Then there are the cosmetics we use. Women love to pose for selfies with a close up of their puckered lips, but how many know that some lipsticks and blushers have cochineal dye, which is collected from crushed cochineal beetles? The insects feed on cactus plants in Central and South America and the females eat the red cactus berries. When they re crushed, an intense red dye is produced. Mascaras and nail polishes also contain guanine, a crystalline shimmering substance found in crushed fish scales. Animal fat like tallow is common in eye makeup or makeup base. The carcasses of slaughtered animals are boiled to churn out a fatty substance, which is added to the base that you could be applying on your face almost every day. Squalene, an oil obtained from shark livers, finds widespread use in sunscreens, lipsticks, foundations, lotions and many other cosmetics. Even gelatin, used in cream based cosmetics and even ice cream, is processed by boiling skin, tendons, ligaments and bones of animals.Makeup removers, too, aren ''t devoid of weird ingredients, as they contain lanolin, excretion from wool bearing mammals. Ambergris, derived from the waxy oil that lines a whale s stomach, is used for the scent in perfumes.The icky factor doesn t end here. Snail mucin is big in K beauty for its hydrating potential and regeneration of skin, as it contains glycolic acid and glycoprotein enzymes. Snail slime, an unpleasant, slippery and thick semi solid substance, is processed and packaged as creams, gels, serums, toners, moisturisers and gel face masks experts say snail beauty therapy has been big in south Asian countries like Japan, China and the West for some time now. In fact, snail farming, known as heliciculture, involves raising land snails for human use: flesh is used as edible escargot, eggs as gourmet caviar and slime for cosmetics and pharmaceuticals.Italy ''s largest agriculture industry association Coldiretti recently estimated that 44,000 tonnes of live and preserved snails are produced annually in the country, making it an industry worth $292 million. We are seeing record numbers of new avant garde snail production businesses, claimed Roberto Moncalvo, president, Coldiretti. We raise them naturally, feed them only vegetable matter and then extract the slime with water that contains ozone, which kills all the bacteria, Moncalvo added (the lockdown has, however, had a negative impact on snail businesses in Italy because farmers haven ''t been able to transport produce. The government has now set up a 100 million euro fund to support agricultural businesses).Closer home, the Nagas relish river snails cooked with dal. Speaking of food, even that industry isn ''t far behind when it comes to making use of creepy and weird ingredients. If you love marshmallows, maybe you ve been topping off a whole lot of animal protein on your scrumptious strawberry shake for years, as marshmallows are made from gelatin.Some foods may be sweet in taste, but a slight mention of the ingredient will leave you sick. Take, for instance, a colourful candy coated with shellac, a sticky substance derived from the secretions of the female Kerria lacca, an insect native to Thailand. Jelly beans pack a punch of gooeyness but they use shellac too. And don t be amazed if you find ocean saltwater injected into food. Some packaged meats like raw chicken may contain salt or other ingredients injected into them to enhance flavour and increase the weight.Do you like sprinkling loads of shredded cheese on your pizza? Cheese has wood pulp, officially ascribed as cellulose to boost fibre and add creaminess to low fat foods and to help keep shredded cheese from clumping together. Ingredients like rennet, an enzyme found in the stomach of nursing cows, lambs and goats, which is extracted by killing the animal, are also found in cheese.Chewing gum is made with lanolin a secretion from the skin glands of sheep which makes it chewy. Chewing gums that don ''t use lanolin are often made out of synthetic rubbers instead. Canned mushrooms also have traces of maggots and mites. You may, in fact, find an average of 75 or more mites per 100 gm of drained mushrooms and the proportionate liquid in a can.Even beers are filtered through isinglass, a gelatin made out of fish bladder. Animal rights group PETA, in fact, warns on its website that many wines include blood and bone marrow, casein (milk protein), chitin (fibre from crustacean shells), egg albumen (derived from egg whites), fish oil, gelatin and isinglass . The animals rights group has also asked luxury brands to stop using exotic skins, and wants a ban on their sale.While that may still take some time, Wuhan, the epicentre of the coronavirus crisis, has completely banned the consumption of wild animals and has made wildlife trade illegal. The ban includes all terrestrial animals, animals that live and reproduce in the wilderness, and precious aquatic wild animals. In April, the Chinese ministry of agriculture and rural affairs compiled a list of special livestock non domesticated animals like reindeer, alpaca, guinea fowl, ostrich and emu can be farmed for meat, while animals like mink, silver fox, arctic fox and raccoon dog can be farmed for fur. China has also upgraded the protection of the pangolin believed to be the intermediate host of the virus to that of first class protected animal on a par with other endangered species like giant pandas. And Shenzhen has become the first Chinese city to ban the sale and consumption of dog and cat meat.Colombia s capital Bogota, one of the oldest bullfighting cities in the Americas, has also outlawed the mistreatment and killing of animals in a move aimed at eventually banning the events. The Scottish government is also going to ban the fish farming industry from shooting seals to save a 180 million pound export business to the US, which plans to stop import of fish from countries which allow seals to be killed to protect fisheries, as per reports.
