Friday, July 23, 2010

6 Beverage Industry Secrets They Don't Want You to Know

I have a drinking problem. You do too, friend. Liquid calories now account for a whopping 21 percent of the average American's daily intake—more than 400 calories every single day, which is twice as much as we drank 30 years ago and about 40 pounds a year that we have to figure out how to work off, or live with. These statistics are good news for the beverage industry, which is always looking for new, tasty ways to lure customers and increase profits. Unfortunately, these techniques include covering our bottles with misleading information and filling them with chemicals that often wreak havoc on our bodies.

In our new book Drink This, Not That!, we aimed our nutritional magnifying glass at the beverage industry, and found dozens of products we wouldn't want filling out our bodies—not anymore, at least. Before you take another sip, check out these six secrets we found lurking in your bottles, cans, and cups. Know the score and decide when and where to indulge—and how to lose weight effortlessly whenever you choose to.



1. Baskin-Robbins doesn't want you to know... it takes a degree in food chemistry to engineer one of its milkshakes!

Think about the first milk shake you ever drank. Chances are it was chocolate or vanilla, blended in front of you by a young man wearing a paper hat and a toothy grin. And how many ingredients did he plop into that metal cup? Well, there was ice cream, milk, maybe a little syrup. Now contrast that with the Frankenshakes at Baskin-Robbins. Many have more than two dozen ingredients. One, the Chocolate Chip Cookie Dough Shake, requires more than four dozen.

How did Baskin-Robbins transform the Chocolate Chip Cookie Dough Shake into a 50-ingredient science fair project? Well, sugar, in its various forms, graces the ingredient list seven times. Partially hydrogenated oil, the source of trans fat, shows up three times. Then there's a smattering of flavoring agents such as artificial butter flavor, vanillin, and salt, and behind that comes the cabal of emulsifiers, thickeners, colors, preservatives—not to mention industrial items like guar gum (do I really need gum in my shake?), carrageenan, polysorbate 80, and sorbitan monostearate.

Just as dismaying as the ingredient list is the nutritional breakdown: The large Cookie Dough Shake packs in 1,690 calories and 46 grams of saturated fat. That's two and a half days' worth of saturated fat. So much for an innocent summer indulgence.



2. The dairy industry doesn't want you to know... a hormone given to cows has been linked to cancer!


You've probably noticed that some milk jugs carry this claim: "from cows not treated with rbST." You might have also noticed a smaller claim: "No significant difference has been shown between milk derived from rbST-treated and non-rbST-treated cows."

Seem contradictory? It is. Here's the deal: rbST (also known as rBGH) is a hormone given to cows to increase their milk output by 10 to 25 percent. It was developed by biotech monolith Monsanto, and after an unsuccessful attempt to convince consumers of its safety, it was sold to Elanco, a company that specializes in agricultural pharmaceuticals. Monsanto fought hard to prevent dairy farmers from telling consumers whether their cows were treated with rbST. Dairy farmers who don't use the hormone fought back, and the result is the two statements appearing together on milk cartons.

The concern with rbST is that it produces milk with higher-than-normal levels of the insulin-like growth factor called IGF-1. Studies at the Channing Laboratory in Boston have shown that high levels of IGF-1 increase risk of several cancers, including breast, prostate, and colorectal. In the study, those with the highest levels of the hormone were four times more likely to develop cancer. True, other studies contradict these findings, but until the issue is resolved, we recommend playing it safe. Especially when so many big players—Starbucks, Kroger, and Wal-Mart among them—have agreed to sell only hormone-free milk.



3. The coffee industry doesn't want you to know... the average latte is worse than a double-scoop ice cream cone!


No source of sugar is more stealthy than the caffeine kicks dished out at coffee shops across America. Even an unflavored 16-ounce latte has close to 200 calories, and for the average person that represents nearly 10 percent of your daily energy requirements. Starbucks alone sells about two dozen drinks with more than 500 calories apiece. Drink something like that once a day, and you're facing at least an extra 50 pounds of flab each year! So, make coffee a habit more than coffee "drinks", and discover the secrets that help you eat, drink, and be healthy at your local coffeehouse.



