Most drinks stating that they are fruit­flavored (水果味道的) contain no fruit at all, while most of the rest contain only a small quantity of fruit, according to a study carried by the British Food Commission.

    “Shoppers need to check the labels (标签) before buying drinks, though sometimes the actual content can be non­existent，” said Food Commission spokesperson Ian Tokelove. “Food production is highly competitive. {#blank#}1{#/blank#} It will increase profits, and consumers won't always realize they are being tricked.”

    Flavorings are focused on the flavors of natural food products such as fruits, meats and vegetables, or creating flavor for food products that do not have the desired flavors. Researchers analyzed the contents of 28 strawberry­flavored products sold in stores. {#blank#}2{#/blank#} Of the 11 products that did contain strawberries, five of them contained less than one percent real fruit. In addition, each juice box contained nearly eight teaspoons of sugar.

    {#blank#}3{#/blank#} Let's take jam as an example. Some strawberry­flavored jam was labeled as containing no artificial colors, flavors, or sweeteners, but it contained absolutely no strawberries at all.

    {#blank#}4{#/blank#} Consumers have the rights to know clearly about what they have bought. Under current UK law, food packages do not have to distinguish between natural and artificial flavoring. “Describing a product as strawberry flavor and covering the surface of the packet with pictures of strawberries is misleading. {#blank#}5{#/blank#} Unfortunately, it is also legal and widespread,” Tokelove said. “It's time to take measures to protect the consumers' rights.”

A. The products which contain real fruit are popular with people.

B. Even products advertised as more natural often contained no fruit.

C. They found that about 60 percent of them didn't contain any fruit at all.

D. If companies can cut their costs by using flavoring, they are likely to do so.

E. It is important and necessary to demand a small amount of flavoring in the products.

F. Actually the product contains just a tiny percentage of strawberry or even no fruit at all.

G. The Food Commission suggested all flavors used in a product should be listed on the packaging.

    Most nations have at least one type of food that people from other countries think is unusual or unacceptable to eat. In France, people eat horse meat and frog legs. In South Korea and parts of China, restaurants serve dog meat. And in Australia, it's common to cook kangaroo meat on the barbecue and use emu eggs to make pancakes.

    The kangaroo and emu are native to Australia. Both animals are important to the national image of Australia and appear on the Australian coat of arms. They're also central figures in the history of the native Australians. However, they still hunt these animals for their meat, fur and fat.

    Today, Australian people continue to eat these animals. One of the reasons people eat kangaroo meat is that it's high in protein and low in fat, so eating kangaroo is a good option for anyone on a diet. It's also cheaper to eat kangaroo meat than other red meats. Because of this, a lot of university students choose to buy kangaroo meat. BBC News also reported that Australian scientists believe that eating kangaroo meat is good for the environment— kangaroos have different digestive systems than cows and sheep, meaning they produce less methane, the second biggest contributor to global warming.

    While emu meat is high in iron and vitamin C, most people don't think it tastes good. For this reason, they prefer emu eggs. One egg is large enough to make seven omelettes (煎蛋). And while ifs illegal to collect emu eggs from the wild, they can be bought from emu farms. Rather than cracking the beautiful dark shell, it's better to dry it by putting a small hole at each end and blowing. Afterwards, you can even carve a design into the eggshell.

    St Moritz, the showiest of Switzerland's Alpine resorts (旅游胜地), is no ordinary ski town. It's responsible for winter tourism as we know it today. It was a small band of English holidaymakers that changed Switzerland forever. In 1864 a bet took place between hotelier Johannes Badrutt and the vacationers on a damp September evening in St Moritz. As they sat around the fire at the Engadiner Kulm Hotel, concerned about returning to the foggy London winter, the Swiss manager saw a golden opportunity.

    “You holiday here in summer,” he challenged them over a bottle of red wine. “Why not enjoy the mountains year-round? Winter is so pleasant that on fine days you can even walk without a jacket.” Attracted by the promise of clean skies against a backdrop of towering peaks, the Englishmen were pleased to accept it; up until then, St Moritz had been a modest hiking destination in July and August. But if Badrutt's promise proved false, the hotelier would pay for their journey and winter-long stay. How could they lose?

