"FARGO - Dil Thavarajah has joined the pulse crop program as an assistant professor-pulse quality and human nutrition in the North Dakota State University School of Food Systems. Thavarajah will be setting up a lab to study pulse crop quality and nutrition. It will be the first pulse quality and nutrition lab in the country.
The pulse crop industry in North Dakota continues to grow as NDSU pulse crop breeders develop new varieties that have high yields, high-quality seed and good agronomic traits.
'Approximately one-third of the world's population suffers from vitamin or mineral malnutrition,' Thavarajah says. 'Pulse crops could be a food-based solution to provide the most bioavailable forms of minerals and vitamins to help those suffering from malnutrition and for millions of those in Western countries who are vegetarians. My research has shown that pulse crops could provide sufficient daily iron, zinc, selenium and other micronutrient requirements by serving 50 grams of pulse crops.' "
This is a very interesting article and program. After the link I am providing more information on pulse crops.
http://www.inforum.com/event/article/id/292208/group/Business/
A pulse (Latin "puls",[1] from Greek "πόλτος" - poltos, "porridge"[2]) is an annual leguminous crop yielding from one to twelve seeds of variable size, shape, and color within a pod. Pulses are used for food and animal feed. The term "pulse", as used by the Food and Agricultural Organization (FAO), is reserved for crops harvested solely for the dry seed. This excludes green beans and green peas, which are considered vegetable crops. Also excluded are crops that are mainly grown for oil extraction (oilseeds like soybeans and peanuts), and crops which are used exclusively for sowing (clovers, alfalfa). However, in common use these distinctions are not clearly made, and many of the varieties so classified and given below are also used as vegetables, with their beans in pods while young cooked in whole cuisines and sold for the purpose; for example black eyed beans, lima beans and Toor or pigeon peas are thus eaten as fresh green beans cooked as part of a meal. Pulses are important food crops due to their high protein and essential amino acid content. Like many leguminous crops, pulses play a key role in crop rotation due to their ability to fix nitrogen.
Just like words as "bean" and "lentil", the word "pulse" may also refer to just the seed, rather than the entire plant.
India and Pakistan are the world's largest producers and the largest consumers of pulses. Canada, Myanmar, Australia and the United States are significant exporters, and are India's most significant suppliers, in that order.
FAO recognizes 11 primary pulses.
1. Dry beans (Phaseolus spp. including several species now in Vigna)
Kidney bean, haricot bean, pinto bean, navy bean (Phaseolus vulgaris)
Lima bean, butter bean (Phaseolus lunatus)
Azuki bean, adzuki bean (Vigna angularis)
Mung bean, golden gram, green gram (Vigna radiata)
Black gram, Urad (Vigna mungo)
Scarlet runner bean (Phaseolus coccineus)
Ricebean (Vigna umbellata)
Moth bean (Vigna acontifolia)
Tepary bean (Phaseolus acutifolius)
2. Dry broad beans (Vicia faba)
Horse bean (Vicia faba equina)
Broad bean (Vicia faba)
Field bean (Vicia faba)
3. Dry peas (Pisum spp.)
Garden pea (Pisum sativum var. sativum)
Protein pea (Pisum sativum var. arvense)
4. Chickpea, Garbanzo, Bengal gram (Cicer arietinum)
5. Dry cowpea, Black-eyed pea, blackeye bean (Vigna unguiculata )
6. Pigeon pea, Arhar /Toor, cajan pea, Congo bean (Cajanus cajan)
7. Lentil (Lens culinaris)
8. Bambara groundnut, earth pea (Vigna subterranea)
9. Vetch, common vetch (Vicia sativa)
10. Lupins (Lupinus spp.)
11. Minor pulses include:
Lablab, hyacinth bean (Lablab purpureus)
Jack bean (Canavalia ensiformis), sword bean (Canavalia gladiata)
Winged bean (Psophocarpus teragonolobus)
Velvet bean, cowitch (Mucuna pruriens var. utilis)
Yam bean (Pachyrrizus erosus)
Pulses are 20 to 25% protein by weight, which is double the protein content of wheat and three times that of rice. For this reason, pulses are called "vegetarian's meat". While pulses are generally high in protein, and the digestibility of that protein is also high, they often are relatively poor in the essential amino acid methionine, although Indian cuisine includes sesame seeds, which contain high levels of methionine. Grains (which are themselves deficient in lysine) are commonly consumed along with pulses to form a complete protein of diet.
