Tag: food

Are Ultra-Processed foods bad for your immune system? The Conversation thinks they might be

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Go on any diet course these days (we’ve been on many) and the chances are that your course leader will inveigh against the dangers of processed foods[1] You know, those ones that saved us all so much time in the 1980s and 1990s, when it was essential to answer your e-mails and plan a talk over a delicious microwaved chicken korma. Well, processed foods comprise a lot more than just quick ready meals.And, l like a lot of labour-saving devices, they’re not all bad if used in moderation. Trouble comes when we all go too far. And our old friends The Conversation have an intriguing take on that. [2] Look at this extract frpm their article by Sam White and Phillipe Wilson

[there is] growing evidence that ultra-processed foods may affect how our immune system works. This may explain why some studies have linked ultra-processed foods with inflammatory bowel disease and potentially autoimmune diseases.

We on this blog have been tracking stories which link the digestive tract and immune system for some years. So it’s nice to see some real scientists really opening up this field. But there is a deeper lesson for us here, and it’s from economics, not science. Because economists of the classical school, or at least those who swallow their undergraduate textbooks, whole, always asseverate the a pure free market is the quickest way to achieve the optimum benefit. Well, processed foods are certainly free market. They have developed at breakneck speed, and certainly give the people what they want. The question is: how much do they need it? And at what cost does it come?

[1]https://www.nhs.uk/live-well/eat-well/how-to-eat-a-balanced-diet/what-are-processed-foods/

[2]https://theconversation.com/ultra-processed-foods-heres-how-they-may-affect-the-way-the-immune-system-functions-231884?utm_medium=email&utm_campaign=Latest

diet #food #microbiome# gut #immune system

A very special French ’75

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We know Friday Night Cocktails got dropped a few months ago (on orders from the top). But that won’t stop us from bringing you searing, cutting edge journalism when we think a story is much in the public interest that it must be broken. Even if it upsets The Great and the Good, the Powerful, and the Establishment, assuming that members of any of these groups read LSS. So, anyway, such was the case with the French 75 which we discovered at Cote, Brighton, last Saturday night before dinner.

Now, before you reach for your lawyers: we do note get any money for this. We have no commercial, financial ,commercial nor personal connection with Cote nor any of their staff. But when we, in the company of a companion visited that outlet at the end of a hideously long and dry January, we were more than in the mood for a little pick-me-up. And so it proved. Naturally we have adapted the details a bit, as we soon found ourselves a bit hazy about their precise nature. But the following will suffice:

The beauty of the French 75 is its simplicity. Refreshing simplicity, that fruity, slight sour quality we always look for in a great cocktail. Take a simple champagne flute; add a small quantity of sugar. Now add 1/2 measure of lemon juice and one measure of white gin. Cover all with cold white bubbly- Champagne, Cremont, Prosecco or cava, any of these will do. Top off with a slice of lemon peel to add that extra piquancy such ingredients demand. Now sit back and savour.

So, if you are Great, or Good, or Powerful-or just an ordinary Joe like us, here is a recipe which we hope all of you will enjoy. It’s going to be a bust weekend-so goodbye for now.

#french 75 #cocktail