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Sep
30
I Love Corn Syrup!
Filed Under Health Issue, diet, food, fruit | 1 Comment
It’s almost impossible anymore to pick up an item in the grocery store and not find some form of corn syrup listed among the ingredients. Corn syrup, high-fructose corn syrup, corn syrup solids, glucose syrup, and fructose are all forms of corn syrup or its derivatives. What is this love affair manufacturers have with corn syrup? Is it just a sweetener or does it serve other purposes as well?
Answers.com describes the many places you will find corn syrup: “Corn syrup is one of several natural sweeteners derived from corn starch. It is used in a wide variety of food products including cookies, crackers, catsups, cereals, flavored yogurts, ice cream, preserved meats, canned fruits and vegetables, soups, beers, and many others. It is also used to provide an acceptable taste to sealable envelopes, stamps, and aspirins. One derivative of corn syrup is high fructose corn syrup, which is as sweet as sugar and is often used in soft drinks. Corn syrup may be shipped and used as a thick liquid or it may be dried to form a crystalline powder.”
Corn syrup consists mainly of glucose. It is only about 75% as sweet as table sugar (sucrose), which is about a 50-50 mix of glucose and fructose. Because corn syrup lacks the full sweetness of sugar, it is often paired with high-fructose corn syrup (HFCS), which has a fructose-to-glucose ratio that is almost identical to sugar. Often HFCS is used alone as a sugar substitute.
What other roles does corn syrup play besides that of a sweetener? One purpose is as a thickening agent, such as in relishes. Another is as a humectant (moistener), extending the freshness and shelf life of baked goods and other products. Additionally, it does not crystallize as easily as sugar, making it preferable over sugar for frostings and jams. It also helps keep the ice crystals off ice cream and other frozen desserts, makes jam taste fresher, and provides a sweet balance to sour ingredients.
All of these reasons are great for food manufacturers-they are able to manufacture foods that taste fresher, last longer, and are cheaper to make than foods with sugar in them. Why? Because corn is cheaper than sugar in the United States. (Perhaps you’ve noticed just how expensive sugar is on a recent trip to the grocery store.)
Why is corn cheaper than sugar? Government subsidies and tariffs. The U.S. government has placed high tariffs on imported sugar and massively subsidizes the U.S. corn industry. There is no free market economy at work here; it has been highly tampered with. Guess who benefits? The big guys in the corn industry, who just happen to make massive campaign contributions, but that is another story.
Many people are quick to blame the current obesity epidemic on the prevalence of corn syrup and HFCS in the American diet. This is in part due to a scientific paper written in 2004 by Barry M. Popkin, a nutrition professor at the University of North Carolina at Chapel Hill, and George A. Bray, a professor of medicine at the Pennington Biomedical Research Center in Baton Rouge, Lousiana, which noted a remarkable surge in obesity in Americans that paralleled an increased use of HFCS by food manufacturers. However, in a July 2, 2006 NY Times article entitled “A Sweetener with a Bad Rap” Popkin was quoted as saying “It was a theory meant to spur science, but it’s quite possible that it may be found out not to be true. …I don’t think there should be a perception that high-fructose corn syrup has caused obesity until we know more.”
It is more accurate to say that Americans are consuming much more “sugar” (including corn syrup and HFCS) than a generation ago. Soft drink consumption alone has quintupled since 1980, and it is difficult to find a soft drink in America that is not sweetened with HFCS. Most consumers are likely unaware of how much corn syrup they really consume. As Americans continue to cook less at home and eat more prepared food, they are consuming more foods that even a generation ago did not contain any or at least as much corn syrup and HFCS. A manufacturer may add corn syrup to its product for a reason other than sweetening, but the result is still higher amounts of sugar and calories, and that is what fuels obesity.
For a more thorough discussion of the history and manufacturing of corn syrup, see www.answers.com/topic/corn-syrup.
My advice: If you want to know more about corn syrup and want to learn anything about that, go and read more at this articles too.