Pulses have significant nutritional and health advantages for consumers.[3] They are the most important dietary predictor of survival in older people of different ethnicities,[4] and in the Seven Countries Study, legume consumption was highly correlated with a reduced mortality from coronary heart disease.[5] Furthermore, pulses are especially high in amylose starch making them a good source of prebiotic resistant starch.[6]
Sunday, September 26, 2010
Saturday, September 25, 2010
Food Safety: When Logic Fails
" .......A message to aggrieved associations and food processors: Follow Sansolo's advice. Stop the internal group-think and seek out people with opinions that conflict with yours. Find out why they think you're way off base and work with those arguments. Some will be based on the science - their science, not yours - but most will be based on emotion. Fight science with science but understand that the gut almost always wins the argument. If you can't speak to that part of their anatomy and understand its power, you'll lose the debate every time.
The core of Sansolo's editorial is this: 'thinking we are right or thinking we're doing the right thing doesn't matter unless our customers get it and respond.'
Too often when it comes to issues of food safety, your customers don't get it and they are responding in ways that should cause you to stop and 'point with alarm.' They might intellectually understand that only one meal in a million can make you sick, and the food industry can 'point with pride' at those statistics. They feel with their hearts, though, when little 5-year-old Anna dies an agonizing death from massive organ failure brought about by E. coli-tainted meat.
And as far as most people in the general public are concerned, there is no justification for that tragedy."
http://www.foodsafetynews.com/2010/09/food-safety-when-logic-fails/
The core of Sansolo's editorial is this: 'thinking we are right or thinking we're doing the right thing doesn't matter unless our customers get it and respond.'
Too often when it comes to issues of food safety, your customers don't get it and they are responding in ways that should cause you to stop and 'point with alarm.' They might intellectually understand that only one meal in a million can make you sick, and the food industry can 'point with pride' at those statistics. They feel with their hearts, though, when little 5-year-old Anna dies an agonizing death from massive organ failure brought about by E. coli-tainted meat.
And as far as most people in the general public are concerned, there is no justification for that tragedy."
http://www.foodsafetynews.com/2010/09/food-safety-when-logic-fails/
Cassava starch may improve gluten free bread
By Nathan Gray, 23-Sep-2010
"Sorghum is one of the world’s oldest known grains, and is one of a range of ancient grains that are naturally gluten-free. It has gained popularity as the market for gluten-free foods has grown, based on its greater nutritional value, compared withother gluten-free flours such as rice, corn or potato flour - however, it has physico-chemical properties that can negatively affect dough quality.
The addition of starch to sorghum dough could improve certain negative characteristics of gluten-free sorghum bread, according to researchers.
The new study published in LWT - Food Science and Technology, reports that adding fifty per cent cassava starch to sorghum bread gave 'the best overall crumb properties', improving the overall quality of the nutrient-rich gluten free bread."
http://www.bakeryandsnacks.com/Formulation/Cassava-starch-may-improve-gluten-free-bread
"Sorghum is one of the world’s oldest known grains, and is one of a range of ancient grains that are naturally gluten-free. It has gained popularity as the market for gluten-free foods has grown, based on its greater nutritional value, compared withother gluten-free flours such as rice, corn or potato flour - however, it has physico-chemical properties that can negatively affect dough quality.
The addition of starch to sorghum dough could improve certain negative characteristics of gluten-free sorghum bread, according to researchers.
