Eating With INTENTION- WWW.FRANKTORTORICI.COM

Apple juice made from apple concentrate is not just popular in juice boxes. Often used instead of refined sugar, apple juice is used to sweeten candy, cereals, snack bars and more. Despite its ubiquity in our country’s kitchens, most apple juice is not all-American. In just one type of juice, there can be apple concentrate from up to seven countries. Although arsenic has been banned in the US for decades, it’s not always regulated in other countries where it may be in the water supply or used in pesticides contaminating the juice you’re giving to your children.

The EPA has a limit on arsenic in drinking water — the level allowed is 10 parts per billion. Currently, there is no limit on arsenic in apple juice. The Dr. Oz Show tested three dozen samples from five different brands of apple juice across three different American cities, and compared the levels of arsenic to the standard for water.

Of these, 10 samples came back higher than the arsenic limit allowed in drinking water.

Note: Lab results standard deviation is +/- 20%

Minute Maid Apple Juice

Lowest Sample for Arsenic: 2 parts per billion

Highest Sample for Arsenic: 3 parts per billion

Apple and Eve Apple Juice

Lowest Sample for Arsenic: 3 parts per billion

Highest Sample for Arsenic: 11 parts per billion

Mott’s

Lowest Sample for Arsenic: 4 parts per billion

Highest Sample for Arsenic: 16 parts per billion

Juicy Juice

Lowest Sample for Arsenic: 2 parts per billion

Highest Sample for Arsenic: 22 parts per billion

Gerber

Lowest Sample for Arsenic: 3 parts per billion

Highest Sample for Arsenic: 36 parts per billion

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By GARY TAUBES
Published: April 13, 2011
Kenji Aoki for The New York Times

Lustig is a specialist on pediatric hormone disorders and the leading expert in childhood obesity at the University of California, San Francisco, School of Medicine, which is one of the best medical schools in the country. He published his first paper on childhood obesity a dozen years ago, and he has been treating patients and doing research on the disorder ever since.

The viral success of his lecture, though, has little to do with Lustig’s impressive credentials and far more with the persuasive case he makes that sugar is a “toxin” or a “poison,” terms he uses together 13 times through the course of the lecture, in addition to the five references to sugar as merely “evil.” And by “sugar,” Lustig means not only the white granulated stuff that we put in coffee and sprinkle on cereal — technically known as sucrose — but also high-fructose corn syrup, which has already become without Lustig’s help what he calls “the most demonized additive known to man.”

It doesn’t hurt Lustig’s cause that he is a compelling public speaker. His critics argue that what makes him compelling is his practice of taking suggestive evidence and insisting that it’s incontrovertible. Lustig certainly doesn’t dabble in shades of gray. Sugar is not just an empty calorie, he says; its effect on us is much more insidious. “It’s not about the calories,” he says. “It has nothing to do with the calories. It’s a poison by itself.”

If Lustig is right, then our excessive consumption of sugar is the primary reason that the numbers of obese and diabetic Americans have skyrocketed in the past 30 years. But his argument implies more than that. If Lustig is right, it would mean that sugar is also the likely dietary cause of several other chronic ailments widely considered to be diseases of Western lifestyles — heart disease, hypertension and many common cancers among them.

The number of viewers Lustig has attracted suggests that people are paying attention to his argument. When I set out to interview public health authorities and researchers for this article, they would often initiate the interview with some variation of the comment “surely you’ve spoken to Robert Lustig,” not because Lustig has done any of the key research on sugar himself, which he hasn’t, but because he’s willing to insist publicly and unambiguously, when most researchers are not, that sugar is a toxic substance that people abuse. In Lustig’s view, sugar should be thought of, like cigarettes and alcohol, as something that’s killing us.

This brings us to the salient question: Can sugar possibly be as bad as Lustig says it is?

It’s one thing to suggest, as most nutritionists will, that a healthful diet includes more fruits and vegetables, and maybe less fat, red meat and salt, or less of everything. It’s entirely different to claim that one particularly cherished aspect of our diet might not just be an unhealthful indulgence but actually be toxic, that when you bake your children a birthday cake or give them lemonade on a hot summer day, you may be doing them more harm than good, despite all the love that goes with it. Suggesting that sugar might kill us is what zealots do. But Lustig, who has genuine expertise, has accumulated and synthesized a mass of evidence, which he finds compelling enough to convict sugar. His critics consider that evidence insufficient, but there’s no way to know who might be right, or what must be done to find out, without discussing it.

