Category Archives: Diet And Food

Taste study

The researchers found if they changed the diet of the fruit fly (increasing sugar, removing taste of sugar, increasing protein, changing sugar for complex carbohydrate), this drastically altered how well the fruit fly could taste subsequent sugar after a few days.

We found that when flies ate unsweetened food, this made sugary food taste much more intense, Professor Wang said.

Then we looked at all the proteins that changed in the fruit fly tongue in response to diet, and we investigated what was happening, Professor Neely said.

They found the sensation of taste is controlled by dopamine (the reward neuromodulator). The researchers then mapped the pathway and found the same pathways that are well established as controlling learning and memory or promoting long life also enhance taste sensation.

While this work was conducted in fruit flies, the molecules involved are conserved through to humans. We know humans also experience changes in taste perception in response to diet, so its possible the whole process is conserved; we will have to see, Professor Wang said.

The research published in Cell Reports, is a follow up study to Professors Neelys work testing the effects of artificial sweeteners. That research found artificial sweeteners activate a neuronal starvation pathway, and end up promoting increased food intake, especially when combined with a low-carb diet.

Our first studies were focused on how different food additives impact the brain, and from this we found taste changed in response to diet, so here we followed up that observation and describe how that works, Professor Neely said. Turns out the fly tongue itself is remembering what has come before, which is kind of neat.

Reference: PGC1a Controls Sucrose Taste Sensitization in Drosophila by Qiao-Ping Wang, Yong Qi Lin, Mei-Ling Lai, Zhiduan Su, Lisa J. Oyston, Teleri Clark, Scarlet J. Park, Thang M. Khuong, Man-Tat Lau, Victoria Shenton, Yan-Chuan Shi, David E. James, William W. Ja, Herbert Herzog, Stephen J. Simpson and G. Gregory Neely, 7 April 2020, Cell Reports.DOI: 10.1016/j.celrep.2020.03.044

This research was funded by a grant from the NHMRC

Continued here:
Diet Can Change the Way Sugar Tastes Heres the Science Behind It - SciTechDaily

Allison Janney has done it all. She's dazzled in all sorts of television and film roles (including in The West Wing, The Help, and Mom)and she's got a slew of awards (including seven Emmys and an Oscar) to prove it. With her latest project, the HBO film Bad Education, premiering on April 25th, she shows no signs of stopping.

Allison's not just known for her heart-wrenching performances, though. The 60-year-old actress seems to get glowier (and fitter) by the minuteand keeping up with her health and fitnessgiven her busy Hollywood schedulerequires plenty of quality fuel.

How does Allison make the magic happen, though? Just as she stays open to all sorts of on-screen roles, she also keeps an open mind and is flexible about her diet.

Here's what to know about Allison Janney's dietfrom her favorite Starbucks order, to her stance on low-carb eating, to how she handles tables of sweets on-set.

Allison's food philosophy is simple: "I eat what I want," she told Chicago Sun Times. (Not gonna argue with that!)

Though Allison doesn't get dogmatic about food, she does prefer to eat the good stuff. "I have the occasional triple grande nonfat latte from Starbucks, but other than that, I just love eating healthy stuff," she told Chicago Sun Times.

Like many people, though, Allison has taken the low-carb trend for a test runand seen results. The truth is, I lost weight years ago by cutting out carbs," she told Chicago Sun Times. "I feel great and have tons of energy, but I do my eating plan my way.

Though Allison doesn't seem to identify herself as low-carb these days, she does try to keep her eats simple. "On most days, I try to stick to the protein and veggies and skip the other stuff, she told the Chicago Sun Times.

Though Allison admits that her height (she's 6'0") helps her maintain a healthy weight, she's not immune to the calls of sweets and treats. I work on a TV set where there is an unbelievable craft services table I walk by all day long," she told Chicago Sun Times. "There are tons of cookies, cakes, and brownies. For lunch, there is homemade mac and cheese."

I really just try to put blinders on and not look at it, she says. Its not easy, but every day we make our choices. This week, I havent made it past the brownies every single day. I dont know why, but I decided I deserved a brownieor twoor three. I figure that Im working so hard that I must be burning the calories." (Same, Allison, same.)

When Allison does go for the brownies, she doesn't overthink it. Im not always successful at sticking to my eating plan, but I try, which is the important thing," she told Chicago Sun Times. "That means Im more successful than not. Its about adding up the good days.

If you slip up like me, you cant be mad at yourself," she added. "Just start again.

I still like a cocktail now and then, and I love chocolate," she told Chicago Sun Times. Martinis, in particular, seem to be a favebut Allison is a wine fan, too.

Allison shared her post-Emmy activities with Vanity Fair in a 2015 interview. "So we got some McDonalds on the way out of the Emmys . . . some French fries. There was a funny picture I tweeted of [boyfriend] Phil and I standing on the curb waiting for our car," she said. "It took like 45 minutes, so I sat on the Emmy . . . it was in box and I sat on it, and we ate some French fries and waited for the car and went home, and we just relaxed."

I mean, is that relatable content, or what?

When asked what she always keeps stocked in her refrigerator, Allison told Architecture Digest, "Eggs, ros, Cholula hot sauce, and dark chocolate." (Okay, yeah, she's officially my spirit animal.)

