Warnings over milk in coconut water

Food watchdog orders recall of coconut juice in health risk over contamination with cow's milk

This post is on Healthwise

Coconut water has seen a huge rise in sales in recent years Photo: Alamy

By Robert Mendick, Chief Reporter

7:22PM GMT 22 Jan 2016

Coconut juice, costing as much as an eye-watering £5 a litre, may have become the must-have drink for the health-conscious.

But investigations by the official food watchdog have sparked fears that coconut juice is being tainted with cheaper milk.

The Food Standards Agency (FSA) issued two warnings over coconut juice drinks over the course of 48 hours​ in December​. The watchdog is now considering randomly testing coconut juice sold in the UK for traces of cow’s milk.

“The FSA is investigating the ongoing cases of coconut drinks with the undeclared presence of milk. From the evidence gathered so far, the issues mainly relate to drinks that contained milk ingredients which were not appropriately labelled."

Food Standards Agency

There are concerns that some manufacturers, mainly thought to be in the Far East, are adding milk to whiten the product and make it more appealing. It may also be cheaper to do so although the FSA said there was no evidence to suggest the milk was being added ‘fraudulently’.

But the presence of cow’s milk has also sparked concerns of a possible health risk for people with dairy allergies who are unaware of the presence of milk in the products.

An FSA spokeswoman said: “The FSA is investigating the ongoing cases of coconut drinks with the undeclared presence of milk.

“From the evidence gathered so far, the issues mainly relate to drinks that contained milk ingredients which were not appropriately labelled.

“Currently, there is no evidence to suggest adulteration in relation to implicated products. At this stage we do not believe it is necessary to instigate an investigation into all coconut drinks in the UK market. However, further investigations may involve random testing of the products if necessary.”

The FSA issued recalls for two coconut juice products in December. V Fresh Coconut Milk Drink, which is imported from Thailand and sold in 240ml cans, was withdrawn with a warning from the FSA that “this product contains milk, making it a possible health risk for anyone who is allergic or has an intolerance to milk or milk constituents”

It also announced the recall of Orthodox Coconut Palm brand’s coconut juice, which is produced in China, and sold in 245ml cans.

The move by the FSA follows testing of coconut juice drinks in Australia in August and September. Australia's department of agriculture ordered all coconut juice which did not declare milk on its list of ingredients be sent to laboratories for testing. The concern in Australia was prompted by the collapse of a nine-year-old boy who suffered a serious allergic reaction after drinking three sips of Coco Joy coconut milk, manufactured in Malaysia and Saudi Arabi, wand which was labelled 'dairy free'.

Australian newspapers also reported a 10-year-old boy died from an allergic reaction to a coconut drink in December 2013 called Greentime Natural Coconut Drink, which was imported from Taiwan. The drink was recalled and the company that imported it pleaded guilty to three mislabelling charges last year.

Coconut water has seen a huge rise in sales in recent years. According to the Grocer magazine, sales are now worth £50 million a year, boosted by claims of huge health benefits, and the backing of the drink with celebrity endorsements.

Coconut water is marketed as a healthier alternative to sugary juices and is claimed to be cholesterol and fat free and full of minerals and vitamins.

Vita Coco, the best selling brand, is endorsed by the likes of the pop singers Rihanna and Madonna and the film actors Matthew McConaughey and Demi Moore. There is no suggestion that Vita Coco, which is made from 100 per cent coconut water, is contaminated with dairy milk.

FOR AND AGAINST

Coconut water

Picture: Alamy

FOR

Sugar:

 

Coconut juice has less sugar than many sports drinks and much less sugar than sodas and some fruit juices.

Magnesium:

 

A serving of coconut water take care of about 14 per cent of your daily magnesium needs.

Potassium:

 

Researchers have found coconut water has five times the potassium that’s available in Powerade and Gatorade.

Antioxidants:

 

Coconut water contains a lot of antioxidants, which help prevent the damage to our bodies caused by free radicals.

---

AGAINST

Sustainability:

 

Typhoons have battered the Philippines over the last few years and the country's already vulnerable coconut trees took a hit even as demand for trendy coconut-based products is climbing.

Cost:

 

Coconut water can sell for £5 a litre. “I’d rather spend my money on natural foods and not an expensive, over-hyped fluid,” says Nancy Clark, a registered dietitian.

Contamination:

 

There are concerns that some manufacturers are adding milk to whiten the product and make it more appealing.

Water is fine:

 

The bottom line, according to experts, is that most people who even lightly exercise do not need sports drinks or coconut water - plain water is just fine.

http://www.telegraph.co.uk/news/shopping-and-consumer-news/12116504/Warnings-over-milk-in-coconut-water.html

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When to drink more water

July 15, 2014 | Dr. Isaac Eliaz

This post is on Healthwise

With the weather heating up, one of the most overlooked, yet dangerous, heath issues is dehydration. Whether it’s because of a busy schedule or simply not having fresh, filtered water on hand when you need it, chances are that you simply aren’t  hydrated enough.

