Mike Adams, the Health Ranger
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 The next best flavor is spearmint. After that, my third choice is peppermint and finally strawberry flavor. The strawberry-flavored and the fruit-favored versions of Spry gum suffer from a lack of flavor longevity. The flavor simply fades away in record time, leaving you chewing a flavorless gum base. So stick with the cinnamon and spearmint if you want long-lasting flavor.
You can purchase Spry gum at www.sprydental.com or any local health food store. It's also available online from a large number of retailers. |
Mike Adams, the Health Ranger
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 And at the same time, it's a delicious gum to chew, but be sure to get the cinnamon flavor or the spearmint flavor, and avoid some of the other flavors, like fruit flavor, because the flavor fades away in about three seconds in the fruit flavor.
Nature's Way Alive Whole Food Energizer still rocks...
Moving on, I'm still excited about the Alive vitamin supplement that I've been recommending for quite some time. I've noticed this product is increasingly popular these days. The full name Nature's Way Alive Whole Food Energizer. |
Mike Adams, the Health Ranger
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| The strawberry-flavored and the fruit-favored versions of Spry gum suffer from a lack of flavor longevity. The flavor simply fades away in record time, leaving you chewing a flavorless gum base. So stick with the cinnamon and spearmint if you want long-lasting flavor.
You can purchase Spry gum at www.sprydental.com or any local health food store. It's also available online from a large number of retailers. |
| It has long-lasting flavor and is delicious. Studies have also shown that cinnamon helps reduce cavities in the mouth and can even assist in the stabilization of blood sugar. With that said, there's probably not a whole lot of cinnamon in the gum, so I wouldn't consider it to be a medicinal dose of cinnamon oil.
The next best flavor is spearmint. After that, my third choice is peppermint and finally strawberry flavor. The strawberry-flavored and the fruit-favored versions of Spry gum suffer from a lack of flavor longevity. |
Ann M. Coulston and Carol J. Boushey
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 Participants consumed a greater amount when they were presented with a different flavor during each 10-minute period as opposed to when they were presented with water or the same flavor during each period [20]. The effect of beverage variety on intake has also been demonstrated during a meal [21]. When four fruit-flavored beverages were available with lunch, participants consumed 17% more beverage than when only one flavor, the participant's favorite, was available during the meal.
B. |
Mike Adams, the Health Ranger
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 Gregg: We add a flavor to it.
Mike: What kind of flavors do you have here?
Gregg: We've got a sweetener, a bit of salt; we've got a butter flavor and we have an unflavored (carbohydrate blocker). So, you can put it on a variety of different foods.
Mike: So, if someone's eating, let's say, pasta, and they want to block the carbs, they just sprinkle on some of this?
Gregg: Sprinkle the butter flavored on and it blends right in and you block some of the carbohydrates in the foods.
Mike: Is it a phase 2 ingredient? Is that what's being... |
J. Douglas Bremner
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 In cooking, salt enhances the flavor of other foods, and many cooks feel it is an essential ingredient in the kitchen. Salting your pasta water with a handful of sea salt is not going to cause high blood pressure. Most of the oversalting in our system comes from the preprepared, packaged, and many frozen foods (with the exception of flash-frozen fruits and vegetables) we eat as well as from restaurant and fast foods. Food makers put huge amounts of salt in their food to enhance flavor, to hide the lack of other natural flavorings, and to act as a preservative. |
Craig Pepin-Donat
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 Coffee beans have a deep, rich flavor that is dramatically different with each variety. It reminds me a lot of wine tasting. Each wine has unique qualities and as you educate your palette, you can recognize the hidden aromas and flavors with each sip.
I set up my coffee maker every night so the fresh, hot coffee is waiting for me when I wake up. I love the flavor of coffee with freshly steamed, organic milk, so I went out of my way to purchase a coffee maker that has a built-in steamer. I steam the milk until it is hot and frothy and I pour the coffee and steamed milk into a huge mug. |
Mike Adams, the Health Ranger
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 Kunin: We have two flavors right now -- an orange flavor and a tropical flavor, which is kind of a mixed blend with a pineapple base. It can be used with almost anything, I mean, from water to fruit drinks to smoothies, so you can use the product in a lot of different ways.
Mike: I'm curious, have you looked at using stevia as one of the sweeteners?