4. 7Up doesn't want you to know... it takes a centrifuge to produce its "all natural" soda!

This might be the most flagrant abuse of the term "natural" we've seen. Even if you can overlook the fact that a 20-ounce bottle of 7Up has nearly as much sugar as five Breyers Oreo Ice Cream Sandwiches, that still leaves the issue of corn-derived sweeteners—which are about as natural as a Mickey Rourke expression.

To obtain the high-fructose corn syrup that spikes this bottle, corn is crushed into a slurry of fiber, protein, and starch. Everything is stuffed into a centrifuge to spin out the starch, which is then blended with enzymes that convert it to dextrose. The dextrose is then blended with more enzymes to convert it to fructose. Finally, glucose and fructose are stirred together to create a substance that has a flavor similar to table sugar.

Granted, many sodas contain high-fructose corn syrup, but 7Up is the only manufacturer that we've come across that's brazen enough to call its product natural. We call foul!

Bonus tip: For other "health" food imposters, check out the 30 “Health” Foods that Aren’t to learn how the rest of the food industry is secretly sabotaging your waistline, your wallet, and possibly your health.



5. The soda industry doesn't want you to know... some aluminum cans are lined with a toxic plastic!


You may have already heard of bisphenol A, or BPA, a chemical found in plastics that's been linked to myriad maladies. University of Cincinnati researchers found that low doses of BPA suppress a hormone that protects against diabetes and obesity. Another study at the Yale School of Medicine discovered that BPA disrupts brain function and leads to mood disorders in monkeys. Add that to the growing pile of evidence that show it lowers sperm counts and increases your risk of heart disease and breast, prostate, and testicular cancers, and you have many great reasons to avoid plastic bottles altogether.

But even if you've replaced your plastic food containers with glass, you're still susceptible to a BPA bludgeoning from aluminum cans. Aluminum is highly reactive, so manufacturers use a BPA-loaded epoxy lining to keep contents safe. The USDA is evaluating the safety of aluminum cans, but don't expect action anytime soon—the beverage industry will fight hard to keep its cheap fix.

In fact, in 2009, the Washington Post uncovered internal documents from Coca-Cola that outline a public relations strategy for persuading consumers that BPA is safe. Part of the plan: using fear tactics and targeting young mothers who make the most household purchasing decisions. Pretty scary stuff.



6. Juice companies don't want you to know... what goes into 100 percent juice!


Thanks to lax FDA regulations, fruit juice makers have a lot of wiggle room when it comes to labeling their bottles. One loophole they love: the "100 percent juice" claim. Yes, the bottle may have 100 percent juice, but not 100 percent of the juice you think you're buying.

Some juices—notably apple, grape, and pear—are cheap, abundant, and loaded with sugar, so manufacturers use them as fillers to stretch and sweeten more nutritious and expensive juices. You might think your bottle contains 100 percent blueberry or pomegranate, but it's just as likely to be a blend of inexpensive juices along with a splash of what you really want.

Last year, the FDA chastised Nestle for sticking 100 percent juice claims on its grape- and orange/tangerine-flavored Juicy Juice products. Turns out, these products were mostly apple juice. The only consolation: Juicy Juice said it'd fully cooperate with the FDA to find a resolution. We're not satisfied, though, at least not yet: Juicy Juice is just one of dozens of inauthentic products in the juice aisle.

But here's the good news: The smoking gun is often right on the bottle—in the case of Juicy Juice, it was small print that called each product a "flavored juice blend." Remember: The nutrition label doesn't always tell the full story. Read the ingredient list, too. That's how I'm beating my drinking problem. And you can too.

