Monthly Archives: May 2022

Vitamin D3 is one of those in-the-weeds nutrientsa nutrient you sort of stumble upon during deep discussions with your doctor (if you're fortunate enough to have that kind of doctor) or during internet rabbit holes (probably more likely).

And vitamins like D3 tend to bring up a whole host of questions. What exactly is vitamin D3? How does vitamin D3 different than regular ol' vitamin D? Where do you get vitamin D3? And what's the difference between D&D and D3? (Last one is easy: the first is an immersive experiential game.) As for the rest? Let's start with the basics.

Vitamin D3 (cholecalciferol) is a nutrient thats made in the body when the skin is exposed to sunlight. It can also be found in animal flesh, fish oil, and fortified foods, says Kim Yawitz, a registered dietitian and gym owner in St. Louis, Mo.

Vitamin D3 is best known for strengthening your bones, which it does by helping the body absorb calcium and phosphorus from food, Yawitz says. But it also reduces inflammation, boosts the immune system, promotes heart health, and serves other important functions in the body, she says.

While some nutrients have a "recommended dietary allowance" (RDA), theres no established guideline for vitamin D3, specifically, says Yawitz. That said: Men should aim for 600 international units (IU) of vitamin D per day, which can come from vitamin D2, vitamin D3, or a combination of both, she says.

Because D3 is more easily absorbed than D2, and it also remains in the body longer than D2. And so, you may be able to get a bit more bang for your buck by choosing foods that are naturally high in vitamin D3," says Yawitz.

Before we dive into signs of vitamin D3 deficiencies, the best sources of vitamin D3, and more, there is one more important thing to keep in mind: Vitamin D3 is fat-soluble, which means that you can enhance its absorption by taking it with foods that have a bit of healthy fat, says Yawitz, adding that this is especially true for supplements and may also be beneficial for food sources of D3 that are naturally low in fat.

Vitamin D may be the sunshine vitamin, but you can also get it from your diet.

Either way, most Americans are not getting enough of vitamin D. By some estimates, more than 90 percent of American men dont get enough vitamin D in their diets. But that doesnt necessarily mean theyre deficient, says Yawitz. Your body makes vitamin D3 when your skin is exposed to sunshine. So even if you dont eat a lot of foods that are naturally high in D3, your D levels could be fine if you regularly spend even a few minutes in direct sunlight.

And a true vitamin D3 deficiency can be difficult to identify, simply because there arent a lot of easy-to-spot symptoms. Severe deficiency can lead to osteomalaciaa condition that causes weak and painful bones and sometimes dental issues, she says.

One large study also found that people with low vitamin D levels are more likely to experience depression. However, depression alone isnt a good indicator of low vitamin D3 status.

Theres a host of food sources that are good or excellent sources of vitamin D3.

Here are some of Yawitzs top recommendations:

Vitamin D3 supplements arent for everyone, but they may be a good idea for some people.

A vitamin D3 supplement could be beneficial if youre vegan or lactose intolerant, if you have dark skin, if you dont get a lot of sun, or if you have certain medical conditions, says Yawitz. That being said, its always best to talk with your doctor before starting any supplement.

As she points out, taking high doses of vitamin D3 can lead to nausea, vomiting, diarrhea, muscle weakness, dehydration, kidney stones, kidney failure, irregular heartbeat, and other health problems. Again, talking to a medical professional can help you determine if a vitamin D3 supplement may be right for you.

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Vitamin D3 Is Important, But You Probably Don't Need a Supplement - Men's Health

WASHINGTON Americans are more likely to consume whole grains for cardiovascular health and weight loss than other health reasons, according to the International Food Information Councils 17th annual Food & Health Survey released May 18. The online survey involved 1,005 Americans of the ages 18 to 80 contacted between March 23 and April 4 by Greenwald Research

When asked what foods/nutrients they consumed to improve cardiovascular health, whole grains such as brown rice, whole wheat bread and oats and lean meats such as chicken, pork and beef tied for the fourth most popular answer at 43%. Vegetables was No. 1 at 55%, followed by fruits at 50% and vitamin or mineral supplements 44%. When asked what they consumed for weight loss management, 42% said whole grains, which trailed vegetables at 64%, fruit at 62%, lean meats at 53%, vitamin or mineral supplements at 47% and fish or shellfish at 44%.

