Horwath HTL Spa Consulting

There’s no doubt that functional foods are changing the food supply with consumers enjoying the convenience of it all. It’s not just that no one has ever put natural soluble fibre from psyillium husks (which help lower cholesterol) in cereals or pastas, or memory boosters into gum before. It’s that companies are making during, often outrageous claims on their labels without anyone’s approval without solid evidence to back it up.

Until recently, America’s Food and Drug Administration (FDA) prohibited labels from claiming that food could prevent disease. In 1993, the FDA started approving so-called “health claims” on labels, but those claims are tightly regulated. A label can say, for example, that a diet low in saturated fat and cholesterol can reduce the risk of heart disease, but only if it has the FDA’s approval and only if the food isn’t unhealthy. But most functional food-makers have figured out how to short-circuit the rules.

Instead of making a health claim, which mentions a disease, companies make ‘structure-or-function claims’ that a food can affect the structure or function of the body. The FDA doesn’t have to approve them, and they can appear on any food, no matter how unhealthy. For example, a box of high sugar Fruit Loops cereal can’t say, “may reduce the risk of heart disease” or “lowers cholesterol,” but it can say “promotes a healthy heart” or “maintains healthy cholesterol.” Would you recognize the difference?

At least products like Kashi’s ‘Heart-to–Heart Oatmeal’ has evidence to show that soluble fibre lowers cholesterol, but 95 percent of functional foods sold in today’s market, haven’t been clinically tested and are making claims unsupported by clinical data. So are functional foods safe? Do they delivery what they promise? You’ve got to evaluate each one on its own merits and ask yourself the following four questions:

1. DOSE IT WORK?
The calcium in calcium-fortified orange juice helps build bone, the folate in enriched flour helps prevent birth defects – those are the easy ones. It’s much tougher of figure out whether the claims for other ingredients added to functional foods are backed by solid evidence. Take Celestial Seasonings St. John’s Wort Tea, whose label shouts “Mood Mender!” It doesn’t say a word about preventing or treating depression, since that would be an illegal health claim. So far, the only studies available show that the herb only ‘somewhat’ helped under half of all volunteers with clinical depression, course that means it didn’t help more than half the volunteers. What’s more, reliable research has never looked at whether St. John’s Wort can bounce you out of a bad mood if you aren’t clinically depressed.

2. HOW MUCH DOES IT CONTAIN?
If a food is fortified with vitamins or minerals, the label has to tell you exactly how much or how little, has been added. That’s not the case with herbs or other added ingredients. Snapple, for example, refuses to divulge the amount of ginseng it puts into its Ginseng Tea. And even when labels say how much is in each serving, most shoppers have no idea whether that’s a lot or a little. So how do companies decide how much herb or other “functional” ingredient to add to their foods? Do they evaluate the scientific literature to determine how much is effective and safe? Don’t bet on it.

3. IS IT SAFE?
Unlike food additives or drugs, the herbs and other ingredients in functional foods or supplements don’t have to undergo tests to see if they cause cancer, birth defects, liver toxicity, or any other serious problems later on. Also when you buy a drug, the label tells you not just how much to take, but for how long to take it and who shouldn’t take it. With functional foods, you’re almost always on your own. For example, most Echinacea supplement labels caution users not to take the herb for extended periods of time. You won’t find those cautions on Fresh Samantha Super Juice with Echinacea, or on most other foods that contain the herb.

4. THE BOTTOM LINE: IS IT HEALTHY?
Don’t assume that all functional foods are healthy. No matter how impressive-looking a functional food’s name or package claim – no, sorry but Echinacea dose not prevent colds – it’s all about marketing, not health. Check the nutrition facts label before deciding whether it’s good for you. Fortified junk foods are still junk.

And don’t forget nature’s functional foods. Fruits and vegetables, whole grains, beans, and low-fat milk and yogurt are packed with nutrients or phytochemicals that may reduce the risk of cancer, heart disease, high blood pressure, eye disease, and other health problems. Crisps, candy bars, puddings, and biscuits (even if they’re fat-free, low salt, and contain no preservatives) can’t take the place of foods that come with no label, no advertising, and no gimmicks.

