Towards A Healthy Economy + Marketing World

LIQUID NUTRITION

Americans have one of the “Worst health pictures in the world today”, and are in the “Worst epidemic of chronic degenerative diseases that mankind has ever known!” World Health Organization
We are led to believe that eating 3 meals a day consisting of the proper amounts of each of the 4 foods groups will give us ‘good health’ and ‘long life’. Many of the foods we eat are lacking in vitamins and minerals. Some fruits and vegetables are cultivated using chemical fertilizers, pesticides and waste contaminants, in soil depleted of minerals.

Have you ever wondered about the signs above the vending machines at the zoo that warn you sternly not to feed this “food” to the animals because it will kill them? Think about it. Even when we shop for the real food in the grocery store like meat, produce, and dairy products, we still have a problem at the cellular level liquid vitamins are needed more than ever before because much of our food has been chemicalized with preservatives, growth hormones, dyes, pollution, and even antibiotics. They are then Harvested prematurely and artificially ripened, they are sprayed, processed, radiated and coated with toxic chemicals to improve their appearance and prolong their shelf life. Even if we shop for organic food today in an effort to avoid the many chemicals used in American food processing, we still have to deal with the fact that some or much of our soil is depleted of minerals.
The US Senate Document #264 and the 1992 Earth Summit Report document an 85% mineral depletion of our farm and range soils, over the past 100 years in North America.

Americans need to supplement their diets with minerals to make up for this deficiency. Imagine how much worse the depletion must be now, 10 years later. Today farmers only add a tiny fraction of the minerals back to the soil (normally only 3). Our bodies are literally starving for nutrients. No wonder we’re tired, irritable, and stressed out. When you look at our nation as a whole, you see a society that is getting sicker and sicker, fatter and fatter, more and more tired. It is important that you take a good liquid vitamin supplement.

Body Balance is rich in phytonutrients and free of pollution. People who hate pills, especially children and senior citizens, find that Via Viente is the best way to get quality nutrition on a daily basis.

COOKED FOOD: Healthy OR Not?
First, understand the Problem: Cooking kills enzymes. Enzymes are needed in EVERY bodily function.

In the early 1900s, Dr. Pottenger wanted to see what affect eating cooked foods had. As an experiment, he took several hundred cats, and put them in primarily two groups. One group he fed uncooked, raw foods, and the second group he fed only cooked foods. This was the outcome: Throughout the entire experiment, the raw food cats were strong, healthy and potent. The cooked food cats, however, did not fare so well. The first generation of the cooked foods cats lived a normal life, and developed diseases near the end of their lives. The second generation developed diseases during the middle of their lives. And the third generation was either born with diseases, or developed diseases shortly after birth. When dropped, the kittens could not right themselves (i.e., dysfunctional). They would not play, had emotional problems, and fought a lot. Those that grew to maturity were impotent, barren, or sterile. The experiment had to be ended because the cooked foods cats could not produce a forth generation!

So, how does this relate to us, as human beings? We’re pretty much in the same situation. You see, in the early 1900s, Americans ate a great deal of homegrown foods from their gardens. Much of it was raw and rich in nutritional value and life components. Today, we eat mostly cooked, highly processed foods. Until recently, the average family spent $1.74 a week on raw foods. It was not unusual for the average person to go a week or two without eating any raw foods at all. And, just like the third generation cats, children are being born with diseases or developing diseases shortly after birth. Many Americans can’t conceive, are infertile, or impotent. Miscarriages and emotional problems are on the rise. According to the World Health Organization, we have one of the “worst health pictures in the world today”, and are in the “worst epidemic of chronic degenerative diseases that mankind has ever known!”
Our bodies are starving.

All of us need a good nutritional supplement program.

Nicolee Castiglione
http://www.idrinkvia.com
viafirefly@hotmail.com
406-682-3202 Home/Office
406-581-0165 Cell

Vitamin D is a fat-soluble vitamin like A and E. This vitamin is hard to
obtain from food. Luckily, sunshine is a significant source of this vitamin because UV rays from the sun trigger Vitamin D synthesis in the skin.

Vitamin D is tasked with the crucial role of maintaining normal blood levels
of calcium and phosphorus. By promoting calcium absorption, the vitamin
helps to form and maintain strong bones. It also has to work efficiently
with other vitamins, minerals, and hormones in order to promote bone
mineralization.

Because it acts as an overall guardian of the human skeletal system,
Vitamin D helps maintain a healthy immune system and regulate cellular
growth and activity.

Vitamin D Sources

One cup of Vitamin D fortified milk supplies one-half of the recommended
daily intakes for adults between the ages of 19 and 50 and one-fourth
for adults between the ages of 51 and 70.

Although milk is typically fortified with Vitamin D, this is not the case with
dairy products made from milk, such as cheese and ice creams. Some
ready-to-eat breakfast cereals, though, may be fortified with the vitamin.

Unfortunately, there are only a few commonly consumed foods that are
good sources of the vitamin and these are cod liver oil, salmon, mackerel,
tuna fish, sardines, margarine, egg, liver, and beef.

The classic Vitamin D deficiency diseases are rickets among the young
and osteomalacia among adults. Deficiency in this vitamin indirectly
causes osteoporosis since the vitamin is required to promote calcium
absorption in the body.

Lorna Mclaren has more information regarding vitamins at http://www.123-nutrition.com. There are informative articles regarding Herbal Alternatives and Health Food Supplements.

For years we’ve heard that to protect yourself from heart disease you should follow a “low fat” diet. Even many hospitals and health professionals still stick to this rule of low fat diets at the risk of omitting heart healthy foods. New research from the Women’s Health Initiative dietary modification trial published in the February 8th issue of the Journal of the American Medical Association reported their findings of an 8-year follow up study. One of the reports showed that postmenopausal women who followed a low fat (20% of calories from fat) diet did not have a lower risk of heart disease. This makes things confusing since we have been taught for years that low fat equals better heart health. The two go hand in hand like peanut butter and jelly. Before we all ditch the low fat model and rush to eat our favorite high fat fare there are a few more pieces to this puzzle to know.

This study did have some limitations. First of all, they were depending on self-reporting from the participants for an 8 year process. This of course leads room for discrepancies since we all eat on auto pilot most of the time. It would be hard to say you followed a strict low fat diet for 8 years without writing down what you ate every day. Also they didn’t take into account other lifestyle factors such as exercise or stress management. All can contribute to the risk level of heart disease. Not only that, some of the authors disclosed they had their hands in the pharmaceutical cookie jar…another article for another time.

Limitations or no limitations the study still shows that postmenopausal women who likely were following a fairly low fat diet still were shown not to improve their heart health. This actually doesn’t surprise me in the least. The old general low fat diet is no longer the most effective heart healthy diet. A matter of fact, some fats are shown to protect our heart.

So let’s get down to the details. There are fats that are protective and fats that are shown to increase risk. Decreasing certain fats is still a good rule of thumb. These fats are saturated fats which are found in animal products, coconut and palm kernel oil. So sticking with lean meats such as poultry and fish, and choosing low fat dairy products is still a good choice. The second fat to decrease is Trans Fats which are found in many packaged convenience foods including certain margarines, crackers, and chips. Trans Fats are now located on the nutrition label under “Fats”.

