Showing posts with label Bad Foods. Show all posts
Showing posts with label Bad Foods. Show all posts
Friday, July 2, 2010
The Whole Soy Story
Do you still think soy is a health food? The Whole Soy Story: The Dakr Side of America's Favorite Health Food will set you straight. As Dr. Mercola says, "Kaayla Daniel blows the lid off nutritional dogma. Soy is NOT a miracle food." This book tells it all!
Sunday, February 28, 2010
Nutrition Bad Guys - Graham and Kellogg
Last month I promised an article about two other “pioneers” of nutrition – Sylvester Graham and John Harvey Kellogg – yes the “graham” cracker and the cereal company. To be honest, I’ve been crazy busy with other stuff, so I didn’t get around to writing the article. So, I’ll do the next best thing. Here are excerpts from two articles from the Weston Price Foundation.
“The American Vegetarian Society was founded in 1850 by Sylvester Graham (1794-1851), an early advocate of dietary reform in United States and the inventor of Graham bread, made from chemical-free unsifted flour. Highly influential, Graham promoted vegetarianism and a high-fiber diet as a cure for alcoholism and lust. Graham preached that an unhealthy diet (one containing the confounding variables of meat and white flour) stimulated excessive sexual desire, which irritated the body and caused disease.
John Harvey Kellogg (1852-1943) followed in Graham’s footsteps. Inventor of corn flakes and a process for making peanut butter, Kellogg advocated a high-fiber vegetarian diet to combat the twin evils of constipation and “natural urges.” Kellogg preached against sexual activity even in marriage.”
To read the full article go to: http://www.westonaprice.org/Twenty-Two-Reasons-Not-to-Go-Vegetarian.html.
“Brown and Presley also cover what I call the birth control diet. Reverend Sylvester Graham was a preacher in the 1800s who had a thing against sex. He figured out that a vegetarian, grain-based diet reduced sex drive. He and Dr. John Harvey Kellogg (also against sex) were instrumental in promoting the base of today’s government approved food pyramid.”
For the full article: http://www.westonaprice.org/The-Liberation-Diet-by-Kevin-Brown.html.
Enough said!
“The American Vegetarian Society was founded in 1850 by Sylvester Graham (1794-1851), an early advocate of dietary reform in United States and the inventor of Graham bread, made from chemical-free unsifted flour. Highly influential, Graham promoted vegetarianism and a high-fiber diet as a cure for alcoholism and lust. Graham preached that an unhealthy diet (one containing the confounding variables of meat and white flour) stimulated excessive sexual desire, which irritated the body and caused disease.
John Harvey Kellogg (1852-1943) followed in Graham’s footsteps. Inventor of corn flakes and a process for making peanut butter, Kellogg advocated a high-fiber vegetarian diet to combat the twin evils of constipation and “natural urges.” Kellogg preached against sexual activity even in marriage.”
To read the full article go to: http://www.westonaprice.org/Twenty-Two-Reasons-Not-to-Go-Vegetarian.html.
“Brown and Presley also cover what I call the birth control diet. Reverend Sylvester Graham was a preacher in the 1800s who had a thing against sex. He figured out that a vegetarian, grain-based diet reduced sex drive. He and Dr. John Harvey Kellogg (also against sex) were instrumental in promoting the base of today’s government approved food pyramid.”
For the full article: http://www.westonaprice.org/The-Liberation-Diet-by-Kevin-Brown.html.
Enough said!
Monday, September 21, 2009
Butter vs. Margarine – What’s the Truth?
This past week I gave several nutrition talks about the foods you should include in a healthy diet. I was astounded by the looks I received from quite a few people when I stated that butter is good for you and margarine is not. I also noticed that most of the folks who gave me that look were in their 50’s and 60’s, precisely the group of people who have been pounded with the message that margarine is good for you. In this article I hope to set the record straight and explain why butter is good for you and why margarine is bad for you.
Why butter is good for you:
The proponents (and manufacturers) of margarine have spread the word that butter is a saturated fat and saturated fat causes heart disease. I don’t have the space here to get into the details, but let me say this – there are many doctors, nutritionists, and scientists who do not believe this, including myself. If you want to learn how this theory became the accepted norm despite those who do not agree I’d encourage you to read Gary Taubes’ Good Calories Bad Calories, Dr. Uffe Ravnskov’s The Cholesterol Myths, or visit the Weston Price Foundation web site www.westonaprice.org.
That being said, there is a general consensus that we need some saturated fat in our diet. Butter is a healthy saturated fat, particularly when it is organic, and even better when it comes from a grass fed cow. It is high in the fat-soluble vitamins A, D, E, and K. Without proper vitamins we can not utilize the minerals we ingest, no matter what level we eat. Vitamins A & D are essential for growth, healthy bones, proper development of the brain and nervous systems, and for normal sexual development. Vitamin E is an antioxidant and vitamin K is important for bone building and blood clotting.
Butter also has CLA (conjugated linolenic acid) that helps fight weight gain and butyric acid which is anti-viral and anti-cancer. For those with an allergy to the dairy protein casein, ghee (clarified butter) is an equally healthy option.
Why margarine is bad for you:
What may get lost in the discussion of whether or not butter is good for you, is the fact that margarine is definitely harmful to you. The bottom line is that margarine is made with hydrogenated or partially hydrogenated oil. That means trans-fats. One fact that everyone who talks about nutrition agrees on is that trans fats cause cancer. (The other fact is that sugar is bad for you.)
A major problem we run into is that food labeling, particularly trans fat labeling is very deceiving. Basically, food manufacturers abuse the FDA labeling rules. According to FDA guidelines if products have less than 0.5g of trans fat per serving it can be labeled as zero grams of trans fat. The typical serving size is one tablespoon – that’s not all that much. One manufacturer, Smart Balance, has created an advertisement to show it has the least amount of trans fats compared to other brands. They conclude that of all the leading brands theirs stands out as it is “the closest to zero grams trans fat nature allows.” Quite the statement. They admit there is trans fat; trans fat causes cancer; but hey, it is as close as we can come. Sounds like a cigarette company telling us to smoke just one cigarette each day, because that is as close to zero as you could come!
Another basic problem with margarine is that it is made from a variety of vegetable oils which are polyunsaturated fatty acids. When exposed to heat and oxygen – both during manufacturing and later in cooking at high temperature – “free radicals” are created. These are the villains that damage our cells and tissues causing cancer and cardiovascular disease.
Our body knows the truth:
A summary of the biological facts concerning saturated fats and trans fats: saturated fats are essential for healthy cell membrane function, trans fats interfere with it; saturated fats enhance hormone production, trans fats interfere with it; saturated fats suppress inflammation, trans fats encourage inflammation; saturated fats raise “good” cholesterol, trans fats lower “good” cholesterol; saturated fats help insulin receptors, trans fats inhibit them; saturated fats enhance the immune system, trans fats depress it. So as you can see, from a biological perspective we need saturated fats and not trans fats.
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. His office is in Thiensville. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
Why butter is good for you:
The proponents (and manufacturers) of margarine have spread the word that butter is a saturated fat and saturated fat causes heart disease. I don’t have the space here to get into the details, but let me say this – there are many doctors, nutritionists, and scientists who do not believe this, including myself. If you want to learn how this theory became the accepted norm despite those who do not agree I’d encourage you to read Gary Taubes’ Good Calories Bad Calories, Dr. Uffe Ravnskov’s The Cholesterol Myths, or visit the Weston Price Foundation web site www.westonaprice.org.
That being said, there is a general consensus that we need some saturated fat in our diet. Butter is a healthy saturated fat, particularly when it is organic, and even better when it comes from a grass fed cow. It is high in the fat-soluble vitamins A, D, E, and K. Without proper vitamins we can not utilize the minerals we ingest, no matter what level we eat. Vitamins A & D are essential for growth, healthy bones, proper development of the brain and nervous systems, and for normal sexual development. Vitamin E is an antioxidant and vitamin K is important for bone building and blood clotting.
Butter also has CLA (conjugated linolenic acid) that helps fight weight gain and butyric acid which is anti-viral and anti-cancer. For those with an allergy to the dairy protein casein, ghee (clarified butter) is an equally healthy option.
Why margarine is bad for you:
What may get lost in the discussion of whether or not butter is good for you, is the fact that margarine is definitely harmful to you. The bottom line is that margarine is made with hydrogenated or partially hydrogenated oil. That means trans-fats. One fact that everyone who talks about nutrition agrees on is that trans fats cause cancer. (The other fact is that sugar is bad for you.)
A major problem we run into is that food labeling, particularly trans fat labeling is very deceiving. Basically, food manufacturers abuse the FDA labeling rules. According to FDA guidelines if products have less than 0.5g of trans fat per serving it can be labeled as zero grams of trans fat. The typical serving size is one tablespoon – that’s not all that much. One manufacturer, Smart Balance, has created an advertisement to show it has the least amount of trans fats compared to other brands. They conclude that of all the leading brands theirs stands out as it is “the closest to zero grams trans fat nature allows.” Quite the statement. They admit there is trans fat; trans fat causes cancer; but hey, it is as close as we can come. Sounds like a cigarette company telling us to smoke just one cigarette each day, because that is as close to zero as you could come!
