Wrongly labeled foods!
Replies
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Cinnamon?? Oh no!! I go through truckloads of this stuff weeklya tsp of cinnamon is 25 calories.coffee 10 calories. may not seem significant but 5 cups of coffee a day can add up.
well thank you for at least making me aware.
25? That seems like an awful lot! I'm pretty sure a teaspoon of cinnamon is closer to 5 or 6 calories.
Yes, its 6 calories for tsp0 -
. . .associated with doubling the risk of chronic kidney disease. . .
Do phrases like this not give you pause before making causation conclusions? (Is it time to pull out the ice cream/homicide and pirates/global temperature graphs yet?)
And again I ask, why do you hate beet root juice?0 -
If Phenylalanine was impossible to get from natural sources, mammals would not exist. Full stop. It is fundamentally necessary to life and again, it is found in breast milk. That's a natural source.
I like how you compare a mother's breast milk with Diet Coke, lol. Not much I can say about that one.... :huh:0 -
Cinnamon?? Oh no!! I go through truckloads of this stuff weeklya tsp of cinnamon is 25 calories.coffee 10 calories. may not seem significant but 5 cups of coffee a day can add up. well thank you for at least making me aware.
25? That seems like an awful lot! I'm pretty sure a teaspoon of cinnamon is closer to 5 or 6 calories.
Yes, its 6 calories for tsp
Nutrition data on cinnamon: http://nutritiondata.self.com/facts/spices-and-herbs/180/2
1 tsp 6 cal with 1g net carb (2g carb - 1g fibre carb)
Nutrition data on coffee black brewed with tap water from grounds: http://nutritiondata.self.com/facts/beverages/3898/2
1 8 oz cup = 2 cal & 5mg of sodium.0 -
I think it is horrible when people ask for research, because they are too lazy to do it themselves.
(1) A study performed by the Epidemiology Branch of the US National Institute of Environmental Health Sciences, concludes that drinking 2 or more colas per day was associated with doubling the risk of chronic kidney disease. per http://www.ncbi.nlm.nih.gov/pubmed/17525693?ordinalpos=1&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_DefaultReportPanel.Pubmed_RVDocSum
(2) A study using dual-energy X-ray absorptiometry rather than a questionnaire about breakage, provides reasonable evidence to support the theory that drinking cola results in lower bone density. This study was published in the American Journal of Clinical Nutrition. A total of 1672 women and 1148 men were studied between 1996 and 2001. Dietary information was collected using a food frequency questionnaire that had specific questions about the number of servings of cola and other carbonated beverages and that also made a differentiation between regular, caffeine-free, and diet drinks. The paper cites significant statistical evidence to show that women who consume cola daily have lower bone density. Total phosphorus intake was not significantly higher in daily cola consumers than in nonconsumers; however, the calcium-to-phosphorus ratios were lower. Tucker, K. L.; Morita, K.; Qiao, N.; Hannan, M. T.; Cupples, L. A.; Kiel, D. P. (2006). "Colas, but not other carbonated beverages, are associated with low bone mineral density in older women: The Framingham Osteoporosis Study". The American journal of clinical nutrition 84 (4): 936–942
I do apologize that my information doesn't come from blogs or horrible websites without real scientific research. Do your research. Yes, toxic levels are extremely dangerous, but so is daily consumption.
Rather than assume people are wrong, because you think you are right, take a look at the science. Real science. It is out there, waiting for you to learn.
An easy search for scholarly journal articles, though results doesn't necessarily allow you access to the articles, is scholar.google.com. Most local libraries allows free access to its patrons, so you can look at the articles without paying for the journal and/or the article. Try it sometime.
Correct, Phosphorous is a component of phosphoric acid. However, Phosphoric acid is linked to chronic kidney disease and lower bone density.
At what dosage?? Study link? Touting science as you are, I'm assuming you actually have some science to back that up and not some blog post written by someone with a communications degree who probably just ripped the info from some other bozo's blog, etc..
The difference between any harmless or beneficial substance and a toxic substance is dosage. Because some study found high concentrations of phosphoric acid to be correlated to kidney disease does not make it applicable to real world availability in food products. I'm not advocating drinking buckets of soda, but it's equally reckless to spout off stuff like this because "Google told you so". Phosphoric acid is also used in teeth whitening strips. It's also can be inhaled and is found in most detergents and soaps. But, again, since it's not present in any of these things at toxic doses it doesn't REALISTICALLY pose a threat to most people who are just enjoying a soda here and there.
