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Sell-by dates past their sell-by date?

expireddate

As part of the publicity surrounding yesterday’s launch of the DEFRA report and public consultation on food security, Hilary Benn suprised (and no doubt outraged) a lot of people by suggesting that shoppers should ignore “best before” dates on food to reduce the amount thrown away,

Checking the original DEFRA announcement (July) on its food labelling review (being conducted with the FSA and WRAP), these statistics caught my attention in particular:

“consumers often lack confidence in date labelling: 53% of consumers would never eat fresh fruit and vegetables past the “best before” date; 56% would never eat bread and cakes past the “best before” date; and almost 10% leave a day’s ‘buffer’ before any date. 21% would never “take a risk” with any food close to its date, even if it appeared fine.”

It appears that a lot of us get confused between best-before dates, use-by dates, sell-by dates and display-until dates. And so we throw away food, which goes into landfill and generates harmful methane, and also puts pressure on farmers to produce more than is actually required (and that’s before you start taking over-eating into consideration).

With the world looking ahead to serious food security issues created by climate change and population explosion, the last thing we need is needless waste increasing the amount our food producers need to provide.

“Use by” dates indicate time during which food is safe to eat. “Best before” dates indicate a period in which food is of optimum quality and after which it is may still perfectly edible but may decline in quality. These are mandated by law. Sell-by and Display-until are stock control dates used by retailers and are not mandated by law.

So should the Government insist on labelling changes? Not according to Stephen Robertson of the British Retail Consortium, who said “Scrapping best-before dates won’t reduce food waste. Customer education will.”

via Sell-by dates past their sell-by date? by VegBox Recipes – ooffoo.com .

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Basic Chili Recipe

ChilliConCarne

This chili is basic but tasty; add chopped green chile peppers or your own favorite chili seasonings.

  • 450 g Beef, Ground
  • ½ cup Onion, Chopped
  • 400 g Tomato Polpa
  • 400 g Kidney Beans, Drained
  • ½ tsp Chili Powder (See Recipe Below)
  • 1 tsp Salt
  • ½ tsp Black Pepper, Ground
  • 2 tsp Oregano
  • 2 Garlic Cloves, Sliced

Brown ground beef with onion. Add remaining ingredients. Cover and simmer for 20 minutes.

Notes: Originally had 1 Tbsp of Oregano, but we felt it dried out the chili and you could taste the oregano in it. This has been reduced slightly to 2 Tsps.

Chili Powder Spice Mix from the Joy of Cooking:

  • 3 Tbsp Paprika
  • 1 Tbsp Tumeric
  • 1/8 Tsp Cayenne

After making a batch of this Chili Powder, store it in a jar, and keep for future use.  It’s great to have around the kitchen and you can play around with it until it matches your taste.  Secondly, you can confidently walk down the supermarket aisle and snub your nose at the Chili Con Carne packets lining the walls.

Source : Combination of Joy of Cooking, common sense, and staying away from pre-packed Sauces.

Servings/Yield : 6 servings

Rating : 5 out of 5

Cuisine : North American : Mexican

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Sour: It’s What Carbonation Tastes Like

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The carbon dioxide in your favorite soda pop tastes sour to your tongue, thanks to an enzyme that converts CO2 into protons that sour-sensing cells can detect.

That means your Coca Cola isn’t just packed with high-fructose sweetness, but, perhaps counterintuitively, its carbonation delivers a delicious squirt of sour too, according to a new study in mice, published Thursday in the journal Science.

“The same taste cell has all the machinery to turn carbon dioxide into protons and then detect the protons as sour taste stimuli,” said Alexander Bachmanov, who was not involved in the study.

The discovery is of particular interest in the food and beverage world, Bachmanov said, because carbonation has long been recognized as a complex phenomenon for the mouth. Even if the sour-sensing cells signal that the carbonation is sour, there are more elements to the process of actually tasting, say, soda water.

“If you think about carbonation, it has more than one attribute,” he said. “One is sourness, which we perceive, but there is probably also some tactile sensation how the bubbles form and burst, tickling the tongue.”

The researchers, led by longtime taste researcher Charles Zuker, now at Columbia University Medical Center, conducted the study using mice that had been genetically altered to lack sour-sensing cells. They found that such mice could not detect carbon dioxide, as seen in the chart. While the study was carried out with mice, the mechanism is expected to have been preserved in other mammals.

Zuker and his colleagues posed a natural evolutionary question: Why would mammals have developed such an excellent carbon dioxide detector?

