Coca-Cola Plus Coffee is Now Available in Japan Nationwide

The drink has more caffeine and fewer calories than the classic soda’s ordinary version.

Coca-cola introduced the canned and bottled product in Australia last year, and has since rolled it out to Vietnam, Cambodia and Thailand.

The drink is available in convenience stores for 128 yen (US$1.15), as well as in vending machines, all across Japan.

Vegan Just Egg Now Available in U.S. Retail Outlets Nationwide

Vegan egg replacer JUST Egg, made from mung beans by food technology startup JUST, has begun to roll out in retail stores this week nationwide.

The products will be stocked alongside competing animal-based products in the chilled section of select supermarkets Wegman’s, Gelson’s, Hy-Vee, and Fresh Thyme, with more retailers to be added in by early 2019.

JUST Egg first debuted on the menu at San Francisco eatery Flore in 2016, before expanding to select restaurant menus nationwide, including vegan chain Veggie Grill, where it is served as part of an all-day breakfast burrito.

“This company was founded with the belief that we could explore the vast plant kingdom and leverage modern technology and culinary expertise to find ingredients to make the foods we enjoy every day better for us and better for the planet,” JUST CEO Josh Tetrick said. “Launching JUST Egg is a major milestone, and we’re excited for it to become a favorite part of families’ meals far into the future.”

JUST Egg has also been accepted into accelerator program Amazon Launchpad, which assists in the launch of new products on its online platforms.

The product packs in 5 grams of protein in the liquid version and 8 grams of protein in the Just Egg patty. Unlike chicken eggs, Just Egg does not contain any cholesterol, and it uses almost 80 percent less surface and groundwater than conventionally-raised eggs.

Source: JUST, Veg News and Live Kindly

Vegetarian Onion Soup with Whole-grain Barley


6 cups water
1 cup uncooked hulled barley
2 tablespoons canola oil
1-1/2 pounds yellow onions, peeled and vertically sliced
1 pound sweet onions, peeled and vertically sliced
3/4 teaspoon kosher salt, divided
6 garlic cloves, thinly sliced
1/4 cup dry sherry
6 cups unsalted vegetable stock
1/2 teaspoon freshly ground black pepper
3 thyme sprigs
1 bay leaf
1-1/2 tablespoons thyme leaves
3 ounces French bread baguette, cut into 18 thin slices
3 ounces cave-aged Gruyere cheese, shredded (about 3/4 cup)
2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)


  1. Bring 6 cups water and barley to a boil in a large saucepan. Cover, reduce heat, and simmer 1 hour or until done. Drain.
  2. While barley cooks, heat a Dutch oven over medium-high heat. Add oil to pan and swirl to coat. Add onions and cook 5 minutes, stirring frequently.
  3. Add 1/4 teaspoon salt and garlic. Reduce heat to medium-low, and cook 45 minutes or until onions are caramelized and very tender, stirring occasionally.
  4. Increase heat to medium-high. Add sherry and cook 2 minutes or until liquid almost evaporates.
  5. Stir in stock, pepper, thyme sprigs, and bay leaf. Bring to a boil. Reduce heat, and simmer 30 minutes.
  6. Discard thyme sprigs and bay leaf. Stir in barley, thyme leaves, and 1/2 teaspoon salt.
  7. Preheat broiler.
  8. Arrange bread in a single layer on a baking sheet. Broil 30 seconds on each side or until toasted.
  9. Ladle 1-1/3 cups soup into each of 6 ovenproof bowls. Arrange 3 toast pieces in each bowl and divide cheeses over toasts.
  10. Place bowls on baking sheet. Broil 2 minutes or until cheese melts and begins to brown.

Makes 6 servings.

Source: Everyday Whole Grains

In Pictures: Food of Ceremony in London, U.K.

Modern Vegetarian Cuisine

The Restaurant

Coconut Oil Is ‘Pure Poison,’ Says Harvard Professor

A 50-minute German lecture becoming a viral hit on YouTube might sound unusual, but the title of the talk by Karin Michels, the director of the Institute for Prevention and Tumor Epidemiology at the University of Freiburg and a professor at the Harvard TH Chan School of Public Health, has caused a bit of a stir online.

During the lecture, titled “Coconut Oil and other Nutritional Errors,” Michels has made herself very clear with regard to dietary recommendations, and underlined that coconut oil is not healthy.

Its superfood status had already come under scrutiny last year after the American Heart Association (AHA) updated its guidelines, which recommended that people avoid the saturated fatty acids found in coconut oil.

‘Coconut oil is pure poison’

Michels went a step further than to recommend avoiding the foodstuff, saying “coconut oil is pure poison” and “is one of the worst foods you can eat.”

There’s no study showing significant health benefits to coconut-oil consumption. And, according to Michels, coconut oil is more dangerous than lard because it almost exclusively contains saturated fatty acids, ones that can clog the coronary arteries. You can identify fats that contain large quantities of saturated fatty acids by checking to see whether they remain solid at room temperature, as is the case with butter or lard.

Based on the fact that they contain a lot of unsaturated fatty acids, experts recommend olive or rapeseed oil as an alternative, and while it can’t be used for cooking, flaxseed oil is rich in omega-3 fatty acids and is just as good for the body.

While Michels doesn’t describe other “superfoods” like acai, chia seeds, or matcha as harmful, at most she considers them ineffective because, in most cases, the nutrients they’re touted for are available just as readily in other foods that are more easily accessible such as carrots, cherries, and apricots.

“We are well and sufficiently supplied,” she said.

Last year, the AHA updated its guidelines, to recommend people avoid the saturated fatty acids found in coconut oil. Shutterstock

Are saturated fats really that unhealthy?

Most researchers agree that olive oil or linseed oil can form an important part of a healthy diet. While the scientific world is still debating whether saturated fatty acids really are the work of the devil, others say with certainty that that’s the case.

However, a study published in the American Journal of Clinical Nutrition indicated that people who routinely consume cheese, whole milk, and other high-fat dairy products — in essence, products high in saturated fatty acids — are at no higher risk of dying from a heart attack, stroke, or other illness than those who avoid such products.

Another study using data from 135,000 people in 18 countries and published in The Lancet, found that high fat and low carbohydrate consumption were associated with a 23% lower risk of death. And, even more exciting, the positive effect still stands, regardless of whether saturated or unsaturated fatty acids are being consumed.

So what’s the actual verdict on coconut oil? Most international dietary guidelines recommend enjoying saturated fats in moderation. As the saying goes, the dose makes the poison, so if you do have a soft spot for coconut oil just take care not to overindulge.

Source: Business Insider