What’s Next for Probiotics in Sports Nutrition?

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There is a high demand for healthy beverages all over the world, which has given rise to probiotics, cold-pressed, organic, and plant-based beverages. This is the reason why food and beverage manufacturers have started developing sports nutrition drinks that are not only natural but also contain probiotic ingredients to attract a new market of health-conscious athletes and individuals.

Defining Probiotics

Probiotics are live bacteria that are good for the digestive system. In fact, we naturally have probiotics inside us.  The gut is where millions of bacteria live and if the population of your gut microflora is made up of good bacteria, you reap the benefits by having proper digestion as well as a healthy well-being.

So why should you drink probiotics if you already have them inside your body? Unfortunately, abusive lifestyles such as being stressed and eating processed foods can affect the number of good bacteria in your body. Moreover, if you have been taking antibiotics, your good bacteria are also eradicated as antibiotics are not selective when it comes to killing bacteria in the body. Adding probiotics to your diet is an excellent way to replace the population of good bacteria in your body.

Adding Probiotics in Sports Nutrition

Probiotics are already found in many fermented products that we consume. These include sauerkraut, vinegar, kimchi, yogurt, and many others. But many market innovators want to add probiotics to boost foods that do not traditionally contain them.

The use of probiotics as a primary ingredient in sports nutrition is becoming a popular trend and is expected to reach a global market value of $46.55 billion in the next four years.  For instance, companies like Ingredion, GoodBelly, and NextFoods Inc. are aiming to tap into the sports drink market by improving their product using probiotics. Soon, many companies will also join this trend and will create probiotic product lines that are not only limited to beverages but also protein bars and snacks.

The Rising Demand of Probiotics

In a recent survey conducted by Ganeden, it was noted that 70% of the consumers are open to consuming probiotics in food instead of supplements. The respondents also mentioned that they are willing to pay more for healthy foods especially those containing probiotics.

More and more people are becoming health conscious. They are aware and picky when it comes to what they are eating. People are now interested in looking for food that can give them more health benefits. The increasing demand for healthy and functional foods is the reason why food and beverage manufacturers are developing ways to incorporate probiotics into their products.

For now, probiotics are seen primarily as a potential ingredient for sports drinks, but manufacturers are innovating for the future use of probiotics in fruit beverages, baking mixes, granola bars and much more. It is forecasted that probiotics are set to make appearances in different types of products not only in sports nutrition but also in functional day to day products.

Inspired by fooddive.com

Low Levels of Vitamin B12 in the Brain Could be Linked to Mental Decline

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Vitamin B12 is not one of the headline supplements that you would expect to see when you pick up a nutritional magazine. Nutritionists and health experts have always had their suspicions on the link between the lack of Vitamin B12 intakes in the brain and conditions like dementia and mental decline. Multiple studies that have been carried out in the past to try to understand the linkage better.

But first, a little more about Vitamin B12. It is not among the most abundant of vitamins in the world. It is commonly found in a bacteria that happens to be very common in soil. We find natural forms on vitamin B12 in red meat, salmon, milk, eggs, leafy greens, beets, and almonds. There are other ways of getting vitamin B12. One of them is through synthetic supplements. It is not clear how much of the vitamin you should have to avert the risks that are closely associated with its deficiency. Some experts advise about 1,000 micrograms a week, and there are others that advise up to 250 micrograms a day. This translates to upwards of about 2,500 micrograms per week.

Vitamin B12 in the Blood vs. the Brain

It is important to note that the amount of Vitamin B12 in the blood is not parallel to the sum in the brain. The uptake process is what matters. In a recent study reported in the PLOS ONE journal, scientists were able to pinpoint the link between low Vitamin B12 levels in the brain to autism, schizophrenia, and old age dementia. The same study goes ahead to suggest that some other neurological diseases could be caused by the reduced uptake of Vitamin B12 from the blood stream. There have been other studies that have attempted to look for connections between this and other vitamin deficiencies to certain brain disorders.

While there is yet a definitive study that zeros in on these particular shortcomings, there have been other risks that have been directly associated with extreme vitamin deficiencies. These risks include depression, memory loss, mental decline, and even pregnancy complications. Vitamin B12 is critical for the formation of red blood cells and is also closely associated with the functioning of the central nervous system. Hence its importance in the body.

Inspired by oregonlive.com

Adding Natural Sources of Vitamin B12 to Your New Products

So, we are now wondering how we will formulate products with more vitamin B12? You could use synthetic vitamins with low bioavailability or you could use natural vitamins from whole food sources. NutriFusion is the leader in whole food nutrient fortification from fruits and vegetables. Our stabilization method enables food processors and consumer packaged food companies to add highly bioavailable nutrients to their products. If you are interested in learning more, please visit your respective category below.

