Good Light at the Supermarket

25 05 2011

Are you the type of person that in a supermarket reaches toward the back of the fresh food shelf to find the freshest products (with the latest expiration dates)?
Well, if the answer is yes, you might be wrong to do it, but not for the reason you think.´

New studies from de US Department of Agriculture advise consumers to look for the food packages that are more in the front of the shelves, that are more exposed to supermarket light.
These scientists found that spinach leaves exposed to continuous light during storage were, overall, more nutritionally dense than leaves exposed to continuous dark.
This happens because it occurs a light reaction of photosynthesis, which is not temperature-dependent and can occur at 4ºC in the right type of light. They found that the continuous this artificial light can result in a significant increase in levels of carotenoids and vitamins C, E, K and B9 (folate).

The down side is that this study only used spinach leaves, so we don’t know if it has the same reaction and consequences in other types of fresh food or vegetables. In other hand, on other types of product it might damage the food, but we’ll never know until they study it.

In the mid time it’s better to use fresh and biological food, just to be sure that you’re eating the best!

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Olive Oil = Liver Protection?

20 05 2011

Nowadays if you ear something contains oil or grease you automatically think about not taking it. Well not all the oils are bad for you. If we are talking about vegetable natural oils, they have a lot of good compounds, healthy ones, such as vitamins.

Some Researchers have been experimenting with rats, exposing a group them to a moderately toxic herbicide (known to deplete antioxidants and to cause oxidative stress). They found that including extra virgin olive oil into their diet can partially protect from consequent liver damage (that was shown in all the rats exposed to herbicides).

Mohamed Hammami (researcher) says “Olive oil is an integral ingredient in the Mediterranean diet. There is growing evidence that it may have great health benefits including the reduction in coronary heart disease risk, the prevention of some cancers and the modification of immune and inflammatory responses. Here, we’e shown that extra virgin oil and its extracts protect against oxidative damage of hepatic tissue”.

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So our advice is, use and abuse of extra virgin olive oil. But be careful, use it natural, don’t use it to fry food (that’s not healthy at all)!

Every food can be healthy until a certain point. Our intelligence is able to established boundaries and limits to the amount and type of food we ingest everyday. So if you have doubts, just look for information!

We will try to keep you posted as much as we can.

Whisky in a Can

9 05 2011

Can you imagine yourself drinking a great Scotch from a can? We are sure that the whisky lovers would rather do it from a proper glass, with two ice rocks.

A liquor company called Scottish Spirits, based in Panama, is putting scotch whisky in a beer-size-can (that is the equivalent to eight shots).

A spokesman for the Scotch Whisky association said that’s not a great idea because ‘We are concerned that consumers may be confused whether or not the product is real Scotch and we will be investigating matter further’.

This whisky can is available to purchase in the Caribbean and also South America.

We think this can be either a good invention or a ban one. It really depends on it’s flavor, price and marketing.

Other of our concerns are:

Wouldn’t people mistake it with a beer can?

Will it be as expensive as normal scotch or much cheaper?

Will it taste as good?

Well, we won’t know until we taste it! 

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A new tool to predict Salmonella levels

6 05 2011

Scientists from different nationalities got together to develop a new software tool that used on pork can predict Salmonella levels.
Previous researches about Salmonella and it’s life cycle have contribute to develop this tool. This innovating software uses temperature, pH and water activity values to get an accurate result, since it’s a known fact that this bacteria needs certain conditions to develop. However it’s growth prediction is difficult, because it has different stages of development under different circumstances.
They were able to combine different studies about Salmonella and create a database that really helps to predict it’s levels (in a wide group of situations).

This is another great study that can help us to eat quality food (in this case quality pork meat). Specially because problems induced by Salmonella are too frequent and they are almost all consequence of poor cooking and eating.
We just hope they can develop a even greater tool that can be used in all types of food and predict levels of other microorganisms. (not only Salmonella on pork)
It’s good to know that someday we can rely on the food we buy and eat….

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Recipe written on the Egg!

2 05 2011

Would you like to know a recipe for a tasty omelet? Well now you can buy the eggs (in the EUA of course) and instantly get the recipe for it.
It’s pretty obvious that almost everyone knows how to make an omelet, but this idea is really innovating and cool!
We already have recipes printed on food packages, like sauces, sugar, etc, but never directly on the food itself.
The artist Dnewman came up with this idea to use the Egg-Bot (a machine that prints and colors in 3D and that can ‘draw on spherical or egg-shaped objects from the size of a ping pong ball to that of a small grapefruit’).
However, we think this is not that handy. Wouldn’t it be difficult to read?
And after you cracked the egg, will you be able to follow the recipe? Maybe it’s better to write it down first.

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Can Peanut Butter be Carcinogenic?

