Kobe Burger Promotion at Aroma Thyme

Burger fans don't miss this one! We are offer a big promotion for a biggest hit!

Our Kobe cheeseburger is our biggest hit yet. In fact it was so successful that we followed it up with an Ommegang Beer Cheese burger. And both of these burgers have been a huge success at Aroma Thyme. They been such a huge success that we decided to offer a very special promotion every Monday night for the month of August. These burgers are made from 100% Australian Wagyu, Kobe style beef. And they’re served with a Bread Alone whole-grain Kaiser roll. So its eighth full ounces of mouthwatering Kobe ground beef with either a local cheddar cheese and nitrate free bacon or topped with local Ommegang Beer Cheese and beer onions.

So the honor these two hot sellers we have made Monday night with their night at Aroma Thyme. These burgers usually sell out for $17.99, but every Monday in the month of August they are just $10.99.

We also offer a veggie burger for vegetarians. And Monday Nights is LOBSTER NIGHT plus our full menu.

So if burgers are not your thing, we have something for everyone!!!!

Champagne Day, August 4th 2009, 25% OFF Celebration

Lets all have a glass of Champagne, or maybe a bottle. Did you know August 4th is Champagne Day? Just what we need at Aroma Thyme, an excuse to make a celebration. So that is just what we are doing. But one day is not enough. So we are doing our week long promotion from Sunday August 2nd to Thursday August 6th.

What's the deal?

25% OFF* when you order any bottle of bubbly from our list. This includes Champagne, Cava, Prosecco, Moscato and so on.

*offer not available on bottles over $100, thank you for understanding.

Otter Creek Imperial IPA Cask at Aroma Thyme Bistro, August 4th 2009

It's cask beer night at Aroma Thyme again. Join us every first Tuesday of the month for different cask of craft beer. The tapping starts at 5pm and goes until the cask is empty. Our next cask night is August 4th and we will be serving Otter Creek Imperial IPA.

About our Imperial India Pale Ale:
Originally brewed for thirsty British troops stationed on the subcontinent of India, India Pale Ales had to withstand the sea voyage around Africa. Brewers need to take full advantage of two preservatives at the time: hops and alcohol. They increased their hopping rates, doubled their malt useage to increase alcohol content, and dry-hopped the brew before it set out on its voyage.
Our Imperial IPA carries on this tradition- and then some! The fruity and citrusy hop aroma intermingles perfectly with an assertive malty backbone. Our brewers added a generous supply of hops to this brew throughout the entire process to provide an enormous hop flavor and balance the elevated alcohol content.

This beer is 11% alcohol by volume, and 135 IBU!

Malts: 2-row, Munich, Carapils, Caramel 60L, Caramel 20L, Wheat
Hops: Bravo, Amarillo, Apollo, Simcoe

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

CASK-CONDITIONED BEER

('REAL ALE')

IN THE U.S.A.

What exactly is real ale?

Cask-conditioned beer, often referred to as 'real ale', is brewed from only traditional ingredients and allowed to mature naturally.

The unfiltered, unpasteurized beer still contains live yeast, which continues conditioning the beer in the cask (known as 'secondary fermentation'); this process creates a gentle, natural CO2 carbonation and allows malt and hop flavors to develop, resulting in a richer tasting drink with more character than standard keg ('brewery-conditioned') beers.

Real ale is always served without any extraneous gas, usually by manually pulling it up from the cellar with a handpump (also known as a 'beer engine'). This is the traditional way of brewing and serving beer; only a few decades ago did filtered, pasteurized, chilled beer served by gas become normal.

The only place in the world where cask-conditioned beer is still commonly available is Britain.

Is there much difference to keg beer?

Keg beers are generally sterile filtered and pasteurized as part of the brewing process. This kills the yeast, preventing any further conditioning, and the beer is then racked into sealed, gas-pressurized kegs. Such beers generally taste blander than their cask-conditioned counterparts, and the use of flash-chillers or cold rooms (*very* cold!) is standard as part of the serving process. That said, some microbrewers rack cask beer into kegs - though these are usually served with extraneous gas.

In many common brands of keg beer, cheap ingredients ('adjuncts') such as rice or maize are mixed with the malt to cut costs, but resulting in a 'light' beer with hardly any aroma or flavor. Chilling and the absorption of extraneous gas jointly mask the lack of flavor - with carbon dioxide you get an unnaturally fizzy pint; with nitrogen (or mixed gas with a larger nitrogen ratio) you get a pint with an unnaturally smooth and creamy head - either way these beers are always refreshing but usually taste of very little. Micro-breweries generally avoid the use of cheap adjuncts, so their keg products usually taste far superior to the nationally available brands. Also, all beers imported from Germany are required by that country's laws to be free of non-traditional ingredients.

I'm not criticizing all keg beers, simply outlining the often little-known qualities of real ale by comparison. There are many really tasty ales which are 'keg' (but plenty more which aren't tasty!), though well-kept cask versions of the same brands would undoubtedly be found to be even more flavorsome if compared side-by-side.

But keg beer is 'normal' -
what's it got that real ale hasn't?

Keg beers have a much longer shelf life, especially when compared to a partially full cask. Real ales have to be manually vented and tapped, and left to settle (or the customer gets a cloudy pint due to the presence of yeast and protein - though harmless if drunk like this). Also, real ale will start to taste of vinegar (known as 'oxidising') if left in a part-full cask for too long. This is caused by acetic acid forming from a reaction with oxygen in the atmosphere.

Akaushi Beef back at Aroma Thyme Bistro, Hudson Valley Restaurants

Aroma Thyme Bistro, Ellenville NY, is pleased to once again offer Heart Brand Akauksi Beef Strip Steaks.

"This has been a very successful premium beef that we offer from time to time", say Chef/Owner Marcus Guiliano. "Many customers claim that this is the best American Beef they have ever had".

Aroma Thyme makes their meatloaf from this beef, which is a regular on the menu. The restaurant also offers a local Angus beef from Pineland Farms.

HeartBrand Beef has been making headlines across the country. This unique Kobe-style beef can be found at some of the best restaurants across the country.

In 1994 due to a loophole in the trade Act of 1992 between the United States and Japan, a small nucleus of Akaushi cows and bulls were brought to the United States in a specially equipped Boeing 747. Today, Akaushi genetics are controlled by a group of Texans under the name HeartBrand Beef, Inc.

Akaushi cattle, a Bos Taurus type of cattle had their origin and evolution in Kumamoto, Japan. Kumamoto is located in the middle of Kyushu island at a latitude of 32 degrees, 48 minutes North and 130 degrees, 42 minutes East, in the northwest part of the Kumamoto Prefecture.
Cattle breeds are divided into two kinds in Japan. The first is dairy cattle, including mainly Holsteins, grade Holsteins and Jerseys. The second type of cattle are nearly all called Wagyu. The word Wagyu refers to all Japanese cattle by its direct translation of its two grammatical parts, "wa" and "gyu" meaning Japanese and cattle, respectively. The Wagyu cattle are the Japanese indigenous breeds, which have been subjected to genetic improvement over the last 90 years. Today, there are four breeds of Wagyu cattle, the Akaushi (Japanese Red), the Kryoshi (Japanese Black), the Japanese Polled, and the Japanese Shorthorn. It is estimated at the present time that a population of 58, 263 breeding age females represents the Akaushi breed.

Fifty years ago the Japan Association of Akaushi registration was created in order to collect, manage and process all Akaushi data. The Association has collected carcass performance, breeding pedigrees and economic data for every animal on the entire breed. These data have been use by master geneticists and scientists in the selection of every Akaushi dam and sire over the last half-century. At the same time, the Kumamoto Prefecture Agricultural Research Center has used these data to select prospective sire and dam lines to be utilized for further genetic improvement. Consequently, new sire and dam lines are only released for general production after they have been proven meritorious by extensive and accurate statistical analysis, using a sophisticated progeny-testing model.

As a result of this unique data processing closed system, the Akaushi breed is extremely uniform and consistent throughout the genetic lines for all carcass and palatability traits. Today, the uniformity of Akaushi carcass performance characteristics is superior to all Western beef cattle breeds.