The new study published in LWT - Food Science and Technology, reports that adding fifty per cent cassava starch to sorghum bread gave 'the best overall crumb properties', improving the overall quality of the nutrient-rich gluten free bread."
http://www.bakeryandsnacks.com/Formulation/Cassava-starch-may-improve-gluten-free-bread
Friday, September 24, 2010
“The Singularity Is Near” panel at the Woodstock Film Festival
The Singularity Is Near
Utopia Studios WOODSTOCK FILM FESTIVAL
Woodstock, NY
09/30/2010, 3:00PM
We live in an era of exponentially increasing advances in artificial intelligence, nano technology, robotics, designer drugs, bionics, and techniques to defeat—and perhaps even reverse—cellular aging. Scientific optimists look forward to a transhuman future when our life expectancy will be dramatically, if not infinitely, extended; when people no longer suffer from disability or disease; when super-intelligent machines will “reproduce” by designing and building their own successors; when the line between humans and computers will increasingly blur, as we “download” our memories and minds into machines and become bionic ourselves. What promises and challenges does this vision of the future hold?
Panelists:
Michelle Byrd
Ray Kurzweil
Martine Rothblatt
Sponsored by Kurzweil Technologies and Terasem Motion Infoculture
Utopia Studios WOODSTOCK FILM FESTIVAL
Woodstock, NY
09/30/2010, 3:00PM
We live in an era of exponentially increasing advances in artificial intelligence, nano technology, robotics, designer drugs, bionics, and techniques to defeat—and perhaps even reverse—cellular aging. Scientific optimists look forward to a transhuman future when our life expectancy will be dramatically, if not infinitely, extended; when people no longer suffer from disability or disease; when super-intelligent machines will “reproduce” by designing and building their own successors; when the line between humans and computers will increasingly blur, as we “download” our memories and minds into machines and become bionic ourselves. What promises and challenges does this vision of the future hold?
Panelists:
Michelle Byrd
Ray Kurzweil
Martine Rothblatt
Sponsored by Kurzweil Technologies and Terasem Motion Infoculture
How going meatless can heal you
This Meatless Life
September 22, 2010 - Justin McIntosh
"I’ve written on here before, particularly in regards to the Trive experiment, how going meatless can reverse certain ailments, including diabetes.
Now, here's President Clinton talking about his own conversion to a plant-based diet after reading books like "The China Study," the largest study of human nutrition ever done, and how he's using a plant-based diet to clear out his arteries.
From his interview with Wolf Blitzer, which you can watch at the link:"
This article is really about President Clinton, and it is pretty interesting. I believe in presenting all facets of an issue that deserve to be presented. Of course, in this case, I'm talking about vegetarianism.
http://www.mariettatimes.com/page/blogs.detail/display/297/How-going-meatless-can-heal-you.html
September 22, 2010 - Justin McIntosh
"I’ve written on here before, particularly in regards to the Trive experiment, how going meatless can reverse certain ailments, including diabetes.
Now, here's President Clinton talking about his own conversion to a plant-based diet after reading books like "The China Study," the largest study of human nutrition ever done, and how he's using a plant-based diet to clear out his arteries.
From his interview with Wolf Blitzer, which you can watch at the link:"
This article is really about President Clinton, and it is pretty interesting. I believe in presenting all facets of an issue that deserve to be presented. Of course, in this case, I'm talking about vegetarianism.
http://www.mariettatimes.com/page/blogs.detail/display/297/How-going-meatless-can-heal-you.html
The Diabetes prevention and strategy
"The Brd2 gene is a promising new target in diabetes prevention. Researchers succeeded in preventing diabetes in high risk groups by inhibiting the activation of the gene. Activating the gene seems to trigger sugar cravings and promote hunger, in order to meet the brain’s high energy demands. ..........Researchers studying the gene concluded, 'The strong influence of Brd2 on insulin resistance suggests that inhibiting Brd2 is a promising target for diabetes prevention and treatment.' ..........
The study of nutrients that influence gene expression is a promising new field in diabetes prevention, called nutrigenomics. It’s basically a natural form of gene therapy.
But unlike conventional gene therapy that chemically alters the DNA, nutrigenomics influences how a gene is expressed. Nutrients are used to turn genes on or off, depending on the desired effect. It’s a safe and effective method in disease prevention and treatment.
