“For the past 10 years, bread has been under attack,” says Prof Zhou Weibiao, a food scientist at the National University of Singapore. He isn’t wrong, and his reponse has been to invent a purple bread to fix its high GI problem.
Food Science and Technology Stuff
There’s no delicate way to say this... "So, you’ve got gas?" Maybe more than you used to. And if the usual bean or vegetable suspects are no more prevalent in your diet today than they used to be, you’re not alone.
You will never catch prominent American food-safety attorney, Bill Marler, eating sprouts. Not on a deli sandwich. Not on a freshly tossed salad. He puts them in the same category as raw milk — a food item he says is not worth the risk it carries.
Favourite foods could be made healthier thanks to a new technique developed by the University of Leicester which has identified harmful bacterial molecules in certain processed foods such as burgers and ready meals.
Once again, the US fresh produce industry has been hit with a deadly Listeria monocytogenes outbreak. The latest involves fresh-cut salad items, reportedly produced at a Dole processing plant in Ohio.
Most people have no idea that a xylitol, a sugar alcohol sweetener in sugarless chewing gum and now dearly beloved by the growing population of low carb/Banting fans, could kill their precious pooches if they happen to ingest it.
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