George Bartlett的动态

As a scientist deeply passionate about food safety and quality, I find the recent reporting from Consumer Reports regarding Lunchables products deeply concerning. While it's crucial to maintain rigorous standards and hold companies accountable, it's equally important for reporting to be rooted in science rather than sensationalism. Consumer Reports' decision to highlight potential concerns around heavy metals and sodium without providing context or acknowledging that all Lunchables products meet strict safety standards is misleading. As scientists, we understand the importance of presenting data accurately and transparently. By failing to do so, Consumer Reports undermines consumer trust and perpetuates unnecessary fear. It's essential to approach food safety reporting with a balanced and science-based perspective. While there may be areas for improvement in the food industry, it is irresponsible to paint products as unsafe when they fall well below established safety limits. Food companies, including Kraft Heinz, prioritize the safety and well-being of consumers above all else. Regarding the concerns raised about heavy metals in foods, it is important to recognize the complexity of the issue. While reducing levels of contaminants like arsenic, lead, cadmium, and mercury is a priority, it must be done in a way that does not compromise nutritional benefits or inadvertently introduce other harmful elements. The FDA plays a crucial role in monitoring and regulating levels of lead in foods. While complete prevention of lead entering the food supply may not be feasible, there are strategies to reduce its levels through agricultural or manufacturing practices. Food companies are legally obligated to minimize or prevent chemical hazards, including lead, in their products. When assessing the safety of foods, FDA considers various factors, including the toxicity of lead, potential exposure, and risks to vulnerable populations such as young children. If a food is found to pose a risk due to lead levels, regulatory action is taken to address the issue and protect consumers. Maintaining access to nutritious foods while minimizing consumer exposure to contaminants is a top priority for the FDA. Collaborative efforts with state and federal partners, industry stakeholders, and other entities are crucial in implementing sustainable strategies to reduce environmental contaminants like lead while preserving the nutritional quality and accessibility of foods. While concerns about heavy metals in foods are valid, it's essential to approach the issue with scientific rigor, transparency, and a commitment to consumer safety. Let's continue working together towards a safer and healthier food supply for all. Link to Consumer Reports' article: https://rb.gy/slvv3c

You may have seen reports of heavy metals in the news recently. In this post, AFFI’s Dr. Donna Garren breaks down what this really means in the full context of well-established food safety standards. Some of the key takeaways: ? Food companies prioritize the safety and well-being of consumers ?Presence does not immediately equal risk ?The U.S. food system has a robust regulatory process to ensure the safety of the food we all enjoy Read the full insights from AFFI leadership:

Commitment Versus Trial-Run Ever hear a story about people signing up for college for a single day, testing out military training for a couple days, “seeing how it goes” with their career for a few hours, or genuinely saying “I think it’s time to put this newborn up for adoption” after trying it out for a little while? For the most part, we just get it that these are AT LEAST medium-to-long-term commitments, requiring a physical move, new housing, new schedule, consistent transit, unrelenting responsibility. How is it that people set out to run 1000 miles in 11 days and do it, but other people “try” keto for a week and quit at day 1? Regularly, people say they ran out of “good” food after a few days of “trying out” this new dietary practice. For people who just acknowledged that a lifetime of behaviors brought them to a place which is going to require lifestyle revision, why plot out only a couple days of beneficial nutrition? The non-rational brain runs behavior. And it is fully committed to not altering behavior. People have to place themselves in a landscape which makes it hardER to resume prior lifestyle than to keep adopting the new lifestyle. If someone were to say she were going to take the Bar Exam next month, but has outings and vacations planned for the next three weeks, people might question her resolve/honesty. If someone planned on completing a university program in another state/country, it could be questionable if she only booked a one-night hotel stay there. Without ongoing accommodations, what’s the likelihood of continued attendance? Similarly, when people are looking to change how they eat, they may want to obligate themselves to as long a change as possible. Fresh food is great. But people must be pragmatic and realistic. At some point, availability and convenience drive outcomes. Depending on someone’s starting point, food co-ops and farmers market trips every three days aren’t practical. Stock up. Or sign up for some home delivery food prep service. The human penchant for hating food waste will win over. If people procure a pile of food stuffs or commit to a service over the long haul, they have a much higher probability of success. A 3-month stockpile of supplements, meal replacement bars/powders, a full freezer, and a full cupboard may not represent IDEAL food. But this is where they must not allow perfection to become the enemy of the good, especially at the beginning of the journey. True change is extremely dependent on familiarity of patterns, operant and classical conditioning, and defaults. Create an environment wherein people can’t help but follow-through with some regularity for weeks or months at a time. Otherwise, yes, they’ll be stuck in the trap of “my willpower ran out,” “I didn’t have another option,” or “I know what to do; I just don’t do it.”

