Food Fortification: A New Way To Fight Hidden Hunger by Colleen Fleiss on March 16, 2021 at 11:14 PM
Micronutrients mixed with staple foods like rice, oil, wheat, or maize flour, as well as condiments like salt, for a very low cost, can be a potent way to fight hidden hunger, said experts in a recent webinar.
Two billion people suffer from vitamin and mineral deficiencies, said the panel in the webinar organised by Hexagon Nutrition and ASSOCHAM.
Food fortification is a low-cost breakthrough with long-term social and economic benefits. As part of broader national efforts to combat chronic under nutrition, food fortification is one of the most cost-effective and reliable investment opportunities, said the experts.
Food Allergies in Children Impact Parents Mental Health
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Natural Food Ingredient May Treat Parkinson s Disease
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The Neurology Behind Bad Food Experiences by Anjanee Sharma on February 14, 2021 at 4:25 PM
Researchers from Sussex, UK, believe that bad food experiences might be leading to a switch in our brain, thereby impacting our future eating habits. Using sugar-loving snails as models, They found this by using snails that love sugar as their models.
It is widely common that a negative experience with food usually leads to reluctance in eating that particular food again.
Snails like sugar and start feeding on it as soon as it is presented to them. Researchers altered this behavior using aversive training by tapping the snails gently on the head when sugar appeared. Due to this, the snails then refused to feed on the sugar, even when they were hungry.
Debunking Myth About Spicy Foods by Anjanee Sharma on February 13, 2021 at 6:16 PM
Previously it was believed to be a form of Darwinian gastronomy , which had evolved over many generations as a form of adaptation to the climate.
However, Professor Lindell Bromham and her team have debunked this theory. She states, It doesn t look like there s a difference in the infection risk of countries that is driving the pattern.
The research team analyzed 33,000 plus recipes from 70 cuisines across the world, with 93 different spices.
Findings showed that the use of spices was related to the level of risk of foodborne illnesses in a country, but it was also associated with other health outcomes that had nothing to do with infection risks.