Category Archives: Junk Food

Baskin-Robbins’ new Icing on the Cake flavor … we’re not sure this is actually ice cream

landingPortraitConesHave your cake and lick it too. Cake flavored ice cream with cake pieces, frosting bits, and candy confetti ribbon.

That’s how Baskin-Robbins is promoting its new Icing on the Cake flavor on their website.

We’ve got to be honest with you. FoodFacts.com isn’t really certain that this can actually be classified as ice cream. We don’t know that we’ve encountered an ice cream product that contains 72 ingredients. Some of the most interesting flavors of ice cream available don’t contain anything close to 72 ingredients.

Here they are, in all there not-so-glorious glory:

Cream, Nonfat Milk, Confetti Swirl Ribbon [Powdered Sugar (Sugar, Corn Starch), Peanut Oil, Maltodextrin, Nonpareils (Sugar, Corn Starch, Confectioner's Glaze, Yellow 5, Carnauba Wax, Red 3, Blue 1, Red 40, Yellow 6, Blue 2), White Coating (Sugar, Partially Hydrogenated Palm Kernel and Palm Oils, Reduced Mineral Whey Powder, Whole Milk Powder, Nonfat Dry Milk, Soy Lecithin as an Emulsifier, Salt), Stabilizer (Mono and Diglycerides, Hydrogenated Soybean Oil, Tocopherol, Ascorbic Acid, Citric Acid as an Antioxidant, Soy Lecithin as an Emulsifier), Salt], Sugar, Cake Pieces (Unbleached Wheat Flour, Sugar, Palm Oil, Water, Nonfat Milk Powder, Salt, Natural Flavors), Frosted Cookie Freckles [Sugar, Coconut Oil, Buttermilk Powder, Natural Flavor, Titanium Dioxide (Color), Artificial Colors (Yellow 6 Lake, Yellow 5 Lake, Blue 1 Lake), Soy Lecithin as an Emulsifier], Vanilla Cream Flavored Base [Sugar, Water, High Fructose Corn Syrup, Modified Corn Starch, Titanium Dioxide (Color), Salt, Natural and Artificial Flavor, Potassium Sorbate (Preservative)], Corn Syrup, Whey Powder, Emulsifier/Stabilizer Blend (Cellulose Gum, Mono and Diglycerides, Guar Gum, Carrageenan, Polysorbate 80), Natural Flavors.

22 of these ingredients are controversial — about 30% of the total ingredients are items we really don’t want to be eating. And two of them stand out above and beyond the others.

The use of confectioner’s glaze is especially unappealing. For those who are not clear on what confectioner’s glaze is — it’s actually shellac (commonly used to varnish wood surfaces). Shellac is actually a chemical secreted by female lac bugs (Laccifer lacca), a type of “scale insect.” They create shellac in order to form sheltering tunnels as they travel along the outside of trees. It is extracted for industrial use by scraping bark, bugs and tunnels off of trees in Asian forests and into canvas tubes. The tubes are then heated over a flame until the shellac melts and seeps out of the canvas, after which it is dried into flakes for sale. Before use in food or as varnish, the shellac must be re-dissolved in denatured alcohol.
The second one we take serious issue with is carnuba wax. That’s the same wax that’s used in car wax and shoe polish. And in Icing on the Cake, we get to eat it.

Is this really ice cream? We’re not so sure.

So, Baskin-Robbins, we’d really rather not have our cake and lick it too. It’s kind of toxic. Sorry.

https://www.baskinrobbins.com/content/baskinrobbins/en/products/icecream/flavors.html?popupurl=/content/baskinrobbins/en/products/icecream/flavors/icingonthecakeicecream.html

Wendy’s drops soda from kids meals … sort of, but not really

WendysKidMealSorry Wendy’s. FoodFacts.com is really not trying to minimize your efforts to offer healthier options to consumers. But it’s true … a kids meal without a soda is still a kids meal. It’s still full of calories, fat and sodium, not to mention ingredients your average child can’t pronounce and doesn’t need. Plus, you really didn’t remove it, you just stopped promoting it.