HeartBrand Beef, Inc., is presently producing natural Akaushi meat under rigorous quality guidelines and certified product testing in a source verified vertically integrated production system. Our, program is designed to provide consumers the healthiest and highest quality natural Akaushi beef.

Texas Akaushi cattle are 100 percent pure and are direct descendants of the Mount Aso region's revered Akaushi herds that are a National Treasure and protected breed by the government of Japan. HeartBrand Beef Incorporated has respected the deep Japanese traditions and embraced the healthy results of source-verified herd management in a natural environment.

HeartBrand Beef has developed and implemented a comprehensive vertically integrated quality control and natural production system from conception to consumption that excludes the use of growth hormones. Akaushi cattle in our program are managed with minimum stress and treated in accordance to the USDA Humane Handling Standards and Guidelines.
What's so unique about Akaushi cattle? Akaushi cattle produce meat that has a high amount of intramuscular fat – commonly known as marbling. It is healthier due to its unique fatty acid composition when compared to other domestic beef . Akaushi meat is very tender, juicy and flavorful and it is consider by the Japanese and many beef experts to be the most palatable, and yet healthy, beef in the world. These attributes make Akaushi beef more desirable to western consumers than other U.S. meat.


Akaushi meat contains extremely high amounts of intramuscular fat or marbling with a fatty acid composition that is significantly lower in saturated fat and cholesterol and higher in monounsaturated fat, and Conjugated Linoleic Acid (CLA). CLA is a very beneficial and essential fatty acid in human nutrition that has been the subject of intensive worldwide research over the last 10 years.

CLA, the acronym for Conjugated Linoleic Acid, is a collective term used to describe one or more positional and geometric isomers of Linoleic Acid, an essential fatty acid for human health. Studies in experimental models have shown CLA to slow the growth of a wide variety of tumors, including cancers of the skin, breast and prostate. Research has also found that CLA can help control insulin levels and reduce diabetes, as well as help to increase weight loss – especially in women's trouble areas, lowered cholesterol, regulated bone loss and reduced risk of heart disease.

CLA occurs naturally in many foods such as beef, lamb, dairy products, poultry and eggs. Typically, an individual would need to consume high quantities of these natural products, or processed safflower supplements, to gain the desired health benefits from CLA.

Now, HeartBrand Beef offers a natural source of CLA that can easily produce desired health benefits with little effort on the part of the consumer. HeartBrand Beef's naturally raised Akaushi cattle are one of the highest sources of natural CLA in beef.

CLA Health Links

Controlling Diabetes
New Discovery Helps Reinforce Beef's Nutrition Message – Beef USA

Compound in Meat Prevents Diabetes – Purdue University, Newswise

Updated Listing on CLA literature

Lobster Night at Aroma Thyme Bistro, Hudson Valley Restaurants

Every Monday Aroma Thyme Bistro features Maine Lobster Night. Our full menu is available plus this lobster special. Aroma Thyme also offers other great seafood like Alaskan Salmon, Mahi-Mahi, Albacore Tuna and other sustainable seafood.

Lobster Management in Maine

It’s no accident that Maine is one of the most successful lobster fisheries in the world.

Ours is a great example of government and private sector cooperation as the state of Maine and its lobster harvesters share management responsibilities. An elected council of fishermen determine best harvest practices and governs each of seven zones established along our rocky coastline. Zone councils determine the maximum number of traps each license holder is permitted to fish, the number of traps that may be fished on a single line, as well as the maximum number of fishermen in their zone.

This “zoned” approach to lobstering helps ensure the continued health of the resource by taking local differences into account.

Meet the Authentic Maine lobster, Homarus Americanus.

If it's not Homarus, it's not true lobster. Rock lobster, spiny lobster, slipper lobster, Caribbean lobster—all of them are merely wannabes, riding on the fame of the authentic Maine lobster, Homarus americanus.

You can recognize members of the Homarus genus—true lobsters—by their five sets of legs, including a pair of large, meat-filled claws.

Marine scientists have identified many species of Homarus but only two of commercial importance: H. americanus, found most plentifully in the Gulf of Maine; and H. gammarus, the European lobster, found along the western European coast.

The warm-water crustaceans known as spiny or rock lobsters—found off the coast of Florida, southern California and the Caribbean—have no claws and thus no delectable claw meat. Their edible meat comes only from their tail.

Lobster Sustainability

Maine Lobster harvesters know that by protecting the Maine Lobster resource today, they are protecting their livelihood and this valued ecosystem for tomorrow. You can feel good about Maine Lobster, knowing that you are enjoying high quality seafood from a well-managed, sustainable, pristine marine resource. The Maine Lobster industry is the model of a well-managed fishery -- ensuring that both the lobster resource and the environment are protected for generations to come.

Maine harvesters have been environmentally conscious and "eco-friendly" since long before it became fashionable. They harvest their lobsters the same careful way they have for over 100 years -- by hand, one trap at a time -- thus protecting the quality of their product and the marine environment. Some rules and regulations that help ensure the health of the lobster resource include:

Tail Notching: Female lobsters with visible eggs cannot be harvested. Before releasing her, the harvester notches her tail to identify her as a good breeder, thus protecting her for life from being harvested.

Minimum Size Limit: Minimum 3 1/4" carapace measurements allow juvenile lobsters the chance to mature and reproduce before they can be harvested.

Maximum Size Limit: Maximum 5" carapace measurements protect the large, healthy breeding stock.

Apprentice Program: New harvesters must apprentice with veterans to learn the regulated, sustainable practices.

Trap Limits: The total number of traps per harvester is limited by both the state and the individual lobster zones.

Harvest Method: Harvesting in Maine is by trap only -- no dragging or diving is allowed. Traps include escape vents for under size lobsters as well as biodegradable escape hatches to free lobsters in lost traps.

Lobster Seed Fund: Supported by license fees, the Fund purchases females that extrude their eggs after being harvested. This unique buy-back program helps to ensure that the good breeding stock is returned to the ocean to reproduce.

Source: Maine Lobster Council

Mojito Party at Aroma Thyme Bistro

Aroma Thyme Bistro is being featured in the August issue of Mutineer Magazine. Mutineer Magazine covers all things in fine beverage with an emphasis on wine, beer and spirits. And our Cittrus Mojito will be featured in the upcoming August issue. So to celebrate our appearance in this national Magazine we have created a week long Mojito Party. August 16 through the 21st Mojitos will be five dollars. That’s right just five dollars for a pint sized Citrus Mojito plus others.

Aroma Thyme Bistro
165 Canal
Ellenville NY 12428
845-647-3000

American Style Kobe Beef at Aroma Thyme Bistro, Hudson Valley Dining

Our popular Long Bone Cowboy just got better. We now offer a great American Kobe Beef at Aroma Thyme Bistro.

Washimi: American Style Kobe Beef

As with all of our products, we have searched long and hard to find the best American Style Kobe Beef on the market. All of our research has led us to Washimi-American Five Star Beef, a beef that excels in taste, appearance and overall satisfaction.

With Washimi: American Style Kobe Beef, we guarantee the taste and tenderness our customers have come to expect. The long process of raising the finest Black Angus Cattle in the country begins with combining heifers from the Pacific Northwest and Hawaii and 100% Full Blood Wagyu bulls, all of which have been tested and registered with the American Wagyu Association.

When calves reach their desired weight and a weaning age of six months, they are transported to a custom feedyard in Lexington, OR. Here they begin an 18 month feeding program created by a leading Japanese dietician.

Quality grains such as barley, wheat, corn and alfalfa are what makes Washimi the best American Style Kobe Beef on the market today. No growth stimulants or growth promotents are used in the feeding process. Hormones, steroids and other artificial additives are strictly off limits, making Washimi the finest quality attainable.

Food Tripping Party

We are having a food tripping party and you're invited. That's right, take your taste buds on a trip. We all know what certain foods taste like. Picture a strawberry and you immediately reminisce of the sweet berry flavor you've known your whole life. Take a big bite into a lemon and you know exactly what you're eating whether you're blindfolded or not. So do you think you'd ever be tricked by your taste buds into eating a lemon and experiencing a different taste. That's exactly what food tripping is.

There's something called a Miracle Berry. This berry is originally from Africa. And when your taste buds get a hold of this berry nothing will taste as it should for two hours.