Another basic problem with margarine is that it is made from a variety of vegetable oils which are polyunsaturated fatty acids. When exposed to heat and oxygen – both during manufacturing and later in cooking at high temperature – “free radicals” are created. These are the villains that damage our cells and tissues causing cancer and cardiovascular disease.
Our body knows the truth:
A summary of the biological facts concerning saturated fats and trans fats: saturated fats are essential for healthy cell membrane function, trans fats interfere with it; saturated fats enhance hormone production, trans fats interfere with it; saturated fats suppress inflammation, trans fats encourage inflammation; saturated fats raise “good” cholesterol, trans fats lower “good” cholesterol; saturated fats help insulin receptors, trans fats inhibit them; saturated fats enhance the immune system, trans fats depress it. So as you can see, from a biological perspective we need saturated fats and not trans fats.
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. His office is in Thiensville. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
Thursday, July 16, 2009
Common Cents to Save Dollars
On many of our minds is the current debate over whether or not to nationalize health care. From my own perspective I’ve often said that what we need is a national health plan, not a national health care plan. Note the subtle difference. If we encourage people to live a healthier lifestyle (a “health plan”) their need for future health care will be likely reduced. My purpose in writing this column is to share my knowledge with you in the hope it encourages you to make healthier choices. Nothing gets me going more than all the misleading advertising and promotion under the guise of something being “healthy” when in fact it is not. Past articles have discussed a few of my favorites - artificial sweeteners and soy.
That being said and whatever your political view on this issue is, I think we can all agree that a reasonable objective is to stay away as best we can from doctors and hospitals. Certainly they serve a needed function, but we usually enter “disease management” because we have become sick. A healthy lifestyle encourages health and discourages disease. I’ve seen a variety of statistics quoting a range of sources including the Surgeon General of the United States, with the common thread that 75-80% of chronic disease (heart disease, diabetes, cancer, and stroke) is lifestyle related – primarily poor diet and lack of exercise.
So, what can you do? I’m going to make it real simple and straight forward.
1. The number one thing that almost everyone can do is to cut back on the amount of sugar you consume. Sugar comes in many forms and is often hidden in our packaged and processed foods. The bottom line is that the human body was not designed to process the amount of sugar we put into it. And when I say sugar I’m not just talking about candy and cake. I’m talking about white flour that is used in bread and cereals and many other “foods”. To our body it is sugar. It creates havoc in our blood stream and is a major cause in the development of obesity, heart disease, diabetes, stroke, and cancer. This is something that all health professionals agree on. Unfortunately, no one is really willing to do anything to change the habits and sweet tooth of the population. This is something you have to decide to do for yourself.
2. Eat more fruits and vegetables. Yes, you’ve heard that a million times. Why are these foods so important? They contain valuable vitamins and minerals that our body needs to function properly. They contain antioxidants which neutralize the free radicals that cause damage to our cells and tissues. They contain fiber which aids all aspects of our digestion process. How many of you suffer from acid reflux, gas, bloating, constipation, and diarrhea? These are all signs of poor and neglected digestion. Without good digestion your body does not get all the nutrients it needs from the food. Here’s the simple equation: less nutrients equals greater likelihood of disease.
3. Eat healthy fats – omega 3 fatty acids from cold water wild fish, olive oil in salad dressings, coconut oil in cooking, butter (yes butter – organic is best). Do not eat margarine or anything else in a tub that is not butter. Despite what the low fat crowd is telling you these are not healthy foods. The processing of these “foods” utilizes high heat which oxidizes the fats. When you consume them they create free radicals. Among the worst foods you can eat are most of the salad dressings you see in the stores. They are loaded with sugar and unhealthy oils.
4. Drink water - our body is 65-70% water. Many people are walking around dehydrated and do not even realize it. Simply drinking more water has been known to reduce a variety of symptoms. But a caution – water is not fruit juice or coffee – water is water.
5. Exercise – move your body. Our body was designed to move. That is what makes the lymphatic system work. That is how the cellular waste ultimately gets out of your body. Start with walking or bouncing (or being bounced) on a rebounder – a mini trampoline. Start slow and work your way up.
See, it really is not all that difficult. A few simple changes and you are on your way to a healthier life style. But it is up to you. Do you want to feel better and enjoy life? Plus you get an added bonus. By being healthy you won’t have expensive doctor and hospital bills and you’ll be able to use your money to do the activities you enjoy!
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. His office is in Thiensville. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
That being said and whatever your political view on this issue is, I think we can all agree that a reasonable objective is to stay away as best we can from doctors and hospitals. Certainly they serve a needed function, but we usually enter “disease management” because we have become sick. A healthy lifestyle encourages health and discourages disease. I’ve seen a variety of statistics quoting a range of sources including the Surgeon General of the United States, with the common thread that 75-80% of chronic disease (heart disease, diabetes, cancer, and stroke) is lifestyle related – primarily poor diet and lack of exercise.
So, what can you do? I’m going to make it real simple and straight forward.
1. The number one thing that almost everyone can do is to cut back on the amount of sugar you consume. Sugar comes in many forms and is often hidden in our packaged and processed foods. The bottom line is that the human body was not designed to process the amount of sugar we put into it. And when I say sugar I’m not just talking about candy and cake. I’m talking about white flour that is used in bread and cereals and many other “foods”. To our body it is sugar. It creates havoc in our blood stream and is a major cause in the development of obesity, heart disease, diabetes, stroke, and cancer. This is something that all health professionals agree on. Unfortunately, no one is really willing to do anything to change the habits and sweet tooth of the population. This is something you have to decide to do for yourself.
2. Eat more fruits and vegetables. Yes, you’ve heard that a million times. Why are these foods so important? They contain valuable vitamins and minerals that our body needs to function properly. They contain antioxidants which neutralize the free radicals that cause damage to our cells and tissues. They contain fiber which aids all aspects of our digestion process. How many of you suffer from acid reflux, gas, bloating, constipation, and diarrhea? These are all signs of poor and neglected digestion. Without good digestion your body does not get all the nutrients it needs from the food. Here’s the simple equation: less nutrients equals greater likelihood of disease.
3. Eat healthy fats – omega 3 fatty acids from cold water wild fish, olive oil in salad dressings, coconut oil in cooking, butter (yes butter – organic is best). Do not eat margarine or anything else in a tub that is not butter. Despite what the low fat crowd is telling you these are not healthy foods. The processing of these “foods” utilizes high heat which oxidizes the fats. When you consume them they create free radicals. Among the worst foods you can eat are most of the salad dressings you see in the stores. They are loaded with sugar and unhealthy oils.
4. Drink water - our body is 65-70% water. Many people are walking around dehydrated and do not even realize it. Simply drinking more water has been known to reduce a variety of symptoms. But a caution – water is not fruit juice or coffee – water is water.
5. Exercise – move your body. Our body was designed to move. That is what makes the lymphatic system work. That is how the cellular waste ultimately gets out of your body. Start with walking or bouncing (or being bounced) on a rebounder – a mini trampoline. Start slow and work your way up.
See, it really is not all that difficult. A few simple changes and you are on your way to a healthier life style. But it is up to you. Do you want to feel better and enjoy life? Plus you get an added bonus. By being healthy you won’t have expensive doctor and hospital bills and you’ll be able to use your money to do the activities you enjoy!
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. His office is in Thiensville. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
Wednesday, June 10, 2009
The Truth about Soy
Where to start? We’ve all heard that soy is a health food – a great source of protein, a substitute for meat and milk. It is the backbone of a vegetarian diet and has launched a whole new wave of “health foods”. Unfortunately most of these new creations are not healthy and in many cases one could argue if they are even food! The truth is that soy consumption is hazardous to your health. The soy industry spends millions of dollars creating new products and marketing them. Studies are cited to “support” the health claims. Of course the more the study is investigated, the more the inconsistencies and inaccuracies become apparent. For an excellent expose on the soy industry I highly recommend the book The Whole Soy Story: The Dark Side of America’s Favorite Health Food by Kaayla Daniel, PhD. Or, on the web visit The Weston A. Price Foundation at www.westonaprice.org. For this article I’m going to focus on three key reasons why soy is not good for you. For a more complete list and more details I refer you to the book and the web site.
1. Soy is bad for your thyroid. Soy contains goitrogens – substances that suppress thyroid function by inhibiting your body’s ability to make thyroid hormones and may cause hypothyroidism (low thyroid function). The thyroid is responsible for metabolism. Impaired metabolism can result in weight gain, fatigue and diminished sex drive. Soy consumption has also been linked to thyroid cancer in adults and autoimmune thyroid disease in infants.
2. Soy is hard to digest. Soy contains one of the highest levels of phytates of any grain or legume. Phytic acid reduces the assimilation of key minerals that your body needs including calcium, magnesium, copper, iron and zinc. Unlike other grains and legumes the phytic acid in soy is not neutralized by soaking, sprouting, or cooking. The only form in which the phytates are broken down is fermented. Fermented soy products include tempeh, miso, and natto. These are the only soy products I’d recommend eating.
Soy also contains trypsin and protease (enzyme) inhibitors which interfere with protein digestion. So, go figure, we are told to eat soy as a protein, yet its very essence does not allow us to digest it!
High phytate diets have caused growth problems in children and test animals fed soy exhibited stunted growth. Perhaps you might want to reconsider using soy baby formula. The Israeli Health Ministry issued an advisory for young children and adults to use soy sparingly and for infants to avoid it completely!