Let me paint the roadmap for you here. In order to lose 25 lbs, you need to start being consistent, making sacrifices and learning to get uncomfortable and be hungry.? You need to eat more protein than you currently are, roughly 1 g of protein per lb of ideal bodyweight or more if you're constantly hungry. You need to increase your fiber by increasing your fruits & veggies in take. Potatoes, brown rice, quinoa instead of pasta and bread.? You need to track your calories and weigh your food instead of eyeballing it. You need to be hitting 8-10k steps per day minimum (or an 8 strain on your whoop) everyday and start strength training at minimum 2x a week.? You need to sacrifice going out to eat as often as you want or choosing whatever food you want on the menu. You need to limit and cut back your alcohol consumption. You need to be okay with having to say no to things and make changes to your day to achieve your goals. If you need someone to hold you accountable or help you through this process - I am here for you! Let's do this thing.

"Eat Right India" is a national public health initiative launched by the Food Safety and Standards Authority of India (FSSAI) in 2018, aimed at promoting safe and healthy eating habits among Indians. The initiative focuses on various aspects of food safety, hygiene, nutrition, and sustainable food practices. Here are some key examples of initiatives under the Eat Right India campaign: 1. Eat Right Street Food Hub: Revolutionizes street food by emphasizing hygiene, promoting nutritious options, and training vendors in safe food handling, ensuring a positive dining experience and enhancing public health. 2. Eat Right Station: Designated railway stations equipped with clean food outlets, promoting healthy eating habits among travelers by offering hygienically prepared meals and snacks, contributing to wellness during transit. 3. Eat Right Place of Worship: Collaborates with religious institutions to ensure food served during gatherings adheres to safety and nutritional guidelines, fostering a culture of health within religious communities. 4. Eat Right School: Cultivates healthy eating habits among students by providing nutritious meals, educating on food safety, and integrating nutrition education into the curriculum, prioritizing student well-being. 5. Eat Right Campus: Promotes healthy eating choices in colleges and universities through initiatives like Eat Right Cafeterias and educational campaigns, empowering students to prioritize wellness while pursuing academic goals. 6. Eat Right Fruits and Vegetable Market: Ensures availability of fresh, safe produce and promotes sustainable farming practices, supporting healthy eating habits, local farmers, and environmental stewardship.

Diet & Fitness What happens if you eat mold? Food safety experts share which types to avoid most What happens if you accidentally eat moldy food? Experts explain the health effects of eating mold, when to toss moldy food out, and why blue cheese is safe. March 19, 2024, 1:12 PM PDT?/?Source:?TODAY By?Caroline Kee We've all encountered moldy food before, whether it's a rogue berry covered in gray fuzz or a green-speckled slice of bread. Maybe you didn't notice the mold growing until you plated your meal — or after you took a bite. Aside from being grossed out, you may have concerns about the health effects: What happens if you eat mold? How much mold on food does it take to make you sick? And where do foods that are sold with mold, like blue cheese, stand in all of this? Which types of mold are harmful? When it comes to molds, some types are more harmful than others. "There's the good, the bad and the ugly," aka toxic, says Wee. What happens if you eat mold? How much mold can make you sick? Can you cut around moldy food? The mold you can see growing on food may penetrate much deeper than surface-level, the experts note. Think of the roots of a tree growing underground, says Wee. When to see a doctor if you’ve eaten mold How to prevent mold on foods https://lnkd.in/gmznSVWQ