Now, just because a food is high in fat or all fat doesn’t mean it will put us at risk of heart disease. For example fats found in nuts, olive oil, canola oil, avocados, flax seeds, and fish oils have been found to be protective for the heart by helping to lower cholesterol and decrease inflammation. This wouldn’t go along with the old rule of the low fat diet. In fact, just last year one of the hospitals in my local area was still telling people they couldn’t have natural peanut butter or avocados on their heart healthy diet. It’s time to update those handouts with new research. This doesn’t mean more is better either. There is a proper balance of adding healthy fats to the diet, around 30% of calories from fat.

A Heart Healthy diet is not just about the fats. There are all kinds of foods that you can add that help lower cholesterol and protect your heart by providing powerful antioxidants. For example, blueberries are one power player for heart health by providing antioxidants and research supports that it can lower cholesterol. All from a tiny, little, round fruit. Simply adding oatmeal every day or adding a little honey to your tea can help lower cholesterol. There are many foods we can add for heart health and they pack a serious punch.

The last thing to note on this study is that we are looking at a very general look into low fat diets. Unfortunately, one size doesn’t fit all. One person may have family history of heart disease which may put them at greater risk. Another person may want to lose some weight along with lowering cholesterol. This person may need to follow a little lower fat than the other since fat does carry a lot of calories. Everyone is different and while general health guidelines are important, if you are someone who needs more detailed information then seek some help from a professional that can give you an individualized plan.

(c) 2006 Meri Raffetto

Owner of Real Living Nutrition Services, Meri Raffetto is a Registered Dietitian and recognized professional in the area of nutrition and wellness. She specializes in weight management and offers online programs to help people reach their weight loss and health goals. Sign up for her free e-newsletter at http://www.reallivingnutrition.com

Unhealthy eating is a harmful problem in America, and contrary to a very outdated perception, this harm is not limited to those who suffer from obesity[1]. In reality, according to the Directors of Health Promotion and Education, the majority of Americans exhibit unhealthy eating habits, with just over one in four women and only one in five men claiming to eat the minimum five daily servings of vegetables and fruits[i].

In response to this growing wave of American malnutrition, a number of nutrition-based solutions have been proposed. This has been both a positive, an ironically, a negative, development.

This has been positive in light of the simple fact that it has helped increase basic “nutrition IQ”. The fact that most urban centers are home to dozens of diet and weight loss centers, and that many malls now have at least one health store has advanced awareness of America’s unhealthy eating problem.

So, too, have the numerous television shows and news reports that have covered the popular diets that dominate current weight loss discussions, such as: the Atkins Diet, the South Beach Diet, the Zone Diet, and more. The fact that a vending machine may actually contain a piece of fruit these days is further positive expressions of this growing nutritional awareness.

However, there is a downside as well. This increasing information has created a dizzying health and nutrition marketplace within which some irresponsible products are being offered. Among these products – and arguably the worst kind — are those that artificially suppress appetite.

There are two equally important reasons why appetite suppressants are dangerous and irresponsible nutrition ideas.

The first reason is that they delude dieters into thinking that real weight is being lost. For example, an unfortunately popular choice for some dieters is to take diet pills. These pills are often diuretics that promote weight-loss through water loss. As such, while a dieter will feel less hungry and lose weight while taking the diet pills, both of these effects will cease when taking the pills cease. Weight gain will return rapidly, as will appetite[ii].

This leads to the other reason why these appetite suppressant products are irresponsible and harmful. The human body is home to a vastly intelligent network of systems, cells, chemicals, and neurotransmitters. Regardless of one’s personal view of evolution of how the human body came to be this way, it is agreed by both creationists, evolutionists, and everyone else that the human body is a remarkable example of comprehensive intelligence.

For example, the human body is able to synthetically produce – without any conscious help from the owner of that body – 12 of the 20 amino acids that comprise protein[2]. Or consider the blood, whose plasma carries platelets that enable minor wound blot clotting. Both of these examples reflect a special kind of intelligence that the human body humbly and quietly exhibits throughout life.

When hunger is artificially suppressed it interferes with this intelligence. The body and its intricate network of problem-solving mechanisms become confused. Basically, the body is still hungry, but it does not feel hungry. The body is still craving the basic nutrition it requires to survive: proteins, essential fats, nutrients, vitamins, and calories. Yet because the hunger signal is not being effectively transmitted from these systems to the brain – due to the appetite suppressant – the individual dieter is not responding. In the short-term, a dieter may lose some pounds[3]. In the long-term the dieter will suffer from some form of malnutrition.

Clearly, appetite suppression “solutions” are not solutions at all. They are irresponsible and potentially damaging – even fatal – biological short cuts that undermine the innate intelligence of the human body. They also often render the dieter weaker and in worse shape than before, particularly if the inevitable post-pill weight gain leads to a bout of emotional eating and subsequent additional weight gain.

What is required is a rather dated staple of healthy weight loss: a healthy diet[iii][4]. This is, however, easier said than done particularly since, as noted above, in America only about 25% of women and 20% eat enough fruit and vegetable servings per day.

Within this rather complex scenario or problems and limitations, however, there are some pioneering companies that are enjoying critical acclaim from both the medical and the weight loss fields.

These companies – and admittedly there are extremely few of them — offer dieters a balanced meal supplement that can also be used as a meal replacement. This is of particular value to dieting business executives, university students, and other frenetically busy people who do not have the time to prepare balanced, diet-conscious meals.

Of greater importance is that these advanced solutions do not suppress hunger at all, nor recklessly deny the body the nutrients and vitamins required for healthy survival. Instead, the body is given the fuel that it needs via vitamin fortified, low-calorie, fat-free food that is well-balanced and nutritionally sound.

It will remain unacceptable, offensive, and disturbing to see so-called “diet solutions” that are little more than appetite suppressants that can — and often do — create much more harm than superficial, temporary good. It is expected that, eventually, such products will be exposed for the irresponsible items that they are, and banned from the marketplace.

However, until that happens, it will be up to the responsible nutrition companies in America to continue developing solutions that truly help dieters help themselves in the long term.

About Protica

Founded in 2001, Protica, Inc. is a nutritional research firm with offices in Lafayette Hill and Conshohocken, Pennsylvania. Protica manufactures capsulized foods, including Profect, a compact, hypoallergenic, ready-to-drink protein beverage containing zero carbohydrates and zero fat. Information on Protica is available at www.protica.com. You can also learn about Profect at www.profect.com.

[1] Obesity, which is caused mainly by unhealthy eating, is responsible for an estimated 300,000 deaths per year and all of them preventable.

[2] The remaining 8 amino acids are called the “essential amino acids” and must be obtained through diet.

[3] This kind of diuretic weight loss, however, will come at the expense of muscle and not fat.

[4] In addition to diet, customized exercise plans are also proposed to aid and maintain healthy long-term weight loss.

