Vegetable oil as possible should be stored in cool and dark space. The above ground and underground storage tanks can be carried easily, and by virtue of their relatively low constant temperature underground facilities benefits. www.mystorageworks.com

 The advantage of the good biodegradability of the vegetable oil is associated with poor resistance to aging and reduces the shelf life. Bacterial contamination, oxidation and water accumulation are the main problems. Therefore, during storage of vegetable oil to be taken of the needs that chemical reactions can be prevented, the vegetable oil quality deterioration which, as

• the oxidation ,
• the hydrolysis ,
• The polymerization , and
• The enzymatic degradation.

www.mystorageworks.com

The storage must therefore be in dark, cool (5-10 ° C), and dry place with low contact area with the air oxygen. The tanks, pipes and fittings with stainless steel (without catalytic alloying elements such as copper) or opaque plastic (eg HDPE) exist and water filters for the contain one. Underground tanks are generally favorable, with low storage temperature. The tanks should be cleaned regularly, as the sediments from impurities accelerate the progress of quality deterioration by chemical reactions. www.mystorageworks.com

Place the grid of 25 cm to 40 cm above the fire, to avoid burning food.
Avoid grilling fatty foods too. The grease will cause flames will lick the food. If this happens anyway, turn off the flame and place the grid earlier.
Remove the parties always calcined.

Barbecue party, yes, but not every day either! This must remain a exceptional meal, like all good things, this is not abuse. Limit yourself to two or three barbecues a week. Given that feed exclusively on the sausage mayo is not respectful of dietary values, not to mention the line.   Finally, do not choose the pork chops. Choose lean meats, poultry and, better still, for different kinds of fish. Skewers of grilled fish or sardines are often neglected while tasty enough! Remember to accompany your meal enough vegetables, rice, pasta, a potato or bread shirt.

Mollo on sodas
In summer, many of you drink with a famous American drink of caffeine … But mostly sugars.
In general, soft drinks, they provide the immediate sensation and quench the thirst vent are just lures. An example: a can of cola drink (33 cl) provides 130 calories (the recommended daily calorie intake for a healthy adult is 2,000 calories). That’sa lot … And did you know that drinking a can consume up to 7 pieces of sugar (about 34 g of carbohydrates)?
In addition, soft drinks, a quantity equal to sucrose, seem to promote more weight gain than solid foods. The reasons remain unknown at this time scientists and nutritionists.
Hot to cold
Logic would dictate that we consume hot drinks in cold weather and icy when the temperature rises. But in fact the opposite. Indeed, when we drink tea, the surface temperature of the skin increases, thus promoting the evaporation and blood flow to the extremities. That is why the Berbers of the Sahara enjoy a good mint tea in the fight against the overwhelming heat of the desert. For against, it does not work with hot water or coffee.

On the rock
Beverages sold in the trade as an iced tea do nothing, they are simply soft drinks flavored with tea. A real iced tea is very simple to prepare and has exactly the same properties as the hot tea. Made brew in hot water 8 grams of tea per liter (or 4 grams per 500 ml), sugar to taste and place in refrigerator. Most presses can replace half the water with ice.

Brunch: all fantasies are allowed
cold buffet
Summer is the time to cook and so cold, do buffets for guests. Practice and healthy!

This is ideal for a stroll, relax and not spend his time making trips to the kitchen. Indeed, it is quite possible to prepare everything, or almost the day before. It must provide all the nutrients normally provided 2 meals not being replaced. Thus, it is important to offer a variety of foods to both meet the needs of the agency and the greedy.
Sample brunch:
- Yoghurt and fruit.
- Fresh fruit juice. This may be an orange juice but you can also innovate with a banana juice, strawberries or kiwi. In short, juice to your liking and breaks your habits.
- Fruit salad or fruit skewers if you want to be original.

- Rusks, toast bread with butter or jam.
- Pancakes, waffles or pancakes to do it yourself on an electric table.
- Scrambled eggs or omelet.
- According to taste, fresh salmon marinated, country ham or roast beef.
There are a thousand and one ways brunch, try yours!

