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 Zone-Ware focuses on bringing you helpful tips, motivational materials, counseling services, health and nutritional information and recipes related to the balanced nutritional lifestyle.
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18 January 2005
Ever wonder why you might get uncomfortable after eating soy beans?
The USDA's Western Laboratory in Berkley, CA listed beans in order of gas production:
| Soybeans |
10 |
| Pea Beans |
9 |
| Black Beans |
8.5 |
| Pinto Beans |
8.5 |
| California Small White Beans |
8 |
| Great Northern Beans |
7 |
| Lima Beans |
6.5 |
| Garbanzos (chickpeas) |
6 |
| Back-eyed Peas |
5 |
Their gas is produced by the fermentation of the complex sugar oligosacchaide. The small intestine does not have the enzyme necessary to break down this sugar. It passes into the large intestine where bacteria break it down and ferment the sugar which produces hydrogen, methane and carbon dioxide. Interestingly, rice, has the ability to neutralize the gas in the beans. Unfortunately, rice is higher glycemic....But you can always use Beano, an enzyme product that helps.
Tips Archive
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Notatol: a sugar alcohol that has absolutely no effect on net carbs.
Fattitude: state of mind of a dieter having a bad day.
Glyschemia: the art of manipulating the glycemic index to get a lower value.
Strawberrinana: the best of both worlds...A great tasting lower-glycemic banana.
Transfatsylvania: that awful place where Trans Fats are produced
Carbinators: Low Carb dieter's defense force
Fondon´t: What you get told when you want fondue...too much sat fat..not enough protein!
Add a Snigglet at snigglets@zone-ware.com
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The Controversy Over Food Dyes
So what's so bad about food dyes? They have been around for eons. Ancient man used food dyes!
There are two main types of food dyes; Exempt Color Additives, those which are derived from plant, animal or mineral sources and occur naturally, and Certifiable Color Additives, those which are derived from petroleum distillates or cold tars which are chemicals created in laboratories, (synthetic man-made).
The chemical name for Red40 is: 6-hydroxy-5-[2-methoxy-5-methyl-4-sulfophenyl]azo]-2-naphthalenesulfonic acid. Each time your child eats one of those highly colored red breakfast cereals, just think…he is eating a mouthful of that, cleverly disguised as a cute little cartoon character-shaped spoonful of cereal!
There are currently 7 Certifiable Color Additives in use in foods today.
| FD&C# |
Hue |
Name |
Common Uses |
| Blue #1 |
Bright Blue |
Brilliant Blue |
Beverages, powders. jellies, confections, condiments, icings, syrups, extracts |
| Blue #2 |
Royal Blue |
Indigotine |
Baked goods, cereals, snack foods, ice cream, confections, cherries |
| Green #3 |
Sea Green |
Fast Green |
Beverages, puddings, ice cream, sherbet, cherries, baked goods, dairy products |
| Red #3 |
Cherry-Red |
Erythrosine |
Canned cherries, confections, baked goods, dairy products, shack foods |
| Red #40 |
Orage-Red |
Allura Red |
Gelatins, puddings, dairy products, confections, beverages, condiments |
| Yellow #5 |
Lemon Yellow |
Tatrazine |
Custards, beverages, ice cream, confections, preserves, cereals |
| Yellow #6 |
Orange |
Sunset Yellow |
Cereals, baked goods, snack foods, ice cream, beverages, confections |
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Certifiable or Artificial food color additives have been linked to a number of symptoms and illness including asthma, ADHD, skin rashes, allergies, abdominal pain, indigestion, vomiting, nasal congestion, hives, runny nose, bruising and unspecified subjective symptoms. Some of the more serious symptoms, illnesses and diseases these additives cause are thyroid tumors, brain tumors, lymphomas, chromosomal damage, angioedema and elevation of protein-bound iodine.
Parents have reported that when they eliminated these food additives from their child's diet, symptoms improved dramatically.
Bottom line: Although we are a technologically advanced civilization, we often do not project the outcomes or the impact that our discoveries will have on us. Even though these new discoveries are tested on laboratory animals, lab animals are not humans. The only way to truly measure the effects a product will have on a human is to do longitudinal studies over time on a human. We are finding out more and more, just exactly what effects these chemicals are having on our bodies, in the form of symptoms, illnesses and diseases.
When shopping, read the labels. By law, these colors must be listed on food labels. Certifiable Color Additives must be specifically and explicitly listed (eg: Red Dye #40). Exempt Color Additives do not need to declare the exact source. They are allowed to be listed as "artificial colors". If this is the case, you can be certain that the product does not contain Certifiable Color Additives. Look for those natural ingredients. Exempt Color Additives have been used for centuries. Certifiable Color Additives are manufactured from petroleum products and cold tar.
Which would you rather eat?
6-hydroxy-5-[2-methoxy-5-methyl-4-sulfophenyl]azo]-2-naphthalenesulfonic acid.
-or-
Beet juice
To comment on this article e-mail the editor at: editor@zone-ware.com
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