New Burger: Sweet Burger with Tapioca

Tapioca Burger by Teddy’s Bigger Burgers in Japan’s Harajuku store

Available for a limited time period, a single burger is priced at 880 yen + tax and 1,100 yen + tax with whipped cream and potato in a set.

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Tiger-skin Chicken

Ingredients

1 whole free-range chicken (about 1.8 kg)
1 tbsp curry powder
1 tsp turmeric
1/2 tsp chili powder (optional)
75 g butter, melted
1 lemon, cut into eighths
1 red onion, peeled and cut into eighths
2 tbsp yogurt
1 tsp honey

Method

  1. Heat the oven to 180°C (fan-forced).
  2. With kitchen scissors or a heavy knife, cut the backbone out of the chicken and press down on the breast to flatten it.
  3. Mix together the curry powder, turmeric, chili powder (if using) and melted butter and let stand for 10 minutes.
  4. Melt the butter again if necessary and brush all over the chicken.
  5. Place the lemon and red onion in a pile on a roasting tray and place the chicken on top. Roast for 45 minutes, basting occasionally with any pan juices.
  6. Remove the chicken from the oven and switch the oven to the overhead grill setting, set to maximum heat.
  7. Mix together the yogurt and honey and drizzle over the skin of the chicken. A squeeze bottle is perfect for this.
  8. Return the chicken to the oven and grill for 10 minutes, or until the yogurt and honey mix is dark and caramelized.
  9. Rest for 20 minutes in a warm, draft-free place before serving.

Makes 4 servings.

Source: Adam’s Big Pot

Japanese Startup Will Sell Cultured Foie Gras by 2021

Catherine Lamb wrote . . . . . . . . .

At SKS Japan this week, lots of speakers have been predicting what the future of food might look like: it might be cooked by robotic articulating arms, it might be carbon neutral, or it might be personalized to individuals’ specific tastes.

But the most futuristic vision of all might have come from Yuki Hanyu, CEO and founder of DIY cultured meat community Shojinmeat. He sketched out a time in which we’re all living on Mars, growing steak in bioreactors in much the same way we brew beer right now.

That reality is still a long way off. However, right now Hanyu is still working on quite a few projects pushing us towards a future in which everyone — yes, even you — can grow their own meat, and cultured meat is available in your corner supermarket.

Shojinmeat was the original enterprise, but in 2015 Hanyu spun out Integriculture, a startup creating full-stack cellular agriculture solutions. After his session at SKS Japan, Hanyu described his company’s projected timeline to me:

2019

By the end of this year Integriculture will start selling Space Salt, a dried version of cell culture media. For those who don’t nerd out on cellular agriculture, media is the liquid “food” that allows animal cells to rapidly proliferate to form meat. Space Salt is Integriculture’s (secret) proprietary blend of salt and food safe amino acids, which, when mixed with water, forms a DIY cell culture media. Hanyu wants to sell it to home enthusiasts who can use it to grow their own meat using Shojinmeat guide.

2020

While its focus is cultured meat, in 2020 Integriculture is also planning to sell its media for use in cosmetic applications, specifically as an anti-aging skincare product.

2021

In 2021, Integriculture will launch its first cell-based meat product: foie gras. Hanyu said that they decided to tackle foie gras as its first product because of its creamy texture, which means that they don’t have to emulate the texture and chew of meat. Since foie gras is already quite expensive, starting with that product will also presumably give consumers less of a sticker shock when they see its high price. Accordingly they plan to launch first in high-end restaurants in Japan.

“We’re not aiming for massive revenue at first,” Hanyu told me during SKS Japan. Instead, he’s expecting that the foie gras launch will be more of a proof of concept to show that cell-based meat is feasible and delicious. He also wants it to help establish regulatory guidelines for cultured animal products in Japan.

Which brings us back to the Space Salt. Presumably, when Integriculture starts selling its cell-based foie gras, Japanese food regulatory bodies will ask the company what’s in it in order to approve it for public consumption. At that time Hanyu and his team plan to show that the only two inputs are duck liver cells and Space Salt (plus water), the latter of which contains ingredients that are already sold on the market. He’s hoping that if they prove that duck liver and Space Salt are both already available for purchase, then by the transitive property their cell-based foie gras shouldn’t pose a problem.

