[sebrof]

People Are So Upset At Quaker Oats That The Company Is Getting Sued
Something is definitely amiss in those oats.​

By Megan Friedman
May 3, 2016

When you see "100% natural" on a label, what does that really mean?

Legally I don't believe it means anything. Assuming this is the US, the FDA has no definition as far as I know.

[Guy 13]

Studies have shown that a higher internal body temperature makes people more alert and awake—and that the opposite is also true. Just before drifting off, our bodies automatically cool down. But if sleeping still isn't coming naturally to you, you can actively lower your body temperature by keeping one foot cover-free. It works because feet (and hands) contain vascular structures designed to dissipate body heat. These blood vessels provide blood to the veins under the surface of the skin, and when the skin there is cooled down, the blood also gets colder. When that blood circulates, your core temperature lowers—and you're dreaming in no time.

[Guy 13]

Legally I don't believe it means anything. Assuming this is the US, the FDA has no definition as far as I know.

These days, what products from the big food corporations that we eat,
does not have any trace of toxic chemical ????

[Guy 13]

[Guy 13]

Canadian regulator approves sale of fast-growing, genetically modified salmon.

   
The Canadian Press
May 20, 2016

This undated 2010 file handout photo provided by AquaBounty Technologies shows two same-age salmon, a genetically modified salmon, rear, and a non-genetically modified salmon, foreground. A genetically engineered salmon has been approved for sale for consumption by humans and livestock feed by Canadian food regulators. THE CANADIAN PRESS/AP Photo/AquaBounty Technologies NO SALES
More
OTTAWA - Canadian grocery stores have received the regulatory green light to begin selling fast-growing, genetically modified salmon — the first such species to gain such approval from federal agencies.

Health Canada and the Canadian Food Inspection Agency announced Thursday they had completed a scientific review of AquAdvantage's salmon and it has passed the final regulatory hurdle for the farmed fish.

The fish was developed by U.S.-based biotechnology firm AquaBounty Technologies Inc. to promote rapid growth of the fish during early life, using a growth hormone gene from the Chinook salmon in an Atlantic salmon.

The company has one facility in Canada, in Bay Fortune, P.E.I., and a production centre in Panama.

Dave Conley, a spokesman for the firm, said in an email that it will be a year or more before the firm has any production of market-sized fish.

The agencies say in a news release the fish have met the key hurdle of being "as safe and nutritious for humans and livestock as conventional salmon."

The regulators also said genetically modified foods are becoming more common every day and are a regular part of Canadians' diets.

However, an alliance of environmental groups raised questions about the review process, arguing there wasn't sufficient public input and — at the very least — the fish should be labelled.

"Canadians could now be faced with the world's first genetically approved food animal, approved with no pubic consultation and no labelling," said Lucy Sharratt of the Canadian Biotechnology Action Network.

Labelling is voluntary, said Rola Yehia, national manager of the Canadian Food Inspection Agency, during a conference call.

"Since in this case there is no health risk identified, there is no requirement for mandatory labelling," she said during a conference call.

Conley said in an email that the firm hasn't made any decisions on whether the fish will be labelled with his firm's brand or an indicator the fish are genetically modified.

NDP Health critic Don Davies said his party believes Ottawa must move to make labelling mandatory.

"If it is safe ... then labelling should not be an issue. It's just an issue of consumer protection and their right to know," he said.

Agriculture Minister Lawrence MacAulay said a special committee will examine the issues surrounding the genetically modified food and make recommendations on possible labelling.

"It's a decision for the committee," he said, adding he expects a report back by the parliamentarians on the issue by the end of the year.

AquaBounty has said it plans to produce the salmon eggs in P.E.I. and grow them to full size in Panama, where they will be processed into fillets and shipped back to Canada for sale.

The process has drawn a campaign of public opposition and legal actions from environmental groups.

The Ecology Action Centre and Living Oceans Society say in a news release they've launched a court action against the federal approval in 2013 of commercial production of genetically modified fish eggs and fish, and that case is ongoing.

