FOOD BY-PRODUCTS

Creafem food consulting ppt 2 from CREAFEM FOOD CONSULTING®

WORLD AGRICULTURAL LANDS

Creafem food consulting ppt 1 from CREAFEM FOOD CONSULTING®

MENU WATCHING-UK

http://thefoodpeople.co.uk/infographics/2012-menuwatching-infographic

HAPPY HOLIDAYS !

Happy Holidays from CREAFEM FOOD CONSULTING®, with wishes for a safe and prosperous New Year.

CAPSULE BASED TEA BREWING SYSTEM

COMPLETE GUIDE TO HOME CANNING

http://nchfp.uga.edu/publications/publications_usda.html

BOTULISM-CLOSTRIDIUM BOTULINUM

Botulism is a rare but serious paralytic illness caused by a nerve toxin that is produced by the bacterium Clostridium botulinum and sometimes by strains of Clostridium butyricum and Clostridium baratii. There are five main kinds of botulism. Foodborne botulism is caused by eating foods that contain the botulinum toxin. Wound botulism is caused by toxin produced from a wound infected with Clostridium botulinum. Infant botulism is caused by consuming the spores of the botulinum bacteria, which then grow in the intestines and release toxin. Adult intestinal toxemia (adult intestinal colonization) botulism is a very rare kind of botulism that occurs among adults by the same route as infant botulism. Lastly, iatrogenic botulism can occur from accidental overdose of botulinum toxin. All forms of botulism can be fatal and are considered medical emergencies. Foodborne botulism is a public health emergency because many people can be poisoned by eating a contaminated food.

Clostridium botulinum is the name of a group of bacteria. They can be found in soil. These rod-shaped organisms grow best in low oxygen conditions. The bacteria form spores which allow them to survive in a dormant state until exposed to conditions that can support their growth. There are seven types of botulism toxin designated by the letters A through G; only types A, B, E and F cause illness in humans.  

The classic symptoms of botulism include double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth, and muscle weakness. Infants with botulism appear lethargic, feed poorly, are constipated, and have a weak cry and poor muscle tone. These are all symptoms of the muscle paralysis caused by the bacterial toxin. If untreated, these symptoms may progress to cause paralysis of the respiratory muscles, arms, legs, and trunk. In foodborne botulism, symptoms generally begin 18 to 36 hours after eating a contaminated food, but they can occur as early as 6 hours or as late as 10 days. 

The respiratory failure and paralysis that occur with severe botulism may require a patient to be on a breathing machine (ventilator) for weeks or months, plus intensive medical and nursing care. The paralysis slowly improves. Botulism can be treated with an antitoxin which blocks the action of toxin circulating in the blood.If given before paralysis is complete, antitoxin can prevent worsening and shorten recovery time. Physicians may try to remove contaminated food still in the gut by inducing vomiting or by using enemas. Wounds should be treated, usually surgically, to remove the source of the toxin-producing bacteria followed by administration of appropriate antibiotics. Good supportive care in a hospital is the mainstay of therapy for all forms of botulism.

Many cases of botulism are preventable. Foodborne botulism has often been from home-canned foods with low acid content, such as asparagus, green beans, beets and corn and is caused by failure to follow proper canning methods. However, seemingly unlikely or unusual sources are found every decade, with the common problem of improper handling during manufacture, at retail, or by consumers; some examples are chopped garlic in oil, canned cheese sauce, chile peppers, tomatoes, carrot juice, and baked potatoes wrapped in foil. In Alaska, foodborne botulism is caused by fermented fish and other aquatic game foods. Persons who do home canning should follow strict hygienic procedures to reduce contamination of foods, and carefully follow instructions on safe home canning including the use of pressure canners/cookers as recommended through county extension services or from the US Department of Agriculture. Oils infused with garlic or herbs should be refrigerated. Potatoes which have been baked while wrapped in aluminum foil should be kept hot until served or refrigerated. Because the botulinum toxin is destroyed by high temperatures, persons who eat home-canned foods should consider boiling the food for 10 minutes before eating it to ensure safety. Wound botulism can be prevented by promptly seeking medical care for infected wounds and by not using injectable street drugs. Most infant botulism cases cannot be prevented because the bacteria that causes this disease is in soil and dust.  The bacteria can be found inside homes on floors, carpet, and countertops even after cleaning.  Honey can contain the bacteria that causes infant botulism so, children less than 12 months old should not be fed honey. Honey is safe for persons 1 year of age and older. 

(From CDC)

Hi EUROPE, Ni & NuW 2012 MESSE FRANKFURT-GERMANY

SAFE INTERNAL COOKING TEMPERATURES CHART

Food	Temperature
Beef, veal and lamb (pieces and whole cuts)
Medium-rare	63°C (145°F)
Medium	71°C (160°F)
Well done	77°C (170°F)
Pork
Pork (pieces and whole cuts)	71°C (160°F)
Poultry (for example, chicken, turkey, duck)
Pieces	74°C (165°F)
Whole	85°C (185°F)
Ground meat and meat mixtures (for example, burgers, sausages, meatballs, meatloaf, casseroles)
Beef, veal, lamb and pork	71°C (160°F)
Poultry	74°C (165°F)
Egg
Egg dishes	74°C (165°F)
Others
Others (for example, hot dogs, stuffing, leftovers, seafood)	74°C (165°F)
Game
Ground venison, sausage, and bologna
Ground venison, sausage, and bologna	74°C (165°F)
Chops, steaks, and roasts of fresh venison (e.g., deer, elk, moose, caribou/reindeer, antelope and pronghorn)
Medium rare	63°C (145°F)
Medium	71°C (160°F)
Well done	77°C (170°F)
Bear, bison, musk-ox , and walrus
Bear, bison, musk-ox , and walrus	74°C (165°F)
Small game
Small game (e.g., rabbit)	71°C (160°F)
Game birds/waterfowl
Game bird/waterfowl whole (e.g., wild turkey, duck and goose partridge, and pheasant,)	82°C (180°F)
Breasts and roasts of all game birds and waterfowl	77°C (170°F)
Thighs, wings	82°C (180°F)
Stuffing (cooked alone or in bird)	74°C (165°F)
Fish
Fish	70°C (158°F)
Shrimp, lobster, and crab
Shrimp, lobster, and crab	70°C (158°F)
Scallops
Scallops	70°C (158°F)
Clams, mussels, and oysters
Clams, mussels, and oysters	70°C (158°F)

SALMONELLA

Salmonella bacteria are found naturally in the intestines of animals, reptiles and birds. The bacteria are usually transmitted to people when they eat foods contaminated with animal feces (stool). Contaminated foods often come from animal sources, like poultry, beef, milk or eggs. But all foods, including fruits and vegetables, can become contaminated. It is important to remember that foods that are contaminated with bacteria can have a completely normal appearance. This is why it is important to always use safe food handling techniques.
People who eat food contaminated by Salmonella can become ill with salmonellosis. The disease is more common in summer than in winter. Like other foodborne illnesses, the symptoms of salmonellosis can feel like stomach flu, but they can also develop into serious illness with long-lasting effects.