Craving chocolate now? These chocolate chip banana muffins are bomb:

Along with Chapstick, a book, her phone, and earbuds, Allison always keeps a bottle of water next to her bed, she told Architecture Digest. After all, no healthy diet is complete without a steady stream of H20!

View post:
'Bad Education' Star Allison Janney, 60, Eats Mostly Veggies And Protein - Women's Health

THE IRISH diet is too reliant on alcohol and animal protein, according to two new studiesTrinity College Dublins School of Natural Sciences.

Researchers are calling for major changes to the way we eat amid concerns over a dependence on animal protein and overspending on alcohol.

According toTrinity College Dublins School of Natural Sciences the typical Irish diet is hindering Irelands ability to address issues like global warming and nitrogen pollution.

This is due to the quantities offarmed products like fish, pork and lamb still being consumed by a large proportion of the population.

Many also remain heavily dependenton dairy and animal fats along with cereal, which all fuel the agriculture sector an industry accounting for 26 percent of all global warming.

There are also concerns over the alarming amount of alcohol consumption seen on average according to the research.

The Trinity College study found alcohol accounts for 7%of daily calorie intake on average but 25% of our daily nutritional cost.

Its this over-reliance that is leading to an increase in serious health concerns like obesity, diabetes, colon cancer and heart disease.

Researchers are calling for more people to adopt a Mediterranean-style diet comprising of more fruit, vegetables, whole grains and seafood.

Doing so would potentially reduce Irelands diet-associated Global Warming Potential by up to 57%.

Mike Williams, assistant professor in botany inTrinitys School of Natural Sciences and lead author on the study said: Global diets have become more westernised, less healthy and more damaging to the environment.

Effective change can be achieved only through education. Our research hopefully adds to the considerable database on sustainable foods, sustainable diets and informed dietary choice but from an Irish perspective, he added.

Read more:
Scientists say the Irish diet is too dependent on meat, fish, dairy, eggs and alcohol - Irish Post

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Sugar alcohols like maltitol are often used as sugar alternatives in sugar-free sweets.

As such, you may wonder whether theyre suitable for the ketogenic diet.

The high fat, low carb keto diet promotes weight loss by encouraging your body to burn fat instead of carbs as its primary source of fuel. Thus, many people following this diet restrict their intake of sugar to a minimum.

However, even though sugar alcohols typically contain less than half of the calories of regular sugar, theyre still considered carbs.

This article tells you whether maltitol is a good alternative to regular sugar on the keto diet.

Maltitol is a sugar alcohol thats similar to other sugar replacements like xylitol and sorbitol.

Its commonly used as a low calorie sweetener and thickener in candies, ice cream, baked goods, and other processed foods like energy and protein bars.

On food labels, maltitol may also be listed as hydrogenated maltose, hydrogenated glucose syrup, Lesys, Maltisweet, or SweetPearl (1).

Its considered a carb but provides only half of the calories as other carbs. Whereas most carbs have 4 calories per gram, maltitol delivers 22.5 calories per gram (1, 2).

As its around 90% as sweet as regular sugar, it makes a popular sugar substitute (1).

Still, there are more factors to consider before using maltitol on the keto diet.

Maltitol is a sugar alcohol commonly used as a low calorie alternative to table sugar in candies, baked goods, and other foods. Its about 90% as sweet as sugar.

The ketogenic diet was historically used to treat epilepsy but has gained popularity recently as a weight loss method (3).

Some research reviews show that people following this eating pattern may lose up to 5 pounds (2.2 kg) more weight, on average, than those following a low fat diet (4, 5).

In general, keto is very high in fat, very low in carbs, and moderate in protein (6).

Though the exact number of carbs you can eat varies, a keto diet generally restricts your carb intake to 10% or less of your daily calorie intake usually equivalent to 2050 grams of carbs each day (4).

The diet is designed to promote ketosis, a metabolic state in which your body burns fats for energy instead of carbs.

The keto diet aids weight loss by restricting your carb intake and forcing your body to enter ketosis, a metabolic state in which it burns fat for energy.

Although maltitol and other sugar alcohols are carbs, your body absorbs them differently than other carbs.

Most carbs are almost completely digested by the time they reach the end of your small intestine, but other carbs like sugar alcohols and fiber are only partially digested in your small intestine before moving into your colon (1).

In fact, maltitol absorption in the small intestine ranges from 580% (1).

Furthermore, maltitols glycemic index (GI) stands at 35, which is much lower than that of regular table sugar, which has a whopping GI of 65. This index measures how quickly certain foods raise your blood sugar levels (7).

These factors, combined with its low calorie count, make maltitol a suitable sugar alternative for the keto diet.

Some sugar alcohols, such as erythritol and xylitol, are even recommended for keto.

Although maltitol is also a sugar alcohol, its GI is higher than most meaning that it has a greater effect on your blood sugar levels. Therefore, it might not be as good of a sugar substitute on keto as other sugar alcohols.

The table below compares maltitol to other sugar alcohols (1):

Although maltitol might not be the best sweetener for the keto diet, its a better option than many other sweeteners, including honey, maple syrup, coconut sugar, agave nectar, fruit juices, and regular white or brown sugar.

Yet, since maltitol is often used in baked goods and desserts, many of the foods that its found in may be high in carbs.

Therefore, you may wish to add it to your dishes on its own rather than seek out packaged goods that have maltitol added. If they contain other carbs, eating too many of these foods could interfere with ketosis.

