Tip: Some attention for the home fridge

How do you organise your fridge? By size, with tall bottles and containers together? Meats on one shelf, dairy on another? Where do leftovers go – wherever they fit?  I recently came across this article from thekitchn.com which had a great tip for organising your home fridge the way professional kitchen fridges are organised – by cooking temperature.

“From top to bottom, you’ll find prepared foods that will be served cold or re-heated; then whole cuts of meat and fish; then ground meat; and finally, chicken and other poultry on the very bottom. Since each shelf of food is cooked to a progressively higher temperature, any cross contamination through dripping from above is taken care of during cooking.

We can adopt a similar strategy in our own fridges. Leftovers, drinks, and ready-to-eat foods (like yoghurt, cheese and deli meats) can be stored on the upper shelves of the fridge, with raw ingredients slated for cooked dishes below. Condiments can go back in the door shelves.”

Makes sense. Would you try this system in your fridge?

July 26, 2010  Tags: , , ,   Posted in: News, Reference  No Comments

News: Roundup of food news from June and July

The Food Advisor team would like to send another thank you to our users for tolerating the various issues with the app over the past couple of months. The most recent update (check the App Store on your iPhone for it if you haven’t already) seems to have resolved the issues, so – TOUCH WOOD – things are back on track. Thanks for being patient with us.

Since Food Advisor has been “off the air”, it’s time to start catching up on the some of the food news which caught our attention over the past couple of months:

  • The NSW Food Authority warned food businesses to take extra care during the peak viral gastro season of winter. Staff must tell employers when they are sick and employers must not allow or request sick staff to work  - all illegal under the Food Standards Code. The Food Authority also launched a hotline – 1300 552 406 – for members of the public or employees can anonymously report businesses they have such concerns about. The basic message is: “Don’t cook when you’re crook.“
  • Meanwhile, there is a boom in GM canola plantings in WA with more than 70,000ha of GM crops sown in WA this year, more than double Monsanto’s earlier estimates. There are around 300 farmers who are first-time growers of GM canola in WA this year. According to Tom Breen, Monsanto’s WA business manager, “It just proves that WA farmers are extremely innovative and keen to be early adopters of new technology where they see tangible benefits to their operations.”
  • There have been a number of fines issued to food businesses around the country for various breaches of hygiene and safety regulations. Here are some of them:
  • Do you follow the five-second rule at all? If you do, there’s bad news for you. Scientists in the USA found that salmonella and other bacteria can live up to four weeks on dry surfaces and be transferred to food during that time.

And stay tuned for more news articles!

July 20, 2010  Tags: , , , ,   Posted in: News  No Comments

App News: Update available and news back on track!

Another app update for you, our patient users :-) We’ve had some lovely emails from some of you and the Food Advisor team would like to say thanks for the support.

There’s good news – the update for iOS4 and to resolve the bug with the unread news articles is now available from the App Store. As a result, we will be ramping up the publication of news articles again, so check in on the app for food news. Our Twitter feed will alert you to new articles as well – follow us @FoodAdvisorAU.

If you are still experiencing issues, remember you can let us know via foodadvisor@mogeneration.com but hopefully things are back on track!

July 6, 2010  Tags: ,   Posted in: App News  No Comments

App News: Food Advisor update submitted to Apple

A quick update for everyone:
We submitted an update for Food Advisor Australia to Apple late last week (June 24) which should address the following issues:

  • the number of unread news articles not resetting correctly
  • you’ll be able to mark all articles as read
  • and stop the app crashing in iPhone OS4.
Now we wait for approval – hopefully not for too much longer! Thanks to everyone for being patient.

June 28, 2010  Tags: ,   Posted in: App News  No Comments

News: Roundup of food news for May

Here’s a taste of what happened in food news during May:

  • Melbourne cafe owners are extremely unhappy with new Melbourne City Council regulations which state that rubbish and recycling bins must be stored indoors overnight. Many say they’ll be forced to choose between food safety and flouting the new rules.
  • The CSIRO published ‘Make It Safe‘, a food safety guide aimed at small businesses, but also useful for students of food technology and hospitality. It focusses on risks and hazards associated with food manufacturing, and how to control those risks.
  • ‘Food Inc.’, a documentary about food production started appearing on Australian cinema screens in May and will give you a lot to think about if you wonder or worry about where your food comes from. The Australian’s review summed it up: “The only advice this reviewer can give is that you see these films. If you have children, take them with you, and talk to them afterwards, in sorrow and in anger.”
  • And forgive us, but we have to mention the iPad! Our team has been working hard on a number of iPad apps and is really excited about its possibilities. In fact, Mogeneration released the first Australian iPad app, Carter’s Encyclopaedia of Health and Medicine. The app debuted in the Top 10 and covers definitions and explanations of every medical term and health problem likely to be encountered by an individual – 12,000 entries!

June 1, 2010  Tags: , , , , , , , , ,   Posted in: General, News  No Comments

App News: Working on bug with number of news articles

A quick message from the Food Advisor team:

We are working on the problem related to the news articles showing as unread, even though you’ve read them. Thanks to alert users who notified us; it is annoying to have the red circle and number pop up all the time.

There will continue to be fewer news articles published while we work on the bug, but  in the meantime, keep up to date with relevant news via our Twitter feed (@FoodAdvisorAU) or through the Food Advisor Australia website.

And stay tuned!

May 20, 2010  Tags:   Posted in: App News  11 Comments

News: Victorian farmers question benefits of GM crops after 3 years

There is a great article on GM crops in Victoria in today’s The Age. It provides a clear overview of the issues around the use of the crops, as well as benefits and criticisms. About 20% of Victoria’s canola crop this year will be GM; that’s 40,000 hectares.

Read the article – ‘The seeds of discontent’ by Geoff Strong.

The article gets really interesting, though, when one farmer says this will likely be the last year he uses the technology because “the outcome has not matched the promise”. John Sheehan has recorded no increases in yields of his GM canola crops, instead has found his costs have increased. Another farmer, Ricky Miles, says the costs of license fees to grow the crops, plus seed and pesticide costs, mean he won’t be growing the GM crop this year. He also reported no increase in yield and “there were only a few places where he could sell his GM grain – and at $12 a tonne less than non-GM grain”.

Setting aside the other concerns people may have about GM crops – environmental, health, ethical, and more – these reports from the farming frontline about costs, yields and pesticide resistances will serve as another warning about the consequences of GM farming.

Remember to use the True Food Guide included in Food Advisor Australia to check on the GM status of the items in your shopping trolley – go to the Search tab in the app and type in a brand name, or use the Browse tab and Brands button to look through the guide.