References

[i] Source: “Physical Activity and Unhealthy Eating”. The Directors of Health Promotion and Education. http://www.astdhpphe.org/pubs_facts_physicalfactsheet3.asp

[ii] Source: “Potentially Dangerous Diet Strategies”. PDR.Net. http://health.yahoo.com/centers/weight_loss/30004

[iii] Source: “Weight Loss: What Really Works?”. WebMD. http://my.webmd.com/content/article/49/40236.htm

Copyright 2004 - Protica Research - http://www.protica.com

Have you had some Salsa today? Benefits of onions and tomatoes in your diet.

Onions and tomatoes are among the most commonly used vegetables in many parts of the world today. We use them because they taste good and give good consistency to our food. We use them as sauces and salsas, chutneys and pickles, and important ingredients in our main dishes, but are you aware of the beneficial nutrients that lie hidden in these foods?

Lycopene- have you had your tomato today?

What is Lycopene? Lycopene is found in tomatoes and other red fruit. It is a bright red carotenoid and is a powerful antioxidant.

How does it help you? Antioxidants are very useful to the body as they repair damaged cells and aid the immune system.

Lycopene has also been licensed as a food coloring. It is not water-soluble which also makes it useful for non-food items. It is especially effective on plastic, only bleach destroys Lycopene dye on this medium.

Lycopene is found mainly in tomatoes, but can also be found in rosehip, guava, pink grapefruit and watermelon. It depends in what form you take tomatoes as to the amount of Lycopene your body will be able to absorb. Cooking tomatoes enables you to absorb more than if they are raw. For example a raw tomato will give you 8mg but one serving of tomato juice 22.9 mg. Spaghetti sauce will give you 20mg per serving. Heat is the factor that enables the Lycopene in tomatoes to be absorbed into your body.

Onions are good for your diet because- they contain many chemicals that can help the immune system and aid the body fight against disease. Research has shown that different varieties are more potent than others. For example shallots (a small variety in the onion family), western yellow and New York Bold are higher in phenolic and flavoniod content. This means they have a higher concentrate of anti toxins. It was generally found that stronger onions have the most flavoniods

It is not surprising that onions are the 2nd largest crop grown throughout the world today. They are fairly easy to grow and can be grown in a wide variety of climates. They can even be grown in containers for home use. In cold weather you can grow early spring onions and shallots when the weather gets warm you can let the onions mature into full sized onions for pungent flavorings and delicious chutneys. Their value has been known since ancient times. They have been and still are an important addition to every cook’s kitchen.

So next time you are ready to enjoy your favorite meal do not forget the Salsa. Or if you do not want the Mexican look try some good old fashioned ketchup or some tart little pickled onions. However you eat these versatile vegetables you can be sure that you will be improving your health and vitality when you do so.

Fat is a nutrient that is a contributor to the increasing problem of obesity in the world today. It’s stored in the fat cells of the body. The number of fat cells is estimated to be around 50 billion for the average person. It can be up to 100 billion for the obese person.

Fat cells are like storage tanks of energy to be used for later use. It has been shown that obese people who binge eat may stimulate baby fat cells to sprout to increase the number of fat cells they have.

Fats are found in foods such as butter, margarine, oils, fats, dripping, nuts and oil seeds. Research conducted indicates that good fats such as fish oils especially deep sea fish, olive oil, canola oil, avocado and nuts contain important fatty acids which if taken by people aged 65 plus reduced the risk of a fatal heart attack by 44%.

Other names for fats include… Lard, animal shortening, coconut oil, palm oil, vegetable oil, butterfat, whole milk solids, copra, tallow, chocolate chips, shortening, margarine, cocoa butter.

Now lets have a look at the different types of fat. There are three types of fat to found in the diet.

Saturated fats - are found mainly in animal products and do the most damage and are the most related to the build-up of cholesterol in the arteries. . Research has indicated that saturated fats in the diet can increase LDL cholesterol levels in the blood, which is the unwanted cholesterol and should be avoided. The following foods contain this type of fat:

Meat
Dairy
Eggs
Cakes, biscuits and pastries

Monounsaturated fats - Monounsaturated fats help to decrease the cholesterol and LDL levels in the blood. The following foods contain this type of fat:

Olive Oil
Canola Oil
Peanut Oil

Polyunsaturated fats - Polyunsaturated fats in small quantities can help to decrease total cholesterol. Examples of polyunsaturated Fats - would be vegetable oil and palm oil.

As pointed out before, consuming fats is the major culprit that leads to fat being on the human body mainly because fats are high in calories. I recommended that people eat less than 20% of total their total calories from fat.

We also know that eating too much fat leads to health problems and weight-gain, but we do need some healthy fats in our diet. Fats are a source of soluble vitamins A, D and E.

Fats provide hormone production and skin health and protection of vital organs and insulation Too much fat in the diet however, can increase the risk of a number of lifestyle diseases that are common in the western world

So Please…
Limit the saturated fats in your diet - which includes butter, cream, full-fat dairy products, fatty meats, cakes, pastries and fried foods.

Choose lean meats where possible and trim visible fat and skin before cooking
Select low fat dairy products where possible

Be aware of the hidden fats in processed foods and foods high in salt
Choose liquid fats over solid fats e.g. olive and canola oil over butter

Include amounts of unsaturated or ‘good fats’ in your diet. Sources include fish, olive and canola oil, nuts and avocado

Also try to include the good omega-3 fats daily – fatty fish such as salmon, tuna, and sardines are good sources and try to eat three fish meals a week if you can.

Below is a list of fat substitutions that you can apply in your everyday diet whether it is at work, home, or dining out.

Current Food Change to
Cheese – High fat types…
Cheddar and other hard cheeses. Lower fat varieties e.g. Edam, Cottage, Mozzarella, Ricotta, Gouda.
Chips/French fries Thick cut ‘wedges’ or oven baked chips
Chocolate Eat in moderation and buy the best quality. Substitute jelly babies or other sugar treat.
Cream Reduced fat cream, use low-fat yoghurt or evaporated skim milk.
Creamed Soups Check label for fat, use clear soups.
Croissants, pastries Bagels, bread rolls, finger buns.
Custard Low fat custard
Doughnuts Crumpets, plain scones, raisin loaf.
Ice Cream Reduced fat Varieties.
Meat (beef, lamb, pork) Lean beef, trim lamb, new pork or other 90%. Fat free cuts/mince.
Muesli Bars Check label for fat, buy breakfast bars, Power bars.
Pies Reduced fat pies, use filo pastry
Potato Crisps Pretzels
Salad dressings – Mayonnaise, French Use vinegar or lemon juice
Savoury biscuits Wheat crisp bread
Sweet biscuits Plain biscuits wheat meal.
TV meals Lower fat varieties (check label for fat).

There are many ways to achieving a reduced fat diet. Here are some examples:

Breakfast

· If you like butter or margarine on toast, only have it on the last slice you eat.
· If you don’t feel like a solid breakfast, have a fruit smoothie.
· Mix up your own cereal from two or three types and give your creation a
name.