Houston: Three engineers, including two of Indian origin, are producing eco friendly polymers using material from shrimps, mushrooms and other organisms to produce high impact multilayered coatings that can protect soldiers in the battlefield, according to a statement.Two Indian American engineers along with another at the University of Houston are using chitin a derivative of glucose found in the cellular walls of arthropods and fungi and 3D printing techniques to produce the coatings, the varsity said in a statement.
A new study published in the International Journal of Cancer found an inverse relationship between mushroom consumption and the development of prostate cancer among middle aged and elderly Japanese men, suggesting that regular mushroom intake might help to prevent prostate cancer.
Vitamin D deficiency is one of the top causes of weak bones. And now, a pan India study has linked deficiency of the sunshine vitamin with type 2 diabetes and high blood pressure. Vitamin D is an important micronutrient required by the body. It is essentially synthesised in the body in the presence of sunlight. You can also get Vitamin D from food sources like eggs, dairy products, mushrooms and fatty fish to name a few. The vitamin is required for absorption of calcium in the body another micronutrient that helps in keeping bones, teeth and muscles healthy.
1. Eat more vegetablesThanks to the cold weather, we get to see so many colourful vegetables with numerous health benefits to offer. Choose tasty, low card vegetable like mushrooms, onions, eggplants, tomatoes, Brussels sprout and zucchini among others (make sure you aren't allergic to any).
Addressing a rally at Radhanpur constituency of Patan district, from where he is contesting, Thakor claimed the PM ate imported mushrooms from Taiwan and each of them cost Rs 80,000. Amidst applause from the audience, the OBC leader said Modi consumes five mushrooms a day and this has made his skin fair. "Modi ji eats mushrooms from Taiwan. One mushroom costs Rs 80,000 and he eats 5 mushrooms a day. He was dark like me but he became fair because of these imported mushrooms, " Thakor, who last year led a statewide agitation against the Patidar demand for quota, quipped.
Mushrooms contain high levels of health boosting compounds that could help fight ageing, a new study suggests.A team of scientists found 13 species of edible fungi to contain generous amounts of antioxidants ndash; substances that remove potentially damaging agents such as free radicals present in the body.
The War on Drugs hasn;t just destroyed cities and families by imprisoning millions while enriching organized crime syndicates: it;s also denied millions more access to promising therapies for crippling psychological and physiological ailments.Donald Trump 's racist, perjuring Attorney General, former senator Jefferson Sessions, was signaled that he will reverse Obama era AG Eric Holder 's memo that told federal prosecutors not to bring charges against petty drug offenders, because these crime carry absurd minimum sentences that resulted in America imprisoning a greater proportion of its population than any country in hellip;
When it comes to recreational drugs, magic mushrooms appear to be the "safest" substance, a new survey found.Hallucinogenic mushrooms were far less likely to send people to the emergency room than alcohol, cannabis, cocaine, ecstasy, LSD, and a handful of other drugs, according to this year's Global Drug Survey.
Deputies with Kootenai County and Shoshone County had been searching for Arnold since he was reported missing Thursday. He told family members he was headed out to pick mushrooms in the Coeur d;Alene National Forest.Additional details were not immediately available.
