Archive for a red-colored insect called

Less meat ‘key’ to food security

Posted in Uncategorized with tags , , , , , , , , , , , , , , , on September 9, 2014 by ecofrenfood

Less meat ‘key’ to food security

_h353_w628_m6_otrue_lfalse

 

 

 

 

 

 

 

 

http://news.uk.msn.com/uk/articles?cp-documentid=261848975

Eating less meat is “essential” to ensure future demand for food can be met and “dangerous” climate change avoided, experts have warned.

A study by leading university researchers in Cambridge and Aberdeen found food production alone could exceed targets for greenhouse gas emissions in 2050 if current trends continue.

Population growth and the global shift towards “meat-heavy Western diets” has meant increasing agricultural yields will not meet projected food demands for the expected 9.6 billion world population, it said.

Increased deforestation, fertiliser use and livestock methane emissions are likely to cause greenhouse gas emissions from food production to rise by almost 80%, experts from the University of Cambridge and University of Aberdeen found.

Lead researcher Bojana Bajzelj, from the University of Cambridge’s department of engineering, said: “Agricultural practices are not necessarily at fault here – but our choice of food is.

“It is imperative to find ways to achieve global food security without expanding crop or pastureland.

“Food production is a main driver of biodiversity loss and a large contributor to climate change and pollution, so our food choices matter.”

He added: “Cutting food waste and moderating meat consumption in more balanced diets, are the essential ‘no-regrets’ options.”

According to the study in Nature Climate Change, current trends in food production will mean that by 2050 cropland will have expanded by 42% and fertiliser use increased by 45% over 2009 levels.

A further tenth of the world’s pristine tropical forests would disappear over the next 35 years, it said.

The study’s authors tested a scenario where all countries were assumed to have an “average” balanced diet – without excessive consumption of sugars, fats, and meat products.

The average balanced diet used in the study was a “relatively achievable goal”, the researchers said, which included two 85g portions of red meat and five eggs per week, as well as a portion of poultry a day.

“This significantly reduced the pressures on the environment even further,” they said.

Co-author Professor Pete Smith, from the University of Aberdeen, said: “Unless we make some serious changes in food consumption trends, we would have to completely de-carbonise the energy and industry sectors to stay within emissions budgets that avoid dangerous climate change.

“That is practically impossible – so, as well as encouraging sustainable agriculture, we need to re-think what we eat.”

Cambridge co-author Prof Keith Richards said: “This is not a radical vegetarian argument; it is an argument about eating meat in sensible amounts as part of healthy, balanced diets.

“Managing the demand better, for example by focusing on health education, would bring double benefits – maintaining healthy populations, and greatly reducing critical pressures on the environment.”

Delicious food, disgusting ingredient

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , on March 17, 2013 by ecofrenfood

184858318486051848597

 


Delicious food, disgusting ingredients

By  |  – Tue, Jun 7, 2011

On the latest episode of Jaimie Oliver’s Food Revolutionthe food activist chef came up with a brilliant way to break kids of their sweet tooth habit. He showed them what their desserts are really made of. Each kid got to make his or her own sundae and after they gobbled it down, he broke down some of more revolting ingredients in their high-calorie grub. It’s a radical approach but it may just be the cure for those late night binges. With that in mind, we collected some disgusting byproducts found in our favorite foods, to brainwash us into eating less of it. Will it work? It’s worth a shot. 

L-Cyesteine is a dough conditioner used in mass-produced bread products like bagels, donuts, rolls and crackers. And guess what’s needed to make L-Cyesteine? Hair. A recent study by the Vegetarian Resource Group found that human hair and hog hair were still used industry-wide, giving new meaning to the term “all-natural”.

 

The ingredient used to keep many packaged shredded cheeses from clumping is powdered cellulose, which is a fancy way of saying wood pulp that’s been chemically processed. Look out for the ingredient in your ice cream too. 


Secret ingredient: Sheep secretions-
The oils released from the fur of a sheep is the “gum base” used in many types of chewing gums for extra-moisture.

Secret Ingredient: cleaning agent-
Sodium bisulfite is a preservative used for bleaching out the discolorations and extending the lifespan of your average potato chip. It’s also an ingredient in most toilet bowl cleaners.

Secret Ingredient: crushed bugs-
Cochineal extract is a kind of red food dye found in many red-colored candies, sprinkles, strawberry flavored yogurts, jello, popsicles and most other “fruit-flavored” goodies. Turns out it’s not fruit responsible for the redness. The extract is actually made from the crushed and dried bodies of a red-colored insect called Dactylopius coccus costa. Still want to order dessert?

http://shine.yahoo.com/healthy-living/delicious-food-disgusting-ingredients-2494322.html

184859918485931848591
1848587

 

18485891848591 1848581

184860118486031848595