How do people get sick?

Did you know?
Intestinal illness can be caused by viruses, bacteria or parasites, and usually involves vomiting and diarrhea. People often call it the flu, though it is in no way related to the influenza virus, which causes respiratory illness.

Both animals and people can be carriers of Salmonella. They can then spread the bacteria to foods, surfaces, other animals or people. Food can become contaminated with Salmonella during butchering, when food is handled by a person infected with Salmonella, or from cross-contamination when raw foods or pets are handled improperly.
The most common way of getting salmonellosis is by eating contaminated foods that have not been cooked properly. Common sources of Salmonella include:

• raw and undercooked meat (especially poultry)
• raw or undercooked eggs
  • homemade salad dressings, hollandaise sauce, mayonnaise, ice cream, cookie dough, tiramisu and frostings
• raw fruits and vegetables (especially sprouts and cantaloupes) and their juices
• unpasteurized dairy products, like raw milk and raw milk cheeses, cream-filled deserts and toppings
• pet treats
• fish and shrimp

You can also be exposed to Salmonella by:

• not washing fresh fruits and vegetables before eating them
• not thoroughly cleaning work surfaces used to prepare raw meat and other foods
• not washing your hands with soap after handling raw meat or using the bathroom
• not washing your hands with soap after handling pets, especially those with diarrhea or exotic pets like snakes, turtles and reptiles

What are the symptoms and treatment?

People infected with Salmonella can experience a wide range of symptoms. Some do not get sick at all, though they can still spread the infection to others. Others feel as though they have a bad case of the flu. Still others become seriously ill and must be hospitalized.
Most people with salmonellosis develop the following symptoms 6 to 72 hours after being infected:

• fever
• chills
• diarrhea
• abdominal cramps
• headache (with sudden onset)
• nausea
• vomiting (sometimes)

The illness usually lasts four to seven days and most people recover without treatment. As with any disease causing diarrhea or vomiting, people infected should drink plenty of liquids to replace lost body fluids and prevent dehydration. In severe cases, patients may need to be given fluids intravenously. Although anyone can get salmonellosis infection, pregnant women, people with weakened immune systems, young children and the elderly are most at risk for developing serious complications.
In a small number of cases, Salmonella may spread from the intestines to the blood stream and other body sites, causing severe illness and, in vulnerable people, death. In cases of severe illness, patients may be treated with antibiotics. However, some Salmonella bacteria have become resistant to many commonly used antibiotics.
A small number of infected people go on to develop chronic pains in their joints, irritation of the eyes and painful urination, a condition called Reiter's Syndrome. It can last for months or years, sometimes leading to chronic arthritis, which is difficult to treat.
Because many different illnesses cause the same symptoms as salmonellosis, the only way to diagnose it is through laboratory tests on the stools of infected people. Once Salmonella bacteria have been identified, further testing can determine the type of Salmonella and the appropriate antibiotics to use in treatment.

How do I avoid getting sick?

Food safety tip

When cooking a chicken or turkey, it is safest to cook the stuffing in a separate dish, to prevent cross-contamination and undercooking.

Foods contaminated with Salmonella look, smell and taste normal. The good news is, Salmonella and many other harmful bacteria can be killed by cooking food properly.
These tips will help protect you and your family from Salmonella:

• Cook food to a safe internal temperature using a digital thermometer.
• Poultry and meat, including hamburgers, should be well cooked, not pink in the middle. If you are served undercooked food in a restaurant, send it back.
• Do not eat raw or undercooked eggs. Raw eggs may be found in homemade foods like hollandaise sauce, Caesar and other salad dressings, tiramisu, ice cream, mayonnaise, cookie dough and frostings.
• Only buy clean and uncracked eggs. Store eggs in their original carton (so you can check the "best before" date) and place them in the coldest section of the fridge, not the door.
• Eat and drink only pasteurized juice, cider, milk and milk products. Mother's milk is the safest food for infants. Breastfeeding prevents salmonellosis and many other health problems.
• When buying and storing groceries, keep meats separate from fruits, vegetables, cooked foods and ready-to-eat foods. If you use reusable grocery bags and bins, make sure to clean them often with hot, soapy water.
• Wash your hands before handling any food. Be sure to wash your hands, cutting boards, counters, knives and other utensils after preparing raw foods.
• Wash raw fruits and vegetables thoroughly with clean, safe running water before you prepare and eat them. Use a brush to scrub produce with firm or rough surfaces, like oranges, cantaloupes, potatoes and carrots.
• Never place cooked food on the unwashed plate that held raw meat, poultry or fish. Wash thermometers in between testing.
• Wash your hands after contact with animal feces (for example, after changing kitty litter or scooping up after your dog).
• Since reptiles can have Salmonella, always wash your hands after handling them. Reptiles, including turtles, are not good pets for children and should not be in the same house as an infant.
• Keep pets away from food storage and preparation areas. Wash your hands well with soap and water after handling pet treats, pet food and pet toys, or after playing with or cleaning up after your pet.
• If you have been diagnosed with salmonellosis or any other gastrointestinal illness, do not prepare food or pour water for other people.
• If you are diagnosed with salmonellosis, be sure that you or your doctor tells the local Public Health Department. If many cases happen at the same time, it may mean that a restaurant or a particular food item has a problem that needs to be corrected. 

(from h.c.gc.ca)

GMO MYTHS AND TRUTHS

http://earthopensource.org/files/pdfs/GMO_Myths_and_Truths/GMO_Myths_and_Truths_1.3.pdf

HOW TO IDENTIFY EMERGING RISKS

TAKE FOLIC ACID BEFORE YOU GET PREGNANT

Before you get pregnant you need an adequate folic acid intake. This reduces the risk for certain birth defects, such as spina bifida. To achieve the preventive effect, start taking folic acid dietary supplements one month prior to conception. Folic acid supplements are available at for example drug stores and grocery stores.
Today folic acid intakes below recommendations are common among women. Many pregnancies are not planned and all women who may get pregnant are therefore recommended to take folic acid supplements.
Folate, or folic acid, is essential for cell division. During early pregnancy, the cell division of the foetus is more frequent and the need for folate, or folic acid, therefore the greatest. If you have low levels of folate in the blood, the risk is greater for your child to get certain birth defects (spina bifida). Therefore, the National Food Administration recommends anyone who may get pregnant to take supplements containing 400 micrograms of folic acid daily until the twelfth week of pregnancy. Folate and folic acid are different forms of the same B vitamin. Folate occurs naturally in foods. Folic acid is artificially produced and is used for fortification and in dietary supplements. The best sources of natural folate are dark green leafy vegetables and different kinds of cabbage, beans, lentils, root vegetables and berries.  
(The National Food Agency-Sweden)

WARNING ON YOUNG PEOPLE AND ENERGY DRINKS

The Belgian government's top health advisors have warned about the risks of energy drinks especially for young people.

