Food Facts | Fitness and Freebies Blog

Kansas Gets the Axe on Soda Tax

From Center for Consumer Freedom:

Kansas legislators found out yesterday that taxing soda is not the easy, controversy-free way to raise revenue they probably thought it would be. Hundreds of soft-drink bottlers, convenience store owners, and restauranteurs descended on the Statehouse in Topeka to voice their opposition to a measure that would impose a 0.4 cent tax on every teaspoon of sugar in non-diet sodas, sports drinks, and other sugared beverages. That would amount to about 5 cents for every 12-ounce can.

Lawmakers thought that slapping a $40 million soda tax on consumers would help eliminate a $467 million state budget deficit. Instead, the proposal generated a groundswell of opposition. So many soft drink workers showed up at the Kansas Senate Tax Committee hearing that some bottling plants shut down for the day.

Read the whole story on their web site.

Now we can celebrate a major victory for law abiding - albeit broke - taxpayers and business for standing strong against these preposterous tax ideas!

Share on Facebook

March 18th, 2010 Posted by fitnfree | Food Facts | no comments

Safest Seafood Catches

Seafood has a long list of health benefits, but some types also contain PCBs or mercury.

The following varieties of seafood are low in contaminants, great sources of omega-3s and easy on the planet.

Mussels (farmed
Salmon (wild, from Alaska)
Oysters (farmed)
Pink shrimp (wild, from the Pacific Northwest)
Rainbow trout (farmed)
Albacore tuna (pole caught, from the United States or Canada)
Pacific sardines (wild)

This list is according to the “Super Green” list from Harvard School of Public Health, Monterey Bay Aquarium’s Seafood Watch, and the Environmental Defense Fund.

Share on Facebook

March 5th, 2010 Posted by fitnfree | Food Facts | no comments

Cheese and Your Diet

It’s a myth that if you are trying to eat right, cheese is not on the menu. In fact, you can be depriving yourself of some important nutritional benefits.

Did you know the calcium cheese provides not only helps prevent osteoporosis – it may help reduce the risk of hypertension and colon cancer? That cheese supplies essential nutrients like riboflavin, phosphorus, zinc and Vitamins A and Vitamin B12? That a one-ounce slice of cheese provides the same amount of protein as two tablespoons of peanut butter – with fewer calories?

You get the point. Cheese can be a healthy part of your diet when balanced with exercise and overall good nutrition.

Cheese is a great ingredient for any meal. Not only does it taste great but it’s jam packed with nutrients, such as calcium — essential for building strong bones.

Broil, Grill, Fry – Oh My!

Compounds called “advanced glycation endproducts” (AGEs) form when foods are exposed to high heat and little water. The higher the temperature and the less water used, the more AGEs in a food. That means that frying, broiling or grilling would greatly increase AGE levels in foods compared to boiling or steaming.

Based on this information, researchers from the Mount Sinai School of Medinine in NY City and the National Institutes of Health, found that among both older (over 60) and younger (under 45) people, indicators of inflammation followed the same pattern as AGEs in the blood. Both are direct reflections of AGEs in the diet.

In young, healthy people, AGEs are not a problem because the kidneys excrete them efficiently. However, researchers speculate that when dietary levels of AGEs are high or the normal ability of the kidneys to filter blood is impaired by kidney disease, diabetes or advancing age, blood levels of AGEs could increase, leading to chronic inflammation and disease. In fact, in the study, blood levels of AGEs were indeed significantly higher in older participants, even though their intakes of dietary AGEs were lower than younger participants.

The findings of this study suggest that how you prepare you food may have a direct effect on disease-causing inflammation. Fried foods are a major offender; the high heat and absence of water create “the perfect storm” for the formation of AGEs. It helps to avoid fried foods and maybe limit how often you broil or grill. Using lower temperatures (think slow cooker) to prepare meals can significantly reduce AGEs and possibly reduce the risk of inflammation related diseases, such as diabetes and cardiovascular disease.

