罐裝鮪魚抽樣 3成標示不實

(法新社)2010年11月25日 星期四 01:05

（法新社巴黎 24日電） 根據一份基於基因分析的新報告，對十幾個國家的罐裝鮪魚進行檢驗後發現，30%標示有誤或有其他違規情事。

對50個品牌的抽樣檢查發現，某些同款產品含有不同種類的鮪魚，或同一罐頭內含兩種鮪魚，這在歐洲已屬違法。

例如一些罐頭標示為鰹魚，這種類似鮪魚的魚類富產於印度 洋和太平洋，但同樣也含有數量正在衰退的大目鮪和黃鰭鮪。

這份由綠色和平 組織（Greenpeace）委託進行的獨立報告，正好趕上將舉行至27日的「保護大西洋鮪魚國際委員會」（ICCAT）年度會議。

綠色和平組織負責推廣保護海洋活動的圖倫（NinaThuellen）說：「有些公司將多種鮪魚不加區分裝罐，包括數量正減少魚種的幼魚，而消費者還理所當然以為罐裝的是永續水產。」（譯者：中央社盧映孜）

CRUDE OIL Found In Oysters at N.C. Restaurant: TOXIC GULF FOOD ALERT (Ob...

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What are you & your kids eating....

Anatomy of a Chicken Nugget

posted by Megan, selected from Experience Life Nov 16, 2010 8:0

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From Experience Life

Ever wonder what goes into making a chicken nugget? And ever wonder why they’re so easy to eat (and eat and eat)? Here’s more than you probably wanted to know:

• BITE-SIZE: Before breading, the gelatinous meat product is squeezed into a casing and cooked. After it cools, the casing is sliced into uniform nugget-sized discs, making them that much easier to pop into your mouth (no silverware required — and hey, those nuggets are so small, it’s like you’re hardly eating anything, right?).

• “PRECHEWED” MEAT: Assorted pieces of chicken meat are finely chopped to free myofibrillar proteins that act as “glue” to bind the bits of meat together. Texture-enhancing binders (such as breading or powdered egg white) are added to help create a “gelling” effect that gives the nuggets shape. Flavors, natural and artificial, are mixed in. So are ingredients that hold in moisture, such as sodium phosphate, soy protein concentrate and autolyzed yeast extract. The net effect? A boneless, prechewed quality that produces a smooth and even bolus in your mouth and that invites overeating.

• WHITE-ISH MEAT: It could be white meat — or it could be dark meat (about a third of the cost of white meat) that has been whitened with the use of whey protein concentrate and whey protein isolate. Although dark meat is often more flavorful, white meat apparently looks more uniform and more appealing to American eyes. As one industry document puts it, “American consumers have expressed a strong preference for poultry white meat over dark meat due to color. Turning dark meat into white could open new markets and revenue sources.”
  

CRUNCH FACTOR: The breading on a chicken nugget is mostly flour (but can also contain gums, starches, sugars and chemically derived flavors). It adds inexpensive heft to the nugget (up to 30 percent of its weight) and provides a material for the nugget’s crispy outside layer — a key factor in the sensory experience. The breading also provides an appealing, uniform color (some manufacturers add a caramel coloring agent to the nugget to enhance the golden, fried look) and toasty aroma. Finally, the breading provides a moisture barrier to prevent water loss, creating a moister interior that contributes to a satisfying mouthfeel.

• FRIED TO A CRISP: The chicken nugget is dunked in a vat of hot, liquid fat (most often, a cheap vegetable oil such as soybean, sunflower or safflower oil — it depends on market price and availability), which causes the protein to denaturalize and the starch in the breading to become more gel-like. A crust forms on the nugget’s outer layer. During deep-frying, much of the nugget’s original water content is replaced with oil.

• SWEET SAUCE: Most of the sauces served with chicken nuggets (barbecue, sweet and sour, etc.) have an array of added sugars in them. Others, like ranch and blue-cheese dressings, contain creamy dairy ingredients rich in natural sugars. This helps to create the fat-sugar-salt trio that renders so many processed foods irresistible. Although the ingredients of one popular restaurant chain’s ginger-citrus sauce sound relatively ordinary (sugar, hoisin sauce, vinegar, soy sauce, garlic, chili paste, modified food starch and orange juice concentrate), sugar and salt dominate. The dipping action produces new sensory elements — mixing cool with hot, crispy with creamy, savory with sweet, mellow with spicy, and so on.

