Beware: Dangerous Chemicals in Ensure Nutrition Drinks

Ensure

Carrol Krause, a former press reporter for the Herald-Times of Bloomington, Indiana, had to retire from her journalism career because of an ovarian cancer medical diagnosis in 2014. Prior to her death in February, she wrote a blog titled ‘Stories by Carrol’ highlighting the very best and the worst of her last days.

A few months before she passed she started having digestion concerns and could no longer eat regular food. What hospice employees brought her as meal replacements frightened her. Krause writes: “Hospice had the very best of intents, but the stuff they sent out to me was not real FOOD. In fact, I’m annoyed at the idea that they feed this things to passing away individuals.”

Exactly what the hospice supplied to Krause was a bag filled with items by Ensure: pudding, shakes, and a beverage that pretends to be apple juice. All three have plenty of chemicals with about as much actual nutritional value as many industrial junk foods, and to make matters worse, these beverages are said to be the dietary lifeline for people who are extremely sick.

Ensure is owned by Abbott Nutrition, one of the worst examples of a Big Food corporation masquerading as a healthy option you’ll ever see. The business has deep ties to the medical market and as such you can discover their items in almost every healthcare facility today, which is bad news for millions of clients who are just trying to get healthier.

The Truth About Ensure

Ensure is a brand by Abbott that makes medical “dietary shakes and drinks.” It makes huge claims to clients such as “# 1 Physician Recommended” and “Worldwide Leader in Nutritional Science” however in truth, their products are as far away from a well balanced meal as you can get. Regretfully, these items are frequently offered to clients in very poor health, who require appropriate nutrition the most. Instead, when consuming these items they are getting the following: preservatives, fillers, and chemicals.

To make matters worse, Abbott Nutrition belongs to the notorious pro-GMO company the Grocery Manufacturers Association, and to this day has provided nearly a million dollars to fight against GMO labeling in the United States.

Does this seem like the kind of company whose items you should be feeding your loved ones? After you see these products, their active ingredients, and possible side effects, you’ll have the response.

Guarantee Clear ™ Restorative Nutrition

The front of the packaging for Ensure Clear shows an orange beverage with an apple beside it, the back of the package does state, nevertheless: this product “consists of no apple juice” or any juice. Instead, its two main ingredients are water and sugar. It likewise consists of the following:

CONTAINS NO APPLE JUICE, Water, Sugar, Corn Syrup Solids, Whey Protein Isolate, Citric Acid, Natural & Artificial Flavor, Ascorbic Acid, Zinc Sulfate, dl-Alpha-Tocopheryl Acetate, Ferrous Sulfate, Niacinamide, Manganese Sulfate, Calcium Pantothenate, Cupric Sulfate, Vitamin A Palmitate, Thiamine Chloride Hydrochloride, Pyridoxine Hydrochloride, Riboflavin, Folic Acid, Chromium Chloride, Sodium Molybdate, Biotin, Potassium Iodide, Sodium Selenate, Phylloquinone, Vitamin D3, and Cyanocobalamin.

Contains milk ingredients.

Toxins, Chemicals, And Pesticides

Corn Syrup Solids are made of dehydrated corn syrup, which is 100% glucose, a type of sugar that contributes to the threat of weight problems. Corn syrup is likewise often made from GMO corn and has actually been connected to diabetes, and cancer.

Cupric sulfate is actually a pesticide and fungicide that is toxic and can cause intestinal problems, anemia, and even death at high dosages. It is also genotoxic, meaning it can cause the cells to alter due to hereditary damage.

Chromium chloride is hazardous and has negative impacts on the reproductive system for both men and women, stomach issues, irregular bleeding, and ulcers.

Sodium Selenite is a harmful active ingredient produced as a by-product of copper metal refining. Yet, it is frequently labeled as a “nutrient.” The Environmental Protection Agency has categorized it as unsafe.

Natural and Synthetic Tastes can include a set of various chemicals, typically originated from inorganic sources, and are hazardous to health, adding to the chances for health problems in the whole body, including different types of cancers.

Artificial Vitamins:

While our bodies, specifically when ill, do need a lot of vitamins, there is a substantial difference between natural vitamins derived from food or natural sources, versus artificial vitamins. Regrettably, the vitamins contained in Ensure products and other advertised “health” foods and supplements are often synthetic and are made with chemicals.