Exert from; Functional Foods, AsiaSpa January – February 2010, written by Gabrielle Tüscher

Perhaps you began your day with a slice of folate-enriched toast (to protect your heart) slathered with margarine (that lowers cholesterol) washed down with a glass of apple juice with echinacea (hoping to ward off the sniffles.) For lunch, you may have had a bowl of soup spiked with St.John’s wort (hoping to prevent depression.) What’s wrong with adding vitamins, fibre, herbs and extracts to foods that ordinarily do not contain them? Maybe nothing. If research show’s that they’re safe and that they work. Unfortunately there’s no guarantee of either. Welcome to the fastest-growing segment in the food industry – ‘functional food.’

Over the past decade we’ve seen a shift in consumer demand for organic, ‘natural’ and ‘whole’ foods (in the hopes of weight loss and disease prevention), with a preference to get extra nutrients from food rather than from supplements, and heavyweight food manufacturers agree.

In a sense, functional foods have been around since the 1920’s when iodine was added to salt to prevent goitres. Today, we can find everything from gummy bears with added vitamins, snack chips with gingko biloba and teas with added ginseng.  Everyone from Kellogg’s to Danone are jumping on the ‘functional food’ bandwagon. Consulting firm, PricewaterhouseCoopers, (PwC) expects the global market for functional foods to mushroom from US$78 billion in 2007 to US$128 billion in 2013; functional beverages, the fastest-growing global segment, will top US$34 billion in 2010.

Japan was, and still is; the pioneer in Asia’s functional food market, yet China, America, England and other Asian countries are catching up very quickly. So what is all the hype about? Are these ‘miracle’ foods the cure alls they claim to be? And we slates for a future of cake batter and chocolate filled with aspirin and blood pressure medication?

Exert from; Functional Foods, AsiaSpa January – February 2010, written by Gabrielle Tüscher

One of biggest ageing factors is diet. Most of us consume a diet that is high in fat and sugar, with little or no exercise to move it alone. Add to that, lack of sleep, stress, and too much exposure to the sun and you have all the components for premature ageing. In order for our bodies to function at optimal level and hence stave off the ageing process we need to maintain a diet that includes a minimum of five servings of antioxidant rich foods per day. Why? because these foods have been proven to help reduce stress and ageing exceptionally well. Eating a diet rich in antioxidant vitamins and minerals are your best defence against the free radical damage of oxidation, while nourishing and protecting your skin to extend its youthful appearance.
Fruits and vegetables rich in antioxidant can boost your immune system and help fight negative stress. Some of these foods include blueberries, tomatoes, carrots and broccoli. Magnesium is known as the anti-stress mineral. You’ll find this in whole grains, beets, and raisins. Foods high in vitamin C, such as oranges and grapefruit, and foods rich in potassium like bananas, avocados, and yogurt, help to lower blood pressure. All these can lower your stress levels that will significantly lessen the effects of ageing on your body. Including the following top 10 anti-ageing into your daily diet will not only prevent premature ageing, but it is easy to do, not to mention a lot less painful than going under the knife.

Top 10 Anti-Ageing Foods

1. Acai Berry: Some refer to it as the youth berry others refer to it as botox in a bottle. Pronounced “ah-sigh-eee” this unique fruit ranks number one on the list for its for nutritional and health properties, linking it to everything from promoting healthier, younger looking skin, to improving stamina and sexual function, to cleansing and detoxifying the body. Packed with antioxidants like vitamins C and E (that help prevent premature ageing,) with up to 33 times the anthocyanins of red wine grapes, and more essential amino acids (proteins) than an egg.

2. Blueburries: Second on the list are these plump berries that range from mildly sweet to tart and tangy. This tiny fruit packs a synergy of multiple nutrients including vitamin C, folic acid, fibre, and carotenoids. Analysed for their antioxidant capabilities, blueberries rate high in their capacity to destroy free radicals. They are rich in phytonutrients (anthocyanidins, and pterostibene) that may help reduce the risk of cancer, help lower cholesterol and combat the ageing process.