3. Soy is disruptive to endocrine gland function for both men and women. In women soy phytoestrogens have been linked to infertility and breast cancer. What about the old story that Japanese women eat lots of soy in Japan and do not get breast cancer until they come to the United States? Another great story. They do not eat lots of soy. The soy they do eat is mostly fermented. And, they eat lots of other healthy foods like more wild fish and sea vegetables.
For men the story is not much better. Remember the Seinfeld episode about the “Mansiere” or the “Bro” – Cramer’s invention for male breasts? Well, that’s what can happen from too much soy. There is a great story in the recent issue of Men’s Health about a man who was drinking three quarts of soy milk a day and developed breasts. Soy also has been linked with sperm count reductions. A study found men consuming soy on a daily basis have 32% less sperm per milliliter of ejaculate.
Unfortunately there is more, but I’m out of space in this column. I haven’t even mentioned what happens when soy is processed to make veggie burgers, veggie chili, soy cheese, etc and what they add to it to make it palatable.
I sincerely hope you have found this article informative. Unfortunately the nutrition industry is full of hype and misinformation. It takes time and research to discover the truths. When something is repeated and repeated we start to believe it is true, just because everyone is saying it. As I like to tell my clients – I was a vegetarian before I studied nutrition!
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. His office is in Thiensville, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
1. Soy is bad for your thyroid. Soy contains goitrogens – substances that suppress thyroid function by inhibiting your body’s ability to make thyroid hormones and may cause hypothyroidism (low thyroid function). The thyroid is responsible for metabolism. Impaired metabolism can result in weight gain, fatigue and diminished sex drive. Soy consumption has also been linked to thyroid cancer in adults and autoimmune thyroid disease in infants.
2. Soy is hard to digest. Soy contains one of the highest levels of phytates of any grain or legume. Phytic acid reduces the assimilation of key minerals that your body needs including calcium, magnesium, copper, iron and zinc. Unlike other grains and legumes the phytic acid in soy is not neutralized by soaking, sprouting, or cooking. The only form in which the phytates are broken down is fermented. Fermented soy products include tempeh, miso, and natto. These are the only soy products I’d recommend eating.
Soy also contains trypsin and protease (enzyme) inhibitors which interfere with protein digestion. So, go figure, we are told to eat soy as a protein, yet its very essence does not allow us to digest it!
High phytate diets have caused growth problems in children and test animals fed soy exhibited stunted growth. Perhaps you might want to reconsider using soy baby formula. The Israeli Health Ministry issued an advisory for young children and adults to use soy sparingly and for infants to avoid it completely!
3. Soy is disruptive to endocrine gland function for both men and women. In women soy phytoestrogens have been linked to infertility and breast cancer. What about the old story that Japanese women eat lots of soy in Japan and do not get breast cancer until they come to the United States? Another great story. They do not eat lots of soy. The soy they do eat is mostly fermented. And, they eat lots of other healthy foods like more wild fish and sea vegetables.
For men the story is not much better. Remember the Seinfeld episode about the “Mansiere” or the “Bro” – Cramer’s invention for male breasts? Well, that’s what can happen from too much soy. There is a great story in the recent issue of Men’s Health about a man who was drinking three quarts of soy milk a day and developed breasts. Soy also has been linked with sperm count reductions. A study found men consuming soy on a daily basis have 32% less sperm per milliliter of ejaculate.
Unfortunately there is more, but I’m out of space in this column. I haven’t even mentioned what happens when soy is processed to make veggie burgers, veggie chili, soy cheese, etc and what they add to it to make it palatable.
I sincerely hope you have found this article informative. Unfortunately the nutrition industry is full of hype and misinformation. It takes time and research to discover the truths. When something is repeated and repeated we start to believe it is true, just because everyone is saying it. As I like to tell my clients – I was a vegetarian before I studied nutrition!
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. His office is in Thiensville, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
Wednesday, May 6, 2009
Salmon Update – More Reasons to Avoid Farm Raised Fish
Here's some more reasons to avoid farmed fish, particularly salmon. This information comes from an article in the May 2009 issue of BestLife magazine. I have previously described how one of the best sources of Omega 3 fatty acids is fish from cold water, particularly salmon. However, this salmon has to be wild, not farm raised. When raised on a farm, the fish do not eat the same diet as in the wild, they are often fed grains. While you will find statements that farm raised salmon is a good source of Omega 3’s, which is true, it also contains a significant amount of Omega 6’s from the food it is fed. Therefore, when we eat it, we are not doing anything to improve our Omega 3 to Omega 6 ratio which is the reason we are eating these foods. In addition, farm raised salmon (branded as Atlantic Salmon) is naturally grey in color. How come it looks pink in the store? It is injected with a pink food dye. And, that is on the label!
Here’s the new information. The salmon farms are often placed near natural outlets for the wild salmon. The farms have many bright lights which attract young wild salmon. These are eaten by the larger Atlantic farmed salmon which see them as a different species. As a result the natural populations of wild salmon are being greatly reduced and in some places disappearing entirely. With millions of salmon in a central, yet still accessible location natural predators such as eagles and whales, as well as seals and sea lions are attracted to the site. Farmers are given permits to kill the seals and sea lions, obviously negatively impacting those populations. And, with all these salmon in one place there is also an issue with waste disposal. The salmon feces mix with the uneaten food pellets to make the ocean floor uninhabitable for shrimp and other small fish. Last but not least – sea lice. Salmon farms attract sea lice which infect both the farmed and the nearby wild ones who just happen to be passing through! The farmed ones are treated with antibiotics to kill the sea lice. Guess where the traces of the antibiotics, as well as the fungicides, pesticides, and all the other chemicals used in raising the salmon and the manufacturing the pellets winds up? I think you know that answer.
In summary, not only are the farmed raised salmon not healthy for you, they are also unhealthy to the environment and to wild salmon. The wild salmon population is under threat as is your right to healthy and nourishing foods. So, when you are eating out and think you are getting something healthy when you order salmon, ask to make sure it is wild salmon, and make sure it is cooked thoroughly to avoid potential parasites.
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. He is an expert in the field of Nutrition and Erectile Dysfunction. His office is in Thiensville, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
Here’s the new information. The salmon farms are often placed near natural outlets for the wild salmon. The farms have many bright lights which attract young wild salmon. These are eaten by the larger Atlantic farmed salmon which see them as a different species. As a result the natural populations of wild salmon are being greatly reduced and in some places disappearing entirely. With millions of salmon in a central, yet still accessible location natural predators such as eagles and whales, as well as seals and sea lions are attracted to the site. Farmers are given permits to kill the seals and sea lions, obviously negatively impacting those populations. And, with all these salmon in one place there is also an issue with waste disposal. The salmon feces mix with the uneaten food pellets to make the ocean floor uninhabitable for shrimp and other small fish. Last but not least – sea lice. Salmon farms attract sea lice which infect both the farmed and the nearby wild ones who just happen to be passing through! The farmed ones are treated with antibiotics to kill the sea lice. Guess where the traces of the antibiotics, as well as the fungicides, pesticides, and all the other chemicals used in raising the salmon and the manufacturing the pellets winds up? I think you know that answer.
In summary, not only are the farmed raised salmon not healthy for you, they are also unhealthy to the environment and to wild salmon. The wild salmon population is under threat as is your right to healthy and nourishing foods. So, when you are eating out and think you are getting something healthy when you order salmon, ask to make sure it is wild salmon, and make sure it is cooked thoroughly to avoid potential parasites.
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. He is an expert in the field of Nutrition and Erectile Dysfunction. His office is in Thiensville, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
Tuesday, April 21, 2009
Agave Nectar Update
As I warn all my clients, there is a lot of hype around nutrition. The "health food industry" is in fact that - an industry. Unfortunately, that can mean it is concerned with profits and not necessarily providing truly healthy food.
The latest of these hypes to come to my attention is agave nectar. Given this new information, I have removed it from my list of acceptable sweeteners to use as alternatives to sugar. Like many of these nutrition hypes the agave nectar story begins with a basis of truth. We are told how native Mexicans used the "product" for thousands of years for a variety of purposes, including medicinal. Then we get the truth - the "nectar" is not produced as the ancients did. In fact, in the case of agave nectar, we have a process that is similar to how corn starch is converted into high fructose corn syrup! And we all now about the dangers of HFCS. Agave nectar is a manmade sweetener which through a complex chemical process converts fiber and starch into the unbound, manmade chemical fructose. High fructose agave doesn't spike blood glucose levels, but the fructose causes the same damages as that from high fructose corn syrup - mineral depletion, liver inflammation, hardening of the arteries, insulin resistance leading to diabetes, high blood pressure, cardiovascular disease and obesity.
A special thanks to the Weston A. Price Foundation and their excellent research. I urge all my readers to join the Foundation. Part of the membership includes the quarterly publication Wise Traditions. It contains many gems of knowledge, including the information I am passing along regarding agave nectar.
