Archive for f & b

Newly reformulated 10-calorie sodas leave fructose levels a mystery

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , on December 24, 2013 by ecofrenfood

 

Newly reformulated 10-calorie sodas leave fructose levels a mystery

Posted by — May 16, 2013

Are you an ‘ex-Pepper’? If so, The Dr. Pepper/Snapple Group hopes to bring you back into the fold.  In an effort to lure what it refers to as “consumers who have left the soft drink category” the company is working feverishly to blanket the country with a new lineup of products, consisting of some of its biggest brand names reformulated with a witches’ brew of synthetic sweeteners – a combination of high fructose corn syrup, aspartame and acesulfame potassium (what the company calls its “proprietary blend”).  The selling point is that each supposedly contains no more than 10 calories per 12-ounce serving, which accounts for the special designation under which they’re being marketed  –“TEN.”

Since HFCS is the second ingredient in the three “TENs” I looked at, Canada Dry Ginger Ale, 7Up and Dr. Pepper, I couldn’t help wondering what the fructose amount is in the HFCS being used. After all, Archer Daniels Midland, one of the biggest manufacturers of this test-tube sweetener, has run ads for a product called “Cornsweet 90” a HFCS blend containing 90 percent fructose that it has called “the ideal choice for reduced calorie foods such as beverages…” And the Corn Refiners Association (CRA) itself has acknowledged in a letter to the Food and Drug Administration that this mega-fructose additive has been in use “with FDA knowledge for decades” (more on that in a minute). So I called the Dr. Pepper Snapple company press office with my question.

In the short conversation I had with company spokesperson Chris Barnes, I leaned more ‘ad speak’ than I could have in a Mad Men marathon. Terms like the “broader TEN platform,” “mouth feel,” “broader flavor system,” and my favorite, the “lapsed soft drink consumer” were dropped repeatedly in our talk. But when I got to my fructose question, Chris didn’t have an answer for me other than “I don’t know that we do share specific ingredient information beyond what’s on the label.” He did ask why I was interested and promised to follow up with the research and development department, but felt fairly sure the company wouldn’t divulge that information.

Although I didn’t get any further insight about fructose amounts from Barnes, he did tell me how “very excited” the company is so far with how “TEN” is “performing,” allowing folks who had concerns over taste and calories to now have the “benefit” of a soft drink once again.

A shocking acknowledgment

Now admittedly, the question of fructose amounts in HFCS is a touchy subject, something the CRA likes to gloss over by repeatedly asserting that the additive isn’t really high in fructose (one reason it had unsuccessfully sought to change its name to “corn sugar”) and telling consumers over and over that HFCS is “virtually the same” as real sugar, which is a 50/50 combination of glucose and fructose.

But contrary to the big public relations blitz put out by the CRA claiming that “sugar is sugar,” a growing body of evidence has come to light showing  that HFCS is apparently being used by food and beverage manufacturers in highly fluctuating fructose amounts, including the mega-90 version. Such findings led Citizens for Health to file a petition with the Food and Drug Administration last September, which asked the agency to take action against manufacturers using HFCS with fructose levels above 55 percent, the highest amount the FDA allows, and in the interim, to require the actual amount of fructose it contains to be specified on product labels. (To sign and support that petition, click here).

The CRA response to the FDA about that petition was a shocking acknowledgment that, in violation of FDA regulations, HFCS-90 has been used in the food supply “with FDA knowledge for decades.”  The letter, signed by CRA interim president J. Patrick Mohan, also refers to “fluctuations in fructose levels above 42 or 55%” in HFCS, that he apparently believes “would be expressly permitted” by the agency.

But despite Mohan’s apparent belief that all is fine and dandy regardless of what the actual fructose amount in an HFCS blend might be, the FDA has made it perfectly clear that HFCS 90 “contains a substantially different ratio of glucose to fructose than…HFCS-55,” and that the agency doesn’t have enough information to “ensure that this product is safe.”

Numerous medical experts and extensive studies have linked excess fructose consumption to a wide variety of health problems, such as obesity, diabetes, liver and heart disease. And for the CRA, which spent many millions of dollars to tell consumers that HFCS really isn’t high in fructose at all, this statement is quite telling.

But for now, the matter of just how much fructose might be in those new Dr. Pepper/Snapple Group formulas remains a mystery. Which is something you might want to keep in mind before you reach for a “TEN” on your supermarket shelf in the belief that you can now have the “benefit” of drinking soda without having to worry about the consequences.

