Tuesday, May 30, 2017

Desperate: Dairy study claims drinking more milk will reduce diabetes, hypertension

(Natural News) Thanks to a rapidly growing community of health-conscious consumers, the dairy industry has seen its profits plummet over the last several years. Though raw milk was once a wholesome, nutrient-rich drink, today’s milk is pumped with hormones, sugar, and other health damaging substances. The idea that we need to consume calcium-rich milk to sustain healthy bones is quickly fading. Therefore, the industry is coming up with other ways to make sure we drink some every day.
According to new research, conducted by scientists at the National University of Singapore (NUS), people who drink at least eight ounces of milk every day have a 12 percent lower risk of type 2 diabetes and a six percent lower risk of hypertension.


For both studies, the researchers analyzed data from the Singapore Chinese Health Study of 63,257 middle-aged and elderly Chinese, enrolled in the study between 1993 and 1998. All participants had no history of hypertension or cardiovascular diseases when they signed up.
Additional information was collected during two follow-up interviews, conducted between 1999-2004 and 2006-2010. The study was a collaboration with the Singapore Ministry of Health, funded by grants from the U.S. National Institutes of Health.


To standardize the study methodology, the researchers focused on only one racial group to rule out dietary differences that arise from cultural factors. However, Prof Koh Woon Puay, who led the research, noted that the health benefits of milk are applicable to all racial groups and ages. Dietary intake patterns were determined using a 165-question survey.

Ice cream to reduce the risk of diabetes and hypertension — Really?

These two NUS studies are the first-of-their-kind to show a positive effect of milk on high blood pressure and type 2 diabetes in an Asian population that traditionally has a low consumption of dairy products. Similar observations were made for the regular consumption of other dairy products such as yogurt, Milo, Yakult, Ovaltine, Horlicks, frozen yogurt, and ice cream, reported Straits Times.


Yes, you read that right. If we believe these recent research papers, then ice cream, among other highly processed dairy products, will protect your body against hypertension and type 2 diabetes. This smells like dairy industry-funded research. Don’t you think?
The researchers also considered the use of butter in bread and dairy products in cooking procedures of local dishes to get an accurate estimate of the total dairy intake among the Chinese population living in Singapore.


“Our findings indicate that drinking a cup of milk daily may be beneficial for health; thus those who do not have a problem tolerating dairy products may enjoy it as a potential healthy choice,” said the study’s authors, Dr. Talaei and Prof Koh.


Today, the number of people with diabetes has skyrocketed in America, with some 30 million people living with the disease. This is more than three times the number recorded in the early 90s, according to the 2014 National Diabetes Statistics Report.


Fortunately, there is an easy solution to the fast-growing problem. Not entirely surprising, the answer isn’t coming from the medical world since in more than 90 percent of all type 2 diabetes cases, poor lifestyle choices are the primary culprit. In fact, the medical world isn’t interested in preventing, reversing, or curing diabetes, since managing diabetes is so incredibly profitable for the pharmaceutical industry.


Natural News just released a new book, “Reversing Type 2 Diabetes: Evidence-based strategies for reversing type 2 diabetes that your doctor doesn’t know and drug companies hope you never find out,” that shows how you can easily prevent, reverse, or cure the disease by eating healthy foods and engaging in daily exercise.
Find more diabetes-related health news and natural prevention strategies at DiabetesScienceNews.com.

Thursday, March 9, 2017

Dunkin' Donuts Dumps Artificial Colors! Hooray!

If you enjoy coffee and ice cream but loathe artificial colorings, it seems that you may be in for a treat sometime soon. Dunkin Brands Group Inc., which owns the popular Dunkin Donuts coffee chain and Baskin-Robbins ice cream chain, has announced that it plans on removing artificial colorants from the majority of its products by 2018.

Organic Authority reports that in a recent press release, Dunkin’ Brands Chairman and CEO Nigel Travis said, “This is a significant undertaking on the part of our product development teams and suppliers.”
Travis went on to state, “However, we are committed to meet the evolving needs of our customers, including their preference for more nutritional transparency and simpler ingredients, while maintaining the great taste and the fun, vibrant colors expected from Dunkin’ Donuts and Baskin-Robbins products.”

The research and development teams for Dunkin’ Donuts and Baskin-Robbins are currently re-working a host of products to meet this new goal. At Dunkin’ Donuts, donut icings, toppings, frozen beverages, baked goods, breakfast sandwiches and coffee flavorings are all being revamped to become free of artificial colorants. And at Baskin-Robbins, the plan is to remove synthetic dyes from ice creams, syrups, sauces, sprinkles and beverages.

However, neither brand will be removing a selection of supplier-branded ingredients that are produced by other companies and used as ingredients in their foods, such as topping or mix-ins for ice creams. Baskin-Robbins has also noted it will take them longer to replace the artificial colorants used in the decorative elements of their famed ice cream cakes.

A number of fast-food and chain restaurants have launched initiatives to improve the quality of their ingredients in the last few years. Subway, Panera, and Taco Bell have also announced their plans to remove artificial colorings from their products, along with other questionable ingredients.
In 2015, General Mills announced it would be removing synthetic dyes and artificial flavors from its cereals. That same year, Kraft finally caved in and made a similar announcement, after refusing to remove artificial colors from its iconic macaroni and cheese product for 2 yers.

What’s the fuss about food dyes?

Artificial dyes have been controversial for many years. In Europe, many of these dyes were banned in 2008, after a study showed that they could cause behavioral problems in children. The U.S. FDA failed to administer a similar ban, even in the face of a massive petition from The Center For Science in the Public Interest (CSPI). CSPI also recently authored a report that outlined the adverse effects artificial food dyes can have on children’s health, as well as the lack of policy surrounding this issue and more, which you can view in full on their website.

The report indicates that eight separate analyses have demonstrated that removing food dyes from children’s diets can help correct behavioral issues. More concerning is the fact that many American children are consuming amounts of these dyes far higher amounts than what was used in these trials, which could indicate an even bigger problem. According to CSPI, many of these dyes “fail to meet the federal safety standard for color additives, which requires ‘convincing evidence that establishes with reasonable certainty that no harm will result from the intended use of the color additive.'” In 2008, the organization petitioned the FDA to ban Red 40, Yellow 5 and six other synthetic colors for this reason.

Some food dyes are produced with coal tar or petroleum and are known to be carcinogenic.  As Food Matters explains, Yellow 6 has been linked to tumors of the kidneys and adrenal glands, while Green 3 is linked to bladder cancer, and Red 3 causes thyroid tumors in rats.
Synthetic dyes are not as safe as they are purported to be — especially not in the amounts they are often consumed. CSPI President Michael F. Jacobson had said that major food companies “should be embarrassed” by what they are selling to the American people, especially while they are accommodating the EU and providing them with naturally-colored or dye-free versions of the same food.

While it is great that consumer demand is finally working and driving these big corporations to find natural alternatives to synthetic compounds and ingredients, it has taken far too long.
Sources:
OrganicAuthority.com
DailyMail.co.uk 
CSPINet.org
FoodMatters.com