If the 2021 restaurant launch goes as planned, Integriculture will start selling foie gras in supermarkets in 2023.

An ambitious timeline, to be sure — and that’s just the tip of the iceberg. The JST (Japan Science and Technology) Agency, part of the Japanese government, is investing part of its $20 million funding in Integriculture’s research for large-scale cell-based meat. The company is also working with JAXA (the Japanese Aerospace Exploration Agency) on its Space Food X program, which is developing closed-loop food solutions for space travelers.

That’s a lot of balls to juggle for the startup, especially one with only 13 employees and ¥300 million (USD 2.7 million) in funding. There’s also relatively little local support: despite the fact that cultured meat will likely debut in Asia, Japan is still quite light on cellular agriculture startups.

Interestingly, there’s at least one other company openly working in the cell-based meat space — and it’s a big one. Nissin Foods, the instant ramen giant, is partnering with the University of Tokyo to develop their own small cultured meat cubes to include in their freeze-dried ramen packs.

However, as they’re a large company which would require billions of tiny cell-based meat cubes — and they need to make them cheaply to keep down the cost of their product — Hanyu said that they’re likely 10 years away from actually incorporating cultured pork or chicken into the ramen packs.

Maybe then highbrow consumers will be able to have instant noodles with lab-grown foie gras.

Source: The Spoon

Eating More Plant-based Foods May be Linked to Better Heart Health

Eating mostly plant-based foods and fewer animal-based foods may be linked to better heart health and a lower risk of dying from a heart attack, stroke or other cardiovascular disease according to new research published in the Journal of the American Heart Association, the Open Access Journal of the American Heart Association/American Stroke Association.

“While you don’t have to give up foods derived from animals completely, our study does suggest that eating a larger proportion of plant-based foods and a smaller proportion of animal-based foods may help reduce your risk of having a heart attack, stroke or other type of cardiovascular disease,” said lead researcher, Casey M. Rebholz, Ph.D., assistant professor of epidemiology at Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland.

Researchers reviewed a database of food intake information from more than 10,000 middle-aged U.S. adults who were monitored from 1987 through 2016 and did not have cardiovascular disease at the start of the study. They then categorized the participants’ eating patterns by the proportion of plant-based foods they ate versus animal-based foods.

People who ate the most plant-based foods overall had a:

  • 16% lower risk of having a cardiovascular disease such as heart attacks, stroke, heart failure and other conditions;
  • 32% lower risk of dying from a cardiovascular disease and
  • 25% lower risk of dying from any cause compared to those who ate the least amount of plant-based foods.

“Our findings underscore the importance of focusing on your diet. There might be some variability in terms of individual foods, but to reduce cardiovascular disease risk people should eat more vegetables, nuts, whole grains, fruits, legumes and fewer animal-based foods. These findings are pretty consistent with previous findings about other dietary patterns, including the Dietary Approaches to Stop Hypertension, or DASH diet, which emphasize the same food items,” Rebholz said.

This is one of the first studies to examine the proportion of plant-based versus animal-based dietary patterns in the general population, noted Rebholz. Prior studies have shown heart-health benefits from plant-based diets but only in specific populations of people, such as vegetarians or Seventh Day Adventists who eat a mostly vegan diet. Future research on plant-based diets should examine whether the quality of plant foods—healthy versus less healthy—impacts cardiovascular disease and death risks, according to the study, said Rebholz.

“The American Heart Association recommends eating a mostly plant-based diet, provided the foods you choose are rich in nutrition and low in added sugars, sodium (salt), cholesterol and artery-clogging saturated and trans fats. For example, French fries or cauliflower pizza with cheese are plant based but are low in nutritional value and are loaded with sodium (salt). Unprocessed foods, like fresh fruit, vegetables and grains are good choices,” said Mariell Jessup, M.D., the chief science and medical officer of the American Heart Association.

The study was observational, which means did not prove cause and effect.

