Dannon, the yogurt maker, has reached a settlement in a class action suit brought against it for falsely representing the health benefits of its products. The company will pay up to $100 to individual consumers who have been misled by its “health claims”. Check if you are eligible here.

According to a report on ABC news:

Dannon must remove the words “clinically” and “scientifically proven” from product labels and advertisements of Activia yogurt in reference to claims the product helps to regulate the digestive system.

Dannon also must note that Activia and DanActive yogurts are food, not treatments or cures for any medical disorder or disease.

Also, Dannon must remove the word “immunity” from DanActive labels and ads, as well as include a qualifier to the claim the yogurt “helps strengthen your body’s defenses” or “helps support the immune system.” read more…

This is a perfect example why NOT to trust what you read on front of package labels.

What you need to know:

Yogurt is very healthy, and was even selected as food of the decade last month. All yogurts have healthy probiotics, it’s just that some get better marketed than others. Since scientists have yet to show how one strain is significantly healthier than another, there is strong reason to believe Dannon was misleading consumers into paying 30% more for its products.

According to the terms of the settlement, Dannon does not have to admit to any wrongdoing. In fact, the company

stands by its advertising and denies it did anything wrong. However, Dannon has settled to avoid the cost and distraction of litigation.

Hmmm, if Dannon truly stood behind its product, it would not have opted to pay $45,000,000 in settlement. It would have gone to court to clear its name. But the company did not want to get distracted….or get too much bad press over the lengthy duration of the trial. Faster to pay up and move on. Especially if you know there are slim chances you’ll win.

Too bad, now we won’t have the opportunity to dig down deep into the science and know once and for all what led the company to behave the way that it did.

Wait. Maybe we do know – more money.

Incidentally, the main issue with most yogurts today is not their bacteria type, but rather their high sugar count and additives that make them more appealing to sweet craving taste buds. Plain yogurt naturally contains 12 grams of sugar in the form of lactose. But on top of that you’ll find 1-4 added teaspoons of sugar depending on the brand and specific flavor. See here and here for an ingredient analysis of popular products.

What to do at the supermarket:

You can do better than buying expensive sugar filled yogurt. Buy plain yogurt, and if you can, choose a large bulk container which is much cheaper. Hardcore yogurt lovers prepare their own at home.

With minimal effort you can upgrade the plain  yogurt into a a truly healthy breakfast or snack. Choose either one or all of the ideas below:

1. toss in diced bananas, strawberries, raisins, nuts, or whatever.

2. stir in a teaspoon of honey, agave nectar, or maple syrup.

3. sprinkle flax seeds into the mix.

Enjoy!

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New! Choose a better breakfast with CerealScan™ by Fooducate

Breakfast cereal has been a wildly popular staple of our diet for over a century, but granola, both in a bowl or as a bar, is a much younger phenomena, dating back to the late sixties and the hippie movement. For some reason, a health halo has been shining on granola products for decades, allowing manufacturers to charge a premium. In many cases, the products sold  are not much better, or even worse than sugary cereals and candy bars.

What you need to know:

Here’s why granola’s health halo is not always justified:

1. More calories. While the average breakfast cereal is 100-120 calories, most granolas are 200-250 calories, twice as much. True, granola is much more dense than corn flakes or rice puffs, but if you are trying to cut down on your weight, beware.

2. Not so natural. Many “natural” sounding products are made up of the same ingredients as candy bars  – partially hydrogenated oils (read: trans-fat), artificial colors, and various preservatives. Quaker’s Low-Fat Chocolate Chip Granola has a megillah for an ingredient list, and includes goodies such as partially hydrogenated vegetable oil, BHT, and artificial flavorings.

3. Sugar. While many granola products names boast titles including “Honey Toasted” and “Maple Syrup”, the lead sweetener  is sugar, not the natural sweetener. And there’s lots of it. Take a look at Cascadian Farms Maple Brown Sugar Granola. Its second ingredient is sugar. Number 6 is brown sugar, and number 8 is Maple. All told, there are 14 grams of sugar per serving, or 3.5 teaspoons! That’s more than Froot Loops or Frosted Flakes.