Snack: ice cream from time to time
Great is the temptation to cool off and have fun with an Italian ice. Obviously, this is not about to resist but it must not make this a habit. Remember sorbets, far fewer calories than ice cream. Besides being high in calories and fat, ice can, over the long term, undermine the intestines because of their low temperature. More regularly, crack for fresh fruit, delicious and convenient to take (note that bananas have a tendency to crash into the bag).
Lunch / dinner: eat cold!
Their compositions do not differ from the rest of the year, except that this was the time to prepare and / or sit. Think for example cooking cold, especially as it helps to prepare everything in advance and put your feet under the table during the meal! Some examples for combining fresh attitude to diet.

Input: grated carrots, melon and pasta salad are good starting meal. Refreshing and tasty, the vegetables and salads are a great way to start a meal. careful not to abuse it because not consumed too much, the vegetables can be bad for the intestines. As against the sauces that accompany them are often too greasy. Prefer sauces made with white cheese and herbs, just as tasty but much less fat. Also, cold soup! Yes, soups are not the prerogative of the long winter evenings, on the contrary. The best known is the gazpacho, but have you ever tried the soup of courgettes with mint? A delicious .
Dishes: roast beef, chicken breast, fresh ham, beef tartare are inescapable summer meals. To accompany them, like mustards, pickles and sauce type Savor the mayonnaise, way too greasy. As the summer, choose fish instead of meat. They are generally less fat and often require that the juice of one lemon and some herbs to enhance their flavor.

Accompaniment: end the reign of pasta and rice. Banissez do not know but also enrich your dishes with a little “green.” The good compromise: the tabbouleh salad Nicoise salads and pasta. In addition to mix starchy foods, energy-rich vegetables, which provide essential nutrients, these meals are fresh and tasty and have the advantage to keep a meal to another! Practice, therefore, it is enough to make large quantities and is quiet for a moment!
Note that these recommendations are valid for both lunch and for dinner, except that it should be lighter. Except of course if you plan to go celebrate in these cases you must take forces!
Published on 30/06/2008 Previous Next

In the case of consumption of raw eggs or poorly cooked this bacteria can cause gastro-enteritis which are manifested by fever, diarrhea, vomiting and abdominal pain. In adult normal physical condition, gastroenteritis will disappear without treatment after 3 to 5 days on average. However, for the elderly, infants or immunocompromised individuals infection can be severe, even fatal. The tests conducted so far show that the technique of pasteurization also eliminates the influenza (flu) Avian sensitive to heat.

In South Africa, the technique developed last year is used for the pasteurization of eggs sold in supermarkets signs Checkers and Spar. The company plans to expand the marketing of eggs guaranteed healthy “at restaurants, hotels and catering companies or hospital school. Similarly, eggs will be a guaranteed healthy advantage for the major restaurants and hotels from the South African tourists who will attend the football World Cup in 2010. A unit with the capacity to handle 80,000 eggs per day is currently operating in the region of Pretoria and is expected to invest in a second team in February 2009.

Safe Eggs The company was founded by a consortium comprising the CSIR (Council for Scientific and Industrial Research), the producer Eggberts Eggs, the company Delphius Technologies and the University of Pretoria. He received funding from the Fund for Innovation (Innovation Fund), for operation of the pasteurization technique and has a world patent.

Prof.. Jörg Oehlmann, project manager, explains: “We knew that the food may be contaminated with certain hormones. The bisphenol A chemical compound similar to estrogen , is one of the best known examples. This is one of the chemical bottles polycarbonate (PC), it spreads throughout the food contained in these bottles.

To be closer to the reality that a large number of hormones are present and interact, the researchers have chosen to measure the overall hormonal activity of mineral water, rather than their content in a particular hormone. The PhD student Martin Wagner states: “The estrogenic activity of water was tested with a strain of genetically modified yeast. [...] We measured the amount of bonds on the human estrogen receptors and have been able to conclude on hormonal load of mineral water. ” In 12 of 20 analyzed mineral waters, scientists have measured a high hormonal activity, which they did not expect in a food product subjected to strict controls. They found that this mineral water, from a hormone, a quality equivalent to that of the wastewater treatment plant.

