Tuesday, October 13, 2015

At the doctor's today picked up a magazine and started reading about FOOD RESEARCH, one of my favorite topics. Here's one of the tips from the article,'50 Things Food Manufacturers Won't Tell You.'
IT emphasizes what Indian culture used to stress in the past, and I hope will continue to do in the present: Variety is the spice of life but it is also a MUST for health.
Kantha Shelke, PhD, a food scientist who specializes in ingredients at Corvus Blue, a Chicago based research firm, writes:
"The concept of 'the dose makes the poison' is very important in the realm of food, especially when it comes to natural flavors and artificial colors. All food ingredients and nutrients-even those we need to survive-have a threshold for safety. When caramel color was approved, nobody anticipated how much of it would be used in the food and beverage industry. It's in a lot of foods you don't expect: certain soups, pilaf, and hamburgers for example. So if everything you eat is from a box, a can or a bag, then you may get too much and have reason for concern. But if you eat a variety of foods, you don't have to worry."

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