Category Archives: Dairy & Aqua

CLIMATE CHANGE: A RISK FOR AQUACULTURE

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Fresh and marine ecosystems are going to be deeply suffering from processes like ocean acidification, coral bleaching and altered watercourse flow with obvious impacts on fisherfolk, however, it’s not with regards to what happens to the fish. Fishing communities are at risk of water level rise and their livelihoods are vulnerable by storms and extreme weather.

Fisheries are already speedily evolving because of overutilization and globalization. They’ll suffer from a big selection of various impacts from global climate change, which can be unpredictable and stunning. Global climate change goes to be an enormous challenge to each sector of society. As per the report, capturing of marine fisheries is already facing multiple challenges because of overfishing; home ground loss and weak management are poorly positioned to agitate new issues stemming from global climate change. Tiny island developing states that rely upon fisheries and cultivation for a minimum of 50% of their animal super molecule intake is in a very significantly vulnerable position.

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Some 520 million folks rely on fisheries and cultivation as a supply of protein and financial gain. For 400 million of the poorest of those, fish provides half of their animal protein and dietary minerals. Several coastal and fishing communities already live in precarious and vulnerable conditions thanks to economic condition and rural underdevelopment, with their eudemonia typically undermined by over-exploitation of fisheries resources and degraded ecosystems.

Warming in Africa and central Asia is anticipated to be higher than the worldwide mean, and predictions counsel that by 2100 important negative impacts are going to be felt across 25% of Africa’s upcountry aquatic ecosystems.

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Fish farming also will be affected. Water level rise over future decades can increase upstream salinity, poignant fish farms. A crucial issue highlighted by the report relates to however well such communities are going to be ready to adapt to vary, the region’s ‘adaptive capacity’ to reply to temperature change is low, rendering communities there extremely vulnerable even to minor changes in climate and temperature.

Nano-Technology in Food Industry

Nano Food

Food is Nano food when nanoparticles, nanotechnology strategies or devices are used during cultivation, processing, or packaging of the food. It does not mean atomically modified food or food produced by Nano machines. Current research has started to address the uses of nanotechnology for functional food by applying the new ideas, technologies and target the delivery of micronutrients.

Food is Nano food when nanoparticles, nanotechnology strategies or devices are used during cultivation, processing, or packaging of the food. Recent research has started to address the potential utilization of nanotechnology for functional food by applying the new ideas and designing methodologies engaged with nanomaterials to focus on the delivery of bio active compounds and micro nutrients.

Nanotechnology additionally can possibly enhance food process that utilizes enzymes to give nutrients and health advantages. For example enzymes are catalysts that frequently added to food to hydrolyse against anti-nutritive components and subsequently hence increase the bio-accessibility of basic supplements, for example, minerals and vitamins. Enzymes compared to traditional macroscale support materials, nanomaterials can be utilized to give better enzyme-support systems due than their vast surface-to-volume compared to traditional macroscale support materials.

Food Chem Meet

 Given the  more number of nanotechnology applications in the food industry, the capacity to identify and to major a given Nano material at key time point in the nutrition life cycle is basic for assessing the Nano scale properties of interest that manage producing consistency and safety and also understanding potential beneficial or  adverse impacts from food  intercalation. Nanotechnology made the thought a reality by expanding the life span of various types of food materials. it has reduce the rate of wastage of food because of microbial infection. Fresh food as well as more advantageous and healthier food is being planned with the assistance of Nano-delivery systems which act as a carrier for the food supplements. In coming days, more up to date methods of safeguarding food will be produced with the assistance of nanotechnology.

A Several nanomaterials are seen, from a size of 1 to 100 nm. The reduced size of these nanomaterials makes them efficient in acting as scaffolds and helps in drug delivery. Be that as it may, with nanotechnology gradually infringing into the food sector, the administrations of the nanomaterials are never again limited to the conveyance of medications, delivery of drugs, however they similarly convey nourishment supplements, nutraceuticals.

I QUIT SUGAR! Making Sense of Sugar

We have probably heard a million times that sugar affects our system, but still it’s worth repeating. Added sugars in our diet is the worst ingredient that we include in our regular decorum, as it contains whole lot of calories (Sucrose, Fructose) with no essential nutrients. This is the reason it’s called Empty Calories. There is an increasing pressure on various studies to make a move to completely stop the consumption of sugar for a healthy metabolism, as sugar indirectly causes Obesity.

 

Sugar nevertheless is found in the form of many sources. The natural sugars are found in the foods like Milk (Lactose), Fruits and Honey. These are also called as Free Sugars while
other set of Sugars is the Artificial or Added sugars which are high risk when consumed.
World Nutrition and Health Professionals recommend only to an extent of 5% of the added or natural sugar intake in our daily diet. Children can be limited of up to only 19gms of Sugar in their diet. When we consume a greater amount of Sugar (10% – 15%) it leads to nutritional deficiencies and it also causes the bacteria in the mouth and often results in tooth decaying. Sugar also overloads your liver. Sugar becomes an addiction for many, which causes immense pain, nausea, and flu-like symptoms during abrupt withdrawal. Continuous sugar consumption leads to accumulation of fats and liver deposits which leads to problems. The consumption of limited added sugars and the natural sugars from fruits doesn’t give any risk of fat accumulation.

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Sugar can cause insulin resistance, which causes cardiovascular risk, obesity, diabetes and other health complications. Studies reveal that insulin resistance is associated with sugar consumption. Studies also warm that high consumption of sugars lead to the risk of cancer. Sugar addictions can be compared to drug addiction as it releases the hormone Dopamine. It causes a 60% chance of obesity risk in children and adults. The source comes from the daily sugar included diet and sugar sweetened beverages. Not surprisingly, people ultimately become overweight and obese. Now the only thing one can do is cut off sugar in every single bite. It’s the Sugar not the fat which is causing the Cardio-vascular effects. Evidences show the effect of fructose on the metabolism leading to cardio risk.

The only thing one can do is to eliminate the usage of 80% of the processed foods, limiting the amount of fructose in your diet. Control your Dopamine and stop your cravings and say NO to Sugar. The best way to avoid high sugar is to pick up Fruits with high water content which are low in sugar. Do not substitute artificial sugars in your Tea or Coffee as latest studies revealed a whole lot of risk of cancer and other Health problems with the addition of artificial sugars in our diet. Keep an eagle eye on all the nutrition and Sugar labeled canned foods for the Sugar.