Alternative for phosphoric acid

Source:Asiafoodjournal0608

Study shows probiotic bacteria maintains fresh breath

In response to the growing demand for an effective breath-freshening solution, Frutarom Inc., the exclusive marketer of BLIS K12, a new oral cavity probiotic bacteria, has released study results showing BLIS K12 can effectively treat bad breath. Most cases of bad breath are the result of protein breakdown by odor-causing bacteria thriving on the tongue. Bacterial by­products of this protein breakdown include foul-smelling gases which make the breath unpleasant. Good oral care such as brushing and flossing every day can help prevent bad breath by removing food debris and other sources of protein for these bacteria. However, for many people with chronic bad breath or on high protein diet, these steps alone do not provide a satisfactory solution. Research conducted by scientists at the BLIS Technologies Center for Innovation, University of Otago, Dunedin, New Zealand, found that administration of BLIS K12 after an oral antimicrobial mouthwash reduced volatile sulfur compound levels in the mouths of individuals suffering from chronic bad breath. The outcome of this study indicates the replacement of bacteria causing bad breath by colonization with competitive bacteria could prove an effective strategy to reduce the severity of bad breath. BLIS K12 was designed specifically, to protect the entire oral cavity and is clinically shown to reduce the incidence of sore throat while boosting the immune system. It can be used in many applications and in combination with other probiotics.


Source:asiafoodjournal0409

Eating charred meat may increase risk of cancer

LOS ANGELES: Eating burned or charred meat may increase the risk of pancreatic cancer, a new study has found. Meat-eaters who preferred their steak very well done were almost 60 percent more likely to get pancreatic cancer compared to those who ate steak less well done or did not eat steak, China's Xinhua news agency reported quoting the study presented Tuesday at theAmerican Association for Cancer Research annual meeting, in Denver.
In the study, researchers at the University of Minnesota School of Public Health (UMSPH) analysed data on the meat intake, preferred cooking methods and doneness preferences of nearly 63,000 participants taking part in the Prostate, Lung, Colorectal and Ovarian Multi-Center Screening Trial.

Over the course of nine years, 208 developed pancreatic cancer. Researchers then estimated carcinogen intake based on overall meat consumption and doneness preferences.
Those with highest intake had 70 percent higher risk than those with the lowest intake, according to the study.Frying, grilling or barbecuing meat to the point of charring can form carcinogens, which do not form when meat is baked or stewed, explained Kristin Anderson, an associate professor at the UMSPH.

Anderson suggested cooking meat thoroughly enough to kill bacteria but avoiding charring.
The precursors of cancer-causing compounds can also be reduced by microwaving the meat for a few minutes and pouring off the juices before conking it on the grill. ''
"We cannot say with absolute certainty that the risk is increased due to carcinogens formed in burned meat," Anderson said.
"However those who enjoy either fried or barbecued meat should consider turning down the heat or cutting off burned portions
when it's finished.' Bernama