KSL News asked the question: Is sugar addictive?

Video Courtesy of KSL.com

Most Americans are either overweight or obese

KSL News aired a report this last week that was a look at our American diet. Part 1 of the report said; Sugars may play a big role in American obesity epidemic Americans love 'em. However, Bay Area musician Carlos Reyes says he grew up loving the sweet stuff a little too much.

"As a prize, we get the candy bar. As a prize, we get ice cream," he explained, adding that he's been heavy since he was 7 years old.

Carlos is not alone. Most Americans are either overweight or obese. A whopping one-third of all teens weigh too much and a fourth of all infants and toddlers are fat. And while the obesity epidemic is a complex problem, with many causes, some experts say sugars play a role.

Nutritionist Marion Nestle, PhD, MPH is a professor of food studies and public health at New York University. She says most people don't realize how much sugar they're eating, explaining how "the amount of sugars present in one large soft drink is more than most people should be eating in a day."

How much do we eat? In a new preliminary study, The USDA says last year alone, the average American consumed about 137 pounds of sugars and sweeteners. That's the equivalent of more than 27 five-pound bags of table sugar.

While the government says a small amount of sugar fits in a healthy diet, how did we get so awash in the sweet stuff?

Some blame the push to get out the fat. In the 1980s, 40 percent of our daily calories came from fat. Federal health officials, along with the American Medical Association and the American Heart Association urged Americans to cut back; fat-free foods became the latest fad.

Pediatric Endocrinologist Robert Lustig, MD of UCSF Medical Center says the push worked. "We did it," he said. "We're now down to 30 percent, and we have more heart disease, more obesity, more metabolic syndrome. It went exactly the opposite of what was supposed to happen." Cutting back on the fats may have backfired.

Lustig explained, "In order to make the processed foods palatable, we had to add sugar back in."

And adding the sugar back in, or just adding sugars period, may add up to nothing but trouble. Kelly Brownell, PhD of Yale University is an expert in obesity. He explains added sugars come at a cost.

"Americans have become accustomed to a high level of sweetness across all parts of the food chain," he says. "And therefore we like the sweetness. Sweetness tends to bring calories with it and that's one thing that's probably contributing to the obesity problem."

But some researchers point to politics and farm subsidies. In the early seventies, the Nixon Administration began doling out lucrative farm subsidies. Corn farmers ended up over-planting corn. The surplus went to producing high fructose corn syrup. High fructose corn syrup became easier and cheaper to use than regular sugar. It also helped to prolong the shelf life of foods. Even with these obvious benefits, Brownell says because HFCS is plentiful and so inexpensive, "it's been added to foods were we wouldn't expect it like mayonnaise, and ketchup, and things like beef stew."

The sugar and corn sweetener industries strongly disagree that their products cause obesity or ill health, saying the scientific evidence points elsewhere. Charles Baker, PhD is the Chief Science Officer for the Sugar Association, a trade group that represents the sugar industry. He says the notion that sugar is driving our obesity epidemic is simplistic and does the American consumer little good in understanding the value of total caloric intake. He says extra calories are extra calories no matter what the sources.

Cardiologist James Rippe, MD is a consultant to the Corn Refiners Association. He too rejects the notion that HFCS is the culprit behind America's obesity epidemic.

"Americans are consuming 27 percent more calories from all sources than we did 30 years ago and the increasingly sedentary lifestyle that we have in the United States. That's what causing obesity," Rippe explained.

However, a possible new culprit is now under scrutiny, It's a molecule found in all sugars and sweeteners: fructose. Eat too much of it, some researchers contend, and you'll gain excess weight, hurt your liver and develop insulin resistance.

Lustig says we get the same amount of fructose "whether you're consuming it by sugar or by high fructose corn syrup. It's not where you get the fructose; it's that you get the fructose at all that matters."

Those representing the sugar and sweetener industries say the research is terribly flawed and has no absolutely no reality in our daily diet.