Sep
27
Soy Food Part 2
Filed Under Health Issue, cancer, diet, food, health treatment | 1 Comment
Behind every glory trails its shadow, especially when it comes to food and drugs. As the FDA-approved claim began to splash across soy-related cartons, bottles and packages of all kinds, concerns arose almost simultaneously regarding particular components in soy products, particularly the soy isoflavones daidzein and genistein. These chemicals, available over the counter in pills and powders, are often advertised as dietary supplements for women to help them lessen symptoms of menopause, primarily hot flashes. Some researchers say that isoflavones are phytoestrogens, a weak form of estrogen that could have a drug-like effect on the body. Some studies suggest that high levels of isoflavones might increase the risk of cancer, particularly breast cancer. The National Center for Toxicological Research (NCTR) is conducting a long-term multi- generational study of rats and their relationship to the soy component genistein. Early data suggests that genistein alone may prompt growth of breast tissue in males. However, some studies show just the opposite—that under certain conditions, soy may help prevent breast cancer.
Furthermore, some studies dating back to the late 50’s link our soy culprits, daidzein and genistein, to thyroid disorders such as goiter.
A 1997 study published in Biochemical Pharmacology supported these earlier studies. The National Institutes of Health is also sponsoring a long-term study on the safety of soy infant formula. Young adults who consumed soy formula as infants will be compared to young adults who consumed milk-based formulas as infants. An earlier study published in 1997 in the medical journal The Lancet showed that infants consuming soy formula have significantly higher levels of phytoestrogens in their blood stream than women receiving soy supplements for menstrual cycle disturbances. These levels may cause toxicological effects, as infants receive higher doses of soy and isoflavones than anybody because it is their only food. On the flip side, the American Academy of Pediatrics has published guidelines showing that in some cases, soy protein-based formulas are “appropriate for use in infants” when cow’s milk is not an option.
Clearly, these indirect (and sometimes direct) squabbles can (and will) go on and on. Soy, like every other food and drug can be picked apart and studied in endless scientific permutations.
Every dietary health claim that has ever been published had resulted in controversy. Let’s not forget the “incredible edible egg!” Because all foods are complex alliances of chemicals that can be beneficial for many people in many situations and harmful to others when used inappropriately, every food is going to have its dark side. And this is the precise crux of most scientific food dilemmas.
Ps: Believe me, i afraid is she have breast cancer..
Sep
24
Soy Food Part 1
Filed Under Health Issue, food, fruit | Leave a Comment
In almost every coffee shop, soy milk is now a viable option for lighteningSoy products and your health up your coffee. It’s no longer necessary to shop at esoteric health food stores to buy a pack of tofu, ready-made tofu burgers, nuggets and soy cheese. Think back a few years. Was this cornucopia of soy products so readily available five years ago? Okay, maybe for Californians and New Yorkers. For the most part, the fact that grocery stores are setting aside entire sections, especially for organic foods, is a relatively new phenomenon. Maybe Americans are starting to become more conscious of their health. WE will examine the soy bean: its merits and its controversy.
Believe it or not, soy has been one of America’s top cash crops for years, though used mostly to feed livestock. However, that is changing. U.S. retail sales of soy foods have increased by several billion dollars between 1992 and today, and sales are projected to continue increasing. This is due in part to a 1999 FDA approved soy protein health claim.
The FDA determined that diets with four 6.25-gram installments of soy daily can reduce levels of low-density lipoproteins, also known as the bad cholesterol that clogs blood vessels, by as much as 10 percent. As with other FDA-approved foods of the past (such as oat bran), consumers now have tangible scientific evidence on the benefits of soy protein that will help them make informed choices. Vegetarians and health enthusiasts have known and regarded soy protein as a healthy alternative to animal-based products for some time now. Asian cultures have been using the soy bean in several fashions for centuries.
Soy milk in particular is also proven a good alternative to those of usSoy Protein Foods who are lactose-intolerant. It is an incredibly malleable food; you can steam it, drink it, dice it, grill it and fry it. If seasoned and cooked well, soy can shape shift (and taste shift) into almost anything. Though the explosion of soy may seem a new American phenomenon, Americans have been enjoying the benefits of soy for quite some time now. According to the United Soybean Board, soybean oil accounts for 79% of the edible fats used in the U.S. Commercial mayonnaise, margarine, vegetable shortening and salad dressing all utilize high amounts of soybean oil. That is just one of the many faces of soy. Here are a few others
Tofu is made from cooked and pureed soybeans processed into a custard-like neutral flavored cake. It can be grilled, stir-fried, mixed into “smoothies” or transformed into a cheese substitute.