By inhibiting the Brd2 gene, nutrigenomics succeeds where conventional treatments fail…preventing sugar spikes, improving fasting glucose levels, and restoring insulin sensitivity."
http://www.superdiabeticdiet.com/the-diabetes-prevention-and-strategy/
The study of nutrients that influence gene expression is a promising new field in diabetes prevention, called nutrigenomics. It’s basically a natural form of gene therapy.
But unlike conventional gene therapy that chemically alters the DNA, nutrigenomics influences how a gene is expressed. Nutrients are used to turn genes on or off, depending on the desired effect. It’s a safe and effective method in disease prevention and treatment.
By inhibiting the Brd2 gene, nutrigenomics succeeds where conventional treatments fail…preventing sugar spikes, improving fasting glucose levels, and restoring insulin sensitivity."
http://www.superdiabeticdiet.com/the-diabetes-prevention-and-strategy/
Lime, lemon nature’s cure for cholera, food-borne diseases
Written by Sade Oguntola
Thursday, 23 September 2010
"If you worried about contracting cholera from food items like meat, fruits and vegetables on sale in the market, nature’s solution worth trying out are lemon and lime, which experts have confirmed good arsenal against the germ that causes cholera.
Lemon and lime are popular citrus fruits used as food ingredients for flavouring and in fact in parts of the world such as Japan, it is common dietary habit to add lime juice to raw or grilled fish.
Epidemiological studies have shown that food plays an important role in the transmission of Vibrio cholerae, (the germ that causes cholera) and different foods have been incriminated in many epidemic outbreaks of cholera. ........"
A good article. Here's a link.
http://tribune.com.ng/index.php/natural-health/11448-lime-lemon-natures-cure-for-cholera-food-borne-diseases
Thursday, 23 September 2010
"If you worried about contracting cholera from food items like meat, fruits and vegetables on sale in the market, nature’s solution worth trying out are lemon and lime, which experts have confirmed good arsenal against the germ that causes cholera.
Lemon and lime are popular citrus fruits used as food ingredients for flavouring and in fact in parts of the world such as Japan, it is common dietary habit to add lime juice to raw or grilled fish.
Epidemiological studies have shown that food plays an important role in the transmission of Vibrio cholerae, (the germ that causes cholera) and different foods have been incriminated in many epidemic outbreaks of cholera. ........"
A good article. Here's a link.
http://tribune.com.ng/index.php/natural-health/11448-lime-lemon-natures-cure-for-cholera-food-borne-diseases
Genetically altered salmon? It doesn't stop there
By SETH BORENSTEIN and MALCOLM RITTER (AP)
" ......... Whatever the decision on salmon, it's only the start of things to come. In labs and on experimental farms are:
_ Vaccines and other pharmaceuticals grown in bananas and other plants.
_ Trademarked "Enviropigs" whose manure doesn't pollute as much.
_ Cows that don't produce methane in their flatulence.
And in the far-off future, there may be foods built from scratch — the scratch being DNA.
Sometimes when science tinkers with food, it works. Decades ago, Norman Borlaug's 'Green Revolution' of scientifically precise hybrids led to bigger crop yields that have dramatically reduced hunger.
Sometimes it flops. Anyone remember the Flavr Savr tomato? Probably not. It didn't taste good. 'There was no flavor there to save,' one expert quipped. But you might remember 10 years ago when genetically modified corn meant for animal feed wound up in taco shells? .............. 'All of the animals, plants and microbes we use in our food system, our agricultural system, are genetically modified in one way or another,' says Bruce Chassy at the University of Illinois at Urbana-Champaign. 'That, or they're wild.' .............. More than four-fifths of the soybean, corn and cotton acreage in the United States last year used genetically engineered crops, according to a 2010 National Academies of Sciences study."
I can't give you a link to this article. Not allowed. Send me an email if you would like to read more of it.
" ......... Whatever the decision on salmon, it's only the start of things to come. In labs and on experimental farms are:
_ Vaccines and other pharmaceuticals grown in bananas and other plants.