The Conseil Supérieur de la Santé (Higher Health Council) said that consuming energy drinks, which it noted were popular among young people, could pose a risk to health.
The Council pointed to some of the most significant risks linked to energy drinks, starting with their contribution to an increasing overconsumption of caffeine, leading to signs of overdose and addiction.
The drinks put the consumer at high risk when combined with intense effort, such as sport.
These products also reduce the signs of drunkeness and alter the perception of a drunken state when combined with alcoholic drinks.
In its report the Council goes on to point to a catalogue of risks linked to frequent or significant consumption, which it aims to bring to the attention of the public, particularly the young, "who are particularly exposed to the marketing strategies of the relevant firms."
In the absence of a harmonised approach at EU level, which the Council says is desirable, it recommends people limit the amount and frequency of consumption so that they do not exceed 400 mg - or even 300 mg - of total caffeine intake a day.
It also recommends that people do not mix energy drinks with alcohol drinks and intense physical activity.
Pregnant and breastfeeding women and the under 16s should avoid energy drinks, as should those sensitive to caffeine.
(EU Food Law)

CREAFEM FOOD CONSULTING® IS A REGISTERED TRADEMARK

CREAFEM FOOD CONSULTING®

EFSA - Risk assessment of food and feed risk

GMO NEW RESULTS OF RESEARCH

http://www.scribd.com/doc/106438581/Long-Term-Toxicity-of-Roundup-Herbicide

HOW SOFT DRINKS IMPACT YOUR HEALTH

Cocoa waste may become valuable source of pectin, suggest researchers

Cocoa waste may become valuable source of pectin, suggest researchers

GUIDELINE DAILY AMOUNTS-GDA LABEL

The GDA label shows the number of calories and grams of sugars, fat, saturates (saturated fat) and salt per portion of food, and expresses these quantities as a percentage of your Guideline Daily Amount.
Usually labels contain five icons, which are for calories, sugars, fat, saturates (saturated fat) and salt – always appearing in the same order.

GDAs for different Nutrients

Guideline Daily Amount Values
Typical values	Women	Men	Children (5-10 years)
Calories	2,000 kcal	2,500 kcal	1,800 kcal
Protein	45 g	55 g	24 g
Carbohydrate	230 g	300g	220 g
Sugars	90 g	120 g	85 g
Fat	70 g	95 g	70 g
Saturates	20 g	30 g	20 g
Fibre	24 g	24 g	15 g
Salt	6 g	6 g	4 g

OMEGA-3

the long-chain polyunsaturated omega-3 fatty acids docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Epidemiological studies and randomized controlled trials suggest that increased dietary intake of DHA and EPA reduce risk for cardiovascular disease via multiple mechanisms: lowering LDL cholesterol, preventing the arrhythmias that lead to sudden cardiac death, decreasing thrombosis risk, slowing the growth of atherosclerotic plaque, improving vascular endothelial function, slightly lowering blood pressure and reducing inflammation.The American Heart Association, recommends patients with documented coronary heart disease consume 1 gram of EPA and DHA per day, and that those lowering triglycerides increase the dose to 2 to 4 grams daily, whether from food sources like fatty fish or supplements administered under a physician’s direction.
Higher up on the body, DHA is a major structural and functional component of cells in the eyes and brain, where it plays a part in visual and neurological maintenance as we age. A cohort of the Framingham Heart Study found that subjects in the highest quartile for plasma concentrations of DHA had a 47% decreased risk for all dementia and a 39% decreased risk for Alzheimer’s compared to those in the bottom three quartiles. Meanwhile, a 2009 National Eye Institute  study using Age-Related Eye Disease Study data revealed that participants reporting the highest dietary levels of omega-3s were 30% less likely than their lower-level counterparts to develop macular degeneration over a 12-year period.

NEW INGREDIENTS

Sugar Without the Calories

Swerve, an all-natural zero-calorie sweetener made with erythritol and oligosaccharides, was offered on the show floor in some tasty prototypes, including a maple-nut cupcake. The sweetener browns and caramelizes like sugar, which it can replace 1:1.

NEW INGREDIENTS

Luo Han Guo

All-natural, zero-calorie sweeteners like luo han guo (monk fruit) are all the rage. Amax NutraSource was on hand to discuss its version, Perfecta™, which is made with luo han guo extract, can be labeled as 100% natural, doesn’t contain any added flavors, and is non-GMO.

NEW INGREDIENTS

Rye Grass Pollen

Although flower pollen extract has commonly been used in dietary supplements to aid prostate health and urinary support—important to many aging consumers—an ingredient offered on show floor by Graminex, made from rye grass flower pollen, is fully water-soluble and suited to use in beverages, as well as foods.

NEW INGREDIENTS

Bergamot's Cholesterol Control

Bergamot, known widely as the defining flavor in Earl Grey tea, was represented on the show floor by HP Ingredients. The compounds melitidine and brutelidine in bergamot juice and extract have been shown to help reduce LDL cholesterol and triglycerides while boosting HDL levels.

PROBIOTICS MAY HELP PREVENT DIARRHEA DUE TO ANTIBIOTIC USE

Eating yogurt or taking a so-called probiotic when you have to take antibiotics may help prevent the diarrhea that often accompanies antibiotic treatment.
That’s the conclusion of a study just published in the Journal of the American Medical Association. A team of California-based researchers combined the results of 63 randomized trials pitting probiotics versus placebo among almost 12,000 men and women taking antibiotics. Those who took antibiotics plus probiotics were 42% less likely to develop diarrhea as those who got the placebo.
About one in three people who take antibiotics develop diarrhea. The symptoms usually start on the last day or two of antibiotic therapy, or a day or so after it has ended. The diarrhea is usually mild, with two to four loose stools per a lasting for a couple days. In most cases, it gets better quickly without treatment. That said, antibiotic-associated diarrhea makes some people very sick. The most severe form, called C. difficile colitis, can be life threatening.
Probiotics are live bacteria, yeast, and other microbes thought to be beneficial to human health. They’ve been widely promoted as a way to keep your body in balance. The evidence for many of these claims is slim. Perhaps the strongest evidence a benefit of probiotics is for antibiotic-associated diarrhea.

