Archive for December, 2011

Trends in Food Waste Management

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , , , , , , , , on December 31, 2011 by ecofrenfood

Trends in Food Waste Management
by Salman Zafar

Food waste is an untapped energy source that mostly ends up rotting in landfills, thereby releasing greenhouse gases into the atmosphere. Food waste is difficult to treat or recycle since it contains high levels of sodium salt and moisture, and is mixed with other waste during collection. Major generators of food wastes include hotels, restaurants, supermarkets, residential blocks, cafeterias, airline caterers, food processing industries, etc.

In United States, food waste is the third largest waste stream after paper and yard waste. Around 12.7 percent of the total municipal solid waste (MSW) generated in the year 2008 was food scraps that amounted to about 32 million tons. According to EPA, about 31 million tons of food waste was thrown away into landfills or incinerators in 2008. As far as United Kingdom is concerned, households throw away 8.3 million tons of food each year. These statistics are an indication of tremendous amount of food waste generated all over the world.

The proportion of food waste in municipal waste stream is gradually increasing and hence a proper food waste management strategy needs to be devised to ensure its eco-friendly and sustainable disposal. Food waste can be recycled via:

•In-vessel composting (IVC): A treatment that breaks down biodegradable waste by naturally occurring micro-organisms with oxygen, in an enclosed vessel or tunnel;
•Anaerobic digestion (AD): A treatment that breaks down biodegradable waste in the absence of oxygen, producing a renewable energy (biogas) that can be used to generate electricity and heat.
Currently, only about 3 percent of food waste is recycled throughout U.S., mainly through composting. Composting provides an alternative to landfill disposal of food waste, however it requires large areas of land, produces volatile organic compounds and consumes energy. Consequently, there is an urgent need to explore better recycling alternatives. Anaerobic digestion has been successfully used in several European and Asian countries to stabilize food wastes, and to provide beneficial end-products. Sweden, Austria, Denmark, Germany and England have led the way in developing new advanced biogas technologies and setting up new projects for conversion of food waste into energy.

Of the different types of organic wastes available, food waste holds the highest potential in terms of economic exploitation as it contains high amount of carbon and can be efficiently converted into biogas and organic fertilizer. Food waste can either be used as a single substrate in a biogas plant, or can be co-digested with organic wastes like cow manure, poultry litter, sewage, crop residues, abattoir wastes, etc.
Food Waste-to-Energy
by Salman Zafar

The waste management hierarchy suggests that reduce, reuse and recycling should always be given preference in a typical waste management system. However, these options cannot be applied uniformly for all kinds of wastes. For examples, organic waste is quite difficult to deal with using the conventional 3R strategy. Of the different types of organic wastes available, food waste holds the highest potential in terms of economic exploitation as it contains high amount of carbon and can be efficiently converted into biogas and organic fertilizer.

There are numerous places which are the sources of large amounts of food waste and hence a proper food-waste management strategy needs to be devised for them to make sure that either they are disposed off in a safe manner or utilized efficiently. These places include hotels, restaurants, malls, residential societies, college/school/office canteens, religious mass cooking places, airline caterers, food and meat processing industries and vegetable markets which generate organic waste of considerable quantum on a daily basis.

The anaerobic digestion technology is highly apt in dealing with the chronic problem of organic waste management in urban societies. Although the technology is commercially viable in the longer run, the high initial capital cost is a major hurdle towards its proliferation. The onus is on the governments to create awareness and promote such technologies in a sustainable manner. At the same time, entrepreneurs, non-governmental organizations and environmental agencies should also take inspiration from successful food waste-to-energy projects in other countries and try to set up such facilities in Indian cities and towns.

Coke Cake

Posted in Uncategorized with tags , , , , , , , , , , , , , on December 31, 2011 by ecofrenfood

While having a drink of coke the other day, it just struck me on the idea of baking a cake with it. On top of adding coke into the cake mixture, I also made some coke glazing to pour over the baked cake for a glossy finish. The taste of coke was not prominent as those who tasted the cake could not guess that coke was one of the ingredients until I told them so. Here’s how the recipes goes:

1 1/2 cup coke
1 cup brown sugar
3 eggs – beat/whisk until fluffy
3 tbsp salted butter
2 cups all purpose flour
1 1/2 tsp baking soda
1 tsp baking powder
1 1/2 tsp vanilla essence

1 1/2 cup coke
1 tbsp brown sugar

Add sugar and coke into a pan, simmer until you get a thick syrup and reduced to half the portion.
Off the heat, add butter and stir slowly to dissolve it.
Let it cool down, then the shifted the flour, soda and baking powder. Gently fold in.
Add the eggs and do the same.
Line a baking tray with parchment/baking paper, covering all sides/angles
Pour the cake mixture inside and bake at a preheated oven (10mins) – 200c for 40 Min’s or until the cake is done with.
For the glazing, simmer the coke and sugar, again to obtain a thick syrup.
Pour over the cake while its still warm.
Let the cake cool down before cutting in shapes you prefer.

