May 7th, 2008 cate
Ha! You thought I was going to say, “with a rubber hose,” didn’t you? Maybe not. Anyway, thought I’d let you know about these nose filters since it’s allergy season.
From inventorspot:
“Ever since I was a child, I’ve been allergic to polluted air. Leave me breathing fumes for a few hours and I’ll be suffering from constant cough and cold for the whole month—no kidding. While my doctor keeps prescribing me medicine, Bio International Japan concentrates on physically blocking the allergens out. As some might know, it isn’t deemed as strange in Japan to go around wearing face masks if you want to, but thankfully, Bio International has a better alternative. As you might have guessed from the pictures, the device in question is meant to be stuck up one’s nostrils. Not quite as appealing when said out loud, but it actually makes for quite a discreet anti-allergen gadget…”
Check out the rest here.
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April 5th, 2008 cate
From nutraingredients:
“Products containing high fructose corn syrup cannot be considered ‘natural’ and should not be labeled as such, the US Food and Drug Administration (FDA) has said.
The decision is likely to cause a massive stir in the food and beverage industry, where a discreet battle has been raging over the status of the controversial sweetener.
High fructose corn syrup (HFCS) is derived from corn, and used primarily to sweeten beverages. The trade group Corn Refiners Association and numerous industry members have long maintained that HFCS is a natural sweetener.
However, the sugar industry is more critical, as HFCS comes into direct competition with sugar as a sweetener. Industry group Sugar Association, as well as consumer groups such as the Center for Science in the Public Interest categorically maintain that HFCS cannot be considered natural because its chemical bonds are broken and rearranged in the manufacturing process.
The debate raged on for one simple reason: FDA does not define the term ‘natural’, and it has therefore been left open to different interpretations.
However, in response to an inquiry from FoodNavigator-USA.com, the regulatory agency examined the composition of HFCS, which it said is produced using synthetic fixing agents.
“Consequently, we would object to the use of the term ‘natural’ on a product containing HFCS,” the agency’s Geraldine June said in an e-mail to FoodNavigator-USA.com. June is Supervisor of the Product Evaluation and Labeling team at FDA’s Office of Nutrition, Labeling and Dietary Supplements.
FDA on ‘natural’
FDA has received two petitions to define the term ‘natural’ – one from the Sugar Association, and one from bakery firm Sara Lee.
Although the agency had not provided a formal response to these petitions, it told this publication that it has no plans to define the term in the near future, due to limited resources. “We’re not sure how high of an issue it is for consumers,” it said.
Nevertheless, FDA does have a longstanding policy regarding the use of the term. This states that a ‘natural’ product is one that has not had any artificial or synthetic substances added to the product that would not normally be expected to be in the food – including artificial flavors or color additives, regardless of source.
FDA also does not currently restrict the use of the term ‘natural’ except on products that contain added color, synthetic substances and flavors as provided for in Title 21 of the Code of Federal Regulations (CFR), section 101.22.
FDA on HFCS
Although FDA provides no definition or detailed guidelines for the use of the term ‘natural’, it said it has a system in place for manufacturers with doubts to approach it and ask for guidance on the use of particular ingredients.
Under this system, FoodNavigator-USA.com submitted an inquiry about HFCS.
FDA responded that HFCS is prepared from a high dextrose equivalent corn starch hydrolysate by partial enzymatic conversion of glucose (dextrose) to fructose using an insoluble glucose isomerase enzyme preparation.
The glucose isomerase enzyme preparation is fixed (rendered insoluble) using safe and suitable immobilization/fixing agents, it said.
“The use of synthetic fixing agents in the enzyme preparation, which is then used to produce HFCS, would not be consistent with our (…) policy regarding the use of the term ‘natural’,” said Geraldine June.
“Moreover, the corn starch hydrolysate, which is the substrate used in the production of HFCS, may be obtained through the use of safe and suitable acids or enzymes. Depending on the type of acid(s) used to obtain the corn starch hydrolysate, this substrate itself may not fit within the description of ‘natural’ and, therefore, HCFS produced from such corn starch hydrolysate would not qualify for a ‘natural’ labeling term,” she concluded.
HFCS and industry
Although FDA’s conclusion may not be welcome by some industry members, who would have liked to have promoted their HFCS-containing products as ‘natural’, it will at least prevent any future misinterpretations.
Last year for example, both Cadbury Schweppes and Kraft faced lawsuits after making ‘natural’ label claims on beverages that contained high fructose corn syrup. Both companies changed the labeling of their products before any legal action was taken.
The market for ‘natural’
The quest for natural foods and beverages has burgeoned on the back of an overall consumer move towards healthier nutrition.
According to Mintel’s Global New Products Database, ‘All Natural’ was the third most frequent claim made on food products launched in the US in 2007, appearing on 2,617 products. It ranked fourth most popular claim for beverages, used on 542 items.
In Europe, 878 ‘All Natural’ food products and 509 beverage products were launched last year.
Additionally, the Natural Marketing Institute reported in 2004 that 63 percent of US consumers have a preference for natural foods and beverages. In 2006, a Harris Interactive survey found that 83 percent of people wanted a government definition of the term.”