Antibiotics upset intestinal balance

Thousands of species of bacteria, yeast, and other microorganisms live on our skin, in our intestines, and on other body surfaces. They’re known as our “normal flora.” When it is in balance, these microbes stay put and many of them contribute to good health. Bacteria in the gut, for example, help break down food.
Antibiotics kill these “good” microbes along with bacteria that are causing an infection. This upsets the balance of the normal flora in the intestines. The result is often loose, watery stools known as antibiotic-associated diarrhea.
The idea behind using probiotics is that they may help populations of good bacteria recover more quickly and restore order to the intestines. There’s no good evidence that probiotics are helpful in otherwise healthy people. But earlier research has suggested they can be helpful in:

• treating recurrent or persistent C. difficile colitis, when repeated courses of other therapies have not been successful
• preventing complications from pancreatitis
• decreasing persistent or recurring vaginal yeast infections

Not a cure-all

Although the results of this study sound impressive, I won’t be recommending probiotics every time I write a prescription for antibiotic. But I will advise some of my patients to try a probiotic. They include:

• people who have had antibiotic-associated diarrhea in the past. This is especially true for those that have had a C. difficile infection.
• people who must take antibiotics for more than 10 days. (Other doctors might use more than 5 days).
• people who have switched from one antibiotic to another over a relatively short period of time.

The researchers were not able to answer two very important questions:

• Which probiotics are the most effective in preventing and treating antibiotic associated diarrhea?
• Which antibiotics are more likely to cause diarrhea?

The medical bottom line

Antibiotics are wonderful medicines. But this study of probiotics and many other studies show they also have a dark side. The best way to avoid antibiotic-associated diarrhea is to limit your use of antibiotics. For example, you likely don’t need an antibiotic for an uncomplicated ear or sinus infection or bronchitis. Most often the culprits are viruses, which don’t respond to antibiotics anyway.
The best way to keep your normal flora in balance is to only take antibiotics when necessary.


(Harvard Health  Pub.)

Source: Uploaded by user via MDebrun on Pinterest

http://digital.foodproductdesign.com/issue/62211/0

http://digital.foodproductdesign.com/issue/62211/0

http://digital.foodproductdesign.com/issue/58989/0

http://digital.foodproductdesign.com/issue/58989/0

CREAFEM FOOD CONSULTING®

WHAT WE DO ?

*Food Export; know-how to the Middle East. Guide for Companies wishing to export the food products to Europe. Guide is including; EU laws and regulations, recipe, packaging, process and quality requests.

*For food industries, in particular: innovative recipe and packaging design of new products to small and medium companies.

*Use of food remnants in the industry by creating new products and reduce production cost and waste.

*Helps to the company to make profitable their production.

HEALTHY FATS

CHOLESTEROL (Part 2)

GOOD FATS

Unsaturated fats are called good fats because they can improve blood cholesterol levels, ease inflammation, stabilize heart rhythms, and play a number of other beneficial roles. Unsaturated fats are predominantly found in foods from plants, such as vegetable oils, nuts, and seeds. They are liquids at room temperature.

There are two types of unsaturated fats:

• Monounsaturated fats are found in high concentrations in olive, peanut, and canola oils; avocados; nuts such as almonds, hazelnuts, and pecans; and seeds such as pumpkin and sesame seeds.
• Polyunsaturated fats are found in high concentrations in sunflower, corn, soybean, and flaxseed oils, and also in foods such as walnuts, flax seeds, and fish; canola oil, though higher in monounsaturated fat, is also a good source of polyunsaturated fat. Omega-3 fats, which are fast becoming the darling of the supplement industry, are an important type of polyunsaturated fat. The body can't make these, so they must come from food. An excellent way to get omega-3 fats is by eating fish two or three times a week. Good plant sources of omega-3 fats include chia seeds (sold as Salvia), flax seeds, walnuts, and oils such as flaxseed, canola, and soybean.

Polyunsaturated and monounsaturated fats were eaten in place of carbohydrates, these good fats decreased levels of harmful LDL and increased protective HDL.

CHOLESTEROL (Part 1)

Cholesterol, a soft, waxy substance found in the bloodstream and an essential component of cell membranes, assists in various biological functions. There are two basic types of cholesterol—high-density lipoprotein and low-density lipoprotein—both of which are made by the body and obtained via the diet. When low-density lipoprotein cholesterol circulates in abundance in the bloodstream, it can clog arteries, increasing risk for cardiovascular disease. High-density lipoprotein helps keep low-density lipoprotein  from getting lodged into artery walls.
Recently, scientists identified a number of other “bad" cholesterol molecules, including very low-density lipoprotein and intermediate-density lipoprotein . To take these into account, medical authorities and researchers have started referring to a new measurement, non-high-density lipoprotein cholesterol, which is basically total cholesterol minus high-density lipoprotein. This is important, because scientists now believe that a healthy level of high-density lipoprotein may also protect against cardiovascular disease, while low levels have actually been shown to increase risk.

Almost all foods contain some fat. Even quintessential fat-free foods like carrots and lettuce contain small amounts of this nutrient. That's a testament to how important fats are for life. Fat provides a terrific source of energy as well as a great depot for storing it. It is an important part of cell membranes, helping govern what gets into cells and what comes out. The body uses cholesterol as the starting point to make estrogen, testosterone, vitamin D, and other vital compounds. Fats are also biologically active molecules that can influence how muscles respond to insulin's "open up for sugar" signal; different types of fats can also fire up or cool down inflammation.

Low-density lipoproteins carry cholesterol from the liver to the rest of the body. Cells latch onto these particles and extract fat and cholesterol from them. When there is too much low-density lipoproteins cholesterol in the blood, these particles can form deposits in the walls of the coronary arteries and other arteries throughout the body. Such deposits, called plaque, can narrow arteries and limit blood flow. When plaque breaks apart, it can cause a heart attack or stroke. Because of this, low-density lipoproteins cholesterol is often referred to as bad, or harmful, cholesterol.

High-density lipoproteins scavenge cholesterol from the bloodstream, from low-density lipoproteins, and from artery walls and ferry it back to the liver for disposal. Think of high-density lipoprotein  as the garbage trucks of the bloodstream. High-density lipoprotein  cholesterol is often referred to as good, or protective, cholesterol.

Triglycerides make up most of the fat that you eat and that travels through the bloodstream. As the body's main vehicle for transporting fats to cells, triglycerides are important for good health. But as is the case for so many things, an excess of triglycerides can be unhealthy.

CHOCOLATE HOW IT'S MADE

COCOA BEANS

HOW IT'S MADE BUBBLE GUM

FOOD SAFETY

To reduce your risk for listeriosis and other foodborne illnesses, everyone should follow these 4 Simple Steps.
Tips in bold are especially important in preventing listeriosis.