Read more: http://www.care2.com/greenliving/anatomy-of-a-chicken-nugget.html#ixzz15cRZh4B4

包裝即食煙三文魚
受李斯特菌污染

2010年11月04日 (07:37 pm)

食物安全中心呼籲市民，停止食用一批可能受李斯特菌污染的預先包裝即食煙三文魚。業界如有售賣該產品，亦應停止出售。

中心發言人表示，中心早前於一食物入口商抽取同一批次的兩個煙三文魚樣本檢出李斯特菌。受影響批次共重約 22千克。

該即食煙三文魚品牌名稱為 Loch Fyne，包括不同的包裝（ Loch Fyne Classic Smoked Salmon 100克和 200克、 Loch Fyne Scottish Atlantic Salmon 1.23千克、 Loch Fyne Organic Smoked Salmon 100克、 Loch Fyne Whisky Salmon 200克和 Loch Fyne Gravadlax Marinated Scottish Salmon 100克）。

調查顯示，有關產品曾於黃埔花園吉之島超級市場、港島大潭道美國會，沙田街市標記肉食及中環太子大廈的 OLIVER'S DELICATESSEN發售，但有關店鋪現已停售該些產品。

中心呼籲已購買受影響產品的顧客，應停止食用。巿民如食用受影響產品後感到不適，應及早求醫。

食物安全中心網站：

http://www.cfs.gov.hk/cindex.html

http://hk.apple.nextmedia.com/realtime/art_main.php?iss_id=20101104&sec_id=6996647&art_id=14627109

亂食減肥品 唔死都失常

胡亂服食減肥產品如同「玩命」!最近六年最少有七十三人因服食聲稱「天然成分」，但攙雜減肥西藥的產品後不適入院個案，醫院管理局毒理參考化驗室追蹤分析○四年至去年的六十六宗服食減肥產品後入院個案，揭出一人死亡、一人因肝衰竭須換肝，十六人更因服食含減肥西藥西布曲明成分的減肥產品出現精神錯亂等驚人結果，「食到傻」的比率更較全球同類個案發病率高出四千多倍，市民亂「啪」減肥產品可能付上沉重代價，而毒理參考化驗室每揭發違規個案後即時通報衞生部門追查堵截。

衞生署今年截至上月，共接獲七宗服用未標示成分的減肥產品後，出現口乾、顫抖、失眠、出現幻覺和行為異常等徵狀入院的個案。醫管局毒理參考化驗室化驗追蹤分析○四年至去年的六十六名病人發現，八成六為女性，全部病人合共服用八十一種減肥產品，顯示有病人同時服用超過一種產品。該中心化驗該批減肥產品後，驗出十二種未標示的成分，包括西布曲明、蒽醌、酚酞、被禁用的氟苯丙胺、西布曲明和氟苯丙胺的衍生物、動物甲狀腺組織及利尿藥等。

• 沒有標示含西布曲明的「新康散」導致有市民服用後精神異常。

近年66宗入院 1死1換肝

服食減肥產品後死亡的市民是服用含氟苯丙胺成分產品後不治，另一名病人服食含氟苯丙胺衍生物的產品引致肝衰竭須換肝，一人服食含蒽醌的產品引致腎衰竭，其餘病人分別出現心悸、顫抖、失眠等副作用。

毒理參考化驗室進一步分析該批病人病歷，發現在○四年一月至去年十月，有十六名病人因服食未標示含西布曲明成分的產品後，出現精神錯亂，包括幻聽、幻覺、感到被迫害、妄想，甚至有自殺念頭。其中十五名病人為女性，年齡最輕只有十五歲，當中一人服食減肥產品一周便出現精神異常，其餘病人服食超過一周至數月不等。十三名病人需要服食精神科藥物治療精神錯亂，接受治療時間最長超過五周。

毒理參考化驗室顧問醫生麥永禮表示，受化驗及藥理追蹤的減肥產品聲稱「成分天然」，但證實攙雜西藥，甚至其他成分如動物甲狀腺組織，「呢啲（甲狀腺組織）係天然產品，但亂食就死得人。」至於西布曲明是引致精神錯亂的罕見副作用，更因該類產品大行其道，令市民大量服食這類攙雜西藥成分的產品而令精神錯亂個案大幅飆升。

「玲瓏曲綫清贅減肥膠囊」含西布曲明量比註冊的減肥西藥高。	每粒「Super Slim」被驗出含西布曲明量近二十毫克。	「瘦身派」遭驗出沒有標示含西布曲明及酚酞。

• 毒理參考化驗室內儀器可以分析出天然減肥產品不含禁用西藥。 （蘇家欣攝）

毒理化驗室通報衞署堵截

他稱，參考外國經驗，自西布曲明九七年獲美國食品及藥物管理局批准用於減肥，十三年以來，除香港以外的全球六十多億人口中，只有八宗個別個案因服食該藥引致精神錯亂，全部由醫生處方，而只有七百萬人口的香港在短短六年內，就有十六宗同類個案，發病比率較全球高出超過四千倍，情況極之嚴重，而且服食的減肥產品都是攙雜西布曲明，顯示本港市民可能「食咗好多，食咗好耐」，令這種罕見副作用凸顯出來。化驗室若認為這類個案對公共衞生有影響，會即時向衞生署通報。

衞生署表示不斷監察市場上減肥及纖體產品，並會從市場購買該類產品檢驗，若發現含受管制藥物成分，會即時向市民公布，以及檢控銷售商或銷售人士。該署亦會與警方聯合行動，打擊非法售賣該藥物的人士或機構。

