Did You Know?.... Fluoride & Chlorine

Did you know?... Fluoride & chlorine (commonly found in tap water & toothpaste) block iodine receptors in the thyroid gland, resulting in reduced iodine-containing hormone production (ie: hypothyrodism).

Besides all of the artificial colorings and added sugars, one of the main ingredients found in toothpastes is the poisonous substance fluoride. A report compiled by Dr. Yiamouyiannis (B.S. in biochemistry from the University of Chicago, and Ph. D. from the University of Rhode Island), a recognized international authority on the biological effects of fluoride, highlights the following: “Fluoride is more poisonous than lead, and just slightly less poisonous than arsenic. It has been used as a pesticide for the control of mice, rats, and other small pests. A spokesman from a large fluoridated toothpaste company states that there is, “theoretically, at least …enough fluoride [in the toothpaste tube contents] to kill a small child.” More info about flouride & the health risks here: http://www.fluoridealert.org/issues/health/

The Great Flouride Myth: The largest U.S. study examining the effect of fluoridation on tooth decay found that fluoridation does not reduce decay in permanent teeth. Examination of the dental records of 39,207 school children ages 5-17 from 84 geographical areas around the U.S. showed the number of decayed, missing, and filled permanent teeth per child was 2.0 in fluoridated areas, 2.0 in non-fluoridated areas, and 2.2 in partially fluoridated areas.

Other recent large scale studies by public health dentists in New Zealand, Canada, and the United States have also reported similar tooth decay rates in fluoridated and non-fluoridated areas.

In primitive societies whose drinking water contains negligible amounts of fluoride, such as the Otomi Indians in Mexico, the Bedouins in Israel, and the Ibos in Nigeria, 80% to 90% of the people go throughout life without tooth decay - very similar to the findings of Dr. Weston Price. Looking at their diets, it was found that their consumption of refined carbohydrates, such as white sugar, is extremely low. It appears that proper diet, not fluoridation, is necessary for good dental health.

How Do I Remove The Flouride From My Water? You can install a reverse a osmosis system (a deionization filter that uses ion exchange resin), or activated alumina technology system in your home, which removes almost all flouride from water. Something we ourselves would like to do but it is costly. For now, we personally use a filter for tap water to remove contaminants like chlorine, heavy metails, pharmaceuticals, industrial pollutants, microbial cysts, etc. And we try to limit our flouride exposure from other things; for example - we use flouride-free toothpaste, we don't get flouride treatments at the dentist, we buy fresh foods free from pesticide use (cryolite and sulfuryl fluoride are commonly used flouride pesticides), we cook on stainless steel or cast iron, we stay away from processed foods, etc. There are naturally occurring low-levels of flouride in surface water & fresh foods. But the thing to be wary of is the flouride that is being added to our tap water, toothpaste & some medications; and flouride being used as a pesticide & even as a rodent/insect killer in some food processing plants, etc. FAN has some really good info about that on their website: http://www.fluoridealert.org/content/top_ten/


The Good News! Remember, as Christians we are told if we drink poisons (Mark 16:18) they will not harm us. We have an obligation to make wise, informed & mindful decisions for our health & wellness, so we can be good stewards of the bodies The Lord has entrusted us with. But, we can take comfort in knowing that when we are obedient to following Him & His ways as best we can, God will always honor His promises!

 

Greek Couscous With Chicken & Feta

Ingredients

1 tablespoon  olive oil

2 cloves garlic, minced

1 onion, chopped

3/4 teaspoon  dried oregano

1/2 teaspoon  salt

1 1/2 cups  Israeli pearl couscous

1 1/4 cups  low-sodium chicken broth

6 ounces  green beans, trimmed and halved

2 cups  cooked, shredded chicken breast

3 plum tomatoes, seeded and chopped

1 can (13.75 ounces) artichoke hearts, drained and roughly chopped

1 cup  crumbled reduced-fat feta

1/3 cup  kalamata olives, halved

2 tablespoons  lemon juice

Directions

1. Heat oil in a medium-size nonstick saucepan over medium-high heat. Cook garlic 30 seconds, then stir in onion, oregano and 1/4 teaspoon salt; cook 4 minutes.

2. Stir in couscous and cook for 1 minute. Add chicken broth and 1 cup water to pot and bring to a boil; reduce heat to medium-low and cook, covered, for 12 minutes or until water is absorbed. Add green beans to pot for last 5 minutes of cook time.

