crystalline fructose

 

The body doesn’t handle large amounts of fructose well. You can maintain life with intravenous glucose, but not with intravenous fructose; severe derangement of liver function results. There’s also evidence that a high intake of fructose elevates levels of circulating fats (serum triglycerides), increasing the risk of heart disease. I never use fructose in my home.  dr. andrew weil

 

So, there is a new criminal in town.  Seems to be the next generation of high fructose corn syrup.  But this guy is even more devious placing himself in “healthy” drinks. 

I am referring to crystalline fructose.  It is produced by allowing HFCS to crystallize. It is then dried and milled into the desired particle size for packaging.  As a result, it is 100% fructose.  

Fructose is not the best thing for your body.  Fructose exists in foods as either a monosaccharide (free fructose) or as a disaccharide (sucrose). Free fructose does not undergo digestion; however when fructose is consumed in the form of sucrose, digestion occurs entirely in the upper small intestine. As sucrose comes into contact with the membrane of the small intestine, the enzyme sucrase catalyzes the cleavage of sucrose to yield one glucose and fructose unit. Fructose, passes through the small intestine, virtually unchanged, then enters the portal vein and is directed toward the liver.

I know that is a lot of information, so lets see if I can make it a bit more understandable.  When fructose is in the presence of sucrose, your body has a better chance of understanding what to do with it in terms of breaking it down and processing it.  When it stands alone, your body does not know how to metabolize the molecule, so it sends it right to your liver.  This results in the fattening of the liver, or cirrhosis.  So, why is this important.  Well, HFCS is a blend of 45% sucrose and 55% fructose.  Therefore, to an extent your body knows what to do in its presence.  In contrast, crystalline fructose is 100% fructose.  This means you have an even higher chance of developing fatty liver.  

(edit. note.: I do not want this to be used as justification for allowing consumption of HFCS.  HFCS has its own list of harmful reasons to stop ingesting it.  In this example, I am just focusing on the metabolism of the fructose molecule.)

Here is another reason to avoid crystalline fructose…. arsenic.  Yes.  The processing of this molecule allows for acceptable levels of arsenic, heavy metals, lead and chloride.  Again, these are toxic chemicals that your body is unable to process.  The impact on your health is immeasurable.  While, a simple serving of the drink might not be bad, over time the build up of any one of these components can lead to death.  

The biggest reason this particular molecule is so bad is because of the products it is being placed in: health drinks.  Vitamin Water seems to be the most popular of the beverages, but other examples are FUZE, Mistic, SoBe, Snapple and W20 for Women.

There is an entire category of beverage, marketed as healthful for you and your body, most commonly encouraged to drink after your work-out.  In reality, you would be better off drinking a Coke after a hard exercise routine, as compared to Vitamin Water.

This is just another example of how the food industry and the corn industry have managed to get a toxic substance into the food you eat.  As people get away from HFCS, there is something to easily replace it.  And as people become more aware of CF, there will be another substitution.  This is an ongoing process that is damaging the health of Americans.

mercury rising

New data shows that mercury is present in high fructose corn syrup, which is the sweetener used for almost all of the products on the shelves of your neighborhood mega-mart.  The study was released through Environmental Health.

Mercury has been linked to learning disabilities in children and heart disease in adults. It is thought that the mercury is entering the sugary substitute during processing, thinking that it comes from the hydrochloric acid that is used to manufacture the product.  The toxin was detected in just under 50% of the total samples taken.

It is believed that, on average, Americans consume 12 teaspoons of HFCS, daily.  Although, it is expected that children ingest more than adults. 

There is no established safe dose for elemental mercury, the type discovered in corn syrup. But the U.S. Environmental Protection Agency says an average-sized woman should limit her exposure to 5.5 micrograms a day of methylmercury, the kind found in fish. If that same woman regularly ate corn syrup contaminated at the highest level detected in the study—0.57 micrograms per gram—the researchers estimated that she could end up consuming an amount of mercury that is five times higher than the EPA‘s safe dose.

Given that HFCS is found in a very high percentage of products, it is safe to assume that we will be exposed to mercury, which was once thought to only be transferred through fish.  Now, it seems that anything we eat will do more harm than good.

following in germany’s footsteps

Last week, we reported how Germany was quite revolutionary in telling its citizens to stop eating meat, unless on special occasions.  Following their lead, Britain will have meat-free menus promoted in hospitals as part of a strategy to cut global warming emissions across the National Health Service, according to the Guardian.

The biggest difference with this, however, is that it is not a single suggestion but rather, part of a nationwide plan to reduce carbon emissions in the UK Health System.

