Nestlé Launches Plant-Based Egg and Shrimp

Nestlé has launched vegan alternatives to egg and shrimp in London. Garden Gourmet vEGGie is made with soy protein and can be scrambled and fried like poultry eggs. Garden Gourmet Vrimp are made with seaweed, peas and konjac root and are said to have the taste and texture of shrimp.

This follows the news from July, when Nestlé confirmed it is working with Future Meat Technologies in Israel, to enter the cultured meat category. The multinational conglomerate can evidently see the benefits of funding alt protein and is keen to enter the various segments.

Stefan Palzer, Nestlé Chief Technology Officer, says: “Our new plant-based shrimp and egg alternatives have authentic texture and taste, as well as good nutritional profiles. This makes them an ideal alternative to animal originals for many dishes. Our years of expertise in plant, protein and nutritional science have enabled our teams to develop these great innovations in less than a year. Our research team is already preparing to launch the next vegan innovations.”

Both Garden Gourmet Vrimp and vEGGie will be launched later this year for a test period at selected supermarkets in various European markets.

Source: Vegconomist

Researchers Find Sense of Purpose Associated with Better Memory

Bill Wellock wrote . . . . . . . . .

Add an improved memory to the list of the many benefits that accompany having a sense of purpose in life.

A new study led by Florida State University researchers showed a link between an individual’s sense of purpose and their ability to recall vivid details. The researchers found that while both a sense of purpose and cognitive function made memories easier to recall, only a sense of purpose bestowed the benefits of vividness and coherence.

The study, which focused on memories related to the COVID-19 pandemic, was published in the journal Memory.

“Personal memories serve really important functions in everyday life,” said Angelina Sutin, a professor in the College of Medicine and the paper’s lead author. “They help us to set goals, control emotions and build intimacy with others. We also know people with a greater sense of purpose perform better on objective memory tests, like remembering a list of words. We were interested in whether purpose was also associated with the quality of memories of important personal experiences because such qualities may be one reason why purpose is associated with better mental and physical health.”

Nearly 800 study participants reported on their sense of purpose and completed tasks that measured their cognitive processing speed in January and February 2020, before the ongoing coronavirus pandemic took hold in the U.S. Researchers then measured participants’ ability to retrieve and describe personal memories about the pandemic in July 2020, several months into the public health crisis.

Participants with a stronger sense of purpose in life reported that their memories were more accessible, coherent and vivid than participants with less purpose. Those with a higher sense of purpose also reported many sensory details, spoke about their memories more from a first-person perspective and reported more positive feeling and less negative feeling when asked to retrieve a memory.

The researchers also found that depressive symptoms had little effect on the ability to recall vivid details in memories, suggesting that the connection between life purpose and memory recall is not due to the fewer depressive symptoms among individuals higher in purpose.

Purpose in life has been consistently associated with better episodic memory, such as the number of words retrieved correctly on a memory task. This latest research expands on those connections to memory by showing a correlation between purpose and the richness of personal memory.

“We chose to measure the ability to recall memories associated with the COVID-19 pandemic because the pandemic is an event that touched everyone, but there has been a wide range of experiences and reactions to it that should be apparent in memories,” said co-author Martina Luchetti, an assistant professor in the College of Medicine.

Along with the association with better memory, previous research has found other numerous benefits connected with having a sense of purpose, from a lower risk of death to better physical and mental health.

“Memories help people to sustain their well-being, social connections and cognitive health,” said co-author Antonio Terracciano, a professor in the College of Medicine. “This research gives us more insight into the connections between a sense of purpose and the richness of personal memories. The vividness of those memories and how they fit into a coherent narrative may be one pathway through which purpose leads to these better outcomes.”

Source: Florida State University

What’s for Lunch?

Vegetarian Set Meal at Vegecafe Lotus in Toyohashi, Japan

The main dish is Veggie Minced Meat Cutlet.

Could Too Little Iron Boost Your Risk for Heart Disease?

Steven Reinberg wrote . . . . . . . . .

Iron is vital to health, and too little in your diet might lead to heart disease, European researchers report.

They said about 1 in 10 new cases of heart disease in middle-aged people might be prevented if they had sufficient levels of iron in their diets.

“Our findings are based on an observational study and can therefore only report on associations, not on causality,” said lead researcher Dr. Benedikt Schrage.

