Japan’s House Foods Group Inc. said it has developed onions that release extremely low amount of tear-inducing compounds. […]
[T]he resulting onions have the added benefit of not leaving a strong smell on the cook’s hands or the breath of those who eat them.
related { 1,000-year-old onion and garlic eye remedy kills MRSA }
art { Max Bill, untitled, 1967 }
Furans are coffee’s dirty little secret. Although we can thank them for the pleasant aroma and delicious flavour of freshly brewed coffee, furans have been labelled as a possible human carcinogen (cause of cancer) in disguise by food safety agencies including the United States Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA).
Furans enter our food chain through canned, bottled and jarred processed foods, but 85% of furan exposure in adults is from coffee consumption. All these products undergo ultra-high temperature (UHT) treatment and furans are one of the carcinogenic compounds produced. The canned, bottled and jarred foods are sterilized this way to eradicate disease-causing micro-organisms and to increase their shelf-life. Coffee beans are heated to even higher temperatures during roasting. Furans are volatile and not very water-soluble so how you like your coffee, roasted, ground, stored and brewed, will determine how much furan is left in your cup of Joe. […]
Arisseto and colleagues (2011) […] found that furan content was higher in Robusta samples. […]
Altaki and colleagues (2011) found regular decaffeinated or caffeinated brews made with an espresso machine had higher furan content than a drip coffee maker, and instant coffee brews had relatively low levels whilst coffee capsules contained the most. […]
Leaving your cup of coffee to stand at room temperature for 30 minutes before drinking will reduce furan amounts by 25% according to Guenther and colleagues (2010).
The Holodomor (Ukrainian: Голодомор, “Extermination by hunger”) was a man-made famine in the Ukrainian Soviet Socialist Republic in 1932 and 1933 that killed an estimated 2.5-7.5 million Ukrainians, with millions more counted in demographic estimates. It was part of the wider disaster, the Soviet famine of 1932–33, which affected the major grain-producing areas of the country.
During the Holodomor, which is also known as the “Terror-Famine in Ukraine” and “Famine-Genocide in Ukraine,” millions of citizens of the Ukrainian SSR, the majority of whom were ethnic Ukrainians, died of starvation in a peacetime catastrophe unprecedented in the history of Ukraine. Since 2006, the Holodomor has been recognized by the independent Ukraine and many other countries as a genocide of the Ukrainian people carried out by the Soviet Union.
Scholars disagree on the relative importance of natural factors and bad economic policies as causes of the famine but believe it was a long term plan of Joseph Stalin, an attempt to eliminate the Ukrainian independence movement.
{ Wikipedia | Continue reading }
Territorial expansion of the 1933 famine is a matter of dispute between Ukrainian and Russian history scientists. The former regard the famine to be localized within Ukraine, while the latter adopt the position that vast regions of Russia, in particular the Volga River region and Central Chernozemic region, were affected with the famine too. To solve this matter, the author has the data engaged which concern nutrition survey conducted by Gosplan (State Planning Committee) of the USSR in 1933. These data show that the situation in Ukraine was the most disastrous. The Volga River and Central Chernozemic regions, although suffered from the famine too, were featured with consumption of food products about 1.5 times higher than that in Odessa or Kiev regions. The average daily consumption of 1070 kcal which was recorded in Odessa region in early 1933 allowed life- sustaining activity of a human being for three months only
Scientists are increasingly convinced that the vast assemblage of microfauna in our intestines may have a major impact on our state of mind. The gut-brain axis seems to be bidirectional—the brain acts on gastrointestinal and immune functions that help to shape the gut’s microbial makeup, and gut microbes make neuroactive compounds, including neurotransmitters and metabolites that also act on the brain. […]
Microbes may have their own evolutionary reasons for communicating with the brain. They need us to be social, says John Cryan, a neuroscientist at University College Cork in Ireland, so that they can spread through the human population. Cryan’s research shows that when bred in sterile conditions, germ-free mice lacking in intestinal microbes also lack an ability to recognize other mice with whom they interact. In other studies, disruptions of the microbiome induced mice behavior that mimics human anxiety, depression and even autism. In some cases, scientists restored more normal behavior by treating their test subjects with certain strains of benign bacteria. Nearly all the data so far are limited to mice, but Cryan believes the findings provide fertile ground for developing analogous compounds, which he calls psychobiotics, for humans. “That dietary treatments could be used as either adjunct or sole therapy for mood disorders is not beyond the realm of possibility,” he says.
related { Is Neuroscience Based On Biology? }
Drawing on county-level data from Kansas for the period 1977-2011, we examine whether plausibly exogenous increases in the number of establishments licensed to sell alcohol by the drink are related to violent crime. During this period, 86 out of 105 counties in Kansas voted to legalize the sale of alcohol to the general public for on-premises consumption. We provide evidence that these counties experienced substantial increases in the total number of establishments with on-premises liquor licenses (e.g., bars and restaurants). Using legalization as an instrument, we show that a 10 percent increase in drinking establishments is associated with a 4 percent increase in violent crime. Reduced-form estimates suggest that legalizing the sale of alcohol to the general public for on-premises consumption is associated with an 11 percent increase in violent crime.