Whole grains tied for sixth in food/nutrients consumed to improve digestive/gut health at 35%, placed seventh in food/nutrients consumed to improve energy/reduce fatigue at 33% and placed seventh in food/nutrients consumed to improve immune function/health.

When asked what nutrients they were trying to consume, 53% said fiber. Protein was the top choice at 59%, followed by vitamin D at 57% and vitamin C at 56%. Calcium tied with fiber at 53%.

Continued here:

IFIC survey finds whole grain interest for heart health, weight loss - BakingBusiness.com

Many patients turn to fish oil supplements to gain the benefits of omega-3 fatty acids, but there are important considerations pharmacists should be aware of before recommending fish oil supplements to their customers.

Pharmacists appreciate the value of omega-3 fatty acids for patients with cardiovascular disease and fish oil supplements are a frequently suggested method for people to increase their intake of this important nutrient. However, findings from extensive research into omega-3s may be surprising.

For well over 10 years, my colleagues at Elucida Research and I have been investigating the biological properties of omega-3 fatty acids and how they protect the heart to prevent serious cardiovascular events, like heart attacks or strokes. Omega-3 fatty acids are considered essential fatty acids as our bodies do not produce them so we must obtain them from the food we eat and other sources.

Great sources of omega-3s include oily fish, such as salmon and mackerel, but unfortunately, not all fish are the same with respect to their omega-3 content. For example, tilapia has become popular both for home cooks and on restaurant menus, but tilapia contains 10 times less omega-3 than salmon. Instead, tilapia has more omega-6 fatty acids, which are considered proinflammatory and actually negate many of the benefits of omega-3s.

Fish Oil and Omega-3 Fatty Acids

Many patients turn to fish oil supplements to gain the benefits of omega-3 fatty acids, but there are important considerations pharmacists should be aware of before recommending fish oil supplements to their customers.

While many people do turn to fish oil dietary supplements to augment or replace fish in their diet, our laboratory has been studying the quality of these supplements to better understand if they are in fact a safe and effective alternative to fresh fish or even prescription omega-3 fatty acids. What we have learned and published over the years has raised serious quality concerns, in 3 important ways:

Commonly Held Misconceptions

Through a decade of research, we have seen many misconceptions when it comes to understanding omega-3 fatty acids and fish oil supplements but there is one that arises more frequently than others. I hear people refer to fish oil supplements as OTC or over-the-counter omega-3 fatty acids.

This implies a level of regulation that does not exist. OTC medications are under FDA scrutiny whereas fish oil supplements do not have such careful regulation. Therefore, pharmacists are advised to clear up the confusion with customers.

Its important that pharmacists make it clear that fish oil supplements are not an appropriate substitute to prescription products directed by their health care provider. There is currently no approved OTC fish oil or omega-3 product. Pharmacists should also know that the investigative research weve published has been replicated by a number of other independent academic laboratories.

It has been verified that widely used fish oil supplements have oxidized or rancid oils and that the amounts of actual omega-3 levels often deviated from whats advertised.

Prescription Omega-3 Fatty Acid Options

Along with common store shelf fish oil supplements, we thought it was important for our lab to also look at the prescription omega-3 fatty acid product. We found that, due to the careful FDA regulation and manufacturing oversight, the prescription product did not have the same problems with respect to content or the presence of contaminants like oxidized oils.

With respect to prescription omega-3s, there are also significant content differences among these products. There are older products that have mixed omega-3s, whereas a newer formulation contains only purified eicosapentaenoic acid (EPA). Large clinical outcome trials have demonstrated that this formulation of omega-3 fatty acids is critically important with respect to proven cardiovascular benefits.

Additional Points Pharmacists Need to Consider About Omega-3s and Fish Oil Supplements

Although fish oil supplements are among the most widely used supplements in the United States, many consumers do not realize that it is the omega-3 fatty acid that is valuable in these products when it comes to heart health. It is important for people, especially those with heart disease, to read the label for the amount of omega-3 and to consult with their pharmacists if they have questions.

