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Tag Archives: Food
Measuring the GI
To determine a food’s GI value, measured portions of the food containing 50 grams of available carbohydrate (or 25 grams of available carbohydrate for foods that contain lower amounts of carbohydrate) are fed to 10 healthy people after an overnight fast. Finger-prick blood samples are taken at 15-30 minute intervals over the next two hours. These blood samples are used to construct a blood sugar response curve for the two hour period. The incremental area under the curve (iAUC) is calculated to reflect the total rise in blood glucose levels after eating the test food. The GI value is calculated by dividing the iAUC for the test food by the iAUC for the reference food (same amount of glucose) and multiplying by 100 (see Figure 1). The use of a standard food is essential for reducing the confounding influence of differences in the physical characteristics of the subjects. The average of the GI ratings from all ten subjects is published as the GI for that food.
The GI of foods has important implications for the food industry. Some foods on the Australian market already show their GI rating on the nutrition information panel. Terms such as complex carbohydrates and sugars, which commonly appear on food labels, are now recognised as having little nutritional or physiological significance. The WHO/FAO recommend that these terms be removed and replaced with the total carbohydrate content of the food and its GI value. However, the GI rating of a food must be tested physiologically and only a few centres around the world currently provide a legitimate testing service. The Human Nutrition Unit at the University of Sydney has been at the forefront of glycemic index research for over two decades and has tested hundreds of foods as an integral part of its program. Jennie Brand Miller is the senior author of International Tables of Glycemic Index published by the American Journal of Clinical Nutrition in 1995 and 2002 and by Diabetes Care in 2008.
From Wikipedia, the free encyclopedia
Adulterated food is impure, unsafe, or unwholesome food. In the United States, the Food and Drug Administration (FDA), regulates and enforces laws on food safety and has technical definitions of adulterated food in various United States laws.
- 1906 (21 U.S.C. 601 et seq.)
- 1938 Federal Food, Drug, and Cosmetic Act (21 U.S.C. 321 et seq.)
- 1957 Poultry Products Inspection Act (21 U.S.C. 451 et seq.)
Products that are adulterated under these laws’ definitions cannot enter into commerce for human consumption. In India, food adulteration is increasing daily.
“Adulteration” is a legal term meaning that a food product fails to meet federal or state standards. Adulteration is an addition of a non food item to increase the quantity of the food item in raw form or prepared form, which may result in the loss of actual quality of food item. Among meat and meat products one of the items used to adulterate are water, dead carcasses, Carcasses of animals other than the animal meant to be consumed.
1938 – Federal Food, Drug, and Cosmetic Act== The Federal Food, Drug, and Cosmetic (FD&C) Act (1938) provides that food is “adulterated” if it meets any one othe following criteria: (1) it bears or contains any “poisonous or deleterious substance” which may render it injurious to health; (2) it bears or contains any added poisonous or added deleterious substance (other than a pesticide residue, food additive, color additive, or new animal drug, which are covered by separate provisions) that is unsafe; (3) its container is composed, in whole or in part, of any poisonous or deleterious substance which may render the contents injurious to health; or (4) it bears or contains a pesticide chemical residue that is unsafe. (Note: The United States Environmental Protection Agency (EPA) establishes tolerances for pesticide residues in foods, which are enforced by the FDA.)
Food also meets the definition of adulteration if: (5) it is, or it bears or contains, an unsafe food additive; (6) it is, or it bears or contains, an unsafe new animal drug; (7) it is, or it bears or contains, an unsafe colour additive; (8) it consists, in whole or in part, of “any filthy, putrid, or decomposed substance” or is otherwise unfit for food; or (9) it has been prepared, packed, or held under unsanitary conditions (insect, rodent, or bird infestation) whereby it may have become contaminated with filth or rendered injurious to health.
Further, food is considered adulterated if: (10) it has been irradiated and the irradiation processing was not done in conformity with a regulation permitting irradiation of the food in question (the FDA has approved irradiation of a number of foods, including refrigerated or frozen uncooked meat, fresh or frozen uncooked poultry, and seeds for sprouting [21 C.F.R. Part 179].); (11) it contains a dietary ingredient that presents a significant or unreasonable risk of illness or injury under the conditions of use recommended in labeling (for example, foods or dietary supplements containing aristolochic acids, which have been linked to kidney failure, have been banned.); (12) a valuable constituent has been omitted in whole or in part or replaced with another substance; damage or inferiority has been concealed in any manner; or a substance has been added to increase the product’s bulk or weight, reduce its quality or strength, or make it appear of greater value than it is (this is “economic adulteration”); or (13) it is offered for import into the United States and is a food that has previously been refused admission, unless the person reoffering the food establishes that it is in compliance with U.S. law [21 U.S.C. § 342].
Federal Meat Inspection Act and the Poultry Products Inspection Act
Poisonous or deleterious substances
Generally, if a food contains a poisonous or deleterious substance that may render it injurious to health. It can cause various harms. It is adulterated. For example, apple cider contaminated with E. coli O157:H7 and Brie cheese contaminated with Listeria monocytogenes are adulterated. There are two exceptions to this general rule. First, if the poisonous substance is inherent or naturally occurring and its quantity in the food does not ordinarily render it injurious to health, the food will not be considered adulterated. Thus, a food that contains a natural toxin at very low levels that would not ordinarily be harmful (for instance, small amounts of amygdalin in apricot kernels) is not adulterated.