3. Tomatoes: Not only do tomatoes contain lycopene, the antioxidant phytochemical that also helps prevent heart disease, but they’re also a good source of dietary fibre and an excellent source of vitamins A, C, and E – all enemies of cancer-friendly and ageing free radicals. (Note: Lycopene is best absorbed by the body when the tomatoes are cooked so load up on fresh tomato sauce or broil them with a little olive oil.)

4. Omega-3s: These healthy fatty acids help maintain cell membranes, allowing nutrients in and keeping toxins out. Numerous studies have shown that Omaga-3s can help protect against ageing caused by sun damage and helps reduce the risk of skin cancer. The best sources of Omega 3s include wild salmon, herring, mackerel (not king), sardines, rainbow trout, Omega 3 fortified eggs, flaxseed (ground, oil), walnuts, seaweed, canola oil and soybeans.

5. Water: The most important to radiant looking skin. Water helps your body flush away toxins, allows the smooth flow of nutrients into the cell, and keeps organs functioning at their best. Plus, cells that are well hydrated are plump and full, which means that your skin will look firmer and clearer. Although liquids are the main source of water, many foods have such a high water content that they contribute to overall hydration. Choose foods that are made up of 75 percent water – apples, grapefruit, mangos, watermelon, cherries, berries, orange and vegetables – artichokes, asparagus, mushrooms, onions, tomatoes, potatoes, pumpkin, lettuce, red yellow, green peppers, and allow your thirst guide to dictate how much water you should drink per day.

6. Spices: Who would have thought that the spice rack is full of anti-ageing secrets? Research shows that cinnamon can decrease blood sugar levels and lower cholesterol, especially in people with type-two diabetes. Arthritis sufferers may also find relief in turmeric, a spice found in curry that also been reported to help prevent Alzheimer’s disease. Paprika and cayenne pepper can help fight high blood pressure and improve circulation and even ginger can help decrease blood pressure, alleviate arthritis pain and reduce your risk of cancer. Fresh spices are usually your best choice to fight ageing, but you can still benefit from including dried version into your daily diet.

7. Fibre: Another key to staying young is to keep your intestines healthy and bowels regular. This takes plenty of fibre-about 25 grams a day for women and 35 grams for men. Fibre works by keeping all the nutrients you eat in your intestines and release them as needed, and soluble fibre has been shown to help reduce cholesterol levels and maintain blood sugar levels. So eat more fruits, vegetables and foods rich in whole grains. Good fibre-rich options include oats, oatmeal, oat bran, psyillium seeds, apples, sweet potatoes, carrots, raisins, pears, cabbage, spinach, almonds, sunflower seeds, beans, brown rice, whole grain breads and pasta.

8. Dark Leafy Greens: Broccoli, spinach, bok choy, arugula and other dark leafy greens are pached with antioxidants such as beta-carotene, lutein and zeaxanthin, all cancer-fighting and anti-ageing substances. They are also rich source of vitamin C, folate, B vitamins, calcium, and potassium; so include a variety in your daily diet.

9. Garlic: Nicknamed ‘Russian Penicillin’, due to its legendary antioxidant properties, this sometimes ‘stinky food’ is a powerful anti-fungal, an anti-viral and an anti-bacterial. Studies show garlic helps lower cholesterol and blood pressure. In addition, garlic is an excellent source of manganese, a very good source of vitamin B6 and vitamin C and a good source of selenium – all anti-ageing nutrients.

10. Tea: Last but not least on the list is tea. Why? Because tea in another great option for hydrating the body and it contains natural compounds called polyphenols, which have antioxidant properties that help prevent sun-related cancers and help increase collagen production in skin. Your best choices include white and green tea, which have the best medicinal effect on the body and contain a very small amount of caffeine compared to coffee (which dehydrates the body), and darker teas.

Gabrielle Tuscher, AsiaSpa September – October 2009 page 58-59

One afternoon, at a new café with friends, I ordered a pitcher of lemongrass tea selfishly guarding it at one corner of the table until my glass was dry. Two people could have enjoyed generous cups of the delicious fragrant tea perfect for quenching thirst on a hot day I Bangkok. I drank it all.

Less than an hour later, when we’d left the café, I found myself crouched in gripping pain hearing my breathing at a distance. Either I was being reprimanded for not sharing or it’s true that everything good has got a price, and this time it meant having to find the nearest toilet. Fast.

