However as China began to import millions of tons of oilseed rape to crush for cooking oil the route opened for L. maculans to spread via contaminated seed between countries.
Given the fragile state of the world's economy and concern over food shortages we need to protect our arable crops from disease.
In China this is of particular concern as food supplies are already tight for their population of 1. 35 billion people--the largest population in the world.
Ensuring that they have enough food is one of the most important goals for the Chinese government.
--and in other countries this has shown to be a precursor to the spread of the more destructive L. maculans.
The researchers modelled the potential spread of the destructive L. maculans pathogen across the oilseed rape crops in China--with predicted rates of spread of up to seventy kilometers per year
and potential spread of L. maculans on oilseed rape crops in China is published in Plant pathology.
The original article was written by Susan Gammon Ph d..Note: Materials may be edited for content and length.
#Unhappy meals? Majority of very young children in California eat fast food at least once per weeka surprisingly large percentage of very young children in California including 70 percent of Latino children eat fast food regularly according to a new policy
brief by the UCLA Center for Health Policy Research. The study found that 60 percent of all children between the ages of 2 and 5 had eaten fast food at least once in the previous week.
The majority of the state's young children also do not eat enough fruits and vegetables with only 57 percent of parents reporting that their child ate at least five fruit and vegetable servings the previous day.
A weekly happy meal is an unhappy solution especially for toddlers said Susan Holtby the study's lead author and a senior researcher at the Public health Institute.
Hardworking busy parents need support to make healthy food selections for their kids. The new study used data from several cycles of the California Health Interview Survey (CHIS) to examine dietary behaviors of very young children including their consumption of fast food sugar-sweetened beverages fruits
and vegetables and to gauge how much influence parents have over what their children eat. The study's authors found that in both 2007 and 2009 about two-thirds of children between the ages of 2 and 5 ate at least one fast food meal during the previous week
and 29 percent ate two or more. About 10 percent of children in this age group ate three or more fast food meals the previous week.
Although this and previous studies by the center have noted a general decline in the consumption of sugar-sweetened beverages among children in California that positive trend is reversed
when linked to fast food. Specifically the study's authors found that children who ate two to three fast-food meals a week were much more likely to drink soda than those who ate less fast food.
Fast food combined with drinking soda at such a young age can set these kids up for obesity-related health problems Holtby said.
Other key findings from the study: Asian children eat the fewest fruits and vegetables--Defying the stereotype of the vegetable-rich Asian diet Asian children were found to eat the fewest fruits
and vegetables of any group--only 40 percent ate at least five servings of fruits and vegetables each day compared with 56 percent of all the state's children.
Simple solutions-The authors noted that the data can help identify communities that may benefit from targeted messages about healthy eating
For example an educational campaign to encourage parents to swap fruit juice for actual fruit would go far in reducing unnecessary sugar and increasing fiber and other nutrients the authors noted.
Read the policy brief Majority of Young Children in California Eat Fast food Regularly but Drink Less Soda here:
Competition weakens trees as they contend for soil moisture nutrients and sunlight. Competition also increases trees'risk to bark beetles and diseases and subsequently leads to a buildup of dead fuels.
To read the full article go to http://treesearch. fs. fed. us/pubs/45108; or http://www. fs. fed. us/psw/programs/efh/staff/jzhang/for other articles.
#Increasing cropping frequency offers opportunity to boost food supplyharvesting existing cropland more frequently could substantially increase global food production without clearing more land for agriculture according to a new study from the Institute on the Environment (Ione) at the University
and food security they write. Localized studies suggest that farmers around the world already are benefiting from increasing the number of harvests.
More frequent cropping the authors said represents a potentially powerful third way of increasing food production
The challenge for our generation is to meet growing food demands without destroying our environment.
Increasing cropland harvest frequency is another piece toward solving the global food security puzzle Foley said.
Unable to live on their own AMF are entirely dependent on their plant hosts for the sugars they need for food.
while sapping nutrients from them. But AMF are also adept at capturing phosphorus from the soil and making it available for their hosts.
and developed deeper and stronger roots to take advantage of the nutrients that underground AMF fed them.
In exchange plants provided nutrients the fungi couldn't obtain themselves. Analysis of the R. irregularis genome also revealed several surprising details.
It has also cast off most of its genes for breaking down plant cell walls a critical ability for free-living fungi that feed off dead organic matter in soils.
