The Uncertain Future of Food and Supplements

Health care practitioners, health plan providers, and other natural therapists need to realize that consumers have become much more health conscious. They have fallen behind the major food manufacturers, who have noticed the trend and are frequently increasing their claims of health benefits simply to improve their market share. The unfortunate side effect of this underhanded marketing tactic, is that many of these claims are either misleading, unfounded or worse yet both.

This abuse of the consumers desire to eat more healthy has lead to problems for legitimate products with real, proven, nutritional benefits. This has stirred many consumer protection organizations that are campaigning the U.S. Food and Drug Administration (FDA) to clean up the industry and tighten restrictions on the kind of health claims that food and supplement manufacturers can make. At the very least they have asked the FDA to protect the “unsuspecting consumer” from fraudulent health claims that are lacking “scientific support.”

But should the FDA respond to what looks like a good thing, could the momentum swing the pendulum too far in the other direction? If this should happen, we could end up with stifling rules similar to those being enforced in Europe, where even a general practitioner is forbidden to make any statements that educate their patients about nutritional benefits simply because they are “unapproved”.

Currently, only the giant drug companies can sell an FDA-approved products with a claim that it will prevent or cure a disease or health condition. All other food and dietary supplement manufacturers can only present nutritional information when they insure the consumer clearly understands that their product “may” provide those nutrients or benefits. If this criteria can be eliminated this would provide a more even playing field. Something the giant drug companies fear.

So what if the FDA and consumer groups were in agreement that food, supplements, and drugs should all be treated the same? At first glance it might seem that the food and dietary supplement manufacturers would have a serious problem. You can be sure that the big drug companies would insist that everyone be required to go through a very expensive approval process just to give us some idea of the nutritional or health benefits of their products. Those small manufacturers of food or supplement products obviously can’t afford to pay for expensive approvals just to sell inexpensive, highly competitive products.

But if we look at it more deeply, many of these benefits have already been proven. So, if these food or supplement providers are treated the same as the drug companies, they get the same privileges. Once a benefit has been proven, a variation only needs to prove it is safe to get FDA approval. This is how the drug companies generate some of their biggest profits by creating new drugs, derived from existing drugs. In that case they don’t need to prove it works they just need to imply it is safe, as long as they post any known side effects, even if those side effects can lead to death.

Using this logic, which is now in place for the drug companies, once a food or supplement proves it has some beneficial effect, it can be reused in any other food or supplement without the need for any further proof. Of course it would be much simpler to assume foods are already safe and health benefits vary in effectiveness based on quantity, quality, and food interactions, but barring that, it might be a good thing that claims made are based on actual proof. Let’s not forget that many powerful drugs are synthesized from natural sources, which proves there are benefits from that natural source in itself.

This issue is currently lacking media coverage even though it might be a significant change in your access to nutritional products or information. You need to make yourself aware of what is developing. With so little attention being paid to this issue, even on the Internet, there is a real chance of it being manipulated by the big drug companies.

Grandma Hystad’s Food And Drink Recipes – Food Information

CONTENDS

GRANDMA’S OVEN FRIED CHICKEN

GRANDMA’S BEEF STEW AND DUMPLINGS

AUNT PAT’S BUTTER TARTS

GRANDMA’S FRENCH DRESSING

GRANDMA’S HOMEMADE MAYONNAISE

LIGHTSIDE

FOOD TIPS, INFORMATION

Grandma’s Beef-Stew & Dumplings

1 pound………………(500 g)…………………stew beef

3 tablespoons(45 ml)…………………flour

1 clove of garlic

salt and pepper to taste

1 medium size onion, chopped

3 carrots

1 turnip, diced

1 bay leaf

Cut meat into cubes. Roll in flour and brown in hot oil.
Add chopped onion and garlic. Add salt and pepper to taste.
Stir until onion is a golden brown. Add enough water to cover
the meat. Bring to a boil. Simmer gently for 1 ½ -2 hours.
Add rest of vegetables ½ hour before stew is served.

