FOOD BITES: OCTOBER 2017

U.S. Obesity Rates Begin to Level

After years of increasing, adult obesity rates remained stable in 45 states from 2015 to 2016, according to a new report from the Trust for America’s Health, a nonprofit health advocacy organization, and the Robert Wood Johnson Foundation, a philanthropic organization that funds health research.

….FULL ARTICLE

FOOD BITES: SEPTEMBER 2017

Tomatoes No Longer Considered ‘Poison Apples’

Originating in Mesoamerica, tomatoes were part of the Aztecs’ diet as early as 700 A.D., but they weren’t grown in Britain until the 1590s. First arriving in southern Europe in the early 16th century via Spanish conquistadors returning from Mesoamerica, the tomato was considered a “poison apple”

….FULL ARTICLE

FOOD BITES: DECEMBER 2017

Milk Proteins Make Edible  Wrapping

To create an all-around better packaging solution, the U.S. Department of Agriculture is developing environmentally friendly film made of the milk protein casein to wrap meats, cheese and other food items. “The protein-based films are powerful oxygen blockers that help prevent food spoilage,”

….FULL ARTICLE

Use the buttons below to scroll through more great articles from our Food Bites Column

MORE ARTICLES

Be Sociable, Share!

Share on Facebook Share on Twitter Share on Delicious Share on Digg Share on Google Bookmarks Share on LinkedIn Share on LiveJournal Share on Newsvine Share on Reddit Share on Stumble Upon Share on Tumblr

MORE FOOD BITES ARTICLES

CONTACT INFORMATION

© Health & Wellness Magazine - All rights reserved | Designed and Maintained by PurplePatch Innovations

MORE FROM ROCKPOINT PUBLISHING

HEALTH & WELLNESS MAGAZINE

HOME | FEATURE ARTICLES | COLUMNS | DIGITAL ISSUES | CALENDAR | DIRECTORY | ABOUT | CONTACT

subscribe to Health & Wellness

FOOD BITES: DECEMBER 2017

Milk Proteins Make Edible  Wrapping

To create an all-around better packaging solution, the U.S. Department of Agriculture is developing environmentally friendly film made of the milk protein casein to wrap meats, cheese and other food items. “The protein-based films are powerful oxygen blockers that help prevent food spoilage,” said research leader Peggy Tomasula. “When used in packaging, they could prevent food waste during distribution along the food chain.” These films are up to 500 times better than plastics at keeping oxygen away from food, and because they are derived from milk, they are biodegradable, sustainable and edible. This is better for the environment, which is already riddled with too much plastic toxicity. Early prototypes using pure casein were strong and effective oxygen blockers but hard to handle and dissolved in water too quickly. Adding citrus pectin to the blend has made the packaging even stronger as well as more resistant to humidity and high temperatures. The casein-based packaging looks similar to plastic wrap but is less stretchy and better at blocking oxygen. In addition, the coating could be sprayed directly onto foods such as cereal flakes and protein bars. The casein coating could replace the sugar coating that helps cereals keep their crunch in milk. Developers expect the casein packaging to be on store shelves within three years.


A Little Fat Unlocks Full Potential of Raw Vegetables

Adding oil helps in the absorption of eight different micronutrients

in salad vegetables. These include four carotenoids (alpha and beta carotene, lutein and lycopene), vitamins A, E and K and a micronutrient formed in the intestines from the alpha and beta carotene. Better absorption of these micronutrients promotes many health benefits, including cancer prevention and eyesight preservation. More oil equates to more absorption. “The best way to explain it would be to say adding twice the amount of salad dressing leads to twice the nutrient absorption,” said Wendy White, an associate professor of food science and human nutrition who led this study published in the peer-reviewed American Journal of Clinical Nutrition. This isn’t to say you should drench salad greens in dressing, but it is in line with U.S. dietary recommendations of about 2 tablespoons of oil per day.


Malted Barley in Beer = Lifted Spirits

Some foods make us feel good because of the neurotransmitter dopamine. Hordenine, a substance present in malted barley and beer, activates the dopamine D2 receptor, says Prof. Monika Pischestreider at Friedrich-Alexander University Erlangen-Nuremburg. In contrast to dopamine, hordenine activates the receptor solely through G proteins, potentially leading to a more prolonged effect on the reward center of the brain. At this time, it seems hordenine is the reason for the mood-boosting effect of beer.


ANGELA S. HOOVER

Angela is a staff writer for Health & Wellness magazine.

more articles by Angela s. hoover