Half of Cropland Acres in the U.S. Were Devoted to GMO Crops in 2012

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Farmers in the United States have been using genetically engineered organisms or GMO crops since 1996. These plants are modified so that they can resist pest and tolerate harmful pesticides. Genetically modified seed companies were so successful that 90% of the corn, cotton, soybean, sugar beets and canola are GMO crops. While crops like squash, papaya, and alfalfa are now being cultivated using genetically engineered (GE) varieties.  If you go to the countryside and admire acres of farmlands, you might just be surprised how many farms are planting GMO crops.

Acres of Lands Planted with GMO and Non-GMO Crops

According to USDA, there are about 182 million (of the 380 million) acres of agricultural land in the United States that have been planted with GMO crops of which 90% is planted with soybeans and corn while the rest with beets and cotton. Only 0.6% and 0.3% of said agricultural land were planted with genetically engineered varieties of vegetables and fruits.

On the other hand, there are only 5.4 million acres of farmlands that are certified organic farming systems. Only half of the organic system is used as a cropland because the rest is used for pasture. Out of it, only 0.3% is planted with non-GM corn and 0.2% with soybeans.  A large percentage of the cropland is planted with organic carrots, lettuce, squash and other vegetables.

 

Market Value of Non-GMO Crops

The USDA reported that organic corn and soy fetched higher prices than its GMO counterparts. While conventional farming resulted in more production, the consumers have shifted to patronizing organic products. In fact, most GE crops are now used to create processed foods and other food ingredients like breakfast cereals, corn chips, corn syrup, corn oil, soybean oil, and canola oil.

The non-GMO crops, on the other hand, continue to expand and co-exist with conventional crops as more and more people are looking for organically-grown foods and produce. This is the reason why many organic retailers are looking for additional assurance when it comes to labeling and differentiating their organic foods from the GMO crops. This is also to ensure that they get price premiums associated with organic cultivation.

 

Problems with GMO and Non-GMO Co-Existence

While it can be inferred that both GMO and organic crops can co-exist, there are still some problems related to its co-existence. The most common problem is how to maintain the integrity of the non-GM crops. Accidental pollination or co-mingling of the two types of plants is bound to happen which can result in a price drop of the premium organic food.

As a matter of fact, organic farmers from Nebraska, Oklahoma and Illinois have reported economic losses due to co-mingling of pollen. Unfortunately, this phenomenon has resulted in lower yields due to incompatibility. There are solutions implemented by the local organic farmers.  Practices such as the use of buffer strips can help protect the non-GM crops. Moreover, planting organic corn two to four weeks later than the conventional GMO crops can also prevent cross pollination.

Inspired by usda.gov

Unhealthy Additives Are Transforming Gatorade

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Consumers are now connecting their health to the food and beverages that they consume. PepsiCo, who owns Gatorade, is facing a backlash regarding the types of unhealthy additives used in making their signature drinks.

So what’s inside a 32-oz Gatorade? It contains 54.4 grams of sugar which are more than the recommended daily allowance of an average person. Although 50 grams of sugar provides energy for individuals who are always working out or on the go, an average person does not have a need for it.

gatorade-label-serving-size-sugarSugar is the Silent Killer in Sports Drinks

There are different types of sugar. In chemistry, sugar is categorized as sucrose, fructose, glucose, maltose, and lactose. They are carbohydrates that fuel the body by providing the energy that it needs to sustain daily activities. Many food experts believe that sugar is one of the unhealthy additives that we include in our diet. It is important to take note that there are different forms of sugars, but one of the dangerous types of sugar for our health is sucrose, also known as white sugar or table sugar. Sugar is made from plants, and they can come from sugar beets or sugar cane. The natural juices are extracted from both plants and are crystallized to form white sugar which is made up of 99% sucrose.

Sugar is not a low-calorie additive. In fact, it has a high glycemic index (GI) which is a measure of blood glucose response after eating a particular food. Since its GI is high, this means that your blood sugar level is immediately elevated just a few minutes after consuming a tablespoon of it.

 

The Fight Against Sugar & Unhealthy Additives 

The ability of table sugar to raise the blood sugar level within a few minutes of ingesting it is the reason why people want to avoid Gatorade and other beverages.  For this reason, beverage companies are now launching innovations to keep their customers not only happy but also healthy. Many beverage companies are now offering low-calorie drinks, but their marketing strategy does not end there. Many companies are now attempting to create natural drinks by cutting out synthetic ingredients from their beverage mixtures.

For instance, PepsiCo removed the brominated vegetable oil from Gatorade’s formula in addressing the call of a 15-year old activist who launched an online campaign against the unhealthy additive. Moreover, the company also developed a sports drink that does not have artificial coloring and is sweetened with natural cane sugar.

