Posted on 07/27/2005 4:27:22 PM PDT by summer
A "SUPERMILK" containing Omega 3 fatty acids derived from oily fish is to go on sale this week.
It is produced by cows which are given a special fish oil blend along with their normal feed. A 250ml serving contains ten times more of the Omega 3 acids known as DHA and EPA than regular milk but is said to taste the same.
Omega 3 fatty acids tackle heart disease and ensure healthy nails, hair and skin.
Claire Williamson, a nutrition scientist at the British Nutrition Foundation, said many people in the UK do not eat the recommended one portion per week of oily fish.
"Consuming oily fish is linked to a decreased risk of heart disease," she said.
"A healthy, balanced diet is the best approach and I would encourage people to eat oily fish, but if people don't like it we have to look at alternatives."
According to the Food Standards Agency, Omega 3 fatty acids are found in certain vegetable oils, but these may not have the same benefits as those in fish. The Fresh Omega 3 milk will go on sale at Marks & Spencer this week.
Isn't this a great idea?!
Probably not too bad after a big meal of haggis.
SO9
What are "haggis?"
You don't want to know. I'm not feeling well and want to throw up just thinking about it.
Well, then I am guessing it some type of awful food.
Well, then I am guessing it's some type of awful food.
The Scots national dish.
Sheep stomach stuffed with oatmeal and boiled till it almost doesn't smell like sheep guts anymore.
SO9
Rubbed me the same way.
Oh my!
But I still think this Super Milk idea is good. Wonder if it's selling well...
Haggis (from Brad and/or Dri, bradb@netcom.com)
1 sheep's paunch
heart, lung and liver of sheep
salt
white pepper
hot red pepper (cayenne preferred)
1 pound beef suet
1/8 tsp. nutmeg (or less to taste)
2 onions, chopped
6 oz. oatmeal, toasted
3/4 pint beef stock
Clean the paunch thoroughly and then turn it inside out.
Boil the lung, liver and heart until tender. While you are doing this, put the windpipe over the edge of the pot, draining into another receptacle. Chop the meat extremely fine; grate the liver. Mix the meats with the spices, onions, suet and oatmeal. Mix in the stock and then stuff into the paunch.
NOTE: the oatmeal will enlarge as it absorbs the liquid, so leave extra room. Sew the paunch up and then prick it with a needle. Boil in water for 3 hours.
To reheat, wrap in foil and bake in the over for around 2 hours; since it paunch could break, this will save the filling!
Have you ever eaten this?
No! And will never knowingly even taste it.
I just thought you might have eaten it, since you had the recipe handy! :)
LOL....I knew this would turn into a weird thread! But, this is really hard news here!
I have seen a US brand of eggs that claims to be high in Omega-3 (they feed the chickens a special diet).
What brand is that?
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