Why Grassfed Animal Products Are Better For You
A Quick Review of the Fats That Make Up Your Body
All food fats are a blend of the different types, saturated and unsaturated. Unsaturated fats include poly- and monounsaturated fats. omega-3s and 6s are types of polyunsaturated fats, called essential because we have to get them from food, our bodies can't manufacture them from other fats.
The Story on the the Good Fats and Bad Fats
Whereas cellular proteins are genetically determined, the polyunsaturated fatty acids composition of all cell membranes is to a great extent dependent on the dietary intake.
There are many kinds of fats in the body. Some of the most crucial fats are in the list of compounds that make up the cell walls for all of the body's cells.
After isolating these fats scientific experiments determined that if the ratio of omega 6 fats to omega 3 fats exceeds 4:1, people have more health problems. This is especially meaningful since grain-fed beef can have ratios that exceed 20:1 whereby grass-fed beef is down around 3:1.
Similar ratios are also found in all grain-fed versus grass-fed livestock products.
Grassfed products are rich in all the fats now proven to be health-enhancing, but low in the fats that have been linked with disease.
If you want to read a comprehensive review of omega 3 fats along with 78 references to the clinical literature you can read Omega 3 Oils.
Why are Omega 3 Fatty Acids Important For Your Health?
Omega 3 fatty acids are essential for normal growth and may play an important role in the prevention and treatment of:
· coronary artery disease
· hypertension
· arthritis
· cancer
· other inflammatory and autoimmune disorders
Your Body Can't Make These Fats So You Have to Get Them From Your Diet
Omega 3 and omega 6 fats are not interconvertible in your body and are important components of practically all cell membranes.
Whereas the proteins in your cell are genetically determined, the unsaturated fats of all your cell membranes is to a great extent determined on what you eat.
Therefore you need sufficient amounts of dietary omega 6 and omega 3 fats and they need to be balanced for normal development.
Your Diet Has Evolved From Your Ancient Ancestors
On the basis of estimates from studies in Paleolithic nutrition and modern-day hunter-gatherer populations, humans evolved on a diet that was much lower in saturated fatty acids than is today's diet. Furthermore, the diet contained small but roughly equal amounts of omega 6 and omega 3 fats.
Plant Fat Ratios
In the past 100 years there has been a rapid and unprecedented change in our diet. The modern vegetable oil industry was developed, and it is based on oil from seeds rich in omega 6 fats. Modern agriculture increased production by emphasizing grain feeds for domestic livestock, and grains are rich in omega 6 fats. Therefore, aggressive, industrialized agricultural management techniques have decreased the omega 3 fat content in many foods: green leafy vegetables, animal meats, eggs, and even fish.
This imbalance where omega 6 fats levels exceed omega 3 levels can be seen by comparing wild edible plants and wild animals and birds with products of modern agriculture. Products of modern agriculture frequently have drastically lower omega 3 levels. It is estimated that man evolved with a omega 6 to omega 3 ratio of one to one from both meat and vegetable sources.
Today the vegetable sources have an estimated omega 6:3 ratio of 10 to one. The modern diet of meat, fish, chicken, and vegetable oils has a ratio estimated to be 20 or 25 to one.
Eggs and Beef Fat Ratios
Chickens that eat vegetables high in omega 3 fats, along with insects and lots of fresh green grass, supplemented with fresh and dried fruit, and small amounts of corn
Range fed eggs have an omega 6:3 ratio of 1.5 to one whereas the "supermarket egg"has a ratio of 20 to one.
Modern agriculture's emphasis on increased production has led to the development of chicken feed that is being reflected in the out-of-balance ratio of fatty acids in the "supermarket egg."
North Dakota State University conducted a study on the nutritional differences between grass-fed and grain-fed bison. The results of that study closely followed that of the egg studies. The grass-fed bison had omega 6 to omega 3 ratios of 4.0 to one, and the grain-fed bison had ratios of 21 to one.
Additional studies by others clearly show that the longer cattle are fed grain, the greater the fatty acid imbalance. For instance, after 200 days in the feedlot grain-fed cattle have omega 6 to omega 3 ratios that exceed 20 to one. Many cattle are fed 200 days or more in the United States.
With the scientific data that has been published concerning omega 6 and omega 3 fatty acids, we must assume grass-fed beef is far better for human nutrition than grain-fed beef. If so, then having access to grass-fed beef can be very beneficial for one's health.
And since REAL Beef has been raised naturally, without hormones, and without having been fed antibiotics during the final phase of their lives, they have added benefits.
Why Not Get Your Omega 3 Fats From Fish?
Fish, while generally a leaner food choice than beef, is heavily promoted as a good source of the omega-3 fats.
The problem with fish is that over half of the US burns coal to generate electricty and 80,000 pounds of mercury is dumped into the oceans every year as a result.
Nearly all fish are contaminated with mercury. It has gotten so bad that even the conservative US government warns pregnant women to avoid eating fish. Additionally, it is my recommendation to avoid all fish, unless you are absolutely certain that it has been tested in a laboratory and shown not to contain detectable levels of mercury and other toxins.
REAL Beef is Grass Fed Beef and a Major Source of Omega 3 fats
When we switch from grainfed to grassfed meat, then, we are simply returning to the diet of our long-ago ancestors, the diet that is most in harmony with our physiology. Every cell and every system of our bodies will function better when we eat products from animals raised on grass.
Grass-fed beef is naturally leaner than grain-fed beef.
Omega 3s in beef that feed on grass is 7% of the total fat content, compared to 1% in grain-only fed beef.
Grass-fed beef has the recommended ratio of omega 6 to omega 3 fats (3:1.)
Grass-fed beef is loaded with other natural minerals and vitamins, plus it's a great source of CLA (conjugated linoleic acid) a fat that reduces the risk of cancer, obesity, diabetes, and a number of immune disorders.
Beef, in its natural grass-fed state, is a health food of the highest order.