The new line of beverages looks promising, but consumers are seeking drinks that fit their nutritional needs. Sport drink companies are trying to capitalize on the opportunity by creating healthier drinks without sacrificing the taste. For instance, both PepsiCo and Coke are now investing in coconut water, Suja juice, and sparkling water after calls by nutritionists to switch from sports drinks to drinks with less sugar and unhealthy additives.

Today, beverage companies are not only looking into making low-calorie drinks, but they also want to deliver beverages that are healthy—to fit the lifestyles of its many health-conscious consumers.

Inspired by businessinsider.com

beverages from whole fruit and vegetables nutrients vitaminsWhere are the Nutrients?

How are we able to market a beverage as “sports nutrition” and there are ZERO nutrients in the drink? On the other hand, some of these “nutritious” drinks are using synthetic vitamins and minerals to fortify their products. How is that any better? We should be looking for ways to deliver whole food nutrients into beverages like Gatorade and Powerade.

NutriFusion® developed a  patented method for stabilizing the nutrients in whole fruits and vegetables. We are here to help sports nutrition brands bring healthy, nutritious products to market. If you are interested in learning more, please visit the Beverages page below for more information.

New Study: Splenda Linked to Cancer

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Whether or not sugar can have a substitute has been an often-debated topic. Consumers to reduce chances of sugar related diseases turned towards alternative sweeteners. One such product that was popularized as an alternative is Splenda. Splenda contains sucralose, a sweetener deemed harmless up until now.

The Problem with Sucralose

The Ramazinni Institute in Italy published a new study that revealed the dangers of sucralose. The risks include cancer and leukemia. Findings of the study do not align with the claims made by Splenda and their testing methods. Earlier studies on sucralose intake resulted in the conclusion that it remains “biologically inert”. Splenda products were marketed with a heavy emphasis on rigorous testing.  Consumers perceived the product to be much healthier than sugar, which helped raise Splenda’s sales to $177 million.

Here are the findings put forward by Ramazinni Institute in the International Journal of Occupational and Environmental Health:

The test subjects included 457 male mice and 396 female mice. The subjects were administered with sucralose of varying dosages added to their food from 12 days of growth till they died. Sucralose dosage resulted in a raised level of cancer in the male rodents since the amount of Splenda in their diets was higher as compared to those of the female rodents. Also, researchers found the occurrence of leukemia among the male mice who were given a dosage level of 2,000 to 16,000 ppm.

Splenda is Still a Sweetener 

These revelations demand a further explanation on whether Splenda, even in small quantities can pose health risks. Additionally, the two human trials that got published and approved by the FDA lasted only four days and only tested Splenda regarding tooth decay. However, Splenda’s spokespersons claim that the research and its results are unreliable. The company is focusing on the data produced over a period of two decades which includes 100 research studies and experiments stating that “Extensive research strongly supports that sucralose is safe for everyone and does not cause cancer.”

Sucralose is an artificial ingredient. The major concern is whether the body can completely metabolize the ingredient. The Center for Science in the Public Interest strongly advises against the consumption of other artificial sweeteners like aspartame, saccharin, and acesulfame potassium. Sucralose is a lot sweeter than aspartame and has found its way into several food and beverages.

Inspired by techtimes.com

Ugly Fruits and Vegetables: The Solution to World Hunger

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At least 800 million of the world’s population suffers from hunger. While food production rates soar, the amount of food wasted yearly is 2.9 trillion pounds, a quantity that can feed those suffering from hunger twice. These statistics beg the question – how does a third of the world’s food end up wasted?

The Link Between Ugly Food and World Hunger

National Geographic recently shared a story on a food project that involves cooking with food wasted at a typical supermarket. Activist Tristram Stuart to demonstrate the usefulness of discarded food, created a project to make restaurant meals for 50 within 24 hours. The ingredients would be food ingredients that were deemed unfit for use from farms and sellers in New Jersey. Stuart sourced ingredients from vendors who had quite a bit of crookneck squash, beet greens, apples, and wheatgrass. The project ended in bowls of squash tempura, zucchini noodles, and turnip and tofu dumplings.

The 24-hour challenge leads to important revelations about food wastage. Most food goes to waste and remains unsold due to how it looks. Further, Stuart shares his chat with Luis Garibaldi, owner of Fundo Maria Luisa, the largest grower of mandarins. He asked how much of it is exported and what becomes of the discarded produce. Garibaldi stated that while 70% is exported to North America and the European Union, 30% of it is either blemished, sunburnt, isn’t the right color and size or lacks sweetness and is rejected. The rejects are then sent to local markets at one-third of the price. This brings us to the cosmetic standards most producers and buyers attach to food. The supermarket standards for fruits and vegetables is creating the food waste problem. But we cannot just blame the supermarkets because their standards were built on consumer expectations. Consumers have to grow comfortable with eating ugly fruits and vegetables for us to change society and reverse the food waste problem.ugly fruits and vegetables what the fork world hunger

While the global hunger issue continues to evolve, the population in developing and developed countries wastes quite a bit of edible food. Most of the food are lost because it loses its shelf life in the process of exportation as well. It has drastic environmental consequences. The food production process uses a ton of natural resources including land and water. We can quickly draw the conclusion that wasting food is equivalent to wasting precious resources.