 

http://foodidentitytheft.com/newly-reformulated-10-calorie-sodas-leave-fructose-levels-a-mystery/

How to Use Lemongrass Oil as an Insect Repellent

Posted in Uncategorized with tags , , , , , , , , , , on February 15, 2013 by ecofrenfood

How to Use Lemongrass Oil as an Insect Repellent

By an eHow Contributor

    • 1

      Purchase pure lemongrass oil to use as a pure, natural and safe insect repellent. You can dilute the oil in rubbing alcohol or distilled water, and pour the mixture into a spray bottle for easy applications. Note that concentrated lemongrass oil may cause skin irritation if not diluted, so test your formula on a small patch of skin before spraying all over your body.

    • 2

      Burn pure lemongrass oil in candles and small lamps in order to protect a larger outdoor area from insects. You can use a variety of lemongrass products such as tea lights, lanterns and even large torches for a decorative touch. If you form a perimeter around a picnic or barbecue area with the candles and lamps, you can protect hundreds of square feet from insect activity.

      • Use lemongrass oil with other types of natural oils to create an even stronger insect repellent. Lemongrass oil can be mixed with lemon eucalyptus oil for an insect repellent than can protect you for 5 to 6 hours per application. Rosemary oil, which can be extracted from the common rosemary plant, can be combined with lemongrass oil for a more aromatic formula than will repel an even greater variety of insects.

      • 4

        Add a few drops of lemongrass oil to other cosmetics for an aromatic yet effective way to discourage insects from biting. Lemongrass oil can be added to moisturizing lotions, sunscreens, shampoos and liquid hand soap. Just add lemongrass oil until its scent starts to dominate the other scents of the product.

      • 5

        Grow lemongrass in your yard in order to have continual access to the oil. Lemongrass grows quickly and easily in many climates, and the plant itself tends to act as an insect repellent. You can extract the oil by grinding up the leaves, by chopping the lower stalks of the plant into small pieces, or by rubbing the juices directly on your skin.

      Read more: How to Use Lemongrass Oil as an Insect Repellent | eHow.com http://www.ehow.com/how_2164040_use-lemongrass-oil-as-insect.html#ixzz2Kvyra5DP

Cream Cheese Topping

Posted in Uncategorized with tags , , , , , , , , , , , on November 20, 2012 by ecofrenfood

Best Ways to Cook Vegetables

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , , , , on September 11, 2012 by ecofrenfood

Best Ways to Cook Vegetables

By Peter Jaret
Reviewed By Kathleen M. Zelman, MPH, RD, LD

Nutrition experts may quibble over some things. But there’s one piece of advice they all agree on: Eat your vegetables.

Vegetables are among the healthiest foods. They’re brimming with vitamins, minerals, and other substances our bodies need for optimum performance and robust immunity. The more vegetables people eat on a regular basis, research shows, the lower their risk of many chronic diseases, including heart disease, type 2 diabetes, and some forms of cancer.

Why do so many Americans fall short on even the minimum recommended numbers of servings? One reason may be that preparing and cooking vegetables can seem complicated and intimidating.

It doesn’t need to be, says Amy Myrdal Miller, RD, a dietitian at the Culinary Institute of America at Greystone. “These days, convenience foods such as pre-washed greens and frozen vegetables like spinach and corn make preparation a lot easier.”

As for cooking vegetables, any technique is great, expect for deep frying of course. “I think most nutritionists would agree that any way you cook vegetables is fine, as long you eat plenty of them,” says Jeannie Gazzaniga-Moloo, RD, a national spokesperson for the American Dietetic Association and instructor at California State University, Sacramento.

By experimenting with a variety of techniques, you’ll find fresh ways to entice everyone in the family to come back for seconds.

Sautéing Vegetables

The word sauté comes from the French verb meaning “to jump.” It refers to the way foods added to a hot, lightly-oiled pan tend to jump. Sautéing is a quick and easy way to cook vegetables with relatively little oil. Sautéed vegetables retain their vitamins and minerals, as well as taste and color. This method is best suited for tender vegetables, such as asparagus, baby artichokes, snow peas, sweet peppers, onions, and mushrooms.

Kitchen Tip: Cut vegetables into bite-sized pieces so they can cook all the way through quickly. Heat the pan first over relatively high heat. Add oil. Wait until the oil begins to shimmer before adding the vegetables. Cooking time depends on the desired tenderness.