Soymilk is the name marketers use for soy that has been made into a beverage. It is produced by grinding dehulled soybeans and mixing them with water to form a milk-like liquid. It can be consumed as is or used in recipes as a substitute for cow’s milk.
Soymilk is often fortified with calcium and comes in a rainbow of flavors like vanilla, chocolate, strawberry and coffee.
Soy flour is made by grinding roasted soybeans into a fine powder. The flour provides protein for baked goods and can be used as an egg substitute in products because of its moisture. You will also find it in cereals, frozen desserts and pancake mixes.
Tempeh is made from whole cooked soybeans and formed into a chewy cake. It is mostly used as a meat substitute.
Textured soy protein is created from defatted soy flour, which is compressed and dehydrated. It is most commonly used as a meat substitute or as a filler in dishes like meatloaf.
Miso is a fermented soybean paste used for seasoning. It is also used in soup stock.
Soy protein is also found in many “fake meat” products such as soy sausages, burgers, franks, cold cuts as well as soy yogurts and cheese, all of which are used as substitutes. Since not all foods that contain soy ingredients fulfill the conditions of the health-claim, it’s best to check the labels to see if what you’re about to buy is making a meaningful contribution to your health.
To be continues..
Sep
23
Why I Love to eat Raisins?
Filed Under Health Issue, food, fruit, health treatment | Leave a Comment
Raisins rank among the top antioxidant foods, according to USDA government tests. Early findings suggest that eating plenty of fruits high in antioxidants, such as raisins may help slow the processes associated with aging in both body and brain.
Andrew J. Dannenberg, M.D. a cancer researcher at the Weill Medical College of Cornell University reports that the antioxidant catechin, found in raisins and some other fruits and vegetables, in the diet of mice genetically predisposed to intestinal tumors reduced the number of tumors by at least 70 percent compared to the control group. This type of study adds to the body of evidence which shows that components of fruits and vegetables have the potential to reduce the risk of colorectal cancer, colorectal adenomas and other gastrointestinal tumors.
Carl L. Keen, Ph.D. from the University of California Davis reports that a significant amount of raisins eaten daily for 4 weeks increased the plasma antioxidant capacity. This in turn decreased the level of circulating oxidized low-density lipoprotein (LDL) also known as the “bad cholesterol”. These data clearly show raisins are an important part of 5-a-day diet and that benefits of eating raisins are similar to benefits seen when eating other fruits and vegetables with these plant antioxidants.
Christine D. Wu, M.S., Ph.D. of the University of Illinois at Chicago, College of Dentistry has found that raisins contain compounds including oleanolic acid that inhibit in vitro growth of Streptococcus.mutans, the bacteria in the mouth responsible for tooth decay. Oleanic acid and other compounds in raisins also inhibit organisms associated with periodontal disease, including Porphyromonas gingivalis and Fusobacterium nucleatum. Oleanolic acid is most effective in suppressing in vitro plaque formation by Streptococcus mutans. Prevention of plaque building up on the tooth surface is critical both for preventing tooth decay and promoting healthy gums.
Mary Ellen Camire, Ph.D. of the University of Maine reports that dietary fiber and other components may reduce the risk of heart disease and cancer by binding bile acids and causing their elimination from the body. Camire’s study confirms that eating fibrous foods, such as raisins, stimulates the body to replace the bile acids that have been eliminated by making them from its own cholesterol, thus potentially lowering serum cholesterol and the risk of coronary heart disease. Furthermore, bile acids that are bound by fibers such as those in raisins will not be metabolized to a more toxic form and this may potentially reduce cancer risk.
