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NEWSLETTER VOLUME 5, ISSUE 2by Dr. Deborah Baker-Racine 2005 In this issue: 2) Margarine Facts You Should Know 3) High Performance Memory Can Be Yours 4) Dan Burton - National Vaccine Injury Compensation Program 5) Finally! Solutions for Permanent Weight Loss and Cure for Insomnia 6) Peak K2 Has Changed Its Look to Menatetranone
TRANS FATS HAVE GOT TO GO!!!!
An artificial fat once embraced as a cheap and seemingly healthy alternative to saturated fats like butter or tropical oils, partially hydrogenated oil has been the food industry's favorite cooking medium for decades. It makes French fries crisp and sweets creamy, and keeps packaged pastries fresh for months. But scientists contend that trans fat, a component of the oil, is more dangerous than the fat it replaced. Studies show trans fat has the same heart-clogging properties as saturated fat, but unlike saturated fat, it reduces the good cholesterol that can clear arteries. A small but growing body of research has connected it to metabolic problems. The Food and Drug Administration has declared that there is no healthy level in the diet and has ordered food companies to disclose trans fat amounts on food labels by January 2006. That has sent Mr. Pitts and his counterparts at dozens of companies on an expensive and frustrating race to change America's oil. In the last year, Mr. Pitts has tried 19 alternatives in the company's test kitchen near Boston, but the doughnuts were either too heavy or so slick the icing slid off. Most simply didn't taste good. So far, only the most health conscious consumers are shopping to avoid trans fat. But food companies are betting that will change when the labeling law takes effect, and they have already spent tens of millions of dollars trying to get rid of trans fat without changing the taste of America's favorite processed and fast foods. "Whoever's on that list of products with trans fats is going to be sweating bullets," said Harry Balzer, vice president for the NPD Group, a consumer research company based in Port Washington, N.Y. At least 30,000 and as many as 100,000 cardiac deaths a year in the United States could be prevented if people replaced trans fat with healthier nonhydrogenated polyunsaturated or monounsaturated oils, according to a 1999 joint report by researchers at the Harvard School of Public Health and the Brigham and Women's Hospital in Boston. This and other studies led the government's top medical advisers for the Institute of Medicine at the National Academy of Sciences to declare in 2002 that they could not determine a healthful limit of trans fat, as they had for other dietary fats. The following year the government approved the labeling law. The $500 billion food processing industry has long defended trans fat, starting in the 1970's when scientists first raised concerns. But with the new labeling requirement looming and lawmakers searching for ways to hold food companies responsible for their customers' health, getting rid of it has become an obsession. "It's the perfect storm for these companies: concern over litigation and legislation, as well as a market opportunity of baby boomers getting older and being more concerned with their health," said Dean Ornish, the director for the Preventive Medicine Research Institute in Sausalito, Calif., and a consultant to PepsiCo, McDonald's and ConAgra Foods. PepsiCo has already scrubbed trans fats from its Frito-Lay brand chips. Health-oriented grocery stores like Whole Foods and Wild Oats refuse to sell any processed food that contains it. Last month, Gorton's removed trans fat from its fish sticks, and Tyson Foods introduced frozen fried chicken products without it. Executives at Kraft Foods, ConAgra, Kellogg and Campbell Soup want to get trans fat out of most or all of their products by the beginning of next year. Unlike diet-driven trends that filled store shelves with low-fat products in the 1990's and, more recently, low-carb foods, the removal of trans fats does not have a strong consumer constituency. Although some market research shows that more than 80 percent of consumers have heard that trans fat is unhealthy, few shop to avoid it. Most seem to be like Joan Nicholson, 57, a New Yorker who retired to Boise, Idaho. "I read about cholesterol and trans fats and fatty acids and I try to keep it all straight," she said, "but I'm afraid I don't do a great job of it." Unsatisfying Alternatives Finding a substitute for partially hydrogenated oil is more daunting and considerably more expensive than food companies first imagined. That is because it is the perfect fat for modern food manufacturers. Produced by pumping liquid vegetable oil full of hydrogen with a metal catalyst at