|A new way to look at mercury could make seafood healthier|
The Working Waterfront - 2/27/2013. By Dr. Heather Deese and Catherine Schmitt - Mercury is associated with fish because eating fish is the primary way that people, at least most Americans, are exposed to this toxic but natural element. And most of the fish we eat is marine fish - seafood. So it might seem surprising that the majority of scientific research on mercury takes place not in the marine realm but in freshwater and terrestrial environments.
|Nestlé boss praises higher food prices and speculation|
Food Manufacture - 2/27/2013. Higher food prices and food price speculation should be welcomed, the boss of the world’s biggest food company Nestlé told the audience at the City Food Lecture at London’s Guildhall this week.
|You’re Eating Toxic Chemicals, Even If You Eat Organic And Avoid Plastic|
Fast Company - 2/27/2013. By Ariel Schwartz - Ten families were divided into two groups. One was given instructions for avoiding foods with BPA and phthalates - i.e., to avoid canned foods; the other ate catered meals prepared with many local and organic ingredients. Urinary BPA and phthalate levels in the first group remained the same, but those in the second group spiked due to contamination in milk (even though it was in glass bottles), cream and organic (nonlocal) ground coriander.
|Our New Favorite Breakfast: Shirred Eggs|
Bangor Daily News - 2/27/2013. By Sandy Oliver - Strictly speaking, shirred eggs are a form of baked eggs; the French call it oeufs en cocotte and instead of a cocotte, or casserole, we do them in glass custard cups set in a pan of hot water, often with a lid on it. The process is simple, though simple does not necessarily translate into easy.