Why the FDA is banning Trans Fats
On November 7, 2013, the U.S. Food and Drug Administration announced a move to put the kibosh on trans fats, effectively removing them from the American diet. The agency says that partially hydrogenated oils, the main source of trans fats in food, are not “generally recognized as safe,” which is government speak for “you really shouldn’t eat this.”
Its plan is to collect data and commentary to determine a reasonable timeline for reformulating products that contain trans fats and—if there is enough unimpeachable data—then institute new regulations categorizing partially hydrogenated oils as food additives that can’t be used without specific authorization.
Much like gluten intolerance and free radicals, trans fats has reached buzz-phrase status, but most people would be hard pressed to explain what it really means. Trans fats (short for trans fatty acid) are manufactured by putting vegetable oil through a chemical process called hydrogenation, which allows the oil to be solid at room temperature—picture a tub of margarine. This keeps the oil from spoiling as quickly, a boon for the makers of packaged snacks who want to extend the shelf lives of their products for as long as possible. Trans fats are also often used for deep-frying, and in baking, when they’re typically referred to as shortening.
“Trans fat is poison for your body and beauty,” says Michael F. Roizen, M.D., chief wellness officer at the Cleveland Clinic and co-founder of YouBeauty. “We think of trans fat as something that ages you—you feel, and, yes, look older if you eat it.” Trans fat alters metabolic processes and increases the hardening of you arteries, accelerating the aging of your cardiovascular system. It increases the risk of heart attack or stroke by raising your levels of “bad” LDL cholesterol and lowering “good” HDL cholesterol.
The good news is that Americans have cut down on their intake of trans fats significantly over the past several years, from an average of 4.6 grams per day in 2003, to about 1 gram per day in 2012. But the Institute of Medicine says that no amount of trans fat is safe, and the FDA estimates that tighter regulation could prevent an additional 20,000 heart attacks and 7,000 deaths from heart disease each year.
"In the meantime, just avoid all partically hydrogenated fats—baked fries can taste just as great with none of the stuff that ages you or makes you look older," says Dr. Roizen.
Trans Fat Cheat Sheet
Until you can count on your food being trans-fat-free by power of the FDA, here are three tips for regulating your consumption all by yourself: (see image above)
Teenage girls who eat peanut butter twice a week ‘reduce their risk of breast cancer by 39%’
- Nine to 15-year-olds who eat peanut butter twice a week are much less likely to develop benign breast disease by the age of 30
- Some benign breast diseases increase risk of breast cancer later in life
- The findings also suggest beans, lentils, soybeans and corn also help prevent benign breast disease
Eating peanut butter could reduce a woman’s risk of breast cancer, new research suggests.
Teenage girls who regularly eat peanuts are 39 per cent less likely to develop benign breast disease by the age of 30.
Some benign breast diseases, while noncancerous, increases the risk of breast cancer later in life.
Researchers at Washington University School of Medicine in St. Louis and Harvard Medical School found the link was particularly strong in girls who ate peanuts when they were between the ages of nine and 15. Read More
Olivia had always wanted to be healthier. Last month she decided to take action and announced her life-changing intentions: She was going to get eight hours of sleep every night, study harder in school, eat better, and work out every day. While writing up her meal plan for the week, she started doing some research. “Oh gosh… There are so many empty calories in this soda… I’m not going to drink it ever again!” That was a month ago. First, it was soda. Then it was chips. Chocolate, donuts, bread, pasta, starchy vegetables, and candy soon followed. Then nuts. Avocados. Fish. Meat. Dairy. Gluten. Olivia sat at her dorm room desk and looked at her dinner: A sliced and skinned apple, ice water, and a celery stick. “I’m so proud of how healthy I’ve become…” she thought as she brought the glass of water to her lips.
What is Orthorexia?
Orthorexia Nervosa is the unhealthy obsession with healthy eating. It comes from the Greek “orthos,” meaning ‘right’ or ‘correct’ and “orexis,” ‘appetite.’ While it is not a disorder recognized by the Diagnostic and Statistical Manual of Mental Disorders (The DSM-IV), many psychologists believe it’s about time it was.
How can someone be unhealthy if they’re obsessed with healthy foods?
Orthorexia begins as an innocent attempt at improving one’s lifestyle, achieving health, and preventing illness.
People suffering from an Orthorexic mentality have a variety of foods they deem pure and acceptable. While at first they may cut out truly less healthy foods such as soda, their list becomes smaller and smaller until the individual is at a high risk for developing Anorexia Nervosa.
