A VODKA THAT PREVENTS LIVER DAMAGE?

Did anyone else drink too much in college and subsequently convince yourself that your liver is permanently damaged? Then we have potentially great news, and it comes in the form of Bellion Vodka. Thanks to a proprietary compound called NTX, a blend of natural sweetener, a diuretic sugar alcohol and potassium sorbate (a preservative), it could be the key to vodka that will play nice with your liver.

India-based Chigurupati Technologies has spent 10 years developing this NTX technology, so that when it’s mixed with alcohol, it protects the liver, reducing damaging effects by 93% in testing. Their clinical testing is based on moderate, social alcohol consumption.

Alcohol is metabolized in your liver, but when you binge drink, your liver can become overwhelmed and damaged. The alcohol then accumulates in your system, destroying cells and organs. So if NTX is the real deal, I’m about to step up my happy hour game.

Bellion Spirits and Chigurupati Technologies joined forces and filed the world’s first-ever health claim petition to the Alcohol and Tobacco Tax and Trade Bureau (TTB). They’re backed by groups like the Coalition for Safer Drinking and Ron Paul’s Campaign for Liberty and have banded together to “confront the TTB’s use of excessive governmental regulations, cronyism and financial gain in the $1.2 trillion a year alcoholic beverages industry.”

According to a press release on Bellion’s site, the TTB prevents the labeling of positive health statements like theirs. Maybe they’re preventing this for a reason? According to Vinepair, the TTB hasn’t bought into Bellion’s claims since 2014, concerned that NTX represents Naltrexone (a drug used to treat alcohol dependence), rather than “new techniques.” Their studies were also done on small groups, the first trial with 12 people and the second with 31.

Though it’s inconclusive, Bellion is touching on a corner of the spirits market that has a growing demand and zero supply. Skinnygirl came into the mix several years ago with low-calorie wines, flavored vodkas and premade cocktails (the spicy lime margarita is a girl’s night gamechanger), but they’ve been marketed for women and dieters rather than heavy drinkers who’d like to prevent liver damage.

The “healthiest” way to drink straight liquor is served neat – eliminating the mixer cuts back on sugar and calories, plus the unfriendly taste will encourage slower sipping. Men’s Fitnesssays that if you’re having more than one drink, stick to clear liquor like vodka and gin and choose red wine over white for cardio benefits and longevity.

Bellion Vodka is available in select states and online, though the company is planning to go nationwide later this year. More “functional spirits” made with NTX are also slated to release in 2017. Tequila, please!

BY ALLISON RUSSO

Top 7 Surprising Benefits Of Whiskey

Some of the health benefits of whiskey include its ability to aid in weight loss, slow down the onset of dementia, increase heart health, prevent and manage diabetes, increase good cholesterol, fight against cancer, eliminate blood clots, and strengthen the immune system. Generally, whiskey is one of the healthiest forms of alcohol available.

When people think of whiskey (also known as whisky), there are countless different images that come to mind. Hard-drinking cowboys in old western movies taking shots before barroom brawls, prohibition-era speakeasies from Chicago to New York, or just that overwhelming smell of whiskey as it fills your head and sends chills down your spine. People tend to have a love-hate relationship with this particular form of alcohol, but if everyone knew all of the health benefits that it contains, plenty of people would likely change their tune and ask the bartender for one more whiskey, neat.

What Is Whiskey?

By definition, whiskey is a distilled alcoholic beverage that is made of some type of grain mash. The quality, flavor, price, and name of the whiskey in question depends on which type of grain you might be making your whiskey from, including barleywheatryecornbuckwheat, etc. Different types of whiskeys are produced from different whole grains using pot stills or column stills. The processes are very similar, but the tastes are distinctly different and preferred in different parts of the world. Finally, the method of storing and aging, which is usually done in cask barrels, also determines the quality and flavor of whiskey. A rye whiskey aged for 10 years in a charred white oak cask will taste completely different from a barley whiskey aged for 15 years in a wine cask, which some distilleries choose to do. This results in a massive variety of whiskeys throughout the world, and being a connoisseur of this particular alcoholic discipline is intoxicatingly enjoyable.