The latest of these hypes to come to my attention is agave nectar. Given this new information, I have removed it from my list of acceptable sweeteners to use as alternatives to sugar. Like many of these nutrition hypes the agave nectar story begins with a basis of truth. We are told how native Mexicans used the "product" for thousands of years for a variety of purposes, including medicinal. Then we get the truth - the "nectar" is not produced as the ancients did. In fact, in the case of agave nectar, we have a process that is similar to how corn starch is converted into high fructose corn syrup! And we all now about the dangers of HFCS. Agave nectar is a manmade sweetener which through a complex chemical process converts fiber and starch into the unbound, manmade chemical fructose. High fructose agave doesn't spike blood glucose levels, but the fructose causes the same damages as that from high fructose corn syrup - mineral depletion, liver inflammation, hardening of the arteries, insulin resistance leading to diabetes, high blood pressure, cardiovascular disease and obesity.
A special thanks to the Weston A. Price Foundation and their excellent research. I urge all my readers to join the Foundation. Part of the membership includes the quarterly publication Wise Traditions. It contains many gems of knowledge, including the information I am passing along regarding agave nectar.
Wednesday, March 11, 2009
To Pass or Not to Pass the Salt - That is the Question
Pass the salt or not to pass the salt, that is the question. This is another area of nutrition confusion. To begin our understanding of this we have to recognize the difference between salt and sodium. Sodium is essential to life. Just as I discussed how the sweet taste coincides with our need for Vitamin C, our tongue also senses salt, so we can get the sodium we need. What does sodium do? It is critical for the ongoing health of every cell in our body. That’s a pretty important job! It is part of the fluid between the cells. Along with its partner potassium, the two minerals balance the nutrient and waste exchange of each cell. Sodium is also in our blood, our lymphatic fluid, and is required for the production of hydrochloric acid so we can digest our food. Sodium is involved in nerve and muscle functioning where it again teams with potassium. It also maintains our body’s fluid balance, electrolyte balance, and pH balance.
You can certainly see that we need sodium. So, where do we get it? There are many places. Healthy sources of natural sodium include vegetables, whole grains, legumes, nuts, seeds, fruits, fish, poultry, eggs, milk, and meat. Unfortunately, the place where most of us get it is refined table salt or sodium added to processed foods. These are unhealthy forms of sodium. Like all other processed or refined foods, they have been stripped of all the naturally occurring minerals. In this case of table salt all that remains are the sodium and chloride. In addition, during the manufacturing process it is chemically cleaned, bleached, and heated so high that the chemical structure changes. Anticaking agents are added so the salt will not mix with water when in your salt shaker. This is fine in the salt shaker, but it does the same thing in your body. The refined salt does not dissolve and combine with the water and fluids in our body. So what does it do? It builds up in the body and leaves deposits in our tissues and organs leading health problems such as hypertension (high blood pressure), calcium deficiency, osteoporosis, fluid retention, weight gain, headaches, stomach ulcers, and stomach cancer to name a few.
How much sodium do you need? The answer is based on individual needs. As a guideline, the FDA recommended a maximum of 2400 milligrams daily. That is the equivalent of approximately one and a quarter teaspoons of natural salt. Because most of us eat the Standard American Diet (SAD) high in processed and refined foods and low in healthy fruits and vegetables many of us far exceed that level.
One of the big misconceptions about salt is that we need to use salt that is iodized. Iodine is necessary for the thyroid gland to function correctly. Iodine has been added to table salt for that purpose. However, unrefined sea salt, Celtic salt, or Himalayan salt are examples of natural salts that contain many minerals and foods such as ocean fish, kelp, and other sea vegetables also contain iodine. Celtic salt, Himalayan salt, and unrefined sea salt are the healthy salts that I recommend to my clients. For more information on iodine I highly recommend the web site http://www.optimox.com/. One way to determine whether or not you have sufficient iodine is called the iodine patch test. You can Google “iodine patch test” for more information and instructions.
Many people crave salt. That may be an indication that your adrenal glands are stressed out, meaning you are stressed out. According to Chinese medicine salt cravings are a sign of too much sugar or alcohol in the diet and the body’s way to come back into balance. Sometimes salt cravings can be a warning for oncoming hypertension. One of the best sources I know of for learning more about salt is Ann Louise Gittleman’s Get the Salt Out. You can get her book at http://www.unikeyhealth.com/product/Get_The_Salt_Out/Health_Books_Media.
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. He is an expert in the field of Nutrition and Erectile Dysfunction. His office is in Thiensville, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
You can certainly see that we need sodium. So, where do we get it? There are many places. Healthy sources of natural sodium include vegetables, whole grains, legumes, nuts, seeds, fruits, fish, poultry, eggs, milk, and meat. Unfortunately, the place where most of us get it is refined table salt or sodium added to processed foods. These are unhealthy forms of sodium. Like all other processed or refined foods, they have been stripped of all the naturally occurring minerals. In this case of table salt all that remains are the sodium and chloride. In addition, during the manufacturing process it is chemically cleaned, bleached, and heated so high that the chemical structure changes. Anticaking agents are added so the salt will not mix with water when in your salt shaker. This is fine in the salt shaker, but it does the same thing in your body. The refined salt does not dissolve and combine with the water and fluids in our body. So what does it do? It builds up in the body and leaves deposits in our tissues and organs leading health problems such as hypertension (high blood pressure), calcium deficiency, osteoporosis, fluid retention, weight gain, headaches, stomach ulcers, and stomach cancer to name a few.
How much sodium do you need? The answer is based on individual needs. As a guideline, the FDA recommended a maximum of 2400 milligrams daily. That is the equivalent of approximately one and a quarter teaspoons of natural salt. Because most of us eat the Standard American Diet (SAD) high in processed and refined foods and low in healthy fruits and vegetables many of us far exceed that level.
One of the big misconceptions about salt is that we need to use salt that is iodized. Iodine is necessary for the thyroid gland to function correctly. Iodine has been added to table salt for that purpose. However, unrefined sea salt, Celtic salt, or Himalayan salt are examples of natural salts that contain many minerals and foods such as ocean fish, kelp, and other sea vegetables also contain iodine. Celtic salt, Himalayan salt, and unrefined sea salt are the healthy salts that I recommend to my clients. For more information on iodine I highly recommend the web site http://www.optimox.com/. One way to determine whether or not you have sufficient iodine is called the iodine patch test. You can Google “iodine patch test” for more information and instructions.
Many people crave salt. That may be an indication that your adrenal glands are stressed out, meaning you are stressed out. According to Chinese medicine salt cravings are a sign of too much sugar or alcohol in the diet and the body’s way to come back into balance. Sometimes salt cravings can be a warning for oncoming hypertension. One of the best sources I know of for learning more about salt is Ann Louise Gittleman’s Get the Salt Out. You can get her book at http://www.unikeyhealth.com/product/Get_The_Salt_Out/Health_Books_Media.
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. He is an expert in the field of Nutrition and Erectile Dysfunction. His office is in Thiensville, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
Sunday, February 1, 2009
Does Lettuce Cause Heart Disease?
I'll bet raised a few eyebrows! It did for me as well when I heard Sally Fallon say that at a conference I recently attended. Traditionally we never really ate that much lettuce. But, when we were told salads were healthy for us we decided we needed dressings in order to make them palatable. The problem is the ingredients in most commercial salad dressings. They are loaded with bad fats and sugar.
Check out this ingredient list from Hidden Valley Fat Free Ranch Dressing: Water, Corn Syrup, Cultured Lowfat Buttermilk*+(Skim Milk, Condensed Skim Milk, Active Cultures), Maltodextrin, Modified Food Starch, Cultured Nonfat Buttermilk, Less Than 2% Of Vinegar, Garlic Puree, Onion Puree, Garlic++, Onion++, Green Onion++, Salt, Sugar, Spice, Sour Cream *+, ++ (Cream, Nonfat Milk Cultures), Pectin, Xanthan Gum, Lecithin+, Partially Hydrogenated Cottonseed And Soybean Oil +, Distilled Monoglycerine+, Natural Flavor, Artificial Color, Monosodium Glutamate, Citric Acid, Lactic Acid, Phosphoric Acid, Disodium Phosphate, With Potassium Sorbate, Sodium Benzoate, TBHQ, And Calcium Disodium EDTA As Preservatives, Alpha Tocopheryl (Vitamin E), Lemon Juice Concentrate. ++ Dried, + Adds A Trivial Amount Of Fat, * Adds A Trivial Amount Of Cholesterol.
Hard to know where to start. Let's start with sugar. The following ingredients are essentially sugar: corn syrup, maltodextrin, modified food starch, xanthan gum; all derived from corn. Not too mention the lowfat and nonfat buttermilks whose milk sugar content breaks down quickly as well in your body. Then we have the bad fats - the partially hydrogenated cottonseed and soybean oil. We all know how hydrogenated oils create trans-fats which are known to cause cancer. And, I didn't even mention the preservatives, the MSG, the natural flavors, or artificial color!
You may say that your dressing doesn't have these oils. The truth is outside of extra virgin olive oil (that you should make your own dressings from), any oil that is in a commercially produced salad dressing is not good for you. Why? They are heated to high temperatures during processing. This damages the fats and oxidizes them. In your body this increases the number of free radicals which damage cells and tissues, including your arteries. The excess sugars contribute to blood sugar spikes and ultimately insulin issues which also damage arteries and cause diabetes.
One more item to chew on - even canola oil is not really good for you. Yes, chemically it is a healthy monounsaturated fat similar to olive oil. However, I'll put this quite simply - have you ever seen a canola tree? (Hint: There is no such thing. It is a processed oil.)
