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Myths dispelled about High Fructose Corn Syrup.

Myths dispelled about High Fructose Corn Syrup. | FoodieDoc says: | Scoop.it

Recently: there have been posts and articles on high fructose corn syrup. One such article is http://bit.ly/TAhYXY

Much of the material in this and other articles is simply misinformation and should not be heeded.

One  example from that article is:

 

Myth:  HFCS is corn syrup that has been altered to convert more of its sugars into fructose, a sweeter sugar.(Natural sources of fructose include fruits, vegetables including sugar cane, and honey.The natural sources are not the problem.)

 

Fact: HFCS is from corn, a natural source.  There is no difference between fructose in HFCS and that from natural sources. Anyone who eats sugar (sucrose) is consuming fructose, because a molecule of sucrose contains 1 molecule of glucose and i molecule of fructose simply linked together.

 

Myth: On food labels, beware of Glucose-Fructose

 

Fact: Obesity is a problem, of epidemic proportions in this country.  DIet  is a large factor accompaniedd by lack of exercise. We all need to avoid consuming more than moderate amounts of fats and sugar.  Glucose-Fructose is sucrose, table sugar.  Fruit contain fructose.  None of these compounds are harmful, except when intake is excessively high as they contribute to weight gain and ultimately obesity if left unchecked.     

 

For more Myths versus Facts, Read this re-scoop from an earlier post on FoodieDoc. : 

High fructose corn syrup (HFCS) is “one of the most misunderstood food ingredients”, and continues to be lambasted in the media and on the internet long after the scientific debate over its relative contribution to the obesity epidemic vs sugar has...

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Food, Nutrition, Health, Safety, and Good Eats: Science-based Information a Foodie Needs to Know. AnnaResurreccion@gmail.com
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WK KELLOGG INTERNATIONAL FOOD SECURITY AWARD Presented at IFT 2013S...

The WK KELLOGG Food Security Award and Lectureship was presented to Dr. Anna V.A. Resurreccion at the Institute of Food Technologists Annual Meeting in Chicago,
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Anna V. A. Resurreccion's curator insight, July 23, 2013 2:21 AM
 The purpose of the Kellogg Award is to honor an IFT member working in academics, research institutes or the government, regardless of geographic origin, whose outstanding efforts result in one or more of the following:
(1) Contributing toward the technological development in one or more local food industries to help foster economic development in non-industrialized countries;
(2) Enabling and increasing access to nutritious food in non-industrialized countries; and/or
(3) Developing emerging technologies and/or research that addresses non-industrialized countries food needs, food safety, and food security. http://www.slideshare.net/foodiedoc1/wk-kellogg-international-food-security-award-presented-at-ift-2013s-k-kellogg-slide-share
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41 Sneaky Ways To Eat More Vegetables (With Recipes!)

41 Sneaky Ways To Eat More Vegetables (With Recipes!) | FoodieDoc says: | Scoop.it
If consuming your recommended two to three cups of vegetables every day feels like a chore, it's obvious you've yet to tap into the artful, enchanting and exquisite potential of the edible plant.

A serving of vitamin-rich, nutrient-dense produce d...
Anna V. A. Resurreccion's insight:

More veggie recipes. All for good health.

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100 Of The Greatest Vegetable Recipes Of All Time

100 Of The Greatest Vegetable Recipes Of All Time | FoodieDoc says: | Scoop.it
Eating your greens has never been so easy....
Anna V. A. Resurreccion's insight:

Why not plan on having vegetable plates for lunch/dinner regularly. Easy to do with a number of make ahead veggie dishes in your refrigerator.  I like serving each vegetable creation in a tiny glass dish (3 for $1, at Dollar tree) on a dinner plate.  Try it, the colorful dishes will entice your child (young or adult) to eat these.     

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Polyphenol use rises 69% in 5 years (but do people get it?)