Wednesday, September 2, 2009
Monday, August 31, 2009
Blogs Evan follows on a daily basis:
MDA usually has a new post every day but the others change every few days. http://www.proteinpower.com/drmike/
http://www.marksdailyapple.com/
http://www.fitnessspotlight.com/
http://robbwolf.com/
http://www.fathead-movie.com/
Here is a link to an article from fitness spotlight on a subject (MILK) we were talking about on Friday night at the challenge kickoff:
http://www.fitnessspotlight.com/2009/08/24/nutrition-milk-milk-substitutes/
Favorite Farms to visit (for food): All these places are CASH or CHECK no credit cards!! http://www.hendricksfarmsanddairy.com/ (Grass fed meats and all things dairy, handcrafted cheeses)
http://www.hillsidefarms.biz/buffalo.html (buffalo jerky, and all things buffalo) http://home.comcast.net/~torriechristy/index.html (this site is Bolton's Turkey Farm, Fresh turkey, chicken and beef)
MDA usually has a new post every day but the others change every few days. http://www.proteinpower.com/drmike/
http://www.marksdailyapple.com/
http://www.fitnessspotlight.com/
http://robbwolf.com/
http://www.fathead-movie.com/
Here is a link to an article from fitness spotlight on a subject (MILK) we were talking about on Friday night at the challenge kickoff:
http://www.fitnessspotlight.com/2009/08/24/nutrition-milk-milk-substitutes/
Favorite Farms to visit (for food): All these places are CASH or CHECK no credit cards!! http://www.hendricksfarmsanddairy.com/ (Grass fed meats and all things dairy, handcrafted cheeses)
http://www.hillsidefarms.biz/buffalo.html (buffalo jerky, and all things buffalo) http://home.comcast.net/~torriechristy/index.html (this site is Bolton's Turkey Farm, Fresh turkey, chicken and beef)
Sunday, August 16, 2009
Evan's Kitchen...a few recipes from our favorite Nutrition Guru!!!
Coconut Pancakes
Ingredients:
4 eggs
1/4 cup coconut flour (you may have to go a little out of the way for this - Wegman's has it or a health food store)
1/4 tsp vanilla extract
1 pinch nutmeg
1 pinch cinnamon
1 tablespoon honey (you can cut this in half)
1/4 cup coconut milk (full fat) (Tai Kitchen is the best - Oh yea, shake the shit out of the can b4 you open it)
1/4 cup of dried unsweetened coconut flakes
Method:
Mix these ingredients and let them sit for five minutes. Oil or grease up your pan and heat over medium heat. Pour about a 1/4 cup of batter for each crepe, allowing each side to brown before flipping it.
Toppings are pretty much limitless - If you find some good ones let me know. I'm thinkin.... Almond butter topping 1/4 cup pumpkin added in some 85% dark chocolate melted on top any kind of berries
Cauliflower Crust Pizza
Ingredients:
1 cup cooked, riced cauliflower
*1 egg
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley pizza or Alfredo sauce toppings (make sure meats are cooked)
mozzarella cheese
Method:
Preheat oven to 450 degrees Fahrenheit.
Spray a cookie sheet with non-stick spray. Could use silicone mat or parchment paper as well.
In a medium bowl, combine cauliflower, egg and mozzarella.
Press evenly on the pan (about 1/4 thick).
Sprinkle evenly with fennel, oregano and parsley.
Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).
Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.Place under a broiler at high heat just until cheese is melted.
Coconut Pancakes
Ingredients:
4 eggs
1/4 cup coconut flour (you may have to go a little out of the way for this - Wegman's has it or a health food store)
1/4 tsp vanilla extract
1 pinch nutmeg
1 pinch cinnamon
1 tablespoon honey (you can cut this in half)
1/4 cup coconut milk (full fat) (Tai Kitchen is the best - Oh yea, shake the shit out of the can b4 you open it)
1/4 cup of dried unsweetened coconut flakes
Method:
Mix these ingredients and let them sit for five minutes. Oil or grease up your pan and heat over medium heat. Pour about a 1/4 cup of batter for each crepe, allowing each side to brown before flipping it.
Toppings are pretty much limitless - If you find some good ones let me know. I'm thinkin.... Almond butter topping 1/4 cup pumpkin added in some 85% dark chocolate melted on top any kind of berries
Cauliflower Crust Pizza
Ingredients:
1 cup cooked, riced cauliflower
*1 egg
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley pizza or Alfredo sauce toppings (make sure meats are cooked)
mozzarella cheese
Method:
Preheat oven to 450 degrees Fahrenheit.
Spray a cookie sheet with non-stick spray. Could use silicone mat or parchment paper as well.
In a medium bowl, combine cauliflower, egg and mozzarella.
Press evenly on the pan (about 1/4 thick).
Sprinkle evenly with fennel, oregano and parsley.
Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).
Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.Place under a broiler at high heat just until cheese is melted.
Thursday, June 11, 2009
Real Foods Vs. Fake Foods: Coffee Creamer, Salad Dressings, And Hamburgers
June 7, 2009
In round one a couple months ago, butter wholloped margarine, bacon took down turkey bacon, and eggs KOed Egg Beaters. Today, I want to look at three more foods that have been replaced by seemingly healthy industrial alternatives and are far too prevalent in our world.
Cream vs. Non-Dairy Creamer
I’m a big fan of coffee…dark roast and black as can be. I try not to drink it too often, but as a vice, I think it ranks as pretty harmless in small quantities. Lots of people don’t share my love of black coffee, however, prefering a little something to color their coffee brown (if they’d start with good coffee though, they might change their tune). And few people use cream, opting instead for “non-dairy creamer”. Let’s see how these non-dairy alternatives measure up to the real deal.
Since the use of cream is pretty much verboten in our society, I’m going to consider it the challenger. So what is cream? Simple…it’s the butterfat layer that comes with real milk. That’s it…just butterfat. It’s about 64% saturated fat (not something I have an issue with of course) and has about 6g of fat per tablespoon, an amount I’d assume is sufficient for a mug of coffee.
Now what about the leader of the pack when it comes to flavoring coffee? Let’s look at the ingredient list for Coffee Mate Original, a variety of non-dairy creamer found in many office breakrooms and more than a couple household kitchens.
“Corn syrup solids, Partially hydrogenated vegetable oil (coconut, palm kernel or hydrogenated soybean), sodium caseinate (a milk derivative but not a source of lactose), Dipotassium phosphate, mono- and digycerides, artificial flavor and annatto color.”
Okay, so we start off with corn syrup solids, which is corn syrup liquid dehydrated of most of its water. Next up is our good buddy, partially hydrogenated vegetable oil, aka trans fats. Here’s the part that boggles my mind though. Coconut and palm kernal oils are both highly saturated, making them already stable at room temperature. Why is there a need to hydrogenate these oils?
