The Truth About Artificial Sweeteners: Splenda

"Get The Sugar Out" is a book published from one of my favorite authors, Louise Gittleman, a well respected health pioneer on weight loss and award winning author of twenty five books. In her book, Louise Gittleman explains how sugar contributes to weight gain, mood swings, immune system deficiencies, diabetes, cardiovascular disease and some forms of cancers. In addition, it also goes into detail about the origin and harmful side effects of many artificial sweeteners such as Splenda, Malitol and many others on our bodies. It provides many natural substitutes that are low on the glycemic index, less toxic and harmful and better for the waste line. Thus, providing great insight to help people make better choices when purchasing snacks or packaged food that contains artificial sweeteners.

After I read the book, I found that I became a sugar detective. I started to browse the isles of the grocery store noticing the lack of products with natural sweeteners and a surplus consisting of Splenda, Malitol, Aspartame and the likes. Prior to reading the book, I was oblivious as to how bad artificial sweeteners actually were and the harmful side effects they have on our body. My personal experience was when I ate "no sugar added" licorice. After eating the licorice, my stomach was in so much pain and discomfort. I later realized, after reading the book, that it wasn't the licorice that had caused major discomfort but rather the product was laced with Malitol- a major gastric distress hidden at the back of the package in the list of ingredients and a replacement for sugar. Boy was that great marketing. I am now very cautious of the types of foods and snacks I purchase, especially, no sugar added products.

Notice how "reduced sugar" or "sugar free" products have skyrocketed. Lets take Splenda as an example. It is an artificial sweetener that is harmful and toxic to our bodies. It has been linked to a variety of symptoms such as: severe headaches, dizziness, cramps, mood swings, seizures, convulsions, changes in vision and abdominal pain. Product labels, such as Jelly Belly's suggest that children under 3 years of age should not consume sugar free products because their immature digestive system could trigger massive discomfort. Sure lets remove sugar and replace it with artificial sweeteners such as Splenda or Malitol and slap a sugar free label on it.

Splenda aka Sucralose is one of the most popular sweeteners found in over 5000 packaged foods and was discovered in 1976 made by chlorinating sugar. The same chemical found in swimming pools and we are putting this in our bodies! It was discovered accidentally by scientists looking for ways to test chlorinated sugars as intermediates. Two scientist were working together and one scientist said to the other scientist to test the powder. Well, the scientist thought he said to taste it and so he did. It was very sweet. The rest is history. Whole Foods currently takes a strong stance and has banned any products containing Sucralose from being sold in the store. A major contributing factor was that most studies conducted were commissioned by organizations that had an invested interest in the approval of the sweetener.

The example above is just one artificial sweetener of the many artificial sweeteners that we should be avoiding. In her book, Louise Gittleman goes into detail about the major side effects of various other sweeteners found in our food. She provides many natural substitutes that you should use instead in your baked goods and when buying your groceries. When I read the book, my entire outlook on sugar changed and I became smart about what I wanted to put in my body. So the next time you decide to pick up that "no sugar added" product, look at the ingredients and see if in fact there is no sugar or if its substituted with the artificial kind. You might want to think twice about your purchase.

Cassis Berries: The Next Super Fruit

The latest super fruits is called the cassis berry. Heard of it yet? Probably not. It is a native shrub of Northern Europe and Northern Asia and its in the same category as the acai and maqui berries. In the early 1900s, cultivation of the cassis berry was banned in America, as it was wrongly considered a threat to the logging industry. As a result, cultivation of these rich berries was discontinued for a century. In 2003, New York was the first state to right the wrongs as the ban was lifted and others followed. So due to its unique history, cassis berries are not as well known in American as they are in Europe and Asia. Americans are just beginning to discover the their new berry friend.

Cassis berries were used as a substitute for oranges in World War II, with a vitamin C potency four times that of oranges. Rich in anthocyanins and having twice the antioxidant power of blueberries, the cassis berry is all set to compete for the next super fruit crown. The cassis berry is sweet and has an astringent flavor, similar to that of a black grape. It grows in clusters and has a thin skin. Underneath the skin is a gelatinous, nutrient-dense green pulp consisting of rich nutrients ranging from B vitamins, vitamin C, and essential minerals like calcium, iron, magnesium, phosphorous, potassium, and zinc. It also has substantial amounts of fiber, amino acids, and essential fatty acids called gamma-linolenic acid. Just 100 g of the cassis berry offers 300% of the recommended daily amount of vitamin C in our diets.

Research is available as the berry is already consumed in Europe and Asia and below are just a few examples of some of the health benefits the berry has.

• bone health (calcium and magnesium ratio of 2:1)
• positive influence on heart health and eye healthanti-inflammatory and immune-boosting properties
• benefit to brain health
• anthocyanins in the berry are believed to act as neuro-protective agents
• acts as a detoxifier to cleanse tissues of oxidative stress and also stimulates liver functions
• relieves menopausal symptoms and improve venous circulation
• leaves of the berry have medicinal properties and are used in herbal tea preparations.