Second, if the poisonous or deleterious substance is unavoidable and is within an established tolerance, regulatory limit, or action level, the food will not be deemed to be adulterated. Tolerances and regulatory limits are thresholds above which a food will be considered adulterated. They are binding on FDA, the food industry, and the courts. Action levels are limits at or above which FDA may regard food as adulterated. They are not binding on FDA. FDA has established numerous action levels (for example, one part per million methylmercury in fish), which are set forth in its booklet Action Levels for Poisonous or Deleterious Substances in Human Food and Animal Feed.
If a food contains a poisonous substance in excess of a tolerance, regulatory limit, or action level, mixing it with “clean” food to reduce the level of contamination is not allowed. The deliberate mixing of adulterated food with good food renders the finished product adulterated (FDA, Compliance Policy Guide [CPG § 555.200]).
Filth and foreign matter of adulteration
Filth and extraneous material include any objectionable substances in foods, such as foreign matter (for example, glass, metal, plastic, wood, stones, sand, cigarette butts), undesirable parts of the raw plant material (such as stems, pits in pitted olives, pieces of shell in canned oysters), and filth (namely, mold, rot, insect and rodent parts, excreta, decomposition). Under a strict reading of the FD&C Act, any amount of filth in a food would render it a, however, authorize the agency to issue Defect Action Levels (DALs) for natural, unavoidable defects that at low levels do not pose a human health hazard [21 C.F.R. § 110.110]. These DALs are advisory only; they do not have the force of law and do not bind FDA. DALs are set forth in FDA’s Compliance Policy Guides and are compiled in the FDA and Center for Food Safety and Applied Nutrition (CFSAN) Defect Action Level Handbook.
In most cases, DALs are food-specific and defect-specific. For example, the DAL for insect fragments in peanut butter is an average of thirty or more insect fragments per 100 grams (g) [CPG § 570.300]. In the case of hard or sharp foreign objects, the DAL, which is based on the size of the object and the likelihood it will pose a risk of choking or injury, applies to all foods (see CPG § 555.425).
A food is adulterated if it omits a valuable constituent or substitutes another substance, in whole or in part, for a valuable constituent (for instance, olive oil diluted with tea tree oil); conceals damage or inferiority in any manner (such as fresh fruit with food coloring on its surface to conceal defects); or any substance has been added to it or packed with it to increase its bulk or weight, reduce its quality or strength, or make it appear bigger or of greater value than it is (for example, scallops to which water has been added to make them heavier).
Microbiological contamination and adulteration of food
The fact that a food is contaminated with pathogens (harmful microorganisms such as bacteria, viruses, or protozoa) may, or may not, render it adulterated. Generally, for ready-to-eat foods, the presence of pathogens will render the food adulterated. For example, the presence of Salmonella on fresh fruits or vegetables or in ready-to-eat meat or poultry products (such as luncheon meats) will render those products are adulterated.
For meat and poultry products, which are regulated by USDA, the rules are more complicated. Ready-to-eat meat and poultry products contaminated with pathogens, such as Salmonella or Listeria monocytogenes, are adulterated. (Note that hotdogs are considered ready-to-eat products.) For raw meat or poultry products, the presence of pathogens will not always render a product adulterated (because raw meat and poultry products are intended to be cooked, and proper cooking should kill pathogens). Raw poultry contaminated with Salmonella is not adulterated. then also, USDA’s Food Safety and Inspection Service (FSIS) has ruled that raw meat or poultry products contaminated with E. coli O157:H7 are adulterated. This is because normal cooking methods may not reduce E. coli O157:H7 below infectious levels. E. coli O157:H7 is the only pathogen that is considered an adulterant when present in raw meat or poultry products.
If a food is adulterated, FDA and FSIS have a broad array of enforcement tools.They are of various types. These include seizing and condemning the product, detaining imported product, enjoining persons from manufacturing or distributing the product, or requesting a recall of the product. Enforcement action is usually preceded by a Warning Letter from FDA to the manufacturer or distributor of the adulterated product. In the case of an adulterated meat or poultry product, FSIS has certain additional powers. FSIS may suspend or withdraw federal inspection of an official establishment. Without federal inspection, an establishment may not produce or process meat or poultry products, and therefore must cease operations. With the exception of infant formula, neither FDA nor FSIS has the authority to require a company to recall an adulterated food product. However, the ability to generate negative publicity gives them considerable powers of persuasion.
State regulators generally have similar enforcement tools at their disposal to prevent the manufacture and distribution of adulterated food. In addition, many states have the authority to immediately embargo adulterated food and to impose civil fines. Federal agencies often will coordinate with state or local authorities to remove unsafe food from the market as quickly as possible.