Lunch

· If you eat lunch away from home, plan it the night before. Make sandwiches
before you go to bed.
· Try some thick vegetable soup with a fresh bread roll to dip.
· Invest in a cool bag to keep your lunch fresh.

Dinner

· Try oven-baked potato wedges with a salsa topping.
· Go for fresh pasta with a quick tomato and basil sauce.
· for dessert, have a piece of fresh fruit with a yoghurt topping.

Snacks

· Salsa dip with pretzels
· Plain fruit loaf
· Yoghurt
· Vanilla dairy custard.

Before a workout

· Small glass of fruit juice
· Banana and Custard
· Half a slice of toast with jam.

After a workout

· Fruit/canned fruit
· Wheat Bites
· Rice cakes with honey.

At Work

· On your desk – bottle of water or glass to use at the water dispenser.
· In your desk – piece of fruit, small pull-top can of baked beans/creamed
corn/stewed fruit.
· Bring a few ingredients from home to be combined at work.
· Keep some cutlery where you work.

On a Plane

· Order a special meal when you book your ticket. You’ll usually get served
first.
· Ask for an extra roll or two.

At the Hotel

· Take your own favourite cereal and reduced fat milk.
· Ask that the foods be removed from the snack bar. Eat your own low fat
nibbles.

Take-Aways

Burger Bar – Plain grilled burger, skim milk milkshake.

Pizza Parlour – Gourmet pizza with lots of veggies, go easy on the cheese.

Kebab House – A little meat with a lot of salad.

Sandwich Bar – Salad sandwiches/Rolls.

Club – A little meat, heaps of mashed/jacked potato and veggies, pasta/rice.

Indian – Lots of boiled rice, tikka, plain naan, dahl soup, raita.

Chinese – Lots of boiled rice, chop suey, steamed dishes, plain noodles.

Italian – Tomato-based dishes, plain bread.

Suggestions in General

1. Record your food intake to identify problem areas. E.g. emotional eating, unwanted hunger cravings, over-eating.

2. Pay specific attention to the times when you over eat.

3. Try to avoid severe food restriction (like fasting, low calorie dieting).

4. When measuring your progress, monitor body fat levels, not weight
throw the scale out.
5. Aim for slow fat loss (one pound / week)

Gary is the author of several ebooks, including “Maximum Weight Loss in Ten Weeks” - the complete ebook and time-saving solution for burning away unwanted fat, and “Maximum Weight Gain in Ten Weeks” - easy-to-use and follow techniques that serve as a guide to muscle growth without having to “live in the gym”.

Visit Gary’s website at www.maximumfitness.com/

April 13, 2006

Tea originated in China 5,000 years ago and the selection and brewing of tea has been refined to an art with health and spiritual aspects emerging as part of the process.

Experienced tea drinkers throughout the world generally follow established guidelines for infusion or brewing of tea and the infusion process is often as important as the initial selection of tea. For many tea enthusiasts, brewing tea is the most soothing and spiritual part of their day. Brewing a good tasting cup of tea releases tensions for many and has a definite comforting effect.

It is a fact that since 99% of tea is water, better water makes better tea and water is critical to the final outcome of tea preparation. Brewing tea can be complex or simple. For many tea enthusiasts the brewing process is an important part of the tea experience that culminates in the preparation of a satisfying beverage and a way of life. Fine teas are especially sensitive to the nature of water for infusion.

The best water for successful tea infusion is low in mineral content, free of contamination and additives and high in oxygen content.

Water Quality and Brewing Tea

Good tasting tea requires good tasting water. A simple test is that if the water tastes good by itself, the resulting brewed tea will also have a good flavor. Because a brewed cup of tea is mostly water, the quality of the water is often as important as the quality of the tea leaves. The water must be free of contaminants and minerals and contain enough oxygen to enhance the natural tea flavor. Moreover, there are a number of additional factors that will affect the taste of the infusion. These include water temperature, the mineral content of the water used and the continued presence of a sufficient quantity of oxygen in the water.

If one is using tap water, filtration is often required. Many tap water suppliers use chlorine to kill bacteria and chlorine in tap water combined with mineral and chemical deposits can significantly affect tea taste and the tea drinker’s overall health. The brewer will want to remove chlorine and other chemicals as well as sediment from the water. It is best to check the composition of tap water on EPA or AMWA websites. Frequently there are also local water quality analysis data available.

Chlorinated tap water for example destroys the flavor of tea. No matter how skillful the preparation or spectacular the tea, bad water will make a bad cup of tea.

Water Temperature

Most experts recommend that one never boil water for a prolonged period or re-boil a previously used supply. The more that the water boils, the more oxygen that is driven out of the water .When water is boiled, oxygen evaporates, and the crisp taste in the brew is lost..

Fresh cold water is important. In areas with poor tap water, use bottled or filtered water that is free of contaminants. Never use water from the hot water tap. If only tap water is available, run the water until it is cold and has a chance to aerate and infuse oxygen.

Poor quality tap water, containing mineral content and other contaminants, even if it is very cold, should be avoided since its chemical treatment imparts undesirable flavors and odors which interfere with the delicate aromatics of tea.

Mineral Content - Soft vs. Hard Water

Water described as “hard” is high in dissolved minerals, specifically calcium and magnesium. These minerals accumulate in the water, adversely affect the taste and clarity of the tea and accumulate in teapots and infusers. Teas brewed with pure water containing no minerals produce a crisp flavor and a clear brew that is aesthetically agreeable.

Hard water can also affect the appearance of tea by making it dark and murky. Hard water often results in an undesirable chalky taste and can also reduce the aesthetic portion of the tea brewing process by bleaching the color of the leaves.

High mineral content bottled water has the same negative impact on tea as hard water particularly when bottled water does not include significant oxygen.

Oxygen and Water

Oxygen plays an important role in brewing because it helps to release the best flavors of tea. As a result, one must use water that is aerated (full of oxygen).It is an established fact that the presence of oxygen in water is required to maximize tea flavor. Aeration is particularly important when brewing fine teas.

Avoid re-heating water because previously boiled water will have lost much of its dissolved oxygen which is important to bring out the tea flavor Always use freshly drawn water that has not previously been boiled to maximize the oxygen content of the brew.

Water Quality, Purity and Taste for Tea Drinkers in the United States

Historically, in China, great attention was give to supplying high quality water from a reliable source. The emperors of China appointed royal springs reserved for use in tea brewing and developed special messengers that would guarantee the freshness and availability of supply. This procedure was repeated throughout history and in other tea drinking areas of the world. Supply of water was an integral part of the tea experience.

In the United States utilizing a pure water supply is also critical to proper brewing but the water supply generally comes form one of three sources: Municipal water, spring and well water and bottled water.

Municipal water is the predominant form of water supply and is controlled by standards set by the Environmental Protection Agency. It is important to note that EPA Regulations do not eliminate the presence of harmful minerals from water but merely set upper limits on the presence of contaminants. In addition, chlorine is often added to municipal water to kill bacteria but this chlorine has a distinctly undesirable taste.

