UK beef exports to US resume after more than 20 years
British beef is back on US menus for the first time in more than 20 years as exports restart on Wedn..
British beef is back on US menus for the first time in more than 20 years as exports restart on Wednesday.
The beef was banned after the BSE outbreak in 1996 when cattle were infected by what became commonly known as Mad Cow Disease.
Some UK beef was cleared for export in March after US inspections in 2019, and shipments from Northern Ireland’s Foyle Food Group will be the first to leave.
Ministers said the US market will be worth £66m to the UK over five years.
The Agriculture and Horticulture Development Board, a body funded by farmers and the supply chain, called the resumption of exports a “historic moment”.
Dr Phil Hadley, a director at the board, said: “The US represents an important potential market for our red meat exports and today’s first shipment is the result of the hard work and persistence of industry and government to bring about this crucial next step.
“This important milestone will bring a fantastic boost to the sector and we look forward to seeing more of our red meat served up on dinner tables across the US in the months and years to come.”
In 2019, the US Food Safety Inspection Service undertook a series of audits at UK beef, pork and lamb facilities. Pork exports to the US continue as usual, while exports of lamb have yet to commence.
“This is great news for our food and farming industry, helping the sector go from strength to strength,” said Environment Secretary George Eustice.
International Trade Secretary Liz Truss said: “This could be just the tip of the iceberg. The free trade deal we are negotiating with the US will create a host of export opportunities for British agriculture. We are seeking an ambitious and high standards agreement that benefits farmers and delivers for consumers.”
However, those free trade talks remain controversial, with critics warning the government not to lower UK food standards in order to strike a deal.
This week a group of celebrities and chefs, including Jamie Oliver and Joe Wicks, said post-Brexit trade deals should not open the floodgates to lower-quality food, citing chlorine-washed chicken and hormone-injected beef.
However, Ms Truss has previously insisted the UK will not allow US chlorine-washed chicken to be stocked in supermarkets as a ban is already written into law.
She said the UK will not compromise on environmental, animal welfare and food standards in its quest for trade agreements.
What are the adverse effects of a vegan diet?
One of the main concerns with a vegan diet is the risk of nutrient deficiencies. Animal products are rich in many essential nutrients, including protein, iron, calcium, vitamin D, and vitamin B12. While these nutrients can be obtained from plant-based sources, it can be challenging to consume enough of them to meet daily requirements. For example, plant-based sources of iron and calcium are less easily absorbed by the body, and vitamin B12 is only found naturally in animal products. Vegans may need to supplement with these nutrients or carefully plan their diet to avoid deficiencies.
Another potential adverse effect of a vegan diet is the risk of developing eating disorders. While not all vegans develop eating disorders, some may use the diet as a way to restrict their intake and lose weight. This can lead to a preoccupation with food and weight, which can result in malnutrition, anxiety, and depression. Additionally, restrictive diets can make it difficult to eat socially, which can lead to feelings of isolation and exclusion.
Vegans may also be at risk of developing certain health problems. For example, some research has suggested that vegans may have a higher risk of developing osteoporosis due to their lower calcium intake. Vegans may also have a higher risk of developing iodine deficiency, which can lead to thyroid problems. Additionally, some research has suggested that vegan diets may increase the risk of developing certain mental health problems, such as depression and anxiety.
Another potential adverse effect of a vegan diet is the impact on the environment. While veganism is often touted as an environmentally friendly choice, it’s important to consider the impact of consuming large amounts of plant-based foods. Many vegan products require large amounts of land, water, and other resources to produce, and can contribute to deforestation, soil degradation, and water pollution. Additionally, some vegan products may be heavily processed and contain additives and preservatives that are not healthy for the body.
In conclusion, while a vegan diet can have many health benefits, it’s important to consider the potential adverse effects before making the switch. Nutrient deficiencies, eating disorders, health problems, and environmental impacts are all potential concerns associated with veganism. If you’re considering a vegan diet, it’s important to speak with a healthcare provider or registered dietitian to ensure that you’re meeting your nutritional needs and avoiding potential health risks. Additionally, it’s important to choose a vegan diet that is based on whole, unprocessed foods and to be mindful of the environmental impact of your dietary choices.
What is the healthiest method to cook eggs?
Eggs are a staple food in most diets around the world, and they can be cooked in a variety of ways to suit individual preferences. However, not all methods of cooking eggs are equal when it comes to health benefits. In this article, we will explore the healthiest methods to cook eggs.
