Archive for the ‘Food Alerts’ Category

Foods and Headaches

September 18, 2009

Foods and Headaches

By Jessica Ashley
http://www.yahoo.com

My friend Charlene pinged me. She had a miserable headache over the weekend. It wasn’t just any miserable headache — it was a miserable headache caused by citrus.

After retracing her day, Charlene realized that the three delicious tangerines were the culprit. She thought she was just enjoying a very tasty, healthy snack, but she was also triggering pain.

Some experts say that citrus and other foods may trigger headaches because the people consuming them may have an enzyme deficiency. The enzyme they are lacking is necessary for neutralizing amines in foods. Some foods have large quantities of amines, and without the enzyme, headaches (and even migraines) can be stimulated.

Still, gobbling up an orange (or three) might seem harmless. If you are one of the 28 million Americans who suffer from migraines, taking note of how foods affect your body could be critical in preventing future headaches. One new theory is that craving certain foods could also signal a coming migraine. These kinds of migraines are also made more unpredictable because eating the food may not trigger pain every single time, and because food could team up with other triggers (like bright lights or stress) to induce a migraine.

Some other foods and beverages thought to trigger headaches include:

* Aged cheese and those cheeses containing tyramine, a natural substance that builds up as food ages. Tyramine in high levels has been shown to cause hypertension, which is a particular concern for people who take MAO inhibitor medication to treat migraines. Blue cheese, brie, cheddar, Stilton, feta, gorgonzola, mozzarella, muenster, Parmesan, Swiss, and processed cheeses often contain high levels of tyramine.

* Other salted, cured, processed, and canned foods that are high in tyramine. Take note of how your body reacts when you eat pickles, olives, and canned soups. Beans can also contain headache-triggering tyramine, especially fava, pinto, garbanzo, and lima beans.

* Alcohol, which could prompt headaches as it is metabolized in the body. Pay particular attention when you drink red wine, beer, whiskey, and champagne, which have been identified as triggers.

There is a long list of foods that headache and migraine sufferers say cause their pain. Some of them might surprise you, including:

* Peanuts and peanut butter
* Potato chips
* Pizza
* Fresh fruits like kiwi, plums, and raspberries
* Bread and crackers

Nonfat Dry Milk Product Recall.

September 18, 2009
Nonfat Dry Milk Product Recall.

United Food Group, Inc. Recalling Product Because Of Possible Health Risk

Barbara Boyer
(847) 622-1803

FOR IMMEDIATE RELEASE — July 30, 2009 — United Food Group, Inc announced a voluntary recall of products that contain instant nonfat dry milk manufactured by Plainview Milk Products Cooperative. This recall is a precautionary measure due to the voluntary recall of instant nonfat dry milk announced by Plainview Milk Products Cooperative on June 29, 2009.

Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

Due to the products potential to be contaminated with Salmonella, the following are being recalled:

Victorian Inn®

Cream of Mushroom Soup

.66 lb Can

Victorian Inn®

Baked Potato w/ Bacon Soup

.66 lb Can

Victorian Inn®

Cream of Chicken Soup

.66 lb Can

Victorian Inn®

Cream of Broccoli Soup

.55 lb Can

Victorian Inn®

Cream of Chicken Soup

21g Single Serve Packet

Victorian Inn®

Cream of Broccoli

21g Single Serve Packet

Victorian Inn®

Baked Potato w/ Bacon Soup

21g Single Serve Packet

Perfect Servings™

French Vanilla Cappuccino

1.5 lb. Bags

Perfect Servings™

Cream of Mushroom

1.5 lb. Bags

Perfect Servings™

Potato w/ Bacon

1.5 lb. Bags

Perfect Servings™

Cream of Chicken

1.5 lb. Bags

Perfect Servings™

Cream of Broccoli

1.5 lb. Bags

Victorian Inn®

Cappuccino Topping

1.1 lb. bags

Victorian Inn®

Cappuccino Frothing Milk

1.5 lb. Bags

Herico™

Horchata, Can

1.25 lb. Can

Herico™

Horchata, Bag

1.25 lb. Bags

Herico™

Horchata, Bucket

25lb. Bucket

Perfect Servings™

Double Dutch Hot Chocolate w/ Marshmallows

1.5 lb. Bags

No other products other than these listed above are involved in the recall and only if distributed between 6/4/2007 and 6/4/2009. These products were distributed nationwide.