https://lnkd.in/dpGXP2id Elevate Your Food Dehydration Business at DRY BOX Practical Training & Experience Centre Discover a world of possibilities in food dehydration with DRYBOX comprehensive, practical-oriented training TWO DAYS program. Our centre offers an unparalleled learning experience, focusing on scientific principles and novel technologies to help you succeed in every aspect of the food dehydration business. Program Overview 1. Understanding the Basics of Dehydration Science o Grasp the fundamental science behind the dehydration process. o Learn about different dehydration methods and their applications. 2. Exploring Cutting-Edge Technologies o Get hands-on experience with the latest equipment and innovative technologies. o Explore energy-efficient solutions and advanced machinery. 3. Food Dehydration Business Ideations o Develop creative business ideas and product concepts. o Understand market trends and consumer demands. 4. Brand Building & E-Commerce Essentials o Importance of the art of brand building, Social Media Marketing including website creation with payment gateways. o Learn to leverage platforms like Amazon for e-commerce success. 5. Diverse Application Areas o Dive into various applications, including vegetables, fruits, spices, herbal medicinal products, dehydrated sprouted meals, ready-to-eat meals, nutraceutical products, preservative-free foods, immunity-boosting foods, trail mixes, and munching mixes. 6. Innovative Packaging & Marketing o Discover novel packaging materials and ideas. o Learn importance of attractive graphic designs, food photography, and content-rich videos showcasing product uses and benefits. 7. Business Finance & Government Support o Navigate business financing options and understand government subsidies, incentives, and schemes. 8. Good Manufacturing Practices (GMP) o Ensure compliance with GMP, including plant hygiene, personal hygiene, food audits, certifications, and other statutory requirements. Why Choose DRY BOX Centre? ? Hands-On Learning: Gain practical experience with real-world applications. ? Expert Guidance: Learn from industry experts and experienced professionals. ? Comprehensive Curriculum: Cover all facets of the food dehydration business. ? State-of-the-Art Facilities: Utilize cutting-edge equipment and technologies. ? Networking Opportunities: Connect with peers and industry leaders. Join DRY BOX Training Today! Take the first step towards transforming your food dehydration business. Whether you're an aspiring entrepreneur or an established professional, our training program provides the knowledge and skills you need to thrive. Contact us now to enroll and unlock the full potential of your business! Two days Program organised on 30 Nov and 1 December contact us 9322728045

Got the goodies for the timeline today: People often ask me what I eat as a vegetarian to meet my protein needs on a busy schedule. Here's my answer: The Buffalo Chickpea Salad This one is packed with nutrients and tastes amazing. Plus only needs a few mins of prep time. Here's how I do it: Go buy Romain Lettuce Cherry tomatoes 1/2 Red onion 1-Cucumber 1 cup Black olives Chickpeas rinsed, and dried Shredded cheese Buffalo sauce Ranch dressing ( dressing of your choice) Cover the chickpeas with your desired amount of buffalo sauce. Bake in nonstick dish with oven at 375 for 20 mins. Prepare salad add chickpeas and Ranch. Done. Let me know how it goes! I offer this recipe and many others as meal plans on my online fitness programs. I'm still running my new year's promo for another week if you want to check it out! (link in comments)

Your day-to-day food system Food choices are a massive key to where your body fat levels go, As I get older, I have a lot more responsibilities with kids and business I had to change my system loads No way could I do the same thing as I did in my 20’s or even when I was in my 30’s Let’s be honest. It’s a mind field out there, and so much advice on what to eat and not to eat Or what’s working for them Some say Don’t eat this. Don’t eat that The best advice I can give is Do you and what works for you, and try to get the short-term thinking out of your head Yes, a short-term goal is suitable For holidays, etc., but change your system to long-term thinking and sustainability, or you will keep going around in a vicious circle or fat on and fat off Some like breakfast, some don’t, Some like animal foods, and some won’t go near it An excellent system that works for most is to stick to roughly the 80/20 rule 80 % natural whole foods and 20 % foods that taste that bit nicer for I personally am super clean in the week at around 95% and relaxed more on weekends That’s works for me cause I love a drink and relax on weekends So Get your day's foods planned out in advance so you know exactly what you are going to be eating Don’t go super low in calories; you obviously need to be in a calorie deficit to lose fat, but do it smartly so you don’t hit that brick wall and mess everything else up Also, Be patient or take the guesswork out of it and hire a coach who knows how it’s done and knows your life and responsibilities If you want access to my ultimate guide to meal prep that will help you massively, message below the words “meal prep”, and I’ll send it over for free The next video will be on training

Our cooking classes empower students to: ?? Master culinary skills ?? Make healthy choices ?? Learn nutritional science ???? Get creative in the kitchen ?? Cultivate lifelong wellness habits #wellness4every1 #youngchefs