Calcium for vegans and the lactose intolerant

Of course, if your diet excludes milk and dairy products or if you can't tolerate the milk sugar lactose, then you need to look at for calcium alternatives.

You can keep your bones healthy by:

buying soya milks, yoghurts and cheeses enriched by with calcium;

eating lots of dark green leafy vegetables, such as so spinach, broccoli and watercress;

using almonds or sesame seeds as topping on salads, cereals or desserts;

snacking on dried fruits – apricots, dates and figs they all contain small amounts of calcium;

if you're not vegan, adding to sardines, prawns or anchovies to a main meal.

СРС 8

Task 1. Make the Project “Processing of Vegetable Oils”. See methodical recommendations for writing projects.

Task 2. Use the text given below:

Effect of Olive Oil on Processing and Quality Characteristics of Fermented Sausages

Dry fermented sausages are meat products with a high fat content, which is visible in the sliced product. Dry sausages made with a normal recipe have fat content around 32% directly

after manufacture (fresh mixture), but during the first week this value rises to about 40% as a result of drying, and after 4 weeks to about 45-50%. The granulated fat in dry fermented sausages has important technological functions. It helps to loosen the sausage mixture and this aids the continuous release of moisture from the inner layers of the product; a process necessary for undisturbed fermentation and aromatization.

Pork backfat used in fermented sausages has about 40% saturated fatty acids while cholesterol is the most important sterol present. Health organizations all over the world have

promoted lowering the intake of total dietary fat, saturated fatty acids and cholesterol as a means of preventing cardiovascular heart disease since it is known that ingestion of most saturated fatty acids increases the concentration of plasma low-density lipoprotein (LDL)-cholesterol in humans, and elevated levels of plasma LDL-cholesterol are correlated with increased risk of coronary heart disease (CHD).

Although polyunsaturated fatty acids decrease plasma LDLcholesterol incorporation of high levels of polyunsaturated fatty acids in the diet has been reported to promote carcinogenesis in experimental animals.

Furthermore, polyunsaturated fatty acids reduce the level of plasma highdensity

lipoprotein (HDL)-cholesterol, which has been shown to have an inverse relationship with the incidence of CHD. In contrast to polyunsaturated fatty acids, increasing monounsaturated fatty acids in the diet decreases the plasma LDL-cholesterol without reducing plasma HDL-cholesterol. Olive oil is the most monounsaturated vegetable oil. It contains 56.3-86.5% monounsaturated fatty acids, 8-25% saturated and 3.6-21.5% polyunsaturated fatty acids. It is also rich in tocopherols and phenolic substances which act as antioxidants.

Olive oil has a high biological value attributed to its high ratio of vitamin E to polyunsaturated fatty acids contents. It has a lower ratio of saturated to monounsaturated fatty acids than any other vegetable oil and antioxidant substances at an optimum concentration. Diets high in monounsaturated fat have been associated with decreased risk of coronary heart disease. Prevalence of heart disease is relatively low in areas of the Mediterranean region in which diets high in monounsaturated fats are consumed. In addition, it was found that increased olive

oil consumption was associated with significantly reduced breast cancer risk whereas margarine intake appeared to be associated with an elevated risk of the disease.

Thus the incorporation of olive oil in meat products may have a positive effect on consumer health.

СРС 9