Boiling eggs is a healthy way to cook them as it does not require any added fat. Boiling also preserves the nutrients in the eggs, including vitamins B2, B6, and B12, which are essential for maintaining a healthy nervous system. However, overcooking eggs can cause them to become tough and rubbery, which can make them difficult to digest. To avoid overcooking, boil eggs for no more than 10 minutes.
Poaching is another healthy way to cook eggs, as it does not require any added fat. Poaching also preserves the nutrients in the eggs, and it is a low-calorie cooking method. Poached eggs are also easy to digest and can be a good source of protein for people who have difficulty digesting other forms of protein. However, poached eggs can be challenging to cook, and they require a bit of practice to get right.
Scrambled eggs are a popular breakfast food, and they can be a healthy option if cooked correctly. Scrambling eggs with a small amount of olive oil or butter can help to preserve the nutrients in the eggs while adding some healthy fats to your meal. Scrambled eggs are also easy to digest and can be a good source of protein for people who have difficulty digesting other forms of protein. However, it is essential to avoid overcooking scrambled eggs as they can become tough and rubbery.
Baking eggs is a healthy way to cook them, as it does not require any added fat. Baked eggs can be a versatile breakfast, lunch, or dinner option, as they can be combined with a variety of other ingredients to create a nutritious meal. Baked eggs can also be a good source of protein, and they are easy to digest. However, it is essential to avoid overcooking baked eggs, as they can become tough and dry.
Frying eggs is the least healthy way to cook them, as it requires added fat and can lead to the formation of harmful compounds such as acrylamide and advanced glycation end products (AGEs). These compounds can increase inflammation in the body, which can contribute to the development of chronic diseases such as heart disease and cancer. However, if you do choose to fry eggs, it is essential to use a healthy cooking oil such as olive oil, and to cook them on low to medium heat to avoid overcooking.
In conclusion, boiling, poaching, scrambling, and baking are the healthiest methods to cook eggs. These methods preserve the nutrients in the eggs, are easy to digest, and do not require added fat. Frying eggs, on the other hand, should be avoided or limited as it can lead to the formation of harmful compounds and requires added fat. By choosing healthier methods to cook eggs, you can enjoy this versatile food while also supporting your overall health and well-being.
why organic milk is a significant nutritional source?
Higher Nutrient Content
Organic milk is often higher in nutrients than conventional milk. One study published in the Journal of Dairy Science found that organic milk had higher levels of omega-3 fatty acids, which are essential for brain and heart health. Omega-3 fatty acids are typically found in fish and seafood, but they can also be obtained from grass-fed cows, which is how organic cows are typically raised.
Organic milk is also higher in antioxidants than conventional milk. Antioxidants are important for fighting inflammation and reducing the risk of chronic diseases such as heart disease and cancer. Organic milk contains higher levels of vitamin E, beta-carotene, and selenium, which are all powerful antioxidants.
Lower Levels of Harmful Chemicals
Organic milk is produced without the use of synthetic pesticides, which can leave residues in the milk that can be harmful to human health. Pesticides are designed to kill insects and other pests, but they can also be toxic to humans. Studies have linked exposure to pesticides to a range of health problems, including cancer, developmental delays, and neurological disorders.
Organic milk is also produced without the use of growth hormones and antibiotics, which are commonly used in conventional dairy farming. Growth hormones are used to increase milk production, but they can also affect human health by increasing the risk of certain types of cancer. Antibiotics are used to prevent and treat infections in cows, but overuse can lead to the development of antibiotic-resistant bacteria, which can be a major public health concern.
Better Animal Welfare
Organic cows are raised in more humane conditions than conventional cows. Organic farming practices prioritize the welfare of the animals, which means that cows are typically allowed to graze on pasture and are not confined to small spaces. This allows the cows to engage in natural behaviors and reduces their stress levels.
The way cows are raised can also affect the quality of the milk they produce. Cows that are allowed to graze on pasture produce milk that is higher in nutrients, such as omega-3 fatty acids, and lower in harmful substances, such as saturated fat.
Many people find that organic milk tastes better than conventional milk. This is because organic milk is produced from cows that are allowed to graze on pasture and eat a natural diet, which can affect the flavor of the milk. Additionally, organic milk is typically not homogenized, which means that the cream rises to the top and creates a richer flavor.
In conclusion, organic milk is a significant nutritional source due to its higher nutrient content, lower levels of harmful chemicals, better animal welfare, and better taste. If you are looking to improve your diet and reduce your exposure to harmful substances, choosing organic milk is a good place to start. While organic milk may be more expensive than conventional milk, the benefits to your health and the environment may be worth the extra cost.
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