So we could not pass on throwing one of these food tripping parties. All you have to do is show up and we will transform your taste buds. You will start the night chewing on a Miracle Berry. Then we will provide foods and drinks that you know so well. However tonight things will taste much different.

The cost: $25
The date: August 14th, 2009
The start time: 9 pm
RSVP: 845-647-3000

Here is an article that I found in the New York Times on this tongue tricking fruit.

Joe Fornabaio for The New York Times

RADISH, WHERE IS THY STING? At flavor-tripping parties, guests find that miracle fruit makes everything sweet.

By PATRICK FARRELL and KASSIE BRACKEN

Published: May 28, 2008

May 28, 2008

A Tiny Fruit That Tricks the Tongue

By PATRICK FARRELL and KASSIE BRACKEN

CARRIE DASHOW dropped a large dollop of lemon sorbet into a glass of Guinness, stirred, drank and proclaimed that it tasted like a “chocolate shake.”

Nearby, Yuka Yoneda tilted her head back as her boyfriend, Albert Yuen, drizzled Tabasco sauce onto her tongue. She swallowed and considered the flavor: “Doughnut glaze, hot doughnut glaze!”

They were among 40 or so people who were tasting under the influence of a small red berry called miracle fruit at a rooftop party in Long Island City, Queens, last Friday night. The berry rewires the way the palate perceives sour flavors for an hour or so, rendering lemons as sweet as candy.

The host was Franz Aliquo, 32, a lawyer who styles himself Supreme Commander (Supreme for short) when he’s presiding over what he calls “flavor tripping parties.” Mr. Aliquo greeted new arrivals and took their $15 entrance fees. In return, he handed each one a single berry from his jacket pocket.

“You pop it in your mouth and scrape the pulp off the seed, swirl it around and hold it in your mouth for about a minute,” he said. “Then you’re ready to go.” He ushered his guests to a table piled with citrus wedges, cheeses, Brussels sprouts, mustard, vinegars, pickles, dark beers, strawberries and cheap tequila, which Mr. Aliquo promised would now taste like top-shelf Patrón.

The miracle fruit, Synsepalum dulcificum, is native to West Africa and has been known to Westerners since the 18th century. The cause of the reaction is a protein called miraculin, which binds with the taste buds and acts as a sweetness inducer when it comes in contact with acids, according to a scientist who has studied the fruit, Linda Bartoshuk at the University of Florida’s Center for Smell and Taste. Dr. Bartoshuk said she did not know of any dangers associated with eating miracle fruit.

During the 1970s, a ruling by the Food and Drug Administration dashed hopes that an extract of miraculin could be sold as a sugar substitute. In the absence of any plausible commercial application, the miracle fruit has acquired a bit of a cult following.

Sina Najafi, editor in chief of the art magazine Cabinet, has featured miracle fruits at some of the publication’s events. At a party in London last October, the fruit, he said, “had people testifying like some baptismal thing.”

The berries were passed out last week at a reading of “The Fruit Hunters,” a new book by Adam Leith Gollner with a chapter about miracle fruit.

Bartenders have been experimenting with the fruit as well. Don Lee, a beverage director at the East Village bar Please Don’t Tell, has been making miracle fruit cocktails on his own time, but the bar probably won’t offer them anytime soon. The fruit is highly perishable and expensive — a single berry goes for $2 or more.

Lance J. Mayhew developed a series of drink recipes with miracle fruit foams and extracts for a recent issue of the cocktail magazine Imbibe and may create others for Beaker & Flask, a restaurant opening later this year in Portland, Ore.

He cautioned that not everyone enjoys the berry’s long-lasting effects. Despite warnings, he said, one woman became irate after drinking one of his cocktails. He said, “She was, like, ‘What did you do to my mouth?’ ”

Mr. Aliquo issues his own warnings. “It will make all wine taste like Manischewitz,” he said. And already sweet foods like candy can become cloying.

He said that he had learned about miracle fruit while searching ethnobotany Web sites for foods he could make for a diabetic friend.

The party last week was his sixth “flavor tripping” event. He hopes to put on a much larger, more expensive affair in June. Although he does sell the berries on his blog, www.flavortripping.wordpress.com, Mr. Aliquo maintains that he isn’t in it for the money. (He said he made about $100 on Friday.) Rather, he said, he does it to “turn on a bunch of people’s taste buds.”

He believes that the best way to encounter the fruit is in a group. “You need other people to benchmark the experience,” he said. At his first party, a small gathering at his apartment in January, guests murmured with delight as they tasted citrus wedges and goat cheese. Then things got trippy.

“You kept hearing ‘oh, oh, oh,’ ” he said, and then the guests became “literally like wild animals, tearing apart everything on the table.”

“It was like no holds barred in terms of what people would try to eat, so they opened my fridge and started downing Tabasco and maple syrup,” he said.

Many of the guests last week found the party through a posting at www.tThrillist.com. Mr. Aliquo sent invitations to a list of contacts he has been gathering since he and a friend began organizing StreetWars, a popular urban assassination game using water guns.

One woman wanted to see Mr. Aliquo eat a berry before she tried one. “What, you don’t trust me?” he said.

She replied, “Well, I just met you.”

Another guest said, “But you met him on the Internet, so it’s safe.”

The fruits are available by special order from specialty suppliers in New York, including Baldor Specialty Foods and S. Katzman Produce. Katzman sells the berries for about $2.50 a piece, and has been offering them to chefs.

Mr. Aliquo gets his miracle fruit from Curtis Mozie, 64, a Florida grower who sells thousands of the berries each year through his Web site, www.miraclefruitman.com. (A freezer pack of 30 berries costs about $90 with overnight shipping.) Mr. Mozie, who was in New York for Mr. Gollner’s reading, stopped by the flavor-tripping party.

Mr. Mozie listed his favorite miracle fruit pairings, which included green mangoes and raw aloe. “I like oysters with some lemon juice,” he said. “Usually you just swallow them, but I just chew like it was chewing gum.”

A large group of guests reached its own consensus: limes were candied, vinegar resembled apple juice, goat cheese tasted like cheesecake on the tongue and goat cheese on the throat. Bananas were just bananas.

For all the excitement it inspires, the miracle fruit does not make much of an impression on its own. It has a mildly sweet tang, with firm pulp surrounding an edible, but bitter, seed. Mr. Aliquo said it reminded him of a less flavorful cranberry. “It’s not something I’d just want to eat,” he said.

May 28, 2008

A Tiny Fruit That Tricks the Tongue

By PATRICK FARRELL and KASSIE BRACKEN

CARRIE DASHOW dropped a large dollop of lemon sorbet into a glass of Guinness, stirred, drank and proclaimed that it tasted like a “chocolate shake.”

Nearby, Yuka Yoneda tilted her head back as her boyfriend, Albert Yuen, drizzled Tabasco sauce onto her tongue. She swallowed and considered the flavor: “Doughnut glaze, hot doughnut glaze!”

They were among 40 or so people who were tasting under the influence of a small red berry called miracle fruit at a rooftop party in Long Island City, Queens, last Friday night. The berry rewires the way the palate perceives sour flavors for an hour or so, rendering lemons as sweet as candy.

The host was Franz Aliquo, 32, a lawyer who styles himself Supreme Commander (Supreme for short) when he’s presiding over what he calls “flavor tripping parties.” Mr. Aliquo greeted new arrivals and took their $15 entrance fees. In return, he handed each one a single berry from his jacket pocket.

“You pop it in your mouth and scrape the pulp off the seed, swirl it around and hold it in your mouth for about a minute,” he said. “Then you’re ready to go.” He ushered his guests to a table piled with citrus wedges, cheeses, Brussels sprouts, mustard, vinegars, pickles, dark beers, strawberries and cheap tequila, which Mr. Aliquo promised would now taste like top-shelf Patrón.

The miracle fruit, Synsepalum dulcificum, is native to West Africa and has been known to Westerners since the 18th century. The cause of the reaction is a protein called miraculin, which binds with the taste buds and acts as a sweetness inducer when it comes in contact with acids, according to a scientist who has studied the fruit, Linda Bartoshuk at the University of Florida’s Center for Smell and Taste. Dr. Bartoshuk said she did not know of any dangers associated with eating miracle fruit.