high heat, the fat stays solid at room temperature - an essential trait for mass-produced baked goods like crackers or cakes. But that is the very process that creates the dangerous trans fat. The shortening-like oil is an industry workhorse. Its smoothness and high melting point make it a great medium for the creamy filling in an Oreo. In the deep-fat fryer, partially hydrogenated oil can take repeated heatings without breaking down. It also helps products stay fresh longer on supermarket shelves. Small amounts keep peanut butter from separating. It is even found in products promoted as healthful, like Nutri-Grain yogurt bars and Quaker granola bars. According to one survey on trans fat issued by the Food and Drug Administration in 1999, partially hydrogenated oil was in 95 percent of the cookies, 100 percent of crackers and 80 percent of frozen breakfast foods on supermarket shelves. Margarine, which was very high in trans fat, was one of the first foods to change. ConAgra Foods in Omaha spent about a year creating trans fat-free versions of soft tub margarines like Parkay and Fleichmann's. But the company is having a tougher time cracking the code on stick margarines, frozen dinners and microwave popcorn. The company tested liquid soybean oil in its Marie Callender's frozen dinners, but the oil puddled under the roasted potatoes and the sauce slipped right off the meat, leaving it barren and dry. "It wasn't very appealing," recalled Pat Verduin, senior vice president for product quality and development at ConAgra, which owns dozens of household brands, including La Choy, Hunt's and Peter Pan. At the Pepperidge Farm division of Campbell Soup, in Norwalk, Conn., puff pastry sheets and pot pies are causing the most trouble. Concoctions tested over the last year have made the crusts unpalatably dense and breadlike. "We can't get the flakiness and layering with these softer fats," said Scott Gantwerker, its quality assurance chief. The company had more success with its Goldfish snack crackers, which after two years of tinkering are made with a sunflower oil blend and are free of trans fat. The oil, called NuSun, resists oxidation and spoilage. But it will not solve every company's problem. Only 2 million acres of the sunflowers are planted each year, compared with 75 million acres of soybeans. As a result, the sunflower oil can cost 20 percent to 25 percent more, said Larry Kleingartner, executive director of the National Sunflower Association. Feeding the Fast Food Giants Finding a way to have businesses change the oil they use is even more problematic for the fast-food industry, which uses partially hydrogenated oil in deep-fat fryers and on griddles. Some chains, like Legal Seafood and Ruby Tuesday, replaced their oil with healthier versions, but they are the exceptions. Restaurants face no government labeling requirement. "We're not into knee-jerk reactions," said Yum Brands' chief executive, David C. Novak, whose company owns KFC, Taco Bell and Pizza Hut. "We've seen things come and go." Yum Brands, Mr. Novak said, "is at the early stages" of trans fat replacement. McDonald's replaced beef tallow with partially hydrogenated soybean oil in 1990. In September 2002, the company vowed it would use healthier oil in its 13,000 stores in the United States by February 2003. Two years later, it is still serving up six grams of trans fat in a large order of fries and has given no indication of when that will change. Last week, the company agreed to a $8.5 million settlement of a lawsuit accusing it of misleading the public about its efforts to remove trans fat. During a conference call in December, McDonald's chief executive, James A. Skinner, offered few specifics on the company's progress in eliminating trans fat. He would say only that levels had been reduced in fried chicken products by 15 percent. "We remain committed to reduce trans fats," he said. McDonald's problem, like that of many other giant food companies, is one of supply and demand. There simply is not enough reasonably priced replacement oil that is capable of retaining the signature flavor of a McDonald's fry, said John Jansen, senior vice president for sales and marketing at Bunge, the world's largest processor of oilseeds like soybean and canola. Among the options McDonald's considered is a new breed of oil called high-oleic canola, which can withstand repeated heating in a deep-fat fryer without compromising taste. But it is in short supply and expensive. The annual production of the oil this year will be about a billion pounds and McDonald's would require about a third of that, Mr. Jansen said. At roughly 20 cents more a pound, the switch would cost the company an additional $70 million a year, according to figures offered