|Arhar Pulse||Kesarri Pulse||Kesari Pulse has a characteristic wedge shape. Larger Kesari resembles Arhar (Tur). It can be separated by visual examination.|
|Asafoetida||Resin and colour||Take a little amount of small parts of the sample in test tube. Add 3 ml of distilled water and shake the tube gently. Pure asafoetida dissolves in water very quickly and produces a milky white colour, but in case of adulteration with a chemical colour the mixture turns to be coloured. The purity of asafoetida may also be examined by taking a little amount of it on the tip of a fork and placing the same on the flame of a spirit lamp. Asafoetida burns quickly, producing bright flame and leaving the impurities behind.|
|Black Pepper||Papaya Seeds||Papaya seeds do not have any smell and are relatively smaller in size. Adulteration of papaya seed with Black Pepper may be detected by way of visual examination as also by way of smelling.|
|Coffee powder||Cereal starch||Take a small quantity (one-fourth of a tea-spoon) of the sample in a test tube and add 3 ml of distilled water in it. Light a spirit lamp and heat the contents to colourize. Add 33 ml of a solution of potassium permanganate and muratic acid (1:1) to decolourize the mixture. The formation of blue colour in mixture by addition of a drop of 1% aqueous solution of iodine indicated adulteration with starch.|
|Coffee powder||Powder of scorched persimmon stones||Take a small quantity (1 tea-spoon) of the sample and spread it on a moistened blotting paper. Pour on it, with much care, 3 ml of 2% aqueous solution of sodium carbonate. A red colouration indicates the presence of powder of scorched persimmon stones in coffee powder.|
|Coriander powder||Saw Dust||Take a little amount (a half of tea-spoon) of the sample. Sprinkle it on water in a bowl. Spice powder gets sedimented at the bottom and saw-dust floats on the surface.|
|Cumin Powder||Saw Dust||Take a little amount (a half of tea-spoon) of the sample. Sprinkle it on water in a bowl. Spice powder gets sedimented at the bottom and saw-dust floats on the surface.|
|Dry red chilli||Rhodamine B colour||Take a red chilli from the sample and rub the outer surface with a piece of cotton soaked in liquid paraffin. The sample is adulterated if the cotton becomes red.|
|Dry turmeric root||Metanil yellow colour||Take a piece of dry turmeric root and rub the outer surface with a piece of cotton soaked in liquid paraffin. A yellow colouration of cotton indicates adulteration of turmeric root with metanil yellow colour.|
|Gram powder||Kesari powder||Take a little amount (a half of a tea-spoon) of the sample in a test tube with 3 ml of distilled water. Add 3 ml of muratic acid. Immerse the tube in warm water. Check the tube after 15 minutes. A violet colouration indicates the presence of Kesari powder in Gram powder.|
|Gram powder||Metanil yellow colour||Take a small quantity (a half of a tea-spoon) of the sample in a test tube. Add 3 ml of alcohol. Shake the tube to mix up the contents thoroughly. Add 10 drops of hydrochloric acid in it. A pink colouration indicates adulteration of gram powder with metanil yellow.|
|Green vegetables like Bitter Gourd, Green Chilli and others||Malachite Green||Take a small part of the sample and place it on a piece of moistened white blotting paper. The impression of colour on the paper indicates the use of malachite green, or any other low priced artificial colour.|
|Green vegetables like Bitter Gourd, Green Chilli and others||Malachite Green||Rub the outer green surface of a small part of the sample with a liquid paraffin soaked cotton. The sample is adulterated when the white cotton turns green.|
|Jaggery||Metanil yellow colour||Take a little amount (one-fourth of a tea-spoon) of the sample in a test tube. Add 3 ml of alcohol and shake the tube vigorously to mix up the contents. Pour 10 drops of hydrochloric acid in it. A pink colouration indicates the presence of metanil yellow colour in jaggery.|
|Jaggery||Sodium bicarbonate||Take a little amount (one-fourth of a tea-spoon) of the sample in a test tube. Add 3 ml of muratic acid. The presence of sodium carbonate or sodium bicarbonate effects effervescence.|
|Parched rice||Urea||Take 30 pieces of parched rice in a test tube. Add 5 ml of distilled water. Shake the tube to mix up the contents thoroughly. After 5 minutes, filter water contents and add to it a little amount (a half of a tea-spoon) of powder of arhar or soyabean. Wait for another 5 minutes and then dip a red litmus paper in the mixture. Lift the paper after 30 seconds and examine it. A blue colouration indicates the use of urea in parched rice.|
|Pigeon Pea (Toor Dal)||Metanil Yellow||Take a small handful of the pulse and boil it. Strain the water and grind the boiled peas with a mortar and pestle. Transfer this sample into a test tube and add 10cc of distlled water.Shake the test tube rigorously to mix up the contents thoroughly. Add 10 drops of hydrochloric acid in it. A pink colouration indicates adulteration of peas with metanil yellow.|
|Processed food, sweetmeat or syrup||Metanil Yellow||Take little amount (a half of a tea-spoon) of the sample in a test tube. Add 10 drops of muratic acid or hydrochloric acid in it. The appearance of rosy colour indicates adulteration of food with metanil yellow.|
|Processed food, sweetmeat or syrup||Rhodamine B colour||The presence of this chemical colour in food is very easy to detect as it shines very brightly under sun. A more precise methods of detection is also there.Take a little amount (a half of a tea-spoon) of the sample in a test tube. Add 3 ml of carbon tetrachloride and shake the tube to mix up the contents thoroughly. The mixture becomes colourless and an addition of a drop of hydrochloric acid brings the colour back when food contains Rhodamine B colour.|
|Rice||Earth, sand, grit, unhusked paddy, rice bran, talc, etc.||These adulterants may be detected visually and removed by way of sorting, picking, and washing.|
|Sweet potato||Rhodamine B colour||Take a small part of the sample and rub the red outer surface with a piece of cotton soaked in liquid paraffin. The cotton adhering colour indicates the use of Rhodamine B colour on outer surface of the sweet potato.|
|Tea Leaves||Coal Tar Dye||Scatter a little amount (1 tea-spoon) of the sample on a moistened white blotting paper. After 5 minutes, remove the sample and examine the paper. A revelation of coloured spots indicates the use of the dye.|
|Tea Leaves||Iron Flakes||Spread a small quantity (2 tea-spoon) of the sample on a piece of paper. Draw a magnet over it. Iron flakes, if present, cling to the magnet. The same test may be carried out to trace iron flakes from tea half-dust and iron filings from tea dust.|
|Tea Leaves||Leather Flakes||Prepare a paper-ball. Fire the ball and drop a little amount of the sample on it. The presence of leather flakes emits an odour of burnt leather.|
|Turmeric powder||Metanil yellow colour||Take a little amount (one-fourth of a tea-spoon) of the sample in a test tube. Add 3 ml of alcohol. Shake the tube to mix up the contents thoroughly. Add 10 drops of muratic acid or hydrochloric acid in it. A pink colouration indicates the use of metanil yellow colour in turmeric powder.|
|Wheat||Earth, sand, grit, chopped straw, bran, unhusked grain, and seeds of weeds.||These adulterants may be detected visually and removed by way of sorting, picking, and washing.|
Christmas decorations that could kill you
Christmas decorations that could kill you
Keep these potentially deadly decorations out of reach of pets and children… and very curious adults.