May 12, 2010  Tags: , , , , ,   Posted in: News  One Comment

News: Roundup of food news for April

April brought some pretty big news for the Food Advisor community. Remember you can follow us on Twitter (@FoodAdvisorAU) for regular updates, and here’s a roundup of some of April’s happenings:

  • Scores on doors to be trialled in NSW – from July this year it will be mandatory for NSW restaurants and food businesses to display their scores of A (excellent), B (good), C (acceptable) or P (pending).
  • Food Advisor Australia friends Greenpeace have ranked 10 canned tuna brands found on Australian supermarket shelves on the following criteria:
    • If the tuna comes from overfished stocks;
    • If the tuna comes from illegal vessels or companies;
    • If the tuna can is labelled correctly; and
    • If the tuna was fished using methods that result in high levels of bycatch.

Who came out best? Check the results of the Greenpeace Canned Tuna Guide.

  • Another reason to know where your food comes from – 10,000 tonnes of toxic vegetables ready for export were discovered in south-west China. The vegetables were covered in excessive pesticide residue; it is not clear where they were headed for export.

NB: Most of these links are not iPhone-optimised, but you can read all the app’s News posts on our website, foodadvisor.com.au .

April 30, 2010  Tags: , , ,   Posted in: News  No Comments

News: Pulitzer Prize for NYT food safety report

Reporter Michael Moss and New York Times staff were awarded a Pulitzer Prize for Explanatory Reporting last week for their work exposing oversights in US food safety regulations which allowed E. coli contamination to occur ground beef burgers. Moss profiled one particularly sad and awful case of a 22-year-old woman who became paralysed from the waist down as a result of contracting E. coli from frozen burgers she ate at a family dinner in Minnesota. Read the article.

From the article:

“Ground beef is usually not simply a chunk of meat run through a grinder. Instead, records and interviews show, a single portion of hamburger meat is often an amalgam of various grades of meat from different parts of cows and even from different slaughterhouses.

“The frozen hamburgers that [this woman's family] ate…were labeled ‘American Chef’s Selection Angus Beef Patties.’ Yet…records show that the hamburgers were made from a mix of slaughterhouse trimmings and a mash-like product derived from scraps that were ground together at a plant in Wisconsin. The ingredients came from slaughterhouses in Nebraska, Texas and Uruguay, and from a South Dakota company that processes fatty trimmings and treats them with ammonia to kill bacteria.

Those low-grade ingredients are cut from areas of the cow that are more likely to have had contact with feces, which carries E. coli.”

Many of you would have seen this article when it was published in October last year, but it’s so powerful and pertinent that it is worth another read. Plus, it reminds us to be vigilant about food safety (and food sources) here in Australia. We should also breathe a sigh of relief once again about the government’s decision to delay the reintroduction of beef imports to Australia from BSE-affected countries (read about the decision).

Anyone for  burgers?!

April 19, 2010  Tags: , ,   Posted in: News  No Comments

News: Roundup of food news for March

This article is brought to you by this month’s sponsor Urban Food Market: exceptional quality | wholesale prices | direct to you.

Here’s a roundup of March’s food news from around the world:

  • The New York Times reports the City will soon require restaurants to display letter grades issued to them by city safety inspectors. There are more than 24,000 restaurants in NYC and each must display their blue A for the highest grade, green B for less sanitary conditions but still passing, or yellow C for a failing grade from July this year.
  • On March 25 and 26 the ABC’s Lateline screened a comprehensive report on food labelling in Australia on products claiming to be free range, farm fresh, organic, environmental or free trade. As we already know, much of the labelling is misleading and/or deceptive.   The report was followed by an in-depth interview with Jonathan Safran Foer, author of “Eating Animals”, on ethical eating.  Watch the reports via the Lateline archives, or read the “From Farm to Fork” transcript or the Jonathan Safran Foer interview transcript.
  • Australians are increasingly using the internet to order food. Eagle Boys pizza reported a 300% increase in online food orders over the past 12 months.  Remember you can use this app to order food via participating Menulog restaurants. Go to the Sources page and turn on the Menulog data, then use the Map, Browse or Search pages to choose a restaurant.
  • Chef dies after working 100-hour weeks. Nathan Laity, who worked as a sous chef in the UK’s Tate Modern, apparently died after contracting tonsillitis and continuing to work 14-hour days for 27 days straight. He died in his sleep; his doctor said his immune system simply shut down.

March 31, 2010  Tags: , , ,   Posted in: News  No Comments

App News: Be a sponsor of Food Advisor Australia

This article is brought to you by this month’s sponsor Urban Food Market: exceptional quality | wholesale prices | direct to you.

We have several sponsorship opportunities available in the Food Advisor Australia app and online news blog, http://foodadvisor.com.au/

The types of sponsorship include:

  • Sponsoring news articles within the app –  this news is also available on the web at http://foodadvisor.com.au/
  • Points of interest on the map
  • In the Search and Browse database

For examples of past and current sponsor positioning, visit our sponsorship  information page, and if you’d like to know more, contact us at foodadvisor@mogeneration.com

March 30, 2010  Tags: ,   Posted in: App News, General  No Comments

App News: Access Food Advisor news online

This article is brought to you by this month’s sponsor Urban Food Market: exceptional quality | wholesale prices | direct to you.

We are excited to announce that Food Advisor Australia News is now available online.

You can access the full news article archives, browse our articles and see all comments, plus it’s a great access point for your friends or relatives who don’t have iPhones to keep up to date with what’s going on in the app – so please tell them about us!

The blog is at foodadvisor.com.au

March 30, 2010  Tags:   Posted in: App News, General  No Comments

News: Eat Safe Brisbane information sessions for business owners

This article is brought to you by this month’s sponsor Urban Food Market: exceptional quality | wholesale prices | direct to you.

Brisbane City Council will hold information sessions throughout April for food businesses to learn more about the upcoming Eat Safe program. The sessions will be held at various locations in the council area, some will have translators available, others are specifically for small businesses.

For more details, or to book a place in these sessions, check the Eat Safe website.

March 22, 2010  Tags: , , ,   Posted in: News  No Comments

App News: Food Advisor Version 2.0.2 – update now available

This article is brought to you by this month’s sponsor Urban Food Market: exceptional quality | wholesale prices | direct to you.

After listening to feedback, we have made some changes to the app and you can now download this update – Food Advisor Australia Version 2.0.2. There are a few new things worth pointing out in this version:

  • You can now turn sponsor data off via the Sources screen – this makes the app behave like version 1.0.
  • Search now works when offline.
  • Corrected data issues which occasionally caused data to appear in searches but not on map.
  • Corrected news downloads and news tab unread count.
  • Corrected display of some special characters in news feed.
  • Bug fixes & performance improvements.

Try it out, and keep your feedback coming so we can continue making improvements!

March 15, 2010  Tags: , ,   Posted in: App News  No Comments

Greenpeace: What is Genetic Engineering?

This article is brought to you by this month’s sponsor Urban Food Market: exceptional quality | wholesale prices | direct to you.

Article written by Greenpeace. For more on GE foods in Australia, join the TrueFood Network.

What is Genetic Engineering?

Genetic engineering (also called genetic modification or GM for short) allows scientists to move genes between different species. To produce the GM foods we have in Australia, scientists have inserted a gene from soil bacteria into food crops, to make them more resistant to chemical pesticides.

