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It was a usual Sunday morning; I was back home just after finishing my long cycling ride along hussainsagar and grabbed my freshly prepared ginger lemon tea. Like many i scrolled through my daily newspaper “Telemarketing of India”, I have given this name to one of the highest distributed newspaper because their 80% content is advertorial and remaining is news including few pictorial erotic stories of some detectives (this is what they are feeding to the biggest republic population). Coming to the point what grabbed my attention was two front full page advertisement of an energy bar (to me it’s just another sugar candy). To be honest I have tried them lately and they are really awesome and addictive and doesn't cost much to pocket. It made me think about their business strategy and huge amount they spend on marketing, so I decided to make some research on the facts behind huge chocolate industry. End results of which were more shocking than surprising, hence I decided to share it with world. So here is “bitter truth about chocolates”. 1. You are eating lead: Wooooooo surprised to hear that, you must be wondering when most of the countries have banned leaded petrol how come its being consumed through chocolates. Well, it just so happens that the shells of cocoa beans, the chief ingredient in chocolate, have an almost supernatural ability to absorb lead from the air. Of course, this is only a big deal if there's a lot of lead in the air, right? Sure, which is why it's unfortunate that Nigeria , where a shitload of our cocoa comes from, still has lead in their gasoline. That's why a Hershey bar tastes so damn good: The secret ingredient is African exhaust. Kids absorb higher concentrations of lead into their system than the rest of us, just through their day to day activities of eating dirt and inhaling paint chips. Also, they breathe faster than an adult, which further draws in whatever lead happens to be floating around and sends it toward their sensitive little brains. Even before they start wailing on that candy, they have more lead in their bodies than Vito Corleone. Then comes Halloween and Christmas and then new year and story continues. 2. Ridiculous Lies About Health Benefits While it may not surprise you that much that Big Chocolate, like any "Big" industry, doesn't give a crap about your welfare, the lengths these companies go to step over your bloated, greasy corpse to raid your wallet rank with some of the stupidest and most nefarious in the business world. Milton Hershey, for instance, often claimed that "an ounce of chocolate provided more energy than a pound of meat." He even made a wrapper for his bar stating it. Mars made a pamphlet instead that claimed eating chocolate every day was about as good as eating an apple a day. What do you think is the biggest chocolate company in the world? Hershey, right? Wrong. Mars, Inc. is four times the size of Hershey (they make the Milky Way, Snickers, Mars Bar, plus countless other products). And they got there via pure insanity. 3. It’s all about business The global chocolate industry in 2010 made $83.2 billion, $20 billion of this coming from the United States and Each year, 600, 000 tonnes of cocoa beans are consumed globally. 72% of cocoa beans come from Ivory Coast and Ghana. Other producers of cocoa beans are Indonesia, Cameroon, Nigeria, and Brazil. A 2001 survey of chocolate companies in the United States, which includes Hershey’s and Mars, both use “large amounts” of Ivory Coast cocoa beans. As there are 600, 000 cocoa farms in the Ivory Coast (40 % supplier), it is not definitive, but very likely, that cocoa products from these companies are harvested by child slave labour. US State Department estimates number of child labourer could be 109, 000. 4. Facts · The WHO recommends no more than 6 teaspoons of added sugar per day. A food is considered high in sugar if it contains more than 15g of total sugars per 100g. A food is considered low in sugar if it contains 5g of total sugars per 100g. Read the nutrition label, look for ‘Carbohydrates of which sugars’ and at how many grams of sugar per portion/bar/biscuit/pot. Each 4 grams of sugar is equal to 1 teaspoon. Sugar Content of Common Foods Bottle of coke 500ml – 10.5 tsp sugar Snickers Bar – 7 tsp sugar Bowl of crunchy nut cornflakes – 4 tsp sugar Tablespoon ketchup – 1 tsp sugar Glass orange juice (150ml) – 2.5 tsp sugar Can red bull – 6 tsp sugar Kelloggs Nutri Grain bar – 3 tsp sugar Dr Abhishek katakwar is a fitness enthusiast, life style advisor, obesity expert and bariatric and metabolic surgeon at Asian institute of gastroenterology, Hyderabad. Email:abhishekkatakwar@gmail.com cell:8087358725 For more info visit us at http://drabhishekkatakwar.com/bizFloat/5a151fffa677470a7cc3118d/It-was-a-usual-Sunday-morning-I-was-back-home-just-after-finishing-my-long-cycling-ride-along-hussainsagar-and-grabbed-my-freshly-prepared-ginger-lemon-tea-Like-many-i-scrolled-through-my-daily-newspaper-Te
