Yeah, I know that I already did a 28-part series on this. However, I wanted to get the official journal citation onto the record.
The summary statement from the National Institutes of Health Consensus Development Conference: Lactose Intolerance and Health by Frederick J. Suchy et al. was published in Annals of Internal Medicine, June 15, 2010, vol. 152 no. 12 792-796. Full text at: http://www.annals.org/content/152/12/792.full.pdf+html.
Kamis, 17 Juni 2010
Shaved Ice the Coming Hot Summer Cooler
Mexicans have raspados, Koreans bingsu. The Taiwanese flavor their bao bing with palm sugar syrup. Cubans call their version granizados, Puerto Ricans name them piraguas because of the pyramid shape, and in the Dominican Republican they are known simply as frio-frio or cold-cold.
Americans have them as well. In Baltimore they're sky-blue and topped with marshmallows.
They're all versions of simple flavored shaved ice, the sophisticated adult version of the snow cone. (Sophisticated but down-to-earth. In a large enough city Indian street vendors sell golas and chuskis, which are flavored with rose, cardamom, orange and saffron.)
As Julia Moskin explained in The New York Times, the difference between the two forms of syrup and ice is profound.
Apparently shaved ice will be the next Pinkberry. Eventually. Maybe. Unless you happen to be traveling or live in a city that is experimenting with these stores, though, you might be better off trying to make shaved ice concoptions at home. Moskin rated home machines.
You can find them at the usual online retailers or try a specialty service like Hawaiian Shaved Ice. Not surprisingly, the Hawaiians have been experimenting with ice and fruit for a long time.
Now the warning. People will put almost anything onto shaved ice, and that includes milk and cream. The New Orleans snoball, for example, comes in a regular and a "cream" variety.
If you have a milk allergy or want to stay strictly vegan, you should ask carefully for all the ingredients of what you're about to put into your mouth. To be sure, that always holds true. Just never more so when a new type of food comes onto the market.
Americans have them as well. In Baltimore they're sky-blue and topped with marshmallows.
They're all versions of simple flavored shaved ice, the sophisticated adult version of the snow cone. (Sophisticated but down-to-earth. In a large enough city Indian street vendors sell golas and chuskis, which are flavored with rose, cardamom, orange and saffron.)
As Julia Moskin explained in The New York Times, the difference between the two forms of syrup and ice is profound.
[A] snow cone is usually a mound of crunchy hailstones sitting in a pool of synthetic sugar syrup. The ice is crushed into pellets that send shivers up into the brain, and the flavoring has no chance of being absorbed into the ice.
But there is another way. A way of scraping ice so that it falls softly into cups like a January snowfall, and soaks up flavor the way dry ground soaks up rain in July.
Apparently shaved ice will be the next Pinkberry. Eventually. Maybe. Unless you happen to be traveling or live in a city that is experimenting with these stores, though, you might be better off trying to make shaved ice concoptions at home. Moskin rated home machines.
Commercial ice-shaving machines cost thousands of dollars, but some low-tech home versions have recently come onto the market, for about $25 to $35. The two simplest, the Back to Basics (also called the Hawaiice) and the Hamilton Beach Snowman, both work well, if noisily, with ice cubes. The mechanics of these are simple: a plastic cup filled with ice has a blade on the bottom. A motor spins the ice while you press down, forcing it over the blade. It takes about a minute to shave enough heaps of dry, fluffy snow for four snow cones.
The machines work even better with the provided ice molds, though that requires some planning. The molds can be filled with plain water, or with mixtures of water, fruit purées and syrups to produce flavored snow (try making café con leche ice, then topping the snow with chocolate syrup). I plan to put some favorite sorbet, granita and cold-soup mixtures through the shaver, as the texture is so lovely and the process so simple.
A more complicated Hamilton Beach device, the Icy Treats, can supposedly be used to mix frozen cocktails as well as for shaved ice, but in my experience it didn’t do a good job of either.
You can find them at the usual online retailers or try a specialty service like Hawaiian Shaved Ice. Not surprisingly, the Hawaiians have been experimenting with ice and fruit for a long time.
Now the warning. People will put almost anything onto shaved ice, and that includes milk and cream. The New Orleans snoball, for example, comes in a regular and a "cream" variety.
If you have a milk allergy or want to stay strictly vegan, you should ask carefully for all the ingredients of what you're about to put into your mouth. To be sure, that always holds true. Just never more so when a new type of food comes onto the market.
Selasa, 15 Juni 2010
Win a Lactose-Intolerant Space Alien
Futurama returns. And it's dragging the Simpsons down with it. Into the pages of a two-part crossover graphic novel, The Simpsons/Futurama Crossover Crisis.
Much, much more? They don't want to tell you the details, but I'll break the secret.