Kunin: We are using stevia. Stevia's one of the ingredients we have.
Mike: Oh, it is?
Kunin: Yes. That's why we have very little fructose in there with a hint of stevia, as a means to get that balance. |
C. W. Randolph, M.D.
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 It's actually a great tasting vegetable with a delicate sweetness and flavor that hints of the light freshness of cabbage and turnip. With its easy preparation and versatility, great nutrition, and excellent flavor, the rutabaga can easily become an endearing family favorite.
2 or 3 medium-size rutabagas 4 apples
1 teaspoon olive oil
1 teaspoon salt
% teaspoon white pepper
2 tablespoons Smart Balance
Preheat oven to 350°F. Peel rutabagas and apples and slice them /4-inch thick. Use the olive oil to grease the casserole dish then sprinkle with salt and pepper and dot with butter. |
Byron J. Richards, CCN
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 To satisfy NPY and prevent excess sugar consumption, flavor is the key. By all means, have a glass of wine if desired and tolerated. Do not pick an entree that is thought to be low in calories but really does not sound satisfying. Pick something that sounds like it will have a lot of flavors you enjoy. Enjoyable flavor stimulation during the course of the meal is vital to not end up with an unstoppable feeling of needing something sweet in order to feel satisfied. Oddly, skipping dessert does not feel like deprivation and the scale will reward these efforts the next morning. |
Michele Simon
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 Moreover, restaurants exploit our natural inclination for flavor. According to the NRA, two out of three consumers say that their favorite restaurant foods provide flavor and taste sensations that they cannot easily duplicate in their home kitchens.8 And no wonder, since many chains use chemical flavoring additives many of us have never heard of, let alone use at home. This is exactly how restaurants hook customers and keep them coming back for more. |
Mike Adams, the Health Ranger
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 You'll even find tamari flavored mac nuts in their online store (I didn't particularly like the tamari flavor, however. I think mac nuts taste just right the way nature delivers them).
Direct sales keep small farmers in business
In many agricultural areas, the small, local farmer is increasingly dependant on direct-to-consumer sales to remain in business. Selling mac nuts (or almost any other agricultural commodity, actually) to mega-business food corporations is a fast track to personal bankruptcy. |
Ann M. Coulston and Carol J. Boushey
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| When four fruit-flavored beverages were available with lunch, participants consumed 17% more beverage than when only one flavor, the participant's favorite, was available during the meal.
B. Variety and Body Weight
While having a variety of foods and beverages is important for ensuring that a balance of nutrients is consumed [22], the increase in energy intake associated with variety may affect body weight. This was tested in a laboratory-based study in which participants had access to 5, 10, or 15 different food items during each of three week-long study periods [7]. |
Mike Adams, the Health Ranger
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 You can flavor it and use it with sweets, or you can flavor it for savory dishes. You can put in soy sauce, other flavorings and vegetables of all sorts. You can put meat in it and chicken and things like that. It really has a lot of various uses. We use it like rice and cook it like rice. In fact, I cook it in a rice cooker. It's very easy to cook: One and a half to two parts water to one part quinoa. In 15 minutes, it's ready to go.
Mike: I'm glad you mentioned all of that. I've often recommended people just boil some quinoa and have a quinoa base around. |
Heather Boon, BScPhm, PhD and Michael Smith, BPharm, MRPharmS, ND
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 Licorice is extensively cultivated as a medicinal herb and as a distinctively flavored sugar for use in making candy and in flavoring botanical formulations because of its distinctive flavor and its sweetening action: glycyrrhizin is 50 to 100 times sweeter than sucrose.58 The amount of licorice in products varies dramatically.910 Most of the licorice candy available in North America is flavored not with licorice, but with anise oil.11 One study found that authentic licorice candy contained between 0.26 mg/g and 7.9 mg/g of glycyrrhizin; while medicinal products ranged from 0.30 mg/g to 47. |
Dr. Paula Baillie-Hamilton
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 To aid detoxification even more, drink mineral water and flavor it with lemon or lime juice. Caffeinated coffee or tea should be avoided on the seven-day detox, while coffee substitutes, herbal teas, and filtered water can be drunk freely. Drinks or other products using artificial sweeteners should be avoided.
Flavorings
The following flavorings can be used at anytime, and many of these, including fresh herbs, garlic, and yeast extracts, are very beneficial!
