even mood changes.

Experts say the effects are especially pronounced among shift workers, children and teens, older adults, those with sleep or heart conditions and those who frequently travel across different time zones.

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"Our internal circadian rhythm, which is monitored by light, meal timing and hormone release, can fall behind by several days when we change our external clocks," said Neelofer Basaria, a Texas-based public health expert and certified health and wellness coach. "It's not fun for our body."

Fortunately, there are simple ways to fight back. From protein-packed breakfasts to melatonin-boosting foods, what you eat and when can help your body’s internal clock reset faster. Here are five expert tips to help you beat the clock.

1. Start your day with protein

"The best way to maintain constant levels of energy is to eat balanced meals consisting of protein, complex carbs and some fat," said Robin DeCicco, a certified holistic nutritionist in New York City. "Equally important is to eliminate sugary, refined carbs during meals as this food group is known to cause a rapid increase in energy followed by dips, blood sugar crashes and sluggishness."

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A protein-rich breakfast, which could include eggs, yogurt or nut butter, can help steady blood sugar, boost alertness and signal to your body that it’s time to be awake, she and Basaria agree.

2. Eat dinner earlier and keep it light

Basaria also recommends eating dinner a little earlier after the clocks go back. "Since our circadian system also uses food intake as a timing signal, eating meals at regular times or shifting dinner a bit earlier for the first three to four nights can help the brain reestablish the body’s clock," she told ӣ��Ƶ Digital.

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She also suggests pairing this with a consistent dim light routine in the evening. Research has shown that dimming lights in the evening helps trigger melatonin production and signals the body to wind down, improving sleep quality and easing the shift in your internal clock.

3. Add melatonin-friendly foods

Foods like turkey, cherries, pumpkin seeds and kiwi can naturally support the body’s melatonin production and improve sleep quality, Basaria said.

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Research shows that tart cherry juice can boost melatonin levels and improve sleep quality, while kiwi may help you fall asleep faster and sleep more soundly. Pumpkin seeds and turkey contain magnesium and zinc, which further support melatonin production and relaxation before bed.

4. Skip sugar and caffeine late in the day

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Basaria also recommends avoiding caffeine after 2 p.m. and eliminating high-sugar snacks close to bedtime because they can delay melatonin release and exacerbate sleep disruption.

DeCicco said her favorite way to ward off sleepiness is by staying active.

"Sunlight and fresh air help to make you feel invigorated and energized," she said.

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Staying hydrated is key, she added.

"Dehydration is one of the leading causes of fatigue," she said.

5. Stay consistent and balanced

Overall, DeCicco says staying consistent and balanced by eating at regular times and including a mix of protein, complex carbs and healthy fats can help maintain steady energy and prevent crashes, making it easier to adjust to the time change.

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"If you don’t have a consistent exercise routine as of now, start slow and add on," she said. "Eating smaller meals throughout the day also requires less energy to digest and helps you stay active and alert."

Bananas may be sabotaging your smoothie's superpowers, scientists warn

Fri, 31 Oct 2025 09:35:32 -0400

Adding a banana to your berry smoothie might sound healthy, but new research suggests the popular combo could cancel out some of the fruit's benefits.

Scientists at the University of California, Davis, found that adding a banana to your smoothie could significantly reduce the absorption of the berries' heart- and brain-boosting compounds by as much as 84%.

The study, published this month in the journal Food & Function, points to an enzyme called polyphenol oxidase (PPO), which is abundant in bananas, as the reason for the drop.

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PPO reacts with beneficial plant compounds known as flavanols — found in foods like berries, grapes, apples and cocoa — which are linked to a boost in heart and brain health.

"We sought to understand, on a very practical level, how a common food preparation like a banana-based smoothie could affect the availability of flavanols to be absorbed after intake," lead researcher Javier Ottaviani, an adjunct professor at UC Davis, told ӣ��Ƶ Digital.

In a small clinical study, volunteers drank two smoothies — one made with banana and another with mixed berries, which are low in PPO. Blood and urine samples showed that the banana smoothie had reduced flavanol absorption, compared to the berry version or a flavanol capsule.

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"While we anticipated that PPO might influence the flavanol content and absorption from smoothies, we were surprised by how quickly and significantly the addition of just one banana reduced flavanol content in the smoothie and, consequently, the levels of flavanols in the body," Ottaviani said.

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"It was also surprising to find that even if bananas are consumed at the same time as flavanols, but not in the same smoothie, the PPO still reduced the levels of flavanols in the body," he added.

"It is important to avoid combining flavanol-containing foods with ones that quickly turn brown after they are cut, like bananas, avocados and beet greens."

When bananas are blended, PPO reacts with oxygen and begins breaking down flavanols, the same process that causes fruit to brown after being cut. This can continue during digestion, leaving fewer of those compounds for the body to absorb.