As for how much sugar we should eat, it depends on your age, gender and activity level. The USDA, the folks behind the food pyramid, say the amounts of added sugars should be small, from 8 to 16 teaspoons.And the Sugar Association maintains that Americans eat far less sugar than what's commonly quoted.

For more information go to KSL.com

KLS News Part 5 : Should sugar be taxed?

Video Courtesy of KSL.com

Food, Inc A Must See Movie

In Food, Inc., filmmaker Robert Kenner lifts the veil on our nation's food industry, exposing the highly mechanized underbelly that has been hidden from the American consumer with the consent of our government's regulatory agencies, USDA and FDA. Our nation's food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. We have bigger-breasted chickens, the perfect pork chop, herbicide-resistant soybean seeds, even tomatoes that won't go bad, but we also have new strains of E. coli—the harmful bacteria that causes illness for an estimated 73,000 Americans annually. We are riddled with widespread obesity, particularly among children, and an epidemic level of diabetes among adults.

Featuring interviews with such experts as Eric Schlosser (Fast Food Nation), Michael Pollan (The Omnivore's Dilemma, In Defense of Food: An Eater's Manifesto) along with forward thinking social entrepreneurs like Stonyfield's Gary Hirshberg and Polyface Farms' Joel Salatin, Food, Inc. reveals surprising—and often shocking truths—about what we eat, how it's produced, who we have become as a nation and where we are going from here.

Now Playing in Salt Lake Area
Food, Inc.
Broadway Centre Theatre
111 East Broadway, Salt Lake City, UT - Map
3:00 7:20pm

Come Join Us

On the 25th come join us for lunch, bring a dish to share for about 10-12 people, and a serving utensil and YOUR RECIPE, and we'll visit. A highlight will be Rachel Kincaid will be sharing her amazing “Green Drink” at our last luncheon again. We were thrilled when she told us that she makes it and sell it by the gallon. The ingredients and their effects are listed below.

She grow, gather, wash, stem, and blend the greens to make this incredible elixir right here at my home.

She sell this incredible elixer for $20.00/gallon if you pick up. If you prefer to have it delivered, there is an additional $5.00/delivery charge in the SLC valley only. It is available on Tuesdays and Fridays.

Just drop her an email at capesbykincaid@msn.com or call me at 801.569.3400 to reserve your one or more gallons.

Rachel’s Green Drink

These ingredients are picked fresh from my garden and are grown in soil that is free of pesticides, herbicides and growth chemicals; in other words, they are grown as naturally as possible. I use whichever plants are growing at the time and so the formula will vary a little from batch to batch. Rarely do I run out of spinach in the garden and when I do, I buy organic only until my garden catches up.

I use STEVIA, a natural sweetener, to sweeten the drink so there are very few calories to speak of.

The ingredients are listed from highest concentration to least:

Spinach: Spinach is known as a rich source of iron and calcium. Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh. It is a rich source of vitamin A (and lutein), vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids. Recently, opioid peptides called rubiscolins have also been found in spinach. It is a source of folic acid (Vitamin B₉), and this vitamin was first purified from spinach.

Yellow Dock: It is a blood cleanser, purifier, and builder; tones the entire system. It is high in Vitamin C and iron compound-one of the best blood builders. It is good for all skin problems. It dissolves mucus and moves it through kidneys. It is an excellent cleanser of the lymphatic system. It dissolves glandular and other tumors. Kill parasites which contribute to cancer. It is used for hepatitis. The plant is edible and the leaves are used for green drink and other eating.

French Sorrel: In traditional folk medicine, garden sorrel was used as an antiseptic. Because of its high vitamin C content, it was (correctly) believed to prevent scurvy. French sorrel was also used to cure scurvy, cleanse the blood, and promote urine flow. Sorrel is also used externally to cure skin disorders and promote a clear complexion. In addition to being rich in vitamin C, both sorrels are high in vitamin A, and are a good source of iron. French sorrel is also an excellent source of fiber.