During the 1970s, a ruling by the Food and Drug Administration dashed hopes that an extract of miraculin could be sold as a sugar substitute. In the absence of any plausible commercial application, the miracle fruit has acquired a bit of a cult following.

Sina Najafi, editor in chief of the art magazine Cabinet, has featured miracle fruits at some of the publication’s events. At a party in London last October, the fruit, he said, “had people testifying like some baptismal thing.”

The berries were passed out last week at a reading of “The Fruit Hunters,” a new book by Adam Leith Gollner with a chapter about miracle fruit.

Bartenders have been experimenting with the fruit as well. Don Lee, a beverage director at the East Village bar Please Don’t Tell, has been making miracle fruit cocktails on his own time, but the bar probably won’t offer them anytime soon. The fruit is highly perishable and expensive — a single berry goes for $2 or more.

Lance J. Mayhew developed a series of drink recipes with miracle fruit foams and extracts for a recent issue of the cocktail magazine Imbibe and may create others for Beaker & Flask, a restaurant opening later this year in Portland, Ore.

He cautioned that not everyone enjoys the berry’s long-lasting effects. Despite warnings, he said, one woman became irate after drinking one of his cocktails. He said, “She was, like, ‘What did you do to my mouth?’ ”

Mr. Aliquo issues his own warnings. “It will make all wine taste like Manischewitz,” he said. And already sweet foods like candy can become cloying.

He said that he had learned about miracle fruit while searching ethnobotany Web sites for foods he could make for a diabetic friend.

The party last week was his sixth “flavor tripping” event. He hopes to put on a much larger, more expensive affair in June. Although he does sell the berries on his blog, www.flavortripping.wordpress.com, Mr. Aliquo maintains that he isn’t in it for the money. (He said he made about $100 on Friday.) Rather, he said, he does it to “turn on a bunch of people’s taste buds.”

He believes that the best way to encounter the fruit is in a group. “You need other people to benchmark the experience,” he said. At his first party, a small gathering at his apartment in January, guests murmured with delight as they tasted citrus wedges and goat cheese. Then things got trippy.

“You kept hearing ‘oh, oh, oh,’ ” he said, and then the guests became “literally like wild animals, tearing apart everything on the table.”

“It was like no holds barred in terms of what people would try to eat, so they opened my fridge and started downing Tabasco and maple syrup,” he said.

Many of the guests last week found the party through a posting at www.tThrillist.com. Mr. Aliquo sent invitations to a list of contacts he has been gathering since he and a friend began organizing StreetWars, a popular urban assassination game using water guns.

One woman wanted to see Mr. Aliquo eat a berry before she tried one. “What, you don’t trust me?” he said.

She replied, “Well, I just met you.”

Another guest said, “But you met him on the Internet, so it’s safe.”

The fruits are available by special order from specialty suppliers in New York, including Baldor Specialty Foods and S. Katzman Produce. Katzman sells the berries for about $2.50 a piece, and has been offering them to chefs.

Mr. Aliquo gets his miracle fruit from Curtis Mozie, 64, a Florida grower who sells thousands of the berries each year through his Web site, www.miraclefruitman.com. (A freezer pack of 30 berries costs about $90 with overnight shipping.) Mr. Mozie, who was in New York for Mr. Gollner’s reading, stopped by the flavor-tripping party.

Mr. Mozie listed his favorite miracle fruit pairings, which included green mangoes and raw aloe. “I like oysters with some lemon juice,” he said. “Usually you just swallow them, but I just chew like it was chewing gum.”

A large group of guests reached its own consensus: limes were candied, vinegar resembled apple juice, goat cheese tasted like cheesecake on the tongue and goat cheese on the throat. Bananas were just bananas.

For all the excitement it inspires, the miracle fruit does not make much of an impression on its own. It has a mildly sweet tang, with firm pulp surrounding an edible, but bitter, seed. Mr. Aliquo said it reminded him of a less flavorful cranberry. “It’s not something I’d just want to eat,” he said.

Venezuela bans Coke Zero, cites "danger to health"

10 Jun 2009 23:49:38 GMT
Source: Reuters
* Minister orders Coke Zero withdrawn from market
* Socialist government increasing scrutiny of business
CARACAS, June 10 (Reuters) -
The Venezuelan government of U.S.-critic President Hugo Chavez on Wednesday ordered Coca-Cola Co to withdraw its Coke Zero beverage from the South American nation, citing unspecified dangers to health.
The decision follows a wave of nationalizations and increased scrutiny of businesses in South America's top oil exporter.
Health Minister Jesus Mantilla said the zero-calorie Coke Zero should no longer be sold and stocks of the drink removed from store shelves.
"The product should be withdrawn from circulation to preserve the health of Venezuelans," the minister said in comments reported by the government's news agency.
Despite Chavez's anti-capitalist policies and rhetoric against consumerism, oil-exporting Venezuela remains one of Latin America's most Americanized cultures, with U.S. fast-food chains, shopping malls and baseball all highly popular.
Mantilla did not say what health risks Coke Zero, which contains artificial sweeteners, posed to the population.
Coke Zero was launched in Venezuela in April and Coca-Cola Femsa , the Mexico-based company that bottles Coke products locally, said at the time it aimed to increase its market share for low calorie drinks by 200 percent.
Neither Coca-Cola nor the bottler responded to requests for comment on Wednesday.
The bottler was plagued with labor problems last year in Venezuela when former workers repeatedly blocked its plants demanding back pay.
The government this year has seized a rice mill and pasta factory belonging to U.S. food giant Cargill and has threatened action against U.S. drug company Pfizer .
Chavez has also nationalized a group of oil service companies including projects belonging to Williams Companies and Exterran . (Reporting by Fabian Cambero and Antonio de la Jara; Writing by Frank Jack Daniel; Editing by Christian Wiessner)

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I like this ban. This appears to be a normal product in American culture, Diet soda. But this product is far from normal. Diet sodas are loaded with artificial sweeteners. An artificial sweeteners have been proven to pose health dangers. But of course the United States would never step on the toes of a huge company like Coca-Cola. For this one reason our food supply is tainted with chemical and other additives that are far from safe for human consumption.

Artificial sweeteners, such as saccharine, have never been proven to be safe. Their study after study and book after book the documents well known dangers of these chemical sweeteners. so is great to see a country actually stand up and protect their citizens by banning these controversial ingredients that are accepted by all other countries.

Us Americans are always complaining about the high cost of health care. Well it's no wonder why when our government allows harmful ingredients in our food supply. It appears that our government is more interested in protecting the health of big business rather than a health of its citizens. the customer awareness is at an all time high. So consumers are actually avoiding such products. But this is still a very small percentage.

Stikine River King Salmon at Aroma Thyme Bistro

Just arrived from Alaska, Stikine River King Salmon. This King Salmon has 25% fat and is a true Alaskan classic like the Copper River. The Stikine is not that well know because it was not commercially fished for 19 years. And then all of a sudden about 5 years ago my Alaskan fish specialist told me this was a must. And he was right. Some years this river is fished before the Coper River which is the traditionaly kick off for the Alaskan River season.

We have a limited supply of this King Salmon. We are serving it with a White Wine & Mustard Dill Sauce.


The Stikine River (pronounced /stɪˈkiːn/) is a river, historically also the Stickeen River, approximately 379 mi (610 km) long,^[1] in northwestern British Columbia in Canada and southeastern Alaska in the United States. Considered one of the last truly wild rivers in British Columbia, it drains a rugged pristine area east of the Coast Mountains, cutting a fast-flowing course through the mountains in deep glacier-lined gorges to empty into Eastern Passage, just north of the city of Wrangel, which is situated at the north end of Wrangell Island in the Alexander Archipelago. The name of the river comes from its Tlingit name Shtax' Héen, meaning "cloudy river (with the milt of spawning salmon)", or alternately "bitter waters (from the tidal estuaries at its mouth)". Its watershed encompasses approximately 20,000 mi² (52,000 km²). Its Grand Canyon was compared by naturalist John Muir to Yosemite.
from Wikipedia

This Thought Process Will Change Your Life

This came straight from Dr. Robert O. Young at the pH Miracle Living Center in Valley Center, California. I look forward to his daily e-mails. Here is a great one on the effects of negative emotions. Visit his website for more great facts.