According to the researchers, at least some of these hormones from the plastic packaging. Indeed, the estrogenic activity of mineral water in plastic bottles (PET – Polyethylene terephthalate) is about two times higher than that of mineral water sold in glass bottles. Toxicologists can not yet assess whether the hormonal contamination poses a risk to health. They are currently working to identify these hormones.

“The potato is rich in vitamin C and potassium, it is a good source of vitamin B6, thiamin, iron and folic acid, and its skin is a good source of dietary fiber,” say Drs Richard Tarn and Benoit Bizimungu, AAFC scientists whose work focuses on the development of new cultivars in Eastern and Western Canada. “We look at the content of ascorbic acid (vitamin C), antioxidants and proteins, while improving the taste and texture to obtain cultivars healthier and better appearance,” says Dr. Bizimungu dqui indicates that it works also in the selection of potatoes with low glycemic index and the production of cultivars with higher levels of antioxidants and other elements associated with a low prevalence of chronic diseases such as cardiovascular disease and certain cancers and eye diseases.

In another area of research, Dr. Liu Qiang and Agnes Murphy to lead a team of AAFC scientists who conduct research on food AAC. Their work on the nutritional value of potatoes focus on the contribution by the antioxidants anthocyanins and carotenoids (pigments that provide color to the vegetable), and the physiochemical properties of starch which have an effect on ‘glycemic index of potatoes. “The antioxidant content is higher in varieties with purple or reddish skin,” says Agnes Murphy Research Center of the potato in Fredericton. Research conducted in Canada and the U.S. have developed cultivars peel which pigmented antioxidant content is four times larger than current commercial varieties. It may have been created is the best varieties for the future. ”

Dr. Liu is leading the research group on the starch in Guelph, Ontario. Their work on the molecular structure of starch and the effects of this substance on the growth of the tuber, and the conservation of the features in the storage of stocks and processing, could lead to the development of starch multifunctional applications food and non food.

Another research on potato AAFC focuses on characteristics related to quality, the ability to store inventory at low temperature without reducing accumulation of juices which cause browning of potato chips and french fries. The benefits of storage at low temperatures include the reduction of mass loss (water loss) by the slowing of respiration of the tuber, the reduction in germination times are longer and a need less of chemical treatments to reduce the germination and control of diseases associated with storage. Barbara Daniels-Lake, research center AAFC Kentville, Nova Scotia, studying the external and internal factors affecting the conservation of the potato harvest and the conservation of its derivatives.

This collaboration is aimed at development of synergies and enhancing the
quality of research among all partners involved. The Max-Rubner Institute,
Federal Research Institute on food and food products will mainly cooperate with the institutions of the Land on the following topics: safety and quality of food products, functional foods, research on nanostructures in food , Physiology and Medicine at the food.

“Baden-Wrttemberg undertakes particularly for food products safe. Since 2002, we have accordingly extended our research on food. The University of Excellence Karlsruhe also has a good reputation in this field. Thanks in cooperation with the Max Rubner Institute, a center radiating can be set up in Karlsruhe on research themes important to human health. The universities of Hohenheim and bingen, highly competent partners, are also present, “said prof. Frankenberg.

The agreement covers the exchange of scientific information, consultation in theplanning of investment and reciprocal use of equipment. For personnel, it isplanned to make joint appointments to leadership positions. Strengtheningcollaborations with universities and research institutes outside the universityis one of the elements of the modernization of research organizationsBMELV. It has been advocated by theWissenschaftsrat (Scientific Council).

