"Of the strain Candida utilis, torula yeast (sometimes referred to as yeast extract) is also classified as a food-grade yeast, and is often found added to foods to add texture and for its emulsification and flavour-enhancement properties.There is some question as to whether torula yeast as an additive is good for us, and according to some resources, when sodium and the free glutamate found in torula yeast combine, MSG can form. There is little evidence available to support this; however, if you are trying to avoid additives in your diet, you may want to keep an eye out for torula yeast and yeast extract in ingredient lists."
See more @ ALive
More Info...
Showing posts with label EatingHealthy. Show all posts
Showing posts with label EatingHealthy. Show all posts
Sunday, April 3, 2016
Saturday, December 19, 2015
What is an Ice Cream Bean (Inga Edulis)
"Inga edulis (eng. ice-cream-bean, joaquiniquil, Mex. cuaniquil, guama or guaba) is a fruit native to South America. It is widely grown, especially by indigenous Amazonians, for shade, food, timber, medicine, and production of the alcoholic beverage cachiri. It is popular in Peru, Ecuador, Pernambuco-Brazil and Colombia. The name ‘inga’ is derived from its name with the Tupí people of South America. In English they have been called "ice-cream beans" due to the sweet flavor and smooth texture of the pulp."
See more @ Wikipedia
More info...
See more @ Wikipedia
More info...
- Top 9 Health Benefits Of Ice Cream Bean Fruit
- 10 Amazing Health Benefits Of Ice Cream Bean Fruits @ Style Craze
- @Daleys Fruit
- @Cape Trib - How to grow, environment,etc.
- How to Grow an Ice Cream Bean Tree by Amelia Allonsy, Demand Media
- @Fruits info
- @Trade Winds Fruit
- Health Benefits of Ice Cream Bean Fruit By Dr Paul Haider @ OmTimes
- Ice cream bean tree: Sweetness by the scoop By Jeff Spurrier
- How To Eat an Ice Cream Bean uploaded by Big Island Farm Fresh Foods
Tuesday, October 13, 2015
Jamie Oliver's Food Revolution / tv show
*Love the idea, hate the body shaming.
Great tips and reasons (none of which should be but sadly are in this campaign to lose weight) to eat healthier. Eat healthy don't worry about how much you consume :D
"Jamie Oliver's Food Revolution (retitled Jamie's American Food Revolution in the United Kingdom) was a television series on ABC from March 2010 until summer 2011. The show was produced by British chef Jamie Oliver and Ryan Seacrest, following Oliver as he attempted to reform the US school lunch programs, help American society fight obesity and change their eating habits in order to live healthier and longer lives."
See more @ Wikipedia
More Info...
Great tips and reasons (none of which should be but sadly are in this campaign to lose weight) to eat healthier. Eat healthy don't worry about how much you consume :D
"Jamie Oliver's Food Revolution (retitled Jamie's American Food Revolution in the United Kingdom) was a television series on ABC from March 2010 until summer 2011. The show was produced by British chef Jamie Oliver and Ryan Seacrest, following Oliver as he attempted to reform the US school lunch programs, help American society fight obesity and change their eating habits in order to live healthier and longer lives."
See more @ Wikipedia
More Info...
Sunday, October 11, 2015
What is Polydimethylsiloxane? It's in silly putty
"The compound behind silly putty’s unusual characteristics is polydimethylsiloxane.
This clear organic polymer has a relatively simple repeating section of C2H6OSi and forms the simplest of the family of polymerised organo-silicon compounds that are loosely referred to as silicones. Although it’s not the compound’s main application, polydimethylsiloxane, or PDMS for short, does turn up in the most immediate association many members of the public have with ‘silicone’, as the viscous liquid filler of breast implants.
Although it is by no means the only substance in silly putty, with the main component being dimethylsiloxane, PDMS remains the substance that defines its behaviour. The product was originally developed following the rubber shortage during the second world war when many synthetic alternatives were researched, though it was not until the 1960s that both silly putty and PDMS began to be widely available.
The production of the compound begins with methyl chloride and silicon which are reacted together in a heated chamber, catalysed by copper oxide, to produce dimethyldichlorosilane, which is then reacted with water in a polymerisation process to produce PDMS. Variants of the procedure are used to produce different viscosities of material, from short chained liquids to long chained rubbery solids."
