Food, inc. - Just watched it. Really makes you go hmm!

In Food, Inc., filmmaker Robert Kenner lifts the veil on our nation's food industry, exposing the highly mechanized underbelly that has been hidden from the American consumer with the consent of our government's regulatory agencies, USDA and FDA. Our nation's food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. We have bigger-breasted chickens, the perfect pork chop, herbicide-resistant soybean seeds, even tomatoes that won't go bad, but we also have new strains of E. coli—the harmful bacteria that causes illness for an estimated 73,000 Americans annually. We are riddled with widespread obesity, particularly among children, and an epidemic level of diabetes among adults.

Featuring interviews with such experts as Eric Schlosser (Fast Food Nation), Michael Pollan (The Omnivore's Dilemma, In Defense of Food: An Eater's Manifesto) along with forward thinking social entrepreneurs like Stonyfield's Gary Hirshberg and Polyface Farms' Joel Salatin, Food, Inc. reveals surprising—and often shocking truths—about what we eat, how it's produced, who we have become as a nation and where we are going from here.

White Lies: Five Secrets Your Cosmetic Dentist May Not Tell You

a survey commissioned by the American Academy of Cosmetic(AACD), 600,000 patients every year undergo veneer procedures, costing more than $371 million.

Secret No. 1: There is no specialty known as "cosmetic dentistry."

Any general dentist can call herself a "cosmetic dentist." Since cosmetic dental procedures are such big ticket items, general dentists have resisted

efforts to have the procedures designated as a specialty, which would require certification and training. Patients are left to try to figure out who is really

qualified.

Secret No. 2: Not all dentists who perform cosmetic procedures have advanced training.

Not all dentists who hold themselves out as "cosmetic dentists" have significant advanced training in the procedures they will be performing, but such

training exists. Meaningful credentials include accreditation by the AACD or extensive training at the Las Vegas Institute for

the

There are currently fewer than 350 dentists and laboratory technicians accredited by the AACD. Only 53 hold the highest credential of Accredited

Fellow.

Advanced Dental Studies,Pankey Institute, the Dawson Academy, the Kois Center or the Spear Education Center.

Secret No. 3: The dental laboratory that makes the veneers is as important as the dentist.

Most likely, the porcelain veneers that will define your smile will not be fabricated at your dentist's office. They are usually sent to outside laboratories

specializing in this kind of work. There is a vast difference in the quality of work done by these labs. According to Bob Clark, president of

Dental Laboratory

will work in close partnership with the dentist.

Chester Garcia, CEO of

meet exacting standards.

Patients considering cosmetic procedures should be as focused on the lab as they are on the dentist.

Williams, a high-quality lab will employ technicians with training similar to the training required for highly qualified cosmetic dentists, anddaVinci Dental Studios, notes that his lab uses advanced CAD/CAM software and FDA-approved materials to ensure veneers

Secret No. 4: Your cosmetic dentist may be using a foreign or non-certified laboratory.

Many dentists use laboratories located in China or in other foreign countries. These laboratories offer far lower prices than U.S.-based labs. The lower

cost isn't always passed on to patients. Furthermore, foreign labs may not use FDA-approved materials. Some crowns and bridges manufactured abroad

have been found to contain lead. The American Dental Association and the Center for Disease Control and Prevention, however, are not concerned.

They believe

James Kessler, DDS., the Chairman of the Department of Education at the Pankey Institute, is opposed to the

use of foreign labs. He believes close, personal communication with the lab technician is very important. He is

also concerned about the quality of materials used by some foreign labs.

the "trace amounts" of lead are "extremely unlikely to cause adverse health effects."

If your dentist is using a foreign laboratory, you have a right to know. Just because he sends his work to anNational Association of Dental Laboratories advises patients to ask if the lab their dentistlaboratories by city and state here. You have a right to insist your lab work is done

The advantages of porcelain veneers are compelling. A beautiful smile can be a confidence booster, with significant benefits. But there are risks you

should know before making this important decision.

The veneers can be damaged or worn down over time, and may need to be replaced. This will cause both inconvenience and additional cost. Dr.

Kessler notes that many patients believe veneers will last a lifetime, which is often not true.

By reducing the tooth structure, the tooth is more vulnerable to trauma or sensitivity. In extreme cases, root canal therapy may be required. New

advances in cosmetic dentistry can reduce or eliminate this risk.

which are custom made in the dental laboratory and bonded to teeth. Dr. Hardin notes the biggest advantage to Emax is their high strength and

durability, which permits them to be produced in very thin layers, requiring little or no tooth preparation. According to Dr. Hardin, "no-prep veneers"

usually involve no drilling and "we don't even need to numb patients for this procedure."

