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.

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.

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.

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.

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.

Anthony.

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.

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.

One in five young people (10-15 yrs old) regularly eat 500ml tubs of ice-cream – five times the recommended serving size- to themselves in one sitting. 22% of 16-24 year olds admit to regularly taking on  a tub solo in one go, versus 13% of the general population.

Ben and Jerry’s suggest a single portion of 100ml, not 500ml as by eating a full tub by yourself means you are likely to consume 1,000 calories and therefore exceed your recommended daily amount of sugar and saturated fat. Unilever state that they advocate that consumers eat no more than 250 calories per serving as part of a healthy lifestyle.

Hardly anyone goes for basic milk any more- it has to be soy, almond, rice or lactose-free, etc.

But while ‘normal’ cows’ milk does have its disadvantages (the full-fat variety is high in saturated fat and has even been linked to breast cancer) it also has its perks, too. For children especially, milk provides vital calories and protein, together with key vitamins such as B2 and B12.And then there’s the calcium in milk, crucial for keeping bones strong and warding off diseases including osteoporosis. Perhaps think twice before leaving ‘regular’ milk to one side when shopping next.

Dark chocolate is a potent antioxidant. Antioxidants remove free radicals which are destructive molecules that are implicated in heart disease and other illnesses. It is the cocoa phenols in the dark chocolate that have been shown to reduce blood pressure. Cocoa beans are good sources of flavonoids, but not all chocolate retains much of the cocoa bean. Flavonoids, a group of chemical compounds with antioxidant properties, are derived from a variety of plants.

Previous clinical studies have shown the beneficial effects of dark chocolate on the function of blood vessel endothelium (the inner lining of blood vessels) after either a single dose or several doses of dark chocolate over a few days.

However, the addition of milk to create milk chocolate or white chocolate may interfere with the absorption of antioxidants thus rendering dark chocolate the ‘healthy option’.