Step 1 – CLEAN
(Wash hands and surfaces often)

• Wash hands with warm water and soap for 20 seconds before and after handling food, and after using the bathroom, changing diapers, or handling pets.
• Wash cutting boards, dishes, utensils and countertops with hot water and soap after they come in contact with raw meat, poultry, seafood, and eggs.
• Rinse raw produce in water. Don't use soap or detergents. If necessary, use a small produce brush to remove surface dirt
• Wipe up spills in the refrigerator immediately and clean the refrigerator regularly.

Step 2 – SEPARATE
(Don't cross-contaminate)

• Raw meat, poultry, and seafood can contain harmful bacteria, so keep these foods separate from other foods in your grocery cart and in your refrigerator.
• If possible, use one cutting board for raw meat, poultry, and seafood and another one for produce.
• Wash cutting boards, dishes, and utensils with hot water and soap after they come in contact with raw meat, poultry, seafood, and eggs.
• Use separate plates for cooked or ready-to-eat foods and other plates for raw foods.

Step 3 – COOK
(Cook foods to a safe internal temperature)

• Heating foods to the right temperature kills harmful bacteria, so cook meat, poultry, and seafood thoroughly. Use a clean food thermometer to check for proper temperatures.
• People in the at-risk groups should not eat hot dogs and luncheon meats – unless they're reheated until steaming hot. They also should not eat refrigerated smoked seafood – unless it's in a cooked dish, such as a casserole.
• Cook eggs until the yolk and white are firm. If you use recipes in which eggs remain raw or only partially cooked, use pasteurized eggs; cook to 160 °F (71 °C).
• Fish should be opaque and flake easily with a fork.
• Reheat leftovers to 165 °F (74 °C). Bring sauces, soups, and gravy to a boil when reheating.

Step 4 – CHILL
(Refrigerate promptly)

• Your refrigerator should register at 40 °F (4 °C) or below and the freezer at 0 &degF (-18 °C). Place a refrigerator thermometer in the refrigerator, and check the temperature periodically. A second thermometer should go in the freezer.
• Store perishable foods that are precooked or ready-to-eat in your refrigerator at 40 °F (4 °C) or below, and eat them as soon as possible. Don't keep them in the refrigerator too long.
• Refrigerate or freeze perishables, prepared food, and leftovers within two hours of eating or preparation, or after one hour in temperatures over 90 °F.

LISTERIOSIS AT-RISK GROUPS

Who's At Risk?	Why?
Pregnant women	During pregnancy, the immune system is weakened, which makes it hard for the mother's body to fight off harmful foodborne bacteria. Hormonal changes during pregnancy have an effect on the mother's immune system that lead to an increased susceptibility to listeriosis in the mother. See Listeriosis & Pregnant Hispanic Women.
Unborn babies and newborns	Harmful foodborne bacteria can cross the placenta and infect the developing fetus. The unborn baby and newborn don't have a fully-developed immune system to fight off harmful foodborne bacteria.
Older adults	Immune systems weaken as people age, which makes it harder for the body to fight off disease. Older adults often suffer from chronic health conditions, which make them more susceptible to foodborne illness. In addition, poor nutrition and poor blood circulation may result in a weakened immune system. Stomach acid also decreases as people get older, and stomach acid plays an important role in reducing the number of bacteria in our intestinal tracts – and the risk of illness.
Other people with weakened imune systems (transplant patients and those with HIV/AIDS, cancer, diabetes, kidney disease, etc.)	The immune systems of transplant patients and people with certain illnesses, such as HIV/AIDS, cancer, diabetes, and kidney disease are often weakened. Thus, their bodies are unable to effectively fight the harmful bacteria.

LISTERIA-KEEP OUT OF YOUR KITCHEN

If you eat food contaminated with bacteria called Listeria, you could get so sick that you have to be hospitalized. And for certain vulnerable people, the illness could be fatal.
Contaminated food can bring Listeria into the home. Unlike most bacteria, Listeria germs can grow and spread in the refrigerator. So if you unknowingly refrigerate Listeria-contaminated food, the germs could contaminate your refrigerator and spread to other foods there and increase the likelihood that you and your family will become sick.
Those most at risk for listeriosis—the illness caused by Listeria monocytogenes—include pregnant women, older adults and people with compromised immune systems and certain chronic medical conditions (such as HIV/AIDS, cancer, diabetes, kidney disease, and transplant patients). In pregnant women, listeriosis can cause miscarriage, stillbirth, and serious illness or death in newborn babies.
Recently, a multi-state outbreak of listeriosis tied to contaminated cantaloupes has caused illnesses and deaths. Listeria has also been linked to a variety of ready-to-eat foods, including unpasteurized milk and dairy products, Mexican-style or soft cheeses made with unpasteurized milk, processed deli meats, hot dogs, smoked seafood and store-prepared deli-salads.
Donald Zink, Ph.D, senior science advisor at FDA’s Center for Food Safety and Applied Nutrition, says FDA is aware of cases of foodborne illness caused by bacteria that can live in the kitchen and spread to foods.
Consumers are advised to wash all fruits and vegetables under running water just before eating, cutting or cooking, even if you plan to peel the produce first. Scrub firm produce such as melons and cucumbers with a clean produce brush.
To further protect yourself and your family from Listeria, follow these steps:

Keep Refrigerated Foods Cold

Chilling food properly is an important way of reducing risk of Listeria infection. Although Listeria can grow at refrigeration temperatures, it grows more slowly at refrigerator temperatures of 40 degrees F or less.

• Keep your refrigerator at 40 degrees F or lower and the freezer at 0 degrees F or lower.
• Wrap or cover foods with a sheet of plastic wrap or foil or put foods in plastic bags or clean covered containers before you place them in the refrigerator. Make certain foods do not leak juices onto other foods.
• Place an appliance thermometer, such as a refrigerator thermometer, in the refrigerator, and check the temperature periodically.  Adjust the refrigerator temperature control, if necessary, to keep foods as cold as possible without causing them to freeze. Place a second thermometer in the freezer to check the temperature there.
• Use precooked and ready-to-eat foods as soon as you can. The longer they are stored in the refrigerator, the more chance Listeria has to grow.

"If you have leftovers in your refrigerator, it’s best to throw them out after three days, just to be sure,” says Zink. “It's better to be safe than sorry."

Clean Refrigerator Regularly

Listeria can contaminate other food through spills in the refrigerator.

• Clean up all spills in your refrigerator right away—especially juices from hot dog and lunch meat packages, raw meat, and raw poultry. Consider using paper towels to avoid transferring germs from a cloth towel.
• Clean the inside walls and shelves of your refrigerator with warm water and liquid soap, then rinse. As an added measure of caution, you can sanitize your refrigerator monthly using the same procedures described below for kitchen surfaces.

Clean Hands and Kitchen Surfaces Often

Listeria can spread from one surface to another.

• Thoroughly wash food preparation surfaces with warm, soapy water. As an added precaution you should sanitize clean surfaces by using any of the kitchen surface sanitizer products available from grocery stores, being careful to follow label directions.