Mint: One of the oldest and most popular remedies for simple colic and minor bloat in children and adults. It is good for all digestive problems, helps stomach pain caused by indigestion and is soothing to the stomach. It expels stomach gas and colon gas. It cleanses and tones the body. It promotes relaxation. It strengthens nerves and heart muscles.

Alfalfa: The name alfalfa means “Father of all Foods.” It has been called the King of plants because it is extremely rich in vitamins and minerals including iron, calcium, magnesium, phosphorus, sulfur, chlorine, sodium, potassium, silicon, and trace elements. It’s a good source of carotene (Vitamin A) and vitamin K. It has eight of the essential amino acids and the highest chlorophyll content of any plant. It permits rapid assimilation of plant elements; this is one of the reasons alfalfa is used as a base in many combinations and in vitamin formulas. Prevents tooth decay and helps rebuild decayed teeth, contains natural fluoride.

Dandelion: The dandelion we are talking about really is that little yellow weed in your lawn. All its parts are used–the leaves, flower and roots. It can be used fresh in green drinks and salads. It is one of the best blood purifiers and builders available. It is high in vitamins and minerals, especially calcium. It contains all the nutritive salts for the blood. Dandelion restores and balances the blood so anemia that is caused by deficiencies of these blood salts disappears. The herb for low blood pressure, helps build energy and endurances. Overweight people when losing weight can become over acidic. These acids in the blood are destroyed by dandelion. It is one of the best liver cleansers. It increases the activity of the liver and the flow of bile into the intestines. It increases activity of the pancreas and the spleen. It is good for the female organs. It helps open urinary passages. It is used to treat skin diseases. It is fantastic for use in hepatitis.

Holy Basil: The leaves are a nerve tonic and also sharpen memory. The leaves strengthen the stomach and induce copious perspiration. Holy Basil has strengthening effect on the kidney. Basil has a beneficial effect in cardiac disease and the weakness resulting from them. It reduces the level of blood cholesterol.

Holy basil is classified as a rasayana, an herb that nourishes a person’s growth to perfect health and promotes long life. For perhaps three thousand years, holy basil has been considered one of India’s most powerful herbs. The daily use of this herb is believed to help maintain the balance of the chakras (energy centers) of the body. It is acclaimed as possessing sattva (energy of purity) and as being capable of bringing on goodness, virtue, and joy in humans. In the Puranas (a sacred Hindu text), everything associated with the plant is holy, including water given to it and the soil in which it grows as well as all its parts, among them leaves, flowers, seed, and roots.

Additionally, Lamb's Quarters, Romaine Lettuce, Sweet Basil, Lemon Balm and Kale just got big enough to be added to the mix.

Most of the information about these herbs was taken from “The How to Herb Book” by Velma J. Keith and Monteen Gordon. The rest was collected from different on-line sources so it can all be verified with a little research.

Dr Craig B, Sommers N.D,C.N. The Keys to Longevity and Vibrant Health

The Standard American Diet!

3rd Annual Raw Food Chef’s Challenge (Fundraiser)

3^rd Annual Raw Food Chef’s Challenge (Fundraiser)

Raw Food Chefs will take part in the 3^rd annual Raw Foods Chefs Challenge. Chefs will challenge the clock, their skills and creativity to create a special recipe with no advanced knowledge of what ingredients will be available. The fun continues as the chefs present their gourmet raw food dish for auction to the highest bidder. Proceeds will be donated to charity.

Our Guest Chef is Dr. Craig Sommers author of The Raw Foods Bible, also participating are Agi of Agi’s Raw Food, Raw Melissa, Ian of Sages, Karen of Inspired Ice Cream, and Becky Johnson as well as Nadhirrah author of Thriving on Food Storage..

On July 27, 2009 7:00 PM at Wheeler Historic Farm 6351 South 900 East, SLC entrance fee a $5.00 donation.