“CO2 detection could have evolved as a mechanism to recognize CO2-producing sources — for instance, to avoid fermenting foods,” they wrote.

One happy irony of such a hypothesis is that the very same mechanism that allowed our deep ancestors to recognize and avoid fermentation allows modern humans to intentionally create the fermented beverages beer and champagne.

Or, our carbonation-detecting skills could be an accident. The sour-cell enzymes might be maintaining the pH balance of the taste buds, and the tang of soda water is just fallout.

Accident or adaptation, from sparkling wine to Coca Cola to energy drinks to the carbonated yogurt popular in Iran called doogh, humans love carbonation in its many forms. Though their share of the beverage market might be slipping a bit, the world’s population still spends half its drink money on carbonated quenchers.

Zuker’s company Senomyx develops artificial flavors, and have disclosed that they have a partnership with Coca Cola, among other companies.

via Sour: It’s What Carbonation Tastes Like | Wired Science | Wired.com.

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What’s Inside a Cup of Coffee?

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Caffeine

This is why the world produces more than 16 billion pounds of coffee beans per year. It’s actually an alkaloid plant toxin (like nicotine and cocaine), a bug killer that stimulates us by blocking neuroreceptors for the sleep chemical adenosine. The result: you, awake.

Water

Hot H2O is a super solvent, leaching flavors and oils out of the coffee bean. A good cup of joe is 98.75 percent water and 1.25 percent soluble plant matter. Caffeine is a diuretic, so coffee newbies pee out the water quickly; java junkies build up resistance.

2-Ethylphenol

Creates a tarlike, medicinal odor in your morning wake-up. It’s also a component of cockroach alarm pheromones, chemical signals that warn the colony of danger.

Quinic acid

Gives coffee its slightly sour flavor. On the plus side, it’s one of the starter chemicals in the formulation of Tamiflu.

3,5 Dicaffeoylquinic acid

When scientists pretreat neurons with this acid in the lab, the cells are significantly (though not completely) protected from free-radical damage. Yup: Coffee is a good source of antioxidants.

Dimethyl disulfide

A product of roasting the green coffee bean, this compound is just at the threshold of detectability in brewed java. Good thing, too, as it’s one of the compounds that gives human feces its odor.

Acetylmethylcarbinol

That rich, buttery taste in your daily jolt comes in part from this flammable yellow liquid, which helps give real butter its flavor and is a component of artificial flavoring in microwave popcorn.

Putrescine

Ever wonder what makes spoiled meat so poisonous? Here you go. Ptomaines like putrescine are produced when E. coli bacteria in the meat break down amino acids. Naturally present in coffee beans, it smells, as you might guess from the name, like Satan’s outhouse.

Trigonelline

Chemically, it’s a molecule of niacin with a methyl group attached. It breaks down into pyridines, which give coffee its sweet, earthy taste and also prevent the tooth-eating bacterium Streptococcus mutans from attaching to your teeth. Coffee fights the Cavity Creeps.

Niacin

Trigonelline is unstable above 160 degrees F; the methyl group detaches, unleashing the niacin—vitamin B3—into your cup. Two or three espressos can provide half your recommended daily allowance.

via What’s Inside a Cup of Coffee? .

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Dandelion the Super Weed

Gummi aus Löwenzahn

Dandelion is currently being looked into as a source for rubber, as well as ethanol.

Ethanol can be made from inulin, an artificial sweetener found in the dandelion root. The inulin is fermented and made into ethanol. 1 million dandelion plants per acre will yield about 245 gallons of ethanol per planting.

Most natural rubber comes from rubber trees in Southeast Asia, but this source is now under threat from a fungus. Researchers have optimized the Russian dandelion to make it suitable for large-scale rubber production.

Anyone who has picked dandelions as a child will be familiar with the white liquid that seeps out of the stalks as you break them off. Viscous, sticky – and a much sought-after material: natural latex. Around 30,000 everyday products contain natural rubber, everything from car tires, catheter tubes, latex gloves to tops for drinks bottles. Car tires, for instance, would not be elastic enough without the incorporation of natural rubber. The bulk of this material comes from rubber trees in Southeast Asia. Rubber produced in this way can, however, cause allergic reactions, which is clearly an issue with clinical products. A fungus is also creating concern for rubber cultivators. In South America the infection is now so widespread that large-scale cultivation has become virtually impossible. The disease now also appears to have taken root in Southeast Asia’s rubber belt. Fungicides still provide at least temporary protection. But if the fungus disease was to reach epidemic proportions, chemical crop protection would be rendered useless – experts fear that the natural latex industry could collapse if that were to happen.