Thursday, December 31, 2009

Saturday, November 7, 2009

12 habits for better SKIN


12 habits for better skin

Looking for skin care solutions that really work? These everyday habits can have a big impact on your skin.


Are you worried about how well your brain, heart and other organs work, or how they look? The answer may seem obvious, but when it comes to our body's largest organ we're often more concerned about appearance than function. However, healthy skin isn't necessarily a product of the latest skin care products or make-up. As with other organs, it's our lifestyle choices that can make all the difference.

While there are some factors we can't control -- like age, genetics and hormones -- there are many things we can do to keep our skin healthy and looking younger for years to come:

Handle with care. Taking more care with your lingerie than your skin? According to experts, the same rules apply: gentle washing and gentle drying. You don't need expensive products – a gentle cleanser like glycerin soap will do the trick. Warm water is better than hot or cold, and don't linger too long in the tub or you'll actually lose moisture. When you reach for the towel, avoid rubbing your skin and pat dry instead.

And don't skip the bedtime wash. Before your head hits the pillow, make sure your skin is free of all the oil, dirt and make-up you accumulated during your waking hours.

Shave with caution. Razors are a budget-friendly way to get rid of unwanted hair, but they can also cause irritation (especially in delicate areas.) You can keep your skin soothed by shaving after a warm shower or bath or putting a warm cloth over the area first. Keep your tools sharp and clean, and shave in the direction of hair growth rather than against it if your skin is sensitive. Shaving gel, shaving cream or lotion can provide some much needed lubrication for dry skin.

Avoid irritants. Even if you don't have sensitive skin, the harsh chemicals in cleaners and detergents -- not to mention perfumes, dyes and additives in personal grooming products -- can aggravate your skin. Cleaning products can strip moisture from your skin, even if it doesn't react to them. In addition, your skin can absorb chemicals with which it comes in contact -- allowing potentially-dangerous toxins to enter your body.

How to dodge the risks? Read the labels carefully: a good rule of thumb is to avoid any ingredients you don't recognize or can't pronounce. (Some natural health experts advise that if you wouldn't eat it, don't put it on your skin.) Wear gloves when handling or using products that contain harsh chemicals, like cleaning products.

Moisturize regularly. Does your skin feel tight after a shower? Chances are you need a moisturizer to nourish and protect your skin. What product you buy and how often you use it will depend on a number of factors, including where you plan to use it (face or body), your age, skin type (dry or oily) and any skin issues you have.
For daytime wear, the Mayo Clinic recommends a moisturizer with at least SPF 15. Beauty experts recommend something a little heavier on the face and neck for night time use to combat the affects of aging. Baby oil is another option for extra-dry skin, and aloe vera and anti-oxidant ingredients provide benefits too. Avoid products with alcohol -- they'll dry the skin.

Skip the sun. Aside from the dangers of skin cancer, the sun is responsible for most of the signs of aging on our skin, according to experts. We already know how to protect against this hazard: stay indoors during peak hours, sit in the shade, cover up with clothing, don a hat and sunglasses and regularly use sunscreen or sun block.

If you're in charge of youngsters, make sure they cover up too. The damaging effects of the sun start at an early age.

Provide shelter from the elements. There's some truth behind the term "weather-beaten complexion". In addition to the harmful effects of the sun, the wind can dry skin too (think of how well moving air dries our hair and clothes). Extreme hot and cold won't help either.

What's the remedy? Avoid extreme temperatures (when possible), and put your fashion sense to work with a scarf, wrap or other protective clothing to cover exposed skin.

Control the climate. Dry air draws moisture from any source possible -- including exposed skin. While we can't control the weather, we can control our indoor environment, and that's where we usually spend most of our time. Experts note that 35 to 50 per cent humidity indoors is ideal. (A humidity gage from the hardware store can help you keep track). If your home is too dry, a humidifier can help keep your skin nourished.

