Video: A Noise Cancelling Fork To Make Noodle Slurping Noise Less Annoying

Otohiko 音彦

If you’ve annoyed someone by the loudly slurping noise when eating noodles, Nissin has come up with a solution to silence the annoyance of the slurp.

Otohiko, a high-tech fork, that pairs with your smart phone cancels the noodle slurping noise.

Watch video at You Tube (3:00 minutes) . . . .


A Moist and Fudgy Chocolate Cake


1/3 cup vegetable oil
8 oz unsweetened baking chocolate
3/4 cup water
1 cup granulated sugar
1 egg
1-1/4 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla
10 oz semi-sweet chocolate chips
1/3 cup chopped nuts, optional


  1. Heat oven to 350°F (180°C).
  2. Heat oil and chocolate in an 8-inch square cake pan in oven for about 4 minutes, until melted.
  3. Add water, sugar, egg, flour, salt, baking soda and vanilla. Beat with a fork until smooth and creamy, about 2 minutes.
  4. Stir in 1 cup chips. Spread evenly in pan. Sprinkle with remaining chips and nuts. Bake at 350°F (180°C) for 40 minutes or until tester inserted in centre comes out clean. Cool.

Makes 8 servings.

Source: Canadian magazine

Opal: The Non-GMO Naturally Non-Browning Apple

An apple that doesn’t brown? They’ve been growing naturally since 2010 in Washington State! Non-GMO Project Verified Opal Apples are distinctive yellow apples with a sweet, tangy crunch and a natural non-browning superpower. What’s more, they’re crisp, delicious, and available right now in stores nationwide including Trader Joe’s, Walmart and Whole Foods.

Opals naturally promote healthy lunch-packing habits for kids and parents. But while most kids love apples, it can be tricky to get those apples eaten. According to data collected via SurveyMonkey survey conducted by Opal Apple, 46 percent of parents reported a whole apple comes home with just a bite or two out of it—or completely uneaten. Kids want their apples sliced — but most apples turn an unappetizing brown by lunchtime. The surveyed parents were clear: almost 50 percent of them told us their kids don’t like even slightly brown fruit.

Opal Apples to the rescue! The Opal Apple’s naturally occurring slow oxidation rate means these Washington State-grown non-GMO apples don’t brown after slicing. It’s an apple that meets all lunch-packing needs: it’s sweet, crunchy and still Instagram-worthy hours after slicing.

Opals are a non-GMO cross between a Golden Delicious and a Topaz, and are available in both conventional and organic varieties grown exclusively in the United States by Broetje Orchards in Washington State. Recognized as leaders in the apple industry for decades, their family-owned and operated orchards grow apples, and cherries on more than 8,500 acres – including the largest contiguous orchard in the United States.

Source: Business Wire

Chinese Scientists Create Genetically Modified Low-Fat Pigs

Rob Stein wrote . . . . . .

Here’s something that may sound like a contradiction in terms: low-fat pigs.

But that’s exactly what Chinese scientists have created using new genetic engineering techniques.

In a paper published Monday in the Proceedings of the National Academy of Sciences, the scientists report that they have created 12 healthy pigs with about 24 percent less body fat than normal pigs.

The scientists created low-fat pigs in the hopes of providing pig farmers with animals that would be less expensive to raise and would suffer less in cold weather.

“This is a big issue for the pig industry,” says Jianguo Zhao of the Institute of Zoology at the Chinese Academy of Sciences in Beijing, who led the research. “It’s pretty exciting.”

The animals have less body fat because they have a gene that allows them to regulate their body temperatures better by burning fat. That could save farmers millions of dollars in heating and feeding costs, as well as prevent millions of piglets from suffering and dying in cold weather.

“They could maintain their body temperature much better, which means that they could survive better in the cold weather,” Zhao said in an interview.

Other researchers call the advance significant.

