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Cleveland Clinic Preventative Medicine Physician Roxanne Sukol (photos by Donna). I injured my knee this spring during my travels and, home for just two days in April, was able to make an appointment; my usual doctor was out, but another internist had an opening. She entered and I introduced myself. She said, “I know who you are.” Why? She is medical director of the Wellness Enterprise at The Cleveland Clinic and has her own well-trafficked food blog, Your Health Is on Your Plate, which addresses how to eat well. I, a Fat-Is-Good-For-You-Eat-More-Pork-Well-Salted proselytizer, well aware that the august Cleveland Clinic hews to the old-school fat-and-salt-are-evil party line, went on guard. Yet within moments Dr. Sukol was rattling away excitedly about stripped and intact carbs and fiber matrixes, riveting me. With what seemed near despair, she said, “We Read On »

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The new version of our Ratio app is now available, with a thrilling new feature. You can create your own custom ratios. For instance, while the 5-to-3 flour-to-water ratio, or 60% water, is the standard baker’s percentage for bread, many prefer a wetter dough, as high as 86% for the no-knead doughs. Now you can create and save your own ratios. You can devise your own specific recipes and save them to your recipe library. And of course the app still functions as an all-purpose recipe calculator for 32 fundamental preparations. Simply type in the amount of one ingredient and the app automatically tabulates the amounts of all the ingredients. Scale recipes up or down as needed. Want pancakes but have only one egg? Type that in to tabulate the correct amount of flour and Read On »

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This infographic shows the dangers of the artificial food dyes, via Food Tech Connect.

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TellSpec is a device that can tell you a food items calories, ingredients and allergens in a few moments, via Food Tech Connect.

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The Madison based company has a Kickstarter campaign to share their Hazards Analysis and Critical Control POints (HACCP) plans with everyone, via Food Tech Connect.      

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