Laboratory-grown beef: meat without the murder, but would you eat it? | Science | The Observer Last summer you unveiled the world's first lab-grown – or "in vitro" hamburger. How did it feel when you had it fried up, and you gave it to the first person to test? What if they had spat it out and said: "Ugh, this is awful"? Well, yes. We'd selected food critics who said they wanted to taste synthetic meat at some point. But still, they are food critics, so they have to live up to their own standards. It's a paradox, isn't it? Exactly. Could it be that people think – because you haven't bashed it over the head and slit its throat – that it can't have that same degree of deliciousness? Right. So do you think there is as much of a philosophical hurdle to overcome as a technological one? Absolutely. I heard there's a very scientific term for this, the "yuck factor". Yes, it's extremely scientific. I was told that you're now working on a steak…? It's going to take longer. Given that the hamburger cost £200,000 to create, I dread to think what a filet mignon will cost. He approached me. What?
Cooking Debauchery: Tuiles with Whipped Creme Fraiche Created for the Daring Bakers January Challenge This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux. Three years and a half years ago, when I gave up hydrogenated oils and ingredient lists that required a chemistry degree, I knew that there would be a few things I would miss. Those little pirouette cookies from Pepperidge Farm rank high on that list. I am a die hard, crisp and buttery cookie fan. It has the lovely subtle butteriness of shortbread but with a thin crisp edge that sings a siren song to the caramel lover in me. While a little bit of a fussy cookie and one that requires a little bit of planning it came together easily enough. Now I am kicking myself for not trying this recipe sooner. It is the kind of recipe that brightly showcases quality ingredients and doesn’t leave much room for anything else.
Whole Food Multivitamin +Plus Vital Minerals Nutritional Supplement If you're currently taking or considering taking a multivitamin with a recommended serving size of only one pill a day, you're pretty much wasting your time. Why? It's very doubtful that any single pill can pack enough vitamins and minerals to truly make any real difference in complementing your healthy diet. Producers of multivitamins have come up with some pretty amazing ways to compress ingredients, but not to this extreme… not down to where a single tablet provides you the vitamin and mineral levels you need. And speaking of minerals, many producers of one-a-days don't even bother including essential minerals like potassium or magnesium, or even calcium in adequate enough amounts to really make a difference. What about other nutrients from sources like vegetables, fruits, and herbs? But it's also vitally important to know when to take your multivitamin. Some may in fact, negatively impact your health in such a way they should be flushed down the toilet. Here's… But it doesn't stop here.
Ebola puts focus on drugs made in tobacco plants It's an eye-catching angle in the story of an experimental treatment for Ebola: The drug comes from tobacco plants that were turned into living pharmaceutical factories. Using plants this way—sometimes called "pharming"—can produce complex and valuable proteins for medicines. That approach, studied for about 20 years, hasn't caught on widely in the pharmaceutical industry. But some companies and academic labs are pursuing it to create medicines and vaccines against such targets as HIV, cancer, the deadly Marburg virus and norovirus, known for causing outbreaks of stomach bug on cruise ships, as well as Ebola. While most of the work in this area uses a tobacco plant, it's just a relative of the plant used to make cigarettes. "It's definitely not something you smoke," said Jean-Luc Martre, a spokesman for Medicago, a Canadian company that's testing flu vaccines made with tobacco plants. Medicago has a new production facility in Research Triangle Park, North Carolina.