At least the FDA will be updating the GRAS list once the new Michele Obama labels go through. I heard they'll be pretty fast this time. There's definitely things that shouldn't be considered GRAS on there. I work with phosphoric acid in my lab. If it touches your skin it can burn. THAT'S what I want to add to my food! lol0 -
All substances are toxic under the right conditions.0
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All substances are toxic under the right conditions.
Right, but those conditions haven't been evaluated since the 80s - unless there's a study that says it's going to kill everybody tomorrow (extreme circumstances).0 -
Those Knorr Dinner Sides read something like this (lol):
Dry: 230 calories
Prepared: 250 calories
In the instructions, you have (optional) butter. Are the prepared calories including that butter? It doesn't say what KIND of butter. Is this for just full on normal butter? lol
I don't understand this, butter is butter.
If it is optional I would assume it is not included in the calorie count, however, quick math should answer the questions. I haven't made one of those for a long time so I cant remember if there is anything else added. If there is, like milk. Divide the calories in the amount of milk by the number of servings, if that equals 20 calories, then it would appear that butter is not included.
As for your earlier question, rice and pasta are always measured dry. The cooked weight can vary greatly depending on how cooked it is. The longer it cooks, the more water it absorbs.
Meat is raw. I used to think the same as you. that frozen would weigh more, it doesn't.0 -
Confusing labels:
When weighing chicken (or fish, or whatever) are the calories on the label for the raw meat, or cooked? I always thought cooked because it loses water and stuff, but I'm not sure. Anyone know?
White rice! It says 160 cals for 1/4th cup...does it mean 1/4th dry or cooked? Huge difference!
Pretty sure it means prepared, I don't know of anyone eating dry rice, so why would they put the calories for dried rice on a package? but who knows! just my guess
Because it is more accurately measured dry. Cooking it in water adds no extra calories but can affect weight/volume greatly.0 -
Oh, yeah. True, I don't know, maybe sweet cream butter is less than normal butter, or something? I don't really eat butter because I love margarine, lol. But the package says 1 tablespoon of optional butter, and certainly that can't be 20 calories only, right?! Otherwise I have been totally missing the butter-boat. If it's saying the calories w/o assuming you're putting butter in, wth is the extra 20 when cooked? (No extras, just water) lol, so confusing =_=0
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Oh, yeah. True, I don't know, maybe sweet cream butter is less than normal butter, or something? I don't really eat butter because I love margarine, lol. But the package says 1 tablespoon of optional butter, and certainly that can't be 20 calories only, right?! Otherwise I have been totally missing the butter-boat. If it's saying the calories w/o assuming you're putting butter in, wth is the extra 20 when cooked? (No extras, just water) lol, so confusing =_=
1 tbsp is around 100 calories if I am not mistaken, for most varieties that I have seen. Divided between 4 servings (if that is what the package is), that is 25 calories per serving. So it likely includes the butter if that is the only addition.0 -
Can't you take paint off of a car with soda? That's a little scary.
Hell, dihydrogen monoxide won't just take off the paint of a car if it gets to the metal it will corrode it so badly the metal will literally fall apart!. Diet coke has huge levels of dihydrogen monoxide in it as well.0 -
It's 2.5 servings. The mystery lives on! lol, thank you for trying to help me solve it! I might lose a little sleep over this.0
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Can't you take paint off of a car with soda? That's a little scary.
Hell, dihydrogen monoxide won't just take off the paint of a car if it gets to the metal it will corrode it so badly the metal will literally fall apart!. Diet coke has huge levels of dihydrogen monoxide in it as well.
I can't tell if you're serious or not, but if so eek! No more sodas near my car. =_=0 -
Can't you take paint off of a car with soda? That's a little scary.
Hell, dihydrogen monoxide won't just take off the paint of a car if it gets to the metal it will corrode it so badly the metal will literally fall apart!. Diet coke has huge levels of dihydrogen monoxide in it as well.
I can't tell if you're serious or not, but if so eek! No more sodas near my car. =_=
Oh what I said is 100% true. Not only that but if you hooked pure dihydrogen monoxide into your veins directly by I.V. it would kill you and yet the number one ingredient in diet soda by far is dihydrogen monoxide.
