Volume 16. Number 2. 2011


Two New Awards align with IUFoST's mission and vision of "Strengthening Global Food Science and Technology for Humanity".

The International Union of Food Science and Technology (IUFoST) presented the 2010 Lifetime Achievement and Young Scientist Awards to J. Ralph Blanchfield and Peng Zhou respectively, in conjunction with the High Excellence Awards, at the ceremony in Madrid recently.

Professor J. Ralph Blanchfield, MBE, received the Lifetime Achievement Award for his tireless efforts "to enhance the status and professionalism of food scientists and technologists in the United Kingdom and globally. In addition, his contributions to technical and scientific policy and information are extremely significant. He has been recognized with a number of prestigious fellowships and awards." Also cited was his role "as mentor of countless individual professionals. His commitment to personal and professional development is truly outstanding, resulting in capacity building of the next generation (or two) of food professionals."

"Dr. Peng Zhou has made significant contributions to the analysis and stability of proteins in marine foods and in formulated protein bars. His findings in this latter area are already being put into practice by industry to control and/or prevent bar hardening. Peng has been recognized as an outstanding young scientist by being invited to present his research at the last IUFoST congress. He will also become a significant contributor to the Chinese CIFST community and to all the international food science and technology community."


Several commercials depict physically fit athletes, actors, and hip-hop artists drinking brightly hued sports drinks and vitamin-fortified waters, but rarely does any commercial show a marathon runner or a basketball player downing a glass of chocolate milk after a workout. And certainly no ad or commercial would deign to show sweaty, bulky football players dunking tea bags into teacups as a way to replenish themselves after a rigorous game. The implication is that only sports drinks and enhanced waters impart benefits that promote a healthy lifestyle. Yet, a growing body of evidence points to old-school beverages-tea, coffee, and low-fat or chocolate milk-as the best elixirs for nutrition, health, and workout recovery. Toni Tarver, Senior Writer/Editor, explores the health benefits of these oldies but goodies in the January issue of Food Technology magazine. IFT Weekly Newsletter 12 Jan. 2011


Diabetes and even obesity, as well as Parkinson's disease, might be cured just by replacing the bacteria in your gut.

A FEW years ago, John Gillies had trouble picking up his grandchild. He would stand frozen, waiting for his Parkinson's disease to relinquish its hold and allow him to move. Then in May 2008, Gillies was given antibiotics to treat constipation, and astonishingly his Parkinson's symptoms abated. What on earth was going on?

Thomas Borody, a gastroenterologist at the Centre for Digestive Diseases in New South Wales, Australia, put Gillies on antibiotics because he had found that constipation can be caused by an infection of the colon. "He has now been seen by two neurologists, who cannot detect classic Parkinson's disease symptoms any more," says Borody.

Borody's observations, together with others, suggest that many conditions, from Parkinson's to metabolic disorders such as obesity, might be caused by undesirable changes in the microbes of the gut. If that is true, it might be possible to alleviate symptoms with antibiotics, or even faecal transplants using donor faeces to restore the bowel flora to a healthy state.

Borody uses faecal transplants to cure people infected by the superbug Clostridium difficile, and to alleviate chronic constipation. Over the past decade, Borody has noticed that some of his patients also see improvements in symptoms of their other diseases, including Parkinson's, multiple sclerosis (MS), chronic fatigue syndrome (CFS) and rheumatoid arthritis. "Some CFS patients, given a faecal transplant, will regain their energy quite dramatically, and their foggy brains will get better," says Borody.

New Scientist. Issue 2796. 19 Jan 2011


The International Union of Food Science and Technology (IUFoST) today released the latest Scientific Information Bulletin (SIB) on the topic of Chemical Hazards in Food. This SIB presents authoritative science on emerging and headline food science issues. IUFoST experts produce it for legislators, consumers, academic institutions and the more than 200,000 members of IUFoST Adhering Bodies worldwide.

The purpose of this review is to give a broad overview of the types of chemical hazards that can occur in foodstuffs, to indicate how they arise and how they are measured and controlled. The examples given are representative of the many types of issues that the food industry has to face on a daily basis."

January 2011 -


In the most remarkable recent discovery about olive oil, Dr. Robert Vogel at the University of Maryland reported in the Journal of the American College of Cardiology that olive oil was found to reduce blood flow in arteries by 31 percent after consumption. This is significant in relation to blood clots and heart attacks, as well as angina. It's suggested that people be aware of any relationship between consuming olive oil and an angina attack. Also, it was found that olive oil "causes significant damage" to the endothelial cells that line the inside of arteries. This damage causes inflammation which leads to atherosclerosis.

Dr. Dean Ornish reported these findings in an article written for Reader's Digest, and now recommends canola oil as the best alternative in cooking, since it contains much higher levels of omega 3, whereas olive oil has almost none. Studies in the past have suggested that olive oil lowered cholesterol when it replaced oils higher in saturated fat. Dr. Ornish points out that it's not that olive oil is better for you, it's that olive oil is better than the higher saturated fat oils. That's because it didn't raise cholesterol as much.

The Pritikin Longevity Center agrees that olive oil "is not heart-healthy;" many other plant foods are more heart-healthy than olive oil. Dr. Vogel also reveals in his book, "The Pritikin Edge," that olive oil inhibits the release of nitric oxide into the body, but canola oil does not. Nitric oxide is the natural nitroglycerin of the body, expanding blood vessels and decreasing inflammation. The lack of nitric oxide also is correlated with a lack of penile erection. The Huffington Post. 5 Feb. 2011.

Snippets - contributions are welcome. Edited and produced by Dr. B Cole. - / Fx 011 660 6444 with the help of the Northern Branch Committee.