_ Trademarked "Enviropigs" whose manure doesn't pollute as much.
_ Cows that don't produce methane in their flatulence.
And in the far-off future, there may be foods built from scratch — the scratch being DNA.
Sometimes when science tinkers with food, it works. Decades ago, Norman Borlaug's 'Green Revolution' of scientifically precise hybrids led to bigger crop yields that have dramatically reduced hunger.
Sometimes it flops. Anyone remember the Flavr Savr tomato? Probably not. It didn't taste good. 'There was no flavor there to save,' one expert quipped. But you might remember 10 years ago when genetically modified corn meant for animal feed wound up in taco shells? .............. 'All of the animals, plants and microbes we use in our food system, our agricultural system, are genetically modified in one way or another,' says Bruce Chassy at the University of Illinois at Urbana-Champaign. 'That, or they're wild.' .............. More than four-fifths of the soybean, corn and cotton acreage in the United States last year used genetically engineered crops, according to a 2010 National Academies of Sciences study."
I can't give you a link to this article. Not allowed. Send me an email if you would like to read more of it.
Gravani Appointed Institute of Food Technologists 2010-2011 President
"Sep 22 2010 --- Robert B. Gravani, PhD, Professor of Food Science and Director of the National Good Agricultural Practices (GAPs) Program at Cornell University, is the new President of the Institute of Food Technologists (IFT), a nonprofit international society with members engaged in food science, food technology, and related professions in industry, academia, and government. Gravani is the 71st president of IFT and assumed his role September 1, 2010.
Summary: In his new role as President, Robert Gravani will work with a range of volunteers from academia, industry and government to support IFT’s overall mission to advance the science of food and to ensure a safe and abundant food supply that contributes to healthier people everywhere."
There's more to read about Dr. Gravani.
http://www.foodingredientsfirst.com/news/Gravani-Appointed-Institute-of-Food-Technologists-2010-2011-President.html
Summary: In his new role as President, Robert Gravani will work with a range of volunteers from academia, industry and government to support IFT’s overall mission to advance the science of food and to ensure a safe and abundant food supply that contributes to healthier people everywhere."
There's more to read about Dr. Gravani.
http://www.foodingredientsfirst.com/news/Gravani-Appointed-Institute-of-Food-Technologists-2010-2011-President.html
Thursday, September 23, 2010
Leatherhead Food Research's NanoWatch© Working Group
"Developments in micro- and nanotechnologies are increasing at a rapid rate and offer the potential for new products or processes for the food industry. Leatherhead Food Research has become a leading consultant in this emerging area with the formation of a working group and food focus group.
Leatherhead Food Research's NanoWatch© Working Group was created in 2007 to investigate the use of nanotechnology in the food and drink industry, with particular emphasis on ingredients and hydrocolloids. The Working Group provides:"
Read what The Working Group provides and more. Then go to their home page and read more about Leatherhead Food Research. They have been around a long time.
http://www.leatherheadfood.com/nanotechnology
Leatherhead Food Research's NanoWatch© Working Group was created in 2007 to investigate the use of nanotechnology in the food and drink industry, with particular emphasis on ingredients and hydrocolloids. The Working Group provides:"
Read what The Working Group provides and more. Then go to their home page and read more about Leatherhead Food Research. They have been around a long time.
http://www.leatherheadfood.com/nanotechnology
7th International Symposium on Milk Genomics and Human Health
"UC Davis
Davis, California
Date/Deadline
October 20-22, 2010
This three-day symposium will gather international experts in nutrition, genomics, bioinformatics and milk research. Speakers include Vinthu Kodappa, University of Sydney - Investigation of milk protein bioactivity; Guy Vergeres, Agroscope Liebefeld- Posieux ALP, Switzerland - A nutrigenomic strategy to assess the physiological properties of dairy products; and others to be announced.
The symposium will take place on the campus of UC Davis."