As your body gets used to chronic dehydration, you lose your sensitivity to water deprivation and don’t get thirsty when you need to. Water accounts for more than half of your body mass — in the form of intracellular fluid, interstitial fluids and cerebrospinal fluid, so chronic dehydration can turn into a real problem. Proper fluid balance allows for your body’s most critical communications to flow smoothly for brain function, immunity, metabolic health and digestion.

Damaging your engine

Attempting to function without enough water is like trying to run a car that doesn’t have enough oil to lubricate its system. And what happens to a car that isn’t lubricated? It heats up and the engine becomes damaged. A similar effect occurs in the body when you’re not well-hydrated, which often happens because your system is running too fast and too long without a break and without the right fluids to keep things going smoothly. Add in the extra demand for water that comes with spiking temperatures, and you’ve got a recipe for disaster.

In most cases, the solution is simple: Drink more water. It’s estimated that for every 50 pounds of body weight, we need a quart of water daily. It’s also helpful to drink it at certain times throughout the day. For example, drinking two glasses upon rising in the morning helps get your organs moving. And a glass half an hour before a meal can support digestion.

But it’s also important to be mindful of where your water comes from — an increasingly important issue as we face escalating drought conditions in many parts of the country. Protecting and improving our precious water resources may be the most important public health and environmental issue of our time.

It’s easy to assume that bottled water is the wisest choice, but a Congressional report revealed that this is far from the case. In reality, there’s less oversight of the quality of bottled water than there is of the quality of tap water — a fact that might come as a surprise to anyone spending money on a supposedly safe, clean way to hydrate. Water-quality tests for bottled products are not required by the Food and Drug Administration. And in the past several years, some brands of bottled water have been recalled due to contamination with arsenic, bromate, cleaning compounds, mold and bacteria. Unfortunately, that’s not the only concern that comes with bottled water. The potential health-related and environmental risks of its plastic packaging are something to consider, too.

One of the many home water filtration systems available on the market today might be pricey, but it can be worth peace of mind.

Dehydration signals

Most of us don’t even know we’re chronically dehydrated. One reason is that we often confuse thirst for hunger. Because we’ve chronically ignored our body’s thirst signals, we don’t easily recognize them.

Hunger: Constant snacking — and especially constant sugar cravings — can be one hidden sign of a dehydration imbalance.

Allergies: With dehydration, histamine levels can increase and your immune system can become imbalanced, creating the perfect storm for dust, pollen, mold and animal allergies to manifest.

Digestive problems: Acid reflux and constipation are lesser known signs of chronic dehydration. Hydration is essential to keep all functions of the digestive tract running smoothly.

Depression, irritability and/or brain fog: The brain relies on a relatively large portion of the body’s blood supply. With dehydration, blood supply can be reduced and may manifest in the brain as mental and emotional imbalances and, in extreme cases, temporary mental impairment. Ongoing stress also increases dehydration in the body with high levels of circulating stress hormones, so dehydration and stress can be a vicious cycle. Stress also causes the body to get rid of fluids — the idea being that in a potential fight or flight situation, the body needs to be as light as possible. Staying hydrated and finding healthy ways to relieve stress can help break this cycle.

Immune suppression: Dehydration damages immunity in part by slowing down or impairing immune cell signals, resulting in increased susceptibility to colds, flus and infections. It also fuels chronic inflammation which in combination with reduced immunity contributes to other more serious illnesses.

In addition to drinking enough good-quality water, there are foods high in water content such as leafy greens, celery, watermelon and cucumber that help hydrate with extra minerals that support electrolyte balance. Coconut water is also a good source of natural electrolyte minerals. Equally important is limiting dehydrating foods and drinks like sugar, alcohol and caffeine, to help keep you well-hydrated and cool throughout the hot summer days.

For more information on healthy and dietary recommendations, visit www.dreliaz.org.

http://easyhealthoptions.com/drink-water/


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The Best "New" Superfoods

January 1, 2014

These fermented foods are great sources of healthful probiotics.

Ask an American to name a good food source of healthful probiotics, and yogurt, that mainstay of the dairy aisle, is likely to top the list. Lesser-known sources of probiotics include pickles, red wine, dark chocolate and some cheeses.

But in many countries, from Japan to India to Poland, people enjoy a much wider variety of delicious probiotic-packed foods—and you can enjoy them here in the US, too.

Until recently, probiotics were known mostly for their ability to help with digestion—which they are very good at doing.

Now: Researchers are discovering that probiotics also can boost the immune system, reduce allergy symptoms and even improve one's mood. Several probiotic superfoods also rid the body of yeast overgrowth—a powerful one-two punch when it comes to good health.

