Todays Health Article

February 3rd, 2012

The fact  is much information has been dedicated to the topic of how sugar is related to cancer and much of it has been construed or misunderstood. I like others, know that sugar has been beat up out of concern for our health.  There is other reasons not relating to our sugar consumption but marketing strategies. Never the less most do not understand the simple explanation, and this may clarify some peoples concerns.

The  Facts

Simply put, the facts about sugar and cancer can be confusing. More often tha not, many articles have  presented the material in a format  that is so misleading  that it creates a high level of anxiety for people with cancer.

With that in mind, if you learn a simple amount  of science behind the connections between sugar we eat and cancer risk, you can make wise choices for better health.

The Concept Is…

Sugar feeds cancer!  This is not useful for our understanding, as this is too broad to understand. For  those  who understand the purpose of sugar in our bodies,  the truth … Sugar feeds every cell in our bodies.

Our bodies have a need for glucose, or simple sugar, for energy. So if you were to cut  out every bit of sugar (NADA ,NONE) out of your diet, your body will  step up and make the sugar from other sources, such as our protein, or fat. Sugar substains the energy reguired for healthy cells.

Cancer Cells need Sugar…

Cancer cells, just like healthy cells,need sugar to grow. Now I am reminding you this, so you will  remember that there  is nothing  in particular as to the feeding of cancer cells versus the sugar that feeds the other cells in our body. (the healthy ones)

Yes, You need to Limit Amount of Sugar!

Understanding this further, sugar being the basic ingredient, when you eat a lot of sugar, your body produces a lot of insulin.

Insulin is a natural substance made by the body. Insulin can actually instruct cells to grow.  With this in mind, like the accelerator on the car, can speed up  or rev up our cell growth. Continuing this example, this is a good thing forthe healthy cells.  Why is this a good thing, because the cells in your body grow, divide, die, and are  replaced . This is just part of the natural process of living.

The downside of this, cancer cells can be or will be encouraged to grow more, too. So while some insulin in the body is normal, excess insulin may encourage cancer cells to grow more, which is not a good thing. It’s just unhealthy if we make too much of it.

Best Sources

I t is literally impossible to avoid every bit of sugar in your diet.   Nor should you do so. understanding that healthy cells need to grow as well.The best sources for healthy, complex carbohydrates such as vegetables, fruit, whole grains, and legumes (beans), are the very foods that appear to fight cancer best. So  you do not need to avoid all sugar and other carbohydrates.

What is your answer?

There are three other things in the diet that can help reduce the amount of insulin produced by the body when you eat sugar and carbohydrates. These are protein, fat, and fiber. When eaten along with even the simplest sugars, these three items help the body to make less insulin in response to simple sugar.

If you eat sugar with some protein, some fat, or some fiber, your body won’t produce as much insulin. Eating this other food helps your body process sugar more slowly, and this means that your body does not overproduce insulin. In short, protein, fat, and fiber help your body process sugar in a more healthful way.

Making it Work for You

Here is an ample of how this  may work for you. I am  thinking about fruit and fruit juice. The quanity of insulin your body makes after you eat a piece of fruit is much lower than the amount of insulin produced when you drink fruit juice.  The  reason is whole fruit contains fiber as well and that fiber helps balance out the sugar in fruit.

T o continue this same frame of mine about eating specific foods together to get a healthier snack or meal.  So nstead of having two or three pieces of fruit as a snack, you could try having one piece of fruit and a small handful of nuts. The nuts contain protein, fat, and fiber. These three things help your body keep insulin in balance.

Today’s Health Comments

Today it is important to remember sugar itself is not all bad, it just too much sugar, without enough protein, fat, and fiber to balance it out, can cause our bodies to make too much insulin.

The point here is, it is not the sugar, but rather the insulin that may be a problem for spurring cancer cell growth. To  take preventative measure, you should limit the simple sugar in your diet.

Trying to follow a stringent diet and ward  off every single dessert. is virtually very difficult and remember you need sugar to feed the healthy cells as well. So the bottom line here is moderation. You might find these tips to helpful concerning your food choices:

• Stick with naturally occurring sugar, such as the sugar that is found in fruit.
• Avoid concentrated sources of sugar. It is OK to have 100 percent fruit juice in moderation. Avoid fruit drinks that don’t contain any real fruit juice.
• Limit your  treats, and proportions
• Focus on whole, healthy, unprocessed food, including vegetables, fruit, whole grains, legumes (beans, lentils, and peas), nuts, and seeds.

Further Reading

Our Sweetest Addiction known Today

Todays Health Article

January 13th, 2012

Today many people might associate Sugar and Spice with the teen movie, many eating places with this common name or even the famous poem, Sugar and Spice… Everything Nice.

But for immediate clarification this is not about any of those!

Sugar and Spice has found their way into our daily eating habits with various combinations of  foods and desserts.

Our sugar craving though, has surpassed the uses of our spices, resulting in the health delima that has presented itself today. On the other hand spices can lead to healthier lives by their use. So perhaps  it seems only fitting too much Sugar being labeled Naughty and Spice being on the opposite side,  to be considered Nice. So in the nut shell Sugar and Spice, Naughty and Nice needs to be better understood for a healthier diet!

SUGAR

Sugar in its defense is necessary for certian aspects of our diet. It is not only found naturally in many of our fruits, Sugar is a class of edible crystalline carbohydrates, mainly sucrose, lactose, and or fructose, this is characterized by its sweet  flavor.

Sucrose in its refined form primarily comes from sugar cane and sugar beet. It and the other sugars are present in natural and refined forms in many foods, and the refined forms are also added to many food preparations. In foods, “sugars” refer to all monosaccharides and disaccharides present in food, but excludes polyols, while in its singular form,

“sugar” normally refers to sucrose. The other sugars are usually known by more specific names — glucose, fructose or fruit sugar, high fructose corn syrup.

Why all these types of sugars are mentioned is because of the level of sugar consumption is confusing, but all are thrown into the stats of the 156 pounds we now consume yearly. This due to the sugar kick we have found our selves on and the ingredient list for just about every thing we has had it added in some form or another.

Naughty (Sugar)

Sugar has been attached as one of the more naughty foods… having a great influence on health today. Though many, many studies have conversed back in forth regarding the influence of diabetes, it has led to to great influx in our obesity due to the carbohydrates that has added calories to our diets. I do not have to explain, that is a good enough reason to eat less sugar. But that not the end of sugar being naughty for our health, it certainly keeps the dentists in business.

It has influx in our Blood Glucose levels and is linked to cardiovascular illness as well. Now some studies are indicating that Alshiemers desease is enhansed as well.

Nice ( Spice)

“If you are seeking to eat healthy, you may very well know that almost all spices are low in fat, cholesterol, sugar and sodium.

You will find little calories that would matter, yet find Spices can be concentrated with essential ingredients that can lead you to a healthier life.

The following spices… you may be familiar with, yet not have the health knowledge for each one.

I have chosen, what I think are some of the healthier Spices. These Spices… Cinnamon, Chili Pepper, Ginger, Black Pepper, Mustard Seeds, and Tumeric.

Chili Pepper is a good resource of Vitamin A, Vitamin D, Potassium, Iron, and Fiber.It also provides anti inflammatory benefits.

Cinnamon contains vitamins and minerals such as Vitamin C, Vitamin K, Iron and Manganese. It’s medical benefits allows the control of blood sugars and promotes anti clotting.

Black Pepper provides Calcium, Copper, Vitamin K, Vitamin A, Iron, Potassium, Manganese, and Magnesium.

Ginger contains Vitamin D and minerals are Copper, Manganese, and Potassium. This spice known for its medical benefits when you have that upset stomach or motion sickness.

Mustard Seeds contains Iron, Magnesium, Phosphorus and a source of protein and calcium. Mustard seed is also a great source of Selenium… considered to have cancer preventive qualities.

