How to Read a Vitamin Label

Watkins offers a wide range of supplements for a healthier lifestyle. Watkins’ comprehensive dietary supplement program, combined with a sensible eating and exercise regimen, will boost your efforts and help you get long-lasting results; results you can see and feel!

Shop for supplements at my Watkins Online web site.

Balanced Ginseng
Brain Plus
Children’s Chewable Vitamin
E+CoQ10
Eye Care Formula
Female Formula
Fruit/Veggie Complex
Garlic Oil Softgels
Inner Cleanse/Restore
Linimax™
Male Formula
Mood Plus
Osteogen
Rezist Plus
Skin, Hair & Nails
Superfood Multiple Vitamin
Aloe Vera Gel Capsules
Aloe Vera Juice

Labeling supplement bottles presents a challenge to manufacturers: a great deal of information about a complex product must be squeezed into a tiny space. Through necessity, abbreviations and verbal shorthand are used, and their meaning can be lost on the consumer. Use this handy guide to understanding vitamin labels.

% of Daily Value: The “Daily Value,” or DV, shows the percentage one serving supplies of a total DV. If the value is more than 100 percent, it suggests that the vitamin formulator sees an advantage to exceeding the DV.

Serving Size: This indicates how many of the units – tablets, soft-gels, capsules, etc. – need to be consumed in a day to reach the percent of daily value listed on the label.

Units of measure. These reflect the standard reference units for each kind of nutrient. “I.U.,” stands for “International Unit” and is the standard for measuring fat-soluble vitamins, which include vitamins A, D, E and K.

Double asterisks: If these are in place of DV listings, it usually means that DVs have not been established for these nutrients.

Other ingredients (or inactive ingredients): This is a list of compounds that do not directly contribute to the nutrient DVs in the supplement, but instead aid in functions such as tablet integrity, proper digestion or preservation of shelf life.

Note: Serves to warn consumers of potential adverse effects the supplement could present to some individuals (such as women who are pregnant or lactating, people taking certain prescription medications, or those with allergies to specific ingredients) as well as storage information.

Here’s a guide to understanding supplement labels. The print is a little small so compare it to one of your vitamin bottles.

1. “% of Daily Value”: The “Daily Value,” or DV, was created by the U.S. Food and Drug Administration for labels on foods and supplements, and implemented in 1994. It is based on two sets of references: Daily Reference Values, or DRVs, and Reference Daily Intakes, or RDIs. DRVs are for nutrients for which no set of standards existed previously, such as fat and cholesterol. RDIs replaced the term “U.S. Recommended Daily Allowances” (RDA), which were introduced in 1973 for labeling of vitamins, minerals and protein.
If the “% Daily Value” listed is “75%” that means one serving supplies 75 percent of the entire DV for that nutrient. If the value listed is more than 100 percent, it suggests some advantage to exceeding the DV. In this case, it reflects the view of Dr. Weil and his science advisory board that the DV established by the FDA is below the optimal dosage. This illustrates the difference between “what you can get by on” and “what is the amount that may provide the most benefit.”

2. “Serving Size”: This indicates how many of the units – tablets, soft-gels, capsules, etc. – need to be consumed in a day to reach the percent of daily value listed on the label.

3. Units of measure reflect the standard reference units for each kind of nutrient. “I.U.,” stands for “International Unit” and is the standard for measuring fat-soluble vitamins, which include vitamins A, D, E and K. The abbreviation “mg” stands for milligrams, or one-thousandths of a gram, and “mcg” stands for micrograms, or one millionths of a gram.

4. Double asterisks in place of DV listings mean that DVs have not been established for these nutrients. The nutrients are included in some Weil dietary supplements because studies suggest they have scientifically validated health benefits and are safe to consume at the amounts contained in the supplement.

5.”Other ingredients”: This is a list of compounds that do not directly contribute to the nutrient DVs in the supplement, but instead aid in functions such as tablet integrity, proper digestion or preservation of shelf life.