We then have sodium casienate, which is marked as a milk derivative. Can someone please explain how a product with a milk derivative is “non-dairy”? Regardless, it’s added to give a thicker creamier texture to the aforementioned sugar and trans fats. The dipotassium phosphate (or phosporic acid) and mono- and diglycerides basically serve to improve mouth feel, keeping ingredients that don’t want to go to together, together. The only ingredient in that list that I approve of is “annatto color”. It comes from the annatto seed, a darn tasty spice also used for its bright red color.
Essentially, when you choose to put Coffee Mate (rest assured that all of their flavors contain similar ingredients) in your coffee, you are basically pouring in sweetened trans fats. No matter what your thoughts are of saturated fats, you absolutely cannot believe that trans fat-laced corn syrup is a better alternative. If you can actually make that argument, please do so in the comments…I’d love to see this.
The funny part is that Nestle bills Coffee Mate with the tagline “Stir it up with coffee’s Perfect Mate.” Now, I know of some good pairs, such as peanut butter and jelly, pizza and beer, Ginger Rogers and Fred Astaire. I’ve never considered “coffee and pseudo-food” to be on that list.
Your best option: Ditch the Coffee Mate and go with full-fat cream or coconut milk if you can’t stomach black coffee.
Oil and Vinegar vs. Fat-free Italian Dressing
Here’s one that really gets me in a twist. When you walk through the salad dressing aisle or through the dressing section of any salad bar, what do you see? Inevitably, there are a few fat-free dressings, usually fat-free ranch (already covered by our buddy Mark Sisson here) and fat-free Italian. As bad as fat-free ranch is, taking a cream-based dressing and somehow making it fat-free, fat-free Italian really confuses me.
Real Italian dressing is olive oil, vinegar, perhaps a few herbs, and salt and pepper. Pretty simple and definitely made of stuff that’s good for you and that you can easily envision in its natural state. We all know that olive oil is a healthy oil and the rest of the ingredients don’t have any real drawbacks. The best part is that you can tailor this dressing to your own liking.
And now, I present to you Kraft Fat-Free Italian:
water, vinegar, high fructose corn syrup, corn syrup, salt, contains less than 2% of parmesan cheese (part-skim milk, cheese culture, salt, enzymes), garlic, onion juice, whey, phosphoric acid, xanthan gum, potassium sorbate and calcium disodium edta as preservatives, yeast extract, spice, red bell peppers, lemon juice concentrate, dried garlic, buttermilk, caramel color, sodium phosphate, enzymes, oleoresin paprika
Other than “vinegar” and “salt,” I don’t see anything remotely resembling real Italian dressing in that list. It’s basically flavored, sweetened water with a bunch of preservatives. It may be low-calorie, but it neither tastes like, nor is health-promoting like, real Italian dressing. Next time you’re at a salad bar, pick the spoon up out of the fat-free Italian dressing and notice how sludgy it is. Then put it down and grab the tiny bottle of oil and vinegar hidden somewhere in the area.
Your best option: 2 parts olive oil, 1 part vinegar (such as balsamic or red wine), a handful of fresh herbs, and a few cracks from your pepper mill.
A Grass-Fed Hamburger Vs. The Boca Burger
Finally, our top match-up, a real hamburger versus a veggie burger. Now when I make a burger in my kitchen, it’s made of grass-fed ground beef, an egg (to help hold things together), and some combination of onions, garlic, cilantro, cumin, or various other herbs and spices. I’d imagine most homemade hamburgers are similar.
Or, I could have delicious vegetarian option from Boca, makers of various meat alternatives, like Boca Burgers, Boca Breakfast Sausage, and Boca Chik’n. How about this Boca Burger on your plate?
water, soy protein concentrate, reduced fat cheddar cheese (pasteurized part-skim milk, cheese culture, salt, enzymes, annatto (color), vitamin a palmitate), wheat gluten, corn oil, contains less than 2% of methylcellulose, hydrolyzed corn protein, wheat gluten and soy protein, salt, caramel color, cheese powder (cheddar cheese, [milk, cheese culture, salt, enzymes], cream, salt, sodium phosphate, lactic acid), dried onions, yeast extract, natural flavor (non-meat), sesame oil, disodium guanylate, disodium inosinate. browned in corn oil. contains: soy, milk, wheat, sesame.
Seriously? Do people just not care about what they eat or do they actually look at these ingredient labels and think, “Yeah, that’s better than meat”? We have soy, which isn’t the health food it’s made out to be. We have wheat gluten, destroying intestinal linings since 10,000 BC. We then have some emulsifiers, a bit of cheese powder, which is obviously nothing like real cheese, and natural flavor (*cough* MSG *cough*). And don’t forget the low-fat cheese, another highly processed food since milk is not naturally low in fat.
Okay, so here’s me being blunt about these meatless alternatives. I really have no problem with you not eating meat, if that’s what you choose. However, if you really don’t want to eat meat, stop trying to replace it with fake alternatives. If you’re not going to eat meat or if you’re going to talk about how meat is unnecessary in the human diet, trying to replicate the taste is only undermining your argument. Sure, vegetarians can definitely put together a healthy, meatless diet with a good bit of care and focus on not consuming too many grains. One thing is for sure though…a healthy vegetarian diet will never include fake foods like this one.
Your best option: Eat grass-fed meat; avoid fake alternatives no matter how pretty the packaging.
Once Again, The Winner Is Clear
Does anyone vote for the fake foods over the real foods? Now, I’m not going to say that any of the foods here are right for everyone. I don’t think cream, real oil and vinegar, or a hamburger are unhealthy; perhaps you do. So avoid those foods if they don’t agree with you. But don’t seek fake alternatives to these foods, made up of various industrial ingredients, low-quality proteins, hydrogenated fats, sugars, and flavorings.
It actually blows my mind that people can fall for the marketing that somehow makes sugary trans fats, flavored sugary water, and some strange amalgamation formed into a patty healthier than the foods they are intended to replace. Marketing is amazing!
June 7, 2009
In round one a couple months ago, butter wholloped margarine, bacon took down turkey bacon, and eggs KOed Egg Beaters. Today, I want to look at three more foods that have been replaced by seemingly healthy industrial alternatives and are far too prevalent in our world.
Cream vs. Non-Dairy Creamer
I’m a big fan of coffee…dark roast and black as can be. I try not to drink it too often, but as a vice, I think it ranks as pretty harmless in small quantities. Lots of people don’t share my love of black coffee, however, prefering a little something to color their coffee brown (if they’d start with good coffee though, they might change their tune). And few people use cream, opting instead for “non-dairy creamer”. Let’s see how these non-dairy alternatives measure up to the real deal.
