February 21st, 2011 by Glenn Laffel, M.D., Ph.D. in Health Policy, Opinion
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Virtually all bottled beverages you can buy have handy-dandy nutrition labels from which you can access information about calories, carbs, and so forth. All beverages except the ones containing alcohol, that is. Why is that?
Maybe it’s because alcoholic beverages contain little to no protein, sodium, cholesterol, Vitamin A, Vitamin C, calcium and iron (remember that alcohol is metabolized as a fat, not a carbohydrate) — so why bother? Then again, alcohol does contain calories — a lot of them. Would people drink less if they knew how many calories they were consuming? Would they drink less if they knew how many “servings” of alcohol were contained in the bottle they just purchased?
Maybe it’s because of the cost of performing nutritional analyses on each vintage of wine, each and every year, would turn profitable vineyards into money losers? Then again, plenty of niche beverage producers who run reasonably narrow margin businesses have never complained about the requirement to provide nutritional information.
The Tax and Trade Bureau is the federal agency that decides what information must appear on the labels of alcoholic beverages. Currently, it does not require manufacturers of wine, beer and the hard stuff to list ingredients. It does require them to list chemicals that folks might have an adverse reaction to things like sulfites, aspartame, and dyes.
The Tax and Trade Bureau also mandates that wines containing 14 percent or more alcohol by volume must state this fact on a label. Wines containing less than 14 percent can either specify the alcohol content or affix the words “light wine” or “table wine” to their labels. In addition, “light” beer bottlers must state calorie and carbohydrate content, and distilled liquor bottlers must specify the alcohol content by volume. Read more »
*This blog post was originally published at Pizaazz*
January 11th, 2011 by Toni Brayer, M.D. in Better Health Network, Health Tips
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As part of the new healthcare legislation (Affordable Care Act), the FDA has now published its guidelines for restaurants to inform consumers of the calorie counts of food. It establishes requirements for nutrition labeling of standard menu items for chain restaurants and chain vending machine operators.
This is important because Americans now consume an estimated one-third of their total calories from foods prepared outside the home. Consumers are generally unaware of the number of calories they consume from these foods, and being overweight or obese increases the risk of a number of diseases including heart disease, type 2 diabetes, stroke, and cancer.
Here’s what the guidelines say:
— Restaurants with 20 or more locations must disclose the number of calories in each standard menu item on menus and menu boards (have 19 chain locations? You get a pass. Daily specials also get a pass.)
— Additional written nutrition information must be available to consumers upon request (total fat, saturated fat, cholesterol, sodium sugars, carbs, fiber, protein, etc.)
— The menu must say that the additional nutritional information is available. Read more »
*This blog post was originally published at EverythingHealth*
September 14th, 2010 by Shantanu Nundy, M.D. in Better Health Network, Health Tips, Opinion, Research
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The science of nutrition is changing and not in the way you might expect. After years of “reductionist” thinking — where food has been viewed as the sum of its parts -– a call to treat food as food has been sounded. No more poring over nutrition labels to calculate grams of fat or chasing down the latest go-to chemical –- be it vitamin E, fish oil or omega-3. Instead we are being asked to call a potato a potato and a piece of steak — well, a piece of steak.
If you haven’t heard about this sea change yet, you are not alone. The food science industry that markets “food products” for our consumption has done a good job giving their laboratory creations a semblance of health with phrases like “low fat” and “high in vitamin C.” For our part, the medical community is also to blame. Despite evidence to the contrary, we have been slow to renounce the “fat is bad” mantra or break away from the nutrient-based approach to eating that first swept the country over 30 years ago. Read more »
*This blog post was originally published at BeyondApples.Org*
May 27th, 2010 by Steve Novella, M.D. in Better Health Network, Health Policy, Health Tips, News, Opinion, Research
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In 1952 Martin Gardner, who just passed away this week at the age of 95, wrote about organic farming in his book Fads and Fallacies in the Name of Science. He characterized it as a food fad without scientific justification. Now, 58 years later, the science has not changed much at all.
A recent review of the literature of the last 50 years shows that there is no evidence for health benefits from eating an organic diet. The only exception to this was evidence for a lower risk of eczema in children eating organic dairy products. But with so many potential correlations to look for, this can just be noise in the data.
Another important conclusion of this systematic review is the paucity of good research into organic food –- they identified only 12 relevant trials. So while there is a lack of evidence for health benefits from eating an organic diet, we do not have enough high-quality studies to say this question has been definitively answered. It is surprising, given the fact that organic food was controversial in the 1950s, that so little good research has been done over the last half-century. Read more »
*This blog post was originally published at Science-Based Medicine*
May 15th, 2010 by Toni Brayer, M.D. in Better Health Network, Health Tips
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Your doctor has just informed you that you have “hyperlipidemia” — or high cholesterol. She’s mentioning lipid-lowering drugs (statins), but you said you want to try some things on your own first. She agrees and will recheck your blood levels in three months. What are you going to do?
The advice is all over the map and your Google searches come up with various supplements and diets that are confusing and overwhelming. Here are some specific recommendations, based on evidence, that can help you lower your cholesterol. Read more »
*This blog post was originally published at EverythingHealth*