Wire transforms objects into works of art….

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , , on December 2, 2011 by ecofrenfood

Wire transforms objects into works of art….

Wine glasses

Posted in Uncategorized with tags , , , , , , , , , , on December 2, 2011 by ecofrenfood

Wine Glasses and Wine Glasses Music

Wine glasses varies for the types of wines. A good wine glass should be clear crystal, and stem should not be too long or short for proper handling.

Examples of wine glasses are :

Champagne flute

Bordeaux red wine glass

White wine glass

Sherry glass

Port glass

One of the finest maker of glassware is from an Austrian Wine Glass Company, Riedel. See various wine glasses, explore more information on wine colors, wine serving temperatures and watch video gallery from their website.

Wine Glasses Music

Wine glasses creates music through the rims filled with water, and the player’s fingers rubbed them to create notes. Way back 1741, a glass harp instrument or musical glasses which made of upright wine glasses was created by an Irishman Richard Pockrich, the first virtuoso of the instrument. This has been more popularized in the 18th century mostly in European countries, and up to the present several musicians are into wine glasses music.

Health Benefits of Durian.

Posted in Uncategorized with tags , , , , , , , , , , , on December 2, 2011 by ecofrenfood

Health Benefits:

Durian is extremely nutritious because it is rich in vitamin B, C and E and with high iron content. Eating durian is alleged to restore the health of ailing humans and animals.
A preparation from its roots and leaves is prescribed by traditional doctors for fevers and jaundice.
Decoctions of the leaves and fruits are applied to swellings and skin diseases.
Durian fruit helps lower cholesterol.
Durian is a strong blood cleanser.
The ash of the burned rind is taken after childbirth.
Durian contains high levels of the amino acid tryptophan, known to alleviate anxiety, depression, and insomnia, and create feelings of happiness, by raising levels of serotonin in the brain
Durian contains high level of soft protein which makes it a good muscle builder.
Durian has a reputation as a powerful aphrodisiac.
Durian is recommended as a good source of raw fats.

sweet potato leaves

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , , , , , , , , , on December 2, 2011 by ecofrenfood


Many people are familiar with sweet potatoes – the tuber we use for cooking, baking or making desserts. But do you know that the leaves of the sweet potato plant can be eaten as well? Known as Fun Shee Yip in Cantonese, the leaves are tender; have a nicely-balanced flavor, with not even a hint of bitterness. Its nutritional content is said to be comparable to the spinach. The leaves contain dietary fiber, lipid, and essential minerals-&-nutrients such as calcium, phosphorus, magnesium, sodium, potassium, sulfur, iron, copper, zinc, manganese, aluminum and boron. They are also good sources of vitamin A ( very high content; good for skin-care ), thiamin, riboflavin, niacin and ascorbic acid. The leaves are high in protein, making it a perfect intake for vegetarians.

The bioactive compounds contained in SPL play a role in health-promotion by improving our immune function; reducing oxidative stress and free radical damage; reducing cardiovascular disease risk, and suppressing cancer cell-growth.

You can cook SPL in every way that you normally cook other greens. You can use it in soups. You can also stir-fry it or blanche it.

Apart from being tasty, this simple vegetable is packed with nutrition, being the only vegetable with Iodine, a common substance found in seafood. It also contains vitamin A, C and Calcium; In the Philippines, it is widely believed that lactating mothers fed sweet potato tops improve their breast milk production. In fact, it is now a major ingredient of a commercially available food supplement drink in the Philippines. It is also a folk remedy which is used to treat diarrhea and dizziness.

We all have cancer cells in our body

Posted in Uncategorized with tags , , , , , , , , , , , , , on December 2, 2011 by ecofrenfood

Johns Hopkins Update –

Cancer Update from Johns Hopkins :

1. We all have cancer cells in our body.

These cancer
cells do not show up in the standard tests until they have multiplied to a few billion.
When doctors tell cancer patients that there are no more cancer cells in their bodies after
treatment, it just means the tests are unable to detect the cancer cells because they have not reached the detectable Size.

2. Cancer cells occur between 6 to more than 10 times in a person’s lifetime.

3. When the person’s immune system is strong the cancer cells will be destroyed and prevented from multiplying and forming tumors.

4. When a person has cancer it indicates the person has nutritional deficiencies.
These could be due to genetic, but also to environmental, food and lifestyle factors.

5. To overcome the multiple nutritional deficiencies, changing diet to eat more adequately and healthy, 4-5 times/day and by including supplements will strengthen the immune system.

6. Chemotherapy involves poisoning the rapidly-growing cancer cells and also destroys rapidly-growing healthy cells in the bone marrow, gastrointestinal tract etc, and causes organ damage, like liver, kidneys, heart, lungs etc.

7.. Radiation while destroying cancer cells also burns, scars and damages healthy cells, tissues and organs.