Exercise. Get your blood pumping -- it's good for your entire body, including your outer layer. The skin also benefits from the good circulation that comes with a good workout, like increased oxygen and vitamins to help it look refreshed and younger.

Exercise also mitigates the effects of other ailments -- like stress and fatigue-- which can add years to your look due to puffy, dark eyes and sallow skin.

Nourish from within. Your skin is more than just an outer shell: it's part of a complex system and it needs good nutrition too. The good news: the foods that are good for the heart and waistline are good for the skin too – like vitamin-packed fruits and vegetables, anti-oxidants, vitamin D and essential fatty acids. But beware: some foods can cause inflammation that shows in your skin.

In addition, drink up! There's still some debate about how much fluid we need each day and how this affects our skin, but some experts note that getting plenty of fluids keeps skin hydrated and plump, and even helps to flush out toxins.

Manage stress. There's no way around it -- stress negatively impacts health and your skin is no exception. Stress can rob the skin of water, making it difficult to repair itself and heal. Studies have also shown that stress triggers the release of certain chemicals like cortisol that can trigger or worsen skin conditions like atopic dermatitis and acne thanks to increased oil production. Cortisol can also break down collagen -- which your skin needs for elasticity.

Prolonged stress can also affect the dilation of blood vessels in our skin – meaning too much or too little blood is reaching the cells. Too little blood can give the skin a pale, dull appearance and make skin less supple. Too much blood makes the skin appear flushed, and can worsen conditions like rosacea.

We can't avoid stress, but taking steps like exercising more, employing relaxation techniques and keeping our relationships healthy can make sure it doesn't get the better of us.

Keep an eye out for changes. Skin care ads tell us to "love our skin", but one of the best things we can do is get to know it. Rashes, blisters, dark spots, wounds that don't heal and changes to our moles can signal trouble, whether it's allergies, dermatitis or melanoma. Experts agree that checking your skin on a regular basis should be part of your at-home screening routine, and any changes should be examined by a doctor. Have a spouse or trusted friend or family member check hard-to-see places like your scalp and back.

Seek medical advice. Conditions like acne, rosacea, psoriasis and eczema can affect more than just the skin's appearance. They can cause considerable discomfort and result in interrupted sleep, loss of productivity, missed days at work and even permanent damage if left untreated. They can erode self-confidence and impact quality of life.

While there isn't a cure for these conditions, a health care professional can recommend lifestyle changes and medications to help. Allergies and chemical sensitivities may be the unknown culprits.

These lifestyle changes will help keep your skin looking its best, but one habit you'll want to break is smoking. Smoking can hasten the effects of aging and make skin look years older than it actually is. It shrinks the blood vessels that supply oxygen and nutrients to the outer layers of our skin, depriving it of oxygen and vitamin A. Also, because your skin is losing elasticity, repetitive motions like pursing your lips and squinting to keep smoke out of your eyes will leave their mark -- in the form of lines and wrinkles.

Overall, it doesn't have to take a lot of time, cash or trial-and-error to get better skin. Whether you use a lot of skin care products or not, building these steps into your routine can help improve your skin.

Sources: Canadian Dermatology Association, Mayoclinic.com, the National Post, ScienceDaily.com.

Prunes for anti-aging

Prunes have an ORAC (Oxygen Radical Absorbance Capacity) score of 5,770.



Did you know prunes were once considered almost as precious as salt in Europe. And that people would even work for prunes. In the 15th Century, the French even had a phrase for this: “travailler pour des prunes”. To this day, they are considered a delicacy in France and other parts of Europe. Expensive vintage Ports are described as being “superbly integrated with lush prune and raisin nuances” or “multifaceted aromatics led by smoky prunes”.
Not Just Your
Grandmother’s Fruit Anymore

Prunes aka dried plums need no longer be relegated to the backbench of culinary fruits only available as a rather bland stewed side dish for breakfast. Instead you might want to try them in such exotic ways as prune and Armagnac(brandy) ice cream or serve them with a citrus fruit like kumquats or oranges, or even with chocolate. Some people even describe the moister prunes now available as being better than chocolate. More about that later…

Although prunes have long been known for their value in promoting regularity and preventing constipation due in part to the high fiber content, research has now shown they have many remarkable health benefits.

