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Food Room

a place for talking about food, specially Kurdish food recipes

Re: Food Room

PostAuthor: Anthea » Thu Dec 26, 2019 7:02 pm

Are carbs your friend or foe?

Carbohydrates. A crucial source of fibre and nutrients that give us all the energy we need? Or an unnecessary bulk food that plays havoc with our blood sugar?

A carbohydrate is a biomolecule made up of carbon, hydrogen and oxygen atoms.

Carbohydrates are one of three main nutrient groups found in food, along with fat and protein. Most of the things we eat are made up of differing ratios of these three macronutrients.

There are three different types of carb: starch, sugar and fibre. In the UK we eat a lot of potatoes, wheat and corn based carbs, and we get through large quantities of refined carbohydrates – like pasta, white bread, cake and biscuits. (In fact, a recent study shows that our consumption of highly processed foods, and therefore sugars, outstrips 18 other developed nations!)

What are the arguments in favour of carbs?

According to government guidelines set out in the Eatwell Guide “a third of our intake should come from starchy carbohydrates,” states Professor Louis Levy, head of nutrition science at Public Health England.

Carbs give us energy and aid exercise

Carbohydrates are our main source of fuel. The body breaks the starch down into sugars and absorbs them into the bloodstream – creating glucose. Carbs are converted into the energy we all need to keep our bodies and brains on task – from playing basketball to simply breathing. Carbohydrates, fat and protein all provide energy, but during cardiovascular workouts the body burns sugars faster. Carbs are quicker to process and convert into energy. A low carb diet can lead to low energy and increased fatigue during exercise.

Carbs are an important source of fibre

There’s good evidence that fibre can reduce the risk of cardiovascular disease, type 2 diabetes and bowel cancer. We get a lot of our fibre from starchy carbohydrates so by reducing our consumption of these carbs, we risk losing our fibre intake. As Anthony Warner, aka The Angry Chef, states, “if you’re discouraging people from eating carbohydrates, that makes eating enough fibre quite difficult.”

We can get fibre from fruit and vegetables but, as Megan Rossi from Kings College London points out, “there’s close to a hundred different types of fibre”, all of which play a different role in our health. One study shows that people eating cereal-based fibres had a decreased risk of colorectal cancer. By cutting out whole grains, she says, we deny ourselves a “a very unique type of fibre.”

Carbs can cure constipation!

Roughage is the fibrous material in vegetable based foods that the body can’t digest, and it’s crucial for getting food and waste moving through our intestines. We get most of our roughage from starchy carbs.

Carbs are a source of nutrients

Healthy sources of carbohydrate (vegetables, fruits, and legumes) are also an important source of vitamins and minerals such as calcium, zinc, iron and B vitamins. Cut out carbs and you’re also cutting back on these essential nutrients.

If you reduce your carb intake it could mean a higher fat diet

Carbs like pasta and potatoes add bulk to our meals and help us to feel full and satisfied after eating. Reducing the amount of carbohydrates you eat and replacing them with more fatty proteins like a lot of red meat and cheese could increase your intake of saturated fat, which can raise the amount of cholesterol in your blood.

What are the arguments against carbs?

Some people, including medical professionals and patients, are choosing to significantly reduce the amount of carbohydrates they’re eating – thereby rejecting the guidelines on nutritional health issued by Public Health England. In some cases, cutting carbs is about managing obesity or diabetes. But some of us are going low-carb simply because we think it makes us feel better.

Carbs cause blood sugar peaks and troughs

Eating refined carbs causes our blood-sugar levels to fluctuate dramatically: carbohydrates that are broken down quickly cause a spike in blood sugar, followed by a “crash”. Most of us will have experienced this post-pasta, mid-afternoon slump in energy and mood. A low carb diet means more stable blood sugars.

These peaks in our blood sugar levels can have more serious implications than just feeling sleepy between meals. A spike in glucose triggers your body to respond with a surge of insulin. Dr Aseem Malhotra, one of the most influential cardiologists in the country, explains how eating refined carbohydrates is “clearly linked, very strongly” to “obesity and type two diabetes.”

One audience member from the Food Programme's Big Carb Debate, Margery, supports this view. She tackled her diabetes diagnosis by cutting carbs: “I’ve been able to reverse my condition with the aid of a low-carb diet… I’m now off all diabetic medication.”

Refined carbohydrates include sugars and refined grains that have been stripped of all fibre, bran and nutrients.

Proteins and fats keep you fuller for longer

Carbohydrates cause your body to retain water. The more pasta and rice you eat, the more bloated you can feel. Carbs might fill you up in the short-term, but that full feeling will soon wear off. In contrast, low GI foods like proteins and fats help blood sugar levels rise and fall slowly, which can help you to feel fuller for longer.

Not all carbs contain fibre

We’ve heard how carbs are a good source of fibre. But it’s worth noting that a lot of the carbohydrates we eat contain very little fibre: when they’re refined the bran and fibre is taken out. We can find more fibre in fruit, vegetables, pulses and legumes than pasta or pastries.

Are carbs friend or foe?

With convincing points for and against the consumption of carbs, what’s the answer?

In truth, it’s about finding a balance. Fiona Godlee of the British Medical Journal says the National Institute of Health study published in early 2018 showed that “low-carb and very high-carb were both detrimental to your mortality.” And crucially, despite the guidelines, it’s clear that a one-size-fits-all approach simply doesn’t work. It “just isn’t appropriate,” says Fiona. “Some people do better on some diets and some people do better on others.” So it’s knowing what works for you.

Most importantly, it’s about eating the right type of carbs. We should opt for a wide range of high fibre carbs like whole wheat, oats, quinoa and kale, and avoid simple carbohydrates like cakes, baguettes and biscuits – which are often high in fat and added sugar. It’s time to swap the sweets for the sweet potatoes!

https://www.bbc.co.uk/programmes/articl ... end-or-foe
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Re: Food Room

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Re: Food Room

PostAuthor: Anthea » Fri Jan 10, 2020 10:24 pm

Is one of these dishes
the next big vegan hit?


Veganuary products from Caffe Nero, Wagamama, Subway, KFC, Pizza Hut and Leon

Image

Hundreds of restaurants have launched tasty plant-based treats in conjunction with Veganuary, a campaign encouraging people to follow a vegan diet for the first month of the year. From pea protein pepperoni to watermelon steak, will any new products rival Greggs's vegan sausage roll success from last year?

Late at night on New Year's Day, dozens of people queued up outside the Greggs on Grainger Street in Newcastle to be among the first foodies to taste the new vegan steak bake before it was first available to buy on 2 January.

Food blogger Emma Phillips had been invited to the event by Greggs as a peace offering after she ate a non-vegan doughnut that had been mistakenly labelled as vegan.

The 40-year-old from Gateshead said the launch became "quite an experience" after various partygoers joined the queue to see what all the fuss was about.

"Bearing in mind it was New Year's Day, the Greggs in particular that they chose was on the corner beside quite a notorious area of Newcastle for revellers, shall we say - so a lot of quite inebriated people were walking past," Emma said.

Image
A launch event in Newcastle for Greggs's vegan steak bake enticed foodies... as well as gatecrashers

After a bit of "ribbing" from non-vegan passersby, "they started to join the queue as well".

Inside, people were rewarded for their wait with trays of steak bakes, a DJ, and some iPads were even given away, Emma said.

Image
Greggs's event poked fun at the way high-end fashion brands might launch new products

It might seem like a lot of hype for just one product.

But Greggs knows how much one star snack can bolster an entire brand.

After Piers Morgan criticised the vegan sausage roll when it launched during the 2019 edition of Veganuary, Greggs's marketing team jumped for joy.

The ITV presenter's characteristically scathing retweet, followed by Greggs's witty reply, helped a video clip advertising the roll to accumulate a cool 5.3m views - and led to widespread media coverage.

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Another year, another foodie photo shoot: Greggs is hoping its vegan steak bake will be as successful as its vegan sausage roll

https://ichef.bbci.co.uk/news/624/cpspr ... 0b12b7.jpg
Pizza Hut's vegan "pepperoni" pizza Image copyright Pizza Hut Restaurants

The roll became one of the fastest selling Greggs products for years and helped to contribute to what was described as a "phenomenal year" by the company's chief executive.