Food Safety News
Davis, California
Date/Deadline
October 20-22, 2010
This three-day symposium will gather international experts in nutrition, genomics, bioinformatics and milk research. Speakers include Vinthu Kodappa, University of Sydney - Investigation of milk protein bioactivity; Guy Vergeres, Agroscope Liebefeld- Posieux ALP, Switzerland - A nutrigenomic strategy to assess the physiological properties of dairy products; and others to be announced.
The symposium will take place on the campus of UC Davis."
Food Safety News
Strong Meat
George Monbiot says
"A new book has forced me to reconsider my views on food.
This will not be an easy column to write. I am about to put down 1200 words in support of a book that starts by attacking me and often returns to this sport. But it has persuaded me that I was wrong. More to the point, it has opened my eyes to some fascinating complexities in what seemed to be a black and white case.
In the Guardian in 2002 I discussed the sharp rise in the number of the world’s livestock, and the connection between their consumption of grain and human malnutrition(1). After reviewing the figures, I concluded that veganism 'is the only ethical response to what is arguably the world’s most urgent social justice issue.' I still believe that the diversion of ever wider tracts of arable land from feeding people to feeding livestock is iniquitous and grotesque. So does the book I’m about to discuss. I no longer believe that the only ethical response is to stop eating meat."
The author of this new book has some new ideas. Read all about it.
http://www.celsias.com/article/strong-meat/
"A new book has forced me to reconsider my views on food.
This will not be an easy column to write. I am about to put down 1200 words in support of a book that starts by attacking me and often returns to this sport. But it has persuaded me that I was wrong. More to the point, it has opened my eyes to some fascinating complexities in what seemed to be a black and white case.
In the Guardian in 2002 I discussed the sharp rise in the number of the world’s livestock, and the connection between their consumption of grain and human malnutrition(1). After reviewing the figures, I concluded that veganism 'is the only ethical response to what is arguably the world’s most urgent social justice issue.' I still believe that the diversion of ever wider tracts of arable land from feeding people to feeding livestock is iniquitous and grotesque. So does the book I’m about to discuss. I no longer believe that the only ethical response is to stop eating meat."
The author of this new book has some new ideas. Read all about it.
http://www.celsias.com/article/strong-meat/
Foods That Make You Smarter
posted by Carolyn O'Neil, MS, RD on September 21, 2010 10:02 AM
"If you're like me, you probably spend a lot of time thinking about what you're going to eat. Here's some food for thought: The right foods can improve your concentration, fend off dementia, boost your energy and even help you remember things.
While most nutrition studies focus on hearts, bones and waistlines, there's a growing field of research around food and how it affects our brains. So, whether you're choosing breakfast foods to keep you alert during an early morning business meeting or want an afternoon snack idea to boost concentration powers, here's a round up of food news to feed your mind."
Want to be smarter? Use this link.
http://www.everwell.com/insights/foods-boost-memory-concentration.php
"If you're like me, you probably spend a lot of time thinking about what you're going to eat. Here's some food for thought: The right foods can improve your concentration, fend off dementia, boost your energy and even help you remember things.
While most nutrition studies focus on hearts, bones and waistlines, there's a growing field of research around food and how it affects our brains. So, whether you're choosing breakfast foods to keep you alert during an early morning business meeting or want an afternoon snack idea to boost concentration powers, here's a round up of food news to feed your mind."
Want to be smarter? Use this link.
http://www.everwell.com/insights/foods-boost-memory-concentration.php
6 Food Rules You Should Break
"We separate fact from fiction for some of the top misunderstandings about nutrition and healthy eating."
By Joyce Hendley, EatingWell.com
"In reality, the most persistent nutrition myths are those that contain at least a kernel of truth—and some 'myths' help us get to real dietary wisdom that actually might help our health. Here’s a cold, hard, science-based look at six of the most oft-repeated ones and what really is the truth behind them."
Now you know you want to know about the "6 food rules you should break," so here is a link. Go break some rules today!
http://health.msn.com/nutrition/articlepage.aspx?cp-documentid=100264134
By Joyce Hendley, EatingWell.com
"In reality, the most persistent nutrition myths are those that contain at least a kernel of truth—and some 'myths' help us get to real dietary wisdom that actually might help our health. Here’s a cold, hard, science-based look at six of the most oft-repeated ones and what really is the truth behind them."