Generally speaking, when a new study comes out that declares that some vitamin is poisonous at high levels, it is because only the synthetic version of it has been studied, yet it gets lumped together with natural vitamins.

Synthetics do not get taken in by the body in the exact same method as natural vitamins due to the fact that they have been “isolated”– they are separated from the whole vitamin complex and trace minerals and enzymes.

Exactly what an artificial vitamin does not provide, the body attempts to offset by itself and depletes its existing nutrients at the same time.  Over time this can cause an imbalance of nutrition which can be made worse with a poor diet regiment.

“This procedure leads to a general unfavorable health effect while minimizing any gains that could have been achieved by the supplement,” according to “Nutri-Con: The Fact about Vitamins & Supplements” report by The Hippocrates Health Institute.

Other ingredients include:

Dl-alpha-tocopherol acetate is a synthetic type of Vitamin E. Not just is the synthetic kind only 12% as reliable as natural Vitamin E, it is typically developed as a byproduct of a petrochemical dependent production process.

It likewise has been associated with an increased danger of hemorrhagic stroke, DNA damage, and other adverse impacts.

Ferrous sulfate: an artificial kind of iron, and can cause constipation, queasiness, allergic reactions, and gastrointestinal issues.

Niacinamide is an artificial kind of vitamin B3 and its negative effects including a few dozen conditions, along with liver failure.

Manganese sulfate is made “from the response between manganese oxide and sulfuric acid” and is frequently utilized in paints and varnishes, fertilizers and fungicides, and ceramic, besides medicines (manganese itself is a mineral).

Calcium Pantothenate is an artificial compound made from pantothenic acid, aiming to mimic natural vitamin B5.

Vitamin A Palmitate is a synthetic type of vitamin A, which like numerous others above can cause liver damage and stomach issues.

Zinc Sulfate is a natural kind of zinc and can be toxic to cells, in addition to dangerous to the environment.

Sodium molybdate is a chemical form of salt, and it has actually shown to have negative impacts on fertility in animals.

Other synthetic vitamins are also included, and additional components are: Whey Protein Isolate (likely from cows fed GMO corn), Citric Acid, Ascorbic Acid (an artificial form of vitamin C that is generally inorganic and difficult for the body to absorb), Folic acid, Biotin, and Vitamin D3.

This is simply the ingredient list of one of Ensure’s leading items, and as you can see it’s essentially nutritionally useless compared with real, natural foods or naturally derived supplements.

Carrol’s Call for Action

” Soup is good food. Pudding can be excellent food too, if it has genuine milk and egg in it … However this swill (I have no idea what else to call it) from Hospice is completely repellent,” Krause authored on her blog site in September 2015. “It’s not genuine food, only a collection of starches, sugars, artificial flavors and nutritional powders all mixed into water.”

Like lots of people are beginning to recognize, to pretend that Ensure and similar beverages are real food can be harmful to a person’s health, Krause wrote:

” It’s possible someone who spends their life consuming at fast-food joints wouldn’t object to consuming Ensure products, however I do, since I understand the distinction in between real food and phony food …

” I wouldn’t feed this things to a passing away animal, not to mention a passing away person. If you concur, let the medical facility management know. Or snipe at them by means of social networks till they begin to take note. I think it’s time for a food battle!”

 

Plant-Based Diet Reduces MS Symptoms

MS

A woman who adopted plant-based diet plan saw MS symptoms fade, and will speak at a nutrition conference.

Dr. Saray Stanic will provide the keynote address at the annual Maine Nutrition Council conference April 10 in Augusta.

An internist who changed her career and reversed her health after discovering the peer-reviewed power of a plant-based diet, Dr. Saray Stancic heads to Maine next month to deliver the keynote address at the annual Maine Nutrition Council conference. Her speech will focus on her individual journey and the shifts she states have to happen in healthcare.

” Exactly what I speak with is evidence-based,” Stancic stated from her practice in Ridgewood, New Jersey. “We have to get this message out to everybody. We need to get this into the curricula of U.S. medical schools. This is going to require society to alter.”