Annual sales broke £1bn for the first time, with sales growing 13.5% compared to 7.2% in 2018 - and it was announced on Wednesday that all 25,000 staff members would get a share of a £7m payout to celebrate the success.

So, it's safe to say that food chains have realised there is money to be made out of Veganuary.
Watermelon steak Image copyright Wagamama

Image

Food outlets jumping on the bandwagon include Wagamama, which has launched a "tuna" steak made of watermelon, Subway with its Meatless Meatball Marinara and Costa Coffee with its ham and cheese toastie - free from ham and, er, cheese.

Caffe Nero has launched an entire new menu to help people get through the 31-day challenge - complete with raspberry croissants and "meatball" paninis.

Pizza Hut, meanwhile, says it hopes its Veganuary special, a pepperoni-style pizza made from pea protein, will "appease" - oh dear - " even the greatest meat lovers".

So far this year the pizza chain says it has sold an average of 1,400 vegan pizzas a day - up 50% on January last year.

Image
Caffe Nero's vegan cheesecake

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Subway vegan Meatball Marinara is "equally as delicious as the original"

And Leon says its new chipotle and avocado burger has sold better than expected. The fast food chain's vegan burgers are now out-selling other burgers.

Dominos has confirmed rumours it is "getting there" with developing a vegan pizza - but it looks like it is going to miss the chance to make the most of the Veganuary hype.

'Scream flavour, whisper health'

Alison Rabschnuk from the Good Food Institute says the timing of Veganuary is "perfect" for businesses.

"Health concerns are the primary consumer motivation for eating vegan and January is the number one month for new health-related resolutions," she says.

But she also points out that not all vegan food has to be healthy - and new foods might actually sell better if they are marketed as an indulgent treat.

"Scream flavour and whisper health" is Alison's advice. "The fact that a dish is plant-based is what cues health for the customer - there's no need to overemphasise that point."

Image
Leon's vegan burgers have outstripped animal-based burgers

Veganuary launched in 2014 as a non-profit organisation encouraging people to try out being vegan in the first month of the year by signing the Veganuary pledge.

It also supports businesses to develop plant-based products "as a way of protecting the environment, preventing animal suffering and improving the health of millions of people".

The campaign claims 200 new vegan products were launched by restaurants and supermarkets at last year's event, when 250,000 people made the pledge.

This year is even bigger.

The number of sign-ups has already surpassed 370,000 (including 150,000 in the UK) and is "steadily rising", according to Veganuary's head of marketing, Toni Vernelli - who adds the "huge response" shows the "positive action" of the campaign is "exactly what many people need right now".

Google searches for 'veganism' reach all-time high

While making money from vegan foods at this time of year should therefore be easy, some food outlets have faced barriers.

Burger King cooked up a storm with its January roll-out of the Rebel Whopper which, although made of a plant-based patty, is not strictly suitable for vegans or vegetarians because it is cooked alongside meat products.

But the Veganuary team has defended the new burger and warned non-vegan customers not to get too picky.

It argues animals are better off with non-vegans eating plant-based burgers, even if they're cooked alongside their meaty counterparts.

PETA has also urged vegans to accept this kind of practice because otherwise restaurants will be put off making vegan products.

The risk of cross-contamination posed by the Rebel Whopper is one of several issues fast food chains encounter when rolling out vegan products.

Another problem for full-time vegans is whether or not to buy food from restaurants which make most of their fortune from meat.

Vegan social influencer Emily Woolnough has been grappling with this question for a while.
KFC's zero chicken burger Image copyright KFC

Image caption The Veganuary team insists big businesses which make their money from animal products are "potential allies" for making veganism mainstream

When KFC trialled a vegan burger last year, the 20-year-old from Cleethorpes refused to eat it.

"I was against buying something from KFC because they kill millions of chickens… [and] I don't want my money to be going into that," she said.

But by the time the zero chicken burger launched across the UK on 2 January, Emily had listened to other influencers and had a change of heart.

"It's good to increase the demand for vegan food," she says - adding that the "amazing" KFC burger is her favourite Veganuary product because "it tastes so realistic".

Emma Phillips agrees it's the multinational big cheeses who will really be able to drive veganism to become mainstream.

"They're not bothered about the animals… but I don't care," she says. "No business is there in an altruistic sense. For me, if veganism is to become mainstream... it has to be convenient, it has to be accessible. So the likes of Greggs and KFC are actually pushing that agenda in the way a niche movement wouldn't do."

Toni Vernelli, head of communications at Veganuary, agrees with the bloggers about sometimes-demonised business such as KFC, McDonald's and Burger King. "We don't think we can achieve a vegan world without them," she says.

She points out the huge advertising budgets and overflowing budgets enjoyed by these companies and says, with increased demand, industry giants might invest in growing their vegan menus.

While they may not want to be too closely aligned with a store that sells 1.5m pork sausage rolls every week, Emma and Emily do have one thing in common with Greggs - they're all profiting from Veganuary.

Emma says she got 1,000 new followers in the first week of January.

And part-time Starbucks worker Emily, whose @naturally_vegan Instagram page is smaller than Emma's @veganwomble account, has still had about twice the number of new followers in the first week of January compared with her weekly average.

"Posting the new foods gains a lot of attraction," Emily says.

"It's the hot topic at the minute, it's what everyone's talking about."

Link to Article - Photos:

https://www.bbc.co.uk/news/uk-51006576
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Re: Food Room

PostAuthor: Anthea » Wed Feb 26, 2020 1:07 am

The butcher who sells no meat!

Farmer who shunned beef over mad cow disease fears, says his crowdfunded business selling veggie alternatives is a huge success - selling in 17 countries

A ninth generation farmer revealed how he turned his back on meat - and his centuries-old family business - to launch a range of vegetarian products.

Jaap Korteweg, 57, grew up in the countryside of the Netherlands, where his family ran a farm.

In the 1990s his family farm, like so many others across Europe, found itself in the grip of mad cow disease and Jaap was forced to store tens of thousands of animal carcasses. The experience put him off beef and in 1998 he turned vegetarian.

Twelve years later Jaap launched a range of meat-free products under the name The Vegetarian Butcher and now hopes to become the world's biggest veggie butcher.

Image

Ninth generation farmer Jaap Korteweg, 57, pictured, revealed how he turned his back on meat - and his centuries-old family business - to launch a range of vegetarian products

Speaking exclusively to Femail, he said: 'For eight generations, my family owned a farm in the Dutch countryside. I took over my parents' farming business and switched to an organic agricultural system.

'When the country was in the grip of swine fever and mad cow disease, I was asked whether I could store tens of thousands of carcasses in my cold storage.

'Having witnessed this disaster, I realised I couldn't face the thought of animals going to the slaughterhouse, so I decided to go vegetarian.

'I did however miss the taste of meat, so I cut it out of my diet slowly – only eating it when I went out for a meal with people, which turned out to be quite often because I missed meat so much.

'It became clear that I had to find a way to satisfy those cravings, without actually having to eat meat from animals'.

Jaap spent three years searching for the best meat alternatives, and worked with some the The Netherlands' top meat chefs, including Paul Bom.

Image

In 2010 Jaap launched a range of meat-free products under the name The Vegetarian Butcher and now hopes to become the world's biggest veggie butcher. Pictured, veggie 'chicken'

'We worked together to create meat alternatives that would give us the same texture and taste as the original, and could work for any meat dish,' Jaap explained.

'We opted to use the same equipment as is used for animal meat, which helps us ensure our vegetarian products are as close to the real thing as possible.

'The end result reflects how the products have been designed to perfectly mimic the exact flavour, texture and experience of eating meat from animals.'

Jaap now sells a huge range of products, including meat-free magic mince, no chicken burgers, and even vegan Shawarma.

He continued: 'Our products are made by meat lovers for meat lovers – the goal is to encourage meat eaters to enjoy the same great taste, just without the animal.'