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It was a usual Sunday morning; I was back home just after finishing my long cycling ride along hussainsagar and grabbed my freshly prepared ginger lemon tea. Like many i scrolled through my daily newspaper “Telemarketing of India”, I have given this name to one of the highest distributed newspaper because their 80% content is advertorial and remaining is news including few pictorial erotic stories of some detectives (this is what they are feeding to the biggest republic population). Coming to the point what grabbed my attention was two front full page advertisement of an energy bar (to me it’s just another sugar candy). To be honest I have tried them lately and they are really awesome and addictive and doesn't cost much to pocket. It made me think about their business strategy and huge amount they spend on marketing, so I decided to make some research on the facts behind huge chocolate industry. End results of which were more shocking than surprising, hence I decided to share it with world. So here is “bitter truth about chocolates”. 1. You are eating lead: Wooooooo surprised to hear that, you must be wondering when most of the countries have banned leaded petrol how come its being consumed through chocolates. Well, it just so happens that the shells of cocoa beans, the chief ingredient in chocolate, have an almost supernatural ability to absorb lead from the air. Of course, this is only a big deal if there's a lot of lead in the air, right? Sure, which is why it's unfortunate that Nigeria , where a shitload of our cocoa comes from, still has lead in their gasoline. That's why a Hershey bar tastes so damn good: The secret ingredient is African exhaust. Kids absorb higher concentrations of lead into their system than the rest of us, just through their day to day activities of eating dirt and inhaling paint chips. Also, they breathe faster than an adult, which further draws in whatever lead happens to be floating around and sends it toward their sensitive little brains. Even before they start wailing on that candy, they have more lead in their bodies than Vito Corleone. Then comes Halloween and Christmas and then new year and story continues. 2. Ridiculous Lies About Health Benefits While it may not surprise you that much that Big Chocolate, like any "Big" industry, doesn't give a crap about your welfare, the lengths these companies go to step over your bloated, greasy corpse to raid your wallet rank with some of the stupidest and most nefarious in the business world. Milton Hershey, for instance, often claimed that "an ounce of chocolate provided more energy than a pound of meat." He even made a wrapper for his bar stating it. Mars made a pamphlet instead that claimed eating chocolate every day was about as good as eating an apple a day. What do you think is the biggest chocolate company in the world? Hershey, right? Wrong. Mars, Inc. is four times the size of Hershey (they make the Milky Way, Snickers, Mars Bar, plus countless other products). And they got there via pure insanity. 3. It’s all about business The global chocolate industry in 2010 made $83.2 billion, $20 billion of this coming from the United States and Each year, 600,000 tonnes of cocoa beans are consumed globally. 72% of cocoa beans come from Ivory Coast and Ghana. Other producers of cocoa beans are Indonesia, Cameroon, Nigeria, and Brazil. A 2001 survey of chocolate companies in the United States, which includes Hershey’s and Mars, both use “large amounts” of Ivory Coast cocoa beans. As there are 600,000 cocoa farms in the Ivory Coast (40 % supplier), it is not definitive, but very likely, that cocoa products from these companies are harvested by child slave labour. US State Department estimates number of child labourer could be 109,000. 4. Facts · The WHO recommends no more than 6 teaspoons of added sugar per day. A food is considered high in sugar if it contains more than 15g of total sugars per 100g. A food is considered low in sugar if it contains 5g of total sugars per 100g. Read the nutrition label, look for ‘Carbohydrates of which sugars’ and at how many grams of sugar per portion/bar/biscuit/pot. Each 4 grams of sugar is equal to 1 teaspoon. Sugar Content of Common Foods Bottle of coke 500ml – 10.5 tsp sugar Snickers Bar – 7 tsp sugar Bowl of crunchy nut cornflakes – 4 tsp sugar Tablespoon ketchup – 1 tsp sugar Glass orange juice (150ml) – 2.5 tsp sugar Can red bull – 6 tsp sugar Kelloggs Nutri Grain bar – 3 tsp sugar Dr Abhishek katakwar is a fitness enthusiast, life style advisor, obesity expert and bariatric and metabolic surgeon at Asian institute of gastroenterology, Hyderabad. Email:abhishekkatakwar@gmail.com cell:8087358725