About the Author

For more than 20 years, Dr. Preston Mason has served as a faculty member of the Cardiovascular Division at Brigham and Womens Hospital and Harvard Medical School in Boston, Massachusetts, USA. Mason is also president and co-founder of Elucida Research, a biotechnology research institute. He has received many awards for his research in cardiovascular pharmacology and teaching over the past 30 years, including an honorary doctorate in science. Mason serves as a consultant for industry including for Amarin, Corp.

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What Pharmacists Need to Know About Omega-3 Fatty Acids and Fish Oil Supplements - Pharmacy Times

Your body needs a wide range of vitamins and minerals to run optimally every day, and that means eating a

Your body needs a wide range of vitamins and minerals to run optimally every day, and that means eating a varied, balanced diet thats rich in whole foods and nutrients.

Iron is one nutrient that you need to try to consume every day. Janette Wong, a registered dietitian with Santa Clara Valley Medical Center in San Jose, California, says that while the body only needs small quantities of iron, a lack of iron in some peoples diets is still a common issue.

Laura Bishop-Simo, a registered dietitian at the Ohio State University Wexner Medical Center in Columbus, says that your body uses iron to complete a range of metabolic tasks including:

Aiding in the delivery of oxygen to every cell.

Aiding in the removal of carbon dioxide from the cells to the lungs, where it can be exhaled out of the body.

Supporting a healthy metabolism by aiding in the conversion of food to energy, cellular growth and promoting a healthy immune system.

Producing hemoglobin and myoglobin, two proteins in the body. Hemoglobin helps carry oxygen molecules throughout the body while myoglobin binds with oxygen to store it in the muscle tissue. Hemoglobin is found throughout the entire body, while myoglobin is just in muscle tissue.

Iron is also used to make hormones and support brain development and growth in children, notes Emilie Vandenberg, a staff dietitian with the Ohio State University Wexner Medical Center.

Iron Depletion Can Become Anemia

The body can store iron for when its needed, but if your reservoir starts to run low, that can lead to an iron deficiency, Wong says. Iron deficiency develops in stages. The last stage is iron-deficiency anemia. At this point, iron stores in your body are severely depleted, resulting in low levels of hemoglobin, and thus lesser amount of oxygen is delivered to cells for energy production.

Signs of an iron deficiency or anemia can include:

Feelings of apathy.

Fatigue.

Headaches.

Pale skin.

Poor resistance to cold temperatures.

Weakness.

She adds that iron deficiency is one of the most common nutritional deficiencies and the leading cause of anemia in the United States.

Anemia is more common among women of childbearing age, as iron is lost during menstruation and pregnancy, but anyone can develop an iron deficiency if their diet doesnt supply enough to meet their daily needs.

[Read: Top Pharmacist-Recommended Womens Health Medicines]

Animal- vs. Plant-Based Sources of Iron

Bishop-Simo explains that there are two types of iron that the body can use: heme and non-heme iron. They are synthesized by the body the same way, the only difference lies in where they come from.

Heme iron. This group consists of animal-based sources such as red meat, veal, liver, raw fish, shellfish, pork and chicken.

Non-heme iron. The second type of iron is called non-heme iron and is derived from plant-based, non-meat sources such as fortified breakfast cereals, dried fruits, beans, lentils, nuts, seeds and broccoli.

Both heme and non-heme sources are essential for healthy iron levels, Bishop-Simo says.

[See: 12 Health Benefits of a Plant-Based Diet.]

How Much Iron Do You Need?

Wong notes that the amount of iron you need each day depends on your age and sex:

Young men age 14 to 18 years old are recommended to consume 11 milligrams per day.

Young women age 14 to 18 should consume 15 milligrams per day.

Men age 19 years old and older should consume 8 milligrams per day.

Women age 19 through 50 should have 18 milligrams per day.

Women age 51 and older should take in 8 milligrams per day.

Pregnant women should consume 27 milligrams of iron per day.

Because non-heme iron in plant-derived foods is not as well-absorbed as heme iron found in animal-derived foods, people following a vegetarian or vegan diet would need 1.8 times as much iron to compensate, Wong adds.

Best Foods for Iron

The following foods are good food sources of iron.

1. Enriched cereals

The good news is, you can start your day with one of the best iron-rich foods.

Some cereals can contain up to 18 milligrams of iron per serving, so ensure you have cup of 100% bran flake cereal, explains Reema Kanda, a registered dietitian nutritionist with the Hoag Orthopedic Institute in Irvine, California. At that level, youre taking care of 100% or more of your daily needs of iron depending on your age and gender.

