Pecologix Political Ecology Blotter

Processing food extensively by thermal and nonthermal techniques is a unique and universal human practice. Food processing increases palatability and edibility and has been argued to increase energy gain. Although energy gain is a well-known effect from cooking starch-rich foods, the idea that cooking meat increases energy gain has never been tested. Moreover, the relative [...]

Provision of food is a prerequisite for the functioning of human society. Cropland where food and feed are grown is the central, limiting resource for food production. The amount of cropland needed depends on population numbers, average food consumption patterns, and output per unit of land. Around the globe, these factors show large differences. We [...]

Increased dietary protein intake decreases blood pressure in individuals with overweight and untreated hypertension, shows a study published in the American Journal of Clinical Nutrition. doi: http://dx.doi.org/10.1038/nrendo.2012.33

Statins effectively lower LDL-cholesterol levels, but residual cardiovascular risk remains, particularly in patients with low levels of HDL cholesterol. Inhibition of the cholesteryl ester transfer protein (CETP) with torcetrapib successfully elevated HDL-cholesterol levels, but unexpectedly increased cardiovascular morbidity and mortality. doi: http://dx.doi.org/10.1038/nrcardio.2012.31

Chlorogenic acids (CGAs) are potent antioxidants found in certain foods and drinks, most notably in coffee. In recent years, basic and clinical investigations have implied that the consumption of chlorogenic acid can have an anti-hypertension effect. Mechanistically, the metabolites of CGAs attenuate oxidative stress (reactive oxygen species), which leads to the benefit of blood-pressure reduction [...]

Antimicrobials used in poultry production have the potential to bioaccumulate in poultry feathers but available data are scarce. Following poultry slaughter, feathers are converted by rendering into feather meal and sold as fertilizer and animal feed, thereby providing a potential pathway for reentry of drugs into the human food supply. We analyzed feather meal (n [...]

Scientists in Canada have shown that sausages can be made using vegetable oil and a gelling agent instead of animal fat, without altering the texture. With the continual push for healthy eating and eliminating saturated fat from our diets, this novel use of an ethylcellulose organogelator (oleogel) could be applied to substantially reduce the amount [...]