Moreover consumer’s can be exposed to various health hazardous chemicals which could complicate the human body functions. The soundness of the chemicals used in the products is completely ignored by the FDA. It has been observed that the FDA is practically making no attempts to safeguard American consumers from cancer-causing, hormone disrupting, lungs affecting chemicals in almost all the consumer products. Had it not been for the efforts of The National Research and Development Centre no one would be trying to protect the consumers.Only the two products tested by the NRDC — Febreze Air Effects and Renuzit Subtle Effects — comprised of nearly no recognizable levels of phthalates, yet the twelve other products tested positive for the chemical even though some were labelled “unscented” and none of them listed phthalates as an ingredient. Some products were even labeled “All natural!” (Which just goes to demonstrate, that the “All natural” claim is so very untrue.)
Our bad luck is that we can walk down to any popular retailer and find hundreds of different products such as laundry detergents, skin creams, cosmetics, pet products, household cleaners, car cleaners, dish soap, perfumes, shampoos and many other consumer products regularly used by us which comprises of dangerous chemicals, many of which are well known to provoke cancer.
Ofcourse, most consumers are in a dark about the fact of consumption of cancer-causing chemicals, and most retailers seem to have no interest whatsoever in testing their products for the presence of these dangerous chemical substances.

By the time the average consumer leaves their home in the morning, they’ve already poisoned their liver, pancreas, kidneys, heart, lungs and brain. its high time to think over this sad plight that the consumers have been draged into unknowingly.

Latest report from Food and Agriculture Organization of the United Nations (FAO) says livestock production is one of the major causes of the world’s most critical environmental problems, including global warming, air and water pollution, land degradation and loss of biodiversity.

Using a technique that considers the entire commodity chain, it estimates that livestock are responsible for 18 percent of greenhouse gas emissions, which includes 9 percent of all CO2 emissions, 37 percent of methane, and 65 percent of nitrous oxide.

Altogether, that’s more than the emissions caused by transportation. Thus, livestock are a major emitter of greenhouse gases that cause climate change. As meat becomes a growing portion of human diet around the world, changing what we eat may be as hard as changing where we live!
“Livestock are one of the most significant contributors to today’s most serious environmental problems,” says Henning Steinfeld, senior author of the report, when the FAO findings were released in November.

Methane and nitrous oxide gases are particularly troubling, even though they represent far smaller concentrations in atmosphere than CO2, which continues to exist the main global warming culprit. But methane has 23 times the global warming potential (GWP) of CO2 and nitrous oxide has 296 times the warming potential of carbon dioxide.

Methane could become a far more greater problem if the snowclad regions in northern latitudes defrost with rising temperatures, discharging the gas now trapped below decaying vegetation. There’s no doubt that emissions of these gases can spike as humans consume more livestock products.

As the economic conditions stabilized in recent decades globally, the amount of meat consumed has been multiplied. Between 1970 and 2002, annual per capita meat consumption in developing countries increased from 11 kilograms to 29 kilograms. According to the FAO. (In developed countries, the comparable figures were 65 kilos and 80 kilos.) As population increased, total meat consumption in the developing world grew nearly five-times over that period. Beyond that, annual global meat production is predicted to be more than double from 229 million tons at the beginning of the decade to 465 million tons in 2050. This makes livestock the fastest growing sector of global agriculture.

Even if inexpensive, zero-emission fuels were available today, they would take ages to mount up and slowly replace the massive infrastructure our economy depends upon for the present. Similarly, unlike carbon dioxide which can survive in the air for more than a century, methane rotated out of the atmosphere in just eight years, so that lower methane emissions quickly translate to cooling of the earth.. as per reports from FAO.

Researchers at the University of Chicago compared the global warming impact of meat eaters with that of vegetarians and found that the average American diet – including all food processing steps – results in the annual production of an extra 1.5 tons of CO2-equivalent (in the form of all greenhouse gases) compared to a no-meat diet. thus it is concluded that dietary changes could make more difference than trading in a standard sedan for a more efficient hybrid car, which reduces annual CO2 emissions by roughly one ton a year.

However, the livestock sector’s potential contribution to solving environmental problems is equally large, and major improvements could be achieved at reasonable cost as per the reports.

Inorder to meet the two divergent demands for the animal food products and the environmental services we would require to reduce the GHG emissions by cutting down on the meat consumption.

Source

Latest report from Food and Agriculture Organization of the United Nations (FAO) says livestock production is one of the major causes of the world’s most critical environmental problems, including global warming, air and water pollution, land degradation and loss of biodiversity.

Using a technique that considers the entire commodity chain, it estimates that livestock are responsible for 18 percent of greenhouse gas emissions, which includes 9 percent of all CO2 emissions, 37 percent of methane, and 65 percent of nitrous oxide.

Altogether, that’s more than the emissions caused by transportation. Thus, livestock are a major emitter of greenhouse gases that cause climate change. As meat becomes a growing portion of human diet around the world, changing what we eat may be as hard as changing where we live!
“Livestock are one of the most significant contributors to today’s most serious environmental problems,” says Henning Steinfeld, senior author of the report, when the FAO findings were released in November.

Methane and nitrous oxide gases are particularly troubling, even though they represent far smaller concentrations in atmosphere than CO2, which continues to exist the main global warming culprit. But methane has 23 times the global warming potential (GWP) of CO2 and nitrous oxide has 296 times the warming potential of carbon dioxide.

