Even a simple breakfast of toast and margarine may be too fatty for your body to handle, and it could be there are no “good” fats in a high-fat diet. That’s according to Dutch researchers, who report in the Journal of the American Heart Association that a single high-fat meal can elevate a blood-clotting factor known as Factor VIIa, which has been associated with heart attacks.
OVER EASY
Speaking of fat, several eggs that are lower in fat and cholesterol than the average egg are on the market or only a few years away from hitting stores. Research and production of “designer eggs” that are better for consumers are taking off, members of the egg industry said.
“This is the wave of the future,” said John Wilson, vice president of Cyncron Corp., which has developed eggs that have 25 percent less saturated fat and cholesterol than the average egg. “I hope it will turn around things so that people start viewing eggs as healthy again.”
FIELD TESTING
When there are outbreaks of food-borne illness, you obviously want to know where the food came from. Using bar codes on packages and DNA tests on microbes, health officials are increasingly adept at tracing such outbreaks to stores, restaurants and food-processing plants. But no one has devised a surefire way to trace illness-causing food back to the farm. Now, the cattle industry is examining ways to use ear tags, computerized records, even electronic animal implants to track animals from farm to table.
