Admit it, we’d all like to say that, like Miranda Kerr, our bodies were runway-worthy six weeks after giving birth. But back in the real world, that certainly was not the case for me, and I suspect, most of you.  My second son is now three and a half months and while I’m happy to report I’m back in my skinny jeans (just) – gotta love that breastfeeding – lets just say I’m far from on form.

Having happily stacked on 20 kilos throughout the incubation period – the recommended weight gain is 10-12 kilos but when else can you eat what you want without guilt – I now fantasise about pounding the pavement. Or signing up for Pilates. A fantasy sadly is where it ends. I’ve never been much of a gym junkie – frankly who has the time or inclination, even without a newborn, let alone severe sleep deprivation. And it’s not like breastfeeding mothers can embark on one of those silly starvation diets.

Something however has to be done. Maybe it’s the second time round, but I need to lose the back fat, bid adieu to the love handles, reclaim my waist and try to return my tummy to its former glory (OK it was never that flat to begin with, but being stretched to its limit yet again has resulted in quite a wobble).

Comparing oneself to the likes of Miranda Kerr, Heidi Klum or Victoria Beckham, is however a very dangerous game. Oh how those supermodels and cashed-up celebrities love to flaunt how fast they’ve shed the baby bulge. I’m sure we’d all look like that with the help of an A-list personal trainer, 24/7 chef, stylist and night nurse – not the mention the blessing of fabulous genetics.

“Supermodels like Miranda Kerr have a different body and different metabolism so it’s like comparing apples to oranges and you should never do it,” say Rhian Allen who turned her back on a stressful corporate career after the birth of her first baby – a boy, now 10 months – to tap into her passion for good health and nutrition.
Read more

On the occasion of World Heart Day on September 29, 2011, cardiologists in India are creating awareness that a majority of cardiac emergencies occur at home and taking action at the first signs of a heart attack is essential to prevent death due to heart attacks. The World Heart Day was devised by the World Heart Federation, headquartered in Geneva, Switzerland, to prevent and control cardiovascular disease. Cardiovascular diseases collectively form the number one worldwide killer, claiming 17.1 million lives a year, 80 percent in the developing world. This year, the theme is One World, One Home, and One Heart . The World Heart Federation is urging individuals and families to become proactive about reducing heart diseases and strokes.

In India, heart disease is the single largest cause of death, with heart attacks being responsible for one third of all deaths caused. It is estimated that by 2020, India will have the largest CV burden globally and account for 1/3 of all global deaths. About 35 to 50 percent of cases of heart disease in India affect people below the age of 50.

Over 70 percent of all cardiac emergencies occur at home when a family member is present and available to help a victim. The household is the hub for family activities, and as a focal point in everyone’s life, is the perfect place to start taking action to improve heart health. Picking from the theme for World Heart Day this time, there is a need to spread awareness in each household.

[SOURCE]

Health Canada extended the use of caffeine to non-cola soft drinks last year, even as it was being warned that children are already consuming too much of the stimulant, CBC News has learned.

Canada’s blocking of IRN-BRU, the leading non-cola soft drink in Scotland, was “a longstanding trade irritant,” according to the Department of Foreign Affairs and International Trade.

The drink contains caffeine, so it couldn’t be sold in Canada, though the manufacturer had tried for years to get into the Canadian market.

“For decades, Canada was one of the few places in the world that insisted caffeine couldn’t be added to those non-cola drinks,” CBC senior investigative correspondent Diana Swain reported Monday on The National.

“But last year that rule was quietly dropped by Health Canada — not because caffeine was suddenly good for kids … but because it was good for trade.”

Health Canada’s own internal research cautioned about the tradeoff.

“The current intake of caffeine from cola-based beverages for certain subsets of the population such as children … already exceeds H.C.’s recommendations,” Health Canada’s internal research said.

In the next line, it warns that that letting more companies add caffeine to soft drinks will only lead to more kids getting too much of it.

No one from the Health Canada would agree to talk to CBC News on camera, but the department did send a written response: “Health Canada’s decision to permit the addition of caffeine to non-cola soft drinks was based solely on health and safety considerations.”

[SOURCE]

Over the past 20 years, there may have been a correlation between media coverage of food safety issues and safe food handling and consumption, according to a new study in the Journal of Food Protection.

Researchers from the U.S. Food and Drug Administration and the University of Maine School of Economics looked at data from food safety surveys conducted by the FDA and the U.S. Department of Agriculture in 1988, 1993, 2001, 2006 and 2010.