Spring and well water are a major source of water in rural areas but it is unregulated and subject to serious contamination from organic, chemical and human sources. Individual wells and springs must be tested to determine the source and level of contamination.

Bottled water is the best for brewing flavorful tea but care should be taken to determine the source of the bottled water. Bottled water from springs is subject to contamination while mineral water often contains the minerals that are most detrimental to good tasting tea. Of the various sources for bottled water only purified water is best for the brewing of good tasting tea.

Purified water means that all minerals and contaminants are filtered and removed from the water using a purification process but that is only the first step. For tea brewing purposes purified water must also be infused with oxygen to guarantee the best flavor. Only those companies that use a multi-step process of filtration, purification and oxygenation should be considered as a reliable source for the brewing of good tasting fine tea.

Jon Stout is the Chairman of the Board for Element H2O, a bottler in Chantilly, Virginia offering only Ultra Pure bottled water products and private label opportunities for small and large businesses in all 50 states and Canada.

Element H2O’s clients include a wide array of businesses in the health and fitness and hospitality industries, including martial arts studios, fitness centers, gyms, private trainers, physical therapy clinics, sports medicine clinics, large and small hotels, day spas, restaurant chains, catering companies, and many others.

You can reach Jon Stout at 1-866-4-PURITY, or by email at jon.stout@ElementH2O.com

Jon is also Chairman of he Board of Golden Moon Tea a division of Element H2O. Golden Moon Tea is a supplier of high quality loose tea and high quality tea ware. Golden Moon Tea’s website is found at www.Goldenmoontea.com

I don’t believe in miracles - I depend upon them. - Raymond Dale

I am absolutely mystified… For some strange reason glutamine or L-Glutamine as it was officially christened, as of today has not been truly discovered by the world at large! What do I mean by discovered? Well, it just seems a little odd to me that an amino acid that composes the greater portion of your skeletal muscle mass and is depleted through daily and excessive physical exertion does not play a bigger role in repair, recovery and general maintenance of…well the greater than 60% of your body. Glutamine is an amino acid found in proteins of all life forms and is classified as a semi-essential or conditionally essential amino acid. This means that under normal circumstances the body can synthesize sufficient L-glutamine to meet physiological demands. Nonetheless, there are conditions where the body cannot do so. So my dilemma is, should I open up the floodgates and exclaim to the world how important glutamine is or should I contribute to the suppression of what I view as one of the most vital elements necessary for bodily integrity and overall health? You know what… I’m going to do what I do and that is to speak the truth, and I’ll let you determine how vital glutamine is to you. Okay? Great!

Of late, glutamine has come to be reputed as merely an important amino acid when the body is subjected to such metabolic stress situations as trauma (including surgical trauma), cancer, sepsis and burns, this list also includes traumas or excessive uses as hard-core training for athletics, emotional stress and the daily rigors of a demanding lifestyle, I couldn’t agree more. Under these conditions, L-glutamine becomes an essential amino acid, and it is therefore very important to ensure adequate intake or replacement of the amino acid in order to meet the increased physiological and psychological demands created by these circumstances. But again, with all the physiological, psychological and shall we even dare say spiritual stressors that we are subjected to…my personal assessment (guess) is that glutamine is far more important to us than those who are in the positions of power, persuasion and leverage might have us believe. Logic dictates that if we fall apart faster, more often and do so frequently…well there is just the system already in place to take care of us…think bout it!

Luckily glutamine is indeed and without argument the most abundant amino acid found in the body, (thank goodness for science) and plasma (blood) glutamine levels are the highest of any amino acid. Glutamine is predominantly manufactured (synthesized) and stored in skeletal muscle. The amino acid L-glutamate is metabolized to L-glutamine in a reaction catalyzed (To initiate a chemical reaction and enable it to proceed under different conditions) by the enzyme glutamine synthase, a reaction which, in addition to L-glutamate, requires ammonia, ATP and magnesium…ya’ dig?

And if that isn’t fascinating enough, glutamine is also an overtly multipurpose amino acid and participates in many particular reactions in the body. Glutamine is very important in the regulation of acid-base balance and glutamine additionally allows the kidneys to excrete an acid load, protecting the body against acidosis. This is accomplished by the production of ammonia, which binds hydrogen ions, to produce ammonium cations (a positively charged polyatomic ion of the chemical formula NH4+ and a molecular mass of 18.04, resulting from protonation of ammonia (NH3).) that are excreted in the urine along with chloride anions. Bicarbonate ions are simultaneously released into the bloodstream. If that just ain’t powerful enough, check this out…glutamine helps protect the body against ammonia toxicity by transporting ammonia, in the form of glutamine’s amide group, from peripheral tissues to visceral organs, where it can be excreted as ammonium by the kidneys or converted to urea by the liver. Sorry about the science mumbo-jumbo, but because I whole-heartedly feel glutamine is so important, I only think that it is right to convey these messages, so without further delay…a little more uh…mumbo-jumbo (gibberish).

This miracle amino acid also participates in other metabolic activities such as; serving as the most important nitrogen shuttle, supplying nitrogen for metabolic purposes (from glutamine-producing tissues, such as skeletal muscle) to glutamine-consuming tissues. Pretty cool huh? Well that isn’t the whole shebang, please continue.

Besides all that good stuff, glutamine also participates in the formation of purine and pyrimidine nucleotides, amino sugars (such as glucosamine), L-glutamate and other amino acids, nicotinamide adenine dinucleotide and glutathione. As well as the participation in protein synthesis, energy production and, if necessary, the production of D-glucose and glycogen. Importantly, glutamine can serve as the primary respiratory substrate (The material or substance on which an enzyme acts or a surface on which an organism grows or is attached) for the production of energy in enterocytes and lymphocytes. Glutamine is considered an immunonutrient, and supplemental L-glutamine is used in medical foods for such stress situations as the above mentioned traumas, cancers, infections and burns and post-burn infections to all degrees.

Supplemental glutamine’s possible immunomodulatory role may be accounted for in a number of ways. Glutamine appears to play a major role in protecting the integrity of the gastrointestinal tract and, in particular, the large intestine. During catabolic states, the integrity of the intestinal mucosa may be compromised with consequent increased intestinal permeability and translocation of Gram-negative bacteria from the large intestine into the body. The requirement for glutamine by the intestine, as well as by cells such as lymphocytes, appears to be much greater than that supplied by skeletal muscle, the major storage tissue for glutamine add glutamine is the preferred respiratory fuel for enterocytes, colonocytes and lymphocytes. Therefore, supplying supplemental glutamine under these conditions may do a number of things. For one, it more than likely will reverse the catabolic state by sparing skeletal muscle glutamine. It also may inhibit translocation of Gram-negative bacteria from the large intestine. Glutamine helps maintain secretory IgA, which functions primarily by preventing the attachment of bacteria to mucosal cells.

Gastrointestinal Performance.