Source: American Heart Association

An Overview of Postprandial Hypotension

Richard N. Fogoros wrote . . . . . . . . .

Postprandial hypotension is a condition in which a person’s blood pressure drops after they eat. (“Postprandial” means “after a meal.”) For people who have postprandial hypotension, the simple act of standing up after a meal can produce a particularly dramatic drop in blood pressure, leading to significant symptoms.

Postprandial hypotension is most commonly seen in elderly people. Up to one in three older adults will have some degree of postprandial hypotension, defined as a drop in the systolic blood pressure of up to 20 mmHg within two hours after a meal. For most of these individuals, the condition is mild and is not associated with symptoms. In some, however, postprandial hypotension can become quite severe.

Postprandial hypotension is one particular form of orthostatic hypotension (a drop in blood pressure when standing up). All types of orthostatic hypotension are more likely to affect people with high blood pressure, or with certain conditions that impair the autonomic nervous system such as Parkinson’s disease and diabetes.

Symptoms

People who have postprandial hypotension will often notice lightheadedness, dizziness, weakness or even syncope (loss of consciousness) when they stand up within one or two hours after eating a meal. Symptoms tend to be more severe after eating a large meal, a meal that includes a lot of carbohydrates, or if alcohol is consumed during or prior to eating. These symptoms usually resolve within two hours or so after finishing the meal.

Causes

While the cause of postprandial hypotension is not completely understood, it is thought to be related to the pooling of blood in the abdominal organs during the process of digestion.

Because of this blood pooling, the amount of blood available to the general circulation drops, causing the blood pressure to fall, especially when standing.

Some amount of blood accumulation in the abdominal organs after a meal is normal since digesting food requires an increase in blood flow. In people with postprandial hypotension, however, it is thought that this pooling of blood in the gut is exaggerated, or that the normal reflex that constricts the blood vessels in the legs (to compensate for the abdominal blood pooling) is diminished.

Eating high-carbohydrate meals appears to worsen postprandial hypotension. This observation has led some experts to theorize that, in people with postprandial hypotension, insulin or other blood chemicals that are released in response to a high-carb meal may cause excessive dilation of the abdominal blood vessels.

To some extent, aging itself is accompanied by an increase in the abdominal blood pooling that normally occurs after a meal. Most older people never develop symptoms from this increased blood pooling — but people who do have significant symptoms from postprandial hypotension tend to be elderly.

Treatment

While there is no specific treatment to eliminate postprandial hypotension, symptoms can be controlled adequately in the large majority of people who have this condition. Treating the symptoms of postprandial hypotension involves four elements:

  • Eat smaller, more frequent meals. Eating large meals tends to exaggerate abdominal blood pooling. Smaller meals mean less blood pooling.
  • Avoid high-carbohydrate meals.
  • Avoid alcohol. Alcohol relaxes blood vessels and tends to prevent the constriction of blood vessels in the legs that would normally compensate for abdominal blood pooling.
  • Stay seated — or, if symptoms are severe, lie down — for an hour or two after eating. The abdominal blood pooling tends to dissipate within this time after a meal.

If these measures are insufficient, other therapies commonly used to treat orthostatic hypotension are often helpful. For example, taking nonsteroidal anti-inflammatory drugs (NSAIDs) prior to a meal can cause salt to be retained, thereby increasing blood volume.

In addition, caffeine can cause blood vessels to constrict and may reduce symptoms. Guar gum may also improve symptoms, possibly by slowing the emptying of the stomach after a meal. Getting plenty of exercise between meals — such as walking — can improve vascular tone, and diminish symptoms of postprandial hypotension.

It has been found that in people with postprandial hypotension who also have diastolic heart failure and are being treated with diuretics, withdrawing the diuretics may dramatically improve symptoms.

If symptoms are severe and cannot be controlled by other measures, subcutaneous injections of octreotide (a drug that behaves like somatostatin, a hormone produced by the pancreas) before a meal may help reduce the amount of blood flowing to the intestine. However, this treatment is quite expensive and can cause significant side effects.

Source : Very Well Health


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