Sunday, 21 January 2018
Breathing is enough to pass the flu virus along, according to a study published in the Proceedings of the National Academy of Sciences.
The finding shed new light on how the virus is passed, that is, not just through exposure to droplets from an infected person’s cough or sneezes, or touching contaminated surfaces.
The research by San Jose State University and UC Berkeley was done at the University of Maryland during the flu season of December 2012 to March 2013.
Gluten free foods contain more fat, salt and sugar than their gluten-containing equivalents, and are generally more than twice as expensive, a study has found.
Researchers at the University of Hertfordshire said it was clear that gluten free (GF) products offer no nutritional advantage to regular foods and are not a healthier alternative, which may surprise many consumers.
They also found that gluten free foods were 159% more expensive than their regular counterparts. With the exception of crackers, gluten free foods contained more fat, salt and sugar and also had lower fibre and protein content than their equivalents.
A GF diet is the only treatment option for those who suffer from coeliac disease but many more people in the UK and around the world avoid gluten foods as it is perceived to contribute towards a healthy lifestyle, pushing the sales of GF food over the chart.
Read the full article @ http://www.dailymail.co.uk/health/article-5284459/Gluten-free-foods-contain-fat-lower-protein.html
White bread is made from wheat that has had the germ and bran removed, thereby reducing the fibre, B group vitamins, vitamin E and minerals such as iron, zinc, magnesium and phosphorus.
Wholemeal bread is made from wholegrains that have been milled to a fine texture, giving a plain brown appearance.
Wholemeal flour contains more fibre than white flour. Wholemeal bread also contains more vitamins and minerals than many white breads, but has a higher GI than wholegrain breads.
Wholegrain bread contains the entire grain: the bran (outer layer), endosperm (starchy middle layer) and germ (nutrient rich inner part), has low GI.
It is a rich source of carbohydrates, protein, unsaturated (good) fats, vitamins and minerals and healthy fats as well as three types of fibre: soluble, insoluble and resistant starch.
Raw honey is made by extracting honey from the honeycombs of the hive and strained to separate the honey from impurities like beeswax and dead bees and the honey is good to be eaten.
Commercial processed honey involves:
1) pasteruisation where yeast in honey is destroyed through high heat to extend its shelf life and making the honey smoother.
2) filtration to remove more impurities and bubbles so that honey is clear.
1) Natural honey is anti-bacteria, hence it has no shelf life as it will not spoil forever.
2) Clear honey may have sugar added as processed honey is more dilute and less sweet.