A gofundme page has been launched in memory of Oliver Adrada, a domestic worker at Broomfield Hospital. The page set up in his memory says he spent a week in intensive care fighting Covid-19 before tragically dying on Wednesday. The page, which has been set up by friends Maria Marco and Ryan Calonge, adds: “Kuya Oliver was a loving husband and a wonderful father to his 2 kids. He is well loved by his friends and colleagues. “This devastating news has left us all heartbroken. “This pandemic has already caused too much pain especially to all frontline workers. Kuya Oliver himself has been working in the frontline all throughout this time.
Scientists create international definition for fermented food A team of scientists organised by ISAPP has created the first international consensus definition for fermented foods.
foods made through desired microbial growth and enzymatic conversions of food components .
The 13 authors, with expertise in family medicine, microbiology, food science and technology, ecology, immunology, and microbial genetics, take care to note the difference between probiotics and the live microbes associated with fermented foods. The word probiotic , they say, only applies in special cases where the fermented food retains live microorganisms at the time of consumption, and only when the microorganisms are defined and shown to provide a health benefit, as demonstrated in a scientific study.
Scientists create first international consensus definition of fermented foods
Humans have consumed different types of fermented foods - from kimchi to yogurt - for thousands of years.
Yet only recently, with the availability of new scientific techniques for analyzing their nutritional properties and microbiological composition, have scientists begun to understand exactly how the unique flavors and textures are created and how these foods benefit human health.
Now, 13 interdisciplinary scientists from the fields of microbiology, food science and technology, family medicine, ecology, immunology, and microbial genetics have come together to create the first international consensus definition of fermented foods.
Their paper, published in