3. Stir in remaining 1/4 teaspoon salt, chicken, tomatoes, artichoke hearts, feta, olives and lemon juice and serve immediately.

Banana Bread with Yogurt

Makes 1 loaf.

Dry Ingredients
1/2 cup walnuts, optional
1 1/2 cups whole wheat or whole spelt flour
1 tsp. baking soda
1/2 two. Salt

Wet Ingredients
3 large or 4 small bananas
1/4 cup olive oil
1/4 to 1/3 cup honey or maple syrup
1 egg
1/4 cup plain yogurt or kefir

Directions
Preheat oven to 350. Grease a standard loaf pan.
Chop the nuts and combine with the remaining dry ingredients in a medium bowl.
In a large bowl, mash the bananas with a fork. It is OK if they are  bit lumpy.
Add the remaining wet ingredients to the mashed bananas and combine well.
Add the dry ingredients to the banana mixture; mix enough to moisten.
Pour the batter into the loaf pan. Bake until a toothpick inserted into the center of bread comes out clean, about 45-55 minutes. Cool slightly before slicing.

Sweet Potato Shepherd's Pie

Ingredients

2 1/2 pounds  sweet potatoes, peeled and diced into 1/2-inch pieces

1/4 cup milk (can use non-dairy milk such as soy or almond) 

3 tablespoons unsalted butter

1 teaspoon salt

1/2 teaspoon  pepper

1 1/2 pounds ground turkey, or grassfed ground beef

2 medium carrots, finely diced

2 ribs celery, finely diced

1 small onion, finely diced

2 tablespoons  all-purpose flour

2 tablespoons  tomato paste

2 cups  reduced-sodium beef broth

1 10 ounce package frozen peas

1 tablespoon  chopped fresh thyme

1 tablespoon  chopped fresh rosemary

Directions

1. Heat oven to 375 degrees. Add potatoes to a large lidded pot and cover with 1 inch of cold water. Bring to a boil; reduce heat to a simmer and cook, covered, 10 minutes or until fork-tender. Drain and return to pot. Add milk, 2 tbsp of the butter, 1/2 tsp of the salt and 1/4 tsp of the pepper. Mash until smooth. Cover and set aside.

2. Meanwhile, add remaining 1 tbsp butter to a large saute pan over medium heat. Stir in ground turkey or beef, breaking apart with a spoon, as well as carrots, celery and onion. Cook 15 minutes until vegetables are softened. Stir in flour; cook 1 minute. Stir in tomato paste, beef broth and peas. Bring to a simmer and cook 3 minutes, until liquid is slightly thickened and peas are thawed. Stir in remaining 1/2 tsp of the salt, remaining 1/4 tsp of the pepper, the thyme and rosemary.

3. Transfer meat-and-vegetable mixture to a 13 x 9 x 2-inch baking dish. Spread sweet potatoes over mixture, leaving a 1-inch border around the edge. Swirl top with back of a spoon, if desired. Bake at 375 degrees for 30 to 35 minutes or until shepherd's pie is bubbling.

Quinoa Stuffed Peppers

Ingredients

7 sweet peppers (red, orange and yellow)

1 cup  Bob's Red Mill whole grain quinoa

1 tablespoon  olive oil

1 cup  diced sweet onion

1 teaspoon  ground cumin

1/2 teaspoon  cinnamon

1 cup  dried figs, roughly chopped

1/2 cup  unsalted cashews, roughly chopped

3/4 teaspoon  salt

1/4 tablespoon  pepper

Directions

1. Heat oven to 375 degrees. Seed and dice 1 of the cooked peppers. Slice remaining 6 peppers from stem to bottom; seed.

2. In a medium lidded pot, bring 2 cups water to a boil. Stir in quinoa; return to a boil. Cover, reduce to medium-low and cook 10 minutes. (If using another brand of quinoa, cook 2/3 time shown on package.) Drain; set aside.

3. Return pot to stove; place over medium heat. Add olive oil. Stir in the 1 diced pepper and onion. Cook 5 minutes. Mix in cumin and cinnamon; cook 1 more minute. Stir in figs, cashews, quinoa, salt and pepper. Fill pepper halves with quinoa mixture and place cut-side up in a 9 x 13-inch baking dish. Cover with foil and bake at 375 degrees for 25 minutes. Remove foil and bake another 30 minutes or until peppers are tender.

