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Vegie growers to cash in on higher prices

March 31, 2010 By vani Leave a Comment

South-west Western Australian vegetable growers look set to benefit from the massive storm that destroyed hundreds of crops in Perth and Gingin last week.

The so called, ‘one in 100 year’ hail storm that lashed the city destroyed lettuce, tomato and celery crops, causing a dramatic rise in prices.

Vegetables WA’s Jim Turley says the price of tomatoes has already risen by up to 60 per cent, with lettuces rising from $1 to $6.

“Growers in the south-west around Manjimup, for example, or even Myalup and Busselton, that are producing lettuce for example or tomatoes will receive higher prices in Perth and I think that’s a good thing for those people in the south-west but not a good thing for the people in Carabooda and indeed west Gingin,” he said.

Filed Under: International News Tagged With: Agribusiness, agricultural-prices, Busselton, busselton-6280, celery, crops, Dramatic Rise, Hail Storm, Jim Turley, Lettuce Tomato, Lettuces, Manjimup, manjimup-6258, Massive Storm, myalup-6220, perth, tomatoes, Vegetable Growers, vegetables

Tasty fat find could help beat the bulge

March 9, 2010 By vani Leave a Comment

Researchers have found a new taste sense – fat – and say the discovery could lead to the production of foods that fool the body into thinking it has had its fatty fill.

Until now humans have been thought to distinguish five different basic flavours: sweet, salty, sour, bitter and umami, which is found in protein-rich foods.

Dr Russell Keast from Deakin University research group says most people do not need to eat a grease-soaked breakfast to know they are eating fat.

All 33 people involved in the research could detect fat when it was mixed with non-fat foods, suggesting it is a distinct flavour.

People become less sensitive to fat by eating too much of it, Dr Keast says, but it is not necessarily a permanent condition.

“We believe that if you consume a high-fat diet, you will adapt to that level of fat in the diet and will actually desensitise in your response to fat,” he said.

“We think that is somewhat of a maladaptation to the modern, high-fat environment we live in.”

Dr Keast believes the reverse could be true if you reduce the amount of fat in your diet.

He says low-fat foods can be ineffective because the body becomes convinced it is not getting what it needs and then people revert to the full-fat version.

He says the research may lead to the development of better low-fat foods people will be less likely to abandon.

“Celery will always taste like celery. Brie will always taste like brie. This is not perceivable,” he said.

“[But] what this [research] would do in theory is ensure that the body… actually would recognise there was fat without there being those excessive levels of fat in the food.

“You can’t replace fat entirely and it would be wrong to think so. Fat is good. It is just that we eat too much of it.”

Filed Under: International News Tagged With: brie, bulge, celery, Deakin University, discovery, Distinct Flavour, Dr Russell Keast, environment, excessive levels, Fat People, fool, grease, High Fat Diet, Lead Production, low fat foods, Maladaptation, new taste, Protein Rich Foods, umami, university research group

Plant used to make condemned men to smile before death came from Italian island

May 16, 2009 By admin Leave a Comment

Rome, May 16 (ANI): Scientists have traced the roots of a potion that was used to intoxicate condemned men to smile before dying, to a plant commonly found on the Italian island of Sardinia, during the time of Greek poet Homer.

According to Roman news agency ANSA, the association with Sardinia has often been disputed, but Cagliari University botanists think they have settled the case, and the plant in question could have beneficial properties as well.

The plant, tubular water-dropwart (oenanthe fistulosa), is common in Sardinia, where it is popularly known as ‘water celery’.

“Our discovery supports what many cultural anthropologists have said about death rituals among the ancient Sardinians,” said Cagliari University Botany Department chief Mauro Ballero.

“‘The Punics were convinced that death was the start of new life, to be greeted with a smile,” he added.

Ballero’s team, whose work appears in the latest edition of the US Journal of Natural Products, have established that a toxic substance in the dropwart plant does, in fact, cause facial muscles to contract and produce a grimace or rictus.

According to Ballero, the discovery could have a brighter side, leading to drugs that might help certain conditions where parts of the face are paralyzed.

“The good news is that the molecule in this plant may be retooled by pharmaceutical companies to have the opposite effect,” he said. (ANI)

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Griddle- and microwave-cooking maintain highest antioxidant levels in vegetables

April 19, 2009 By admin Leave a Comment

Washington, April 19 (ANI): Griddling – cooking on a flat metal surface with no oil – or microwave cooking can help maintain the highest antioxidant levels in vegetables, according to a Spanish study.

Fruits and vegetables are considered to be rich in nutritional antioxidants, which provide cancer and disease-preventing effects. This is the reason why people are encouraged to eat several servings of fruits and vegetables.

Researchers at the University of Murcia and the University of Complutense in Spain analysed six cooking methods with 20 vegetables in order to determine how various food preparing methods affect antioxidant activity.