FDA model underestimated the health impact of graphic warningsin 2011 the US Food and Drug Administration (FDA) estimated the impact of graphic warning labels on U s. smoking rates based on Canada's experience.
Dr. Huang the lead author of the paper stated These findings are important for the ongoing initiative to introduce graphic warnings in the United states. The original proposal by the U s. Food
In iodine-poor regions such as Switzerland with its iodine-deficient soils iodized salt is recommended for use in cooking and the food industry.
So newborns generally receive enough of the trace element through breast milk and baby food containing added iodine.
or supplemented baby food are not available everywhere particularly in remote areas of developing countries
For the first time a team of researchers from ETH compared the direct administration of iodine with indirect nourishment through breast milk in newborns
In the course of the study they found that giving an iodine capsule to the mother is more effective than administering it to the child directly.
All reserves put into breast milkraschida Bouhouch a Phd student in the Laboratory of Human Nutrition at ETH
In addition the researchers led by Michael Zimmermann ETH Professor of Human Nutrition and director of the study are investigating how the high iodine dose is metabolized in the bodies of children and mothers.
Until now the earliest archaeological evidence of Buddhist structures at Lumbini dated no earlier than the third century B c. the time of the patronage of the Emperor Asoka who promoted the spread of Buddhism from present-day Afghanistan to Bangladesh.
This work provides new insights for understanding the genetic basis of tree adaptation to salt stress
They also compared the P. euphratica in response to salt stress with salt-sensitive poplar (P. tomentosa)
#Battle against bee blood eating Acarimexico is one of the top five bee producing countries worldwide and the second in exportation.
it's an essential oil obtain from thyme. There are commercial thymol based products for Varroa control
The proposed method consists in using powdered thymol mixed with powdered sugar. The mixture is spread in tin foil
foods; and medications. Of the 79300 VITAL participants who filled out the questionnaires more than 66000 individuals were selected after eliminating those who had a prior history of malignancies other than non-melanoma skin cancers and missing information on baseline cancer history.
#Research finds combo of plant nutrients kills breast cancer cellsa study led by Madhwa Raj Phd Research Professor in Obstetrics
and Gynecology at LSU Health Sciences Center New orleans and its Stanley S. Scott Cancer Center has found that a super cocktail of six natural compounds in vegetables fruits spices
The research team tested ten known protective chemical nutrients found in foods like broccoli grapes apples tofu
and turmeric root (a spice used in Indian curry) before settling upon six#Curcumin known as tumeric Isoflavone from soybeans Indo-3-Carbinol from cruciferous plants C-phycocyanin from spirulina Reservatrol from grapes and Quercetin
a flavonoid present in fruits vegetables and tea. The researchers administered these six at bioavailable levels to both breast cancer and control cells.
When combined though the super cocktail suppressed breast cancer cell growth by more than 80%inhibited migration
Although the cocktail was tested not against BRCA1 and BRAC2 previous studies have shown that they are molecular targets of four of the six compounds.
#Bird is the word--plus some side dish science! While the word thanks is included in our country's favorite holiday's name we all know the real star of the day is the food.
Kantha Shelke Phd CFS a well-known food scientist and spokesperson for the Institute of Food Technologists (IFT) deconstructs the turkey-day menu by giving us the low-down on why all the flavors
and textures go together so well and if l-tryptophan is the real culprit behind our post-meal food coma.
Why do most people like pumpkin pie warm or at room temperature?#¢#¢People like pumpkin pie at room temperature because at that temperature the filling has the perfect creamy texture
and the crust is still delightfully crunchy and flaky.#¢#¢People who enjoy warm pumpkin pie are seeking its aromas
#and they relish the flavors in the filling and the buttery notes of the crust.
Why do all the Thanksgiving flavors go so well together?#¢#¢Our sense of smell is responsible for 80 percent of our eating experience.
Ingredients in the typical Thanksgiving day dinner have many flavor components in common.#¢#¢Root vegetables and members of the onion family share many similar flavor compounds.#¢
#¢Roasted turkey and fried turkey have compounds in common with apples chocolate pumpkin pecans molasses honey parsley leaves ham tomatoes and roasted vegetables.