Tumeric also provides Fiber, Iron, Magnesium, Vitamin B6, Manganese, Vitamin C and Potassium.
Tumeric is one of the healthiest because of it anti-inflamatory qualities, it aids in the digestion of your foods, and enables the healing of wounds.

This information provided to enhance your health needs. So in conclusion a healthier life might begin by adding a little spice in your life.”  http://todayshealsite.blogspot.com by dj

Todays Health Comments

Today Sugan and Spice may be popular in many aspects, although some not for the right rreasons. Sugar has become so dominate in our eating habits that obesity has become the number 1 health issue today. Yet spices carry all the health benefits,few calories, and are overlooked most of the time. Spices are, although becoming more used than they have been in the past, just  have not been really understood for their health value.

Todays Health Article

November 7th, 2011

Today our sweetest addiction may actually be unknown to most. For we are really are unaware of the tactics and perhaps the hidden agenda that our food and beverages are consistent of. Most of us would like to believe that if we needed a sugar fix we, would just go to the sugar jar or the candy bowl. But the consistent change of verbiage or names of sugars has become increasingly large to feed the biggest legal addiction of them all…the sweetest addiction our body has come to know, and the food industry is dealing it out. The problem is we do not and have not know we been had…cause most of the population are already addicted!

Do You Really Know How Much?

The facts are in and our addiction has been measured. We are definitely “Users”, in a serious way.One hundred and fifty-six pounds. That’s how much added sugar Americans consume each year on a per capita basis, according to the U.S. Department of Agriculture (USDA). In other words, you just need to go out and buy 2  of those 100lb. bags of sugar and give away half of 1 bag to your neighbor.

Fact is

Only about 29 pounds of it comes as traditional sugar, or sucrose, according to The Sugar Association, a trade group of sugar manufacturers.

The rest comes from foods.

Of course, those foods include things like candy, soda, and junk food.

Some types of crackers, yogurt, ketchup, and peanut butter, for instance, are loaded with sugar — often in the form of high-fructose corn syrup, or HFCS.

Use of sweetener has increased 3.5% per year in the last decade, according to the World Health Organization (WHO). That’s twice the rate at which the use of refined sugar has grown.

Where is all that sugar going?

In the U.S. diet, the major source of “added sugar” — not including naturally occurring sugars, like the fructose in fruit — is  soft drinks.They account for 33% of all added sugars consumed, says Kristine Clark, PhD, RD, a spokeswoman for the Sugar Association. Clark is also director of sports nutrition in the athletic department of Penn State University.

According to the USDA, sweetened fruit drinks account for 10% of the total added sugars we consume. Candy and cake come in at 5% each. Ready-to-eat cereal comprises 4% of the total. So do each of these categories: table sugar and honey; cookies and brownies; and syrups and toppings.

The biggest chunk, making up 26% of added sugars, comes from a variety of prepared foods like ketchup, canned vegetables and fruits, and peanut butter.

Another high-sugar category? Low-fat products, which may not be as good for your diet as you think. Some contain plenty of sugar to make up for the lack of tasty fat.

“People are often surprised that a low-fat product may not be that different in calories” than regular products, says Connie Crawley, nutrition and health specialist in the College of Family and Consumer Sciences at the University of Georgia. “A good example is fat-free or low-fat salad dressing, which can be high in sugar.”

 A List of Sugar Names

You may uncover others as well that may be hidden sugars that can be tucked away everywhere in our food today. It is almost like playing hide and go seek with what we eat. If you are one who actually reads the ingredient labels, you find this to be true. An example of our liquid sugar wanting to be renamed Corn Sugar from Corn syrup. The idea is that once we acquainted with their names, its time for change or move on to another. Which has been highly noted in the Soda and Beverage Industry.

 Artificial Sweeteners

Artificial sweeteners are often accused health problems, and have no doubt become controversial as what side you may stand on, but one thing for sure they still adhere to our sugar fix. It seems as soon as one study proves them to be healthy, another comes out proving them all wrong, so it seems nobody really knows. However, they are becoming prevalent in our foods and drinks without that knowledge.

Approved artificial sweeteners are:

The Natural

The herbal sugar substitute, Stevia, is also a viable option. The best sugar substitutes are fresh fruits, vegetables and other natural foods.

You may be Sugar Addicted

Sugar addicts,  constantly crave more and more for our sugar-fix – even though we have no need nor hunger… because they are empty calories with strong consequences to one’s health. Admitting that you’re a sugar addict. Just like with any addiction, the first step in overcoming sugar addiction is to accept that you’re an addict and understand the consequences. Sugar addiction can cause:

• Weight gain from eating more fattening food to get your sugar-fix.
• High triglycerides, increasing your risk of heart disease.
• Tooth decay from excessive bacterial growth.
• Metabolic syndrome, leading to diabetes.
• Poor nutrition from empty calories.
• Lack of immunity to disease.
• Periods of depression.
• Sleep disorders

The Solution

The simple truth is …it may not be that easy for those who are really addicted, and maybe compared to quitting smoking, yet the time frame may be a lot less. The experts say by drinking adequate water, and reduction to no sugar with substituting natural sweets can be achieved in 3 to 7 days. That is a very short time to tolerate for a new health. The problem lies taking the first step, and professional help may be needed to over come.

Today’s Health Comments

Today, Sugar is an overcoming problem, that too many have, our “Sweetest Addiction Known Today”, and too few are afraid to admit it. Though it has always been controversial, for many centuries Sugar was just know as sugar, and if wanted to add sugar to your food, the sugar spoon was the tool, provided we actually had a sugar bowl on the table. Today that certainly is not the case, since we now have to become avid readers of our labels and a detective to sort out what derivative of the latest sugar, was added to our favorite food. When will all this end, well,when we no longer decide to choose… the sugary enhanced foods. After all, the food and beverage industry, are only in the business to sell products. It is just that simple.

 Todays Health Article

Sept 21st, 2011

Today with fall right around the corner… we  may begin to think of the Holidays that lie ahead of us. Halloween is creeping upon us and there is the thought of Halloween candy, Candy Corn seems to always come to my mind. Candy Corn  has to be one of those candies you either love a lot, or you do not like at all. However, the general consensus is, 35 million pounds of Candy Corn,  is made every year. That is about 9 billion kernels of the stuff, so  some folks need to own up to the fact, it is not just kids who are eating them all. Now I must confess, I love Candy Corns with nuts.

  The Candy Corn Makeup

  The Candy Corn was created in the 1880s by George Renninger of the Wunderle Candy Company; the three colors of the candy mimic the appearance of kernels of corn. These Candy Corn pieces are traditionally cast in three colors: a broad yellow end, a tapered orange center, and a pointed white tip. Now each piece, is approximately 3 times the size of a whole kernel from a ripe or dried ear of regular corn.

 Candy Corn  is made with just eight ingredients:sugar, corn syrup, confectioner’s glaze, natural/artificial flavorings (and colors), salt, egg whites, honey glycerin, mineral oil, and carnauba wax. A serving size of 22 pieces contains 140 calories and no fat.

The top branded retailer of Candy Corn,  Brach’s, sells enough Candy Corn each year to circle the earth 4.25 times if the kernels were laid end to end.

 The Early Days

In the early days, making Candy Corn was hard work. It was all done by hand. These ingredients, sugar, corn syrup, and water were cooked to form a slurry. Fondant was added for texture and marshmallows were added to provide a soft bite.  This process was cooked in huge kettles. Next the hot candy was poured into buckets and then into kernel-shaped trays. The workers had to make three passes to create the white, yellow and orange layers. Production was so labor-intensive the Candy Corn was made only from March to November.

The recipe remains basically the same today. The production method, called “corn starch modeling,” likewise remains the same.  Even though the tasks initially performed by hand, were soon taken over by machines invented for the purpose.

Candy Corn Facts

Perhaps the signature candy for Halloween, Candy Corn has been making its way into our trick-or-treat bags for over 100 years.