Wendy’s is the latest fast-food chain to remove the soda option from kids’ meal menus.

That means when parents drive through a pick-up window, they won’t see soda as an option on the menu board, but if they decide to order one, they won’t be turned down.

The fast-food chain is the most recent to cave to pressure from children’s health advocacy groups. McDonald’s made a similar commitment to drop soda from Happy Meals in 2013, after partnering with the Alliance for a Healthier Generation, a group aimed at fighting childhood obesity.

The Center for Science in Public Interest released a statement Thursday saying that Wendy’s was removing the soda option from menu boards and kids’ meals.

The statement said they hoped Wendy’s would also offer healthier choices including, “whole grain rolls, offering more fruit and vegetable options, reducing sodium across the menu, and dropping Frostys from the children’s menu.”

Unlike some fast-food chains, Wendy’s default drink choice was never soda, Bob Bertini, a spokesman for Wendy’s said in an e-mail to USA TODAY Network.

“When ordering a kids’ meal, the customer is asked what beverage they prefer,” Bertini wrote. “The change is the kids’ meal beverage options which are shown on our menu boards.”

Bertini says the fast-food company began displaying images of “healthful beverage options,” including 1% white or chocolate milk, bottled water and 100% juice.

He says the kids’ meal soft drink option no longer appears on the chain’s menu boards, inside the restaurants, at the pick-up windows or on the mobile app in the U.S. and Canada.

While soda is no longer the default drink, it still remains one of the most profitable items for fast-food chains like McDonald’s and Wendy’s, according to Jesse Bragg, media director for Corporate Accountability International.

Bragg says nothing will be solved until the marketing practices that draw kids to fast food is curbed.

“It’s incredibly difficult to enforce on a local level in the fast food industry,” Bragg said.

For children’s health advocates the battle is far from over. In the soda wars, other restaurants such as Subway, Arby’s and Chipotle do not offer soda on the kids’ menu.

But, one of the giants is still left standing — Burger King.
“Two down, one to go,” says Howell Wechsler, chief executive officer of Alliance for a Healthier Generation.

An email statement from Burger King said the company is, “currently in the process of analyzing the removal of fountain drinks from our kids’ menu boards.”

So to clarify this “change” even more — you CAN still get a soda with a kids meal at Wendy’s. The soda is simply not being promoted on the menu boards. Nearest we can tell, that’s not much of a change. It’s not like consumers are actually being told in the store that they can no longer order a soda with the kids meal. THAT would be a change. Taking the image of the soda out of the pretty picture of the kids meal and leaving the word soda out of the kids meal description on the menu board … not so much.

http://www.usatoday.com/story/news/nation-now/2015/01/15/wendys-drops-soda-kids-meal-fast-food/21814699/

We eat more junk food when we watch too much television. Surprised?

man-watching-tvProbably not. We all know the scenario. You’re sitting comfortably on the sofa. You turn on a favorite movie. It’s late at night. Suddenly you get a craving. Maybe it’s ice cream, or cookies, or chocolate, or chips. Whatever you’re chosen indulgence, it seems to make the movie better. And sadly, you probably don’t realize how much you’re eating while you’re concentrating on the movie plot.

According to a new study, the more hours we spend in front of the TV, the more likely we are to snack on junk food.

The research, conducted by Prof. Temple Northup of the Jack J. Valenti School of Communication at the University of Houston, TX, is published in The International Journal of Communication and Health.

This is not the first study to associate TV use with unhealthy eating. A 2014 study published in the journal Applied Physiology, Nutrition and Metabolism, for example, linked television viewing time to unhealthy dietary patterns among children aged 9-11.

In that study and others reporting similar findings, researchers say the results may be explained by the fact that TV watching is a sedentary activity, and that this encourages unhealthy eating.

But in his study, Prof. Northup sought to determine the psychological explanations for the link between TV use and increasing consumption of unhealthy foods.

“There was very little prior research on the psychological reasons this relationship might exist beyond that it’s a sedentary activity that encourages snacking,” he says. “I wanted to investigate underlying psychological reasons that this relationship might exist.”