Sonja Carvalho, who handles food programs for Catholic Charities and chairs the Maine Nutrition Council’s board of directors, said the council decided to focus on plant-based nutrition in reaction to demands from conference attendees. The council choose Stancic as speaker, Carvalho said, because she had an interesting story and was “experienced in the field, not simply professionally but also personally.”

The conference is scheduled for April 10 at Maine General Medical Center in Augusta. The day’s programs likewise consists of a talk about water quality, a panel on diet plan and disease prevention, a plant-based cooking demonstration, and an all-vegan lunch.

In addition to the keynote address, Stancic will deliver a talk on managing autoimmune disease with diet plans, which led to her going into the field of plant-based medicine. It took place years after she was identified with multiple sclerosis at age 28 while working an over night shift at the medical facility.

By 2003, Stancic had actually been experiencing MS for many years, required a walking cane or crutch to stroll and was taking a dozen medications a day to handle the condition. One day, she stumbled upon a research study that found a blueberry-rich diet plan helped in reducing tiredness in MS clients. She was skeptical– “In all my training, never ever did any mentors or teachers mention a connection in between diet and illness,” Stancic stated– however the idea that they might be linked persisted.

” I started to read the peer-reviewed medical literature, and I found that diet was the most important variable in preventing disease and dealing with persistent disease,” Stancic stated.

She adopted a plant-based, vegan diet herself, and even though MS is thought as an incurable, degenerative illness, her symptoms gradually faded. Over time, she no longer required a crutch to walk. She stopped taking her medications. 6 years after she changed to plant-based eating, she had the ability to run a marathon.

On the other hand, she was working as a contagious illness professional and frequently spoke with patients who had diabetes and other chronic conditions. She started to share info with them about the impact of a plant-based diet, and she saw that their own conditions improved when they altered their own diet plans.

” I have a lot of clients in my practice who are medical professionals,” Stancic stated. “If I get that doctor healthy, they can use the information to their clients.”

She also coaches Rutgers New Jersey Medical School students who are interested in way of life medicine.

” We have to gear up and educate not only our clients but also our doctors,” Stancic said. “It’s no fault of their own that they do not know this. They’re not being taught.”

Her most current task is a feature film called “Code Blue,” produced with documentarian Marcia Machado. The film’s title refers to healthcare facility terminology for a patient who requires resuscitation. In the movie, it’s a metaphor– the patient is the American health care system. The film will examine the wave of plant-based lifestyle medication sweeping the nation, include interviews with a lot of the motion’s leading figures and address the obstacles that keep plant-based medication from being more extensively practiced.

When we spoke, Stancic was thinking about bringing the film crew to Maine for her talk.

” I wholeheartedly believe this a movement that is taking off in medication and redefining medication,” Stancic stated, adding that such a transformation cannot come quickly enough. “We remain in trouble. Our healthcare system cannot support much more of this persistent illness epidemic we remain in. It will implode. We have to act now.”

Tom Mellette knows some individuals have issues with tofu. This is why at this year’s Maine Nutrition Council conference the scientific dietitian for Maine General Medical Center will show the best ways to prepare a Thai dish with tofu.

” One of the greatest complaints I get about tofu is that it is flavorless,” Mellette told me by phone, “and marinating is a terrific way to add taste to tofu, particularly with strong Thai flavors.”

The Maine Nutrition Council conference draws in approximately 125 attendees yearly from across the state and a wide range of organizations and companies. Mellette presumes the number will include tofu skeptics. “I’m hoping this quick demonstration will show how easy and how delicious tofu can really be,” Mellette stated.

The noodle and vegetable dish with an option of marinated tofu is one of the alternatives in a brand-new program the hospital is presenting that uses staff and visitors pre-portioned ingredients to prepare in your home. The service, which is similar to mail-order meal packages, is amongst the numerous resources Mellette states the hospital and its dining services offer to individuals seeking to approach plant-based eating.

The Augusta Winter season Farmers Market is present in the lunchroom every Tuesday through the month of April. During the month of March, the medical facility is showcasing plant-based dishes and working to decrease the amount of meat on individuals’s plates. For example, the cafeteria’s featured hamburger for March is made from half veggies and half meat.