Consumers who have purchased these products are urged to return them to the place of purchase. Consumers with questions may contact the company at 1-847-622-1803.

United Food Group, Inc. has not received any reports of illness in connection with the items listed above to date, and no other United Food Group, Inc. products are affected by this action. For more information on Salmonella, please visit the Centers for Disease Control and Prevention’s Website at http://www.cdc.gov.

The Risks Of Splenda (sucralose)

September 18, 2009

The Risks Of Splenda (sucralose)

Postby thecooki on Wed Feb 11, 2009 8:52 am

New Study of Splenda Reveals Shocking Information About Potential Harmful Effects

I have been warning everyone for years of the dangers of this sugar. Ever since that day I had a soda with the sweetener in it and it made me shaky and then I just dropped, I have done my best to keep you informed of this dangerous sugar. Again, this is something unleashed onto the public by a very corrupt FDA. Say what you will that these agencies keep you safe and then prove to me, “that they aren’t bought and sold”.
John…

James Turner, the chairman of the national consumer education group Citizens for Health, has expressed shock and outrage after reading a new report from scientists outlining the dangers of the artificial sweetener Splenda (sucralose).
In animals examined for the study, Splenda reduced the amount of good bacteria in the intestines by 50 percent, increased the pH level in the intestines, contributed to increases in body weight and affected P-glycoprotein (P-gp) levels in such a way that crucial health-related drugs could be rejected.

The P-gp effect could result in medications used in chemotherapy, AIDS treatment and treatments for heart conditions being shunted back into the intestines, rather than being absorbed by the body.

According to Turner, “The report makes it clear that the artificial sweetener Splenda and its key component sucralose pose a threat to the people who consume the product. Hundreds of consumers have complained about side effects from using Splenda and this study … confirms that the chemicals in the little yellow package should carry a big red warning label.”

It is very important to realize that Splenda (sucralose) is actually NOT sugar, despite its marketing slogan “Made from sugar, so it tastes like sugar”. Rather it is a chlorinated artificial sweetener in line with aspartame and saccharin, and with detrimental health effects to match.

Splenda was approved by the FDA in 1998 as a tabletop sweetener and for use in products such as baked goods, nonalcoholic beverages, chewing gum, frozen dairy desserts, fruit juices, and gelatins. Sucralose is also permitted as a general-purpose sweetener for all processed foods.

The approval was given after the FDA supposedly reviewed more than 110 animal and human safety studies, but out of these 110 studies, only two were human studies, and the longest one was conducted for four days!
There is overwhelming evidence that consuming artificial sweeteners will likely wreak havoc on your body. Previous news has centered mainly around artificial sweetener’s ability to impair your appetite regulation and leading to weight gain.

For example, it has been discovered that diet soda increases your risk of metabolic syndrome and, ultimately, heart disease.

However, the study mentioned above, published in the Journal of Toxicology and Environmental Health, found even further disturbing news besides weight gain.

Splenda:

* reduces the amount of good bacteria in your intestines by 50 percent
* increases the pH level in your intestines, and
* affects a glycoprotein in your body that can have crucial health effects, particularly if you are on certain medications

They also found unmistakable evidence that Splenda is absorbed by fat, contrary to previous claims.

It is truly disturbing that Splenda can destroy up to 50 percent of your healthy intestinal bacteria, as these bacteria help maintain your body’s overall balance of friendly versus unfriendly micro-organisms, and support your general health. Many people are already deficient in healthy bacteria due to choosing highly processed foods.

Sources:
Globe Newswire September 28, 2008
Journal of Toxicology and Environmental Health Part A 2008;71(21):1415-29
www.mercola.com
www.thecookinginn.com

thecooki
Site Admin
Posts: 36
Joined: Sun Nov 02, 2008 11:07 am

People urged to avoid peanut butter products

September 18, 2009

People urged to avoid peanut butter products

Postby John Sutton on Mon Jan 26, 2009 5:18 pm

People urged to avoid peanut butter products

WASHINGTON – Federal health authorities on Saturday urged consumers to avoid eating cookies, cakes, ice cream and other foods that contain peanut butter until authorities can learn more about a deadly outbreak of salmonella contamination.

Most peanut butter sold in jars at supermarkets appears to be safe, said Stephen Sundlof, head of the Food and Drug Administration’s food safety center.

“As of now, there is no indication that the major national name-brand jars of peanut butter sold in retails stores are linked to the recall,” Sundlof told reporters in a conference call.

