Category: Future of Food

Vitamin D: is it snake-oil for snake-oil disease?

By Marika Sboros

Nutrition science is looking decidedly dodgy these days. One reason is the love affair with vitamins, a century after scientists discovered them.

That affair has spawned the billion-dollar global supplement industry. It has also created “pseudo-diseases” in its wake, says British geneticist Prof Tim Spector. One of those pseudo-diseases is Vitamin D deficiency.

Spector is professor of genetic epidemiology and director of the TwinsUK Registry, at Kings College London. Spector has looked at another confounding variable in nutrition research these days: We have ignored a new “virtual” organ in our bodies for the digestive and endocrine system, he says. It is the microbiome that he calls our “second brain”.

Calorie craziness: dishing up the real dirt on CICO!

CaloriesWhat’s with our obsession with the calorie? Do we even really know what we are talking about when we fuss about calories? My favourite health blogger and ‘reluctant nutritionist’ Sammy Pepys dishes up the dirt on the CICO model – calories in, calories out. Here’s why calories can’t make you fat – even if they wanted to. And what you really need to fuss about. – Marika Sboros

By Sammy Pepys*

Have you been eating all those tasty calories again? Recent media headlines such as: Is it our fault if we eat too many calories? (an article in The Conversation) and Britons under-report calorie intake (on BBC TV show how the ‘C’ word dominates our thinking on diets, obesity and many other health matters. Let’s get some things straight about calories:

Future of meat: a path to ethical Banting?

Memphis meat

Is this really the future of meat? Cultured stems cells used to create a product that looks and tastes like the real thing

You may love eating meat but hate the effects of conventional meat production: environmental damage and food products containing residues of antibiotics, fecal matter, pathogens, and other nasties. If you are into  low-carb, high-fat (LCHF, aka Banting) you’ve probably fielded a barrage of criticism about what it is doing to the planet. (There’s a perception LCHF means lots of meat but that’s a myth. It is no heavier on meat than chicken and fish.) Now an innovative US food company is moving rapidly ahead with ‘cultured’, synthetic meat that looks and tastes just like the real thing. Here, Food & Beverage reporter Brendan Cole looks at the process that claims to be healthier,  and that is more sustainable than conventional animal agriculture’. It is touted as ‘the future of meat’. It may even be a path to more ‘ethical’ Banting, even as it is a detour on the road to the LCHF emphasis on ‘real’ food – as close to its natural state as possible. – Marika Sboros

By Brendan Cole

The reality of commercially viable synthetic meat has come a step closer: earlier this year Memphis Meats in the US announced its advances in this area of biotechnology to produce a product that has the potential to hit the supermarkets within a few years.

There has been significant progress in developing artificial meat over the past few years. The notion of producing meat in a laboratory sounds more science fiction than fact …