Due to inconveniences caused to the Andersen family, we have decided to remove this article, but you can still read their story on Zero Carb Zen.
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Due to inconveniences caused to the Andersen family, we have decided to remove this article, but you can still read their story on Zero Carb Zen.
Inspired by the growing trend of photographing your food and sharing the photos online before tucking in, a Tel Aviv restaurant has launched a special program that allows patrons to take the best food photos possible. Called “Foodography”, the unique concept relies on color-coordinated dishes, perfect lighting and custom-designed plates that either spin around to offer different photo angles, or come with a smartphone holder, to make the photos worth sharing on sites like Instagram or Pinterest.
“We wanted to reconnect with a new generation of customers – youngsters who connect with food through the lens of a smartphone,” said a spokesman for Carmel Winery, the company that developed the concept along with Baumann Ber Rivnay advertising agency.
In a bid to cash in on the latest beauty trend of consuming collagen, Japanese company ‘Suntory Holdings Ltd’ has released a special brew of collagen-infused beer.
The trend has Japanese women believing that eating copious amounts of collagen – the structural protein of connective tissues – will lead to beautiful, younger-looking skin. The seemingly innocuous trend has caught on rapidly – stores are filled collagen-laced beauty products, and women are willing to gulp spoonfuls of powdered collagen mixed into protein shakes. They also flock to restaurants that serve foods naturally high in collagen – pig trotters, chicken skin and shark fin.
But the collagen-infused beer, called ‘Precious’, is a stroke of marketing genius – now women can get drunk and beautiful at the same time! Suntory announced the new product on April 7 – it is a light beer, containing 2 grams of collagen and 5% alcohol per can. Their tag declares: “Guys can tell if a girl is taking collagen or not.”
Believe it or not, diet whisky is now a real thing. Which is surprising, because whiskey lovers have always been characterized with a sense of sophistication. It’s rather inconceivable that a person who drinks and enjoys the amber spirit might care for its calorie content.
Nevertheless, the makers of ‘Sinfully Thinn Light Whiskey’ do seem to believe in its potential. The new brand was announced recently and according to news reports, its website previously contained some information about how the unusual beverage was developed in order to keep the calorie count low. Unfortunately, the information on the company website has now been taken down. It only consists of a landing page with a short message about updates in progress.
“THINN Light Whiskey is vacuum distilled in small batches resulting in a low temperature distilled process highlighting the sweetness and smooth wheat finish,” the makers claimed. “From the clean and narrow design of the bottle to the fine and narrow “hearts” cut, empowers THINN to hold to the highest of standards. It is the most desirable and first Light Whiskey to Market.”
Lots of people are into growing their own food these days, and it looks like restaurants are trying to catch up too. Hollywood restaurant ‘Tender Greens’, for instance, is filled with vertical gardens, and everything they grow is served on the menu!
“We’ve always been interested in growing on-site,” said Erik Oberholtzer, co-founder of the California-based fast food chain. “But all of our restaurants are in high-density urban areas, so aside from a few planter boxes we thought there was nothing beyond decorative that we could ever do.”
But when Erik and the other founders started researching vertical gardens, they came across the concept of aeroponic towers from Green City Farms. These towers are basically plant-filled poles that can easily blend in, pretty much anywhere. So they decided to get some for their Hollywood location.
Thanks to Japanese company House Foods Group, tear-inducing onions could be a thing of the past! The company claims to have produced the world’s first ‘tear-free’ onion, by disabling the compounds that the popular vegetable releases when chopped.
According to a House Foods Group press release, their researchers have spent over a decade studying the chemistry of onions. In 2002 they published a study describing the biomechanical process of how chopping onions makes you cry, which won them them an Ig Nobel Prize – an award handed out to honor achievements organizers consider unintentionally funny. In their paper, the scientists hypothesized that it would be possible to weaken the tear-inducing enzymes while maintaining the onion’s flavor and nutritional value.
