Calorie Confusion: The History of the Calorie

The Calorie (kcal) of present U.S. food labels is similar to the original French definition of 1825. The original published source (now available on the internet) defined the Calorie as the quantity of heat needed to raise the temperature of 1 kg of water from 0 to 1°C. The Calorie originated in studies concerning fuel efficiency for the steam engine and had entered dictionaries by 1840. It was the only energy unit in English dictionaries available to W.O. Atwater in 1887 for his popular articles on food and tables of food composition. Therefore, the Calorie became the preferred unit of potential energy in nutrition science and dietetics, but was displaced when the joule, g-calorie and kcal were introduced.

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Red Bull® And Reaction Time

In this double-blind study, the effects of consuming a single can (250 ml) of Red Bull®, Sugar Free Red Bull®, or a flavor/appearance-matched placebo on attention and reaction time were measured using a computerized continuous performance task, administered 30 minutes after drink ingestion. No significant differences in continuous performance task performance were related to ingestion of any of the drinks. Effects of Red Bull® or Sugar Free Red Bull® on continuous performance task performance are, therefore, negligible, and are no greater than potential psychomotor enhancements resulting from placebo expectancies.

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Organic Food: The Real Story

By Jamie Hale

www.MaxCondition.com

Over the past two decades the sale of organic foods has increased annually nearly 20%. Today’s organic food system includes a combination of small and large food producers, local and global distribution networks, and a wide variety of products including processed foods, fruits, vegetables, meats and dairy [Bibliography item Winter not found.]. Recent food crises such as mad cow disease and foot-and-mouth disease may have decreased consumer confidence in conventional foods and swayed their buying tendencies to what they perceive as safer foods – Organic, All Natural Foods.

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Food Labeling For Food Allergens

In 2004 it was estimated and reported in the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCP ) that approximately two percent of adults and about five percent of infants and young children in the United States suffer from food allergies and each year, roughly 30,000 individuals require emergency room treatment and 150 individuals die because of allergic reactions to food.

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Macrominerals

Minerals are central to human nutrition and many are involved in uncountable biological functions. Minerals constitute only about four percent of the body's weight but their importance should not be overlooked, and it was the observance of minerals in the composition of the body's tissues and fluids that clued us in to their importance in human nutrition.

Certain minerals are found in greater abundance in the body and these minerals are referred to as macrominerals.

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How To Read Food Labels

The information in the main or top section, can vary with each food product but contains a number of mandatory listings. Every food label MUST provide this information in this standard format. They are:

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Dietary Guidelines should reflect new understandings about adult protein needs

Dietary Guidelines for Americans provide nutrition advice aimed at promoting healthy dietary choices for life-long health and reducing risk of chronic diseases. With the advancing age of the population, the 2010 Dietary Guidelines confront increasing risks for age-related problems of obesity, osteoporosis, type 2 diabetes, Metabolic Syndrome, heart disease, and sarcopenia. New research demonstrates that the meal distribution and amount of protein are important in maintaining body composition, bone health and glucose homeostasis. This editorial reviews the benefits of dietary protein for adult health, addresses omissions in current nutrition guidelines, and offers concepts for improving the Dietary Guidelines.

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Trans Fatty Acids: The Poison In Our Food Supply

By Tom Venuto
www.BurnTheFat.com

Most people are eating a poison every day without giving it a second thought. This substance can increase belly fat and consuming even small amounts (2% of total energy intake) is consistently linked to coronary heart disease. The research also says that this stuff can increase visceral fat, contribute to insulin resistance, increase risk of type 2 diabetes, increase bad cholesterol, decrease good cholesterol, trigger systemic inflammation and adversely affect almost every cell in your body.

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Is 'Added Fiber' As Beneficial As The Fiber Naturally Found In Foods?

By Joanna Dolgoff

Many people believe that 'added fiber' has the same health benefits as the fiber naturally found in foods. Marketing campaigns certainly seem to indicate so. Ever since fiber became the new nutritional savior, companies are adding it to just about everything, even water! Consumers are unaware that this added fiber does not have all the benefits of natural fiber.

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Fish Oil Quality

Fish oil paranoia is rampant right now.

Of course you do need to be careful what fish oil products you use. There is always some contaminated product floating around out there. Even some of the nutritional experts seem to be a little misled, however. Perhaps because they have more money than I it’s easy to get lazy and assume more expensive means better quality.

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Casein or Whey?

Casein Protein constitutes 80 percent of milk protein. It is recognized for its excellent amino acid content, slow digestion, and anti-catabolic effect.

Benefits: It’s slow to digest, clots in the stomach, and appears to be anti-catabolic due to this effect. It contains dairy calcium (which is important for bone health and body comp effects).

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