Polyphenol use rises 69% in 5 years (but do people get it?) | FoodieDoc says: | Scoop.it
Polyphenol use in functional food and drink marketing has shot up 69% since 2009 even as consumer understanding remains low and approved global health claims extremely limited. But can it continue?
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Food Business News | At the center of the GMO storm

Food Business News | At the center of the GMO storm | FoodieDoc says: | Scoop.it
News, Markets and Analysis for the Food Processing Industry
Anna V. A. Resurreccion's insight:

Labeling of GMO Foods is complicated.  Legal implications and public perceptions and outcry fuel the debate.

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Mediterranean Diet Excites U.S. Palates

Mediterranean Diet Excites U.S. Palates | FoodieDoc says: | Scoop.it
The Mediterranean Rim diet is a common sense approach to eating and cooking, while also offering health benefits.
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Can an apple a day keep the doctor (and statins) away?

Can an apple a day keep the doctor (and statins) away? | FoodieDoc says: | Scoop.it
The old proverb may stand the test of time, according to new research that suggests consuming an apple a day has the same benefits as statin drugs for people over 50.
Anna V. A. Resurreccion's insight:

The study suggests that an apple a day in adults over 50 would prevent or delay heart attacks and strokes, the same benefit as statin drugs.   

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What if natural products came with a list of ingredients?

What if natural products came with a list of ingredients? | FoodieDoc says: | Scoop.it
Processed foods are notorious for their jaw-droppingly long lists of chemical-laden ingredients, each one sounding worse than the last. But as these detailed infographics show, even the simplest of foods are anything but.
Anna V. A. Resurreccion's insight:

ThIs was sent to me by Dr. Janet Collins, President of the Institute of Food Technologists.  

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Easy Holiday Gift: Chocolate Peanut Butter & Cranberry Fudge

Easy Holiday Gift: Chocolate Peanut Butter & Cranberry Fudge | FoodieDoc says: | Scoop.it
This decadent fudge is a fabulous treat, especially during the holidays! The peanut butter and cranberries give it a little extra intrigue and oomph.
Anna V. A. Resurreccion's insight:

Chocolate Peanut Butter & Cranberry Fudge

Ingredients-

12 oz. semi-sweet chocolate chips½ cup sweetened condensed milk1/3 cup smooth all-natural peanut butter¾ cup dried cranberries2 tbsp water

 

Instructions-

Place all the ingredients in a microwave-safe bowl.  Microwave for 30 seconds, and then remove and stir.  Heat for another 30 seconds, and stir again.

Once the mixture is smooth (it may require 1 or 2 more increments), transfer the fudge to an 8×8 baking pan and smooth it out. Refrigerate for at least 30 minutes.

Note: You can alternatively prepare the fudge on the stove-top or using a double boiler.  Just be sure to stir continuously.

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Caffeine consumption could help to boost long-term memory: Study

Caffeine consumption could help to boost long-term memory: Study | FoodieDoc says: | Scoop.it
Caffeine consumption could have a positive effect on long-term memory, according to new research that suggested the compound can enhance memories for at least up to 24 hours after it is consumed.
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Campbell Outlines 2014 Trends

Campbell Outlines 2014 Trends | FoodieDoc says: | Scoop.it
The 2014 Culinary TrendScape report is part of Campbell's culinary monitoring and tracking system that identifies and categorizes the most impactful food topics and follows them as they evolve through six distinct stages.
Anna V. A. Resurreccion's insight:


According to the report,

The new CCBI Culinary TrendScape report identified 10 top trends for 2014, including:Brazilian Cuisine -- Rio de Janeiro will bring the country’s seafood stews, grilling techniques and local ingredients into the culinary spotlight when it hosts the 2014 World Cup and 2016 Summer Olympics.Food Waste Awareness -- Root-to-leaf cooking, repurposing leftovers and composting food scraps at home are all gaining traction with consumers.Fresh Juices -- Craving better-for-you balance through “juicing”, the health-conscious are “going green” to refresh and recharge.Sophisticated Sweets -- Spices, botanicals and fresh takes on fruit are hitting the dessert scene.Yogurt Goes Savory -- Greek-style yogurt is showing up in savory, non-spoonable applications like condiments, baked goods and snacks.Beverage-Inspired Flavors -- The bar has inspired the kitchen, and barrel-aged, bottled and brewed flavors have moved beyond public house glasses into everything from hot sauces to barbecue.Bolder Burgers -- America’s iconic sandwich is changing with the times, with new buns, unique burger patty options like chicken, lamb, elk and brisket and a range of toppings—all redefining what a burger is.
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Walnuts May Reduce CVD Risk

Walnuts May Reduce CVD Risk | FoodieDoc says: | Scoop.it
Such a diet lowers non-HDL cholesterol and apolipoprotein B (ApoB), two predictors of cardiovascular disease risk.
Anna V. A. Resurreccion's insight:

Results of a new study published in Metabolism.