They concluded that “changes in safety of practices over the survey years are consistent with the change in the number of media stories about food safety in the periods between surveys.

“This finding suggests that increased media attention to food safety issues may raise awareness of food safety hazards and increase vigilance in food handling by consumers,” the authors wrote.

The survey indicates that consumers’ self-reported food safety practices improved after well-publicized, major episodes like the Jack in the Box E. coli outbreak, then plateaued or dropped off, picking up after another big news story like the Chinese melamine scandal. Perception of risk might also be influenced by media coverage, but that’s not so clear, the study suggests.

Read More

ALMOST two-thirds of Canadians wish they had more information about food safety and how to protect themselves from foods that pose a health risk, suggests a study commissioned by the federal government.

And 30 per cent of respondents think there’s a higher risk of consuming contaminated foods today compared to two years ago.

The report was prepared for the Canadian Food Inspection Agency by Leger Marketing and posted online this month.

Telephone surveys were done in November last year and March of this year, in addition to six two-hour focus groups held in Toronto, Edmonton and Montreal in February to explore various issues.

The 109-page report found that 89 per cent of those surveyed are “moderately confident” in the food system. Quebecers and residents of British Columbia have the least confidence in the system, while people in Saskatchewan and Manitoba have the most confidence.

“There are concerns that the Canadian food safety system is over-burdened and there is some confusion among Canadians about how the system works,” the report stated among its conclusions.

Sixty-three per cent of respondents agreed that recalls are addressed in a timely manner and 64 per cent felt the government has done a good job of keeping Canadians informed of relevant food safety issues.

In 2008, food safety was in the news because of a Listeria outbreak that left 23 people dead. It was linked to Toronto-based Maple Leaf Foods Inc., and led to a large recall of meat.

“As time passes, the impact of the Maple Leaf recall on the thoughts and opinions regarding Canadian food safety has decreased,” the report stated.

“While generally split on whether or not a recall means the system has worked, or the system did not work, Canadians do realize that the low number of serious events is due in some part to the strength of the system. Overall a large majority understand recalls happen even with the best of efforts to avoid them.”

Sylvain Charlebois, a professor in food distribution and food policies at the University of Guelph, said he’s not surprised that Canadians are eager for more information.

“Overall there’s this appetite — no pun intended — for consumers to really, really get more information about food systems in general, how food systems actually work, where food is coming from,” he said.

Read More

If you are handling food, you will need all those certs.
Check with your council to find out all the papers you need. As well, l am sure you will need to take a food handling course, to be able to sell food. As well, where l am from, it is illegal to sell food made in your home kitchen, you need to have an approved, separate kitchen, specifically designed to make food for the public.

You have lots of things to check into. It would ba a shame to get all set up, and then be shut down, because you don’t know all the laws involved in your particular venture

In the UK your kitchen has to be inspected by an Environmental Health inspector from your Council before you can start trading. You need a current Food Hygiene/Safety certificate and a knowledge of catering laws (and there are loads). You need public liability Insurance and legally all your goods have to be marked with the ingredients. you cannot just bake and sell.The Women’s Institute have stopped selling home made cakes due to the strict regulations.

Coconuts are the fruit of the coconut palm, botanically known as Cocos nucifera. Coconut water only comes from young green coconuts, it is one of the best natural drinks. The coconut is known for being a light moisturizer that also decreases excessive oil on the skin, which could make it beneficial for smoothing out combination skin as well.

There are many ways to integrate coconut into an everyday beauty regimen. Using coconut water, coconut pulp, coconut oil and coconut cream are all ways to easily utilize coconut for beauty purposes. Coconut water contains organic compounds possessing healthy growth promoting properties that have been known to help.