by Mr. Jansen. And until large users like McDonald's commit themselves to it, oil-seed growers will not produce more. The scale of the problem becomes clear at the J. R. Simplot French fry and hash brown plant in Caldwell, Idaho, where Burbank russet potatoes become McDonald's fries. Before being frozen and shipped to restaurants and supermarkets, all frozen fries are given an initial light frying, usually in cheap partially hydrogenated soybean oil. Simplot food scientists recently developed the Infinity fry, cooked in a high-oleic canola blend. The fry takes well to baking in the school cafeteria, where it has found a market. It can also be fried in trans-fat-free oil. The Infinity can cost up to 50 percent more than the average fast-food fry. As a result, it is expected to make up only 1 percent to 2 percent of food sales this year for Simplot, a privately held company with $3 billion in annual sales that was the first to sell frozen fries to McDonald's. Simplot's real profit center is the huge fry factory just across a muddy parking lot from the test kitchen where the Infinity fry was born. There, 720,000 pounds of frozen fries made with partially hydrogenated vegetable oil tumble off the line every day and are shipped to restaurants like McDonald's. "Logistically, trying to turn the restaurant industry on its head is essentially impossible on a 'let's do it by May' sort of basis," said Kevin Storms, president of Simplot's food group. And then there is the matter of cost. "Most restaurant customers," Mr. Storms said, "want a specific taste at a specific price." Medical Advice Changes Balancing health with taste has long been a challenge for food manufacturers. In the 1980's, on scientists' advice, the industry replaced saturated fats like coconut oil and butter with oil containing trans fat. Now nutritionists have changed their edict. "There was a lot of resistance from the scientific community because a lot of people had made their careers telling people to eat margarine instead of butter," said Walter Willett, chairman of the Department of Nutrition at the Harvard School of Public Health and one of a handful of medical researchers who have led the fight against trans fat. "When I was a physician in the 1980's, that's what I was telling people to do and unfortunately we were often sending them to their graves prematurely." He and other researchers say that cells rely on natural fatty acids to function. Trans fat is artificial, and acts in the body like grains of sand do in the workings of a clock. The strongest argument against trans fat is its role in heart disease. Like lard, beef fat or butter, trans fat increases low-density lipoprotein, or LDL, the so-called bad cholesterol. But it also decreases HDL, the good cholesterol that helps clean arteries, several studies have shown. Food companies have, for the most part, accepted the word of scientists and are working to remove trans fat, even though they know finding a new oil is going to cost them. Not only does equipment need to be retooled, budgets must be re-examined. Taste and Technology Food companies argue that completely eliminating trans fat might be impossible given the cost and the fact that consumers do not want the taste of favorite foods to change. That is why a coalition of edible oil producers and food manufacturers persuaded both the Agriculture and Health and Human Services Departments to soften the federal government's stance on trans fat consumption in the latest version of the dietary guidelines released in January. The scientific advisory committee that created the guidelines originally warned that trans fat consumption should be "limited to less than 1 percent of total calories," or about the amount in half a doughnut. But the numeric value was replaced with the phrase "keep trans fatty acid consumption as low as possible." Food companies are also fighting a campaign by the Center for Science in the Public Interest, which frequently criticizes the industry, and a group of cardiologists and researchers to ban trans fat altogether, a proposal similar to one snaking through Canada's legislative system. Faced with the lack of trans fat free vegetable oil alternatives, some companies are gingerly turning back to palm oil, a saturated fat that was taken out of many products in the late 1980's after an effective campaign waged in part by the American Soybean Association and the Center for Science in the Public Interest helped turn Americans away from all forms of "tropical grease." Kraft is using a combination of palm fruit oil and high-oleic canola for the filling in its three trans-fat-free Oreo varieties - a reduced-fat version and two with yellow, rather than chocolate, wafers. Without the firmness of palm oil, getting