 

Last year the NHS published what it believes is the biggest public sector analysis of carbon dioxide, the biggest greenhouse gas, which showed the organisation’s emissions in 2004 were 18.6m tonnes and rising. This accounts for more than 3% of all emissions in England, and if the NHS was a country it would have been ranked as the 81st biggest polluter in the world that year, between Estonia and Bahrain.

One-fifth of the emissions were from transport, one-fifth from buildings, and the remainder from procurement, including drugs, medical equipment and food.

They have committed to a government pledge to cut greenhouse gas emissions by 80% by 2050.  Other proposals include reduction of water bottle use, greater sterilization and re-use of equipment, and encouragement of public transportation for visitors.

quite controversial, but the right decision

Germany did something very bold today in the fight against climate change.  Something that we will more than likely never see in this country, but should be done.  Germany’s Federal Environmental Agency urged its citizens to dramatically reduce its intake of meat, suggesting they go back to pre-war norms of eating meat only on special occasions, according to the Guardian.

There has been a lot of data released about the extraordinary amount of harm the livestock industry puts onto our climate being the most energy intensive form of “farming”.  Most accounts suggest that the meat industry accounts for a fifth of the greenhouse gases emitted into our atmosphere.  It is a result of the chemicals, transportation fuels and methane released from the animals, as well as the clear cutting of forests for land for the cattle to graze.

This decision is being embraced by many in the environmental movement.  There are few, if any, countries that have publicly acknowledged that our current methods of meat production are unsustainable and must be stopped.  

The United States has huge meat lobbying interests in Washington.  When nutritionists at the USDA and with the AMA have ever suggested reducing the meat intake in the food pyramid, millions of dollars have been spent in discrediting the data and ensuring that our process will never change.  The lobbyists have even succeeded in wooing the FDA to pass the allowance of the strongest of antibiotics for animal use and the lack of labeling for genetically engineered cattle.

The impact of the meat industry is even starting to be seen in ways other than the impact on the environment.  Antibiotics are being found in produce due to its presence in the water supply. Additionally, bacteria are getting more and more resistant to antibiotics, resulting in people having a harder time fighting infections.

While there are grassroots movements trying to educate the United States public on the harm of the meat industry, it is relatively weak by comparison.  Vegetarianism and other such diets are seen as “abnormal” and alternative lifestyles, when in reality they are the most eco-conscious way to eat and live.

All in all, Germany has done the right thing in suggesting to its citizenry to eat less meat.  All countries should follow this example and we may have a fighting chance against global destabilization.

fake food

It is really quite sad that food manufacturers add ingredients to food products that dilute the components and cut the bottom line cost.  The greatest example of this is what China has done with the addition on melamine, which has turned out to be deadly.  However, have you ever wondered what American companies might do to their products?  USA Today investigated and found some interesting things.

It is called “economic alteration”.  It is the process by which something similar is added to the product to extend the use of the primary ingredient without altering the product too much.  And while the FDA is required to monitor this process, and stop it from happening, it has been put aside by more pressing food safety issues.

Fish seems to be the most commonly faked food.  Examples are selling farm raised salmon as wild salmon or exchanging talapia for red snapper.  And don’t think this is just happening in large scale canneries, researchers found the fraud happening in sushi restaurants as well as super markets.

Olive oil seems to be another counterfeit product.  Some off brand products contained upwards of 90% soybean oil instead.  This has become such a problem that Connecticut and California are enacting laws that prevent this kind of manipulation.

The worst of offenders… honey.  Manufacturers have been known to add high fructose corn syrup to honey to extend its usage.  This is quite sad as honey is often marketed as a healthy sugar alternative.  But, to have it diluted down with the least healthy sugar substitute should be criminal.

Maple syrup and honey are other products that undergo economic alteration, although those have been commonly known for a while.  That is why you are able to buy ‘real” products versus ‘artificial’ products.  This is one area where the labeling is felt to be accurate.

One reason this causes such concern is because, at least, in the environmental food movement, people are encouraged to eat whole foods, instead of processed foods.  But olive oil, fish and honey are part of the whole food movement.  So, when you eat these items thinking you are doing a good thing for your body and your environment, it is quite unnerving to find out that you have done the exact opposite.  