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. He is an expert in the field of Nutrition and Erectile Dysfunction. His office is in Thiensville, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
Check out this ingredient list from Hidden Valley Fat Free Ranch Dressing: Water, Corn Syrup, Cultured Lowfat Buttermilk*+(Skim Milk, Condensed Skim Milk, Active Cultures), Maltodextrin, Modified Food Starch, Cultured Nonfat Buttermilk, Less Than 2% Of Vinegar, Garlic Puree, Onion Puree, Garlic++, Onion++, Green Onion++, Salt, Sugar, Spice, Sour Cream *+, ++ (Cream, Nonfat Milk Cultures), Pectin, Xanthan Gum, Lecithin+, Partially Hydrogenated Cottonseed And Soybean Oil +, Distilled Monoglycerine+, Natural Flavor, Artificial Color, Monosodium Glutamate, Citric Acid, Lactic Acid, Phosphoric Acid, Disodium Phosphate, With Potassium Sorbate, Sodium Benzoate, TBHQ, And Calcium Disodium EDTA As Preservatives, Alpha Tocopheryl (Vitamin E), Lemon Juice Concentrate. ++ Dried, + Adds A Trivial Amount Of Fat, * Adds A Trivial Amount Of Cholesterol.
Hard to know where to start. Let's start with sugar. The following ingredients are essentially sugar: corn syrup, maltodextrin, modified food starch, xanthan gum; all derived from corn. Not too mention the lowfat and nonfat buttermilks whose milk sugar content breaks down quickly as well in your body. Then we have the bad fats - the partially hydrogenated cottonseed and soybean oil. We all know how hydrogenated oils create trans-fats which are known to cause cancer. And, I didn't even mention the preservatives, the MSG, the natural flavors, or artificial color!
You may say that your dressing doesn't have these oils. The truth is outside of extra virgin olive oil (that you should make your own dressings from), any oil that is in a commercially produced salad dressing is not good for you. Why? They are heated to high temperatures during processing. This damages the fats and oxidizes them. In your body this increases the number of free radicals which damage cells and tissues, including your arteries. The excess sugars contribute to blood sugar spikes and ultimately insulin issues which also damage arteries and cause diabetes.
One more item to chew on - even canola oil is not really good for you. Yes, chemically it is a healthy monounsaturated fat similar to olive oil. However, I'll put this quite simply - have you ever seen a canola tree? (Hint: There is no such thing. It is a processed oil.)
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. He is an expert in the field of Nutrition and Erectile Dysfunction. His office is in Thiensville, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
The Alternative to Sugar - Artificial Sweeteners – Are They Safe?
Previously I have written about the evils of sugar. If you thought that was scary, there is something I believe is actually worse – the artificial sweeteners that are offered by the food industry as a “no calorie” alternative.
Why are they dangerous? Quite simply they are a mix of chemicals combined in a laboratory to create a “sweet” taste. They are not food. What has happened since artificial sweeteners have been introduced? Rather than reducing our sugar intake, it has actually increased! Several recent studies have shown a connection between consuming artificial sweeteners and a subsequent increase in food or calorie intake. What does this mean? It means they are making us hungrier! Why? Because of what happens in your body.
Our body was designed a long time ago, way before the introduction of these and other chemicals. Artificial sweeteners were created to trick the body into thinking it was getting something sweet. However, the body is never really tricked. It has received the signal of “sweet” and therefore mobilizes to deal with “sweet”. The proponents of artificial sweeteners say they are good for you because they do not raise insulin levels as regular sugar does. There’s a catch – they still raise insulin levels. Insulin is released to help process the sweet and when no recognizable sweet is found there is excess insulin in the blood stream that has to be dealt with. But now it is worse because your body is looking for the food which it can not find because there is none. This makes your body want food, thus the increase in food and calorie intake. Let’s review this very important point. Your body still produces insulin in response to artificial sweeteners. One of the functions of insulin is fat storage. This does not sound like consuming artificial sweeteners would be a good strategy for someone who is diabetic (insulin) or attempting to lose weight (fat storage).
Artificial sweeteners are used in all types of products – soft drinks, sports drinks (diet and “regular”), hot chocolate drink mixes, protein shakes, nutritional bars and shakes, gelatins, puddings, apple sauce, sauces, toppings, syrups, processed fruits, gum, candy, baked goods, snack foods, dairy products, and even in flu remedies, toothpastes and lozenges. These products will be labeled as “low calorie”, “sugar free”, “fat free”, or “low fat.” They are also in products not labeled “sugar free.” They are in products were they don’t even appear on the list (per government regulations if an ingredient is less than 2% it does not have to be listed). They are all over. You have to read your labels and even then you can not be sure.
The most common artificial sweeteners are sucralose and aspartame. Independent researchers, particularly in Europe, have found these chemicals harmful to human health. In fact, scientific research has linked artificial sweeteners to weight gain, disruption of sleep patterns, sexual dysfunction, increases in cancer, multiple sclerosis, lupus, and diabetes. Why these outcomes? Again, it rests with how the body works. The body does not recognize them as a source of nutrition, and therefore it struggles to process them. Since they may not be completely processed, they have nowhere to go, so they may accumulate in the body. They can accumulate in vital organs such as the brain or liver, they can pollute the bloodstream, and they form the basis for eventual cell mutations. All of this can cause serious damage to your body. How long and what symptoms will develop will vary depending on the individual.
If you want more details on the scientific studies that have been conducted I suggest you go to the following web site: http://www.janethull.com. Dr. Hull is an aspartame poison survivor. She has an interesting background and is an expert in the dangers of the artificial sweeteners and has written several books on the subject. If you want some practical tips on reducing sugar in your life I recommend the book Get the Sugar Out by Ann Louise Gittleman.
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. He is an expert in the field of Nutrition and Erectile Dysfunction. His office is in Thiensville, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
Why are they dangerous? Quite simply they are a mix of chemicals combined in a laboratory to create a “sweet” taste. They are not food. What has happened since artificial sweeteners have been introduced? Rather than reducing our sugar intake, it has actually increased! Several recent studies have shown a connection between consuming artificial sweeteners and a subsequent increase in food or calorie intake. What does this mean? It means they are making us hungrier! Why? Because of what happens in your body.
Our body was designed a long time ago, way before the introduction of these and other chemicals. Artificial sweeteners were created to trick the body into thinking it was getting something sweet. However, the body is never really tricked. It has received the signal of “sweet” and therefore mobilizes to deal with “sweet”. The proponents of artificial sweeteners say they are good for you because they do not raise insulin levels as regular sugar does. There’s a catch – they still raise insulin levels. Insulin is released to help process the sweet and when no recognizable sweet is found there is excess insulin in the blood stream that has to be dealt with. But now it is worse because your body is looking for the food which it can not find because there is none. This makes your body want food, thus the increase in food and calorie intake. Let’s review this very important point. Your body still produces insulin in response to artificial sweeteners. One of the functions of insulin is fat storage. This does not sound like consuming artificial sweeteners would be a good strategy for someone who is diabetic (insulin) or attempting to lose weight (fat storage).
Artificial sweeteners are used in all types of products – soft drinks, sports drinks (diet and “regular”), hot chocolate drink mixes, protein shakes, nutritional bars and shakes, gelatins, puddings, apple sauce, sauces, toppings, syrups, processed fruits, gum, candy, baked goods, snack foods, dairy products, and even in flu remedies, toothpastes and lozenges. These products will be labeled as “low calorie”, “sugar free”, “fat free”, or “low fat.” They are also in products not labeled “sugar free.” They are in products were they don’t even appear on the list (per government regulations if an ingredient is less than 2% it does not have to be listed). They are all over. You have to read your labels and even then you can not be sure.
The most common artificial sweeteners are sucralose and aspartame. Independent researchers, particularly in Europe, have found these chemicals harmful to human health. In fact, scientific research has linked artificial sweeteners to weight gain, disruption of sleep patterns, sexual dysfunction, increases in cancer, multiple sclerosis, lupus, and diabetes. Why these outcomes? Again, it rests with how the body works. The body does not recognize them as a source of nutrition, and therefore it struggles to process them. Since they may not be completely processed, they have nowhere to go, so they may accumulate in the body. They can accumulate in vital organs such as the brain or liver, they can pollute the bloodstream, and they form the basis for eventual cell mutations. All of this can cause serious damage to your body. How long and what symptoms will develop will vary depending on the individual.
If you want more details on the scientific studies that have been conducted I suggest you go to the following web site: http://www.janethull.com. Dr. Hull is an aspartame poison survivor. She has an interesting background and is an expert in the dangers of the artificial sweeteners and has written several books on the subject. If you want some practical tips on reducing sugar in your life I recommend the book Get the Sugar Out by Ann Louise Gittleman.
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. He is an expert in the field of Nutrition and Erectile Dysfunction. His office is in Thiensville, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
Wednesday, January 21, 2009
Sugar - Not So Sweet
When it comes to what is considered good or bad for us to eat there are often differing opinions. That being said, if there is one “universal truth” in nutrition, it is that we need to cut back on the amount of sugar that we consume and that too much sugar consumption is at the core of the chronic diseases that plague us today. Quite simply – the human body was not designed to process the amount of sugar that we are now putting into it.