Let’s face it: even as an adult, shiny objects are pretty enticing. Now just imagine how wondrous they seem to children and animals. While tinsel isn’t toxic, it can cause problems if ingested, especially for pets, as the foreign object could twist and tangle up in their intestines.
Though they are less toxic to humans than once believed, poinsettias can cause extreme discomfort when ingested. If your toddler has a bite, it can cause a mild stomachache, diarrhea, and vomiting. It is likely that people with a latex allergy will be allergic to poinsettias as well, since they both share similar proteins, and a severe reaction shouldn’t be treated lightly. Animals that nibble on these plants will likely experience mouth and stomach irritation and occasional vomiting.
‘Why I Came To Help Fight Ebola’
this pressed for your right to protect your health: @AmDiabetesAssn@US_FDA go shop for healthy rye bread: Try Los Angeles major chain grocery stores! see reference pic.twitter.com/4mBbceFuHU — George Bost
— George Bost (@georgebost) October 22, 2014
Not that the name “Forest Hills” isn’t sensitive enough (most our cemeteries around here are called, yes Forest Hills! But just reading the ingredients on this label makes you may ask both AmDiabetes Assoc and the FDA why don’t they have a real program for managing diabetes, in addition to charts an recognition of an existing problem, and then transferring the full responsibility on the sufferer? Start with recommending the food industry make dark rye bread with unbleached, enriched wheat four, and dark rye floor: here is an example of what a bread label should read for diabetes sufferers.
I wonder (no not like in Wonder bread (that makes one wonder) what will these great autocracies Am Diabetes and FDA will have to say about the realities they don’t talk about or address (take smoking for instance as inspiration: demand food industry to redesign bread to its original intended purpose Food not Feed! (Because we’re humans not animals). Help change the culture, so it is healthier for everyone! That may include even some of your employees: you’re no going to tell me that nobody in your great companies are diabetes free!
just in case you forgot where I tweet and wordpress:
this pressed: Glycemic index diet: What’s behind the claims – Mayo Clinic (with additional chart and data from wikipwdia)
GI values can be interpreted intuitively as percentages on an absolute scale and are commonly interpreted as follows:
|Low GI||55 or less||beans (white, black, pink, kidney, lentil, soy, almond, peanut, walnut, chickpea); small seeds (sunflower, flax, pumpkin, poppy, sesame); most whole intact grains (durum/spelt/kamut wheat, millet, oat, rye, rice, barley); most vegetables, most sweet fruits (peaches, strawberries, mangos); tagatose; fructose; mushrooms; chilis|
|Medium GI||56–69||not intact whole wheat or enriched wheat, pita bread, basmati rice, unpeeled boiled potato, grape juice, raisins, prunes, pumpernickel bread, cranberry juice, regular ice cream, sucrose, banana|
|High GI||70 and above||white bread (only wheat endosperm), most white rice (only rice endosperm), corn flakes, extruded breakfast cereals, glucose, maltose, maltodextrins, potato, pretzels, bagels|
excerpts from Mayo article:
Understanding GI values
There are various research methods for assigning a GI value to food. In general, the number is based on how much a food item raises blood glucose levels in healthy research participants compared with how much pure glucose raises their blood glucose. GI values are generally divided into three categories:
Low GI: 1 to 55
Medium GI: 56 to 69
*High GI: 70 and higher
For example, raw carrots have a GI value of 35. This means that if you eat enough carrots to consume 1.8 ounces (50 grams) of digestible carbohydrates (sugars and starches), your blood glucose level after eating the carrots will be 35 percent of the blood glucose level after eating 1.8 ounces (50 grams) of pure glucose.
Comparing these values, therefore, can help guide healthier food choices. For example, an English muffin made with white wheat flour has a GI value of 77. A whole-wheat English muffin has a GI value of 45.
via Glycemic index diet: What’s behind the claims – Mayo Clinic.
