It’s no secret that, while many people in the United States continue to forge on with harmful agricultural sprays, unnecessary deforestation and creating foods loaded with heavy metals, other parts of the world are dedicated to stopping such horrors in their tracks.
For example, France just announced a ban on the private sale of Monsanto’s glyphosate. Many areas in Europe have also banned certain junk foods — namely citing health-harming ingredients — which are still sold in U.S. supermarkets. And in China, Environment Minister Chen Jining recently told members of the National People’s Congress’s that, if people commit environmental crimes, they’ll receive violations, or will be arrested, fined or jailed. It’s that simple.(1,2)
People in China face unlimited fines, jail time for environmental crimes
In fact, during this recent bi-monthly session, he informed members that, just last year alone, 3,400 companies and 3,700 construction sites were in violation of environmental laws. In addition to these violations, over 3,100 workshops were forced to shut down after inspections deemed it necessary. Tired of China’s mounting problems with air pollution and issues with soil and water, Jining has vowed not just to express concern about these problems but to actually do
It’s not exactly a complete scrapping of the country’s antiquated prohibition laws governing the production and sale of raw milk, but the government of New Zealand has responded to consumer demand and made it at least somewhat easier for individuals and families to access this highly sought-after food product.
A recent announcement by New Zealand’s Ministry of Food Safety explains that beginning on March 1, 2016, raw milk will be legally available for purchase in unlimited quantities directly from the farm or via home delivery. This is a step in the right direction; earlier restrictions limited sales to only five liters of raw milk at any one time directly from the farm.
The policy change came after the New Zealand government received an outpouring of support for raw milk reform. New Zealanders wanted greater access to the product, and they made their voices heard. After much deliberation and public commentary, health officials decided to lift some of the restrictions and make it easier for folks to access this functional, living food.
“After extensive consultation and review, the government decision will allow farmers to continue to sell raw milk directly to the public from the farm and via home deliveries,”
When it comes to cooking at home, most health-conscious folks would probably say that their aim is to prepare wholesome, savory meals in the cleanest way possible for their families. However, unless these foods are cooked properly at the right temperatures and for the appropriate lengths of time, they could still be harmful to your health even if they are organic.
In addition to the more obvious precautions such as choosing only chemical-free produce and pasture-raised meats and cooking with only healthy saturated fats at higher heat, home cooks also need to pay attention to the ways in which they cook these foods. Certain foods — carbohydrates in particular — can release toxins when they are cooked at too high of a temperature or for too long.
When cooked improperly, potatoes are one such food that can generate a poisonous substance known as acrylamide that animal studies have shown can cause cancer. This white, odorless, water-soluble chemical is generated when starchy foods are cooked at temperatures higher than 250 degrees Fahrenheit or 121 degrees Celsius. Potatoes (including sweet potatoes), grains, and even coffee all generate acrylamide during cooking and/or roasting.
Temperature is not the
If you are thinking about a career in culinary arts then studying in a culinary school is a must. You may be a great cook but you will never become expert learning culinary arts yourself. Farther taking up a job as a chef in a good restaurant demands a professional qualification, which comes only after attending a regular culinary school.
There are many myth surrounding culinary arts. For example people say culinary is an art and art cannot be taught. This is not true. First culinary is not just an art, its science too. You must know about the ingredients you are using while cooking. You should also have through knowledge of the contents of the ingredients or additives you use to cook food. It helps you to be an informed chef.
Another myth is that culinary education is very costly. You see, any education is costly. Culinary is not an exception. But if you compare, a Bachelor of Engineering Degree is much more costly then a diploma/degree in culinary.
One of the worst myths is that chefs live a great life – full of glamor and no work. This is not at all true. Most of a chef’s time is spent in
With the recent news tying processed and red meats to cancer, you may already be cutting back on steak dinners. Here’s even more incentive: Two new studies have found that a Mediterranean-style diet — featuring more fish, whole grains, fruits and vegetables and less meat — may not only help keep your memory strong but also slow age-related brain shrinkage. There’s also good news for those who find it difficult to eat healthy all the time: Both studies found that just incorporating a few of the recommended foods into your diet seems to help.