Jaap hopes that by developing better meat-free products, he will help more people adopt vegetarian and vegan diets.

'The biggest obstacle to a plant-based future is meat and dairy substitutes which lack flavour,' he said. 'Anyone who tries a poor quality meat or dairy alternative is unlikely to try one a second time.

'For that reason, my personal mission is to produce meat mimickers that taste as least as good as the real deal. I believe, if you can produce meat made from plants that is at least as delicious, you can change your consumption without changing your tradition.'

The Vegetarian Butcher is backed by Unilever and has approximately 100 employees. The products are sold in 4,000 retailers across 17 countries.

Now Jaap has his sights set on growing the business tenfold.

Reflecting on his growth so far, he said: 'When I started a crowdfunding in October 2015 to build a Vegetarian Butcher factory, within three weeks pledges maxed out at €2.5 million, the highest amount that can be legally raised through crowdfunding under Dutch law.

Image

The Vegetarian Butcher is backed by Unilever and has approximately 100 employees. The products are sold in 4,000 retailers across 17 countries. Pictured, Jaap at a store

'Our breakthrough in the Netherlands has been so overwhelming and turnover has grown so rapidly that our factory is ramping up production to supply the rest of the world.

'The plan for growing 10 times is to have the same success as we have in the Netherlands across the world, getting listings in major retailers, to encourage and enable the mass population to enjoy our plant based meat, and realise that finally you don't have to compromise when going meat free.

'The meat market is huge, there is plenty of room for competitors. I think it's possible that in 2045 about 80 per cent of meat will be plant-based.

'The same way horses were once used to pull ploughs and have been replaced by mechanical horsepower, our products will make the need for animals in our food chain a thing of the past. Some say it will be the biggest food revolution of all time! '

Want to try a vegan diet but don't know where to start?

Masterchef finalist Joey O'Hare shares her tips

Chef Joey O'Hare wowed viewers on the 2015 edition of Masterchef: The Professionals and is now senior development chef at plant-based meal company allplants.

She explained it is surprisingly simple to get the protein you need on a plant-based diet - and busted myths surrounding veganism.

Joey O'Hare, above, said it's surprisingly simple to get the protein you need

GET YOUR PROTEIN

'Whether you've already adopted a plant-based lifestyle or not, there's so much protein that can be found in plants - from pulses, to peanuts!

'For me my personal favourite go to is tempeh, because it's a fermented product and I love that slight savoury tang as well as the nutty texture.'

STOCKPILE PULSES AND GRAINS

'If you stockpile good quality pulses and grains, and stick to buying seasonal vegetables - ideally from a local market - it can be a really cost-effective way to live as well as a delicious one.

BE PLAYFUL WITH FOOD

'The tastes, flavours and textures you can create when cooking with all plants are endless - whether it's cooking up fresh portobello and chestnut mushrooms, tossed in sesame oil and roasting really hot to char, to keep their texture chewy and meaty or baking an Oreo Key Lime Pie as a treat!

'It's all about experimenting and being playful with food, such as putting spins on British classics - for example using lentils and walnuts in a bolognese, rather than beef, to enjoy with a glass of red wine on the sofa!'

TREAT VEGGIES LIKE MEAT

'My top tip is to treat veggies exactly like meat. If you focus on dry-rubs, marinades, charring and roasting you'll always end up with awesome, complex flavour!

She added that while a vegan diet can be exciting and full of flavours, people can often fall into traps and eat badly.

DON'T USE IT AS AN EXCUSE

'One trap is the assumption that a vegan diet is automatically healthy and therefore anything goes.

'A diet packed of white bread, crisps, margarine and oreos is vegan diet, but it's far from balanced! Prioritising seasonal vegetables and wholefoods is key, vegan or otherwise.'

https://www.dailymail.co.uk/femail/food ... vegan.html
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Re: Food Room

PostAuthor: Anthea » Mon Mar 09, 2020 2:52 am

Cadbury to launch
milk-free Dairy Milk


The owners of one of the UK's most cherished chocolate brands Cadbury are developing a milk-free Dairy Milk bar

Image

Mondelez wants to create a plant-based alternative amid a growing demand for vegan options.

The company is said to have been searching for a dairy free recipe for about two years and was due to launch its new product in January to tie in with Veganuary.

However, the group - which also owns Toblerone and Philadelphia cream cheese - has delayed the release in order to find more time to find a milk-less option also suitable for those with nut allergies.
[mondelez-cadburys.jpg]

Mondelez are following a worldwide trend towards veganism (AFP/Getty Images)

A Mondelez spokesperson said: “We’re always listening to our consumers so we can develop and provide people with greater choice.

“This includes looking at a plant-based Cadbury Dairy Milk bar.

“However, we have no immediate plans to launch.

“We are only interested in launching a new vegan product that retains the texture and taste that our consumers expect and love.”

Dairy Milk bars are 115 years old, with the first bar made in a Birmingham factory in 1905.

Cadbury became famous for its purple wrapper and "glass half full" slogan, which it dropped in 2010 to comply with EU metric regulations.

Cadbury is not alone in creating plant-based products with pasty kings Greggs' and chicken gurus KFC also following suit (Greggs)

The chocolate maker is no stranger to following a trend for healthier food, and last year brought out a version of its chocolate that included 30 per cent less sugar.

Vegan products are in such high demand that other food companies have been developing products over the past few years.

Greggs launched its vegan sausage roll to great acclaim and followed it by launching a vegan steak bake.

Even KFC, who previously offered no vegetarian or vegan options have now put up an offering, launching their vegan burger under the slogan 'Fingerlickin' Vegan' at the beginning of January.

https://www.standard.co.uk/news/uk/cadb ... 69731.html
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Re: Food Room

PostAuthor: Anthea » Sun Mar 15, 2020 11:30 pm

Food With the
Longest Shelf Life


Image

1. Potatoes
> Shelf life: 2 to 5 weeks

If stored in a cool, dry, dark place. Yukon Gold, red, and fingerling potatoes will last from two to three weeks. Larger white or russet potatoes can last for three to five weeks. Sweet potatoes have about the same shelf life. Don’t store them next to onions, however: The two might go together well in cooking, but raw, each gives off gases and moisture that might cause the other to spoil faster.

Image

2. Onions
> Shelf life: 1 to 2 months

As with potatoes, store these in a cool, dry, dark place for maximum longevity. And, as above, don’t store them with potatoes; both will spoil faster

3. Peanuts
> Shelf life: 1 to 2 months

Peanuts in their shell, especially when kept cool and dry, are perfectly happy in the pantry for as long as two months.

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4. Winter squash
> Shelf life: 1 to 3 months

The various kinds of thick-skinned winter squash — including butternut, spaghetti, acorn, kabocha, and hubbard, among others — are among the most durable of fresh vegetables.

Image

5. Apples
> Shelf life: 5 days to 6 months

Apples kept in a fruit bowl at room temperature will generally last five to seven days. When stored in a humid place at a temperature of 30º to 40º F, however, they can stay crisp and fresh for as long as six months.

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6. Tea
> Shelf life: 6 to 12 months past “best by” date

Dried tea leaves, whether loose (in a sealed container) or in teabags (in an unopened box) can easily last a year or more if they’re not subjected to moisture or humidity. The tea does tend to lose flavor over time, though.

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7. Powdered milk
> Shelf life: 1 to 1½ years

The color, texture, or flavor of powdered milk might change as it ages, but it will still be perfectly usable and safe for at least 18 months.

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8. Beef jerky
> Shelf life: 1 to 2 years

Beef jerky and its predecessors in various parts of the world were invented to last a long time as sustenance in the wilderness and on long journeys. It’s lean, dry, and salted — all qualities that add to its ability to stay edible for a long time.

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9. Canned fruits and vegetables
> Shelf life: 1 to 2 years past “best by” date

Canning is an extremely efficient means of preserving food. Generally speaking, if canned foods aren’t subjected to intense heat, their contents should stay good for two years or more. Beware, however, of dented cans or those with swollen tops, which may indicate the presence of bacteria inside.