YIELD: serves 4-6

TIME: 15 minutes preparation, approx.2 hours to cook

Dumplings

2 cups………………………………..(500 ml)………………………all purpose flour

4 teaspoons…………………….(20 ml)……………………………baking powder

½ teaspoon…………………………(2,5 ml)……………………….salt

2 tablespoons…………………(30 ml)……………………………shortening

¾ cup…………………………………….(185 ml)…………………milk

Sift flour. Add baking powder and salt and sift again.
Cut in the shortening and add milk. Drop into simmering stew
gently, being careful to drop a piece of meat or vegetable so
that it will not be immersed. Cover the kettle.

Grandma’s Oven Fried Chicken

4 ounces……………..(125 ml)……………potato chips

½ cup ………………..(125 ml)……………butter

½ teaspoon ………….(2.5 )………………garlic powder

Melt butter. Brush chicken with butter. Crush potato chips
with rolling pin before opening bag. Mix garlic, salt and pepper with potato chips. Shake buttered chicken in potato chip mixture. Place on pan skin side up. Pour rest of mixture over chicken. Bake at 375 F, (190 C) for about 1 hour.

YIELD: Coating for 1 fryer

TIME: Preparation 10 minutes, cooking time approx. 1 hour.

AUNT PAT’S FAVOURITE BUTTER TARTS

1/3-cup ………………………(80 ml) …………………butter

1-cup………………………………(250 ml)…………………brown sugar

2 tablespoons…………(30 ml)……………………milk or cream

1/3 cup……………………….(80 ml)……………………currants

1 egg beaten well
1 teaspoon……………….(5 ml)………………………vanilla

Mix all ingredients together. Put in unbaked tart shells.
Bake at 450 F, (230 C), for 8 minutes. Turn down to 350 F,
(175 C), and cook until brown.

GRANDMA’S FRENCH DRESSING

1 teaspoon …………(5 ml)…………sugar

2 teaspoons………..(10 ml)………..salt

½ teaspoon………..(2.5 ml)…………pepper

½ teaspoon ……….(2.5 ml)…………paprika

1 ½ cup……………(375 ml)……….salad oil

½ cup………………(125 ml)……….vinegar

1 clove of garlic (if desired)

Put sugar, salt, pepper and paprika in jar. Add oil, vinegar
And garlic. Shake well. When dressing is thoroughly blended, pour over salad.

YIELD: approximately 2 cups (500 ml)

CALORIES: 92 per tablespoon (15 ml)

TIME: 10 minutes.

GRANDMA’S HOMEMADE MAYONNAISE

1 egg yolk

½ teaspoon …………(2.5 ml) …………salt

½ teaspoon…………(2.5 ml)………….dry mustard

¼ teaspoon …………(1.25 ml)…………paprika

dash cayenne

2 tablespoons ……..(30 ml)……………vinegar

1 cup ……………….(250 ml)…………..salad oil

Put egg yolk and seasoning in bowl and mix well. Add 1
Tablespoon (15.ml) vinegar and beat well. Gradually beat in oil until ¼ cup of mixture is used. Then add 1-2 tablespoons (15-30 ml) at a time.

As mixture thickens add remaining vinegar. If oil is added to
quickly, mayonnaise will curdle. To fix this add 1 more egg yoke and continue.
Store mayonnaise in covered jar and refrigerate.

YIELD: approximately 1 ¼ cup (310 ml).

CALORIES: 104 per tablespoon (15 ml).

Time: 15 minutes.

VARIATIONS

Creamy Mayonnaise

Whip ½ cup (125 ml) of evaporated milk.

Creamy Mayonnaise Sandwich Spread
Add 1 tablespoon cornstarch and cook until thick. This is
better than commercial mayonnaise.

LIGHTSIDE

A man walking on a side street in Vancouver stumbled across an
old lamp. He picked it up, rubbed it, and out popped a genie.
The genie said, “OK, You released me but I am old, getting tired
Of granting 3 wishes…..you can only get one wish!”

The man said, “I have always wanted to go to Hawaii, but I am to
scared to fly, and I get very seasick. Could you build me a
bridge to Hawaii so I can drive over there to visit?”
The genie laughed and said, “That’s impossible!! Think of the
logistics of that! The supports, concrete, steel!! No, think of another wish..”