There is now a significant body of evidence that connects glutamine enriched diets with positive intestinal effects; the aiding and maintenance of gut barrier function, intestinal cell propagation, as well as assisting in the general reduction of septic morbidity. The reason for such cleansing properties is thought to emanate from the fact that the intestinal extraction rate of glutamine is higher than that for other amino acids and is subsequently thought to be the most viable option when endeavoring to alleviate conditions relating to the intestine. These conditions were discovered after comparing plasma concentration within the stomach between glutamine enriched and non glutamine enriched diets. However, even though glutamine is thought to have cleansing properties and effects, it is unknown to what extent it has clinical benefits, due to the varied concentrations of glutamine in varieties of food.

Moreover, glutamine appears to be required to support the increase of mitogen-stimulated lymphocytes, as well as the production of interleukin-2 (IL-2) and interferon-gamma (IFN-gamma). It is also required for the maintenance of lymphokine-activated killer cells (LAK). Glutamine can enhance phagocytosis by neutrophils and monocytes. It can lead to an increased synthesis of glutathione in the intestine, which may also play a role in maintaining the integrity of the intestinal mucosa by ameliorating oxidative stress.

But the precise mechanism of the possible immunomodulatory action of supplemental glutamine on the other hand, still remains unresolved. My guess is and it is more than conceivable that the major effect of glutamine occurs at the level of the intestine (in the tummy). And perchance enteral glutamine acts expressly on intestine-associated lymphoid tissue and stimulates overall immune function by that mechanism, without passing beyond the splanchnic bed.

Glutamine Reduces Post-Burn Infections

By referrence from a fairly recent study in Critical Care Medicine (2003; 31:2444–9) glutamine lowers infection risk and may lead to fewer deaths and shorter hospital stays in burn victims. In the study, 41 adults under the age of 65 years with severe burns covering between 20 and 80% of their skin were assigned to receive standard nutrition through a feeding tube supplemented with 4.3 grams of glutamine or supplemented with other amino acids (aspartic acid, asparagine, and glycine) every four hours (up to 26 grams per day). Treatment was continued until complete healing of the burns occurred. Time spent in the hospital, incidence of blood infections, and the number of deaths was recorded.

The incidence of blood infections was three times higher in individuals receiving the control mixture than in those getting supplemental glutamine in their feeding tube. No deaths occurred in the group receiving glutamine among the 19 individuals who survived the first 72 hours, compared with eight deaths among the 16 people in the control group who survived the first 72 hours. Time spent in the hospital was also significantly reduced in those receiving glutamine.
The anticatabolic/anabolic activity of supplemental glutamine can be explicated by its effect in and its efficiency in sparing skeletal muscle glutamine stores.
Glutamine powder is a flavorless, easy-mixing, pure, free amino acid powder.

What it can do for you…

Clinical studies reveal that glutamine supplementation can help support recovery after intensive training by promoting energy replenishment, maintaining a healthy immune system and by maximizing your body’s buffering capacity against lactic acid build-up.

Again, glutamine is the most common amino acid found in your muscles - over 6o% of skeletal muscle is indeed glutamine. It consists of 19% nitrogen, making it the primary transporter of nitrogen into your muscle cells. During extreme training, glutamine levels are greatly depleted in your body, which decreases strength, stamina and recovery. It could take up to a week for glutamine levels to return to normal. Glutamine supplementation can minimize breakdown of muscle and improve protein metabolism.

In addition to playing key roles in protein metabolism, cell volumizing and anti-catabolism, glutamine will also increase your ability to secrete Human Growth Hormone, which helps metabolize body-fat and support new muscle tissue growth. Glutamine’s anti-catabolism ability prevents the breakdown of your muscular integrity. This is especially useful for those of you ‘cutting down’. Especially during the spring into summer when you’re trying to get rid of unwanted body fat, without losing any hard-earned muscle.

Especially notably because glutamine levels are depleted during workouts, bodybuilders are more susceptible to illnesses and this is why glutamine supplementation is so important, not necessarily to gain more muscle, but for the sustenance of muscular integrity and bodily vitality and because glutamine supplementation promotes a positive nitrogen balance and prevents the loss of muscle. Recent studies have also shown that taking just 2 grams of glutamine can increase growth hormone levels by a staggering 400%.

Now, if all this is not proof enough for you to do a little research of your own, then I just don’t know what to tell ya’, but if I have contributed to triggering your interest in glutamine, I have done what I set out to do…and that is to convey TRUTH! Here is to you, your vitality and to the truth. –Know Thyself!

Kurt’s website http://www.kreatefitness.com, as well as his Provo Utah Private Fitness Facility Synergy Fitness Systems, specializes in in providing leading edge exercise and nutrition programs and the Neo Physis super premium supplement line. All of these superior products offer superior results.

The low-carbohydrate, high-protein diet has a lot of followers these days. Yet its effectiveness for long-term weight loss–let alone overall health–has yet to be proven. Fortunately, we don’t have to resort to trial-and-error to find out, and we don’t have to wait a generation or more. We have written records of what our earliest ancestors ate–and why, and with what results.

According to the Genesis account of Creation, God said, “I have given every green herb for food.” In antediluvian (before the Flood) times, people lived much longer and bore children far later in life than people have since. Later, correct diet formed the basis of Mosaic Law, and no other ancient writing regarding diet is so strict. So, what did God tell His people to eat?

The Old Testament Israelites thrived on an almost exclusively vegetarian diet. The use of meat may not have been forbidden per se, yet it was not considered necessary for health, being generally reserved for special occasions. Protein sources were mainly grains, including wheat, barley, and millet; and legumes (referred to as “pulse”), such as beans, peas, and lentils. Nuts, especially almonds and pistachios, provided an additional source.

Bread, the basis of everyone’s diet, appears frequently in both Testaments. This was whole-grain, unrefined bread, containing the germ, a rich source of complex carbohydrates, vitamins, and other nutrients. Bread could be made from other grains besides wheat; barley provided fiber and high-density lipoproteins, which help control cholesterol. Grains could also be roasted rather than made into bread.

Foods were flavored with onions and garlic as well as other herbs and spices. The manna referred to in Numbers is thought to have been coriander seed.

Leviticus advises us not to eat animal fat. People used olive oil for cooking as well as flavoring; unlike animal fats and tropical oils, it guards against heart disease, cancer, high blood pressure, and obesity, rather than exacerbating them. Sugar as we know it did not exist; honey, a natural sugar, pre-digested by bees, was used for sweetening.

Fruits release digestive enzymes to help metabolize food. Apricots, figs, dates, pomegranates, and grapes were among those available to Old Testament people. What about dairy products? The Bible makes few references to any, occasionally mentioning butter and cheese, usually made from the milk of sheep and goats.

Besides water, wine is the drink most often found accompanying food in the Bible. It was less likely than water or milk to be contaminated, because the alcohol content killed germs. Often the wine probably was not fermented, and enjoyed by people of all ages.

The diet of New Testament peoples, as far as we know, was similar to that of Old Testament peoples. Unlimited seafood was available from the Sea of Galilee; seven of Jesus’ disciples were fishermen. Fish could be eaten boiled, sun-dried, pickled, or salted.