Can positive or negative thoughts and emotions affect the body's delicate biochemistry or the acid/alkaline pH balance?

Love, fear, joy, anger, sadness, happiness, and resentment.

Can positive or negative emotions affect our bodies' physical, mental and spiritual health?

Is a woman more likely to become pregnant if she eats a lot of vegetables or if she goes on a long, relaxing vacation? Are you more likely to end up with cancer if you have a hot temper? Do people who laugh a lot live longer? Does your fear or discomfort with crowds, elevators, blood, heights, spiders, hospitals, or flying in airplanes somehow affect your health?

My theory of one sickness, one disease and one health, set forth in what I call "The New Biology," not only considers how our diet affects our physiology, but also how our psychology affects our physiology and how our psychology affects our spirituality.

Not only does the health of your body affect the emotions of your mind, but your thoughts and feelings can affect the health of your entire body.

Bottom line, your mental state is so critical. In ever so many ways, your mental state, if it's negative, can create more metabolic acids than the acidic food that you're eating.

In fact, you can create two or three times more metabolic acids from your thoughts or your mental and emotional state than from ingesting highly acidic dairy, animal protein, sugar or alcohol.

So your thoughts are critical. Your thoughts or words do become matter, and can affect your physiology in a negative or positive way. Your thoughts do become biology. And the way that thoughts become biology is as follows:

When you have a thought or say a word, it requires electrical or electron energy for the brain cell(s) to produce those actions. And as you carrying on with that thought, you are burning or consuming energy. And when you are consuming energy in your thoughts, you are producing a biological waste product called acid and an energetic acidic waste product which can be measured in hertz and decibels.

Next, if the metabolic acids from your thoughts are not properly eliminated through the four channels of elimination which are urination, perspiration, respiration or defecation, then the acids from your thoughts are moved out into your connective and fatty tissues . Metabolic and/or dietary acid cannot be allowed to affect the delicate pH of the blood. The delicate balance of the blood must be maintain at a constant 7.365 to remain healthy.

What happens next is this. As the excess and overload of metabolic acid from your emotions are thrown out into the body tissues, this can easily lead to all sorts of symptomologies: lupus, fibromyalgia, arthritis, muscle pain, fatigue, tiredness, obesity, cancerous breasts, cancerous prostate, cancerous stomach and/or bowels, indigestion, acid reflux, heart burn, heart attacks, and the list goes on and on.

For example let's say you've been doing sadness or depression. This downer feeling is coming from a negative experience that you keep looping and re-looping in your head. It's like a mind movie. It's a mini-drama that you keep playing over and over. And because you are constantly thinking about it, eventually you even start to be concerned or worried about the fact that you are so preoccupied with the whole affair. So now in addition to the sad drama, you have upset about the fact that you're having the drama itself. All this thinking requires energy and when your are consuming energy you are producing metabolic acids.

Do you know any angry people? You may not know it, but many people who become angry easily not only get angry at various people, events, and situations, but eventually they are irritated with themselves for being so angry at everything else. Anger, for instance, requires a tremendous amount of energy and emits a tremendous amount of electrical energy. You have undoubtedly felt the vibrational energy of someone who is angry. Or maybe you have felt your own anger and how it can upset your physiology, i.e., especially upset your stomach and bowels with acid.

Even worse, many of these negative emotions are chronic and can be traced all the way back to early childhood experiences. So, at one level or another, it's been going on for a long time and creating excessive acid all along. Early childhood are some of the most fearful and vulnerable years for many people. Have you ever wondered why you can't remember much before age five or six? Many of those years are filled with fears and tears, mads and sads and how about the "bads"? What happened when you were "bad?"

Chronic emotions begin early:

"O dear white children casual as birds, Playing among the ruined languages,
So small beside their large confusing words,
So gay against the greater silences, Of dreadful things you did..."

It is during these vulnerable and unprotected years that we often plant eternal seeds of emotion that will yield an unwelcome harvest of acidic internal results, perhaps throughout one's entire life.

The turmoil between parents and children, not to mention the conflicts between children and children, have been documented by literally millions of social science books are articles.

"Children begin by loving their parents; after a time they judge them; Rarely, if ever, do they forgive them."

So, let's take a look at all of that emotion. Perhaps you are feeling emotional. It could be any emotion.

First of all, emotions are energy in motion. When you are (e)motional, you are energetic, either in a positive or negative way. And if you are energetic in your (e)motions, you are literally energy in (e)motion. You are now producing metabolic acids at a very high rate which is a waste product of such (e)motions that will make you sick, tired and depressed.

The rate of acid production in an (e)motional state can be even greater than that of someone who is jogging or working out. So, your thoughts do become biological or metabolic acids that can make you sick, tired, depressed, angry and even too fat or thin.

When you start producing acids with your thoughts, what happens inside? First, you activate the alkaline-buffering systems of the body in order to neutralize these (e)motional acids. The body begins making a primary alkaline buffer know as sodium bicarbonate. It's actually made from the blood and in its production it creates a waste product known as hydrochloric acid. This poisonous acid cannot remain in the blood so it is left in the gastric pits of the stomach. This is why people get upset stomachs when they are (e)motional. This necessary increase of sodium bicarbonate is critical in maintaining the alkaline design of the body and the fluid pH of the blood and interstitial fluids at pH 7.365. If (e)motional acids, including the hydrochloric acid, are not buffered and/or eliminated through the four channels of elimination, they can create serious health challenges in your body, mind, and spirit.

On the other hand, positive (e)motions, such as love, peace, hope, faith, joy, forgiveness and charity can be alkalizing to the blood and tissues. These (e)motions require far less energy in motion and can cause you to be relaxed in your mind and stop the playing of an acidic movie in your head. Students of higher consciousness know that you can even enter into a state of bliss wherein you have no thoughts and wherein you are producing no metabolic acid.

For myself, I have decided to call this place "Young Love." That's because I exercise and meditate every day. And I Love it! And it raises my level of consciousness and connection with the world. The connections between "Young" and "Love" are numerous. My name is Young, of course, and the purpose of life is Love. So Young and Love go together. I Love my exercising and it Loves me back in terms of its gifts to me. I find myself Loving this state of bliss daily which I know is helping to alkalize my body. That is why I am addicted to --and why I Love--this type of alkalizing exercise that I do every day. It's called a Positive Addiction. I Love to have my friends and guests work out with me as I lead them through the steps. I teach them the Younga version of Yoga. I tell them that it is known as Younga Yoga. They Love that. (Well, at least they laugh.) It incorporates proper breathing, stretching, toning, mediation, relaxation, and of course some sweating to rem
ove yesterday's dietary and metabolic acid and to bring me into a state of happiness and bliss.

Through my personal and clinical research, I have found that maintaining the alkaline design of my body with an alkaline lifestyle and diet is the most important thing anyone can do to live a happier and more blissful life. Having an alkaline day is a way of life that I call Young Living. I guarantee you that what I call Young Love will go hand-in-hand with the goal of Young Living.

Now this next thought is very important! The negative (e)motions of anger, resentment, and fear being the most powerful and acidifying of all emotions are all highly acidic to the blood and tissues and in many ways are paralyzing to all bodily functions. Over time, the fear of the unknown is probably the most powerful and acidic of them all. Fear is so devastating to the body that even if you're on an alkaline diet, overcoming a serious health challenge is practically impossible.

In such a case, with apparently little or no improvement, you might be wondering if the pH Miracle Lifestyle and Diet may not be working. You may be asking, "What else am I not doing that I should be? How come I feel the way that I'm feeling? I'm eating the right way, I'm drinking the right alkaline electron rich water, but I can't seem to achieve the type of extraordinary health and energy that I'm seeking." In most cases, it will come down to your negative acidic (e)motions or thoughts that are holding you back from achieving extraordinary health, fitness, mental clarity, happiness, love, charity and bliss.

The leading cause of death in the world today is said to be heart attacks. But people are having "thought attacks," NOT "heart attacks." There are studies showing that over 80% of all heart attacks are (e)motionally triggered. I have said that people don't die of a heart attack, they die of a thought attack that medical science refers to as a heart attack. And if you have wondered if you can die from a broken heart, the answer is absolutely! And the cause? Acids from energy in motion or (e)motion. The loss of a cherished love one can increase your metabolic acids from the (e)motion to the point that it can stop your heart from beating and pumping life-giving blood throughout your blood vessels. And life and death is in the blood.

