Thought for Food Blog

How the Lowly Mushroom is Becoming a Nutritional Star

Posted by Shira Rossiter

26-Apr-2018 11:05:00

This post was originally published on The Conversation, and was written by Robert Beelman, Professor of Food Science at Pennsylvania State University.

 

Mushrooms are often considered only for their culinary use because they are packed with flavor-enhancers and have gourmet appeal. That is probably why they are the second most popular pizza topping, next to pepperoni.

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Topics: cancer, antioxidants, nutrition, flavour, protein, healthy eating, gluten free, cholesterol, superfoods, nutrients, fibre, agriculture, immune system, amino acids, selenium, vitamins and minerals, sugar and substitutes, food research, Asia, dieting, health, cognitive function, genetics

If sugar is so bad for us, why is the sugar in fruit OK?

Posted by Shira Rossiter

20-Mar-2018 11:30:00

This post was originally published on The Conversation, and was written by Kacie Dickinson, an accredited practising dietitian and lecturer in Nutrition and Dietetics at Flinders University, alongside Jodi Bernstein, a PHD candidate in Nutritional Sciences, from the University of Toronto.

 

We hear regularly from health organisations and experts that we should eat less sugar. But we’re also told we should eat more fruit.

All types of sugar will give us the same amount of calories, whether they are from fruit or soft drink. But the health risks of eating sugar are related to consuming too many “free sugars” in the diet, not from eating sugars that are naturally present in fruits or milk.

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Topics: cancer, nutrition, healthy eating, monosaccharides, diabetes, nutrients, fruit, vegetables, obesity, fibre, dairy, cardiovascular health, water, sugar and substitutes, food research, confectionery, dieting, health, appetite and satiety

Food Matters Live 2017

Posted by Shira Rossiter

29-Nov-2017 09:43:05

Food Matters Live is an annual event, based at the ExCeL London, which brings together the food and drink industry across retailers, foodservice providers, government, education and those working in nutrition. Needless to say, it’s a huge event which allows for a massive variety of those in the industry, across the globe, to collaborate, learn and inform. With five of the IFIS team attending across Tuesday and Wednesday, we got stuck into as many of the seminars and exhibitions as possible, to hear about the latest news and innovations in food. Here, we detail just a few of our highlights from the event.

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Topics: labelling, food quality, nutrition, cereals, healthy eating, superfoods, bacteria, retail and marketing, calcium, food production, sugar and substitutes, food research, UK, dieting, conferences and events, health, local foods, novel foods, supplements, IFIS Publishing

Five Claims about Coconut Oil Debunked

Posted by Shira Rossiter

03-Nov-2017 15:50:39

This post was originally published on The Conversation, and was written by Rosemary Stanton, a Nutritionist and Visiting Fellow from the School of Medicinal Sciences at the University of New South Wales.

 

Coconuts have been a valued food in tropical areas for thousands of years, traditionally enjoyed as coconut water from the centre of the coconut, coconut flesh, or coconut “milk” (made by steeping the flesh in hot water).

Solid white coconut oil (I’ll use this popular term, although technically it’s a fat not an oil) is now the darling of celebrities and bloggers, paleo enthusiasts and sellers of so-called superfoods. Claims for its supposed medical value reverberate around the internet, but how well do they stand up to scientific scrutiny?

 

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Topics: nutrition, saturated fat, healthy eating, cholesterol, diabetes, superfoods, bacteria, obesity, fibre, cardiovascular health, toxins, fatty acids, food research, dieting, health, bone health, metabolism

We Love Ready Meals … But What are They Doing to Our Health?

Posted by Tom Payne

09-Mar-2016 11:51:20

This post was originally published on The Conversation, and was written by Richard Hoffman, a lecturer in Nutritional Biochemistry at the University of Hertfordshire.

Who doesn’t like a ready meal once in a while? People in the UK certainly do: consumption of ready meals and convenience meat products has increased five-fold over the last 40 years, according to the latest National Food Survey on UK food-buying habits. High levels of calories and fat in some of these products can be spotted on the label. But there are other concerns about the nutritional value of some ready meals – things you won’t find on the label.

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Topics: food quality, processed food, nutrients, retail and marketing, biochemistry, carbohydrates, dieting

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