Posts Tagged ‘information’

The new rules of sun safety

June 7th, 2011

by Health.com, Ilana Blitzer

sun-proof-skin-beachYou’ve been following the rules when it comes to sunscreen for how long now? At this point, you’re a diligent daily sunscreen wearer, and you know to reapply every few hours when you’re at the beach or pool. (Sorry, no magical stay-all-day sunscreen on the market yet!) But, hey, it’s 2011—some of the old thinking no longer applies. So update your sun-safety habits, and keep your skin healthy long-term with these thoroughly modern strategies.

Old rule: Apply a broad-spectrum UVA/UVB sunscreen with SPF 15 a half-hour before leaving the house.
New rule: Sunscreen alone is not enough: Wear an SPF 15 (at least) plus an antioxidant-enriched moisturizer.

» Read more: The new rules of sun safety

8 Things You Should Know About Toothpaste

August 23rd, 2010

By Jordan Shakeshaft, Woman’s Day

toothpaste Faced with dozens of different products promising to make your teeth fresher, whiter and cavity-free, it’s no wonder you wander aimlessly down the toothpaste aisle. To help you pick wisely, we turned to the pros for the scoop on what ingredients to look for, whether gel or paste formulas are right for you and just how much you need to squeeze onto your brush. It’s never too late to get your pearly whites in tip-top shape, so read on to find out how!

1. It’s all about the fluoride.
With a host of ingredients in toothpaste, it’s easy to lose sight of what’s essential. But no matter what your individual needs are (i.e., tartar control, whitening, breath-freshening and so on), dental hygienists agree that fluoride is a must. According to the Academy of General Dentistry, brushing with fluoride toothpaste twice daily can reduce tooth decay by as much as 40 percent. “Even in areas where there is water fluoridation, the added fluoride in toothpaste has been shown to be very beneficial,” says Caryn Loftis-Solie, RDH, president of the American Dental Hygiene Association (ADHA).

2. Look for the seal of approval.
While it’s tempting to save some cash with a generic brand of toothpaste, you may actually be getting an ineffective—and potentially harmful—product. “You should always look for the ADA Seal when choosing a toothpaste,” says Clifford Whall, PhD, director of the American Dental Association (ADA) Seal of Acceptance Program. “Only those products have the scientific data to back up their claims and have been proven to meet our criteria for safety and effectiveness.” With 50-plus approved toothpastes on shelves, it’s easy to find a tube that’s right for you and your budget.

 

» Read more: 8 Things You Should Know About Toothpaste

Is Corn Syrup Worse Than Sugar?

June 4th, 2010

By Joy Bauer, M.S., R.D., C.D.N

corn-syrup In the 1970s, food manufacturers began replacing more and more of the regular white, granulated sugar in their products with corn syrup because it was substantially cheaper and extended shelf life. Shortly after this new, manmade sweetener exploded onto the scene, obesity rates started to climb at an alarming rate. After several decades of observing these concurrent upward trends, the logical question arose: Is the increasing amount of high fructose corn syrup in the US diet partly to blame for our country’s obesity epidemic?

To better understand this complicated and controversial topic, we’ll have to take a detour into the world of chemistry. (If you’d rather not drag up bad memories of high school science classes, you may want to skip to my bottom line at the end of the blog). In many ways, high fructose corn syrup is not all that different from the regular, white table sugar we add to coffee or homemade baked goods. Table sugar is made up of two different types of sugar–one molecule of glucose and one molecule of fructose–bound together to form a compound called sucrose. That means sucrose, or granulated table sugar, is exactly 50% fructose and 50% glucose.

The term "high fructose corn syrup" is a bit confusing, because corn syrup actually contains just about the same mix of sugar compounds as regular white sugar–the most widely used form of high fructose corn syrup is 55% fructose and 42% glucose. The only difference is that the fructose and glucose in corn syrup exist as separate compounds; they are not bound together to form sucrose. However, once the sucrose in table sugar hits our digestive tract, it’s rapidly broken down into separate glucose and fructose molecules, meaning our bodies most likely don’t recognize the difference between table sugar and high fructose corn syrup.

» Read more: Is Corn Syrup Worse Than Sugar?

Recover After Maintenance

March 10th, 2010

Dear Reader’s Food lovers.

We are pleased to announce that Reader’s Food is back to online after down for a day. We are apologize for any inconvenience caused from this issue.

Hopefully everything is back to normal.

If you find any issue, error, or problem, please contact us at readersfood@gmail.com

Best Regards,

Reader’s Food Team