Maltitol is available in powdered and syrup form.

Many recipes that call for maltitol tell you exactly how much syrup or powder to use. However, if youre simply substituting maltitol in place of regular sugar in a recipe, you can use roughly the same amount of maltitol as you would sugar.

Shop for maltitol online.

Maltitol is safe for the keto diet when used in moderation, though it may not be as ideal as other sugar alcohols. In general, you should be careful with packaged foods that contain maltitol, as these may also harbor other carbs.

Maltitol is a sugar alcohol commonly used to lower the calorie content of gums, candies, and other sweets.

While it doesnt affect blood sugar levels as drastically as plain sugar, it still provides carbs. Plus, many foods that contain maltitol, such as packaged desserts, pack other carbs.

Thus, if you choose to use maltitol on the keto diet, it may be best to add it to foods on your own and only eat it sparingly.

Read the original:
Can You Use Maltitol on the Keto Diet? - Healthline

When it comes to losing weight, there are all sorts of articles and books you can turn to for advice. But is it any good?

Theres a lot of money to be made in this industry, and, with that, plenty of suspicious advice has infiltrated the internet.

So The National turned to a few UAE experts to sort some of the facts from the fiction.

As exciting as that might sound, you cant actually out-train a bad diet, says Baraa El Sabbagh, a dietitian and personal trainer.

The concept of calories in versus calories out is key in weight management, so as long as youre eating fewer calories than youre burning, you should be able to lose the weight.

But if your food choices are unhealthy, this will eventually take a toll on your body. Youll face poor digestion, fatigue, low energy and food cravings.

You wont actually see much progress with the exercise if youre not choosing the right foods for adequate muscle building and recovery, either, she adds. With time, this will lead to low compliance and failure in reaching weight loss goals.

The most successful method to long-term weight loss is actually tapping into a mindset that will last a lifetime rather than trying to cheat the system.

Nadine Aoun, a clinical dietitian at Medcare Women and Children Hospital, says there is some truth to this. Scientists have found that an ingredient in cinnamon could help fat-burning in humans, she explains.

Cinnamaldehyde is an essential oil that helps give the spice its distinctive flavour and has been proven to protect mice against obesity in previous studies. Now, researchers at the University of Michigan have claimed the oil also activates thermogenesis, a metabolic bodily process that burns calories to produce heat.

What that means is the process can actually help kick-start weight loss, although, of course, you cant just depend on cinnamon in order to achieve your goals, Aoun warns.

The current research shows no physiological reason why eating before bed should cause weight gain, says Maria Abi Hanna, a clinical dietitian and eating disorders practitioner at Right Bite. Many studies, though, do prove that people who eat at night are more likely to gain weight [for] several reasons.

For a start, people who eat later at night tend to emotionally eat, especially after a long day when they might be stressed out, bored or tired, she says.

We tend to overeat at night to compensate for the missed calories

Maria Abi Hanna, clinical dietitian and eating disorders practitioner, Right Bite

When we emotionally eat, we tend to make poor food choices and crave food that is high in salt, sugar or fat. It is usually common that we grab a chocolate bar, a bag of chips or order junk food after a hectic day at work, for example.

Another reason why some people gain weight eating late at night is that they might not be eating enough during the day and, when we do that, we tend to overeat at night to compensate for the missed calories.

Theres another downside to eating before bed, Hanna adds: It may cause indigestion and reflux, especially when you eat big amounts close to bedtime.

Carbohydrates have often been demonised, but we do actually need them in our diet, says Maria Marlowe, a holistic nutritionist and author of The Real Food Grocery Guide. We do need to be mindful of which types of carbohydrates were consuming, though, she adds.

Healthy carbs include vegetables, fruit and whole grains. These can indeed be a part of a healthy diet and come packed with added fibre, nutrients and antioxidants.

What we should be avoiding are refined carbs such as bread, cereal, pasta and anything with refined sugar, Marlowe explains. Whenever grains are refined, they become [higher on the] higher glycemic [index] and lose much of their fibre and nutrition. High glycemic foods, she explains, are associated with weight gain, while low glycemic foods are associated with weight loss. Thats because they contain carbohydrates that the body digests rapidly, causing blood sugar and insulin to surge and then dip.

In the middle, there are starchy vegetables, like potatoes and corn. These are best consumed in moderation, because they have a high glycemic load.

A cup of potatoes, she says, actually has a similar effect on blood sugar as a can of soda or a handful of jelly beans.

Jo Owen, a holistic health and nutrition coach, and founder of Nourish, Flourish and Fly, says yes and no. Any diet you commit to will work no question of it but if you dont change your lifestyle and aim for long-term, sustainable approaches to your holistic health, success will be short-lived.

She says weve been trying to control our eating habits in crazy ways for centuries. In 1727, Thomas Short observed that fat people live near swamps. His treatise titled The Causes and Effects of Corpulence introduced the only logical weight loss tip he could deduce: move away from the swamp.

A lifestyle change means you commit to a lifelong way of eating and living that does you long-term good

Jo Owen, holistic health and nutrition coach

Owen says shes tried low-fat, high-carb, cabbage soup and lean cuisine diets herself, until she realised she needed to take a more holistic approach. People who go on a diet always see it as a fixed, finite thing Im on a diet until I lose 10 or 20 pounds.