• Coconut water is the water found inside of a fresh coconut. The coconut is known for being a light moisturizer that also decreases excessive oil on the skin, which could make it beneficial for smoothing out combination skin as well. Add this water to a bath, or mix it with liquid shower gel. It could also be added to lotion as well as hair conditioner or shampoo for oily hair.
• This natural water is best for acne and blackheads also. This is a natural toning and leansing mask for oily skin.
• Coconut water works as reliable herbal medicine and as mild antidote for multiple problems like diabetes, urethral stone, kidney malfunctioning; its regular consumption improves HDL in human body and controls the intensity of urinary bladder problem naturally. Regular consumption of coconut water reduces the risk of cancer infliction in body.
• Coconut water is a rich source of natural fiber, natural calcium, magnesium, and natural potassium- making it a healthy electrolyte drink; it contains lesser amount of sodium, negligible amount of cholesterol.
• Regular consumption of coconut water helps in improvement of blood circulation also.
• Coconut water is anti-viral, anti-fungal and anti-microbial.
• Coconut water is an efficient natural remedy for controlling the intensity of acid reflux; it is good natural antidote for heart burn problem.
• Regular consumption of coconut water helps in digestion: slow sipping of coconut water after main meal helps in curing this digestive discomfort. The lauric acid in coconuts is also used to heal digestive tract disorders such as Leaky Gut Syndrome.
• Drinking coconut water for infants are effective for natural treatment of intestinal worms. Coconut water consumption aids in natural destruction for intestinal worms and it is safe for children to administer this herbal remedy on them.
• Coconut water contains natural albumen, thus it is perfect natural SOS drink for cholera affected patients.

Healthy Eating: Deciphering the Nutrition Facts Food Labels

Start by knowing what each fact on the Nutrition Facts food labels means:

• Calories and calories from fat. You need to pay attention to this number if you want to lose weight. You need to burn more calories than you eat every day. You also want to keep the number of calories from fat that you eat each day under 35 percent of your total calories.
• Fats are calorie-dense, so you should try to choose foods that are lower in fat, especially if you are trying to lose weight. The label also lists the amount of saturated fat and trans fats in each serving. You want to choose foods that are low in saturated and extremely low in trans fats, as they can raise your blood cholesterol and increase your risk of heart disease. On the other hand, polyunsaturated and monounsaturated fats can help lower your cholesterol.
• Cholesterol. You should limit your cholesterol intake to less than 300 milligrams per day if you’re healthy, and less than 200 milligrams per day if you have heart disease.
• Sodium. Sodium (salt) can cause high blood pressure, so it is helpful to keep your daily sodium intake below 2,400 milligrams per day.
• Carbohydrates. The food label lists total carbohydrates, but also shows the amount of carbohydrate that comes from either dietary fiber or sugar. Subtract the amount of fiber and sugar from the total carbohydrates to get an idea of how many complex carbohydrates are in each serving. Dietary fiber is good for you, aiding in your digestion and lowering your risk of heart disease and diabetes while increasing your feeling of fullness. Sugars, on the other hand, burn quickly and can raise your blood glucose levels, so you should keep an eye on how much is in what you’re eating.
• Protein. Proteins burn slowly and are essential for building tissue and muscle. Look at the number of protein grams in each serving and the percentage of daily protein it provides.
• Vitamins and minerals. This part of the food label can help you determine if the food is high or low in certain vitamins and minerals, including calcium and iron. Each nutrient listed on the Nutrition Facts food label comes with a Daily Value (DV) percentage that shows you how much of the recommended daily allowance is contained in a single serving of that food. In general, foods that are a good source for a particular vitamin contain 10 percent to 19 percent DV of that nutrient in each serving.

Read More

Cleanliness used to be next to godliness –now it’s way above.

Mothers say personal hygiene is by far the most important thing in their children’s upbringing, much more than religion or faith.In a major survey, 77 per cent of women said keeping their child clean was the most important part of raising them.

Religion and faith came bottom, with just 16.5 per cent of parents overall saying they were the most important factors.I am delighted that people pay more attention to keep their bodies clean. It is my hope that they may be equally engaged in nurturing their relationships with other people, with God, and with their own emerging selves

‘In this sense, cleanliness and godliness go well together. We need healthy bodies and healthy relationships.’

Parents told the Hygiene Matters Report, conducted by SCA, one of the world’s largest hygiene companies, that their main concern is their children will catch bugs if they don’t keep clean.But around a quarter worried being unhygienic would affect their children’s ability to make friends.It appears women practice what they preach to their children when it comes to cleanliness.The survey found women would rather leave the house without make-up (32 per cent) than not having cleaned their teeth (93 per cent).

Becoming a mother often changed women’s attitudes to hygiene, the report found. More than half said it made them wash their hands more often.

LONDON: Beware! Traffic fumes can take a toll on your life, for a new study, led by an Indian-origin researcher , has found that air pollution raises one’s risk of heart attack for up to six hours after exposure.
Krishnan Bhaskaran and colleagues at theLondon School of Hygiene and Tropical Medicinehave found that even moderate levels of pollution from traffic can carry an extra risk, the ‘British Medical Journal’ reported.

