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Basmati rice Long grain rice
Pasta
Vegetables
Boiled new potatoes Mashed potatoes
Spinach, broccoli Parsnips
Fruit
Fresh fruit salad Canned fruit salad
Medium-ripe banana Over-ripe banana
186 " 101 FACTS YOU SHOULD KNOW ABOUT FOOD
100. Eating dark chocolate could be good for
your heart
ccording to a recent study, eating a little dark chocolate
Aevery day could be good for you. Research at Johns Hopkins
University in the USA found that cocoa beans have a similar bio-
chemical effect to aspirin in reducing the likelihood of blood
clots. The scientists estimate that eating a little dark chocolate
every day could halve the risk of a heart attack. However, what
they don t emphasise is that eating a lot of chocolate is actually
bad for your heart, because even dark chocolate is jam-packed
full of sugar and animal fats.
101 FACTS YOU SHOULD KNOW ABOUT FOOD " 187
101. In future, meat may be grown in cubes in
factories without ever becoming part of an
animal
tem cell technology has inspired scientists with all kinds of
Sideas for growing tissue independently. Stem cells are the basic
body cells from which all others can grow. Scientists are already
experimenting in the lab with growing new organs for transplant
from stem cells on dissolvable matrices. Some scientists believe
that meat can be grown in boxes from stem cells. Morris Benjamin
of New York s Zymotech Enterprises has extracted stem cells from
fish embryos and used them to grow fish muscle cells by stimu-
lating them with a blend of electricity, hormones and nutrients.
He has already grown a mass of fish muscle cells that looks,
smells and even cooks like fish fingers. He thinks that one day
he will be able to grow chunks of bonelesss chicken breast in
the same way. Researchers at Utrecht University in the Nether-
lands are experimenting with pig stem cells to grow vats of pork
to create a suitable pork mince for making into sausages and
burgers.
The scientists argue that in this way they could make meat
from pretty much any species you wanted, including rare and
endangered species, without harming any animal, and without
any of the diseases that live animals are prone to. Some argue
that even vegetarians should have no problem eating this meat,
since no animal would have to die to provide it.
188 " 101 FACTS YOU SHOULD KNOW ABOUT FOOD
Sources for the 101 Facts
ne of the interesting things about compiling this book was finding
Oout just how many people have axes to grind and agendas which
encourage them to draw particular facts out and not others. It s certain
that my choice of which points to dwell on, for instance, gives a spin
that makes this book less than objective. However, I have tried as much
as possible to evaluate sources and cross-check them wherever I felt
there might be some undue bias involved. So very few of the facts
come from a single source. What follows is a list of the key sources:
Books
A Consumer s Guide to Genetically Modified Food, Alan McHughen,
Oxford University Press
DNA, James Watson, William Heinemann
Don t Eat this Book, Morgan Spurlock, Penguin
Fast Food Nation, Eric Schlosser, Penguin
Food For the Future, Colin Tudge, Dorling Kindersley
Not on the Label, Felicity Lawrence, Penguin
Nutrients A Z, Dr Michael Sharon, Carlton
Shopped, Joanna Blythman, Harper Perennial
The Composition of Foods, R.A. McCance and E. Widdowson, Food
Standards Agency
The Food System: A Guide, Geoff and Tony Worsley, Earthscan
The Science of Food, Gaman Sherrington, Butterworth Heinemann
You Are What You Eat, Kirsten Hartvug and Dr Nic Rowley, Piatkus
What Are You Really Eating?, Amanda Ursell, Hay House
The Truth About Food, Sir John Krebs, Royal Institution
Publications
New Scientist