The word diet isnt helpful, either, she adds. [It] conjures up a restrictive forbidden fruits mentality or a feeling of lack. What happens is people try a diet for a certain amount of time, then go back to living exactly the way they were before, or even overdo it for a while due to the feeling of being restricted, and then end up right back where they started.

A lifestyle change, on the other hand, means you commit to a lifelong way of eating and living that does you long-term good.

I know it can seem impossible, because youre still thinking about it as being on a diet for the rest of your life, but it simply isnt the same. A clean, whole foods approach to your nutrition doesnt just affect your weight, it affects your entire life its good for your physical, mental and emotional well-being.

She suggests starting small. For instance, you could introduce a few new dishes into your repertoire at first and then gradually begin to crowd out unhealthy behaviours with healthy habits.

You should be eating delicious meals every day, you should feel satisfied after eating them and your tummy should not be grumbling with hunger within a couple of hours unlike with diets.

Drinking water does indeed help boost your metabolism, says Hanna. It also cleanses your body of waste and toxins, and can act as an appetite suppressant as it takes up stomach space.

Sometimes you may also mistake thirst for hunger and drinking a glass of water before reaching for something to eat can help to curb unnecessary snacking and manage cravings.

Make sure you always stay well hydrated by drinking at least two litres of water a day.

It may have a modest effect, says Aoun, but dont eschew your other exercise or healthy eating habits just yet. A randomised, clinical trial recently published in the Journal of Functional Foods showed that apple cider vinegar might help with weight loss. Study participants drank 15 millilitres of the stuff a total of two tablespoons with lunch and dinner, and also ate a diet that was 250 calories less than their daily estimated requirements.

Current research shows that apple cider vinegar promotes fullness, suppresses appetite and improves blood sugar

Nadine Aoun, clinical dietitian, Medcare Women and Children Hospital

The researchers found that apple cider vinegar significantly reduced weight. Those taking it lost an average of about four kilograms over the 12-week study period, while those who didnt only lost just over 2 kgs. Researchers argued the ingredient helped curb appetite, potentially leading to more weight loss.

Hanna says more studies need to be done to prove the impact, however. Current research shows that apple cider vinegar promotes fullness, suppresses appetite and improves blood sugar and insulin response. For maximum benefit, it is recommended you mix about one to two tablespoons of apple cider vinegar with water per day.

"Though it has proven to have a positive impact, it is still not a magic formula and there are other factors to consider when it comes to successful weight loss.

Just as we should be consuming healthy carbohydrates, we should also be consuming healthy fats, explains Marlowe in her book. These support our health. We should avoid refined carbs and oils, which both wreak havoc on our health and waistline.

Healthy fats are unrefined fats from nature, she says. They are found in foods such as olive oil, avocado, nuts and seeds. These are the types of fats that are found in the Mediterranean diet, considered one of the healthiest ways of eating.

Unhealthy fats are generally refined and man-made. During processing, refined oils like canola, corn, soy, sunflower, safflower, cottonseed, peanut and vegetable oils are heated to high temperatures and heavily processed, which causes the unsaturated fatty acids from the seeds to oxidise, creating by-products that are harmful to human health, including trans-fats, which spark inflammation, age us and contribute to chronic illness and heart disease.

Gluten is bad for some people there is a distinction, says Hanna. People who suffer from Celiac disease should avoid any food items that contain gluten as it triggers an inflammatory response in their small intestine causing malabsorption of nutrients. Also, people suffering from certain autoimmune diseases, such as arthritis and Hashimotos, and those with gluten intolerances or sensitivities, will also benefit from avoiding gluten.

There are some theories that suggest the human body cant digest the quantities of gluten we consume in our modern-day diets, however more research is needed to confirm this, she adds. Currently, the best way to know if one should avoid gluten is to first rule out Celiac disease or any other autoimmune disease that would benefit from a gluten-free diet and the next step is through trial and error and monitoring whether one suffers from any symptoms that may occur after gluten exposure.

Its important to remember that gluten-free foods are commonly less fortified with folic acid, iron and other nutrients than regular, gluten-containing foods, adds Aoun. They can also be more expensive.

And gluten-free foods tend to have less fibre and more sugar and fat. Several studies have found a trend towards weight gain and obesity among those who follow a gluten-free diet.

This is sort of true, says El Sabbagh. "This Instagram trend is growing by the day, but are there scientific facts to back up the benefits of celery juice? The answer is yes and no.

"Celery is filled with fibre, potassium, folate and manganese. These are all very important nutrients for the body that can help with numerous ailments like inflammation, cholesterol, allergies and blood pressure."

But the trick is not to juice celery, she adds. "Juicing removes the fibres, which are essentially why were eating it. Have a celery whole, and it will benefit you a lot more."

Updated: April 20, 2020 03:28 PM

Original post:
Does drinking apple cider vinegar help me lose weight? We ask experts to bust 10 health myths and reveal diet truths - The National

Tonight Jame Oliver will continue his series Jamie: Keep Cooking and Carry On tonight. He will be making, from his home, a minestrone soup and a simple chicken curry.

He advised those looking to slim down to cut back on alcohol.

He told the Radio Times: Your average Brit drinks booze. Im not telling you what to do, but my rhythm now is only to drink at the weekend."

In another interview on his weight and health, Jamie told Men's Health: "I was getting three hours sleep a night, putting on weight and not really getting it.