Wong adds that you should choose grain products that have been enriched or fortified with iron, such as enriched breads and iron-fortified cereals to be sure youre getting the iron benefit these foods can provide.

2. Oysters and other seafood

The sea also offers up several foods high in iron.

The National Institutes of Healths Office of Dietary Supplements reports that 3 ounces of cooked oysters contain 8 milligrams of iron, or 44% of the daily value. Good seafood sources of iron include:

Clams. A serving of clams (100 grams or about 3.5 ounces) contains more than 29 milligrams of iron.

Sardines. A 3-ounce serving of sardines contains nearly 2.5 milligrams of iron.

Tuna. A 100-gram serving of tuna contains 1.6 milligrams of iron.

Mackerel. A 100-gram serving of mackerel contains 1.4 milligrams of iron.

Scallops. A 100-gram serving of steamed scallops contains 0.6 milligrams of iron.

Shrimp. A 100-gram serving contains 0.5 milligrams of iron.

Because iron from animal-derived foods is more easily absorbed than the iron found in plant-derived foods, shellfish is a leaner way to get the iron you need if youre trying to avoid red meat.

3. Beans and legumes

Beans and legumes such as lentils are good sources of plant-based iron. The ODS reports that:

1 cup of canned white beans contains 8 milligrams of iron or about 44% of your daily value.

A half-cup of boiled lentils contains 3 milligrams or 17% of your daily value of iron.

A half-cup of canned kidney beans contains 2 milligrams or 11% of the daily value.

A half-cup of chickpeas contains 2 milligrams of iron or 11% of your daily needs.

Some of the best plant sources of iron are bran flakes, instant grits, potato with skin and cooked dried beans, Wong says.

4. Red meat and beef liver

The ODS reports that 3 ounces of pan-fried beef liver contain 5 milligrams of iron, or about 28% of the recommended daily value. Steak and other cuts of red meat, including organ meats, are also good animal-based sources of iron; 3 ounces of braised bottom round beef contains 2 milligrams or 11% of your daily iron needs.

5. Poultry and eggs

Chicken, turkey and eggs also contain good amounts of iron. The ODS reports that 3 ounces of roasted chicken or turkey contain 1 milligram of iron, or 6% of the daily value. A whole egg also contains 1 milligram of iron.

Iron from meat, fish and poultry is better absorbed than iron from plant-based foods, Kanda says.

6. Cooked spinach and kale

Spinach was Popeyes favorite snack when he needed a boost, and whether thats because its high in vitamin A or because its a good source of iron has long been debated on the internet.

In any event, a half cup of boiled spinach contains 3 milligrams, or 17% of the daily value of iron. A cup of chopped kale contains 1 milligram of iron, or about 6% of the daily value. Both are good plant-based ways of boosting iron intake while also taking in a wide range of other vitamins and minerals that can keep you healthy.

7. Dried fruits

A cup of dried apricots has 7.5 milligrams of iron, good for 42% of your daily needs. Dried peaches have 36% of the daily value, and a cup of dried prunes has 26% of the daily value of iron.

8. Nuts and seeds

Dry-roasted pistachios arent just tasty and fun to eat, they also provide iron. A half-cup contains 1 milligram or 6% of the daily value. Peanuts, almonds, walnuts, cashews, hazelnuts, pine nuts and pumpkin seeds also offer good plant-based ways of adding a little more iron to your diet.

Other Foods Can Help You Absorb More Iron

In addition to eating foods that are high in iron, you can help your body better utilize those sources by adding certain foods that are high in beta carotene and/or ascorbic acid, also known as vitamin C. Both are antioxidants that help defend cells from aging and stress while also helping the body absorb more iron.

Foods high in beta carotene include:

Carrots.

Kiwi fruits.

Oranges.

Red bell pepper.

Sweet potato.

Tomatoes.

Yellow squash.

Foods high in vitamin C include:

Blueberries.

Broccoli.

Citrus fruits.

Red bell pepper.

Strawberries.

Kanda recommends including foods high in vitamin C when youre eating non-heme sources of iron. When you do consume the non-heme food sources, include foods high in vitamin C such as citrus juice, fruits like melons, dark green leafy vegetables and potatoes with your meals. They may help your body absorb more iron.