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10. Dried pasta
> Shelf life: 1 to 2 years past “best by” date

Made with just semolina flour and water, then thoroughly dried, this pasta is fairly indestructible. Its richer counterpart, fresh pasta, usually made with eggs, is much more perishable and should always be kept refrigerated.

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11. Bouillon cubes
> Shelf life: 2 years

Oxygen and moisture are the enemies of these useful little blocks of instant soup or stock. Keep them dry and well sealed, and 24 months is probably the minimum they’ll last.

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12. Peanut butter
> Shelf life: 2 years

An unopened jar of peanut butter should last longer than a couple of years at room temperature, but with time, the oil will separate, the peanut butter might dry out, and the flavor may fade. Two years is likely the maximum for the best quality.

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13. Dark chocolate
> Shelf life: 2 to 5 years

Because milk chocolate contains dairy, it will go bad more quickly than chocolate with high cacao content and little or no milk. Warm temperatures are the enemy of dark chocolate, and while it should last for a couple of years at temperatures up to around 75º F, it will keep for as long as five years if the thermometer rests between 60º and 65º F. Chocolate exposed to high temperatures can develop white spots, but these are harmless and don’t affect the flavor.

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14. Canned or vacuum-pouched tuna
> Shelf life: 3 to 5 years after “best by” date

Tuna is a hardy fish and one that takes well to canning (and in more recent times, to vacuum-packing in pouches). For optimum flavor and texture, don’t keep it longer than five years after the producer’s “best by” date.

Image

15. Dried beans
> Shelf life: Indefinite

Dried beans are pretty much indestructible if they’re kept dry, though they begin to lose their moisture after a year or two. As they age, they will require longer presoaking and/or cooking times to become tender.

Image

16. Honey
> Shelf life: Indefinite

Though honey is often sold with a “best by” date (usually somewhere between two and five years from the time it’s packaged), that’s because over time it may darken and form sugar crystals — perfectly harmless, but off-putting to some consumers. Pure 100% undiluted honey in an unopened jar (stored away from heat) will still be edible years, decades, probably generations down the road.

17. Liquor
> Shelf life: Indefinite

Everybody knows that wine can last a long time, sometimes greatly improving as it ages. But it can also go bad quickly through exposure to extreme heat or cold, oxidation through leaky corks, and just the natural evolution of its chemical constituents over time. Not so hard liquor. Unopened bottles of spirits are virtually unchanging. Their high alcohol content preserves them and they don’t age. The only exception is with some sweet liqueurs, from which, as the years pass, some of the sugar content will precipitate out, forming crystals and leaving the liqueur slightly less sweet.

18. White rice
> Shelf life: Indefinite
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Re: Food Room

PostAuthor: Anthea » Tue Mar 31, 2020 3:51 am

Blood test can check
for 50 types of cancer


A simple blood test can check for more than 50 types of cancer, often before any signs or symptoms, scientists say

It could help diagnose tumours sooner, when they are easier to treat and, ideally, cure, experts hope.

More than 99% of positive results are accurate, the team says, but it will be crucial to check it does not miss cases and provide false assurance.

Doctors are using it in trials with patients but more studies are needed, they say in Annals of Oncology.

Trial data suggests it is better at detecting more advanced disease rather than the beginnings of cancer, which may limit how useful it becomes.

How does it work?

The test looks for telltale chemical changes to bits of genetic code - cell-free DNA - that leak from tumours into the bloodstream.

The researchers, from the Dana-Farber Cancer Institute and Harvard Medical School, working with UK colleagues from The Francis Crick Institute and University College London, tested more than 4,000 samples from patients - some with and some without cancer.

More than 50 types of cancer, such as bowel, lung and ovarian, were included.

And in 96% of the samples, the test accurately detected the type of cancer.

What do experts say?

The study is funded by Grail, the maker of the blood test.

One of the lead researchers, Prof Geoff Oxnard, said: "This blood test seems to have all the features needed to be used on a population scale, as a multi-cancer screening test.

"Everyone asks when will a test like this will be ready for use.

"Based upon this successful clinical validation in thousands of patients, the test has actually now been launched for limited use on clinical trials.

"But before this blood test is used routinely, we will probably need to see results from clinical studies like this to more fully understand the test performance.

"Certainly the field is moving quickly and it makes us hopeful that blood-based cancer detection will be a reality."

Cancer Research UK early detection head Dr David Crosby said: "Detecting cancers at their earliest stages, when they are less aggressive and more treatable, has a huge potential to save lives and we sorely need tech innovations that can turn this potential into reality.

"Although this test is still at an early stage of development, the initial results are encouraging.

"And if the test can be fine-tuned to be more efficient at catching cancers in their earliest stages, it could become a tool for early detection.

"But more research is needed to improve the test's ability to catch early cancers and we still need to explore how it might work in a real cancer-screening scenario."

https://www.bbc.co.uk/news/health-52090359
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Re: Food Room

PostAuthor: Anthea » Mon Apr 06, 2020 4:57 pm

Quick as a FLASH!

Scientists find way to deliver ENTIRE COURSE of cancer treatment in less than a second

New research may revolutionize how cancer patients are treated after showing that it’s possible to give people an entire course of radiation therapy in less than a second instead of over several weeks.

In a study published on Thursday, scientists show how their potentially paradigm-shifting method, known as FLASH radiotherapy, has the same effect on tumors as traditional radiation therapy and it gets the job done in a fraction of the time.

Boffins from the University of Pennsylvania’s Abramson Cancer Center have taken the first steps in making the revolutionary treatment a reality by detailing how they used proton radiation to generate the dosage needed to theoretically give a cancer patient their entire course of radiotherapy in just one brief sitting.

The study also found that the FLASH method was less harmful to healthy tissue because of the shorter exposure time.

“This is the first time anyone has published findings that demonstrate the feasibility of using protons rather than electrons to generate FLASH doses, with an accelerator currently used for clinical treatments,” explained the study’s co-senior author James M Metz.

Previous groups of researchers have tried the approach with conventional photons, but currently available treatment devices failed to generate the necessary dosage.

The high levels of radiation required to deliver the treatment rapidly saturate radiation detectors, so the University of Pennsylvania team had to develop the tools needed to effectively and accurately measure treatment doses.

Also on rt.com Cancer patient dies after being set on FIRE during operation in Romania

“We’ve been able to develop specialized systems in the research room to generate FLASH doses, demonstrate that we can control the proton beam, and perform a large number of experiments to help us understand the implications of FLASH radiation that we simply could not have done with a more traditional research setup,” Metz said.

The team say they are already beginning to optimize how they would use their techniques in clinical trials.

https://www.rt.com/news/477811-cancer-r ... ne-second/
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Re: Food Room

PostAuthor: Anthea » Fri Apr 17, 2020 2:16 am

Food for 1 person
2 weeks in quarantine


    Pasta 2kg

    Pasta sauce 2 jars

    Rice 2kg

    Two minute noodles 2 pack

    Cheese slices 500g 1 pack

    Vegemite 1/2 jar

    Nutella 1/2 jar

    Peanut butter 1/2 jar

    Jam 1/2 jar

    Frozen fish 1 box

    Frozen vegetables 1 kg

    Pork, beef and mince meat

    Chicken 5 breasts

    Canned tuna 7 tins

    Eggs 1 dozen

    Tinned soup 7 tins

    Tinned vegetables 5 tins

    Long life milk 3 litres

    Powdered milk

    Frozen bread 2 loaves

    Sugar 1/2kg

    Cereal 1 box

    Soup 3 packs

    Salt and pepper
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Re: Food Room

PostAuthor: Anthea » Sun Apr 26, 2020 1:22 am

Trojan Horse

‘Trojan Horse’: New nanoparticle can prevent heart attacks by 'eating' artery blockages FROM THE INSIDE

US scientists have developed a “Trojan Horse” nanoparticle that eats away at the fatty deposits which cause heart attacks and strokes from the inside out.

These fatty deposits, or plaques, are made up of cholesterol, fatty substances, cellular waste and other material.

