Food Research: Cooking with chloraminated water and salt could create toxic molecules ♦Action needed to set legal limits on trans fats in food ,♦ Safety last?

Cooking with chloraminated water and salt could create toxic molecules Several new molecules have been discovered by researchers, who suggest ways to avoid their formation. They have found that cooking with chloraminated water could put potentially harmful toxins in your food. The study reveals several molecules that are almost completely new to researchers, created by cooking with chloraminated tap water and iodized table salt.

New diet provides hope for treating patients with drug resistant epilepsy A specific diet can be used to help treat patients with uncontrolled epilepsy, a new study indicates. The findings reveal how the ketogenic diet acts to block seizures in patients with drug-resistant epilepsy

Safety last? With the globalization of our food supply, food safety issues are a major concern for both public health and for the food industry. Media and industry warn consumers of major recalls and problems with food items, but do consumers listen? Consumers are reluctant to respond to food safety risks if the recommendations interfere with their existing habits.

EU: Action needed to set legal limits on trans fats in food, On 3 December, the European Commission adopted a report on trans fats (TFA) in food and in the overall diet of Europeans. It suggests that setting a legal limit for industrial TFA content would be the most effective measure in terms of public health, consumer protection and compatibility with the single market. However, the implementation of such a limit would require further investigation.