Tip

Quinoa is high in magnesium, which is known to reduce headaches and regulate blood sugar.

Peanut Turkey Noodles

Ingredients
8 ounce (1/2 box) whole wheat/grain linguine
8 ounces snow peas, trimmed and halved lengthwise
1 cup shredded carrots 
9 ounces fully cooked carved turkey breast
3 scallions, trimmed and sliced
1 7 ounce jar Thai peanut sauce
1 tablespoon white vinegar

Directions
1. Bring a large pot of lightly salted water to boiling. Add linguine and cook 9 minutes. Stir in snow peas and carrots and cook another minute. Drain and rinse under cold running water until cool to the touch.
2. Transfer linguine mixture to a large bowl. Add turkey and scallions. Pour the peanut sauce over the top, then add vinegar to peanut sauce jar. Screw cap back on and shake jar. Pour contents over linguine mixture, toss to coat completely with sauce and serve.

Collard Greens

On their own, collard greens have a mild, smokey taste, but they also take on other flavors beautifully. Give their versatility, it's no surprise they're featured in dishes globally. 


How To Select & Store
Choose nice green leaves with no blemishes. Look for leaves that aren't wilted, then you know they're fresh. To store, simply place collard greens in a zip-lock bag and refrigerate. Collards should keep well for up to five days.

Prep Tips
Collard greens can be sandy, so to clean, submerge them in water to loose any grit, then wash and dry. For raw preparations including salads and slaws, you'll  want to use smaller, tender collard leaves, and cut them into thin ribbons. Larger, more fibrous leaves are best roasted, sautéed oar braised; slice off woody stems and cut or tear into bite-size pieces before cooking.

Try This
For a vegetarian version of traditional Southern collard greens, sauté collards and garlic in olive oil, and simmer in vegetable broth; to make it a meal, add sautéed onions, carrots and celery and finish with a can of white beans.

Carbs: Dr. Neal Bernard responds

I went vegetarian recently, and although I feel good and am losing weight, I'm worried because I seem to be eating so many carbs. Is that bad? 

 

Physicians Committee for Responsible Medicine President & author of Power Foods for the Brain, Dr. Neal D. Bernard, M.D., answers: 

Not at all. In fact, those carbs are a big part of the reason you're losing weight. Despite the bad rap that carbs have somehow acquired, a gram of carbohydrate has only four calories. Compare that with a gram of fat, which has almost nine. In other words, carbs are relatively low in calories. That' a one reason the majority of people in Japan and other Asian countries where they eat lots of rice and noodles have customarily been thin. But people in these countries have been gaining weight since the 1980's, when meaty Western eating habits started to replaced their rice-based diets. 

So, if carbs are actually low in calories, how did bread, pasta, potatoes and other carb-rich foods get their reputation for being fattening? We'll think about how they're often served: mashed potatoes are drowned in butter or gravy, spaghetti is doused with meat sauce. What we fattening are the greasy toppings, not the carb-rich foods themselves, which are actually innocent bystanders. 

Some people have suggested that carbs ought to be fattening because of the glucose they contain. When a carbohydrate molecule breaks apart in your digestive tract, glucose enters your bloodstream; glucose stimulates the release of insulin, which escorts glucose into the body's cells. The theory is that this insulin release promotes weight gain. What the theory's proponents are forgetting is that insulin release is triggered by proteins too. Just as insulin helps glucose enter cells, it does the same for the amino acids that are the building blocks of protein. So it turns out that beef, cheese, etc. trigger as much or more insulin secretion as many high-carb foods. 

What's more, carbohydrates are a pretty big group. Carbohydrates are in everything from table sugar, candy, and doughnuts to whole-grain pasta, fresh blueberries and heirloom beans. You'll want to pick the healthiest representatives of the group, such as whole grains, beans, fresh fruit, and veggies. They are better choices than highly processed snack foods where healthful fiber is taken out and fatty ingredients are added. 






Courtesy of Vegetarian Times, Jan/Feb 2014

Holiday Truffles

This is one of our favorite holiday goodie recipes... Holiday Truffles! 

No added sugar
No high fructose corn syrup
No butter
No artificial anything
Just the pure sweet goodness of pitted dates combined with cocoa and vanilla!  

Don't knock 'em until you try them... they're a HUGE hit with anyone who has ever tasted them! 