Here are the best probiotic foods you're probably not eating…*

KIMCHI

A staple in the Korean diet, this fermented side dish consists of vegetables and an assortment of seasonings. A traditional kimchi dish includes Chinese cabbage, red chili pepper flakes, ginger, garlic and green onions. Other vegetables used to make kimchi include white or red radishes, leeks and carrots.

Upon opening a jar of kimchi, you'll see bubbles rise to the surface, a sure sign that this superfood contains lots of good bacteria such as Lactobacillus, Leuconostoc andWeisella. Kimchi is also a good source of vitamins B-1, B-2 and C, niacin, fiber and beta-carotene.

How to use it: Try kimchi on top of a burger…mix it with fried rice…or add it to eggs to give your breakfast an extra kick. Just one-half cup a day will go a long way toward soothing your intestines.

Where to find it: Look for kimchi in the refrigerated section of Asian food stores, in the dairy section of natural-food stores, such as Whole Foods Markets and Trader Joe's, or at Rejuvenative.com, which offers different varieties of kimchi.

DARK MISO

Miso, a paste made from soybeans, salt, grains and a fungus called koji, has been enjoyed in China and Japan for more than 2,500 years. In the US, it's commonly served as the main ingredient in miso soup. The darker the hue of miso, the longer the fermentation process, which means that it's chock-full of good bacteria. Dark varieties, such as barley miso or brown rice miso, taste earthier and saltier than the lighter ones commonly used in miso soup.

Dark miso is a good source of protein, vitamins A and K, minerals like calcium and potassium and Lactobacillus probiotic cultures.

How to use it: You can thin out dark miso with cooking water and then use this as a sauté sauce for vegetables or add dark miso to stews and soups. Use sparingly, as it's powerful stuff and contains a lot of sodium.

Where to find it: Miso is typically sold as a thick paste in small, plastic containers or glass jars. It's carried in major natural-food stores, typically in the dairy section—but these days, you can find it in many supermarkets, too. Good brands include South River Miso Company (SouthRiverMiso.com) and the American Miso Company (Great-Eastern-Sun.com).

COCONUT WATER KEFIR

Kefir is a silky-smooth, probiotic-rich drink popular in northern and eastern Europe. It's made by adding kefir grains to cow, goat or sheep milk. An excellent nondairy version is derived from coconut water—the juice of the young, or green, coconut. Coconut water kefir is packed with several kinds of Lactococcus cultures, along with magnesium, potassium, calcium and B vitamins.

How to use it: Use kefir instead of milk in smoothies and dressings or enjoy it right out of the bottle (it has a mild, sweet taste and will not add the strong taste of coconut).

Where to find it: Kefir is available in most supermarkets and, of course, at most natural-food stores. Coconut water kefir is available at natural-food stores and MyTonix.com.

SAUERKRAUT

You probably know that a mound of sauerkraut on a hot dog gives you a nice helping of probiotics. In fact, cabbage, the key ingredient in sauerkraut, is one of the best probiotic--producing foods, as it stands up well to days of fermentation.

Classic sauerkraut is made from three ingredients—cabbage, salt and vinegar. But it contains lots of good stuff, including vitamin C, vitamin K, potassium, fiber, folate, iron and the Leuconostoc, Pediococcus and Lactobacillus strains of probiotics.

How to use it: You may not have much experience using sauerkraut creatively. But in fact, it goes great with lots of meats besides hot dogs, including corned beef and pot roast, and in stews and soups, such as potato leek soup.

For a tangy guacamole dip: Chop sauerkraut and mix with avocados, garlic and a dash of lemon juice.

Where to find it: Buy sauerkraut labeled "raw" and "unpasteurized." Good choices: Deep Root Organic, available at Whole Foods, and Ultimate Kraut at Rejuvenative.com.

GET YOUR PROBIOTIC KICK

When cooking with probiotic foods, add them at the very end of the heating process—for example, just a minute before you serve stew—to preserve the live cultures. Also, be sure to choose brands that are unpasteurized for the same reason.

And remember: Kimchi and sauerkraut are easy and economical to prepare at home. For recipes, go to AllRecipes.com or EdenFoods.com.

THE VINEGAR TRICK

So, if a probiotic is a healthful type of bacteria that stays viable in the gut after eating, what is a prebiotic? A prebiotic acts as food for a probiotic. In other words, it's the fuel in your body that probiotics need to thrive.

An excellent example of a prebiotic is raw, organic, unrefined apple cider vinegar, which contains strandlike chains of protein enzyme molecules rich in nutrients. Apple cider vinegar—be sure it's the unrefined kind!—is nirvana for probiotics. Sprinkle it on vegetables or use in salad dressings to help your good bacteria help you!

*Fermented foods should be refrigerated to preserve probiotic properties.

http://www.bottomlinepublications.com/content/article/diet-a-exercise/the-best-new-superfoods