 When the Wunderlee Candy Company created this tri-colored sugar snack, they never anticipated the public’s frantic response to try this new treat.

Whether you’re a sugar addict year round, or just enjoy decorating your Halloween baked goodies with this traditional candy, here are some facts you  may not know about your Candy Corn:

•  Candy Corn first was once only available from March to November.Candy Corn was first made by hand and was labor intensive.
•  Candy corn is made with a very precise method using a corn starch molding process; it’s the same process used to make licorice and gumdrops.
•  Candy Corn contains less sugar than raisins. Health-conscious parents need not worry too much about candy corn, with just 3.6 calories per kernel.  REMEMBER  it’s pure sugar that is sure to generate a sugar buzz faster than most chocolates and candies.
• October 30^th is National Candy Corn Day, and not Halloween
•  Candy corn was once a farmer’s treat.The National Confectioner’s Association reports that candy corn was popular amongst farmers because of it’s ‘agrarian look.’ It might have helped them get through those hard days on the farm
•  Candy corn is completely fat free.While it’s not your best choice for diet foods, indulging in this sugary treat once in a while won’t set off the scale. Each cup of Candy Corn contains just 140 calories, and the rich flavor and texture is from the marshmallow cream and fondant mixture.

Todays Variations

It has gone way beyond Halloween traditional colors of the past. Todays popular variation…

“Indian corns” features a chocolate brown wide end, orange center and pointed white tip, often available around Thanksgiving.

Confectioners have introduced additional color variations suited to other holidays.

1. The Christmas variant (sometimes called “reindeer corn”) typically has a red end and a green center;
2. The Valentine’s Day variant (sometimes called “cupid corn”) typically has a red end and a pink center;
3.  The Easter variant (sometimes called “bunny corn”) is typically only a two-color candy, and comes with a variety of pastel bases (pink, green, yellow, and purple) with white tips all in one.

Todays Health Comments

Todays  Candy Corn is loved by most and can be found just about anywhere. Although this article may be found by some to endorse sugar addiction, which we have all fallen  upon, it’s one candy that does have a little history, tradition, and NO FAT! I know I have a flavor for the past, but recognize that we are better informed regarding sugar intake.  Certainly we all seek better Health and sugar is one aspect that we must take into consideration if we are to become healthier.

 Halloween Party Mix

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz. pretzels
1 1/2 c. dry-roasted peanuts
1 c. sugar
1/2 c. butter or margarine
1/2 c. light corn syrup
1 tsp baking soda
2 Tbsp vanilla
10 oz. M&Ms� plain chocolate candies
18 oz. candy corn

In a large bowl, combine the pretzels, & peanuts. In a large saucepan, combine sugar, butter and corn syrup. Bring to a boil over medium heat; boil for 5 minutes. Remove from heat; stir in vanilla and baking soda (mixture will foam).
Pour over pretzel mixture and stir until coated. Pour into a greased 15x10x1″ baking pan.
Bake at 250 for 45 minutes. Break apart while warm. Toss with M&M’s and candy corn.
Cool completely. Store in airtight containers

Todays Health Article

Sept 8th, 2011

Sugary Drinks

Today, most everyone, including  our infants  have  indulged in a sugary drink. We have had a  great love for our sugar, since the beginning of time. However, it seems the natural fruits, and even our water now, is now having its share of sugar added. It is not my imagination, but even the so called energy drinks are loaded up with the sweet stuff. What’s a person to do, if they choose not to drink all this sugar? Now I know it sounds crazy, but some of you, REALLY LIKE YOUR SUGAR! Even McDonald’s got in on the marketing scheme, with their Sweet Tea. I find for some of you, the more sugar, the more you drink. How is your Health by the way?

Just How Badly

The sugar craze has undeniably touched everyone… but how badly are we consuming these drinks? The fact is, not too long ago, we drank sun tea, lemonade, milk and water, and occasionally we drank those sugary drinks ( Sodas).

Today, it’s a daily drink, just a everyday way of life in America. You do not have to look to far those inviting vending machines at almost every business, and even at hospitals. The scheme of super size, has  huge bucket-like containers at the gas stations, convenience stores, concerts, the movies, and most likely served  with your fast-food meals.

In today’s carbonation nation, half of the U.S. population over age 2 consumes sugary drinks daily, according to a report released by National Center for Health Statistics.

The sugary drinks include sodas, sweetened waters, energy drinks,, sports and fruit beverages. Not included in the total were diet drinks, 100% fruit juices, sweetened teas and flavored milk. The report states that sugary drinks have been linked to “poor diet quality, weight gain, obesity, and in adults, type 2 diabetes.”

That’s a national problem, nutrition experts say. “Sugar-sweetened beverages are the No. 1 single source of calories in the American diet and account for about half of all added sugars that people consume,” says Rachel Johnson, a spokeswoman for the American Heart Association and a nutrition professor at the University of Vermont.

The Bad News… Good News

We will deal with the Bad first…

Did you know that you can consume half or more of your recommended daily calories within sugar-sweetened beverages and not even realize you’ve done it?

Do you give out a moan, not believing you drank the whole thing. Rarely do we hold  back our groaning how after drinking a 20 ounce cola, at 230 calories.

If you add up those calories your drinking everyday and you will be very surprised. A loaded latte…250 calories. A Double Gulp soda with lunch…600 calories (OK, let’s say half of a Double Gulp for 300 calories). A couple of beers after work… 250 calories. Sweetened iced tea with dinner…200 calories. A highball or two in the evening…400 calories.

Many experts have even proposed that a large part of the obesity crisis in America today is singularly caused by the sugar-sweetened beverages we drink!

Good News

That’s bad news! Now it’s  the  good news because usually sugary beverages are easy to cut down on or quit completely.  I found substituting water was for me, others might have with their water a slice of lime, a diet drink, or sparkling water with lemon flavoring.

In the beginning, down-sizing that latte; drinking a small glass of sugary drink rather than  the large

Whenever you become thirsty, drink water first so you can sip your calorie-containing drink rather than using it to quench your thirst.

Todays Health Comments

Today we seem to consume way too much sugar, and sugary drinks have certainly contributed to our consumption, leading to a intake of calories that have no value other than our waistlines. Many argue that sugar does not contribute, but the word is… if you intake more calories than you burn, the excess is going somewhere. I think a lot us, actually 64% are overweight because they simply do not understand this simple theory. So reality watch calories, drink more water, downsize your drinks, and of course exercise daily for better health.

Todays Health Forum

1. How much sugary drinks do you drink a day?

2. Does Sugar contribute to ill-health

Further Reading

Sugary drinks add 300 calories a day to youths’ diets -
USATODAY …

Todays Health  Article

August 20th, 2011

Today, with our great need to meet the rising demand for food production, controversy seems to continually to follow. The demand, has so become, to provide chemicals that either enhance growth or fight against diseases, that diminishes or harms the quality of the food supply.

An unpredicted action was taken recently… some food safety groups call  their action illegal, but  a short time ago, the U.S. Department of Agriculture (USDA) approved the planting and sale of genetically engineered, also known as GE, GMO, and Roundup Ready, sugar beets.

This agency’s announcement  has allowed  this past springtime planting of GE sugar beets in a way that’s never been done before, without a completed environmental impact study (EIS).

“They’re going by the seat of their pants. They’ve never, ever done this with a plant,” says Andrew Kimbrell, executive director of the Center for Food Safety, an environmental watchdog group that’s been involved in litigation blocking GE crops, including past lawsuits challenging the approval of GE sugar beets, for years.

Sugar Beets Past…

The Sugar beet was first identified as a source of sugar in 1747. No doubt the vested interests in the cane sugar plantations made sure that it stayed as no more than a curiosity, a situation that prevailed until the Napoleonic wars at the start of the 19^th century when Britain blockaded sugar imports to continental Europe. By 1880 sugar beet had replaced sugar cane as the main source of sugar on continental Europe. Those same vested interests probably delayed the introduction of beet sugar to England until the First World War when Britain’s sugar imports were threatened.

