The British dieticians have come to conclusion, that tea is more useful than water. In opinion of physicians, tea contains substances useful to health — flavonids. Drinking at least, three cups of tea in day, a person can prevent diseases of heart and some forms of a cancer, and also strengthen bones and teeth.

Also tea contains antioxidants which prevent dehydration of an organism.

The head of research Kler Willamson, has emphasized, that though laboratory researches have confirmed the advantage of tea consumption, it should be lead experiments with participation of people.

From MIGnews.com

McDonald’s has sparked an official review of Britain’s recommended guidelines for cooking burgers. It says the Chief Medical Officer’s advice on temperatures and times — issued in 1998 – is more stringent than the US equivalent.

The chain contacted the Food Standards Agency (FSA) which in turn sought independent scientific advice on burger cooking. McDonald’s is referred to only as “an American fast food restaurant chain” in the FSA’s papers.

E.coli support group HUSH learned the chain’s identity after asking the FSA for it under the Freedom of Information Act.

The FSA last month launched a public consultation on the recommendations it received from a sub-group of the Advisory Committee on the Microbiological Safety of Food.

That ad hoc group concluded that UK advice for cooking burgers should remain unchanged at 70C for two minutes or equivalent.

But the use of lower times and temperature combinations could apply to producers who can prove their final product is safe, the group said.

HUSH co-founder Steve Nash warned that any reduction in cooking times or temperatures would increase the risk of E.coli in the UK.

He said: “In relation to McDonald’s — and this would be the same for any other company — what we are trying to decide is whether they are doing it for the benefit of the consumer or for other motives. Will it be easier in a large, busy shop to have less cooking time and more turnover?”

A McDonald’s spokeswoman said: “With customer safety in mind we fully comply with the Government’s guidelines regarding the safe cooking of meat.

“However, these were last reviewed in 1998 and we felt it reasonable to approach the FSA to review these guidelines to ensure they were up to date.”

From ananova.com

Water-melons kept at a room temperature, contain more useful substances, than the water-melons kept in a refrigerator. Not cooled water-melons contain on 20 % more of Beta-carotin and licopen.

American scientists Penelope Perins-Veazie and Julie Colling have found out, that in the water-melons kept at a room temperature, the contents of carotines in due course increases. The difference can be seen even with open years: the water-melon darkens after two weeks of keeping at a room temperature, the peel becomes thinner. At the water-melons kept in a refrigerator, the peel remains such what it was during the moment of breaking. It means that at a room temperature water-melons continue to ripen, and in a refrigerator this process stops.

However it is a question only of not cut water-melons. Scored water-melon needs to be kept in a refrigerator.

If you kept a water-melon at a room temperature, it can be cooled before eating. In this case short-term cooling will not lead to loss of useful substances.

In similar researches it was revealed, that useful substances of peaches and bananas also increase at a room temperature.

On materials “Journal of Agriculture and Food Chemistry”.

Once again the smell of chocolate will permeate the Oswego County Fairgrounds the Hershey’s baking contest will be held on Monday July 3, 2006. Do you have a family favorite cookie or special chocolate dessert? Bring it down to the Fair to compete in the HERSHEY’S COCOA CLASSIC. There will be two contests — one for adults and one for youths. Registration for both of these events will take place in the Youth building on July 3 from 10 to 10:30.

The ADULT contest is open to New York State residents over 18 years old; one entry per person. You do not have to reside in Oswego County but you must be present at the awards ceremony to win.

The YOUTH contest is open to New York State residents 8 through 18 years old; one entry per person. You do not have to reside in Oswego County but you must be present at the awards ceremony to win.

There’s new nutrient data for nine cuts of pork showing that over time, there have been significant changes in the nutrient content in pork cuts, according to research done by the USDA’s Agricultural Research Service and funded in part by the National Pork Board.

Eight of the nine cuts were found to be leaner than indicated by previous analysis, while protein remained the same. Indiana producer and National Pork Board President Danita Rodibaugh says the research shows that pork tenderloin is as lean as the leanest part of the chicken.

“We believe that we provide the highest quality, best tasting pork in the world,” said Rodibaugh during a telephone news conference Monday. “With this study, we’re also able to show that our pork is lower in fat and saturated fat than ever before.”

At the same time, said Rodibaugh, producers know that lean pork holds health benefits for consumers.

The data came from nine common cuts of pork collected from retail food stores. These are the first nutrient analysis updates since 1991.

From brownfieldnetwork.com