So the man said, “I have been married and divorced four times.
My wives always said that I don’t care and that I am
insensitive. I wish that I could understand women, know how they feel
inside, and what they’re thinking when they give me the silent
treatment. Know why they’re crying, know what they really want when
they say “nothing”, know how to make them truly happy.”
The genie said, “Do you want that bridge to be two lanes or four?”

FOOD TIPS, INFORMATION

One of the best vegetables you can eat is a sweet potato. They are loaded with vitamin A, carotenoids, vitamin C, potassium and fibre. You can bake and then mix in crushed pineapple for sweetness.

Tomatoes are also packed with vitamin A, fibre.

Wild salmon is great for your health. Salmon that is caught wild has less PCB then farmed salmon. Salmon is high in heart healthy omega-3 fatty acids. Smoking or pickling salmon reduces the amount by about 75%.

Conventionally grown produce is coated with tiny amounts of pesticide residues. Apples, bell peppers, cucumbers, Peaches, pears could be trapped under a layer of wax. For safety, more so with children and older persons, you should scrub them in a highly diluted solution of liquid dish detergent, which removes most of the pesticides and wax. Or you could peel it, especially apples, peaches, and pears. Organic produce should still be washed to remove other contaminants.

Beans are inexpensive, low in fat, rich in protein, iron, folic and fibre.

Bananas contain vitamin B6, vitamin C, and potassium.

Take Note: The food and drug administration estimate that 1 in 20,000 eggs contain salmonella bacteria. Look for pasteurized eggs, which are flash-heated to destroy any bacteria. Persons with impaired immunity, pregnant women, infants, and older persons are at increased risk of severe complications. Other persons can decide for themselves whether the risk warrants giving up runny yolks or unpasteurised eggs, high risks persons should take those precautions.

POWER OUTAGES

“Power outages can occur at any time of the year and it often takes from a few hours to several days for electricity to be restored to residential areas,” said USDA Under Secretary for Food Safety Dr. Richard Raymond. “Foods stored in freezers and refrigerators can become unsafe in just a few hours if bacteria begin to grow and if these foods are consumed, people can become very sick.”

Steps to follow to prepare for a possible weather emergency:

Store food on shelves that will be safely out of the way of contaminated water in case of flooding.

Have coolers on hand to keep refrigerator food cold if the power will be out for more than four hours. Purchase or make ice cubes and store in the freezer for use in the refrigerator or in a cooler. Freeze gel packs ahead of time for use in coolers.

Group food together in the freezer – this helps the food stay cold longer.

Steps to follow after the weather emergency:

Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature.

The refrigerator will keep food safely cold for about 4 hours if it is unopened. A full freezer will hold the

temperature for approximately 48 hours (24 hours if it is half full and the door remains closed.)

Food may be safely refrozen if it still contains ice crystals or is at 40° F or below.

Never taste a food to determine its safety!

Obtain dry or block ice to keep your refrigerator and freezer as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should hold an 18-cubic-foot full freezer for 2 days.

If the power has been out for several days, check the temperature of the freezer with an appliance thermometer or food thermometer. If the food still contains ice crystals or is at 40° F or below, the food is safe.

If a thermometer has not been kept in the freezer, check each package of food to determine its safety. If the food still contains ice crystals, the food is safe.

Discard refrigerated perishable food such as meat, poultry, fish, soft cheeses, milk, eggs, leftovers and deli items after 4 hours without power.

Drink only bottled water if flooding has occurred.

Discard all food that came in contact with floodwaters including canned goods. Discard wooden cutting boards, plastic utensils, baby bottle nipples and pacifiers.

Thoroughly wash all metal pans, ceramic dishes and utensils that came in contact with flood water with hot soapy water and sanitize by boiling them in clean water or by immersing them for 15 minutes in a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water.

When in Doubt, Throw it Out!

Fresh Fruit Punch

8 ounces apiece of orange juice, pineapple juice, and grapefruit
juice.

1 bottle ginger ale. Sugar to taste.

Combine the juices with the sugar. Stir until the sugar is
dissolved and refrigerate. Add the ginger ale plus chunks of ice before serving.

Pet Food and Diet

Pet food and diet generally should be handled with great carefulness and concern for the safety of our pets.

A well nourished individual from experience rarely falls sick, is better focused with clearer minds and sharp reflexes among other great benefits.