Until the 20th century the production of sugar beets was labor intensive. The management of weed control was handled by densely planting and then manually thinning 2 or 3 times by a hoe. During this growing season many workers may be required as well as harvesting the sugar beet by hand.

Today’s Modern Sugar Industry

Annual consumption is now running at about 120 million tons and is expanding at a rate of about 2 million tons per annum. The European Union, Brazil and India are the top three producers and together account for some 40% of the annual production. However most sugar is consumed within the country of production and only approximately 25% is traded internationally.

Strong Opposition

• The strong opposition is growing. Why, GM opposition sugar beets presents a number of factors.  mainly it’s impact on human health and the environment.
• Concerns over it’s impact on our environmental  changes and the possibility that it can cause harm to other organisms. BT toxins are believed to be harmful on other species and it could easily spread during the process of pollination.
• Another notable environmental danger is the development of immunity of insects on pesticides, which would render it ineffective and thus bring harm on organic and even GMO crops.
• To our health, the concern has becomes more prevalent and the the fear from the spread of genetically modified plants.
• Allergic reactions are one of the leading health concerns raised from exposure to GM plants, particularly with children. Many of those that were exposed to genetically modified sugar beets and other crops in the US and Europe developed life-threatening allergies.
•  Various countries in South America, such as Brazil,have  to ban genetic engineering of crops altogether.
• Just recently, there were GMO sugar beets that were uncovered in Oregon in the US and concern over possible contamination of the soil quickly rises within the area. This concern affected not just the sugar beet industry, but also those that were growing non-GMO plants within the area.
• It is not just the environmental activists that have shown opposition against GM sugar beets but also public interest groups, religious organizations, and professional associations. The governments, particularly in the US, are also taking the blame because of lack of proper regulation by enforcing adequate regulatory measures on GM foods.

WHAT IT MEANS:

According to Michael Hansen, PhD, chief scientist at Consumer Union, 54 percent of U.S. sugar comes from sugar beets, and the rest from sugar cane. He says that 90 percent of the sugar beets out there are already GE, and the new approval, if not held back by litigation, will greatly increase GE sugar in the American food chain. (Because of strict U.S. import tariffs on imported sugar, 85 percent of the sugar on the U.S. market is domestic.) Like other food scientists, Hansen thinks this decision is premature. “I don’t think it’s a good idea,” he says. “The USDA will clearly have to deal with the problem of increased use of herbicide, even more so than with alfalfa,” because sugar beets are related to weeds that could easily become herbicide resistant. Sugar beets are wind-pollinated crops, and they contaminate other crops, including weeds, by wind pollination. Their wild, weedy relatives could be contaminated by Roundup Ready genes, and yet another superweed would evolve.

Todays Health Comments

Today food production, no matter how we perceive the challenge, it is not without controversy. Chemicals no longer can be ignored for  their benefits nor their health issues. With their environmental impact, will short cuts be taken towards production and our health issues become  more prevalent. It definitely seems that a clash of the health watch dogs, sugar lobbyists and government agencies are definetly headed  for a butting of heads…and hopefully they will do the right thing, CONSIDER OUR HEALTH!

Todays Health Article

June 12th, 2011

Today with so much to understand in regards to our health and what to eat, if there was one ingredient that has become integrated intoalmost every food that is processed by the food industry… Sugar is the one. To not over emphasize the importance of what we choose to eat, foods can be for our benefit or they may become handful. The problem lies where by definition, when is food a food, a toxic, or a poison?

In 1957, Dr. William Coda Martin tried to answer the question: “When is a food a food and when is it a poison? His working definition of “poison” was: “Medically: Any substance applied to the body, ingested or developed within the body, which causes or may cause disease. Physically: Any substance which inhibits the activity of a catalyst which is a minor substance, chemical or enzyme that activates a reaction.”

 Toxic Defined

 As food… containing or being poisonous material especially when capable of causing death or serious debilitation.

 What is the most widely used toxin in the world? You guessed it – food of course and sugar is right there.

The sad reality is that, after reaching adulthood, food should be viewed as a drug and a toxin in order to put things into perspective. Why? Because food is the number one cause of illness across the world. Improper food is accountable for more deaths ( due to cancer, diabetes, and heart attacks) than World War 1 and 2 combined. If food is not toxic, what is?

Michael Lam, MD, MPH
www.DrLam.com

Poison Defined

Poisons are substances that can cause disturbances to organisms usually by chemical reactionor other activity on the molecular scale, when a sufficient quantity is absorbed by an organism.

In medicine (particularly veterinary) and in zoology, a poison is often distinguished from a toxin and a venom. Toxins are poisons produced via some biological function in nature, and venoms are usually defined as biological toxins that are injected by a bite or sting to cause their effect, while other poisons are generally defined as substances which are absorbed through epithelial linings such as the skin or stomach.             poisonat Dorland’s Medical Dictionary

The dictionary gives an even broader definition for “poison”: “to exert a harmful influence on, or to pervert”.

Paracelsus, the father of toxicology, once wrote: “Everything is poison, there is poison in everything. Only the dose makes a thing not a poison.” The term “poison” is often used colloquially to describe any harmful substance, particularly corrosive substances, carcinogens, mutagens, teratogens and harmful pollutants, and to exaggerate the dangers of chemicals.

 Refined Sugar

Refined sugar  has been depleted of its vitamins and minerals. The body cannot utilize this refined starch and carbohydrate unless the depleted proteins, vitamins and minerals are present. Mother Nature supplies these elements in every plant, with quantities sufficient to metabolize the carbohydrate in that particular plant.

With  refined sugar, incomplete carbohydrate metabolism, , such as pyruvic acid and abnormal sugars containing five carbon atoms.

Pyruvic acid accumulates in the brain and nervous system and the abnormal sugars in the red blood cells. These toxic metabolites interfere with the respiration of the cells. They cannot get sufficient oxygen to survive and function normally. In time, some of the cells die. This interferes with the function of a part of the body and is the beginning of degenerative disease.

Refined sugar is lethal when ingested by humans because it provides only that which nutritionists describe as “empty” or “naked” calories. It lacks the natural minerals which are present in the sugar beet or cane.

Is  Sugar  Worse than Nothing?

Perhaps is because it drains and leaches the body of precious vitamins and minerals through the demand its digestion, detoxification and elimination makes upon one’s entire system. So essential is balance to our bodies that we have many ways to provide against the sudden shock of a heavy intake of sugar.

 Minerals such as sodium (from salt), potassium and magnesium (from vegetables), and calcium (from the bones) are mobilized and used in chemical transmutation; neutral acids are produced which attempt to return the acid-alkaline balance factor of the blood to a more normal state.

Sugar taken every day produces a continuously overacid condition, and more and more minerals are required from deep in the body in the attempt to rectify the imbalance.

Finally, in order to protect the blood, so much calcium is taken from the bones and teeth that decay and general weakening begin.

Excess sugar eventually affects every organ in the body.

Initially, Sugar is stored in the liver in the form of glucose (glycogen). Since the liver’s capacity is limited, a daily intake of refined sugar (above the required amount of natural sugar) soon makes the liver expand like a balloon. When the liver is filled to its maximum capacity, the excess glycogen is returned to the blood in the form of fatty acids. These are taken to every part of the body and stored in the most inactive areas: the belly, the buttocks, the breasts and the thighs.

When these comparatively harmless places are completely filled, fatty acids are then distributed among active organs, such as the heart and kidneys.  When these begin to slow down; finally their tissues degenerate and turn to fat. The whole body is affected by their reduced ability, and abnormal blood pressure is created.

 The parasympathetic nervous system is affected; and organs governed by it, such as the small brain, become inactive or paralyzed. (Normal brain function is rarely thought of as being as biologic as digestion.)