Canola is the main GM food crop grown in Australia and entered our food supply in 2009. Canola oil is used in a variety of processed foods, and canola meal can be fed to livestock such as chicken, pigs and dairy cattle.

Other GE ingredients, like imported GE soy, may be found in many essential processed foods such as bread, pastries, baked goods, vegetable oils, margarine, flours, soft drinks and baby food.

Are GE crops safe to eat?

Independent scientific studies show that the toxins inserted into GE foods have a negative health effects for the animals that eat them. For example, when the GE canola we eat in Australia, which is owned by the multination chemical company Monsanto, was fed to rats in a feeding trial, it resulted in increased liver sizes of up to 16 per cent. No follow-up studies have been conducted to determine what the implications of this could be for human health.

GE crops have the potential to cause allergenic reactions. A long-term trial of GE peas in Australia, for example, discovered that GE toxins caused allergenic reactions in mice. Eating the GE peas also made the mice more sensitive to other food allergies. There have been no follow-up studies to determine the effects GE foods will have on human health in the long-term, as GE toxins are eaten in small amounts, every day.

Are GE foods labelled?

No; under Australian labelling laws, the vast majority of GE foods escape labelling.

Are GE foods needed to feed the world?

While PR by big chemical companies like Monsanto say the GE crops they sell have better yields, so produce more food, there is actually no evidence of this. In fact, independent reports have found no evidence that GE crops increase yields, and a recent United Nations report involving 400 scientists concluded that GE crops are not a solution to world hunger.

Click here to receive monthly updates on GE foods in Australia, and how to avoid them.

March 12, 2010  Tags: , , , ,   Posted in: Reference  No Comments

News: Vote to ban GM crop defeated in WA

This article is brought to you by this month’s sponsor Urban Food Market: exceptional quality | wholesale prices | direct to you.

What would you do if your neighbour starting farming GM canola and you wanted to keep your crop GM-free? The ABC reported that in a close vote (26 to 24) a motion to ban cultivation of GM canola in Western Australia was defeated in State Parliament today. In an attempt to allay concerns of farmers who do not want to grow GM crops, the WA Agriculture Minister said there will be a register of farmers growing GM “so their neighbours know” as well as random check to ensure compliance around contamination issues.


March 11, 2010  Tags: , ,   Posted in: News  No Comments

News: Sydney restaurants to trial “scores on doors”

This article is brought to you by this month’s sponsor Urban Food Market: exceptional quality | wholesale prices | direct to you.

Sydney’s Canada Bay Council confirmed yesterday it will trial a “scores on doors” system for restaurants and cafes in the council area. Restaurants which pass NSW Food Authority inspection will be awarded certificates with a star rating depending on their level of compliance and will then be encouraged to display these certificates for customers to see.

Along with the launch of Brisbane City and Logan Councils’ Eat Safe program in Queensland, let’s hope this trial is successful and moves to more local government areas and restaurant customers can make safer choices when they eat.

March 11, 2010  Tags: , ,   Posted in: News  No Comments

Recipe: Grassfed Wagyu Brisket Curry with Home Made Naan Bread & Raita

This article is brought to you by this month’s sponsor Urban Food Market: exceptional quality | wholesale prices | direct to you.

Need some dinner ideas? This should give you some inspiration – written by Tim Elwin from Urban Food Market.

Since making naan bread at home (see our naan bread recipe), our curry intake has increased dramatically and this is one of our regulars for Slow Cook Sundays! The use of Grassfed Wagyu beef is an absolutely lovely way to create this dish and at under $20/kg for the brisket still highly economical! You can order the Grassfed Wagyu brisket from Urban Food Market, but if you can’t get brisket, chuck or oyster blade will work well too.

Ingredients

1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon peppercorns
3 whole cloves
œ stick cinnamon
1 teaspoon ground turmeric
1 dried chilli (optional)

1-1.4kg piece of grassfed Wagyu beef brisket diced into large cubes (3-4cm squares)
3 x large tomatoes skinned, seeded and diced
2 large onions finely diced
3 cloves of garlic, grated
1 heaped teaspoon of grated fresh ginger
Splash of GE-free vegetable oil  (search the TrueFoodGuide for GE-free oil brands)
400-500mls of coconut milk
Sea salt
3 tablespoons of plain or Greek yogurt
1 cucumber peeled and finely diced.

What you’ll need for the job

Heavy based large pot with lid
Fry pan
Coffee/spice grinder or mortar & pestle
An oven

Method

Preheat your oven to 140 degrees.

Place the sauce pan on a medium heat and throw in the fennel seeds, coriander seeds, cumin seeds, peppercorns, cloves, the œ stick cinnamon and chilli. Toast in the pan to release the aroma, until they darken in colour. Remove once smoke starts to appear.  Remove from heat and place the seeds etc into a grinder or mortar and pestle to cool down.

Place your pot on a medium to high heat on the stove, add a splash of vegetable oil and the onions then sauté until just starting to brown, then add the garlic and ginger, continuing to sauté for approx 30 seconds before adding the diced beef. Cook for a further 5-6min.

Whilst the meat is frying, grind the spices in the grinder or mortar and pestle then add to the pot, stirring to incorporate them evenly throughout. Now add the diced tomatoes, coconut milk and the salt to taste (1-2 pinches should be fine). Stir well whilst bringing it to the boil.

Put the lid on the pot and place into the oven for 5 hours. Once or twice during this period give the curry a gentle stir.

After 5 hours the sauce should have thickened to a thick cream consistency, if still quite runny, place on the stove on a low to medium heat and reduce the liquid.

To make the Raita, simply add the cucumber and yogurt together in a bowl with a pinch of salt.

Serve with homemade naan bread and Raita.

March 9, 2010  Tags: ,   Posted in: Recipe  No Comments

Follow us on Twitter – @FoodAdvisorAU

This article is brought to you by this month’s sponsor Urban Food Market: exceptional quality | wholesale prices | direct to you.

Follow us on Twitter – keep up to date with the app’s news articles and other relevant news and stories. Of course you’re welcome to let us know your feedback and suggestions via your messages, plus we’ll notify you of updates to the the data in the app and of any changes to look for in the app.

March 9, 2010  Tags:   Posted in: App News  No Comments

News: A victory (of sorts) on beef imports to Australia

This article is brought to you by this month’s sponsor Urban Food Market: exceptional quality | wholesale prices | direct to you.

People power at work! The Federal Government has bowed to community and industry pressure – Tony Burke, the Minister for Agriculture, Fisheries and Forestry, has ordered a risk study be completed on beef imports, effectively delaying the first imports by at least two years.
Last Monday a 10-year ban on beef imports from BSE-affected countries was lifted (BSE is commonly known as mad cow disease). Today’s announcement says the risk analysis will take 24 months to complete and be followed by the development of import protocols. Only after this can countries apply to import beef to Australia.

March 8, 2010  Tags: , ,   Posted in: News  2 Comments

News: Serious fines for Brisbane area restaurants breaching food safety standards

This article is brought to you by this month’s sponsor Urban Food Market: exceptional quality | wholesale prices | direct to you.

