Adopting dual standards is a practice large multi national corporations follow especially when it comes to developing countries.
Oil is essential for our body to function. But that does not mean that we should take for granted the cooking mediums we use in our food. As the Centre for Science and Environment (CSE) laboratory report recently discovered our branded edible oils are full of unhealthy trans fats. The results showed trans fats in seven leading vanaspati brands were five to 12 times the 2 per cent standard set by Denmark. Trans fats are formed during the process of addition of hydrogen atoms to oils, a process industry prefers as it keeps the oil from turning rancid and ensures a longer shelf life.
Food Safety and Toxins of the Centre for Science and Environment is looking for two experienced candidates as Programme Officers to work on:
Pullela Gopichand is a national hero, but not just because he has pains takingly coached two badminton Olympic medalists–first Saina Nehwal and now P V Sindhu.
FSSAI has cut down the maximum permitted trans fats in fats and oils. At 5 per cent, the new standards are half of the earlier limit and will come into force by August 2016
Food safety is the theme for the World Health Day in 2015
What should I eat now? Is there nothing that is safe?” This is what I am asked every time the Centre for Science and Environment (CSE) does a study on toxins in food. It is a fact that our food is becoming unhealthy—not because of deliberate adulteration but because we are choosing to produce it in unsafe ways. India is at the beginning of industrial food production focused on efficiency and profits, and not on consumer safety, so it still has a choice to get it right. Why should the country not exercise its right to food that secures livelihoods and nutrition?
Click here to enlarge