However, alcohol is generally regarded as something bad for you, which could potentially damage your liver, impact your lifestyle, and result in a number of unsavory outcomes, when it is not respected and consumed in excess, which is completely true. If one drinks responsibly, whiskey, just like beer and wine, can actually confer some health benefits to its drinkers. 2-3 ounces of whiskey every day won’t be enough to get you drunk or negatively impact your health, but it will be enough to give you a healthy boost to a number of essential bodily functions. Before we delve into all of the healthy benefits of whiskey, let’s first examine the components inside this powerful spirit.

Whiskey Nutrition Facts

First of all, whiskey is extremely low in saturated fat, cholesterol, and sodium, and it also has a very low level of carbohydrates. There isn’t much to whiskey, frankly, except for a large amount of alcohol, but in terms of its organic compounds, whiskey is rich in ellagic acid, which is a very powerful antioxidant and is responsible for a great deal of the benefits from whiskey.

Health Benefits Of Whiskey

There are so many benefits whiskey has for us, like helping in weight loss, curing dementia, maintaining good heart health and many more. Let’s look at the most common health benefits in detail.

Helps in Weight Loss

Many people associate drinking heavily with developing a “beer gut” or losing their muscle tone due to excessive alcohol. However, drinking in moderation doesn’t necessarily have to impact your weight, particularly if you drink whiskey. This delicious liquor has no fat and very little sodium. It does contain calories and carbohydrates, but in the form of alcohol, and the small amount it does contain is simple sugars that are quickly broken down to be used as energy for the body. Therefore, instead of pounding pints of beer at the bar, have a few neat whiskeys instead, to maintain your weight while still having a good time.

Prevents Dementia

Studies have actually shown that whiskey can successfully boost your cognitive performance and reduce your chances of developing dementia and Alzheimer’s disease. Although studies are ongoing and there is quite a bit of controversy regarding alcohol as a treatment/preventative method, there is no denying that ellagic acid is extremely powerful in terms of fighting against free radicals within the body. These free radicals are often associated with interrupting neural pathways and contributing to the slow decline towards dementia. Whiskey can reduce that mental decline and improve our quality of life as we get older. Once again, this is useful when consumed in moderation; too much alcohol kills brain cells and does the precise opposite of protecting our cognitive activity.

Improves Heart Health

A number of studies have shown whiskey to be a major player in protecting heart health. As our bodies get older, our systems become frailer, resulting in the less efficient functioning of various organ systems, and weakness of our cardiovascular system. However, a study has recently revealed that those who consume a moderate amount of whiskey on a regular basis have almost a 50% lower chance of experiencing a stroke or heart attack, which is exceptional news for those at risk of cardiovascular issues.

Reduces Internal Blood Clotting

In a related note for heart health, whiskey has been shown to significantly reduce blood clotting. Blood clotting is important when you are wounded so you stop losing blood, but internally, if your blood clots at key junctures in your blood vessels or arteries, it can be disastrous. Atherosclerosis, which usually occurs due to a large build-up of cholesterol, can combine with blood clots to result in thrombosis, heart attacks, strokes, and death. Whiskey is a blood-thinner, so it significantly lowers your chances of excess clotting. It also increases the amount of “good” cholesterol, which counteracts the effects of “bad” cholesterol, further protecting your heart.

Prevents Cancer

Cancer is one of the most devastating and globally relevant diseases known to man. Whiskey has an extremely high level of ellagic acid, one of the most powerful antioxidant compounds that we can consume. An antioxidant is a compound that neutralizes free radicals, the harmful byproducts of cellular metabolism that cause a wide range of diseases, including cancer, heart disease, Alzheimer’s disease, and premature aging. This powerful antioxidant makes whiskey a very effective preventative measure against cancer.