Gene A. Spiller, Ph.D. of the Sphera Foundation and Health Research Studies Center - Los Altos, CA reports feeding of raisins along with peanuts to 10-12 year old children prior to a soccer game resulted in lower increases in blood glucose and insulin than a snack of a white bagel and jam. This is important because it means a more steady fuel supply to the exercising muscle of the young players. Lower insulin levels are advantageous because high levels of circulating insulin can promote the laying down of fat and may lead to insulin resistance, a concern among US children today, where rates of obesity and type 2 Diabetes are increasing.
You, your family and your children can enjoy all of the health benefits that raisins have to offer with your favorite Wholefood Farmacy foods such as Phi Plus, Cranberry Phi, Fruitalicious, Fruitalicious Plus and Cornaborealis.
Ps: So, you like to eat raisins or not??
Sep
19
I Hate Tomatoes!
Filed Under Health Issue, diet, food, fruit, health treatment | 3 Comments
Scientists are suggesting that tomato lovers may be more likely to reduce the risk of serious disease. Lycopene, an anti oxidant which gives tomatoes their lovely rich red color, helps remove free radicals from the body. Free radicals are unstable oxygen molecules and have been implicated in cancer and other serious diseases.
Professor Michael Avirim of the Rambam Medical Center in Haifa, Israel who is testing lycopene in clinical trials says, ’ In its natural form, lycopene is an excellent anti oxidant that helps to prevent formation of oxidized LDL, the ‘bad’ cholesterol in blood, which contributes to the build up of plaque that narrows, stiffens and constricts arteries and can lead to heart attacks. When this natural extract was added to cancer cell cultures, the lycopene inhibited their growth. Lycopene is the most potent nutritional antioxidant found to date.
Most Green Drinks taste like licking a lawn mower
Another study compared men who had had a heart attack with the same number of healthy men and found that those with high levels of lycopene appeared to reduce their risk of heart diseases by 50%. The study’s coordinator, Lenore Kohlmeier, professor of nutrition and epidemiology at the university of North Carolina, said, ‘Based on our findings, and other research, lycopene can be an excellent antioxidant, we recommend that people eat tomato based cooked foods.’
Several recent studies have shown that a diet rich in tomatoes and tomato products is strongly linked to a reduced risk of certain cancers. In a six year study of 48,000 male professionals, Dr Edward Giovannucci and colleagues at Harvard Medical School found that consuming tomatoes and tomato based products between five to seven serving a week was associated with a reduced risk of prostate cancer of 21% to 34%.
Another study published in the International Journal of Cancer said that lycopene appears to protect against cancer of the mouth, pharynx, esophagus, stomach, colon and rectum. Researchers at the University of Illinois report that women with the highest lycopene levels had a five fold lower risk of developing precancerous signs of cervical cancer than women with lowest lycopene levels.
The human body does not produce lycopene alone and therefore relies on a consumption of tomatoes and tomato based products for this anti oxidant. Nutritionists and other health professionals have long advocated the cancer preventative benefits of a diet high in fruits and vegetables.
Lycopene: Just The Facts
Research by Dr. Joseph Levy and colleagues from Ben-Gurion University of the Negev, Beer-Sheva, Israel, may have identified the unique mechanism through which lycopene protects against cancer which is by activating cancer-preventive phase II enzymes.
Lycopene is an open-chain unsaturated carotenoid that imparts red color to tomatoes.
Lycopene is a proven anti-oxidant that may lower the risk of certain diseases including cancer and heart disease.
In the body, lycopene is deposited in the liver, lungs, prostate gland, colon and skin. Its concentration in body tissues tends to be higher than all other carotenoids.
Epidemiological studies have shown that high intake of lycopene-containing vegetables is inversely associated with the incidence of certain types of cancer. For example, habitual intake of tomato products has been found to decrease the risk of cancer of the digestive tract among Italians.
In one six-year study by Harvard Medical School and Harvard School of Public Health, the diets of more than 47,000 men were studied. Of 46 fruits and vegetables evaluated, only the tomato products (which contain large quantities of lycopene) showed a measurable relationship to reduce prostate cancer risk. As consumption of tomato products increased, levels of lycopene in the blood increased, and the risk for prostate cancer decreased. The study also showed that the heat processing of tomatoes and tomato products increases Lycopene bioavailability.
Ps: To be honest, i hate to eat tomatoes unless i eat that with burgers..
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