The best recommendation is always one thing: farmer’s markets.  And, if that isn’t possible, try to buy the highest grade product from reputable manufacturers with clear, concise labels.

review: M Cafe de Chaya

 

by Amy Swanton Mills

Let me just say that I am not a macrobiotic, but am all in favor of any place that promotes fresh, healthy, organic ingredients.  M Café De Chaya definitely fits that description and they should be commended for it.  That said, I must disclose that I bring a certain prejudice to this review, as I find certain things delicious that macrobiotics wouldn’t even think of letting cross their lips.  This list includes, but is definitely not limited to, prosciutto, vanilla lattes with milk from a cow, and hamburgers.  So, for those of you who are on the same page as me, this review will probably be helpful to you.  For those of you who are macrobiotics, probably not so much, as I would imagine this restaurant is pretty much the crème de la crème of macrobiotic options.

I have nothing against the macrobiotic thing, am game to try just about anything, and I like the idea of a light and healthy lunch. Thus, how I ended up at M Café de Chaya.  I ordered the tuna tataki salad, a side of fries, and a mint green tea.  My lunch companions ordered sushi and a black cod teriyaki bowl.  The salad was good, and I was pleasantly surprised by the flavor on the fries.  They use seaweed as a seasoning, which gives the fries a delicious, yet unexpected, flavor.  The salad was good, though a little light on dressing and tuna.  I think that is part of the macrobiotic approach, though, where you eat more grains and vegetables than anything else. The teriyaki bowl looked to be the most substantial item on the table, with a generous helping of brown rice.  

I felt full after my meal and slightly proud of myself for eating so healthy.  If I was forced to go macrobiotic or lose weight, this place would be a wonderful treat, but I have to confess that I felt a little cheated.  I know that sounds bad, but I really can’t get behind spending $20 on a lunch that tasted a little unsatisfying.  Don’t get me wrong, if I had a friend who was a vegetarian, or macrobiotic, I would highly recommend this place for the variety and creativity of their menu and I wouldn’t be upset about returning. However, I have a lot of other places with a more diverse and delicious menu that I’ll return to first.

review: Hearth in the Cottonwoods

 

I try to eat as organically and sustainably as possible.  I shop carefully at the market, my husband goes to the Farmer’s Market biweekly, and he’s even started a garden so we can have fresh fruits and vegetables right in our own backyard.  We’ve improved our cooking so that we can have friends over and serve edible, and sometimes even delicious, organic meals.  However, we don’t want to turn into hermits and do find the occasion to eat out once and a while. We eat at variety of places, but had yet to find a restaurant that was truly all about organic and sustainable food.  That was, until I discovered Hearth in the Cottonwoods.

Hearth in the Cottonwoods is about two hours north of Los Angeles, in Los Alamos, California.  The restaurant is housed in the Full of Life Flatbread production facility, which produces organic flatbread pizzas throughout the week.  It is rustic, warm and thoroughly inviting.   This is the kind of “organic” restaurant you can take a Velveeta-eating friend to without scaring them.  They don’t take reservations and you don’t need to worry about your attire.  It is casual and all about the food.

Their explanation about their flatbread and menu is simple: “Food made by hand and without pretense or fashion.”  They are open for dinner only Friday, Saturday and Sunday evenings.  Friday and Saturday feature a simple menu of soup, salads, flatbreads and desserts to choose from.  Their “Sunday Supper” features a different menu, which offers a more varied selection and can include appetizers and non-flatbread entrées. 

I recently visited Hearth in the Cottonwoods on a Sunday.  I had reviewed the menu before we got there, and was very excited.  My husband was ecstatic.  We weren’t disappointed.  We split several dishes, but the standouts were the tomato sauce and cheese flatbread, squash ravioli, and a rich and delicious brownie with vanilla ice cream.  The flavors in the squash ravioli were vibrant and rich.  When we inquired about the ingredients in the sauce, as it was so delicious, we were told it was simply yellow tomatoes, olive oil, and salt.  I think this is testament to the quality and freshness of the ingredients.  The ravioli also contained nettles, which was a unique touch.  We took a few pieces of our flatbread home, which inspired us to purchase the frozen version at our local Whole Foods on our next trip to the market.  It was good, but definitely not a substitute for a fresh flatbread right from the hearth.

This truly was the kind of meal I had to tell everyone I knew about.  I blogged about it, I emailed friends the website, we discussed having my husband’s birthday there.  That was the kind of impression it made on us!   I get so tired of all the over-hyped Los Angeles restaurants.  I mean, most buy in bulk from suppliers such as Sysco, not farmers, even the so-called “fancy” restaurants.  If you want to go for purely “organic” fare, you’re mostly stuck with some sort of specialty vegan or rawgeterian joint, which really isn’t what I’m into.  This is why I feel Hearth in the Cottonwoods is such a find.  They not only serve one of the best restaurant meals I’ve had in a long time, they do it by cooking with organic ingredients sourced from local farmers and craftspeople.  