Since the last dekad of October, rainfall is very low in northern China, and in some regions, no significant rain was recorded during more than three months. The persistent drought has affected the growth of wheat on a ten million hectares. With the support of authorities, farmers have used the resources available to irrigate the fields. In recent days, rains have also culled in affected areas, so the situation was limited to a certain degree, but the persistent drought seriously threaten several wheat producing regions. In this regard, the Deputy Minister of Agriculture Wei Chao’an said:

“As a whole, the severe drought has not yet been substantially mitigated in most wheat-producing regions. The fight against climate disaster remains a serious challenge. The statistics show that 11 February, in the main wheat-producing provinces such as Henan, Anhui and Shandong, the area of fields affected by drought has decreased by about a quarter, but 40% of wheat fields are still in drought at the national level . Given that this prolonged drought occurs during a critical period for growth and wheat in major producing regions, production of summer grain is seriously threatened. “

According to Wei Chao’an, it is still premature to evaluate the consequences caused by the drought on cereal production in summer. The central Chinese authorities have released emergency funds to colossal fight against drought and special funds to support agricultural production in the amount of 400 million yuan. They also anticipated the payment of 86.7 billion yuan of agricultural benefits. Provincial authorities in Henan, Anhui and the other affected provinces have released their share to 2.6 billion yuan to fight against drought. These provisions will play a major role in stabilizing the incomes of farmers grain and maintain their enthusiasm for growing grain.

In parallel, the Ministry of Agriculture has mobilized experts to develop a scientific project to fight against drought. In the various affected areas, many people have been called to help farmers irrigate the fields and spread more fertilizer in the hope of minimizing losses. Agricultural authorities of the affected areas have also mobilized technicians and experts engaged in scientific research, education and popularization of agricultural techniques to propose solutions and easily understandable that farmers can easily implement. Let the researcher Zhao Guangcai, agronomist of the Chinese Academy of Agricultural Sciences: “It is imperative to fight against drought by relying on science. We must take into account problems to resolve emergency and long-term . Specifically, it must provide enough fields of water and fertilizer while saving water and reducing inputs of chemical fertilizer. This will enable us to reduce costs and increase production and income farmers. “

According to Vice Minister Wei Chao’an, despite the seriousness of the drought, prices of grain on the market are for the most stable and have not experienced any sudden fluctuations. He said that the drought will not jeopardize the food security of China. Wei Chao’an: “Given the evolution of prices of grains, we believe that the drought will not lead to a surge in prices of cereals and even less will compromise the country’s food security. After all, China has good harvests for five consecutive years, our ability to supply grain increased significantly and our grain reserves are sufficient. “

This official added that his ministry would follow closely the changes that occur on the market in different regions to take timely and appropriate measures to ensure price stability of grain.

The results show that the risks of obese people develop metabolic syndrome can not be solved by a single diet that would satisfy everyone. This diet depends on the genome of the individual.

The study involves 500 volunteers from across Europe who took part in a dietary program to measure the effects of different diets on the development of metabolic syndrome associated with obesity. These volunteers, all of which were identified as obese and at risk of developing health problems associated with their obesity, have one of 4 dietary regimes studied. A system was highly concentrated in saturated fatty acids, such as the Irish diet. Another was highly concentrated in fatty acids, such as the Mediterranean diet. Both were low fat with a supplement of fish oil.

The study focused on the reduction of the five factors associated with metabolic syndrome: elevated blood glucose, high levels of fatty acid in the blood, high blood pressure, a waist circumference greater than 100 cm, a low level of good cholesterol. The results showed that the different fatty acids had a different effect on health. In all cases, a saturated fatty acid increases the factors of metabolic syndrome, whereas diets with fish oil have positive effects. But the genetic profile of the person determines its response to changes in his regime. Thus, after a change in diet, some volunteers have experienced very significant positive effects, while others saw only weak effects or no effect on indicators of metabolic syndrome.

As common genetic variations identified in the group of volunteers, are carried by 25 to 30% of the population, the sample is significant, according to researchers. These results will be evaluated on different population groups in Ireland and Europe. If confirmed, it is possible to consider more effective nutritional treatments against obesity.