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Artificial Colorings in our food and its Affects on Children

(CNN) — “What gives M&Ms their bright colors? That depends on which country you’re in. Mars Inc. primarily uses artificial food coloring for the candy in the United States, but M&Ms derive their candy coloring from natural sources in Europe.”  . . .

European lawmakers moved to require warning labels on foods containing certain artificial colorings after a 2007 study found a slight increase in hyperactivity among children consuming a mixture of the dyes and a preservative.  The required label reads: “May have an adverse effect on activity and attention in children.”  The move came despite the European Food Safety Authority’s conclusion that the UK study “provides limited evidence” and “cannot be used as a basis for altering the (accepted daily intake) of the respective food (colors).”  Instead of adding the warning, most manufacturers voluntarily switched to dyes derived from natural sources, such as beets or annatto for red, carrots for orange and saffron for yellow.  In the United States, the Food and Drug Administration has declined to implement tougher regulations but acknowledged that “certain susceptible children with Attention Deficit/Hyperactivity Disorder and other problem behaviors” may have their condition “exacerbated by exposure to a number of substances in food, including, but not limited to, synthetic color additives.”

Doreen’s commentary:   It truly upsets me that food manufacturers are allowed to put things in our food that other countries will not allow.  When I food shop, I am very careful to not select food with artificial colors, flavors or preservatives.  Who really knows what it does to our bodies and our health?  For the rest of this article please see http://www.cnn.com/2014/01/07/health/mms-candy-artificial-dyes/index.html?sr=sharebar_facebook

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Embrace the www.Timetoplay.com philosophy: You have to be happy, healthy, have money and a work life balance to have quality of life.  It’s time to Enjoy YOUR Life!

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Why Weight Loss Surgery is NOT a Sound Treatment Choice for Type 2 Diabetes

We know people who have had this surgery and they have definitely lost weight, and then we know others who have had significant complications.

Read this… it’s quite interesting. It is an individual decision to be an advocate for their own health, and, like grandma always said, if you don’t have your health, you don’t have anything. If you like this article, there are a lot of links in it. I, personally, have close relatives who are at risk for diabetes, and think there’s a lot of information here: http://articles.mercola.com/sites/articles/archive/2012/11/17/weight-loss-surgery.aspx

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Embrace the TimetoPlay philosophy: You have to be happy, healthy, have money and a work life balance to have quality of life. Check out www.timetoplay.com for resources for a better life. It’s time to Enjoy YOUR Life!

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Artificial Sweeteners Cause Weight Gain

The study this article was based on was performed in 2008. What perplexes me is that there is so much evidence, but yet so many people use potentially damaging sweeteners.

Read it for yourself and decide. And then do more research to make a decision on what you should consume. After all, you know what’s best for you…

http://www.tcolincampbell.org/courses-resources/article/artificial-sweeteners-cause-weight-gain/?tx_ttnews%5BbackPid%5D=76&cHash=44ce99f560b723b6549383b4e2c0fac7

Embrace the www.timetoplay.com philosophy: You have to be happy, healthy, have money and a work life balance to have quality of life. Check out timetoplay.com for resources for a better life. It’s time to enjoy your life.

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What's in my Chocolate? What is PGPR???!!!

So… I try to eat natural foods.  Organic if possible.  No chemicals, no preservatives, no antibiotics.  No fungicides.  No genetically modified foods.

Why?  I truly believe the food we eat is making people sick.  I believe that food is contributing to diabetes, heart disease, autism.  Just do some research.  Things you read will surprise you.  Things I read surprised me.

For the past few months my son has been complaining about brain fog and inability to concentrate.  He’s convinced he has ADD and wants to go on medicine.  Did you ever read the side effects?  So today we went to a naturopathic doctor who thinks gluten is contributing to his issue.  I stopped eating gluten, myself, around Christmas time — after suffering for over 5 years with significant back pain.  I had read a book which discussed arthritic symptoms that people get after eating gluten and figured I’d give it a shot to see what happened.  I have no more back pain.  It’s not a coincidence.  And, by the way, gluten is now bio mechanically engineered.  It’s not what we used to eat when we were younger.

So. . . bread and pasta with gluten I can do without.  Even cake or cookies.

BUT CHOCOLATE?

WHAT HAVE THEY DONE TO MY CHOCOLATE?  I totally had a chocolate craving yesterday.  I was at the food store and figured I’d read some labels (like I always do) to choose the best item.  I saw the words PGPR in the ingredients.  I didn’t remember ever seeing that ingredient before and pulled it up on my blackberry in the store.  I couldn’t believe what I read.  It’s a manufactured fat that they now use in what they call “low cost chocolate”.  It’s in Hershey’s, MARS and Nestle products.  I didn’t get buy any chocolate that day after reading about PGPR.

Per Wikipedia, “[PGPR] is primarily used to reduce the fat content of chocolate. Since 2006, commercial-grade candy bars, such as those made by Hersheys and Nestle, made an industry-wide switch to include PGPR as an ingredient – a possible indicator of a cost saving measure by the commercial chocolate industry. Makers of PGPR (see source link below) such as Danisco and Palsgaard indicate that PGPR can be used to replace the more expensive cocoa butter as an ingredient in chocolate. Palsgaard’s website asserts, “Cocoa butter is an expensive raw material for chocolate manufacturers. By using PALSGAARD 4150 the chocolate recipe has lower costs in terms of less cocoa butter but also gives the benefit of having less fat.”[2]

PGPR is a yellowish, viscous liquid composed of polyglycerol esters of polycondensed fatty acids from castor oil. It may also be polyglycerol esters of dimerized fatty acids of soya bean oil.

PGPR is strongly lipophilic, soluble in fats and oils and insoluble in water and ethyl alcohol. In chocolates it is used as a viscosity-reducing agent.[3] It is virtually always paired with lecithin or another plastic viscosity-reducing agent.”

WHO WANTS TO EAT THAT??????

I feel betrayed, actually.  Not only do I love chocolate, and eat it all the time, but I actually fed it to my kids.  For years.  Research does not know what long term affects PGPR has on a person.  A fat insoluble in water just doesn’t sound healthy.  I don’t think big business and food manufacturers should compromise our health to give their shareholders more profit.

Do you?

What’s in my chocolate.

What’s in my food.

It’s time for people to start asking.

Embrace the www.timetoplay.com philosophy:  You have to be healthy, happy, have money and have a work life balance to have quality of life.  TimetoPlay.com provides all types of resources to help you have a better life.  NEW: poetry corner for people to post their words and self expression and the “Ask Dr. Matt” column where you can confidentially ask relationship questions.  It’s time to enjoy life.