Iron-Absorption Blockers

On the flip side, there are some foods that can make it more difficult for your body to extract the iron it needs from the foods you eat.

There are substances in foods that can decrease absorption of non-heme iron, Jaclido says. For example, tannins found in black teas, polyphenols found in coffee and calcium carbonate supplements can decrease the absorption of non-heme iron when taken together. Calcium-rich foods can also decrease the amount of iron thats absorbed.

Therefore, its best to these items separately from a meal or in between meals to ensure that theyre not blocking the absorption of non-heme iron in the meal. You can still consume them, but try not to consume them in the same meal as high-iron foods.

To Supplement With Iron or Not?

Its possible to achieve adequate intakes of iron through a well-balanced diet that includes a variety of foods, Jaclido says. However, if youre concerned about your iron levels or have been diagnosed with anemia, you may be considering adding an iron supplement.

Your doctor is going to be the best person to discuss whether supplementing with iron is appropriate or not, Bishop-Simo says. They will be able to test your blood for iron deficiency and make the recommendation of whether to supplement or not.

Jaclido agrees that its best to ask your doctor for a referral to a registered dietitian for nutrition counseling and meal planning. If youre concerned about your blood iron levels, speak with your doctor. They can order specific tests that will determine if you have iron deficiency and need supplementation.

She adds that generally speaking its best to get all the nutrients you need from the foods you eat rather than reaching for a pill to try to meet your daily nutritional needs.

Its also important to note that iron supplements can interact with certain medications, reducing their effectiveness, Vandenberg says, which is yet another reason to talk with your doctor before adding a supplement of any kind.

Lastly, Kanda notes its important to always discuss with your doctor if youre experiencing symptoms such as pale skin and fingernails, dizziness, headache and inflamed tongue, known as glossitis. These can all be symptoms of low iron levels. Depending on the cause and how low your iron level is, your health care provider may recommend an iron supplement.

More from U.S. News

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The Most Iron-Rich Foods to Add to Your Diet - WTOP

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The Quebec government announces $76 million for rent supplements to keep people in their homes or aid those looking for new ones.

With Montreals annual moving day six weeks away, many are bracing for a particularly severe housing crunch this year especially with a perfect storm of rising rents and inflation pushing many people to the financial brink.

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Housing advocates have been holding protests to denounce rising rents, a shortage of affordable units and the increasingly common phenomenon of renovictions, where landlords renovate then jack up prices. Last month, demonstrators in Verdun calling for a provincial registry of rents and stricter price controls inadvertently interrupted a commemoration of the First World War battle of Yprs.

Meanwhile, Mayor Valrie Plante, who recently unveiled a rental registry for the city and a charter for responsible landlords, has been sparring with the Quebec government over whether there is a full-blown housing crisis. The province was loath to admit the increasingly tight housing market constitutes a crisis until it became clear the vacancy rate in the regions is in many cases worse than the metropolis.

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With as many as 200,000 households poised to move on July 1, when the majority of leases expire in Quebec, the government on Thursday announced $76 million for rent supplements to keep people in their homes or help those looking for new ones.

Last July 1, about 400 Montrealers and scores more across the province found themselves unhoused.

To head off a recurrence or worse Municipal Affairs Minister Andre Laforest said the assistance will cover the cost of rent in private units, amounting to 25 per cent of recipients incomes. The money will support to 2,200 households, including 500 people experiencing homelessness and 100 survivors of conjugal violence.

Compared to social and affordable housing units, which require more substantial funding and take time to build, rent supplements are a simple and flexible tool. Advocates for the unhoused have been calling for more such direct aid to prevent homelessness.

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James Hughes, CEO of the Old Brewery Mission, said ending up on the street, even for a short while, is a trauma worth avoiding.

Getting rent supplements into peoples hands is magical, he said, but also in the hands of our teams at the Old Brewery and other organizations because it allows us to go into the market and accompany people in finding the housing of their choosing.

Still, as Welcome Hall Mission CEO Samuel Watts notes, not all rent supplements are equal.

What we really need in our sector is rent supplements that are tied to an individual, rather than linked to a particular apartment, because it gives us the flexibility, depending on the different needs of people, he said. Watts added that additional funding is needed to help support people once they are in their apartments, otherwise it isnt very helpful.

