"grain" news and stories

You think you know, but you have no idea

by Ellen Slattery, Posted Jun 11th 2008 @ 5:00PM

By now, you've probably stopped reading articles about the food crisis by now. You probably read a few at first, and a few turned to two a week, at best. Now your eyes skim by as journalists continue to cover this problem that's plaguing people around the world. But as long as it doesn't directly affect you (except where prices are concerned), who cares, right?

For a pared-down, concise, but still informative look at what you do (but mostly what you don't) know about the food crisis, check out National Geographic's quiz, What's up with the food crisis?

The quiz discloses the answers to such questions as "does buying U.S.-grown rice deprive struggling economies of income?" and "which two countries are having the greatest effect on the global grain market?"

And if you're not completely depressed by the results to the food crisis quiz, see how much you know about the safety of your produce.

Filed under: On the Blogs, Food News

Vodka Notes: Imperial Exclusive Vodka

COMMENTS 4

by Jonathan M. Forester, Posted Jul 6th 2007 @ 7:31AM

Imperial Exclusive Vodka from Emperor Brands L.L.C., made in France, is 40% abv. / 80 proof. This super premium vodka is made from a secret recipe that has been handed down for generations. This is a very clean and clear vodka made from the finest French grains and ultra pure and smooth Normandy water, then distilled five times. Many vodkas have as much taste as a glass of pure medicinal grade alcohol. In other words, none. They have had every trace of taste filtered out until there is no character left. That is not the case with Imperial Exclusive Vodka.

When I first tried this spirit I immediately noticed the aroma. Faint but very evident hints of butter, sweet caramel or toffee, the slightest trace of vanilla. I was trying to place the exact scent when it struck me. It was like the faintest touch of the best part of the aromas from the gorgeous movie theaters I vaguely remember from my childhood. Not the cookie cutter places that have two dozen tiny theaters crowded under one roof that you find today. Perpetually grimy and lacking soul. No, I mean the grand old places that only played one movie for a week or two before the next came along. The ones that were spotlessly clean, had comfy, red velvet chairs to sink deep into; and ushers to help you to your seats. Walls decorated with hand-painted murals and thick velvet curtains thirty feet high that spread across the walls right before the lights dimmed to soften the acoustics of the room.

Filed under: Lush Life, Raves & Reviews, Trends, Liquor Cabinet, Drink Recipes, New Products, Drinks

Whole grain cereals good for the heart

COMMENTS 1

by Nicole Weston, Posted Mar 5th 2007 @ 10:32AM

It's well known by this time that whole grains are good for you. One of the most important benefits that they offer is that they have been shown to help lower the blood pressure of those with slightly elevated cholesterol levels. A new study takes this one step further and has found that eating whole grain breakfast cereals (those with at least 25% oat or bran) can reduce the risk of heart failure. Presented at the American Heart Association's 47th Annual Conference on Cardiovascular Disease Epidemiology and Prevention, the study showed that eating 2-6 servings of whole grain breakfast cereals each week decreased their risk by 22%, while those eating 1 serving per week lowered theirs by 14%.

Critics of this particular study say that the fact that whole grains came from cereal, as opposed to from some other source, has nothing to do with the results. The whole grains could have come from any source and as long as the same serving sizes was reached, the results should be the same. The benefit in associating the results with cereals is that it is relative easy to find healthy cereals that meet the minimum standards set by the study. Additionally,because people often skip breakfast (or don't have whole grains with it), eating cereals adds extra servings of whole grains above and beyond what they would normally eat throughout the day.

Source

Filed under: Science, Health & Medical, Ingredients

Whole Grains Every Day, Every Way, Cookbook of the Day

COMMENTS 0

by Nicole Weston, Posted Jan 26th 2007 @ 8:02AM

By now, just about everyone knows that whole grains are good for you and the simple advice to switch to whole wheat bread and substitute brown rice for white is only going to bring in grains in a very limited way. Whole Grains Every Day, Every Way is a cookbook that is also a complete, detailed guide to different types of grains. It covers fairly common ones, like barley and polenta, as well as more unusual grains, such as quinoa and amaranth.

The book has a tremendous amount of well-researched reference material in it that is intended to make the book instructive, a reference guide in addition to a regular cookbook - and one that you can turn to again and again for clarity on cooking methods and the properties of various grains, regardless of what cookbook you are using. The recipes themselves are very varied, with meat dishes, vegetarian dishes and plenty of desserts. Some are simple and others more complex, but thanks to the clarity given in the book's tables and descriptions, all are easy to make. Highlights include Quinoa and Calamari Salad, Popcorn Crusted Catfish, Posole with Pork and Chipotle, Bulgur Pudding with Honey and Dates, Coconut–Black Rice Pudding and Chocolate Chip-Hazelnut Cookies.

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Filed under: Cookbook Spotlight, Ingredients, Books

New standards for gluten-free food

COMMENTS 2

by Nicole Weston, Posted Jan 25th 2007 @ 9:04AM

Unfortunately for those who are gluten-intolerant, the standards for gluten-free foods aren't exactly standard, so it can be risky when buying many foods, especially processed foods, at the store. The Food and Drug Administration (FDA) is in charge of regulating the nutritional information that gets put on food labels and they have drafted a proposal that would set a standard definition for the term "gluten free" and set standards for food producers to follow to meet it.

"Currently there is neither a regulatory definition of the term 'gluten free,' nor is there agreement among manufacturers or consumers as to what this term means," said the FDA. Their new rules state that "gluten free" foods must not have any type of wheat, rye or barley, including hybrid grains that use them. They allow for the use of such grains if the gluten is completely removed before processing, however. The terms that will be imposed on those who violate the new guidelines, assuming that they are accepted, has yet to be determined. The FDA will take comments on the proposal (PDF) for several weeks before revising it and making their final ruling.

Source

Filed under: Health & Medical, Ingredients