So, is it fair to say that negative emotions can affect the way a person feels and heals if a person is overwhelmed with negative (e)motions? Does anyone have a fair chance of healing themselves from a degenerative disease or dis-ease like heart disease or cancer? Can you ever achieve a state of blissful happiness? I say "absolutely!"

Given the importance of (e)motions in cancer or acidic causation, etc., I have been particularly interested in the unique biochemistry of the "reptilian brain" which includes the Amygdala. Acid or sugar activates the areas of the Amygdala very specifically. I have wondered if the pH Miracle electron-rich alkaline Lifestyle and Diet is not more "calming" to the lower (e)motions (responses of the reptilian brain) than a drug which "inactivates the Amygdala...assuming we still find value in sexual attraction, socialization, and attraction to home and hearth (all functions of the Amygdala as much as "fight and flight")."

In our attempts to find a drug to treat everything, we (more often than not) create more problems than we eliminate...one step forward and three steps backward. I know that ADHD responds to an alkaline regime....and hyperactivity is an Amygdala function ..so it follows that an alkaline lifestyle and diet would produce less "stress" (really just the fight or flight mechanism by another name) as well.

The pH Miracle electron-rich alkaline lifestyle and diet is calming to the mind and thus calms the negative (e)motions or energy in motion. This calming of the Amygdala function produces less "stress." And, with less "stress" you have less "acid." And, with less "acid" you have less sickness, dis-ease, so-called disease, depression and unhappiness.

Can our (e)motions cause cancer? Absolutely!

I have said that cancer is a four letter word - ACID. When you are doing negative acidic (e)motions, such as anger, revenge, hate, sadness or depression you are creating metabolic acids that can cause ANY and ALL cancerous conditions of the body tissues. If metabolic acids are not removed via urination, perspiration, defecation or respiration then they are delivered to the body tissues. When constant excess acid from negative (e)motions are poured into the body tissues the body tissues will degenerate causing a cancerous condition. Pharmaceutical companies are creating drugs that may give you the illusion of feeling better but they DO NOT deal with the metabolic acids from negative acidic (e)motions. This can only lead to more physical and emotional pain.

When you are in a negative (e)motional state, it can become impossible for you to heal your serious degenerative or acidic challenge. But, I will say this: if you are willing to commit to change and begin the alkalizing process, even if you are not completely out of your state of fear, anger, depression or anger, you will begin to put more Young Life, Young Energy, and Young Love into your body.

When you're living and eating an alkaline lifestyle and diet and when you are overwhelmed with negative (e)motions, thank God if you are living and eating an alkaline lifestyle and diet or you might be dead. Your acid causing (e)motions can kill you. But the pH Miracle alkaline Lifestyle and Diet is the saving grace of all this and the hope and love that you can hang on and be healthy physically and mentally.

It has been said that you can live without food for forty days, you can live without water for four days, you can live without air for about four minutes, but you cannot live without love for more than a second. You see, love is the key, and that's what the pH Miracle Lifestyle and Diet and "Young Living and Young Love" will do for you - give you the hope and love you are seeking and deserve. The pH Miracle Lifestyle and Diet program gives you the hope and love you need to breathe better, to start drinking the right kind of water, to start eating the right kind of food, that will lead you back to the right (e)motions so you can start feeling better, thinking better and doing better.

When I have a client that's in negative acid forming (e)motions, all the body fluids, including the blood will show a decline in the pH even if this person has been eating an alkaline diet. In order to buffer the acid forming (e)motions the client will have to hyper-alkalize the blood and then tissues to bring the body back into alkaline balance. When the client is hyper-alkalizing the pH of the urine will increase into the high 8's and 9's. Hyper-alkalization is necessary in order to overcompensate for the negative acidic producing (e)motions and to bring the body back to health, energy, vitality, hope, peace, harmony and "Young Love."

I have found over the years that when you start feeling better, you start thinking better. And when you start thinking better, you start doing better. So, you don't have to have your (e)motions under control in order to start losing weight, to start feeling better, to start reversing a serious illness, to start to have more sustainable Young Energy and to start to be happy, blissful and spiritually connected.

When you start the pH Miracle Lifestyle and Diet program, you are then making a conscious decision to try to do a little better. And, when you get on this healing path that leads to "Young Living," "Young Energy" and "Young Love," this gradual alkalizing process--you start having those little and then big pH miracles. You start feeling better and you start thinking better. And, when you start feeling better and thinking better -- all of a sudden, you forget your depression and your sadness. You forget that you were angry. You forget that you were fearful. In fact you forget what you were fearful about in the first place. Why because you feel so good. You are rewriting your genetics with your positive (e)motions. You are taking your alkalizing eraser and erasing all your past life's negative (e)motions. On the pH Miracle Lifestyle and Diet your (e)motions or energy in motion will finally be under your control. You will become the master of your mind, body and spirit
. You will be living an alkaline lifestyle and diet full of energy, happiness, bliss and love. You will be living and breathing "Young Love."

To learn more about the affect of negative and positive (e)motions on the brain and body and to learn more about "Young Living" "Young Energy" and "Young Love" read, The pH Miracle for Weight Loss.

http://www.phmiracleliving.com/c-25-books-dvds-audios.aspx
Founder of 'THE NEW BIOLOGY' ® and
Creator of the 'SCIENCE OF ALKALINE LIVING'™ for Health.


Click here to Join the 'pH Miracle Fan Club':
http://tinyurl.com/lqepz2

Don't Tricked into High Fructose Corn Syrup

Thanks to Mike Adams, The Health Ranger, for putting together this great article on high-fructose corn syrup (HFCS). At Aroma Thyme Bistro we have a strict policy of high fructose corn syrup. most kitchens purchase corn syrup and gallons and use it for certain desserts. And even worse-just corn syrup is in the majority of prepared foods. So as a restauranteur I take caution and read every single label very carefully. And while reading these labels I'm also looking for other ingredients like MSG, trans fats and other chemical preservatives. So we can proudly say that these ingredients are not in our kitchen. However there is one exception, and that is soda. Coca-Cola and Pepsi are loaded with high fructose corn syrup. But the good news is we also offer other sodas that are alternatively sweetened. So if you like rum and coke I would suggest you order a rum and Steaz.

High-Fructose Corn Syrup and Diabetes: What the Experts Say

by Mike Adams, the Health Ranger, NaturalNews Editor

(NaturalNews) According to the Corn Refiners Association, high-fructose corn syrup (HFCS) is no worse for you than any other dietary carbohydrate. Many health experts, however, disagree, warning consumers that HFCS is strongly correlated with diabetes and obesity.

Today, we bring you selected quotes about HFCS and obesity from noted natural health authors. Feel free to quote these in your own work provided you give proper credit to both the original author quoted here and this NaturalNews page.

Here are the quotes:

Roughly $40 billion in federal subsidies are going to pay corn growers, so that corn syrup is able to replace cane sugar. corn syrup has been singled out by many health experts as one of the chief culprits of rising obesity, because corn syrup does not turn off appetite. Since the advent of corn syrup, consumption of all sweeteners has soared, as have people's weights. According to a 2004 study reported in the American journal of Clinical Nutrition, the rise of Type-2 diabetes since 1980 has closely paralleled the increased use of sweeteners, particularly corn syrup.
- There Is a Cure for Diabetes: The Tree of Life 21-Day+ Program by Gabriel Cousens
- Available on Amazon.com

Since the fructose in corn syrup does neither stimulate insulin secretion nor reduce the hunger hormone ghrelin, you will continue to feel hungry while the body converts the fructose into fat. The resulting obesity increases the risk of diabetes and other diseases. Since you obviously cannot expect to receive much help from those who only know how to treat the effects of illness and not its causes, you may need to take your health into you own hands.
- Timeless Secrets of Health & Rejuvenation: Unleash The Natural Healing Power That Lies Dormant Within You by Andreas Moritz
- Available on Amazon.com

