What's the buzz

What's the buzz

Potatoes back on menu as healthy meal

Potato-based dishes are turning up on more dinner tables and restaurant menus as a healthy addition to almost any meal, according to a new research.

Donald E Pszczola, senior editor of ‘Food Technology’, examined the history of the spud as well as some of the innovative ways it can be prepared and new products on the market that showcase the healthy advantages of potatoes.

“Compared by some to a blank slate, potatoes can effectively work with a wide range of different flavours and ingredients,” said Pszczola.

He found that potatoes are appearing on menus in a variety of dishes.

Lime Chicken Potato Tacos, Creamy Potato Leek Soup with Tangy Tarragon Drizzle, Mediterranean-inspired cuisine such as Salad with Potato Medley, Potato Crusted Goat Cheese, Potato Risotto, Potato Chips Strips, Gnocchi Tart with Purple Potato Puree and Caramelised Cauliflower and Potato Soup are some of the more innovative potato-based dishes.

Broccoli boost sunscreens cancer fighting abilities

Penn State College of Medicine researchers have revealed that a topical compound called ISC-4 found in cruciferous vegetables like broccoli and brussels sprouts may increase sunscreens’ abilities to prevent melanoma lesion formation.

Despite the use of sunscreen and skin screenings, incidents of melanoma continue to increase.

“With more than $1 billion spent on sunscreen every year in the United States, the market for skin cancer prevention is enormous and continues to grow,” said Gavin Robertson director of Penn State Hershey Melanoma Center.

“Addition of agents such as ISC-4 to sunscreens, body lotions or creams could have a profound impact on this market for preventing melanoma,” he said.

Some bacteria go to sleep to hide from antibiotics

Some bacteria avoid antibiotic treatments by going off the grid and hiding until it is safe to come out again. The study, led by Thomas Wood, professor of chemical engineering at the Texas A and M University, details this surreptitious and elaborate survival mechanism of the bacteria.

“Through our research, we’re understanding that some bacteria go to ‘sleep’, and that antibiotics only work on bacteria that are metabolically active,” said Wood.

“You need actively growing bacteria to be susceptible to antibiotics. If the bacterium goes to sleep, the antibiotics are not effective because the bacterium is no longer doing the thing that the antibiotic is trying to shut down,” he added.

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