Surgeons in Belgium recently discovered a new ligament in the human knee.

New Ligament Discovered‬ In the Human Knee

An image of a right knee after a full dissection of the anterolateral ligament (ALL). (Credit: University Hospitals Leuven)

Nov. 5, 2013 — Two knee surgeons at University Hospitals Leuven have discovered a previously unknown ligament in the human knee. This ligament appears to play an important role in patients with anterior cruciate ligament (ACL) tears.

‪Despite a successful ACL repair surgery and rehabilitation, some patients with ACL-repaired knees continue to experience so-called 'pivot shift', or episodes where the knee 'gives way' during activity. For the last four years, orthopedic surgeons Dr Steven Claes and Professor Dr Johan Bellemans have been conducting research into serious ACL injuries in an effort to find out why. Their starting point: an 1879 article by a French surgeon that postulated the existence of an additional ligament located on the anterior of the human knee.

That postulation turned out to be correct: the Belgian doctors are the first to identify the previously unknown ligament after a broad cadaver study using macroscopic dissection techniques. Their research shows that the ligament, which was given the name anterolateral ligament (ALL), is present in 97 per cent of all human knees. Subsequent research shows that pivot shift, the giving way of the knee in patients with an ACL tear, is caused by an injury in the ALL ligament.
Some of the conclusions were recently published in the Journal of Anatomy. The Anatomical Society praised the research as "very refreshing" and commended the researchers for reminding the medical world that, despite the emergence of advanced technology, our knowledge of the basic anatomy of the human body is not yet exhaustive.
‪The research questions current medical thinking about serious ACL injuries and could signal a breakthrough in the treatment of patients with serious ACL injuries. Dr Claes and Professor Bellemans are currently working on a surgical technique to correct ALL injuries. Those results will be ready in several years.
‪ACL tears are common among athletes in pivot-heavy sports such as soccer, basketball, skiing and football.

Story Source:

The above story is based on materials provided by KU Leuven.
Note: Materials may be edited for content and length. For further information, please contact the source cited above.

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Journal Reference:

1. Steven Claes, Evie Vereecke, Michael Maes, Jan Victor, Peter Verdonk, Johan Bellemans. Anatomy of the anterolateral ligament of the knee. Journal of Anatomy, 2013; 223 (4): 321 DOI: 10.1111/joa.12087

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New Ligament In Human Knee Discovered By Surgeons In Belgium (PHOTO)

The Huffington Post  |  By Sara Gates Posted: 11/06/2013 8:48 am EST  |  Updated: 11/06/2013 2:19 pm EST

Thought we knew every part of the human body? Think again.
Surgeons in Belgium recently discovered a new ligament in the human knee. Publishing their research in the peer-reviewed Journal of Anatomy, the knee specialists provided the first anatomical description of the fibrous tissue, called the anterolateral ligament, or ALL, for short.
Though French surgeon Paul Segond proposed the existence of an additional ligament in the human knee as early as 1879, the structure evaded classification for many years.
Working from the French surgeon's notion, the team, led by the University of Leuven's Dr. Steven Claes, dissected cadaver knees in search of the "pearly, fibrous band" Segond described. What they found was a "well-defined ligamentous structure" that connects the femur (thighbone) with the anterolateral tibia (shinbone) in 40 of the 41 human knees they dissected, the authors wrote in the study.

Read More  and  Watch Video Here

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Meat scrap leftovers now being reprocessed into ice cream: The dismal future of food

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Natural News

Wednesday, June 12, 2013 by: Ethan A. Huff, staff writer

(NaturalNews) There appears to be no limit to how far the processed food industry will go to maximize its profits, even if it means reprocessing animal meat waste and adding it to completely unrelated foods like ice cream. This is the latest endeavor by industrial food researchers in Italy, Belgium, and elsewhere, who are right now developing novel methods to turn meat industry leftovers into protein-rich powders and slurry for the factory food industry.

As disgusting as it sounds, unused muscle tissue, tendons, bones, and other animal byproducts are loaded with proteins and fats that typically end up in landfills. According to FoodProcessing.com, up to 50 percent of the animal weight processed by the meat industry is composted, discarded, or incinerated. But modern science is hoping to basically recycle this waste and turn it back into food.

But this so-called food will not be recognizable as its own entity, at least not in the traditional sense. All those bones, meat trimmings, and poultry leftovers can effectively be converted into what the food industry has dubbed "animal protein hydrolysates." These hydrolysates are basically liquified or powdered protein and fat blends that can be added to all sorts of other processed foods to boost their overall nutritional content.

'Pink slime'-type animal gruel to be added to processed foods

Sure, various types of hydrolysates are already added to some processed foods currently on the market. But these hydrolysates are typically made from plants or milk, while the new animal protein hydrolysates are derived from actual animal flesh and bone, which puts them in a whole different league. Hydrolyzed whey protein, for instance, is merely derived from the whey of animal milk. But animal protein hydrolysates are essentially ground up and enzymatically processed animal flesh - recall an image of the infamous "pink slime" and you will get an accurate idea of what we are talking about here.

"It appears that the lipid-rich bonanza of 'disused' reject animal bits can easily be turned into a nutritious gunge, paste or gel of some type, apparently ideal for pumping by the [hecatombe] into processed foods such as ice cream," writes Lewis Page facetiously for The Register about the concept.

"Despite the heroic efforts of the meat biz, in which every particle of jelly and gristle may be jetwashed out of the spinal column of a dead animal for later consumption - perhaps in sausage, pie or meat-paste format - and (as we have lately learned) the odd shortcut may be taken with respect to any dead horses that might be lying about, nonetheless huge tonnages of less-attractive meaty nourishment such as guts, eyes, tendons, cartilage, other connective tissue of various kinds, brains, hooves, genitals, etc. etc. all tend to go to waste."

Industrial food processors claim reusing animal waste is 'adding value' to food

To the food industry, though, turning animal waste into food will add value to foods that might be lacking in nutrition. Belgium-based Proliver, for example, already manufactures a lined of chicken- and turkey-based "protein powders" that can apparently be injected into other meat products and used to thicken or enrich other foods:
http://www.proliver.be/nl/home-1.htm

A Russian company has openly admitted that it plans to use animal protein hydrolysates to "enrich" ice cream. According to reports, the company, known as Mobitek-M, has already constructed a manufacturing plant in the Belgorod region of Russia that is capable of processing one hundred tons of "functional animal protein" per day.

Sources for this article include:

http://www.foodprocessing.com.au

http://www.sciencedaily.com/releases/2013/05/130520094846.htm

http://www.theregister.co.uk/2013/05/22/surplus_meat_ice_cream/

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