See more @ Chemistry World
More Info..
This clear organic polymer has a relatively simple repeating section of C2H6OSi and forms the simplest of the family of polymerised organo-silicon compounds that are loosely referred to as silicones. Although it’s not the compound’s main application, polydimethylsiloxane, or PDMS for short, does turn up in the most immediate association many members of the public have with ‘silicone’, as the viscous liquid filler of breast implants.
Although it is by no means the only substance in silly putty, with the main component being dimethylsiloxane, PDMS remains the substance that defines its behaviour. The product was originally developed following the rubber shortage during the second world war when many synthetic alternatives were researched, though it was not until the 1960s that both silly putty and PDMS began to be widely available.
The production of the compound begins with methyl chloride and silicon which are reacted together in a heated chamber, catalysed by copper oxide, to produce dimethyldichlorosilane, which is then reacted with water in a polymerisation process to produce PDMS. Variants of the procedure are used to produce different viscosities of material, from short chained liquids to long chained rubbery solids."
See more @ Chemistry World
More Info..
Tuesday, October 6, 2015
What is "pink slime"
""Pink slime" is a dysphemism for a meat-based product the meat industry calls "lean finely textured beef" (LFTB),"finely textured beef", and "boneless lean beef trimmings" (BLBT). It was also derided as "soylent pink".
In 2001, the United States Department of Agriculture (USDA) approved the product for limited human consumption, and it has been used as a food additive to ground beef and beef-based processed meats at a ratio of usually no more than 25 percent of any product. In the production process, heat and centrifuges remove fat from the meat in beef trimmings. The resulting product is exposed to ammonia gas or citric acid to kill bacteria.
In March 2012, an ABC News series about "pink slime" included claims that approximately 70 percent of ground beef sold in U.S. supermarkets contained the additive at that time, after which some companies and organizations stopped offering ground beef with the product. "Pink slime" was claimed by some originally to have been used as pet food and cooking oil and later approved for public consumption, but this was disputed in April 2012, by both the Food and Drug Administration (FDA) administrator responsible for approving the product and Beef Products, Inc. (BPI), the largest U.S. producer. In September 2012 BPI filed a lawsuit against American Broadcasting Company for false claims"
"Producers of LFTB start with beef trim. This is the “waste” meat and fat that results from trimming higher quality beef cuts (such as steaks) to customer specifications, and is usually used to make ground beef.
The LFTB process begins by separating most of the fat from the beef. This is done by warming the trim and “spinning out” the fat in centrifuges. The result is a very lean beef: approximately 94-97% lean, according to Beef Products Inc. This lean beef can be mixed with higher-fat beef in order to produce low-fat ground beef and processed meat products.
But beef trim is notorious for carrying pathogenic bacteria – especially, E. coli O157:H7 and its close cousins, the non-O157 STEC bacteria. So Beef Products Inc. developed an ammonia gas treatment step to kill the microbes."
See more @ Wikipedia
More Info...
In 2001, the United States Department of Agriculture (USDA) approved the product for limited human consumption, and it has been used as a food additive to ground beef and beef-based processed meats at a ratio of usually no more than 25 percent of any product. In the production process, heat and centrifuges remove fat from the meat in beef trimmings. The resulting product is exposed to ammonia gas or citric acid to kill bacteria.
In March 2012, an ABC News series about "pink slime" included claims that approximately 70 percent of ground beef sold in U.S. supermarkets contained the additive at that time, after which some companies and organizations stopped offering ground beef with the product. "Pink slime" was claimed by some originally to have been used as pet food and cooking oil and later approved for public consumption, but this was disputed in April 2012, by both the Food and Drug Administration (FDA) administrator responsible for approving the product and Beef Products, Inc. (BPI), the largest U.S. producer. In September 2012 BPI filed a lawsuit against American Broadcasting Company for false claims"
"Producers of LFTB start with beef trim. This is the “waste” meat and fat that results from trimming higher quality beef cuts (such as steaks) to customer specifications, and is usually used to make ground beef.