the consistency that Oreo lovers expect would have been nearly impossible, said Jean Spence, Kraft's executive vice president for technical quality. The trade-off was an extra half-gram of saturated fat per serving. The company still has not figured out how to make the traditional Oreo taste the same without trans fat or significantly higher saturated fat levels. So far the new versions make up 9 percent of Oreo sales, according to data from Information Resources, an industry research firm. Some companies are experimenting with new blends of liquid oil and fully hydrogenated oil, which does not contain trans fat. Others are using an enzyme method called intersterification to blend the oils. Critics say that these offerings are still artificial, highly processed ingredients that may not be much safer than oils produced by partial hydrogenation. And nutritionists wonder whether consumers know enough to distinguish good fat from bad, and natural oils from artificial. "I don't know that they will look at a label that has low trans fat and high saturated fat and be able to figure out if it is healthy or not," Joanne Ikeda, a nutrition professor at the Center of Health and Weight at the University of California, Berkeley. And consumers might not even care. "I know there are healthy fats and there are unhealthy fats and that trans fats are the unhealthy ones, but I don't know what they are supposed to do to you," said Thai Bu, 32, who was buying whole-grain bread and eggs recently at a West Seattle grocery store. "If I want a cookie and it has it in it, I'll still eat one or two." DID YOU KNOW?????DO YOU KNOW...the difference between margarine and butter? Read on to the end...it gets very interesting! Both have the same amount of calories. Butter is slightly higher in saturated fats at 8 grams compared to 5 grams. Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study. Eating butter increases the absorption of many other nutrients in other foods. Butter has many nutritional benefits where margarine has a few only because they are added! Butter tastes much better than margarineand it can enhance the flavors of other foods. Butter has been around for centuries where margarine has been around for less than 100 years. And now! , for Margarine... Very high in trans fatty acids... Triple risk of coronary heart disease.. Increases total cholesterol
and LDL (this is the bad cholesterol) Increases the risk of cancers by up to five fold... Lowers quality of breast milk... Decreases immune response... Decreases insulin response. And here is the most disturbing fact.... HERE IS THE PART THAT IS VERY INTERESTING! Margarine is but ONE MOLECULE away from being PLASTIC.. This fact alone was enough to have me avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance). YOU can try this yourself: purchase a tub of margarine and leave it in your garage or shaded area. Within a couple of days you will note a couple of things: no flies, not even those pesky fruit flies will go near it (that should tell you something) ... It does not rot or smell differently.. because it has no nutritional value, nothing will grow on it...even those teeny weeny microorganisms will not a find a home to grow.
FROM BRAIN.COM:High Performance Memory7 Steps to Creating a Designer Brain By Pat Wyman, M.A. Table of Contents Step 1: Exercise
Your Body for A Better Brain To read the whole article Click Here: REP DAN BURTON INTRODUCES NATIONAL VACCINE INJURYCOMPENSATION PROGRAM
OFFICE OF CONGRESSMAN
DAN BURTON FOR IMMEDIATE RELEASE MARCH 16, 2005 REP. BURTON INTRODUCES
NATIONAL VACCINE INJURY COMPENSATION PROGRAM Washington, D.C. - Congressman Dan Burton (R-IN-5), formally introduced the National Vaccine Injury Compensation Program Improvement Act of 2005 (H.R. 1349) in the U.S. House of Representatives last night. "The Vaccine Injury Compensation Program (VICP) was designed back in 1988 to be a non-adversarial alternative to civil litigation," stated Congressman Burton. "Seventeen years later, the reality is that the system has become quite litigious and there are some serious problems with the program. I am re-introducing this important legislation to address the fairness and accessibility issues vaccine-injured families are facing." Continued Congressman Burton, "Specifically, my legislation seeks to amend the current VICP rules by extending the statute of limitations, increasing the base amount of funding available to those injured, and providing a critical two-year look back provision for families who previously missed the filing deadlines." The National Vaccine Injury Compensation Program Improvement Act of 2005 (H.R. 1349) is tri-partisan legislation - currently with a dozen co-sponsors - that builds upon recommendations to