You can make your own sanitizer by combining 1 teaspoon of unscented bleach to one 1 quart of water, flooding the surface and letting it stand for 10 minutes.  Then rinse with clean water.  Let surfaces air dry or pat them dry with fresh paper towels.  Bleach solutions get less effective with time, so discard unused portions daily.

• A cutting board should be washed with warm, soapy water after each use. Nonporous acrylic, plastic, or glass boards can be washed in a dishwasher. 
• Dish cloths, towels and cloth grocery bags should be washed often in the hot cycle of your washing machine.
• It’s also important, to wash hands with warm water and soap for at least 20 seconds before and after handling food.

 (fda.gov)

HOW GRAPEFRUIT JUICE AFFECTS SOME MEDICINES

(fda.gov)

GRAPEFRUIT JUICE AND MEDICINE MAY NOT MIX !

Grapefruit juice can be part of a healthful diet—most of the time. It has vitamin C and potassiu—substances your body needs to work properly.
But it isn’t good for you when it affects the way your medicines work.

Grapefruit juice and fresh grapefruit can interfere with the action of some prescription drugs, as well as a few non-prescription drugs.
This interaction can be dangerous, says Shiew Mei Huang, acting director of the Food and Drug Administration’s Office of Clinical Pharmacology. With most drugs that interact with grapefruit juice, “the juice increases the absorption of the drug into the bloodstream,” she says. “When there is a higher concentration of a drug, you tend to have more adverse events.”
For example, if you drink a lot of grapefruit juice while taking certain statin drugs to lower cholesterol, too much of the drug may stay in your body, increasing your risk for liver damage and muscle breakdown that can lead to kidney failure.
Drinking grapefruit juice several hours before or several hours after you take your medicine may still be dangerous, says Huang, so it’s best to avoid or limit consuming grapefruit juice or fresh grapefruit when taking certain drugs.
Examples of some types of drugs that grapefruit juice can interact with are:

• some statin drugs to lower cholesterol, such as Zocor (simvastatin), Lipitor (atorvastatin) and Pravachol (pravastatin)
• some blood pressure-lowering drugs, such as Nifediac and Afeditab (both nifedipine)
• some organ transplant rejection drugs, such as Sandimmune and Neoral (both cyclosporine)
• some anti-anxiety drugs, such as BuSpar (buspirone)
• some anti-arrhythmia drugs, such as Cordarone and Nexterone (both amiodarone)
• some antihistamines, such as Allegra (fexofenadine)

Grapefruit juice does not affect all the drugs in the categories above. Ask your pharmacist or other health care professional to find out if your specific drug is affected.

Too High or Too Low Drug Levels
Many drugs are broken down (metabolized) with the help of a vital enzyme called CYP3A4 in the small intestine. Certain substances in grapefruit juice block the action of CYP3A4, so instead of being metabolized, more of the drug enters the bloodstream and stays in the body longer. The result: potentially dangerous levels of the drug in your body.
The amount of the CYP3A4 enzyme in the intestine varies from one person to another, says Huang. Some people have a lot, and others have just a little—so grapefruit juice may affect people differently when they take the same drug.

While scientists have known for several decades that grapefruit juice can cause a potentially toxic level of certain drugs in the body, Huang says more recent studies have found that the juice has the opposite effect on a few other drugs.
“Grapefruit juice reduces the absorption of fexofenadine,” says Huang, decreasing the effectiveness of the drug. Fexofenadine (brand name Allegra) is available in both prescription and non-prescription forms to relieve symptoms of seasonal allergies. Fexofenadine may also be less effective if taken with orange or apple juice, so the drug label states “do not take with fruit juices.”
Why this opposite effect?

It involves the transportation of drugs within the body rather than their metabolism, explains Huang. Proteins in the body known as drug transporters help move a drug into cells for absorption.
Substances in grapefruit juice block the action of a specific group of transporters. As a result, less of the drug is absorbed and it may be ineffective, Huang says.
When a drug sponsor applies to FDA for approval of a drug, the sponsor submits data on how its drug is absorbed, metabolized and transported says Huang. “Then we can decide how to label the drug.”
FDA has required some prescription drugs to carry labels that warn against consuming grapefruit juice or fresh grapefruit while using the drug, says Huang. And the agency’s current research into drug and grapefruit juice interaction may result in label changes for other drugs as well.

Tips for Consumers

• Ask your pharmacist or other health care professional if you can have fresh grapefruit or grapefruit juice while using your medication. If you can’t, you may want to ask if you can have other juices with the medicine.
• Read the Medication Guide or patient information sheet that comes with your prescription medicine to find out if it could interact with grapefruit juice. Some may advise not to take the drug with grapefruit juice. If it’s OK to have grapefruit juice, there will be no mention of it in the guide or information sheet.
• Read the Drug Facts label on your non-prescription medicine, which will let you know if you shouldn’t have grapefruit or other fruit juices with it.
• If you must avoid grapefruit juice with your medicine, check the label of bottles of fruit juice or drinks flavored with fruit juice to make sure they don’t contain grapefruit juice.
• Seville oranges (often used to make orange marmalade) and tangelos (a cross between tangerines and grapefruit) affect the same enzyme as grapefruit juice, so avoid these fruits as well if your medicine interacts with grapefruit juice.

(http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm292276.htm)

THE HEALTHY EATING PYRAMID

PTOTECTED BLOG

FOOD ALLERGY-HISTAMINE AND HEADACHE

Headache can be induced dose-dependently by histamine in healthy persons as well as in patients with migraine.Histamine-induced headache is a vascular headache caused mainly by nitrate monoxide. Histamine releases endothelial nitrate monoxide upon stimulation of H1R, which is also expressed in the large intracranial arteries. In migraine patients, plasma histamine concentrations have been shown to be elevated both during headache attacks and during symptom-free periods. An increase in the number of brain mast cells is associated with pathologic conditions such as migraine, cluster headache, and multiple sclerosis. Many migraine patients have histamine intolerance evidenced by reduced diamine oxidase activity, triggering of headache by food rich in histamine (eg, long-ripened cheese or wine), and the alleviation of headache (ie, disappearance of symptoms) under a histamine-free diet and therapy with antihistamines.

Foods rich in histamine1

Fish (frozen/smoked or salted/canned)
Mackerel
Herring
Sardine
Tuna

Cheese
Gouda
Camembert
Cheddar
Emmental
Swiss
Parmesan

Meat
Fermented sausage
Salami
Fermented ham

Vegetables
Sauerkraut
Spinach
Eggplant
Tomato ketchup

Red wine vinegar

Alcohol
White wine
Red wine
Top-fermented beer
Bottom-fermented beer
Champagne

(Am J Clin Nutr 2007;85:1185–96.)

