poultry Archives - Amazing Health Advances https://amazinghealthadvances.net/tag/poultry/ Your hub for fresh-picked health and wellness info Tue, 30 Mar 2021 07:29:30 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.1 https://amazinghealthadvances.net/wp-content/uploads/2019/08/AHA_Gradient_Bowl-150x150.jpg poultry Archives - Amazing Health Advances https://amazinghealthadvances.net/tag/poultry/ 32 32 Researchers Create Edible Food Films for Packaging a Variety of Food Products https://amazinghealthadvances.net/researchers-create-edible-food-films-for-packaging-a-variety-of-food-products-7215/#utm_source=rss&utm_medium=rss&utm_campaign=researchers-create-edible-food-films-for-packaging-a-variety-of-food-products-7215 https://amazinghealthadvances.net/researchers-create-edible-food-films-for-packaging-a-variety-of-food-products-7215/#respond Tue, 30 Mar 2021 07:29:30 +0000 http://amazinghealthadvances.net/?p=11192 Ural Federal University via News-Medical – An international group of scientists from India and Russia has created edible food films for packaging fruits, vegetables, poultry, meat, and seafood. Films consist of natural ingredients, they are safe for health and the environment. In addition, films are water-soluble and dissolve by almost 90% in 24 hours. Description of the research and results of experiments are published in the Journal of Food Engineering. We have created three types of food films based on the well-known naturally occurring seaweed biopolymer sodium alginate. Its molecules have film-forming properties. Sodium alginate is an auspicious carbohydrate macromolecule that has the potential film-forming properties upon hydrolysis and abundantly existed in cell walls as a mixture of various salts. The greatest advantage of sodium alginate is that it performs as liquid-gel in an aqueous medium.” Rammohan Aluru, Study Co-Author and Senior Researcher of Organic Synthesis Laboratory, Ural Federal University Alginate molecules were cross-linked with a natural antioxidant ferulic acid. It makes the film not only strong, but also homogeneous, more rigid, and prolongs the life of the products. “Food stays fresh longer due to the antioxidant components that slow down the oxidation processes,” said Grigory Zyryanov, professor of the Department of Organic and Biomolecular Chemistry at Ural Federal University. “In addition, we can add to the films natural antiviral agents, that will also extend the shelf life of food. Garlic, turmeric, and ginger contain compounds that may prevent the spread of the viruses.” According to the authors, no special equipment for the production of films is required. On an industrial scale, it can be created by food products and films manufacturers. “It can also be produced at a polymer production plant. The only condition is that it must meet the standards that apply to food production. And if an inexhaustible source of algae the ocean is nearby it will be quite simple to create such films,” said Grigory Zyryanov. To read the original article click here.

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]]> https://amazinghealthadvances.net/researchers-create-edible-food-films-for-packaging-a-variety-of-food-products-7215/feed/ 0 Drop the Steak Knife: Red Meat Linked to Higher Risk of Heart Disease https://amazinghealthadvances.net/drop-the-steak-knife-red-meat-linked-to-higher-risk-of-heart-disease-6320/#utm_source=rss&utm_medium=rss&utm_campaign=drop-the-steak-knife-red-meat-linked-to-higher-risk-of-heart-disease-6320 https://amazinghealthadvances.net/drop-the-steak-knife-red-meat-linked-to-higher-risk-of-heart-disease-6320/#respond Mon, 10 Feb 2020 08:00:14 +0000 http://amazinghealthadvances.net/?p=7803 Cornell University via Newswise – Eating two servings of unprocessed red meat, processed meat or poultry a week has been linked to an increased risk of cardiovascular disease. Newswise — ITHACA, N.Y. – A new study from researchers at Cornell University and Northwestern University found that eating two servings of red meat, unprocessed meat or poultry – but not fish – per week was linked to a 3 to 7% higher risk of cardiovascular disease. Additionally, eating two servings of unprocessed red meat or processed meat – but not poultry or fish – was associated with a 3% higher risk of all causes of death. “Modifying intake of these animal protein foods may be an important dietary strategy to help reduce risk of cardiovascular disease and premature death at population level,” said lead study author Victor Zhong, assistant professor of nutritional sciences at Cornell, who did the research while he was a postdoctoral student at Northwestern. The study found a 4% higher risk of cardiovascular disease for people who ate two servings per week of poultry, but the evidence so far is not sufficient to make a clear recommendation about poultry intake, Zhong said. The researchers suggest dietary alternatives, such as fish, seafood and plant-based sources of protein, to lessen one’s risk of heart disease and premature death. “Our study findings support current dietary guidelines that recommend limiting processed meat and unprocessed red meat intake,” Zhong said. “People can get needed nutrients from various other foods. Take protein for example: people can choose egg whites, fish, legumes, whole grains and nuts to replace processed meat and unprocessed red meat.” To read the original article click here.

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