To reach his findings, Prof. Northup conducted a cross-sectional survey on 591 participants of an average age of 22.

The survey was designed to gather information on participants’ overall television and news media usage and their nutritional knowledge. In addition, Prof. Northup assessed their “fatalistic views” toward eating healthily, which he told Medical News Today is “a general viewpoint that measures the extent to which you think you understand proper nutrition.”
Overall, the results of the survey revealed that the more time participants spent watching TV, the more likely they were to have an unhealthy diet.

What is more, those who watched more TV had a poorer understanding of nutrition and a more fatalistic view toward healthy eating, compared with participants who watched less TV. “In turn, those two items predicted snacking behaviors,” says Prof. Northup.

He believes the lack of nutritional knowledge among people who watch more TV may be explained by increased exposure to advertising of unhealthy foods.

“Within advertising, most foods are nutritionally deficient, while entertainment programming depicts characters frequently snacking on unhealthy foods and rarely eating a balanced meal,” he explains. “If these are the messages, those who watch a lot of them may become less able to determine what is healthy.”

He notes that, interestingly, participants who watched a lot of television news but not a lot of television overall had better nutritional knowledge than those who watched more general TV. Prof. Northup said that this may be because news media “typically focus their stories on trending topics – like what diet is best or what foods are healthy or unhealthy – rather than a broader context of healthy living.”

On considering the association between high TV usage and more fatalistic views toward nutrition, Prof. Northup says the link is not surprising given that viewers are presented with conflicting messages about food.

“After all, on the one hand, heavy users are told to eat a lot of sugary drinks and snacks, while on the other, they are told to avoid those snacks in favor of a variety of other foods,” he explains. “If all messages being presented conflict, it becomes hard to decipher exactly what should be followed. This could lead to the belief that it is just not possible to fully understand nutrition.”

Prof. Northup says his study results suggest the media is contributing to obesity:

“Based on these results, the media may be one piece of the obesity problem by sending messages to consumers that create fatalistic attitudes toward eating healthy as well as lowering overall nutritional knowledge.

These two variables in turn contribute to poor nutritional eating – a well-established cause of obesity.”

But there is something we can do that may stop us reaching for the junk food while watching TV: reduce the amount of unhealthy snacks in the house.

“If you know you’re prone to eating while watching TV, then it would be best to not have a lot of snacks like chips in the house, and instead have things like carrot sticks,” added Prof. Northup.

This interesting study offers a different view on snacking while viewing. FoodFacts.com is pretty certain, though, that we should all make an effort to reduce or eliminate the unhealthy snacks in our homes. Because, let’s face it, even the healthiest eaters can give into temptation when the living room turns into a movie theater and the concession counter is no further away than your own refrigerator!

http://www.medicalnewstoday.com/articles/287768.php

Dip in a bagel from Dunkin … the new Spinach Artichoke Supreme

bagel ddNew flavor combinations. Food manufacturers and fast food giants are always trying to come up with just the right marriage of flavors to get us really excited about a new product. They’re all trying to find the new sour cream and onion potato chip or cookies ‘n cream ice cream that will take off with consumers. Sometimes, though, FoodFacts.com doesn’t necessarily understand the new combinations. We don’t necessarily mind “out-of-the-box” pairings, but some of them aren’t simply “out-of-the-box,” they’re down-right puzzling.

For instance, we wouldn’t actually think to combine spinach artichoke dip with a bagel.

But Dunkin thought of it.

So here’s what you need to know about the new Dunkin Donuts Spinach Artichoke Supreme bagel.

Nutrition Facts

Calories:                          390
Fat:                                   6 grams
Sodium:                           840 mg

Oddly, the Spinach Artichoke Supreme bagel has one less gram of fat than their multigrain bagel — and only 40 more calories. We honestly find this puzzling.