Officials are focusing on peanut paste, as well as peanut butter, produced at a Blakely, Ga., facility owned by Peanut Corp. of America. Its peanut butter is not sold directly to consumers but distributed to institutions and food companies. But the peanut paste, made from roasted peanuts, is an ingredient in cookies, cakes and other products that people buy in the supermarket.

“This is an excellent illustration of an ingredient-driven outbreak,” said Dr. Robert Tauxe, who oversees foodborne illness investigations for the Centers for Disease Control and Prevention.

So far, more than 470 people have gotten sick in 43 states, and at least 90 had to be hospitalized. At least six deaths are being blamed on the outbreak. Salmonella is a bacteria and the most common source of food poisoning in the U.S., causing diarrhea, cramping and fever.

Officials said new illnesses are still being reported in the outbreak investigation.

The Kellogg Co., which listed Peanut Corp. as one of its suppliers, has recalled 16 products. They include Austin and Keebler branded Peanut Butter Sandwich Crackers, and some snack-size packs of Famous Amos Peanut Butter Cookies and Keebler Soft Batch Homestyle Peanut Butter Cookies. Health officials said consumers who have bought any of those products should throw them away.

Peanut Corp. has recalled all peanut butter produced at the Georgia plant since Aug. 8 and all peanut paste produced since Sept. 26. The plant passed its last state inspection this summer, but recent tests have found salmonella.

Health officials are focusing on 30 companies out of a total of 85 that received peanut products from the Georgia plant. Sundlof said Peanut Corp. is a relatively small supplier on the national scene.

The Midwest supermaket chain Hy-Vee Inc. of West Des Moines, Iowa, said Saturday it was voluntarily recalling products made in its bakery departments with peanut butter because they had the potential to be contaminated with salmonella. The recall covered seven states: Iowa, Illinois, Missouri, Kansas, Nebraska, South Dakota and Minnesota.

The outbreak has triggered a congressional inquiry and renewed calls for reform of food safety laws. For example, the FDA lacks authority to order a recall, and instead must ask companies to voluntarily withdraw products.

“Given the numerous food-borne illness outbreaks over the past several years, it is becoming painfully clear that the current regulatory structure is antiquated and ill-equipped to handle these extensive investigations,” said Rep. Rosa DeLauro, D-Conn., who chairs a panel that oversees the FDA budget.

Seattle-area lawyer William Marler, who specializes in food safety cases, said the government shouldn’t wait for the results of more tests to request recalls.

“At least 30 companies purchased peanut butter or paste from a facility with a documented link to a nationwide salmonella outbreak,” said Marler. “The FDA has the authority actually, the mandate to request recalls if the public health is threatened. Instead, the FDA has asked the companies to test their products and consider voluntary recalls. It is just not enough.”

Health officials in Minnesota and Virginia have linked two deaths each to the outbreak and Idaho has reported one. Four of those five were elderly people, and all had salmonella when they died, although their exact causes of death have not been determined. The Centers for Disease Control and Prevention said the salmonella may have contributed.

An elderly North Carolina man died in November from the same strain of salmonella that’s causing the outbreak, officials in that state said Friday.

The CDC said the bacteria behind the outbreak — typhimurium — is common and not an unusually dangerous strain but that the elderly or those with weakened immune systems are more at risk.

Peanut Butter Product Recalls Mount

September 18, 2009

Peanut Butter Product Recalls Mount

Postby John Sutton on Mon Jan 26, 2009 5:17 pm

Peanut Butter Product Recalls Mount
By Steven Reinberg

MONDAY, Jan. 19 (HealthDay News) — The drum roll for recalls of peanut butter products continued without letup Monday, as more companies pulled back everything from cookies to candies on store shelves as precautionary moves.

Meanwhile, Kellogg of Battle Creek, Mich., said Monday that tests confirmed salmonella bacteria in a single package of one of its recalled peanut butter crackers.

According to the Associated Press, Kellogg said U.S. health officials confirmed the finding in a packet of Austin Quality Foods Toasty Crackers with Peanut Butter. The company had issued a major recall late last Friday for 16 of its products made with peanut butter, including Keebler cheese and peanut butter sandwich crackers and Keebler and Famous Amos peanut butter cookies.

The latest round of recalls followed a U.S. Food and Drug Administration warning Saturday that consumers should avoid peanut butter products containing peanut butter or peanut butter paste while the salmonella outbreak probe continued.