Secret No. 5: There are risks to having porcelain veneers placed on your teeth.

The allure of a dazzling white smile has hit mainstream America. The annual U.S. cosmetic dentistry market is

calculated at around $2.75 billion. According to

Dentistry

Before you plunk down your hard-earned cash for a smile makeover, here are five secrets your dentist may not tell you:

10 Worst Foods for Your Stomach

If you think you're the only one who suffers from belching, stomach bloating and abdominal discomfort on a regular basis, think again: The most current statistics from the Center for Disease Control and Prevention state that the average number of annual visits to physician offices and hospitals regarding digestive system conditions total 42.2 million. And according to the American College of Gastroenterology, more than 95 million Americans suffer from poor digestion.

The common culprits for digestive issues are cooked food, since heat destroys the natural enzymes found in raw foods that aid in digestion, and aging, due to a decline in enzyme production of about 13 percent with each passing decade, said Dr. Steven Lamm, a board-certified internist and faculty member at the NYU Medical Center.

While those who suffer from irritable bowel syndrome, heartburn, acid reflux (also known as gastroesophageal reflux disease) or an ulcer will have various reactions to different foods and drinks, experts agree the following 10 items are likely to irritate one of more of these tummy-related conditions.

Stomach-sensitive food: mint
Why it can affect you: While peppermint has numerous benefits, including aiding in digestive issues, it can also have the reverse effect and increase heartburn symptoms, Dr. Gerald Ashton Isenberg, who works in the gastroenterology department at UH Case Medical Center in Cleveland, Ohio, told AOL Health. "Mint increases the chance of acid reflux because it relaxes the lower esophageal sphincter, a muscle that is located at the end of the esophagus, allowing acid from the stomach to back up into the food pipe," he explained. Keep in mind this holds true for anything that contains mint, such as peppermint tea and even peppermint gum and breath mints.

Stomach-sensitive food: sodas and fruit juices
Why they can affect you: According to Dr. Jacob Teitelbaum medical director of the Fibromyalgia and Fatigue Centers, both of these beverages contain a whopping 3/4 teaspoon of sugar per ounce. "Many people have heard of lactose intolerance, but fructose intolerance is another major cause of IBS," he told AOL Health. He further explained that as many as 30 percent of adults have fructose malabsorption, meaning their bodies can absorb less than 25 grams of fructose (six spoons) at a time. "Whatever the body cannot absorb acts like a sponge by sucking water into your gut while triggering unhealthy infections in the colon."

Stomach-sensitive food: beans
Why they can affect you: Beans can produce intestinal gas because they contain oligosaccharide, a type of complex sugar comprised of large molecules too big for the small intestine. In addition, the body cannot break down this complex sugar because it lacks the enzyme to do so.

Stomach-sensitive food: coffee
Why it can affect you: Teitelbaum said that the acids in coffee can irritate the stomach lining, which can cause excessive production of hydrochloric acid, leading to indigestion and reflux, especially for those with ulcers or who are prone to heartburn. Sorry, java lovers, decaf contains the same acids and will result in the same reaction. To satisfying your coffee craving, Teitelbaum suggested drinking one cup of licorice tea a day, which has been known to soothe the stomach and treat ulcers.

Stomach-sensitive food: broccoli
Why it can affect you: Registered dietitian Katherine Brooking told AOL Health that broccoli is a gas-producing veggie that may cause stomach issues for those who deal with IBS. Broccoli is placed in the category of soluble fiber, a type of fiber that doesn't break down until it reaches the large intestine, where digestion causes gas. Plus, broccoli contains a small amount of raffinose, a complex sugar that produces gas, which is also found in beans.

Stomach-sensitive food: tomatoes
Why they can affect you: "Tomatoes can be an esophageal irritant, bringing about symptoms of acid reflux, heartburn or making heartburn worse," said Isenberg. This juicy red fruit is highly acidic, which, in turn, stimulates the production of extra digestive acids in the stomach. As a result, these acids can creep back up the esophagus, aggravating a sensitive esophagus or further damaging the lining of the esophagus. Tomato-based foods, such as marinara sauce, pizza sauce and salsa, fall under this umbrella, as well.