The circulatory and lymphatic systems are invaded, and the quality of the red corpuscles starts to change. An overabundance of white cells occurs, and the creation of tissue becomes slower. Our body’s tolerance and immunizing power becomes more limited, so we cannot respond properly to extreme attacks, whether they be cold, heat, mosquitoes or microbes.

Excessive sugar has a strong mal-effect on the functioning of the brain. The key to orderly brain function is glutamic acid, a vital compound found in many vegetables. The B vitamins play a major role in dividing glutamic acid into antagonistic-complementary compounds which produce a “proceed” or “control” response in the brain. B vitamins are also manufactured by symbiotic bacteria which live in our intestines. When refined sugar is taken daily, these bacteria wither and die, and our stock of B vitamins gets very low. Too much sugar makes one sleepy; our ability to calculate and remember is lost.

Todays Health Comments

Today the word natural, is being branded to refined sugar, since  refined sugar is derived from the sugar beat or cane. The problem is there is nothing natural left of it. It has no known health value to your body. Other words it is just substance loaded with carbohydrates and actually is like a sponge that soakes up many of the nutrients needed to maintain a healthy body. So you are doing your body no favors by loading it up. Intead, like anything, too much is not healthy, and can become toxic to your body. This toxic if continues, can become poisonous to the life we so desire to maintain.Natural sugars such as Honey, provide the natural chemicals to provide good heath.

Todays Health Article

American Heart Month

February 21, 2011

Todays article. part 3 of 3 articles, on the outcome, opening and closing arguments of soft drinks, (soda pop) as to the defense of the soft drink industry and why health issues are becoming prevalent. Today’s article presents all of the health issues before you… the readers, whom are in this case the jury. Will you find the outcome  acceptable and continue to include  in your diet, or find the information  just too much. Guilty or not, you will be well informed of the present facts.

part 1 opening argument

part 2  closing argument

Reviewing before the Health  Facts    

After reviewing ingredients, flavors, preservatives, and colors ( for the list click here)  the out come was that all the ingredients were approved by the FDA (Food and Drug Administration). However, the controversy lies not with the fact that they individually are OK for you, its the fact that that they all were approved in moderation of the consideration that were were drinking quarts of it a day. That its replacing the fluids we would have normally drank, our water intake.  We are facing  the outcome of many health  issues. These need to be explored in more  detail before you decide your personal outcome.

According to the National Soft Drink Association (NSDA), consumption of soft drinks is now over 600 12-ounce servings (12 oz.) per person per year. Since the late 1970`s the soft drink consumption in the United States has doubled for females and tripled for males. The highest consumption is in the males between the ages of 12 – 29; they average 1/2 gallon a day or 160 gallons a year.

The consumption of sugar-sweetened soft drinks is associated… with obesity, type 2 diabetes, dental cavities, and low nutrient levels. Experimental studies tend to support a causal role for sugar-sweetened soft drinks in these ailments, though this is challenged by other researchers. “Sugar-sweetened” includes drinks that use High-fructose corn syrup, as well as those using sucrose.

In 1998, the Center for Science in the Public Interest published a report titled Liquid Candy: How Soft Drinks are Harming Americans’ Health. The report examined statistics relating to the soaring consumption of soft drinks, particularly by children, and the consequent health ramifications, including tooth decay, nutritional depletion, obesity, type-2 (formerly known as “adult-onset”) diabetes, and heart disease. It also reviewed soft drink marketing and made various recommendations aimed at reducing soft drink consumption.

From 1977 to 2001,  the Americans  have doubled their consumption of sweetened beverages. At the same time a recognize parallel,, a doubling of the presence of obesity.  Many believe that this consumption of sugar-sweetened beverages is directly associated with weight and obesity. Infact some studies have indicated, change in consumption,  can predict the changes in weight gain or lose.

On another point of view, it is possible that people who are also unhealthy may actually consume more soft drinks, making it difficult to distinguish whether weight gain was because of unhealthy habits or the consumption of soft drinks

 Experimental evidence is needed to definitively establish the causal role of soft drink consumption and to excessive  consumption, regarding weight gain.

The consumption of sugar-sweetened soft drinks, which just seems to be  logical, you eat or drink an ongoing amount of sugar,  many weight-related diseases, diabetes,  metabolic syndrome, tooth decay, cardiovascular risks, and a elevated blood pressure are going to become relevant.

    Todays Comments Rests

Today’s Soft drinks rest entirely with you. You will be the jury, regarding the continued use of soft drinks. I think we are only beginning to see the battle beginning here in regards to our drinking habits Vs. our health. It is only common sense, if you are taking in  3 or 4 times the amount of sugar that is required for your body’s needs, it has to goes somewhere. That is plain and simple. I quit drinking the stuff and with the same exercise, I have lost 30 lbs over the year. I know its allowed me to drink more water and have felt better. That’s just my personal evaluation. It could be yours too!

Todays Health Article     

American Heart Month      

February 16th, 2011                   Part 2 of 3 articles

Today, you really have to step back and ask yourself,  are all those soft drinks that you once drank, or are still drinking, really as bad  as people say, or have we  been totally misinformed. It just seems that not a day goes by, meaning everyone loves to be a critic, but what are the facts. Are these facts, leading to some conclusion? Perhaps, with some understanding of these soft drinks and their health risks, a clarification may be easier for those still sitting on the fence.     

Soft Drinks Make Up

  The word atachedto Soda Pop or Pop, the opposite of hard drinks that contain alcohol. Although with some controversy, some drinks have been targeted to be soft drinks wth a content of up to 1/2 of 1% alcohol.The FDA [Food and Drug Administration] has deemed these safe for all ages. There should be no restrictions on the distribution or sale of the product.”      

Soft drinks have too many varieties or flavors to mention here, but common flavors are colas,  root beer, orange, grape, cream soda, ginger ale and tonic water. The sparkling drinks may be lemonade, sparkling water, iced tea, sweet tea , fruit punch, and tropical fruit punch.     

Soft drinks Ingredients     

Many of  the soft drinks are similar, but reading the fine print, maybe the best place to begin. regarding their ingredients. There are many, that are categorized under  flavors, therefore their Secret Formula, not being revealed. Most soft drinks have either a sugar, sweeteners (neotame, acesulfame, and sucralose), high fructose corn syrup, or Aspartame ( dietdrinks). Some soft drinks may include caffeine. Most drinks you will find Sodium Bensoate. Citric acid  is found there along with Benzene, another ingredient often listed. Others ( orange) may contains glyceryl abietate, also known as “glycerol esters of wood rosin”, and brominated vegetable oil. The Colas one of the larger segments of the soft drinks, the cola nut is used as an active ingredient.  The cola nut adds the alkaloids of caffeine and theobromine. Since soft drinks basic substance is water that is carbonated. This is, as we know it,  carbonated water.   

Soft drinks would not be without preservatives and colors. The preservatives such as, Sodium benzoate,  is used widely along with Sodium Citrate, Potassium Sorbate  and Ascorbic Acid (Vitamin C).   The Colors  can not be left out such as caramel  and the artificialcolors such as Red40 that are used to enhance soft drinks color appeal and taste.  

 The Hear say or It’s Said to Be

Caffeine… is linked to anxiety and sleep disruption when consumed in excess. 

The health effects of high-fructose corn syrup and artificial sweeteners remain controversial.   

Sodium benzoate has been investigated as a possible cause of DNA damage and hyperactivity.  

Benzene, is the amount of benzene in soft drinks is small enough that it is not unlikely to pose a health risk.     

Aspartame, used in diet sodas, is a potent neurotoxin and endocrine disruptor.        

Phosphoric acid, added to give soft drinks “bite,” is associated with calcium loss.     

Citric acid often contains traces of MSG, a neurotoxin.     

Artificial Flavors may also contain traces of MSG.     

Water may contain high amounts of fluoride and other contaminants     

 Sodium citrate buffers the acids, so the pH stays low (acidic).   

Potassium sorbate is added to inhibit yeasts and fungi.   

Ascorbic acid (Vitamin C) is used as an anti-oxidant.   