The U.S. health warning is focused on products made with peanut butter, like crackers, not jars of peanut butter on store shelves, the agency said.

“We are urging people not to eat products that have peanut butter until we have better information, and they can make an informed choice,” Dr. Stephen Sundlof, director of the FDA’s Center for Food Safety and Applied Nutrition, said at a Saturday teleconference, according to the Atlanta Journal-Constitution.

The official toll from the outbreak across 43 states and Canada now stands at 470 people sickened, with six deaths that have been linked.

As of Monday noon, these are the latest recalls:

Ralcorp Frozen Bakery Products Inc. of Downer’s Grove, Ill., is recalling all Food Lion and Wal-Mart Bakery brands of peanut butter cookies, peanut butter no-bake cookies and peanut butter fudge no-bake cookies. It is also recalling its nationally distributed Lofthouse brand versions of those cookies as well as Parco Foods’ Chuck’s Chunky brand of peanut butter cookies and Pastries Plus gourmet cookies.

Meijer Inc. of Grand Rapids, Mich., is pulling back two types of crackers and two varieties of ice cream sold in five states at its stores and at gas stations.

The South Bend Chocolate Co., of South Bend, Ind., is recalling assorted chocolates, valentine hearts, peanut butter fudge and peanut butter chocolate fudge.

General Mills of Minneapolis is recalling two flavors of snack bars: Larabar Peanut Butter Cookie snack bars and JamFrakas Peanut Butter Blisscrisp snack bars.

McKee Foods Corp. of Collegedale, Tenn., has recalled Little Debbie Peanut Butter Toasty and Peanut Butter Cheese Sandwich Crackers.

Hy-Vee Inc., of Des Moines, which distributes in several states in the midwest, recalled various bakery products containing peanut butter.

Food Lion, of Salisbury, N.C., with stores in the southeast and mid-Atlantic states, has removed Bake Shop peanut butter cookies from its shelves.

Perry’s Ice Cream, of Buffalo, N.Y., announced a voluntary recall of select ice cream products containing peanut butter sauce, which were distributed in five states.

All the recalls followed a request late last week from the FDA for salmonella testing by food companies that may have bought peanut butter or peanut paste from a Georgia facility owned by the Peanut Corp. of America.

Federal health officials had traced one source of salmonella contamination to the plant, which makes peanut butter products for large institutions and peanut butter paste used by food manufacturers in everything from cookies and crackers to cereal and ice cream.

At least 85 companies had reportedly purchased peanut products from the Georgia plant, and 30 had been “urged” to run their own tests for the bacteria, the AP reported.

It is still not clear whether the salmonella was found at the plant is the cause of the massive outbreak, health officials said Friday, but testing continues.

The concern mainly is about peanut paste, since it is used in dozens of products, from baked goods to cooking sauces. Initially, federal and state investigators had focused on bulk containers of peanut butter sold to institutions such as nursing homes, but not to supermarkets, the AP said.

“Now it turns out, it’s not just institutions,” said Michael Hansen, a senior scientist with Consumers Union, said late last week.

The strain of salmonella involved with the outbreak has been identified as Salmonella Typhimurium, the most common of the more than 2,500 types of salmonella bacteria in the United States.

The recalls come two years after ConAgra recalled its Peter Pan brand peanut butter, which had been linked to at least 625 salmonella cases in 47 states.

On Sunday, ConAgra issued a notice that none of its products were at risk this time because the company does not buy from Peanut Corp. of America.

Sources: Jan. 18, 2009, news release, Ralcorp Frozen Bakery Products; Jan. 17, 2009, news release, Perry’s Ice Cream Co.; Jan. 17, 2009, news release, Hy-Vee Bakery; Jan. 14, 2009, news release, Kellogg Co., Battle Creek, Mich.; Jan 10, 2009, online statement, Peanut Corp. of America; Associated Press; Atlanta Journal-Constitution

Peanut Corporation of America Announces Voluntary Nationwide

September 18, 2009

Peanut Corporation of America Announces Voluntary Nationwide

Postby John Sutton on Mon Jan 26, 2009 5:16 pm

Peanut Corporation of America Announces Voluntary Nationwide Recall of Peanut Butter

Contact:
Peanut Corporation of America
1-877-564-7080

FOR IMMEDIATE RELEASE — Lynchburg, Va. (January 13, 2009) – Peanut Corporation of America (PCA), a peanut processing company and maker of peanut butter for bulk distribution to institutions, food service industries, and private label food companies, today announced a voluntary recall of peanut butter produced in its Blakely, Georgia processing facility because it has the potential to be contaminated with Salmonella.