— By Michael Tutton in Halifax.

[Guy 13]

That midnight snack could be to blame for your trippy dreams.

Try to remember your dream last night. If you do and it was a little on the weird side, that cheese binge you had right before bed could be the culprit. Pre-bedtime snackers, take note: The types of food you eat before hitting the sack can have a major effect on your dreams.

Eating anything close to bedtime increases the activity of your metabolism, which causes your brain to stay active, making it more likely that the sleeper will have vivid dreams.

“When we consider that the nutrients in food affect many things in the body, such as energy levels, mood, and sleep quality, it is entirely plausible that different foods can also affect dreams in different ways,” explains nutritionist and yoga teacher Julie Montagu.

With that in mind we’ve put together our avoid-list of foods to skip if you don’t fancy dreams that will haunt you all day long. 

It may be the ultimate midnight snack, but cheese can play havoc with your dreams. (Photo: pixabay.com via Pexels)

Cheese

You may have heard the old wives’ tale that eating cheese before bedtime gives you nightmares, and it turns out there’s something to it. “There is much speculation, and actually some solid research, to suggest that eating dairy products in the hours leading up to bedtime can cause bad or unusual dreams. Cheese and milk are thought to be the biggest culprits within this group,” explains Montagu. “Cheese contains tryptophan — an amino acid that the body uses to produce serotonin. Serotonin is the chemical in the brain that helps to keep the mood stabilized. So enjoying a dose of cheese right before bedtime could contribute to heightened levels of serotonin in the body, which could influence how prominently you dream.”

Cured and processed meats

You should probably stop raiding the fridge for cold cuts before bedtime. “Sausages, salami, bacon, hot dogs, corned beef are very high in tyramine, an amino acid that regulates blood pressure,” explains clinical nutritionist Kamilla Schaffner, from My London Nutritionist. “Foods high in tyramine are nutritionally known to disrupt normal sleeping patterns as well as the central nervous system in general, which may lead to increased episodes of nightmares, disturbing dreams, or persistent migraines.” 


If only I hadn’t eaten that curry, I’d be dreaming of Jamie Dornan right now

Curry

There’s a reason your dreams ramp up a notch after Friday-night takeout. “Spicy foods right before bedtime have also been associated with bizarre dreams,” explains Montagu. “The body has to work a bit harder than usual to digest seriously spicy foods. This disruption to the digestive system could impact the quality of sleep that you enjoy, leading to undesirable dreams.” 

Pickles and Fermented Foods

Terrible for your breath, even worse for your dreams. “Foods that are fermented or pickled in any way – sauerkraut, kimchi, tofu or pickles, soy sauce, miso and miso-containing products – can induce bad dreams when eaten at night,” explains Schaffner.

Alcohol

Cocktails or “alcoholic beverages, such as beer, red wine, sherry, and liqueurs are known to induce nightmares due to their fermentation process, especially when consumed in excess,” says Schaffner. 


Heavy night? You could be in for even heavier dreams!

Chocolate

Noooooo! “Eating any food late at night that has a high fat content is going to cause some degree of indigestion. Indigestion can cause you to have a poor quality of sleep, as you are likely to wake often, and when you do so you are more likely to remember the strange dreams that you were having,” explains Montagu. You’re breaking our hearts here.

So how do we ensure our dreams are more Ryan Gosling than Walking Dead? “The best way I can suggest to avoid disturbed dreams is to not eat anything in the two to three hours before you go to bed,” advises Montagu. “This gives your digestive system a chance to catch up, and you are more likely to experience an undisturbed sleep until morning.”

[Guy 13]

[Guy 13]

[Guy 13]

The Thinsulin Diet claims that avoiding “insulin-spiking” foods like potatoes, corn
and carrots can help you lose weight.

We all know how important leafy greens are to our diet.
They’re said to be good for digestion and may prevent certain types of cancer.

Leafy produce—including fruit and vegetables that come from plants with lush,
green leaves—could also help you burn fat, according to two doctors.