The new nanoparticles are designed to selectively target a particular immune cell type and then deliver a drug payload which causes the cells to engulf and consume this accumulated material on blood vessel walls, thus removing the diseased or dead cells at the core of the plaque.

In other words, they cause the plaques to eat themselves from the inside out, thus reducing their size and stabilizing their growth.

The research, carried out by scientists at Michigan State University and Stanford University and published in the current issue of Nature Nanotechnology, could lead to a treatment for atherosclerosis. The condition clogs the arteries with fatty growths and is among the leading causes of death in the US.

By the age of 40, an estimated 50 percent of the US population has the condition, but often do not experience symptoms. However, it can – and often does – lead to heart attacks and strokes.

Bryan Smith, associate professor of biomedical engineering at MSU, who spearheaded the development, said the team’s future work “will include clinical translation of these nanomaterials using large animal models and human tissue tests.”

He has filed a provisional patent in light of the unprecedented selectivity of the nanodrug.

https://www.rt.com/usa/479400-scientist ... olesterol/
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Re: Food Room

PostAuthor: Anthea » Thu May 07, 2020 2:11 am

Flavonoids help stave off dementia

Brain food: Eating and drinking things that are rich in flavonoids such as tea, berries, red wine and dark chocolate could help to stave off dementia, study shows

    Researchers studied the diets of adults aged 50 years and above for 20 years

    Those who ate limited flavonoids were 2–4 times more likely to get Alzheimer's

    In contrast, more regular consumers were better protected from the disease
Eating and drinking things that are rich in flavonoids such as tea, berries, red wine and dark chocolate could help to stave off dementia, a study has found.

Older adults who consume only a small amount of these foods are two to four times more likely to develop Alzheimer's and related conditions over 20 years.

In contrast, higher intakes of flavonoids including tea, citrus fruit, citrus fruit juices, berries, red wine, apples, legumes and dark chocolate offered more protection.

Eating and drinking things that are rich in flavonoids such as tea, berries, red wine and dark chocolate could help to stave off dementia, a study has found

Flavonoids are substances found in plants — including fruits and vegetables such as pears, apples, berries, and onions, as well as plant-based drinks like tea and wine.

They are associated with various health benefits, including reduced inflammation.

Scientists said that eating low amounts of three flavonoid types was linked to a higher risk of dementia than in people who ate more.

In the study, researchers examined around 2,800 people aged 50 and older to determine if there was a long-term relationship between eating foods containing flavonoids and the risk of Alzheimer’s disease over a 20 year period.

Low consumption of flavonols such as apples, pears and tea was associated with twice the risk of developing Alzheimer's, the researchers found.

Whereas eating anthocyanins like blueberries and strawberries as well as drinking red wine was linked to a fourfold reduction in the risk of developing Alzheimer's.

Low intake was defined as consuming no berries, roughly one-and-a-half apples and drinking no tea over the course of a month.

High consumption was found to be equal to roughly seven-and-a-half cups of blueberries or strawberries, eight apples and pears, and 19 cups of tea a month.

'Our study gives us a picture of how diet over time might be related to a person’s cognitive decline, as we were able to look at flavonoid intake over many years prior to participants’ dementia diagnoses,' said paper author Paul Jacques.

'With no effective drugs currently available for the treatment of Alzheimer’s disease, preventing disease through a healthy diet is an important consideration,' added the epidemiologist from the US Human Nutrition Research Center on Aging.

Jacques also said that age 50 — the rough age of the study participants when the data was first analysed — is not too late to make dietary changes for the better.

'The risk of dementia really starts to increase over age 70, and the take home message is, when you are approaching 50 or just beyond, you should start thinking about a healthier diet if you haven’t already,' said Dr Jacques.

Eating anthocyanins like blueberries and strawberries as well as drinking red wine was linked to a fourfold reduction in the risk of developing Alzheimer's

'Tea, specifically green tea, and berries are good sources of flavonoids,' said paper author Esra Shishtar, who conducted the study at Tufts University in Massachusetts.

'When we look at the study results, we see that the people who may benefit the most from consuming more flavonoids are people at the lowest levels of intake, and it doesn’t take much to improve levels.

'A cup of tea a day or some berries two or three times a week would be adequate.'

The full findings of the study were published in the American Journal of Clinical Nutrition.

WHAT IS DEMENTIA? THE KILLER DISEASE THAT ROBS SUFFERERS OF THEIR MEMORIES

Dementia is an umbrella term used to describe a range of neurological disorders

A GLOBAL CONCERN

Dementia is an umbrella term used to describe a range of progressive neurological disorders (those affecting the brain) which impact memory, thinking and behaviour.

There are many different types of dementia, of which Alzheimer’s disease is the most common.

Some people may have a combination of types of dementia.

Regardless of which type is diagnosed, each person will experience their dementia in their own unique way.

Dementia is a global concern but it is most often seen in wealthier countries, where people are likely to live into very old age.

HOW MANY PEOPLE ARE AFFECTED?

The Alzheimer’s Society reports there are more than 850,000 people living with dementia in the UK today, of which more than 500,000 have Alzheimer's.

It is estimated that the number of people living with dementia in the UK by 2025 will rise to over 1 million.

In the US, it's estimated there are 5.5 million Alzheimer's sufferers. A similar percentage rise is expected in the coming years.

As a person’s age increases, so does the risk of them developing dementia.

Rates of diagnosis are improving but many people with dementia are thought to still be undiagnosed.

IS THERE A CURE?

Currently there is no cure for dementia.

But new drugs can slow down its progression and the earlier it is spotted the more effective treatments are.

https://www.dailymail.co.uk/sciencetech ... entia.html
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Re: Food Room

PostAuthor: Anthea » Thu May 14, 2020 9:59 pm

The untold truth of salt

Salt is everywhere. Even if you can't taste it, chances are good it's in everything from your breakfast oatmeal to the salad you brought for lunch

Image

According to the FDA, Americans eat on average 3,400 milligrams of sodium, a chemical element found in salt, each day (over 1,000 milligrams more than the daily recommended value, the equivalent of one teaspoon).

Salt consumption has gotten out of control, turning from a way to preserve food into a cheap commodity used to flavor our favorite salty snacks. It's so inexpensive that you probably don't think twice about the price tag of a box at the store (unless you're opting for a bottle of the expensive pink Himalayan salt).

It wasn't always that way, though. Salt has been around for thousands of years, and it was once so valuable that people traded it ounce-per-ounce with gold. Wars were fought over it, and it inspired a lively black market throughout Europe and Asia. There's even a way that salt might bring you good luck.

So how did such a valuable product become the mass-produced product that we haphazardly add to food, one pinch at a time? You might be surprised to find out some of these lesser-known facts about everyone's favorite seasoning, salt.

Without salt, we would die

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Part of the reason we crave salty snacks is because our cells need salt to function. Every single cell in our bodies contains salt in the form of ions. These charged particles become the electricity that powers our cells to perform whichever essential function they're designed to do, like converting nutrients into energy. Because our bodies are continually losing salts when we sweat or use the restroom, we need to replenish the supply of salts through our diet constantly.

Like all things, salt should be used in moderation. Overeating salt can be harmful to your health and many dietitians recommend reducing salt intake to lower blood pressure and improve heart health. You wouldn't want to reduce salt intake too much, though. If our body's sodium level falls below normal, you can die from hyponatremia, insufficient sodium in the blood. It may also lead to an increased risk of insulin resistance, increased risk of death from heart failure, and an increase in LDL cholesterol and triglycerides.

You're probably eating too much salt

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Your body might need salt to function, but it doesn't need that much. Healthline estimates our bodies only need 186 milligrams each day — that's less than what fits in a tenth of a teaspoon. Unfortunately, consuming such a small amount of sodium is close to impossible since salt is in almost everything we eat and drink.

Various health organizations suggest a daily maximum of 1.5 to 2.3 grams to prevent health concerns like high blood pressure, but we eat way more than that. The Harvard School of Public Health estimates most Americans consume 3.4 grams (or 1.5 teaspoons) of sodium per day. If you're in that group, that means you're eating 18 times more salt than your body needs to function!