The researchers have based their findings on an analysis of almost 80,000 heart attack cases and the level of pollution to which they were exposed.

In the study, they found rising air pollution was linked to a rise in heart attacks up to six hours after exposure.

But there was no increased risk after the sixhour period, with number of heart attacks then falling to a lower level than expected, the ‘Daily Mail’ reported.

The researchers reviewed 79,288 heart attack cases from 2003 to 2006 and exposure, by the hour, to pollution levels.

The consumption of various food additives has been growing steadily around the world since the mid-20th century. They have been always using to increase the visual, nutritional or functional properties of foodstuffs. Seasonings containing hydrolysed vegetable proteins (HVP) hold a very important place among widely used food additives. In the food processing industry they are primarily used to enhance the taste and aroma of snack mixes, noodles & pasta mixes, soups, sauces, salads, meat and vegetable meals and finished meals.

Almost all kinds of foodstuffs and materials for food processing used for human consumption contain substances that cause a certain health risk. Likewise, all food processing operations can result in the production of substances unacceptable from a health point of view. The task of the food processing industry is to develop technology that will minimise such health risks.

Flavouring agent
Hydrolysed Vegetable Protein-HVP (sometimes referred to as Hydrolysed Plant Protein) is widely used in the food industry as a savoury flavouring agent to bring out the natural flavours in food. A chemical process called acid hydrolysis breaks down protein into amino acids from various food sources. Food scientists discovered that the protein in certain vegetables could be broken down and re-arranged to simulate the taste of meats. HVP is used in poultry, pork, vegetable products, broths, sauces, gravies, meats, and stews. Many foods contain HVP, including processed foods such as bouillon, soup, sauce mixes, gravy, crackers, chips, instant soups, processed meat and frankfurters. HVP is also produced via enzymatic hydrolysis.

The acid hydrolysis technology can result in the production of the so-called toxic glycerol chlorohydrins (MCPD and DCP).

Formation of 3-MCPD
3-MCPD may be formed as a result of a reaction between a source of chlorine (e.g., Chlorinated water or salt) in the food or a food contact material and a lipid source. This reaction is encouraged during the heat processing of foods. Chloropropanol is formed during those harsh hydrolysis conditions: fats present in the protein source do also hydrolyse in three fatty acid chains and glycerol. The production process also includes a rather rapid hydrolysis of the present fats to glycerol and fatty acids. After dehydration to acrolein, most of the produced glycerol is involved in non-enzymatic browning reactions. In some of the glycerol, the hydroxy group can be subject to substitution with chlorine, subject to producing toxic glycerol chlorohydrins (in particular MCPD – monochloropropanediol and DCP – dichloropropanol).

Read More

Pomegranate juice has become popular in the past few years, but does it really live up to the hype? It looks like it.

Several recent studies have shown significant potential health benefits from drinking pomegranate juice. Here are eleven:

Fights Breast Cancer
Studies in Israel show that pomegranate juice destroys breast cancer cells while leaving healthy cells alone. It may also prevent breast cancer cells from forming.

Lung Cancer Prevention
Studies in mice show that pomegranate juice may inhibit the development of lung cancer.

Slows Prostate Cancer
It slowed the growth of prostate cancer in mice.

Keeps PSA Levels Stable
In a study of 50 men who had undergone treatment for prostate cancer, 8 ounces of pomegranate juice per day kept PSA levels stable, reducing the need for further treatment such as chemotherapy or hormone therapy.

Protects the Neonatal Brain
Studies show that maternal consumption of pomegranate juice may protect the neonatal brain from damage after injury.

Prevention of Osteoarthritis
Several studies indicate that pomegranate juice may prevent cartilage deterioration.

Protects the Arteries
It prevents plaque from building up in the arteries and may reverse previous plaque buildup.

Alzheimer’s Disease Prevention
It may prevent and slow Alzheimer’s disease. In one study, mice bred to develop Alzheimer’s disease were given pomegranate juice. They accumulated significantly less amyloid plaque than control mice and they performed mental tasks better.

Lowers Cholesterol
It lowers LDL (bad cholesterol) and raises HDL (good cholesterol).

Lowers Blood Pressure
One study showed that drinking 1.7 ounces of pomegranate juice per day lowered systolic blood pressure by as much as 5 percent.

Dental Protection
Research suggests that drinking pomegranate juice may be a natural way to prevent dental plaque.