Charles T. Nguyen, medical director of the Lorphen Medical Weight Loss Clinic, 
and bariatric internist Tu Song Anh Nguyen, medical director of N.N. Medical,
which provides medical management of weight loss with an emphasis on behavior modification,
are co-authors, along with writer Mary Ann Marshall, of The Thinsulin Program:
The Breakthrough Solution To Help You Lose Weight And Stay Thin.

The two claim that greener the leaf, the more powerful it will be in helping to lower insulin levels.
They say that high insulin levels cause your body to store fat, while low insulin levels cause it to burn fat.

Their top-pick veggies for weight loss include asparagus, bok choy, spinach, kale, arugula, rhubarb and watercress.
The Nguyens maintain that fruits to stock up on, meanwhile, include strawberries, blueberries, raspberries,
cherries, blackberries and grapes.

The doctors also urge people to avoid “insulin-spiking” potatoes, corn, carrots and beets. Meanwhile,
they say that meat is a good choice for keeping insulin levels low and helping to burn fat.

Two registered dietitians north of the border, however, don’t buy the authors’ claims.

Desiree Nielsen, author of Un-Junk Your Diet and co-chair of Dietitians of Canada’s Integrative
and Functional Nutrition Network, says the Thinsulin program appears to be little more than a low-carb diet.

“A low carbohydrate diet can work for weight loss, but it isn’t a sustainable or healthful solution for the long term,
and as soon as you quit, the weight will come back,” Nielsen says.

Insulin isn’t responsible for weight gain, she says. Rather, it is responsible for ensuring that the energy
from the food you consume is properly utilized by your cells.

“It is true that when blood sugars rise rapidly due to eating hyper-processed carbohydrate foods like pastries
and soda, the pancreas will respond with a large spike of insulin to get blood sugars under control,” she says. ”
So choosing whole foods with a lower glycemic index or load helps to regulate appetite by keeping blood sugars stable.

“Care has to be taken with interpreting the glycemic index of foods, as we rarely eat foods in isolation,” she adds.
“And [a combination of] protein, fat and fibre within the same meal augments the rise of blood sugar.”

Nielsen notes, too, that no single food will burn fat or promote weight loss.

“Creating meals with an adequate balance of colourful high-fibre veggies, moderate amounts of intact whole grains,
lean protein and healthy fats will support a healthy weight,” she says.

Jessica Carter, contact dietitian at Dani Health and Nutrition Services, with offices in Vancouver
and Victoria, B.C., describes the Thinsulin program as
“another fad diet that backhandedly demonizes carbohydrates.”

She points out that not all carbs are created equal. The “bad” ones are generally thought of as refined
or processed carbs,
such as white bread, donuts, cookies, as well as added sugars, like glucose-fructose or high-fructose corn syrup.

“When eaten solo, these kind of foods can spike blood sugars and crash them only a short time later—not so good
for the body to keep your energy level and your brain functioning at an even keel,” Carter says.

The “good’ carbs, on the other hand, are considered to be those that have other stuff going on in them.
Take beans, which contain carbs as well as protein, fibre, vitamins and minerals.
Root vegetables like beets and carrots contain unrefined carbohydrate as well as vitamins A and C,
potassium, fibre and other nutrients.

“Whole grains—yes, even the demonized wheat–have fibre, selenium, manganese, iron, magnesium, niacin,
in varying degrees from grain to grain,” Carter says. “Fruit have unrefined carbohydrates, including fibre.
When we eat these whole, they have a laundry list of benefits much like vegetables.”

[Guy 13]

No comment !

[Guy 13]

There has been many a heated debate about where to put your eggs (aside from not in one basket, of course).
The world falls roughly into two camps:
Those who keep their eggs in the fridge and those who think room temp is best.
Each group believes they are right and views the rival gang as, er, a bit cracked *groans*. 

Despite there being a low risk of salmonella, some experts still recommend eggs are kept in the fridge.

