Foodzone48

  Food safety is basic human rights Billions of people in the world are at risk of unsafe food. Many millions become sick while hundreds of thousands die every year because they consume unsafe food. Therefore, safe food saves lives. Safe food enhances individual and population health. Safe food improves economic growth of the region where food safety is practiced and enhanced. Safe food supply depends on both sound science and equitable law enforcement. With technological advances, new regulations must be enacted to protect a continuing supply of food products that are safe and wholesome for the health and wellness of people. The food producers, distributors, handlers and vendors bear primary responsibility while consumers must remain vigilant and literate. Government agencies must enforce food safety laws to safeguard public and individual health. Medical providers must remain passionate to prevent foodborne illnesses and may consider treating diseases with safe diet therapy under...

  If you've had to fight though plastic packaging to get to your food you won't be surprised to hear it can raise your blood pressure - but it's the phthalate chemicals used in the packaging rather than the effort involved, that's to blame. These chemicals are generally used to make plastic soft, for example in credit cards or plastic shower curtains.   A study of nearly 3,000 children in the Journal of Pediatrics   found that children between the ages of six and 19 who had been exposed to phthalates (measured by levels of breakdown products of the chemicals in their urine) had higher levels of blood pressure than those who didn't. When I asked the lead researcher, Leonardo Trasande     from New York University School of Medicine, if the small, clinically insignificant rise in blood pressure was likely to mean anything, he said it could do so in later life. "We know that phthalates damage the walls of arteries by oxidative stress and they may dir...

  I recently came across the phrase micro cuisine (sometimes referred to as niche cuisine but that terminology just doesn’t work for me) and have spent the past few weeks attempting to understand what exactly that means.  If you attempt to look up the phrase you will find that what you get is mostly stuff about microwave cooking. But micro cuisines are not about technology.  When I travel I am most interested in local foods that are specific to the area I am in. I want to eat local, and hopefully foods I have never experienced and can’t get in my home countries of Canada or Ireland. Effect Of Heat On The Nutrients In carbohydrates, cooking has a beneficial effect as it leads to gelatinization of starch and caramelization of sugar which gives color and flavor to food. Proteins get denatured thus access to enzymes and digestibility increases. Moist heating of pulses improves protein quality. Chemical reactions take place when oil is continuously heated. Reactions like hydro...