In the early 1900’s rates of diseases such as diabetes, cancer, and heart disease were much lower than today. Obesity was rare. At that time the average American consumed about five pounds of sugar per year. Today, these are major diseases, impacting millions and millions of Americans and driving up our health care costs. Approximately 25% of the adult population is considered obese; another 50% are classified as overweight. The sugar consumption of the average American is approximately 160 pounds per year (and that comes from a source that is now six years old).
If sugar is so bad for us, why do we like it so much? One reason why the sweet taste appeals to us is based in our biology. Humans can not manufacture their own vitamin C; we must consume it. Since the availability of manufactured vitamin C pills is a more current phenomenon, traditionally we had to get it from nature. In nature vitamin C is found in many sweet fruits. Our body has many of these inherent abilities. Poisons taste bad, because they are not good for us. Sweet fruits taste good because we need the vitamin C.
Since we discovered that we like the sweet taste, we then created more foods to deliver that taste. Here is another biological aspect to sugar. Eating sugar causes a biochemical chain reaction that leads to a temporary increase in the hormone serotonin. Serotonin is our “feel good” hormone. It helps us feel more relaxed, less anxious, less stressed, and improves our mood. This is the well known “sugar high”. The key word here is temporary. Once the high is gone, the body desires to return to it. Thus, sugar can become an addiction; and it is a very difficult one to break.
Most of the sugar we consume is refined and has no nutritional value – it is empty calories. In addition, sugar causes spikes in our blood sugar levels. The body desires constant blood sugar levels. Therefore, it must move sugar out of the blood. Insulin does this by either moving the sugar into the cells for energy, or by converting and storing it as fat. Here’s a little secret for you - we do not get fat by eating too much fat, we get fat by eating too much sugar.
Because there is limited nutritional value in the sugary food our hunger is not satisfied for the long term. Hunger is a sign from our body that it needs energy to function. Soon we will be hungry and eat again. Unfortunately this often means eating more sugar, which keeps this pattern going. Eventually our cells become insulin resistant, our pancreas begins to revolt and can not keep up with insulin production. We become pre-diabetic, and ultimately diabetic. On top of that, the constant spikes in our blood sugar are causing inflammation and irritation to our arteries which ultimately leads to heart disease.
But there is more to the story. As our body digests the sugar, it is also depleting nutrients from our body so we can adequately process it. So, not only are there no nutrients in the sugary food, it is taking nutrients out of our body in its processing!
Sugar is also the “food” for the bad bacteria and yeast (Candida) in our body. As we feed them, they take over our digestive system, leading to bloating, gas, constipation, diarrhea, yeast infections, hormonal imbalances, and a variety of other problems. Often the sugar cravings we experience are these critters sending us the “feed me” signal.
I can not emphasize enough the importance of reducing sugar in your diet. It is one of the key factors behind disease. Reducing your sugar intake is an important aspect of living a healthier lifestyle and at the core of the individualized wellness programs developed for my clients.
Bernard Rosen, PhD is a Nutrition Consultant and Educator. His office is in Thiensville, WI. To learn more or to schedule an appointment, call (262) 389-9907, e-mail bernie@brwellness.com or go to www.brwellness.com.
In the early 1900’s rates of diseases such as diabetes, cancer, and heart disease were much lower than today. Obesity was rare. At that time the average American consumed about five pounds of sugar per year. Today, these are major diseases, impacting millions and millions of Americans and driving up our health care costs. Approximately 25% of the adult population is considered obese; another 50% are classified as overweight. The sugar consumption of the average American is approximately 160 pounds per year (and that comes from a source that is now six years old).
If sugar is so bad for us, why do we like it so much? One reason why the sweet taste appeals to us is based in our biology. Humans can not manufacture their own vitamin C; we must consume it. Since the availability of manufactured vitamin C pills is a more current phenomenon, traditionally we had to get it from nature. In nature vitamin C is found in many sweet fruits. Our body has many of these inherent abilities. Poisons taste bad, because they are not good for us. Sweet fruits taste good because we need the vitamin C.
Since we discovered that we like the sweet taste, we then created more foods to deliver that taste. Here is another biological aspect to sugar. Eating sugar causes a biochemical chain reaction that leads to a temporary increase in the hormone serotonin. Serotonin is our “feel good” hormone. It helps us feel more relaxed, less anxious, less stressed, and improves our mood. This is the well known “sugar high”. The key word here is temporary. Once the high is gone, the body desires to return to it. Thus, sugar can become an addiction; and it is a very difficult one to break.
Most of the sugar we consume is refined and has no nutritional value – it is empty calories. In addition, sugar causes spikes in our blood sugar levels. The body desires constant blood sugar levels. Therefore, it must move sugar out of the blood. Insulin does this by either moving the sugar into the cells for energy, or by converting and storing it as fat. Here’s a little secret for you - we do not get fat by eating too much fat, we get fat by eating too much sugar.
Because there is limited nutritional value in the sugary food our hunger is not satisfied for the long term. Hunger is a sign from our body that it needs energy to function. Soon we will be hungry and eat again. Unfortunately this often means eating more sugar, which keeps this pattern going. Eventually our cells become insulin resistant, our pancreas begins to revolt and can not keep up with insulin production. We become pre-diabetic, and ultimately diabetic. On top of that, the constant spikes in our blood sugar are causing inflammation and irritation to our arteries which ultimately leads to heart disease.
But there is more to the story. As our body digests the sugar, it is also depleting nutrients from our body so we can adequately process it. So, not only are there no nutrients in the sugary food, it is taking nutrients out of our body in its processing!
Sugar is also the “food” for the bad bacteria and yeast (Candida) in our body. As we feed them, they take over our digestive system, leading to bloating, gas, constipation, diarrhea, yeast infections, hormonal imbalances, and a variety of other problems. Often the sugar cravings we experience are these critters sending us the “feed me” signal.
I can not emphasize enough the importance of reducing sugar in your diet. It is one of the key factors behind disease. Reducing your sugar intake is an important aspect of living a healthier lifestyle and at the core of the individualized wellness programs developed for my clients.
Bernard Rosen, PhD is a Nutrition Consultant and Educator. His office is in Thiensville, WI. To learn more or to schedule an appointment, call (262) 389-9907, e-mail bernie@brwellness.com or go to www.brwellness.com.
Wednesday, December 24, 2008
Food Industry Secrets - Not Anymore!
The Men’s Health January/February 2009 issue has an excellent article, What The Food Industry Doesn’t Want You to Know. I encourage you to pick up a copy of the magazine, but for those who can not, here’s the highlights.
1. Reduced fat crackers will claim “33% Less Fat Than Original”. What does it mean? Instead of 3 grams of fat per serving there are 2, that’s your 33%. But, the “reduced fat” version has an additional 3 grams of carbohydrates which in this case are refined flour and sugar making it more likely a less healthy option!
2. Green teas are promoted as health drinks due to the antioxidant catechin in the tea. But beware, the levels ranged from 9 milligrams to 215 milligrams!
3. Food can legally contain maggots, fly eggs, mites, insect fragments, and rodent hairs.
4. Cereals claiming to be “Diabetes Friendly” really aren’t. Be they made from corn or wheat, they are still refined and processed carbohydrates that raise blood glucose levels almost as fast as sugar.
5. Some “heart healthy” hot cereals (such as Oatmeal) have more sugar than a bowl of Fruit Loops! The box proudly displays the American Heart Association logo and states it meets the “food criteria for saturated fat and cholesterol” – so does Fruit Loops, they just don’t use the logo. Why?
6. Companies pay the American Heart Association to get their food certified. With a cereal targeted for kids it doesn’t pay for the food company to use the logo, for one targeted at adults it does!
7. Supermarkets like long checkout lines. The longer you are in line the more tempted you are to buy the unhealthy candy and sodas near you in line.
8. Food additives may make kids misbehave. Artificial food colorings and preservatives are linked to hyperactivity in children. Ever notice all the fancy colors in kids food? As if the candy alone isn’t enough!
9. The leanest meats may have higher sodium levels. When the fat is removed, the meat is less juicy, and may appear dried out. To prevent this some manufacturers inject meat products with a solution that contains water, salt, and other nutrients to give flavor.
10. The claim “good source” only means it contains 10% of the recommended daily requirement for that nutrient. It doesn’t mean the food is healthy. For example Honey Teddy Grahams are labeled a “Good Source of Calcium.”
11. The 100 calorie packs are a rip off. Studies show people eat the same amount of snack food regardless of the packaging.
12. You may be eating more calories than the label says. Calorie counts may be wrong and err on the low side. If the manufacturer does not meet the package claim they will be fined by the FDA. Therefore, to avoid potential penalties, they often include more than the stated weight.
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. He is an expert in the field of Nutrition and Erectile Dysfunction. His office is in Thiensville, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
1. Reduced fat crackers will claim “33% Less Fat Than Original”. What does it mean? Instead of 3 grams of fat per serving there are 2, that’s your 33%. But, the “reduced fat” version has an additional 3 grams of carbohydrates which in this case are refined flour and sugar making it more likely a less healthy option!
2. Green teas are promoted as health drinks due to the antioxidant catechin in the tea. But beware, the levels ranged from 9 milligrams to 215 milligrams!