It's not so easy to cut back on salt intake, either. The American Heart Association warns consumers that the sodium in our diet isn't actually coming from the salt shaker. As much as 70 percent comes from packaged or restaurant food, which makes it hard to know the actual amount of salt you put into your body. The best way to cut back is to skip the pre-made, boxed, or bagged food and try to prepare your own meals from fresh meats, grains, and produce.

Salt might just raise the world's IQ

Image

It's a wild claim, to think that something as common as salt might be able to make the world a smarter place, but according to The New York Times, it's entirely possible.

The reason is iodine. According to Healthline, around a third of the world's population teeters on the brink of an iodine deficiency. What does that mean? Not only does iodine keep our thyroid functioning properly, but it's also crucial for healthy and normal brain function.

And here's where intelligence comes in. Among those at the highest risk for iodine deficiency are pregnant women, and studies suggest that iodine-deficient women who give birth will likely have a child with an IQ between 10 and 15 points lower than she would have had if sufficient levels of iodine were included in her diet.

Given that one of the most common sources of iodine is iodized salt, it's a deficiency that's easily preventable — with a little salt and a lot of education. In 1990, the World Summit for Children pushed for a campaign championing the benefits of iodized salt, and it got real results.

Take Kazakhstan, for example. In the 1990s, they were one of the most iodine-deficient countries in the world, with as many as 10 percent of their children suffering from stunted growth and developmental difficulties. By 2006, they had increased the usage of iodized salt and were looking forward to a United Nations declaration that they were free of iodine deficiency disorders.

There are different kinds of salt, but one isn't healthier than another

Image

There are all kinds of different salts. The mineral mixes can vary depending on where salt is harvested, and there are various methods of processing salt. According to Tasting Table, the variety of sea salts is almost endless because you can produce salt from anywhere there is saltwater. Water from 2,200 feet off the Hawaiian coastline creates Kona deep water sea salt, and salt mined in the Punjab region of Pakistan turns pink from trace amounts of iron oxide, creating Himilayan sea salt.

Although each type of salt has a different flavor (especially those blended with seasonings like truffles), they all have a similar sodium content. Unfortunately, most people don't know that one type of salt isn't healthier than another.

In a 2011 American Heart Association survey, 61 percent of the 1,000 people surveyed thought that sea salt is a low-sodium alternative to table salt. It's true that kosher salt and some sea salts do contain less sodium by volume because their flakes are larger in size than table salt. But, table salt and most sea salts contain the same amount of sodium by weight: 40 percent. So go ahead and use sea salt if you like the flavor, but it won't actually be any healthier than regular salt.

There are different ways we get salt

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If you've ever seen the words "rock salt" and "sea salt" on packages, it's because they're technically two different products. Sea salt is made from evaporated salt water. According to Morton Salt, the oldest way to produce salt involves capturing sea water in shallow ponds. The sun evaporates most of the water to create a concentrated brine. Eventually, all the water evaporates, leaving crystallized salt behind.

Today, some salt producers force the process by using commercial equipment called vacuum pans. The concentrated saltwater brine is boiled under pressure, creating a high-quality, finely textured salt.

Rock salt, on the other hand, doesn't involve any water at all. Salt also grows thousands of feet below the earth in underground mines. Miners access the salt via mineshafts, drill holes, and blast the rock salt out of the walls using explosives. From there, the salt is crushed and sorted.

Is there a difference between the two products? A little: Sea salt contains more trace minerals, and rock salt is sometimes gray in color due to impurities in the rock. Some people say that rock salt has a more concentrated flavor, too.

The number one use for salt isn't for food

Image

When you think of salt, you probably think of food, right? And considering how many cured meats and processed foods fill our grocery store shelves, you might assume the number one use for salt is for food production.

It turns out there are numerous uses for salt, from removing ice from your sidewalk in the winter, to manufacturing lye, another name for the lye used to make candles, soap, and drain cleaner.

According to the United States Geological Survey (USGS) Minerals Information, agricultural and food processing was only responsible for 3 percent of all salt use in 2018. What took the number one spot? Highway deicing, which uses 43 percent of the salt consumed each year.

Salt is an extremely effective deicing agent because it lowers the freezing point of water. Instead of the water freezing at the regular temperature of 32 degrees Fahrenheit, adding a 10 percent salt solution changes the freezing point to 20 degrees. Or, use a 20 percent salt solution and water won't freeze above 2 degrees.

Unfortunately, salting roads isn't without environmental impact — it leaches minerals like sodium, chlorine, lead, iron, aluminum, and phosphorus into the ground — but it is the most cost-effective deicer available.

Salt was once used as currency

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Have you ever heard the saying that someone is "not worth one's salt?" That's because salt was once so valuable, it was used as currency. Before refrigeration, salt was the only way to preserve food, and anyone without it couldn't travel to new lands without their food spoiling.

In ancient Rome, soldiers were often paid in salt (or, given an allowance with which to purchase salt). The word "salary" even comes from the Latin word for salt, sal. So, if a soldier was doing a lousy job, his paycheck would be cut because he wouldn't be worth his salt.

Salt as a currency isn't restricted to ancient times, either. According to a 1962 article in the Journal de la Société des Africanistes, Ethiopians used "primitive money" for a millennium and a half. The main form of currency was salt, and it was said that "whoever carries it finds all that he requires."

Using axes, the salt was cut into large blocks called amole and carried by donkey caravan across the country. If a block broke in transit, it lost value. This practice continued into the 20th century in some remote areas. Even today, Maldon Salt Company suggests taking a pack of salt into the country if you visit, in case of emergencies.

Leonardo da Vinci might be responsible for superstition that spilling salt is bad luck

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If you're superstitious, you may think it's bad luck to spill salt. If you do, legend dictates that you're supposed to pick up a pinch and toss it over your left shoulder to prevent the bad luck from following you around. Where did this fear come from? Some believe that it came from ancient times when salt was very expensive. Anyone who wasted such a precious commodity was branded as bad luck to motivate people to be more careful with their salt use.

That may be the answer, but it could also be Leonardo da Vinci's fault. In his "The Last Supper" painting, you'll see a container of spilled salt at Judas Iscariot's elbow. Because it's so close to his arm, one can assume that Judas accidentally knocked the vessel over at some point during the dinner. The Bible describes how Judas went on to betray Jesus after this dinner, so salt-spilling became associated with dishonesty, treachery, and bad fortune.

An inventor made millions by selling a salt gun

Although it's no longer used as currency or to pay our salaries, salt is still big business today. Table salt might be cheap, but pink Himilayan salts are up to 20 times more expensive (and that bright pink color is oh-so-Instagramable).

It's not just for eating, either; Himilayan salt glow lamps were trending on Amazon for a long time, and there's a hotel in Bolivia that is built with salt. According to Livabl, it took one million, 14-inch blocks of compressed salt to make it happen!

One of the most impressive salt-related product is the Bug-A-Salt gun. Lorenzo Maggiore always had the idea to make a gun to kill flies. CNBC reports that when he did, he became a millionaire. The gun uses ordinary table salt as its "ammo," spraying granules of salt at a fly to safely remove it from your dining room table.

The Indiegogo campaign for the product received over $500,000 in funding, and in 2018 the company reached revenues of $27 million. It's a pretty impressive use for regular old table salt!

New York City led the charge for restricting salt use

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New York City has had some pretty edgy restaurant bans over the years. They prohibited restaurants from using trans fats in 2006, and they were the first city in the nation to require chain restaurants to post calorie counts on their menu boards.

No one should have been surprised when The New York Times reported in 2010 that then-mayor Michael Bloomberg rolled out the National Salt Reduction Initiative (NSRI). This voluntary plan called for companies to reduce the sodium content in their food by 25 percent over five years, gradually pulling salt away so "the change is not so noticeable to consumers."

In 2016, the New York City Health Department reported the program was successful in reducing sodium levels by about 7 percent in a sample of top-selling packaged foods. The success led to a new campaign aimed to educate the public with a sodium warning icon.

These warnings would appear on restaurant chain menus when a menu item has sodium content higher than 2,300 milligrams, the total daily recommended limit. Sounds good to us; who wants to eat an entire day's worth of salt in one sitting?