Boosts Immune System

There have been certain studies that have argued for the immune system-boosting capacity of whiskey. Alcohol does have a traditional role in preventing illness and improving the function of the immune system, but the firm evidence was never in hand. Now, we see that the antioxidants and trace levels of vitamins in whiskey do in fact stimulate the immune system, thereby helping to fight off normal cold, illnesses, and infections. All of those old movies where they would pour whiskey on a wound to disinfect it is not just fiction. You can pour whiskey on a fresh wound to make sure it does not get infected.

Controls Diabetes

Whiskey has been consistently shown to reduce the chances of diabetes, sometimes by as much as 30-40%. A moderate amount of whiskey can significantly improve your body’s ability to regulate insulin and glucose levels, thereby lowering the possibility of developing diabetes.

Word of Caution

Although these health benefits sound wonderful, there is also a dangerous side to drinking whiskey. Alcoholism and binge drinking are very detrimental to your overall health and can undo any possible good things that moderate amounts of whiskey can impart. Therefore, be watchful of how much alcohol you consume, particularly if you try to drink small amounts every day. Your tolerance will increase, and you may feel the desire to continue drinking until you feel that “buzz”. That is a dangerous and unhealthy progression. Consume small to moderate amounts of whiskey for the best, healthiest results.

Want To Attract More Chicks? Eat This…

What we eat can influence more than our waistlines. It turns out, our diets also help determine what we smell like.

A recent study found that women preferred the body odor of men who ate a lot of fruits and vegetables, whereas men who ate a lot of refined carbohydrates (think bread, pasta) gave off a smell that was less appealing.

Skeptical? At first, I was, too. I thought this line of inquiry must have been dreamed up by the produce industry. (Makes a good marketing campaign, right?)

But it’s legit. “We’ve known for a while that odor is an important component of attractiveness, especially for women,” says Ian Stephen of Macquarie University in Australia. He studies evolution, genetics and psychology and is an author of the study.

From an evolutionary perspective, scientists say our sweat can help signal our health status and could possibly play a role in helping to attract a mate.

How did scientists evaluate the link between diet and the attractiveness of body odor?

They began by recruiting a bunch of healthy, young men. They assessed the men’s skin using an instrument called a spectrophotometer. When people eat a lot of colorful veggies, their skin takes on the hue of carotenoids, the plant pigments that are responsible for bright red, yellow and orange foods.

“The carotenoids get deposited in our skin,” explains Stephen. The spectrophotometer “flashes a light onto your skin and measures the color reflected back,” says Stephen. The results are “a good indicator of how much fruits and vegetables we’re eating,” he says.

Stephen and his colleagues also had the men in the study complete food frequency questionnaires so they could determine the men’s overall patterns of eating. Then the men were given clean T-shirts and asked to do some exercise.

Afterward, women in the study were asked to sniff the sweat. (Note: The methodology was much more scientific and precise than my breezy explanation, but you get the picture.) “We asked the women to rate how much they liked it, how floral, how fruity,” and a bunch of other descriptors, explains Stephen.

It’s a small study, but the results were pretty consistent. “Women basically found that men who ate more vegetables smelled nicer,” Stephen told us.

Men who ate a lot of meat did not produce a sweat that was any more — or less — attractive to women. But meat did tend to make men’s odor more intense.

“This is not the first study to show that diet influences body odor,” says George Preti, an adjunct professor in the dermatology department at the University of Pennsylvania and a member of the Monell Chemical Senses Center in Philadelphia.

A study published in 2006 found that women preferred the odor of men who ate a non-meat diet, “characterized by increased intakes of eggs, cheese, soy, fruit and vegetables.”

But Preti points out that the relationship between diet and body odor is indirect.