In Colas, the color comes from caramel coloring (burnt sugar).   

Red 40 and other colors are  used a health consideration.

They are used in fruit flavored drinks such as orange soda, glyceryl abietate, also known as “glycerol esters of wood rosin”, and brominated vegetable oil.  

FACTS To THE CASE…        

Caffeine 

Caffeine, a central nervous system (CNS) stimulant, which temporarily wards off drowsiness and restoring alertness.  By the way, caffeine is the world’s most widely consumed psychoactive substance. b Unlike many other psychoactive substances, Caffeine is legal. The U.S. Food and Drug Administration (FDA) lists caffeine as a “multiple purpose generally recognized as safe food substance”.  

Caffeine  being linked to sleep disorders and anxiety when used in excess will depend on usage, as the report below will indicate. Moderation is the key here. Ill effects such as abuse, intoxication, withdrawals, and effects on children. 

For further reading 

http://www.minddisorders.com/Br-Del/Caffeine-related-disorders.html. Retrieved 2009-08-03 

American Psychiatric Association. (1994). Diagnostic and Statistical Manual of Mental Disorders (4^th ed.). American Psychiatric Association. ISBN 0-89042-062-9. 

James, Jack E.; Stirling, Keyn P. (1983). “Caffeine: A Survey of Some of the Known and Suspected Deleterious Effects of Habitualal Use”. Addiction 78: 251–8. doi:10.1111/j.1360-0443.1983.tb02509.x. PMID 6354232 

High-fructose Corn Syrup

 The Sugar-sweetened beverages are the main source of added sugar and the leading source of calories in our diet. When added to drinks, all sweeteners — including natural ones like brown sugar, sugar in the raw, agave syrup and honey — contribute empty calories. Since 1980, calorie intake has increased by an average of 150 to 300 calories per day with about half of those calories coming from liquids — sugar-sweetened beverages in particular.

The American Heart Association recommends Americans limit their sugar intake to half of their discretionary calorie allowance — about 100 calories per day for women and 150 calories per day for men (or about five and nine teaspoons respectively). To put that in perspective, one 12-ounce can of Pepsi contains 150 calories and about eight teaspoons of added sugar. 

 But it’s worth noting, that the same amount of orange juice has 165 calories and more than eight teaspoons of sugar, that is in its natural form. If you’re looking to add vitamins and minerals, the OJ is the smarter choice, but if weight is  is your goal, you should steer clear of both. 

When it comes to energy, it’s unlikely that your body registers natural sugar any differently than table sugar or HFC. 

Marion Nestle, NYU professor of nutrition and author of “Food Politics” and “What to Eat“, agrees that it’s a matter of too many calories, rather than one particular food. The public now puts HFCS in the same category as trans fats: poison (it’s not; it’s just sugars),” says Nestle. “Biochemically, it is about the same as table sugar (both have about the same amount of fructose and calories), but it [HFCS] is in everything and Americans eat a lot of it — nearly 60 pounds per capita in 2006, just a bit less than pounds of table sugar. HFCS is not a poison, but eating less of any kind of sugar is a good idea these days.” 

The American Medical Association agrees. In 2008, the organization issued a statement maintaining that HFCS does not contribute more to obesity than other sweeteners. 

 CBS News Investigates HFCS Oct. 2008 

 Stanford Wellsphere HFCS Controversy Apr. 2009 

 “High Fructose Corn Syrup Health and Diet Facts”. 

Sodium Benzoate

Sodium benzoate is a preservative. It is bacteriostatic and fungistatic under acidic conditions. It is used most prevalently in acidic foods such as salad dressings (vinegar), carbonated drinks, acid jams and fruit juices It can also be found in cough syrups like Robitussin.

It is also used in fireworks as a fuel in whistle mix, a powder that emits a whistling noise when compressed into a tube and ignited. The fuel is also one of the fastest burning rocket fuels and provides a lot of thrust and smoke. It does have its downsides: there is a high danger of explosion when the motor is pressed because of the fuel’s sensitivity to impact. That is why only professional pyrotechnicians should make it. 

FDA, 2006. “Data on Benzene in Soft Drinks and Other Beverages, ” United States Food and Drug Administration. 

 Martin Hickman Caution: Some soft drinks may seriously harm your health The Independent on Sunday 27, May 2007 

Martin Hickman E211 Revealed: Evidence highlights new fear over drinks additive 

Benzene  

Benzene in soft drinks is of some concern due to the carcinogenic nature of the benzene molecule. This contamination is a public health concern and has caused significant outcry among environmental and health advocates.  The Benzene levels are regulated in drinking water nationally and internationally, and in bottled water in the United States, but only informally in soft drinks.

 The benzene results from decarboxylation of the preservative benzoic acid in the presence of ascorbic acid (vitamin C), especially under heat and light. 

The FDAemphasized that most beverages contain levels below 5 ppb and poses no risk to consumers. Furthermore, there are no standards for beverages beyond drinking and bottled water. A watchdog organization, the Environmental Working Group, had previously called on the FDA to release its results. The EWG also criticized the FDA for not acting on the Total Diet Study results showing the nearly 80% of the diet soft drinks exceeded the federal drinking water standards. 

Further reading facts 

 Food and Drug Administration (US FDA). April 13, 2006, “FDA Statement: Benzene in Soft DrinksSurvey of benzene levels in soft drinks” 

Elliott, Valerie, The Times, April 1, 2006, “Soft drinks pulled from shelves over cancer fear” 

Food and Drug Administration (US FDA). April 13, 2006, “FDA Statement: Benzene in Soft Drinks” 

Benzene in Soft Drinks and other Beverage Products 

LIBBY QUAID Soft Drink Companies Settle Benzene Case, August 24, 2006Martin Hickman Coca-Cola to phase out use of controversial additive after DNA damage claim The Independent 25 May 2008 

Aspartame

Aspartame is an artificial, non-saccharide sweetener used as a sugar substitute in some foods and beverages. It was first sold under the brand name NutraSweet. It has also has been sold under the brand name AminoSweet. The safety of aspartamehas been the subject of several political and medicalcontroversies, Congressionalal hearings and internethoaxes since its initialapproval for use in food products by the U.S. Food and Drug Administration (FDA) in 1974.

A 2007 medicalreview on the subject concluded that “the weight of existing scientific evidence indicates that aspartame is safe at current levels of consumption as a non-nutritive sweetener”. However, because its breakdown products include phenylalanine, aspartame must be avoided by people with the genetic condition phenylketonuria      

   Magnuson BA, Burdock GA, Doull J, et al. (2007). “Aspartame: a safety evaluation based on current use levels, regulations, and toxicological and epidemiological studies”. Critical Reviews in Toxicology 37 (8): 629–727. doi:10.1080/10408440701516184. PMID 17828671.  

^David J. Ager, David P. Pantaleone, Scott A. Henderson, Alan R. Katritzky, Indra Prakash, D. Eric Walters (1998). “Commercial, Synthetic Non-nutritive Sweeteners”. Angewandte Chemie International Edition 37 (13-24): 1802–1817. doi:10.1002/(SICI)1521-3773(19980803)37:13/14<1802::AID-ANIE1802>3.0.CO;2-9. 

Phosphoric acid 

Food-grade phosphoric acid (additive E338) is used to acidify foods and beverages such as various colas, but not without controversy regarding its health effects. It provides a tangy or sour taste and, being a mass-produced chemical, is available cheaply and in large quantities. The low cost and bulk availability, is unlike more expensive seasonings that give comparable flavors, such as citric acid which is obtainable from lemons and limes. However, most citric acid in the food industry is not extracted from citrus fruit, but fermented by Aspergillus niger mold from scrap molasses, waste starch hydrolysates and phosphoric acid. 