6. “EXP” indicates the expiration date; that is, the date by which the supplements in the bottle will have degraded to the point that the percent of DV listed on the label is no longer accurate. Consuming supplements that are past their expiration date is usually not harmful, but since the full nutritional value is not received by the consumer, it is recommended that supplements that have passed their expiration date be replaced with fresher ones.

7. “LOT” is a number that identifies the specific manufacturing lot that included this particular item. It is useful in the unlikely event that questions arise about the integrity of ingredients or manufacturing processes used to create that lot.

8. “Directions” provides information to help the consumer safely obtain maximum value from the product.

9. “Note” serves to warn consumers of potential adverse effects the supplement could present to individuals such as pregnant or lactating women, people taking certain prescription medications, or people with allergies. This section also contains information regarding how to store the supplements.

10. Manufacturer’s information tells which company made the supplement, and where the company has its headquarters.

11. “For more information” provides contact information should purchasers or potential purchasers have questions about the product.

From www.drweil.com

Beef: 19 Lean Cuts to Know About

The following article is about healthier lean cuts of beef. The ratio of marbling of fat to lean muscle determines the amount of cholesterol in beef. Many cuts of beef contain much less fat and more lean than they did a few years ago. Eating lean beef in moderation can add essential nutrients to your diet. You should always eat beef in moderation and as part of a well-balanced diet. Consult your physician before eating beef if you are concerned about your cholesterol levels or suffer from heart disease.

The following article was originally posted at HealthNewsDigest.com

Beef: 19 Lean Cuts to Know About
With more than two-thirds of Americans classified as overweight or obese, consumers are looking for new ways to lead a healthy lifestyle, while still eating the foods they enjoy. The latest United States Department of Agriculture (USDA) Nutrient Database shows that 19 cuts of beef meet government guidelines for “lean,” including many of America’s favorites like tenderloin, T-bone steak and 95 percent lean ground beef. And, 12 of these beef cuts have, on average, only one more gram — or less — of saturated fat than a skinless chicken breast (per 3-ounce serving).

“This new data illustrates how beef is changing — it’s simply not your father’s steak anymore,” said the National Cattlemen’s Beef Association’s (NCBA) executive director of nutrition, Mary K. Young, M.S., R.D.. “In fact, many people are surprised to learn that some of their favorite beef cuts are lean.”

In addition, the updated version of the USDA Nutrient Database indicates that many cuts of beef are 20 percent leaner than they were 14 years ago. And, according to new research, consumers are increasingly choosing leaner cuts of beef in the grocery aisle. In fact, 68 percent of all muscle cuts sold at retail, and 17 of the top 20 most popular whole muscle cuts meet government guidelines for lean. The 19 lean cuts, beginning with the leanest, include: eye round roast, top round steak, mock tender steak, bottom round roast, top sirloin steak, round tip roast, 95 percent lean ground beef, brisket (flat half), shank crosscuts, chuck shoulder roast, arm pot roast, shoulder steak, top loin (strip or New York) steak, flank steak, ribeye steak, rib steak, tri-tip roast, tenderloin steak and T-bone steak.

“There are now so many lean options for people who enjoy the great taste of beef,” said Richard Chamberlain; chef and proprietor, Chamberlain’s Restaurants and board member, Texas American Heart Association. “Many of the most popular cuts in my restaurants, like top sirloin, tenderloin and top loin, are some of the leanest cuts available. Today, you don’t have to sacrifice taste and enjoyment when trying to eat healthy.”

These 19 beef cuts meet government guidelines for lean with less than 10 grams of total fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol per serving. Beyond lean beef’s favorable fat profile, beef is — and has always been — a nutrient-rich powerhouse. Just one 3-ounce serving of beef is an excellent source of five essential nutrients: protein, zinc, vitamin B12, selenium and phosphorous. The same serving size is also a good source of four essential nutrients: niacin, vitamin B6, iron and riboflavin.