The Spinach Artichoke Supreme is a savory, cheesy bagel. That should probably translate into more fat and substantially more calories than what is supposedly its healthier counterpart. But it doesn’t. So that can only lead us to believe that the new bagel’s ingredient list is probably not something we’re going to find appealing. Let’s take a look:

Bagel: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Sugar, Malt Extract, Degermed Yellow Corn Meal, Yeast, Salt, Natural Ferment Flavor (Cultured Wheat and Wheat Malt Flours, Vinegar, Salt), Molasses, Dough Conditioner (Malted Barley Flour, Enzymes, Dextrose), Soy (Trace); Topping: Monterey Jack Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Spinach, Artichokes, Low Moisture Part-Skim Mozzarella Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Garlic, Water, Parmesan Cheese (Milk, Cheese Culture, Salt, Enzymes), Medium Asiago Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Contains less than 2% of: Cream, Skim Milk, Salt, Modified Potato Starch, Methylcellulose, Butter (Pasteurized Cream, Salt), Sodium Phosphate, Potassium Sorbate (Preservative), Lemon Juice Concentrate, Sugar, Garlic Powder, Glutamic Acid, Sodium Citrate, Natural Parmesan Cheese Flavor, Xanthan Gum.

That list carries a surprisingly large number of ingredients for a bagel. If you look closely, you’ll notice that it carries plenty of hidden MSG and preservatives. And that someone thought that after including all that cheese in the bagel, it was also necessary to add something referred to as Natural Parmesan Cheese Flavor to the product.

We don’t really see how this is breakfast. The idea of slathering this with butter or cream cheese doesn’t make much sense to us. It’s spinach artichoke dip baked into a bagel. It’s not screaming for our traditional additions to breakfast baked goods. So it’s already not working for us. We’re also not happy with the nutrition facts or the ingredient list.

All in all, we’ll save the dip for snacking and leave it out of our bagels. It’s much less complicated that way.

http://www.dunkindonuts.com/content/dunkindonuts/en/menu/food/bakery/bagels/bagels.html?DRP_FLAVOR=Spinach+Artichoke+Supreme+Bagel

For a limited time only, McDonald’s brings reading back to Happy Meals

Happy-MealCan books make fast food more appealing to parents? McDonald’s thinks there’s a possibility. There was a time when McDonald’s was including a book with the Happy Meal instead of a toy. And they’ve brought it back for a limited time. Unfortunately, the meal is remaining the same.

McDonald’s is bringing back books in its Happy Meals. Until January 22, children’s Happy Meals will come with books and an activity in place of the more familiar plastic toy.

The company has partnered with the nonprofit Reading is Fundamental and HarperCollins for the book giveaway. Kids can get one of four books (none, unfortunately, by Dr. Seuss).

The titles that will be showing up with the Happy Meal are “If You Give a Mouse a Cookie” by Laura Numeroff, illustrated by Felicia Bond; “Big Nate: In a Class by Himself” by Lincoln Peirce; “Pete the Cat and His Magic Sunglasses” by Kimberly and James Dean and “Flat Stanley Goes Camping” by Jeff Brown, illustrated by Macky Pamintuan.

In a statement, Julie Wenger, senior director of U.S. marketing at McDonald’s, said the project is “part of a broader book strategy to combine the fun of the Happy Meal and support of our partners to inspire more family reading time.”

The companies plan to distribute 17 million books during the promotional period.

FoodFacts.com is all for promoting reading to kids. But we’re also all for promoting healthy eating for kids. We’re not necessarily sure that the inclusion of a book with a bad meal will make parents believe that the meal is a good choice for their children. We’d like to suggest making the kids lunch at home and taking them to storytime at the library instead. Much better option!

http://www.latimes.com/books/jacketcopy/la-et-jc-mcdonalds-happy-meals-with-books-20150108-story.html

Dunkin Donuts Introduces the Chocolate Croissant

dunkinchocolateWhen we think of chocolate croissants we tend to think of small, intimate cafes, steaming cups of cafe au lait and a leisurely, relaxed experience we can slowly savor. We don’t need to be in Paris, we can be down the street at a local coffee house. But that indulgent chocolate croissant does need to be part of a relaxing and flavorful experience.

