Concidentally, two articles appeared today highlighting how modern diets are impacting the health of people in both the industrialized and the developing world, and what can be done about it. From the BBC, a report on a diabetes conference, where delegates are suggesting that this disease threatens the survival of indigenous peoples the world over. Then, from FoodNavigator, an article on how a nutrition group is planning a campaign to promote the Mediterranean diet in the US.
A paper in the latest GRACE looks at coloured potatoes as sources of natural colourants (anthocyanins). I suppose it is good to find other uses for these under-utilized varieties, but surely there are lots of people out there who’d really like to taste a purple potato. I know I would. And what about levels of micro-nutrients?
Would you eat a purple pizza? Breeders at Oregon State University are hoping you would, because they’re a couple of years away from releasing a purple tomato hybrid, the colour apparently coming from a wild relative. Read about it here. Supposed to be better for you too…
Sea buckthorn (Hippophae rhamnoides) has long been touted as a healthy source of flavonoids and other compounds claimed to protect against heart disease and other “civilised” ailments. A report in the Journal of the Science of Food and Agriculture (abstract available freely here) says that Indian scientists have developed a new method of extracting sea buckthorn juice that results in a greater yield of juice that is higher in these protective compounds. An article suggests that sea buckthorn could now join “an ever-increasing list of a number of antioxidant fruits, including pomegranate, guarana, mangosteen, noni berries, goji berries and blueberries, which are increasingly seen by food and beverage makers as up and coming ingredients”. Ah, but will it taste good?