” We have actually been getting more and more interest in vegetarian and vegan choices from clients, personnel and visitors alike,” Mellette stated. “There is a big push for moving toward a plant-based diet.”

Not everyone will convert to a mainly plant-based diet, but if people can begin eating more plant-based meals it’s a definite step in the right direction.

 

Vitamin D May Reduce Risk of Colds and Flu

vitamin d

Vitamin D can decrease danger of breathing infections, the common cold, and influenza. Vitamin D can be obtained via exposure to sunlight and from some foods, but most folks lack the levels of Vitamin D needed for healthy function of the body.

Daily or weekly supplements of vitamin D could mean 3.25 million fewer people in the UK having at least one respiratory infection a year, states a recent study.

Daily or weekly supplements of vitamin D would also mean 3.25 million fewer people in the UK having at least one breathing infection a year, says the research study.

Adding vitamin D to food would substantially cut NHS costs, state the authors of a major worldwide research study that shows it can reduce the danger of colds, influenza and other harmful infections such as pneumonia.

A federal government advisory committee on nutrition has actually currently warned of the low levels of the so-called “sunshine vitamin” in the UK population and suggested food fortification as a possible strategy. In the US, for example, milk is fortified with vitamin D.

A study published in the British Medical Journal needed to include convincing proof in favor of fortification, argues its lead author. “The outcomes are likely to change the cost/benefit analysis significantly,” said Adrian Martineau, scientific teacher of breathing infection and resistance at Queen Mary University of London.

Lots of research studies have tried to discover whether the increase in colds and flu in the winter is partially due to a lack of sunlight producing vitamin D in the body, but they have actually had blended outcomes. The team from Queen Mary argue that their work settles the concern since they have actually re-analyzed and pooled the raw data from 25 medical trials involving about 11,000 patients from 14 nations. The research studies that discovered no advantage had actually usually offered people a big one-off dosage of vitamin D instead of regular supplements.

Martineau and his group say their results show a substantial however modest benefit for everybody who takes vitamin D everyday or weekly, however a more significant advantage for those who have low levels of it in their bodies. These may be people who do not get outdoors often, cover themselves from the sun or for religious reasons, or have dark skins which absorb less sunlight. It is tough to get enough vitamin D from food– it remains in oily fish and shiitake mushrooms, however not much else.

Taking a regular supplement cut in half the rate of breathing infections in individuals with the lowest levels of vitamin D, below 25 nanomoles a litre (nmol/L). But it also cut infections by 10% amongst those with greater vitamin D levels.

Breathing infections, which can include influenza, bronchitis and pneumonia, take a big toll on the nation’s health. About 70% of the UK population get one breathing infection in any year, with 25% going to the GP. They are the most common reason for a GP assessment and days off work. More than 50% end up with a prescription for antibiotics, which is inappropriate since they are typically triggered by a virus. These infections are accountable for 300,000 hospitalizations a year in the UK and about 38,000 people die.

Worldwide these types of sicknesses caused an approximated 2.65 million deaths in 2013.

The Queen Mary researchers calculate that day-to-day or weekly supplements of vitamin D would indicate 3.25 million fewer individuals in the UK having at least one respiratory infection a year, assuming a population of 65 million.

” Vitamin D fortification of foods offers a constant, low-level intake of vitamin D that has practically gotten rid of extensive vitamin D deficiency in a number of countries,” stated Martineau.

” By showing this brand-new advantage of vitamin D, our research study reinforces the case for introducing food fortification to improve vitamin D levels in countries such as the UK where profound vitamin D shortage is common.”.

Although the authors consider the case shown, researchers are still divided. Mark Bolland from the University of Auckland and Alison Avenell from the University of Aberdeen say in an editorial in the BMJ that big randomised controlled trials– comparing people taking vitamin D with others who do not– are still needed.

” Present evidence does not support using vitamin D supplements to avoid illness, other than for those at high risk of osteomalacia (weak bones and muscles due to low blood vitamin D levels, currently specified as less than 25 nmol/L),” they said.

Others praise the Queen Mary research study. “Bolland and other skeptics attempt to discover weak points in Martineau’s analysis,” stated Dr Benjamin Jacobs, a consultant pediatrician at the Royal National Orthopedic health center.