And, in their recent announcement, House Foods Group claims to have turned the theory into a reality, by bombarding onion bulbs with irradiating ions which causes them to produce low amounts of enzymes. Apart from facilitating a completely tear-free chopping experience, the technique also makes the onion less pungent.
If you found our post about bodybuilders consuming breast milk hard to stomach, wait till you hear what this woman in England puts in her smoothies. Kathryn Beale makes controversial birth placenta smoothies in her own kitchen and sells them to new mothers for £25 ($38) each.
The 41-year-old from Wiltshire county, in South West England, got involved in placentophagy – the consumption of birth placenta – a couple of years ago, after meeting the founder of the Independent Placenta Encapsulation Network. Her most popular product is a placenta capsule, priced at £150 ($224) per batch, but her most talked-about creation is a smoothie that contain a fist-sized chunk of chilled placenta blended with berries and bananas.
Kathryn insists that these products are perfectly safe and have several health benefits. “Most species of mammal eat their own placenta straight after birth, raw – it is normal in the animal kingdom,” she explained. “We are unusual in that we don’t routinely do it. It is full of iron, stem cells and hormones, and is reputed to help with milk production and post-natal depression.” The placenta products aren’t meant for everyone, though – just new mothers. “Women who want to use their placentas are tested during pregnancy, and if we know the placenta carries any blood-pathogens we will not use it,” she explained. “After the birth it then stays with the mum in cold bags with ice packs. I collect them very quickly, usually within 24 hours.”
There’s a wacky new diet product sweeping Japan, and it’s modeled after Willy Wonka’s famous Everlasting Gobstopper. Aptly named the ‘60-Minute Candy’, it’s a lollipop with a three-centimeter ball of sugar that lasts for an entire hour!
The 60-minute-candy has gone viral in the Japanese Twitterverse, with hundreds of women passing it on as a great way to suppress sugar cravings. A gigantic lollipop doesn’t really pass for diet food, but a few licks of it apparently beat gorging on a candy bar, and since it lasts so long it’s also more affordable. Well, because it’s long-lasting, it’s actually great to suppress cravings for foods with higher calories. And they’re so handy that people could carry them around and take them out from time to time for a good lick.
We’ve heard people going on all sorts of crazy diets, but this one is a first – an American student recently went a 30-day bug fest! Throughout the month of February, Alabama student Camren Brantley-Rios ate insect-laced meals three times a day.
The 21-year-old, who documented his bug-eating experience on a blog called ‘30 Days of Bugs’, believes that traditional meats such as pork and beef are unsustainable as sources of protein. He considers insects to be the diet of the future, so he’s experimenting with creepy crawly ingredients to make delicious dishes.
There was a time when Camren himself was repulsed by the idea of consuming insects. But now that he’s actually done it, he says it hasn’t been too difficult to get used to. “I’m mainly sticking to three species,” he said. “Mealworms, waxworms and crickets. Those are definitely the bulk of my diet. But I’m trying here and there to incorporate things a little bit more exotic.”
If you’re looking for the finest dark chocolate money can buy, you might want to try , a delicate, handmade chocolate, made from the finest cacao beans Ecuador has to offer. At a hefty $260 per 1.5 ounce-bar, it is the most expensive chocolate in the world.
According to the makers of To’ak, 95 percent of the world’s chocolate is made from mass-produced beans, whereas they use rare cacao seeds harvested from the coast of Ecuador. These seeds are fermented and converted into liquid chocolate, which is then hand-moulded into bars. Each bar contains 81 percent cacao, and requires 36 different steps to create. Finally, a single, hand-selected, hand-measured, shelled cacao bean is placed in the center. The bean, measuring between 7 and 8 mm, has to fit perfectly.
Developed by a Cambridge University affiliated laboratory, Esthechoc is being touted as the world’s first ‘beauty chocolate’. It’s a dark chocolate with 70 percent cocoa containing high levels of two powerful anti-oxidants which help reverse the skin’s natural ageing process.