"Id always gone to a trainer but I just f****** hated it. It was really boring. What I finally worked out was that its important for you to do it on your terms.

"Previously, if I organised training in my time, I hated it. But then I was like, why is it that I can get up for a 3.30am call and be on set and smash the shit out of it and yet getting to the gym is too hard?

"So I just shifted it so that the gym was on the way to work and it was part of the working day.

"The minute I did that I got really good at it. Its totally mental."

Another TV star who has lost weight recently is Ricky Gervais.

Ricky Gervais' weight loss success saw him slim down in 2016.

However, the comedian revealed how he has stopped dieting in recent times.

Talking on The Tonight Show with Jimmy Fallon, the After Life writer argued back when the host remarked that he looked well.

Im getting fat again! he admitted, before explaining why he was struggling to keep the weight off.

I didnt want to give up any food or drink, so I worked out, said Ricky, who initially shaped up by taking up exercise.

Read more:
Weight loss: Jamie Oliver lost two stone making two changes to his diet - what are they? - Express

Intelligence

Monday, 20 April 2020 Bonnie Waycott

The Japanese eel (Anguilla japonica) has been a key food in Japan since the Edo era (1603 to 1868) and is commonly consumed as a luxury and seasonal celebration. Kabayaki, or grilled eel with soy sauce and a sugar-based sauce, is a genuine classic with a special place in the Japanese culinary consciousness.

Most of the eel that Japanese consume come from fish farms, yet none are hatched from eggs. Instead, theyre harvested from rivers and coastal waters, often from other continents, as transparent fingerling size glass eels and reared until harvest.

In 2014, the Japanese eel was added to the International Union for Conservation of Natures Red List of Threatened Species. This status, and the dependency of fish farms on wild stocks, has a lot to do with the eels unique life cycle. Hatched far out at sea, glass eels migrate to freshwater where they mature 5 to 10 years later before travelling to the open ocean to spawn and die.

Scientists have been trying to replicate spawning conditions for eels in captivity for a long time. Beginning in the 1960s, studies were conducted to close the loop with breeding, hatching and nursing techniques used in aquaculture. Hormone treatments were used to obtain fertilized eggs and larvae (called leptocephali). Because leptocephali cannot be reared on feed such as rotifers, zooplankton or pellet diets, a paste-type diet made from powdered shark eggs supplemented with krill, soybean peptide, vitamins and minerals was developed and used successfully. Further refining of the diets and rearing procedures resulted in fewer problems such as larval deformities or low survival, and the production of full-size larvae that metamorphosed into glass eels.

In 2010 scientists at the National Research Institute of Aquaculture, Fisheries Research Agency (known today as National Research Institute of Aquaculture, Japan Fisheries Research and Education Agency) produced two generations of eels in captivity for the first time. This raised the possibility of an aquaculture industry that neither depends on nor harms wild stocks.

But the mass production of Japanese eel for aquaculture is still elusive.

Full-cycle aquaculture on a commercial scale has yet to be achieved, Hideki Tanaka, former group head at the Japan Fisheries Research and Education Agency and now a Kindai University professor, told the Advocate. Kindais research into the artificial production of fry has only just begun. Since 2019, weve been working towards full-cycle aquaculture but have only succeeded in egg collection, hatching and the early rearing stage of larvae. Broodstock maturation, egg collection, physical properties of larvae feed, feed ingredients, palatability and the rearing of large numbers of fry all remain difficult. There are still big hurdles to overcome.

According to Dr. Michael J. Miller of the Department of Aquatic Bioscience at the University of Tokyo, the challenges today appear to be related to how large numbers of larvae can be fed the paste-like diet, which is squeezed onto the bottom of the rearing tanks. When a light above is turned on, the larvae swim downwards and encounter their food. But many die without any intake, suggesting that not all larvae encounter the diet and/or have sufficient swimming ability to reach the bottom. The diet may also be difficult for some larvae to bite or swallow, probably due to poorer ingesting abilities. The paste must also be removed from each tank after every feeding time.

Keeping the leptocephali alive requires careful attention, but maybe thats not the problem now, said Miller. The effort to scale up production is the challenge. The state of the current effort in Japan is that its possible to spawn the eels, grow the leptocephali and produce glass eels. But the food and feeding of these unique leptocephali is the problem for mass production.

This challenge stems from the unique feeding biology of leptocephali in the ocean, said Miller. Unlike normal fish larvae that typically feed on zooplankton, leptocephali appear to feed on marine snow, tiny detrital particles that are difficult to reproduce for aquaculture. The paste-like diet is also not a natural food for the eels but the shark egg yolk makes it attractive and eels will eat it to survive, possibly due to a chemical compound that stimulates a feeding response.

Its also worth noting how strange leptocephali are, Miller added. Their organs are reduced in size, making them almost completely transparent with low respiration rates and a unique physiology and growth strategy. Little is known about their life history.

This unique biology is the only reason why the problem of rearing glass eels wasnt solved decades ago, said Miller. How to deliver the diet seems to be the remaining challenge for producing glass eels in large numbers. It will be interesting to see if the several teams of scientists working on this will succeed in the near future.