{ SSRN }
In the early 1900s, the Dream of the Rarebit Fiend comic strip conveyed how the spicy cheese dish Welsh rarebit leads to bizarre and disturbing dreams. Today, the perception that foods disturb dreaming persists. But apart from case studies, some exploratory surveys, and a few lab studies on how hunger affects dreaming, there is little empirical evidence addressing this topic.
The present study examines three aspects of the food/dreaming relationship. […] Reports of vivid dreams were associated with measures indicative of wellness: better sleep, a healthier diet, and longer times between meals (fasting).
photo { Todd Papageorge, Studio 54, 1978–80 }
related { An ingredient in olive oil kills a variety of human cancer cells without harming healthy ones }
Ike-Jime is Japanese fish killing technique. In general, Japanese technique is the most advanced in the world, although Australia and New Zealand are pioneering fish anesthetics that advance fish killing even more. Two reasons to care about how your fish are killed: proper technique insures the best quality fish, and is the most humane. […]
The less trauma a fish goes through before and during slaughter, the higher the quality of the meat. Simple as that. […] Compared to red meat and poultry, fish muscle is delicate. It needs all the structure it can get. So unlike red meat, where we like a little protein breakdown to enhance tenderness, anything that breaks down the structure of fish muscle is bad. Stress causes fish muscle tissue to break down.
Stress before or during slaughter –whether from overcrowding, struggling in a net, being lifted into the air, fighting on the end of a line, or even the long term stress from poor aquaculture practice– results in more exhausted fish. The muscles of exhausted fish have a lower pH (due to lactic acid production in the muscle). That low pH enhances the action of enzymes present in the muscle that break down protein. One study even claims that stress increases the amount of those enzymes present in addition to making them more effective. Higher stress also leads to more stress-related compounds in the blood, which some studies show degrade muscle. Finally, tired and stressed fish have less available ATP in their muscles. ATP is the energy source that makes biological systems run. After an animal dies, its muscles remain pliable for as long as it has some reserves of ATP. Once the ATP is used up, the muscles tense and will not loosen up –this is called rigor-mortis. Rigor-mortis in fish can be strong enough to rip apart the connections between muscle fibers, leading to mushy meat. Muscles from stressed fish with low ATP reserves go into rigor-mortis faster and harder than muscles from rested, unstressed fish with more ATP. […]
As soon as a fish is pulled from the water it should be dealt a death blow. Traditional technique is a sharp whack to the head –not such a good technique. Blows to the head are prone to error, and they don’t kill, they stun. Standard Japanese Ike-Jime technique on small fish involves severing the spinal cord and blood vessels between the head and the body –an OK technique as far as preserving fish muscle goes, but not so humane.
{ Cooking Issues | Continue reading | via James }
Galleries owned by Larry Gagosian, the powerful and well-connected dealer who has spent his career goosing the prices of contemporary art higher and higher: 14.
Restaurants owned by the chef Masayoshi Takayama, who has spent his career charging more for Japanese food than anyone else in the United States: five.
Restaurants the two men own together: one, Kappo Masa, in the basement below Mr. Gagosian’s Madison Avenue gallery. […]
Now three months old, Kappo Masa is not the most expensive restaurant in New York. That distinction belongs to Mr. Takayama’s home base, Masa, in the Time Warner Center. (Price of dinner for one before tax, tip and drinks: $450.) Still, it is expensive in a way that’s hard to forget either during or after the meal. The cost of eating at Kappo Masa is so brutally, illogically, relentlessly high, and so out of proportion to any pleasure you may get, that large numbers start to seem like uninvited and poorly behaved guests at the table. […]
Stars I am giving it: zero.
[T]he Inuit, the Masai, and the Samburu people of Uganda all originally ate diets that were 60-80% fat and yet were not obese and did not have hypertension or heart disease.