Years ago, most of our condiments, including our eggs, were kept in the kitchen cupboard,
but recently more and more of us are opting to move them into the fridge.
Despite the fact that a new survey revealed us Brits are the least likely people in Europe to refrigerate our eggs.

So why is it that some people believe eggs, which have sat happily on our kitchen counters for so many years,
should have to make the move into the cold? 

Some eggs-perts *groans again* argue eggs should be kept in the fridge to avoid incidence of food poisoning,
like salmonella.
Indeed, The British Egg Information Service believes the only place to keep food cool
and avoid temperature fluctuations is the fridge, hence the advice on egg packs
and fridges actually coming with those little plastic egg holders in them.

The cupboard or fridge debate is has been rumbling on for years.

Linda Nicolaides, a Microbiologist and an expert in Food Safety & Quality Management
explains how eggs could contribute to the risk of salmonella.

“There is a low risk that eggs will become infected with Salmonella Enteritidis Phage type 4
at the point of laying,” she explains. “If this happens the bacterial cells present in low numbers
will be “trapped” in the white (Albumen). In fresh eggs the albumen is too viscous to allow salmonellae
to move from the point of infection. As the egg is stored it absorbs moisture from the air diluting the albumen.
It takes approximately three weeks for the albumen to be liquid enough to allow Salmonella to swim
from the albumen into the yolk, where they can use the surrounding nutrients to increase in numbers.”

“The government recommends that eggs should be eggs in the refrigerator in the domestic situation,” adds Linda.
“However they should be used within three weeks of laying to make sure the yolk is Salmonella free.” 

But not all eggs-perts (sorry, sorry!) agree. Dr Martin Goldberg,
a lecturer in microbiology at Nottingham Trent University argues that keeping eggs in the fridge
does not alter the risk of salmonella. “There is no need to keep eggs in the fridge as the shell
and membranes act as a barrier to bacteria,” he says. 
“When we find Salmonella in eggs,
it is because they get in during formation of the eggs in the chickens’ oviducts.”

And some foodies actively discourage people from keeping eggs in the refrigerator.

“You don’t need to refrigerate eggs,” says Craig Mather,
head chef at the Empire Room, Ramsgate, who’s ‘soft boiled duck egg with crispy smoked eel soldiers’
were deemed 'Starter of the Year’ by food critic Jay Rayner.

“Egg shells are porous and will absorb flavours of other foods in the fridge, such as cheese
(which shouldn’t be in the fridge either) or onions,” he adds.

According to the Advisory Committee on the Microbiological Safety of Food (ACMSF),
British eggs with the red ‘lion’ brand carry a very low risk of salmonella contamination
and many experts believe contamination mainly occurs when the eggs are laid or soon after.

When it comes to reducing the risk of food poisoning,
the NHS website advises against eating eggs that are cracked or dirty and recommend storing them away
from other foods to avoid the spread of infection.
They also say that cooking eggs properly significantly reduces the risk of salmonella.

So, basically, the experts are split on the egg storage dilemma, but if you keep your eggs cool,
clean and cook them well, you should be just eggs-cellent (last one we promise!)

[FullRangeMan]

Keep the eggs in the fridge(+5C) is better if you live in a hot area,
but in a cold area it dont apply.
On purpose eggs are the perfect food in the perfect packaging at low price.

[Guy 13]

Keep the eggs in the fridge(+5C) is better if you live in a hot area,
but in a cold area it dont apply.
On purpose eggs are the perfect food in the perfect packaging at low price.

For the last 20 years, I've been putting my eggs in the door of the refregirator.

[FullRangeMan]

For the last 20 years, I've been putting my eggs in the door of the refregirator.

I mean say really cold area as Canada or Russia.

[Guy 13]

I mean say really cold area as Canada or Russia.

The home temperature in Canada is around 18C to 25C,
except during summer, where it can go up to 35C.
Therefore, I would recommend to put the eggs in the refregirator,
unless it's only for a few hours.
Maybe in Russia the don't eat their homes and the thermometer goes down to 5C,
therefore it would be O.K. to leave the eggs on the counter. 