Since the use of cream is pretty much verboten in our society, I’m going to consider it the challenger. So what is cream? Simple…it’s the butterfat layer that comes with real milk. That’s it…just butterfat. It’s about 64% saturated fat (not something I have an issue with of course) and has about 6g of fat per tablespoon, an amount I’d assume is sufficient for a mug of coffee.
Now what about the leader of the pack when it comes to flavoring coffee? Let’s look at the ingredient list for Coffee Mate Original, a variety of non-dairy creamer found in many office breakrooms and more than a couple household kitchens.
“Corn syrup solids, Partially hydrogenated vegetable oil (coconut, palm kernel or hydrogenated soybean), sodium caseinate (a milk derivative but not a source of lactose), Dipotassium phosphate, mono- and digycerides, artificial flavor and annatto color.”
Okay, so we start off with corn syrup solids, which is corn syrup liquid dehydrated of most of its water. Next up is our good buddy, partially hydrogenated vegetable oil, aka trans fats. Here’s the part that boggles my mind though. Coconut and palm kernal oils are both highly saturated, making them already stable at room temperature. Why is there a need to hydrogenate these oils?
We then have sodium casienate, which is marked as a milk derivative. Can someone please explain how a product with a milk derivative is “non-dairy”? Regardless, it’s added to give a thicker creamier texture to the aforementioned sugar and trans fats. The dipotassium phosphate (or phosporic acid) and mono- and diglycerides basically serve to improve mouth feel, keeping ingredients that don’t want to go to together, together. The only ingredient in that list that I approve of is “annatto color”. It comes from the annatto seed, a darn tasty spice also used for its bright red color.
Essentially, when you choose to put Coffee Mate (rest assured that all of their flavors contain similar ingredients) in your coffee, you are basically pouring in sweetened trans fats. No matter what your thoughts are of saturated fats, you absolutely cannot believe that trans fat-laced corn syrup is a better alternative. If you can actually make that argument, please do so in the comments…I’d love to see this.
The funny part is that Nestle bills Coffee Mate with the tagline “Stir it up with coffee’s Perfect Mate.” Now, I know of some good pairs, such as peanut butter and jelly, pizza and beer, Ginger Rogers and Fred Astaire. I’ve never considered “coffee and pseudo-food” to be on that list.
Your best option: Ditch the Coffee Mate and go with full-fat cream or coconut milk if you can’t stomach black coffee.
Oil and Vinegar vs. Fat-free Italian Dressing
Here’s one that really gets me in a twist. When you walk through the salad dressing aisle or through the dressing section of any salad bar, what do you see? Inevitably, there are a few fat-free dressings, usually fat-free ranch (already covered by our buddy Mark Sisson here) and fat-free Italian. As bad as fat-free ranch is, taking a cream-based dressing and somehow making it fat-free, fat-free Italian really confuses me.
Real Italian dressing is olive oil, vinegar, perhaps a few herbs, and salt and pepper. Pretty simple and definitely made of stuff that’s good for you and that you can easily envision in its natural state. We all know that olive oil is a healthy oil and the rest of the ingredients don’t have any real drawbacks. The best part is that you can tailor this dressing to your own liking.
And now, I present to you Kraft Fat-Free Italian:
water, vinegar, high fructose corn syrup, corn syrup, salt, contains less than 2% of parmesan cheese (part-skim milk, cheese culture, salt, enzymes), garlic, onion juice, whey, phosphoric acid, xanthan gum, potassium sorbate and calcium disodium edta as preservatives, yeast extract, spice, red bell peppers, lemon juice concentrate, dried garlic, buttermilk, caramel color, sodium phosphate, enzymes, oleoresin paprika
Other than “vinegar” and “salt,” I don’t see anything remotely resembling real Italian dressing in that list. It’s basically flavored, sweetened water with a bunch of preservatives. It may be low-calorie, but it neither tastes like, nor is health-promoting like, real Italian dressing. Next time you’re at a salad bar, pick the spoon up out of the fat-free Italian dressing and notice how sludgy it is. Then put it down and grab the tiny bottle of oil and vinegar hidden somewhere in the area.
Your best option: 2 parts olive oil, 1 part vinegar (such as balsamic or red wine), a handful of fresh herbs, and a few cracks from your pepper mill.
A Grass-Fed Hamburger Vs. The Boca Burger
Finally, our top match-up, a real hamburger versus a veggie burger. Now when I make a burger in my kitchen, it’s made of grass-fed ground beef, an egg (to help hold things together), and some combination of onions, garlic, cilantro, cumin, or various other herbs and spices. I’d imagine most homemade hamburgers are similar.
Or, I could have delicious vegetarian option from Boca, makers of various meat alternatives, like Boca Burgers, Boca Breakfast Sausage, and Boca Chik’n. How about this Boca Burger on your plate?
water, soy protein concentrate, reduced fat cheddar cheese (pasteurized part-skim milk, cheese culture, salt, enzymes, annatto (color), vitamin a palmitate), wheat gluten, corn oil, contains less than 2% of methylcellulose, hydrolyzed corn protein, wheat gluten and soy protein, salt, caramel color, cheese powder (cheddar cheese, [milk, cheese culture, salt, enzymes], cream, salt, sodium phosphate, lactic acid), dried onions, yeast extract, natural flavor (non-meat), sesame oil, disodium guanylate, disodium inosinate. browned in corn oil. contains: soy, milk, wheat, sesame.
Seriously? Do people just not care about what they eat or do they actually look at these ingredient labels and think, “Yeah, that’s better than meat”? We have soy, which isn’t the health food it’s made out to be. We have wheat gluten, destroying intestinal linings since 10,000 BC. We then have some emulsifiers, a bit of cheese powder, which is obviously nothing like real cheese, and natural flavor (*cough* MSG *cough*). And don’t forget the low-fat cheese, another highly processed food since milk is not naturally low in fat.
Okay, so here’s me being blunt about these meatless alternatives. I really have no problem with you not eating meat, if that’s what you choose. However, if you really don’t want to eat meat, stop trying to replace it with fake alternatives. If you’re not going to eat meat or if you’re going to talk about how meat is unnecessary in the human diet, trying to replicate the taste is only undermining your argument. Sure, vegetarians can definitely put together a healthy, meatless diet with a good bit of care and focus on not consuming too many grains. One thing is for sure though…a healthy vegetarian diet will never include fake foods like this one.