Some people think if they eat a garlic or onion — or a piece of meat — they will smell like that food. “But that’s not what happens,” Preti says. Your breath might smell like the food you eat, but not your sweat.

Body odor is created when the bacteria on our skin metabolize the compounds that come out of our sweat glands.

“The sweat doesn’t come out smelly,” Preti explains. “It must be metabolized by the bacteria that live on the surface of the skin.”

Now, of course, at a time when good hygiene and deodorant use are commonplace, is the smell of our sweat a big concern?

I put that question to the happy hour crowd at a bar down the street from the NPR headquarters in Washington, D.C.

“I’m pretty OK with my smell,” Stefan Ruffini told me. That evening he was ordering a burger on a bun and a side of fries, along with a beer. When I told him about the findings of the study, he laughed it off.

“I’ve got a girlfriend, so I don’t worry about these things,” he said.

The study did not assess diet and odor attractiveness among same-sex couples.

“As a lesbian, I haven’t smelled a man in several years,” Stacy Carroll, who was also at happy hour, told me. “I eat a lot of produce, I have a girlfriend, so it’s working out.”

Carroll says people who eat a lot of fruits and vegetables are more likely to be interested in their health — “feeling good, looking fit” — than their smell.

Don’t Mix Those Cool Copper Mugs and Alcohol

Copper mugs are popular for some cocktails, but you may want to think twice before using one.

Iowa’s Alcoholic Beverages Division has released an advisory bulletin on copper mugs and alcohol. It notes that the Food and Drug Administration (FDA) prohibits copper from coming into direct contact with foods that have a pH below 6.0. So when cocktails like the popular Moscow mule are served in copper, food poisoning is possible.

It’s the acids that are the problem. (Anything below a pH of 7 is considered acidic.) According to the bulletin, a traditional Moscow mule — which contains vodka, fresh lime juice and ginger beer — is “well below 6.0.” If a copper mug has a copper interior and it comes in contact with a beverage like that, the copper may leach into the drink. If the concentration of copper is high enough, it could cause foodborne illness. The risk is great enough that Iowa is limiting the “use of copper and copper alloys as a food contact surface.” Copper and copper alloys, like brass, should not come in contact with food or liquids with a pH below 6.

The end of the copper mug tradition?

Traditionally, Moscow mules are served in copper mugs because the metal keeps the drink nice and cold. Does the copper problem mean we’ll have to drink our mules a little warmer now? Not necessarily. If a copper mug’s interior is lined with another metal like stainless steel, it’s fine to serve beverages with a pH level below 6.0 in them.

If a 100 percent copper mug is the only option, though, it would be safer to drink this refreshing vodka drink out of another type of drinkware, like the rocks glass that the Pistachio Ginger Mule above is served in. The cocktail will taste just as good no matter what you’re drinking it from.

Regular Alcohol Drinkers Have a Lower Risk of Diabetes

There’s a new checkmark in the ‘drinking isn’t all bad for you’ column.

According to a new study that looked at more than 70,000 Danish people, those who drink small to moderate amounts of alcohol on a frequent basis are less likely to develop diabetes than people who don’t drink at all.

To be clear, these results shouldn’t be seen as licence or encouragement to drink freely as a health-promoting exercise.

But they do provide further evidence that, for some reason, people who drink moderately are less likely to suffer from certain illnesses, including some cardiovascular diseases and type-2 diabetes.

For the new study, researchers wanted to see how much alcohol consumption was associated with the lowest diabetes risk, and determine whether the type of alcohol or the frequency that people drank mattered.

Using data from the Danish Health Examination Survey, they looked at the drinking habits of 28,704 men and 41,847 women, and tracked whether those people developed diabetes within approximately five years.

The researchers excluded anyone who already had diabetes, was pregnant at the start of the study, and didn’t provide information on their alcohol consumption.

The results showed that the study participants least likely to develop diabetes drank 3-4 days a week. For men, those who drank 14 drinks per week had the lowest risk, as the chart on the left shows below.