More than half of the carbohydrates being consumed are in the form of sugars (sucrose, corn syrup, etc.) being added to foods as sweetening agents. High consumption of refined sugars is linked to many chronic diseases, including obesity, diabetes, heart disease, and cancer. Generally, the term "dietary fiber" refers to the components of plant cell wall and non-nutritive residues. Originally, the definition was restricted to substances that are not digestible by the endogenous secretions of the human digestive tract.
- Textbook of Natural Medicine 2nd Edition Volume 1 by Michael T. Murray, ND
- Available on Amazon.com

The growing prevalence of overweight and obesity correlates with the increase in consumption of high-fructose corn syrup. Fructose also increases blood levels of triglycerides, the "bad" low-density lipoprotein form of cholesterol, and the "very bad" very-low-density lipoprotein form of cholesterol. Furthermore, it raises blood pressure, which is associated with overweight and diabetes.
- Stop Prediabetes Now: The Ultimate Plan to Lose Weight and Prevent Diabetes by Jack Challem
- Available on Amazon.com

Processed foods commonly include refined sweets such as sugar, honey, corn syrup, molasses, and corn sweeteners that contain no fiber and only insignificant amounts of nutrients per calorie. Numerous studies offer evidence that the consumption of white-flour products and sweets such as these can be a significant cause of obesity, diabetes, heart disease, and even cancer. Each time you eat processed foods, you miss out not only on important known nutrients and phytonutrients, but also on all of the yet undiscovered phytonutrients.
- Cholesterol Protection for Life, New Expanded Edition by Dr. Joel Fuhrman
- Available on Amazon.com

During the 1980s, food companies began to use high-fructose corn syrup to sweeten soft drinks, ice cream, and other foods. high-fructose corn syrup appears to be worse than plain old sugar in terms of its health effects. Food companies also started to use large amounts of trans fats (in the form of partially hydrogenated vegetable oils), which contribute to diabetes, overweight, and heart disease.
- Stop Prediabetes Now: The Ultimate Plan to Lose Weight and Prevent Diabetes by Jack Challem
- Available on Amazon.com

High-fructose corn syrup is sweeter, is easier to handle during processing, has a longer shelf life, and keeps baked goods soft while giving them a warm, toasty color. Interestingly, as the use of high-fructose corn syrup has soared, America's obesity problem has also spiraled out of control. In fact, journalist Greg Critser, author of the intriguing Fat Land: How Americans Became the Fattest People in the World, observes that the lower-priced high-fructose corn syrup has allowed food producers to increase portion sizes without sacrificing profits.
- Sugar Shock!: How Sweets and Simple Carbs Can Derail Your Life-- and How YouCan Get Back on Track by Connie Bennett, C.H.H.C. with Stephen T. Sinatra, M.D.
- Available on Amazon.com

Other sugar derivatives, including fructose and corn syrup, contribute to the excessive sugar load. Sugar provides empty calories and is a cheap way to get a boost of energy, since it is metabolized by the body into glucose. But too much sugar swamps the body, which is incapable of processing the sugar effectively. With continued overuse of sugar, the pancreas eventually wears out and is no longer able to clear sugar from the blood efficiently. The blood sugar level rises and diabetes may result.
- Alternative Medicine the Definitive Guide, Second Edition by Larry Trivieri, Jr.
- Available on Amazon.com

As high-fructose corn syrup takes off, obesity soars in the 1970s and 1980s, most major American food manufacturers began replacing sugar (sucrose, made from sugarcane or beets) with such corn-based sweeteners such as high-fructose corn syrup (HFCS). high-fructose corn syrup now is found in an astonishing array of processed goods, including soft drinks and fruit juices, as well as condiments, breads, cookies, breakfast cereals, pasta sauces, frozen foods, jams, and jellies.
- Sugar Shock!: How Sweets and Simple Carbs Can Derail Your Life-- and How YouCan Get Back on Track by Connie Bennett, C.H.H.C. with Stephen T. Sinatra, M.D.
- Available on Amazon.com

The whole of the industrial food supply was reformulated to reflect the new nutritional wisdom, giving us low-fat pork, low-fat Snackwell's, and all the low-fat pasta and high-fructose (yet low-fat!) corn syrup we could consume. Which turned out to be quite a lot. Oddly, Americans got really fat on their new low-fat diet-indeed, many date the current epidemic of obesity and diabetes to the late 1970s, when Americans began bingeing on carbohydrates, ostensibly as a way to avoid the evils of fat.
- In Defense of Food: An Eater's Manifesto by Michael Pollan
- Available on Amazon.com

The people who make those awful bottled "natural" fruit drinks and teas aren't going to like this, but it's possible that the steep rise in our consumption of high fructose corn syrup has contributed to the rise in diabetes by depleting chromium. (As our consumption of high fructose corn syrup has risen 250 percent in the past 15 years, our rate of diabetes has increased approximately 45 percent in about the same time period.
- Bottom Line's Prescription Alternatives by Earl L. Mindell, RPh, PhD with Virginia Hopkins, MA
- Available on Amazon.com

Although sugar is frequently disguised in labels under another name, whether as fructose, sucrose, corn syrup, dextrose, lactose, or maltodextrose, it's still sugar. High-sugar diets contribute to the development of Syndrome X, yeast infections of all types, obesity, diabetes, hypoglycemia, gallbladder disease, and some types of psychological problems, especially depression and premenstrual syndrome. Processed foods and junk food, these foods are synonymous with "fast food." They are devoid of sound nutrition and high in sugar, fat, salt, and chemical preservatives.
- Intelligent Medicine: A Guide to Optimizing Health and Preventing Illness for the Baby-Boomer Generation by Ronald L. Hoffman, M.D.
- Available on Amazon.com

The average American now consumes over 100 pounds of sucrose and 40 pounds of corn syrup each year. This sugar addiction probably plays a major role in the high prevalence of poor health and chronic disease in the United States. Research in the past three decades has provided an ever-increasing amount of new information on the role that both refined carbohydrates (sugar, high fructose corn syrup, and low-fiber starchy foods) and faulty blood sugar control play in many disease processes.
- Hunger Free Forever: The New Science of Appetite Control by Michael T. Murray and Michael R. Lyon
- Available on Amazon.com

Some suggest that high-fructose corn syrup, which is widely used as an inexpensive sweetener in juice, soft drinks, and processed foods, might predispose people to diabetes. In animal research this sugar leads to insulin resistance and poor glucose tolerance. Until this controversy is sorted out, we discourage the consumption of foods and beverages containing high-fructose corn syrup.
- Best Choices From the People's Pharmacy by Joe Graedon, M.S. and Teresa Graedon, Ph.D.
- Available on Amazon.com

These types of sweeteners are among the main causes of obesity in the United States today. Corn syrup is a cheap sweetener which helps hold the product price down. This corn sweetener is six times sweeter than cane sugar and started replacing other sugars as its popularity and low price caught on in the market place. It is now used in 40% of all products that have sweeteners added. The average American consumes high amounts of corn syrup every day.
- Defeat Cancer by Gregory, A. Gore
- Available on Amazon.com

Some evidence indicates that fructose and high-fructose corn syrup have a more pronounced effect than do glucose and sucrose on taste receptors, imprinting both the tongue and the brain with a stronger desire for sweet foods throughout life. There is also evidence that fructose and high-fructose corn syrup modify the brain's appetite-regulating centers. Fructose decreases levels of leptin, a hunger-suppressing hormone, and it boosts levels of ghrelin, a hunger-stimulating hormone creating a double-whammy that fosters more eating and weight gain.
- Stop Prediabetes Now: The Ultimate Plan to Lose Weight and Prevent Diabetes by Jack Challem
- Available on Amazon.com

Diabetics must be careful about their use of natural sweeteners, including honey, maple syrup, and molasses. Artificial sweeteners should also be avoided. Aspartame is especially bad for insulin-dependent diabetics because it affects blood sugar levels and thus makes controlling them more difficult.
- The Enzyme Cure: How Plant Enzymes Can Help You Relieve 36 Health Problems by Lita Lee, Lisa Turner and Burton Goldberg
- Available on Amazon.com