An hour later, I was on the internet looking up the effects of lemongrass and other herbs most commonly used in the Asian diet. Lemongrass, I found out most unpleasantly, is a diuretic. Today, although we hardly think of anything when put black pepper and parsley on the same plate, the spice trade dates back to ancient Egypt when cassia and cinnamon fetched high prices to accommodate the wealthy for embalming and anise, marjoram and cumin to cleanse the innards of a corpse.

In the late 15th Century Vasco da Gama and his men shouted, “For Christ and spices,” as they arrived on the shore of Calicut, along the Malabar Coast known for trade in spices and silk for over 2,000 years.

When Christopher Columbus and his crew set off on his voyages, he had in mind to join his contemporaries in discovering the spice route, but ended up in the West Indies instead, naming native American Indians and the chili peppers, “red pepper”. And for hundreds of years, the Arabs had monopoly over the trade, playing middlemen successfully until Europeans learned of the sources. These days, we only need to step into the nearest supermarket to pick up black pepper and a handful of fresh herbs.

Digging further, in Southeast Asia fresh herbs are used to flavour food, whereas in India and Sri Lanka, spices tend to dominate the cuisine. And in Far East, it is mainly the green onion and coriander leaf or cilantro that are consumed, although in China, herbs have a stronger medicinal association dating back 2,000 years

Renowned Chinese herbalist Dr Haung in Taipei advocates an organic diet that’s rich in fresh herbs, sprouts and grains. “Patients who come see me tend to be those suffering chronic health problems resulting from heart disease, stroke, hypertension or diabetes. A lot of these problems come from the modern lifestyle. We eat vegetables with pesticide, food with artificial additives, and breathe polluted air. I tell all my patients the same thing: sleep early, get up early and exercise. These three habits can help avoid a lot of health issues. Also incorporating fresh herbs or vegetables into the diet is always helpful, but one has to check with their doctors about which herbs are suitable for them”.

ASIAN  BASIL
There are three types of Asian basils, some used more widely in cooking than others. Holy basil, the strongest of the three, is eaten fresh or added to soups or salads while the lemon basil is added as a cooking ingredient to let its flavour slowly mix into the dish. Their seeds, when soaked in water, swell and become surrounded by a jellylike substance making them one of the prime ingredients in Southeast Asian deserts. Long known as a great source of vitamin A, recent studies have linked compounds in basil to contain antioxidants, making the pesto sauce all the more attractive on the menu.

CORIANDER
From Mexico to India to China to the Middle East, it’s no wonder the versatile coriander has got more than just on name. Also referred to as the cilantro or Chinese parsley, it’s strong flavour is either loved or hated. Aside from the taste, it contains a wide range of minerals and vitamins, including vitamin C calcium, iron, phosphorus, carotene, potassium, just to name a few. One to two teaspoons of coriander juice can be highly effective in treating ingredient or nausea.

LEMONGRASS
Also known as citronella, it is perhaps the herb that identifies Southeast Asian cuisine most, and the lemony flavour and scent of the lemongrass is loves as more than just a cooking ingredient. Lemongrass is used in perfumes, home fragrances, massage oils, insect repellents and cosmetics. Drunk as a tea, it can help cleanse the organs and digestive tract while improving your blood circulation and digestion. It also helps the skin clear up of acne. Recent scientific findings show that eating lemongrass regularly may even have anti-carcinogenic benefits.

MINT
Not only does mint smell and taste good, it activates our salivary glands, in turn aiding our digestion. It’s no surprise that mint is used in food and drink recipes round the world. When consumed , this refreshing herb can treat gallstones, irritable bowel syndrome and colds. Externally, mint is a primary ingredient in oils and balms used to alleviate nausea and headaches. Skin products containing mint oil can help get rid of acne causing bacteria and soothe irritation making it one of the most versatile herbs there is.

CURRY LEAF
Used more widely in India, Sri Lanka and Burma, this herb comes in the form of small pointly leaves on a small tree. Its subtle spiciness and aroma makes it perfect for stronger flavoured dished. As a medicinal ingredients in ayurvedic medicine, curry leaves not only stimulate the small intestines, they are used as a mild laxative and recommended for a wide range of digestive problems such as loss of appetite, diarhoea, dysentery, and even nausea. Some claim that prevent premature graying of hair as well.