8. Initial treatment with chemotherapy and radiation will often reduce tumor size, it is NOT a cure.
However prolonged use of chemotherapy and radiation do not result in more tumor
destruction. Chemotherapy buys a bit of time , death will be always just around the corner.

9. When the body has too much toxic burden from chemotherapy and radiation the immune system is either
compromised or destroyed, hence the person can succumb to various kinds of infections and complications.

10. Chemotherapy and radiation can cause cancer cells to mutate and become resistant and difficult to destroy. Surgery also cause cancer cells to spread to other sites.

11. An effective way to battle cancer is to starve the cancer cells by not feeding it with the foods it needs to multiply.


A. Sugar substitutes like NutraSweet, Equal, Spoonful, etc are made with Aspartame and it is harmful.
A better natural substitute would be Manuka honey or molasses, but only in very small amounts. Table salt has a chemical added to make it white in color Better alternative is Bragg’s aminos or sea salt.

B. Milk causes the body to produce mucus, especially in the
gastro-intestinal tract. Cancer feeds on mucus. By cutting off milk and substituting with unsweetened soy milk cancer cells are being starved.

C. Cancer cells thrive in an acid environment.
A meat-based diet is acidic and it is best to eat fish, and a little other meat, like chicken.
Meat also contains livestock antibiotics, growth hormones and parasites, which are all harmful, especially to people with cancer.

D. A diet made of 80% fresh vegetables and juice, whole grains, seeds, nuts and a little fruits help put the body into an alkaline environment. About 20% can be from cooked food including beans.
Fresh vegetable juices provide live enzymes that are easily absorbed and reach down to cellular levels within 15 minutes to nourish and enhance growth of healthy cells.
To obtain live enzymes for building healthy cells try and drink fresh vegetable juice (most
vegetables including bean sprouts) and eat some raw vegetables 2 or 3 times a day.
Enzymes are destroyed at temperatures of 104 degrees F (40 degrees C)..

E. Avoid coffee, soda pops and chocolate, which have high levels of caffeine.
Green tea is a better alternative and has cancer fighting properties.

Water-best to drink purified water, or filtered, to avoid known toxins and heavy metals in tap
water. Distilled water is acidic, avoid it.

12. Meat proteinis difficult to digest and requires a lot of digestive enzymes.
Undigested meat remaining in the intestines becomes putrefied and leads to more toxic buildup.

13. Cancer cell walls have a tough protein covering.
By refraining from or eating less meat it frees more enzymes to attack the protein walls of cancer cells and allows the body’s killer cells to destroy the cancer cells.

14. Some supplementsbuild up the immune system (IP6, Flor-ssence, Essiac, anti-oxidants, vitamins, minerals, EFAs etc.) to enable the bodies own killer cells to destroy cancer cells..
Other supplements like vitamin E are known to cause apoptosis, or programmed cell death, the body’s
normal method of disposing of damaged, unwanted, or unneeded cells.

15. Cancer is a disease of the mind, body, and spirit. A proactive and positive spirit will help the cancer warrior be a survivor.Anger, un-forgiveness and bitterness put the body into a stressful and acidic environment.

Learn to have a loving and forgiving spirit.
Learn to relax and enjoy life.

16. Cancer cells cannot thrive in an oxygenated environment.
Exercising daily, and deep breathing help to get more oxygen down to the cellular level.
Oxygen therapy is another means employed to destroy cancer cells.

1. No plastic containers in micro.

2. No water bottles in freezer.

3. No plastic wrap in microwave..

Johns Hopkins has recently sent this out in its newsletters.
This information is being circulated at Walter Reed Army Medical Center as well.
Dioxin chemicals cause cancer, especially breast cancer.
Dioxins are highly poisonous to the cells of our bodies.
Don’t freeze your plastic bottles with water in them as this releases dioxins from the plastic.
Recently, Dr. Edward Fujimoto, Wellness Program Manager at Castle Hospital , was on a TV program to explain this health hazard.

He talked about dioxins and how bad they are for us.
He said that we should not be heating our food in the microwave using plastic containers.

This especially applies to foods that contain fat.
He said that the combination of fat, high heat, and plastics releases dioxin into the food and ultimately into the cells of the body.
Instead, he recommends using glass, such as Corning Ware, Pyrex or ceramic containers for heating food.
You get the same results, only without the dioxin.

So such things as TV dinners, instant ramen and soups, etc., should be removed from the container and heated in something else.
Paper isn’t bad but you don’t know what is in the paper.
It’s just safer to use tempered glass, Corning Ware, etc.
He reminded us that a while ago some of the fast food restaurants moved away from the foam containers to paper The dioxin problem is one of the reasons.

Please share this with your whole email list…………………….

Also, he pointed out that plastic wrap, such as Saran, is just as dangerous when placed over foods to be cooked in the microwave.
As the food is nuked, the high heat causes poisonous toxins to actually melt out of the plastic wrap and drip into the food.
Cover food with a paper towel instead.