Despite we’ve been dormant during the last few months, our statistics are still up!
Thank you all for your continuous support, Strawberry Blu has been always an online space that answers your questions on Food: Health, Wellness, Nutrition, Dieting, & Cooking. We’re still there for all your questions:
Ask on Facebook: http://facebook.com/strawberryblu
Ask on Twitter: http://twitter.com/strawberryblu
Ask on the Web: http://strawberryblu.com/
Follow us on Pinterest: http://pinterest.com/StrawBlu/
Email us at: email@example.com
Keep sharing the love and stay tuned for our upcoming posts 🙂
Today I will not answer a question, talk, narrate or share any story related to food. Ending the month of May, I decided to share with you my story…
On Sunday May 29, 2011 afternoon, Strawberry Blu was born. My personal blog that was created to share personal experiences about food was transformed into a Q&A social online space that is aimed to answer questions on health, wellness, nutrition, dieting and cooking.
You can check out the first post here: “Strawberry Blu Answers your Questions!”
Why Strawberry Blu?
Going back to my university days I was continuously flushed by thousands of questions related to food such as the specific benefits, related health problems, related diseases, recipes, advice etc. Most questions were related to our own ethnic foods, cultures and traditions and in most of the time people’s conception was wrong.
I started compiling a list of all those misconceptions related to food, and I was continuously encountered by “We can’t find any information about Mloukhiyeh, we can’t calculate the calories within our traditional foods, honey is excellent for diabetes, bread makes you fat etc.” All was inherited from mothers, grandmas, community etc. I sensed lack of knowledge and lack of resources within my community.
Moreover, people wanted instant, inexpensive, relevant and credible answers to their questions; they didn’t want to go through the process of visiting a dietician or a professional along with spending a considerable amount of money and time. So I decided to open my personal blog to share my own food experiences tackling the above mentioned issues.
Yet, and with the help of a good friend, that’s currently Strawberry Blu’s advisor and mentor, we decided to transform this personal blog into a social interactive one where anyone can ask real time questions about food and get instant qualified answers; and as a result increase awareness within the Lebanese community and hopefully within the Arab community as a whole.
As a start it was a hard decision because the mass efforts were directed towards sharing information and advice about issues that directly affects health thus, the biggest challenge was to communicate in the simplest, most comprehensible and correct way. So if this information is applied it’s applied correctly. Today, I look to the future seeing Strawberry Blu up in the sky, fulfilling this mission in spreading out the knowledge and shaping out a food- health-conscious community.
Time flies I know, it was a great year and I am grateful for every moment spent, shared and experienced through this online space. Strawberry Blu team was able to answer hundreds and hundreds of questions via the Facebook Page, Facebook Group, Twitter, Blog and through emails.
Since it’s a Q&A type targeting a specific topic, Strawberry Blu was featured in several magazines (Ragmag, The Gate, Hayatouki), TV shows (Future TV, Aynak Ala Sohtak, LBC TV, Helwe Beirut), blogs (Pearl’s Powder, Paty M Nutrition World, Beirut Spring), it got reddited with over 200,000 viewers in 1 day with a global buzz (Strawberry Blu Incident), was ranked as the top 3 food/nutrition blogs in Lebanon and in the top Lebanese Blogs (the 7th out of the 700, 2Famous ).
Moreover, it featured in-house several professionals from athlete, nutritionist, food scientist, speech and language therapist and strawberry genomics professionals to share and answer related food questions.
In addition, to participating in several social media conferences and entrepreneurship events: Social Media Changing Lives, The Execution, The Pinterest and Path Experience, Cook and Eat Lebanese Gathering.
I want to take this opportunity to thank each and every single one of you for all your support; but I would like to thank some specific individuals and parties that made the journey come true:
– Strawberry Blu Advisor and Mentor: Samer Karam, Founder of Seeqnce and his beloved team.
– Strawberry Blu Graphic Designer: Josianne El Helou, Founder of Artifect Design
– My friend Pauline Kafrouny for all the business support
– My friend Naim Zard, founder of Zima System, for all the technical support
– My foodie bloggers: Loulwa Kalache and Patricia Moughames
– Finally, my own family specifically my lovely mother for the continuous support, cooking tips, original recipes and of course kitchen
It’s just the start, this was chapter one of my story, thank you all for the visit and don’t forget to share your thoughts, questions or concerns we will be waiting.
Cynthia Bu Jawdeh.
The post on the Blue Strawberry is ONLY sharing the attempt of GMO strawberries yet, more research is needed concerning the matter; up to this date there are NO blue strawberries in production, as far as we know. We respect all points of views concerning this issue and we insist on not showing any side (against or with) the topic.
Please check our CLARIFICATION post!!
Moreover, inorder to answer all your questions and concerns kindly check out our interview with Dr. Kevin M. Folta on The Blue Strawberry Incidence!!
Disclaimer: This post is written ONLY to answer the question on what is a Blue Strawberry and if it exist or not; the picture presented is NOT our property, kindly find below the source link.We are showing neither side on the topic.
I’ve been asked in several occasions about a blue strawberry and whether it truly exists. Thus, I thought of reposting one of my first blog posts to clarify this point.
The Blue Strawberry is a genetically modified food.
To start with, genetically modified foods are foods that are engineered through an artificial transfer (insertion or deletion) of genes; the genes usually come from different species.
Scientists have found that the “Arctic Flounder Fish” produces an antifreeze to protect itself in freezing waters.
Thus, the gene that regulates the production of the antifreeze trait was taken from the Arctic Flounder fish and was genetically introduced into the strawberry plant. As a result, a gmo strawberry plant is formed.
The gmo strawberry plant can withstand icy freezing temperatures; thus wouldn’t degrade or turn into mush after being placed in the freezer. To this date, such attempts are done for research purposes!!
The post shared the attempt of GMO strawberries yet, more research is needed concerning the matter; up to this date there are NO blue strawberries in production, as far as we know.
Graduate Program Advanced Biochemistry, Genetically Modified Foods Lecture Notes, Dr. Imad Toufeili, American University of Beirut, Beirut, Lebanon.
– AGROBACTERIAL TRANSFORMATION AND TRANSFER OF THE ANTIFREEZE PROTEIN GENE OF WINTER FLOUNDER TO THE STRAWBERRY http://www.actahort.org/books/484/484_99.htm
– CBF1 Gene Transgenic Strawberry and Increase Freezing Tolerance http://en.cnki.com.cn/Article_en/CJFDTOTAL-DNYX200702001.htm
– THE GENETIC TRANSFORMATION OF STRAWBERRY WITH WINTER FLOUNDER ANTIFREEZE PROTEIN GENE http://en.cnki.com.cn/Article_en/CJFDTOTAL-HNXB200903015.htm
– The Genetic Transformation of Strawberry with Winter Flounder Antifreeze Protein Gene http://www.hnxb.org/EN/abstract/abstract8448.shtm
– GENETIC ENGINEERING http://www.fao.org/DOCREP/006/T2114E/T2114E07.html Transgenic Strawberry: State of the art for improved traits http://www.sciencedirect.com/science/article/pii/S0734975007001371
-Agrobacterium-mediated transformation of modified antifreeze protein gene in strawberry http://webfortesting.com/journal/27-4/02-strawberry-gene.pdf