Life and Style

Former bodybuilding champion Jim Morris still has an amazing physique, which he credits to his veganism

Why I'm quite happy to eat genetically modified food

Ignore your natural distrust of Government spin doctors' efforts to generate good publicity

Leading Article: The merits of letting us know what we are eating

THERE ARE two quite separate dangers from genetic modification of food, which so far have been widely confused. One is the question of whether genetically-modified food is safe to eat. The other is whether it is damaging to the environment to grow it.

Angling: Fishing Lines: The day the bass went to grass

WHAT A sad old man I have become. This sorry fact was brought home to me as I knelt in the heart-shaped jacuzzi at Best Western's hotel in Cypress Gardens, Florida, trailing a piece of line through the bubbles. Any normal red- blooded male, blessed by happy circumstance with the honeymoon suite (four-poster bed and all) would have filled the vast tub with champagne and voluptuous babes. Me? I'm using it to test spinners.

Food for thought: Are uncooked red kidney beans poisonous?

Can it be true? After all, chilli con carne just wouldn't be the same without red kidney beans. Are they really poisonous? In their raw state, they do contain toxins that make them unsuitable for consumption. Eating raw or inadequately cooked beans can lead to symptoms that indicate food poisoning. Vomiting and diarrhoea may occur two to three hours after consumption. When non-organism poisoning is to blame, high concentrations of the protein haemagglutinin are involved. The toxicity of raw red kidney beans is related to their levels of haemagglutinin - around 37,000 to 53,000 units per gram in their dry state. However, when the beans are soaked for 18 hours, between 22 to 66 per cent of the protein is removed.

Food for thought: Why does a skin form over hot milk?

SOMETIMES HOT milk can seem to be the only remedy for a sleepless night. But this often means having to remove an unpleasant skin from the top of your bed-time drink with a teaspoon (or enduring a novelty white moustache). This skin formation is due to the loss of solids that the milk undergoes as it is warmed up.

Food for thought: Why do egg-whites foam when you whisk them?

THE METAMORPHOSIS of globular egg-white to fluffy peaks of foam is one of the many culinary facts we take for granted. But how does it work?

CJD may be transmitted by surgery

SCIENTISTS HAVE found new evidence to suggest that the human version of "mad cow" disease might be transmitted during surgery via contaminated surgical instruments.

Science: How many more will die?

Scientists attempting to estimate the numbers likely to die from the human version of `mad cow disease' have some important new clues that could help direct their research.

Health: Health Check

I HAVE invented a new diet and I am launching it today to a waiting world - free, gratis and for nothing. I have called it the Wet and Dry diet, and I guarantee that if you follow it for three months you will find your bathroom scales pointing in the right direction.

Food & drink: Bean there yet?

Strange, bland and unappetising? Not if you know how to use it. Michael Bateman conquers his initial resistance and is converted to cooking with bean curd

Science: Beating deadly viruses with the use of an X-ray machine

VIRUSES ARE living proof that you can tell a book by its cover. These tiny organisms consist of little more than a twist of nucleic acid inside a capsule of protein. Indeed, biologists often argue over whether they can even be classified as alive. They exist only to burst into the cells of more complex organisms and hijack their molecular machinery to make more of the same.

Focus: It's hard to swallow

With the suppression of a disturbing report into genetically modified food, concern is growing over its side-effects

Restaurants; Where shall we meet in Pimlico?

Considering diets adapt to the way we live, and modern life requires little more exercise than running for the bus, it's odd that most restaurants are still so meat-orientated. The cream-based sauce is becoming a thing of the past, but vegetables still languish, essentially, as garnishes, or as the odd, grudging dish for the substantial part of the population that is now vegetarian.

The thought police: Brief Answers To Big Questions- 2. Can roses grow from thistles?

When botanists say that the rose is related to the thistle, are they reporting a discovery or making a decision? That is, are they telling us about the real nature of the world, or are they choosing to group certain things together because doing so is - to put it bluntly - useful?
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