Last month we heard that Brisbane City and Logan Councils in Queensland will soon implement Eat Safe, a program where restaurants must advertise the star rating they receive after hygiene and safety inspections. These ratings will be between zero and five stars, five stars for excellent levels of compliance with Food Safety Standards.

Well, The Courier-Mail has begun revealing offenders prior to the Eat Safe launch and last week named three Brisbane area restaurants fined up to $60,000 each for serious breaches, including cockroach infestations and food storage issues. Read the article for the business names if you dare!

March 8, 2010  Tags: , ,   Posted in: News  No Comments

News: Ban lifted today on beef imports to Australia

This article is brought to you by this month’s sponsor Urban Food Market: exceptional quality | wholesale prices | direct to you.

Today the Federal Government lifted a ban on importing both processed and fresh beef from countries that have recorded cases of bovine spongiform encephalopathy (BSE), also known as mad cow disease. This change has caused serious concern among Australia beef producers, the country’s chief vet, as well as politicians from most stripes – Independents (Xenophon, in particular), Greens, Nationals, and some Liberals (Heffernan, take a bow).

The Cattle Council of Australia has referred to concerns as a “beat-up”, and you may have seen Meat & Livestock Australia’s ads in the weekend papers assuring us imported beef is safe. Meanwhile many small producers are less than happy with Cattle Council’s purportedly representative position. To top it all off, in an interesting twist, major retailers Coles and Woolworths will shun this lift on beef imports.

Where do you fall on this?

(Read the joint media release from Ministers for Trade, Agriculture, Fisheries & Forestry, and Health for policy detail.)

March 1, 2010  Tags: , , , ,   Posted in: News  No Comments

Sponsor: Grassfed vs Grainfed Beef

This article is brought to you by this month’s sponsor Urban Food Market: exceptional quality | wholesale prices | direct to you

By Tim Elwin, Urban Food Market

I love grainfed beef. I have been brought up on it and believe that it delivers a rich, deep flavour not possible in grassfed beef. However being part of the meat industry I have explored the numerous methods of producing beef for our consumption and now have an enormous concern with how the mass meat industry produces this product (including Grainfed Wagyu Beef which is a big seller for my company).

My concerns have led me to evaluate the situation after researching this over the past two years. Why? Because feeding cattle grain is not sustainable for the animal, environment, or us.

The marketing spin doctors have done a fantastic job in making the majority of consumers and chefs desire grainfed beef, but at what cost, and why? Was feeding grain to the cattle part of their natural feeding environment, and if not, why give it to them in the first place?

It all starts with the question, “How do you produce more beef quicker and cheaper than current methods in order to supply fast food and supermarket chains with the low cost produce they insist on?”

Easy, give them a protein diet such as cereal grain (75%) and roughage (25%) by intensive feeding programs only possible in mass feedlots. This method had been widely used for centuries in mass production of beef (and other animals) in westernised countries around the world. I must point out that Australian feedlots have comparatively better conditions than their overseas counterparts, however they are still not the environment in which a cow should live – hard floors, often poor drainage and no shade.

Feeding cattle grain increases their pH level from 0 to the same acidity as humans; this is not normal. Also not normal is the unnatural growth rates that are achieved by feeding cattle a grain diet especially when growth promotants are added (ultimately synthetically produced hormones to speed up the process of weight gain and feed efficiency), which is up to 2kg per day.

They are fed this way for a minimum of 60 days, but on average 150 days and up to 600 days for strains of cattle such as Wagyu to achieve the high level of marbling needed to attract the high value overseas in such markets as Japan.

Unfortunately it gets worse due the rapid rate of growth, the cesspool-like conditions often seen in the feedlots, and the dramatic change in eating habits, the cattle are often injected with antibiotics to keep them alive long enough to go to slaughter. With the use of antibiotics, the beef industry has managed to keep feedlot mortality rate down to a low 0.7% (South Australia figure).

This figure would be dramatically higher if the antibiotics where not used. One of the main issues in giving antibiotics (and any other chemical) to animals that we eat is that you are eating those antibiotics/chemicals, which over time means that you become resilient to those antibiotics thus become more receptive to diseases such as E.coli which is found to be increased by producing beef in feedlots.

In addition to this, there is the issue of the levels of fatty acids we are putting into our bodies. The recommended ratio of omega-6 fatty acids to omega-3 fatty acids is 4:1, grassfed delivers around 3:1, yet grainfed beef has ratios that often exceed 20:1. Grassfed products are high in the good fats, but low in the bad fats.

So why don’t we all just simply stop buying the mass produced beef and start purchasing grassfed or organic/biodynamic grainfed beef? It pretty much comes down to three things – price, availability and distribution.

Beef has never been more widely available in supermarkets than it is today and at sometimes shockingly cheap prices, which only points to farmers being screwed good and proper so that it can be purchased and sold in mass volume.

Low prices on bad quality foods pushes prices of good quality foods out of reach of the general public. It also means that anything with the words Organic/Free Range/Biodynamic/Range Reared etc on the packaging means that the producer/retailer can charge a premium on the produce as it comes under the marketing term of “value-adding”, i.e. to enhance a produce.

Supermarkets have heard the initial cries from consumers and over the past couple of years have started stocking organic meats. These organic meats are definitely better than their cheaper counterparts, although they often come under the term “industrial organics via factory farms”, that is, organics products produced in such large quantities that it is similar to conventional production.

Questions have been raised about what it truly means to be organic meat. What image comes to mind when you think organic meat? If cattle are fed organic feed, and not injected with hormones or growth promotants, but are still confined to feedlots, does that still constitute being organic?

How do we fix this? Can we even go back to how it was where cattle were reared by numerous farmers in multiple pastures around the country without the use of feedlots and minimal, or preferably no, use of chemicals on the land and in the animal? The amount of grain required (and hence land, overcropping, fertilisers etc) to produce the grain to feed the cattle will come a point where it is not sustainable.

Grassfed and pasture fed cattle on the other hand only use the land they are raised on – And even if we can go back to the old ways, would the farmers be able to produce enough meat to supply the high demand of all the fast food chains, supermarkets, restaurants, cafes and BBQs of large populations.

The first step is to ask yourself to think about where your meat comes from and how it is produced. Do you know who produces it and how? Does the person who sells it to you (supermarket, butcher, providore) knows where and how is was produced without reading packaging?

And I will leave you with this last question: in order to ensure that meat production is more sustainable in the future, are you willing to reduce to amount of meat you eat and pay a little more for it?

If you want to test what I’m saying, then check out our new Grassfed Wagyu Beef, beautifully tender, without the richness of the fat!

March 1, 2010  Tags: , , ,   Posted in: Op-Ed, Reference  One Comment

A word about sponsors

As you may know, we have removed banner ads from Food Advisor Australia – the ads were supplied by a third party and they were of poor quality and mostly irrelevant. But in order to keep the app free, we have instead sought sponsorship though relevant, high quality companies and organisations who fit in with Food Advisor’s purpose of providing important food information to Australians.

