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    Read All About It: Q's & A's About Nutrition, Volume Iii
    Read All About It: Q's & A's About Nutrition, Volume Iii
    Read All About It: Q's & A's About Nutrition, Volume Iii
    Ebook81 pages1 hour

    Read All About It: Q's & A's About Nutrition, Volume Iii

    By Dr. Phylis B. Canion

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    About this ebook

    Have you ever. . . . Looked at a food or drink label and wondered what brominated vegetable oil is? Looked at your fingernails and asked yourself why there are ridges? or white spots? Wondered why some food products say "Sell By", some say "Best If Used By" and still others say "Use By"? The answers are here!
    LanguageEnglish
    PublisherAuthorHouse
    Release dateJun 24, 2013
    ISBN9781481762052
    Read All About It: Q's & A's About Nutrition, Volume Iii
    Author

    Dr. Phylis B. Canion

    Phylis B. Canion has a bachelor’s degree in Psychology, a Master’s degree in Nutrition, is Certified in Holistic Nutrition, is a Board Certified Nutritional Consultant, is a Doctor of Naturopathic Medicine and practicies as a Nutritional Consultant. Dr. Canion is a Diplomate of the College of Clinical Nutrition, is a Fellow with the American Association of Integrated Medicine and serves on the board of the American Association of Integrated Medicine and the DeWitt Medical Foundation. Dr. Canion has authored the A, B, C’s of Nutrition, Read All About It, and Read All About It, Volume II. She is a syndicated columnist and has been published in multiple health magazines and has been featured in many publications. Dr. Canion has a global understanding of nutrition having traveled around the world five times and has lived or traveled to every continent except Antarctica. She continues to travel the world studying diet and lifestyles. Not only is Dr. Canion an avid outdoorsman, she has a passion for helping individuals become healthier through diet and nutrition.

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      Book preview

      Read All About It - Dr. Phylis B. Canion

      2013 Dr. Phylis B. Canion. All rights reserved.

      No part of this book may be reproduced, stored in a retrieval system, or transmitted by any means without the written permission of the author.

      Published by AuthorHouse 6/21/2013

      ISBN: 978-1-4817-6204-5 (sc)

      ISBN: 978-1-4817-6205-2 (e)

      Library of Congress Control Number: 2011908384

      Any people depicted in stock imagery provided by Thinkstock are models,

      and such images are being used for illustrative purposes only.

      Certain stock imagery © Thinkstock.

      Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

      Q:

      I do not buy many canned foods but recently I bought a can and when I opened it I noticed it had a white plastic like lining on the inside. I tasted the food and thought it has a different taste to it so I threw it out. What is the lining, is it in all canned foods now and is that lining toxic?

      A:

      Approximately eighty five percent of canned foods sold in the United States, even those containing organic food, are lined with a plastic coating that contains the chemical known as bisphenol A or BPA. BPA is an industrial chemical that has been used to make certain plastics and resins since the 1960’s. The National Toxicology Program at the Department of Health and Human Services says it has some concern about the possible health effects of BPA on the brain, behavior and prostate gland of fetuses, infants and children. The level of concern is midway on its five-level scale. The Food and Drug Administration now shares the same level of concern and is taking steps to reduce human exposure to BPA in the food supply in the United States. The problem is BPA is also a synthetic estrogen and plastics with BPA can break down, especially when heated, washed or stressed, allowing the chemical to leach into food and water and then enter the human body. The Center for Disease Control, CDC, has found that BPA was found the urine of NINTY-THREE percent of surveyed Americans over the age of six. In September, 2010, Canada and the European Union declared BPA toxic and began banning the product-the first product it banned the use of BPA in — baby bottles. According to the Environmental Working Group, EWG, of all foods tested, canned chicken soup, infant formulas, and ravioli had BPA with the highest levels of concern. The acidity of a container’s contents and the age and condition of the polycarbonate (the BPA lining) affects how much of the chemical leaches into the food. If you must buy a canned product, avoid those cans that are dented. It is important to look for products that state BPA FREE. Stainless steel containers do not contain BPA, however, polycarbonate plastics that are hard clear lightweight plastic and has the code seven on the bottom inside the triangle indicate it contains BPA.

      Q:

      We enjoy barbecuing but I recently read an article about the toxicity that can be created in meats. I am not sure that I understand exactly what happens so I would appreciate it if you could explain.

      A:

      Muscle meat including red meat, fish and poultry naturally contain amino acids, sugars, and a protein called creatinine. Cooking, especially under high temperatures, converts these compounds into heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAH) which have been linked to cancer in human and animal studies according to the American Cancer Society. The formation of HCA and PAH varies with meat type, cooking method and doneness level (i.e. rare, medium or well done). Whatever the type of meat, meats cooked at high temperatures, that is above 300 degrees, or that are cooked for long time, tend to form more HCAs. For example, well done, grilled or barbecued steak, all have high concentrations of HCA. Cooking methods, that expose meat to smoke or charring, known as carbonization, contribute to PAH formation, according to the National Institute of Cancer. At the present time, no Federal guidelines address consumption levels of HCAs or PAH formed in meat. I recommend barbecuing only occasionally, using very lean meat, trimming off all of the fat and cooking on as low of heat that is still safe.

      Q:

      Can you please tell me what the difference is between apple juice and apple cider?

      A:

      Apple juice is the juice of the fruit only whereas apple cider is the whole apple-skin, seeds and all, which gives it the fuller body and deeper color. Apple juice is pasteurized but apple cider is not. Calorie for calorie-they are equal, although the cider may contain a bit more pulp!

      Q:

      Is it true that the dye used to stamp the grade on meat is edible? I always cut it off!

      A:

      For many years, the dye meat inspectors used to stamp meat was made from the grape residue that settled on the bottom on wine casks. However, the United States now uses a secret United States Department of Agriculture approved formula. When I contacted the USDA, I was told, and I quote, it is a food-grade vegetable dye. The exact formula is proprietary/owned by the maker of the dye. My recommendation, because I never got an answer, I would continue to remove the stamp when you come across it.

      Q:

      I was raised as a kid during the fifties and don’t remember ever being sick other than an occasional broken limb, and when I think back at the things we did, ate, and drank we all survived. What has happened over time is disturbing! Where are we headed? (not sure how much this has to do with nutrition but I am sending it anyway).

      A:

      As we turn over another year and enter into 2012, I too was raised as a kid in the fifties and can remember; drinking out of

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