the daily dish

Ravi Bangaroo

The Daily Dish: June 9, 2016

Dishing out the latest and greatest in food news
The Daily Dish - June 9, 2016

Brian Sheehan dishes on what's hot and trending in the world of all things food and drink for Thursday, June 9, 2016.

Today's first course?
Getting a little tipsy every once in a while probably won’t have long-term effects on your body, but excessive binge drinking and alcohol abuse over the course of years could do some serious damage to your liver. Scientists have actually built a virus with the ability to reverse the toxic effects of liver cirrhosis by encouraging the growth of new cells. In a study published by researchers at the University of California, scientists were able to reverse serious liver damage in mice by introducing an adeno-associated virus (one that will not spread or cause damage), to the unhealthy liver, which in turn transformed the damaged liver cells into healthy cells, improving both the liver’s function and reduced the risks and effects of fibrosis, as well as other dangerous liver diseases.
We were shocked and a little grossed out when we found out that according to a Wall Street Journal study, most “100% Parmesan” cheese is actually diluted with wood pulp. But there is a silver lining to this dairy unfortunate situation. According to recent research by scientists at the Technical Research Center of Finland wood components like Xylan, fibrillated cellulose and lignin can actually improve the texture and quality of food. Specifically, the study cites foods like yogurt, baked goods, and meat products could be improved by this chemical components.
The 14th Annual Big Apple Barbecue Block Party presented by Kingsford is back this weekend, and if you’re in NYC, you won’t want to miss it. It is the nation’s largest culinary and music festival dedicated to the best in barbecue, and is free to attend, though you’ll want to have some cash on hand to try some of the most delicious barbecue from all over the U.S. Offerings will be sold for $10 a plate; however, the festival is also offering VIP and Fast Passes for those who want to get to eating their barbecue as quickly as possible. Fast Passes will also be sold onsite.
That’s today’s Daily Dish, thanks for watching. Stop by tomorrow for another helping.