Share on Facebook

February 17th, 2010 Posted by fitnfree | Food Facts, To Your Health! | no comments

Salt Selections

Salt is somewhere between 97.5% to 99% sodium chloride – 40% as sodium, 60% as chloride. The biggest differences between salts are the size of the crystals, minute amounts of minerals in sea salt and certain additives added to table salt.

One level teaspoon of table salt contains about 2,400 milligrams sodium, about the maximum recommended daily amount. Based on much research, some experts believe that half that is best for lowering high blood pressure. Keeping sodium intake that low is not necessarily dependent on the salt you shake, because 70% of intake is from processed foods.

Kosher salt and some sea salts have larger crystals than regular table salt, so you get less actual salt – and therefore sodium – per teaspoon. Kosher salts, for example, contain anywhere from one-fifth to one-half the amount of sodium per teaspoon as in regular salt.

Some food experts say the larger crystals of these salts affect how your taste buds perceive their flavor. Sea salts may also simply be more flavorful (perhaps from their mineral content). Both reasons might allow you to use less and still get the same taste effect, a claim many professional chefs make. If so, they could indeed be more healthful. Their high cost may turn you off, though.

Table Salt. Obtained from salt mines, often by pumping in water and then evaporating water from the brine. The salt crystals are then refined. Typically, additives are added to keep the salt free-flowing. It may or may not be “iodized” by adding potassium iodide.
Sea Salt. True sea salt is recovered from seawater by evaporation; solar sea salt uses the sun and wind. Sea salts range in color from pure white to red and include sel gris (grey salt), Hawaiian sea salt and very expensive fleur de sel (flower of salt), which are very fine salt crystals hand harvested from only the top layer, often from salt marshes. Most sea salts contain tiny amounts of calcium, magnesium and sulfate. Sea salt often has no anti-caking additives so the crystals may clump together. Most also lack iodine.
Kosher Salt. Coarse salt used in meat processing as dictated by Jewish dietary laws. Works as an everyday cooking salt because the large grains stick to foods well. generally contains no additives or iodine.

Share on Facebook

February 7th, 2010 Posted by fitnfree | Food Facts | no comments

Top 5 Coupon Sites

Below are five of the Web’s most popular online coupon sites (although there are several more), ranked in order of unique monthly website traffic, according to Compoete.com data as of Dec., 2009.

Coupons.com – Far and away the most visited coupon website. In 2009, $300 million worth of coupons were printed and that number is expected to triple by the end of next year.

RetailMeNot.com – From modest beginnings, they have nearly doubled in usage since late 2008.

CouponCabin.com - CouponCabin features discounts available online, printable coupons and localized offerings. They also (along with Coupons.com) offer an iPhone app.

FatWallet.com – One of the industry’s pioneers, FatWallet.com started in 1999 and includes more than 800 merchants.

DealCatcher.com – While not the largest coupon site out there, DealCatcher does a good job highlighting tech-oriented and consumer products, along with a recently released grocery section.

Share on Facebook

February 5th, 2010 Posted by fitnfree | Food Facts | no comments

Haifa Smoked Fish Recall

Haifa Smoked Fish, located in Queens, New York, is recalling Haifa brand vacuum packaged Whole Schmaltz Herring with the lot number 20, because the product was found to be uneviscerated.

The lot being recalled is a product of Norway, individually vacuum-packed in clear plastic pouches with lot # 20 indicated on the label and distributed through various food retailers in the NY and NJ area.

The Whole Schmaltz Herring was sampled by a New York State Agriculture and Markets Food Inspector during a routine inspection. Subsequent analysis of the product by New York State Food Laboratory personnel confirmed that Whole Schmaltz Herring was not properly eviscerated prior to processing.

The sale of uneviscerated fish is prohibited under New York State Agriculture and Markets regulations because of Clostridium Botulinum spores are more likely to be concentrated in the viscera than any other portion of the fish. Uneviscerated fish has been linked to outbreaks of botulism poisoning.