FOOD ALLERGY-HISTAMINE AND HISTAMINE INTOLERANCE

 Histamine intolerance results from a disequilibrium of accumulated histamine and the capacity for histamine degradation. Histamine is a biogenic amine that occurs to various degrees in many foods. In healthy persons, dietary histamine can be rapidly detoxified by amine oxidases, whereas persons with low amine oxidase activity
are at risk of histamine toxicity. Diamine oxidase (DAO) is the main enzyme for the metabolism of ingested histamine. It has been proposed that Diamine oxidase, when functioning as a secretory protein, may be responsible for scavenging extracellular histamine after mediator release. Conversely, histamine N-methyltransferase, the other important enzyme inactivating histamine, is a cytosolic protein that can convert histamine only in the intracellular space of cells. An impaired histamine degradation based on reduced Diamine oxidase activity and the resulting histamine excess may cause numerous symptoms mimicking an allergic reaction. The ingestion of histamine-rich food or of alcohol or drugs that release histamine or block Diamine oxidase may provoke diarrhea, headache, rhinoconjunctival symptoms, asthma, hypotension, arrhythmia, urticaria, pruritus, flushing, and other conditions in patients with histamine intolerance. Symptoms can be reduced by a histamine-free diet or be eliminated by antihistamines.

(Am J Clin Nutr 2007;85:1185–96)

CANCER AND CHLOROPHYLL

Oregon State University (OSU) researchers have discovered chlorophyll in green vegetables can help protect against modest carcinogen exposure levels commonly found in the environment. The downside is chlorophyll increased the number of tumors when carcinogens were at a high exposure levels. Results from the study, which was supported by the National Institutes of Health (NIH), were published in the journal Food and Chemical Toxicology (2012 Feb.;50(2):341-352).
While their earlier studies found positive results with chlorophyll in both mice and trout, the scientists used 12,360 rainbow trout as laboratory models in this study, explaining using rodents is much more expensive, which requires the use of fewer specimens and higher carcinogen exposures. The design of this study featured a dose–dose matrix to examine chlorophyll-mediated effects on carcinogen-induced DNA adduct formation (biomarker of exposure and potential cancer development), tumor incidence, tumor multiplicity and changes in gene regulation in the trout. Researchers administered dietary chlorophyll (0 to 4000 ppm) and carcinogen (0 to 25 ppm  of DBC) for up to four weeks.
They found the carcinogen dose-dependently changed gene expression in the fish that were  fixed by the chlorophyll; there were no changes when chlorophyll was given without the carcinogen. WHen given to animals also exposed to the carcinogen, the chlorophyll reduced tumor multiplicity and incidence that had risen due to carcinogenic exposure. However, when carcinogenic exposure was at high levels, chlorophyll failed to inhibit multiplicity and incidence. The researchers noted, " This finding questions the human relevance of chemoprevention studies carried out at high carcinogen doses that are not proven to lie within a linear, or at least monotonic, endpoint dose–response range."
Tammie McQuistan, one of the researchers, said there’s considerable evidence in epidemiologic and other clinical studies with humans that chlorophyll and its derivative, chlorophyllin, can protect against cancer. “This study, like others before it, found that chlorophyll can reduce tumors, up to a point,” she said. “But at very high doses of the same carcinogen, chlorophyll actually made the problem worse. This questions the value of an approach often used in studying cancer-causing compounds.”
The researchers explained traditional research involving small numbers of animals fed very high doses of a carcinogen might conclude that chlorophyll has the potential to increase human cancer risk. However, this current study, combined with other evidence, found a more refined and telling result. They noted the results showed the protective mechanism of chlorophyll is fairly simple— it just binds with and sequesters carcinogens within the gastrointestinal tract until the dangerous chemicals are eliminated from the body.
“The central assumption of such experiments is that intervention effects at high carcinogen dose will apply equally at lower carcinogen doses,” the researchers wrote. “Contrary to the usual assumption, the outcomes in the major target organ were strikingly dependent on carcinogen dose.”

(Corvallis, Ore-Natural Products)

The U.S. Department of Agriculture is ready to approve a new corn variety that is genetically modified by Dow Chemical to be resistant to the herbicide 2,4-D.

USDA Announces Biotechnology Regulatory Actions
WASHINGTON, Dec. 21, 2011--The U.S. Department of Agriculture's (USDA) Animal and Plant Health Inspection Service (APHIS) is announcing four regulatory notices and supporting scientific evaluations related to the agency’s oversight of genetically-engineered plants.  Three notices will be published in the Federal Register on Dec. 27 and a fourth was published on Dec. 16.
APHIS has made a determination of nonregulated status of two separate items:  corn genetically engineered to better withstand drought conditions, as well as a soybean which has been genetically engineered to have tolerance to the herbicide glyphosate and produce higher levels of oleic acid.  In addition, APHIS has prepared plant pest risk assessments (PPRA) and draft environmental assessments (EA) to address requests from developers seeking determinations of nonregulated status of two separate items:  a soybean that has been genetically engineered to produce an omega-3 fatty acid and corn that has been genetically engineered to be resistant to the herbicide
2,4-D.
MON 87460 Corn:  Nonregulated Status
This is APHIS’ first determination of nonregulated status of a product that has been genetically engineered to increase drought tolerance. Monsanto Co. petitioned APHIS for a determination of nonregulated status of its corn line designated as event MON 87460 in 2009.  In a notice published in the Federal Register on May 11, 2011, APHIS announced the availability of the Monsanto petition, a PPRA, and a draft environmental assessment (EA) for public comment.  APHIS solicited comments on the petition; whether the subject corn is unlikely to pose a plant pest risk; the draft EA; and the PPRA, for 60 days, ending July 11, 2011.
Based on the data submitted by Monsanto with its petition for deregulation, APHIS’ risk assessment and evaluation of scientific information, and review of the public comments received, APHIS has determined that the product is unlikely to present a plant pest risk and is therefore determining nonregulated status.  Further information on this product and APHIS’ determination can be found at www.aphis.usda.gov/biotechnology/news.shtml.
MON 87705 Soybean:  Nonregulated Status
Monsanto Co. also petitioned APHIS for a determination of nonregulated status of a soybean line designated as event MON 87705 in 2009.  This soybean was genetically engineered to have a modified fatty acid profile and for tolerance to the herbicide glyphosate.  In response, APHIS prepared a PPRA and an EA and made both documents, as well as Monsanto’s petition, available for public comment on June 28, 2011.  Through its evaluation of Monsanto’s petition, the PPRA, and review of public comments received, APHIS has determined that the soybean is unlikely to pose a plant pest risk.  The soybean is therefore no longer subject to APHIS regulation; the agency published its determination of nonregulated status of this event in the Federal Register on Dec. 16, 2011.  Further information on this determination can be found at www.aphis.usda.gov/biotechnology/news.shtml.
MON 87769 Soybean: For Public Comment
APHIS is also announcing today that it has prepared a PPRA and a draft EA to address a request from Monsanto Co. seeking a determination of nonregulated status of its MON 87769 soybean.  This soybean has been genetically engineered to produce stearidonic acid, an omega-3 fatty acid that helps to prevent a wide variety of adverse health conditions and not typically found in soybean oil.
APHIS' risk assessment indicates that MON 87769 is unlikely to pose a plant pest risk.   APHIS is making available for public comment the Monsanto petition, the agency's PPRA, and the draft EA for the proposed determination of nonregulated status. These documents can be found at www.aphis.usda.gov/biotechnology/news.shtml; the public comment period will close on Feb. 27, 2012.
DAS-40278-9 Corn: For Public Comment
Finally, APHIS is also making available today a PPRA and a draft EA to address a request from Dow, Inc. seeking a determination of nonregulated status of its DAS-40278-9 corn. This corn has been genetically engineered to provide tolerance to 2,4-D and aryloxyphenoxypropionate (AOPP) acetyl coenzyme A carboxylase (ACCase) inhibitors, also known as “fop” herbicides.  DAS-40278-9 corn has been field tested in the major corn growing regions of the continental United States as well as Hawaii.
APHIS’ risk assessment indicates that DAS-40278-9 corn is unlikely to pose a plant pest risk.  APHIS is making available for public comment the Dow petition for nonregulated status, APHIS’ PPRA and draft EA.  These documents can be found at www.aphis.usda.gov/biotechnology/news.shtml; the public comment period will close on Feb. 27, 2012.