For the first study, researchers at Columbia University followed 674 people in the New York area with an average age of 80 who did not have signs of dementia. The researchers questioned subjects about their diets and performed scans to measure brain volume. They found that those who ate the most foods in a Mediterranean-like diet had a total brain volume 13 ml larger than those who did not follow the diet. Because lower brain volume is one of the hallmarks of Alzheimer’s disease, this new research may help explain why a healthy diet seems to protect the aging brain.
Read the latest discoveries, exercise and memory-sharpening tips, and health care reform — AARP
However much the likes of Jamie Oliver or Gordon Ramsay might want to shake up our diets, culinary evolution dictates that our cultural cuisines remain little changed as generations move on, shows new research.
The research, ‘The non-equilibrium nature of culinary evolution’, shows that three national cuisines – British, French and Brazilian — are affected by the founder effect which keeps idiosyncratic and nutritionally ambivalent, expensive and sometimes hard to transport ingredients in our diets.
Using the medieval cookery book, Pleyn Delit, and three authoritative cook books from Britain, France and Brazil, the New Penguin Cookery Book, Larousse Gastronomique and Dona Benta respectively, the researchers from the University of Sao Paulo, Brazil, compiled statistics which could be compared to see how time and distance effect the three different national cuisines.
Time, the number of ingredients used, the number of recipes published in each cook book and the ratio between the number of ingredients and the number of recipes in the books were used as variables to assess how our diets have evolved.
Three editions of Dona Benta, from 1946, 1969 and 2004, were evaluated to see how the Brazilian diet has changed over the past half century, amidst the change from
I always love sharing pictures of all the amazing food abundance in Texas, because the public perception of Texas is so distorted by the mainstream media. In the minds of people who live in big cities like Los Angeles or New York, Texas invokes images of tumbleweeds, cacti and dust. But that’s a description of California these days, not Texas!
Many parts of Texas are lush, with dark, rich soil that supports the easy growth of fruit trees, grapes and even bananas. I have a pear tree that’s so weighed down with delicious, honey-tasting pears that the branches droop to the ground!
Today I went harvesting and gathered bucket loads of pears and wild grapes. These are zero-effort foods requiring no cultivation at all. They weren’t sprayed with anything, so they’re 100% free of all chemical pesticides and herbicides (such as toxic glyphosate).
Now I’m busy washing and slicing all these pears, blending up amazing fresh smoothies and freezing the pear wedges for future smoothies. Given that I also grow my own lettuce greens using the Food Rising Mini-Farm Grow System that I developed (www.FoodRising.org), my trips to the grocery store are become simpler and less expensive by week!
Here’s a photo of some
A modern, health-conscious take on fast food is coming soon to northern California — and no, it’s not McDonald’s introducing “breakfast kale” at select restaurants in a lame attempt to stay relevant. Organic pioneer Amy’s Kitchen is set to open its first drive-through restaurant in Rohnert Park, where they will feature common fast food items like burgers, fries, and shakes made with only clean, organic ingredients.
With an end-of-June launch date, the Amy’s restaurant, which features large wall-to-wall windows and trendy outdoor seating, will begin serving sustainably-grown French fries cooked in sunflower oil, a healthy alternative to typical fast food fries cooked in soybean or canola oils. The restaurant will also serve other fast food favorites such as burritos, pizza, and salads without all the usual fast food offenders like genetically-modified organisms (GMOs) and chemical preservatives.
This is all part of the company’s mission to change the way people eat by serving up what Americans already love using only healthy, chemical- and GMO-free ingredients. An impressive 95 percent of the menu items to be served at the Amy’s restaurant will be certified organic, and the rest will be the cleanest and most local ingredients that the company can find.
“Most businesses would go