So we’d like to introduce you to our first sponsor, Urban Food Market.

If you love quality meat and like knowing exactly where it’s come from, then we recommend you take a look at their website for great produce. They are Sydney-based, but deliver to most capital cities (check the website for delivery fees), or you can find them at Sydney’s Danks St Markets every Saturday from 9am-2pm.

February 28, 2010  Tags:   Posted in: App News  No Comments

Part 4: Popular terms in food and nutrition (S-Z)

catherine_lg.jpg

By Food Advisor contributor Catherine Saxelby from foodwatch.com.au

In the fourth and final part of the series, we continue covering the 50 most commonly questioned terms – including nutrients, additives, chemical names and allergens – that puzzle and perplex shoppers today.

S-Z

Salicylate. An aspirin-like substance which occurs naturally in fruit, vegetables, herbs, honey and tea. In the 1970’s US pediatrician Dr Ben Feingold proposed that hyperactive children improved when placed on a strict diet that excluded foods containing salicylates (as well as artificial colours and flavours). Subsequent research showed he was on the right track but failed to eliminate all the sources of salicylates, which biased his results

Solanine. Toxic substance found in green and ’sprouted’ potatoes, causing gastric upset (cramps, vomiting, diarrhoea) and headache if consumed in large amounts.

Stevia. A natural sweetener derived from the leaves of Stevai Rebaudiana, a plant common in Paraguay where for hundreds of years, it has been valued for its sweetening properties and called “honey leaf”. Discovered in 1899, the stevia leaf is 30 times sweeter than cane sugar but contains no calories. Used extensively in Japan, Korea and China to sweeten confectionery and beverages.

Syndrome X. A term given to a cluster of metabolic disorders including high blood pressure, high blood fats (cholesterol or triglycerides), overweight and high blood sugar levels. Often present in diabetes and heart disease, the underlying mechanism is insulin resistance. Also known as the metabolic syndrome.

Tartrazine. Yellow synthetic food colour (102). Removed from elimination diets (used for testing food intolerances) and has come under suspicion as a trigger for food sensitive people.

Tisane. An infusion of leaves, flowers, bark or spices in hot water. Usually applied to herbal ‘teas’.

Ubiquinol. A substance (also known as co-enzyme Q) found in most foods but particularly fish, red meat and oils. It can also be synthesised in the body. It is needed for oxygen production by cells and is essential for mitochondria, which convert fuel into energy. It works in synergy with vitamin E to keep LDL-cholesterol from being oxidised and is often promoted as a supplement for heart health (especially for anyone on statin drugs to lower cholesterol).

Vegetable gums. Compounds that thicken and gel foods like ice cream, desserts, dressings, sauces, toppings and mayonnaise. Alginates (400-405), agar (406) and carageenan (407) are extracted from seaweeds, while pectin (440), guar gum (412) and xanthan gum (415) come from plants. Others are produced from cellulose like carboxymethyl cellulose (466).

Vitamin B12 (Cobalamin). Found almost entirely in animal foods and likely to be borderline in long-term, strict vegetarians. Required for the formation of red blood cells – deficiency leads to pernicious anaemia – and the utilisation of protein, fat and carbohydrate by the body.

Water, mineral. Natural spring waters, some of which are naturally aerated with carbon dioxide and may be slightly alkaline or salty. Such waters with their refreshing taste have from time to time been thought to have healing powers, although it is doubtful that any special medicinal qualities really are present. They contain low concentrations of sodium carbonate and bicarbonate, sodium chloride (common salt) and salts of calcium, magnesium, iron and sometimes hydrogen sulphide. The best known are Vichy, Evian, Appolinaris, Vittel and Perrier. If they replace some of the alcohol or sweetened beverages now consumed, then they are in a sense promoting health. The term also covers artificially carbonated waters.

Xylitol. A sugar alcohol (967) used to sweeten diet foods in place of sugar. Used in combination with an intense sweetener such as aspartame to produce sugarfree sweets and chewing gum.  It can also function as a humectant.  Does not cause dental decay and has an antibacterial effect. However high doses may have a laxative effect.

Zeaxanthin. A carotenoid and antioxidant which may protect against loss of vision in the elderly. See also lutein. Rich sources: broccoli, spinach, silverbeet, parsley and dark-green lettuces.

©   Catherine Saxelby

February 25, 2010  Tags: , ,   Posted in: Reference  No Comments

Greenpeace: Join the TrueFood Network

If you would like to receive more information on GE-free products in Australia, join the Greenpeace TrueFood Network. It is free to join and you will be part of a growing community of everyday Australians, chefs, food experts, farmers and community groups uniting to protect our food from genetic engineering (GE).

Join up now (the form works on an iPhone) to receive updates on GE-free products and companies, GE news and events and local activities.

February 24, 2010  Tags: , ,   Posted in: Reference  One Comment

News: Choice reports on labelling issues of GM food

Consumer group Choice last week released an investigation into the prevalence of genetically modified (GM) foods in Australia and found that the labelling regulations make it extremely difficult for consumers to know when they are buying GM foods.

The reports says:

“Australian supermarkets are now full of foods with ingredients that could be derived from genetically modified (GM) crops. Much of the meat, eggs and dairy products could come from animals given GM feed. Most scientific evidence suggests these foods are harmless, but lack of evidence of harm isn’t evidence of safety.”

And let’s not forget the additional worries consumers may have about GM foods about health and safety, environmental impacts of these crops and other ethical concerns.

According to Choice, the imported ingredients most commonly used in local food manufacture include GM varieties of soybeans, canola, corn, rice, sugarbeet, potatoes and cotton. These ingredients are then used in whole range of foods – bread, snack foods, fast food, cakes and many more.

For more detail read the complete Choice report on GM foods and labelling in Australia. It covers the safety of GM foods, whether people with allergies should be concerned, pros and cons of GM foods, lax labelling and how to avoid GM foods.

You can also check the GM/GE status of thousands of food and drink brands from the TrueFood Guide using your Food Advisor Australia app. Go to the Browse screen and select Brands – try it next time you are shopping.

February 22, 2010  Tags: , ,   Posted in: News  4 Comments

Part 3: Popular terms in food and nutrition (M-R)

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By Food Advisor contributor Catherine Saxelby from foodwatch.com.au

In the third part of this series, we continue covering the 50 most commonly questioned terms – including nutrients, additives, chemical names and allergens – that puzzle and perplex shoppers today.

M-R

Medium-chain triglycerides (MCTs). Fats of a smaller size (shorter length of their carbon chain) than ordinary fats and oils which are classified as long-chain triglycerides. MCTs are broken down more readily and more completely in the digestive tract and go directly to the liver, where they are used as a source of energy and less likely to be deposited as body fat. In the 1950’s MCTs were first extracted from coconut oil to help people who had trouble absorbing regular fats. Sources include coconut oil and butter fat.