Researchers are therefore turning to other sources – such as the Russian dandelion. Germans, Russians and Americans produced rubber from this plant during the Second World War. Once it is cut, latex seeps out, albeit difficult to use as it polymerizes immediately. Scientists from the Fraunhofer Institute for Molecular Biology and Applied Ecology IME in Aachen have now come a step nearer to large-scale rubber production from dandelions. “We have identified the enzyme responsible for the rapid polymerization and have switched it off,” says Prof. Dr. Dirk Prüfer, Head of Department at the IME. “If the plant is cut, the latex flows out instead of being polymerized. We obtain four to five times the amount we would normally. If the plants were to be cultivated on a large scale, every hectare would produce 500 to 1000 kilograms of latex per growing season.” The dandelion rubber has not caused any allergies so far, making it ideal for use in hospitals.

In the lab the researchers have genetically modified the dandelion. Their next step will involve cultivating the optimized plants using conventional breeding techniques. In around five years, Prüfer estimates, they may well have achieved their goal. In any case, the dandelion is not just suitable for rubber production: the plant also produces substantial quantities of inulin, a natural sweetener.

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Cooking Conversions

Oven temperature guide

  Electricity °C Electricity (fan) °C Gas Mark
Very cool 110 90 ¼
  120 100 ½
Cool 140 120 1
  150 130 2
Moderate 160 140 3
  180 160 4
Moderately hot 190 170 5
  200 180 6
Hot 220 200 7
  230 210 8
Very hot 240 220 9

Cake tin sizes

As a rule of thumb, a square tin holds about 25% more than a round tin of the same size. If you’re using a square tin for a round tin recipe, keep the temperature the same, and turn the cake during baking, as the corners tend to cook faster than the middle.

Approximate conversions Round tin Square tin
  6 inch (15cm) 5 inch (13cm)
  8 inch (20cm) 7 inch (18cm)
  9 inch (23cm) 8 inch (20cm)
  11 inch (28cm) 10 inch (25.5cm)

Sugar temperature guide

  °C °F
Thread 107 225
Softball 119 238
Firm ball 125 256
Hard ball 138 280
Soft crack 151 304
Hard crack 168 336

Keep an eye out for the cooking ingredients conversions, we’re really working hard on the collection.

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Best Non-Candy Halloween Treats

Easy Ways to Avoid Handing Out Candy and Making Healthy Options Available for the Trick-or-treaters Who Tap at Your Door

With childhood obesity and juvenile diabetes on the rise, not to mention the high prices for candy this year, Halloween is the ideal time to get off the candy habit and hand out something healthier for the little ghouls and goblins who tap at your door this Halloween.

Since candy adds to obesity problems, can cause dental problems the least of which are cavaties, make children hyper on a sugar rush, contribute to the traditional Halloween tummyache, and contribute to other health issues, take charge and change over from candy.

One of the best traditional treats for Halloween that isn’t candy are popcorn balls. Back when I was growing up, many folks still made home made popcorn balls but today I would suggest the inexpensive, ready made popcorn balls found in stores. Each is individually wrapped and the cost is very low. Popcorn is a healthy food and popcorn balls pack a whole lot less sugar and calories than candy. Look for popcorn balls near the snack aisle or special Halloween section of your favorite supermarket or discount store.

Another popcorn alternative would be to hand out individual bags of microwave popcorn that kids can take home to pop later. These are cheap and no sugar!

Granola bars are another easy option. Look for granola bars with the healthiest ingredients. Quaker markets several lower sugar granola bars that have all the taste but far less sugar. Most granola bars are healthy but be sure to check the ingredients to be sure you’re not passing out something with as much sugar as candy.

Cereal bars are a newer popular option instead of candy. Most of us know about Rice Krispy bars because our moms and grandmas made them from the recipe on the box but did you know that today you can buy Rice Krispy bars in individually wrapped servings by the box? And in additon to the traditional flavor, they also are available in other flavors that include both chocolate and strawberry.

Other cereal bars available include the very popular Special K bars. I eat these all the time as a low calorie, low sugar snack and so my kids. They are also available individually wrapped in several flavors, drizzled with chocolate is one of my favorites.