Stomach-sensitive food: milk-based products
Why they can affect you: According to the U.S. Department of Health and Human Services, an estimated 30 to 50 million American adults are lactose intolerant. "We are the only species that continues to drink milk after weaning, and many people lose the ability to digest lactose -- the milk sugar -- as they grow into adulthood," said Teitelbaum. Lactose intolerance is caused by a deficiency of the enzyme lactase, which is produced by the cells lining the small intestine, stated the National Digestive Diseases Information Clearinghouse, a service of the National Institute of Diabetes and Digestive and Kidney Diseases. "So any lactose you don't digest becomes party food for the gut bacteria, and they say 'thank you' by making a lot of gas," said Teitelbaum. Substituting "real" milk, ice cream and cheese for dairy products labeled lactose free should ease this problem, along with choosing milk that contains lactase and hard cheese, since it naturally contains less lactose than soft cheese.

Stomach-sensitive food: fatty foods
Why they can affect you: Foods high in fat, including fried foods, can increase symptoms of acid reflex and IBS, said Brooking. The reason: Fatty foods take longer to break down in the body, so they remain in the stomach for an extended period of time. As a result, the body automatically produces extra stomach acid in order to aid in digestion. Keep in mind that overeating (in general) will also cause a delay in digestion and will stimulate the stomach to secrete more acid.

Stomach-sensitive food: iced drinks (with meals)
Why they can affect you: Teitelbaum explained that indigestion isn't typically caused by too much stomach acid but more often by the lack of it. "Digestion relies largely on stomach acid and digestive enzymes," he said. "Your digestive enzymes work best at 98.6 degrees -- and ice-cold drinks can inactivate them, causing indigestion." He advised drinking something hot (like tea or hot water with lemon) when you're dining and snacking and saving the cold drinks for in between mealtimes.

Stomach-sensitive food: chocolate
Why it can affect you: Last (and certainly least) is the beloved, dark, any-time-of-day treat. While chocolate has been proven to have health benefits, including improved cardiovascular health and reduced risk of stroke, it can also cause indigestion and heartburn. "Chocolate contains concentrations of theobromine, a compound that occurs naturally in many plants such as cocoa, tea and coffee plants," stated Lamm. "And this compound has the ability to relax the esophageal sphincter muscle, letting stomach acid squirt up into the esophagus." Chocolate also contains caffeine, another agent that encourages the stomach to produce excess acid.

CHANTIX - Who would take this with these Side Effects!

CHANTIX is a prescription medicine to help adults 18 and over stop smoking. You may benefit from quit-smoking support programs and/or counseling during your quit attempt. It's possible that you might slip up and smoke while taking CHANTIX. If you do, you can stay on CHANTIX and keep trying to quit.

Important Safety Information

Some people have had changes in behavior, hostility, agitation, depressed mood, suicidal thoughts or actions while using CHANTIX to help them quit smoking. Some people had these symptoms when they began taking CHANTIX, and others developed them after several weeks of treatment or after stopping CHANTIX. If you, your family, or caregiver notice agitation, hostility, depression, or changes in behavior, thinking, or mood that are not typical for you, or you develop suicidal thoughts or actions, anxiety, panic, aggression, anger, mania, abnormal sensations, hallucinations, paranoia, or confusion, stop taking CHANTIX and call your doctor right away. Also tell your doctor about any history of depression or other mental health problems before taking CHANTIX, as these symptoms may worsen while taking CHANTIX.

Do not take CHANTIX if you have had a serious allergic or skin reaction to CHANTIX. Some people can have serious skin reactions while taking CHANTIX, some of which can become life-threatening. These can include rash, swelling, redness, and peeling of the skin. Some people can have allergic reactions to CHANTIX, some of which can be life-threatening and include: swelling of the face, mouth, and throat that can cause trouble breathing. If you have these symptoms or have a rash with peeling skin or blisters in your mouth, stop taking CHANTIX and get medical attention right away.

The most common side effects include nausea (30%), sleep problems, constipation, gas and/or vomiting. If you have side effects that bother you or don't go away, tell your doctor. You may have trouble sleeping, vivid, unusual or strange dreams while taking CHANTIX. Use caution driving or operating machinery until you know how CHANTIX may affect you.

CHANTIX should not be taken with other quit-smoking products. You may need a lower dose of CHANTIX if you have kidney problems or get dialysis.