The six cooking methods studied were boiling, pressure-cooking, baking, microwaving, griddling and frying.

The researchers said that the highest antioxidant loss was observed in cauliflower after boiling and microwaving, peas after boiling, and zucchini after boiling and frying.

They also observed that green beans, beets, and garlic were found to keep their antioxidant levels after most cooking treatments.

According to them, the vegetables that increased their antioxidant levels after all cooking methods were green beans (except green beans after boiling), celery and carrots.

Artichoke was the only vegetable that kept its high antioxidant level during all the cooking methods, said the researchers.

Griddle- and microwave-cooking helped maintain the highest levels of antioxidants, produced the lowest losses while “pressure-cooking and boiling (led) to the greatest losses,” says lead researcher A. M. Jimenez-Monreal.

“In short, water is not the cook’s best friend when it comes to preparing vegetables,” the researcher added.

A research article on the study has been published in the Journal of Food Science, published by the Institute of Food Technologists. (ANI)

Filed Under: Health News Tagged With: A. M. Jimenez-, activity, ANI, antioxidant, Antioxidant Level, antioxidants, April, artichoke, Article, Beets, cancer, carrots, cauliflower, celery, Complutense, cook, cooking, cooking methods, food, friend, fruits, fruits and vegetables, fruits vegetables, Garlic, Green Beans, Griddle, Griddling, institute, institute of food technologists, Jimenez, journal, journal of food science, level, loss, metal, Metal Surface, microwave, Microwave Cooking, Monreal, Murcia, oil, order, Pressure Cooking, reason, Research, research article, researcher, Science, Short Water, Spain, spanish study, study, surface, Technologists, University, vegetable, Washington, water, zucchini

“Stick shape” is best for health, say docs

January 11, 2009 By Rajesh Leave a Comment

New York, Jan 11 (ANI): While being bottom-heavy is good for health, scientists reckon that a ‘stick shape’ is the best way to avoid any kind of health problems.

Bizarre as it may seem, but a new study has said that the type of fat behind the pear shape showed off by celebs like Beyonce and Jennifer Lopez, could actually protect women from certain serious diseases.

The study by researchers from Harvard Medical School revealed that buttock and hip fat might protect against Type 2 diabetes and high blood pressure.

“The surprising thing was that it wasn’t where the fat was located, it was the kind of fat that was the most important variable,” The New York Daily News quoted researcher Dr. Ronald Kahn as saying.

He added: “I think it’s an important result because not only does it say that not all fat is bad, but I think it points to a special aspect of fat where we need to do more research.”

However, unlike a pear shape, the study found that women with an apple shape (whose fat is stored in the tummy), like are more prone to diabetes and heart disease.

“The apple shape is definitely more dangerous. This is because tummy fat is packed around organs like the liver and the pancreas,” said Jeff Halevy, a personal trainer and certified fitness coach in Manhattan.

He claimed that having an “apple” shape might not be detrimental to health as long as no extra pounds are on board. He explained that Angelina Jolie, Tyra Banks, Catherine Zeta-Jones and Drew Barrymore all have classic apple shapes, but they can cover it up because they’re thin.

He further said that it’s not possible for anyone to control his or her basic shape, as DNA regulates it all.
Dr. Eric Braverman, author of “Younger (Thinner) You Diet,” said that an apple-shaped woman carrying around extra pounds is more prone to diabetes as well as high blood pressure.

“They can also suffer from anxiety, depression and fertility problems,” he said.

In fact, he said that even pear-shaped women who have extra fat in the legs and the butts can suffer from osteoporosis, varicose veins, eating disorders, and low self-esteem.

However, much to everybody’s relief, he said that both pears and apples can be turned into leaner shapes.

“People do it all the time. In the end, the best shape to be is a celery stick,” said Braverman. (ANI)

Filed Under: Health News Tagged With: Angelina Jolie, ANI, anxiety, anyone, apple, aspect, author, Barrymore, beyonce, bizarre, blood, board, buttock, Catherine Zeta-, celery, coach, daily, depression, diabetes, diet, disease, dna, Dr. Eric Braverman, Dr. Ronald Kahn, drew, end, everybody, fact, fat, fertility, fitness, harvard, Health, heart, hip, jan, Jeff Halevy, Jennifer Lopez, jones, kind, liver, manhattan, medical, New York, NEWS, pancreas, pear, pressure, relief, Research, researcher, result, school, self-esteem, shape, stick, study, thing, thinner, time, trainer, tummy, type, Tyra Banks, variable, varicose, way, woman, younger, Zeta

Vegie growers to cash in on higher prices

Tasty fat find could help beat the bulge

Plant used to make condemned men to smile before death came from Italian island

Griddle- and microwave-cooking maintain highest antioxidant levels in vegetables

“Stick shape” is best for health, say docs

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