You know that sinking feeling you get when you ravenously tear open a bloated snack bag only to find a whole lot of air and a mere handful of chips lying forlornly at the bottom? Well, a group of South Korean college students finally had enough and decided to air their grievances by building a raft out of 160 sealed bags of potato chips. Two of them then paddled the raft 0.62 miles (1.3 kilometers) across the Han River, supported the entire way by the nitrogen gas sealed inside the chip bags. Korean law requires food content to fill at least 65 percent of a snack bag, but many consumers are convinced that manufacturers are falling short of this benchmark. More… Discuss
Spud Day is a celebration of the potato in Shelley, Idaho. The potato has come to be thought of as the crop of Idaho, but the state actually has a number of other important crops: wheat, hay, oats, barley, beans, peas, sugar beets, and fruits. Nonetheless, the spud gets the hurrahs with a festival that began in 1927 and includes a parade, potato-picking and tug-of-war contests, and, of course, potatoes fried, baked, scalloped, mashed, and more. Five thousand free baked potatoes are given to visitors. More… Discuss
quotation: To see victory only when it is within the ken of the common herd is not the acme of excellence. Sun Tzu
It is not easy to pass up French fries in favor of carrot sticks, but proper brain training can make it easier. Following a high-fiber, high-protein, low-carb diet seems to alter the way people’s brains respond to food, making healthier foods more appealing. After six months of following this diet, overweight and obese men and women showed changes in activity in the reward centers of their brains indicating greater enjoyment of healthier foods and decreased sensitivity to unhealthy, higher-calorie foods. They also lost significantly more weight than a control group not on the diet. More… Discuss
.Risk of Eating Moldy Bread | LIVESTRONG.COM
From: Abbey Sharp
My Mushroom Foraging Adventure: Abbey’s Kitchen Learns How To Find Edible Mushrooms in the Forest
In this webisode Abbey Sharp from Abbey’s Kitchen will be learning how to identify edible mushrooms from poisonous ones as she explores a beautiful forest just outside the GTA in Ontario with a professional mushroom forager. She will teach you a little bit about the different varieties of mushrooms and which pack the biggest “umami” flavour punch. Join Abbey on her gastronomic adventure!
Abbey’s Kitchen webisode # 4
For the full series, see:
And follow Abbey:
Vegans abstain from the ingestion of animal products for political and religious reasons, to enjoy health benefits, or to support animal rights. Many vegans extend the vegan philosophy into other areas of their lives and avoid using all animal products, including leather, silk, honey, whey, and gelatin. Vegan diets tend to be high in dietary fiber and low in saturated fat and cholesterol but can sometimes lead to deficiencies in nutrients, such as vitamin B12. Who coined the term “vegan”? More… Discuss
Scientists have debunked the popular myth that fish have poor memories, training African cichlid fish to go to one end of a tank for food. Even after 12 days, the fish demonstrated that they remembered their training. And when trained to associate the other end of the tank with food, they were able to override the previous training and form a new memory. More… Discuss
Facts on Pesticides – earthjustice.org Adwww.earthjustice.org/pesticides Top 12 Fruits and Vegetables You Should Buy Organic
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this pressed: National Geographic Magazine: Sugar (an industry once run with slave labor… now enslaving through addiction everyone globally!)
The global economy is NOT in resession because of overweight people but because of the unsafe foods we’re exposed to, such as: Modified starch (From Wikipedia, the free encyclopedia): one will find it as in mostly all processed foods
Modified starch, also called starch derivatives, are prepared by physically, enzymatically, or chemically treating native starch to change its properties. Modified starches are used in practically all starch applications, such as in food products as a thickening agent, stabilizer or emulsifier; in pharmaceuticals as a disintegrant; as binder in coated paper. They are also used in many other applications.
Starches are modified to enhance their performance in different applications. Starches may be modified to increase their stability against excessive heat, acid, shear, time, cooling, or freezing; to change their texture; to decrease or increase their viscosity; to lengthen or shorten gelatinization time; or to increase their visco-stability.
– Calories in vs. calories consumed (is the main resort that you have: the lower the intake, the lesser effort you’ll need to burn the rather than store as fat the extra nutrients ingested), IF:
– you have been diagnosed with diabetes remember that the safest foods for you are prepared at home from ingredients procured from the market.
– Avoid juicers and all concentrated (dried) fruits) (get accustomed to enjoy apples)
– Your stomach will work hard in digesting some foods (which is good internal workout) and the best (due to low nutritive value) is broccoli (do not juice it, let your digestive system deal with that!)
– Eat nonfat pro-bionic yogurt, kefir, even sauerkraut to maintain an healthy digestive system. You can make your kefir find out how: @ http://www.culturesforhealth.com/Kefir/
– Did you asked yourself if you have brisk walk, or whatever it that drives your heart rate 85%and up for more than 15 minutes: if you can carry conversations easily you probably are not achieving that goal! Get a heart rate monitoring wristwatch) If not do it, the earlier in the day, the best!
– stay regular (get fiber like Metamucil, etc.) in your diet (you can add fiber to soups, coffee, protein shakes….you get the idea).