“This is a paper that is technologically quite important,” says R. Michael Roberts, a professor in the department of animal sciences at the University of Missouri, who edited the paper for the scientific journal. “It demonstrates a way that you can improve the welfare of animals at the same as also improving the product from those animals — the meat.”

But Roberts doubts the Food and Drug Administration would approve a genetically modified pig for sale in the United States. He’s also skeptical that Americans would eat GMO pig meat.

“I very much doubt that this particular pig will ever be imported into the USA — one thing — and secondly, whether it would ever be allowed to enter the food chain,” he says.

The FDA has approved a genetically modified salmon, but the approval took decades and has been met with intense opposition from environmental and food-safety groups.

Others say they hope genetically modified livestock will eventually become more acceptable to regulators and the public.

“The population of our planet is predicted to reach about 10 billion by 2050, and we need to use modern genetic approaches to help us increase the food supply to feed that growing population,” says Chris Davies, an associate professor in the school of veterinary medicine at Utah State University in Logan, Utah.

Zhao says he doubts the genetic modification would affect the taste of meat from the pigs.

“Since the pig breed we used in this study is famous for the meat quality, we assumed that the genetic modifications will not affect the taste of the meat,” he wrote in an email.

The Chinese scientists created the animals using a new gene-editing technique known as CRISPR-Cas9. It enables scientists to make changes in DNA much more easily and precisely than ever before.

Pigs lack a gene, called UCP1, which most other mammals have. The gene helps animals regulate their body temperatures in cold temperatures. The scientists edited a mouse version of the gene into pig cells. They then used those cells to create more than 2,553 cloned pig embryos.

Next, scientists implanted the genetically modified cloned pig embryos into 13 female pigs. Three of the female surrogate mother pigs became pregnant, producing 12 male piglets, the researchers report.

Tests on the piglets showed they were much better at regulating their body temperatures than normal pigs. They also had about 24 percent less fat on their bodies, the researchers report.

“People like to eat the pork with less fat but higher lean meat,” Zhao says.

The animals were slaughtered when they were six months old so scientists could analyze their bodies. They seemed perfectly healthy and normal, Zhao says. At least one male even mated, producing healthy offspring, he says.

Source: npr

Chemical in Toothpaste Can Linger on Your Toothbrush

Triclosan — a potentially harmful antibacterial agent used in some toothpastes — accumulates in toothbrush bristles, researchers report.

This means your exposure to the chemical can continue even if you switch to a triclosan-free toothpaste, the investigators warned.

Triclosan is now banned in over-the-counter antiseptic soaps, gels and wipes in the United States. But the germ-busting ingredient is still allowed in toothpaste because it reportedly reduces gum inflammation, plaque and cavities, said researchers led by Baoshan Xing. He is a professor of environmental chemistry at the University of Massachusetts.

Prior studies have shown that triclosan can disrupt hormones in animals and humans. It also contributes to antibiotic resistance and harms marine life, the researchers said in background notes.

In this study, Xing’s team simulated toothbrushing with 22 brushes and a variety of toothpastes.

More than one-third of the toothbrushes tested, including two children’s varieties, accumulated amounts of triclosan equivalent to seven to 12 doses of the amount used per brushing, the study authors reported.

Toothbrushes with “polishing cups” or “cheek/tongue cleaners” — typically made of a class of materials called elastomers — absorbed the largest amounts of triclosan, according to the study.

When the researchers switched to triclosan-free toothpaste but used the same brushes, the chemical was continuously released from the toothbrushes for two weeks.

The study was published online in the journal Environmental Science & Technology.

Besides the possibility of prolonged triclosan exposure, the study findings suggest that triclosan could find its way into the environment if tainted toothbrushes are discarded, the researchers said in a news release from the American Chemical Society.

The U.S. Food and Drug Administration banned triclosan from antiseptic washes because of possible harmful effects and because there was no proof they killed germs more effectively than soap and water. The chemical is still allowed in clothing and cookware, which don’t fall under the FDA.

Source: HealthDay

Today’s Comic