Vegan Bacon Mayo Launched in Canada

Nicole Axworthy wrote . . . . . . . . .

Condiment brand Hellmann’s just launched three new flavors of vegan mayonnaise across Canada for a limited time. The brand—which currently offers original Vegan Mayo—is adding to its lineup with Baconnaise, Garlic, and Chipotle flavors. The three options are available at supermarket chains Metro and Sobeys across Canada but only until September.

Hellmann’s Vegan Baconnaise offers a smoky, umami flavor and can be used as a condiment for vegan burgers, French fries, potatoes, or pizza. The Vegan Garlic Mayo offers a creamy taste of fresh garlic that can compliment vegan burgers or sandwiches, and the Vegan Chipotle Mayo can be used as a dip for sweet potato fries.

To promote its new Vegan Baconnaise, Hellmann’s is giving away coupons for free products to residents of Canada if they have the name “bacon” on their social media accounts, live on a “bacon” street, or have “bacon” in their name.

Hellmann’s promoted the products in a similar way when it launched the three new flavors of vegan mayo at retailers across the United Kingdom earlier this year. There, the brand gave away 250 jars to any UK resident who could prove that their last name is “Bacon.” Hellman’s also sent 80 jars of the vegan Baconnaise to residents who live on Bacon street across the UK.

The launch of vegan mayo

Hellmann’s launched its first vegan mayo in 2016—then called “Vegan Carefully Crafted Dressing & Sandwich Spread”—as an alternative to its traditional Hellmann’s mayonnaise but made without the eggs. Prior to launching its vegan mayo, Hellmann’s parent company Unilever filed a lawsuit in 2014 against San Francisco-based food tech company Hampton Creek (now known as Eat Just) alleging that its product Just Mayo violated the standard of identity of mayonnaise as it did not contain eggs.

After a long legal battle over the usage of the word “mayo,” Hellmann’s dropped the lawsuit and obtained vegan certification for its own vegan product from Vegan Action—the national non-profit organization responsible for certifying many of the vegan products in grocery stores. Despite its fight with Eat Just over its usage of “mayo,” Hellmann’s added vegan labeling to make it easier for consumers to identify its eggless mayo product.

In 2016, the vegan-certified spread (which Unilever sells under its “Best Foods” brand in some regions) launched in the United States and Canada before debuting in the United Kingdom in 2018 with new “Vegan Mayo” branding.

More vegan mayo flavors

Since the launch of its Vegan Mayo, Hellman’s has offered several limited-edition vegan flavors. Last year, the brand created rainbow-hued, “millennial-inspired” vegan mayo flavors in honor of vegan campaign Veganuary. Each flavor got its hue from plant sources, including spirulina (blue), beets (pink), turmeric (yellow), and basil (green).

The flavors were only available at the Vegan Rain-Bao pop-up truck for two days in January in London, England, where Hellmann’s served up a variety of vegan bao (Chinese buns) to determine which mayo flavor was most popular for a potential limited-time retail launch in the future.

Source: Veg News

New Mothers’ Sleep Loss Linked to Accelerated Aging

Stuart Wolpert wrote . . . . . . . . .

When new mothers complain that all those sleepless nights caring for their newborns are taking years off their life, they just might be right, UCLA research published this summer in the journal Sleep Health suggests.

Scientists studied 33 mothers during their pregnancies and the first year of their babies’ lives, analyzing the women’s DNA from blood samples to determine their “biological age,” which can differ from chronological age. They found that a year after giving birth, the biological age of mothers who slept less than seven hours a night at the six-month mark was three to seven years older than those who logged seven hours or more.

Mothers who slept less than seven hours also had shorter telomeres in their white blood cells. These small pieces of DNA at the ends of chromosomes act as protective caps, like the plastic tips on the ends of shoelaces. Shortened telomeres have been linked to a higher risk of cancers, cardiovascular and other diseases, and earlier death.

“The early months of postpartum sleep deprivation could have a lasting effect on physical health,” said the study’s first author, Judith Carroll, UCLA’s George F. Solomon Professor of Psychobiology. “We know from a large body of research that sleeping less than seven hours a night is detrimental to health and increases the risk of age-related diseases.”

While participants’ nightly sleep ranged from five to nine hours, more than half were getting less than seven hours, both six months and one year after giving birth, the researchers report.

“We found that with every hour of additional sleep, the mother’s biological age was younger,” said Carroll, a member of the Cousins Center for Psychoneuroimmunology at UCLA’s Jane and Terry Semel Institute for Neuroscience and Human Behavior. “I, and many other sleep scientists, consider sleep health to be just as vital to overall health as diet and exercise.”