Both studies showed that just a single dose of psilocybin mdash; a hallucinogenic compound found in certain mushroom species mdash; could reduce psychological distress in cancer patients, and that this effect was immediate and long lasting. Participants who took psilocybin reported reductions in their depression and anxiety just one day after taking the drug, and the effects of that one dose lasted for the next six months in up to 80 percent of participants in both studies. "The cloud of doom seemed to just lift, " Sherry Marcy, a participant in one of the studies, said at a news conference held Wednesday (Nov. 30). "I got back in touch with my family and kids, and my wonder at life, " said Marcy, who was diagnosed with life threatening endometrial cancer in 2010. "Before, I was sitting alone at home, and I couldn 't move hellip; This study made a huge difference, and it 's persisted. "
"It's going to be a little bit different for us up here in space," he said, "but I'm going to try to make it as much like home as we can."On Thursday a regular workday for the crew Kimbrough will warm up pouches of sliced smoked turkey, candied yams, and cherry and blueberry cobbler. He'll also add water to the bags of freeze dried cornbread dressing, green beans and mushrooms and mashed potatoes.
The role of a food historian can be frustrating in a country that takes little pride in its eating traditions finds THEO PANAYIDES Florentia Kythreotou photographs well, for a food historian; she seems at ease in front of the camera. Only later do I discover that becoming an expert on Cyprus food and wine was something she embarked upon later, in her mid 30s ; before that she spent nearly a decade as a TV journalist, writing and presenting the news on Logos the first ever private channel among other accomplishments. Her face does look vaguely familiar, from TV in the 90s, though I couldn t say for sure. It was a long time ago. Perhaps the island 's best known food product halloumi I tried something new, she tells me speaking not of her sideways career move but the pot of greenish tea on the table between us. We re sitting on a quiet verandah in a house in Latsia which is still surrounded by fields, 18 years after she and her family moved in and the tea, she explains, is a mixture of rose, ginger, mastic and mint, a blend of flavours that sounds almost cacophonous . This particular cuppa is a bit of an experiment and her mid 30s move was also an experiment, leaving a field in which she was well established to become a freelancer in a subject which, like her tea, may sound slightly odd to many people. How exactly do you study food? What does she do? The answer, I suppose, is everything , for the simple reason that a freelancer can t afford to be picky but her main roles include doing research for the Cyprus Virtual Food Museum , where you ll find hundreds of recipes for local edibles arranged by historical period, geographical area or alphabetically, and writing books like her latest effort, a slim volume on the ceremonial breads of Paphos. The book displays the likes of pentastrin and galena and it s worth pointing out that it was written in collaboration with Zorbas Bakeries, whom Florentia approached as part of her association with Paphos 2017: European Capital of Culture. She likes synergies, she reports brightly which is also a nice way of saying that she has to initiate projects, trying to bring people together, or nothing would ever get done. Why should it be so hard to promote local cuisine? Don t Cypriots claim to be food lovers? Maybe they do, sighs Florentia, but we Cypriots have a bit of a complex when it comes to the traditional, we re a bit ashamed of the traditional . I point out and she readily agrees that creative Cypriot cuisine doesn t really exist at the moment. There are no local chefs taking traditional food and adding a modern twist, as happens in France or Spain; indeed, there are hardly any chef owned restaurants at all. Chefs are invariably employees, usually hired to provide easily palatable international cuisine or, if we re talking tavernas, to recycle the usual array of greatest hits for the benefit of visitors. In the end, it s just for tourists, admits Florentia. All that s left, you might say, is the touristy version of the Cypriot taverna, where you ll eat the usual. Tahini from the bucket, ready made tzatziki from the bucket, and so on. Shouldn t we be more proud of our culinary heritage? Absolutely, but we re not proud of it. Shall I tell you something? Up to 1974, when the invasion happened, I think something like 70 per cent of GDP came from agriculture. We were a nation of farmers. Overnight, this social fabric changed completely. So we entered the modern age very suddenly, and we ve never really assimilated this progress in fact, we became progressive in a very bad sense. I remember it was in the 70s and 80s that households first started eating corned beef and tinned ham and corn oil So we rejected all things traditional, because they were horiatiko village style and bad. It s like we re embarrassed by our local products or else, when we try to promote them, we invariably do so in a folksy way , as if presenting some quaint country custom that we embrace in the name of Tradition though of course we re far too sophisticated to do it ourselves. Condescension is the name of the game, a domain inhabited by the black clad village