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      FDA Redefines Gluten-Free

      August 5, 2011 /

      The Food and Drug Administration is reevaluating standards and food labeling for products defined as gluten-free.

      The Food and Drug Administration (FDA) announced Tuesday that it will be re-examining the standards by which foods on supermarket shelves can be labeled as “gluten-free”.

      Currently, the amount of gluten permitted in “gluten-free” items available in stores can vary.

      The FDA says that it is aiming to “eliminate uncertainty about how food producers may label their products,” as well as “assure consumers who must avoid gluten that foods labeled ‘gluten-free’ meet a clear standard established and enforced by the FDA.”

      Gluten inflames the small intestine of people who suffer from celiac disease; the protein, commonly found in wheat, barley, and rye, is often used as a stabilizing agent in as assortment of foods such as condiments, ice cream, and soy sauce.

      Nutrition, Quality Control, Wellness

      Convince Your Brain to Crave What’s Good For You!

      August 5, 2011 /

      Eating healthy food may just be a matter of convincing yourself to do so.

      By surrounding yourself with healthy choices, feeding your cravings can be accomplished with fruits, veggies, whole grains and low fat dairy.

      Changing your habits will change your cravings.

      “For most of human history, people didn’t have enough to eat, so fat was something you really needed to seek out,” says Marcia Pelchat, a food psychologist at the Monell Chemical Senses Center in Philadelphia.

      Pelchat adds, however, that while we’re born with certain cravings, there’s also evidence we start to crave whatever we eat in large quantities. She found this when she put study subjects on a vanilla-flavored drink low in saturated fat. After consuming it every day for two weeks, about a third of the subjects reported craving the drink, even though she says, “It was chalky and not very yummy.”

      Nutrition, Research, Wellness

      Adopting a Mediterranean Diet May Add 15 Years to Your Life

      August 5, 2011 /

      New research suggests that eating a Mediterranean diet along with regular exercise, not smoking, and maintaining a healthy weight could add 15 years to a woman’s life, or 8.5 years to a man’s.

      A new study published last week in the American Journal of Clinical Nutrition found that these four healthy lifestyle factors significantly cut the risk of premature death, especially in women.

      Research from Maastricht University in the Netherlands used data on diet and lifestyle habits of 120,852 men and women aged 55 to 69.

      To add years to your life, the researchers recommend adhering to a Mediterranean diet, stopping smoking, exercising at least 30 minutes a day, and maintaining a body mass index between 18.5 and 25.

      To try a Mediterranean lifestyle, the US-based Mayo Clinic recommends the following guidelines:

      1. Get plenty of exercise
      2. Eat primarily plant-based foods, such as fruits and vegetables, whole grains, legumes, and nuts
      3. Replace butter with healthy fats such as olive oil and canola oil
      4. Use herbs and spices instead of salt to flavor foods
      5. Limit red meat to no more than a few times a month
      6. Eat fish and poultry at least twice a week
      7. Drink red wine in moderation (optional)

      Nutrition, Research, Wellness

      Would Taxing Junk Food Lead to Healthier Choices?

      August 5, 2011 /

      Eating healthy may require some help from Uncle Sam.

      The United States government indirectly subsidizes junk food through national corn and soy bean subsidy programs, which help keep down the cost of highly processed food items containing corn and soy. Subsidization is clearly possible: all we have to do is switch the focus of subsidy programs to more beneficial foods, making it easier for everyone to stock up on fresh fruits and veggies.

      This tactic has been bandied about regarding soft drinks and saturated fats but now, perhaps, a more unilateral approach is necessary.

      Subsidizing health foods may be the incentive consumers need to make healthy lifestyle choices.

      Check out the film making team of Joav and Shirah Potash.
      They have produced the documentary, “Food Stamped” which highlights the stumbling blocks food stamp recipients face when planning to provide healthy meals for their families.

      Health Care Policy, Nutrition, Quality Control, Wellness

      Salmonella Outbreak leads to the Recall of 36 Million lbs. of Turkey

      August 4, 2011 /

      The Agriculture Department and the Minnesota-based company announced Wednesday evening that Cargill is recalling fresh and frozen ground turkey products produced at the company’s Springdale, Ark., plant from Feb. 20 through Aug. 2 due to possible contamination from the strain of salmonella linked to 76 illnesses and the one death.

      Illnesses in the outbreak date back to March and have been reported in 26 states coast to coast. Just before the recall announcement Wednesday, CDC epidemiologist Christopher Braden said he thought health authorities were closing in on the suspect. He said some leftover turkey in a package at a victim’s house was confirmed to contain the strain of salmonella linked to the outbreak.

      In announcing the recall, Cargill officials said all ground turkey production has been suspended at the Springdale plant until the company is able to determine the source of the contamination.

      Quality Control

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