What to do at the supermarket:

Watch out for the calorie count on your favorite granola cereal/bar. Inspect the ingredient list to make sure that sugar in its various names is not the predominant ingredient. Generally – avoid bars with long ingredient lists. A good bar or granola cereal should not be sweetened with anything but dried fruit and possibly some honey.

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“A salad without the dressing is not a salad”, someone famous once said. Or should have said. A good dressing helps accentuate flavors, helps some of those greens go down easier, and as you’ll see in a minute improves the nutritional value of the salad.

If we’re to judge by the hundreds of varieties of dressings available at the supermarket, most shoppers agree. Salad dressings historically include some form of fat, such as olive oil or canola oil as a base. Even a mayonnaise base is actually a form of oil (mixed with raw eggs). In the past few years, many dressings have been re-formulated as fat-free, a means to tempt weight conscious consumers to continue buying them.

What you need to know:

A fat-free salad dressing is actually a bad nutritional decision. You see, a little bit of fat goes a long way in helping the body absorb the nutritional goodness of the salad. This is because some vitamins are fat-soluble. Vitamins A, D, E, and K (ADEK) are absorbed in the intestinal tract with the help of fat molecules. Which means that having a fat free salad dressing will actually decrease the nutrition effectiveness of your salad.

Good sources of vitamin A include carrots, broccoli, kale, and spinach. Vitamin E can be found in asparagus, avocado, eggs, nuts and seeds, and spinach. Vitamin K is present in parsley, cabbage, swiss chard, cauliflower, and brussels sprouts.

So what’s a non-fat dressing made from?

Mostly water. that’s right, you’re paying for water. Additionally, in order to maintain the semblance of an oil based dressing, emulsifiers and thickeners are added. Just look for example at the ingredient list for Kraft’s Fat-Free Italian Dressing:

Ingredients: WATER, VINEGAR, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, SALT, CONTAINS LESS THAN 2% OFPARMESAN CHEESE* (PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), GARLIC, ONION JUICE, WHEY, PHOSPHORIC ACID, XANTHAN GUM, POTASSIUM SORBATE AND CALCIUM DISODIUM EDTA AS PRESERVATIVES, YEAST EXTRACT, SPICE, RED BELL PEPPERS*, LEMON JUICE CONCENTRATE, GARLIC*, BUTTERMILK*, CARAMEL COLOR, SODIUM PHOSPHATE, ENZYMES, OLEORESIN PAPRIKA. *DRIED.

That’s quite a lengthy list for what should be a simple dressing. Some highlights:
High fructose corn syrup and corn syrup are the 3rd and 4th ingredients, used to round off the flavor of the highly acidic vinegar.

Phosphoric acid is used to add more acidic flavor, but why not add more lemon instead? (answer: it’s cheaper).

Calcium Disodium EDTA is a preservative with a mildly salty taste. It may cause kidney damage, and blood in urine. It’s on the FDA’s priority list for more health effects research.

Folks – this is ridiculous. Nobody in Italy dresses their salad like this. Nor should you. The 20 calories per serving of 2 tablespoon are to be commended, but a 50 or even 100 calorie dressing based on real ingredients such as olive oil, lemon juice and spices will probably serve you better both gastronomically and nutritionally.

What to do at the supermarket:

Here’s a great idea for you. Buy a bottle of good extra virgin olive oil. Also a few lemons.

At home, make your own dressing as follows: in a mixing bowl add equal parts olive oil and fresh squeezed lemon juice. Salt and pepper to taste. Pour over salad and toss just before serving. Forty five seconds tops.

If you’re more courageous, you can try adding any combination of a teaspoon of dijon mustard, a minced clove of garlic, and balsamic vinegar. Sometimes a teaspoon of honey or sugar can help take the acidic bite off, especially if the salad contains strong tasting greens such as arugula.