Mineral salt. An additive that improves the texture of foods such as ham, corned beef and deli meats which are likely to lose meat juices. Various phosphates, chlorides and carbonates such as sodium carbonate (500) or calcium chloride (339) are examples.

Monosodium glutamate (MSG). A flavour enhancer (621) used by some restaurants and in savoury foods like stock, soup and sauces. It occurs naturally in tomato paste, tomato products, mushrooms, soy sauce and mature cheeses. Once linked to a reaction called the ‘Chinese Restaurant Syndrome’, where it was supposed to cause chest pains, facial flushing, palpitations and headache, MSG has now been cleared. It may still pose a problem for a small number of glutamate-sensitive asthmatics although this link too is dubious.

Monounsaturated fats. A type of fat where the fatty acids have only one double bond (a ‘bend’ in the carbon chain) in their chemical structure. Found in all fats but high in olive, canola, macadamia and peanut oils and avocados. Monounsaturated fats lower total cholesterol when they displace saturated fats in the diet, but importantly they do not lower the healthy HDL-cholesterol and are less susceptible to oxidation than polyunsaturates. The Mediterranean diet high in monounsaturates from olive oil which is thought to be one of the factors responsible for the low rate of heart disease in Italy, Greece and Crete.

Nigari. A coagulant used to make soy milk ‘set’ to produce tofu (similar to cheese making, it separates the curd from the whey). If calcium chloride is used as the coagulant, the resulting tofu will be rich in calcium and so comparable to dairy foods. But if magnesium chloride is used, it will not.

Nutraceutical. An ingredient (not a food) which has therapeutic benefits. Examples are vitamins, minerals and antioxidants that have protective effect against cancer, high blood pressure, high cholesterol, etc.

Omega-3 fats. A type of polyunsaturated fat. Includes  the fatty acid alpha-linolenic acid and its derivatives eicosapentaenoic acid and docosahexaenoic acid.

Phenylketonuria (PKU). An inherited defect of metabolism where an essential enzyme is not made by the body. This causes accumulation of phenylpyruvic acid, which leads to retardation. Affecting one in 10 000 infants, the condition is tested for after birth and can be minimised by a low-phenylalanine diet which aims to minimise phenylalanine coming from protein foods.

Phyto-chemicals. Biologically-active substances found in all plant foods (‘phyto’ means plant) which can function as antioxidants and help protect against many health problems. Includes the carotenoids, polyphenols, flavonoids, catechins, salicylates, isoflavonoids, lignans, indoles and isothiocyanates, triterpenoids and curcumin.

Phyto-oestrogens. Substances present in plants with a chemical structure close to that of the female hormone oestrogen. Although not as strong, they are able to mimic the effect of human oestrogen and may protect against heart disease and cancer. They were also originally believed to help alleviate the symptoms of menopause but to date this has not been proven by clinical trials. The best-studied types are isoflavones, lignans and coumestrans.

Probiotic. A term given to a preparation of live microbes which, when consumed, can help restore the balance of microbes in our intestine and induce a beneficial effect e.g. reduction of diarrhoea, boosting immunity, overcoming harmful bacteria, reduction of lactose intolerance, anti-cancer activity. They can be consumed freeze-dried or added to a fermented food like yoghurt. The most widely studied and well documented probiotics are Lactobacillus GG (in Vaalia yoghurt) and Lactobacillus casei shirota (Yakult).

Resistant starch. A type of carbohydrate that ‘resists’ digestion in the small bowel and arrives undigested into the large bowel. Once there, it is ‘fermented’ by bacteria and results in the formation of a number of beneficial volatile fatty acids including butyrate, which promotes the production of healthy cells and fight colon cancer. Resistant starch also has a mild laxative effect and encourages the growth of healthy bacteria. It can be found in most carbohydrate-rich foods but is high in cold cooked potatoes, unripe bananas, pasta, legumes and cetain types of corn. A new variety of corn high in resistant starch (Hi-Maize ¼) is now used to boost the fibre of breakfast cereals, bread and hamburger buns. As it doesn’t alter the colour, texture or taste of the foods, it is undetectable.

©   Catherine Saxelby

February 18, 2010  Tags: , ,   Posted in: Reference  No Comments

News: Qld councils to publicly rate food businesses for food hygiene and safety

There is some great news for food consumers in Queensland this week –  Brisbane City Council will be the first council in the state to introduce a rating system for eateries based on food hygiene and safety standards. The scheme is called Eat Safe and today’s Courier-Mail says:

“High-end restaurants through to bakeries and the local greasy spoon could be forced to display a food hygiene and safety rating under plans being developed by the state’s councils. Brisbane City Council will be the first to introduce a voluntary system to rate the city’s 6000 food businesses, with two plates the worst and five plates the best.”

Logan City Council will make displaying of ratings mandatory, while Brisbane City Council’s scheme will be voluntary for food businesses. It will be interesting to see how these differing rules work.  The scheme should be in place before Christmas 2010, with Queensland’s Local Government Association saying regional councils will wait and see how Brisbane’s scheme will work before deciding how and when to adopt something similar.

So Queensland food consumers, time to contact your local councillors and lobby for eatery hygiene and safety results to be publicly available!

Read the full article: Dodgy eateries to be named and shamed by Sarah Vogler, The Courier-Mail, Feb 17, 2010

February 17, 2010  Tags: , ,   Posted in: News  One Comment

Food Advisor 2.0.1 now available

If you check the app store on your iPhone or iTunes you should be notified of a new version of Food Advisor.

The new version has the following changes
- **Banner ads removed** (actually this happened a while ago)
- Search results are now ordered by distance – e.g. search for pizza will show nearest pizza restarants you can order from via menulog
- Search result categories are now clearer – for example, GE Food Guide is now the Truefood guide (from Greenpeace)
- Only last 20 news articles are shown – we don’t want to overwhelm you
- Bug fixes & performance improvements – the app should start faster
- Searches now also search cuisines from Menulog, e.g. search for indian returns all indian restaurants.

If you have previously rated the application poorly and feel that the app is now improved, please take a moment to go to the app store and write a positive review. We, of course, welcome all feedback.

Thank you
The Food Advisor Team

February 16, 2010   Posted in: App News, General  No Comments

Part 2: Popular terms in food and nutrition (G-L)

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By Food Advisor contributor Catherine Saxelby from foodwatch.com.au

Welcome to the second part of the series where we cover the 50 most commonly questioned terms – including nutrients, additives, chemical names and allergens – that puzzle and perplex shoppers today.

G-L

Glycaemic Index  (GI). A measure of the effect of a food on blood glucose levels. Values range from 0 to 100 relative to pure glucose set at 100. Low GI foods such as pasta, legumes and bran cereals are slowly digested and absorbed and so do not draw on the body’s insulin as much, important in diabetes and weight control. High GI foods such as rice and potato are rapidly absorbed and replenish carbohydrate stores quickly, useful after endurance exercise or during a ‘hypo’.

