France has enacted a law limiting excessively thin models from working until their BMI reaches a minimum level set forth in the law. Fines and even jail time can be leveled against fashion houses and modeling agents trying to use models that are thinner than the law allows. Its about time we quit letting vanity destroy our little girls.
Oddee gives us a list of diets that are most likely not nutritionist approved. The All Man-Juice Diet sounds interesting. It seems like it should be followed more strictly than described at the link though.
In a recent article in the journal Ecology of Food and Nutrition, Mark Kristal argues that placentophagia (that is, the eating of afterbirth or placenta) could offer significant benefits for humans — especially considering that all other mammals (including non-human primates) do it. (link: ScienceDaily.com). These benefits might include increasing mother-infant interaction, increasing the effects of pregnancy-mediated analgesia in the delivering mother, and potentiating opioid circuits in the maternal brain that facilitate the onset of caretaking behavior. He acknowledges that these possible benefits don't warrant "the wholesale ingestion of afterbirth," but he does think the issue deserves further study.
The strange thing is that although all other mammals practice placentophagy, no human cultures do (according to Dr. Kristal) — except for Hollywood celebrities.
Scientists have a history of accomplishing what was once thought impossible, be it walking on the moon, splitting the atom or alleviating pain and disease. But now they may have discovered something that will eclipse all that has come before; scientists are on the verge of making chocolate better! A team lead by Dr. Siela Maximova from Pennsylvania State University has pieced together the genetic code of the cacao tree, and not just any cacao tree but the Criollo variety that is widely recognised to produce the very best chocolate. Because of its poor disease resistance, Criollo is almost entirely ignored in favour of hybrid varieties that yield more – if inferior – beans, but Maximova et al hope their work will enable the development of new, elite strains of cacao (News.com.AU).
Meanwhile, here is someone who is taking the chocolate maker’s art way too literally. Jean Zaun of Fredericksburg in Pennsylvania uses a mixture of dark and white chocolate, food colouring and confectioner’s glaze to recreate famous works of art, including the frames, in a deliciously edible form. Her subjects have included the works of Van Gogh, Munch and Da Vinci, as well as a portrait of Ozzy Osborne commissioned by his wife. While the chocolate artworks are edible, Zaun believes they should be souvenirs rather than snacks. “They are meant to be consumed by the eye, not the stomach.” Zaun Explained (Daily Mail).
And the misuse of materials won’t stop there, at least not if Dr. Peter Eisner of the Fraunhofer Institute gets his way. Concerned that meat consumption is both unhealthy and bad for the environment, Dr. Eisner has started looking for ways to supplement or replace animal products with vegetable equivalents. His first success is a milk substitute derived from lupins that can even be used to make cheese, meanwhile co-worker Daniela Sussmann has extracted a protein from the seeds gives low-fat sausages more of the sensation of their unadulterated competition. Eisner reckons that our ever growing appetite for meat could one day be disastrous, arguing that the resources needed to produce 1 kilo of meat could instead yield 80 to 100 kilos of fruit or vegetables (Softpedia).
2009 marks the 20th anniversary of the first Wallace and Gromit film, A grand Day Out, which introduced the cheese-loving inventor and his more practical pooch to the world. So popular have these characters become that they are credited with saving the British cheese industry (Sky News), and perhaps even the whole UK economy (Telegraph). So the timing was probably a bit inopportune for the voice of Wallis, Peter Sallis, to admit that he never touches the stuff (Telegraph).
This year also marks the 20th anniversary of the coming down of the Berlin Wall, so what better way to celebrate than by building a new one, out of chocolate. Patrick Roger, a chocolatier from Paris France, decided to commemorate the historic reunification of East and West Germany by building a 15m long replica of the wall out of 900 kg of chocolate, complete with uncanny reproductions of the spray painted graffiti made with coloured cocoa butter. The chocolate wall was later "torn down" and broken up on November 9th, exactly 20 years after the original (ChocoParis).
And this isn’t the only feat of chocolate engineering in recent weeks. The “New World Whakatane” Bakery, from Australia's "baby brother" New Zealand, set a Guinness World Record this month for baking the world’s largest chocolate log. At over 35 metres in length and weighing in at nearly 78 kilos, the confectionary monster smashed the previous record of a measly 10 metres, but fell short of the 50 metres they had hoped for. Once the new record had been verified, the log was cut into slices and sold to raise money for a teenage cancer charity (TVNZ).
Still more gargantuan grub now as hundreds of students from the University of California at Berkeley became sushi chefs for a day by helping to roll a 330 foot “California roll” to celebrate the 50th anniversary of UoC’s Center for Japanese Studies. The sushi roll broke the previous record of 300 feet, and contained 200 lbs of rice and 180 lbs of fish, the last 15 feet was made with tofu for the benefit of attending vegetarians (Boston Herald).
Swiss chocolate manufacturer Barry Callebaut, who supply such companies as Cadburys and Nestlé, think they may be on to a winner after secretly developing a type of chocolate with 10% of the calories of the ordinary kind, and which melts at nearly twice its temperature. The company hopes the new chocolate, codenamed "Vulcano", will appeal both to health-conscious Western markets and to Asian and African consumers who have traditionally shunned chocolate because it melts too readily in the local climate. The new recipe stays hard up to 55°C (130°F) and has crispy, light texture according to Barry Callebaut food engineer Simone Cantz (The Guardian).
FYI: Chocolate was, as everyone knows, invented/discovered by the Aztecs. But what is less well known is that they did so at least 3000 years ago, and were probably trying to make beer. Anthropologists John Henderson, of Cornell University, and Rosemary Joyce, of University of California, discovered cacao residues on pottery vessels dating back to 1000 BCE that are believed to be from a drink formed by fermenting the pulp and seeds (PNAS).