3. Food can legally contain maggots, fly eggs, mites, insect fragments, and rodent hairs.
4. Cereals claiming to be “Diabetes Friendly” really aren’t. Be they made from corn or wheat, they are still refined and processed carbohydrates that raise blood glucose levels almost as fast as sugar.
5. Some “heart healthy” hot cereals (such as Oatmeal) have more sugar than a bowl of Fruit Loops! The box proudly displays the American Heart Association logo and states it meets the “food criteria for saturated fat and cholesterol” – so does Fruit Loops, they just don’t use the logo. Why?
6. Companies pay the American Heart Association to get their food certified. With a cereal targeted for kids it doesn’t pay for the food company to use the logo, for one targeted at adults it does!
7. Supermarkets like long checkout lines. The longer you are in line the more tempted you are to buy the unhealthy candy and sodas near you in line.
8. Food additives may make kids misbehave. Artificial food colorings and preservatives are linked to hyperactivity in children. Ever notice all the fancy colors in kids food? As if the candy alone isn’t enough!
9. The leanest meats may have higher sodium levels. When the fat is removed, the meat is less juicy, and may appear dried out. To prevent this some manufacturers inject meat products with a solution that contains water, salt, and other nutrients to give flavor.
10. The claim “good source” only means it contains 10% of the recommended daily requirement for that nutrient. It doesn’t mean the food is healthy. For example Honey Teddy Grahams are labeled a “Good Source of Calcium.”
11. The 100 calorie packs are a rip off. Studies show people eat the same amount of snack food regardless of the packaging.
12. You may be eating more calories than the label says. Calorie counts may be wrong and err on the low side. If the manufacturer does not meet the package claim they will be fined by the FDA. Therefore, to avoid potential penalties, they often include more than the stated weight.
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. He is an expert in the field of Nutrition and Erectile Dysfunction. His office is in Thiensville, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
Sunday, December 14, 2008
Cold Cereal - Not A Healthy Start to Your Day
Previously I described how breakfast is the most important meal of the day and how unfortunately it is a meal that many people tend to skip or short change due to our busy lifestyles. Breakfast sets the stage for the day and studies show that “breakfast skippers” are often over weight and/or lack the energy to power them through the day. The article included some suggestions for healthy breakfasts.
I closed the article with a question, “What’s missing?” There was one specific answer I was looking for which several of you correctly identified. I’d like to share that information with you. The specific “food” I was looking for was…cold cereal. I’m sure that may come as a surprise to many of you. Want an even bigger surprise – the “whole grain” versions that are now being sold to us as “healthier” may actually be even worse for us! Let me explain.
I’ll start with the basics. Cereals are made from grains. Grains are a carbohydrate. Carbohydrates are essentially sugar. We can call them other things, but at the end of the day, when our body finishes its processing, they are sugar. There is a clever way to know how much sugar you are eating. There is approximately one teaspoon of sugar per four grams of a carbohydrate. So, if you see on the food label that one serving (and are you eating just one serving?) contains 20 grams of carbohydrate, you are eating the equivalent of five teaspoons of sugar.
Cereals are made from refined or processed grains. We’ve talked about this before. The most nutritious parts of a grain are the germ and the bran. These are removed during processing to allow for greater shelf life. The current trend in marketing is to promote “whole grain” cereal. Well, there’s a little spin on that as well. This does not mean all the grains in the cereal are whole, it only means that the main ingredient (that with the largest percentage) is a “whole grain.” Therefore, those that are labeled “whole grain” include a substantial amount of processed grains.
Let’s look at some examples. Here are the ingredients in Cheerios: Whole Grain Oats, Modified Corn Starch, Sugar, Oat Bran, Salt, Calcium Carbonate, Oat Fiber, Tripotassium Phosphate, Corn Starch, Wheat Starch, Vitamin E (Mixed Tocopherols) Added to Preserve Freshness. Each serving has 20 grams of carbohydrate. If you break this down – there are three ingredients – sugar (the grains and the starches), salt, and preservatives. In each serving you get five teaspoons of sugar. What about Special K? You’ll see it is not so “special”. It has 22 grams of carbohydrate per serving from: Rice, Wheat Gluten, Sugar, Defatted Wheat Germ, Salt, High Fructose Corn Syrup, Dried Whey, Malt Flavoring, and Calcium Caseinate. And Frosted Flakes? I’ll spare you the ingredients, but let you know it has 27 grams of carbohydrate per serving – almost seven teaspoons of sugar!
What about the “healthy” whole grain cereals. In order to get all the fancy sizes and shapes all cereals go through extensive processing based on high heat and high pressure. These processes destroy the nutrients. With whole grains it may be even worse. Whole grains still contain the proteins and polyunsaturated fats that are in the bran and germ. So, when we eat whole grain cereals, we are not only consuming the sugar from the carbohydrate, but damaged fats and proteins from the high heat and pressure processing. Damaged fats create free radicals which cause damage to our cells.
As a side note, one of the more popular brands of the “healthy” cereals is Kashi. One serving of Kashi Go-Lean Crunch contains 36 grams of carbohydrates – that’s nine teaspoons of sugar if anyone is counting! It also contains some other not so healthy stuff as well.
One reader pointed out another item I did not mention – orange juice. Here’s why – one eight ounce glass has 26 grams of carbohydrate – six and a half teaspoons of sugar.
A little more food for thought one serving of skim milk has 13 grams of carbohydrate – another three plus teaspoons of sugar.
Do the math – this “healthy” breakfast of cereal, skim milk, and orange juice can actually be at least fourteen teaspoons of sugar! Not a good way to start the day.
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. He is an expert in the field of Nutrition and Erectile Dysfunction. His office is in Thiensville, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
I closed the article with a question, “What’s missing?” There was one specific answer I was looking for which several of you correctly identified. I’d like to share that information with you. The specific “food” I was looking for was…cold cereal. I’m sure that may come as a surprise to many of you. Want an even bigger surprise – the “whole grain” versions that are now being sold to us as “healthier” may actually be even worse for us! Let me explain.
I’ll start with the basics. Cereals are made from grains. Grains are a carbohydrate. Carbohydrates are essentially sugar. We can call them other things, but at the end of the day, when our body finishes its processing, they are sugar. There is a clever way to know how much sugar you are eating. There is approximately one teaspoon of sugar per four grams of a carbohydrate. So, if you see on the food label that one serving (and are you eating just one serving?) contains 20 grams of carbohydrate, you are eating the equivalent of five teaspoons of sugar.
Cereals are made from refined or processed grains. We’ve talked about this before. The most nutritious parts of a grain are the germ and the bran. These are removed during processing to allow for greater shelf life. The current trend in marketing is to promote “whole grain” cereal. Well, there’s a little spin on that as well. This does not mean all the grains in the cereal are whole, it only means that the main ingredient (that with the largest percentage) is a “whole grain.” Therefore, those that are labeled “whole grain” include a substantial amount of processed grains.
Let’s look at some examples. Here are the ingredients in Cheerios: Whole Grain Oats, Modified Corn Starch, Sugar, Oat Bran, Salt, Calcium Carbonate, Oat Fiber, Tripotassium Phosphate, Corn Starch, Wheat Starch, Vitamin E (Mixed Tocopherols) Added to Preserve Freshness. Each serving has 20 grams of carbohydrate. If you break this down – there are three ingredients – sugar (the grains and the starches), salt, and preservatives. In each serving you get five teaspoons of sugar. What about Special K? You’ll see it is not so “special”. It has 22 grams of carbohydrate per serving from: Rice, Wheat Gluten, Sugar, Defatted Wheat Germ, Salt, High Fructose Corn Syrup, Dried Whey, Malt Flavoring, and Calcium Caseinate. And Frosted Flakes? I’ll spare you the ingredients, but let you know it has 27 grams of carbohydrate per serving – almost seven teaspoons of sugar!
What about the “healthy” whole grain cereals. In order to get all the fancy sizes and shapes all cereals go through extensive processing based on high heat and high pressure. These processes destroy the nutrients. With whole grains it may be even worse. Whole grains still contain the proteins and polyunsaturated fats that are in the bran and germ. So, when we eat whole grain cereals, we are not only consuming the sugar from the carbohydrate, but damaged fats and proteins from the high heat and pressure processing. Damaged fats create free radicals which cause damage to our cells.
As a side note, one of the more popular brands of the “healthy” cereals is Kashi. One serving of Kashi Go-Lean Crunch contains 36 grams of carbohydrates – that’s nine teaspoons of sugar if anyone is counting! It also contains some other not so healthy stuff as well.
One reader pointed out another item I did not mention – orange juice. Here’s why – one eight ounce glass has 26 grams of carbohydrate – six and a half teaspoons of sugar.
A little more food for thought one serving of skim milk has 13 grams of carbohydrate – another three plus teaspoons of sugar.
Do the math – this “healthy” breakfast of cereal, skim milk, and orange juice can actually be at least fourteen teaspoons of sugar! Not a good way to start the day.
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. He is an expert in the field of Nutrition and Erectile Dysfunction. His office is in Thiensville, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
Thursday, October 30, 2008
Fats to Eat and Fats to Avoid for Better Health
I’m often asked my opinion on fat, so here it is! The bottom line – we need fat but we need the right kind. Fat is used to build our cell membranes and is the starting point for many hormones. It is required for our body to absorb the fat soluble vitamins – A, D, E, and K. It provides us with energy. It regulates body temperature and cushions the organs. It is essential for infant brain development and for the female reproductive system (a woman will not ovulate unless she has sufficient body fat).
