Setting pulses racing: the Reading scientists perfecting broad bean bread
By making their nutritious bread taste like normal white loaves, scientists aim to help disadvantagedIt ’s creamy-white in colour with a deep brown crust. It has a mild floury taste but with a moreish salty tang. It crisps up nicely in a toaster, and it’s the perfect accompaniment to butter, jam or hummus.This is bread – but not as you know it. Scientists at the University of Reading are finding ways to make British diets far more nutritious and sustainable by stealth, replacing the soya flour, and some of the wheat, with broad beans – also known as faba or fava beans.Continue reading... (Source: Guardian Unlimited Science)
Source: Guardian Unlimited Science - January 22, 2023 Category: Science Authors: Rachel Hall Tags: Bread Food Science UK news Health Farming Diets and dieting University of Reading Source Type: news
Beans in toast: UK should switch to broad bean bread, say researchers
Switch to flour made from legumes would make loaves healthier and more sustainable, says professorBritain should switch to eating bread made with broad beans, researchers have said, because it would be more sustainable and easily deliver key nutrients.Using flour made from broad beans – or fava beans – could represent one of the biggest changes to UK food in a generation, according to scientists at the University of Reading.Continue reading... (Source: Guardian Unlimited Science)
Source: Guardian Unlimited Science - January 18, 2023 Category: Science Authors: Rachel Hall Tags: Bread Food UK news Science Health Environment Farming Source Type: news
Broad beans versus soybeans as feedstuff for dual-purpose chickens
(University of G ö ttingen) Practices of the poultry industry have raised ethical and ecological concerns: ethical concerns include culling day-old male chicks of egg-laying breeds; ecological concerns include importing large quantities of soybeans for feedstuff. Researchers at G ö ttingen University looked at using a regional crop - like broad beans - and dual-purpose chicken breeds (suitable for both meat and egg-laying). They found that these were both suitable alternatives, which did not impact the quality of chicken meat. Results were published in Foods. (Source: EurekAlert! - Biology)
Source: EurekAlert! - Biology - September 23, 2020 Category: Biology Source Type: news
Bumblebees benefit from faba bean cultivation
(University of G ö ttingen) About one third of payments received by farmers are linked to 'greening measures' to promote biodiversity. These have been criticized because the benefits for biodiversity are unclear. Researchers, including G ö ttingen University, investigated whether the cultivation of faba beans (Vicia faba - broad bean or fava bean) can support wild bees. They found that bumblebees benefit from cultivating faba beans, while other wild bees depend on semi-natural habitats. Results are in the Journal of Applied Ecology. (Source: EurekAlert! - Biology)
Source: EurekAlert! - Biology - September 10, 2020 Category: Biology Source Type: news
The real Mindhunters: why ‘serial killer whisperers’ do more harm than good
The psychological profiling at the heart of Netflix ’s acclaimed drama make for great TV but, say experts, it’s better left in the fiction sectionUncork the chianti, serve up the fava beans, have an old friend for dinner: the second season of Mindhunter has returned to Netflix, allowing us to chill with history ’s worst serial killers.Plenty of true crime dramas claim that the misdeeds they depict actually happened, just so. But Mindhunter, which stars Jonathan Groff as special agent Holden Ford and Holt McCallany as his partner, Bill Tench, goes further. David Fincher ’s series is based on the theories and career ...
Source: Guardian Unlimited Science - August 19, 2019 Category: Science Authors: Tom Seymour Tags: Television Netflix True crime books Culture Psychiatry US crime Psychology US news Science US policing FBI Source Type: news
The Rise of the Pea: How an Unassuming Legume Emerged as a Frontrunner in the Race to Replace Meat and Dairy
No one denies peas are nutritious. Whether they’re delicious—that’s debatable. But arguments over taste no longer matter because peas, specifically yellow peas, are being formulated into so many products, they’re unavoidable, and often invisible. As a crop, the pea has risen and fallen in favor, but today everyone seems to agree that it checks the box against the biggest problems plaguing the Earth: climate, food and health. From a sustainability standpoint, peas, in the legume family, do everything wheat, corn and soy don’t. They require less water, are drought tolerant, reduce the need for n...
Source: TIME: Science - August 15, 2019 Category: Science Authors: Larissa Zimberoff Tags: Uncategorized Food Source Type: news
Sudan: Pediatrician Salih Proves Broad Beans Extracts Can Cure Epilepsy
[SudaNow] A team of Sudanese scientists, led by pediatrician, Professor Mustafa Abdallah Mohamed Salih, has won last May the American Patent for an extract from broad beans that proved to have the ability to cure epilepsy spasms. (Source: AllAfrica News: Health and Medicine)
Source: AllAfrica News: Health and Medicine - July 8, 2019 Category: African Health Source Type: news
Weekend Recipe: An Asparagus Salad That Will Wow Dinner Guests
I love this beautiful and simple salad that is filled with goodness. It takes just a few minutes to prepare and you can serve it for lunch or dinner or even a nourishing breakfast. I like to enjoy my salad topped with thinly sliced feta or a generous grating of pecorino. The slightly salty feta marries perfectly with the subtle earthy flavors of asparagus and a drizzle of extra virgin olive oil scented with lemon and fresh herbs. For added protein, top the asparagus with medium to hard-boiled eggs that you’ve shelled and cut in half. It’s also great with steamed or pan-roasted fish, smoked salmon or thinly slic...