You could win a copy of ◦The SimpsonsFuturama Crossover Crisis graphic novel. (Which, I have to break it to you gently, are repeats of comics published in 2002 and 2005 repackaged with a "reprint of the very first Eisner Award-winning issue of Simpsons Comics from 1993.")
If you still want to enter, go to this Movieweb page and find the Click Here link.
Lactose intolerance! ...../...../..... IN sPACE!!!!!!!
What would happen if the Planet Express crew and the citizens of New York City in the 31st Century met The Simpsons and the citizens of Springfield . . . and how is it even possible? Prepare yourself for a Simpsons saga filled with Futurama! A Futurama fable suffused with The Simpsons! Featuring a plethora of pleasing plot devices including: evil brain spawn, lactose-intolerant space aliens, a giant ball of yarn, flying cars, mistaken identities, world domination, the brittle fabric of reality torn asunder, a comic book-collecting sentient planet, the Dewey Decimal system, self-eating watermelons, slave labor, space pirates, power-crazed vampires, super hero battles, unflattering underwear, mad science run amok, and much, much more!
Much, much more? They don't want to tell you the details, but I'll break the secret.
You could win a copy of ◦The SimpsonsFuturama Crossover Crisis graphic novel. (Which, I have to break it to you gently, are repeats of comics published in 2002 and 2005 repackaged with a "reprint of the very first Eisner Award-winning issue of Simpsons Comics from 1993.")
If you still want to enter, go to this Movieweb page and find the Click Here link.
Lactose intolerance! ...../...../..... IN sPACE!!!!!!!
Cubs Game Postponed Due to Frozen Kefir Deliciousness
Babe Ruth was a legendary gourmand. A couple of dozen hot dogs tided him over from a pre-game snack to the after game meal, where he might memorably wash down a 36 ounce steak with a 16 ounce steak.
So what might he think of the news that "frozen kefir, custom parfaits and low-fat smoothies, is prominently featured in the Wrigley Field locker room and soon–to-be in the press room." Low-fat smoothies. I believe that in the unlikely event that the Babe called up a mental picture of the phrase low-fat smoothies he visualized a group of thin young hoors. Not even hors, as in hors d'oeuvre, which he might devour a tray or two of if stuck at a fancy-smancy party of the type where he once refused the asparagus on the grounds that it made his piss stink.
But no. These are health foods, perpetrated upon the machoness of the brawny shoulders of the Chicago baseball scene by the Starfruit Cafe, a subsidiary of Lifeway Foods.
The horror, the horror. The Horror can be read in a press release in the Sacramento Bee by the Lifeway People.
Want to know more about kefir? Try my earlier posts, How Good for You Is Kefir? and an even earlier post about Lifeway bringing frozen kefir to Chicago.
The Babe like beer that was cold, and probably oysters that were chilled, and meat that was as sizzling hot as his bat. Kefir? It's a different world.
So what might he think of the news that "frozen kefir, custom parfaits and low-fat smoothies, is prominently featured in the Wrigley Field locker room and soon–to-be in the press room." Low-fat smoothies. I believe that in the unlikely event that the Babe called up a mental picture of the phrase low-fat smoothies he visualized a group of thin young hoors. Not even hors, as in hors d'oeuvre, which he might devour a tray or two of if stuck at a fancy-smancy party of the type where he once refused the asparagus on the grounds that it made his piss stink.
But no. These are health foods, perpetrated upon the machoness of the brawny shoulders of the Chicago baseball scene by the Starfruit Cafe, a subsidiary of Lifeway Foods.
Lifeway Foods will sponsor the company's second "Lifeway Foods Day" at Wrigley Field. The first 10,000 children entering Wrigley Field on Sunday, June 20 will receive a "ProBugs" toy courtesy of Lifeway Foods. All fans will be able to sample Lifeway Kefir products at a specially-marked booth on the main concourse.
Lifeway Foods is America's leading supplier of the cultured dairy product known as Kefir and Organic Kefir. Lifeway Kefir is a dairy beverage that contains 10 exclusive live and active probiotic cultures. Starfruit Cafe, a subsidiary of Lifeway Foods, serves frozen kefir products at four local Chicago stores.
The horror, the horror. The Horror can be read in a press release in the Sacramento Bee by the Lifeway People.
Want to know more about kefir? Try my earlier posts, How Good for You Is Kefir? and an even earlier post about Lifeway bringing frozen kefir to Chicago.
The Babe like beer that was cold, and probably oysters that were chilled, and meat that was as sizzling hot as his bat. Kefir? It's a different world.
Sabtu, 12 Juni 2010
Is Beta-Lactose Bad for You?
Why does the subject of raw milk bring out so much bad science presented under the guise of being good science? I'm baffled. You'd think that drinking raw milk wouldn't prevent you from using the internet to look up basic facts.