If an individual is less informed about nutrition and dietetics, their “safe list” may severely limit macronutrients (protein, fats, carbs) or calories. The individual develops an extreme fear of what they deem to be unhealthy, whether it’s traditionally considered unhealthy or not.
Wait, I don’t get that last part?
The interesting thing about Orthorexia is that the disorder exists completely by the individual’s standards of what is healthy. For example, the individual may refuse avocado because it is high in fat but accept a 100-calorie snack pack of processed food because it’s low in calories.
Is Orthorexia like Anorexia?
Orthorexics can be (but they’re usually not) physically healthy. Mentally, their sense of self and food is warped, but physically they can be in a normal body weight range, have an adequate intake of a variety of foods, and not suffer from any nutritional deficiencies. Anorexia is characterized by the extreme restricting of food and it is nearly impossible to be healthy under such circumstances. Anorexia is quantity of food, Orthorexia is quality.
Orthorexia can turn into anorexia if what the individual deems healthy only includes one or two foods, or less. The disorder usually begins with good intentions (“I want to be healthier,” “I want to lose weight,” etc.) but the mind is soon consumed with calorie counting, label reading, and the pursuit of unachievable perfection.
Both Orthorexia and Anorexia often bring with them the comorbidities of anxiety and/or OCD. Both disorders involve one spending a large portion of their day avoiding food and planning meals.
Who can suffer from Orthorexia?
Literally anyone can have an Orthorexic mentality. Those most at risk are medical students, nutrition students, and adolescents. Type A personalities, perfectionists, and overachievers are always at a higher risk of developing eating disorders.
What do I do if I have an eating disorder?
Get help immediately. Talk with a trusted adult (or if you are an adult seek a physician or therapist, whichever you’re more comfortable with) and plan steps for action. Medical or professional help may save your life.
Eating Disorder Help & Support: X
This is really an eye opener…. Water or Coke? We all know that water is important but I’ve never seen it written down like this before.
1. 75% of Americans are chronically dehydrated.
2. In 37% of Americans, the thirst mechanism is so weak that it is often mistaken for hunger.
3. Even MILD dehydration will slow down one’s metabolism as much as 30%.
4. One glass of water will shut down midnight hunger pangs for almost 100% of the dieters studied in a University of Washington study.
5. Lack of water, the #1 trigger of daytime fatigue.
6. Preliminary research indicates that 8-10 glasses of water a day could significantly ease back and joint pain for up to 80% of sufferers.
7. A mere 2% drop in body water can trigger fuzzy short-term memory, trouble with basic math, and difficulty focusing on the computer screen or on a printed page.
8. Drinking 5 glasses of water daily decreases the risk of colon cancer by 45%, plus it can slash the risk of breast cancer by 79%, and one is 50% less likely to develop bladder cancer.
And now for the properties of COKE
1. In many states (in the USA) the highway patrol carries two gallons of Coke in the truck to remove blood from the highway after a car accident.
2. You can put a T-bone steak in a bowl of coke and it will be gone in two days.
3. To clean a toilet: Pour a can of Coca-Cola into the toilet bowl and let the “real thing” sit for one hour, then flush clean. The citric acid in Coke removes stains from vitreous china.
4. To remove rust spots from chrome car bumpers: Rub the bumper with a rumpled-up piece of aluminum foil dipped in Coca-Cola.
5. To clean corrosion from car battery terminals: Pour a can of Coca-Cola over the terminals to bubble away the corrosion.
6. To loosen a rusted bolt: Applying a cloth soaked in Coca-Cola to the rusted bolt for several minutes.
7. To bake a moist ham: Empty a can of Coca-Cola into the baking pan, wrap the ham in aluminum foil, and bake. Thirty minutes before the ham is finished, remove the foil, allowing the drippings to mix with the Coke for a sumptuous brown gravy.
8. To remove grease from clothes: Empty a can of coke into a load of greasy clothes, add detergent, and run through a regular cycle. The Coca-Cola will help loosen grease stains. It will also clean road haze from your windshield.
For Your Info
1. The active ingredient in Coke is phosphoric acid. Its pH is 2.8. It will dissolve a nail in about 4 days. Phosphoric acid also leaches calcium from bones and is a major contributor to the rising increase in osteoporosis.
2. To carry Coca-Cola syrup (the concentrate) the commercial truck must use the Hazardous material place cards reserved for Highly corrosive materials.
3. The distributors of coke have been using it to clean the engines of their trucks for about 20 years!
Now the question is, would you like a glass of water or coke?