They are equally as yummy if you omit the coconut, or substitute walnuts for the pecans. 

Tools You’ll Need:

•        Food processor
•        Measuring cups
•        Measuring spoons

Ingredients:

•        1 cup of pecans
•        1 ½ cup of medjol dates (pitted)
•        ¼ cup unsweetened shredded coconut
•        4 tablespoons unsweetened cocoa powder
•        1 teaspoon vanilla extract
•        1/8 teaspoon sea salt

Instructions:

1. Plug in your food processor and place all ingredients in it.
2. Grab a small handful of dough and roll it into a ball (each truffle of mine was about 1″ x 1”)
3. Repeat step 2 until your entire dough is gone.
4. Eat up or, if you want to save them for later, place truffles on a plate and refrigerate.

* Makes 20 truffles

* Nutritional Information (per truffle): 106 calories; 6g fat; 15g carbohydrates; 2g protein.

RECIPE & PHOTO COURTESY OF AMAZING! PALEO

Starting today, I vow to be healthy.

I have avoided writing this blog post for several weeks now. It would've been too painful to write before this, as it requires me to open up myself into a very vulnerable position, but it needs to be said... God asked me to share. 

Starting today, I vow to be healthy. 

This may come as a shock to many of you. But you are healthy. Aren't you? 

Well, yes. I know how to be healthy. I know what I should and shouldn't eat. I am educated in nutrition. I have spent countless hours researching, learning, writing essays, reviewing health publications and pouring every ounce of myself into nutrition and health textbooks. I have lived, breathed, prayed and petitioned for the health of His people for over two years. When you are called into a ministry area, it becomes your identity... your life is dedicated to serving in the specific area in which the Lord has asked you to minister. 

And serve to the fullest extent is just what I was doing, until five months ago. On July 1st 2013 we lost another baby too soon; our seventh miscarriage when I was just over 11-weeks along. 

The pain is still raw; the wound still tender to the touch. 

Our other losses have all healed; formed their scars. 

But this one... this one is still in the process of scabbing over, and it hurts. It stings when I pick at it. So for the past five months I have left it alone, hoping it would heal quickly on its own - by scabbing over, then scarring, just like all the others. 

This one is different. It hasn't healed as quickly as the others. It only began the process of healing just two short weeks ago... on the day I finally set aside myself and came before Him - admitting my pain, my sorrow & my exhaustion. Admitting I cannot do it without Him. 

For months I had been fooling myself, causing myself to believe that I had already set me aside... But, I was lying. It's the only way I knew how to keep free of the pain - the pain of loss, the pain of jealousy, the pain that comes with healing sometimes because in order to heal, we need to open ourselves up and allow Him to work is us. And, that can be painful. 

So for the past five months, I had never truly opened up, and that wound was never really exposed. I had never let it get the air it so desperately needed. Instead, I just kept wrapping it in a light bandage and then wondering why it was taking so long to scab over. 

I don't even remember what our pastor preached on that Sunday morning two weeks ago. All I know is that God was speaking to me - He was asking me to take the bandage completely off, to approach Him at His altar, and allow Him to start treating my wound so He could heal it. And for through that entire Sunday morning service, I kept telling Him, "yeah, okay..." because maybe He would stop asking to treat my wound.

But, standing at the altar for prayer that morning were the exact two women in my life that needed to pray with, and for, me. Two strong, faith-filled women who I admire, who I have been vulnerable with, who love and support me, and who have walked alongside me during previous losses. The two women that God knew needed to be standing there in order for me to even consider asking for prayer. And so, I approached them... I told them I had been so exhausted since the loss in July; they already knew my story. And the Holy Spirit knew exactly what needed to be prayed over me that morning. 

The release of stress, the peace that overcame me, the start of healing that occurred that morning; it was incredible. It was overwhelmingly powerful and freeing and felt like a warm soothing, healing balm all over my body. 

Now I write this post, five months to the day after we lost Amara Grace. And my wound is just now starting to lightly scab over. 

I know because I can write this post while only a few tears stream down my face. 

I know, because even through those tears I can still find peace in writing this, knowing it will bring comfort to someone else and in doing so, it will glorify Him. 

Today, our pastor spoke about glorifying God... 

how everything is created to glorify God, 

but how we only glorify Him when we fulfill His purposes. 