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He noted that low-income households already spend a disproportionate share of their income on basics like food and shelter. So painful inflation, which is calculated based on a basket of goods for middle-income families, hits the poorest even harder. At the Missions two supermarket-style food banks in St-Henri and Montreal North, Watts said staff have been hearing a lot from clients struggling to make rent.

Were certainly seeing a lot of people who are worried about losing their housing, Watts said. A rent supplement for a family on the razors edge and in danger of falling off, thats a good thing.

In its recently published portrait of the housing situation, the Communaut mtropolitaine de Montral, a body made up of 82 municipalities in the region, noted that the vacancy rate is low, but its even lower when it comes to more affordable units. For instance, the vacancy rate is 3.7 per cent in Montreal overall, and 6.3 per cent downtown, but less than 2 per cent for housing costing under $925 a month on the Island of Montreal and only 1 per cent in Laval, Longueuil and beyond.

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While the typical rent increase is 4.2 per cent, the cost of units that are actually on the market is much higher. For instance, the average rent in Montreal may be $910 a month. But apartments for rent are going for closer to $1,198 a month.

Thats a spectacular increase of 30 per cent, which has grave consequences on tenants in Greater Montreal, the report stated. In brief, there are fewer units available and those that are cost much more.

Even if rents are relatively reasonable compared to other North American cities and remain subject to controls by the Tribunal administratif du logement, Montreals days as a paradise for renters are clearly over.

Emergency rent assistance is a welcome, but temporary, Band-Aid. But its going to take much more to tackle the bigger problem of housing affordability.

ahanes@postmedia.com

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Allison Hanes: Rent supplements a welcome Band-Aid for housing crisis - Montreal Gazette

It is estimated that by 2050, global populations will have risen to close to 10bn. That means there will be two billion more mouths to feed, in just 28 years time.

At the same time, the agri-food industry is struggling to reduce its negative environmental impacts. As it stands, the sector accounts for around one quarter of global greenhouse gas (GHG) emissions.

How will the food industry simultaneously increase its output, while managing limited natural resources and a warming climate? The answer, according to incubators working in the space, lies in food tech.

We spoke to three food tech experts working in Spain, Germany, and Israel, to find out whats trending in food tech, what challenges their incubator start-ups are facing, where the whitespace for innovation lies.

What trends are food tech incubators and accelerators observing in their current cohorts?

While alt protein start-up accelerator, ProVeg Incubator, bases itself in Berlin, Germany, it receives applications from the world-over. And these start-ups are working across a hugely diverse range or product categories, Louise Cullen, Senior Marketing & Communications Manager at ProVeg Incubator explained.

Some of the key trends ProVeg Incubator has observed include focus on enabling technologies (such as scaffolding for cell-based meat production), liquid- and solid-state fermentation, mycoprotein and mycelium-derived product innovations, and a new generation of B2B ingredients.

In its current cohort, for example, one start-up is working on a cultured fat ingredient for the B2B market, and another is developing a plant-based substitute for egg white protein albumin.

Precision fermentation is another hot topic that is going to bring fundamental change to the alt dairy sector, because its going to bring us bioidentical cheese, Cullen told FoodNavigator.

The accelerator has also observed an increasing number of companies creating algae-based products. One in its current cohort, for example, is developing microalgae-based seafood alternatives made using fermentation processes.

These trends mirror many that The Kitchen FoodTech Hub is seeing come through its doors in Ashdod (around an hour south of Tel Aviv), Israel. The Kitchen was established by food giant the Strauss Group in collaboration with the Israeli Government, and offers entrepreneurs a two-year programme to develop their technical expertise as well as their business models.

Recently, we have seen more and more start-ups applying biotech, The Kitchens CEO Jonathan Berger told this publication, including synthetic biology, fermentation and precision fermentation, to create the future of food.

These technologies are enabling food tech start ups to develop novel products, whether they be ingredients or finished products. We see that in the next 10 years, the role of cellular agriculture will be much more significant, we were told. Cellular agriculture will replace part of the traditional animal-based agriculture [industry].

Its not an easy road for food tech start-ups working with next-gen technologies and novel ingredients. The most obvious challenges fall into three categories: investment, scalability, and regulation.

