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Ontario physicians call for junk-food tax
CTV News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Physicians in Ontario are approaching the issue of obesity with renewed determination, calling for higher taxes on junk food and graphic warnings on food with no nutritional value. "We need to treat obesity like the public health epidemic that it is," Doug Weir, president of the Ontario Medical Association, said at a news conference. More

Bring on the bean diet for health?
WebMD    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Adding beans and other legumes to the diet appears to help people with type 2 diabetes improve their blood sugar control and lower their risk of heart disease, according to new research. Two diets were tested in 121 men and women with type 2 diabetes. Both diets were healthy, but one added legumes, such as chickpeas, lentils, and beans. More

Pediatricians: Pesticide-free food not necessarily healthier for you
The Vancouver Sun    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Parents who want to reduce their kids' exposure to pesticides may seek out organic fruits and vegetables, but they aren't necessarily safer or more nutritious than conventional foods, the nation's leading pediatricians group says in its first advice on organics. Science hasn't proven that eating pesticide-free food makes people any healthier, the American Academy of Pediatrics said. More

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XL Foods owners promised better safety measures in letter released by CFIA
The Calgary Herald    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The co-owners of XL Foods promised improved safety procedures at the Brooks meat packing plant, according to a letter released by the Canadian Food Inspection Agency. The letter was part of an in-depth report on the handling of the XL Foods meat recall, the largest in Canadian history, including corrective actions identified by CFIA to fix problems at the plant. More

Raw food not enough to feed big brains
Wired Magazine    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Eating a raw food diet is a recipe for disaster if you're trying to boost your species' brainpower. That's because humans would have to spend more than nine hours a day eating to get enough energy from unprocessed raw food alone to support our large brains, according to a new study that calculates the energetic costs of growing a bigger brain or body in primates. But our ancestors managed to get enough energy to grow brains that have three times as many neurons as those in apes such as gorillas, chimpanzees, and orangutans. How did they do it? They got cooking, according to a study published online in the Proceedings of the National Academy of Sciences. More

How food became technology
Scientific American    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Once upon a time, nymphs, sprites, and spirits ruled every cavern, tree, field, and brook, and a meal was plucked from a bush, scooped from the mud, or carved from the carcass of some unfortunate creature. Then everything changed. A tribe of infidels and heretics decided it could no longer leave something as important as breakfast, lunch, and dinner to the vagaries of chance and the whimsy of the gods. These revolutionaries drained lakes, rerouted rivers, chopped down forests, and slashed straight into the guts of Mother Earth. They were the first farmers. More

Science group opposes labeling of genetically modified foods
Los Angeles Times    Share    Share on FacebookTwitterShare on LinkedinE-mail article
As California and other states consider ballot initiatives that would require the labeling of genetically modified foods, the American Assn. for the Advancement of Science has released a statement opposing any such labeling. "Consuming foods containing ingredients from GM crops is no riskier than consuming the same foods containing ingredients from crop plants modified by conventional plant improvement techniques," wrote the group's executive board. More

Researchers: Motion sickness chewing gum gives platform for active ingredient formulation
Confectionery News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
A medicated chewing gum prototype that combats motion sickness could give a platform to incorporate other active ingredients with objectionable tastes into gum. Mohsen Sadatrezaei of RoshaDarou added motion sickness drug dimenhydrinate to gum and were able to mask off-notes from the active ingredient. They say that the dimenhydrinate formulation had high commercial value and the method used could help manufactures to incorporate other functional ingredients into gum that usually give off-flavors. More

'Crusty' AGE-rich foods may raise risk of heart disease
Food Navigator    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Foods that are rich in advanced glycation end products (AGEs) from high cooking temperatures may be implicated in raising the risk of heart disease for people who suffer from diabetes, according to new research. The study — published in the International Journal of Food Sciences and Nutrition — recommends avoiding cooking methods that produce 'crusty bits' known as advanced glycation end products (AGEs), such as those found on a grilled hamburger or the 'crisp' edges of baked goods. More

Traditional foods get 'snackified'
Bakery and Snacks    Share    Share on FacebookTwitterShare on LinkedinE-mail article
'Snackified' traditional foods are among the latest snack trends on show at SIAL in Paris recently, where better-for-you snacks have made a strong appearance. Better-for-you snack foods have also been ubiquitous at the show, with a lot of nut-based snacks and fruit and vegetable inclusions in a wide variety of foods. More

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Gluten-free food and drinks have become a $4.2 billion market
The Los Angeles Times    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Who needs wheat anyway? The market for gluten-free foods and beverages is booming, with double digit growth over the last four years as more consumers find themselves diagnosed with celiac disease and food allergies. The market for products without the gluten protein is valued at $4.2 billion, according to a report from Packaged Facts. Since 2008, it has grown at a compound annual rate of 28 per cent each year and is expected to exceed $6.6 billion by 2017. More

Scientists defend safety of genetically modified foods
The Los Angeles Times    Share    Share on FacebookTwitterShare on LinkedinE-mail article
To the naked eye, the white puffs of cotton growing on shrubs, the yellow flowers on canola plants and the towering tassels on cornstalks look just like those on any other plants. But inside their cells, where their DNA contains instructions for how these crops should grow, there are a few genes that were put there not by Mother Nature but by scientists in a lab. More

'Statin-like' bergamot extract offers novel approach in fight against 'diabesity'
Nutraingredients    Share    Share on FacebookTwitterShare on LinkedinE-mail article
A new product containing a patented extract of the citrus fruit bergamot boasting 'statin-like' qualities — without the side effects — has been launched in the U.S. claiming to tackle the key components of metabolic syndrome. More

Rabobank: Pork prices set to hit record next year
Global Meat News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Tight global supplies and a challenging economy are likely to push pork prices to record levels in 2013, according to the latest analysis from Rabobank. The Rabobank Pork Quarterly Q4 Report pointed out that the global pork sector has experienced 'one of its most turbulent years in history', with high feed costs driving the liquidation of pig herds across the world. More

Scientists create ultra-thin material that could be used as food sensor
Food Production Daily    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Researchers have created a thin-film polymer metamaterial that can be incorporated inside packaging and that changes colour if the conditions inside the package alter. More

Monk fruit launches gain momentum while stevia cools off
Food Navigator    Share    Share on FacebookTwitterShare on LinkedinE-mail article
There is a new challenger in the no-cal alternative sweetener space. Stevia may still be king, but monk fruit is building its own power base. Monk fruit is the new kid on the block. It's the shiny new toy that was just opened under the Christmas tree. It may an indication that not everyone is enamored of stevia right now. More

Online tool seeks to evaluate impact of food production systems
Food Navigator    Share    Share on FacebookTwitterShare on LinkedinE-mail article
A program being developed at Washington State University has received a $240,000 grant from the Clif Bar Family Foundation to develop science-based tools to evaluate the sustainability of various food production systems. The program, called 'Measure to Manage: Food and Farm Diagnostics for Sustainability and Health,' or M2M, will use the three-year grant to develop a series of tools to develop new, and refine existing, science-based tools to quantify and compare the nutritional quality of food, agricultural and food production safety parameters, and agriculture's environmental impact. More

Quail egg: The wonder food
Nigerian Tribune    Share    Share on FacebookTwitterShare on LinkedinE-mail article
British researchers say that eggs should be pronounced a super-food as it has a very good impact on human health and even helps to fight obesity. According to nutritionists, egg as food, is one of the richest in good and essential ingredients and we all should have at least one a day. More

Frank Humada, Director of Publishing, 289.695.5422
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