My only negative comment on this restaurant is that I wish it were closer!  Why can’t more Los Angeles area restaurants mimic the local, organic, sustainable approach taken by Hearth in the Cottonwoods and Full of Life Flatbread? 

For more information about Hearth in the Cottonwoods and Full of Life Flatbread go to their website.

foods you aren’t eating but should be

 

 

The New York Times republished an article that ran a few months ago in which Jonny Bowden, a nutritionist, listed the eleven healthiest foods, that are easy to get, but we aren’t eating them.  I read somewhere that we get into such a daily rut, that we tend to eat on 25 different types of food.  Many articles have been published about the prevalence of cancers and other diseases because we are not getting enough nutritional variation.  And, although cinnamon may not be a “food” group, it never hurts to remind that there are other foods out there besides tomato sauce, broccoli, and bell peppers.  Here is the list, go to the article for serving/preparation suggestions.

1.) Beets

2.) Cabbage

3.) Swiss Chard

4.) Cinnamon

5.) Pomegranate juice

6.) Dried Plums (prunes)

7.) Pumpkin seeds

8.) Sardines

9.) Turmeric

10.) Frozen blueberries

11.) Canned pumpkin

opinion: where do you fall?

I received an email over the weekend that I felt needed to be shared.  

The email contained eight photos of different families across the world and the varying amounts of food and cost that they purchase each week.  The differences are striking.  The things I noticed: the processed crap that is ingested by Western societies versus ‘traditional’ culture, the comparable weight of the families and the food they eat, the health and vitality of those who eat whole foods versus processed foods.

Seriously, take a look at these people.  Look at each picture in detail.  

There are so many things that can be said about this.  Some of the pictures are heartbreaking, and not just the obvious ones.  I think the amount of sodas consumed by the Mexican family is just as heartbreaking as the lack of food that family in Chad have access to.  Did you notice how much fast food, and how little whole foods (one plate of fruit), the American family had? Look at the amount of food can feed 13 people in Bhutan versus the amount of food that feeds four in Germany.  And finally, look at the amount of waste created by the Western families.  

We write a lot about the affect of food on our environment, economy, and our bodies.  I think these photos are a clear indication of what problems exist surrounding our food culture.  Many of these families are not eating food, they are eating chemical calories.  And, when you look at the packaging and the marketing that goes into having a family select on brand over the other, you realize this isn’t going to end.  The corporations that make processed food do not have your best interest in mind.  There main concern is profit.  

We are in a food crisis.  However, I doubt many people really understand that because they have access to food in astronomical ways.  Many of these families.. many of you who read this… have never seen pictures of how people survive outside of the United States or ‘western’ homes.  We are extremely fortunate to have the abundance that we do.  I think when the peak of this food crisis hits many people are not going to know how to survive, and that is scary.

I would be interested in knowing what your interpretation of these photos are.  Please feel free to comment about them with your opinions.

no sir, i have no banana

Our bananas are going extinct, according to the Huffington Post Green. Well, the current kind. The article explains the long history of the banana, much of it is quite a surprise. About 150 years ago, many variations of bananas were found in the world’s jungles. They had varying tastes; sweet and sour. And an array of colors; green, purple, and yellow. Unfortunately, now they are turning red. And, not in the good way. They are being infected with a fungus called Panama Disease which turns the bananas brick red and completely inedilble. It is like a cancer, there is no cure, they die as it spreads, and it spreads quickly. Many estimate that bananas, as we know it, will not exist in 5, maybe 10 years. Interestingly, though, this is not the first time. It seems, a while back, that United Fruit chose the “Gros Michael” to be the banana of choice. They moved it out of the jungle and decided to mass produce it on vast plantations. Over time, it was standardized into becoming yellow, creamy, and “handy for your lunchbox.” In order for the land to mass produce bananas, rainforests were burned down, governments were taken over and many people were killed. And, like any corporation, ethics went out the window, as anything and everything was done to lessen the bottom line and increase the profit. Eventually, the bananas could no longer take the stress, developing a disease that “stalked” the bananas around the globe. So chemicals are dumped on them to see if it makes a difference, when it doesn’t, you move to the next plot of land. This was done to such an extent the the Gros Michael, that it is gone. Making room for banana 2.0: the Cavendish. And you would think that a lesson might be learned, but unfortunately, no. Another mono-culture has been built and once again the banana is dying. Onto banana v3.0? Will the lesson be learned? Will the environment that once allowed the banana to prosper be destroyed by the proliferation of plantation farming and more clear cutting? Should we give up? Will we give up, when you consider this is more consumed than rice and potatoes? What will the new banana taste like? And, will I be invited to the launch party?

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