The LFTB process begins by separating most of the fat from the beef. This is done by warming the trim and “spinning out” the fat in centrifuges. The result is a very lean beef: approximately 94-97% lean, according to Beef Products Inc. This lean beef can be mixed with higher-fat beef in order to produce low-fat ground beef and processed meat products.
But beef trim is notorious for carrying pathogenic bacteria – especially, E. coli O157:H7 and its close cousins, the non-O157 STEC bacteria. So Beef Products Inc. developed an ammonia gas treatment step to kill the microbes."
See more @ Wikipedia
More Info...
Monday, October 5, 2015
What is MCT oil?
"Before we can begin our comparison of MCT oil and coconut oil, the first thing we have to do is define “MCT.” MCTs stands for medium chain triglycerides. Another term for “triglycerides” is fatty acids. So another way of referring to MCTs is MCFA (medium chain fatty acids).
“Medium” references the chain length of the fatty acids. Oils can contain short chain, medium chain, or long chain fatty acids. Most oils are a combination of all three types.
Medium chain fatty acids contain between 6 and 12 carbon chains [1]. They are:
C6 – Caproic Acid
C8 – Caprylic Acid
C10 – Capric Acid
C12 – Lauric Acid
These medium chain fatty acids are known to have tremendous health benefits.
C6 through C10, although found in coconut oil, are more predominant in other places in nature
- See more @ Health Impact News
Coconut oil is good for you. Eating it provides cheap and abundant lauric acid, a useful oil that is sold as an MCT oil even though it does not act like an MCT in the body.
In the US, coconut oil and MCT oil manufacturers are legally allowed to claim that lauric acid is an MCT because chemists named it that way, even though biochemists recognize that it does not act like other true biological MCT oils.
If you are counting on plain coconut oil or “MCT-labeled” oil to get enough useful MCTs, think again and check the label: odds are you’re getting very few of the potent shorter chain MCTs (C8 and C10), and lots of the cheaper but ineffective lauric acid.
See more @ Bulletproof Exec. - Has tons of info about MCT
More info..
“Medium” references the chain length of the fatty acids. Oils can contain short chain, medium chain, or long chain fatty acids. Most oils are a combination of all three types.
Medium chain fatty acids contain between 6 and 12 carbon chains [1]. They are:
C6 – Caproic Acid
C8 – Caprylic Acid
C10 – Capric Acid
C12 – Lauric Acid
These medium chain fatty acids are known to have tremendous health benefits.
C6 through C10, although found in coconut oil, are more predominant in other places in nature
- See more @ Health Impact News
Coconut oil is good for you. Eating it provides cheap and abundant lauric acid, a useful oil that is sold as an MCT oil even though it does not act like an MCT in the body.
In the US, coconut oil and MCT oil manufacturers are legally allowed to claim that lauric acid is an MCT because chemists named it that way, even though biochemists recognize that it does not act like other true biological MCT oils.
If you are counting on plain coconut oil or “MCT-labeled” oil to get enough useful MCTs, think again and check the label: odds are you’re getting very few of the potent shorter chain MCTs (C8 and C10), and lots of the cheaper but ineffective lauric acid.
See more @ Bulletproof Exec. - Has tons of info about MCT
More info..
Saturday, September 19, 2015
Is Your Chocolate Real? Cacao vs Cocoa: What You Need To Know @ Eat local Grown
Cocoa is processed cacao that has been roasted at high temperatures. Cacao is made by cold-pressing un-roasted cacao beans. The process of making cacao is minimal and preserves all the antioxidants, while roasting at high temperatures destroys them in cocoa.
Let’s take for example a popular brand: Hershey’s chocolates. Like other industrial chocolate makers, for the most part, their products aren’t really chocolate. During their manufacturing process, cocoa butter is mixed with other vegetable oils. This is a cheaper way of producing chocolate but the problem is the final product is something other than “real chocolate”. Most of them also contain sugar or high fructose corn syrup and use soy lecithin as an emulsifier.
Studies show that the darker the chocolate, the better. Eat only less-processed chocolate that contains at least 65 percent cacao, recommends Joy DuBost, PhD, RD, an American Dietetic Association spokeswoman. Not only does dark chocolate have a higher concentration of antioxidants than milk chocolate, but milk chocolate is also higher in added sugar and unhealthy fats.