Glutamic acid. An amino acid (component of protein) classified as “non-essential” as it can be made in the body. Its sodium salt is monosodium glutamate (MSG), which occurs naturally in many foods including mushrooms, tomatoes, strong cheeses, yeast, vegetable and meat extracts, and some wines.  It is also used as a flavour enhancer (620) in savoury foods such as packet soups, instant noodles and sauces.

Homocysteine. A derivative of the amino acid methionine and precursor of cysteine. Elevated blood levels of homocysteine are now regarded as an independent risk factor for heart disease. Blood levels of homocysteine can be reduced by high intakes of folate and vitamins B6 and B12.

Humectant. Examples are polydextrose (1200), sorbitol (420) mannitol (421) and glycerin (422). Humectants are used in icings, cakes, soft tortillas, dried fruit and muesli bars to help maintain moistness and to prevent foods drying out.

Hypoglycaemia. Low levels of glucose in the blood (less than 3.5 millimoles per litre) due to excess production (or overdose) of the sugar-controlling hormone insulin. Causes trembling, sweating, mental confusion and in people with diabetes can lead to coma. Claims that widespread hypoglycaemia is caused by processed foods especially sugar do not stand up to scientific scrutiny.

Insulin resistance. A condition where the body becomes ‘insensitive’ to the hormone insulin. The body produces insulin but the tissues and muscles don’t ‘recognise’ it. The body then responds by making more so the levels build up in the bloodstream, along with sugars which are unable to ‘move into’ the tissues to generate energy. Linked to a sedentary lifestyle, being overweight, high blood fats and high blood pressure. Regular exercise and a diet low in saturated fat will help make muscles more ‘sensitive’ to insulin.

Inulin. Not to be confused with insulin, inulin is a type of carbohydrate of the fructans group often added to foods as a prebiotic which has been shown to stimulate the growth of ‘friendly bacteria’ in the large bowel. It can also act as a fat substitute in water-based products creating a rich creamy mouth feel without the fat (eg. in low fat yoghurt). The term inulin is often mistakenly applied to fructans in general. It is characterised by fructose chains of between 2 and 60 units, each of which is terminated by a glucose molecule. It is extracted commercially from chicory roots.

Kilojoule (kJ). Unit of energy used to measure the energy of food and diets. In the metric system, the kilojoule replaces the kilocalorie (commonly called just Calorie) and 1 kilocalorie equals 4.186 kilojoules (4.2 or 4 is close enough for a quick conversion). For example, a slice of bread supplies 250 kilojoules or (250 divided by 4) 63 Calories.

Lactase. An enzyme that splits the milk sugar lactose into its components glucose and galactose. About three-quarters of the world’s adults (principally Asian, African, Indian and Middle Eastern) have low levels of lactase and do not digest lactose from milk well. People with lactose intolerance suffer from diarrhoea, wind and abdominal bloating when they drink a large quantity of milk.  All babies are born with lactase to digest breast milk but in lactose intolerant people it gradually disappears after infancy.

Lutein. A carotenoid and antioxidant related to carotene, which is under study for protection against loss of vision as we age. Also extracted from green leaves and marigolds and used as a yellow to reddish food colour (161b). Rich sources: spinach, silverbeet, parsley, broccoli, dark-green lettuces, fresh herbs such as dill and parsley and egg yolk.

Lycopene. An important carotenoid found in high concentrations in tomatoes and tomato products. A powerful antioxidant, several studies have linked lycopene to lower rates of cancer of the prostate, pancreas and stomach. Used to impart a red-to-orange colour in foods. Additive code 160d. Rich sources: tomatoes, tomato paste and sauce, pink grapefruit, watermelon.

©   Catherine Saxelby

February 11, 2010  Tags: ,   Posted in: Reference  No Comments

Health food aisle label concerns – news article

A member of our team caught an interesting article in the weekend papers warning supermarket health food aisles are increasingly stocked with sugary, fattening snacks containing as many as 16 food additives.

There’s input from consumer group Choice, nutritionists and the Australian Food and Grocery Council among others in the article, but for more information you can refer to the Food Advisor Australia series from Catherine Saxelby on popular terms in food and nutrition.

Read the full article: Supermarket scam -health food sections cash in on labelling by Sharon Labi, The Sunday Telegraph, Feb 7, 2010 (seems to be no iPhone optimised version of the article).

February 9, 2010  Tags: , ,   Posted in: News  No Comments

Tip: Customising Food Advisor data

In the Sources tab of Food Advisor Australia you can customise the data shown in the Map view, as well as search results.

Note: Sponsor data cannot be turned off.

February 8, 2010  Tags:   Posted in: App News  No Comments

We listened – banner ads removed, paid version coming

Thank you to everyone who responded to our survey.

We have decided two things:

  • We will create a paid version of Food Advisor without banner ads, this will take a while
  • Until then we will remove the banner ads from the free version

NOTE the sponsor listings will continue to be shown in the free version.  The paid version will allow the user to turn off the sponsor.

We have been unhappy with the quality of the banner ads, we feel they have not been relevant for the Food Advisor Audience.

If you rated Food Advisor badly in the app store, please now reconsider and rate it more favourably.

Thank you,

The Mogeneration Team

February 7, 2010   Posted in: App News  4 Comments

Have your say – Ads on Food Advisor

First of all thank you for being a user of Food Advisor Australia, formerly FoodWatch NSW.

This new version of Food Advisor contains features as requested by users such as the ability to search and browse – and of course new data sources.  One of the most requested features was more frequent database updates – which we have also added.

Mogeneration have been pleasantly surprised at the popularity of the free app, however it does require substantial weekly resources to keep the database up to date, not to mention the months of work that go into creating the app. We thought long and hard about how to add all the features that users wanted while still covering our costs.  We decided early on it would continue to be free, therefore we looked to other ways to cover our costs, deciding on two approaches – banner ads and a sponsor. It is obvious from reviews in the App Store and email feedback that many users are unhappy with the new app, however many have suggested they would pay for it which is great.

Mogeneration would like to find the balance where you, the user, is happy and we cover our costs. Therefore we would like you to pick an option from our list below:

NOTE The free without ads option means maintenance of the app is unsustainable and under this approach we will have to remove it from the App Store, which we would prefer not to do. If you feel that Food Advisor Australia is worth the price of a few cups of coffee, please choose one of the other options.

Would you pay for Food Advisor without ads?

View Results

Also, if you do like the app please take a moment to rate it highly in the app store.

Thank you.

The Mogeneration Team.

February 2, 2010  Tags: ,   Posted in: App News  4 Comments

Part 1: Popular terms in food and nutrition

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By Food Advisor contributor Catherine Saxelby from foodwatch.com.au

If you’re concerned about healthy eating, you may have wondered, “What’s additive number 282?” or “What are trans fatty acids?” In the supermarket, you may think, “What is PKU and why is there a warning about it on diet foods?”

In the following series, we cover the 50 most commonly questioned terms – including nutrients, additives, chemical names and allergens – that puzzle and perplex shoppers today.