Now you know you want to know about the "6 food rules you should break," so here is a link. Go break some rules today!
http://health.msn.com/nutrition/articlepage.aspx?cp-documentid=100264134
Giz Explains: How Food Cooks
"For something so familiar, cooking is incredibly mysterious. Ask a home cook what happens to a steak in a pan – hell, ask most chefs. It gets hot. It gets brown. It gets juicy. How do you like yours, again?
We burn, sear, boil, broil, grill and fry our food to make it appetising, and, with any luck, delicious. This is how we think and talk about food, and it obviously serves us pretty well. But it says nothing of what cooking actually is: chemistry. Here’s what really happens to your steak.
'Well, a lot of things,' says Dennis Miller, Professor of Food Science and Nutrition at Cornell University .............."
Folks, if you eat and like cooked foods, or if you just want to learn some more food science, you gotta read this article. It's great. I certainly learned a lot.
http://www.gizmodo.com.au/2010/09/giz-explains-how-food-cooks/
We burn, sear, boil, broil, grill and fry our food to make it appetising, and, with any luck, delicious. This is how we think and talk about food, and it obviously serves us pretty well. But it says nothing of what cooking actually is: chemistry. Here’s what really happens to your steak.
'Well, a lot of things,' says Dennis Miller, Professor of Food Science and Nutrition at Cornell University .............."
Folks, if you eat and like cooked foods, or if you just want to learn some more food science, you gotta read this article. It's great. I certainly learned a lot.
http://www.gizmodo.com.au/2010/09/giz-explains-how-food-cooks/
What Nanotechnology Can Do for the Average Donut
"In Europe, Dutch food scientist Frans Kampers is making a presentation titled: What Nanotechnology Can Do for the Average Donut. He explains that a nanoparticle can re-engineer ingredients to bring healthy nutrients to the body more efficiently, while ensuring that less-desirable components pass on ----------"
What? You don't like donuts? I don't believe it! Everybody likes donuts. Therefore, you just have to read this article. It's not just about donuts. It's about the amazing technology that is being developed to utilize nanotechnology to make foods healthier, safer and more ideally utilized by the body. This is a new frontier, and it is exciting.
http://gee-whiz.org/the-latest-nanotechnology-breakthroughs/
By the way, do you have coffee or milk with your donuts? I usually have both.
What? You don't like donuts? I don't believe it! Everybody likes donuts. Therefore, you just have to read this article. It's not just about donuts. It's about the amazing technology that is being developed to utilize nanotechnology to make foods healthier, safer and more ideally utilized by the body. This is a new frontier, and it is exciting.
http://gee-whiz.org/the-latest-nanotechnology-breakthroughs/
By the way, do you have coffee or milk with your donuts? I usually have both.
Wednesday, September 22, 2010
Academics Review: An Association Dedicated To Peer Reviewed Science On Food Issues
"Academics Review was founded in January 2010 to ensure that sound science is widely and easily available to inform us all on some of the most critical issues of our time. Some of those issues relate to how we grow our food: what is safe and what is not, what constitutes real advancement, and similarly vital scientific and technological topics that affect how we live.
Academics Review is an association of academic professors, researchers, teachers and credentialed authors from around the world who are committed to the unsurpassed value of the peer review in establishing sound science. We stand against falsehoods, half-baked assertions and theories or claims not subjected to this kind of rigorous review. This is the mission of Academics Review.
Academics Review was founded by two independent professors of food-related microbiology, nutritional, and safety issues on opposite ends of the planet: in rural central Illinois, and in urban Melbourne, Australia. Bruce M. Chassy, Ph.D., and David Tribe, Ph.D., are two of the most widely recognized experts in the world on how plants grow, and the resulting effects plants, as foods, can have on human health."
