Infographic: The ‘Doomsday Vault’ is a Backup Plan to Save the World’s Most Vital Crops

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Source: Visual Capitalist


Roasted Pork Belly with Peach Salsa


1.2 kg boneless pork belly, skin scored
1/2 tsp each ground white pepper, ground nutmeg and ground cloves
2 tsp extra virgin olive oil
2 onions, thinly sliced
4 garlic cloves (unpeeled)
2 bay leaves
2 cups chicken stock
micro parsley, to serve

Peach Salsa

3 ripe peaches, halved, stones removed
1 tbsp olive oil
1 tomato, cut into 2 cm pieces
1 long red chili, finely chopped
1/2 bunch chives, finely chopped
2 tsp balsamic vinegar


  1. Remove pork from fridge at least 1 hour before cooking and bring to room temperature. Preheat oven to 240°C.
  2. Toast the spices in a small dry fry pan over medium heat for 1-2 minutes until fragrant.
  3. Pat pork skin with paper towel until very dry. Drizzle the oil over the skin and season with 2 tsp salt. Turn the pork, skin-side down, and rub the spice mixture into the flesh (avoid the skin).
  4. Place onion and garlic in the centre of a large roasting pan and place pork, skin-side up, on top, ensuring onion mixture is tucked under pork. Roast for 20-30 minutes until skin is golden, blistered and crisp.
  5. Remove pan from oven and reduce oven to 165°C. Add bay leaves and stock, ensuring liquid does not touch skin, then roast for a further 1 hour 45 minutes or until meat is tender.
  6. Remove the pork from the pan and transfer to a chopping board, then rest, loosely covered with foil, for 30 minutes. Set pan with juices aside.
  7. to make the salsa, preheat a chargrill pan or barbecue to high. Brush peaches with oil, then grill, cut-side down, for 1-2 minutes until charred.
  8. Remove from heat and roughly chop. Place in a bowl with remaining ingredients, then season and toss to combine.
  9. Skim fat from the reserved pan juices. Squeeze garlic from skins and mash with a fork. Add garlic, onion and 1/3 cup pan juices to salsa and toss to combine.
  10. Carve pork and serve with peach salsa, remaining pan juices and micro parsley.

Makes 6 servings.

Source: delicious. magazine

Video: Animal Character Pancakes

Pancake Art

Watch video at google Drive (2:24 minutes) . . . .

Nutritional Properties of Mushrooms are Better Preserved When They are Grilled or Microwaved

Mushrooms are considered valuable health foods, since they have a significant amount of dietary fiber and are poor in calories and fat. Moreover, they have a good protein content (20–30% of dry matter) which includes most of the essential amino acids; also provide a nutritionally significant content of vitamins (B1, B2, B12, C, D and E) and trace minerals such as zinc or selenium. Mushrooms are also an important source of biologically active compounds with potential medicinal value such as betaglucans.

The most mushrooms are commonly cooked before being consumed. Scientists from Mushroom Technological Research Center of La Rioja (CTICH) aimed to evaluate the influence of different cooking methods (boiling, microwaving, grilling and frying) on proximate composition, betaglucans content and antioxidant activity of four cultivated mushrooms species.

The study was conducted on the most widely consumed mushrooms worldwide: Agaricus bisporus (white button mushroom), Lentinula edodes (shiitake), Pleurotus ostreatus (oyster mushroom) and Pleurotus eryngii (king oyster mushroom). They were harvested from the cultivation rooms at CTICH facilities. After the cooking process, raw and cooked mushrooms were then freeze-dried, and the proximate composition and the antioxidant activity were analyzed.

The results of this study, published in the International Journal of Food Sciences and Nutrition, revealed that frying induced more severe losses in protein, ash, and carbohydrates content but increased the fat and energy. Boiling improved the total glucans content by enhancing the betaglucans fraction. A significant decrease was detected in the antioxidant activity especially after boiling and frying, while grilled and microwaved mushrooms reached higher values of antioxidant activity.

“Frying and boiling treatments produced more severe losses in proteins and antioxidants compounds, probably due to the leaching of soluble substances in the water or in the oil, which may significantly influence the nutritional value of the final product” says Irene Roncero, one of the authors of the paper.

The advantages of grilling or microwave cooking

“When mushrooms were cooked by microwave or grill, the content of polyphenol and antioxidant activity increased significantly, and there are no significant losses in nutritional value of the cooked mushrooms” says Roncero.

The researcher clarifies that adding a little oil portion while grilling mushrooms is not a problem. “This minimal amount will not cause nutrient loses by leaching; in fact, the antioxidant capacity can be even improved. Moreover, if olive oil is used, the fatty acid profile of the final preparation is enhanced with barely increase in the calorie content.”

Roncero underlines that the cooking technique clearly influences the nutritional value and the antioxidant activity of mushrooms so that “the adequate selection of the culinary method is a key factor to preserve the nutritional profile of this highly consumed food.”

In this study the CTICH collaborated with the Estacion Experimental del Zaidın (CSIC, Granada) to analyze the antioxidant activity of the raw and cooked mushrooms.

Source: SINC

The DASH Diet May Guard Against Gout

Leslie Beck wrote . . . . . .

A diet rich in fruit and vegetables, nuts and whole grains and low in salt, sugary drinks and red and processed meats, is associated with a lower risk of gout. A typical ‘Western’ diet, on the other hand, is associated with a higher risk of gout.

Gout is a joint disease which causes extreme pain and swelling. It is most common in men aged 40 and older and is caused by excess uric acid in the blood which leads to uric acid crystals collecting around the joints.

The Dietary Approaches to Stop Hypertension (DASH) diet reduces blood pressure and is recommended to prevent heart disease. It has also been found to lower uric acid levels in the blood and may, then, protect against gout.

To investigate, a team of US and Canada based researchers examined the relationship between the DASH diet and Western dietary patterns and the risk of gout.

They analyzed data on over 44,000 men aged 40 to 75 years with no history of gout who completed detailed food questionnaires in 1986 that was updated every four years through to 2012.

Each participant was assigned a DASH score (reflecting high intake of fruits, vegetables, nuts and legumes, such as peas, beans and lentils, low-fat dairy products and whole grains, and low intake of salt, sweetened beverages, and red and processed meats) and a Western pattern score (reflecting higher intake of red and processed meats, French fries, refined grains, sweets and desserts).

During 26 years of follow-up, a higher DASH score was associated with a lower risk for gout, while a higher Western pattern was associated with an increased risk for gout.

These associations were independent of known risk factors for gout, such as age, body mass index, high blood pressure and alcohol and coffee intake.

The authors point out that this is an observational study, so no firm conclusions can be drawn about cause and effect.

Nevertheless, they say the DASH diet may provide a preventive dietary approach for the risk of gout as it also treats high blood pressure, which affects the vast majority of gout patients.

Source: Leslie Beck

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