All product affected was produced on or after July 1, 2008, specific to the lot numbers and descriptions listed below.

The peanut butter being recalled is sold by PCA in bulk packaging to distributors for institutional and food service industry use. It is also sold under the brand name Parnell’s Pride to those same industries. Additionally, it is sold by the King Nut Company under the label King Nut. PCA customers who received the recalled product are being notified by telephone and in writing.

None of the peanut butter being recalled is sold directly to consumers through retail stores.

“We deeply regret that this has happened,” said Stewart Parnell, owner and president of PCA. “Out of an abundance of caution, we are voluntarily withdrawing this product and contacting our customers. We are taking these actions with the safety of our consumers as our first priority.”

PCA initiated this recall after an open container of King Nut brand peanut butter in a long-term care facility in Minnesota was found to contain a strain of salmonella. King Nut brand peanut butter is produced by PCA.

According to the Minnesota Department of Health and Minnesota Department of Agriculture, the Minnesota laboratory analyses on the contamination in the already-opened container of peanut butter have the same genetic fingerprint as the cases in the national outbreak that has sickened almost 400 people in 42 states.

The voluntary recall of 21 lots of its peanut butter, in containers ranging from five to 50 pounds, is being taken immediately. PCA is notifying its institutional customers and has set up a toll-free hotline number 1-877-564-7080 to answer questions.

PCA is continuing to work closely and cooperating with the Food and Drug Administration (FDA) and Centers for Disease Control and Prevention (CDC), as well as state officials as part of this ongoing investigation.

According to a CDC update issued on their website today (January 13, 2009), preliminary analysis of an epidemiologic study conducted by CDC and public health officials has suggested peanut butter as a likely source. The CDC and other public health officials are continuing to conduct surveillance for cases of infection with the outbreak strains, and to gather and analyze data or exposures that may be associated with illness. To date, no association has been found with common brand names of peanut butter sold in grocery stores.

Customers are asked to take all peanut butter manufactured with the lot numbers listed below out of distribution immediately. Customers can call the following toll-free 24-hour number 1-877-564-7080 for further instructions on what to do with the product or visit the company website at www.peanutcorp.com for additional information.

Eating food contaminated with Salmonella can result in abdominal cramping, diarrhea, and fever. Most people infected with Salmonella develop the symptoms 12 to 72 hours after infection. The illness usually lasts 4 to 7 days, and most people recover without treatment. However, in some persons, the diarrhea may be so severe that the patient needs to be hospitalized. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses. For more information on the salmonella bacteria, please visit the Centers for Disease Control and Prevention’s Website at http://www.cdc.gov.

Lot Numbers Affected:

8193, 8194, 8197, 8233, 8234, 8235, 8241, 8255, 8256, 8275, 8276, 8282, 8283, 8284, 8296, 8316, 8330, 8331, 8336, 8345, 8354

Stock Number: 551000
Description: Creamy Stabilized Peanut Butter
Pack Size Affected: 6 ct / 5 lb

Stock Number: 551006
Description: Crunchy Stabilized Peanut Butter
Pack Size Affected: 6 ct / 5 lb

Stock Number: 551020
Description: Creamy Stabilized Peanut Butter
Pack Size Affected: 35 lb

Stock Number:551022
Description: Natural Course Peanut Paste
Pack Size Affected: 35 lb

Stock Number: 551025
Description: Old Fashioned Creamy Peanut Butter with 1% Salt
Pack Size Affected: 35 lb

Stock Number:551035
Description: Crunchy Natural Peanut Butter
Pack Size Affected: 35 lb

Stock Number: 551040
Description: Creamy Natural Peanut Butter
Pack Size Affected: 35 lb

Stock Number: 551050
Description: Creamy Stabilized Peanut Butter
Pack Size Affected:50 lb

Stock Number: 551050-D
Description: Dark Creamy Stabilized Peanut Butter
Pack Size Affected: 50 lb

Stock Number: 551051
Description: Creamy Stabilized Peanut Butter with Monodiglyceride
Pack Size Affected: 50 lb

Stock Number: 551053
Description: Crunchy Stabilized Peanut Butter
Pack Size Affected: 50 lb

Stock Number: 551072
Description: Peanut Butter Variegate
Pack Size Affected: 45 lb

ADHD Linked To Food Additives.