 Biological effects on bone calcium and kidney health

Phosphoric acid, used in many soft drinks (primarily cola), has been linked to lower bone density in epidemiologicalal studies. For example, a study using dual-energy X-ray absorptiometry rather than a questionnaire about breakage, provides reasonable evidence to support the theory that drinking cola results in lower bone density. This study was published in the American Journal of Clinical Nutrition.  Total phosphorus intake was not significantly higher in daily cola consumers than in non consumers; however, the calcium-to-phosphorus ratios were lower. The study also suggests that further research is needed to confirm the findings. 

On the other hand, a study funded by Pepsi suggests that insufficient intake of phosphorus leads to lower bone density. The study does not examine the effect of phosphoric acid, which binds with magnesium and calcium in the digestive tract to form salts that are not absorbed, but rather studies general phosphorus intake. 

However, a well-controlled clinical study by Heaney and Rafferty using calcium-balance methods found no impact of carbonated soft drinks containing phosphoric acid on calcium excretion.^[4]The study compared the impact of water, milk, and various soft drinks (two withcaffeine and two without; two withphosphoric acid and two with citric acid) on the calcium balance of 20- to 40-year-old women who customarily consumed ~3 or more cups (680 mL) of a carbonated soft drink per day. Because studies have shown that the effect of caffeine is compensated for by reduced calcium losses later in the day, Heaney and Rafferty concluded that the neteffect of carbonated beverages—including those withcaffeine and phosphoric acid—is negligible, and that the skeletal effects of carbonated soft drink consumption are likely due primarily to milk displacement. 

Katherine L Tucker, Kyoko Morita, Ning Qiao, Marian T Hannan, L Adrienne and B. Elmståhl(1998). “Increased Incidence of Fractures in Middle-aged and Elderly Men with Low Intakes of Phosphorus and Zinc”. Osteoporosis International 8 (4): 333–340. doi:10.1007/s001980050072. PMID 10024903.  

 R. P. Heaney and K. Rafferty (2001). “Carbonated beverages and urinary calcium excretion”. Am J Clin Nutr 74 (3): 343–347. PMID 11522558.  

 M. J. Barger-Lux, R. P. HCupplesand Douglas P Kiel (2006). “Colas, but not other carbonated beverages, are associated with low bone mineral density in older women: The Framingham Osteoporosis Study”. Am. J Clin. Nut. 84 (4): 936–42. PMID 17023723.  

S. Elmståhl, B. Gullberg, L. Janzon, O. Johnell eaney and M. R. Stegman (1990). “Effects of moderate caffeine intake on the calcium economy of premenopausal women [published erratum appears in Am J Clin Nutr 1991 Jan;53(1):182]“. Am J Clin Nutr 52 (4): 722–725. PMID 2403065.  

Tina M. Saldana, Olga Basso, Rebecca Darden, and Dale P. Sandler (2007). “Carbonated beverages and chronic kidney disease”. Epidemiology 18 (4): 501–6. doi:10.1097/EDE.0b013e3180646338. PMID 17525693. 

Citric acid

Citric acid is a weak organic acid and it is a natural preservative used to add an acidic, or sour taste to foods and soft drinks. Within the biochemistry realm, it is important as an intermediate in the citric acid cycle, and therefore occurs in the metabolism of virtually all living things. It can also be used as an environmentally benign cleaning agent. 

Citric acid exists in greater than trace amounts in a variety of fruits and vegetables, most notably citrus fruits, lemons and limes have particularly high concentrations of the acid. Citric acid  can constitute as much as 8% of the dry weight of these fruits.  However, most citric acid in the food industry is not extracted from citrus fruit, but fermented by Aspergillus niger mold from scrap molasses, waste starch hydrolysates and phosphoric acid. 

Studies on production of citric acidby Aspergillus niger in solid …

Sep 1, 2009 … Free Online Library: Studies on production of citric acidby Aspergillus niger in solid state fermentation of peat mass.
www.thefreelibrary.com/Studies+on+production+of+citric+acid+by+ Aspergillus+niger+in+solid…-a0215925283

Artificial Flavors/ MSG.   

Monosodium glutamate, also known as sodium glutamate and MSG, is a sodium salt of glutamicacid, a naturally occurring non-essential amino acid. It is used as a food additive and is commonly marketed as a flavour enhancer.   The names of monosodiumglutamate include Ajinomoto, Vetsin, Ac’cent and Tasting Powder. It was once made predominantly from wheat gluten, but is now mademostly from bacterial fermentation which  is acceptable for coeliacs, following a gluten-free diet.

Although traditional East Asian cuisine had often used seaweedextract, which contains high concentrations of glutamic acid, it was not until 1907 that MSG was isolated by Kikunae Ikeda. MSG was subsequently patented by Ajinomoto Corporation of Japan in 1909. In its pure form, it appears as a white crystalline powder that, as a salt, dissociates into sodium cations and glutamate anions while dissolving (glutamate is the anionic form of glutamic acid). 

There are health concerns about the use of monosodium glutamate in food, but few are scientifically supported. 

 The sodium salt of glutamic acid, monosodium glutamate (MSG), is a widely used additive in the food industry. 

Further reading…

“http://www.cbsnews.com/stories/2008/08/05/health/webmd/main4323568.shtml”. CBS News. Aug. 5, 2008. http://www.cbsnews.com/stories/2008/08/05/health/webmd/main4323568.shtml. Retrieved 2010-11-10. “Studies haven’t found any regular pattern of symptoms that could be typical of a reaction to MSG 

^ FUCHSIA DUNLOP (February 18, 2007). “China’s True Dash of Flavor”. The New York Times. http://www.nytimes.com/2007/02/18/opinion/18dunlop.html. Retrieved 2010-11-10. “… reputable medical studies have shown that only a tiny proportion of people truly react to it, and then only when it is administered in large oral doses on an empty stomach.” 

Water 

Carbonated water constitutes up to 94% of a soft drink. Carbon dioxide adds that special sparkle and bite to the beverage and also acts as a mild preservative. Carbon dioxide is an uniquely suitable gas for soft drinks because it is inert, non-toxic, and relatively inexpensive and easy to liquefy. 

Purifing the water

 The quality of water is crucial to the success of a soft drink. Impurities, such as suspended particles, organic matter, and bacteria, may degrade taste and color. They are generally removed through the traditional process of a series of coagulation, filtration, and chlorination. Coagulation involves mixing a gelatinous precipitate, or floc (ferric sulphate or aluminum sulphate), into the water. The flocabsorbs suspended particles, making them larger and more easily trapped by filters. During the  process, alkalinity must be adjusted with an addition of lime to reach the desired pH level.

Filtering, sterilizing, and dechlorinating the water

•  The  water is poured through a sand filter to remove fine particles of floc. The water passes through a layer of sand and courser beds of gravel to capture the particles.
•  Sterilization is necessary to destroy bacteria and organic compounds that might spoil the water’s taste or color. The water is pumped into a storage tank and is dosed with a small amount of free chlorine. The chlorinated water remains in the storage tank for about two hours until the reaction is complete.
•  Next, an activated carbon filter dechlorinatesthe water and removes residual organic matter, much like the sand filter. A vacuum pump de-aerates the water before it passes into a dosing station.

Read more: How soft drink is made – production process, making, history, used, product, industry, machine, Raw Materials, The Manufacturing Process of soft drink, Quality Control, Recycling http://www.madehow.com/Volume-2/Soft-Drink.html#ixzz1EQSWdbDJ 

Sodium citrate

CITRIC ACID, SODIUM CITRATE

Acid, flavoring, chelating agent: Ice cream, sherbet, fruit drink, candy, carbonated beverages, instant potatoes. 

Flavoring agent 

Citric acid is versatile, widely used, cheap, and safe. It is an important metabolite in virtually all living organisms and is especially abundant naturally in citrus fruits and berries. It is used as a strong acid, a tart flavoring, and an antioxidant. Sodium citrate, also safe, is a buffer that controls the acidity of gelatin desserts, jam, ice cream, candy, and other foods. 

 Monosodium citrate is used if a buffering effect is required or if citric acid is considered to be too aggressive for the formulation. 

