Articles Archives - Food Trail
A frequency of allergy and dietary requirements that professional kitchens have to accommodate has been rising rapidly in recent years. Two main reasons are that people are more aware of allergies and also the human body has become more vulnerable to the allergens because of poor, chemical rich diets, affecting the immune system.
Honey is a viscous, sweet food product made by bees and other insects from the floral nectar; widely used by people in gastronomy as well as the health industry for thousands of years.
Eating is, for most of us, fun and pleasurable and this is how it always should be. Unfortunately, sometimes we can be put at risk of food poisoning by poor quality products, incorrect handling, bad procedures or cross-contamination. What causes food poisoning? What are the symptoms? How dangerous for our health can it be, and what are the treatments? I will try to answer these questions to help you protect yourself in the future.
Organic food sales grow every year by few percent worldwide. Is it because of trend or conscious decision of the customers? How many of us really know what “organic” is and what are advantages and disadvantages of that farming method? I will try to bring you closer truths and myths about it.