September 18, 2009

ADHD Linked To Food Additives.

Artificial coloring and preservatives in food can increase hyperactivity in kids, a new British study shows.

Researchers from the University of Southampton in the U.K. evaluated the effects of drinks containing artificial colors and additives on 3-year-old and 8- and 9-year-old British kids and found that the additives made hyperactive behavior worse — at least up to middle childhood.

The link between such food additives and hyperactivity has been long debated. The importance of our work is that effects have been found for 3-year-old and for 8- and 9-year-old children in the general population, not just for those diagnosed with attention deficit hyperactivity disorder (ADHD), says Jim Stevenson, PhD, professor of psychology at the university and a co-author of the study, published online Sept. 6 in The Lancet. The size of the effects is similar to that found for children with ADHD.

But a U.S. expert said that scientific evidence overall does not point to a definitive link between additives and hyperactivity. He said it is premature, based on these study results, to suggest a public policy change. But the U.K. Food Standards Agency, which funded the study, has already revised its advice to parents about what to feed their children.
The U.K. Study

The researchers evaluated the effects of different cocktails of beverages containing artificial food colors and other additives in 153 3-year-olds and 144 8- and 9-year-olds from the general population. In all, 267 of the 297 children completed the study and were evaluated by teachers and parents for behavior changes after drinking the trio of beverages.

The children drank two types of beverages with food additives commonly found in sweets, beverages, and other foods, and then a placebo drink (one with no additives). One mix had artificial colorings, including sunset yellow (also called E110), carmoisine (E122), tartrazine (E102), ponceau 4R (E124), and the preservative sodium benzoate. Another beverage mix included the current average daily consumption of food additives by the two age ranges of children and included quinoline yellow (E104), allura red (E129) , sunset yellow, carmoisine, and sodium benzoate.

Teachers and parents evaluated behaviors after the children drank each type of beverage, and the older children also were tested on their attention spans.
Study Findings

The older children’s behavior was adversely affected by both of the mixtures with additives, compared with placebo, Stevenson’s group found.

The younger children had more hyperactivity with the first mixture compared with placebo, but their responses to the second beverage varied greatly.
Perspective and Reaction

About 2 million children in the U.S. have ADHD, according to the National Institutes of Health.

The link between food additives and hyperactivity in children has been debated for many decades, says Roger Clemens, DrPH, a professor of pharmacology and pharmaceutical sciences at the University of Southern California School of Pharmacy and a spokesman for the Institute of Food Technologists.

More than 30 years ago, a physician named Ben Feingold proposed a diet free of additives and other substances to calm behavior in children.

The U.K. study findings about the adverse effects of food additives are narrower than those found by Feingold, Stevenson tells WebMD. "Feingold made a very wide-ranging claim about many additives and also salicylates (a group of chemicals related to aspirin but also found in foods) adversely affecting children’s behavior," he says. We have shown an adverse effect for a specific set of food colors plus sodium benzoate, a preservative.

While the most recent study has found a link, Clemens contends that "the totality of the evidence indicates food additives, such as those cited in the [Lancet] paper, do not contribute to hyperactivity. While this study finds a link, most recent studies do not."

Stevenson disagrees. The better studies conducted since the mid-1980s confirm that the removal of certain food additives can reduce hyperactivity in children diagnosed with ADHD, he tells WebMD.

Children’s reactions to diet do vary, Clemens tells WebMD, and some children may react to additives and colors.

What’s a Parent to Do?

Is it worth trying to remove the additives from a child\’s diet? It may not hurt, but it may not help, Clemens says.

Meanwhile, the U.K. Food Standards Agency issued new advice after the study was published, advising parents of children who show signs of hyperactivity to cut out the additives studied in the recent research.

Changing the diet is not a cure-all, Stevenson says.

And in a related article from The Horizon Newspaper (Pueblo, CO)

Food dyes listed by a color + number (such as Red 40 and Yellow 5) are made from crude oil, and have been linked to many health problems, including headaches, asthma, DNA damage, and cancer, as well as learning and behavior problems. Since natural colorings are available, the dyes are not necessary.

Dr. Jim Stevenson, a professor at Southampton University in England who led the most recent study published in the September 2007 issue of the leading British medical journal., The Lancet, warns that these additives can affect all children, not just those with ADHD. He cautions that, like the lead which used to be in gasoline and paint, the additives can lower a child’s IQ score.