****NO excuses, because this one thing you cannot delegate!****
****Let’s start with these few things….and move on to others!****
A popular topping for pancakes, waffles, French toast, and the like, maple syrup comes from the sap of sugar maple and black maple trees. In springtime, taps inserted in the trees begin flowing with sap, which is collected, strained, and concentrated by boiling. Native Americans were the first to prepare syrup from maple sap, using hot rocks or freezing to concentrate the sap. They shared their methods with arriving colonists—and the rest is history. What is produced by boiling down maple syrup? More… Discuss
Women who see the glass as half full may find it easier to stick to healthy eating habits than glass-half-empty types. In a recent study, women who measured highest on a scale of optimism made the greatest strides in improving their diets. Those who were lowest on the scale also tended to have less healthy diets to begin with than those with more positive outlooks. Researchers believe it is not so much the women’s outlook at play as it is the skills that tend to go hand-in-hand with optimism, like self-regulation and positive coping skills. More… Discuss
The Environmental Working Group just released an extensive list of almost 500 food products and over 100 brands that make use of the unwelcome chemical. View the entire list here, or check out some of the more recognizable offenders listed below:
Weight Watchers Smart Ones
Aside from the aforementioned brands, ADA also lurks in many fast food chains, like Starbucks, Wendy’s, McDonald’s, and Burger King. The harmful chemical is banned in Europe and Australia, as it can cause respiratory illness in large quantities, but merely regulated to 45 parts per million here in the US. Check out the movement to ban it all together.
FEBRUARY 28, 2014
FEBRUARY 27, 2014
FEBRUARY 27, 2014
This pre-harvest vineyard festival in Bulgaria involves pruning the vines and sprinkling them with wine. Ritual songs and dances are performed in hopes of a plentiful grape harvest. In some areas, a “Vine King” is crowned with a wreath of twigs from the vineyards. Everyone treats him with great respect, for it is believed that fertility depends on the King’s happiness. Visits to well-known Bulgarian vineyards are organized, the vines are pruned, and guests are given an opportunity to sample the local wine and foods. More…Discuss
Let’s learn from Voni: http://foodbabe.com/subway/ Azodicarbonamide: banned in the rest of the world…striving in our food…Question: WHY?
From Wikipedia, the free encyclopedia
|Jmol-3D images||Image 1|
|Molar mass||116.08 g mol−1|
|Appearance||Yellow to orange/red crystalline powder|
|EU classification||Harmful (XN)|
|S-phrases||S22 S24 S37|
| (verify) (what is: /?)
Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa)
Azodicarbonamide, or azobisformamide, is a chemical compound with the molecular formula C2H4O2N4. It is a yellow to orange red, odorless, crystalline powder. As a food additive, it is known by the E number E927.
Use as a food additive
Azodicarbonamide is used as a food additive, a flour bleaching agent and improving agent. It reacts with moist flour as an oxidizing agent. The main reaction product is biurea, a derivative of urea, which is stable during baking. Secondary reaction products include semicarbazide and ethyl carbamate. The United States permits the use of azodicarbonamide at levels up to 45 ppm. In Australia the use of azodicarbonamide as a food additive is banned. In Singapore, use is punishable by up to 15 years in prison and a fine of $450,000.
The principal use of azodicarbonamide is in the production of foamed plastics as an additive. The thermal decomposition of azodicarbonamide results in the evolution of nitrogen, carbon monoxide, carbon dioxide, and ammonia gases, which are trapped in the polymer as bubbles to form a foamed article.
Azodicarbonamide as used in plastics, synthetic leather and other uses can be pure or modified. This is important because modification affects the reaction temperatures. Pure azodicarbonamide generally reacts around 200 °C, but there are some products that the reaction temperature must be lower, depending on the application. In the plastic, leather and other industries, modified azodicarbonamide (average decomposition temperature 170 °C) contains additives that accelerate the reaction or react at lower temperatures.
Azodicarbonamide as a blowing agent in plastics has been banned in Europe since August 2005 for the manufacture of plastic articles that are intended to come into direct contact with food.
In the UK, the Health and Safety Executive has identified azodicarbonamide as a respiratory sensitizer (a possible cause of asthma) and determined that products should be labeled with “May cause sensitisation by inhalation.” TheWorld Health Organization has linked azodicarbonamide to “respiratory issues, allergies and asthma.” Britain, Europe, and Australia now ban its use in food.
Galalith (Erinoid in the United Kingdom), is a synthetic plastic material manufactured by the interaction of casein and formaldehyde. Given a commercial name derived from the Greek words gala (milk) and lithos (stone), it is odourless, insoluble in water, biodegradable,antiallergenic, antistatic and virtually nonflammable.
In 1897, the Hanover, Germany mass printing press owner Wilhelm Krische was commissioned to develop an alternative to blackboards. The resultant horn-like plastic made from the milk protein casein was developed in cooperation with the Austrian chemist(Friedrich) Adolph Spitteler (1846–1940). The final result was unsuitable for the original purpose. In 1893, French chemist Auguste Trillat discovered the means to insolubilize casein by immersion in formaldehyde.
Production and usage
Although it could not be moulded once set, and was hence produced in sheets, it was inexpensive to produce due to its simple manufacture. Galalith could be cut, drilled, embossed and dyed without difficulty, and its structure manipulated to create a series of effects. No other plastic at the time could compete on price, and with ivory, horn and bone products becoming far more expensive, it found a natural home in the fashion industry.