Your best option: Eat grass-fed meat; avoid fake alternatives no matter how pretty the packaging.
Once Again, The Winner Is Clear
Does anyone vote for the fake foods over the real foods? Now, I’m not going to say that any of the foods here are right for everyone. I don’t think cream, real oil and vinegar, or a hamburger are unhealthy; perhaps you do. So avoid those foods if they don’t agree with you. But don’t seek fake alternatives to these foods, made up of various industrial ingredients, low-quality proteins, hydrogenated fats, sugars, and flavorings.
It actually blows my mind that people can fall for the marketing that somehow makes sugary trans fats, flavored sugary water, and some strange amalgamation formed into a patty healthier than the foods they are intended to replace. Marketing is amazing!
Sunday, May 10, 2009
Real Sugar Vs. Artificial Sweeteners: Which Is Better?
May 4, 2009
Do you want to hear an amusing quote? This one comes via the coworker who was telling us how bad Plastic #7 is. After he told me how bad my plastic mug full of green tea was (because of the plastic, not the green tea), I picked up his Cherry Coke bottle and replied, “Says the guy drinking 70g of sugar in that one bottle.” Here we go (might not be verbatim, but captures the essence):Sugar is okay. It’s the artificial stuff that’s bad.Yes, you read that right…”sugar is okay”. I politely informed him that there was nothing “okay” about sugar, which he argued adamantly against.* Luckily, he gave me an idea for another post…this one!So which is worse: sweeteners or artificial sweeteners? And is either “okay”?
Taking Yet Another Look At Sugar.
In months past, I’ve taken a look at the various sweeteners available and which is best. I also considered the arguments for and against the notion that high-fructose corn syrup is worse than sugar. Well now let’s look at sugar in comparison to artificial sweeteners. Note that these pros and cons are relative to artificial sweeteners.Just for a definition, by sugar, I mean any type of caloric sweetener, such as cane sugar, evaporated cane juice, high-fructose corn syrup, corn syrup, honey, etc.Why Sugar Is BetterOver millions of years of evolution, one thing the human body has figured out is how to handle incoming nutrients. Through the actions of insulin, it either uses or stores incoming glucose for future use, either as muscle or liver glycogen or as fat. What I’m getting at is that the body knows what to do with the sugar you’re feeding it.Of course, it can’t handle the high quantities of sugar that most people are shoveling in, but at least it has a mechanism for dealing with what is going in when handling sugar. It doesn’t matter if that incoming sugar is in the form of sugar, high-fructose corn syrup, honey, or agave nectar…the body knows that it is sugar and breaks it down accordingly.Why Sugar Is WorseSugar is an empty calorie. Sure, with foods like honey and molasses, you get a few vitamins, but calorie-for-calorie, sugar, in all of its forms, is just empty calories compared to meat, vegetables, fruit, nuts, and tubers. It has few, if any, vitamins and minerals. It actually robs the body of the nutrients required for the body to process it.Sugar sends your blood sugar sky high where it does damage to your arteries (for which cholesterol gets the blame). Your insulin then shoots up, clearing out the sugar, sending you into a hypoglycemic funk, and ruining your insulin sensitivity. Sugar is also exceedingly easy to overconsume. A single tablespoon of sugar is nearly 50 calories. That pan of brownies you’re staring down? There’s probably 20-30 tablespoons of sugar in there, so you can figure out how much is in that 3″ square that goes down so easily. My blood sugar is skyrocketing just thinking about it.
Artificial Sweeteners
As for artificial sweeteners, I’m referring to any of the man-made non-caloric sweeteners that are found in numerous products in the store: Splenda, aspartame, acesulfame K, saccharin, etc.Why Fake Sugar Is BetterThe main reason that people find artificial sweeteners to be a better choice is that they have no calories. The body is unable to process them and as such, cannot derive any nutritional value from them. Just switching from a five Coca-Cola per day habit to five Diet Cokes per day will save nearly 200g of sugar and 800 calories. That’s obviously an improvement if you’re trying to lose weight and requires no real change of your routine.Why Fake Sugar Is WorseAnyone that’s been around here for any length of time has figured out that I am a big fan of real, whole, unprocessed foods. And as bad as sugar is in terms of processing, artificial sweeteners are even worse. These sweeteners are made in a lab from who knows what chemicals. Further, we have no idea what these chemicals will do to the body with sustained long-term use.I’m also not a fan of trying to fool the body. Just as with trying to outdo Mother Nature by creating “better” butter (i.e., margarine) and removing the “unhealthy” yolk from eggs, giving your body something that it can’t process just to keep from changing your habits is probably a recipe for failure.Finally, I think normal use of artificial sweeteners is a false sense of security. There is scant evidence that these sugar substitutes actually help people lose weight. In fact, there is evidence that they may contribute to weight gain. These substances still stimulate the sweet receptors of the tongue and may even cause an insulin response since the tongue is the first step in the digestive process.And as a final kicker, Splenda may be bad for your intestinal flora. As Mike pointed out in this article, your gut is the first line of defense in the immune system.
So Which Is Best?
Well, that’s easy to answer…the best option is c) none of the above. Your best bet is always going to be to ditch the sweet stuff, whether real or artificial and stick to Real Food. Turning the sweet tooth off is a good idea; fooling it with fake sugar is not a viable long-term solution. We are primed to gorge on sugar at every opportunity. And here’s why I think that is:§ Humans evolved in an environment with relatively little sugar. § Because we evolved in environments with few sources of concentrated sweetness, we learned to consume as much as we could when we found it, such as with a honey beehive. The brain is designed to reward us heavily when we feed it sugar, reinforcing the desire to go back for more. § Whether we eat caloric or non-caloric sweeteners, we are still activating the pleasure centers of the brain associated with sweet tastes. § These pleasure centers signal that there are concentrated sources of calories nearby and drive further consumption. So by activating sweet receptors and telling the brain “sugar is available,” even if it’s not, we increase our appetites. One study (and there are probably more of these) showed that artificial sweeteners disrupt the body’s built-in calorie measuring ability.But let’s face reality…we all live in the same world, a world where there are family parties and work events and desserts are going to happen. If given a choice, what should you reach for? I’d go for the real stuff. With the caveat that sugar intake should be VERY minimal, I’d rather go ahead and give my body the substance that it can process rather than some unknown chemical.Sure, I’m going to get hit with a tired, sluggish feeling thirty minutes later, but on rare occasions, I’m not doing any lasting damage. And on rare occasions, artificial sweeteners probably won’t do any long-term damage either. But I feel better with the sugar that has some basis in evolution. Again, better is a relative term. It’s better to smoke one pack of cigarettes than to smoke two packs. Cocaine is probably less harmful than crack. That doesn’t make it healthy. It’s even better to do neither.