One possible solution is a liquid-type diet. Although its effectiveness for long-term rearing isnt clear, its volume is greater due to the addition of moisture and it forms a food pool on the bottom of tanks, enabling more larvae to encounter it. Larvae may also be able to enter freely and swim in the diet, swallowing it directly.

Several public and private research laboratories in Japan are working to overcome the challenges of producing Japanese eels cost-effectively. However, its hard to predict the impact of a shift from fished to farmed glass eels. It may address declining wild stocks but bigger issues could be at play. Freshwater growth habitat reductions or changes to these habitats may be resulting in fewer spawning eels, or changes in the ocean could be affecting larval survival.

Whether farmed glass eels can be produced on a commercial scale is also questionable, says Dr. Ryusuke Sudo, a researcher at Japans Fisheries Research and Education Agency.

We can produce thousands of glass eels each year but nowhere near commercial scale, he said. Having said that, I believe we will develop the technology for stable mass production.

Full cycle eel aquaculture is very important, he continued. If commercial scale production becomes possible, so too will protecting wild stocks and stabilizing the supply of seedlings. But well need to develop a new larval diet and improve rearing systems.

Small-scale production is possible, said Tanaka. But it wont be easy to achieve, especially in a way that costs less than the procurement of wild seed, he said. Its impossible to grasp the impact of farmed glass eels but full cycle aquaculture could be a sustainable form of Japanese eel production that doesnt depend on the wild. By reproducing successive generations, we expect good things like high growth rates and strong disease resistance. Thats something to look forward to.

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Reinventing the eel: Can the Anguilla loop be closed? Global Aquaculture Advocate - aquaculturealliance.org

Cargill said the High River plant, seen here on April 20, 2020, will process about three million meals with products currently in the facility in order to prevent food waste.

Todd Korol/The Globe and Mail

One of Canadas largest slaughterhouses is halting operations after hundreds of people connected to the facility were infected with the novel coronavirus and one died from COVID-19, marking the first major shutdown in the countrys food supply chain.

Cargill Ltd. on Monday said it is temporarily closing its meat-processing plant in High River, Alta. The facility churns out roughly 40 per cent of Western Canadas processed beef and is a key part of the provinces agriculture industry. Alberta has linked 484 cases of COVID-19 to this plant and dozens more at a competing facility.

The president of the Canadian Federation of Agriculture said the closing of the facility is devastating for the countrys food system, which is already under strain amid the pandemic. [The supply chain] normally runs tickety-boo and no one has to think about it, Mary Robinson said. These systems are so efficient and so well-run, and as soon as we start mucking around, were going to have problems.

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The High River plant is one of several slaughterhouses in North America to close or slow its assembly lines because employees, who work elbow to elbow, have tested positive for the novel coronavirus. Also hit by the pandemic is JBS Canada, one of the largest beef companies in the country. So far, 67 people linked to JBSs operations in Brooks, Alta., have contracted COVID-19, according to the province. JBS did not return a message seeking comment.

The idling of the High River facility, even temporarily, threatens to cause ripple effects along the food supply chain, both forward and backward. Consumers might see diminished stock and higher prices at the grocery store, and farmers face the prospect of financial hardship. If producers cannot find a processor to take their animals when they are ready for market, they will incur higher feed and labour costs. Some industry groups warn that a backlog of live animals on farms could also prompt producers to make hard decisions around culling some of their cattle.

Jon Nash, the head of Cargills North American protein division, said the company has begun the process of temporarily idling the High River facility. We are working with farmers and ranchers, our customers and our employees to supply food in this time of crisis and keep markets moving, he said in a statement.

Cargill, a global agriculture company with headquarters in Minnesota, said the High River plant will process about three million meals with products currently in the facility in order to prevent food waste. The firm did not provide details on how long the closure would last. The facility employs 2,000 people who typically process 4,500 head of cattle each day; many of the labourers are temporary foreign workers and immigrants tied to the citys Filipino community.

How many coronavirus cases are there in Canada, by province, and worldwide? The latest maps and charts

Coronavirus guide: Updates and essential resources about the COVID-19 pandemic

https://www.theglobeandmail.com/canada/article-coronavirus-rules-by-province-physical-distancing-open-closed/

Meat-processing companies have taken measures to create space between workers, including erecting individual stalls in cafeterias, but employees for the most part work in close quarters. The job site, then, is ripe for the novel coronavirus, which causes COVID-19, to spread. The union had been urging Cargill to suspend operations to protect its workers.

It is about time," said Thomas Hesse, president of United Food and Commercial Workers Local 401, noting there were 38 cases of COVID-19 linked to the plant on Easter Sunday.

The head of the Syndicat Agriculture Union, which represents federal food inspectors, said he sent two letters in the past week to federal cabinet ministers asking them to implement consistent protocols across all processing plants that have sick employees. Fabian Murphy said the union wants facilities to immediately shut down for 14 days after an employee tests positive for the virus. He is also advocating for inspectors and workers to be supplied with personal protective equipment. (Inspectors must be on site during slaughter activities.)

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The [Canadian Food Inspection Agency] is leaving it up to the plants to make a determination of whether they can operate safely or not, Mr. Murphy said. I dont think thats the right call. ... I think the government could have stepped in sooner and taken decisive action. The CFIA did not immediately respond to a request for comment late Monday night.