Before starting CHANTIX, tell your doctor if you are pregnant, plan to become pregnant, or if you take insulin, asthma medicines, or blood thinners. Medicines like these may work differently when you quit smoking.

Me Stomach - The video

Too Good To Be Food: Special K Meal Bar

Special K has tapped into our deepest sweet tooth desire by creating a chocolate peanut butter meal bar. Chocolate and peanut butter for lunch in candy bar form? Chocolate peanut butter protein meal bars grab our attention with the creamy peanut butter and candy bar-like picture on the box. They claim to be a meal replacement that gets the job done with filling fiber, satiety providing protein, and of course sweet tooth satisfaction. If eating this bar instead of a meal will really keep you satisfied for when a meal is well, just too tough to squeeze in, then perhaps the traditional meat and potato meal have met it's match. Let's unwrap and see if it's tomorrow's treat for your carry on, or simply Too Good To Be Food.

What's in it:
Ingredients: Coating (sugar, partially hydrogenated palm kernel oil, cocoa processed with alkali, whey, nonfat milk, soy lecithin, sorbitan monostearate, salt, artificial flavor, polysorbate 60), soy protein isolate, peanut butter (peanuts, hydrogenated rapeseed and cottonseed oil, salt), corn syrup, inulin, fructose, sugar, rice starch, polydextrose, rice cereal (rice, wheat gluten, sugar, defatted wheat germ, salt, high fructose corn syrup, whey, malt flavoring, reduced iron, niacinamide, pyridoxine hydrochloride [vitamin B6], riboflavin [vitamin B2], thiamin hydrochloride [vitamin B1], folic acid, vitamin B12), dextrose, contains 2% or less of: calcium carbonate, soybean and palm oil with TBHQ for freshness, glycerin, sorbitol, salt, natural and artificial flavor, ascorbic acid (vitamin C), soy lecithin, mono- and diglycerides, xanthan gum, polysorbate 80, D-alpha tocopherol (vitamin E), niacinamide, zinc oxide, reduced iron, pyridoxine hydrochloride (vitamin B6), vitamin A palmitate, riboflavin (vitamin B2), thiamin hydrochloride (vitamin B1), almond flour, partially defatted peanut flour, wheat starch, vitamin B12, folic acid, BHT for freshness, vitamin D.

The first ingredient is sugar - yikes! We know the first ingredient is the most abundant in the product. If this is a meal replacement bar, I have the image of a dinner plate covered in a layer of sugar. Next is partially hydrogenated palm oil, a "bad" fat (aka trans fat) associated with increasing LDL's, the big bad bully of high cholesterol.

Calling all chocoholics! The next ingredient, cocoa, contains flavonoids, super antioxidants important for all around health. However, when cocoa is processed with alkali, as it is here, the antioxidant content is reduced.

Sorbitan Monostearate and Polysorbate 60 both might be a mouthful to say, but are simply emulsifiers, deemed safe and often used in manufactured baked goods. Soy protein isolate is an ingredient in the midst of research and much debate. Current research is inconclusive as to the potential dangers associated with processed soy but I recommend to steer clear. While natural forms of soy like edamame have a place in the diet and many health benefits, processed versions of soy such as soy protein isolate get a thumbs down.

Peanut Butter, finally something we can relate to, is listed as the next ingredient. The peanut butter contains peanuts, hydrogenated rapeseed and cottonseed oils, and salt. Cottonseed oil provides a good dose of vitamin E, vitamin K and polyunsaturated fat, but any food that has been hydrogenated is a no-go. Trans fats like these are associated with a long list of health problems and obesity.

Next up, we have corn syrup, fructose, and sugar...Feel a cavity coming on?
Corn syrup is a sweet substance made from both glucose and fructose, making it a super sweet food additive. Fructose, when consumed excessively in the added form, has been linked to an increased risk of obesity and a higher rate of heart disease than other forms of sugar. And sugar itself? Well, sugar is sugar and as we know a cause of tooth decay, increased calorie consumption and rapid changes in blood glucose level.

Now comes rice cereal, which contains defatted wheat germ, the amino acid packed part of a grain. Whey is also a mega source of protein. Many studies find that whey, a protein found in milk, contributes to increased muscle formation and muscle size.

The next few ingredients are added to bump up the amount of vitamins and minerals: reduced iron, niacinamide, pyridoxine hydrochloride, riboflavin, thiamine hydrochloride, folic acid, and vitamin B12. Sorta (but not really) like popping a multivitamin - with a sugar coating.