Did you know also that dairy inhibits the absorption of antioxidants from cacao? Making your own real chocolate using non-dairy ingredients is the best way to preserve all the health benefits.
Cacao contains far more antioxidants per 100g than acai, goji berries and blueberries. It is also rich in minerals like magnesium, iron, potassium, calcium, zinc, copper and manganese. Did you know that cacao can increase levels of certain neurotransmitters that promote a sense of well-being? It is the same brain chemical (phenylethylamine) that is released when we experience deep feelings of love.
Of the many flavonoids in cacao, two in particular, epicatechin and quercetin, are believed to be responsible for the cancer-fighting properties. Eating real chocolate helps prevent cancer! This DIY: 3 Ingredient Real Chocolate Recipe is perfect in so many ways. A true superfood!
7 Health Benefits Of Raw Cacao
It can improve memory loss
Reduces your risk of cardiovascular disease and stroke
Improves vision
Protects your nervous system
Lowers blood pressure
It can boost your mood
Helps prevent cancer
See more @ Eat local Grown
Let’s take for example a popular brand: Hershey’s chocolates. Like other industrial chocolate makers, for the most part, their products aren’t really chocolate. During their manufacturing process, cocoa butter is mixed with other vegetable oils. This is a cheaper way of producing chocolate but the problem is the final product is something other than “real chocolate”. Most of them also contain sugar or high fructose corn syrup and use soy lecithin as an emulsifier.
Studies show that the darker the chocolate, the better. Eat only less-processed chocolate that contains at least 65 percent cacao, recommends Joy DuBost, PhD, RD, an American Dietetic Association spokeswoman. Not only does dark chocolate have a higher concentration of antioxidants than milk chocolate, but milk chocolate is also higher in added sugar and unhealthy fats.
Did you know also that dairy inhibits the absorption of antioxidants from cacao? Making your own real chocolate using non-dairy ingredients is the best way to preserve all the health benefits.
Cacao contains far more antioxidants per 100g than acai, goji berries and blueberries. It is also rich in minerals like magnesium, iron, potassium, calcium, zinc, copper and manganese. Did you know that cacao can increase levels of certain neurotransmitters that promote a sense of well-being? It is the same brain chemical (phenylethylamine) that is released when we experience deep feelings of love.
Of the many flavonoids in cacao, two in particular, epicatechin and quercetin, are believed to be responsible for the cancer-fighting properties. Eating real chocolate helps prevent cancer! This DIY: 3 Ingredient Real Chocolate Recipe is perfect in so many ways. A true superfood!
7 Health Benefits Of Raw Cacao
It can improve memory loss
Reduces your risk of cardiovascular disease and stroke
Improves vision
Protects your nervous system
Lowers blood pressure
It can boost your mood
Helps prevent cancer
See more @ Eat local Grown
Thursday, September 17, 2015
What is Glyphosate & why is it dangerous?
"a broad-spectrum systemic herbicide used to kill weeds, especially annual broadleaf weeds and grasses known to compete with commercial crops grown around the globe. It was discovered to be an herbicide by Monsanto chemist John E. Franz in 1970.[3] Monsanto brought it to market in the 1970s under the trade name Roundup and Monsanto's last commercially relevant United States patent expired in 2000.
Glyphosate was quickly adopted by farmers, even more so when Monsanto introduced glyphosate-resistant crops, enabling farmers to kill weeds without killing their crops. In 2007, glyphosate was the most used herbicide in the United States agricultural sector, with 180 to 185 million pounds (82,000 to 84,000 tonnes) applied, and the second-most used in home and garden market where users applied 5 to 8 million pounds (2,300 to 3,600 tonnes); in addition, industry, commerce, and government applied 13 to 15 million pounds (5,900 to 6,800 tonnes).[4]
With its heavy use in agriculture, weed resistance to glyphosate is a growing problem. While glyphosate and formulations such as Roundup have been approved by regulatory bodies worldwide and are widely used, concerns about their effects on humans and the environment persist.[5]
Glyphosate's mode of action as an herbicide is to inhibit a plant enzyme involved in the synthesis of the aromatic amino acids: tyrosine, tryptophan, and phenylalanine. It is absorbed through foliage, and minimally through roots,[6][7][8] and translocated to growing points. Because of this mode of action, it is only effective on actively growing plants; it is not effective as a pre-emergence herbicide. Some crops have been genetically engineered to be tolerant of glyphosate (i.e., Roundup Ready, also created by Monsanto Company). Such crops allow farmers to use glyphosate as a postemergence herbicide against weeds, but the development of glyphosate resistance in some weed species is emerging as a costly problem. Roundup Ready soybean was the first Roundup Ready crop.
