Is your drinking water safe?
|A non-profit, consumer advocacy group, the Environmental Working Group (EWG), analyzed almost 20 millions records from state water officials for the period 2004 to 2009. They have compiled a national drinking water database which allows you to enter a zip code or water company name to access EWG’s analysis of your community’s water.
This New York Times article illustrates how food and beverage makers can use a mix of ingredients — such as fats, sugars and salt — to create desires in us and draw us to food and beverages that are unhealthy for us. By combining these ingredients in different ways, the producers of these products can create pleasurable sensations and an almost insatiable desire to consume, even though our hunger is satisfied or we know that it’s bad for us.
We’ve seen this in the beverage industry with sugar-laden soft drinks. These syrupy drinks are very high in sugar, can be unhealthy to drink and lead to conditions such as obesity or diabetes, yet people are conditioned to enjoy the sugary sweetness.
One way to eat and drink healthy is to know what drives your appetites. You can read the entire New York Times article here.
|From the June 2009 issue of Nutrional Outlook, here’s an article on the use of hexane in the use of some organic soy products.For a quick overview read the highlighted insert in this article. This article helps to explain why the system isn’t perfect regarding products that are Certified Organic. Hexane a by-product of gasoline refining is used by some food manufacturers as a solvent to extract edible oils that are used in many products including those that carry Organic Certification. Look for products that don’t use Hexane in the extraction process.Read the full article here.|