For women, those who drank nine drinks per week had the lowest risk, as the right-hand chart shows.

As the U-shaped risk curve shows, study participants who didn’t drink at all seemed to have a higher risk of developing diabetes. People who drank moderately had a lower risk, up to a certain point – after that, risk started to rise again.

Even heavy drinkers (up to 40 drinks per week for men and 28 drinks per week for women), however, still had a lower risk of developing diabetes than teetotalers.

The lowest risk was associated with drinking that was spread out throughout the week, rather than occurring in the same day or two.

The type of alcohol mattered too. Men and women who drank wine had the lowest diabetes risk. For men, beer was also associated with a lower risk.

Spirits didn’t seem to affect risk for men, but women who drank seven or more drinks of spirits a week had an increased risk of developing diabetes.

A brief but important aside on diabetes: The design of this study didn’t allow researchers to say whether drinkers had a lower risk of developing type-2 diabetes or type 1.

Type 2 is generally caused by lifestyle factors and prevents the body from using insulin, whereas type 1 cannot be prevented since the body simply doesn’t produce enough insulin.

The researchers say their study should refer to type-2 diabetes, since their results held true even if they eliminated anyone under 40 (by which point the vast majority of people with type-1 diabetes already have it).

So what’s going on here?

Tempting as it might be to say that drinking lowers diabetes risk, we can’t say that. All we know is that people – Danes, at least – who drink regularly develop diabetes less frequently.

It’s possible that this is because people who drink in moderate quantities tend to be healthier in the first place than people who don’t drink at all.

The researchers tried to calculate for these effects – they accounted for things like body mass index, physical activity, smoking status, and family history – but it’s always possible that results were still skewed in some way.

There is a hypothesis that moderate drinking may improve some aspects of health by lowering blood pressure and dilating blood vessels, but it’s not certain whether that plays a role.

There are a number of other complicating factors, too. On the one hand, most people under-report their drinking, meaning that people may actually be drinking more than they reported.

Also, this was a population study in Denmark. Different results might be found in non-Scandinavian populations (especially non-white groups, many which have a higher risk of developing diabetes).

When it comes to alcohol and health, we know that drinking too much isn’t healthy.

Alcohol consumption has been shown to increase the risk of certain cancers – a recent new report found a link between an increased risk of breast cancer and drinking as little as one glass of wine or beer each day.

The researchers behind this study aren’t advocating for drinking as a means of health promotion. But at least in regard to diabetes, drinking what’s considered a moderate amount throughout the week seems to be fine.

This article was originally published by Business Insider.

Bush’s Baked Beans Recalled Due To Defective Cans

Before you crack open a can of baked beans for your next backyard cookout, you should check to make sure they’re not included in a recent recall by Bush’s prompted by defective cans.

Bush’s announced a voluntary recall over the weekend of certain 28-ounce cans of Bush’s Brown Sugar Hickory Baked Beans, Country Style Baked Beans, and Original Baked Beans.

The problem is potentially defective side seams on the cans that were discovered as part of internal quality assurance checks. The company’s investigation found a temporary quality issue from one of its can suppliers, which now been corrected. No other products are affected.

There have been no reports of illnesses or other adverse consequences connected to the recall, but you should still throw out any affected products you may have — even if the beans don’t smell or look spoiled.

Questions? Call Bush’s Consumer Relations line Monday-Friday between 8 a.m. and 5 p.m. ET: 1-800-590-3797.

7 Million Pounds Of Hot Dogs Recalled

Before your next cookout, you may want to check that pack of franks in the fridge: A New York company is recalling more than seven million pounds of hot dog products after someone reported getting a bite of bone in their wiener.

Marathon Enterprises Inc., out of Bronx, NY, is recalling 7,196,084 pounds worth of beef and pork hot dog and sausage items that may be contaminated with extraneous materials, according to the U.S. Department of Agriculture’s Food Safety and Inspection Service.