PANDANUS LEAF
Also called pandanus or fragrant screwpine, this herb grows easily in the tropical Southeast Asian climate. Used in both sweet as well savoury dishes, its essence is used as a substitute when fresh leaves are hard to come by in cooler climates. Pandanus leaves grow up to 50cm, but they are sold in smaller segments. In Asia, they are known for their ‘cooling’ effect on the body and to help treat skin aliments, while the roots are said to have an anti-diabetic effect.

CHINESE CELERY
Unlike the western variety, Chinese celery has a much skinnier stalk with more leaves at its tips. It also has a mush stronger and slightly bitter taste than celery. Found in a wide variety of Asian cuisine, both the stalk and leaves are used for its flavour and texture. Nutritionally, it is rich in iron, potassium, vitamins and when made into a juice is said to lower fever and even treat jaundice. When dehydrated, a glass of celery juice will do much to replenish the body.

ASIAN PENNYWORT
A popular juice mixed with syrup in Vietnam, Asian pennywort grows in long clumps and quickly take over other plants in the garden, hence is often grown by itself. Served fresh as a side dish, eating Asian pennywort cannot only relieve inflammation due to arthritis or rheumatism, it is also sought after as a blood purifier and even beneficial for fevers, bronchitis, and asthma. Some medical research has suggested that it can even rejuvenate the brain to help memory loss.

SHISO OR PERILLA
Often served as a garnish in Japanese food or infused in a sour pickled plum tea in China, perilla comes in green or purple. Long used in traditional Chinese medicine, its oil is said to be rich in n-3 fatty acid, making it beneficial as an anti-allergy medicine. Historically, perilla has been used to treat asthma and coughs and in recent years much attention has been bought to its effect on improving itchy skin. Although not considered medicine, its oil has been shown to relax the windpipe of guinea pigs demonstrating its anti-asthmatic effect. Aside from its medicinal properties, the herb is loved for its flavour in dished often appearing in Japanese cuisine.

KAFFIR LIME LEAF
Another versatile herb, and most widely used in cooking in Thailand and Malaysia, the kaffir lime oil in the leaves can help blood circulation, enhance appetite and fight against bacteria and inflammation. Its fruit and leaves also help with dandruff and can promote healthy hair growth. When tired, a glass of kaffir lime juice would help rejuvenate. No wonder it is used in massage and hot baths. Its oil combined with that of others from lemongrass, turmeric and hairy basil repels mosquitoes for hours. As an ingredient in facial skincare products, its anti-bacteria agent will keep acne under control.

It is possible these days for most of us to find an assortment of imported herbs at the market, whether it is to make a drink or simply add as garnish. Although this general list of herbs shows the benefits, it is important to consult a physician before consuming large quantities of any herb or spice due to side effects, particularly for pregnant women or those with health conditions. Browse through an herbs encyclopedia for a more comprehensive list of herbs and spices to study in fuller detail.

Nana Chen, asiaSpa january/february 2009, page 93-95

Increasing we are questioning the foods that we eat. Some governments have told us that genetically modified (GM) foods are not harmful, yet a study release in early October in England indicates otherwise. Why is it that we have continuously tried to produce foods in conditions other from which they are best suited? We have cross bred, altered, engineered, modified and even cloned our foods and often without sufficient long term testing before we put them on the dining tables of the world. This has left many questions in the consumers mind – a mass of confusion. As a result many consumers are seeking to revert to ‘organic’ foods that are deemed less harmful to their health. This is a conscious decision by the consumer to buy foods that are thought to be ‘safe’.

So what is Organic – What does it really mean?

In simple terms, Organic foods are produced based upon the philosophy of working with nature so that the resultant crop or produce can be produced without any residual harm to the environment in which it is grown.

