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Understanding Fermentation: Process, Benefits, and Its Role in Food Preservation 0
- A to Z, General, Health & Wellness
- December 30, 2024
Fermentation is a natural biological process where microorganisms, such as bacteria, yeast, and moulds, break down sugars and starches into simpler compounds like alcohol, lactic acid, and acetic acid. These by-products not only preserve food but also improve its flavour, texture, and nutritional value. Used for centuries, fermentation is still a key method in food
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Understanding Acidic Foods: Examples and Their Role in Food Preservation 0
- A to Z, General, Health & Wellness
- December 28, 2024
Acidic foods are a key part of our daily diets, contributing to both the flavour and nutritional value of our meals. These foods, which have a pH level below 7, include a wide range of fruits, vegetables, and culinary ingredients, such as citrus fruits, tomatoes, and vinegar. Not only do they enhance taste, but their
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Uncooked Noodles Kill Teen in Cairo, Prompt Food Reform Demands 0
- A to Z, Event, Food Hygiene, Food Safety, Health & Wellness, News
- August 30, 2025
Key Update A 13-year-old boy in Cairo, Egypt, died after eating three packets of uncooked instant noodles, triggering nationwide alarm over the risks of processed foods and viral food trends. He fell sick within 30 minutes, showing symptoms such as abdominal pain, vomiting, and sweating. Medical staff tried to save him, but he died shortly
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Ultra-Processed Foods Replace Traditional Diets, Drive Chronic Diseases: Lancet Warns 0
- A to Z, Food Safety, Health & Wellness, News
- November 21, 2025
Key Update A new three-paper series in The Lancet warns that ultra-processed foods (UPFs) are displacing traditional diets worldwide, driving obesity, diabetes, heart disease, depression, and premature death. Authored by 43 global experts, including India’s Dr Arun Gupta and Prof Srinath Reddy, the series calls for immediate policy action. Experts stress that personal choices alone
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Ultra-Processed Foods Linked to Diabetes and Inflammation, Study Reveals 0
- Food Safety
- October 14, 2024
Introduction A government-funded study has shown that ultra-processed and fried foods rich in advanced glycation end products (AGEs) cause chronic inflammation, insulin resistance, and type 2 diabetes. The Madras Diabetes Research Foundation, an ICMR Centre for Advanced Research in Diabetes, conducted the study, marking the first of its kind in India. It found that low-age
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Ultra-Processed Foods Linked to 41% Higher Risk of Lung Cancer, Finds U.S. Study 0
- A to Z, Event, Food Hygiene, Food Safety, Health & Wellness, News
- August 2, 2025
Key Development A recent U.S. study published in Thorax has raised concern among health experts by linking ultra-processed food (UPF) consumption to a 41% increased risk of lung cancer. The researchers found that adults who consumed the highest amounts of UPFs—such as packaged bread, soda, instant noodles, ice cream, sugary cereals, and processed meats—were significantly
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