記者蘇家欣

http://orientaldaily.on.cc/cnt/news/20101029/00174_001.html

12年天天吃快餐 肥了 76磅經理癡肥 麥當勞賠 13萬

美聯社/美國《時代》周刊 2010年10月30日

天天吃麥當勞快餐，吃足 12年，換來的是 34公斤（ 76磅）肥肉，以及 17,500美元（逾 13.6萬港元）賠償。巴西一名麥當勞餐廳前經理，指自己變成癡肥，全是在該餐廳工作 12年之故，入稟索償，周二獲法官裁定得直。
32歲原訴人在巴西南部阿雷格里港（ Porto Alegre）的麥當勞特許經營店任職 12年，體重由 70.3公斤（ 155磅），大幅增至 104.8公斤（ 231磅）。
提供免費漢堡包 麥當勞快餐卡路里高，多吃易肥。
該名男子聲稱，由於麥當勞集團會派「神秘顧客」到餐廳，調查食物水準、服務質素和店舖清潔程度，因此「每天都有種被迫的感覺」，要試遍餐牌上所有食物，以確保質素達標。此外，他指餐廳方面向員工提供免費餐點，包括漢堡包、炸薯條和雪糕，結果令他每天都吃大量麥當勞食物，吸收大量卡路里，因而令體形日益膨脹。法官周二裁定原訴人勝訴，下令麥當勞要為員工發胖負責，向該名前經理賠償 17,500美元，但指麥當勞可以上訴。麥當勞的巴西總部昨天表示正考慮上訴，指法庭的判決令人對麥當勞的工作環境有誤會，強調他們提供多元化食品選擇，員工可以選擇較健康食物。麥當勞在超過 100個國家設有逾 32,000間餐廳，全球員工超過 40萬。

10 Foods That Help Lower Cholesterol

10 Foods That Help Lower Cholesterol

posted by Delia Quigley Oct 27, 2010 10:10 am

In drugged America (or is it drunk America? Hmm, that’s a toss up), Americans are blindly medicating when really the answer is a simple change of diet and exercise. With 1 in 5 Americans testing high for cholesterol it’s no wonder cholesterol-fighting drugs are the most popular ones on the market. Lipitor is the most prescribed cholesterol lowering medicine world-wide; and though it is handed out like candy, there can be some nasty side effects when taking these kind of drugs including, aggression, hostility, headaches, muscle pain, and diarrhea.

On the other hand, eliminating high fat processed foods and eating whole grains and vegetables instead can easily lower high cholesterol. To help control high cholesterol levels due to genetic factors recent studies suggest that a more natural approach would be to take a red rice yeast extract along with eating a whole foods diet and adding exercise. However, when transitioning on to a higher quality diet make sure to have your medical practitioner monitor your statin levels, as you will need less and less until they become a distant memory.

Next: 10 Foods That Help Lower Cholesterol

The following list are specific foods known to help cleanse cholesterol build-up in the arteries and heart. This is due to their high levels of fiber, Omega-3 Fatty Acids, Lecithin, Vitamin E, C, Niacin and Rutin.

Legumes: beans, lentils, tofu, tempeh, mung and soybeans and their sprouts. (Non-GMO)
Whole Grains: buckwheat, rye, amaranth, quinoa rice, and sprouted hard winter wheat.
Vegetables: radish, horseradish, hot peppers, onions, garlic, leek, scallion, shallot, chive, leafy greens, cabbage, spinach, carrot greens, kale, broccoli, parsley, asparagus, bell pepper, celery, sea vegetables, cucumber, chlorella, mushrooms.
Fruits: citrus, tomato, rose hip, banana, and persimmon.
Nuts and Seeds: Almonds, hazelnut, flax seed, chia seed, pumpkin seed, poppy seed, walnut, sunflower sprouts.
Fish: sardine, salmon, mackerel, and deep/cold-water fish.
Raw honey and Bee Pollen
Herbs: Hawthorne berry, dandelion root, burdock root, chaparral, peppermint (for heart palpitations and strengthening heart muscle), cayenne pepper, ginger, rhubarb root, yarrow, chamomile, motherwort, valerian.
Oils: Naturally you will want to avoid the so-called “bad saturated fats” and focus on getting a balance of the “good fats”, such as the Omega-9, Olive, Hazelnut, Almond and Sesame oils; and the Omega-3 and 6, Walnut and Grapeseed oils. It has been proven that a balanced intake of Omega-3 and 6 oils along with high levels of Omega-9 significantly reduce the risk of dying from a cardiovascular related disease.

Most importantly eat a wide variety of whole foods to insure you receive all the essential nutrients you need to keep your body strong, healthy and drug free.

Read more: http://www.care2.com/greenliving/10-foods-that-help-lower-cholesterol.html?page=2#ixzz13kY0bnQI