Stir-Frying Vegetables

Stir-frying is very similar to sautéing, with two important differences. Stir-frying is done over very high heat, and the food is constantly stirred to prevent it from burning on the hot pan. Stir-frying is often done in a wok, the classic utensil of Chinese cooking. But you can also stir in a sauté pan, as long as the bottom is thick enough to distribute the high heat evenly.

Kitchen Tip: Sautéing and stir-frying are best done with a cooking oil that stands up to high heat, such as canola oil. Once vegetables are done, you can toss them with a flavored oil such as olive or sesame oil.

Boiling or Simmering Vegetables

Like sautéing, boiling vegetables is a quick and easy technique. When you want to retain the flavor and crispness of vegetables such as green beans or broccoli, wait until the water is at a full boil. Toss in the vegetables and cook them quickly, a technique called blanching. Simmering also uses water to cook vegetables, but at a lower temperature, before the water begins to boil. This slow-cooking technique is great for dried bean, potatoes, beets and other root vegetables that require longer periods of cooking in order to become tender.

Kitchen Tip: Adding salt to boiling water enhances the flavor of vegetables. Don’t overdo it. Vegetables shouldn’t taste salty. And of course excess salt increases the risk of high blood pressure.

Roasting Vegetables

Roasting vegetables such as asparagus, squash, or onions is as simple as putting them on a baking sheet, drizzling them with a little vegetable oil, and popping them in a 400 degree oven. “The high oven temperature of roasting cooks meat and vegetables quickly and caramelizes the sugars on the surface, creating a crunchy and sweet flavor,” says Scott Samuel, a chef and instructor at the Culinary Institute of America at Greystone. Roasting helps to preserve not only vitamins and minerals, but also flavors that can be lost with boiling.

Kitchen Tip: Build a meal around foods that can all be roasted in the oven, such as roasted chicken or fish and roasted vegetables. Seasonings such as bay leaves, garlic, or mixed spices can be added for flavor.

Steaming Vegetables

Steamed vegetables are synonymous with healthy eating for good reason. Steaming cooks vegetables without submersing them in water, so they are more likely to retain vitamins and minerals. Unlike sautéing, steaming doesn’t require oil, so it’s a great way to prepare vegetables if you’re watching calories. The best vegetables for steaming include broccoli, carrots, cauliflower, green beans, leafy greens like spinach, and other relatively tender vegetables.

Kitchen Tip: Aromatic spices such as cinnamon sticks, lemongrass, and ginger can be added to the steaming liquid to permeate vegetables with subtle flavor.

Grilling Vegetables

When the weather is warm, grill vegetables outside on the barbecue. Like roasting, grilling locks in flavor and caramelizes the surface of vegetables, giving them a crispy sweetness. Grilling is a terrific way to prepare corn, sweet peppers, zucchini and other squash, onions, potatoes, and a variety of other vegetables.

Kitchen Tip: If you have a gas cook top, you can grill vegetables inside all year round. Hold the vegetables with tongs above the flame, turning to cook them evenly. Another option is to place vegetables on a grilling basket over the flame. Bell peppers, available most of the year, are perfect for grilling over a stove top.

Making Vegetable-Based Sauces

Vegetables feature in many classic sauces and spreads. A classic favorite from Spain, romesco sauce, combinesgood food processor,with almonds, hazelnuts, olive oil, and vinegar to create a flavorful sauce that can be used with fish or vegetable dishes. Classic Italian pesto sauce is made with generous handfuls of basil blended with pine nuts, olive oil, and parmesan cheese. To make a rich-tasting vegetarian pate, sauté mushrooms and onions, season with Italian spices or herbs de Provence, and blend in a kitchen blender.

Kitchen Tip: Invest in a good food processor, which makes vegetable-based sauces and spreads much easier.

http://www.webmd.com/diet/healthy-kitchen-11/best-cook-vegetables?page=3

10 Worst Foods In Your Pantry

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , , , , , on September 11, 2012 by ecofrenfood

10 Worst Foods In Your Pantry

1. Soda and Sweetened Beverages

Some of the worst foods in their pantry are soda and other sweetened drinks because these contribute refined carbohydrate calories without nutrients. David Leopold, MD, director of integrative medical education for the Scripps Center for Integrative Medicine, puts any type of soda at the top of his “worst” list. Some might be surprised that sweetened teas and energy drinks rival the sugar in soda with about 50 grams of sugar per 16-ounce bottle.

2. High Sugar, Low Fiber Breakfast Cereals

Cold cereals were among the top sources of added sugar for children between the ages of 2 and 8, according to a recent report. A cereal that lists a refined grain and sugar as the first two ingredients won’t satisfy your hunger through the morning and it won’t contribute important nutrients, which come from whole foods like whole grains, nuts, or dried fruit.