A careful selection of meals fed our pets should be of utmost importance to anyone who genuinely loves, cares and cherishes his/ her pet.

Food compositions differ even for same breed of pet all for the simple reason that tastes and desires plus expectations where our pets are concerned differs.

However, there should be a basic daily requirement in terms of nutrients a pet should ingest to keep it going and growing healthy and strong.

Pet food and diet should be well blended and prepared in order to ensure both the safety and quality of standard of living of our pets health-wise. Importance of good pet food and diet can not be over emphasized.

The Pet Food Institute (PFI) and The Food & Drug Administration (FDA) are two of such organizations greatly involved in Pet Food and Diet matters which of most recent have had to go a step further in the formation of a partnership (with other bodies) known as The National Pet Food Commission.

This is to better safeguard issues and matters relating to Pet Food and Diet in terms of maintaining and enhancing the high nutritional standards set in safeguarding the lives of our pets.

Feeding pets with junk food make them fall ill more often, haggard looking, malnourished, gravely weak and irritable at times causing them to exhibit behaviors foreign and alien to their nature, and grooming by we their owners.

At times, professionals skilled in the art of pet food and diet compositions and analysis may need to be consulted such as food scientists, veterinarians, poison experts/ toxicologists, to mention a few.

What is an Aphrodisiac Food?

Gently poached shrimp in red curry over grains of fragrant, jasmine rice. Freshly shucked oysters served ocean-side with a glass of golden Sauternes. The meat of crushed cocoa pods steeped with flecks of chile and sweetened by sugar cane. Aphrodisiac foods have been celebrated by the greatest cultures in recorded history. Today, modern science is proving the nutritional validity of foods historically regarded as aphrodisiac. So why does the American FDA (Food and Drug Administration) say there is no such thing as a culinary aphrodisiac?

The FDA not just dispels a belief but also in fact warns consumers against natural aphrodisiacs, maintaining that no over-the-counter product works to treat problems with sexual function. Of course, the FDA is trying to protect consumers from products like the manufactured packets labeled “Spanish Fly,” sold at the checkout counters of seedy convenience stores in Chatsworth, California (heart of the American porn industry). But it also tends to define aphrodisiacs rather narrowly as products that only those directly improving sexual hormone levels.

It is true that until recent years, no controlled studies discovered even the hint of such a culinary Viagra, directly impacting sexual hormones. However, a study completed in 2005 by a group of Italian and American scientists inadvertently discovered that a rare amino acid raised sexual hormone levels in rats. The study was investigating the amino acids of a Mediterranean variety of mussels and the sexual health discovery was simply a sideline of the group’s true goals. So, unfortunately, no follow-up studies have endeavored to harness the Viagra-like potential of not just mussels but all bi-valves, (including oysters and clams), containing this miracle amino. However these initial findings, without a doubt, shoot a few holes in the FDA’s story.

Despite the FDA’s cold shoulder toward the world’s most “exciting” foods, people around the world continue to define culinary delights as aphrodisiacs. Some foods earn their title for their ability to produce an immediate physiological effect on the body. Chile peppers, for instance, have been used as aphrodisiacs throughout the Americas and Asia for centuries for their ability to raise body temperature and bring a blush to the cheeks similar to a sexual flush. Ginger, another warming spice, can make the eater’s tongue tingle with anticipation and lips plump to proportions that could meet any Angelina Jolie fantasy.

Alcohol is also considered aphrodisiac for its physiological effects. We all know what happens when the first sips of a drink hit the blood stream and the world becomes a warm and glowing place. Champagne is a particularly effective aphrodisiac. The delicious “pop” of a cork and the tickling of bubbles on the nose make the drink much more than an inhibition assistant. Life becomes a celebration with Champagne in the glass. The teasing notion in the back of the mind that the entire bottle really must be drunk right away less it lose its cheerful effervescence brings to the moment an air of indulgence. But, of course, the aphrodisiac of alcohol must be administered in careful doses. As Shakespeare warned of the temptation of the bottle, ‘It increases the desire, but it takes away the performance.’