Many regulatory and scholarly reviews have evaluated the relative toxicity of glyphosate as an herbicide. The German Federal Institute for Risk Assessment published a toxicology review in 2013, which found that "the available data is contradictory and far from being convincing" with regard to correlations between exposure to glyphosate formulations and risk of various cancers, including non-Hodgkin lymphoma (NHL).[9] A meta-analysis published in 2014 identified an increased risk of NHL in workers exposed to glyphosate formulations.[10] In March 2015 the World Health Organization's International Agency for Research on Cancer published a summary of its forthcoming monograph on glyphosate, and classified it as "probably carcinogenic in humans" (category 2A) based on epidemiological studies, animal studies, and in vitro studies."
See more @ Wikipedia
More info...
Glyphosate was quickly adopted by farmers, even more so when Monsanto introduced glyphosate-resistant crops, enabling farmers to kill weeds without killing their crops. In 2007, glyphosate was the most used herbicide in the United States agricultural sector, with 180 to 185 million pounds (82,000 to 84,000 tonnes) applied, and the second-most used in home and garden market where users applied 5 to 8 million pounds (2,300 to 3,600 tonnes); in addition, industry, commerce, and government applied 13 to 15 million pounds (5,900 to 6,800 tonnes).[4]
With its heavy use in agriculture, weed resistance to glyphosate is a growing problem. While glyphosate and formulations such as Roundup have been approved by regulatory bodies worldwide and are widely used, concerns about their effects on humans and the environment persist.[5]
Glyphosate's mode of action as an herbicide is to inhibit a plant enzyme involved in the synthesis of the aromatic amino acids: tyrosine, tryptophan, and phenylalanine. It is absorbed through foliage, and minimally through roots,[6][7][8] and translocated to growing points. Because of this mode of action, it is only effective on actively growing plants; it is not effective as a pre-emergence herbicide. Some crops have been genetically engineered to be tolerant of glyphosate (i.e., Roundup Ready, also created by Monsanto Company). Such crops allow farmers to use glyphosate as a postemergence herbicide against weeds, but the development of glyphosate resistance in some weed species is emerging as a costly problem. Roundup Ready soybean was the first Roundup Ready crop.
Many regulatory and scholarly reviews have evaluated the relative toxicity of glyphosate as an herbicide. The German Federal Institute for Risk Assessment published a toxicology review in 2013, which found that "the available data is contradictory and far from being convincing" with regard to correlations between exposure to glyphosate formulations and risk of various cancers, including non-Hodgkin lymphoma (NHL).[9] A meta-analysis published in 2014 identified an increased risk of NHL in workers exposed to glyphosate formulations.[10] In March 2015 the World Health Organization's International Agency for Research on Cancer published a summary of its forthcoming monograph on glyphosate, and classified it as "probably carcinogenic in humans" (category 2A) based on epidemiological studies, animal studies, and in vitro studies."
See more @ Wikipedia
More info...
- GlyphosateTechnical Fact Sheet @NPIC
- Glyphosate – The New Bogeyman
- Roundup/Glyphosate Background Materials @Monsanto
- Glyphosate @ Pesticide Information Profile
- Glyphosate poisoning. @ PubMed
- Glyphosate and Roundup Brand Herbicides
- Why The Netherlands Just Banned Monsanto’s Glyphosate-Based Herbicides
Thursday, September 10, 2015
"How can non-hydrogenated shortening exist?" @ Seasoned Advice
Comment from user
note: Sat. fat in animal fat is not healthy and contributes to heart disease, fatty liver,etc. Coconut and palm oil are saturated fats, but are healthier and many numerous benefits for the body so it "cancels" out (i guess is the "best" term) the saturated fats.