The taste and fragrance of vada pav has slowly expanded across the country to help entrepreneurs make the item a successful fast-food business beyond its native Maharashtra. The prospects of the classical western-Indian street snack becoming a flourishing business has just got stronger, with VenturEast, a South-based venture capital firm, recently investing Rs 21 crore in Goli, a vada-pav joint. That and Jumboking Vada Pav, the two prominent vada-pav joints based in this metropolis, foraying into non-Mumbai markets.

Goli Vada Pav Private Ltd plans to add some 50 more stores by this year-end and 500 more in three to five years. “We already have 125 stores in 30 cities across four states,” says its CEO S Venkatesh. “We are planning to expand it to several other cities.” The firm’s goal is to add 100 stores every year in the future.

The decade-old Jumboking is slated to expand its stores to seven Indian cities. “We are currently operating in five cities. We will be opening stores in Bangalore and Aurangabad this month,” says Dheeraj Gupta, co-founder.

Jumboking is planning to add 24 stores by this year-end. It had also raised funds a few years ago from investors. “Our present expansion,” explains Gupta, “has been funded through internal approval. At present, we are not planning to raise funds. But after about two years, we might raise some funds.” Jumboking also plans to expand to 10 more cities outside Mumbai in the next two years.

Read More

YOU: On a Diet: How Does It Work?

Here are the basics of the diet:

• Two-week introduction. During this period, you will eat a fairly strict, repetitive diet intended to break you of your bad eating habits and start instilling newer, healthier habits. You will begin targeting waist fat by eliminating the refined sugars and unhealthy fats that the authors believe age the body and promote inflammation; the diet emphasizes food choices that aim to reduce your risk of serious illnesses, like heart disease.
• Waist measurement. Throughout the program you will keep track of your waistline — you’ll need to buy a tape measure if you don’t already have one.
• Exercise. YOU: On a Diet recommends walking at least 30 minutes a day with an additional stretching program. The book also provides a guide to a 20-minute strengthening program to be done three times a week.
• Food exchange. You will clear out unhealthy foods in your home to make room for more whole foods. The diet emphasizes fiberand lean protein.
• Repetitive meals. YOU: On a Diet recommends eating the same healthy foods for breakfast and lunch most days. Cutting down on food choices is thought to help weight loss. Dinner provides more variety.

These changes attack waist fat by burning calories more effectively and readjusting the balance of insulin and blood sugar in your body to better manage body fat.

Read More

A family birthday dinner on Sunday, a business event on Tuesday, a fundraiser on Friday – and you’re trying to diet. Don’t give up: You can keep your weight-loss plans on track with even the busiest social calendar.

5 Tips for Sticking to Your Diet at a Social Event

Here are the best ways to stay on your diet, no matter the event:

1. Never arrive hungry. Hunger will weaken your resolve. The best approach is to eat before you go, like a snack or mini-meal that’s light, filling, and healthy. “Take the edge off your appetite by eating a piece of fruit, a low-fat yogurt, soup, or a salad before leaving home,” advises Molly Gee, RD, MEd, a nutritionist at Baylor College of Medicine in Houston.
2. Be polite, but firm, when turning down food. “First say ‘thank you’ and then say ‘not right now, maybe later,’ or whatever seems to be appropriate,” says Gee. If you’re not sure you know how to politely turn down your hostess’s carefully chosen goodies, do some role-playing with a trusted friend, colleague, or the mirror.
3. Avoid temptation. When you first enter a room, take note of where the buffet table, bar, and dessert table are — and avoid them. “Out of sight, out of mind is important in this situation,” says Gee. Even if you see something tasty on a pal’s plate, you will have to navigate across the room to get it — giving you time to reconsider.
4. Invite a healthy diet date. Attend your special event with someone who can support you in your diet. “Invite someone who will reinforce and cheer you on as you make healthier choices,” says Gee. Tempting as it may be to invite a pal who will give you her salad in exchange for your roll and dessert, Gee cautions against this approach: “It’s not nice to suggest that someone else become the over-indulger on your behalf.”
5. Manage your overall calendar. For some people, eating events seem to pile up like cars in rush hour. Gee emphasizes that you have control over all of this — not only which events you attend, but what you do at those events and what you do in your non-event time. “Focus on the events and activities around food and exercise that you can control,” Gee advises. Schedule in the diet-friendly moments for healthy eating and exercise that you need.