Now, here’s the interesting thing. Humans began to eat meat only after the Flood, when the earth was a wasteland and Noah and his family had nothing else to eat until they could establish their crops and wild plants flourished again. Whereas God originally said, “I have given every green herb for food,” He now said, “Every moving thing that lives shall be food for you.” For the first time, humans were allowed to include animals in their diet.

But here’s the catch: we don’t know if people were supposed to continue eating meat indefinitely, or if it was a temporary solution to the food shortage problem. Postdiluvian peoples have not lived such long lives as those before, and many suffer from diet-related ailments that were almost unheard-of in those days. Perhaps regular meat eating should be viewed as a sacrifice that Noah’s family had to make for the survival of the species. Other episodes have occurred in human history when similar sacrifices were made: Native Americans, pioneers, people lost in the wilderness.

It is also worth noting that nearly every culture on the planet traditionally has, as its staple food, some type of complex carbohydrate product: Asians have their rice; Latin Americans, their tortillas; Irish, their potatoes; continental Europeans, their bread. There’s no law against eating a low-carb, high-protein diet. But those who do so because they prefer to will not reap the health rewards of those who choose more wisely.

© Lisa J. Lehr 2006

Lisa J. Lehr is a freelance writer and Internet marketer specializing in direct response and marketing collateral. She holds a biology degree and has worked in a variety of fields, including the pharmaceutical industry and teaching, and has a particular interest in health, pets, and conservative issues.

Please visit her blog at http://antioxidantadvocate.blogspot.com
If you’re looking for a copywriter, go to http://www.justrightcopy.com Just Right Copy–because words sell.

It is believed that cane sugar was discovered before the birth of Christ. As early as 500 B.C., India was said to have a “reed which gives honey without bees.” This reed would later become known as sugar cane.

The invasion of Arabs into India nearly 1,000 years later in 642 A.D. led to the spread of sugar cane to the rest of the world. The Arabs discovered sugar cane and learned how it was processed by the Indians. They brought the cane with them as they conquered much of Europe, introducing it to lands such as North Africa and Spain. For many years, however, the rest of Europe was stuck with honey, because sugar did not make it to the west until the crusades. The first record of sugar in England occurs in the year 1099.

Sugar was brought to the Americas by Christopher Columbus. At the time, sugar was processed by boiling the cane juice and then harvesting the crystals left behind after the water evaporated. These crystals contained protein, fiber, vitamins, and minerals. While they were calorie dense, they provided essential nutrients. It was not until a few centuries later that the process of refining sugars, and stripping out many of these nutrients, was perfected and sugar became a profitable industry.

It is interesting to note that raw sugar is already refined. Only evaporated cane juice is truly “raw” sugar (of the cane variety - sugars can come from other sources as well, such as beets and fruit). Once the cane juice crystals are harvested, they are washed, boiled, centrifuged, filtered, and dried. The purpose of this is to remove all of the original plant materials (stalk, fiber, etc.) to produce the pure sugar. This process removes most of the fiber and nutrients that existed in the original crystals. The sugar then becomes refined, and is now a food high in calories with little nutritional value.

Several centuries ago, refined sugars were expensive to produce, and were also taxed at a higher rate. Therefore, only the affluent could afford them. Refined goods became a symbol of status. People who had access to these foods were called “refined” people. Interestingly, this affluent sector of the population also had a disproportionate rate of disease and illness as compared to the lower classes that only had access to unrefined, natural foods. There appear to be references to the evils of sugar as early as the 1800s when rations in the military were compared to standard civilian meals and it was determined that refined foods had a potentially negative impact on health.

Sugar has received a bad reputation lately – not just refined sugars, but all sugars. Many people go out of their way to avoid sugar in the diet, without understanding how sugar affects health. Artificial sweeteners are a common substitute for sugars, but are these synthetic chemicals truly safe? For many people, sugar-free and fat-free food is an artificial “crutch” - comforted in the knowledge that their food contains no sugar or fat, they over consume this “safe” food. In the end, sugar may not turn out to be the enemy that many people claim it is.

There are a few reasons why sugar has a bad reputation. For one, refined sugars provide easy food for oral bacteria, and can promote cavities and the accumulation of plaque. There is also a prevalent belief that all simple carbohydrates are bad. In reality, the digestive system is very complex and there is more to consider than just the number of molecules chained together in a food - one must consider enzymes, where the food is processed in the body, and what changes take place to the food before the body utilizes it.

All carbohydrates are technically sugar. Before your body will use the carbohydrate in table sugar, a baked potato, or a green bean, it must break this carbohydrate down to glucose, the form of sugar that your body can “burn” for energy. Glucose is also stored as glycogen in the muscle cells. So, since all carbohydrates eventually end up as a sugar, the mere fact that they begin as sugars is irrelevant. So what is relevant? The rate at which the sugar enters the bloodstream, which is exactly what the glycemic index measures.

Another concern some people express is the “ease” at which sugars are converted to fat. I read one “system” for getting into shape that did not offer scientific evidence, but claimed that in working with extremely lean body builders, the author figured out that sugars cause fat to be stored quickly and easily. Other books simply state that sugar is quickly and easily converted to fat. Again, we have to understand our biological systems to analyze those statements. How does a sugar get stored as a fat? The liver processes the glucose molecule and turns it into a triglyceride, or fat molecule. This, again, complicates matters: whether or not you eat table sugar or a green bean, guess what? By the time your liver “sees” it, it has been broken down to a glucose molecule. There is no practical way that your liver somehow “knows” that the glucose molecule came from a green bean instead of a grain of table sugar, except that your entire body benefits from additional nutrients when you consume the green bean.

The only real way the sugar may be more readily stored as fat is if it impacts blood sugar or creates some environment that would promote the conversion of glucose to triglycerides. Theoretically, a huge surge in blood sugar due to a rapidly ingested carbohydrate would cause the liver to convert most of that sugar to fat, regardless of whether or not you required it for energy.

The glycemic index demonstrates that refined sugars are indeed dangerous - they have some of the highest indexes on the list. Many manufacturers use a “complex carbohydrate” called maltodextrin to sweeten shakes. They can state “no sugar” or “low sugar” on the nutrition label because maltodextrin is a complex carbohydrate, but it will impact blood sugar more than table sugar (table sugar is sucrose, which, by the way, is not a simple sugar - it is two molecules, glucose and fructose, bonded together). How do natural sugars fare? Fructose, the type of sugar commonly found in fruit; lactose, the sugar found in milk; and honey, the sugar produced from nectar by bees, all fare very well. In fact, if you are simply concerned about blood sugar, these three sugars will affect it less than brown rice, whole wheat bread, and baked potatoes!

We’ve determined that simply avoiding a sugar because it is a sugar has no real scientific foundation. One problem with sugars, however, is that many products add an extremely high amount of sugar to sweetener the products. This, in turn, causes the product to be higher in calories. Because consuming more calories means you must expend more calories to reduce or manage your weight, this can be of concern. The alternative to using a natural or refined sugar is to use a reduced calorie sweetener. There are five major reduced calorie sweeteners on the market today. These are Acesulfame Potassium (Acesulfame-K), Aspartame, Saccharin, Stevia, and Sucralose. Are these products the answer to your woes?