"Most vegetable oils are predominantly some type of unsaturated fatty acid - that is, monounsaturated or polyunsaturated. This type of fatty acid is a liquid at room temperature ("oil"). On the other hand, saturated fat is a solid at room temperature, which is easily demonstrated with butter or animal fat (lard) - which are primarily what vegetable shortening is supposed to substitute for.
Wikipedia has a breakdown of the various types of oils and the proportions of fat types. What's important to note is that while the majority of oils have little to no saturated fat, palm oil in particular is approximately on par with butter, and coconut oil is actually higher than margarine (the most common hydrogenated vegetable oil product).
In fact I've actually never heard of "coconut [oil] shortening" - the idea baffles me because coconut oil is already quite solid at room temperature. It doesn't need to be processed any further to be used as a substitute for butter or vegetable shortening. It's not quite so simple with palm oil though, and there is a "palm shortening" which is different from palm oil.
note: Sat. fat in animal fat is not healthy and contributes to heart disease, fatty liver,etc. Coconut and palm oil are saturated fats, but are healthier and many numerous benefits for the body so it "cancels" out (i guess is the "best" term) the saturated fats.
"Most vegetable oils are predominantly some type of unsaturated fatty acid - that is, monounsaturated or polyunsaturated. This type of fatty acid is a liquid at room temperature ("oil"). On the other hand, saturated fat is a solid at room temperature, which is easily demonstrated with butter or animal fat (lard) - which are primarily what vegetable shortening is supposed to substitute for.
Wikipedia has a breakdown of the various types of oils and the proportions of fat types. What's important to note is that while the majority of oils have little to no saturated fat, palm oil in particular is approximately on par with butter, and coconut oil is actually higher than margarine (the most common hydrogenated vegetable oil product).
In fact I've actually never heard of "coconut [oil] shortening" - the idea baffles me because coconut oil is already quite solid at room temperature. It doesn't need to be processed any further to be used as a substitute for butter or vegetable shortening. It's not quite so simple with palm oil though, and there is a "palm shortening" which is different from palm oil.
Saturday, September 5, 2015
Why You Should Never Eat Tilapia @ Eat Local Grown
"Their feed is not natural — in the wild, tilapia would eat algae and lake plants, but the farms fatten up the fish on GMO corn and soy pellets. The amount of healthful fish oils in these creatures is almost non-existent, negating the main reason why fish is so good for us.
Why Farm-Raised Tilapia is So Bad for You
1. Inflammation
2. Cancer Causing Pollutants
3. Pesticides and Antibiotics
4. Poor Omega-3 to Omega-6 Ratios
5. High Dioxin Levels
See explanations @ Eat Local Grown
Why Farm-Raised Tilapia is So Bad for You
1. Inflammation
2. Cancer Causing Pollutants
3. Pesticides and Antibiotics
4. Poor Omega-3 to Omega-6 Ratios
5. High Dioxin Levels
See explanations @ Eat Local Grown
Monday, August 17, 2015
Tuesday, August 11, 2015
My thoughts on "Carrot hot dogs," "cauliflower bbq wingz," "banana ice cream" and other "low calorie veggiefruit substitutes for foods.by WLI
if you want a carrot hot dog,cool, but don't try to say it is a great low cal. version of a hot dog. Even vegans love their hot dogs (seitan dogs taste almost like the real thing.Field Roast anyone?) Carrot dogs are yummy as "carrot dogs" but suck azz as "low calorie hot dog"
If my lover told me we were having hot dogs and BBQ wings for din-din I would be expecting some field roast and some gardein chicken wings. Homemade seitan dogs and chicken AT LEAST taste like what they are trying to mimic.
I honestly would be MAD if I got home to that shniz sitting on the table. Do not get me wrong they are yummy in their own way AS cauliflower wings and carrot dogs, but stop using them AS a "low calorie" version of something that you don't need a "low calorie" version of. Just eat a f*ing hot dog (vegan-friendly of course). If you are THAT obsessed with calories and weight gain that is not good and you need to get help for an eating disorder. Love yourself and eat the f*ing Gardein wingz. Eat the whole f*ing bag without giving a fudge about calories or if you will look "fat" the next day.