Before you conclude your child has a disorder, says Kathy Bratby, M.S.N., R.N.. clinical assistand professor at the State University of New York at Stony Brook School of Nursing, take a look at what he or she is eating.

Here is how to make your own natural food coloring

All following are based on coloring about 1 cup of white cake icing. To color other items, experiment with amounts of natural dyes until you achieve the color you want.

Examples of what you will need are

Beets
Berries
Turmeric
Avocados
Carrots
Spirulina
Chlorella
A seive

Enjoy yellow. For yellow, add 1 tsp of stale turmeric . Turmeric is often used to give vegan puddings and tofu scrambles that eggy shade. This is a good use for turmeric that’s past its prime, since stale turmeric is fairly flavor neutral.

Mash the juice from 14, fresh or thawed, frozen raspberries directly into the icing using a sieve to create blush or pale pink

Using a fork, mash 1/2 a small avocado until creamy to get pastel green. Mix this into your icing. [The avocado makes your icing thinner, but in a fluffy, pleasant way. ]

For raspberry purple, using a sieve, mash the juice from 14 fresh or thawed frozen blueberries and 12 fresh or thawed frozen blackberries directly into the icing.

Experiment and color your world! Other natural sources of color include carrots, beet juice and chlorella.

Don’t forget to taste your food as you color it. Since these natural dyes are also foods in their own right, adding too much can impart their flavor into the icing. You will need to find the right balance between color and neutral flavor.

And you guessed it, greed and corruption is why especially the United States hasn’t gone to a healthier standard for the foods.

Now then with this mishmash I have put together, you should also look at not just children, but others in your family as well or your neighbor or a friend who for some reason keeps getting sick and the food looks normal like what you would eat but right now you have no problems nor may you have problems in the future.

John…

Horizon Newspaper Pueblo, CO
WebMD Health News – http://www.webmd.com
Reviewed by Louise Chang, MD
The Feingold Association – http://www.adhddiet.org
The Cooking Inn – http://www.thecookinginn.com

High-fructose corn syrup: Why is it so bad for me?

September 18, 2009

High-fructose corn syrup: Why is it so bad for me?

High-fructose corn syrup is a sweetener and preservative used in many processed foods. It is made by changing the sugar in cornstarch to fructose — another form of sugar.

High-fructose corn syrup extends the shelf life of foods and is sweeter and cheaper than sugar. For these reasons, it has become a popular ingredient in many sodas, fruit-flavored drinks and other processed foods. Check your food labels. You may be surprised by how many foods contain high-fructose corn syrup.

Some nutrition experts blame increased consumption of high-fructose corn syrup for the growing obesity problem. One theory is that fructose is more readily converted to fat by your liver than is sucrose, increasing the levels of fat in your bloodstream. But this hasn’t been proved.

In addition, animal studies have shown a link between increased consumption of high-fructose corn syrup and adverse health effects, such as diabetes and high cholesterol. However, the evidence is not as clear in human studies.

Despite the lack of clarity in research, the fact remains that Americans consume large quantities of high-fructose corn syrup in the form of soft drinks, fruit-flavored beverages and other processed foods. These types of foods are often high in calories and low in nutritional value. This fact alone is reason to be cautious about foods containing high-fructose corn syrup.

To reduce high-fructose corn syrup in your diet, read food labels. Avoid or limit foods that contain high-fructose corn syrup. Some other easy tips for cutting back on high-fructose corn syrup include:

* Buy 100 percent fruit juice instead of fruit-flavored drinks.
* Choose fresh fruit instead of fruit juices. Even 100 percent fruit juice has a high concentration of sugar.
* Choose fruit canned in its own juices instead of heavy syrup.
* Cut back on soda.

source: mayo clinic

What You Need To Know About Bleached Flour!

September 18, 2009

Bleached Flour

August 19th, 1913

Flour is bleached to conceal inferiority by making it appear of better quality than it is. Most sanitary codes provide against the staining, colouring, coating or bleaching of any food product for the purpose of concealing inferiority. Under such provisions it becomes an easy matter for the corporation counsel of any American city to bring action against bleached flour.

Not satisfied with robbing the wheat of its most indispensable mineral elements, millers have still further debauched their industry by resorting to electrolytical chemistry in their efforts to fool the people.