Too often food issues such as GM crops lead to lay opinions that are based on emotion and misinformation. Bruce and David and their co-workers are dedicated to getting the peer reviewed science into the debate on these issues. As we saw in an earlier post this month, facts don't always sway people's opinions, but presenting the facts from peer reviewed science is the only way to get things done as difficult as it may be. Here is a link to Academics Review so you may learn more about this very important work.
http://academicsreview.org/
Academics Review is an association of academic professors, researchers, teachers and credentialed authors from around the world who are committed to the unsurpassed value of the peer review in establishing sound science. We stand against falsehoods, half-baked assertions and theories or claims not subjected to this kind of rigorous review. This is the mission of Academics Review.
Academics Review was founded by two independent professors of food-related microbiology, nutritional, and safety issues on opposite ends of the planet: in rural central Illinois, and in urban Melbourne, Australia. Bruce M. Chassy, Ph.D., and David Tribe, Ph.D., are two of the most widely recognized experts in the world on how plants grow, and the resulting effects plants, as foods, can have on human health."
Too often food issues such as GM crops lead to lay opinions that are based on emotion and misinformation. Bruce and David and their co-workers are dedicated to getting the peer reviewed science into the debate on these issues. As we saw in an earlier post this month, facts don't always sway people's opinions, but presenting the facts from peer reviewed science is the only way to get things done as difficult as it may be. Here is a link to Academics Review so you may learn more about this very important work.
http://academicsreview.org/
Tuesday, September 21, 2010
The History and Scope of the Rice Genome Project
"Rice has been cultivated for more than 9,000 years. ...........At least 114 countries grow rice. Asian farmers produce about 90% of the total, with two countries, China and India, growing more than half the total crop. ...........Rice has the smallest genome size of all cereals, of around 430 million base pairs of DNA. Rice is considered a model system for plant biology largely due to its compact genome (430 million base pairs on its 12 chromosomes)..........Sequencing of its genome has opened a way for developing new varieties of rice to combat the pests and also to grow with less water."
There's a lot more in this article including the complete history of the genome sequencing of rice going back to 1991 when it started. Here's a link for you.
http://studentloanszone.co.cc/scope-of-rice-genome-project.htm
There's a lot more in this article including the complete history of the genome sequencing of rice going back to 1991 when it started. Here's a link for you.
http://studentloanszone.co.cc/scope-of-rice-genome-project.htm
Australian Centre for Plant Functional Genomics
"Wheat and barley are two of Australia's most important cereal crops.
At the Australian Centre for Plant Functional Genomics (ACPFG) our scientists are improving wheat and barley's tolerance to environmental stresses such as drought, heat, salinity and nutrient toxicities. These stresses known as abiotic stresses, are a major cause of yield and quality loss throughout the world and cause significant problems for cereal growers."
Read about their research program focus, their links to universities in Australia, their use of biotechnology, their specific approaches to the challenges at hand and more. Here's a link.
http://www.acpfg.com.au/index.php?id=30
At the Australian Centre for Plant Functional Genomics (ACPFG) our scientists are improving wheat and barley's tolerance to environmental stresses such as drought, heat, salinity and nutrient toxicities. These stresses known as abiotic stresses, are a major cause of yield and quality loss throughout the world and cause significant problems for cereal growers."
Read about their research program focus, their links to universities in Australia, their use of biotechnology, their specific approaches to the challenges at hand and more. Here's a link.
http://www.acpfg.com.au/index.php?id=30
FDA won’t allow food to be labeled free of genetic modification: report
'Extra labeling only confuses the consumer,' biotech spokesman says
"That the Food and Drug Administration is opposed to labeling foods that are genetically modified is no surprise anymore, but a report in the Washington Post indicates the FDA won't even allow food producers to label their foods as being free of genetic modification."
Use the link and learn what some people think about this.
http://www.rawstory.com/rs/2010/09/fda-labeled-free-modification/
"That the Food and Drug Administration is opposed to labeling foods that are genetically modified is no surprise anymore, but a report in the Washington Post indicates the FDA won't even allow food producers to label their foods as being free of genetic modification."
Use the link and learn what some people think about this.
http://www.rawstory.com/rs/2010/09/fda-labeled-free-modification/
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