Deena Hinshaw, Albertas Chief Medical Officer of Health, said carpooling and the coronavirus spreading in households where infected people are unable to isolate from others have played a notable role in the outbreak in High River. Many of the people tied to processing plants with COVID-19 were exposed to the virus before the facilities implemented safety measures, she said.

We will continue to see new cases linked to this outbreak over the coming days, Dr. Hinshaw said.

The Canadian Cattlemens Association, which represents 63,000 beef farms and feedlots, said Cargill was in touch on Monday to communicate that the plant would be shut down for a short period of time. Dennis Laycraft, the associations executive vice-president, said that while he hopes the slaughterhouse will reopen soon, farmers need to prepare for the possibility that the plant could stay closed for weeks. And each week, he said, adds about 25,000 cattle to the backlog on Canadian farms.

Every part of the industry is being impacted, he said in a virtual town hall Monday. Were reaching out, literally as we speak, to the government to stress the urgency in getting moving on a number of measures weve been presenting over the last number of weeks.

The association is urging Ottawa to implement what is known as a set-aside program, which would allow farmers to keep their livestock longer and feed the animals a forage-heavy maintenance diet instead of the higher-calorie growth diet that typically precedes slaughter. The program would be reminiscent of the one used during the BSE crisis of the early 2000s, when slaughterhouse capacity was down.

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Without a set-aside program to slow down the supply chain, producers could be looking at a half-billion dollars in market losses before the end of June, Mr. Laycraft said.

The diminished processing capacity may also become apparent to consumers when they visit their local grocery store. Ms. Robinson said that while there is meat in storage that can be drawn upon in the short term, those inventories will not hold indefinitely. The storm is not tomorrow, she said. The impact of these decisions being made today are going to be felt in the medium and longer term.

Now that it is recommended you wear a face covering in dense public settings like grocery stores and pharmacies, watch how to make the three masks recommended by the Centers for Disease Control and Prevention. Written instructions available at tgam.ca/masks

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Cargill to close meat-packing plant at centre of Alberta outbreak - The Globe and Mail

For more than a month now, coronavirus news has crowded out almost every other story. And its almost all gloom and doom.

Poynter business analyst Rick Edmonds and Kelly McBride, chair of the Craig Newmark Center for Ethics and Leadership, discuss the ethics of good news. Do editors and news directors have a responsibility to tell us something good, particularly when most of the news is dire?

Edmonds: That may sound like a plain question of editorial judgment. But I think it is an important here-and-now ethics issue, too. Heres why. This touches on two of the guiding principles you and Tom Rosenstiel defined in your collection of essays on ethics for the digital era.

First, accuracy. Like never before this means perspective and a rounded picture for your home community, not just a fire hose of stories that get the facts right.

You and Rosenstiel also proposed community as a value. I would define community in this context as jumping on stories that show business and government and other actors coming together in unexpected ways.

Well come to specific examples in a minute, but whats your general ethical take?

RELATED: Many news organizations will cast aside historic taboos and apply for federal money. Will they need a whole new set of ethics?

McBride: In theory, I agree. In my experience most newsrooms fail miserably on the execution. And if you cant get the execution right, Id rather journalists stick with the topics of deadly plague and political incompetence.

The ethical imperative is not to provide a mix of good and bad news. Instead, journalists have a duty to really listen to their audience. Do that well, and then let what you hear influence your choice of stories.

So first, how do you listen? Every newsroom needs a mix of hard and soft measures. Analytics for sure: What are people consuming? What are they spending the most time with? What are they sharing? But also ask what is your audience saying? How can you hear that answer? Do you have audience panels you can tap into? Or a service like Hearken that you can use?

With the coronavirus crisis, there isnt a single person who isnt affected. You have to listen closely to hear those stories, then edit or select the most meaningful ones. What youre going to hear is mostly negative, but there are also moments of levity and clever ingenuity.

I worry that when editors look for the mix of stories, they are taking their cues from other journalists instead of their audience. As a result, even with the joyful stories, you see a repetition of Zoom birthday parties and novel workout solutions to the point that they quickly become cliches. I personally gravitate to the stories that simply take me inside the new normal for a look around. This is really hard for journalists to do with everyone locked inside their houses. But its not impossible. You simply have to exploit your network. (Be sure that you break out of your filter bubble, too.)

So my take on the ethical obligation is this: Dont just provide a mix of stories. Dont just try and diversify the emotional tone of your work. Instead, listen to your audience. If you cant do that well, you are failing. Too harsh?

Edmonds: No quarrel from me on listening better to the audience. And no better time than now. I hear you saying that in frantic times like these, editors and reporters may default to familiar story frames political bickering, death tolls and the like. All that certainly belongs in the coverage but should not completely dominate.

As for following leads from the audience, you provoke a question. As newspapers now reach a narrower slice of their communities, their audience leans heavily to the more prosperous half. I guess that is what you mean by filter bubble. People like you and me have been able to move our offices home. We and many in our demographic can negotiate getting food in the house and social distancing.

But we do not want a report just for people like us, do we? My thought is that everybody ought to and probably does care about the devastating health and economic effects on those who have not been prospering. You could even say it is a learning moment about inequalities.

Agreed? But that may be easier said than done for newsrooms stretched by layoffs, furloughs and pay cuts.

RELATED: Do news sites have an ethical duty to remove paywalls on coronavirus coverage?