MFP knows about it, I mean they even have a special little tool to track your dihydrogen monoxide consumption in the food section.0 -
The citric acid, Phenylalanine does not come from natural sources. It's all chemically processed.
Lol what? Could you please explain to me what the difference between natural phenylalanine and "chemically processed" phenylalanine considering its a rather basic small molecule comprised of only a handful of atoms in total. Its a single amino acid, its simple. In my book whether you cook it up in a lab or cut it out of an animal if its molecular structure is the same its the same thing.0 -
The citric acid, Phenylalanine does not come from natural sources. It's all chemically processed.
Lol what? Could you please explain to me what the difference between natural phenylalanine and "chemically processed" phenylalanine considering its a rather basic small molecule comprised of only a handful of atoms in total. Its a single amino acid, its simple. In my book whether you cook it up in a lab or cut it out of an animal if its molecular structure is the same its the same thing.
Isn't one D-phenylalanine and one L-Phenylalanine?0 -
The citric acid, Phenylalanine does not come from natural sources. It's all chemically processed.
Lol what? Could you please explain to me what the difference between natural phenylalanine and "chemically processed" phenylalanine considering its a rather basic small molecule comprised of only a handful of atoms in total. Its a single amino acid, its simple. In my book whether you cook it up in a lab or cut it out of an animal if its molecular structure is the same its the same thing.
Isn't one D-phenylalanine and one L-Phenylalanine?
Well all amino acids save glycine are chiral so yeah I mean there is D and L-phenylalanine. If you just synthesized phenylalanine using some sort of solid-phase chemistry you would get a pretty much 50-50 enantomeric mixture of the 2 where as if you synthesized it in the lab biologically say with bacteria then it would be pure L-phenylalanine. Given that the chirality of amino acids in life is L-based I don't think D-amino acids would be digestable and would likely just pass through you without a caloric yield.
That said I stand by what I said, if it is the same molecule it doesn't matter whether it was synthesized or cut out of a cow. D and L are not the same molecule, they are optically isomeric. I'll admit I'm not sure in what context phenylalanine even came up in I just saw this post and had to roll my eyes a bit. As a biochemist I have a sore spot for people who equate the word "Chemical" with being bad, may have knee-jerked a bit there. What was the context in which phenylalanine was being discussed?0 -
The citric acid, Phenylalanine does not come from natural sources. It's all chemically processed.
Lol what? Could you please explain to me what the difference between natural phenylalanine and "chemically processed" phenylalanine considering its a rather basic small molecule comprised of only a handful of atoms in total. Its a single amino acid, its simple. In my book whether you cook it up in a lab or cut it out of an animal if its molecular structure is the same its the same thing.
Isn't one D-phenylalanine and one L-Phenylalanine?
Well all amino acids save glycine are chiral so yeah I mean there is D and L-phenylalanine. If you just synthesized phenylalanine using some sort of solid-phase chemistry you would get a pretty much 50-50 enantomeric mixture of the 2 where as if you synthesized it in the lab biologically say with bacteria then it would be pure L-phenylalanine. Given that the chirality of amino acids in life is L-based I don't think D-amino acids would be digestable and would likely just pass through you without a caloric yield.
That said I stand by what I said, if it is the same molecule it doesn't matter whether it was synthesized or cut out of a cow. D and L are not the same molecule, they are optically isomeric. I'll admit I'm not sure in what context phenylalanine even came up in I just saw this post and had to roll my eyes a bit. As a biochemist I have a sore spot for people who equate the word "Chemical" with being bad, may have knee-jerked a bit there. What was the context in which phenylalanine was being discussed?
I'm not sure how it came up, I think it started with food labeling, then someone mentioned diet coke and all heck broke loose! lol. I'm a food chemist but I develop products rather than ingredients, and do labeling more often nowadays so I don't really know the answer to how it's different, but something in the back of my brain is telling me it is (maybe I'm wrong, it's the "you learned this at one point" voice lol).
I haven't read this, but it looks promising! http://pubs.acs.org/doi/abs/10.1021/jf03027590 -
The citric acid, Phenylalanine does not come from natural sources. It's all chemically processed.
Lol what? Could you please explain to me what the difference between natural phenylalanine and "chemically processed" phenylalanine considering its a rather basic small molecule comprised of only a handful of atoms in total. Its a single amino acid, its simple. In my book whether you cook it up in a lab or cut it out of an animal if its molecular structure is the same its the same thing.