If my lover told me we were having hot dogs and BBQ wings for din-din I would be expecting some field roast and some gardein chicken wings. Homemade seitan dogs and chicken AT LEAST taste like what they are trying to mimic.
I honestly would be MAD if I got home to that shniz sitting on the table. Do not get me wrong they are yummy in their own way AS cauliflower wings and carrot dogs, but stop using them AS a "low calorie" version of something that you don't need a "low calorie" version of. Just eat a f*ing hot dog (vegan-friendly of course). If you are THAT obsessed with calories and weight gain that is not good and you need to get help for an eating disorder. Love yourself and eat the f*ing Gardein wingz. Eat the whole f*ing bag without giving a fudge about calories or if you will look "fat" the next day.
Friday, July 31, 2015
Thursday, July 30, 2015
Sunday, July 26, 2015
Thursday, June 25, 2015
todd Wilbur's post about how candy bars and ingredients have changed in the last 40 years.
"In the last 40 years manufacturers have been secretly adding undesirable ingredients to our foods!
When I was a kid I collected hundreds of candy bar wrappers. Recently, I thought it would be interesting to compare the ingredients on those wrappers to ingredients on today's candy bars. Check this out: Today's Butterfinger contains more corn syrup than sugar, plus the preservative TBHQ which is a form of butane that is a potential carcinogen, and can cause nausea, delirium and collapse. Today's Reese's contains PGPR which is a castor bean derivative replacing some of the chocolate to make the product cheaper to produce (less chocolate in the candy), and also the preservative TBHQ. Today's Mounds also contains PGPR and the addition of caramel coloring (most likely to make the bar appear more chocolaty after adding the PGPR), as well as sodium metabisulfite which is an inorganic compound used as a disinfectant that can cause nausea, vomiting, and central nervous system depression. A fatal dose for an adult is 10g.
When I was a kid I collected hundreds of candy bar wrappers. Recently, I thought it would be interesting to compare the ingredients on those wrappers to ingredients on today's candy bars. Check this out: Today's Butterfinger contains more corn syrup than sugar, plus the preservative TBHQ which is a form of butane that is a potential carcinogen, and can cause nausea, delirium and collapse. Today's Reese's contains PGPR which is a castor bean derivative replacing some of the chocolate to make the product cheaper to produce (less chocolate in the candy), and also the preservative TBHQ. Today's Mounds also contains PGPR and the addition of caramel coloring (most likely to make the bar appear more chocolaty after adding the PGPR), as well as sodium metabisulfite which is an inorganic compound used as a disinfectant that can cause nausea, vomiting, and central nervous system depression. A fatal dose for an adult is 10g.
Sunday, June 21, 2015
The 4 Safest Sugar Substitutes and a Few to Avoid Completely from Nutrition Action
Coconut sugar, maple syrup, and natural sweeteners are best but these are not as bad as people blaim.NEVER ever use artificial sweeteners such as Sweet n' Low or Splenda.
"Erythritol: Large amounts (more than about 40 or 50 grams or 10 or 12 teaspoons) of this sugar alcohol sometimes cause nausea, but smaller amounts are fine. (Sensitivities vary among individuals.) Erythritol, small amounts of which occur naturally in some fruits, is about 60 to 70 percent as sweet as table sugar and has at most one-twentieth as many calories. Unlike the high-potency sweeteners, erythritol provides the bulk and “mouthfeel” of sugar.
Xylitol: This sugar alcohol, which occurs naturally in birch and some other plants, is about as sweet as table sugar and has about three-quarters of the calories. Too much xylitol (about 30–40 grams or 7–10 teaspoons, although sensitivities vary) could produce a laxative effect and/or gastrointestinal distress.
Stevia leaf extracts: Stevia leaves have long been consumed in Japan, and we rate the extracts made from those leaves as safe, although additional safety tests (particularly long-term tests for cancer) should be conducted. That’s because some short-term tests found that some stevia-related substances caused mutations and other changes in DNA, yet stevia has been tested for cancer in only one species (rat) instead of two species, as usually recommended.