“This being said, our findings indicate that iron deficiency might be a suitable target for preventive measures in the general population and support the conduction of trials which explore the efficacy of iron supplementation in individuals with functional iron deficiency,” said Schrage, of the general and interventional cardiology department at University Medical Center in Hamburg, Germany.

The connection between iron deficiency and heart disease isn’t clear. But iron is essential for equilibrium in the body and energy metabolism, which might be a potential link, Schrage said.

People who are deficient in iron usually don’t consume enough of the mineral in their diet or can’t process the iron they do get, he said. Iron-rich foods include meat; poultry; eggs; seafood, including tuna, scallops and shrimp; vegetables such as spinach and sweet potatoes, and beans, according to the American Red Cross. Other good dietary sources include enriched breads and pasta, and fruits like strawberries and watermelon.

“Iron supplementation per se plays a minor role, as long as the overall uptake is sufficient,” Schrage said. “However, some individuals might not be able to absorb enough iron via the intestines. For these individuals, intravenous iron therapy might be an option.”

Earlier studies have found that iron-deficient patients with cardiovascular diseases are more likely than others to be hospitalized or die. Giving intravenous iron improved symptoms, function and quality of life in heart failure patients with iron deficiency, the researchers noted.

The current study included more than 12,000 European men and women with a median age of 59. Over roughly 13 years, the researchers looked for heart disease and stroke, death due to cardiovascular disease and death from any cause.

At the study’s start, almost two-thirds of the participants had what’s called functional iron deficiency. This means they have enough iron, but not enough in the blood for the body to work properly, Schrage said. These individuals were more likely to develop heart disease and were also more likely to die during the next 13 years, he said.

During follow-up, 18% of the participants died, 5% of them from cardiovascular disease. Also, 9% were diagnosed with heart disease and 6% with stroke.

Iron deficiency was tied to a 24% higher risk of heart disease, a 26% increased risk of dying from cardiovascular disease and a 12% higher risk of dying from any cause, compared with no iron deficiency, the researchers found.

When Schrage and his colleagues calculated the effect of iron deficiency over 10 years, they found that 5% of all deaths, 12% of cardiovascular deaths and 11% of new heart disease diagnoses could be attributed to iron deficiency.

But don’t rush out and buy iron supplements just yet, according to a heart expert not involved with the study.

Dr. Gregg Fonarow, director of the Ahmanson-UCLA Cardiomyopathy Center, said there is mixed evidence about the connection between iron and heart disease.

“There is clinical trial evidence which demonstrates patients with heart failure and iron deficiency derive benefit from intravenous iron treatment,” he said. “There is no comparable data supporting oral iron supplementation in heart failure.”

For heart disease, the findings so far regarding iron levels and risk are complex, said Fonarow.

“Both iron deficiency and iron overload have been associated with increased coronary heart disease event risk,” he noted.

People shouldn’t supplement their iron intake to ward off heart disease, he said.

“Further studies and, ultimately, prospective randomized trials are needed before treatment with any form of iron should be considered for modification of the risk of coronary heart disease,” Fonarow said.

The report was published in the journal ESC Heart Failure.

Source: HealthDay

Onion, Lentil and Lemon Soup

Ingredients

1 cup water
1/3 cup plus 1 tbsp pearl barley
1 tbsp tomato paste
6-1/4 cups vegetable stock
3/4 cup lentils, rinsed and picked over
5 onions, sliced very thinly
1 tsp dried anise seeds
juice of 1 large lemon
large pinch of sweet paprika
pinch of cayenne pepper
salt and freshly ground black pepper
12 paper-thin lemon slices to garnish

Method

  1. Bring the water to a boil in a large enameled or stainless steel saucepan. Stir in the barley, cover, and simmer over low heat for about 20-25 minutes, until the barley is just tender and the water has been absorbed.
  2. Stir in the tomato paste, vegetable stock, lentils, onions, and anise. Bring to a boil, cover, and simmer over low heat for 1 hour, or until the lentils are soft.
  3. Stir in the lemon juice, paprika, cayenne pepper, and salt and pepper to taste, and simmer uncovered for a further 20 minutes.
  4. Pour the soup into heated bowls, and garnish each with two very thin slices of lemon.

Makes 6 servings.

Source: Healthy Vegetarian Cooking


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