So please forgive FoodFacts.com if we didn’t relate to Dunkin Donuts introducing their new Chocolate Croissant. For us, it removes the experience from the food. Plus this chocolate croissant is fast food so we’re suspicious about it.

For anyone who might find this new offering appealing, we thought we’d take a look.

Here are the nutrition facts from the Dunkin website:

Calories:                         320
Fat:                                 19 grams
Saturated Fat:                8 grams
Sugar:                            15 grams

If it makes a difference, the Chocolate Croissant is under 400 calories. So technically, you could start your day with this and not throw off every other meal you plan to eat. But you will be consuming more fat than you would if you started your day with two scrambled eggs. And you’ll be eating just about 4 teaspoons of sugar. We know there are items on the Dunkin menu that carry nutrition facts that are worse. But that doesn’t make the Chocolate Croissant an ideal breakfast or snack.

Here are the ingredients:
Croissant: Pastry: Enriched Wheat Flour (Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Ascorbic Acid, Folic Acid, Enzymes), Water, Margarine [Vegetable Oils (Palm, Modified Palm, Canola), Water, Sugar, Mono and Diglycerides, Soy Lecithin, Citric Acid, Potassium Sorbate (Preservative), Artificial Flavor, Vitamin A Palmitate, Vitamin D, Beta Carotene (Color)], Sugar, Yeast, Dough Conditioner (Flour, DATEM, Calcium Carbonate, Ascorbic Acid, Enzymes), Salt, Cellulose Gum, Wheat Gluten, Artificial Flavor; Chocolate Filling: Sugar, Vegetable Oils (Palm, Soy), Cocoa Powder processed with alkali, Corn Starch, Soy Lecithin, Artificial Flavor, Tocopherol (Antioxidant); Glaze: Corn Syrup, Water, Sugar, Contains less than 2% of the following: Pectin, Molasses, Sorbic Acid and Sulfiting Agents (to preserve freshness), Agar, Citric Acid, Natural and Artificial Flavor. May contain traces of Milk, Eggs and Tree Nuts (Almonds, Pecans).

Artificial flavor gets multiple mentions in this list. Even once is too much for us, so this is really unappealing. We’re also not fond of the use of sulfites.

We’re not going to get the experience we’re looking for with this Chocolate Croissant. We’re not excited about the nutrition facts and we’re less excited about the ingredients — not to mention we’re not going to enjoy that leisurely moment involving an actual French bakery creation and a steaming hot cafe au lait sitting by the window of a Dunkin Donuts.

http://www.dunkindonuts.com/content/dunkindonuts/en/menu/food/bakery/other/other_bakery.html?DRP_FLAVOR=Chocolate+Croissant

Fast food giants attempt to improve their image — and food — in the new year

fastfoodIt’s always gratifying to hear about food manufacturers adjusting their products because of consumer dissatisfaction. As we all become more educated about nutrition and healthy eating, we’re making our voices heard regarding the food products and ingredients we find unacceptable. FoodFacts.com is especially intrigued when we hear about fast food giants expressing their intention to improve the quality of their food.

As people express distaste for food they think is overly processed, McDonald’s, Taco Bell and other chains are trying to shed their reputation for serving reheated meals that are loaded with chemicals. That includes rethinking the use of artificial preservatives and other ingredients customers find objectionable.

“This demand for fresh and real is on the rise,” said Greg Creed, CEO of Yum Brands, which owns Taco Bell, KFC and Pizza Hut.

Recasting fast-food as “fresh” and “real” will be tricky, in large part because it’s so universally regarded as cheap and greasy. Another problem is that terms like “fresh,” “real” and “healthy” have nebulous meanings, making it hard for companies to pin down how to approach transformation.

One way chains are looking to redefine themselves is by purging recipes of chemicals people might find unappetizing. Already, packaged food and beverage companies have reformulated products to remove such ingredients, even while standing by their safety. PepsiCo, for instance, said it would remove brominated vegetable oil from Gatorade after a petition by a teenager noted it isn’t approved for use in some markets overseas.