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The Academy of Nutrition and Dietetics advises getting between 400 and 600 milligrams of flavanols daily. To meet that goal, Ottaviani said it's best to combine flavanol-rich fruits, like berries, with low-PPO ingredients such as pineapple, oranges, mangoes or yogurt.

"Nevertheless, bananas remain a great fruit and a great option for smoothie preparation, but not if aiming to maintain the flavanols in your smoothie," Ottaviani added.

Dr. Parth Bhavsar, a Georgia-based board-certified family medicine physician and founder of TeleDirectMD, said the key is diversity and fine-tuning your diet.

"Moderation and rotation are much more relevant," Bhavsar, who wasn't involved in the study, told ӣ��Ƶ Digital. "If you enjoy your bananas in a smoothie, go for it. But you could switch between making berry and banana smoothies."

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Other common food pairings can also interfere with nutrient absorption, Bhavsar noted. For example, tea or coffee can block iron uptake, calcium can compete with iron, raw cruciferous vegetables may hinder iodine absorption, and very high fiber intake can limit mineral absorption.

"Although small in each instance, they can add up in patterns over time," he said.

The UC Davis researchers noted that the recent findings could spur more research into how food preparation affects nutrient absorption.

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The study, which was conducted along with scientists from the University of Reading in England and King Saud University in Saudi Arabia, was funded by a research grant from Mars, Inc., a frequent collaborator in cocoa flavanol research. Ottaviani is the director of the Mars Edge Core Laboratory.

Viral morning wellness routine promises more energy and focus by noon

Sun, 19 Oct 2025 11:00:06 -0400

A viral health trend makes it easier to rack up extra steps, water and protein — and it comes in threes.

With the "3x3 by 12 p.m." challenge, participants aim to achieve 3,000 steps, one-third of their daily water goal and 30 grams of protein before noon, with the aim to jump-start energy, mood and focus.

The term, which has generated tens of millions of views on TikTok, was reportedly coined by fitness creator @fit.abbie (Abbie Overturf), who promises a "fitter, healthier, happier you."

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"This is a routine I have been doing personally for years, and have been able to help hundreds — if not thousands — of women achieve their fat loss goals by implementing this sustainable approach," Utah-based Overturf told ӣ��Ƶ Digital.

"The routine is ideal for busy, driven women who want to take back their health and feel confident in their clothes and beyond."

Many TikTok users claim that the challenge has helped them start their day on the right foot, while others have praised the no-equipment routine for its simplicity.

Three thousand steps is roughly 1.5 miles, and 30 grams of protein at breakfast can be achieved with three eggs and a protein shake.

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The recommended dietary allowance for protein is about 46 grams per day for women and 56 grams for men and very active people. Those trying to build muscle may need to nearly double that.

For daily hydration, men generally need about 15.5 cups (124 ounces), and women need about 11.5 cups (92 ounces), plus more if they are active, according to Mayo Clinic. This translates to at least 4 to 5 cups before noon for many adults.

"The 3x3 rule is a trend worth paying attention to simply because it encourages us to be mindful of how we're going about the day," Robin DeCicco, a certified holistic nutritionist in New York City, told ӣ��Ƶ Digital.

"Any mantra or routine that emphasizes living in a more purposeful way and engaging in activities that improve energy, functionality, vitality and overall health is a win in my book."

Research supports this back-to-basics approach. A Harvard study published in The Lancet Public Health in August found that 7,000 daily steps is just as beneficial as the previously recommended 10,000 steps for longevity and heart health — and starting with 3,000 will get you nearly halfway to that daily goal.

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Research has also found that high-protein breakfasts help to stabilize blood sugar, reduce mid-morning energy slumps, support metabolism and maintain muscle mass, especially in older adults.

Studies have also found that water consumption directly supports cognition, attention, memory, mood and executive function.

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In a 2025 European Journal of Nutrition pilot study, older adults with better overall hydration performed significantly better on memory, learning and psychomotor speed tests.

The findings suggested that even small differences in hydration could significantly influence cognitive function with age.

Specific recommendations for protein, water and movement can vary by age, health history and goals, according to experts.

The trend's noon cutoff is also arbitrary, and while the habits are beneficial, the timing and exact numbers may not suit everyone's needs or lifestyles — and may not always be possible.

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"This may not happen every day," DeCicco said. "I always say, do what you can when you can."

"If you know you can drink one-third of your water earlier in the day and eat a nourishing meal, do it. But if you can't exercise until the afternoon or evening, it's OK. Make it work for you."

Labeling things as a "rule" or "trend" can defeat the purpose, she added. "It creates a temporary situation for most people, and they think of it like a fad diet or something to follow for a certain amount of time."

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"My suggestion is to take the word 'rule' out and just encourage yourself to move more, eat less, eat whole, real foods and drink more water than you have been," the expert added.

"Healthy habits that change into long-term behaviors are what make people healthy into the future."

Overturf added that participants should talk to a doctor before starting a new fitness or wellness routine.

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