A-F

Acesulfame K

An intense sweetener that supplies no kilojoules and remains stable after heating, unlike saccharin and aspartame. Long-term safety established. Does not contribute to dental caries. Often used in combination with other sweeteners for a pleasant sweetness equal to sugar.  Additive code 950.

Acidophilus. A bacteria Lactobacillus acidophilus. Milk and yoghurt containing acidophilus have been used to treat constipation and intestinal disorders (see Probiotic).  Acidophilus and other ‘friendly bacteria’ appear to restore the balance of normal intestinal bacteria disturbed by illness or antibiotics.

Allergen. Food or food constituent known to produce an allergic reaction in susceptible people. The top eight well documented food allergens are: cow’s milk, egg, crustaceans (crab, prawns, lobster), fish, peanut, soy bean, tree nuts (almond, cashews, walnuts, pecans, Brazil nuts, macadamias, hazelnuts, pine nuts, pistachio) and wheat. These eight foods are responsible for around 90% of food allergy reactions. In addition, sensitive individuals often react to cottonseed, poppy seed, sesame seed and sunflower seed.

Ascorbic acid (vitamin C) An essential vitamin which plays a primary role in the formation of collagen, a cementing material in bones, teeth, blood vessels and connective tissues. It is required for wound healing, acts as an antioxidant and increases the body’s absorption of iron from plant sources. Smokers have an increased requirement for this vitamin. Megadoses of ascorbic acid have been hailed as a cure for the common cold, but carefully controlled studies have shown it can reduce the severity and length, but not eliminate colds entirely. Often added to foods such as juices, beer and corned meats as an antioxidant. Additive code 300.

Rich sources: citrus fruit and juices, berries, guava, mango, capsicum, paw paw, parsley, broccoli, pineapple, spinach, cabbage.

Recommended daily intake:  45 milligrams

A vitamin which plays a primary role in the formation of collagen, a cementing material in bones, teeth, blood vessels and connective tissues. It is required for wound healing, acts as an antioxidant and increases the body’s absorption of iron from plant sources. Smokers have an increased requirement for this vitamin.

Aspartame. A sweetener that supplies no kilojoules.  It is made from two amino acids joined together, one of which is phenylalanine so is not suitable for sufferers of phenylketonuria.  Rumours that is causes brain tumours and Alzheimer’s disease are groundless. It is one of the most studied additives with an established safety record. It is 200 times sweeter than sugar, but its sweetness deteriorates after heating, so is only suitable for cold applications like soft drinks, chewing gum and yoghurts. Trade names ‘Equal’ and ‘Nutrasweet’.  Additive code 951.

Calcium propionate. A preservative that inhibits the growth of moulds and is commonly used to extend the life of breads. A 2002 Australian study alleged a link between calcium propionate and hyperactivity in children but this has not been confirmed by other researchers so remains inconclusive. Additive code 282.

Canola oil. Oil derived from a special variety of rapeseed bred to be low in erucic acid. Developed in Canada, it is very low in saturated fats and is high in monounsaturates with around 10% omega-3 polyunsaturated fat. It is light and clear with a neutral taste.

Carbohydrates. Starch, sugars and some components of fibre. Sugars are the simplest form of carbohydrate; starches are complex carbohydrates which are broken down to sugars during digestion. Carbohydrates are the most important fuel of the body and make up 40-50 per cent of the energy intake. Starch and sugars supply 16 kilojoules (4 Calories) per gram, while fibre supplies less depending on how much is digested. Found in plant foods (grains, vegetables, fruit, beans, sugars and honey).

Coeliac disease. Sensitivity to gluten protein of wheat, rye, barley and oats, causing the small intestine to be unable to absorb food. The disease runs in families and affects one in 2000, usually beginning in childhood. A gluten-free diet is the only treatment and must be followed for life.

Dextrose. Alternative name for the sugar glucose.

Electrolytes. Mineral ions in solution in body fluids for example sodium, potassium, calcium, magnesium, chloride, phosphates, sulphates, which control much of the body’s biochemistry. Electrolyte balance can be disturbed through extreme fluid loss as in illness, diarrhoea, vomiting and heavy sweating.

Emulsifiers. Compounds such as lecithin (322), mono- and di- glycerides of fatty acids (471) and monostearates, which prevent oil and water mixtures from separating.

Erythrosine. Red synthetic food colour (127).

Food acid. Additives that give food a sharp or sour taste which produces the correct flavour balance and to ensure a consistent acidity level. They are identical to those that occur naturally like citric acid (330) in citrus fruit, malic acid (296) in green apples, tartaric acid (334) in grapes and acetic acid (260) in vinegar.

Fructose. A monosaccharide (simple sugar) found mostly in fruit and honey and a constituent of sucrose or table sugar.

Functional foods. Normal foods which have been modified to offer a health benefit. Examples include oat bran-enriched muffins to lower cholesterol, yoghurt containing live cultures of bifidus and acidophilus to aid digestion; breakfast cereal with added psyllium to lower cholesterol, margarine with added plant sterols to lower LDL-cholesterol.

©   Catherine Saxelby

February 1, 2010  Tags: , ,   Posted in: Reference  One Comment

Tip: Searching for restaurants, food types and brands

In the search tab of Food Advisor Australia you can search the entire database including restaurant names, brands and food types.

For instance, you could search for:

January 30, 2010  Tags:   Posted in: App News  No Comments

Welcome to Food Advisor Australia

Mogeneration is excited to welcome you to Food Advisor Australia, formerly known as Food Watch NSW. This app provides essential information about restaurants and food brands in Australia. We listened to your feedback and this version is much improved with the most frequently requested features.

We suggest you take some time to look through the features of Food Advisor Australia:

  • Check restaurant penalties from NSW Food Authority List
  • View which restaurants have signed up to the GM Free Chefs Charter (source: Greenpeace)
  • While grocery shopping, find out the GE status of thousands of Australian food and drink brands (source: Greenpeace True Food Guide)
  • Read news articles from leading nutritionist Catherine Saxelby and other news on food, restaurants and nutrition that could affect you
  • Order food for pickup and delivery from thousands of Australian restaurants (source: Menulog)
    • Map view – see a list of restaurants around your current location or jump to any capital city.
    • Search – easily search for restaurants, suburbs, cuisines or food brands and types.
    • Browse – see nearby restaurants, latest additions to the databases and the complete True Food Guide.
    • Customising – turn on or off individual data sources (except the sponsor Menulog).

    • You can find your way through this information via:

    Food Advisor Australia is always up to date and works without the internet for fast access (except maps and Menulog) – the app downloads the newest database when connected to the internet. This is much improved from the previous version.

    As always, we welcome your comments on the app, so please send any feedback or questions to foodadvisor@mogeneration.com

    Menulog are a sponsor of this free application, please use this great service for ordering food right from your iPhone. If you are interested in becoming a sponsor of Food Advisor, please contact us at foodadvisor@mogeneration.com

January 30, 2010  Tags: , ,   Posted in: App News, General  2 Comments