food science Archives - Page 7 of 11

In A Pickle Over Blight – for Sep. 23, 2010

By Lorraine Stevenson September 23, 2010

Disheartened to see our garden tomatoes infected with blight this year, but determined to salvage something, I took the least-damaged green fruits (nothing ripened this year!), cut off the blemishes and proceeded to can twenty 500-ml jars of green tomato pickle. It was only after the last lid snapped, that I began to wonder: even

Country Crossroads

Get In The Habit Of Choosing Healthy Snacks – for Sep. 9, 2010

By Julie Garden-Robinson September 9, 2010

Snacking sometimes has bad connotations. However, researchers have reported positive nutrition outcomes associated with snacking, especially among older adults and children. In a study of about 2,000 adults aged 65 or older, 84 per cent reported snacking. When the researchers analyzed their intake of several nutrients and calories, they reported that the snackers consumed more

Livestock

EU Bans Sale Of Food From Cloned Animals

July 15, 2010

BRUSSELS/REUTERS European Union lawmakers have rejected a proposal to allow the sale in Europe of food derived from cloned animals or their offspring, citing ethical concerns over the industrial production of cloned meat. The European Parliament was voting on legislation to regulate the sale of “novel foods” – defined as food made with new production

Cereals, News

Food Stats Show Some Positive Trends

By Ron Friesen June 10, 2010

Canadians are eating more fresh fruits and vegetables and less red meat, but that doesn’t necessarily mean the nation’s overall diet is improving. The average Canadian also consumes more sugar, coffee and cheese and nearly as much fat and oil as before, says a new Statistics Canada food consumption report for 2009. The average caloric

Opinion

Science Loses In Raw Milk Debate

By Ronald Doering May 6, 2010

While most healthy people will recover in a week or so from small exposure to the pathogens that can be present in raw milk, for people with weakened immune systems such as the elderly, children and people with cancer, organ transplants or HIV/AIDS, exposure is dangerous, even fatal. There is a broad scientific consensus that

Beef cattle, News

New Results Boost Health Promise For Natural Dairy And Beef Trans Fat

By Dan Piraro May 6, 2010

New study results from the University of Alberta indicate that natural trans fat found in dairy and beef products may reduce inflammation, a key risk factor for heart disease. In a three-week animal model trial, researchers succeeded in reducing inflammation from elevated to normal levels by feeding dietary vaccenic acid (VA), a type of natural

Cereals, News

World Oatmeal Record Highlights Winnipeg Agriculture Event

By Ron Friesen March 25, 2010

“We are making a difference.” – riCHard laVergne, aafC Here’s a recipe for you. Pour 250 to 275 litres of water into a 400-litre pot. Pre-boil the water for almost three hours. Add 68 kilograms of oatmeal from Manitoba-grown oats. Let thicken for about 15 minutes. The result: 327.5 kg of oatmeal porridge. Serves 300

Cereals, News, Oilseeds

Atamanenko Proposal To Expand GE Crop Review Stalled

By Alex Binkley March 25, 2010

A proposal by NDP Agricultural Critic Alex Atamanenko to expand the assessment of new GE crop varieties to include their export market acceptability was stalled in the Commons March 17. He likely won’t learn the fate of his private member’s bill for some time, but Conservative MPs seem determined to talk it out when it

Country Crossroads

Should You Sneak Nutrition Into Diet?

By Julie Garden-Robinson March 25, 2010

A couple of authors have had bestselling books about sneaking vegetables into kids’ diets. Usually, the book authors purée the vegetables and place them in foods, such as spaghetti sauce, where they are barely noticeable. Although the books became bestsellers, sneaking vegetables into kids’ diets has been the subject of mixed responses from nutrition experts.

News

Canadian Diet Would Emphasize Health-Giving Dimensions Of Domestic Foods

By Lorraine Stevenson March 18, 2010

“It is a concept that would enable people to start to think about Canadian foods as providing an incredible array of healthy foods right across the food spectrum.” – CAPI PRESIDENT AND CEO DAVID MCINNES Those paying attention to a message from Canadian dietitians this month are getting a small taste of the “Canadian diet”

Daily Network News

U.S. livestock: Cattle, hog futures rise on first WASDE since September

U.S. export sales include only small soybean business to China

U.S. corn and soybean yields revised down by USDA

Tag Archives food science