Tag Archives: AU

Researches have found a “striking” new side effect from eating fast food. – Manuela Mejia

Today I read an article from The Washington Post. It discusses how the rise of processed food that we put into our bodies has coincided with an alarming growth in the size of our collective gut. In addition, the George Washington University has done a research that links fast-food consumption to the presence of harmful chemicals. The research states that people who eat fast-food often have higher levels of phthalates. This would eventually lead to increased rates of infertility, especially among males.

You can find out more on this topic here:

https://www.washingtonpost.com/news/wonk/wp/2016/04/15/researchers-have-found-an-alarming-new-side-effect-from-eating-fast-food/

Question: How many times a week do you typically eat fast food? Do you feel that it affects you in a certain way?

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Company recalls frozen broccoli cuts sold in 11 states – Manuela Mejia

I read an article in CNN that a company is voluntarily recalling frozen broccoli cuts sold in 11 states over fears of Listeria contamination.

Listeria is an infection that causes serious (and sometimes even fatal) infections in children, elderly people, and those with weakened immune systems.

You can find more about the conflict here:

http://www.cnn.com/2016/04/02/health/recall-frozen-broccoli-cuts/index.html

Do you know anything else about Listeria? Have you heard of it before?

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GMO labels make sense (CNN) – Manuela Mejia

I recently stumbled upon a CNN article that discussed the significance of GMOs in today’s society. They explain how everyone deserves to know what’s in their food so they can make informed decisions about what to feed themselves and their families. Some companies, nevertheless, think consumers don’t have a right to know what’s in their food when it comes to genetically modified organisms.

You can find out more about the article here: http://www.cnn.com/2015/06/25/opinions/tellado-gmo-labeling/index.html

Do you support mandatory GMO labeling? Why?

What Is Starch Retrogradation? (by Manuela Mejia)

During baking, the starch in dough melts. The molecules become less organized and allow water molecules to move near them, some are partially dissolved. As the bread cools, the starch recrystallizes or retrogrades and goes back to a solid form, which causes a firm texture. Starch retrogradation is desirable for some starchy food products in terms of textural and nutritional properties.

Why has starch retrogradation been the subject of intensive research over the last 50 years?

You can learn more about starch retrogradation here.

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