3. Snack Cakes and Cupcakes

Snack cakes have three of the four ingredients we need to eat less of: refined flour, added sugars, and saturated fat. The typical snack cake serving, such as two Hostess Ho Hos, contains 228 calories, 9 grams of saturated fat, and 28 grams of sugar. Keep in mind that 9 grams of saturated fat is half the maximum daily amount of saturated fat recommended for someone eating 1,800 calories a day, according to the 2010 Dietary Guidelines.

4. Movie Theater or Mega Butter Microwave Popcorn

The “Extra Butter” or “Movie Theater” microwave popcorn choices are some of the last products that still have shocking amounts of trans fat in them with a small serving of 3 tablespoons (unpopped) containing about 2.5 grams of saturated fat and 5 grams of trans fat. Each serving also adds at least 300 milligrams of sodium to your day’s total.

5. Chips and Cheetos

This popular snack group category made the list because they are processed with gobs of fat and sodium and usually include a refined grain. A 2-ounce bag of chips or Cheetos usually adds more than 300 calories, 20 grams of fat, and over 450 milligrams of sodium. The worst part is we tend to eat too much of them because even a 2-ounce portion doesn’t seem to satisfy our stomach.

6. Packaged Muffins and Cereal Bars

You expect Pop Tarts to be full of sugar (about 16 grams of sugar each) but you might be surprised to learn that even the more healthful sounding cereal bars or packaged muffins contain about the same amount of sugar (or more) than your typical toaster pastry. Otis Spunkmeyer brand muffins contribute about 30 grams of sugar per 4-ounce muffin, Weight Watchers muffins add about 20 grams of sugar per 2.2-ounce muffin, and a small Nutri-Grain cereal bar has 13 grams of sugar.

7. Crackers (made with refined flour)

They are so easy to eat a lot of because they are bite-size and crunchy. A few years ago crackers were held together with partially hydrogenated fat (which added trans fat) and now the trans fats are mostly gone, but most crackers are still low in fiber and high in sodium.

8. Yeast Breads (made with refined flour)

Yeast breads, from hot dog buns to Texas toast, made the “worst” list for two reasons: They are one of the biggest sources of refined flour in the typical American diet and they are also the No. 1 source of sodium among the U.S. population.

9. Store-Bought Cookies (especially the chocolate coated ones)

Grain desserts, which includes cookies, are a major source of added sugars, more so than dairy desserts or candy, according to a new report. Some commercial cookies are higher in fat, saturated fat and sugar than others but they all usually start with refined flour. The chocolate coated cookies tend to have the most saturated fat (about 5 grams per 3 cookie serving).

10. Canned Soup and Instant Noodle Cups

Some choices in the soup aisle have half a day’s worth of sodium in a serving. The U.S. Dietary Guidelines recommend half the U.S. population, including people aged 51 and older and those of any age who are African-American or have hypertension, diabetes, or chronic kidney disease, reduce their sodium to 1,500 milligrams a day.

http://www.webmd.com/diet/healthy-kitchen-11/best-worst-foods?page=2

Wong Lo Kat

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , , on September 11, 2012 by ecofrenfood

Wong Lo Kat is also a type of Chinese herbal tea. It tastes like herbal tea.

The JDB Group is a Hong Kong-based, large-scale enterprise that focuses its business in the production and sales of specialized beverages. In 1995, the group launched the first red-canned “Wong Lo Kat”. In 1999, the group set up its production base as a foreign capital enterprise in Chang An Town of Dongguan, Guangdong Province. It also set up individual production plants in Beijing, Zhejiang, Fujian and Guangzhou.

SOURCE: China Knowledge

top BEERs brands

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , , , , , on July 19, 2012 by ecofrenfood

http://www.the-top-tens.com/lists/top-ten-beer-brands.asp

1 Budweiser…..
awesome beer I can drink it whole day
its just portugal magic that whenever I drink I feel cool and refreshing…

Budweiser is the worst beer ever. People who drink this beer never had a real beer before. Budweiser is water and addictive chemicals. Horse piss actually tastes just like Budweiser.

the best beer money can buy in the world I guess! other beer doesn’t have the taste and the tingling in between of hops and lots of fizz but in bud u’ll find both in equivalent proportion

2 Dogfish Head

Dogfish knows how to brew a real beer, not just an american light lager like almost every beer on the list. People should know that beer is more than what they’re told to drink from advertising!