In addition, beef’s fat profile is generally misunderstood. Half the fatty acids in a 3-ounce serving of lean beef are monounsaturated fatty acids — the same heart-healthy kind found in olive oil — which research shows may have cholesterol-lowering abilities. And, one third of the saturated fat in beef is a unique fatty acid called stearic acid, which has been found to have a neutral or cholesterol-lowering effect.

“Research shows lean beef can play the same role as skinless chicken or fish in a cholesterol-lowering diet,” said Dayle Hayes, M.S., R.D., member of the Council for Women’s Nutrition Solutions (CWNS). “In addition, beef provides essential nutrients that can have a positive effect on some of today’s major health issues like weight management and bone health.”

For more information and recipes including the new 19 lean cuts of beef, visit www.BeefItsWhatsForDinner.com.

Source: HealthNewsDigest.com

A Fun Way to Shape Up: Tai Chi

Ease into exercise with activities you enjoy. One popular option is tai chi, an ancient Chinese martial art practiced worldwide as a form of meditation and as a strengthening technique. Its graceful, fluid movements provide a wealth of physical and mental benefits.

In studies conducted by the National Institute of Aging (NIA), older participants found that practicing tai chi weekly decreased their risk of falling and greatly improved their balance and strength. Even for those who are not elderly, additional research suggests that tai chi can reduce heart rate and blood pressure, enhance blood circulation, improve flexibility, and reduce stress, all of which are important for long-term heart health. Tai chi can also boost mental alertness, helpful for people of any age.

The beauty of tai chi is that it can be performed by most people, despite physical limitations. The movements are easy on the joints and muscles, and require no special equipment or setting. Many people perform the exercises in their living room, backyard, or at the local park.

While you don’t need expensive clothes or equipment to perform tai chi, you will need some instruction. Options include taking a group class, hiring a private instructor, or checking out one of the many books and videos on the subject. Keep in mind that it takes time and practice to perform tai chi moves, but it’s well worth the effort. You’ll become better at it with each session, just as you do with every fitness activity.

I’ve used a tape called Discovering Chi – Energy Exercises for the Beginner distributed by Lightworks Audio and Video. I had no trouble following the movements of the Tai Chi instructor on the tape. This is a very relaxing exercise.

Ban Trans Fats?

Eating too many foods containing trans fats is definitely a health risk. This question and answer is another testiment to reducing the amount of trans fats in your diet or replacing them with monounsaturated and polyunsaturated fats.

I live in California and our governor has concluded that the increase in obese and over weight people is caused by eating too many trans fats. So he is planning to ban the use of trans fats in all restaurants in California.

From all that I have read, I agree that trans fats probably do increase the risk of heart disease. But I have a problem with the idea that they are causing people, especially young people, to become over weight or obese. People have eaten shortening, margarine, and deep-fried foods for decades. The problem is that many people today do not eat balanced diets, eat out more, eat more “fast food,” eat high calorie and high fat snacks, and spend more time sitting in front of the TV, computer, or playing video games, getting little or no exercise.

Ban Trans Fats?
I keep hearing about trans fats in the news. Is there a difference between these and other fats?

Dr. Agatston’s Answer
Yes, I can’t emphasize enough that it is the type of fat, not total fat intake, that can present a threat to your health. Trans fats are the worst offenders. Also known as trans fatty acids, these unhealthy fats are typically found in margarines, shortening, and deep-fried foods. They may also be found in refined carbohydrates, including many commercially baked breads and snacks (such as cookies and crackers).

Trans fats are partially hydrogenated oils that were created to increase the shelf life of foods. These harmful fats raise LDL (“bad”) cholesterol and lower HDL (“good”) cholesterol, a combination that poses an increased risk for heart disease.