Raspberry Oatmeal Ice Cream Sandwiches @ Nutritionist in the Kitch Happy Labor Day everyone! This is a perfect little treat to give the kids before sending them back to school tomorrow! Of course, it is also a great treat to enjoy yourself without feeling guilty about it! After my little adventure with Banana Ice Cream last month, I came up with this healthy ice cream sandwich idea! Now, don’t think that these taste anything similar to the traditional Klondike ice cream sandwich bars, they definitely do not. BUT they are still just as delicious in their own way, oh yeah, AND they are healthy!! I made the “ice cream” with frozen bananas, but changed up the taste completely by using light coconut milk and frozen raspberries in the mix! Then for the whole “sandwich” part I made healthy oatmeal cookies! The great thing about this recipe is that the ice cream and the oatmeal cookies can be enjoyed on their own as well, so really, it’s like three recipes in one! Yum! Raspberry Oatmeal Ice Cream Sandwiches Total time Enjoy! Christal Nutritionist in the Kitch
Master Cleanse Diet * It's More Then Just Drinking Lemonade, See Why.. 10 Insane Cases of Genetic Engineering Animals You’re probably familiar with South Korea’s glow-in-the-dark cats (if not, here’s a video). They’re genetically modified cats with fluorescent pigmentation in their skin that causes them to glow red under UV light. The researchers then cloned them, successfully carrying the fluorescent gene to the next generation of kitty clones. For better or for worse, it looks like genetic engineering is here to stay, which begs the question: How will we know when we’ve gone too far? What’s the line between scientific progress and irreversibly changing the DNA of a life form? If that sounds extreme, just check out these 10 insane cases of genetic engineering. Spider silk has approximately a million and a half uses, and we’re finding more every day. So researchers are turning to goats, the only animal in the world that could possibly improve by having more spider DNA. All that’s left to do now is milk the goats and filter out the spider silk, maybe fight a little crime on the side. Close
Apple Pie Protein “Ice Cream” (GF, and can be vegan!) … no ice cream maker required! @ Nutritionist in the Kitch Mmm… Apple Pie and Vanilla Ice Cream. This totally brings back memories of Sunday afternoons when I was younger, after a yummy lunch the family would always have a little dessert, and that wonderful combination made an appearance more than once! These days, apple pie and ice cream definitely aren’t a common occurrence in my household but I do still crave the taste! So, in one of my recent recipe planning sessions, I thought … “there HAS got to be a way I can make this flavor combo a healthy one, and fit it into my 12-week challenge diet parameters! I decided to do a twist on the well-known banana ‘ice cream’ or ‘fro-yo’ trick! It’s truly amazing how frozen bananas can morph into an ice cream like treat! I combined the frozen bananas with unsweetened applesauce and delicious red gala apples to get the base for the ice cream. But wait! The vanilla protein powder adds that vanilla flavor and a healthy dose of protein along with the healthy fats and protein in the natural almond butter! Enjoy!
Raw Food -- One of Your Keys to Outstanding Health 5/22/02 By Wes Petereson A kitchen is nothing else than a chemical laboratory producing millions of completely new chemical substances that basically never existed in the wild and if, then very occasionally by accident. Cooking will randomly produce millions of different sugar and protein combinations commonly called Maillard molecules. Throughout the biggest part of our evolutionary history, the one before processing, human beings have never ingested the amount of Maillard molecules we ingest today. Key Points Regarding the Effects of Cooking on Food and Health The food's life force is greatly depleted or destroyed when it is cooked. The biochemical structure and nutrient makeup of the food is altered from its original state. Nutrients, like vitamins, minerals, and amino acids are depleted, destroyed, and altered. Up to 50% of the protein is coagulated. The interrelationship of nutrients is altered from its natural synergistic makeup. The water content of the food is decreased. Dr.
Flavr Savr - Wikiwand Flavr Savr (also known as CGN-89564-2; pronounced "flavor saver"), a genetically modified tomato, was the first commercially grown genetically engineered food to be granted a license for human consumption. It was produced by the Californian company Calgene, and submitted to the U.S. Food and Drug Administration (FDA) in 1992. On May 18, 1994, the FDA completed its evaluation of the Flavr Savr tomato and the use of APH(3')II, concluding that the tomato "is as safe as tomatoes bred by conventional means" and "that the use of aminoglycoside 3'-phosphotransferase II is safe for use as a processing aid in the development of new varieties of tomato, rapeseed oil, and cotton intended for food use." It was first sold in 1994, and was only available for a few years before production ceased in 1997. Calgene made history, but mounting costs prevented the company from becoming profitable, and it was eventually acquired by Monsanto Company. Characteristics Tomato paste
Low Carb Low Fat Ice Cream (with a secret ingredient, shh!) « Healthy Indulgences Egg-Free, Fast n' Easy, Grain-Free, Ice Cream, Low Carbohydrate, Nut-Free, Sugar-Free Every once in awhile I think I have an original, particularly ground-breaking idea. 99% of the time, that isn’t the case. This is one of those ideas that gave me false hope. Oh well, it was fun feeling creative until some googling showed me this link to Jessica Su’s cottage cheese ice cream at her Su Good Sweets blog (WARNING: NOT low carb). This one goes out to the body builders, PSMFers, and those with gall bladder issues (love you, Mom!). Be sure to look for a cottage cheese without scary additives. Bust out your old ice cream maker (or find a nifty automatic model on Craig’s List like I did) and get ready to be amazed. Protein Packed Low Carb Ice Cream Optional: 1 Tablespoon glycerin (to keep ice cream soft) Preparation: Combine ingredients in a blender or magic bullet. This is all that was left of the chocolate almond!