Some government regulators are more progressive when it comes to novel ingredients and technologies than others. Singapore is likely considered the most advanced, having approved the first cell-cultured meat ingredient in late 2020, followed by the US. Europe which is more conservative in food regulation is trailing a good distance behind.

For Spanish investment firm Eatable Adventures, one of the clear main challenging facing food tech start-up is specialised investment. Eatable Adventures has partnered up with Pascual Innoventures the innovation arm of dairy major Pascual on the Mylkcubator incubation programme.

By this, we mean verticalized VCs and fund focused on food tech, understanding the peculiar characteristics of this specific arena, explained Itzia Ortega, Senior VP of Global Operations.

Collaboration between large food corporations and leading start-ups is a must to create valuable and tangible solutions ready to deliver new opportunities for both parties. This is why the Mylkcubator programme was conceived: to support the most outstanding start-ups leading the way to a new dairy era.

The Kitchens Berger agrees. I think the top [challenge] is going to be funding, he told us, suggesting the current economic climate may not do the food tech landscape any favours.

We are very concerned about the situation in the market, and the ability of founders to adapt their valuations. Money used to be [easier to come by] and evaluations went very high. It will take some time for entrepreneurs to adapt their evaluations to what investors are willing to pay.

The other major challenge is slow regulation, he continued. These food tech products need to get to market, and some require novel food regulation. We are not seeing regulations open and dynamic enough to support the huge amount of innovation [in the space].

This results in a longer time to market and a greater challenge in raising funds, because the products are relatively far from market.

Eatable Adventures, too, referenced regulation as a core uncertainty faced by not only start-ups, but by industry and investors.From our viewpoint, the food industry, as well as fast and powerful proposals from start-ups, will be the main forces pushing for change in legislation, said Ortega.

As mentioned, the other main barrier halting progress in the food tech space is scalability. While start-ups are achieving incredible feats in the lab, achieving commercial scale is often another story.

Scalability is often a big challenge, explained ProVeg Incubators Cullen. An approach that might work at lab-scale could turn out to be commercially unviable on an industrial scale. This goes for both B2B and B2C models and approaches.

Having heard whats currently trending in food tech, and which hurdles are hindering entrepreneurs progress, FoodNavigator wanted to know what whitespace existed in food tech innovation. What kinds of technology and which focus areas would food tech incubators and accelerators like to see come through their cohorts?

There are at least a few areas The Kitchen would like to cover, CEO Berger explained. The first, he said, is addressing price parity in alt protein.

We know that alternative proteins main challenge is cost parity. How can we bring the consumer wonderful products that are super sustainable at an affordable price?

To do that, we need processing methods, cheaper ingredients, and new ingredients that can [shorten] ingredient lists.

The other whitespace lies in health and nutrition, he continued. Consumers prefer to improve their health through diet, rather than medicine, which means there is scope for food tech to work with food supplements and additives with clinically proven health claims.

Those are the areas we are constantly seeking for innovation.

Over in Spain, Eatable Adventures sees whitespace in the production of high-value ingredients from alternative sources. Its Mylkcubator incubator programme is seeking high-tech start-ps related to the delivery of not alternative, but complementary proteins related to dairy.

Recently, we have noticed an increasing number of food start-ups developing projects in this space, as well as very outstanding technologies applied, Ortega told this publication.

And at the ProVeg Incubator, it believes there are still huge opportunities for growth in the plant-based cheese, ready meals, seafood, and egg alternative categories.

Ambitious entrepreneurs who are harnessing game-changing technologies and exciting new ingredients, while focusing on categories that are ripe for innovation, are driving the changes we are seeing in this space, said ProVegs Cullen.

The accelerator is looking for start-ups developing chicken, egg, and seafood alternatives, as well as ingredients and technologies that can help substitute animal-derived staple products on a mass scale.

We would like to see more applications from start-ups working on meat and seafood alternatives using fermentation tech, cellular agriculture, and precision fermentation, and from companies working with new plant-based ingredients.

Original post:

Where is the 'whitespace' in food tech? We ask the incubators - FoodNavigator.com

A 56-year-old woman is on the mend after developing heart issues due to hemp oil supplements. The woman, who has not been publicly identified, landed in the hospital and became the subject of a new case report.