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Where's the Wheat?

Where's the Wheat? | FoodieDoc says: | Scoop.it
According to the National Foundation for Celiac Awareness, there are an estimated 3 million Americans with celiac disease and another 18 million Americans who may suffer with symptoms related to gluten, but who have non-celiac gluten sensitivity.
Anna V. A. Resurreccion's insight:

The reasons the 18 million Americans, who have non-celiac disease sensitivity but purchase gluten free foods, give for their gluten -free choice is the perception that these are healthier; and others claim to use it for weight management.  Apparentlly the 80% of consumers following a gluten-free diet, are doing so without a diagnosis.   

 

The market for Gluten-free is estimated to be $4.2 Billion in 2013.

 

Scooped by Anna Resurreccion, PhD, CFS (@FoodieDoc) for her curated pages. 

http://bit.ly/11eSkK1      ; -Anna Resurreccion PhD Scoopit

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http://bit.ly/1g7QV0f       ; -Bizz Buzz for start up, small and medium sized food businesses

http://bit.ly/TNwBXs         ; -Food value chain for food security    

 

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V Congreso Internacional - Ciencia y Tecnología de los Alimentos

V Congreso Internacional - Ciencia y Tecnología de los Alimentos | FoodieDoc says: | Scoop.it

Via Anna V. A. Resurreccion
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Anna V. A. Resurreccion's curator insight, August 30, 6:31 PM

Dr. Anna V.A. Resurreccion has been invited to address the attendees of the Fifth International Congress of Food Science and Technology in Cordoba, Argentina.  She will be speaking on "Innovation in Peanut Product Design and Development-- a Consumer and Sensory Science Approach." 

 

Dr. Resurreccion is one of the most internationally recognized peanut product design and development experts. Peanuts are grown in Argentina and are are important agribusiness crop.  The Congress is expected to draw 800 food scientists and processors. 

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Researchers say they have invented non-allergenic peanuts

Researchers say they have invented non-allergenic peanuts | FoodieDoc says: | Scoop.it
A non-GMO, hypo-allergenic peanut butter could be in stores "in the near future."
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Anna V. A. Resurreccion's curator insight, August 30, 6:05 PM

Peanut allergies affect an extremely small proportion of the population, 1-2% at most.  However, the results can be fatal and as such, pose a serious threat.  The incidence appears to be on the increase.   

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13 Vegetables That Magically Regrow Themselves

13 Vegetables That Magically Regrow Themselves | FoodieDoc says: | Scoop.it
If you're some kind of plant wizard, you can do this at home and maybe never buy groceries again.
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Meat & Poultry | CDC advises restaurants on sodium reduction

Meat & Poultry | CDC advises restaurants on sodium reduction | FoodieDoc says: | Scoop.it
One-stop complete news resource for news, ideas, trends, innovations, issues and more that impact the meat and poultry processing industry.
Anna V. A. Resurreccion's insight:

"On average, foods from fast-food restaurants contain 1,848 mg of sodium per 1,000 calories and foods from dine-in restaurants contain 2,090 mg of sodium per 1,000 calories." 

 

The Dietary Guidelines for Americans 2010 recommends the general population limit sodium to less than 2,300 mg per day.

 

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Meat & Poultry | Petition seeks ban on chicken from China

Meat & Poultry | Petition seeks ban on chicken from China | FoodieDoc says: | Scoop.it
One-stop complete news resource for news, ideas, trends, innovations, issues and more that impact the meat and poultry processing industry.
Anna V. A. Resurreccion's insight:

On the Change.org site it states "CHina has an unusually troubling record when it comes to food safety" citing dangerously high levels of mercury found in CHinese baby formula, 16,000 diseased pig carcasses dumped in a river to rot, and more than 300,000 CHinese children sickened with several dying from melamine-tainted milk powder. 