    Come mid-December, the group of men returned to Switzerland. Towards the end of their week-long journey, sitting on a horse-pulled sledge and wrapped head-to-toe in furs, they went through the 2,284m Julier Pass in southeastern Switzerland. But by the time of their arrival in St Moritz, the skies had cleared, they were sweating abundantly, and Badrutt, jacketless and with his shirt sleeves rolled up, was there to greet them.

    Of course, Badrutt won the bet. Word quickly spread throughout Britain about St Moritz's distinctive climate—dry and sunny with a high degree of snow certainty. Year-round tourism landed the Alpine town of St Moritz.

    That Badrutt almost single-handedly marketed this undeveloped winter wonderland is a little unbelievable. The first tourist office in Switzerland had been established in the same year as the bet. Other resorts like the ones in Davos and Grindelwald were also popping up then. The story of St Moritz is, in some ways, also a tale of social transformation. But what Badrutt did made the Swiss mountains accessible in a way that no one else had done before, so his role as pioneer cannot be downplayed.

    Most kinds of rose plants come from Asia. But roses are also native to other areas including northwest Africa, Europe and the United States. Some people say roses are difficult to grow. But you have a good chance of success if you start with a few suggestions from experts.

    You should plant your roses where they can get sunshine for about six hours on bright days. You can buy roses from a garden center or by mail order. You can buy potted（盆栽）roses, also known as container roses, or bare-root（裸根）plants. Each kind has its fans.

    Some gardeners say potted roses are easier to plant. They say the roots develop better. But Jeffrey Dinslage, president of Nature Hills Nursery in Omaha, Nebraska, points out that bare-root roses come without soil. So they weigh less to transport. If they arrive before you are ready to plant them, make sure the packing material is slightly wet. Keep the plants in a cool, dark place. You plant the roses while they are not active. The resting plants have no leaves but still need water.

    When growing roses, the soil should be wet. Watering should be done in the morning. That can prevent problem called black spots. But do not water too much. Jeffrey Dinslage says people often ask him about becoming discolored on rose leaves. He says the problems are usually caused by too much water. After heavy rains or too much watering, he advises pulling away mulch（覆盖物） from around the roots for a short time. This will help dry the soil. If your soil is very dry, you can add compost(堆肥), which returns nutrients（营养）to the soil.

    If you want to know more information, please click www. Planting.com.

    In the classic marriage vow (誓约), couples promise to stay together in sickness and in health. But a new study finds that the risk of divorce among older couples rises when the wife－not the husband－becomes seriously ill.

    "Married women diagnosed with a serious health condition may find themselves struggling with the impact of their disease while also experiencing the stress of divorce." said researched Amelia Karraker.

    Karraker and co-author Kenzie Latham analyzed 20 years of data on 2,717 marriages from a study conducted by Indiana University since 1992. At the time of the first interview, at least one of the partners was over the age of 50.

    The researchers examined how the onset (发生) of four serious physical illnesses affected marriages. They found that, overall, 31% of marriages ended in divorce over the period studied. The incidence of new chronic (慢性的) illness onset increased over time as well, with more husbands than wives developing serious health problems.

    "We found that women are doubly weak when their marriage breaks up in the face of illness," Karraker said. "They're more likely to be widowed, and if they're the ones who become ill, they're more likely to get divorced."

    While the study didn't assess why divorce is more likely when wives but not husbands become seriously ill, Karraker offers a few possible reasons. "Gender roles and social expectations about caregiving may make it more difficult for men to provide care to sick spouses." Karraker said. "And because of the imbalance in marriage markets, especially in older ages, divorced men have more choices among potential partners than divorced women."

    Given the increasing concern about health care costs for the aging population, Karraker believes policymakers should be aware of the relationship between disease and risk of divorce.

    "Offering support services to spouses caring for their other halves may reduce martial stress and prevent divorce at older ages." she said. "But it's also important to recognize that the pressure to divorce may be health-related and that sick ex-wives may need additional care and services to prevent worsening health and increased health costs."