Well, my purpose is to be healthy - physically, emotionally & spiritually - so that I can help, encourage and teach others as they achieve health. My purpose - our family's call into ministry - all keeps coming back to our fifth miscarriage: Asher Nicholas. Read his story here. 

And because I can only glorify God by fulfilling His purposes, 

I vow to lay aside myself, 

to find strength and peace only in Him, 

to allow Him to treat & heal my wounds, 

and to continuing serving Him how He has asked me to... 

by being whole and healthy, in Christ.

How has He asked you to serve Him? 

Will you vow to fulfill His purposes to bring Him glory? 

Nix the burger, baby!

If you're shaping up your diet before starting a family, ask your hubby to join you.

New research published in the American Journal of Clinical Nutrition suggests that consuming saturated fats may reduce sperm count.

Men with the highest intake (think hamburgers, fried foods, pizza - all things that your guy may love) had a 41% lower sperm count than those that consumed the least amount of saturated fats.

Lead author Tina Jensen, professor of environmental medicine at the University of Southern Denmark, speculates that those eating more of these fats might have other unhealthy habits that could affect fertility.

More research is needed to determine if changing a hopeful father's diet will solve the problem, but it can't hurt to bring back Meatless Mondays... and Wednesdays... and Fridays...


Article courtesy of Shape Magazine, April 2013

Upcoming Classes at Menne Nursery

Free upcoming classes at Menne Nursery, 3100 Niagara Falls Boulevard in Amherst:

Sustainable Gardening Practices
Saturday, June 8th at 10:00 a.m.
Presented By: Sharon Webber NYSCNLP
A sustainable garden is an earth friendly garden, one that works in harmony with nature by using techniques that improve the health of your garden while minimizing its negative impact on the environment. Organic gardening, composting, using native plants and integrated pest management (IPM) all play a role in a sustainable garden and they are fun to learn & easy to practice. Sharon Webber, a locally renowned freelance garden consultant, has worked as an educator for Cornell University's Cooperative Extension Service and is currently an adjunct instructor in the horticulture program at NCCC. She will introduce you to the basic elements of earth friendly gardening practices and open your eyes to improving your garden and environment. Reservations required. 


Edible Flowers
Saturday, June 22nd at 10:00 a.m.
Presented By: Lee Schreiner


Strawberry Preserves
Saturday, June 22nd at 2:00 p.m.
Presented By: Joyce Gallagher


Register for these classes by calling Menne Nursery at 693-4444

How much sugar are you drinking per day?

How much sugar are you drinking per day (whether in soda, sweetened iced tea, lemonade, energy drinks, in coffee, etc)? 

Pay attention today!! It's probably a lot more than you realize. 

Check out the sugar in Coca-Cola! 1 sugar cube is equal to 1 teaspoon...

Watch out for the sugar in sweetened yogurt too! 

That's a lot of sugar!

The stats in blue are alarming!! 

Keep in mind that all those beverages containing sugar really add up! 

Understanding PLU Labels

We have seen these types of pictures circulating around facebook several times the past week...

• Know labeling requirements: PLU labeling is optional so not all produce will have labels (however, *most* sold in grocery stores will have a PLU code).

• Understand GMO labeling: the 5-digit codes beginning with 9 are organic. The 5-digit code starting with 8 is for GMO food -BUT- manufacturers are not required to label genetically modified foods so they don't use that code & are using the 4-digit conventional code instead.

• Know common GMO crops: corn, soybeans, canola, cotton, sugar beets (ie: white table sugar), papaya, zucchini, and squash are the major GMO crops. Corn, soy & sugar beets (labeled sugar) are used in most all canned, boxed, bagged (ie: processed) foods. Also - meat, dairy & eggs from livedstock, which are fed a GMO grain diet. Buy 100% organic and/or opt for grass-fed / pastured meat, dairy & eggs. 

• Read labels thoroughly: if an item on an ingredient label is listed as 100% organic, it cannot be GMO as USDA regulation prohibits GMOs from being labeled organic. Also, look for these third-party organic certification agencies whose organic standards are stricter than the USDA... look for: QAI, Oregon Tilth, and CCOF. Also, look for the Non-GMO Project verified seal on labels.

• Shop local & grow your own: the best place to buy organically grown non-GMO produce, meat, dairy & eggs is from local farmers. Ask them questions, stop by their farm for a visit, join a produce or meat share & shop farmer's markets. Plant a small garden and grow your own food. If space is an object, you can do a considerable amount of growing on patios and/or rooftops using containers & vertical gardening practices. Get creative! Plant food in your landscaping: instead of only planting annual flowers on your beds, mix in some herbs & veggies too.

