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FT-sep17-eMag1

T E S T I N G EGGS-ACTLY Do you remember when the world was told not to eat eggs every day? The humble egg was seen as a kind of poison for fear that it caused high cholesterol levels (the bad kind - low-density lipoprotein known as LDL) and increased risk of heart disease. Talk to us about our real-time pathogen testing with new GENE-UP® PCR technology. • Fast detection of Salmonella, Listeria spp. and Listeria monocytogenes - in just one day • Dual detection using FRET technology and Melt analysis • Less false positive screen results Choose the test that you can trust. GENE-UP® is IANZ accredited and approved under MPI Recognised Laboratory Programme for export testing. Tel. 0508 00 11 22 www.asurequality.com FT339 28 SEPTEMBER 2017 Do More to Guarantee Precision. Choose If you need Laboratory Balances or Testing Services Call your local Wedderburn team and you’re half way there! Call 0800 800-379 today 9 Analytical Balances, Moisture Analysers, Heavy Duty Balances all expertly designed to suit your facility and budget. 9 Wide selection of quality Test Weights (Masses) for your own in-house verification processes. 9 Accredited technicians who deliver ongoing technical services to ensure your equipment is verified in accordance with your quality assurance programs. 9 We are currently the only nationwide company to offer mass and balance IANZ endorsed calibrations with authorised signatories in 5 locations. enquiries@wedderburn.co.nz www.wedderburn.co.nz FT372 However, after decades of being told to limit one of New Zealand’s favourite foods, the official verdict is now out…the Ministry of Health and New Zealand Nutrition Foundation have agreed that eggs are healthy, natural wholefoods that can be enjoyed by most people every day. However, Kiwis have yet to catch up to the revised recommendations, and are still confused about how often they can eat eggs, the industry says. Recent Colmar Brunton research found that only 41% of New Zealanders knew that healthy people can eat eggs every day. “A lot of people have been concerned about potential health consequences of eggs in the diet,” a member of the Ministry of Health’s Eating and Activity Guidelines Technical Advisory Group and Massey University senior lecturer Dr Pamela von Hurst says. “I think it is great that there has now been some clarification about the guidelines around consumption of eggs because they are such a useful, healthy contribution to the diet.” Research conducted on healthy people shows no effect of daily egg intake on blood cholesterol levels and the latest scientific evidence shows no association between increased intake of dietary cholesterol and increased risk of heart disease or stroke. The agreed statement reflects recent developments in scientific understanding and also follows the recent update to the Heart Foundation’s advice which recommends that those at risk of heart disease can eat up to seven eggs a week. Nutritionist Claire Turnbull says both the egg white and the yolk have different nutritional benefits - protein as well as 11 different vitamins and minerals including iron, B vitamins as well as the fat-soluble vitamins A and E.  www.eggseveryday.org.nz


FT-sep17-eMag1
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