Source: TIME: Health - April 26, 2018 Category: Consumer Health News Authors: Teresa Cutter — The Healthy Chef Tags: Uncategorized Food Source Type: news
Healthiest Office Snacks, As Chosen By Nutritionists
(CNN) — When your stomach starts grumbling during a midmorning meeting or when you’re stuck at your desk without a break in sight, what is the most satisfying and healthy snack to grab? To answer this question, I asked 10 nutritionists what their favorite go-to nosh is during a busy workday. Below, their responses. ALMONDS “Almonds are my number one go-to snack when hunger hits between meals. In a study published in the European Journal of Clinical Nutrition, 1.5 ounces of almonds (about 35 nuts) consumed as a snack daily for four weeks helped to suppress hunger between meals. How? Because the fiber, prot...
Source: WBZ-TV - Breaking News, Weather and Sports for Boston, Worcester and New Hampshire - February 16, 2018 Category: Consumer Health News Authors: Health – CBS Boston Tags: Health Local TV Snacks Source Type: news
In search of the wild fava bean
Seeds from a site in Northern Israel are the ancestors of today ' s fava beans, report researchers. Understanding the ecology of the wild plants ' environment and the evolution they underwent in the course of domestication is crucial to improving the biodiversity of the modern crop. (Source: ScienceDaily Headlines)
Source: ScienceDaily Headlines - April 10, 2017 Category: Science Source Type: news
Finnish 'pulled oats' maker wants a bite of the meat substitutes market
HELSINKI (Reuters) - Nordic oats and broad beans are the main ingredients for a new plant-based product that looks like pulled pork and tastes a bit like chicken which a Finnish start-up company hopes will soon be tempting consumers' growing appetite for meat substitutes. (Source: Reuters: Health)
Source: Reuters: Health - January 28, 2016 Category: Consumer Health News Tags: healthNews Source Type: news
Some Ancient Farmers Grew Fava Beans Before They Grew Grains
The fava bean is a key staple in much of the world. Researchers say they've found fava beans in the Galilee region of Israel dating over 10,000 years ago — before grains had been domesticated there. (Source: NPR Health and Science)
Source: NPR Health and Science - November 25, 2015 Category: Consumer Health News Authors: Emily Harris Source Type: news
Get a buzz out of helping bees. All you need are some broad beans
A new citizen science project called Bees and Beans aims to map the activity of wild bees in our gardensBritain’s bees need you. With habitat loss, agricultural practices and changes to land use taking their toll on many wild species of pollinator, the impact on plants, from fruit crops to garden flowers, could be severe. Now scientists at the University of Sussex are enlisting your help to keep tabs on these industrious insects. Opening for recruits this month, Bees and Beans is a nationwide citizen science project designed to map the activity of wild bees in gardens and allotments to help inform conservation work.But w...
Source: Guardian Unlimited Science - February 6, 2015 Category: Science Authors: Nicola Davis Tags: Science Bees Environment Source Type: news
What Medicines Should Be Avoided with G6PD Deficiency?
Discussion Glucose 6-phosphate dehydrogenase deficiency (G6PD) is an X-linked disease that has multiple mutations. Each mutation causes a different amount of the enzyme to be produced within cells and therefore not all mutations will produce disease. Glucose 6-phosphate dehydrogenase is an enzyme that is critical to the metabolism of all aerobic cells as it catalyzes the rate-limiting step of the pentose phosphate pathway reducing NADP to NADPH. NADPH is important for nucleic acid replication and therefore cell division. G6PD is the only source of NADPH within the cell, so deficiency makes red blood cells susceptible to he...
Source: PediatricEducation.org - September 15, 2014 Category: Pediatrics Authors: pediatriceducationmin Tags: Uncategorized Source Type: news
How the experts use salt in their cooking – and why
The science of how salt affects the taste of food is more complicated than you might think – but it's vital to understand if you want to improve your skill in the kitchenFerran Adrià once declared salt "the only product that changes cuisine". This is because, as he and all seasoned cooks know, sodium chloride not only adds saltiness, which human beings innately adore (because we need it to live), but it also skews the overall flavour to positive effect. It makes food sing by suppressing bitterness, enhancing sweet and savoury, and turning up the volume on the aromas. But how on earth does it do all this?Bye-bye bitterTh...
Source: Guardian Unlimited Science - January 28, 2014 Category: Science Authors: Amy Fleming Tags: theguardian.com Blogposts Food & drink Life and style Food science Source Type: news