Category: Quality Control (Page 29 of 74)

Just Say, “No” To Soda

March 13, 2012 / Staff

Now there are even more reasons to kick your soda habit.

From caramel coloring to aluminum cans lined with BPA , these are just a 2 reasons to cut soda out of your diet.

Phosphoric acid which has been linked to accelerated aging and bone loss, excessive sugar, harsh chemicals and water pollution round out the list of reasons to eliminate nutritionally void beverages.

The artificial sweeteners used in diet sodas don’t break down in our bodies, nor do wastewater-treatment plants catch them before they enter waterways, researchers have found. In 2009, Swiss scientists tested water samples from wastewater-treatment plants, rivers and lakes in Switzerland and detected levels of acesulfame K, sucralose, and saccharin, all of which are, or have been, used in diet sodas.

Nutrition, Quality Control, Wellness

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Pink Slime Meets The Highest Standard For Food Safety

March 13, 2012 / Staff

Time to re-evaluate our standards!

The USDA is defending the use of “pink slime”

The USDA, schools and school districts plan to buy the treated meat, categorized as “lean fine textured beef,” from South Dakota’s Beef Products Inc (BPI) for the national school lunch program.
The BPI product makes up about 6.5% of the 112 million pounds of ground beef that has been contracted for the National School Lunch Program, the USDA said.

There has been much debate over the ammonia washed, lean, fine, texturized beef.

The USDA’s defense of the safety of this product draws attention to the standards and practices of the agency.

Quality Control, Research

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Harvard Study Advises To Limit Red Meat Consumption

March 13, 2012 / Staff

Red meat just can’t catch a break.

More evidence is in about the harmful effects of red meat.

Incidence of heart disease and cancer can be linked to consumption of red meat.

It is advised to limit consumption and that limitation should be no more than 2-3 times per week.

Using data from two long-running studies of health professionals, researchers tracked the diets of more than 121,000 middle-aged men and women for up to 28 years. Roughly 20% of the participants died during that period.
On average, each additional serving of red meat the participants ate per day was associated with a 13% higher risk of dying during the study. Processed red meat products — such as hot dogs, bacon, and salami — appeared to be even more dangerous: Each additional daily serving was associated with a 20% higher risk of dying.

Nutrition, Quality Control, Research, Wellness

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Keep Your Brain Active To Avoid Alzheimer’s ?

March 10, 2012 / Staff

There is no causal relationship between mental exercise and decreasing the incidence of Alzheimer’s and dementia, however, using your brain does increase overall neural stimulation and growth.

Many studies do find that being mentally active is associated with a lower risk of Alzheimer’s disease. But the standard caveat applies: association does not prove cause and effect, and there is always the chance that the mentally active people who never got Alzheimer’s simply had healthier brains to begin with.
Even, so, researchers say, there is no harm in telling people to try to stay engaged.

Extended study and learning new things can help overall wellness by contributing to increased confidence, social activity and independence which greatly improves the lives of the elderly.

Quality Control, Research, Wellness

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