High fructose corn syrup, also known as HFCS is rapidly replacing cane and beet sugar in foods such as soft drinks, yogurt, fruit juices, jams, jellies and beer because it is cheap and easy to transport. So the odds are, even if you have never heard of it, you will have eaten it! The process by which HFCS is produced was first developed in 1957 and later refined between 1965 and 1975. From approximately 1975 to 1985 the use of HFCS was widespread in the US… mostly found in processed foods and soft drinks. In the past 25 years consumption of HFCS has skyrocketed by 1000%. At the same time, there is a growing prevalence of obesity and type 2 diabetes. HFCS is composed of two simple sugars, glucose and fructose. Glucose and fructose are combined in fruits to form the sugar sucrose. Sucrose contains equal amounts of each. HFCS may contain equal amounts, but it can be manipulated to contain more fructose than glucose. Glucose is the sugar that is measured when blood sugar levels are obtained. Glucose stimulates the production of the hormone leptin, which turns off your appetite, and insulin which helps your body use glucose.
Unlike glucose, fructose does not stimulate the release of leptin or insulin. In one study, reported from the University of Cincinnati School of Medicine, drinking fructose-sweetened beverages for 10 weeks was associated with increased belly fat. Drinking the same amount of glucose-sweetened beverages was not! The people in the fructose group were also seen to have low sensitivity to insulin. Insulin insensitivity, or insulin resistance, is the hallmark of type 2 diabetes. A study at the University of California at Davis reported the blood triglycerides (fat) levels were higher in volunteers after they consumed sucrose, fructose, or HFCS… than after consuming glucose. Being metabolized in your liver and easily turned to fat there, fructose can also contribute to non-alcoholic fatty liver disease. Although fruit contains fructose, fruit also contains fiber which interferes with sugar’s absorption. Fruit also contains vitamins and minerals not included in HFCS. Although it comes from corn, HFCS does not have the fiber that makes corn healthy to eat in moderation.

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The word antioxidant has recently become a household word. I remember a time when only health care professionals spoke of antioxidants and their disease preventative qualities. Today you find food labels, magazine articles, and health alerts encouraging people to eat a healthy diet rich in antioxidants. You know they are good for you but why and how they work might still be confusing. Let me share some important facts about antioxidants that are worth knowing. Throughout your life you are constantly being attacked by free radicals which are harmful to your body. Free radicals are molecules produced when your cells break down food. They also come from the environment in the form of tobacco smoke, radiation, chemical spills, and other toxic fumes. The most common form of free radicals in human beings is oxygen. When an oxygen molecule (02) becomes electrically charged or “radicalized” it tries to steal electrons from other molecules, causing damage to DNA. As you age damage may become irreversible and lead to cancer and other diseases.

Antioxidants act as hunters to seek out free radicals and repair their damage. Antioxidants are often described as the cleanup crew. They wipe up free radicals, meaning they neutralize the electrical charge and prevent the free radical from taking electrons from other molecules. The more you learn about the protective mechanisms of antioxidants the more you will be able to safeguard your body against the onset of diseases as you age. Although your body has defenses against oxidative stress, they become less effective with aging as free radicals begin to take their toll. Research suggests that antioxidants may slow or even prevent the development of a number of degenerative diseases associated with aging, such as cancer, cardiovascular disease, cognitive impairment, Alzheimers, immune dysfunction, cataracts, and macular degeneration. Some chronic conditions can influence free radical formation which also contributes to poor health.

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For individuals suffering from social anxiety disorder, there are a number of factors that can trigger their anxiety, not all of which are directly related to their core fears about how they are perceived by other in social settings. For example, stress and diet can play key roles in elevating anxiety levels in affected patients, as can certain stimulants. Caffeine, in particular, has been shown to heighten anxiety levels in several studies. Because of that, it is important that patients understand the dangerous relationship between caffeine and social anxiety disorder. The main reason why caffeine and social anxiety are incompatible lies in the nature of the caffeine stimulant effect. Most stimulants, including caffeine, have side effects that include insomnia, excessive nervous behavior, and anxiety. That’s right: anxiety. Obviously, the last thing anyone suffering from social phobia needs is to ingest a substance that incites anxiety in an individual. In addition, caffeine in some forms can inhibit certain minerals and vitamins that your body needs for a properly balanced nervous system and mood regulation. Unfortunately, caffeine is found in many of the more popular drinks and even some medications. Though we often equate caffeine with coffee, the stimulant is also found in many sodas, as well as tea and chocolate. Many weight loss pills and headache remedies also contain caffeine. And while many of those who suffer with social phobia attempt to merely limit their caffeine intake, the incompatibility of caffeine the anxiety disorder has led most experts to conclude that it is best to avoid the substance altogether.