Some of these sweeteners may be honey, invert sugar, corn sweeteners, molasses, maltose, corn syrup, galactose, glucose, dextrose, fruit juice concentrate, and maltodextrin. If necessary, food can be sweetened with stevia. Stevia is a potent sweetener that is naturally occurring but does not cause a rise in blood sugar levels. A very small amount (approximately one-sixteenth of a teaspoon) is equivalent to one teaspoon of table sugar. Using too much stevia makes foods taste bitter. If you purchase stevia, make certain that it is a pure product.
- Getting Rid of Ritalin: How Neurofeedback Can Successfully Treat Attention Deficit Disorder Without Drugs by Robert W. Hill, Ph.D. and Eduardo Castro, M.D.
- Available on Amazon.com

In the carbohydrate category, relatively low-glycemic carbohydrates include things like yams or sweet potatoes; whole grains, like whole grain brown rice and whole grain barley; and sugars like Agave nectar rather than fructose, processed sugar or high fructose corn syrup. Stevia is, of course, an excellent sweetener to use. It has virtually no blood sugar effect whatsoever. If you want a tasty sweetener that is extremely low on the glycemic index, get Agave nectar. Ideally, get Agave nectar grown and harvested from Blue Weber agave plants.
- Natural Health Solutions by Mike Adams
- Available on Amazon.com

How excessive tax subsidies of corn production result in the ubiquitous sweetener high fructose corn syrup (which some experts say contributes to weight gain) is an excellent illustration. But I am especially outraged by the examples in this chapter because they are blatant and deliberate strategies to place corporate profits above public interest. It's as if government officials aren't even trying to hide how deeply inside industry's pockets they have buried themselves.
- Appetite for Profit: How the Food Industry Undermines Our Health and How to Fight Back by Michele Simon
- Available on Amazon.com

Consumption of sugar (or its equivalents, like corn syrup) in soft drinks has been linked to obesity in children and adolescents. But a recent study of almost all fifty-year-old men and women in Framingham, Massachusetts, found that having more than one soft drink, whether sugared or diet, increased the risk of metabolic syndrome by 44 percent over a four-year period. The risk was increased similarly whether the drink was sugared or diet.
- You: Staying Young: The Owner's Manual for Extending Your Warranty by Mehmet C. Oz., M.D. and Michael F. Roizen, M.D.
- Available on Amazon.com

At one end of the spectrum would be white refined sugar and high fructose corn syrup, probably the two that cause the most harm to the body. On the other end of the spectrum is Stevia, which is actually beneficial to the body and has little to no effect on the blood sugar. Concentrated sweeteners of any kind, natural or otherwise, are best kept to a minimum. Consider foods made with them as special treats rather than daily events. When you do indulge, the natural sweeteners that follow are your best choice. On a regular basis, keep them to a minimum in accordance with your tolerance level.
- If It's Not Food, Don't Eat It! The No-nonsense Guide to an Eating-for-Health Lifestyle by Kelly Harford, M.C., C.N.C.
- Available on Amazon.com

Whether you take your sweetness in the form of table sugar, brown sugar, turbinado, raw sugar, honey, glucose, dextrose, or corn syrup, it puts an enormous strain on your system and acts as a cross-linking free radical to damage your cells. One of the most common results of over consumption of sugar is hypoglycemia, or low blood sugar. Some 35 percent of all Americans suffer from some form of this condition, in which a craving for sugar is followed by a swift high and then a painful crash as sweet foods are consumed.
- Stopping the Clock: Longevity for the New Millenium by Ronald Klatz and Robert Goldman
- Available on Amazon.com

A fight between picturesque villagers who want to drink water where they've lived all their lives and a multinational that wants to buy it on the cheap, whip some corn syrup into it, and sell it back to them at irrationally exuberant prices is one into which even Tom Friedman might find it hard to fly. America's right to consume as much oil as it can lay its hands on may be god-given and defensible by thermonuclear warfare. But obesity from sugary water still sounds like a dubious privilege in a constitutional republic. That, briefly, is the quandary of the new globalized world.
- Mobs, Messiahs, and Markets: Surviving the Public Spectacle in Finance and Politics (Agora Series) by William Bonner, Lila Rajiva
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Instead of containing fat, they were loaded with sugars like corn syrup, sucrose and other refined sugars. As a result, when people consumed these products, their bodies converted those sugars into body fat. Thus, the very products that claimed to be fat-free were promoting the creation and storage of body fat in the bodies of people who ate them. That's classic misdirection. Today, we see a lot of products that claim to be sugar-free foods.
- Spam Filters for Your Brain by Mike Adams
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All sugar-intolerant people, especially those suffering from seizures, should avoid all refined sugars (white sugar, corn syrup, fructose, commercial honey) and all synthetic sugars, especially NutraSweet. Even organic whole sugars such as sucanat (whole sugar cane) and raw honey can be problematic. The source of dietary sugar should be organic whole fruits and fruit juices. Blood Sugar can be maintained at night by eating a salty snack, drinking fruit juice, or eating a light protein snack just before bed.
- The Enzyme Cure: How Plant Enzymes Can Help You Relieve 36 Health Problems by Lita Lee, Lisa Turner and Burton Goldberg
- Available on Amazon.com

Eliminate refined sugar and processed food that contains refined sugar such as table sugar, brown sugar, corn syrup and dextrose. Use natural sweeteners such as maple syrup, raw honey, black strap molasses, date sugar and others. Eliminate trans-fatty acids, fat is a much-maligned macronutrient. We have been brainwashed by dieticians and the diet industry into believing that eating fat is bad for our health and that dietary fat is responsible for obesity.
- Overcoming Thyroid Disorders by David Brownstein
- Available on Amazon.com

A 1989 study by the National Research Council ("Diet and Health Implications for Reducing Chronic Disease Risk"; Washington, DC, National Academy Press) concluded that the typical individual consumes more than 100 pounds of sucrose and 35 pounds of corn syrup every year. Clinical nutritionists also concur that low blood sugar causes foggy brain functioning. Think of it this way: The brain is dependent on glucose just as the lungs are dependent on oxygen. When the ratio of either is askew, your body will feel off-balance.
- Food Swings: Make the Life-Changing Connection Between the Foods You Eat and Your Emotional Health and Well-Being by Barnet Meltzer, M.D.
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Soft drinks are for the most part sweetened with corn syrup, a mixture of glucose (a monosaccharide sugar), fructose (a monosaccharide sugar), maltose (a disaccharide sugar), and other small saccharides in other words, sugars. From a biochemical and physiological standpoint, these sugars are similar to sucrose, as all are convertible to glucose (blood sugar) in the body. To argue that soft drinks "do not contain sugar" because they are not sweetened with sucrose is misleading and not in the interest of public education about diet and health.
- Food Fight by Kelly Brownell and Katherine Battle Horgen
- Available on Amazon.com

Certain types of sugar also have less impact on blood sugar than others. Those that least affect blood sugar contain a higher proportion of fructose relative to glucose or sucrose. The newest "star" in the sugar world is agave nectar or syrup, which comes from a cactus-like plant. It has a very low glycemic index, as it is 90 percent fructose.
- Defeating Diabetes by Brenda Davis and Tom Barnard
- Available on Amazon.com

Any label that says sucrose, glucose, maltose, lactose, fructose, sugar, corn syrup, or white grape juice concentrate is a source of added dietary sugar. With all this talk of lowering cholesterol and improving the cholesterol ratios, it is easy to forget how important it is to balance the blood pressure and how foods may have a positive or a negative effect on this. For example, a diet low in potassium and high in sodium is associated with high blood pressure. By contrast, a diet high in potassium and low in sodium can protect against elevation of blood pressure.
- Women's Encyclopedia of Natural Medicine: Alternative Therapies and Integrative Medicine for Total Health and Wellness by Tori Hudson, N.D.
- Available on Amazon.com

High fructose corn syrup came into widespread use as a sugar substitute in the 1970's because of its lower price. By 1990 the quantity of fructose consumed had gone up ten fold. This is now present in candy, soda, cereal, crackers, bread and hundreds of other foods. Fructose was believed to be a safe sugar substitute because it has no adverse effects on either blood sugar values or insulin output. However, there are two serious problems from fructose usage. When ingested, fructose is immediately shuttled directly to the liver.
- A Physician's Guide To Natural Health Products That Work by James A. Howenstine, MD
- Available on Amazon.com