The hypothesis that saturated fat is the main dietary cause of cardiovascular disease is strongly associated with one man, Ancel Benjamin Keys, a biologist at the University of Minnesota. […] Keys launched his “diet-heart hypothesis” at a meeting in New York in 1952, when the United States was at the peak of its epidemic of heart disease, with his study showing a close correlation between deaths from heart disease and proportion of fat in the diet in men in six countries (Japan, Italy, England and Wales, Australia, Canada, and the United States). Keys studied few men and did not have a reliable way of measuring diets, and in the case of the Japanese and Italians he studied them soon after the second world war, when there were food shortages. Keys could have gathered data from many more countries and people (women as well as men) and used more careful methods, but, suggests Teicholz, he found what he wanted to find. […]
At a World Health Organization meeting in 1955 Keys’s hypothesis was met with great criticism, but in response he designed the highly influential Seven Countries Study, which was published in 1970 and showed a strong correlation between saturated fat (Keys had moved on from fat to saturated fat) and deaths from heart disease. Keys did not select countries (such as France, Germany, or Switzerland) where the correlation did not seem so neat, and in Crete and Corfu he studied only nine men. […]
[T]he fat hypothesis led to a massive change in the US and subsequently international diet. One congressional staffer, Nick Mottern, wrote a report recommending that fat be reduced from 40% to 30% of energy intake, saturated fat capped at 10%, and carbohydrate increased to 55-60%. These recommendations went through to Dietary Guidelines for Americans, which were published for the first time in 1980. (Interestingly, a recommendation from Mottern that sugar be reduced disappeared along the way.)
It might be expected that the powerful US meat and dairy lobbies would oppose these guidelines, and they did, but they couldn’t counter the big food manufacturers such as General Foods, Quaker Oats, Heinz, the National Biscuit Company, and the Corn Products Refining Corporation, which were both more powerful and more subtle. In 1941 they set up the Nutrition Foundation, which formed links with scientists and funded conferences and research before there was public funding for nutrition research. […]
Saturated fats such as lard, butter, and suet, which are solid at room temperature, had for centuries been used for making biscuits, pastries, and much else, but when saturated fat became unacceptable a substitute had to be found. The substitute was trans fats, and since the 1980s these fats, which are not found naturally except in some ruminants, have been widely used and are now found throughout our bodies. There were doubts about trans fats from the very beginning, but Teicholz shows how the food companies were highly effective in countering any research that raised the risks of trans fats. […]
Another consequence of the fat hypothesis is that around the world diets have come to include much more carbohydrate, including sugar and high fructose corn syrup, which is cheap, extremely sweet, and “a calorie source but not a nutrient.”2 5 25 More and more scientists believe that it is the surfeit of refined carbohydrates that is driving the global pandemic of obesity, diabetes, and non-communicable diseases.
related { Beware the Man of One Study }
image { Isa Genzken, X-ray, 1991 }
Far more attention has been paid to the microbes in our feces than the microbes in our food. […]
We characterized the microbiota of three different dietary patterns in order to estimate: the average total amount of daily microbes ingested via food and beverages, and their composition in three daily meal plans representing three different dietary patterns.
The three dietary patterns analyzed were: (1) the Average American (AMERICAN): focused on convenience foods, (2) USDA recommended (USDA): emphasizing fruits and vegetables, lean meat, dairy, and whole grains, and (3) Vegan (VEGAN): excluding all animal products. […]
Based on plate counts, the USDA meal plan had the highest total amount of microbes, followed by the VEGAN meal plan.
In a recent study, Mann and some colleagues induced a bad mood in 100 college students by making them watch clips from sad movies. They then fed half the students their favorite comfort food, while the other students ate food they enjoyed, but wouldn’t consider comfort food.
Once the students had finished eating, the researchers asked the students how they felt. It turns out all the students felt better, regardless of what they had eaten.
In another experiment, Mann had half the kids eat comfort food, and the other half eat nothing. After a few minutes, both groups felt equally better. The comfort food had no effect on mood.
photo { Tania Oldyork }
The process is called reverse osmosis (RO), and it’s the mainstay of large-scale desalination facilities around the world. As water is forced through the membrane, the polymer allows the water molecules to pass while blocking the salts and other inorganic impurities. Global desalination output has tripled since 2000: 16,000 plants are up and running around the world, and the pace of construction is expected to increase while the technology continues to improve. […]
Seawater desalination, in fact, is one of the most expensive sources of fresh water. The water sells—depending on site conditions—for between $1,000 and $2,500 per acre-foot (the amount used by two five-person U.S. households per year). Carlsbad’s product will sell for around $2,000, which is 80 percent more than the county pays for treated water from outside the area. […]
Already, some 700 million people worldwide suffer from water scarcity, but that number is expected to swell to 1.8 billion in just 10 years. Some countries, like Israel, already rely heavily on desalination; more will follow suit. In many places, “we are already at the limit of renewable water resources, and yet we continue to grow,” says John Lienhard, a mechanical engineer and director of the Center for Clean Water and Clean Energy at MIT. “On top of that we have global warming, with hotter and drier conditions in many areas, which will potentially further reduce the amount of renewable water available.”
art { Evander Batson }
[D]etoxing – the idea that you can flush your system of impurities and leave your organs squeaky clean and raring to go – is a scam. It’s a pseudo-medical concept designed to sell you things.