• Research, research, research. The food industry can be confusing & overwhelming. It changes constantly & so do the regulations and requirements, or lack thereof. If something seems to good to be true in the "big agra" food industry, research it, because chances are, it probably is... like the idea that manufacturers are placing the number 8 in their PLU codes to openly admit their produce is genetically modified... when they're not required to label GMOs, let alone use a PLU code.

Roasted Beets with Orange & Thyme

Ingredients
1 bunch of beets, scrubbed & peeled. Cut into 1-inch pieces.
1 teaspoon extra virgin olive oil
Coarse salt & ground pepper
1 teaspoon honey
1/4 cup orange juice
2 teaspoons fresh thyme leaves
2 teaspoons orange zest

Directions 
Preheat oven to 425. Place pieces of beets on large piece of foil on a baking sheet. Drizzle with olive oil and lightly season with salt & pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, about 45-minutes.

Transfer beets to a large bowl and drizzle with honey and orange juice. Top with finely grated orange zest and thyme leaves.

Serves 4.

Your weapon against cardiovasular disease!

"A healthy diet is one of the most powerful weapons against cardiovasular disease", says Rachel K. Johnson, Ph.D., R.D., a spokesperson for the American Heart Association. 

Aim for a wide variety of produce, since various fruits and vegetables provide different antioxidants. 

Whole grains like barley are also key, because they help contain soluable fiber that helps lower LDL cholesterol. 

As for protein, most protein should come from plant sources, and lean sources such as eggs, poultry and omega-3-rich fish.

Invest In Your Health, 1st!!

We frequently hear "eating healthy is expensive" or "I cant afford your lifestyle" - it's very simple and it's inexpensive.

Finances seem to be the #1 reason people would rather stay in their bad habits than change... and the solution (eating healthy) probably costs no more than your current spending on unhealthy foods. Our advice, INVEST IN YOUR HEALTH, first!

* Eat Less.

* Eat More Vegetables, fruits, whole grains & plant proteins - those are the things that keep you full! Eat less meat & dairy.

* Eat in season. Buy local. Shop farmer's markets. You'll pay more for foods that are not in season. Join a CSA; freeze or can the extra produce.

* Watch Your Portion Size. Eat the serving size, not more.

* Eat At Home. Learn to cook, if you don't know how. All you need is the ability to read and some healthy recipes.

* Make sacrifices in other areas of your budget, if need be... do we really need 300 television stations?! Go outside for entertainment (and for your health!).

* Don't Waste Food. According to a study conducted this past August, the average American family throws away half of their food (approximately $2,200 in food per family is thrown away annually). Would you throw $2,200 in cash in the garbage? If not, then don't throw your food away either!! Have leftover night. Freeze leftovers. Be creative in how you can use leftovers!


More Tips Here: http://www.huffingtonpost.com/2012/08/21/food-waste-americans-throw-away-food-study_n_1819340.html

And Here:
http://www.eatingwell.com/diet_health/weight_loss_diet_plans/how_to_lose_weight_on_a_budget?page=2&sssdmh=dm17.648377&esrc=nwewd012413

Bulgar Salad

Ingredients
1 cup bulgar wheat
1/2 bunch cilantro, chopped
1 cucumber, peeled and chopped
1 cup halved seedless red grapes
Juice of 1 lemon
2 tablespoons extra virgin olive oil


Directions
In a small saucepan, bring 1 cup water to a boil. Stir in the bulgar and 1/4 teaspoon salt, cover and let stand until the water is absorbed, about 30 minutes.

Transfer the bulgar to a large bowl. Stir in the cucumber, grapes, lemon juice, olive oil and cilantro; season with salt and pepper. Serve immediately or chill and serve later.

Vitamin Water: Beware!

Consumers beware! Don't be misled by marketing.

 

 

"Vitaminwater's sugar content more than offsets any advertised health benefits provided by the nutrients in the drink: 33 grams of sugar and 125 calories, for every 20-ounce bottle. Vitaminwater name misleads consumers since that key third ingredient, sugar, is conveniently absent from the title."

Read more: http://www.time.com/time/business/article/0,8599,2007106,00.html#ixzz2IlnCnSJ4