Scientific American
101 FACTS YOU SHOULD KNOW ABOUT FOOD " 189
The Guardian newspaper
The Independent newspaper
The New York Times newspaper
The Observer newspaper
Organisations
Australia Food Safety Campaign
Australian Government Department of Agriculture, Fisheries and
Forestry (DAFF)
Consumers Association (Which)
European Food Information Council (EUFIC)
Food and Agriculture Organization
Food and Drink Federation
Food Marketing Institute
Greenpeace
Institute of Food Research
McDonald s
Monsanto
Oxfam
Soil Association
Tesco
UK Food Standards Agency
UNESCO
United States Department of Agriculture
US Centres for Disease Control
USDA Food and Nutrition Information Center
USDA Food and Safety Inspection Service
Wal-Mart
World Health Organization
www.foodsafety.gov
www.Nutrition.gov
190 " 101 FACTS YOU SHOULD KNOW ABOUT FOOD
asthma 90, 154, 172
Index
avocados 37 8, 150 1
azo dyes 172
added-value 96 7
additives 3 4
bacteria 80, 81, 166
advertising 70 1
and antibiotics 81
and children 71
and digestion 25 6, 119
and junk food 70, 71
bananas 37 8, 112 13
and obesity 70
energy boosting 112
and packaging 134
fungal disease susceptibility 113
ageing 62, 146 7, 182 3
mood enhancers 113
agribusiness 116, 117, 125 6, 127, 157 8
beans 152
chicken farming 68 9, 176
beef
proponents 166 7
consumption 49 50
alcohol 40
pathogen vigilance 130
allergies 90, 104 5, 114 15, 172
production 129 30
Alzheimer s disease 142
waste 42
amino acids 161, 180 1
bees 128
essential/non-essential 181
benzoates 89, 90
anaemia 132
best-before dates 140
anaphylactic shock 114 15
beta-carotene 131, 132, 169
animals
betaine 152
cloned 86
bioflavonoids 32
see also livestock
blindness 131, 168 9
anorexia 27
blood pressure 37 8, 64, 110
antibiotics
blueberries 120 1, 152
and bacterial resistance 81
brain 62 3, 91 2
in honey 108
and calorie restriction 146 7
antioxidants 3, 32, 38, 152, 182 3
brain-derived neurotrophic factor
in avocados 38
(BDNF) 62 3, 92, 146 7
in blueberries 121
bread 64, 65, 164 5
in broccoli 57
broccoli 122, 152
in wine 40
consumption 57
aphrodisiacs 73 4
broiler chickens see chickens
and aroma 74
brominated flame retardants 156
aromas 11 12
BSE (bovine spongiform encephalopathy)
and aphrodisiacs 74
58 9, 129
and food identification 11 12
bulimia 27
nature 12
smell receptors 11
caffeine 4, 153 4
aspartame 162
calcium 23, 57, 118, 122, 175
INDEX " 191
caloric restriction 146, 147 coffee 153 4
cancer 32, 38, 121 added-value 96 7
and aspartame 162 3 production 17 18
and pesticides 20, 155 and demand 17
carbohydrates 76, 84, 184 and environment 18
and mood 72 colourings 4, 172
carrots 57 Common Agricultural Policy 51
cattle 58, 129 complete proteins 181
cereals 64, 65, 181 copper 23, 57, 175
genetic modification 80 1 corn 131
cheese 72, 122, 181 cow s milk intolerance 34
chemicals, toxic 155 6 C-reactive protein 45
chickens crisps 87 8, 184
bone disorders 69 crop varieties 103
consumption 68, 176 7
farming 68 9, 176 Daily Values (DVs) 61
preference for 177 dates on packs 140 1
and salmonella 31 reliability 141
welfare problems 69 dessert 75
children 15 16 diabetes 9 10, 29, 121, 123
dieting 27 8 and avocados 38
and food advertising 71 causes 9 10
food allergies 114 and GI 184
and healthy growth 28 diet
improved nutrition 84 balanced 181
and nutrition information 28 changes in 177
and salt intake 111 and health 82 3
and sugary tastes 95 diet culture 28
China 9, 108, 117 dieting
meat consumption 49, 50 in adults 28
Chinese Restaurant Syndrome 105 in children 27 8
chlorine 57, 145 display until dates 140
chocolate 72, 151, 186 dopamine 63
cholesterol 37
and plant sterols 45, 119 E. coli bacteria 166
HDL (high-density lipoprotein) 37, E numbers 4, 90
55, 76 eating disorders 27 8
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