If I didn’t buy this argument myself, I wouldn’t be writing about it here. And I also have a disclaimer to acknowledge. I’ve spent much of the last decade doing journalistic research on diet and chronic disease — some of the more contrarian findings, on dietary fat, appeared in this magazine —– and I have come to conclusions similar to Lustig’s.

The Disappearing Male is about one of the most important, and least publicized, issues facing the human species: the toxic threat to the male reproductive system.

The last few decades have seen steady and dramatic increases in the incidence of boys and young men suffering from genital deformities, low sperm count, sperm abnormalities and testicular cancer.

At the same time, boys are now far more at risk of suffering from ADHD, autism, Tourette’s syndrome, cerebral palsy, and dyslexia.

The Disappearing Male takes a close and disturbing look at what many doctors and researchers now suspect are responsible for many of these problems: a class of common chemicals that are ubiquitous in our world.

Found in everything from shampoo, sunglasses, meat and dairy products, carpet, cosmetics and baby bottles, they are called “hormone mimicking” or “endocrine disrupting” chemicals and they may be starting to damage the most basic building blocks of human development.

WATCH THE FILM:

http://topdocumentaryfilms.com/the-disappearing-male/

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Spirulina contains an unusually high amount of protein, between 55% and 77% by dry weight, depending upon the source. It is a complete protein,[citation needed] containing all essential amino acids, though with reduced amounts of methionine, cysteine, and lysine when compared to the proteins of meat, eggs, and milk. It is, however, superior to typical plant protein, such as that from legumes.
Essential fatty acids

Spirulina tabletsSpirulina is rich in gamma-linolenic acid (GLA), and also provides alpha-linolenic acid (ALA), linoleic acid (LA), stearidonic acid (SDA),eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and arachidonic acid (AA).

Vitamins
Spirulina contains vitamin B1 (thiamine), B2 (riboflavin), B3 (nicotinamide), B6 (pyridoxine), B9 (folic acid), vitamin C, vitamin D, and vitamin E.
B12
The bioavailability of vitamin B12 in Spirulina is in dispute. Several biological assays have been used to test for the presence of vitamin B12. The most popular is the US Pharmacopeia method using the Lactobacillus leichmannii assay. Studies using this method have shown Spirulina to be a minimal source of bioavailable vitamin B12. However, this assay does not differentiate between true B12 (cobalamin) and similar compounds (corrinoids) that cannot be used in human metabolism. Cyanotech, a grower of spirulina, claims to have done a more recent assay, which has shown Spirulina to be a significant source of cobalamin. However, the assay is not published for scientific review and so the validity of this assay is in doubt. The American Dietetic Association and Dietitians of Canada in their position paper on vegetarian diets state that spirulina can not be counted on as a reliable source of active vitamin B12.

Tests done on Australian-grown spirulina by the Australian Government Analytical Laboratory (AGAL) show Vitamin B12 (cobalamin) levels of 659.1 ug / per100g A one gram tablet could provide more than three times the recommended daily intake of B12.
Minerals
Spirulina is a rich source of potassium, and also contains calcium, chromium, copper, iron, magnesium, manganese, phosphorus, selenium, sodium, and zinc.
Photosynthetic pigments
Spirulina contains many pigments including chlorophyll-a, xanthophyll, beta-carotene, echinenone, myxoxanthophyll, zeaxanthin, canthaxanthin, diatoxanthin, 3′-hydroxyechinenone, beta-cryptoxanthin, oscillaxanthin, plus the phycobiliproteins c-phycocyanin and allophycocyanin.
Benefits of Spirulina
Spirulina is effective for the clinical improvement of melanosis and keratosis due to chronic arsenic poisoning; improves weight-gain and corrects anemia in both HIV-infected and HIV-negative undernourished children; and protects against hay fever.

A 2007 study found that 36 volunteers taking 4.5 grams of spirulina per day, over a six week period, exhibited significant changes in cholesterol and blood pressure: (1) lowered total cholesterol; (2) increased HDL cholesterol; (3) lowered triglycerides; and (4) lowered systolic and diastolic blood pressure. Spirulina has also been found to be clinically effective against allergic rhinitis, a condition that can lead to chronic sinusitis.

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