Although the cost isn’t as low, fresh fruit – like apples – are another old-fashioned popular Halloween treat. Kids who get fresh fruit in their goodie bag are advised to have mom or dad wash, then cut the apple into section or slices before eating just in case some meanie has pulled the old “razor blade” trick but other than that, fresh fruit is a great alternative to candy for Halloween.

Peanuts and other nuts are another idea. These are available in indivual packages as well. So are sunflower seeds!

Animal crackers are another traditional kid friendly favorite. And these also come in individual serving sizes within a large box. They are low in fat, limited in sugar, and high on taste. Both frosted and unfrosted versions are available just about everywhere.

Or opt for cookie snacks, staying with types of cookies that are not totally loaded with sugar. Check the snack aisle for various individual serving packages of cookies and share the love with favorites like Oreos or Chips Ahoy!

String cheese is something else kids love to eat. Look for it in the grocer’s dairy case. Each cheese string is invidually wrapped and they come in large bags. Kids can enjoy these favorites without worrying about sugar and they are healthy!

It may sound silly but how about handing out individual boxes of kid-friendly cereal? Multi packs are available at just about every supermarket and tossing a small box of cereal in a kid’s trick or treat sack gives the little one something nutritious for breakfast!

There are many ways to opt for something besides candy this Halloween and these choices are all tasty, easy on the budget, have little or no sugar, and are great alternative choices to handing out candy for Halloween!!!!

via Best Non-Candy Halloween Treats « zikkir.

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Thousands of sharks and turtles wiped out for tinned tuna | Greenpeace International

 

 

Netherlands — John West, the UK’s largest seller of tinned tuna, has been ranked bottom of an environmentally-friendly tinned tuna league table published by Greenpeace today, due to the use of destructive fishing methods used to catch its tuna. New research shows that John West tinned tuna is often caught using ‘fish aggregation devices’, or FADs, responsible for wiping out thousands of sharks and turtles every year – including some rare and threatened species.

FADs are used to attract tuna, but also attract a host of other species and juvenile tuna before everything around the FAD is scooped up in a huge net. On average, every time a FAD is used, 1kg of these other species will be caught for every 10kg of tuna.

“John West must stop selling tuna caught in this way. If the fishing industry is going to be truly sustainable, it must support the introduction of large-scale marine reserves across the world’s oceans,” said David Ritter, Greenpeace UK oceans campaigner. “Thousands of turtles and sharks are killed every year while catching tuna. And John West – the biggest tinned tuna seller in the UK – is%2

Sainsburys’ own-brand tinned tuna topped the Greenpeace league table. Its fish is caught using a pole and line, making it the only tinned tuna brand that is fished using sustainable methods. Its tuna also originates mostly from companies based in the developing tuna-rich coastal states rather than foreign fleets operating under unfair and unsustainable access agreements, making it a more equitable choice.

Although skipjack tuna, the most common species of tuna used for tinned products is more resilient to overfishing than yellowfin, bigeye and bluefin tunas, the fishing methods of skipjack are further pushing these species to oblivion world-wide due to the high by-catch of their juveniles in the FAD associated purse seine fisheries.  

“In the Pacific, yellowfin and bigeye tuna are now being overfished. The huge purse seine fishery for the less-valuable skipjack using FADs is undermining the recovery of these species,” said Sari Tolvanen of Greenpeace International. “Large-scale marine reserves need to be urgently established in the high seas enclaves between Pacific Island Countries and the overall fishing effort on all tuna cut by 50% in order to put the fishery on a long-term sustainable and profitable footing.”

Greenpeace is calling for retailers world-wide to take responsibility for the seafood and tuna products they sell. The fisheries organisations tasked with the management and conservation of tuna are currently failing, due to the dominance of the interests of big industrial fishing nations and short-term profits in the these forums.

“Unless suppliers and markets take action to source only sustainable products, the industry will simply fish itself and our oceans to death”, concluded Tolvanen.

Greenpeace is campaigning for a global network of fully protected marine reserves covering 40 percent of our oceans as an essential way to protect our seas from the ravages of climate change, restore the health of fish stocks, and protect ocean life from habitat destruction and collapse.