” Martineau’s information is strong, from 11,000 patients in good quality medical trials around the world. The case for universal vitamin D supplements, or food fortification with vitamin D, is now undeniable. Governments and health specialists have to take Martineau’s research study into account when setting vitamin D policy now.”.

Martin Hewison, professor of molecular endocrinology at the University of Birmingham, said he concurred the case for vitamin D supplements against respiratory infections was proven.

” This may be particularly essential for people in the UK who are at high risk of vitamin D deficiency, particularly in the winter,” he stated, adding that greater doses than currently advised for bone health might be needed and required more trials. Low levels of vitamin D can trigger the bone disease rickets in children.

Prof Louis Levy, head of nutrition science at Public Health England, stated PHE currently suggested everybody should take vitamin D throughout the winter season, based upon the suggestions of the Scientific Advisory Committee on Nutrition. Those who get low doses of the sun’s rays due to the fact that of their skin or clothes or staying indoors must take 10 micrograms all year round, he stated.

However he was not convinced of the case for vitamin D versus colds and flu. “The evidence on vitamin D and infection is irregular and this research study does not offer adequate evidence to support recommending vitamin D for minimizing the threat of respiratory tract infections,” he stated.

The Department for Health said: “The vast majority of people get the Vitamin D they require through a healthy diet plan and sun exposure. However, specialists do suggest supplements for specific groups of people, and advise everyone to think about taking them in the cold weather. Necessary food fortification is a complex issue, but experts keep proof under evaluation.”.

 

Cardiologist Rails Against Nutrition Guidelines

nutrition

Salim Yusuf says brand-new proof fails to support many significant diet recommendations.

Among the world’s leading cardiologists, he states that much of the major nutrition guidelines have no great basis in science.

” I’m not a nutrition researcher which might be a benefit due to the fact that weekly in the paper we read something is good for you and the same thing the next week is bad for you,” stated Salim Yusuf, MD, DPhil,( McMaster University), at Cardiology Update 2017, a seminar presented by the European Society of Cardiology and the Zurich Heart Home.

Yusuf provided evidence that a number of the most considerable and impactful nutrition recommendations relating to dietary fats, salt, carbs, and even veggies are not supported by proof.

Yusuf’s talk relied greatly on findings from the PURE research study, a big ongoing epidemiological research study of 140,000 people in 17 nations. Though PURE is an observational research study, “its style and comprehensive data collection are geared toward addressing significant questions on causation and development of the underlying determinants of heart disease.”

Much of the data provided by Yusuf has actually not been released yet and ought to be considered initial, he said. In 2014 publication of the salt results stirred significant debate.

The results from PURE will likely add fuel to the ongoing intense argument over carbohydrates and fats. Yusuf displayed data showing that the occurrence of heart disease in the PURE population increases as carbohydrate intake (as a portion of overall calories) increases.

” Previous guidelines stated lower fats and make up for it by increasing carbs … therefore basically we have actually increased carbohydrate consumption in most Western countries and this is likely damaging. We are in for a big surprise. We actually discovered that increasing fats was protective.”

The PURE findings reveal a steep boost in CV danger as carb intake increased beyond 55% of total energy. World Health Organization standards specify that up to 75% of energy can originate from carbohydrates. “But that is incorrect,” stated Yusuf.

Dietary Fat

” We in fact discovered that increasing fats was protective,” he stated. Low intake of total fat was associated with increased threat. Really high fat is likewise “probably bad,” Yusuf stated, based on earlier studies from Finland with individuals who had “incredibly high fat levels, not the usual fat levels that populations consume.”

No clear patterns emerged for various types of fats, Yusuf reported. Patterns recommended that saturated fats were not harmful and perhaps even useful, while monounsaturated oils appeared advantageous. Polyunsaturated oils had a neutral result, he stated.

” You’ve got to consider the change in oils that have taken place in the world in the last 30 years,” stated Yusuf. “It was completely industry owned. We went from natural fats, which are animal fats, to veggie fats, since the market can produce it and therefore charge for it, and this was swallowed hook, line, and sinker by the AHA, and the WHO simply repeated it.”