The items were produced between March 17, 2017, and July 4, 2017. FSIS officials were tipped off complaints that came in through the agency’s Consumer Compliant Monitoring System on July 10 from people who said there were things in their wieners that should not be, specifically, pieces of bones.

Thus far there has been one reported minor oral injury associated with eating these hot dogs. To that end, if you have any of the products involved in the recall, don’t eat them: Throw them in the garbage or return them to the place of purchase.

Several brands are affected, including: Sabrett, Western Beef, Stew Leonard, Papaya King, Nathan’s Private Label, and Katz’s Delicatessen.

The products in question were sold in both retail stores and to private customers including institutions like hotels and restaurants.

And it’s not just your average hot dog that’s involved. Along with regular frankfurters, cocktail franks and hot sausages are also on the list. Some are skinless, some have natural casings.

Check below to see if you’ve purchased any of the affected products. For a list of product labels, click here.

Retail Products

Note: UPC codes refer to the last three or four digits of the number in the code.
• 3-lb. package of “SABRETT NATURAL CASING BEEF FRANKFURTERS” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017 and UPC code 410.

• 3-lb. package of “SABRETT SKINLESS BEEF FRANKFURTERS” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017 and UPC code 414.

• 14-oz. package of “BUN SIZE SABRETT SKINLESS BEEF FRANKFURTERS” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017 and UPC code 416.

• 14-oz. package of “SABRETT SKINLESS BEEF FRANKFURTERS” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017 and UPC code 417.

• 12-oz. package of “SABRETT NATURAL CASING BEEF FRANKFURTERS” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017 and UPC code 428.

• 14-oz. package of “NEW SABRETT ALL NATURAL SKINLESS UNCURED BEEF FRANKFURTERS” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017 and UPC code 437.

• 3-lb. package of “SABRETT ALL NATURAL SKINLESS UNCURED BEEF FRANKFURTERS” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017 and UPC code 438.

• 40-oz. package of “SABRETT ALL NATURAL SKINLESS UNCURED BEEF FRANKFURTERS” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017 and UPC code 439.

• 14-oz. package of “Western Beef THE MEAT SUPERMARKET BEEF FRANKFURTERS” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017 and UPC code 451.

• 16-oz. package of “SABRETT HOT SAUSAGE” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017 and UPC code 479.

• 14-oz. package of “Jalapeno SABRETT SPICY HOT & SPICY BEEF FRANKFURTERS” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017 and UPC code 480.

• 80-oz. package of “ABOUT 50 BEEF FRANKS SABRETT SKINLESS BEEF FRANKFURTERS” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017 and UPC code 644.

• 48-oz. package of “ABOUT 30 BEEF FRANKS SABRETT SKINLESS BEEF FRANKFURTERS” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017 and UPC code 732.

• 40-oz. package of “ABOUT 25 BEEF FRANKS SABRETT SKINLESS BEEF FRANKFURTERS” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017 and UPC code 738.

• 32-oz. package of “ABOUT 20 BEEF FRANKS SABRETT SKINLESS BEEF FRANKFURTERS” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017 and UPC code 740.

• 80-oz. package of “SABRETT SKINLESS BEEF FRANKFURTERS” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017 and UPC code 743.

• 32-oz. package of “SABRETT 78-82 Pieces SKINLESS BEEF COCKTAIL FRANKS” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017 and UPC code 754.

• 12-oz. package of “APPROXIMATELY 30 PIECES SABRETT SKINLESS BEEF COCKTAIL FRANKS” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017 and UPC code 771.

• 12-oz. package of “APPROXIMATELY 30 PIECES SABBRETT BRATWURST SKINLESS BEEF & PORK COCKTAIL FRANKS” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017. And UPC code 772.

• 12-oz. packages of Sabrett brand “APPROXIMATELY 30 PIECES SABRETT BEEF & CHEDDAR SKINLESS BEEF COCKTAIL FRANKS” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017 and UPC code 773.