Isn't one D-phenylalanine and one L-Phenylalanine?
Well all amino acids save glycine are chiral so yeah I mean there is D and L-phenylalanine. If you just synthesized phenylalanine using some sort of solid-phase chemistry you would get a pretty much 50-50 enantomeric mixture of the 2 where as if you synthesized it in the lab biologically say with bacteria then it would be pure L-phenylalanine. Given that the chirality of amino acids in life is L-based I don't think D-amino acids would be digestable and would likely just pass through you without a caloric yield.
That said I stand by what I said, if it is the same molecule it doesn't matter whether it was synthesized or cut out of a cow. D and L are not the same molecule, they are optically isomeric. I'll admit I'm not sure in what context phenylalanine even came up in I just saw this post and had to roll my eyes a bit. As a biochemist I have a sore spot for people who equate the word "Chemical" with being bad, may have knee-jerked a bit there. What was the context in which phenylalanine was being discussed?
I'm not sure how it came up, I think it started with food labeling, then someone mentioned diet coke and all heck broke loose! lol. I'm a food chemist but I develop products rather than ingredients, and do labeling more often nowadays so I don't really know the answer to how it's different, but something in the back of my brain is telling me it is (maybe I'm wrong, it's the "you learned this at one point" voice lol).
I haven't read this, but it looks promising! http://pubs.acs.org/doi/abs/10.1021/jf0302759
Maybe it came up in context of aspartame? Aspartame is just a methyl ester of L-aspartate and L-phenylalanine so in that context no it is the exact same pheylalanine that you would find in protein. D-phenylalanine wouldn't cause you any harm anyways though it would just pass through you essentially. Aspartame is just protein. It is digested, just like protein and is 4 calories per gram...just like protein. The only reason that aspartame is "DIET" is because it is 200 times sweeter to our tastebuds than sugar so you need 200 times less of it to flavor a drink and therefore the amount of calories fall low enough to be called "zero" by the FDA basically.
Here is the thing. There is a disorder called PKU (phenylketonuria) where suffers cannot metabolically digest phenylalanine and large amounts of phenylalanine become toxic. As a result of this disorder I believe FDA started having things that contained phenylalanine labeled as containing phenylalanine so that those with PKU would be aware. Problem is when the general populace sees a big chemical-sounding word in their ingredients list along with a "warning, this contains X" they assume X is bad somehow. So I think that's where that got started. No...phenylalanine is not bad for you with the rare exception of you having PKU.0 -
Cinnamon?? Oh no!! I go through truckloads of this stuff weeklya tsp of cinnamon is 25 calories.coffee 10 calories. may not seem significant but 5 cups of coffee a day can add up. well thank you for at least making me aware.
25? That seems like an awful lot! I'm pretty sure a teaspoon of cinnamon is closer to 5 or 6 calories.
If you google it a teaspoon of ground cinnamon has 6 calories... a tablespoon has 19. LOL I think she had the two confused.
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The citric acid, Phenylalanine does not come from natural sources. It's all chemically processed.
Lol what? Could you please explain to me what the difference between natural phenylalanine and "chemically processed" phenylalanine considering its a rather basic small molecule comprised of only a handful of atoms in total. Its a single amino acid, its simple. In my book whether you cook it up in a lab or cut it out of an animal if its molecular structure is the same its the same thing.
Isn't one D-phenylalanine and one L-Phenylalanine?
Well all amino acids save glycine are chiral so yeah I mean there is D and L-phenylalanine. If you just synthesized phenylalanine using some sort of solid-phase chemistry you would get a pretty much 50-50 enantomeric mixture of the 2 where as if you synthesized it in the lab biologically say with bacteria then it would be pure L-phenylalanine. Given that the chirality of amino acids in life is L-based I don't think D-amino acids would be digestable and would likely just pass through you without a caloric yield.
That said I stand by what I said, if it is the same molecule it doesn't matter whether it was synthesized or cut out of a cow. D and L are not the same molecule, they are optically isomeric. I'll admit I'm not sure in what context phenylalanine even came up in I just saw this post and had to roll my eyes a bit. As a biochemist I have a sore spot for people who equate the word "Chemical" with being bad, may have knee-jerked a bit there. What was the context in which phenylalanine was being discussed?
Chirality doesn't mean there aren't necessarily metabolic pathways for a molecule. D-PA is metabolised and has seen uses for pain management. Parkinson's, etc...0
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