>¦ herbs >• soy sauce
>• spices >- lemon juice
>• mustard >- vinegar
þ chiles ? |
Mike Adams, the Health Ranger
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| Gregg: We've got a sweetener, a bit of salt; we've got a butter flavor and we have an unflavored (carbohydrate blocker). So, you can put it on a variety of different foods.
Mike: So, if someone's eating, let's say, pasta, and they want to block the carbs, they just sprinkle on some of this?
Gregg: Sprinkle the butter flavored on and it blends right in and you block some of the carbohydrates in the foods.
Mike: Is it a phase 2 ingredient? Is that what's being...
Gregg: It's not phase 2, but it is white kidney bean extract.
Mike: And is this available in retail distribution now? |
Brenda Watson and Leonard Smith
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 Not surprisingly, the flavor industry is highly secretive. Legend has it that a German scientist discovered methyl anthranilate, one of the first artificial flavors, by accident while mixing chemicals in the laboratory. The lab suddenly filled with the sweet smell of grapes, and voila! Methyl anthranilate soon became the main ingredient in grape Kool-Aid. |
Erich Grotewold
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 OH O naringenin-7-O-glucoside OH delphinidin-3-glucoside naringenin-7-O-neohesperidoside naringenin-7-O-runtinoside delphinidin-3-rutinoside
(bitter flavor) (flavorless)
Figure 3.8 Glycosylation of the flavanone, naringenin, in Citrus (Frydman et al., 2004) and the anthocyanidin, delphinidin, in Petunia (Brugliera et al., 1994). Abbreviations: UDPG flavonoid 3 or 7-glucosyltransferase (UF3GTor UF7GT); anthocyanin rhamnosyltransferase (RT). |
Mike Adams, the Health Ranger
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| You can flavor it and use it with sweets, or you can flavor it for savory dishes. You can put in soy sauce, other flavorings and vegetables of all sorts. You can put meat in it and chicken and things like that. It really has a lot of various uses. We use it like rice and cook it like rice. In fact, I cook it in a rice cooker. It's very easy to cook: One and a half to two parts water to one part quinoa. In 15 minutes, it's ready to go.
Mike: I'm glad you mentioned all of that. I've often recommended people just boil some quinoa and have a quinoa base around. |
Gabriel Cousens
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 To boil the beans, drop the shelled beans into boiling water to cover, and boil gently for 5-10 minutes. flavor while cooking with onion, garlic, herbs of your choice, and a dash of salt added to the water.
To steam the beans, put around an inch of water in the bottom of a pot, and put beans into a steamer basket that fits in the pot. Cover the pot, and steam the beans over boiling water for 5-10 minutes.
Fava Beans: These beans require a bit of different handling before cooking. They are usually peeled after cooking, as leaving the skins on will give a the beans a bitter flavor. |
Craig Pepin-Donat
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| But as discussed, food manufacturers and the chemical companies have decided to add thousands of synthetic chemicals to our food and beverages in the form of preservatives, dyes, flavorings, flavor enhancers, stabilizers and artificial sweeteners. You truly do not know what you are eating.
Let's take a closer look at artificial sweeteners. They are of special interest to me based on the personal experience I've had with them over the years. Artificial sweeteners are designed to reduce the caloric content in foods. The market is flooded with these products. |
J. Douglas Bremner
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| Food makers put huge amounts of salt in their food to enhance flavor, to hide the lack of other natural flavorings, and to act as a preservative. Look at any food label, and you will see astronomical percentages of salt in food, often more than 25% of a serving. The best way to avoid excess sodium in food is to buy fresh, unprocessed whole foods and prepare your own meals. If you buy canned beans and vegetables, low sodium or not, you should rinse them well, as this removes about 40% of the sodium. |
Mike Adams, the Health Ranger
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| Kunin: We have two flavors right now -- an orange flavor and a tropical flavor, which is kind of a mixed blend with a pineapple base. It can be used with almost anything, I mean, from water to fruit drinks to smoothies, so you can use the product in a lot of different ways.
Mike: I'm curious, have you looked at using stevia as one of the sweeteners?
Kunin: We are using stevia. Stevia's one of the ingredients we have.
Mike: Oh, it is?
Kunin: Yes. That's why we have very little fructose in there with a hint of stevia, as a means to get that balance. |
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