There are two types of fats – saturated and unsaturated (further defined as monounsaturated and polyunsaturated). Saturated fats are solid while unsaturated fats are liquid at room temperature. Unsaturated fats are much more sensitive to light and heat. When heated they oxidize forming “free radicals” that damage cells and are linked to a variety of diseases including cancer and heart disease.
Another fat we hear of are trans fatty acids. These are formed during the process of hydrogenation. Polyunsaturated oils, usually corn, soybean, safflower, or canola, are heated to high temperatures and injected with hydrogen atoms. During the heating process the nutrients in the oils are destroyed, the oils become solid and have oxidized. Trans fats have been linked to many ailments, including cancer, heart disease, and reproductive problems. Trans fats are commonly found in commercial baked goods, cookies, crackers, margarines, vegetable shortenings, and processed dairy products.
Therefore, I recommend that you avoid foods containing polyunsaturated oils and trans fats. So what are the healthy fats to eat? Butter, coconut oil, olive oil, and cod liver oil.
Butter is high in fat-soluble vitamins, particularly vitamins A & D. These are essential for growth, healthy bones, proper development of the brain and nervous systems, and for normal sexual development. Butter can be used for baking or heating.
Coconut oil is rich in lauric acid. This is an antimicrobial, antibacterial, antiparasatical, and antiviral substance. It supports thyroid function, skin, heart health, and weight loss. The medium chain fatty acids in coconut oil are converted in the body into quick energy, and are not stored as fat. Coconut oil is the best oil for heating. It can be used in baking and is the best choice for light stir frying or frying.
Olive oil is rich in antioxidants. It helps the digestive system by reducing gastric acidity, stimulating bile secretion, regulating the emptying of the gall bladder (reduces the risk of gallstones). It is easily absorbed by the intestines and regulates passage of food through the intestines. Olive oil is best used as a condiment as in salad dressings.
Cod liver oil is an excellent source of Vitamin D. This assists the body in absorbing calcium. It is also rich in Omega 3 essential fatty acids EPA and DHA. EPA is essential for the production of prostaglandins, hormones that direct many cellular processes. DHA is vital for the healthy development and functioning of the brain and nervous system.
In writing these monthly columns it is my intention to provide you beneficial information to improve your health. Some topics I write about are more controversial than others. This is one of them. If you’d like more information or to discuss this article please let me know. As always, your feedback is greatly appreciated.
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. He is an expert in the field of Nutrition and Erectile Dysfunction. His office is in Thiensville, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
There are two types of fats – saturated and unsaturated (further defined as monounsaturated and polyunsaturated). Saturated fats are solid while unsaturated fats are liquid at room temperature. Unsaturated fats are much more sensitive to light and heat. When heated they oxidize forming “free radicals” that damage cells and are linked to a variety of diseases including cancer and heart disease.
Another fat we hear of are trans fatty acids. These are formed during the process of hydrogenation. Polyunsaturated oils, usually corn, soybean, safflower, or canola, are heated to high temperatures and injected with hydrogen atoms. During the heating process the nutrients in the oils are destroyed, the oils become solid and have oxidized. Trans fats have been linked to many ailments, including cancer, heart disease, and reproductive problems. Trans fats are commonly found in commercial baked goods, cookies, crackers, margarines, vegetable shortenings, and processed dairy products.
Therefore, I recommend that you avoid foods containing polyunsaturated oils and trans fats. So what are the healthy fats to eat? Butter, coconut oil, olive oil, and cod liver oil.
Butter is high in fat-soluble vitamins, particularly vitamins A & D. These are essential for growth, healthy bones, proper development of the brain and nervous systems, and for normal sexual development. Butter can be used for baking or heating.
Coconut oil is rich in lauric acid. This is an antimicrobial, antibacterial, antiparasatical, and antiviral substance. It supports thyroid function, skin, heart health, and weight loss. The medium chain fatty acids in coconut oil are converted in the body into quick energy, and are not stored as fat. Coconut oil is the best oil for heating. It can be used in baking and is the best choice for light stir frying or frying.
Olive oil is rich in antioxidants. It helps the digestive system by reducing gastric acidity, stimulating bile secretion, regulating the emptying of the gall bladder (reduces the risk of gallstones). It is easily absorbed by the intestines and regulates passage of food through the intestines. Olive oil is best used as a condiment as in salad dressings.
Cod liver oil is an excellent source of Vitamin D. This assists the body in absorbing calcium. It is also rich in Omega 3 essential fatty acids EPA and DHA. EPA is essential for the production of prostaglandins, hormones that direct many cellular processes. DHA is vital for the healthy development and functioning of the brain and nervous system.
In writing these monthly columns it is my intention to provide you beneficial information to improve your health. Some topics I write about are more controversial than others. This is one of them. If you’d like more information or to discuss this article please let me know. As always, your feedback is greatly appreciated.
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. He is an expert in the field of Nutrition and Erectile Dysfunction. His office is in Thiensville, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
Friday, February 22, 2008
Sugar...By Any Other Name
Following is a list of sugars and corn products commonly found in packaged foods. Corn products are included because they break down quickly into sugar.
Barley malt
Blackstrap molasses
Brown sugar
Cane sugar
Citric acid
Corn meal
Corn starch
Corn sweeteners
Corn syrup
Confectioner’s sugar
Cyclodextrins
Date sugar
Dextrin
Dextrose
D-mannose
Evaporated cane juice
Fructose
Fruit juice concentrate
Glucose
High fructose corn syrup (HFCS)
Honey
Invert sugar
Lactose
Lactic acid
Malt syrup
Maltodextrin
Maltose
Mannitol
Maple syrup
Modified and unmodified starches
Molasses
MSG
Raw sugar
Sorbitol
Sucrose
Syrup
Table sugar
Turbinado sugar
Xantham gum
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. He is an expert in the field of Nutrition and Erectile Dysfunction. His office is in Thiensville, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
Barley malt
Blackstrap molasses
Brown sugar
Cane sugar
Citric acid
Corn meal
Corn starch
Corn sweeteners
Corn syrup
Confectioner’s sugar
Cyclodextrins
Date sugar
Dextrin
Dextrose
D-mannose
Evaporated cane juice
Fructose
Fruit juice concentrate
Glucose
High fructose corn syrup (HFCS)
Honey
Invert sugar
Lactose
Lactic acid
Malt syrup
Maltodextrin
Maltose
Mannitol
Maple syrup
Modified and unmodified starches
Molasses
MSG
Raw sugar
Sorbitol
Sucrose
Syrup
Table sugar
Turbinado sugar
Xantham gum
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. He is an expert in the field of Nutrition and Erectile Dysfunction. His office is in Thiensville, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
Wednesday, October 31, 2007
Products labeled “0 Trans-fats” may contain hydrogenated or partially hydrogenated oils
This is one of my personal favorites. With the wide acceptance that trans-fats are not healthy and one of the leading causes of cardiovascular disease, there has been great pressure placed on the food and restaurant industry to remove trans-fats from our food supply.
Hydrogenation is a process to preserve and prevent unsaturated (liquid) fats from spoiling so they can be used in processed foods to lengthen shelf life. It is also a way to make liquid oils harder and spreadable. During the process they are heated to high temperatures that destroy most of the oil’s beneficial qualities. In addition, once in the body, they are no longer recognized as an unsaturated fat and treated more like a saturated fat. Therefore, they get involved in bodily functions where they should not be, leading to a variety of health problems.
So how can this be? How can a product labeled “0 Trans-fats” contain these oils? Simple, the labeling refers to trans-fats per serving. Per government labeling rules, as long as there is less than one-half gram of trans-fats per serving, it can be rounded down to zero! So, depending upon what the product manufacturer determines a serving to be, this will translate into the labeling.
My advice to you – read your labels very carefully so you won’t be fooled by this misleading labeling claim. Many products that are marketed to be healthy alternatives contain these oils. If you still eat margarine, switch to organic non-salted butter. It is the healthiest choice.
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. He is an expert in the field of Nutrition and Erectile Dysfunction. His office is in Thiensville, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
Hydrogenation is a process to preserve and prevent unsaturated (liquid) fats from spoiling so they can be used in processed foods to lengthen shelf life. It is also a way to make liquid oils harder and spreadable. During the process they are heated to high temperatures that destroy most of the oil’s beneficial qualities. In addition, once in the body, they are no longer recognized as an unsaturated fat and treated more like a saturated fat. Therefore, they get involved in bodily functions where they should not be, leading to a variety of health problems.
So how can this be? How can a product labeled “0 Trans-fats” contain these oils? Simple, the labeling refers to trans-fats per serving. Per government labeling rules, as long as there is less than one-half gram of trans-fats per serving, it can be rounded down to zero! So, depending upon what the product manufacturer determines a serving to be, this will translate into the labeling.
My advice to you – read your labels very carefully so you won’t be fooled by this misleading labeling claim. Many products that are marketed to be healthy alternatives contain these oils. If you still eat margarine, switch to organic non-salted butter. It is the healthiest choice.
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. He is an expert in the field of Nutrition and Erectile Dysfunction. His office is in Thiensville, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
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