Dr Craig B, Sommer on Fox News

July's Guest Speaker Is Dr Craig B, Sommer N.D,C.N

We are excited to have Dr Craig B, Sommer N.D,C.N. speak this month. Dr Sommers is a Naturopathic Doctor as well as a Certified Nutritionist,and is the author of Raw Foods Bible. The subject he will address is “ The Key to Longevity and Vibrant Health” and the topics of his address will be the following.
• Nutrition essential to Longevity
• Cancer Prevention
• “Safe" cellular phone use
• The Mind/Body connection
• Food as medicine And much more

So come Join us Tuesday, July 28th

At Wheeler Farm, 6351 So. 900 East, Murray, Utah
This is a Free Event!
But Donations are gladly accepted to help cover costs
Potluck (Raw/Vegan) 11:15 am
Lecture 12:15 pm

Dr. Sommers will also be signing copies of his book, Raw Foods Bible. For more information about Dr Sommers visit
www.RawFoodsBible.com

healthyfoodsconnection.blogspot.com

Dr. Duy D. Tran Health Quest Chiropractic

Get Glowing Healthy on the Inside

To neutralize free radical damage it is favourable to have an antioxidant system of vitamins, minerals, essentially fatty acids, and enzymes working for you. A diet that includes antioxidant rich, raw foods (such as avocado, sweet peppers, berries, melons, green leafy vegetables, oranges, squash, tomatoes and pineapples) is key to glowing healthy from the inside-out!

Remember to eat foods rich in essential fatty acids: freshly ground flax seeds sprinkled over your salad or in a smoothy, avocado in a salad or blended soup, or virgin olive oil mixed with some lemon juice to create a flavourful dressing.

Collagen gives skin its firmness and elasticity. Without collagen skin sags, wrinkles, and looks aged. Avocado has substances that are high in vitamins A, D, and E. Rich in essential fatty acids avocados help prevent damaged skin.

There are two essential fatty acids:

Alpha-Linolenic acid (LNA) or Omega 3 is found in abundance in hemp seed, flax seed, pumpkin seed, walnuts, and dark green leaves.

Linoleic acid (LA) or Omega 6 is found in abundance in safflower, hemp, walnut, pumpkin, sesame, sunflower, and flax.

"Summer Fun" Don't Miss Our June Luncheon

Our guests this month include Dr. Duy D. Tran HealthQuest Chiropractic. And Karen Bayard with her inspired Ice Cream. Karen was kind enough to bring samples of her Ice Cream to share, they are so good! And shes bring more this month and you don't want to miss.

Dr. Duy D. Tran was born in Da Nang, Viet Nam. He and his family lived in Da Nang right in the time when the Vietnam War was taking place. In 1975, when the South lost-out to the communist forces, his family had to flee for their lives. They immigrated to the United States of America and eventually settled in Southern California.

While in California, Dr. Tran, as a child, suffered from asthma in such a way that it was stunting his growth.

A family friend mentioned that Dr. Tran should be seen by a local chiropractor. After seeing the chiropractor a couple times he was able to eliminate his asthma and grow 10 inches in one month. This was amazing!

In 2004, Dr. Tran became the Health Advisor for the popular morning show, Good Things Utah, Channel ABC 4. Dr. Tran also teaches upper-division courses at the University of Utah on such topics as Biomechanics, Kinesiology, and the Physics of Motion. Dr. Tran has expanded, with Clinics across the Salt Lake valley: Murray, South Jordan, and Taylorsville plus is now in Park City.

Karen Bayard is a graduate of Johnson & Wales University. She is passionate about creating delicious meals using a wide variety of ingredients while supporting independent growers.

Drawing from her Caribbean family roots, Karen infuses color, music and aliveness in all she creates! Karen teaches vivacious cooking classes across the USA to individuals and groups wanting to experience joy, vitality and dis-ease free living through food. And, if you think healthy means no dessert...think again. Karen is known for creating incredibly delicious gourmet dairy free ice cream!

All flavors are nut based, dairy free and free of granulated sugar. Flavors are sweetened with fruit, agave nectar, maple syrup and/ or honey. Organic and locally gathered ingredients are used whenever possible. for more information visit Karen at http://www.sproutandrhythm.com/2007/12/inspired-ice-cream-is-infused-with.html