FOOD SUPPLEMENTS

Food supplements means foodstuffs the purpose of which is to supplement a normal diet and which are concentrated sources of nutrients or other substances with a nutritional or physiological effect, alone or in combination.

 The legislation "European Parliament directive 2002/46/EC" ,specifies that they are “marketed in dose form, namely forms such as capsules, pellets, tablets, pills and other similar forms, sachets of powder, liquids in ampules , drop dispensing bottles, and other similar forms of liquids and powders designed to be taken in small measured doses”.The regulations stipulate the gradual establishment of a positive list of ingredients authorized for the manufacturing of food supplements. 

There are food supplements made from plants, vitamins, minerals and other substances used for a wide variety of purposes including nutrition, weight-loss, energy, digestion, beauty, the treatment of menopause and the cardiovascular system. 

However, unlike medication, the marketing of food supplements does not require an individual marketing authorisation based on the evaluation of an industrial application by an expert assessment body. The manufacturer is responsible for ensuring that the marketed product is safe and compliant with current standards and that it does not mislead the consumer.

Nutritional shortages and, a fortiori, deficiencies are extremely rare in the general population and primarily concern specific population groups (e.g. pregnant women, elderly people in homes, very low-income populations with little security). In these specific population groups, additional intake of vitamins, minerals and other nutrients through food supplements or enriched foods may be beneficial, but in these cases, consumers should rely on medical advice rather than making an unenlightened dietary decision for themselves. For the vast majority of the population, a balanced diet alone can provide all necessary nutrients.  
Consumption of food supplements therefore has no proven advantages for most people, especially given that we lack studies showing they are safe when taken regularly and for an extended amount of time, and also that severe acute accidents which may be linked to their use have been reported.
In the case of food supplements containing vitamins and minerals, consumers may risk exceeding the tolerable upper intake levels when taking excessive doses.

In the case of food supplements made from plant extracts, the preparation's safety can be demonstrated only if its production and instructions for use are clearly defined. Botanical specificities (species, plant parts), the method used to extract active substances, batch homogeneity and potential contaminants are just some factors that can alter the final product's composition and therefore its properties.
 

TRANS FATTY ACIDS

Trans fatty acids belong to the lipid family and more specifically to the unsaturated fatty acids group, (i.e. chemically speaking, they contain at least one double bond). Their name is related to the fact that their double bond is located in the 'trans' position.

These compounds can form in very different ways: 

*Some trans fatty acids are said to be natural. They are created in the stomachs of ruminants (cows, sheep) by bacteria in these animals' rumens. The compounds then pass into the animals' body fat and milk. As a result, they can be found in meat, milk and dairy products. 

*Other trans fatty acids are artificial. They are synthesized via industrial processes such as the hydrogenation of vegetable oils. Fats can therefore be transformed from liquid to solid state, which facilitates their use and storage and makes them less sensitive to oxidation. *They can also form when vegetable oils are heated or cooked at high temperatures, whether for industrial processing or domestic use. 

The main dietary sources of natural trans fatty acids are dairy products and meat.
Artificial trans fatty acids are used in the food processing industry as stabilisers and preservatives. They make foods firmer and more stable, and therefore less likely to go stale.

Epidemiological studies have shown that an excessive consumption of trans fatty acids (intake greater than 2% of total energy intake) is related to increased cardiovascular risk. Trans fatty acids can increase levels of "bad" cholesterol and decrease levels of "good" cholesterol. 

OMEGA 3

Omega-3 fatty acids belong to the family of polyunsaturated fatty acids (lipids) They are called "essential" as they help cells to function properly. The precursor of this family, alpha-linolenic acid (ALA), is called "vital" as it is necessary for the human body to develop and function properly. The body cannot make it itself however, and we must therefore get it through our diet. The body uses ALA to make other omega-3 fatty acids, particularly long-chain polyunsaturated fatty acids including docosahexaenoic acid (DHA).

 Foods rich in omega 3 come from land plants and some marine animals:
· walnuts, rapeseed, soy, flax, etc.· oily fish, such as salmon, tuna, mackerel, herring, sardine and anchovy. Note that farmed fish contains much less omega 3 than wild fish.

Scientific findings show that the consumption of omega 3 FAs can:· reduce blood pressure in people presenting hypertension· reduce the quantity of triglycerides in the blood, a type of lipid which can trigger heart disease if there are too many of them· reduce cardiovascular disease and mortality levels in people who have previously presented cardiovascular diseases.

To date, dietary reference intakes (DRIs) for omega-3 fatty acids have been defined for ALA and DHA and vary for different population groups. For adults, the DRI for ALA is 2g/day for men and 1.6g/d for women. The DRI for DHA is 120mg/day for men and 100mg/day for women.
Getting a balanced intake of omega 3 and omega 6 FAs, another family of essential FAs, is also important.
This is because both are metabolised by common enzymes with which they compete, and therefore means that consuming too much omega 6 will reduce omega 3 FA metabolisation.
As part of an overall diet, it is therefore recommended that the omega 3/omega 6 ratio be about 5, which means limiting omega 6 intake and maintaining or increasing adequate intake of omega 3.