Botulism is a serious and potentially fatal form of food poisoning, causes the following symptoms: general weakness, dizziness, double-vision and trouble with speaking or swallowing. Difficulty in breathing, weakness of other muscles, abdominal distension and constipation may also be common symptoms. People experiencing these problems should seek immediate medical attention.

No illnesses have been reported to date in connection with this problem.

Consumers are warned not to use the product even if it does not look or smell spoiled and should return it to the place of purchase. Consumers with questions may contact the company at 718-523-8899.

Source: FDA

Share on Facebook

February 5th, 2010 Posted by fitnfree | Food Facts | no comments

Gov’t Myth on Sugar in Pop

Gov’t Myth: Sugar in Pop

The Myth: From a Minnesota PUBLIC Grade School Flyer

Sugar in pop combines with bacteria in the mouth to form acid. Acid attacks teeth. The acid attack starts over with every sip and ongoing acid attacks weaken tooth enamel. When tooth enamel is damaged, bacteria in the mouth cause cavities. Regular pop promotes decay when consumed often during the day because the teeth are bathed in sugar-
water for long periods of time. To prevent tooth decay, limit between-meal snacking of sugary drinks like pop.

The FACT: Dental Cavities are Caused by Bacteria, Not Sugars

Sugars and cooked starches (e.g., bread, pasta, crackers, and chips) are fermentable carbohydrates that contribute to the risk for dental cavities. In the absence of proper oral hygiene, bacteria present on the teeth can break down sugars and cooked starches to produce acid and without proper dental hygiene can eventually lead to dental cavities. The degree of risk from a carbohydrate-rich food is related to several factors such as how often the foods are consumed and the amount of time these foods remain on the teeth. However, risk can be decreased through several practices, the most important being proper oral hygiene and the use of a good toothpaste and fluoridated water.

Aging and Attitude

As you get older, you may experience a change in attitude toward food. A decrease in appetite can result from taking certain prescription medications, or because you’re less active than you once were. However, maintaining a nutritious diet can give you energy and a more robust immune system, and a 2002 study published in the European Journal of Clinical Nutrition found that healthy eating may be the key to staying mentally sharp.

According to researchers at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts, older adults tend to need fewer calories as they age because they are not as physically active as they once were and their metabolic rates slow down. Dieticians at the Medical College of Wisconsin’s Clinical Research Center recommend that older adults take in approximately 1,600 calories per day.

While it’s not always easy to consume the nutrients your body needs, you do have options. Experts recommend choosing lower-calorie foods that are high in nutritional value. Fresh foods such as fruits and vegetables, as well as whole grains, nuts, poultry, fish, eggs, and dairy products that contain calcium are good examples.

Share on Facebook

January 18th, 2010 Posted by fitnfree | Food Facts | no comments

Victory Gardens

1943 Victory Gardens:

“If you are lucky enough to have a Victory Garden, you will grow your own vegetables. If you live near fruit or vegetable growers or near farm communities, try to obtain extra fruits and vegetables. Help pick them if necessary.”
Source: Home Canning Guide distributed by Westinghouse Electric in 1943

The Victory Garden developed during WWII, to encourage people to grow their own food to take the strain off the food supply, which was suffering a serious shortage during the war. It was also a call for help to take the strain off the food supply system required for our troops.

There was actually a “National War Garden Commission” who made the appeal to the American people to “Plan to Plant and Win the War“. And the people responded with patriotic enthusiasm and a strong desire to help the country. They rallied to their Victory Gardens with the same unanimity and enthusiasm they had shown in responding to serve our country.

Food and health suggestions back then included:

“Have plenty of tomatoes for they’re rich in Vitamin C needed daily to prevent Scurvy”
“Uncle Sam says, “Can them, pickle them, brine them, kraut them, dry them and store them”
“For Health… Eat some food from each group every day. In addition to the Basic 7, eat any other foods you want” (This was from the gov’t)

There was no “food pyramid”, although its development was in the works. However, there were food groups. During those times, the food groups were described as the “Basic 7 Food Groups”.

Basic 7 Food Groups (1943)