Thought for Food Blog

Water - much more than H2O

Posted by Chris Cattini

04-Aug-2016 16:15:36

These days, most people carry a drink with them wherever they go. Every food shop, however small, has a fridge packed with bottled beverages. Some people drink large quantities of sugary soft drinks, others can’t get through the day without copious quantities of coffee, and tea drinkers are happy to respond to recent experimental evidence that suggests tea is a healthy source of liquid sustenance for the human body. However, for purposes of hydration, the most popular choice is water.

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Topics: food quality, fluoride, packaging, salt, nutrients, bacteria, pathogens, magnesium, contaminants, water, retail and marketing, calcium, vitamins and minerals, bone health, cognitive function, central nervous system

Iodine Deficiency and the Developing Brain

Posted by Naomi McGrath

02-Mar-2015 14:45:00

It is estimated that around 2 billion people worldwide may have an insufficient intake of iodine. Iodine is essential for the synthesis of the thyroid hormones thyroxine (T4) and tri-iodothyronine (T3), and there is increasing evidence for its importance in the early growth and development of many organs, including the brain and central nervous system.

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Topics: organic, salt, seafood, nutrients, pregnancy, iodine, thyroid, eggs, dairy, vitamins and minerals, hormones, cognitive function, central nervous system, supplements

Nanotechnology – Not a Big Deal?

Posted by Chris Cattini

28-Jan-2015 14:39:00

What is nanotechnology?

The UK Food Standards Agency defines nanotechnology as the manufacture and use of materials and structures at the nanometre scale. A nanometre is one millionth of a millimetre. If you shrink a grain of rice one thousand times, stop for a minute to admire your supernatural size-reducing powers and then proceed to shrink the grain a thousand times again, you will have conjured up a nanoparticle.

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Topics: food safety, labelling, nanotechnology, packaging, salt, additives, regulations and guidance, contaminants, water, novel foods

A Matter of Taste – The Genetics of Flavour Perception

Posted by Chris Cattini

01-Aug-2014 11:15:00

In the sixties, a gloomy prediction was made: in the future, people wouldn’t eat foods, as such, but would rely on pills and nutrient-rich powders to provide them with sustenance. No longer would eating be regarded as entertainment. Future inhabitants of our world would eat to live, nothing else.

Thankfully, this turned out to be science fiction. Fifty years on, pills, powders and gels may be consumed as supplements, but the possibility that these could replace real food is still remote. Gastronomes are prepared to spend large amounts of money on fine dining in order to experience unusual flavour combinations. Chocolates full of sugar and fat are given as presents because we love them. Even the astronauts in the space station are provided with specially formulated foods (probably the closest we have come to the predicted powders) that have to be tasty and enjoyable as well as nutritious.

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Topics: texture, flavour, sensory perception, salt, nutrients, retail and marketing, polyphenols, consumer behaviour, supplements, genetics

Healthy Eating: 10 Nutrition Tips for Eating Right

Posted by Dave Howard

06-Jan-2014 10:17:00

  • Choose good carbs, not no carbs. Whole grains are your best bet
  • Pay attention to the protein package. Fish, poultry, nuts, and beans are the best choices
  • Choose foods with healthy fats, limit foods high in saturated fat, and avoid foods with trans fat. Plant oils, nuts, and fish are the healthiest sources.
  • Choose a fiber-filled diet, rich in whole grains, vegetables, and fruits.
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Topics: milk and milk substitutes, fish, processed food, nutrition, saturated fat, protein, salt, healthy eating, grains, vegetables, fibre, nuts, calcium, vitamins and minerals, carbohydrates

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