Dealing With Sugar Cravings.
Once people commit to cleaning up their diet, sugar cravings are often the hardest part. It’s the biggest derailleur of dietary plans. We’ve all been there; completely stuffed until the dessert cart rolls by or someone drops off the Girl Scout Cookies in the breakroom. I dealt with it and know that it’s not easy. Here are some tips I’ve found that work:- Eat plenty of fat, protein, and nutrient-dense foods on a regular basis - These will help shunt your appetite. When the cake comes out, grab some almonds.- Eat some fruit - The sweetness will help curb your sweet cravings.- Find a good dark chocolate (or smart indulgence of your choice) - It has just enough sweetness for me to be satisfying without being unhealthy.- Go for a walk - Just getting away from the temptation is usually helpful.- Plan a few indulgences - I’m not a big fan of “cheat” meals, but early on, it can help keep things on track to know that in just another day or two, you can dig into some ice cream or a few pieces of candy. But you don’t need to eat the entire pint of Haagen-Dazs to indulge yourself.- And finally, if you just can’t resist, have one bite. It won’t kill you and as long as you can control yourself beyond that point, can be helpful. I actually knew a guy that would take a bite, chew, then spit it out and that was enough to manage his cravings when they hit. It worked for him. Your mileage may vary. I’m better off avoiding than trying to indulge “just a little”. Sugar cravings take a long time to go away. Long after you’ve figured out what to eat for breakfast instead of a bagel and cereal… Long after you’ve ditched the Rice-A-Roni in favor of asparagus… The cravings will resurface, often without warning. It’ll probably take a good six months or more to fully tame your sweet tooth. Just keep fighting the urges and find ways to kill them off without gnoshing the entire bag of Oreos.
May 4, 2009
Do you want to hear an amusing quote? This one comes via the coworker who was telling us how bad Plastic #7 is. After he told me how bad my plastic mug full of green tea was (because of the plastic, not the green tea), I picked up his Cherry Coke bottle and replied, “Says the guy drinking 70g of sugar in that one bottle.” Here we go (might not be verbatim, but captures the essence):Sugar is okay. It’s the artificial stuff that’s bad.Yes, you read that right…”sugar is okay”. I politely informed him that there was nothing “okay” about sugar, which he argued adamantly against.* Luckily, he gave me an idea for another post…this one!So which is worse: sweeteners or artificial sweeteners? And is either “okay”?
Taking Yet Another Look At Sugar.
In months past, I’ve taken a look at the various sweeteners available and which is best. I also considered the arguments for and against the notion that high-fructose corn syrup is worse than sugar. Well now let’s look at sugar in comparison to artificial sweeteners. Note that these pros and cons are relative to artificial sweeteners.Just for a definition, by sugar, I mean any type of caloric sweetener, such as cane sugar, evaporated cane juice, high-fructose corn syrup, corn syrup, honey, etc.Why Sugar Is BetterOver millions of years of evolution, one thing the human body has figured out is how to handle incoming nutrients. Through the actions of insulin, it either uses or stores incoming glucose for future use, either as muscle or liver glycogen or as fat. What I’m getting at is that the body knows what to do with the sugar you’re feeding it.Of course, it can’t handle the high quantities of sugar that most people are shoveling in, but at least it has a mechanism for dealing with what is going in when handling sugar. It doesn’t matter if that incoming sugar is in the form of sugar, high-fructose corn syrup, honey, or agave nectar…the body knows that it is sugar and breaks it down accordingly.Why Sugar Is WorseSugar is an empty calorie. Sure, with foods like honey and molasses, you get a few vitamins, but calorie-for-calorie, sugar, in all of its forms, is just empty calories compared to meat, vegetables, fruit, nuts, and tubers. It has few, if any, vitamins and minerals. It actually robs the body of the nutrients required for the body to process it.Sugar sends your blood sugar sky high where it does damage to your arteries (for which cholesterol gets the blame). Your insulin then shoots up, clearing out the sugar, sending you into a hypoglycemic funk, and ruining your insulin sensitivity. Sugar is also exceedingly easy to overconsume. A single tablespoon of sugar is nearly 50 calories. That pan of brownies you’re staring down? There’s probably 20-30 tablespoons of sugar in there, so you can figure out how much is in that 3″ square that goes down so easily. My blood sugar is skyrocketing just thinking about it.
Artificial Sweeteners
As for artificial sweeteners, I’m referring to any of the man-made non-caloric sweeteners that are found in numerous products in the store: Splenda, aspartame, acesulfame K, saccharin, etc.Why Fake Sugar Is BetterThe main reason that people find artificial sweeteners to be a better choice is that they have no calories. The body is unable to process them and as such, cannot derive any nutritional value from them. Just switching from a five Coca-Cola per day habit to five Diet Cokes per day will save nearly 200g of sugar and 800 calories. That’s obviously an improvement if you’re trying to lose weight and requires no real change of your routine.Why Fake Sugar Is WorseAnyone that’s been around here for any length of time has figured out that I am a big fan of real, whole, unprocessed foods. And as bad as sugar is in terms of processing, artificial sweeteners are even worse. These sweeteners are made in a lab from who knows what chemicals. Further, we have no idea what these chemicals will do to the body with sustained long-term use.I’m also not a fan of trying to fool the body. Just as with trying to outdo Mother Nature by creating “better” butter (i.e., margarine) and removing the “unhealthy” yolk from eggs, giving your body something that it can’t process just to keep from changing your habits is probably a recipe for failure.Finally, I think normal use of artificial sweeteners is a false sense of security. There is scant evidence that these sugar substitutes actually help people lose weight. In fact, there is evidence that they may contribute to weight gain. These substances still stimulate the sweet receptors of the tongue and may even cause an insulin response since the tongue is the first step in the digestive process.And as a final kicker, Splenda may be bad for your intestinal flora. As Mike pointed out in this article, your gut is the first line of defense in the immune system.
So Which Is Best?