And fast-food chains are indicating they want to jump on the “clean label” trend too:

- Last month, McDonald’s USA President Mike Andres outlined improvements the company is working on, including the simplification of ingredient labels. Without providing details, he said to expect some changes in early 2015. The remarks came after the company reported a 4.6 percent decline in U.S. sales for November, capping two years of struggling performance.

-Subway, a privately held company that does not disclose sales, started airing TV ads Thursday for its new chicken strips free of artificial preservatives and flavors. After suffering bad publicity, the company said earlier last year it would remove an ingredient from its bread that an online petition noted was also used in yoga mats. The ingredient, azodicarbonamide, is approved by the Food and Drug Administration and widely used as a dough conditioner and whitening agent.

-Chick-fil-A said in 2013 it would remove high-fructose corn syrup from buns and artificial dyes from its dressings. A couple months later, it said it plans to serve only chicken raised without antibiotics within five years.

- Carl’s Jr. last month introduced an “all-natural” burger with no added hormones, antibiotics or steroids. “We are obviously looking at other products on our menu to see which ones can be made all natural as well,” said Brad Haley, the chain’s chief marketing officer.

It’s not clear how far fast-food companies will go in reformulating recipes. But the nation’s biggest chains are facing growing competition. In the latest quarter, customer visits to traditional fast-food hamburger chains declined 3 percent from a year ago, according to market researcher NPD Group. Fast-casual chains – which are seen as a step up from traditional fast-food – saw visits rise 8 percent.

The ethos of wholesome ingredients is increasingly being embraced across the industry. But not without some challenges.

Dan Coudreaut, executive chef at McDonald’s, has noted the difficulties in changing recipes. In an interview last year, he said McDonald’s is looking at ways to use culinary techniques to replace the functions of certain ingredients.

“If you take (an ingredient) out, what are you giving up?” he said.

Michael Jacobson, executive director of the Center for Science in the Public Interest, said there are likely many cases where artificial preservatives or colors could be replaced with natural alternatives without significant costs. Since their functions vary, he said companies would have to evaluate recipes product by product.

“Sometimes, food additives can be crutches or insurance policies. If a food is frozen, germs aren’t going to grow. But preservatives might be added just in case, or they may be used just because their supplier has been using it for so long,” he said, adding that such changes are “not a big deal” in terms of the overall health.

Michele Simon, a public health lawyer and author of “Appetite for Profit: How the Food Industry Undermines our Health and How to Fight Back,” also said getting rid of additives here and there won’t be enough to change the way people think about fast-food.

“That’s just rearranging the deck chairs on the Titanic,” Simon said. “These companies have a fundamental problem in who they are.”

Fast foods push towards better products is based on consumer objections which have ultimately affected the bottom line of the major chains. Think about it as fast food attempting to get back into the good graces of their consumer base. So whether or not the decisions being made currently are bottom line driven, we’re still hopeful that they will ultimately mean better — or at least less bad — meal options for those who continue to choose to consume fast food.

https://www.yahoo.com/health/fast-food-resolution-transform-junk-food-image-106933896052.html

Not all obese people are prone to metabolic issues

scaleThe effects of obesity are very well known. The biggest concerns surrounding the condition are diabetes, heart disease and stroke. For a long while, it’s been assumed that obesity and metabolic conditions go hand in hand. But new research is pointing to the idea that this may not necessarily be the case.

In a study at Washington University School of Medicine in St. Louis, researchers found that a subset of obese people do not have common metabolic abnormalities associated with obesity, such as insulin resistance, abnormal blood lipids (high triglycerides and low HDL cholesterol), high blood pressure and excess liver fat.

In addition, obese people who didn’t have these metabolic problems when the study began did not develop them even after they gained more weight.

The study involved 20 obese participants who were asked to gain about 15 pounds over several months to determine how the extra pounds affected their metabolic functions.

“Our goal was to have research participants consume 1,000 extra calories every day until each gained 6 percent of his or her body weight,” said first author Elisa Fabbrini, MD, PhD, assistant professor of medicine. “This was not easy to do. It is just as difficult to get people to gain weight as it is to get them to lose weight.”