* Prunes are an excellent source of potassium, a nutrient important to our bodies for muscle strength. This is of particular concern as regards our heart muscle… So much so that doctors routinely check your level of potassium when doing blood tests. Even a slight downward deviation from the norm, can be very serious.

* Because prunes are also low in sodium they can promote lower blood pressure. A 4-year study of 40,000 professional men who ate diets higher in potassium, magnesium and cereal fiber showed a substantially reduced risk of stroke.

* Prunes also help reduce cholesterol

* They play an important role in maintaining normal blood sugar levels, making them an excellent food for those who have (or are at risk of developing) Type II diabetes.

* As it ferments in the intestine prune fiber provides food for friendly bacteria.

* Just a quarter cup of prunes will provide 16.9% of the daily value of Vit. A and 9% of the daily value of copper.

* High in antioxidants that will help reduce the damage of free radicals

* Because their soluble fiber promotes a sense of satisfied fullness after a meal, prunes can also help prevent overeating.

Natural Cancer Prevention by Consuming Prunes

* In a Swedish study of 51,823 postmenopausal women conducted over 8.3 years, it was shown the risk of breast cancer can be reduced as much as 50% with a diet high in fruit and cereal fiber. And prunes is a perfect fruit with high fiber content.

* The fiber in prunes can reduce risk for colon cancer and hemorrhoid problems.

* Research by Tufts University and USDA scientists placed prunes and raisins atop a list of the best cancer-fighting fruits. Recommended amount – ½ cup daily

Natural Treatment for Osteoporosis

According to a recent article, published in the Journal of Nutritional Biochemistry, prunes may help combat osteoporosis. Osteoporosis is common in postmenopausal women, which results in the bones becoming brittle creating a higher risk for fractures.

In two separate studies Florida State University scientists have been looking at how the antioxidants in prunes work in the body to promote the enzymes responsible for bone formation.

While the studies are on going, considering the other nutritional values of prunes it certainly would be wise to make them a part of your regular diet.
Healthy Ways to Enjoy Prunes

* Stuff them with your favorite nuts for a filling low calorie snack

* Add them to pancakes and muffins

* Substitute them for dates in Date Nut Bread

* Stuff them with cheese

* Make a fruit salad with prunes, oranges or other citrus fruits, and fresh strawberries, raspberries, or blueberries. Leave out the sugar and use plain yogurt. If you prefer it a little sweeter drizzle on a small amount of honey.

* Make your own healthy trail mix with prunes, roasted almonds, sunflower seeds and unsweetened chocolate nibs.

* Create a cinnamon spiced orange sauce with walnuts and prunes to serve over oatmeal or polenta. You can find this delightful recipe at whfoods.

Store your prunes in an airtight container. They require no refrigeration but will keep up to 6 months in the refrigerator. When shopping for prunes look for them in a see through container so you can evaluate the quality. They should be plump and shiny. Look for prunes that are dried to 35% humidity instead of the more normal 21-23%. At 35% humidity, no rehydration is needed. They can even be frozen this way. Because of the high sugar content, they won’t freeze solid and can be eaten straight from the freezer.

Thursday, October 15, 2009

Food Matters

In our society it is very important to watch what you eat. Food matters because there are too many medications out there to break your immune system. You have to watch what you put into your body, because at the end you are what you eat.

Check out this video to give you some ideas and reasons why you should try to change your eating habits, because the big food corporations don't care about your health.


Monday, September 28, 2009

10 DIRTY LITTLE RESTAURANT SECRETS

There's a reason most restaurants keep the kitchen doors closed -- and it's not just because it's so hot back there.