Well, that’s easy to answer…the best option is c) none of the above. Your best bet is always going to be to ditch the sweet stuff, whether real or artificial and stick to Real Food. Turning the sweet tooth off is a good idea; fooling it with fake sugar is not a viable long-term solution. We are primed to gorge on sugar at every opportunity. And here’s why I think that is:§ Humans evolved in an environment with relatively little sugar. § Because we evolved in environments with few sources of concentrated sweetness, we learned to consume as much as we could when we found it, such as with a honey beehive. The brain is designed to reward us heavily when we feed it sugar, reinforcing the desire to go back for more. § Whether we eat caloric or non-caloric sweeteners, we are still activating the pleasure centers of the brain associated with sweet tastes. § These pleasure centers signal that there are concentrated sources of calories nearby and drive further consumption. So by activating sweet receptors and telling the brain “sugar is available,” even if it’s not, we increase our appetites. One study (and there are probably more of these) showed that artificial sweeteners disrupt the body’s built-in calorie measuring ability.But let’s face reality…we all live in the same world, a world where there are family parties and work events and desserts are going to happen. If given a choice, what should you reach for? I’d go for the real stuff. With the caveat that sugar intake should be VERY minimal, I’d rather go ahead and give my body the substance that it can process rather than some unknown chemical.Sure, I’m going to get hit with a tired, sluggish feeling thirty minutes later, but on rare occasions, I’m not doing any lasting damage. And on rare occasions, artificial sweeteners probably won’t do any long-term damage either. But I feel better with the sugar that has some basis in evolution. Again, better is a relative term. It’s better to smoke one pack of cigarettes than to smoke two packs. Cocaine is probably less harmful than crack. That doesn’t make it healthy. It’s even better to do neither.
Dealing With Sugar Cravings.
Once people commit to cleaning up their diet, sugar cravings are often the hardest part. It’s the biggest derailleur of dietary plans. We’ve all been there; completely stuffed until the dessert cart rolls by or someone drops off the Girl Scout Cookies in the breakroom. I dealt with it and know that it’s not easy. Here are some tips I’ve found that work:- Eat plenty of fat, protein, and nutrient-dense foods on a regular basis - These will help shunt your appetite. When the cake comes out, grab some almonds.- Eat some fruit - The sweetness will help curb your sweet cravings.- Find a good dark chocolate (or smart indulgence of your choice) - It has just enough sweetness for me to be satisfying without being unhealthy.- Go for a walk - Just getting away from the temptation is usually helpful.- Plan a few indulgences - I’m not a big fan of “cheat” meals, but early on, it can help keep things on track to know that in just another day or two, you can dig into some ice cream or a few pieces of candy. But you don’t need to eat the entire pint of Haagen-Dazs to indulge yourself.- And finally, if you just can’t resist, have one bite. It won’t kill you and as long as you can control yourself beyond that point, can be helpful. I actually knew a guy that would take a bite, chew, then spit it out and that was enough to manage his cravings when they hit. It worked for him. Your mileage may vary. I’m better off avoiding than trying to indulge “just a little”. Sugar cravings take a long time to go away. Long after you’ve figured out what to eat for breakfast instead of a bagel and cereal… Long after you’ve ditched the Rice-A-Roni in favor of asparagus… The cravings will resurface, often without warning. It’ll probably take a good six months or more to fully tame your sweet tooth. Just keep fighting the urges and find ways to kill them off without gnoshing the entire bag of Oreos.
Thursday, April 30, 2009
Get a Grip on Insulin's Ups and Downs:
-By Jillian Michaels
One of the endocrine system's most important hormones is insulin, which plays a critical role in how your body uses food. When you eat, your digestive system breaks food down into glucose, and the glucose circulates in your bloodstream (where it's often referred to as blood sugar). In response to the rise in glucose after a meal, the pancreas releases surges of insulin, whose job is to clean the glucose from the blood. Insulin directs some of the glucose to the body's cells, which use it for energy. Some of the glucose is diverted to the liver, where it's converted into glycogen (stored glucose) for later use by the muscles. Insulin then helps turn any leftover glucose into fatty acids and stores them in fat cells, where they can be tapped later for fuel. Problems arise when your body starts creating too much insulin, which can happen for several reasons. One of the most common is that you ate too many highly processed, refined carbs, such as white bread or pasta. Such carbs increase blood sugar dramatically, requiring a rush of insulin to clear the blood. If your blood sugar surge is really dramatic (as it would be if you ate those refined carbs on an empty stomach), insulin overreacts and works twice as hard to clean the sugar from the blood. This overefficient removal of sugar means that your blood sugar concentration drops, with the result that you feel hungry again and crave (and probably eat) more carbs. That's the postsugar "crash and binge" cycle, the root of sugar addiction. In addition, when your muscles are still fueled from your last snack, the insulin converts those extra calories into fat. And as long as large amounts of insulin remain in the bloodstream, your body won't have a chance to tap into your fat stores for fuel — so you won't burn any fat, either.
This cycle can eventually lead to insulin resistance, a condition in which your body produces insulin but the cells become insensitive to it — as a result, the insulin can't do its job to lower the glucose concentration in the blood. Insulin resistance is a precursor of type 2 diabetes and is common among overweight people. Elevated levels of glucose in your blood is a surefire sign of it.
There is hope for preventing the problem. The key is to maintain low levels of insulin by eating whole foods, pairing carbs with protein, and avoiding highly processed carbs. When your insulin-release mechanism works the right way, it helps keep your weight in check. When it's not working, you're in trouble. If you can take control of your insulin's ups and downs, you'll be primed to lose weight and restore your body's hormone power!
-By Jillian Michaels
One of the endocrine system's most important hormones is insulin, which plays a critical role in how your body uses food. When you eat, your digestive system breaks food down into glucose, and the glucose circulates in your bloodstream (where it's often referred to as blood sugar). In response to the rise in glucose after a meal, the pancreas releases surges of insulin, whose job is to clean the glucose from the blood. Insulin directs some of the glucose to the body's cells, which use it for energy. Some of the glucose is diverted to the liver, where it's converted into glycogen (stored glucose) for later use by the muscles. Insulin then helps turn any leftover glucose into fatty acids and stores them in fat cells, where they can be tapped later for fuel. Problems arise when your body starts creating too much insulin, which can happen for several reasons. One of the most common is that you ate too many highly processed, refined carbs, such as white bread or pasta. Such carbs increase blood sugar dramatically, requiring a rush of insulin to clear the blood. If your blood sugar surge is really dramatic (as it would be if you ate those refined carbs on an empty stomach), insulin overreacts and works twice as hard to clean the sugar from the blood. This overefficient removal of sugar means that your blood sugar concentration drops, with the result that you feel hungry again and crave (and probably eat) more carbs. That's the postsugar "crash and binge" cycle, the root of sugar addiction. In addition, when your muscles are still fueled from your last snack, the insulin converts those extra calories into fat. And as long as large amounts of insulin remain in the bloodstream, your body won't have a chance to tap into your fat stores for fuel — so you won't burn any fat, either.