This is partially why many health conscious professionals shy away from recommending the consumption of oils altogether if they can help it.

If the general population had access to the right types of oils easily it may change some opinions on this.

However, as it stands now, oils as part of a standard diet are considered a bad idea by Dr. Wallach, as well as many other nutrition-minded experts.

(Read about the 10 Bad Foods to avoid here if you want more info!)

Yusuf likewise took aim at milk usage trends in the US. “Even if you consume milk they desire you to consume 2% or 1% of fat” but, he asked, “what is the proof?” “A huge, huge, no,” he said. In truth, he stated, there “actually are no data at all to lower the fat content of milk.”

Yusuf came down squarely in favor of fats over carbohydrates: “Basically, some fats are good, some fats may be neutral, but it’s carbs that are the worst thing.” He offered a piece of suggestions: “so when you eat a hamburger throw away the bun and eat the meat.”

Yusuf summed up the PURE findings, which found that hydrogenated fats from dairy sources were protective and hydrogenated fats from meats were neutral. White meat from chicken or fish appeared to have a beneficial result, while red meat in moderate quantities was not related to damage.

Yusuf volunteered a strong endorsement for Nina Teicholz, author of The Big Fat Surprise, who has been heavily criticized by the nutrition industry for her defense of dietary fat. “She shook up the nutrition world but she got it right,” said Yusuf.

The demonization of fats– hydrogenated fats in specific– came from earlier observations connecting saturated fat usage to LDL levels. Yusuf reported that PURE verified this finding, but he likewise noted that the overall difference in LDL was less than expected, however, more studies are needed as there was some variance in the results.

More importantly, randomized studies that have actually taken a look at fat reduction to reduce cardiovascular episodes have not shown benefit, other than in cases where fat levels were incredibly high, he said.

Yusuf said that the ApoB/ApoA ratio is a much more highly delicate marker of danger. Data from PURE shows that this ratio goes up with carbohydrate consumption but is neutral with hydrogenated fats or polyunsaturated fats and declines with monounsaturated fats.

Regarding salt consumption Yusuf reiterated findings from the previous released reports from PURE and the more current report from a working paper from WHO. He said the low salt position was based upon the reputable relationship in between salt and high blood pressure. But, he argued, the advantages of exceptionally low levels of sodium have never been tested in a randomized controlled trial.

Further, since salt is an important nutrient it is unavoidable that taking sodium levels too low will be damaging. He likewise explained that although decreasing blood pressure through salt reduction might turn out to be beneficial in individuals with high blood pressure, it is totally possible that non-hypertensives will obtain no gain from sodium reduction but they may well be susceptible to the harms connected with low sodium levels.

Vegetables and fruits

Yusuf likewise raised concerns about basic suggestions that are almost never based on important analysis. “Where on earth did the concept that we should consume 5 portions of vegetables and fruits originate from?” asked Yusuf.

” Why not 4, why not 3, why not 6, why not 7? Is it all fruits, is everything veggies, is it what kinds of fruits, what type of vegetables?”

He reported that the PURE data discovered a neutral result for vegetables, and that the literature is “really irregular.” More significantly, he dismissed the concept that foods need to be judged based on their effect on health. “However I need to tell you, when it’s relating to diet, neutral is good. You have to consume something. If you like it consume it. Not every food has to be good or bad.”

Yusuf then explained that it is almost difficult for a big part of the world to follow these fruit and vegetable recommendations. “Why are vegetables and fruits not taken in? All the guidelines are written by people sitting in Geneva or Dallas who are white, abundant, and male. They are male, and so they don’t know the cost of foods, they do not go do the grocery shopping. They’re white and they only think about exactly what takes place in their nations.”

In high income countries like Canada and Sweden individuals spend just about 10% of their earnings on food. But in lower income nations like Pakistan, India, Zimbabwe, 65% of earnings is invested in food. It is then “no surprise that they’re going to buy the cheapest food,” he said. The cost of purchasing 2 portions of fruit and 3 servings of vegetables, as recommended by the World Health Organization, is completely unaffordable for numerous peoples.

More and more professionals are question the nutrition guidelines set out by international organizations.  Hopefully, over time a more clear picture of proper nutrition will emerge.