Thanks to the work of two rather quirky figures in the world of science, we now know that the mere scents of some foods can evoke sexual arousal. In the late 1990’s, Dr. Alan Hirsch of the Smell and Taste Treatment and Research Foundation in Chicago completed a study in which food aromas caused sexual arousal in subjects in both waking and sleeping states. The most successful scent tested in the study to tempt men was a combination of pumpkin pie spice and lavender. For women, it was cucumbers and Good and Plenty candies. Other scents, such as glazed donut, buttered popcorn and vanilla also offered arousing results.

In a series of slightly less formal studies, Dr. Max Lake, an MD and vintner from Australia’s Hunter Valley, discovered similarities between the scents of certain foods and the aromas of human pheromones. In his book Scents and Sensuality, Dr. Lake describes the aromas of some Blanc de Blanc Champagnes as well as ripe cheeses as being startlingly similar to female pheromones. He also discusses the aromatic similarity between truffles and the male pheromone androstanone. (Ever stop to ponder why truffle hunters employ female pigs? Those randy girls are after the scent of androstanone!)

Other foods are considered aphrodisiac for their appearance. This, I believe, is the weakest definer for declaring a food aphrodisiac. For example, I’ve heard a European belief from a previous century that strawberries are aphrodisiac for their resemblance to a woman’s nipples. This rumor was clearly started during a time period in which nudity was frowned upon, because I’ve looked in the mirror and can assure you that there is absolutely no resemblance.

The same goes for phallic foods. I was under the impression that size matters, so why would any man want to compare his anatomy to a stalk of asparagus?

It is my belief that foods with nutritional content essential for sexual health were, in previous centuries, often explained by appearance since the science of the times did not allow for nutritional analysis. Celery, for example, another one of those rather thin phallic foods, contains natural plant estrogens.

In fact, if you look at the nutritional makeup of most foods celebrated as aphrodisiacs throughout the course of history, you will find ingredients rich with vitamins and nutrients essential to a healthy libido. We now know that oysters, the most clichéd of all aphrodisiac foods, contain that aforementioned amino acid promising to raise sexual hormone levels to new heights. But they are also an excellent and easily digestible source of zinc, an ingredient that promotes blood flow to the body’s every region.

Oysters are not the only food to get your blood pumping. Almonds, eggs, pumpkin seeds and shrimp are also aphrodisiac foods serving up your daily dose of zinc. Other nutrients that work to embellish your sexual self include – but are not limited to – vitamin C, iodine, omega 3’s and magnesium.

Many ingredients probably became known as aphrodisiacs because of their ability to provide sustained energy. Lean proteins like wild boar, fish and fowl give the body energy for an all night pas de deux. Foods with natural sugars and caffeine can give the body a surge of energy when it is needed most. This explains the aphrodisiac reputation of decidedly un-sexy ingredients like yams and beets, as well as that of some of the food world’s sexiest players. Imagine honey drizzled across warm flesh or fragrant coffee served in bed on a cold morning, which, I promise you, tends to rouse more than a lover’s tousled head.

As we learn more about brain chemistry and its impact on the games of love, we will likely discover more reasons to toss out the prescription pad and haul out the grocery list. We now know that certain foods can trigger chemical reactions in the brain to send a flood of happy hormones through the body. (Yes, I speak of the legend of chocolate- unfortunately, you would have to eat a diabetic coma-inducing quantity of chocolate in one sitting in order to ingest enough of the needed compounds. Sad, but true). As more and more secrets of the brain are unlocked through the miracles of modern science, it is very likely that we will discover a dazzling array of foods with abilities to balance mood, invoke romance and trigger sexual desire.

In the meantime, however, we must swallow the bitter pill of the FDA and, at least from a marketing perspective, deny foods their aphrodisiac allure. I look forward to the day when the American government comes to a less simple minded understanding of the relationship between food and romance. After all, wouldn’t you rather sit down to a dazzling dinner than pop a blue pellet?

That being said, I believe there is more to the success of aphrodisiacs in romantic relations than the administration of foods from a prescription checklist. For a romantic meal to achieve the desired results, the experience itself must be an act of pleasure. When planning a night of culinary temptations, I recommend carefully contemplating not just a menu of aphrodisiac ingredients but elements of indulgence, surprise and even downright daring. After all, as Dr. Ruth Westheimer famously quipped, “The most important sex organ lies between the ears.”