This cycle can eventually lead to insulin resistance, a condition in which your body produces insulin but the cells become insensitive to it — as a result, the insulin can't do its job to lower the glucose concentration in the blood. Insulin resistance is a precursor of type 2 diabetes and is common among overweight people. Elevated levels of glucose in your blood is a surefire sign of it.
There is hope for preventing the problem. The key is to maintain low levels of insulin by eating whole foods, pairing carbs with protein, and avoiding highly processed carbs. When your insulin-release mechanism works the right way, it helps keep your weight in check. When it's not working, you're in trouble. If you can take control of your insulin's ups and downs, you'll be primed to lose weight and restore your body's hormone power!
Thursday, April 2, 2009
Study Finds High-Fructose Corn Syrup Contains Mercury (HealthDay News)
-- Almost half of tested samples of commercial high-fructose corn syrup (HFCS) contained mercury, which was also found in nearly a third of 55 popular brand-name food and beverage products where HFCS is the first- or second-highest labeled ingredient, according to two new U.S. studies.
HFCS has replaced sugar as the sweetener in many beverages and foods such as breads, cereals, breakfast bars, lunch meats, yogurts, soups and condiments. On average, Americans consume about 12 teaspoons per day of HFCS, but teens and other high consumers can take in 80 percent more HFCS than average.
"Mercury is toxic in all its forms. Given how much high-fructose corn syrup is consumed by children, it could be a significant additional source of mercury never before considered. We are calling for immediate changes by industry and the [U.S. Food and Drug Administration] to help stop this avoidable mercury contamination of the food supply," the Institute for Agriculture and Trade Policy's Dr. David Wallinga, a co-author of both studies, said in a prepared statement.
In the first study, published in current issue of Environmental Health, researchers found detectable levels of mercury in nine of 20 samples of commercial HFCS.
And in the second study, the Institute for Agriculture and Trade Policy (IATP), a non-profit watchdog group, found that nearly one in three of 55 brand-name foods contained mercury. The chemical was found most commonly in HFCS-containing dairy products, dressings and condiments.
But an organization representing the refiners is disputing the results published in Environmental Health.
"This study appears to be based on outdated information of dubious significance," said Audrae Erickson, president of the Corn Refiners Association, in a statement. "Our industry has used mercury-free versions of the two re-agents mentioned in the study, hydrochloric acid and caustic soda, for several years. These mercury-free re-agents perform important functions, including adjusting pH balances."
However, the IATP told the Minneapolis Star Tribune that four plants in Georgia, Tennessee, Ohio and West Virginia still use "mercury-cell" technology that can lead to contamination.
IATP's Ben Lilliston also told HealthDay that the Environmental Health findings were based on information gathered by the FDA in 2005.
And the group's own study, while not peer-reviewed, was based on products "bought off the shelf in the autumn of 2008," Lilliston added.
The use of mercury-contaminated caustic soda in the production of HFCS is common. The contamination occurs when mercury cells are used to produce caustic soda.
"The bad news is that nobody knows whether or not their soda or snack food contains HFCS made from ingredients like caustic soda contaminated with mercury. The good news is that mercury-free HFCS ingredients exist. Food companies just need a good push to only use those ingredients," Wallinga said in his prepared statement.
More information
The U.S. Agency for Toxic Substances & Disease Registry has more about mercury and health.
SOURCE: Institute for Agriculture and Trade Policy, news release, Jan. 26, 2009
-- Almost half of tested samples of commercial high-fructose corn syrup (HFCS) contained mercury, which was also found in nearly a third of 55 popular brand-name food and beverage products where HFCS is the first- or second-highest labeled ingredient, according to two new U.S. studies.
HFCS has replaced sugar as the sweetener in many beverages and foods such as breads, cereals, breakfast bars, lunch meats, yogurts, soups and condiments. On average, Americans consume about 12 teaspoons per day of HFCS, but teens and other high consumers can take in 80 percent more HFCS than average.
"Mercury is toxic in all its forms. Given how much high-fructose corn syrup is consumed by children, it could be a significant additional source of mercury never before considered. We are calling for immediate changes by industry and the [U.S. Food and Drug Administration] to help stop this avoidable mercury contamination of the food supply," the Institute for Agriculture and Trade Policy's Dr. David Wallinga, a co-author of both studies, said in a prepared statement.
In the first study, published in current issue of Environmental Health, researchers found detectable levels of mercury in nine of 20 samples of commercial HFCS.
And in the second study, the Institute for Agriculture and Trade Policy (IATP), a non-profit watchdog group, found that nearly one in three of 55 brand-name foods contained mercury. The chemical was found most commonly in HFCS-containing dairy products, dressings and condiments.
But an organization representing the refiners is disputing the results published in Environmental Health.
"This study appears to be based on outdated information of dubious significance," said Audrae Erickson, president of the Corn Refiners Association, in a statement. "Our industry has used mercury-free versions of the two re-agents mentioned in the study, hydrochloric acid and caustic soda, for several years. These mercury-free re-agents perform important functions, including adjusting pH balances."
However, the IATP told the Minneapolis Star Tribune that four plants in Georgia, Tennessee, Ohio and West Virginia still use "mercury-cell" technology that can lead to contamination.
IATP's Ben Lilliston also told HealthDay that the Environmental Health findings were based on information gathered by the FDA in 2005.
And the group's own study, while not peer-reviewed, was based on products "bought off the shelf in the autumn of 2008," Lilliston added.
The use of mercury-contaminated caustic soda in the production of HFCS is common. The contamination occurs when mercury cells are used to produce caustic soda.
"The bad news is that nobody knows whether or not their soda or snack food contains HFCS made from ingredients like caustic soda contaminated with mercury. The good news is that mercury-free HFCS ingredients exist. Food companies just need a good push to only use those ingredients," Wallinga said in his prepared statement.
More information
The U.S. Agency for Toxic Substances & Disease Registry has more about mercury and health.
SOURCE: Institute for Agriculture and Trade Policy, news release, Jan. 26, 2009
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