Archive for the ‘Health and Nutrtion’ Category

UV light may increase antioxidants

Saturday, January 29th, 2011 by Green Food Safety Coach

A recent study in the US has started to clarify the previous observation that a sufficient dose of the right type of UV rays to fresh produce will not only increase the Vitamin D content but also boost the antioxidant effect of that produce.

Antioxidants are more and more being recognised as an important part of controlling and even preventing heart disease and some types of cancer.

 There are three bands of ultra-violet radiation, UV-A, UV-B, and UV-C, and the sun is a natural source.

If fresh vegetables can be treated with the correct type and dose of UV rays during packaging, this could have significant health benefits. The study was done on carrots and with a dose of UV-B radiation, the carrots had a three fold increase in antioxidants without any quality issues.

National approach to reducing fast food issues

Tuesday, November 16th, 2010 by Green Food Safety Coach

Queensland champions the cause of a uniform National Plan for reducing intakes of energy, saturated fat, sugar and salt from fast food.

At the recent Health Ministerial Council, the Queensland Health Minister tabled an agenda paper for all states and territories to work together to develop a national approach to this significant health issue.

This will be a big step forward as some states have already started implementing health and food requirements that are specific to their jurisdiction; eg NSW has recently implemented a requirement that all the businesses inquick serve chains in that state must ensure that kilojoule content and other nutrtional information be displayed on the menu boards.

A franchisee in NSW is now required to display this infomation but one just over the border in Queensland is not and this makes it diifcult for both business and the public.

A national appproach will make life easier for all and ensure that information is available for decisions to be made across the country.

Food advertising reaches new levels

Wednesday, September 22nd, 2010 by Green Food Safety Coach

A large chicken fast food chain in the US has a burger with no roll, which they call the Double Down Burger. It has two chicken fillets (either fried or grilled) bacon, cheese and a specially developed sauce. It  is not available in Australia.

It was released in April and sales were around 10 million units in it’s first month. It has comparatively high fat and salt contents. Some love it  for the flavour and unique concept, whilst others are totally against it due to the nutritional issues.

They are now going to pay $US500 to selected university students to be human billboards, for wearing sweatpants advertising the burger. Considering the nutritional issues, it seems to some as a unsusual combination for advertising.

It just makes you ask how far advertisers and people will go to advertise and market products.

Chocolate sales up in the US.

Saturday, September 4th, 2010 by Green Food Safety Coach

A report from Packaged Foods, a research group in the US, shows that chocolate products are set to exceed US$19billion within four years.

There is a saying that “Chocolate is the sixth food group”, and it seems that these figures from the US show that many must believe this. Chocolate is considered to be both a comfort and indulgence food, and the market in that country is reflecting this.

It is the premium part of the market that is showing the most growth, with manufacturers starting to add new, exotic and indulgent flavours to their ranges.

Chilli has long been added to some chocolate, and now other savoury flavours are also starting to appear, including curry, bacon and cheese 

People seem more willing to try new flavours with chocolate than with most other foods. In fact, in Australia, a large chocolate manufacturer has just released a new range of unusual flavours in their milk chocolate.

Little would those who originally brought choclate to the rest of the world have realised what an important food it was to become.

An idea for getting rid of garlic breath

Tuesday, August 31st, 2010 by Green Food Safety Coach

Like many, I adore foods strong in garlic, but as a trainer and speaker, the last thing I want is to turn up at a client’s business the next day with “garlic breath”. This means I have to give up eating some of my favourite foods sometimes.

A new study may show there is a solution to the problem.

Apparently simply drinking milk before or while eating those wonderful foods will reduce the garlic coming out in our breathes.

For more information go to the article in the Journal of Food Science

Published online ahead of print, doi: 10.1111/j.1750-3841.2010.01715.x
“Effect of Milk on the Deodorization of Malodorous Breath after Garlic Ingestion”
Authors: A. Hansanugrum, S.A. Barringer

 

 

New really meaty pizza about to be available in Australia.

Monday, August 30th, 2010 by Green Food Safety Coach

A large pizza chain in Australia is about to launch a limited time only, really meaty pizza called “The Butcher’s Block”.

It is only going to be available during September – which is known as Footy Month, as it is the finals season for two of the major football codes – NRL and AFL. Leading up to the Grand Finals for both codes at the end of the month.

It has been created after much research on Australian tastes. It will contain; ham, bacon, steak, pepperoni and chirozo and holandaise sauce, with a parsley garnish.

For meat lovers it will be an absolute  dream, but the question that could be asked is,  in a society that is now recognised as having an increasing obesity issue, do we really need this sort of product?

Call to increase Vitamin D intake

Thursday, August 26th, 2010 by Green Food Safety Coach

There is mounting evidence that increasing the RDI of Vitamin D from the current recommendation of 200-660IU to around 2000IU will have significant health benfits to all, as well as reducing health costs to the community.

For details about the benfits and deficiencies of Vitamin D intake, go to the article on my website – www.howsafeisyourfood.com.au/articles.html