Acesulfame-K was introduced in 1967. It is 200 times sweeter than table sugar (sucrose). According to studies, this sweetener is not absorbed in the body but passes through unchanged. How many studies? Around 90 studies have been conducted on this sweetener, with no documented health risks. The Center for Science in the Public Interest (CSPI), however, reports that the product can break down to acetoacetamide. This chemical has been shown to affect the thyroid in rats, rabbits, and dogs. Administration of 1% and 5% acetoacetamide in the diet for three months caused benign thyroid tumors in rats.

Aspartame was introduced in 1965. It is a low-calorie sweetener that is also 200 times sweeter than sucrose. Aspartame is made from two amino acids (the building blocks of protein): L-phenylalanine and L-aspartic acid. More than 200 studies have been performed and the only documented health risks are to people who suffer from phenylketonuria (PKU), who cannot metabolize the L-phenylalanine. This is why there is a PKU warning on any product that contains aspartame. While there are no conclusive, formal, documented cases of adverse health affects, many people report headaches after consuming products that contain aspartame. Other adverse affects that consumers have reported (but have not been independently verified) include seizures, dizziness, tremors, migraines, memory loss, slurring of speech, confusion, fatigue, depression, nausea, and worse. Because children lack a “barrier” of protection that prevents the wrong nutrients from entering the brain (which adults have), some doctors have recently suggested that aspartame should not be given to children.

Saccharin was discovered 100 years ago. It is a low calorie sweetener. It is one of the most studied ingredients in the food supply. More than 30 human studies have been conducted with saccharin, and no adverse health effects have been reported. In 1997, a study using rodents reported a rise in bladder tumors, although this may be related to an increase in sodium and other products that were contained in the experimental diet. The CSPI reports several studies that may indicate a rise in tumor activity that correlates to saccharin intake.

Stevia is a plant that originated in the rainforests of Paraguay. It is up to 300 times sweeter than sugar, does not impact blood sugar and has zero calories. The leaves have been used for over 1,500 years by the Guarini Indians of Paraguay. It was discovered and introducd to Europe by M. S. Bertoni in 1899. While Stevia has since become a very popular sweetener because it is “natural,” the FDA has yet to approve it as a food source - it remains classified as a dietary supplement.

Sucralose is a non-caloric sweetener made from sugar. It was discovered in 1976. A sugar molecule is modified to replace a hydroxyl (water) group with a chloride (chlorine) group. This creates a product on average 600 times sweeter than table sugar, which theoretically will pass through the body without being metabolized. Over 100 studies have been conducted using sucralose in order to approve it as a food additive.

Are these sweeteners really worth it? While there are many anecdotal reports of negative side effects, none of these have been confirmed through scientific investigation. In contrast, there is no anecdotal evidence whatsoever linking consumption of natural sugars such as fructose, honey, lactose, etc. with cancers, tumors, headaches, or other problems other than diabetes. Many diabetics use the glycemic index to control their food intake, and virtually many natural (unrefined) sugars fall within acceptable ranges for consumption based on those guidelines.

Do sugar free foods really help to control calories? I know many people who will avoid sugar like the plague, then purchase a box of sugar-free brownies and eat the entire box. What are they trying to achieve? Sugar-free may imply “reduced calorie” but when you over consume reduced calorie foods, you still create a problem! Do sugar-free brownies fit into a lifestyle, or are these a quick fix?

Adding one teaspoon of natural sugar to a bowl of oatmeal will add four grams of sugar or 16 calories and barely impact the rate at which that food is digested and released to the bloodstream (remember, your liver won’t know if the glucose molecule it is processing came from the oatmeal or the teaspoon of sugar). Remember the glycemic load? This would have a low load! Adding one teaspoon of an artificial sweetener won’t add any calories - but will introduce a new realm of possible side effects. On the other hand, if you avoid healthy food choices such as fruit due to the sugar content, you also miss out on thousands of vitamins, minerals, and phytochemicals that don’t exist in any tablet or pill on the market - and have documented health benefits rather than risks! Oranges can reduce the risk of stroke. Bananas promote heart health by providing a tremendous amount of natural potassium. The list goes on and on.

What sugars are considered natural? A few natural sweeteners include: stevia (a herbal extract that is naturally sweet with no calories), barley malt, evaporated cane juice before it is refined (refined sugar is derived from cane juice, but is extremely processed with many of the natural enzymes, vitamins, minerals, and fiber removed), fruit juice (fructose), rice syrup, honey, and sugar alcohols. All-natural maple syrup is not only flavorful, but rich with iron and other micronutrients. Sugar alcohols have a “sweet” taste but are processed by the body as alcohol. This means that they are typically burned for energy and have a minimal impact on insulin and blood sugar, according to the latest studies. They are not known to be toxic like non-sugar alcohols.

I also recommend a product called Sucanat® that contains sugar cane molasses.

There is some confusion about what high fructose corn syrup (HFCS) actually is. You will find that the majority of processed foods contain this as a main ingredient. It is difficult to find bread in the supermarket that isn’t made with HFCS, and most sodas, treats, and non-natural juices contain this as well. HFCS is much sweeter than table sugar, which is one reason for its popularity in the food industry. HFCS can be misleading to consumers who are aware of natural sugars and the glycemic index. Knowing that fructose is a natural fruit sugar and low on the glycemic index, they may assume the HFCS falls under the same category. HFCS is actually hydrolyzed cornstarch, which means that cornstarch is mixed with enzymes and broken down. A chemical in the cornstarch converts some of the sugar in glucose form to fructose. The end result only contains 14% fructose - the rest is dextrose and other sugars and carbohydrates (so it is hardly “high” fructose, it is only “higher” in fructose than other corn products). HFCS has a glycemic index of 89, which is only slightly less than that of table sugar (92). In contrast, milk sugar (lactose) is 65 and natural fructose is 32, or almost 1/3 that of HFCS.

Sugar is certainly not your enemy. Refined and processed sugars are! Consume a protein and a whole, unprocessed carbohydrate with every meal, and add healthy fats to your diet. If these meals happen to contain some natural honey or cane juice, don’t sweat it! Eat 4 - 5 servings of fruit and or vegetables each day - there are far too many healthy compounds in these foods to pass them up out of fear of the natural sugar contained within. Make your own choice about artificial sweeteners, but keep in mind that you can easily control your portion sizes and use natural sweeteners instead. Are the potential risks worth the small benefit you may or may not be receiving from artificial sweeteners? Learn to let sugar work with you, not against you!

Jeremy Likness is an International Health Coach and motivational speaker. After losing 65 pounds of fat, he discovered his true vision to coach thousands around the world to better health. A Certified Fitness Trainer and Specialist in Performance Nutrition, Jeremy is the author of the internationally-selling e-Book, Lose Fat, Not Faith and the companion 5-CD set. Jeremy has been published in major online publications including Tom Venuto’s Fitness Renaissance and Bodybuilding.com. Jeremy’s approach is unique because he focuses on fitness from the inside out. Visit Jeremy online at Natural Physiques.