WHO: Processed meat cancer report message ‘misinterpreted’.

The World Health Organisation’s (WHO) statement last month on processed meats and it’s propensity to accelerate the chances of colorectal cancer left many people Worldwide anxious and many farmers & meat processing plants that contribute to a three billion euro meat industry in Ireland, understandably vexed with this ultra negative viewpoint.

Gregory Hartl, a spokesman for WHO, has now claimed that the original message from the report was ‘misinterpreted’. WHO released the statement in response to last month’s cancer review which has tobacco, processed meats and arsenic in the same classification group. Hartl explained that this was a ‘shortcoming’.

According to estimates cited by the IARC (International Agency of Research on Cancer), there are 34,000 cancer deaths per annum Worldwide that can be directly attributed to diets high in processed meat. There are approximately one million cancer deaths per annum attributable to tobacco smoking.

As  a rebuttal, I believe WHO should get their proverbial facts right before this unnecessary scaremongering. With any ‘balanced diet’ that incorporates processed meats in moderation, there is no discernible reason for trepidation. The ripple effect has been felt by the meat industry following the original ‘exposé’  with many businesses losing as much as 20% business coming up to the Christmas festivities and I think it is only right that unassailable facts are solely reported with no ambiguity and not mere speculation.

Five reasons why you should never eat white bread.

White bread is one of the most common staple foods, but it’s something that you really should avoid if you want to eat healthily.

Here are five reasons why you should skip white bread, and instead eat bread with whole grain as it’s first ingredient.

(1) It has zero nutritional value.

White bread is made primarily with enriched white flour which has had all its nutrients stripped away and replaced with only token amounts of vitamins (hence the word ‘enriched’).

(2) It won’t keep you satisfied.

White bread because it spikes your blood sugar levels gives you a carb rush followed by a crash. Thanks to the fibre in whole-grain bread, energy is released more slowly.

(3) It will make you gain weight.

Studies have shown a correlation between eating large quantities of white bread and gaining weight.

(4) It’s full of additives & preservatives. Your average loaf of white bread is full of conditioners and preservatives, including mono and diglycerides, ammonium sulphate,etc. These ingredients are completely devoid of nutrition and only help make the bread softer and preserve its shelf life.

(5) It doesn’t taste like anything!

The flavour of processed white bread leaves a lot to be desired. We may find it palatable because we’re used to it, but toast a piece of whole grain bread and you’ll be glad you’re eating something rich and nutty that actually tastes like real food.

What Greek ‘NO’ vote means for food manufacturers

Irish & British food and drink manufacturers could find themselves ‘priced out of Eurozone markets’, after the Greek people voted decisively to reject an international bailout in the referendum held yesterday, 05/07/’15. The result of the vote has sparked fears that the country will quit not just the monetary union but the EU.

Should Greece exit the Eurozone, Irish & UK food and drink exporters can expect more market volatility. In the case of euro weakness, food and drink exporters could find themselves ‘priced out’ of Eurozone markets.

‘Exporters can protect themselves by looking at different currency strategies to mitigate risk and minimise losses from unfavourable currency fluctuations,’ said Carl Hasty of Smartcurrencybusiness.com

Broccoli’s ‘Superpowers’ are growing stronger.

Broccoli’s ‘Super-food’ status has been elevated, following findings from the Institute Food Research (IFR) claiming a new variety could reduce low-density lipoprotein (LDL) cholesterol.

The new strain was developed using conventional breeding techniques and is reported to contain up to 3 times more of the naturally occurring compound glucoraphanin which converts to sulphoraphane.

‘Glucoraphanin’ is converted by the body to sulphoraphane, which turns on specific genes that activate our bodies defences against this (cholesterol-loading) happening, rebalancing metabolism away from the production of LDL cholesterol.

Friend or foe: What is the evidence on zero-calorie sweeteners & obesity?

While substituting calorific sugars for a zero calorie sweetener may seem like a common sense public health policy, some recent reports have suggested that the reverse may be true.

A report by the French Agency for Food, Environmental and Occupatiional Health & Safety (ANSES) concluded that recommending intense sweeteners as a way to reduce sugar intakes cannot be justified as a public health strategy.

The report warned that there is currently no conclusive evidence for the beneficial effects of intense sweetener consumption on the incidence of type 2 diabetes, blood sugar management for diabetics, sweetness perception or weight management- and argued that further research on both the possible pros and cons is warranted.

Queries/Food complaints upsurge last year.

Food contaminated with dead maggots, a razor blade, a cigarette, a fly and wire were some of the calls to the FSAI Advice Line last year. The number of queries and complaints increased by 8% to 14,348 compared with the previous year. In total 2,738 related to complaints by consumers about food and premises, while 11,604 included requests for advice from food businesses.

The FSAI said that the increased activity reflects a demand among food businesses for information about labelling requirements & resources for food business start-ups. There was also a growing awareness among consumers in reporting poor hygiene, it added. Contamination of food with foreign objects was the most frequent reported by consumers.

Foodie fact for the continuing ‘cold snap’.

Hi all, Happy belated New Year from all at Elite Food Solutions.

Perfect for Winter/Autumn stews and soups, leeks are low in calories and full of nutrients. They contain a flavonoid called ‘kaempferol’, providing protection to the linings of the blood vessels, particularly against free radicals. Leeks are also good sources of Vitamins C, B6 and K, as well as manganese and iron.

Happy Christmas from Elite Food Solutions.

Just a quick message to say Happy Christmas to all of Elite’s customers, web browsers and just in general to extend warm wishes to one and all. As most food operator’s have gotten over the furore of the new FIR legislation (I hope!) and now it’s time to sit back and a have a glass and enjoy the festive fun with family & friends.

Nollaig Shona Dhuit, agus Athbhliain faoi mhaise dhuit.


Poor attitudes in the west will stop insects being food.

Insects are unlikely to become a viable solution to feeding the increasing global population if western attitudes towards them remain negative, according to the Food and Agriculture Organisation of the UN.

A decline in meat supply and a rise in demand for it would spur food business to look for alternative proteins as the global population reached a predicted 9 billion by 2050.

” The answer (to feeding the World) could be insects, which are already being eaten in many parts of the World by an estimated 2 billion people”, a spokesperson claimed.

However, the most obvious challenge to insects becoming a viable food source for the future was the negative attitudes towards eating insects in western cultures, which has to change. Insects are of nutritional value being high in protein, minerals and vitamins, while also a healthier alternative to fattier meat. Another benefit is the fact that they are relatively low cost to farm, compared to traditional agricultural methods and, therefore, could also provide an income for emerging market consumers.

Food fact-Vegetables.

We all know that eating our greens is part of a healthy diet, but did you know that cooked vegetables can prove to be more nutritious than raw ones. For example, a cooked tomato has more of the antioxidant ‘lycopene’ than raw tomatoes.