The Daily Dish: May 25, 2016
Today's first course?
Michelin is publishing a Shanghai guide in the second half of this year, marking the first Chinese guide and the 28th edition of the international Michelin guides. The Shanghai guide joins new Singapore and Seoul editions, which will also be published by the end of this year. Michael Ellis, who is the international director of the Michelin guides, believes that the guide will highlight both the culinary history and ever-evolving dining scene in Shanghai.
In a world where low-fat and low-cholesterol are still nutritional buzz words, one British study is finally trying to set the record straight. They claim that in order to lose weight, you actually need healthy fats and cholesterol, and eliminating them from your diet will have "disastrous health consequences." The study also claims that contrary to what we've been told, "Eating a diet rich in full-fat dairy – such as cheese, milk and yogurt – can actually lower the chance of obesity."
Los Angeles-based startup Beyond Meat has introduced its latest plant-based "meat" product, which made its debut at a Whole Foods in Boulder, Colorado. The company claims the product, which is called the Beyond Burger, is the first plant-based fresh burger to be sold alongside meat products in the refrigerator section. The company also claims that the 100 percent vegan burger "looks, cooks, and tastes like ground beef" while boasting no GMOs, soy, or gluten. The burger has 20 grams of plant protein per serving. Right now, it's being sold in two-packs of four-ounce burgers for $5.99.
That's today's Daily Dish, thanks for watching. Stop by tomorrow for another helping.