The report, which was published in the journal Heart Rhythm Case Reports, details how the woman went to the ER after becoming dizzy and fainting. At the hospital, she was diagnosed with a heart arrhythmia, an irregular heartbeat that can be life-threatening.

The woman, who was not publicly identified, shared with doctors that she was taking herbal supplements with hemp oil that contained cannabidiol (CBD) and cannabigerol (DBG)two chemicals found in the cannabis plant that dont cause a high. She was also taking supplements that contained berberine, a plant-based compound that has been linked to lowered blood sugar and increased metabolism.

The woman told doctors that she was using the supplements to help her with her stressful work schedule. The woman was transferred to the hospitals cardiology ward where testing revealed she was taking up to six times the recommended dose of hemp oil.

Six days later, she was discharged and, during a three-month follow-up appointment, she shared that she hadnt fainted or felt dizzy. Her heart rhythm also appeared to have returned to normal.

These products should be used with caution, as data concerning their effectiveness, toxicity, and potential for interactions are limited, the researchers wrote in the conclusion. The use of these supplements should not be taken lightly, dosing recommendations should be respected, and possible interactions with other medication or supplements should always be considered.

Hemp oil and CBD oil is increasingly showing up in supplements, tinctures, and lotions. So, should you be concerned about using it? Experts weigh in.

Hemp oil is an oil thats made by pressing hemp seeds, according to Jamie Alan, Pharm.D., Ph.D., associate professor of pharmacology at Michigan State University. By definition it contains a minimum amount of THC, she says. (THC, in case youre not familiar with it, is short for tetrahydrocannabinol, is the chemical thats responsible for most of marijuana's psychological effectsmeaning, it gets you high.)

Hemp oil must contain no more than 0.3% THC, Alan says.

People use hemp oil and its sister oil, CBD oil, for a range of things, including the treatment of anxiety, aches and pains, and blood pressure modification. However research is still ongoing to see if these claims are legitimate.

Alan points out that the woman in this study took a massive amount of hemp oil which isnt typical. Alan says its unclear why the womans arrhythmia happened but, she says, it might be because of the large amount of cannabinoidsCBD and CBG.

Generally, the research has suggested that the CBD from hemp oil actually might be good for your heart due to its anti-inflammatory properties, says Keri Gans, M.S., R.D., author of The Small Change Diet. Studies have shown a decrease in blood pressure, cholesterol levels, and a reduced risk for heart disease with daily CBD usage. But, she adds, dosage matters. If a person takes much more than the recommended dosage, it could potentially lower their blood pressure too much, Gans says. (Worth noting: The U.S. National Library of Medicine says that 200 milligrams is considered the maximum safe dosage.)

In general, when its taken as directed, there usually arent many side effects to taking hemp oil or CBD oil other than sleepiness, Alan says.

There are some potential drug interactions, though, and the U.S. National Library of Medicine has a laundry list. It includes (but isnt limited to):

The U.S. National Library of Medicine also warns against taking supplements with CBD along with those that contain hops, kava, L-tryptophan, melatonin, and valerianthey can cause too much sleepiness or slowed breathing.

In general, experts say its OK to use hemp oil. If you know that its hemp oil and its pure and you're not taking 700 million other supplements with it, then its probably safe to take the recommended amount, says Kathryn Boling, M.D., a primary care physician at Baltimore's Mercy Medical Center. Sometimes we live in a society where people think more is better but more is not better in many cases, especially with medications and supplements.

Alan says youll usually be OK to take hemp oil orally and topically, but she includes a huge caveat: Herbal products are not regulated by the Food and Drug Administration, and there is no guarantee that what you are getting is what is stated on the bottle and not contaminated with anything else.

If you have an underlying health condition or are on any medication, Alan suggests talking to your doctor before using anything that contains CBD, just to be safe. Because this is a largely an unregulated industry, Alan also recommends doing your due diligence before deciding on a product and going with a reputable brand with data to support their claims. You can get CBDwhich is part of hemp oilfrom places who will give you a lab report. That is better, she says.

If you prefer to buy your hemp oil in person, Dr. Boling suggests visiting a dispensary. Thats what I tell my patients to do, she says. Its regulated.

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Is Hemp Oil Dangerous? What You Need to Know, Including Potential Side Effects - Prevention Magazine