Thought for Food Blog

Introduce eggs and peanuts early in infants' diets to reduce the risk of allergies

Posted by Josh Newport

01-Oct-2016 11:30:00

This post was originally published on The Conversation, and was written by  from the The University of Adelaide and  from the Murdoch Childrens Research Institute.

In the 1970s, when we were in school, food allergies were rare. But Australian children now have the highest rate of food allergy in the world. Up to one in ten infants and two in ten school-aged children have a proven food allergy.

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Topics: nutrition, allergies and allergens, coeliac, wheat, eggs, nuts, child nutrition, health

Are Seed Vaults the Key to Food Security?

Posted by Tom Payne

17-Nov-2015 12:00:00

The Doomsday Seed Vaults

The idea of an impending Doomsday has existed in our collective conscious for centuries.

Whether approached from a religious or cultural bent (for example, 2012’s misunderstood Mayan calendar) or a more ‘worldly’ perspective (for instance, concerns over biotechnologies or nuclear warfare), the notion is by no means uncommon.

While the possibility of a global catastrophic event today appears distant, climate change and food insecurity – both imminent causes for concern – already have contingency plans in place. For over a decade, agricultural and food scientists worldwide have been establishing what many call the Doomsday Seed Vaults.

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Topics: genetic modification (GM), food security, cereals, protein, wheat, agriculture, food production, environment and sustainability

Gluten-Free Diets. Are They a Fad?

Posted by Chris Cattini

02-Nov-2015 09:00:00

Gluten-free diets have long been recommended for those with coeliac disease, but why are so many other people avoiding gluten? Is it an affectation adopted by the middle class worried well consumer, or is there a scientific basis to gluten avoidance, even for people who are not suffering from coeliac disease?

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Topics: allergies and allergens, coeliac, gluten free, intolerances, grains, nutrients, wheat, immune system, retail and marketing, carbohydrates

Food for Africa

Posted by Dave Howard

21-Jun-2013 15:10:00

Africa is home to many of the world's most hungry and impoverished citizens. Although the developed world speaks of the need for a 'second green revolution', it is widely recognised that the first green revolution of the 20th century bypassed Africa almost entirely.

The high-yielding varieties of wheat, maize, and rice of the green revolution were not successfully introduced to African agriculture, mainly because they require large inputs of fertiliser and pesticides to realise their high-yield potential, and most African nations have lacked the infrastructure necessary to grow these varieties on a large scale.


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Topics: rice, food security, pesticides, wheat, agriculture, environment and sustainability

Cereals: Importance and Composition

Posted by Dave Howard

21-Jun-2012 11:44:00

Cereals are grasses and members of the monocotyledon, or monocot, family – one of two major groups of angiosperms (flowering plants) that are traditionally recognised, the other being dicotyledons, or dicots.

They are cultivated for the edible components of their grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, germ, and bran. Cereal grains are grown in greater quantities and arguably provide more food energy worldwide than any other type of crop; they are therefore vital staple produce. The chemical composition of the cereals varies widely and depends on the environmental conditions, soil, variety and fertiliser.

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Topics: rice, cereals, protein, monosaccharides, grains, wheat, agriculture, amino acids, legumes, vitamins and minerals, carbohydrates

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