improve the VICP as outlined by the Center for Disease Control and Prevention's (CDC's) Advisory Commission on Childhood Vaccines. The bill seeks to: · Extend the statute of limitations for seeking compensation to six years from the date of injury. Under current law, families must file within two years of a child's death or three years of a child's injury. · Provide a one-time, two-year period for families with post-1988 injuries to file a petition if they were previously excluded from doing so because they missed the statute of limitations. · Allow for the payment of interim attorney's fees and legal costs while a petition is being adjudicated. The costs of assembling the necessary medical records and obtaining expert witnesses are substantial. Under current law, these costs, as well as attorney's fees, are not reimbursed until a case is fully resolved, which oftentimes takes three to seven years. Some cases have taken ten years to resolve and for reimbursements to be made. · Increase compensation for future lost earnings for injured children. Under current law, compensation is based on the average weekly earnings of full and part-time workers as determined by the Bureau of Labor Statistics. This bill would specify that only full-time workers should be used in the calculation. · Increase the level of compensation to a family after a vaccine-related death from $250,000 to $300,000. The death benefit has remained unchanged since the program's inception fifteen years ago. · Allow for families of vaccine-injured children to be compensated for the costs of family counseling. · Create and maintain a guardianship to administer the funds. During his tenure as Chairman of the House Committee on Government Reform (1997-2002) and the Subcommittee on Human Rights & Wellness (2003-2004), Congressman Burton held no fewer than 20 hearings to examine the possible correlation between mercury-containing vaccines and the increasing incidents of autism. Despite the growing body of evidence suggesting such an association is real, many in our Federal health agencies continue to dispute this conclusion. Scientific evidence aside, the numbers simply do not lie. Although autism used to be a rare disease affecting only 1 out of every 10,000 individuals, it now afflicts 1.5 million Americans nationwide. Furthermore, autism is not a fatal disease. Therefore, the families of autistic individuals are facing high-priced medical care for years to come with little to no assistance. Concluded Congressman Burton, "By enacting these common-sense reforms, we can make sure the VICP operates as it was intended to, as a flexible, non-adversarial system that handles claims in an efficient and generous manner so as to avoid the need for civil litigation. I believe creating a stronger VICP is a win-win solution for everyone involved. The families of those afflicted with vaccine injuries will have a fair and user-friendly venue to seek some means of restitution, and pharmaceutical companies will no longer be under the shadow of the threat of costly and potentially industry-crippling class-action lawsuits. Embracing this solution would be good for the industry as well as society." "The National Vaccine Injury Compensation Program has helped thousands of Americans who have suffered injuries from vaccines, however, there are many families and individuals that continue to suffer unnecessarily," said Congressman Frank Pallone, Jr., the lead Democratic co-sponsor. "I am proud to support this legislation because it will improve the current system and ensure fair and timely recourse for the devastating events that can result from vaccinations." The Department of Health and Human Services, upon reviewing the recommendations of the CDC's Advisory Commission on Childhood Vaccines, submitted suggested legislation in 1999, which the Bush administration has since endorsed. H.R. 1349 incorporates most of these recommendations, as well as other recommendations that were put forth during the course of Congressman Burton's six year investigation. For more information regarding Congressman Burton's legislative and investigative efforts on Federal vaccine policy, please visit the designated healthcare page on his website at www.house.gov/burton/wellness.
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PEAK K2 HAS CHANGED ITS LOOK TO MENATETRANONEPeak K2 or its proper name menatetranone is the form of Vitamin K2 which is the most effective in assisting to re-mineralize osteoporotic bones and is also a boon to eliminating high blood pressure (hypertension). Recently the manufacturer has changed is name and label from:
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Until Next Time... Warmly
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