This new plastic was presented at Paris Universal Exhibition in 1900. In France, Galalith was distributed by the Compagnie Française de Galalithelocated near Paris in Levallois-Perret. As a result, the Jura area became the first one to use the material.
Marketed in the form of boards, pipes and rods, in 1913 thirty million litres (eight million US gallons) of milk were used to produce Galalith in Germany alone. In 1914, Syrolit Ltd gained the license for manufacture in the United Kingdom. Renaming itself Erinoid Ltd, it started manufacture in the Lightpill former woollen mill in Dudbridge, Stroud, Gloucestershire.
Galalith could produce gemstone imitations that looked strikingly real. In 1926 Gabrielle “Coco” Chanel published a picture of a short, simple black dress in Vogue. It was calf-length, straight, and decorated only by a few diagonal lines. Vogue called it “Chanel’s Ford,” as like the Model T, the little black dress was simple and accessible for women of all social classes. To accessorize the little black dress, Chanel revamped her designs, thus facilitating the breakthrough and mass popularity of costume jewelry. Galalith was used for striking Art Deco jewelry designs by artists such as Jacob Bengel and Auguste Bonaz, as well as for hair combs and accessories. By the 1930s, Galalith was also used for pens, umbrella handles, white piano keys (replacing natural ivory), and electrical goods, with world production at that time reaching 10,000 tons.
Although Galalith was historically cheap, the fact it could not be moulded led to its demise by commercial end users. Production slowed as the restrictions of World War II led to a need for milk as a food, and niched due to new oil-derived wartime plastic developments. Production continued inBrazil until the 1960s.
The world is in the midst of a wine shortage, and it does not look like it will be letting up any time soon. Global wine production has been on the decline since it peaked in 2004. Last year, the demand for wine exceeded the supply by 300 million cases. Part of the problem is that European wine production has plummeted 25 percent since 2004. Winemaking in other parts of the world, like the US, Australia, Argentina, Chile, South Africa, and New Zealand, has been stepped up, but it is not yet able to keep up with global demand. More… Discuss
More than 150 countries celebrate World Food Day every year on October 16, the anniversary of the founding of the United Nations Food and Agriculture Organization. World Food Day aims to heighten public awareness of the world food problem and to promote cooperation in the struggle against hunger, malnutrition, and poverty. It has been observed since 1981 with different themes each year, such as “United against Hunger” and “The Right to Food.” What was the theme of the first World Food Day? More… Discuss
“Sell-by” and “best-before” labels on food are meant to indicate when those items are at their freshest, but American consumers widely misinterpret them as indicators of food safety and unnecessarily discard billions of pounds of food each year as a result. Part of the problem is the lack of a nationwide, uniform date labeling system; manufacturers are often left to their own devices when it comes to calculating shelf life and deciding what the dates they print on packages mean. While concerned lawmakers and industry members are divided on how to address this problem, they agree that something should be done. More… Discuss
Eating cruciferous vegetables like broccoli, Brussels sprouts, or cabbage might slow the progression of—or even prevent—osteoarthritis. In mice, sulforaphane, a compound created in these vegetables when they are eaten, blocked a key cartilage-damaging enzyme. Researchers are now investigating whether sulforaphane will do the same for humans. For two weeks before knee surgery, 20 arthritis sufferers will eat a specially bredbroccoli variety that contains high levels of glucoraphanin, the compound that becomes sulforaphane. The tissue that is removed will then be examined for signs of sulforaphane’s benefits. More… Discuss
Have you ever wondered why bits of cereal floating in milk tend to clump together or cling to the sides of a bowl? In fluid mechanics, this phenomenon is humorously called the “Cheerio effect,” though it applies to any small, wettable object that floats, not just breakfast cereal. It is caused by a combination of buoyancy—the upward force a fluid exerts on an object of lower density—and surface tension—the elastic-like property of a liquid’s surface. Where else might one observe this effect?More… Discuss
This gallery contains 13 photos.
Dare call this bread? By the way Forgot to mention High fructose, and high Corn Syrup you guys love so much to feed us!
Wondering how many calories are in Bread, Reduced-calorie, Wheat?