   

Finally the petition states "Importing Chinese-raised or -processed chicken to the US could pose a potential threat to our National public health and safety."

 

   

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General Mills drops GMOs from Cheerios

General Mills drops GMOs from Cheerios | FoodieDoc says: | Scoop.it
No more GMOs in your Cheerios.
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Flavonoid-rich diet may reduce risk of type 2 diabetes: Study

Flavonoid-rich diet may reduce risk of type 2 diabetes: Study | FoodieDoc says: | Scoop.it
High consumption of flavonoid-rich foods may be associated with a lowering the risk of developing type 2 diabetes by improving blood sugar management, say researchers.
Anna V. A. Resurreccion's insight:

Researchers focused on flavones found in herbs and vegetables: parsley, thyme and celery; and anthocyanins in red or blue colored vegetables and fruit, berries, red grapes, wine.

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Red grapes, blueberries may enhance immune function - FreshPlaza

Red grapes, blueberries may enhance immune function - FreshPlaza | FoodieDoc says: | Scoop.it
Red grapes, blueberries may enhance immune function FreshPlaza In an analysis of 446 compounds for their ability to boost the innate immune system in humans, researchers in the Linus Pauling Institute at Oregon State University discovered just two...
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Health Watch: Study Finds Wine Drinking Leads to Healthier Sperm | Health News | News & Features | Wine Spectator

The role lifestyle choices play in human reproductive health is an area of considerable debate in scientific literature.
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Limoncello for the Holidays

Limoncello for the Holidays | FoodieDoc says: | Scoop.it

The Recipe: Classic Limoncello

Ingredients

Rinds of 6-7 lemons (no whites) - find organic, wax-free lemons1/2 liter of pure alcohol (everclear or vodka will work too)1 liter of water500 gr. sugarDirectionsLet the lemon rinds soak in alcohol for 10-14 days. Then filter the lemon rinds with a strainer. Make a simple syrup with the sugar & water (warming the water on the stove & incorporating all the sugar). Once cool, combine the simple syrup with the alcohol & mix.Bottle & freeze. Serve cold!


Via Mariano Pallottini
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Looking for That Organic Label

Looking for That Organic Label | FoodieDoc says: | Scoop.it
A Swedish study concluded that labelling alone seemed to be enough to alter expectations.
Anna V. A. Resurreccion's insight:

"Consumers find food tastier when it has virtuous label." 

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Women, Sweet Drinks and Cancer

Women, Sweet Drinks and Cancer | FoodieDoc says: | Scoop.it
Postmenopausal women who reported the highest intake of sugar-sweetened beverages had a 78% increased risk for estrogen-dependent type I endometrial cancer.
Anna V. A. Resurreccion's insight:

A study published in Cancer Epidemiology, Biomarkers & Prevention, a journal of the American Association for Cancer Research, found that postmenopausal women who reported the highest intake of sugar-sweetened beverages had a 78% increased risk for estrogen-dependent type I endometrial cancer (the most common type of this disease). The more sugar-sweetened beverages a woman drank, the higher her risk.

 

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http://bit.ly/1g7QV0f       ; -Bizz Buzz for start up, small and medium sized food businesses

http://bit.ly/TNwBXs         ; -Food value chain for food security   

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GUIDE TO FATS AND OILS

Anna V. A. Resurreccion's insight:
 Technologies like high oleic soybean oils fit food manufacturer's need for better-for-you products consumers demand, without sacrificing the true flavor.

 

High oleic soybean oils offer the following desirable attributes:

- Extended fry life
- Enhanced functionality
- Improved shelf life
- Desired neutral flavor
- Improved fat profileThe high oleic content makes the oils extremely stable, eliminating the need for partial hydrogenation, and offers superior resistance to oxidation. This increases shelf life and translates to cost savings for foodservice operations.
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