Salting the corners of your house might bring you good luck, peace, and prosperity

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Throughout history, salt played a role in many religions to purify objects or repel evil. In Buddhist tradition, salt is used to repel evil spirits, and they're known to throw salt over their shoulders after funerals to make sure evil spirits didn't follow them home.

The Shinto religion also used salt to purify an area, which is why salt is thrown into the center of the ring before sumo wrestling matches: to remove malevolent spirits.

Want to use salt to purify your own home? According to Bright Side, pouring salt in the corners of your house will bring you good luck, peace, and prosperity.

They suggest performing an easy salt ritual that involves standing in the middle of your room, picking up handfuls of salt, and spraying it in the corners of the room moving in a clockwise direction. This drives away negative energy, purifying and protecting your home. It's worth a try right?

https://www.mashed.com/160965/the-untold-truth-of-salt/
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Re: Food Room

PostAuthor: Anthea » Sat May 23, 2020 3:00 am

Chocolate should NOT
be stored in fridge


Cadbury has waded in on the age-long debate, ruling that chocolate should, in fact, not be stored in the fridge

Image

Since the dawn of time (well, since the creation of chocolate) people have argued over whether the confectionery item should be stored in a cupboard or should be kept in the fridge.

Finally, the argument has been laid to rest by none other than Cadbury itself.

It came after a Twitter user posted the following image online, sparking fresh debate:

As you'd expect, @brunobbouchet caused quite the storm on the social media platform, with many outraged users questioning his sanity as a result - one person simply replied with a clown Emoji.

But Bruno did not give up - instead, he decided to ask Cadbury directly to settle things once and for all. "Yo @CadburyAU," he wrote, "what’s the definitive ruling on chocolate storage? Fridge or room temp?"

Cadbury Australia then cleared matters up, replying: "Chocolate should always be stored in a slightly cool, dry, dark place such as cupboard or pantry at temperatures less than 21°C to ensure the quality isn’t compromised."

So there you have it. We can all move on with our lives and enjoy slightly chilled chocolatey treats.

https://www.standard.co.uk/lifestyle/ca ... 48856.html
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Re: Food Room

PostAuthor: Anthea » Sat Jun 13, 2020 2:20 am

Will Covid-19 lead to long-term
food shortages and price rises?


Industry experts explore whether food shortages and other issues, including price increases, could be on the way…

When the Covid-19 health crisis swept from country to country, the UK’s supermarkets became a hive of activity. As the nation panic-bought provisions, the food industry worked around the clock to re-stock empty shelves.

The pandemic has resulted in changes to our food shopping and eating habits, and it’s unclear how long these will last. So what is its likely impact on the availability of foods?

How could food availability change?

The impact of Covid-19 on the global food chain has so far has been “relatively modest”. But that could change, leading to higher food costs and a reduced range of products for the consumer, according to Dr Peter Alexander, Interdisciplinary Lecturer in Global Food Security at the University of Edinburgh.

“History shows us there could be a big price spike in food. This happened in 2008 and was exacerbated by (or perhaps even caused by) different countries introducing restrictions on exports. During this crisis, there have only been a few instances where countries have restricted exports, so international trade disruption hasn’t happened. But, there is scope for it to do so.

He warns that price rises could lead to an increase in people facing food poverty.

“Costs could be higher for several reasons. Firstly, if there’s greater competition globally for food. And secondly if we move to more localised production. One of the advantages of globalisation is that production moves to the place that is cheaper – well, financially cheaper, maybe not environmentally cheaper – so if we’re rolling back from that system, costs could be higher longer term.

“Even for the commodities we already produce and consume ourselves, like milk or grains, prices are directly linked to international markets. So if there’s a shock to those markets it still impacts us and our prices.”

How are shopping habits changing?

As people feel more connected to their food, we may see long-lasting changes to the way we shop, with a focus on buying locally sourced ingredients. However, some food producers might not be around to contribute to the ‘new normal’, says Andy Richardson, Chair of the Food and Drink Wales Industry Board.

“I’m worried about whether people will still be investing in food businesses.... It’s been well documented that people are under a lot of pressure.

“There are opportunities, though. Many businesses have said ‘the only way I’ve survived is by going online or selling locally’. While it’s difficult for these businesses to scale up and practically deliver food, they’re contributing to a material change in the way people value and buy food.

“I don’t think there’ll be gaps over the next six months to a year, I think we’ll have enough food to go around. We just need to understand the changes that are taking place and react to them well.”

Is there a threat to farmed foods?

The farming community has kept up with the large consumer demand... but there’s a high risk that by the time things return to ‘normal’ some farmers will have gone out of business due to a lack of money and lowering prices, according to NFU vice president, Tom Bradshaw.

“We’re incredibly proud of the way the farming community has been able to produce food and keep up with demand over the last three months. Generally, we’re pretty confident that supply is under control.

“But we are concerned about the vulnerability in supply chains due to increases in cost – which have fallen onto the farmer and food producer rather than making their way through the food chain. We’ve got to make sure that long-term everyone can make a living out of producing the food we need.”

Social distancing measures have had an impact on the cost of food production. For instance, packing centres may have had to reduce the number of staff working and therefore their productivity. Lorries may have one driver rather than two, and therefore have to stop for breaks, increasing the time it takes to transport food. “We’ve already seen one or two food companies go out of production. The financial pressures on the supply chains are very real”, says Bradshaw.

“On top of that, there are external pressures that could drive down costs paid to farmers”, he continues. “There’s a glut of fresh fruit and vegetables that could be imported and undercut the UK market”, he explains.

Some of this will have been grown for UK pubs and restaurants, and would not normally be available to retail. The lower cost of these imported foods “puts pressure on retail prices and may push down the perceived value of the British ones.”

Although “an early concern was that there wouldn’t be enough fruit and veg pickers, now we’re cautiously optimistic, the roles seem to be filled.” This has been helped by the availability of furloughed staff.

Fish and seafood

“There are many issues likely to impact the [fishing] industry for some considerable time, due to the fact that more than 80 percent of UK seafood production is traditionally exported and about 70 percent of national consumption is made up of imported seafood”, says Mike Warner, Ambassador for non-departmental public body Seafish.

Scotland has been hit hardest, because most of its seafood is exported and there’s currently little route to the export market, so many boats have been unable to fish. In the south of England, where boats are smaller, fishing has continued, but with restaurants closed “production has shifted to retail and home delivery direct to the consumer”, says Warner.

“In the south... fish box schemes and online sales (click and collect) [are] booming. Independent fishmongers too have reported vast increases in sales across all species and better access to the mixed species of the fisheries, with far greater emphasis on seasonality, traceability and quality”, he continues. This means we’re eating a wider range of fish when it’s in season.

When things start to return to normal, many UK consumers will have been given an “insight into the quality and range of domestically caught and seasonally available seafood, such as lemon sole, mussels and mackerel.

“As market forces come into play and export demand increases, price will be bound to be an issue for the UK consumer. The question is: having got used to consuming fresh, seasonal, home-produced seafood, will they want to continue buying even if prices increase?”

Cheddar

British cheesemaker, Wyke Farms, has maintained full capacity during the crisis, due in part to having stockpiled ingredients for Brexit. But they warn when it comes to cheddar, there could be problems ahead.

Cheddar retail sales in the UK and Europe have increased by 15 percent during lockdown, while service industry trade “has reduced to zero”, according to Rich Clothier, Managing Director at Wyke. But he says we could soon experience a shortage.

“We have seen a massive uplift in our online shop, about 30 times the volume. People are eating more cheese in the home during lockdown and this could result in a shortage. We are... making plans for an autumn spike in case. If that happens, British cheddar will become very short in supply and many cheesemakers will have to put customers on allocated supply.”

Frozen food

Sales of frozen foods are up “across the board with the exception of ready meals”, says Richard Harrow, Chief Executive of the British Frozen Food Federation. But the Covid-19 pandemic does affect where frozen food can be stored, he warns.

