Food News Today for June 28th, 2014

Watermelon Power. The future of cooking.

June 28, 2014

WATERMELON POWER

There’s nothing like a cool slice of watermelon on a hot summers day, and now it seems there’s another reason to snack on this tasty fruit… it may help prevent heart attacks!

According to a new study by Florida State University, published in the American Journal of Hypertension, watermelon extract may significantly reduce blood pressure in overweight individuals. Focusing on the amino acids L-citrulline and L-arginine researchers tried to replicate cold weather situations, as more people die of heart attacks in cold weather, as cold temperatures raise blood pressure, forcing the heart to work harder.

The 12-week study focused on 13 middle-aged, obese men and women who also suffered from high blood pressure. To simulate cold weather conditions, one hand of the subject was dipped into 39 degree water while researchers took their blood pressure and other vital measurements
The subjects were divided into two. For the first six weeks, one group was given four grams of the amino acid L-citrulline and two grams of L-arginine per day, both from watermelon extract. The other group was given a placebo for 6 weeks. Then, they switched for the second six weeks.

The experiment revealed that watermelon lowered blood pressure and reduced cardiac stress, while at rest and also in cold conditions.

So we know what our favorite summer snack will be! 

THE FUTURE OF COOKING!

3D Food Printers sound like stuff of fantasy, but they may catch on a little sooner than you think. A new generation of3D food printers are bringing kitchen a little closer to homemade edibles.

Take for example.  Foodini, unveiled in April -  a 3D food printer designed for home and pro kitchens that prints anything from pasta to pizza to chocolate vases.

3D Systems in January launched its ChefJet series -- two 3D printers that create small or large confections and cake toppers in  single- and multi-color designs. The company also is partnering with Hershey to create candy, chocolate and other edibles.

So how do they work anyway? Using computer design software, the model details of a particular food are loaded into the machine and then capsules filled with ingredients, such as chocolate or tomato sauce are added. The food is then built in layers following the programmed pattern, much like an image being printed.

We’ll have to wait and see if these really take off. Initial costs might make some consumers gasp,. 

Foodini plans to sell its printer for $1,300, and ChefJet will charge $5,000 for its smaller printer and $10,000 for the larger. So perhaps this is something will first see being used by specialty foods companies.  What do you think? Would you consider using one of buying one? Is this the cooking of the future? 

 

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