Neotame: We also rate this among the safest sugar substitutes, but taste problems limit its use."
See entire article @ Nutrition Action
"Erythritol: Large amounts (more than about 40 or 50 grams or 10 or 12 teaspoons) of this sugar alcohol sometimes cause nausea, but smaller amounts are fine. (Sensitivities vary among individuals.) Erythritol, small amounts of which occur naturally in some fruits, is about 60 to 70 percent as sweet as table sugar and has at most one-twentieth as many calories. Unlike the high-potency sweeteners, erythritol provides the bulk and “mouthfeel” of sugar.
Xylitol: This sugar alcohol, which occurs naturally in birch and some other plants, is about as sweet as table sugar and has about three-quarters of the calories. Too much xylitol (about 30–40 grams or 7–10 teaspoons, although sensitivities vary) could produce a laxative effect and/or gastrointestinal distress.
Stevia leaf extracts: Stevia leaves have long been consumed in Japan, and we rate the extracts made from those leaves as safe, although additional safety tests (particularly long-term tests for cancer) should be conducted. That’s because some short-term tests found that some stevia-related substances caused mutations and other changes in DNA, yet stevia has been tested for cancer in only one species (rat) instead of two species, as usually recommended.
Neotame: We also rate this among the safest sugar substitutes, but taste problems limit its use."
See entire article @ Nutrition Action
The Benefits of Polyunsaturated Fats in Your Diet by Nutrition Action
"Dutch researchers fed 13 overweight men 3½ tablespoons of either butter or a mix of polyunsaturated-fat-rich sunflower and safflower oils (all baked into muffins).
Compared to the saturated fats in the butter, consumption of polyunsaturated fats led to lower levels of markers of inflammation such as interleukin-6, TNF-alpha, and soluble vascular cell adhesion molecules (sVCAM). All are involved in the accumulation of plaque in artery walls.
Martijn Katan, emeritus professor of nutrition at Vrije Universiteit Amsterdam sums it up by noting that the experiments that replaced saturated fat from foods like butter and high-fat dairy or meat with polyunsaturated fats from corn or soybean or sunflower oil were not perfect. But they consistently showed a fall in coronary heart disease exactly to the extent that you would expect from the fall in LDL cholesterol.
In fact, Professor Katan points to a meta-analysis of trials which found that people who replaced saturated fats with polyunsaturated fats had a 19 percent lower risk of heart disease. (That was after removing a study of trans-fat margarine from the meta-analysis that had been misclassified as a study of polyunsaturated fats.)....
Replace butter with oils or with a margarine that’s low in saturated fat. Replace red meat, cheese, cream, and other foods that are rich in saturated fats with fish, nuts, and soy foods.
See entire article @ Nutrition Action
Compared to the saturated fats in the butter, consumption of polyunsaturated fats led to lower levels of markers of inflammation such as interleukin-6, TNF-alpha, and soluble vascular cell adhesion molecules (sVCAM). All are involved in the accumulation of plaque in artery walls.
Martijn Katan, emeritus professor of nutrition at Vrije Universiteit Amsterdam sums it up by noting that the experiments that replaced saturated fat from foods like butter and high-fat dairy or meat with polyunsaturated fats from corn or soybean or sunflower oil were not perfect. But they consistently showed a fall in coronary heart disease exactly to the extent that you would expect from the fall in LDL cholesterol.
In fact, Professor Katan points to a meta-analysis of trials which found that people who replaced saturated fats with polyunsaturated fats had a 19 percent lower risk of heart disease. (That was after removing a study of trans-fat margarine from the meta-analysis that had been misclassified as a study of polyunsaturated fats.)....
Replace butter with oils or with a margarine that’s low in saturated fat. Replace red meat, cheese, cream, and other foods that are rich in saturated fats with fish, nuts, and soy foods.
See entire article @ Nutrition Action
Thursday, June 18, 2015
4 stomachs for people so we can eat more! by WLI
If cows can have 4 stomachs, and you can buy extra hard drive space for a computer why can't you do it for people? Science, please fund this. I am hungry and my stomach is only so big :(
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