“Let’s be clear,” says Edzard Ernst, emeritus professor of complementary medicine at Exeter University, “there are two types of detox: one is respectable and the other isn’t.” The respectable one, he says, is the medical treatment of people with life-threatening drug addictions. “The other is the word being hijacked by entrepreneurs, quacks and charlatans to sell a bogus treatment that allegedly detoxifies your body of toxins you’re supposed to have accumulated.” […]
In 2009, a network of scientists assembled by the UK charity Sense about Science contacted the manufacturers of 15 products sold in pharmacies and supermarkets that claimed to detoxify. The products ranged from dietary supplements to smoothies and shampoos. When the scientists asked for evidence behind the claims, not one of the manufacturers could define what they meant by detoxification, let alone name the toxins. […]
Then there’s colonic irrigation. Its proponents will tell you that mischievous plaques of impacted poo can lurk in your colon for months or years and pump disease-causing toxins back into your system. Pay them a small fee, though, and they’ll insert a hose up your bottom and wash them all away.[…] No doctor has ever seen one of these mythical plaques, and many warn against having the procedure done, saying that it can perforate your bowel.
Here, a group of nine chefs and three scientists is pushing the boundaries in the most minimalist, nuanced way, part of an effort to ensure that this ultimate “slow food” remains relevant in a fast-paced world. The chefs are tinkering with a way of cooking that has remained unchanged for centuries.
First, […] the chefs played around with the temperature at which they steamed abalone. Received wisdom says it should be steamed at 212 degrees Fahrenheit, or the boiling point of water, for two hours. […] So they spent six months — yes, six months — steaming abalone, changing the temperature in tiny increments. “It turned out that even two degrees had a huge impact on its deliciousness,” Fushiki said in his university office. The perfect temperature to steam an abalone, they concluded, is between 140 and 148 degrees, depending on how it is used. […]
The second six-month period was devoted to coagulation. Not content with coagulating food, they experimented with coagulating air. “How can we make the smell of air?” Fushiki recalled the chefs asking. “Let’s whisk and make bubbles, so that each bubble contains the air, and the smell spreads when the bubbles pop.”
[They] analyzed a database of 6,500 restaurant menus describing 650,000 dishes from across the U.S. Among their findings: fancy restaurants, not surprisingly, use fancier—and longer—words than cheaper restaurants do (think accompaniments and decaffeinated coffee, not sides and decaf). Jurafsky writes that “every increase of one letter in the average length of words describing a dish is associated with an increase of 69 cents in the price of that dish.” […]
Cheaper establishments also use terms like ripe and fresh, which Jurafsky calls “status anxiety” words. Thomas Keller’s Per Se, after all, would never use fresh—that much is taken for granted—but Subway would.
photo { Maurizio Di Iorio }
What you order may have less to do with what you want and more to do with a menu’s layout and descriptions.
After analyzing 217 menus and the selections of over 300 diners, a Cornell study published this month showed that when it comes to what you order for dinner, two things matter most: what you see on the menu and how you imagine it will taste.
Resveratrol, a polyphenol found in grapes, red wine, chocolate, and certain berries and roots, is considered to have antioxidant, anti-inflammatory, and anticancer effects in humans and is related to longevity in some lower organisms.
Objective: To determine whether resveratrol levels achieved with diet are associated with inflammation, cancer, cardiovascular disease, and mortality in humans.
Results: Resveratrol levels achieved with a Western diet did not have a substantial influence on health status and mortality risk of the population in this study.
Red wine may not be as good for you as hoped, say scientists who have studied the drink’s ingredient that is purported to confer good health.
In humans, as in many other animals, the appetite prioritizes protein over carbohydrate or fat. The evolutionary explanation is straightforward: eating too little protein compromises growth, development and reproduction.
Many processed food products are protein-poor but are engineered to taste like protein. Many people therefore eat far too much fat and carbohydrate in their attempt to ingest enough protein. In this way, engineered foods subvert the appetite control systems that should be helping to balance the consumption of macronutrients. The results are striking. In the United States, the typical diet saw a 0.8% decline in protein concentration between 1971 and 2006. During this same period, the consumption of calories from carbohydrates and fats increased by 8%, a trend reflected in the rising prevalence of obesity, but protein intake remained almost unchanged.
The most striking finding of our study is that addition of milk to black tea completely prevents the biological activity of tea in terms of improvement of endothelial function. Our results thus provide a possible explanation for the lack of beneficial effects of tea on the risk of heart disease in the UK, where milk is usually added to tea.
and { Happy people work harder (especially if they get chocolate) }
art { Barnett Newman, The Voice, 1950 }