granny and the old man with the moustache and vraka. If we re going to move forward in gastronomy, and in tourism, it has to happen through organised professional units, protests Florentia. I mean yes, the old lady who goes to the market to sell vegetables from her garden and halloumi that she makes herself is very nice and picturesque but that s not how Cyprus is going to go forward. It won t be through the casual economy, with no certifications and so forth. No, I don t agree with that. I mean, I like it I m a romantic too, I like to go the market looking for small village apples or whatever. But we have to get away from this folksiness . This may be a good time to point out that Florentia has a BSc in Economics and a Master s in Business Administration and also that she had the audacity to ask my parents to send me to study in the US , even though the family were by no means rich . She grew up in a very simple neighbourhood, as she puts it, where all the houses were packed together, and we spent our time playing in the street with the other kids ; her brother studied in Greece, her sister didn t go to university at all. It s a modest, unexceptional background, nor was food and wine particularly prominent in her childhood but she s always been a proactive, can do person, a trait she now brings to her sometimes diffuse role as culinary historian. People s teenage years often tend to mark them, and Florentia was a star athlete, playing volleyball for the Apoel women s team and breaking records in the high jump ; that kind of confidence is bound to persist into adulthood. She remains very active, exercising regularly and enjoying Nature at every opportunity: it may not be apparent from her elegantly coiffed appearance on the quiet verandah, flanked by tea and carob honey cookies, but she s happy to snorkel for hours in the summer and goes at least twice a week to pick mushrooms and wild asparagus with her husband George in the winter. She s a woman of obsessions, though she balks at that particular word . I get passionate about certain things, like cooking, gastronomy, wine, everything that has to do with Nature and the sea Fish she adds, seemingly out of nowhere. I can tell you all about the fish of Cyprus. I can list them for you, I can identify them . She doesn t just pick mushrooms but also knows their names, the white oyster mushrooms of the Pleurotus family or the mountain reds that grow in the shade of pine trees. She s in some ways an intellectual and a book reader in general, currently immersed in Amin Maalouf having studied widely in gastronomic theory, but her new career was actually sparked by something more direct and obsessive: 20 years ago, while pregnant with her son , she experienced a sudden craving to start kneading dough and baking bread and the rest followed naturally. Her drive, in other words, didn t come from reading books, but from literally getting her hands dirty. It s a useful personality to have if you re trying to promote something that many locals find quaint at best, vaguely embarrassing at worst. There s no real food culture here. When you re eating corn on the cob with Nutella, she points out this delicacy is apparently on offer at all good food stands this has to mean something . The CTO pays lip service to the idea of alternative tourism , but does precious little in terms of planning and infrastructure. There s no doubt gastronomy could be a money maker as well as a cultural boon: Florentia recalls taking traditional Cypriot products carob honey, grape based kiofteria, the dried goat s meat ham known as tsamarella to the Salon
The recall includes fresh cut mushrooms and onions, as well as things like pico de gallo and "fajita mix," but the list, according to the Food and Drug Administration is pretty long and varied. They are all in a clear plastic container and labeled or in a Stryofoam tray and wrapped in clear plastic. They also have "best if used by" dates between Aug. 7 and Aug. 19, so it's likely customers have already consumed them. No illnesses have been reported yet. It was just a "possible contamination." If you do have products included in the recall that you haven't tossed or frozen yet, you can bring them back to the store for a refund. Or just go full Ron Swanson from now on:Max Payen, Country Fresh s Director of Food Safety said in a statement, We are treating this incident very seriously because we want to ensure that our customers are provided with only the safest, most wholesome, and high quality products available."
When people think of fungi, they often think of mushrooms or mold, but there is so much more to this diverse group of organisms. Not only are fungi used to make beer, wine and bread, but they are also vital ingredients in some of the most popular and successful medications ever developed. Their ability to create natural products with medicinal properties is going to be tested again -- this time on the International Space Station.As part of the NASA Micro 10 project, the Wang Group of the University of Southern California, along with the NASA Space Biology Program and CASIS, is preparing to send four four different strains of Aspergillus nidulans, a standard pharmaceutical research fungi, to the International Space Station. The fungi will be included in the payload being sent to the station on the upcoming SpaceX CRS 8 mission, which is expected to launch on April 8.