Methane could become a far more greater problem if the snowclad regions in northern latitudes defrost with rising temperatures, discharging the gas now trapped below decaying vegetation. There’s no doubt that emissions of these gases can spike as humans consume more livestock products.

As the economic conditions stabilized in recent decades globally, the amount of meat consumed has been multiplied. Between 1970 and 2002, annual per capita meat consumption in developing countries increased from 11 kilograms to 29 kilograms. According to the FAO. (In developed countries, the comparable figures were 65 kilos and 80 kilos.) As population increased, total meat consumption in the developing world grew nearly five-times over that period. Beyond that, annual global meat production is predicted to be more than double from 229 million tons at the beginning of the decade to 465 million tons in 2050. This makes livestock the fastest growing sector of global agriculture.

Even if inexpensive, zero-emission fuels were available today, they would take ages to mount up and slowly replace the massive infrastructure our economy depends upon for the present. Similarly, unlike carbon dioxide which can survive in the air for more than a century, methane rotated out of the atmosphere in just eight years, so that lower methane emissions quickly translate to cooling of the earth.. as per reports from FAO.

Researchers at the University of Chicago compared the global warming impact of meat eaters with that of vegetarians and found that the average American diet – including all food processing steps – results in the annual production of an extra 1.5 tons of CO2-equivalent (in the form of all greenhouse gases) compared to a no-meat diet. thus it is concluded that dietary changes could make more difference than trading in a standard sedan for a more efficient hybrid car, which reduces annual CO2 emissions by roughly one ton a year.

However, the livestock sector’s potential contribution to solving environmental problems is equally large, and major improvements could be achieved at reasonable cost as per the reports.

Inorder to meet the two divergent demands for the animal food products and the environmental services we would require to reduce the GHG emissions by cutting down on the meat consumption.

Source

We have all heard food making is an art as well as a science... ever heard making food by applying principles of physics and chemistry to make ur meal?? no right! well thats molecular gastromy....
Heard about Cauliflower panna cotta? or Cappuccino of forest mushrooms with mushroom biscotti?? or Nitro-scrambled Egg and Bacon Ice Cream???
sounds really weird right?!?!? but thats how the molecular gastronomy works...
Innovating wildest heard combinations which stimulates every1’s tastebuds.
Wondering who are the guys behind this whole concept?? They are 3 best renowned chefs namely:
Ferran Adria, chef at El Bulli near Barcelona
Heston Blumenthal, chef at Fat Duck in Bray, UK not to forget he is the winner of The Best Restaurant in the World

Anthony Flinn, chef at Anthony’s in Leeds, UK

Their passion to innovate these dishes and arouse the tasebuds of valuable guests visiting their restaurants marks an incredible era in the industry to begin a revolution....These restaurants remain close for 6 months of the year for the chefs to experiment on food... they practise different techniques of cooking food with differents ingredient combinations and cooking methods...
If you are willing to reserve a table for 2 in their restaurant, you better hurry up coz the bookings would already be full for this year and if you are lucky enough you would just reserve the table for next year... These restaurants are fully booked even before they open up for service for a particular year... i wish my cake shop would run like that!!

Be ready to pay astronomical amounts for a meal for an extraordinary experience which would last for a lifetime!

Sample Dishes
Amuse-bouche
Codfish foam with sea-urchin mousse (Ferran Adria)
Monkfish liver with tomato seeds (Ferran Adria)
Starters
Snail porridge (Blumenthal)
Yeast soup with cinnamon and lemon ice-cream (Blumenthal)
Risotto of White Onion, Espresso with Parmesan Air (Anthony’s)
Home Made Black Pudding with Roast Salmon Cheeks, Mango (Anthony’s)
Cauliflower risotto - carpaccio of cauliflower with chocolate jelly (Blumenthal)
Salmon poached with liquorice (Blumenthal)
Cappuccino of forest mushrooms with mushroom biscotti (Keller)
Main courses
Langoustine with fennel tea poured from a pot (Anthony’s)
Red Mullet with langoustine and almond creme caramel (Anthony’s)
Duck breast with olive oil chocolate bonbon (Anthony’s)
Cauliflower panna cotta (Keller)
Desserts / Cheese
Warm chocolate fondant with peanut ice-cream and artichoke caramel (Adria)
Smoked bacon and egg ice-cream (Blumenthal)
Sardine on toast sorbet (Blumenthal)
Fig and black olive tatin with brie ice-cream (Anthony’s)
Parmesan ice-cream sandwich (Adria)

Slow Food is good, clean and fair food

Their main motive is to make people aware about the beneficial effects of savouring the flavors of different foods which are being cooked keeping in mind the nutrional values, appreciate local food traditions considering their lifestyles...
This movement has affected ofcourse in a positive desired way to many nations across the world to make changes for people in their lifestyles, considering their culture, food habits, enviornment and many other factors... changes like food habits, eating nutritious food to reduce obesity and reduce chances of deadly diseases like CRF, diabeties, heart attacks and other disease related to obesity.. nutritious food..
just as any other organisation slow food also has its centres located in many countries across the globe to spread the needed awareness..
countries listed:
France
Switzerland
UK
USA
Germany
Japan
Italy
They also arrange many events and workshops to spread the concept and to walk the talk... this is quite a new concept in india since we donot really have such a great influence of fast food here... they even have their own schooling academy called the

University of Gastronomic Sciences

which has degree course, graduate degree, masters programmes...
to sum it up i feel tis concept will soon be fall on all ears to prove its presence and importance very soon...