Having been hidden from our eyes for 100 years, Americans know very little about the berry. Since the lift on the ban in American, the cassis berry is growing and has a market for growth similar to that of the accai berry with many rich health benefits.

Source: Nutiritonal Outlook

History Of The Cough Drop And A Homemade Recipe

Using syrups and herbal teas to control coughing has been known since antiquity but it was not until the nineteenth century that the actual cough drop was born.One of the first mass-produced cough drops was the Smith Brothers cough drop. James Smith was operating a restaurant when a journeyman introduced him to a formula for a cough candy. James mixed up a batch in his kitchen and started to sell them. Demand for the product grew and he began advertising in 1852. In 1866 when James Smith died, his two sons took over and renamed the company Smith Brothers. During this time, they sold their cough drops in large glass bowls. In 1872 they developed a unique package to prevent imitators. And so the cough drop was born. Today, the cough drop business has grown as part of the $2 billion cough and cold market.

Cough drops are made up of ingredients found in typical hard candy recipes. They are mixed together, cooked, cooled, and packaged. The essential ingredients include sugar, corn syrup, acids, colors, and flavors. The problem is that the cough drop today, contains many artificial ingredients such as aromatic chemicals like methyl anthranilate and ethyl caporate rather than natural ingredients such as good old herbs that were once used when James Smith first created the cough drop. So the next time you're feeling sluggish, instead buying a pack of cough drops that contain artificial ingredients and dyes, try a homemade recipe infused with your favorite herbs. (see recipe below)

Ingredients In The Natural Cough Drop

Sugar is responsible for the physical structure of the cough drop along with its sweet taste. Corn syrup is a main component of cough drops. The main reason it is used is to control the crystallization of sugar. It also provides some sweetness and body to the cough drop. Additionally, it reduces the formation of dust from sugar during the blending stage. To cover the taste of the active ingredients, various natural flavors from fruits, berries, and honey are used. Active ingredients such as eucalyptus, vitamin C, echinacea or ginko biloba, peppermint oil are used and believed to have a medicinal effect functioning as a relief agent for minor mouth and throat irritations.

Recipe

Ingredients

1 cup sugar

1/3 cup light corn syrup

1 1/2 cup waterherbs (see below for herb options)

vegetable/food coloring (optional)

powdered sugar (optional)

Directions

1. Make a strong tea with the herbs. Steep the herbs in 1 1/2 cups of water.

2. Mix sugar, corn syrup and tea. Cook over low heat, stirring until sugar is dissolved and mixture boils.

3. Continue boiling without stirring until the mixture begins to crystallize.

4. Reduce heat. Wash away crystals from the side of your pan with a damp cloth.

5. Remove from the heat after a few minutes. (Optional: Add food coloring)

6. Drop some of the mixture from the tip of a spoon onto a greased surface or into prepared hard candy molds.

7. Allow to harden and cool completely before removing.

8. Roll the candies in powdered sugar and wrap in plastic wrap or waxed paper for storage.

Herb Choices (Loose herbs found in natural food stores or prepared teabags) that sooth the throat and provide

Peppermint /Spearmint : Soothe the bronchial and help eases sore throats

Ginger: Soothing (Tastes yummy)

Horehound: Great for congestion

Thyme: Contains antiseptic and antibacterial properties for coughs and colds

Mullein: Helps ease coughs

Marshmallow: Very soothing and helps shrink inflamed bronchial making it easier to breathe

Slippery Elm: Relieves inflammation

Fennel:Sooths soar throats and is great for really bad coughs

Drugs In Our Food: Want Some Fries With That

Where does it stop and will it? Health Canada now has a proposal to amend the Food and Drug Regulations to allow the enzyme asparaginase to be used in, or in the manufacture of, various standardized and unstandardised foods. These foods include: Bread, flour, whole wheat flour and other flours, French fries, potato chips and potato-based products, reaction flavors, and unstandardised cereal-based products such as cakes, biscuits, cookies and processed breakfast cereals.

The enzyme asparaginase is a cancer drug. It is used to treat acute lymphocytic leukemia, lymphoma as it interferes with the growth of cancer cells and has been reported to slow the growth and spread of the cells in the body. Asparaginase is also known to be a very high toxic solution and powder that must be handled with care. According to Health Canada, this new substance to the aforementioned foods above will not raise any health issues or concerns.

Why add this to our food? When certain starchy foods are heated (fried or baked) at high temperatures, acrylamide forms. The highest amount of acrylamide are found in french fries. Studies in mice suggest that acrylamide may cause cancer, but there is less evidence in human studies. None the less, Health Canada is proposing amendments to the Regulations to allow asparaginase (a drug) to be used in the manufacture of bread, flour, whole wheat flour, and unstandardised foods as a health benefit to reduce acrylamide formation. Do you want some fries with that? Click here for the full report by Health Canada and feel free to add your comments.