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In a press release yesterday, Kellogg’s introduced a branded back to school resource for moms called Mom’s Homeroom:

“Having all the right tools is essential for learning, like knowing what your child’s learning style is so you know how to help them study,” said Victoria Tierney, elementary school teacher and a Mom’s Homeroom mom. “I also know that kids need to be ready to learn, and starting the day with a wholesome breakfast is a great way to start.”

read the entire propoganda…

Whenever we see a brand dominate a “free advice” site, we’re always on guard. We checked out both the website and the products being heavily pushed. Read more…

For over 40 years, Pop-Tarts have been a part of American breakfast tradition. A thin pastry surrounding a sweetened jelly, wrapped in space age foil to preserve freshness. No need to refrigerate. Ready to eat or quickly heated in a toaster. A marvel of food ingenuity.

America has handsomely rewarded Kellogg’s, the manufacturer, for its ingenuity (even though Kellogg’s got the idea from Quaker). By 2006, Kellogg’s was selling over $400 Million worth of Pop-Tart products a year. To this day, Pop-Tarts account for 80% of the “toaster-pastry” segment.

Great, right?

Well, we beg to differ. We believe that Pop-Tarts are an unfortunate tradition that needs to be stopped. Immediately.

Here’s why…

What you need to know:

Let’s begin with the Pop-Tarts packaging. It  is deceiving at best – the image of fresh real blueberries surrounding a pastry rich in blueberry filling does not match the reality of less than 2% blueberry content in the product. And to add to the disgrace there’s a large font “made with real fruit” on the front panel.
A look at the nutrition label does not add joy to our life.
A single pastry is 200 calories, 150 of which are from carbohydrates. The 17 grams of sugar are equivalent to over 4 teaspoons worth. A pop tart is one third sugar by weight. There is less than 1 gram of fiber, and despite the labeling saying Trans Fat are 0, there is a certain amount present due to the use of partially hydrogenated vegetable oils.

A serving size is defined as one pastry, but since they are packed 2 per foil, people can just as easily double the amount of calories.

The ingredient list is as long as the backup on highway 101 on Monday morning:

Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Corn Syrup, High Fructose Corn Syrup, Dextrose, Soybean And Palm Oil (With Tbhq For Freshness), Sugar, Cracker Meal, Contains Two Percent Or Less Of Wheat Starch, Salt, Dried Blueberries, Dried Grapes, Dried Apples, Cornstarch, Leavening (Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Corn Cereal, Citric Acid, Gelatin, Modified Wheat Starch, Soy Lecithin, Partially Hydrogenated Soybean And/Or Cottonseed Oil?, Modified Corn Starch, Xanthan Gum, Caramel Color, Red #40, Vitamin A Palmitate, Tricalcium Phosphate, Color Added, Niacinamide, Reduced Iron, Natural And Artificial Flavors, Blue #2, Blue #1, Pyridoxine Hydrochloride (Vitamin B6), Riboflavin (Vitamin B2), Thiamin Hydrochloride (Vitamin B1), Turmeric Color, Folic Acid.

Here’s a brief explanation of what’s inside – (note all the variations of sugar in here)