Brewer from Delaware, I especially like his 22% beer. 1 is more alcohol than 4 Coors lights.

3 Heineken
This is a real beer! Budweiser is water with color!

Heineken stands high above the KINGS and QUEENS of beers!

Heineken is one of the best Beer’s in Canada. And Canada is a major beer drinking land. We are 5th on the list of “Top Beer Production Countries” and Heineken is number 2 in Canada. Number 1 is Alexander Keith.

4 Corona Extra
Best beer in the world, pronto! If beer came out of fountains, it’d be Corona. Bud is good, but nothing like PABST BLUE RIBBON! Belgians also have some of the best strong beers, check ’em out, you’ll find it worthy.

Corona feels very smooth and strikingly very strong at the same time… Mates whenever you are planning for going on beach.. Take this with you.. It very add up to your fun quotient.. Enjoy

Best Beer Ever! Only beer I drink.. Nothing like a nice chilling corona on a very hot summer day.. or even just to be chilling in your couch with a corona by your side.. ohh and don’t forget the wedge of lemon..

5 Yuengling
THIS should be at the top.

Bud is hype. A perfect example of throwing millions into advertising to buy popularity with an inferior product.

Heineken in North America is crap but I give the original a solid top 5.

Any Corona = more hype and I challenge anyone “loving” this beer to leave it out, overnight and take a sniff. Smells like it was brewed in a sewage treatment plant. That’s why you need a lime to drink it.

Guinness? Try ‘Black Wych’ from Wychwood. Unlike Guinness, it’s a great dark stout without the bitter tones. Far superior!

Coors of any style: even more hype. There was a mystique in the east (US) when you could not get this beer. Rocky Mountain water my ass. They wanted a brewery in Asheville, N.C. but the city wouldn’t cut them a break on their water usage.

Sam Adams. Very good, simple, clean lager. Just not quite as good as Yuengling, IMO.

Don’t be sheeple!

Why do people drink Bud? That is like piss in a can,
Yuengling is so refreshing and never lets you down

Best beer ever has a great taste and is the oldest in america so if you want an avrage beer then go for a bud or coors light but if you want quality in your beer then go for Yuengling

6 Efes Pilsen

taste once.. choice of the beer fans. :)Thirsting of life” – it is true after you taste it!

more tasty=) and no likeness: )) specially when its cold=)i think whole world must try it=)

It has golden color, slight bitterness, and a little after taste. It is clean and clear

theres not much sentences. only I’m sayin “efes pilsen is the king of beers”

Just one word “amazing”one of the best beers on the planet. Fantastic taste.

turkish traditional drink 😉 you will like it, if you taste it. really delicious guys

efes is best beer of world. if you taste you can’t prefer another beer easily really

Always the best!
The taste fits to every palate whatever brand is your favorite..

Leaks through the throat like river of pleasure. It has very smooth taste.

I’m between Pilsner Urquell and Efes Pilsen… Well, Efes Pilsen rules!

taste once.. choice of the beer fans. 🙂

“Thirsting of life” – it is true after you taste it!

incisiker c good beer feels very smooth and strikingly very strong at the same time

7 Dos Equis

At museums he’s allowed to touch the art.
He is the most interesting man it the world.

Ever since I discovered adding a little bit of tabasco to my dos, I’ve been addicted! Try it and you might be suprised at how it good taste! It is definitely my number 1

No bitter after taste and not heavy. I won’t drink anything but this and it can’t stay on the shelf at the store. It doesn’t fill you up like most beers do.

8 Bell’s Hopslam Ale

9 Sam Adams

World class. Their Summer Ale is exquisite. They also have a fine array of tastes for most beer drinkers.

Never drank one of any flavor. American made… so, I voted for it. Has to be stronger tasting than Coors, which I like. Looks about as strong as
Michelob which I like and Miller High Life Dark, which I also like.

Oktoberfest literally was my ticket to discovering new flavorful beers, it was orgasmicly good. I care not For piss water beer anymore! I will not settle for less than a sam adams go 410!

Sam Adams autumn lager has a unique flavor all its own they stand alone in a class by them self. Without any question this is one of my most favorite beers to drink.

Sam adams is an excellent beer. It is superb in everyway. BUT I can get wicked shmamered off of natty light.! Ahh yeah you know what I am talking about!

The best beer anywhere. Love Sam Adams and especially the Boston Lager. Excellent beer

Finest tasting beer you can find. Definitely not watered down like Bud Light.

10 Bell’s Two Hearted Ale