A 7.5g piece of Esthechoc has as many cocoa flavanols as a 100g piece of regular chocolate, and the same amount of astaxanthin as 300g of wild salmon. These substances are believed to help improve blood circulation and increase blood supply to the skin, making it look healthier and younger. Cambridge-based bio-medical company Lycotec tested the chocolate on volunteers aged between 50 and 60, and recorded visible benefits in just three weeks.
“After 3-4 weeks of daily intake by 50-60 year old volunteers, the Beauty Chocolate was able to not only suppress markers of sub-clinical inflammatory damage in their blood, but also reverse their age-related depression of microcirculation and blood supply to such peripheral tissues as subcutaneous fat and skin,” Lycotec claims in a post on its website. “This consequently resulted in a significant boost of oxygen delivery to these tissues and restoration of their respiration – the essential physiological need in controlling and supporting skin health.”
Only in Japan can you find strange foods like garlic flavored cola, deep-fried maple leaves, and delicious water cake, but citrus-scented eggs are pretty strange, even by its standards. And yet these fruit-smelling eggs do exist thanks to a producer in Kochi Prefecture, in the southwest corner of Shikoku island.
The special eggs, called ‘yuzu tama’, supposedly smell and taste like yuzu – one of Japan’s most loved citrus fruits. A yuzu looks like a wrinkly cross between a lemon and an orange and tastes like a combination of grapefruit and mandarin. It grows in abundance in Kochi and is used widely in Japanese cuisine.
Surprisingly, the yuzu tama don’t contain any chemical additives or flavorings. They are produced merely by feeding chickens copious amounts of yuzu peel, along with kale, non-GMO corn and sesame seeds. The resultant eggs don’t look very different from regular eggs, but they supposedly smell tantalizingly citrusy, even before they’re cracked open.
Garlic is a great ingredient to cook with, but garlic-flavored cola is something I’m not sure I can digest, literally or figuratively. But believe it or not, the drink actually exists in Japan!
Locally known as ‘Jats Takkola’, the unusual drink was released last month. It is produced in the city of Aomori, often referred to as the garlic capital of Japan. Also known as ‘Garlic Town’, the city is well-known for the huge amount of garlic that is harvested every year in July. Local companies have produced several bizarre garlic-flavored products in the past, such as garlic beer and garlic ice cream, but latest offering, garlic cola, apparently took a fair bit of trial and error before they could make it palatable.
We’ve seen some pretty weird things done with beer in the past – zombie beer brewed with smoked goat brains, garlic-flavored beer, and even a beer-based breakfast spread. But this Icelandic beer has got to be the most outrageous beverage we’ve ever come across. Believe it or not, it’s flavored with fin whale testicles smoked in sheep poop!
The special edition beer is a product of Icelandic microbrewery Steðji – they came up with the blend for the country’s mid-winter festival Thorrablot, which starts next week. Named Hvalur 2, the drink has an alcohol content of 5.2 percent. “We smoke the testicle by the old Icelandic way, with dried Sheep shit, and this method gives the beer a really unique smoke flavor,” said Steðji co-owner Dagbjartur Arilíusson. “At Thorrablot, we eat ram’s testicles, rotten shark, soured whale fat, etc, as we did in the old days. We think this product will suit the festival really well.”
Interestingly, Hvlaur 2 is actually the second whale-flavored beer from the brewery. Last year they teamed up with whale hunting firm Hvalur to make a beer out of whale meal, a byproduct of processing whale meat. That beer was temporarily banned by public health authorities. This year though, the brewery claims that they have all the necessary permits to sell Hvalur 2.
Pet owners sneaking a nibble or two out of their pets’ bowls, out of curiosity, is completely understandable. But eating dog food for a living? Now that’s pretty hard to digest!
But ‘professional dog food taster’ is a real job, and it apparently pays quite well. An entry level position in the quality department would typically pay about $30,000 a year, while an ‘experienced professional’ could draw up to $75,000.
So what exactly does the job entail? Well, as the name suggests, it pretty much involves tasting dog food to make sure it meets a premium brand’s exacting quality standards. Tasters regularly open sample tins of each freshly made batch of dog (or cat) food, and then proceed to smell it, and eat it.
