Sunday, December 10, 2006

Meat Preservatives HEALTHY

A University of Illinois food scientist and her team has discovered that certain solutions used by meat processors to extend shelf life actually do double duty as anti-microbial agents, killing such virulent foodborne pathogens as E. coli 0157:H7. That’s important because E. coli can be spread via recycled solutions used to tenderise and enhance flavour in steaks, chops, and other cuts of meat.

The researchers add, “Consumers should realise that the cook is the last point of control for eliminating toxic organisms. If meat is cooked until it’s well done, you won’t have a problem.”

Friday, December 01, 2006


Fulfilling the dreams of chocaholics everywhere, US researchers have shown that a few squares of chocolate a day can almost halve the risk of heart attack death by decreasing the tendency of platelets to clot in narrow blood vessels. This is due to chemicals called flavonoids found in dark chocolates. The finding was presented at the American Heart Association’s annual scientific session in November.