How does cranberry sauce keep so long in a can vs freshly made?#¢#¢Canned cranberry sauce can last for as long at 2 years in an unopened can
because manufacturers make sure it has the perfect balance of acid and sugars. The absence of air in the can helps retain the flavors
and the nutrients from getting oxidized contaminated or spoiled.#¢#¢Freshly made cranberry sauce will last for about a month in the refrigerator in a covered container.
Although cranberries are very acidic the preparation involves the addition of sugar. It spoils more quickly than canned cranberry sauce
because it is exposed to air and the environment repeatedly. What is the science behind the pop-up thermometer in the turkey how does it work?
Can you trust it or should you always use a regular food thermometer?#¢#¢Turkey is done
when it reaches 165 degrees Fahrenheit.#¢#¢If you don't have a pop-up timer you can use a meat thermometer to figure out the temperature of the meat.
The pop-up timer which often comes with a turkey that you buy at the grocery store tells you
if the part that it is stuck into is cooked either or not cooked.#¢#¢While it is pretty reliable--within 1-2 degrees Fahrenheit it is always a good idea to use a meat thermometer
and check the thicker parts of the turkey meat to ensure that it is done indeed.
What is the difference between organic wild free-range and conventional turkeys?#¢#¢An organic turkey simply means that the bird has met the standards for USDA Organic certification including an organic diet
and surroundings including bedding and grazing areas.#¢#¢Wild turkeys are birds that were domesticated not or fed by humans--they're essentially hunted for the meal.
In contrast free range turkeys are birds that are confined not to a cage but were allowed to roam and forage.
Because their diets were augmented with grubs worms and grass the flavor of their meat is distinctly flavorful
and the exercise supposedly improves the texture too.#¢#¢Conventional turkeys are the classic turkeys in grocery stores that are available year round called broad breasted white selectively bred to put on maximal breast meat in minimum growing time.
What about Thanksgiving makes you sleepy--is it really l-tryptophan or overeating?#¢#¢Although the after-dinner stupor associated with Thanksgiving is attributed often to the turkey and its amino acid l-tryptophan
which has documented a sleep effect even those who omit the turkey will also complain about feeling sleepy after the feast.#¢
#¢It is worth noting that l-tryptophan is also present to the same extent in other protein foods such as pork ham chicken
and cheese#about 0. 3 grams per 100 grams of the food.#¢#¢Science has shown that l-tryptophan acts as a sleep inducer only when taken on an empty stomach.#¢
#¢It is most likely that the quantity of carbohydrates and fats consumed during the meal redirects the blood to the digestive system
and leaves one feeling sleepy at least until they are revived by that additional slice of pie!
How does a starch help to thicken gravy? Flour or cornstarch better?#¢#¢Commercial starch--such as cornstarch or rice starch--is made of starch granules.
These little particles don't do mixed much when with cold water or any liquid but add a little heat to the mix
and the individual starch granules get to work absorbing liquid and swelling. By the time the mixture nears boiling the starch granules will have grown to about ten times their size at room temperature.
but tender matrix for the flavorful turkey drippings in your gravy that thickens even more as it cools.#¢
#¢Cornstarch is better than flour for thickening because unlike flour which also contains protein and fiber cornstarch is purely starch granules.
The above story is provided based on materials by Institute of Food Technologists (IFT. Note: Materials may be edited for content and length i
Sandhage and graduate student Brandon Goodwin began by examining the microscopic shapes of several types of pollen--including ragweed pecan
The new research from the Universities of Leicester Sussex and Cambridge examines how locusts associate odours with nutritious or toxic food.
Locusts should consider toxic food'bad 'while they live alone but'good'when they are in a swarm
When we presented solitary locusts with an unfamiliar odour together with toxic food they assigned it an aversive('bad')value.
Desert locusts aggregate into swarms when they run out of food--the crowding is driven by hunger and competition for the last few plants in the desert.
And because they can no longer form aversive memories any food is now rewarding and they form the new'correct'appetitive memory with the odour.
The study recalls the work of Russian physiologist Ivan Pavlov who famously studied dogs salivating in anticipation of food.
Pavlov rang a bell every time he presented the dog with food. After a few'training sessions'ringing the bell alone was sufficient to make the dog salivate as it had come to associate the sound of the bell with getting food.
The scientists trained the locusts just like Pavlov trained his dog except that the unfamiliar smell replaces the bell in Pavlov's experiments:
they gently blew vanilla or lemon odour at the restrained locust while they spoon-fed it with artificial food.