McBride: Yet another reason why I disagree with people who say we have an ethical imperative to find some good news. Our duty: Find the most significant stories that impact our community. There are definitely going to be fewer stories, given that we have fewer reporters.

Choose wisely. And make sure your selection process accounts for the lack of diversity in your newsroom.

Finally, manage your own bias. Too many of the clever, joyful stories are about white people and the tragic injustice stories are about people of color. Whys that? Most likely because newsrooms are filled with well-intentioned white people (like you and me). Theres an unspoken hierarchy of stories that looks something like this:

The further down the list you get, the less community diversity seems to be represented. That is a direct consequence of the diversity of our newsrooms. So sure, mix it up. But you know, mix it up.

Rick, you started by arguing that non-coronavirus stories need to be part of the news diet. Im not so sure they do. Ive seen and heard a couple pieces that were reported clearly before that pandemic dominated our lives. Editors finally found a way to air or publish them. And I feel like the tone is always off.

Can you show me a few stories that you think are worth the read or watch or listen?

Edmonds: Here are a couple of shots at substantive topics. And I like number six on your list. I have a huge appetite for both hard reporting and storytelling on how life has changed.

Channeling my inner math nerd (while not trying to outdo Drs. Anthony Fauci and Deborah Birx): Are we at a juncture where we can say many people in many communities have weathered the first wave? Specifically, those communities who are not in hot spots. You are not sick. OK, you could still be a carrier or exposed to one. But you have self-isolated for at least two weeks and so has your family. The front-line medical people, first responders and store clerks are being careful, too.

So in any community pandemic report, I would want some context and relative assessment of risk along with the grim numbers getting such prominence.

You and I live in Pinellas County with 14 reported coronavirus deaths. That is 14 too many and the number will grow. But Pinellas County has just under a million residents. The odds of coming through safely are good for right now.

So reporting attention ought to be pivoting turning to issues of keeping the curve flat staying safe in the next phase.

Another: Johns Hopkins epidemiologists estimate that 50,000 people in the U.S. have now recovered from the virus. The New York Times had a front-page story on that last Sunday. As a reader I want to know all about the experience of getting sick and then getting well not from all over, but where I live.

And another: Coping hits me as the heart of the local story as your last point suggests. And lets indeed mix it up with at least some focus on white people who are in trouble and some African Americans (as you and I have learned from work with the black ethnic media) who are not down and out.

The economic side has fewer green shoots and may be a topic for another day. First, though, tell me if I am being a rose-colored-glasses guy about the disease. (And I do agree that non-coronavirus stories that were in the can and have been pushed forward have mainly landed with a thud).

McBride: OK, those are just good stories, not necessarily good news stories. You are asking reporters to listen to the questions that people like you have about the relative risk of getting the disease now, as opposed to three weeks ago, and what its like to survive the virus.

I think you are just asking for more insightful, sophisticated journalism. Not good news.

Even though I started out a little cynical, I realize that what we both want is journalism that answers our questions. We are asking for reporters to use their influence to do the math.

I just got eight reusable cloth face masks from Amazon. How is my family of seven supposed to keep them separate? My dog needs her nails trimmed. Show me a bunch of videos of people doing this for the first time and help me decide if I should even attempt. Build me a toilet paper finder app.

Edmonds: You remind me of the Miami Heralds Pulitzer-winning coverage of Hurricane Andrew in 1992. It was full of very practical details where to find water, even how to locate missing people whose homes had been flattened.

They also had a slogan in Miami, first pushed by the movers and shakers but embraced widely: We Will Rebuild. I can live with a little boosterism right now, together with the tough love local coverage.

And let me put in a plug for professionally shot and edited photos and video. For instance, this stunning photo from the San Antonio Express-News of an automobile food line. Or this powerful three-and-a-half-minute video of empty streets and hometown icons in Seattle. Nobody is tossing around the fish at Pike Place Market but they will be again some day.

Kelly McBride is Poynters senior vice president and the chair of the Craig Newmark Center for Ethics and Leadership at Poynter. She can be reached at kmcbride@poynter.org or on Twitter at @kellymcb.

Rick Edmonds is Poynters media business analyst. He can be reached at redmonds@poynter.org.

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Where does good news fit in the coverage of a pandemic? - Poynter

Gov. Andrew Cuomo believes New York has passed the peak of COVID-19 but warns the battle is far from over.

On Sunday during his COVID-19 press briefing, Cuomo said it's believed the state has passed the peak of the virus, but warned there is still a lot of work to be done.

"The recent news is good. We are on the other side of the plateau and the numbers are coming down," he said. "It's no time to get cocky. The continuation of this positive trend depends on our actions. What each of us does makes all the difference."

On Sunday, Cuomo noted again hospitalization rates and intubations continue to decrease. However, he reported over 500 more deaths, bringing the statewide total to nearly 14 hundred.

Live Updates: Coronavirus in the Hudson Valley

"Think about what weve gone through. Think about how many New Yorkers we've lost and are still losing," he tweeted during his briefing. "We must tread VERY carefully now. The worst thing that can happen is for us to go through this hell all over again."

He added New Yorkers slowed the infection rate so that now every 10 people infect about 9 people.

"That means that the outbreak is slowing, not growing. But it leaves very little room for error. We need the bring the infection rate down even more in order to safely reopen the economy," he said.

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Cuomo: New York Has Passed COVID-19 Peak, Warns of Second Wave - wpdh.com