All of the subjects gained weight by eating at fast-food restaurants, under the supervision of a dietitian. The researchers chose fast-food chain restaurants that provide rigorously regulated portion sizes and nutritional information.
Before and after weight gain, the researchers carefully evaluated each study subject’s body composition, insulin sensitivity and ability to regulate blood sugar, liver fat and other measures of metabolic health.

After gaining weight, the metabolic profiles of obese subjects remained normal if they were in the normal range when the study began. But the metabolic profiles significantly worsened after weight gain in obese subjects whose metabolic profiles already were abnormal when the study got underway.

“This research demonstrates that some obese people are protected from the adverse metabolic effects of moderate weight gain, whereas others are predisposed to develop these problems,” said senior investigator Samuel Klein, MD, the Danforth Professor of Medicine and Nutritional Science and director of Washington University’s Center for Human Nutrition.

“This observation is important clinically because about 25 percent of obese people do not have metabolic complications,” he added. “Our data shows that these people remain metabolically normal even after they gain additional weight.”

As part of the study, the researchers then helped the subjects lose the weight they had gained.

“It’s important to point out that once the study was completed, we enrolled all subjects in our weight-loss program to make sure they lost all of the weight they had gained, or more,” said Klein, who also directs the Division of Geriatrics and Nutritional Science and the Atkins Center of Excellence in Obesity Medicine.

The researchers identified some key measurements that distinguished metabolically normal obese subjects from those with problems. One was the presence of fat inside the liver. Those with abnormal metabolism accumulated fat there.

Another difference involved gene function in fat tissue. People with normal metabolism in spite of their obesity expressed more genes that regulate fat production and accumulation. And the activity of those genes increased even more when the metabolically normal people gained weight. That wasn’t true for people with abnormal metabolism.

“These results suggest that the ability of body fat to expand and increase in a healthy way may protect some people from the metabolic problems associated with obesity and weight gain,” said Klein.

He noted that obesity contributes to more than 60 different unhealthy conditions.
“We need more studies to try to understand why obesity causes specific diseases in some people but not in others,” Klein said. “Could it be genetics, specific dietary intake, physical lifestyle, emotional health or even the microbes that live in the gut?”

As they look for answers, Klein and his colleagues plan to more closely analyze fat, muscle and liver tissue and to include lean people in future studies so that the researchers can learn more about how and why some individuals are protected from metabolic problems while others are vulnerable.

While FoodFacts.com knows that it is good news that about a quarter of the obese population seem to have genetic protection from metabolic difficulties, that does leave the bulk of those afflicted at risk for serious health problems. This research and the related studies that follow will result in benefits for those who are at risk … hopefully leading to real answers with meaningful solutions.

http://www.sciencedaily.com/releases/2015/01/150102172716.htm

Is fast food dumbing down our kids?

fast foodWe already know quite a bit about the problems with fast food consumption. The list is a long one — high in calories and fat, excessive sodium content, long lists of controversial ingredients. Fast food is junk food. It contributes tremendously to the obesity crisis. Consuming fast food has been linked to depression. It’s been associated with obesity-related cancers. Now, though, we can add a new problem to the list.

A recent study which examined fast food consumption among children revealed that increased consumption leads to poor academic performance. Moreover, it found that many children are relying on fast food to supply them with their daily nutritional needs. In the study published in Clinical Pediatrics, researchers found that one fifth of the children in the study ate fast food at least four times during the week in question.

The study was made possible by data collected during the Early Childhood Longitudinal Study-Kindergarten Cohort (ECLS-K). The study was nationally representative, including children from diverse socioeconomical and racial backgrounds who attended both private and public schools. Data was collected from students who were in kindergarten in the 1998-1999 school year by the National Center for educational statistics. In the longitudinal study, data was collected on the students through the eighth grade.

In the present study, the academic growth for 8,544 students was assessed in reading, math, and science from the fifth to the eighth grade. The diets of children involved in the study were analyzed in the fifth grade via questionnaire.