After training the researchers'asked'the locust: do you prefer vanilla odour or lemon odour.
We walk the locust on a rod that bifurcates into two arms: one arm has lemon odour the other vanilla.
So the locust has to make up its mind: do I go to vanilla or to lemon.
Without training locusts like vanilla more than lemon. But if you pair nutritious food with lemon during the training they will go to lemon.
And if you train solitary locusts with toxic food and vanilla they will also go to lemon.
The new results show how brains do not solve problems'in a vacuum'but in interaction with the environment.
Simply crowding a locust won't change its mind about the odour being'bad'the authors say:
We first thought this is pretty daft the locust should now like the odour. But even we humans struggle to forget food poisoning
although we know the next meal is fine. The locusts do not operate in a vacuum they live in the desert.
And in the circumstances that they need to reevaluate the'meaning'of an odour it takes only a simple modification of the rules by
Their report published in the New england Journal of Medicine contains further good news. The regular nut-eaters were found to be more slender than those who didn't eat nuts a finding that should alleviate the widespread worry that eating a lot of nuts will lead to overweight.
However the reduction in mortality was similar both for peanuts and for tree nuts--walnuts hazelnuts almonds Brazil nuts cashews macadamias pecans cashews pistachios and pine nuts.
Some small studies have linked increased nuts in the diet to lower total mortality in specific populations.
Participants in the studies filled out detailed food questionnaires every two to four years. With each food questionnaire participants were asked to estimate how often they consumed nuts in a serving size of one ounce.
A typical small packet of peanuts from a vending machine contains one ounce. Sophisticated data analysis methods were used to rule out other factors that might have accounted for the mortality benefits.
For example the researchers found that individuals who ate more nuts were leaner less likely to smoke
and more likely to exercise use multivitamin supplements consume more fruits and vegetables and drink more alcohol.
In fact based on previous studies the US Food and Drug Administration concluded in 2003 that eating 1. 5 ounces per day of most nuts may reduce the risk of heart disease.
The study is supported by a research grant from the International Tree Nut Council Nutrition Research & Education Foundation and the National institutes of health grants UM1 CA167552 P01 CA87969 R01 HL60712 R01ca124908 P50
They found that the grasses'self-reinforcing effects on soil nutrients had disappeared and the percentage of invader coverage had declined.
#Study shows diet alone can be significant source of arsenicdiet alone can be a significant source of arsenic exposure regardless of arsenic concentrations in drinking
The study also confirms that toenail clippings are a good biomarker of long-term exposure to arsenic from consuming alcohol Brussels sprouts and dark meat fish.
The findings appear in Nutrition Journal. A PDF is available upon request. Previous studies have shown that diet can be an important source of total arsenic exposure
but the new study is the first to account for arsenic in drinking and cooking water before looking at dietary contribution.
Researchers asked 852 participants about their average consumption over the previous year of 120 different foods including dairy fruits vegetables eggs meat breads beverages and baked goods.
They found arsenic in toenail clippings is linked most strongly with consumption of alcohol--especially beer for men and white wine for women--and Brussels sprouts.
Those who drank more alcohol and ate more Brussels sprouts had more arsenic in their toenail clippings
because alcoholic beverages can have higher arsenic content and are known to interfere with the metabolic pathways that detoxify arsenic.
Researchers also found increased toenail arsenic in people who eat dark meat fish which include tuna steaks mackerel salmon sardines bluefish and swordfish.
Fish generally contain a form of arsenic that is thought to safely pass through the human body without being metabolized
but dark meat fish also contain arsenic compounds that can be metabolized. Story Source: The above story is provided based on materials by Dartmouth College.
For some people is hard to believe that the highland papayas from the Andes are not closer related to papaya than are these Mesoamerican herbs.
However milk products are a significant source of saturated fatty acids in the Western diet. How should dairy cattle be fed for their milk to contain more unsaturated fatty acids?
In addition as a result of feed fermentation fat precursors are formed in the rumen which develop into saturated fatty acids in the mammary glands.
The effect of the forage conservation method was examined in two tests using fresh grass hay
or silage prepared with or without acid-based additive. The most advantageous effect on lipid metabolism is produced by forage from pasture or fresh cut grass.
Cows fed on fresh grass use more fatty acids originating in adipose tissue to form milk fat than do other cows.
and increases the share of unsaturated oleic acid in milk fat compared to hay feed says Halmemies-Beauchet-Filleau.