TINNED TUNA LEAGUE TABLE

  • 1. SAINSBURYS. All of Sainsburys’ tinned tuna is now pole-and-line caught, making its own-brand the only one that is entirely fished using sustainable methods.
  • 2. CO-OP. Around 50 percent of the Co-op’s tinned tuna is caught using pole-and-line.
  • 3. MARKS & SPENCER. Good overall seafood procurement policy, but a great deal of its tuna comes from fishing boats that have no restriction on the use of FADs.
  • 4. ASDA. Shows awareness of the problems, but a great deal of its tuna comes from fishing boats that have no restriction on the use of FADs and the tins fail to say how the fish was caught. Has expressed some support for marine reserves.
  • 5. MORRISONS. Again, some awareness of the problems, a great deal of its tuna comes from fishing boats that have no restriction on the use of FADs and the tins fail to say how the fish was caught.
  • 6. TESCO. The majority of Tesco tuna comes from boats that have no restrictions on using FADs, and the tins fail to tell customers how the fish was caught.
  • 7. PRINCES. No restrictions on the use of FADs, no support for marine reserves and Princes’ tins never say how the fish was caught.
  • 8. JOHN WEST. Never tells consumers how the tuna was caught, no restrictions on the use of FADs for the majority of its catch, no support for marine reserves and more widespread use of tuna from stocks under specific threat. Further, the John West general sustainable seafood policy lacks basic credibility.

via Thousands of sharks and turtles wiped out for tinned tuna | Greenpeace International.

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Greenpeace – Making Waves: Bluefin tuna action in Turkey

 

 

Activists on board the Rainbow Warrior hit the water today to demand immediate action to protect the endangered Mediterranean bluefin tuna from commercial extinction. They deployed buoys marked “Crime Scene” around cages holding bluefin tuna which are being fattened up for harvesting to then be sold for export — mostly as luxury gourmet Sushi.

The action comes just days after the European Commission announced its support for a ban on trading North Atlantic and Mediterranean bluefin tuna, under rules governing the trade of endangered species. That’s a great move, long overdue, but why, people, why do we continue to let the threat of extinction be the only really powerful regulator that the fishing industry has to face? What we really need, if we want fish for tomorrow, is Marine Reserves today.

via Greenpeace – Making Waves: Bluefin tuna action in Turkey.

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The Least Sustainable Seafood in the World And Why You Should Avoid It : Planet Green


©iStockphoto.com/Terraxplorer

Avoid this seafood at all costs and make a huge difference in our oceans.

More and more people are getting out their handy pocket sustainable seafood guides and that’s a great thing. But there are some fish that for the most part should never be eaten no matter where you are. For one reason or another these guys have been hit hard with overfishing or the methods in which they are fished have dire consequences for the planet. So if you see these fish on a menu skip them and if you see them at the fish market pass them by. Of course this list is subject to change over time, but for the time being, there are plenty of tasty, sustainable alternatives, so opt for those instead.

1. Blue Fin Tuna

This is an obvious one but it still tops the list. The World Wildlife Fund recently warned that Atlantic bluefin tuna will be wiped out completely by 2012 if we don’t halt the overfishing of it. According to the International Commission for the Conservation of Atlantic Tunas, bluefin’s numbers have decreased an alarming 97 percent since 1960. The only way to halt their extinction is to halt fishing almost entirely for a period of time.

2. Swordfish

While this is number two on the list it is more commonly eaten than bluefin tuna in our country. The reason why these guys are in so much trouble is because swordfish, which can get up to a massive 2,000 pounds are often caught at a weight of 200 pounds. This is well before the fish have matured and before the females have spawned. Additionally, the minimum weight that a swordfish can be caught is 41 pounds but when the fish are under this mark they are often thrown back into the ocean, dead.

3. Chilean Sea Bass

According to the Monterey Bay Aquarium, Chilean sea bass is caught with bottom longlines, which damage the seafloor and lead to high rates of bycatch, meaning the death of seabirds, turtles, and other nontarget species. The aquarium also points out that more than half of Chilean sea bass sold was caught illegally. Chilean sea bass is a slow-growing fish that takes years to reach reproductive age, so it has been particularly vulnerable to overfishing. They can live to be six feet long and more than 50 years old, but fishermen are reporting smaller and smaller weights and lower catches according to the Daily Green.

4. Shark/Shark Fin

Brian wrote about how everyday “fishermen” catch sharks, by pulling them out of the ocean, cutting off their fins, and throwing the still-living remains back into the ocean, where they slowly bleed to death. Forty million sharks are slaughtered in this barbaric manner for their fins every year, according to National Geographic. Shark populations are declining at a dramatic rate and without this natural predator the ocean’s food chain will

via The Least Sustainable Seafood in the World And Why You Should Avoid It : Planet Green.

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