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March 22nd, 2008 cate
Instead of using chemical dyes that are not friendly to the environment and are not always necessarily that safe – especially if you eat the eggs later, use dyes made from nature. You may have to soak the hardboiled eggs in the liquid much longer than with commercial dyes but the wait is worth it later when seeing the beautiful, natural colors. Experiment a little if you have some time to get the hue you want. In general, boil the ingredient until you get a dark hue, wait until the liquid is cool then soak your already hardboiled egg. In some cases you might want to boil your eggs and the ingredient together. Here are some eggsamples of colors and what to use to to get your egg the color you’d like:
Purple: Red Wine and crushed blueberries
Red and Pink: Fresh beets, canned cherries or frozen, Pomegranate juice, crushed (fresh) cranberries, red onion skins (use a lot of these then gather onion skins, boil for about 35 minutes, let cool, then soak your boiled eggs)
Orange and reddish brown: yellow onion skins (gather onion skins, boil for about 35 minutes, let cool, then soak your boiled eggs)
Lime Green: Spinach (put leaves through a juicer first)
Brown: Just get naturally brown eggs! 
or use strong coffee or strong black tea
Brown Orange: Chili Powder
Light Yellow: Lemon peels, orange peels or ground cumin
Golden yellow: Saffron or ground Tumeric
Blue: Crushed blueberries, red cabbage leaves (first boil the leaves for 35 minutes, let cool and then soak boiled eggs in the liquid. If you soak them overnight, you should get a rich, royal blue!)
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March 22nd, 2008 cate
From the Whole Earth Generation Contect (Whole Foods):
Now’s your chance to inspire the world and make the planet a greener place.
Are you under 18 and thinking green? Show us what you’re doing to be a part of the Whole Earth Generation. Are you recycling at your school? Planting trees? Forcing your parents to go green? Get in front of the camera and tell us about it.
Sing a song, rap, shoot a documentary, whatever – just send us a short video response showing how you’re making a difference. If we pick yours it’ll be featured leading up to Earth Day. You might even get to co-host one of our Whole Earth Generation Podcasts sponsored by Whole Foods.
Whole Earth Generation Details:
* Keep your video under two minutes.
* Be original and express your green self – we just want to see you being you.
* Keep it clean. No violence, profanity or direct attacks on individuals.
* Your video must be original and cannot infringe on any third party rights.
* Your video cannot have been previously published, broadcast, or otherwise publicly distributed.
* Winners will become “Green Ambassadors” and be featured as hosts in upcoming Whole Earth Generation podcasts.
* Make sure you follow YouTube’s Terms Of Service: http://www.youtube.com/t/terms
How to submit your video:
* Log in to YouTube. If you don’t have an account already, it’s easy and only takes a minute or so.
* Go to the YouTube video where our host is introducing the contest: http://www.youtube.com/watch?v=DpGoOwRC1uU
* Under “Comments and Responses” click on “Post a video response”.
* If you haven’t uploaded the video you’d like to submit for the contest to YouTube yet, do so by going to “Upload a Video”.
* If you have uploaded the video already, select it by going to “Choose a Video”.
OFFICIAL RULES
NO PURCHASE NECESSARY
ELIGIBILITY
Contestants must be between 8 years and 17 years of age and a legal resident of the 50 United States, the District of Columbia or Canada at the time of their audition to be eligible. All submissions become the property of the Sponsor and will not be returned. Officers and employees of Whole Foods Market, their respective affiliates, subsidiaries and agents, and the immediate family members of the foregoing, are not eligible to enter. Sponsor is not responsible for late, lost, destroyed or misdirected entries. Odds of winning will depend on the total number of eligible entries received. Each entry must be submitted with a Submission Agreement to be eligible.
Full rules and regulations:
http://www.wholefoodsmarket.com/weg_rules.html
To see a video about what you need to do to enter the contest, click here.
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March 1st, 2008 cate
From the slttribune:
“Most Utah consumers want to know what’s in their food and how it is produced. Some prefer vegetables and fruit that are grown without pesticides, and milk and meat that are produced with no growth hormones.
Food grown under those conditions and other federally mandated standards can be labeled “certified organic.” with a description of the required production standards.
That’s not to say non-organic food is unsafe or inferior. The two are simply produced differently, and consumers have a fundamental right to make a choice. To do that, they have to have the information contained on food labels. But a Utah House member who is also a non-organic dairy farmer wants to restrict labeling for organic foods, keeping important information out of the hands of consumers.
Rep. Kerry Gibson, R-Ogden, says that labeling milk as having been produced without the use of the bovine growth hormone rBST is “misleading” and implies that non-organic products are not as safe as those labeled organic.
That’s bunk. And self-serving bunk at that.
Gibson and others, including Monsanto, the company that produces rBST and makes a lot of money selling it to farmers, are proposing a Utah Agriculture Department rule change. The new rule would prohibit milk being labeled “rBST-free” or any food labels or ads that make any claim, true or otherwise, that can’t be proven by an “analytical test.”
That’s bunk, too.
The label “Made in Utah” would be prohibited, since such a claim cannot be verified by an analytical test. A sentence on a soup can reading “just the right herbs and spices in a flavorful broth” would have to be verified by an analytical test.
The rule would allow milk to be labeled…”
Read the full article
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