29 04 2011

Studies and experiments with different peanut butter’s brands suggest that there’s a possibility that it may contain carcinogen aflatoxin. The Organic Authority explains that this happens because peanuts’ shells can allow fungus with aflatoxin to penetrate into the nut.
However there are not enough studies that can prove that aflatoxin really can cause cancer. But in developing countries, where there’s no soil quality regulation, has caused liver cancer.
In consequence of this concern every single commercial brand of this product should be tested for aflatoxin, just in case. Organic Authority also says that making your own peanut butter can be even worse, a higher risk, because peanuts stay too long with no refrigeration, allowing more mold, more fungus, to develop. So, natural peanut butters may be more susceptible since “they are less processed and have shorter shelf life, therefore the mold is more likely to thrive” (according to Planet Green).
These conclusions and potential risks have been a concern of some scientists for quite some time now, ant these concerns and alarms have already sounded before.
Besides this risk, Peanuts are worth eating because of all their health benefits.

If you want to avoid this, just put your peanut butter in the fridge, and you’ll keep fungus away!!

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Sugar = Toxic ?

25 04 2011

We now sugar is an empty nutrient, but is it poisonous ? An article in the New York Times Magazine says yes.
Nowadays we find sugar in almost every food we consume (soft and energy drinks, juices, cakes, etc) and we know that this fact is linked to overweight, obesity and diabetes. Actually some studies suggest that people who quit drinking this kind of beverages loose significant weight in just a few months.
Sugar can also contribute to a lot of other health problems, like fatty liver disease and tooth caries.
And what about nutrients? Sugar only delivers calories and nothing else.
New studies also suggest that this substance can cause cancer, heart disease and high blood pressure.
Many scientist are still trying to study sugar properly, and understand and figure out how different forms of sugar are processed by the body, but they still can’t say which one is the most ‘unhealthy’.
Some food, like fruit, are full of sugar (fructose) but they are healthy and good to eat because of all the nutrients they have in addiction, like fibre.
However, through the years, we saw that there are many contradictions in this kind of studies, blaming just one nutrient. So, we need to have in mind that we should indeed eat less sugar, but we can not say for sure that sugar is the cause of all our diseases and problems.

So, keep studying and researching, we all need to know what we can eat for sure.

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Addiction to coffee can be in your genes

12 04 2011

Are you the kind of person who can’t function without a coffee? Or the type that gets crazy with just one zip?
Well, whatever it is, you can blame it on your ancestors.
A new research says that caffeine need can also be traced back to your genes.

Scientists identified two genes that decided if you really need caffeíne everyday or if in other hand you can’t take it without getting really hyperactive. These genes are responsable for how fast you metabolize caffeine and how much of it you need to be able to ‘work’ in the morning.
Dr. Neil Caporaso (study co-author) says “People don’t really suspect it, but genetics plays a big role in a lot of behaviors, such as smoking and alcohol consumption. And now it turns out it has a part in how much caffeine we drink”.

Besides this relevant news, they also found that one of those genes has a lot of other functions, like metabolizing compounds of cancer and drugs. So this finding really helps developing cancer studies and fighting against it.

We get suprised everyday about this new studies, that can change our Future!

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Humm, Bacon in a cologne!

11 04 2011

Imagine a piece of delicous and crispy bacon. Now imagine it on a perfume… A bit weird right?

Farginnay has developed a ‘modern’ fragance, made of normal essential oils, flowers, herbs but with a special ingredient: Bacon essence!!
John Farginnary, a parisien butcher and the inventor of this cologne claims that it smells really good and that these are “sophisticated aromas”.
It’s called ‘Bacón’ and you can find it on EUA stores in two different versions – Bacon Classic and Bacon Gold (this one with a citrus touch). Both versions can be use by men and women.

Farginnay says that the bacon is “the bottom note, hidden at the right place, and the fun is finding it”.

Would you used it? Or are you afraid it will atract starving animals?
We are really curious to smell it!

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Watch also the following video:

Strawberries against Cancer

10 04 2011

Who doesn’t like strawberries? With ice cream, in a cake or even simple with some sugar…

A new study suggest that this delicious fruit might also be able to fight cancer.

Researchers from Ohio State University found that people who eat strawberries (freeze-dried), for at least six months, have shown that the growth of dysplastic or precancerous lesions has slowed down.

This study was about esophageal cancer which is the sixth most common type of cancer death in the world. It was applied in China, for six months, where patients consumed 30 gr of freeze-dried strawberries (dissolved in a glass of water) twice a day.

One important and relevant fact is that this kind of strawberries are about ten times more concentrated than fresh ones. However these researchers say that people could still get health benefits from eating fresh strawberries everyday…

Besides these study results, they weren’t able to say exactly what is in this fruit that can battle cancer cells.


We all know that fruit is one of best things to eat, so why don’t eat delicious strawberries?


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