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Today’s food products are typically chockfull of additives and preservatives: the latter additions are often used to keep the food fresh for longer periods of time. Yet, additives and preservatives are not necessarily healthy for the individuals that consume them on a regular basis. Additives are often put into processed foods in order to add specific nutrients, vitamins and minerals, or fend off food spoilage, or to improve upon the look, feel, smell, and taste of a particular food. Some additives are merely additional colorings and dyes which might not be very healthy for an individual to consume.

Some additives will cause allergic reactions in people and if that is the case the additives should certainly be avoided at all costs. For instance, there are some people that are ultra sensitive to things like Monosodium Glutamate, while others can consume it without difficulty. Some preservatives and additives are all natural while others are of synthetic varieties as well; some experts assert that the synthetic preservatives and additives are the most concerning in terms of health.

A lot of products on the market, like veggies and fruits, have special synthetic preservatives added so that the fruits and veggies maintain their color an appearance; sulphites and sulpher dioxide are used to fend off browning and changes in the food’s appearance. The latter preservatives, after several studies, have been revealed to be potential causes for issues like asthma and Hyperactivity disorders. Another preservative that is related to asthmatic issues as well as issues related to hyperactivity is identified as Benzoic acid. Benzoic acid is used in different types of sauce. What’s more, this particular preservative can prove intensely irritating to the eyes and the skin.

Butylated hydroxyanisole is another kind of preservative which is detrimental to one’s health when consumed. The latter preservative has been linked to the development of certain cancers and tumors. In addition, Butylated hydroxyanisole has also been associated with asthmatic related issues, problems with cholesterol balances, hyperactivity, and other disorders. This particular preservative is prohibited in certain regions in the world because of the dangers associated with its consumption.

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How do you decide which type of reusable bottle you should use? The advantages and disadvantages of seven types of plastic, aluminum, stainless steel bottles will be compared to help you make an informed choice. Features related to health, performance, environmental impact, and cost will be evaluated. Environmental impact will be assessed by considering the durability of the bottles and whether they are recyclable. The resin code (type of plastic) is identifiable by the number within the triangular symbol on the bottoms of plastic bottles.

Plastic #1

Most disposable water bottles are made of plastic #1 or PET. Some people try to reduce their plastic waste by washing them out and reusing them, but bottles made out of plastic #1 are not reusable. A Canadian study found that 13% of the water bottles tested in an elementary school had bacterial levels (9% were found to have fecal coliforms) exceeding drinking water quality guidelines by the end of the school day. Bottles made of plastic #1 are not durable enough to withstand use, cleaning, and reuse without losing their integrity. The compelling issue with these bottles is not whether they leach unwanted chemicals into the water, but that bacteria cannot be easily washed out of them. Long storage time on the shelf or in a warm garage or trunk does increase the likelihood of bacterial growth and may cause antimony to leach from the plastic. Contrary to urban legend, freezing bottled water does not increase the likelihood of leaching. These bottles are recyclable everywhere, and they should be recycled after a single use.

Plastic #3, #6, and #7

There are numerous reports that plastics #3, #6, and #7 leach unhealthful substances into drinks. Plastic #3 (PVC) leaches phthalates which have been shown to cause developmental and reproductive damage. Plastic #6 (polystyrene) leaches styrene which can cause nervous system effects and liver damage. Polycarbonate, one type of plastic #7 (other assorted types) from which the clear, brightly colored bottles are sometimes made, has been shown to leach Bisphenol A (PBA), a hormone disruptor that mimics estrogen. Plastic #7 (polycarbonate only) is controversial. Two groups of technical experts studied it and came to differing conclusions. They agreed that BPA leaches into drinks at low levels, but one group said the levels were too low to cause any concern, and one group said that the levels were significant to human health. Polycarbonate has been banned by the Canadian government and is being re-reviewed by the USEPA. There is a new type of plastic #7 that is BPA-free; whether it leaches other substances, not currently known to be hazardous, is yet to be seen. None of these three types of plastic is widely recyclable. Plastic #7 is durable, but like most plastic, will wear more quickly if exposed to heat in the dishwasher. Bottles made from plastic #7 cost between $8 and $12.

Plastics #2, #4, and #5

Plastics #2, #4, and #5 are the healthiest plastic bottle options since they are not known to leach. These plastic bottles do retain odors and stains and after repeated use, tend to leak if not held upright. This lack of durability makes them a poor choice for long term use, and they will not hold up well in the dishwasher. Plastic #2 is commonly recyclable, but plastics #4 and 5 are not recyclable in many municipalities. Bottles made of these plastics are inexpensive, ranging from $5 to $10.

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