Organic farmers will grow according to the seasons, rotate crops and use animal manures for fertilizer. It implies an attitude towards nature that says “I care” – where the interconnectedness between all living organisms is recognized and their dependences on each acknowledged, even if not fully understood. Through the ‘Ying and Yang’ of life, the ‘give and take’ and the ‘for and against’, we have long understood that balance and for every action there is a re-action. With our food chains this is no different; although not many of us have acknowledged this in the past.

While organic may be seen as a ‘trendy word’ that the marketing people have decided upon, it is important that we are committed to its meaning. It is not only the gardeners, farmers and viticulturists that need to be committed to the understanding of the word, but also the packers, traders, shippers, politicians, officials and inspectors that must understand that organic should be a seal of quality and a guarantee that the item has been produced in a way that is not harmful to the environment in which it was grown. Unfortunately as our world becomes smaller, as soon as we start shipping this produce by planes, roads and ships, we start to be counterproductive in that the environment damage caused by these modes of transport are far from organic.

So where does this leave the consumer? Having purposefully select the foods that have been produced without harm to the environment, foods that by nature do not contain the levels of preservative, and chemical residues of ‘normal’ foods believing that they are better for us, we demand that they are flown half way around the world to be delivered to our door – slight counter productive – no?

Unfortunately we all have to start some where and until our local gardeners and farmers can produce sufficient produce at a standard to which we have deemed is appropriate, we will always have to face this dilemma. Reports have it that some European countries have as much as 17% of their farm land under organic management, but Thailand only has 3,429 hectares under organic management. These 3,429 hectares are managed by 940 farmers and while this may seem like a very small number, Australia has only 1,380, China 2,900 the USA 6,949 and Malaysia only 27, while Indonesia has 45,000 second only to Italy which has the most farms in the world under organic management or 56,440 farms. Thai farmers produce mainly rice, vegetables, beans and fruit and their organic produce can attract a 10 – 30% price premium accordingly.

Once we all understand that the earth is alive and that it represents a multiplicity of complex relationships and coexistences of all living organisms without which there could be no growth. As consumers continue to demand these ‘healthier’ food stuffs, the areas under organic farming practices will grow significantly.

Q. But does organic food taste different?

A. Organic foods will generally taste better because they are grown in season, without the artificial lights and the hormones and chemical growth enhancers that we have become used to ‘forcing’ the growth of our foods.

Q. Does organic food look the same?

A. Generally yes, as they are grown ‘in season’ but some plants may have signs of insect damage, may be less attractive in colour because the colouring agents have not been added, and not have the same storage capability as the preservatives have not been applied in processing and packaging.

Q. How can I make sure that the organic food I eat is the best available.

A. Buy fresh and only what you need. Avoid storing ‘fresh foods’ for periods of time

Q. Can I buy organic meats and fish?

A. From growing organic fruits and vegetables it is a natural process to have organic meats as the manure of the animals is needed to feed the soil so that it can produce the fruits and vegetables. Fish and seafood on the other hand is something that is a big problem. While many of our fish are still caught from the ‘wild’ they all come out of waters that have been polluted by agriculture and industry for centuries. Until such time as this pollution is removed from our oceans and waterways there will never be organic fish and seafood. Having said this, should an inland fish farm be developed on organic land then it is technically possible, although this is probably cost prohibitive.

Q. Can I buy organic in Thailand?

A. There are 940 organic farmers in Thailand accounting of 0.02% of available agricultural land. As such you may well have difficulty in finding and maintaining a source of organic foods. Just keep asking and you find what you want eventually.

So if your care about your health and your environment show you care and buy organic where available.

For more organic information www.ifoam.org or actnet@ksc.th.com

Organic foods are those produced based upon the philosophy of working with nature so that the resultant crop or produce can be produced without any residual harm to the environment in which it is grown.

Organic farmers will grow according to the seasons, rotate crops and use animal manures for fertilizer. It implies an attitude towards nature that says “I care” – where the interconnectedness between all living organisms is recognized and their dependences on each acknowledged, even if not fully understood.

While organic may be seen as a ‘trendy word’ that the marketing people have decided upon, it is important that we are committed to its meaning. From the gardeners to the packers, traders, politicians and inspectors organic should be a seal of quality and a guarantee that the item has been produced in a way that is not harmful to the environment in which it was grown.

So if your care about your health and your environment show you care and buy organic where available.