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News article by Dr Abhishek Katakwar published in Deccan Chronicle (Date 21 january 2018) Our complete gastrointestinal tract is lined with microbes collectively called the microbiome, which includes bacteria, fungi, and even viruses. Though it sounds weird and even unhealthy, gut bacteria perform many important functions in the body, including aiding the immune system, producing the feel-good brain chemical serotonin, making energy available to the body from the food we eat, and disposing of foreign substances and toxins, though we always have a mixture of good and bad bacteria, sometimes the bad guys get the upper hand, causing an imbalance in gut bacteria, and can cause severe health problems than just stomach pain, gas, bloating, or diarrhea. Because 60-80% of our immune system is located in our gut, gut imbalances have been linked to obesity, hormonal imbalances, autoimmune diseases, diabetes, chronic fatigue, fibromyalgia, anxiety, depression, eczema, and other chronic health problems. You will be surprised to know that human gastrointestinal microbiota is a complex ecosystem of approximately 300 to 500 bacterial species, comprising nearly 2 million genes (the microbiome). Indeed, the number of bacteria within the gut is approximately 10 times that of all of the cells in the human body. At birth, the entire intestinal tract is sterile; the infant’s gut is first colonized by maternal and environmental bacteria during birth and continues to be populated through feeding and other contacts. Factors known to influence colonization include gestational age, mode of delivery (vaginal birth vs assisted delivery), diet (breast milk vs formula), level of sanitation, and exposure to antibiotics. by the age of 2.5 years, the microbiota fully resembles the microbiota of an adult in terms of composition. In humans, the composition of the flora is influenced not only by age but also by diet and socioeconomic conditions. In a study published in 2012 in “Nature” (high indexed journal) the interaction of diet and age was demonstrated, firstly, by a close relationship between diet and microbiota composition in the subjects and, secondly, by interactions between diet, the microbiota, and health status. It also concluded that non-digestible or undigested components (Fibre) of the diet may contribute substantially to bacterial metabolism; for example, much of the increase in stool volume resulting from the ingestion of dietary fibre is based on an augmentation of bacterial mass. Most recently, qualitative changes in the microbiota have been invoked in the pathogenesis of a global epidemic: obesity. It has been postulated that a shift in the composition of the flora toward a population dominated by bacteria that are more avid extractors of absorbable nutrients, which are then available for assimilation by the host could play a major role in obesity. Also there are enough evidence to support the hypothesis that the endogenous intestinal microflora plays a crucial role in the pathogenesis of Inflammatory bowel diseases and its variants and related disorders. Most Western populations over-consume highly refined, omnivorous diets of poor nutritional quality. Those diets are energy dense, high in animal protein, total and saturated fats, and simple sugars but low in fruits, vegetables and other plant-based foods. Consequently, they are typically low in dietary fibre, non starch polysaccharides in general and resistant starch in particular. Cross-sectional studies have shown some evidence that Western-style diets are associated with gut microbial populations that are typified by a Bacteroides enterotype (bad gut bacteria) whereas traditional diets rich in plant polysaccharides are associated with a Prevotella enterotype (good gut bacteria). Obesity is associated with an increased fecal Bacteroidetes:Firmicutes ratio relative to lean subjects. Replacing a habitual Western diet with one high in fiber elicited rapid (within 24 h) and marked alterations in fecal microbiota composition, although the changes were insufficient to produce a broad switch from Bacteroides to Prevotella enterotype.  One mechanism by which fiber promotes and maintains bowel health is through increasing digesta mass. Incompletely fermented fiber (e.g., insoluble non starch polysaccharides such as cellulose), increases digesta mass primarily through its physical presence and ability to adsorb water. An increase in digesta mass dilutes toxins, reduces intracolonic pressure, shortens transit time and increases defecation frequency. Fibers can also increase fecal mass to a lesser degree by stimulating fermentation, which leads to bacterial proliferation and increased biomass. Prebiotics are dietary substrates that selectively promote proliferation and/or activity of “beneficial” bacteria indigenous to the colon. The concept, first published by Gibson and Roberfroid in 1995, has been refined and redefined on several occasions. Prebiotics are defined currently as “selectively fermented ingredients that result in specific changes, in the composition and/or activity in the GI microbiota, thus conferring benefit(s) upon host health”. Dr Abhishek katakwar, Bariatric & amp; Metabolic surgeon from Asian Institute of Gastroenterology quote “Your body is a Temple. You are what you eat. Do not eat processed food, junk foods, filth, or disease carrying food, animals, or rodents. Some people say of these foods, ‘well, it tastes good;. Most of the foods today that statically cause sickness, cancer, and disease all taste good;s well seasoned and prepared poison. This is why so many people are sick; mentally, emotionally, physically, and spiritually; because of being hooked to poison, instead of being hooked on the truth and to real foods that heal and provide you with good health and wellness.
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