“One issue that may present some challenges is access to cold storage facilities. As the catering and hospitality sector remains closed, there is a lot of food taking up space in cold storage. We are already seeing a shortage... which may create some issues”, he says.

Restaurants, hotels and cafes

The impact of the pandemic on the hospitality industry has been far reaching, and may have a long-term effect on how customers consume food, according to Romilla Arber who owns the Honesty Group (which has nine coffee shops, a bakery, farm shop, hotel, restaurant and cookery school).

“The day lockdown was imposed was a truly shocking one for us. From a business that turned over approximately £180,000 a month we were facing a future with no revenue.

She explains that embracing e-commerce has offered them an opportunity to boost revenue. Honesty is unlikely to be the only food service business looking at changing its emphasis towards food retail.

Arber thinks the pandemic might result in shorter, localised supply chains, with fewer people involved. “The food chain broke down at the start of lockdown quite quickly, which is why we saw the supermarket shelves bare. There are just too many parts to the supply chain, it’s vulnerable at the best of times without a global pandemic. People are so used to having the choice of everything, which supermarkets provide, meaning the chain is almost endless.”

Community food groups

With many people unable to source food for themselves, local campaigning organisations and charities have been on the frontline, helping their communities. Pearl Costello, Sustainable Food Cities Co-ordinator at one such organisation, Food Cardiff, explains how Covid-19 could lead to an increase in those facing food insecurity.

“Food Foundation research suggests that overall the UK level of food insecurity [people’s ability to access enough affordable food] has risen by 250 percent since before lockdown. But without data monitoring we have no way of knowing the exact increase, or the true extent of the problem, for households and families across Wales. We urgently need research and evidence through regular data-gathering and analysis of the scale, breadth and extent to which Covid-19 is detrimentally affecting people’s food security.”

https://www.bbc.co.uk/food/articles/foo ... r=CS8-1000
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Re: Food Room

PostAuthor: Anthea » Sat Jun 20, 2020 4:11 am

Isle of Paradise self-tanner

Summer is just around the corner and we would usually be gearing up for holidays and outside soirees with our loved ones

Image

But 2020 hasn't quite worked out that way... And if there's ever been a time we've needed a boost, it's now!

While many of us of have been utilising lockdown as a way to self-care and amp up our skincare, beauty addicts are currently waiting with baited breath for a brand new, revolutionary serum that not only cares for your skin but leaves you with a golden glow.

Beauty lovers are raving over the new serum of the summer - HYGLO from the team at Isle of Paradise

This summer the world is more GIANT than you can imagine!

Introducing HYGLO, the brand new self-tan serum with hyaluronic acid from revolutionary tanning brand Isle of Paradise.

New to Boots this week, it's already being hailed as THE only serum you need this summer; delivering intense hydration and leaving your skin visibly brighter, plumper and with a dewy glow. And the good news is MailOnline readers get a 20 per cent discount using the code at the bottom of the page!

Created by celebrity spray tanner Jules Von Hep – who has worked with Megan Barton Hanson, Laura Whitmore, Lily James, Stacey Dooley, Poppy Delevingne, Jess Hunt, Nick Grimshaw and the cast of Strictly - Isle of Paradise is a self-tan for everyBODY, no matter your skin tone, shape or size.

So, let's take a look at how HYGLO works...

The new HYGLO serum from Isle of Paradise revolutionises skincare by giving us a major hydration boost while building a healthy, natural-looking tan both on the face and body

The serums are also infused with Isle of Paradise's signature complex of avocado, coconut and chia seeds oil to nourish your skin from within - while being completely cruelty-free

HYGLO: What makes it so different...

Just like a tall glass of water for your skin, HYGLO is infused with vegan hyaluronic acid, which holds up to 1000x its weight in water, for an uber-moisturising dose in every drop.

As well as delivering intense hydration to leave your skin looking brighter, plumper and dewier, it also has the right amount of DHA to give you a daily dose of paradise-worthy glow.

Plus it's also infused with Isle of Paradise's signature complex of avocado, coconut and chia seed oil to nourish your skin from within; all while being completely cruelty-free.

Have the confidence to go makeup free...

HYGLO is easy to incorporate into your skincare regime and boasts a colour correcting formula that helps you feel confident without make-up

Just apply 4 to 12 drops directly to clean skin and press the serum into your skin to absorb.

HYGLO is the perfect base to go make-up free.

It couldn’t be simpler to incorporate HYGLO into your daily beauty routine, after all, this is the everything serum, combining several skincare steps into one face product.

Easy to use, just apply like you would any face serum. Apply 4 to 12 drops directly to clean skin and press the serum into your skin to absorb.

Then, simply wash your hands after use and continue your daily beauty routine with an illuminated and refreshed base.

HYGLO body serum delivers an instant burst of moisture that absorbs within seconds and never feels tacky like some body lotions. It also boasts firming properties to smooth and tone.

Using the mess-free dropper that contains just the right amount of gradual glow for daily use, you can apply it directly to skin

In the same way you wouldn't use a body moisturiser on your face, the skin on your body needs its own special creation.

And thankfully, alongside the face serum, Isle of Paradise has given beauty mavens a product designed to boost our entire bodies.

The lightweight formula delivers an instant burst of moisture that absorbs within seconds and never feels tacky like some body lotions. And it also boasts firming properties to smooth and tone.

Using the mess-free dropper that contains just the right amount of gradual glow for daily use, you can apply it directly to skin.

And the best bit? It smells amazing and takes away all the fuss and faff that used to be associated with self-tanning. Genius!

How this self-tanning brand for everyBODY revolutionised the beauty market

Isle of Paradise prides itself on being for everyBODY, no matter what size, shape or skin tone

Available in over 100 countries and selling one product every three seconds, Isle of Paradise has been one of the biggest beauty success stories of recent years.

But the brand's real success lies in its inclusivity; Isle of Paradise is for everybody no matter their size, shape and skin tone.

And their ambassadors prove it; influencers such as plus sized supermodel Tess Holliday, Love Island vixen, anti-bullying campaigner and beauty blogger and activist Tess Daly are all huge fans of the brand and its #ownyourglow campaign.

Tess explains: 'You get one life and you get one body, you may as well love it.'
Skin saviours: Other Isle of Paradise products we love...

Isle of Paradise has been so successful since its launch because it has changed the way we self-tan forever.

And that's down to the fact it's the first ever self-tanning brand to incorporate colour correcting technology into its formulas offering the same benefits as make-up.

The principle of colour correcting is essentially that of colour theory, as in, opposite hues cancel each other out.

Green tones cancel redness, lilac targets sallow tones and peach universally brightens. This theory is what the brand was founded on, hence the green, lilac and peach colour-coded products.

The bronzing beginner: Isle of Paradise Self-Tanning Drops Light 30ml

These drops are perfect for newcomers to self-tanning and it won't leave any residue on your clothes or sheets.

Formulated with Oxy-Glow complex to brighten your skin, just add a few drops to your daily moisturiser for a natural, sun-kissed glow with no streaks, no smells or orange tones!

The self-tan fan with a twist: Isle of Paradise Self-Tanning Water Medium

This self-tanning water has colour correcting actives and a green base for a natural, golden glow with no streaks, no smells or orange tones.

Formulated with Superbalance Complex to reduce redness, calm the skin and give you a happy, hydrated glow.

For the deeper glow-getter: Violet Glow Clear Mousse

If you love a tan with a deep, rich colour, then treat yourself to the new extraordinary Ultra Dark Self Tan Mousse which gets to work in just 1 to 4 hours!

The express formula harnesses ultra-hydrating Agave extract for a tan that’s fast drying without leaving your skin dry. Not only that, but the hyper-violet base works to hide orange, yellow and ash tones.

This is ideal if you want that 'just back from a beach break' tan.

To celebrate the launch of HYGLO in Boots, MailOnline readers get 20 per cent off when they shop online using the discount code IOP20. Code is valid from Thursday 18th – Monday 22nd June

Link to Article - Photos:

https://www.dailymail.co.uk/femail/arti ... ummer.html
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Re: Food Room

PostAuthor: Anthea » Sat Jul 25, 2020 12:52 am

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