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Sugar In 1996, we consumed an average of 25 pounds of sugar more than we did in 1986. The main culprits are soft drinks and low-fat foods. Soft drink consumption increased from 28 gallons per person per year in 1973 to almost 53 gallons in 1996 so it is no surprise that they contribute more sugar to the average American’s diet than any other food. Generally, sugars are used to replace fats in low-fat foods. The USDA recommends limiting added sugar to 6 teaspoons if you eat 1,600 calories a day, 12 teaspoons if you eat 2,200 calories a day, and 18 teaspoons if you eat 2,800 calories a day. The rationale is that sugar contributes to obesity and in people who are insulin-resistant, sugar raises their risk of heart disease because it boosts triglycerides more than other carbohydrates do. Reducing our sugar intake will be harder than you think. Just take a look at this list...
Honey contains natural antioxidants. Dark honey is more healthy than light  honey because the darker the honey, the more antioxidants it
contains. Honey should not be fed to infants – it may cause botulism. Salmonella is usually associated with raw chicken or eggs, but alfalfa sprouts?? Growers are working with scientists to eliminate the risk, but the solution has eluded them because the bacteria may hide in the crevices of the seeds. To be safe, don’t serve alfalfa sprouts to young children, the elderly, or anyone with a weak immune system. Americans purchased more than 2.2 billion 6-ounce cans of tuna each year. If you do the math, that should total about 814 million pounds of tuna, right? Wrong! According to federal regulations, a 6-ounce can of solid tuna only has to contain 3.75 ounces of tuna while a can of chunk tuna, which is less compact, must contain only 3.29 ounces. How’s that for a fish tale? There’s a proposal on the FDA table to make the total amount listed on a food label the drained weight (for all foods, not just tuna) and serving sizes would have to match up to the total weight. Predictably, no one knows when the proposal might be adopted. Although there is no consensus that garlic (it can’t be patented!) can  reduce cholesterol, lower cancer risk, reduce tumors, or act as a
general protective agent, the “stinky rose” adds such pizazz to food
that it seems foolish not to include some in your diet. Studies touting garlic
suggest as little as one clove a day. To preserve the potentially beneficial
sulfur compounds, chop or crush the cloves, then set it aside for 15 to 30
minutes. The waiting time allows the chemical reactions that produce the
biologically active compounds. |
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Springboard products which are foods and/or foods for special dietary use, are not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration. We strongly encourage you to discuss topics of concern with your health care professional.
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