[Guy 13]

If you’ve ever been told that brown eggs are taste better or are healthier for you than white eggs,
it turns out that’s actually a myth.

Laura Bauermeister, a research associate in the department of poultry science at Auburn University,
says if you look beyond the colour of the shell, there’s no difference in quality.


The only reason you pay more for brown eggs is because the chicken that lays the brown egg
is bigger than the chicken that lays the white egg.

“The hens that lay the brown eggs are a larger chicken.
They eat more so it costs more to feed them. That means the egg is going to cost more.”

The different breeds of chicken also affect the colour of the shell.
White-feathered chickens with white earlobes lay white eggs,
while brown and red- feathered chicken with red earlobes lay brown eggs.
There are also chickens that lay blue eggs and others that lay green eggs.

Bauermeister says you can influence the taste and the colour of the egg yolk
by what you’re feeding the hen.

“If you enrich the hen’s diet with omega 3 they are going to deposit more of that nutrient into the egg yolk.”

When it comes to a recommendation, Bauermeister says she wouldn’t choose a brown egg over a white egg because there really is no difference.   

“If you took some free range, some organic
and some conventional chickens and have them all fed the same diet again
you’re going to have the same nutritional value in those eggs.”

Even though white eggs are both cheaper to produce and to purchase,
you’ll continue to see brown eggs in supermarkets
because it’s unlikely that people will give up the myth that brown eggs are better.

Next time you go grocery shopping, remember there’s really no right
or wrong kind of egg to buy. 

[Guy 13]

While most of us may not give too much thought into washing produce,
experts say we should be thoroughly rinsing all fruits and vegetables before eating them.

The Environmental Working Group recently published a list of the dirtiest produce on the market.
Strawberries topped that list, and both apples and blueberries weren’t far behind.

While it’s no surprise that pesticides are used while growing fruit,
it’s up to us as to how much bacteria we actually consume.

Registered dietitian and president of www.80twentynutrition.com Christy Brissette
says washing fruit is essential because it removes some of the pesticides along with antibiotics
and any germs from people touching it at the store.

“The best way to clean fruit is with plain old water.
Put the fruit under running water for at least 30 seconds
and scrub with vegetable brush on tougher fruits like apples.”

Even when eating fruits like watermelon or cantaloupe,
Brissette recommends washing it before removing the peel.

“It’s still a good idea to wash the fruit on the outside.
Any bacteria, pesticides, etc. could be transferred from your knife to the inside of the fruit.”

Many websites suggest using produce sprays to get the dirt off,
but Brissette notes they’re unnecessary.

“I don’t recommend using sprays.
These aren’t shown to help more than water and could even contaminate your food.
Don’t use soap for the same reason: you don’t want to be eating soap!”

While organic produce does tend to cost more,
it’s not a bad idea to stock up on fruit and vegetables
that tend to be the most heavily contaminated
with pesticides.
However, just because it’s organic doesn’t mean it’s bacteria-free.
Brissette notes it should always be rinsed,
no matter where you purchased the produce.

You should also think about your local farmers market as a source for finding fresh fruits
and vegetables.

“Farmers markets are great because you can typically speak to the farmer
about how he or she grows the food.
Some smaller farms may not be certified organic but still use organic practices.”

Although there’s no immediate danger in occasionally consuming pesticides,
it’s best to limit your exposure as best you can.

[FullRangeMan]

Brown hick eggs are not myth they are better than the small white eggs at least in my city, I use only organic brown eggs afew years, the are bigger are great to make ambrosia.

[Guy 13]

Brown hick eggs are not myth they are better than the small white eggs at least in my city, I use only organic brown eggs afew years, the are bigger are great to make ambrosia.

Other than their colour, brown eggs are better in what way ?
Taste, more healty ? ? ? ?

[Guy 13]

What will they come up with next to make you buy their (Unhealthy) stuff ? ? ?