It can be tough for restaurateurs to turn a profit and Slashfood has uncovered some of the ultra-dirty deeds even the best restaurants commit in order to pinch pennies.

Read on for 10 true stories about the subtle, sneaky and sometimes downright disgusting ways restaurants cheat to save a buck -- and how you might be paying the price.


10. Using Cabbage in Place of Seaweed


Says a former maître d' at an expensive Chinese restaurant known for its celebrity clientele: "The owner figured his customers knew nothing about Chinese food (he was right) and was a genius at saving money. A specialty supplier used to provide edible seaweed for the popular seaweed appetizer, but when that got too expensive the boss began experimenting.

"The 'seaweed' on the menu ended up becoming thin strips of cabbage leaf, deep-fried, and then rolled in equal amounts of salt and sugar. It's possible even cardboard would taste good if prepared like that, but the dish remained a bestseller."

9. Deep-Frying Everything

But that's not all! At the same celebrity-friendly restaurant: "In addition to the 'Chinese seaweed,' the other two most popular dishes on the menu were a 'Mongolian lamb' main course and caramelized banana dessert," the insider says.

"Often a diner would order all three, and not realize that every item was cooked in exactly the same deep-fry basket. Although the restaurant denied the lamb was fried, in fact the cabbage (ahem, 'seaweed'), lamb shank and sugared banana would all go into the same oil."

8. Substituting Top-Shelf Alcohol with Generic Booze

One of the most common scams at restaurant bars is to replace premium vodka with generic brands, subscribing to the theory that most customers can't tell the difference. (We know of one restaurant which even did that with Scotch, but experienced whiskey drinkers could often tell and the scam was not so effective.)

A New York City bartender says, "The way of doing that is to start them on the bad vodka right away. You can't sub it in once they started drinking the top shelf brands or they'll notice. But if you serve the cheap stuff from the beginning they never know."

7. Topping Pitchers of Beer with Seltzer Water

Don't think the fiddling is restricted to top-shelf liquors, either. "In sports bars that sell pitchers of beers, the thing to do is to top the pitchers off with seltzer after the table has ordered like the third one," a source says. "The drunker the guys, the more seltzer they get."

6. Refilling Pricey Bottled Waters with Tap

It turns out not all water bottles are created equal. You might already suspect that some restaurants refill water bottles with tap water, but some places turn it into an art form. "Where I worked we served Voss water because it has the easiest screw top to re-seal," a waitress says. "You can't do that with the brands that have a bottle cap."

5. Recycling Baskets of Chips

One diner at a landmark cafe in Bethlehem, Pa., reported digging in to some bagel chips and finding they contained old pineapple rinds.

"Someone else got served the chips, didn't eat them all, threw their rinds from some other dish into the basket, the waiter picked it up without looking and threw more chips on top and re-served it to us," the customer claimed on an online ratings Web site. "Yeech!"

Management didn't seem to care and the patron says "they were trying to economize their chip ration, and it was probably standard practice to re-use uneaten chips."

4. Serving Rotten Meat

A steakhouse employee in New York says that sometimes not all the meat is as fresh as it should be. "It's an old trick to keep the steak that's past its prime and wait until somebody orders it well done or medium-well," the insider says. "The more you cook the meat, the more you disguise its flavor. When I'm eating out I never order anything higher than medium rare, because I know how the kitchen gets rid of bad meat."

3. Using Fake Creamer

A former waitress at an upscale restaurant in Philadelphia reports that one of the daily duties of staff was to mix a large pot of non-dairy, powdered creamer. When coffee or tea was ordered, the small milk jugs were to be filled halfway with fake creamer, and then topped off with the more expensive real milk.