 Potassium sorbate   

Potassium sorbate is the potassium salt of sorbic acid. Its primary use is as a food preservative.  Potassium sorbate is effective in a variety of applications including food, wine,  and personal care products. Potassiim sorbate is produced by neutralizing potassium hydroxide with sorbic acid, an unsaturated carboxylic acid that occurs naturally in some berries. The colourless salt is very soluble in water (58.2% at 20 °C). 

Potassium sorbate is used to inhibit molds and yeasts in many foods, such soft drinks and fruit drinks, and baked goods.It can also be found in the ingredients list of many dried fruit products. It is used in quantities at which there are no known adverse health effects, over short periods of time. Labeling of this preservative on ingredient statements reads as “potassium sorbate”.  

Potassium sorbate at Sigma-Aldrich

 Nordic Food Additive Database Nordic Working Group on Food Toxicology and Risk Assessment

Erich Lück, Martin Jager and Nico Raczek “Sorbic Acid” in Ullmann’s Encyclopedia of Industrial Chemistry, Wiley-VCH, Weinheim, 2000.doi:10.1002/14356007.a24_507

 http://www.inchem.org/documents/jecfa/jecmono/40abcj15.htm

 Ascorbic acid 

ASCORBIC ACID (Vitamin C)  Antioxidant, nutrient, color stabilizer: Cereals, fruit drinks, cured meats.  

Ascorbic acid—or vitamin C—helps maintain the red color of cured meat and prevents the formation of nitrosamines, which promote cancer (see SODIUM NITRITE). Vitamin C is also used to pump up the vitamin content of foods like “fruit” drinks and breakfast cereals. It also helps prevent loss of color and flavor in foods by reacting with unwanted oxygen. Though heroic amounts of ascorbic acid were recommended by Dr. Linus Pauling as a cure for common cold, subsequent research found only that it might slightly reduce the severity of colds 

In Cola’s,  Caramel color

Caramel coloring is made by heating a solution of various sugars, often together with ammonium compounds, acids, or alkalis. It is the most widely used (by weight) coloring added to foods and beverages, with hues ranging from tannish-yellow to black, depending on the concentration and the food. Caramel coloring may be used to simulate the appearance of cocoa in baked goods, make meats and gravies look more attractive, and darken beer. Caramel coloring, when produced with ammonia, contains a contaminant, 4-methylimidazole. (That chemical is also present in cigarette smoke.) 

In 2007, a study by the U.S. National Toxicology Program found that that contaminant caused cancer in male and female mice and possibly in female rats. The amounts of 4-methylimidazole are so worrisome that the State of California has proposed that a warning notice be required on food and non-food products. 

It would be worth avoiding colas and other beverages colored with caramel coloring, because the serving sizes—and amounts of 4-methylimidazole— are so large but the small portions of soy or other sauces that one might consume are less of a problem. 

 ^ FAQ – What are the most common test methods for caramel color?, Sethness Caramel Color, http://www.sethness.com/dsp_faq.cfm#test, retrieved 2009-04-26 

 Red 40

 Artificial Coloring: Soda pop,

The most widely used food dye. While this is one of the most-tested food dyes, the key mouse tests were flawed and inconclusive. An FDA review committee acknowledged problems, but said evidence of harm was not “consistent” or “substantial.” Red 40 can cause allergy-like reactions. Like other dyes, Red 40 is used mainly in junk foods.

Glyceryl abietate,  “glycerol esters of wood rosin”

Glycerol ester of wood rosin, glyceryl abietate, or Ester gum is a food additive used as an emulsifier and stabiliser, to keep oils in suspension in water. It has E number E445. It is water-soluble and leaves the body through urine. Products with glycerol ester of wood rosin soft drinks lemonades (Country Time, Minute Maid, for example) Blood …

Read more: http://www.righthealth.com/topic/glyceryl_abietate/Reference#ixzz1ESvRQKCw

 Brominated vegetable oil. 

 Brominated vegetable oil (BVO) is vegetable oil that has had atoms of the element bromine bonded to it. Brominated vegetable oil is used as an emulsifier in citrus-flavored soft drinks to help natural fat-soluble citrus flavors stay suspended in the drink and to produce a cloudy appearance. BVO has been used by the soft drink industry since 1931.

The addition of bromine increases the density of the oil, and the amount of bromine is carefully controlled to achieve a density that is the same as the water in the drink. As a result, the BVO remains suspended in the water instead of forming separate layers.

 Todays  Argument before the Jury (You)

Todays Comments

Todays  argument may be rightfully determined by you the public, those who do or do not consume soft drinks. By examining the hearsay and the further reading of the ingredients… the article to follow, will be the finalee of health issues that have been documented and nutritional information  concerning the consumption of soft drinks. Do not miss the closing information regarding the health aspects in relation to soft drinks.

Many people hold true to their drinking soft drinks… after all it is the number 1 drink in our country. It surpasses water, milk, and fruit juice. Yet, if  soft drinks were examined , in the same way a ill wrong had been committed, perhaps health negligence, this  examination would exploit the many actions this drink maybe commiting within your body. Having this understanding , perhaps  healthier drinks would be considered. To todays healthier choices.

Todays Health Article         

December 28th, 2010        

Todays  Article… “ Who is on The Sugar Kick Wagon” may not surprise you if you have been following the critical issues surrounding our addiction to the sweet stuff…sugar. It has been recognized that the US is on a definite sugar kick. Some of these facts present the problem…We all may be on the The Sugar Kick Wagon.         

 Facts From the Sugar Wagon:        

•   Each year, according to the U.S. Department of Agriculture (USDA),we consume 156 pounds of sugar
• That only  29 pounds is traditional sugar or sucrose, according to The Sugar Association. The rest comes from food.
•  High-fructose corn syrup, or HFCS. Use of this sweetener has increased 3.5% per year in the last decade. That’s twice the rate at which the use of refined sugar has grown.
• “Soft drinks account for 33% of all added sugars consumed”, says Kristine Clark, PhD, RD, a spokeswoman for the Sugar Association.
•  Sweetened fruit drinks account for 10% of the total added sugars we consume.(According to the USDA)
• Candy and cake come in at 5% each.
• Ready-to-eat cereal comprises 4% of the total.
• 26% of added sugars comes from prepared foods like ketchup, canned vegetables and fruits, and peanut butter.
• Low-fat products, contain plenty of sugar to make up for the lack of tasty fat.
• WHO… Has jumped on The  Sugar Kick Wagon       
•  Dr. Oz national soda challenge review | Snack Girl

• Sep 28, 2010 … Dr. Oz starts with Step 1: Go Sugar Free. ….. To kick the soda and sugar habits, you have to retrain your taste buds to want less sweet …       

• No More Sugar for Ellen – The Ellen DeGeneres Show Feb 2, 2010 … It’s official: Ellen has given up sugar. Today she talked about her new decision , and the list of side effects. Find out more here!                                                                                  

•   weight loss nemesis? Sugar! How I … – Oprah.com In my 20s, my sugar addiction worsened — not only was I craving sugarincessantly, gorging myself on sweet foods and refined carbs, .. 

“It’s really the extra calories from sugar in our diet that causes health problems like diabetes and obesity, not anything inherently unhealthy about sugar itself,” says Jule Anne Henstenberg, RD, director of the Nutrition Program at La Salle University in Philadelphia.     

Todays Health Comments    

  We all agree that foods with a lot of sugar just seem to taste good, so we eat eat too much of them. The  area  that stands out in this article is the explosion of sugared drinks in: teas, sports drinks, juice-based drinks. Yes, consumption of “added sugar” in the United States, has grown by 20%. This trend is becoming also worldwide, according to the WHO.

What We Need to Remember

 In a 2,000-calorie-a-day diet, that’s just 200 calories — or eight heaping teaspoons of table sugar at 25 calories each. A single can of regular soda, with the equivalent of 10 teaspoons, would put you over.