The test for bleached flour is a simple one and a rather pretty experiment. Take a handful of the suspected flour. Pat it into the form of a little mound or pyramid, placed on a marble slab or wooden table. With the thumb depress the top of the mound, thus forming a cup or well about the size of a thimble. Into this well pour a teaspoonful of a mixture purchasable at any wholesale drug store under the name of the Gries Hasway Reagent. This reagent is a mixture of equal parts of sulphanilic acid and alpha-naphthylamic. Both these substances can be purchased in any city drug store.

Let the reagent stand in the well in the mound of flour for from ten to twenty minutes. If the flour has been bleached the reagent will be coloured pink. If the flour has not been bleached there will be no discolouration.

Modern Day July 7, 2007

It would appear that when this unnatural bleached flour came out, there were many health concerns. Now this unhealthy bleached flour is everywhere. Why did things change?

Unnatural Bleached Flour is not allowed in Europe.

Let’s look at some explanations of Bleached Flour…

The term bleaching is a traditional baking industry term that describes the process of whitening.

Technically speaking, the carotenoid (yellow) pigments in the flour are oxidized to produce white flour. Oxidization will occur naturally, over time, with the exposure of flour to air. Historically, millers would age flour for several weeks to achieve white flour. This natural oxidation, however, was an irregular process requiring considerable time and space. Today, the bleaching process is accomplished by the use of chemical bleaching agents. Flours treated with these bleaching agents must be labeled as bleached flour.

Bleached refers to flour that has been bleached chemically to whiten or improve the baking qualities.
No change occurs in the nutritional value of the flour and no harmful chemical residues remain. It is a process which speeds up the natural lightening and maturing of flour.
This was the FDA’s contribution.

Bleaches commonly used: Chlorine Gas (deadly to humans) and Benzoyl Peroxide (an ingredient normally found in acne medication). Other more hazardous bleaches were banned in the early 1900’s.
Chemical Additives commonly used: Potassium Bromate, to accelerate yeast growth and fortify gluten (these can be possible health hazards).

Flour does come in natural bleached, it is a bit more expensive. Apparently the big thing with bleaching the flour is vanity. Does the bread really need to be white, or can it be a golden tan color? Your choice. I think we will limit our intake of bleached flour products.

When rats are given the choice of hot dogs or bags of white flour, experience has always been that they invariably go for the hot dogs!

Sources:

This Famishing World by Alfred W. McCann
On Food and Cooking by Harold McGee
King Arthur Flour
FDA
The Cooking Inn

Food Additives May Aggravate Asthma and Allergies

September 18, 2009

‘Food Additives May Aggravate Asthma and Allergies

While looking up why I had a bad reaction to a Biscuit and Baking mix I looked up all the ingredients and zeroed in on 2 culprits, TBHQ and BHT, these are preservatives. I came across this information from http://www.achooallergy.com you may find it interesting as well, I have tossed the offending mix and now I have something else to remove from my diet. These preservatives are Synthetic Antioxidants.

In the 1950s, 20 percent of consumer food in the UK came from supermarkets. Now it’s closer to 80 percent, according to Epoch Times International. Since the 1950s, there has also been an increase in cancer, diabetes, obesity, depression, and asthma, and many health professionals think that artifical additives in food may be part of the reason for the increase in disease.

Food additives are identified by name and number, and the numbers are the same worldwide.

One class of food additives is preservatives, which are supposed to prevent decay and contamination. Calcium proprionate (preservative 282) is commonly added to bread as a mold inhibitor, and reactions to this additive have been well publicized. Reactions include migraine headaches, irritable bowel syndrome, depression, and fatigue.

Other additives include color and flavor enhancers. At least 60 of these additives are known to aggravate asthmatics and are not recommended for children. Many people are also sensitive to the flavor enhancer monosodium glutamate (MSG), commonly found in Chinese food, frozen foods, canned tuna, and dressings.

http://www.FedUpWithFoodAdditives.com states that the following additives are particularly nasty and should be avoided:

Colors: 102, 104, 107, 110, 122, 123, 124, 127, 128, 129, 132, 142, 151, 155, natural color 160b.

Preservatives: Sorbates 200-203, Benzoates 210-213, Sulphites 220-228, Nitrates & Nitrites 249-252, Propionates 280-283.

Synthetic Antioxidants: Gallates 310-312, TBHQ, BHA, BHT 319-321.

Flavor Enhancers: Glutamates (including MSG) 620-625; Ribonucleotides 627, 631, & 635; Hydrolyzed Vegetable Protein (HVP).