Add to Log
Bread, Reduced-calorie, Wheat
Serving Size 1 slice (23 g)
Per Serving% Daily Value*
Calories from Fat 5
Total Fat 0.5g1%
Saturated Fat 0.1g0%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.1g
Dietary Fiber 2.8g11%
Vitamin A 0% · Vitamin C 0%
Calcium 2% · Iron 4%
*Based on a 2000 calorie diet
Bread, Reduced-calorie, Wheat Calories and Health Benefits
- GOOD POINTS
- Low in saturated fat
- No cholesterol
- Very high in dietary fiber
- High in manganese
- Very high in selenium
- High in thiamin
Total lipid (fat)0.53 g
Carbohydrate, by difference10.03 g
Fiber, total dietary2.8 g
Sugars, total0.71 g
Calcium, Ca18 mg
Iron, Fe0.68 mg
Magnesium, Mg9 mg
Phosphorus, P23 mg
Potassium, K28 mg
Sodium, Na118 mg
Zinc, Zn0.26 mg
Copper, Cu0.032 mg
Manganese, Mn0.196 mg
Selenium, Se7 mcg
Vitamin C, total ascorbic acid~ mg
Pantothenic acid0.145 mg
Vitamin B-60.029 mg
Folate, total21 mcg
Folic acid14 mcg
Folate, food6 mcg
Folate, DFE31 mcg_DFE
Choline, total4.3 mg
Vitamin B-12~ mcg
Vitamin B-12, added~ mcg
Vitamin A, IU~ IU
Vitamin A, RAE~ mcg_RAE
Vitamin E (alpha-tocopherol)0.06 mg
Vitamin E, added~ mg
Vitamin K (phylloquinone)~ mcg
Fatty acids, total saturated0.079 g
Fatty acids, total monounsaturated0.058 g
16:1 undifferentiated0.009 g
18:1 undifferentiated0.049 g
22:1 undifferentiated~ g
Fatty acids, total polyunsaturated0.223 g
18:2 undifferentiated0.211 g
18:3 undifferentiated0.012 g
20:4 undifferentiated~ g
20:5 n-3~ g
22:5 n-3~ g
22:6 n-3~ g
Aspartic acid0.1 g
Glutamic acid0.658 g
Alcohol, ethyl~ g
Carotene, beta~ mcg
Carotene, alpha~ mcg
Cryptoxanthin, beta~ mcg
Lutein + zeaxanthin9 mcg
- Read more:
There is at least one reason fro which people get insanely fat in this country and cannot shake it off: It is the adulterated, reconstituted, artificially, industrially made prefabed foods sold to us: And yeas all brands of breads, are no exception!
If you ask me: “What Bread’s Composition should be?”
I’ll tell you: “Is there any doubt? This one:
Wheat flower, rye flower, Water, Natural Sour, Yeast, Salt, Ground Caraway (may be) and especially Natural no fat“. You see this recipe did not change in the last thousand years , as much as it was change in the last twenty: Long live CODEX, and our culinary leaders!
The reviews are in, and it seems the world’s first almost-cowless beef burger leaves a lot to be desired. On Monday, two food writers had the unique opportunity to taste the first hamburger ever made from lab-grown meat. Their reviews were less than stellar. One described the patty as having an “animal protein cake” quality, and even the scientist behind the project acknowledged that the meat’s flavor needs improvement. Still, for something grown in a laboratory from cattle stem cells, it was not a bad first attempt. More…Discuss
Traditional Japanese bento is a style of boxed meal prepared in a thin plastic or lacquered wood box that is divided into small compartments, each of which contains a separate dish. Bento has existed in Japan for centuries. Today, these compartmentalized meals are available in convenience stores and kiosks, but some still prepare them at home as a special lunch for children or as a meal to bring to work. In one elaborate form of bento called kyaraben, the food is made to look like what? More… Discuss
Many of us are guilty of skipping breakfast, but that does not mean it is good for us. In fact, the opposite may very well be true. Skipping breakfast could place added strain on the body, putting those who do it at greater risk of cardiovascular problems. A recent study of older men found that those who routinely skipped breakfast were 27 percent more likely to suffer from heart problems than those who were in the habit of eating in the morning. Perhaps we should all pay a little more heed to the adage about breakfast being the most important meal of the day. More… Discuss
Dragonfruit (Hylocereus undatus) delicious fruit…Not too sweet, low glycemic index, eat with or without seeds
Remarkable edible fruit. Easy to grow from seeds. Recommended to people in the drylands.
A new electrosurgical knife that uses heat to cut through tissue and then almost instantly analyzes the smoke given off for signs of cancer could revolutionize the practice of oncological surgery. Removing cancerous growths is a difficult task, and cancer patients frequently end up needing a second operation to remove bits of tumor missed during the first. The knife’s developers believe it will cut down on the length of cancer surgeries, improve accuracy in the operating room, and improve outcomes overall. More… Discuss
Traditional in Transylvania (Ardeal)
Food tastes different depending on the utensils used to serve and eat it. Previous research has shown that crockery can influence our perceptions of foods, and new evidence suggests that cutlery plays a role as well. Cutlery’s size, weight, shape, and color were all found to affect flavor perceptions. Food was rated as sweeter when it was eaten with a small spoon traditionally reserved for desserts, and cheese was perceived as saltier when served on a knife as opposed to a spoon, fork, or toothpick. In addition, the mere weight of a spoon was enough to influence the perceived density and sweetness of yogurt, as was the color contrast between the yogurt and the utensil. More… Discuss
We were everything, poetic thought by George-B
Our love was like making bread
We would stop the mixing of the dough,
long enough to put our senses together and add taste…
Then we would watch, together the dough rise,
the yeast working its magic…
It was time to break the dough and shape it into loaves
you liked the long slim baguettes, A la French,
I, the the round shape of the half full moon…
we would slice, blade deep, the top of the loaves
you like the oblique, I just one slice, deep in the middle…
the oven was preheated by now, and ready to bake…
The aroma could be sensed for a good distance…
Our home was blessed by the home make bread and with it…Us.
Those were the happy times of our bread making, bread breaking:
We were the Bread of the Earth, we were everything…
A flower’s petal
Gently rests aground.
Fast food has gotten a bad rap, but regular restaurant fare fares no better when it comes to nutritional value. In fact, researchers found that meals from small US restaurants are 18 percent more caloric than comparable dishes from chain restaurants, and Canadian eateries follow a similar trend. It is typical for patrons of such establishments to unwittingly consume nearly a full day’s worth of calories and fat as well as one and a half times the recommended daily salt intake in a single meal. More…Discuss