It’s best to limit your consumption of trans fats and, instead, focus on eating good fats, like the monounsaturated and polyunsaturated kinds. These fats are actually beneficial to your health, particularly when they replace trans fats in your diet. Monounsaturated and polyunsaturated fats lower LDL cholesterol and have anti-inflammatory properties that may protect the lining of the coronary arteries, which in turn helps reduce the risk of heart disease. These good fats are found in many delicious and nutritious South Beach Diet-friendly foods, including extra-virgin olive and canola oils, cold-water fish, flaxseed, avocados, and nuts.

Bioplastics – In the Bag?

By Thomas Kostigen, MarketWatch
July 31, 2008 SANTA MONICA, Calif. (MarketWatch)

Want to profit off the environment in a good way? Invest in bioplastics. At least that can be the take away from new data from the European Bioplastics Association. In a new report it says a million tons of bioplastics will replace traditional petroleum-based plastic products by 2011.

Combine that with the antiplastics movement raging around the world and you have the makings for another product to step in and take plastic’s place.

One of the most prevalent chemicals used in plastics is petroleum. When the word “plastics” was famously uttered in the film “The Graduate,” oil was trading at just over $2 per barrel. Obviously now the economics have changed.

Moreover, plastics don’t biodegrade for hundreds of years; they just get smaller and smaller. With billions and billion of pounds of plastics produced per year, the waste problem adds up. For example, if we just refilled one of the 80 or so million plastic water bottles that we use in the United States per day, we’d save a billion pounds of plastics from entering landfills per year.

China is attacking the plastics problem by phasing out free plastic bags. Australia, Canada, New Zealand, the Philippines, Taiwan and the United Kingdom also have plans to eliminate them. California is trying. Whole Foods already eliminated plastic bags as an option at the checkout counter last Earth Day.

With more than one trillion plastic bags produced annually the opportunity for a replacement is huge.

London-based Climate Change Corp. reports: “The price of plastic resins like polypropylene (widely used in textiles, and eating and drinking utensils) has risen as much as 45%, according to the Plastics Exchange in Chicago. This is driving demand for renewable alternatives to fossil-based plastics, promising to deliver the critical mass to the bioplastics market that, until now, has been missing.”

Adding to the higher costs of plastics are new regulations. The European Commission Landfill Directive requires a diversion of 65% of organic waste away from landfills between now and 2016. Domestically, towns and states are taking up the issue. For example, the Los Angeles City Council has voted to ban plastic bags by 2010 citywide if the state fails to impose a 25-cent surcharge on shoppers who request plastic over paper at the checkout counter.

Without a trace
Climate Change Corp. notes, that, “the idea behind bioplastic is that you could fill up a bioplastic bag with food waste and throw other bioplastic products like drinks bottles, disposable plates and cutlery in a composter and within three months in theory there would be no trace.”

Cool
Biodegradable plastics are made largely from dairy and corn. Whereas synthetic plastics can remain in landfills for hundreds of years, biodegradable plastics can break down and degrade in as little as 90 days.

The plastics industry is one of the largest manufacturing industries in the U.S., accounting for about $350 billion in goods alone, according to the trade group the Society of Plastics Industry. So it isn’t taking these jabs lying down. It has launched a Web site, www.savetheplasticbag.com, that is chock full of pro-plastics information. Its main rebuttal to all the plastics charges is that plastics industry provides jobs. Nix plastic bags, lose jobs.

“85% of plastic bags used in the United States are manufactured in the United States. Taxing or banning plastic carryout bags will result in the direct loss of approximately 4,000 American jobs. In addition, there will be thousands of resin and distribution company job losses. Destroying an American manufacturing industry based on myths and misinformation is irresponsible, absurd, and tragic,” it blasts across its home page.

Clearly the plastics industry is concerned about its future.

As petroleum prices rise and alternatives gain acceptance there will be a wide opening for manufacturers to produce sustainable and biodegradable products. You could even say if the trend keeps up, bioplastics technology has it in the bag.