2. Serving Caffeinated Coffee as Decaf

If your body has a problem with caffeine, it might be safer to make your own coffee at home. The same Philadelphia source also reports coming back to the kitchen with a cup of regular coffee when an elderly customer had requested decaf. "The head waiter took the cup from my hand, handed it right back to me and said, 'There -- now it's decaf,'" she says.

1. Souping Up Big Ticket Items

The most shocking story came from an internationally well-known West Coast restaurant -- trust us, you've heard of this place. Part of the shtick of this very fine-dining establishment is the presentation of a truffle at the table, so that customers have the opportunity to order some (super expensive) shavings to be added to their food. But while white truffles are more expensive than black truffles, their aroma is more subtle, meaning that they make less of an impression when presented during the sales pitch. "What the staff would do is add black truffle oil, which is more pungent, to the white truffle, to give it more 'pop,'" the insider says. "It's an absolute no-no to do, especially at those prices. But who's going to know?"

Sunday, September 27, 2009

The 6 things you need to know before you take the swine flu vaccine


Although the Swine flu virus has been identified in over 70 countries, it has not been as deadly as expected

  • The world wide number of swine flu cases currently is 209,500 with 2,185 deaths

The common flu is more deadly

  • In the US there have been 40,000 cases identified with 1,876 deaths. This is quite low when you compare the death rate to the typical flu virus which kills over 30,000 people per year.

Most cases of Swine flu have been mild

  • Most people have had mild self-limited symptoms that resolve without any medical intervention.

Vaccines often contain additives that can be dangerous

  • Vaccines contain ingredients that boost the immune response. They can be made from toxins like anti-freeze (ethylene glycol), formaldehyde, or chemicals like mercury (thimerasol) and squalene, a type of fat found in olive oil that is also present throughout the nervous system and the brain. These ingredients can be harmful to the body.
  • Studies have shown that Mercury (thimerasol) may lead to autism. Specifically, a study in autistic children found elevated levels of mercury in their urine compared to children without autism.

  • Soldiers who served in the gulf war were given anthrax vaccine which contained squalene. When squalene is injected it stimulates an aggressive immune response that causes an auto-immune reaction that can attack all cells that contain squalene. e.g., the nervous system. Studies found that soldiers who were diagnosed with gulf war syndrome received anthrax vaccinations that contained Squalene

There has been less time to test the H1N1 Vaccine

  • Because of the fear of a pandemic, the vaccine manufacturers have fast tracked the current vaccines coming to market next month. That means very little testing has been done. This leads to huge unknowns about the side effects

The vaccine manufactures have the potential to make windfall profits with little risk

  • Vaccine manufacturers stand to gain by the fear ginned up by the "pandemic". The US government has already awarded 2 billion dollars to the 5 companies that make the H1N1 vaccine.
  • The Congress has passed a law that protects vaccine manufacturers from being sued. If they had 'no willful knowledge' then they cannot be sued for damages.

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All in all people should be very cautious about taking these vaccines. It is important to discuss the risks and benefits with your doctor. If the risk of getting the disease and having a severe complication is not very high, then it may not be in the interest of the individual to take the vaccine. At the very least, these vaccines should not be mandated.

Dr Elaina George is a prominent Board certified Otolaryngologist who practices in Atlanta. She started her practice Peachtree ENT Center with a mission to practice state of the art medicine that is available to everyone, and has come to be known as, the patients’ advocate. Dr. George graduated from Princeton University with a degree in Biology. She received her Masters degree in Medical Microbiology at Long Island University, and received her medical degree from Mount Sinai School of Medicine in New York. She completed her residency at Manhattan, Eye Ear & Throat Hospital. Her training included general surgery at Lenox Hill Hospital, pediatric ENT at The NY-Presbyterian Hospital, and head and neck oncology at Memorial Sloan-Kettering Cancer Center. She has published in several scientific journals and presented her research at national meetings. She has appeared as a guest on The Michael Baisden Show. You can listen to her radio show Medicine on Call, and read her blogs as a medical correspondent for Your Black World .