Ugly Fruits and Vegetables Could be the Solution

Reducing food waste is now on the agenda internationally. Ugly fruits and vegetables might just be the solution to world hunger. The waste that happens between the farm, the grocery store, and at home is enough to feed millions. Food that is edible yet rendered unappealing due to its appearance can be put to good use and gradually help the rest of the world eat.

Read the full article by  nationalgeographic.com

Brain Health Connected To What We Eat

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There are many ways to keep the mind sharp. Exercise, sleep, meditation and of course a healthy diet. A healthy and nutritious diet supports the brain rather than stifles it. A diet that forces the body to expend energy for digestion after eating steals energy from the brain for thinking. Brain supportive foods include fruits, vegetables, olive oil, legumes, fish, lean meats, and certain fats such as those in nuts that have been processed naturally. They are not acidic, and they promote alkalinity in the body. Sugar and carbohydrates tax the body and make it sluggish and acidic.

Scientific American has concluded that there is a large correlation between a healthy diet and our mood. Depression, anxiety, forgetfulness, lack of focus and dementia come with age as well as the ability to control mood diminishes. Scientific American believes that the best way to combat the mood changes is by choosing a brain healthy diet.

Our Diet is a Big Indicator of Brain Health

Scientific American has listed three classifications that help the brain remain healthy. They state that foods rich in Omega-3 such as fish oil and fish help fight depression. Pickles and other fermented food help combat anxiety while antioxidant foods like green tea and fruits help prevent the onset of Alzheimer’s disease, forgetfulness, and eventual dementia.

We lack these types of food in the western diet. The diet of the West consists of processed or frozen food with high amounts of sugar, preservatives, coloring, flavorings, and bad cholesterol. A new study found out that western diets, such as fast food diets shrunk the brain’s hippocampus as evidenced by MRI scans. The hippocampus is that part of the brain that is essential for memory and mood control.

In another study conducted at Rush University in Chicago, it was concluded that a combination of a Mediterranean diet with a high nutrient, low salt diet helped prevent hypertension and Alzheimer’s disease. The adults tested even had higher scores in cognitive abilities than people who were younger than them. This study was done on a thousand subjects.

We still have a lot to learn when it comes to determining the relationship between diet and brain health, but we know without a doubt that food is connected to our health.

Inspired by inc.com

 

The Problem with American Diets: Ultra-Processed Foods

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With all the food fads rallying for healthier food, the emphasis on “natural” foods and ingredients is now more important than ever. However, the changing food trends have done little to affect the diet of the average American. 58% of the calorie intake of Americans comes from ultra-processed foods according to a study was featured in BJM Open, a medical journal.

The Average American Diet

While the government has done its best to introduce guidelines, consumers continue to choose processed snacks, frozen foods, artificially sweetened desserts, and drinks. The Centre for Disease Control conducted a National Health and Nutrition Examination survey to record the food eating patterns of Americans. The research involved tracking the food items the candidates had eaten in the last 24 hours. It was found that out of all the calories consumed by the survey-takers, three from every five calories consumed came from ultra-processed food. Almost 30% of calories came from unprocessed and partially processed foods, ingredients like oil and salt made up 2.9% of the whole, and 10% came from canned and packaged food like cheese, meat, and vegetables. The statistics suggest that the consumption of ultra-processed foods is far greater and forms a significant chunk of the average American diet.

The Link Between Sugar & Ultra-Processed Foods

A recent dietary guideline introduced by the government suggested limiting the intake of added sugar in the American diet. Ultra-processed foods contain artificial flavors, colors, aromas, and sweeteners. 14% of the overall calories in ultra-processed foods come from sugar and added sweeteners. An increase in the consumption of ultra-processed foods leads to an increase in the use of sugar too. Therefore, ultra-processed foods are primarily responsible for Americans crossing the suggested 10% limit on added sugar in the diet.

 

The Problem With Consumer Choices

While “healthy” and “natural” foods are in popular demand, consumers’ food choices in the market don’t reflect that need. Manufacturers continue to introduce healthy alternatives of food products to appeal to the health conscious, but consumers continue to pick salty snacks and products loaded with sweeteners. Many food brands have created new profiles and products to appeal to the new health-conscious consumer. However, if the food choices continue to lean towards ultra-processed foods, have any of the new products, and new guidelines helped Americans eat more healthy and nutritious food?

Inspired by latimes.com