内容摘要：But the months ahead will be tricky, economists say. After its initial decline, monthly inflation has been stuck around 4% since July.

But the months ahead will be tricky, economists say. After its initial decline, monthly inflation has been stuck around 4% since July.

“There’s a lot of interest across the board — scientifically, public interest, political interest — in the question of: Does ultraprocessed food impact health and, if so, how?” she said. “How can we fund the studies that need to be done to answer these questions in a timely way?”The Associated Press Health and Science Department receives support from the Howard Hughes Medical Institute’s Science and Educational Media Group and the Robert Wood Johnson Foundation. The AP is solely responsible for all content.

Cancer before age 50 is rare, but increasing, in the United States and researchers want to know why.A new government study provides the most complete picture yet of, finding that the largest increases are in breast, colorectal, kidney and uterine cancers. Scientists from the National Cancer Institute looked at data that included more than 2 million cancers diagnosed in people 15 to 49 years old between 2010 and 2019.

Of 33 cancer types, 14 cancers had increasing rates in at least one younger age group. About 63% of the early-onset cancers were among women.“These kinds of patterns generally reflect something profound going on,” said Tim Rebbeck of Dana-Farber Cancer Institute, who studies cancer risk and was not involved in the research. “We need to fund research that will help us understand.”

The findings were published Thursday in Cancer Discovery, a journal of the American Association for Cancer Research.

The researchers compared cancer rates in 2019 to what would be expected based on 2010 rates.Many people oil the cooking grates — big blunder! Follow my mantra: “Oil the food, not the grates!” If you brush oil on hot cooking grates (and a lit grill), you run the risk of a big flare-up. The oil that you have brushed on will instantly burn, leaving a sticky residue that will “glue” your food to the grates, making it stick, break apart and dry out_like dehydrating food. If you oil the food, it will stay juicy and promote caramelization_those great grill marks! And help to prevent “stickage.”

Always preheat a gas grill with all burners on high, or wait until charcoal briquettes are covered with a white-gray ash. Preheating also burns off residue and makes it easier to clean the grill. Contrary to popular belief, you don’t ever need to cook on a grill that is hotter than 550 F. The hotter the grill, the more likely you will burn the outside of the food before the inside is cooked.An outdoor grill is like a cast-iron skillet. It gets better and better the more you use it, but you do need to clean it every time you use it. Clean the grill grates twice every cookout with a stiff, metal-bristle grill cleaning brush — before and after you cook. If you do this, it will never be a big job to clean your grill. If you don’t have a grill cleaning brush, crumble a ball of heavy-duty aluminum foil and hold it in a pair of 12-inch locking chef tongs to use to clean the grill.

The most frequent mistake is to choose the wrong cooking method. To be a good griller, you must know the difference between direct, indirect or combo grilling and when to use them. Direct grilling means that the food is set directly over the heat source — similar to broiling in your oven. Indirect grilling means the heat is on either side of the food and the burners are turned off under the food — similar to roasting and baking in your oven. Combo grilling means that you sear the food over direct heat (i.e., to sear a tenderloin, or large steak) before moving it to indirect heat to finish the cooking process. Remember this general rule of thumb: If the food takes less than 20 minutes to cook, use the DIRECT METHOD. If the food takes more than 20 minutes to cook, use the INDIRECT METHOD.Never use a water bottle to extinguish a flare-up. Spraying water on a hot fire can produce steam vapors which may cause severe burns. The water can also crack the porcelain-enamel finish, resulting in damage to your grill. Fire loves oxygen, so cook with the lid down and don’t peek. Repeatedly lifting the lid to “peek” and check the food while it’s cooking lengthens cooking time. If you have a full-on fire, turn all the burners off, remove the food and extinguish the flames with kosher salt or baking soda. In a worst-case scenario, use a fire extinguisher, but know that it will ruin your grill.