Carroll urged new mothers take advantage of opportunities to get a little extra sleep, like taking naps during the day when their baby is asleep, accepting offers of assistance from family and friends, and, when possible, asking their partner to help with the baby during the night or early morning. “Taking care of your sleep needs will help you and your baby in the long run,” she said.

Co-author Christine Dunkel Schetter, a distinguished professor of psychology and psychiatry at UCLA, said the study results “and other findings on maternal postpartum mental health provide impetus for better supporting mothers of young infants so that they can get sufficient sleep — possibly through parental leave so that both parents can bear some of the burden of care, and through programs for families and fathers.”

Dunkel Schetter added that while accelerated biological aging linked to sleep loss may increase women’s health risks, it doesn’t automatically cause harm to their bodies. “We don’t want the message to be that mothers are permanently damaged by infant care and loss of sleep,” she emphasized. “We don’t know if these effects are long lasting.”

‘This aisle is closed’: Using epigenetics to determine biological age

The study used the latest scientific methods of analyzing changes in DNA to assess biological aging — also known as epigenetic aging, Dunkel Schetter said. DNA provides the code for making proteins, which carry out many functions in the cells of our body, and epigenetics focuses on whether regions of this code are “open” or “closed.”

“You can think of DNA as a grocery store,” Carroll said, “with lots of basic ingredients to build a meal. If there is a spill in one aisle, it may be closed, and you can’t get an item from that aisle, which might prevent you from making a recipe. When access to DNA code is ‘closed,’ then those genes that code for specific proteins cannot be expressed and are therefore turned off.”

Because specific sites within DNA are turned on or off with aging, the process acts as a sort of clock, Carroll said, allowing scientists to estimate individuals’ biological age. The greater an individual’s biological, or epigenetic, age, the greater their risk of disease and earlier death.

The study’s cohort — which included women who ranged in age from 23 to 45 six months after giving birth — is not a large representative sample of women, the authors said, and more studies are needed to better understand the long-term impact of sleep loss on new mothers, what other factors might contribute to sleep loss and whether the biological aging effects are permanent or reversible.

Source: UCLA

What’s for Lunch?

Vegetarian Set Lunch at VegeCafe Lotus in Toyohashi, Japan

The main dish is Vegan Sweet and Sour Pork.

Drug Approved to Help Prevent Severe COVID in Vulnerable After Exposure

A preventive monoclonal antibody injection for people at high risk for developing severe COVID-19 after exposure to the coronavirus has been approved by the U.S. Food and Drug Administration.

The first dose of Regeneron’s cocktail must be injected within 96 hours of exposure to the coronavirus, the FDA said in a statement.

It contains the monoclonal antibodies casirivimab and imdevimab and is the first injectable coronavirus antibody treatment approved by the FDA to prevent COVID-19 after exposure to the virus, NBC News reported.

However, the treatment should not be considered a substitute for vaccination and anyone who is eligible should get vaccinated, the FDA added in its approval.

Even after being fully vaccinated, people with weakened immune systems — including those with autoimmune diseases, HIV patients, cancer patients and organ transplant recipients — may still be vulnerable to COVID-19.

About 3% of the U.S. population is immunocompromised.

Monoclonal antibodies protect against severe COVID-19 illness by going after the coronavirus infection while it’s still mostly in the nose and throat, explained Dr. Myron Cohen, a coronavirus antibody researcher at the University of North Carolina at Chapel Hill.

“It’s a race between your ability to make an antibody to protect your lungs and the rest of your body and the virus,” he told NBC News. “And if you’re likely to lose the race, you’re the person for whom these antibody drugs are appropriate.”

Cohen was one of the investigators behind the study of the Regeneron treatment as prevention.

“It’s good to know that for people who do not respond well to vaccines, including those who do not make antibodies, we can now help protect them against getting infected with SARS-CoV-2 by giving them antibodies following exposure,” Dr. Ghady Haidar, a transplant infectious diseases physician at the University of Pittsburgh Medical Center, told NBC News.

Source: HealthDay

Broccoli Casserole


2 lb frozen broccoli
1-1/4 cup milk
3 eggs, lightly beaten
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup grated cheese


  1. Preheat oven to 350°F.
  2. Cook the broccoli in a small amount of boiling water for 3 minutes, then drain.
  3. Pour the milk in a small saucepan and bring to a boil. Cool to lukewarm.
  4. Mix the eggs with the salt and nutmeg. Add the milk and cheese, beating constantly. Pour into a greased baking dish and add the broccoli.
  5. Bake for 30 to 40 minutes or until a knife inserted in the center comes out clean. Must be served hot.

Makes 3 to 4 servings.

Source: The Creative Cooking Course

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