Enriched Flour (Wheat Flour…) – All flour is enriched in the US, by law. Don’t be fooled by “Wheat Flour” either, as most flour is from Wheat. If the ingredient list does not state “100% whole wheat flour”, you are missing out on the fiber your body needs.
Corn Syrup – a syrup made from cornstarch. Used as a sweetener due to its high glucose content. Prevents crystallization and can help increase shelf life in baked goods.
High Fructose Corn Syrup – corn syrup where some of the glucose has been converted to fructose.
Dextrose – a term for glucose. glucose and fructose together make sucrose, which is commonly known as table sugar.
Soybean And Palm Oil – Canola oil would have been a healthier alternative because of its high unsaturated fat content.
TBHQ (E319) – tert-Butylhydroquinone – a preservative for oils. May be carcinogenic in high doses.
Sugar – well, the product is still not sweet enough is it?
Wheat Starch – A powdery substance obtained from wheat kernels. Used as a thickener for sauces, gravies, and puddings.
Dried Blueberries, Dried Grapes, Dried Apples – there’s less than 2% of each in the product. Yet on the product image you see much much more than 2% blueberry.
Cornstarch – a powdery substance used as a thickener.
Citric Acid – a natural preservative that is used in beverages to add an acidic, sour taste. Although it is naturally found in citrus fruit (oranges, lemons), industry has a found a cheaper way to manufacture it. This is through a fermentation process in which a mold called Aspergillus Niger is used to ferment a carbohydrate such as molasses. sounds grosser than it really is.
Gelatin  (E441) – a translucent, colorless, brittle, nearly tasteless solid substance, derived from the collagen inside animals’ skin and bones. It is commonly used as a gelling agent.
Modified Wheat Starch – same as the wheat starch above but modified not to loose its thickening properties when heated.
Soy Lecithin (E322) – an oily substance derived from soybeans. Used as an emulsifier and to keep the dough from sticking
Partially Hydrogenated Soybean And/Or Cottonseed Oil – this is the source of trans-fat, folks.
Modified Corn Starch – a common additive used as a thickener. Corn starches are modified so they won’t lose their thickening properties when heated.
Xanthan Gum (E415) – a common emulsifier and thickener made from reaction between glucose and Xanthomonas campestris bacteria.
Caramel Color (E150) – a natural food coloring.
Red #40 (Allura Red / E129) – an artificial food coloring that is being phased out in Europe due to concerns about it causing child hyperactivity.
Tricalcium Phosphate (E341) – used as a raising agent.
Color Added – on top of the artificial colors stated by name we get this mystery color.
Niacinamide – This is vitamin B3.
Natural And Artificial Flavors – with all the crap in this product, no wonder it needs to be enhanced by some proprietary and secret formulas.
Blue #2 – artificial color
Blue #1 (Brilliant Blue FCF / E133) – a synthetic dye derived from coal tar! Was previously banned in Europe but now is allowed. May cause hyperactivity in children.
Turmeric Color – a yellow/orange powder from the turmeric spice.

Conclusion: this product should not exist in Obese America 2009. The light fortification with various vitamins and minerals cannot compensate for the sugar overdose, lack of fiber, and overwhelming use of additives, preservatives, and artificial food coloring.

Pop-tarts are no-starts. They are a terrible product to start your kids’ day.

What to do at the supermarket:

Stay away from Pop-tarts. In the time it takes to heat them, you can spread peanut butter on a slice of whole wheat bread and top it with sliced bananas and a teaspoonful of honey.

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This week Florida became the first state to define “Pure Honey” in the letter of the law:

Under terms of the new regulation, honey containing anything other than the ”natural food product resulting from the harvest of nectar by honeybees” is considered an adulterated or mislabeled product. Manufacturers, processors or sellers of these products face ‘’stop sale” orders, and repeat offenders would face fines of up to $500 per violation.

read more from the Miami Herald…

Impure honey, or in professional jargon adulterated honey is mixed with cheaper ingredients. These can be cheap sugars such as sucrose, invert sugar, and commercial glucose, as well as starch, chalk, gelatine, water and other substances.

Turns out that adulterated honey is a big problem in Florida, the country’s 4th largest honey producer. Cheap imports are undercutting local producers, mostly because they are using cheap ingredients instead of 100% honey.

What you need to know:

Honey is probably the first sweetener known to man. Archaeological evidence shows we began harvesting honey around 10,000 BC, around 4000 years earlier than the use of sugarcane.

Bees manufacture honey as a food store for themselves. Humans decided this was too good to keep just for the bees.

Nutritionally, honey is composed of around 15% water and 85% carbs. each gram of honey has 4 calories, just like table sugar.  A single teaspoon will set you back about 64 calories.

There are also small amounts of vitamins, minerals, and antioxidants present in honey. Their amount varies based on the floral sources of nectar.

Honey also has been used to heal wounds, due to its antibacterial and anti inflammatory properties.

What to do at the supermarket:

When buying honey, look at the label to make sure it’s 100% honey, not a “honey product” or “honey flavored sweetener”.

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This was the week of stevia, a new zero calorie sweetener, that got FDA approval as a safe food additive, and will shortly find its way into soft drinks and other products scattered about our supermarket aisles. If you are confused about all the different sweetening options out there, you are not alone. Once upon a time, it was either honey or cane sugar. But then came the industrial revolution…

(Grab a cup of coffee, take a deep breath, this is a long post) Read more…