It does sound obvious, fertilise the potato plants well to ensure they produce good potatoes. But here is the interesting part, the amount of nitrogen and sulphur in the fertiliser affect the levels of sugars and free amino acids. This is important because this has an effect on the colour,…
Maybe storing our vegetables in the dark underbelly of the fridge is not the best place to keep them fresh. According to research published ahead of print on the website of the Journal Current Biology, cabbages are able to respond to day and night cycles for up to one week…
Thanks to the Food Standards Agency (FSA) of the UK, you can. They are currently calling for views on phytosterol esters, a compound found in low levels in vegetable oil that has been shown to reduce LDL (the bad) cholesterol. This is because Unilever have made an application for their…
If you want to reduce the chance of your tot (or small child to you non-English readers) of developing allergies then feeding them fish on a regular basis from an early ages seems to be the way to do it.
Carrots have some competition. A paper published in this months the American Journal of Clinical Nutrition (AJCN) looked into the role of vitamin B-12 and folic acid in developing age-related macular degeneration (AMD).
Anthocyanins are powerful antioxidants that have been reported as having health effects against cancer, inflammation and infections to name a few. The problem is large quantities are needed to elicit these responses when tested in the lab and it is thought most of them are broken down before getting into…
This week in the Journal of the American Healthcare Association (JAMA), David Ludwig, MD, PhD of the New Balance Foundation Obesity Prevention Center, Boston Children’s Hospital and Harvard Medical School, Boston has written his viewpoint about fructose vs. glucose. So why all the fuss? Because the obesity epidemic is continuing…
That is the reason behind a research project at the Fraunhofer Institute for Process Engineering and Packaging IVV in the Bavarian town of Freising, Germany.
That is the opinion of The Salt Reduction Seminar hosted by the Food Safety Authority of Ireland (FSAI). For the last 10 years, the FSAI has been working in conjunction with the food industry to voluntarily reduce salt in processed food items.
Those genetic tinkerers have been at it again. This time they have produced a purple tomato that has superior taste and longer shelf life.
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