Only 29 percent of the students did not eat fast food during the week before they completed the questionnaire. On the other hand 10 percent of the children reported eating fast food daily, with another 10 percent eating it four to six times per week. Overall, over two thirds of the children ate some fast food.

The team found that children who ate fast food four to six times a week showed less improvement in all three academic areas tested. Among children who ate fast food four to six times per week test scores were up to 20 percent lower compared to children who did not eat fast food. Interestingly, children who ate fast food one to three times per week only showed slower growth in math.

In the analysis, researchers also accounted for other factors such as such as family background, what other foods the children ate, how much they exercised and even time spent watching television.

“We went as far as we could to control for and take into account all the known factors that could be involved in how well children did on these tests,” said lead investigator Katy Purtell, assistant professor at Ohio State University.

The study didn’t address why fast food would lead to lower academic achievement, though fast foods often contain less nutrients, many of which are crucial to cognitive development. The authors explain that the results suggest that fast food consumption should be limited.

“There’s a lot of evidence that fast-food consumption is linked to childhood obesity, but the problems don’t end there,” said Purtell. “Relying too much on fast food could hurt how well children do in the classroom.”

FoodFacts.com has devoted considerable blog space to the idea of providing our kids with the healthiest possible food choices as they grow. In addition to helping our children avoid obesity and weight gain, it’s important to help them establish preferences for fresh, healthy foods that can provide a foundation for a life-long healthy diet that will reduce their risk of heart disease, diabetes and cancer as adults.

The idea that fast food may be hurting the academic performance of our children certainly adds new motivation for paying strict attention to their eating habits. Our world grows increasingly complex and competitive with every passing year. Part of preparing our children for adulthood is making sure that they will be able to successfully take their place in the adult world. And their grades play an important role in that idea.

Let’s make sure all our children start walking into adulthood on the right foot by eliminating — or at least limiting fast foods. Let’s set them up as a generation of happier, healthier and smarter adults!

http://www.modvive.com/2014/12/28/fast-food-consumption-tied-poor-academic-performance/

Taco Bell’s Doritos Cheesy Gordita Nacho Cheese Crunch

pdp-dlt-cheesy-gordita-crunch-nacho-cheeseWe’ll admit it. We don’t really understand the Taco Bell Doritos marriage. For FoodFacts.com it honestly feels like its overkill. Doritos have a powerful flavor (strong and artificial). And most Taco Bell products are also powerfully flavored. We honestly don’t see the attraction involved in putting the two together.

So right from the start the Doritos Cheesy Gordita Nacho Cheese Crunch isn’t something we’d be excited about eating — even if we were fast food fans.

Taco Bell describes the Doritos Cheesy Gordita Nacho Cheese Crunch like this, “Warm, pillowy flatbread covered in a melted three-cheese blend, wrapped around a Doritos® taco and topped with a zesty Pepper Jack sauce.”

A gordita is a Mexican flatbread made from cornmeal and stuffed with meat, cheese, vegetables or a sweet filling. In Spanish gordita means “little flat one.” We’d like to point out that we don’t know if the Taco Bell Gordita is made with cornmeal. We’d also like to point out that an actual gordita is not wrapped around a taco — much less a taco that is flavored like a Dorito. Without the taco, though, it wouldn’t be the Gordita Crunch.

While we can’t give you the ingredient list just yet, we can give you the nutrition facts:

Calories:                         490
Fat:                                 28 grams
Saturated Fat:               10 grams
Sodium:                         880 mg

Those facts are actually pretty similar to plenty of other fast food items. McDonald’s Double Cheeseburger, Burger King Tendergrill Chicken Sandwich, and a whole host of other fast food items stack up the same way.

Taco Bell’s Doritos Cheesy Gordita Nacho Cheese Crunch is the nutritional equivalent of typical fast food fare that includes an odd combination of items that are neither authentically Mexican or particularly appealing. We’re not trying this one!

http://www.tacobell.com/food/menuitem/doritos-cheesy-gordita-crunch-nacho-cheese