What’s in YOUR Energy Bar???
    With so many of these protein and high energy bars available on the market today, it can be hard to
    determine which bar is really good for you. Worse yet, many of these bars are actually so loaded up with
    non-optimal fats, preservatives and sugars that they aren't really any better than... well, eating a candy bar.

    Take the time to check the ingredients listed on the back of your energy bar for high fructose corn syrup,
    artificial sweeteners, highly allergenic gluten, preservatives, and cheap soy proteins. If your bar contains
    any of these health bombs, you are better off just tossing it.

    New No-Calorie Sweetener Enters the Market
    Stevia-based sweeteners have received FDA approval and are being marketed as a “natural” sweetener
    alternative. Approved for years in many countries outside the U.S. until the recent action by the FDA, the
    commercial use of stevia extracts in this country was limited to dietary supplements.

    This latest no-calorie sweetener is heading to market following FDA approval last December for its use in food and
    drinks. The product is an extract from stevia, a plant native to Central and South America, and both Coca-Cola and
    PepsiCo (in partnership with Cargill and Merisant, respectively) have introduced FDA-approved stevia-based
    sweeteners. Coke/Cargill's is Truvia while Pepsi/Merisant's is called PureVia.

    Stevia-based sweeteners will now join the other packets of sweetener alternatives on café tables, coffee bar
    counters, grocers' shelves and foodservice distributor warehouses. Meanwhile, both Coke and Pepsi are also
    going ahead with plans to launch beverage products using the new sweetener. Pepsi's first stevia-based products
    are SoBe Lifewater Vitamin Enhanced Water and Trop 50, a lo-cal orange juice product, while Coke's debut stevia
    product is Sprite Green Naturally Sweetened Soda.

Stevia is seen as a desirable product because it is supposed to be “natural,” being derived directly from a plant used for centuries by
natives. Stevia leaves contain a substance that is several hundred times sweeter than sugar but has no calories. In fact, stevia plants are
widely available in garden stores for those who want to add them to their herb gardens. Chewing the leaves yields a sweet taste hinting at
licorice (it disappears when the leaves are processed).

An increased intake of zinc may decrease the risk of type-2 diabetes by 28 per cent, according to a new study from Harvard published in
the journal, Diabetes Care.

Zinc, one of the most plentiful trace elements in the body, second only to iron, mediates many physiological functions. It is also believed to
be essential for maintaining a healthy immune system. Recent science suggests the mineral could also influence memory, muscle strength
and endurance in adults. Zinc nutrition in very young children has been related to motor, cognitive and psychosocial function.

The Harvard study involved 82,297 women aged between 33 and 60 taking part in the Nurses' Health Study. Over the course of 24 years,
6,030 cases of type-2 diabetes were documented. The researchers noted that women with the highest average dietary intakes of the
mineral were 10 per cent less likely to develop diabetes, while women with the highest average total intakes had their risk reduced by 8 per
cent. Further number crunching by the researchers took into account other potentially confounding factors, and showed that increasing
intakes of the mineral were associated with a reduction up to 28 per cent.

Kraft US has confirmed what many market analysts have been saying for some time – probiotic cheese is not winning over
the public
*Probiotic: a preparation (as a dietary supplement) containing live bacteria that is taken orally to restore beneficial bacteria to the body;
also : a bacterium in such a preparation.

The company has for nearly two years marketed a probiotic cheese and cottage cheese under it LiveActive probiotic foods range, but its
chief executive officer, Irene Rosenfeld, slated the product publicly recently. “It turned out to be a disappointment to us,” Reuters reported
Rosenfeld saying during a recent interview at the Consumer Analyst Group of New York.

Low Levels of Vitamin D Linked to Higher Death Risk
People with lower blood levels of vitamin D are more likely to die from all causes, researchers have found.

"We took into account 30 different variables - including age, weight, diabetes, cholesterol, high blood pressure, whether they exercise,
smoking - and we found that low vitamin D levels, independent of all these other risk factors for heart disease, predicted an increased risk
of dying from any other cause. So we found a new risk factor for death," according to  study author Erin Michos.

Michos and colleagues from Johns Hopkins School of Medicine and Albert Einstein College of Medicine analyzed vitamin D and mortality
data from more than 13,000 adults over the age of 19 who had participated in the third National Health and Nutrition Examination Survey
(NHANESIII). The NHANESIII participant pool had been carefully selected to give an accurate representation of the general U.S.
population, although it might not be representative of other countries.

The vitamin D blood levels of all participants had been tested once between 1988 and 1994. Because the body synthesizes vitamin D
upon exposure to sunlight and blood levels consequently tend to be higher in the summer, participants from southern states had their blood
taken in the winter, while northern participants had theirs taken in the summer. This was done to ensure similar conditions for assessing
overall deficiency.

Participants were divided into four groups, based upon vitamin D status. The researchers then used the National Death Index to determine
which participants had died by the year 2000, as well as their cause of death. A total of 1,807 study participants had died by the year 2000,
777 of them (43 percent) from cardiovascular disease. Among these, 76 percent had died from atherosclerotic cardiovascular disease.
The second most common cause of mortality was cancer, accounting for 23 percent of deaths.

The researchers found that participants in the quartile with the lowest vitamin D levels (an average of 17.8 nanograms per liter) were 26
percent more likely to have died than participants in the highest quartile. Altogether, the researchers estimated that vitamin D levels could
account for up to 20.6 percent of mortality risk.

Being in the lowest vitamin D *quartile was also associated with a 70 percent increase in death rate from cardiovascular causes. This
correlation dropped to close to 26 percent when the researchers adjusted for other cardiovascular risk factors, however, and was no longer
statistically significant. According to Michos, more research is needed to determine if vitamin D plays a role in heart health.
* A “Quartile” is another term referred to in percentile measure.  The total of 100% is broken into four equal parts: 25%, 50%, 75% , 100%.

Key Consumer Actions:

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And review the WINHS web site periodically for updates and to keep you up to speed with what the WINH and our associated campaign
organizations have been doing to protect freedom of choice in 2009.

Thank you,

Rudi C. Loehwing
Managing Director
World Institute of Natural Health Sciences
Natural Health And Food Supplement Industry News - You Can Use
Page created 2/4/09 modified 3/24/09
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