And Dextrose ... it's just another form of sugar to add to our already extensive list.

Phew! Just a bit more to go, so hang in there.

As for the last batch of ingredients, there's 2% or less of the following: calcium carbonate, soybean and palm oil with TBHQ for freshness, glycerin, sorbitol, salt, natural and artificial flavor, ascorbic acid (vitamin C), soy lecithin, mono- and diglycerides, xanthan gum, polysorbate 80, D-alpha tocopherol (vitamin E), niacinamide, zinc oxide, reduced iron, pyridoxine hydrochloride (vitamin B6), vitamin A palmitate, riboflavin (vitamin B2), thiamin hydrochloride (vitamin B1), almond flour, partially defatted peanut flour, wheat starch, vitamin B12, folic acid, BHT for freshness, vitamin D.

There are a few worth mentioning here. TBHQ and BHT are added for freshness. TBHQ is approved for use in food manufacturing after much controversy. Some research has shown this chemical to cause life-threatening side effects when above the permitted dose, but is recognized as safe if used within the allowed amount. While it exists within the allowed amount in this meal bar, do you want to eat it? Well-known sugar substitutes, glycerin and sorbitol, make a cameo. Glycerin is similar to sucrose, but has less of an effect on raising blood sugar levels while sorbitol is a sugar alcohol that adds sweetness with no calories, but is associated with headaches and gastrointestinal symptoms in some.

The remainder of the ingredients are additional vitamins and minerals to enhance the nutritional content to make it just like a "meal". There are some ingredients to enhance flavor, such as salt and natural as well as artificial flavors. Lastly, there are starches that enhance the texture.

Bottom Line:
Grilled chicken and veggies never sounded so good! Each meal bar packs in 10 grams of protein and 5 grams of fiber - impressive I will say. But, at 180 calories a pop it is not even enough calories to be a meal for most people. More importantly, this isn't food! This bar is simply Too Good To Be Food. The list of ingredients is exhausting and far outweigh the benefits. So what are we to do when a meal is simply not an option? There are many real food bars to choose from such as Kind that are made of mostly nuts and fruit. However, I prefer even seeing these bars as snacks between meals when you need to bridge a long gap. Of course, there is always the best of option of being super prepared with small bags of homemade trail mix made of raw nuts, no sugar added dried fruit, air popped popcorn and a sprinkle of cinnamon. And for that chocolate peanut butter craving? Make apple slice sandwiches with a smear of natural peanut butter and sprinkle of cocoa. Yes! You can bring these in a little bag to work.

Nutrition Info:
Calories: 180 cal
Total Fat: 6 g
Saturated Fat: 3.5 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 250 mg
Total Carbohydrates: 25 g
Fiber: 5 g
Sugar: 15 g
Protein: 10 g

Health Benefits of Cast Iron Cooking

ooking in cast iron is known to greatly increase the dietary source of iron. This is especially true when cooking foods high in acid, such as tomato based sauces. There is less of an effect for foods that are quickly fried in the skillet. As you might expect frequent stirring of food will also increase the amount of iron. Cooking in cast iron can often provide all of this element that a body needs.

The body needs iron because it is used in the blood. It is what carries oxygen from the lungs via the bloodstream to the rest of the body. It has been estimated that only 65 - 70% of Americans get enough iron. Low iron means that the blood does not efficiently circulate oxygen, causing a feeling of tiredness and sometimes head-aches. Extreme iron deficiency can cause anemia. Women are more prone to iron deficiency because of the loss of blood through menstruation.

Because iron can be lost through perspiration, athletes can also be subject to low iron. The excessive consumption of tea or coffee can inhibit the absorption of iron by the body.

It is possible to consume too much iron. Toxicity levels begin at about 45 milligrams per day. On an average diet it is highly unlikely that cooking with cast iron will bring a person to this level. Most people who achieve toxicity over-dose on iron supplements. Symptoms of too much iron are nausea, vomiting, damage to the lining of the intestinal tract, shock, and liver failure.

It should be noted that iron is stored in the body, so it can accumulate over time. The body has a very efficient system for recycling the old iron in discarded blood cells. If you have iron deficiency problems or possibly iron toxicity problems you should let your doctor know if you do use cast iron in your cooking and the extent in which it is used. It is well to reiterate that low iron is more likely to be a problem and cast iron cooking can be an inexpensive and satisfying way to solve this problem. If you do use cast iron consult your doctor before taking any other iron supplements.