Friday, March 19, 2004
Food Preparation Research
Honey -- the darker the better -- has potential as dietary antioxidant
CHAMPAIGN, Ill., Apr. 8, 2002 (News Bureau, University of Illinois at Urbana-Champaign) — Two new University of Illinois studies are sweet news to honey lovers. One shows that honey’s antioxidant qualities preserve meat without compromising taste. A just-published study says that honey – at least based on work done on human blood in the lab – slows the oxidation of low-density lipoproteins (LDL), a process that leads to atherosclerotic plaque deposition. http://www.news.uiuc.edu/scitips/02/0408honey.html.
Honey -- the darker the better -- has potential as dietary antioxidant
CHAMPAIGN, Ill., Apr. 8, 2002 (News Bureau, University of Illinois at Urbana-Champaign) — Two new University of Illinois studies are sweet news to honey lovers. One shows that honey’s antioxidant qualities preserve meat without compromising taste. A just-published study says that honey – at least based on work done on human blood in the lab – slows the oxidation of low-density lipoproteins (LDL), a process that leads to atherosclerotic plaque deposition. http://www.news.uiuc.edu/scitips/02/0408honey.html.
Sunday, March 14, 2004
Food Security Documentaries
Knowledge Network Serves Up Food for Thought
BUURNABY, BC, Mar. 01, 2004 (Knowledge Network) - New Television Programs that explore the politics and economics of Food Production. Knowledge Network presents a provocative slate of programming examining our food and how it is produced. Delving into issues such as genetically modified food, industrial food production methods, and organic farming - the diverse lineup kicks off with the BC documentary. Deconstructing Supper, premiering March 10 at 8 p.m. These compelling
documentaries will air throughout March and April.
A must-see for anyone who cares about where our food comes from and how it impacts our environment. Visit our website at www.knowledgenetwork.ca. E-mail: sarahw@knowledgenetwork.ca.
Knowledge Network Serves Up Food for Thought
BUURNABY, BC, Mar. 01, 2004 (Knowledge Network) - New Television Programs that explore the politics and economics of Food Production. Knowledge Network presents a provocative slate of programming examining our food and how it is produced. Delving into issues such as genetically modified food, industrial food production methods, and organic farming - the diverse lineup kicks off with the BC documentary. Deconstructing Supper, premiering March 10 at 8 p.m. These compelling
documentaries will air throughout March and April.
A must-see for anyone who cares about where our food comes from and how it impacts our environment. Visit our website at www.knowledgenetwork.ca. E-mail: sarahw@knowledgenetwork.ca.
GMOs
Deconstructing Supper
CALGARY, AB, Mar. 12, 2004 (APIRG) - Thursday March 18 2004 7:00-9:00 pm, International Center, HUB entrance 9101, University of Alberta. For the Genetic Engineering Wheat Awareness Week in Canada promoted by Sierra Club, Greenpeace and Polaris Institute, BioFreedom invites you to a FREE movie night sponsored by Alberta Public Interest Research Group (APIRG): Deconstructing Supper. Join us for this 45 minute film, to be followed by an open discussion on genetically modified food. Acclaimed Chef John Bishop travels the world - from farmers' fields to biotech laboratories to supermarket aisles - on a personal quest to find out what our food choices are. From North America to Great Britain to India and back, John Bishop shares fascinating conversations and mouth-watering feasts with farmers, scientists and activists. Email: apirg@ualberta.ca Website: www.ualberta.ca/~apirg/ .
Deconstructing Supper
CALGARY, AB, Mar. 12, 2004 (APIRG) - Thursday March 18 2004 7:00-9:00 pm, International Center, HUB entrance 9101, University of Alberta. For the Genetic Engineering Wheat Awareness Week in Canada promoted by Sierra Club, Greenpeace and Polaris Institute, BioFreedom invites you to a FREE movie night sponsored by Alberta Public Interest Research Group (APIRG): Deconstructing Supper. Join us for this 45 minute film, to be followed by an open discussion on genetically modified food. Acclaimed Chef John Bishop travels the world - from farmers' fields to biotech laboratories to supermarket aisles - on a personal quest to find out what our food choices are. From North America to Great Britain to India and back, John Bishop shares fascinating conversations and mouth-watering feasts with farmers, scientists and activists. Email: apirg@ualberta.ca Website: www.ualberta.ca/~apirg/ .