And yet here we go again, At Allvoices.com, another of those deadly sites that allow anybody with a computer to post nonsense, JD Moore wrote Why I Got Raw Milk.
After the usual attack on pasteurization Ms Moore goes on to say:
Beta-lactose?
Let's go to an expert and unbiased page on milk chemistry from Cornell University:
In other words, not only does the presence of beta lactose not make a particle of difference to the digestibility of lactose, the higher temperatures of pasteurization promote the alpha variety over the beta variety, exactly the opposite of Moore's contention.
If for some reason you don't want to believe milk scientists, try checking out the folks at Raw-Milk-Facts.com. They do mention the two forms of lactose. They don't say a single word about either form being more or less digestible.
The Raw Milk Facts site also doesn't provide any evidence for Moore's next sentence, "Up to 20 percent of the iodine in milk is destroyed along with part of the Vitamin C."
Where does this contention, so often found in pro-raw milk diatribes, come from? From the raw milk proponents, the Weston A. Price Foundation. Or, more accurately, from a page they have on their site quoting a 1938 article from Armchair Science. You may think I'm kidding, but this is really cited.
Modern-diets-and-nutritional-diseases.com
Chris Gupta
My Toxic Tummy
No, no, and no. And no to all the others who say this, easily found in a Google search.
The British Medical Journal is a British medical journal. Armchair Science was an ordinary popular science magazine, not a peer-reviewed research publication.
This is what the internet is for, what it is best at. A universal library of convenient facts and information at your fingertips, allowing you to check whether what you are saying is anywhere close to accurate in a few seconds.
So what does it say about the people who post nonsense and quote other peoples' nonsense without ever bothering to check any of it?
Bad things. Very bad things.
Please ignore them. Please.
And yet here we go again, At Allvoices.com, another of those deadly sites that allow anybody with a computer to post nonsense, JD Moore wrote Why I Got Raw Milk.
After the usual attack on pasteurization Ms Moore goes on to say:
The problem with pasteurization is that it kills the good as well as the perceived bad, and destroys some of the most beneficial and nutritious aspects of the living raw food. The lactose enzyme is killed, making the milk indigestible for many. Lactose becomes beta-lactose, a sugar far more rapidly absorbed, leaving the child feeling hungry sooner.
Beta-lactose?
Let's go to an expert and unbiased page on milk chemistry from Cornell University:
Lactose is dissolved in the serum (whey) phase of fluid milk. Lactose dissolved in solution is found in 2 forms, called the α-anomer and ß-anomer, that can convert back and forth between each other. The solubility of the 2 anomers is temperature dependent and therefore the equilibrium concentration of the 2 forms will be different at different temperatures. At room temperature (70°F, 20°C) the equilibrium ratio is approximately 37% α- and 63% ß-lactose. At temperatures above 200°F (93.5°C) the ß-anomer is less soluble so there is a higher ratio of α- to ß-lactose. The type of anomer present does not affect the nutritional properties of lactose.
In other words, not only does the presence of beta lactose not make a particle of difference to the digestibility of lactose, the higher temperatures of pasteurization promote the alpha variety over the beta variety, exactly the opposite of Moore's contention.
If for some reason you don't want to believe milk scientists, try checking out the folks at Raw-Milk-Facts.com. They do mention the two forms of lactose. They don't say a single word about either form being more or less digestible.
The Raw Milk Facts site also doesn't provide any evidence for Moore's next sentence, "Up to 20 percent of the iodine in milk is destroyed along with part of the Vitamin C."
Where does this contention, so often found in pro-raw milk diatribes, come from? From the raw milk proponents, the Weston A. Price Foundation. Or, more accurately, from a page they have on their site quoting a 1938 article from Armchair Science. You may think I'm kidding, but this is really cited.
Modern-diets-and-nutritional-diseases.com
This is a statement from Armchair Science, London (April 1938) Armchair Science is, or was, a British Medical Journal.
Chris Gupta
This 1938 BMJ (British Medical Journal) is yet again destroy's [sic] the mistaken notion that pasteurized milk is safe when to the contrary it has been repeatedly shown that most diseases from milk are not from the raw milk (which in fact has curative factors in it) but form [sic] the sloppy and filthy handling during milking and subsequent handling. Both of which can be prevented today yet we choose not too.
My Toxic Tummy
Armchair Science is a British Medical Journal
No, no, and no. And no to all the others who say this, easily found in a Google search.
The British Medical Journal is a British medical journal. Armchair Science was an ordinary popular science magazine, not a peer-reviewed research publication.
This is what the internet is for, what it is best at. A universal library of convenient facts and information at your fingertips, allowing you to check whether what you are saying is anywhere close to accurate in a few seconds.
So what does it say about the people who post nonsense and quote other peoples' nonsense without ever bothering to check any of it?
Bad things. Very bad things.
Please ignore them. Please.
Jumat, 11 Juni 2010
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