Source: Health Canada

Calorie Information From Restaurants, Packaged Foods Examined By Study

A recent study completed by researchers at Tufts University suggests that calorie count on menus, packaging and websites provided by packaged goods companies, fast food and chain restaurants are unreliable. The research concluded that on average, the calorie content information provided by the restaurants was 18 percent less than the researcher's calorie content analysis. The calorie content information reported by packaged food companies averaged 8 percent less than the researchers' analysis. Click here to read the full article "Calorie Information From Restaurants, Packaged Foods Examined By Study" published by MedicalNews Today (January 8, 2010).

Source: MedicalNews Today

Curvy Kate Winslet Tops UK 'Perfect Body' Chart

Actress Kate Winslet has topped the UK national poll for the perfect celebrity body with 16% of the overall votes and Kelly Brook took second place with 15%. Super thin celebrities like Victoria Beckham and Kate Moss finished at the bottom of the poll, scoring just 1% each of the votes. Former Casualty actress and Slimming World Woman of the Year, Rebecca Wheatley, believes this marks a shift in people's perception of what is attractive. She says, "it's fantastic to see that finally women seem to be aspiring towards a healthy body shape that is realistic and achievable. It's definitely a step forward rather than persuading women to set their sights on being super thin, which can lead to misery when they fail to achieve their target..."

Perfect celebrity body table

Kate Winslet - 16%

Kelly Brook - 15%

Halle Berry - 12%

Cheryl Cole - 10%

Beyonce - 6%

Megan Fox - 5%

Lily Allen - 4%

Keeley Hazell - 2%

Sienna Miller - 2%

Kate Moss - 1%

Jordan - 1%

Victoria Beckham - 1%

Click here to read the full article "Curvy Kate Winslet Tops UK 'Perfect Body' Chart" published by MedicalNews Today (December 30 2009).

Source: MedicalNews Today

2010 Law and Business Predictions in the Supplement Industry

The dietary supplement industry in 2009 had an incredible year. Many supplement businesses went public and got bought considering the rest of American businesses floundered amidst the depths of a recession. With respects to the regulatory landscape, it was tightened, but not as much as was expected. Joel Rothman, counsel to dietary supplement marketers in regulatory matters before the FDA and FTC, predicts the top issues and concerns the supplement industry will be faced with in 2010. Click here to read the full article "2010 Supplement Law and Business Predictions" published by Nutrisuplaw(January 3, 2010).

Summary by NutritionJunkie (Source: NutriSupLaw)

Essential Ingredients For Making Detox Smoothies

A detox smoothie cleans your body of accumulated harmful substances caused by processed foods and the environment that exert a negative effect on individual health. It is a great way to provide your body with nutrients and flush out any of harmful substances and toxins that make us feel sluggish. It can also be used as a rich and nutrient packed meal replacement in the morning to kick start your day.

When preparing your detox smoothie, there are three essential ingredients that you should include. They are fiber, diuretic and citric acid. These essential ingredients all have a role in the detox process.

1. Fiber should be used as the base for your fruit smoothie. Fiber helps your digestive system by moving food through the body and keeping the nutrients it needs to function at its best. Pears, apples, bananas, carrots or fresh berries are great sources of fiber. You can also add spinach to any fruit or veggie smoothie as it contains a rich source of fiber. For extra fiber, you can add flaxseed or raw granola.

2. A Diuretic makes your digestive system work faster. It helps remove excess water which causes bloating or swelling. Sea salt is known to be the best and most natural diuretic. It also contains over 80 minerals that which is healthy for our body. If you use sea salt, do not add it to the blending process as it will crush into small pieces and make your smoothie taste salty. Instead, add a pinch at the end and stir in gently with a spoon. Another great diuretic is ginger or watermelon. Pick ingredients that blend well with either a veggie or fruit smoothie.

3. Citric Acid makes its way through your digestive track to break down excess plaque and mucus that surrounds the lining in the walls of the intestines. While fiber and diuretic help flush toxins out, citric acid breaks toxins down so your body can dispose of them easily. Oranges, lemons, limes and grapefruits are all great sources of citric acid. When peeling oranges and grapefruits, its recommended to leave the white skin on as the skin contains the highest amount of nutrients.

Try incorporating one item from each of the three groups to prepare a healthy detox smoothie. Mix and match ingredients to create your favorite blend of a fruit or veggie smoothie.

The Effects of Olive Oil on Breast Cancer

Ana Ripoll of Universitat Autonoma de Barcelona (UAB) and Pedro Barato, President of Organizacion Interprofessional del Aceite de Oliva Espanol, signed an agreement to study how the effects of olive oil can help prevent and fight against breast cancer. The study will begin this year and will last up to five years. So far up until now researchers have found that the intake of olive oil in moderate amounts slows down the spreading of breast cancer. For more details on this study click "UAB To Study The Effects Of Olive Oil On Breast Cancer" published by Medical News Today (December 29, 2009).