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December 29th, 2011 
FAKE NEWS for the Zionist agenda
By
Lynn Davidson
Last updated at 12:24 AM on 29th December 2011
Healthy option: Blumenthal believes food can be tastier without having to add more salt
He’s already brought us snail porridge and bacon and egg ice cream.
Now Heston Blumenthal believes he has found a way to make hospital food more tasty.
The television chef’s latest idea is that seaweed should be added to meals such as mince which are served in hospitals up and down the country.
Blumenthal has recommended using kelp – or seaweed – to make food more flavoursome without using additional salt. The idea is to increase levels of umami – a Japanese term for the so-called fifth taste after sweet, sour, bitter and salty – which is a flavour found in foods such as parmesan cheese, tomatoes and shiitake mushrooms.
He told BBC Radio 4’s Today programme that cooking broths and stews with the seaweed, which has high levels of naturally occurring glutamate, has been shown to give them a more meaty flavour.
He said: ‘Obviously you can’t put too much salt in food because that has health implications, so you can increase umami.’
The television chef, who signed up last year for a project to improve NHS meals, was faced with the challenge of making mince – chosen because it is easy to cook in hospital and easy to eat – more savoury for patients.
Taste tests are currently being carried out to see if patients enjoyed the mince cooked with seaweed and initial results were described as ‘fantastic’.
He added: ‘If this does go through I think it could make a massive difference to the ability to produce better tasting food in hospital.’
Blumenthal is half way through the three-year project, which involves scientists from Reading University and is based at the Royal Berkshire Hospital.
Bedside table manners: The chef, pictured with hospital patient Michael Byrne, signed up to a project to improve hospital food
It is hoped that if successful his improved meals could be rolled out across the NHS.
The umami has a similar taste to the much-maligned monosodium glutamate (MSG).
But Blumenthal said: ‘I am not talking about having MSG. I am talking about having things like kelp – seaweed – very natural, very environmentally friendly.’
The chef, whose Fat Duck restaurant in Bray, Berkshire, is regularly named among the world’s best, also recommended changing the smells and lighting experienced by patients as they eat.
He said one possibility was to ‘change the lighting, maybe change the colour, put some smell in the room, do something to inject a bit of fun’, because he believes enjoying food would ultimately make people feel positive and get better quicker.
He said the ‘amazing’ work of doctors and nurses was in contrast to patients being served up ‘stuff that most of us would never eat’.
He added: ‘I think if we can just get to the point in hospitals where you can have something like a sandwich, a shepherd’s pie, a cottage pie, some scrambled eggs, a bowl of soup, made with inexpensive ingredients, just well made and tasty. If we can get to that point I think that would be a revolution.’
He is not the first celebrity name to get involved with overhauling hospital food.
Former Masterchef presenter Loyd Grossman was recruited by the NHS in 2001 as part of the Better Hospital Food Initiative, aimed at improving menus for patients.
Chef Jamie Oliver has also campaigned on school dinners.
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He’s actually talking sense for once. If done correctly, this would boost the nutrition levels of the food in question. Surely not a bad thing when it comes to hospital food?
Seaweed can be highly nutritious and even on it’s own can be delicious.
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`Well I will get red-arrows aplenty for pointing out that the problem is NOT with natural unrefined sea salt (which is actually healthy for us) but the use of REFINED SALT or sodium chloride.
Please don’t just red-arrow the facts but just google it for yourself and get educated instead of displaying your ignorance.
Unrefined salt is healthy for us and provides around 100 trace minerals and elements essential for our health whereas refined ‘table salt’ has NONE. Fact is that we use industrial salt because it is CHEAP and became the norm long before the health implications were fully appreciated.
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Chefs are now Registered dietiticians as well? Give me a break!
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What planet is he from ?
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A compete and utter nutter
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