As for hay feeding this accentuates the share of saturated fatty acids originating in the mammary glands. The differences in milk fat composition between hay and silage feedings were minor.
Changing to red clover is worth itmilk fatty-acid composition was investigated also by replacing grass silage with red clover silage
and using a compatible vegetable oil supplement (rape sunflower and camelina). The changes in ruminal lipid metabolism are based on the differences between plant species in terms of digestion kinetics and microbial flora in the rumen.
Replacing grass silage with red clover accomplished a distinct decrease in the saturation of fatty acids in the rumen
and increased the concentration of alpha linolenic-acid acid in milk fat Halmemies-Beauchet-Filleau notes. A moderate vegetable oil supplement also further changed the composition of milk fat to become more favorable as human nutrition.
The vegetable oil supplement did not decrease forage intake and made little change to the share of trans fatty acids in milk fat except
when given as camelina press cake. Story Source: The above story is provided based on materials by MTT Agrifood Research Finland.
Note: Materials may be edited for content and length h
#Obesity, nutrition keys to avoiding metabolic syndromedata reported by the Hearts Beat back: The Heart of New Ulm Project reinforce the positive influence of lifestyle factors in mitigating risks that potentially increase the likelihood of heart disease and other health problems.
Findings based on 1059 residents of New Ulm Minn underscore the importance of obesity prevention and nutrition specifically eating more fruits and vegetables in addressing metabolic syndrome (MS) a common precursor to cardiovascular disease (CVD).
This study used an easily calculated Optimal Lifestyle Score (OLS) which is a composite summary of smoking fruit and vegetable consumption alcohol use physical activity and body mass index.
The results were presented by Jackie Boucher MS RD LD CDE Vice president for Education Minneapolis Heart Institute Foundation on November 19 at the American Heart Association Scientific Sessions in Dallas TX.
and high blood pressure reinforcing the importance of modifying nutrition and physical activity behaviors to improve health
our modification makes mulching with round bales of hay or wheat straw more efficient. For the experiments the offset round-bale unroller was used to apply hay
and wheat straw mulch to between-row areas of'Crimson Sweet'watermelon in 2009 and 2010.
One-year-old hay had less impact on weed control in 2010 compared with 2009 whereas other mulches had improved weed control in 2010.
One-year-old wheat straw and new hay had the lowest levels of weed biomass compared with new wheat straw and the no-mulch control.
These results suggest that hay and wheat straw mulches can be weed an effective control practice
The hay and wheat straw mulches were weed effective in control even at application rates in the 15000 to 20000 pound-per-acre range.
and sugar and starch synthesis. Apple one of the world's most popular fruits tends to be highly susceptible to zinc deficiency.
Other combinations of treatments were determined to increase fruit firmness soluble sugar and Vitamin c levels in the cultivars.
and the leaf zinc nutrition was at a low level continuing zinc sprays on these trees was required to increase fruit quality the researchers said.
and the College of Agriculture and Life sciences of Texas A&m University recently announced the release of'Carotex-312'a new high-yielding orange-fruited Habanero type F1 hybrid pepper (Capsicum chinense Jacq.).
According to Kevin M. Crosby from Texas A&m University's Vegetable and Fruit Improvement Center open-pollinated cultivars of Habanero peppers are used extensively by US growers
Crosby said that'Carotex-312'should appeal to consumers of Habanero-type peppers because of the new cultivar's large attractive orange-colored fruit.
''Tigerpaw-NR'seed is interested available to pepper researchers for experimental purposes. Small quantities of'Carotex-312'seed are available for research purposes from Crosby at the Vegetable and Fruit Improvement Center at Texas A&m University.
#Drinking more milk as a teenager does not lower risk of hip fracture laterdrinking more milk as a teenager apparently does not lower the risk of hip fracture as an older adult
While drinking milk during adolescence is recommended to achieve peak bone mass milk's role in hip fractures later in life has not been established.
Drinking more milk is associated with attaining greater height which is a risk factor for hip fracture according to the study background.
The association between drinking milk and hip fractures in men was influenced partially by height according to the studywe did not see an increased risk of hip fracture with teenage milk consumption in women as we did in men.
or equivalent dairy foods per day to promote maximal bone mass in adolescents. In this investigation higher milk consumption at this age did not translate into a lower risk of hip fracture for older adults
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