• 12-oz. package of “APPROXIMATELY 30 PIECES SABRETT ALL NATURAL SKINLESS BEEF COCKTAIL FRANKS” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017 UPC code 774.

• 48-oz. package of “SABRETT HOT SAUSAGE” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017 and UPC code 779.

• 16-oz. packages of Stew Leonard’s.com brand “beef franks” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017.

• Various weights and sizes of “PAPAYA KING BEEF FRANKFURTERS” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017 and UPC code 1420 and 1421.

• 14-oz. package of “1906 PREMIUM * BEEF FRANKS” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017 and UPC code 1906.

• 2.5-lb. package of “1906 PREMIUM * BEEF FRANKS” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017 and UPC code 3860.

• 12.5-oz. package of “24 PIECES SABRETT COCKTAIL FRANKS” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017 and UPC code 761.

• 1-lb. 9-oz. package of “48 PIECES SABRETT COCKTAIL FRANKS” with a use by/sell by date
between June 19, 2017 and Oct. 6, 2017 and UPC code 762.

• Various weights and sizes of “SABRETT Exclusively for Wind Mill Natural Casing HOT DOGS” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017.

Institutional(Hotels/Restaurants, etc)

• Various weights and sizes of “SABRETT NATURAL BEEF FRANKFURTERS” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017 with UPC codes 530, 601, 602, 603, 604, 605, 606, 607, 666, 682, 725, 1065, 1201, 1420, 1421, 1530, 1603, 1699, and 1899.

• Various weights and sizes of “Nathan’s Private Label” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017 and UPC code 618.

• Various weights and sizes of “SABRETT SKINLESS BEEF FRANKFURTERS” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017 and UPC codes 400, 437, 451, 455, 480, 630, 637, 638, 639, 640, 735, 736, 745, 748, 749, 750, 753, 754, 756, 757, 758, 759, 761, 762, 768, 770, 771, 773, 774, 800, 1012, 1013, 1040, 1060, 1061, 1062, 1064, 1066, 1101, 1438, 1440, 1441, 1480, 1637, 1638, 1639, 1644, 1735, 1748, 1756, 1999,2417, and 3860.

• Various weights and sizes of “SABRETT NATURAL CASING PORK AND BEEF FRANKFURTERS” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017 with UPC codes 510, 511, 512, 514, 515, 520, 521, 550, and 2403.

• Various weights and sizes of “SABRETT SKINLESS PORK AND BEEF FRANKFURTER” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017 with UPC codes 554, 590, 592, 593, 596, 772, and 1100.

• Various weights and sizes of “SABRETT HOT SAUSAGE” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017 with UPC codes 479, 778, 779, and 786.

• Various weights and sizes of “KATZ’S DELICATESSEN Salami” with a use by/sell by date between June 19, 2017 and Oct. 6, 2017 with UPC codes 950, 951, 952, 953, and 954.

Consumers with questions about the recall can contact John Terminello, Consumer Relations, at 1-800-SABRETT Monday – Friday 8:30am to 5:15pm.

U.S. Halts Import Of Brazilian Beef Following Tainted Meat Scandal

U.S. food safety regulators have put a stop to fresh beef imports from Brazil, following earlier reports that meatpackers in the country — one of the world’s largest beef exporters — had allowed rotten, salmonella-tainted meat to be shipped abroad.

The U.S. Department of Agriculture announced Thursday that it had suspended, until further notice, all imports of fresh beef from Brazil following “recurring concerns about the safety of the products intended for the American market.”

Since March, the USDA’s Food Safety and Inspection Service (FSIS) had been inspecting 100% of all meat products arriving in the U.S. from Brazil. FSIS has since blocked about 11% (or 1.9 million pounds) of the beef from entering the country, because of public health concerns, sanitary conditions, and animal health issues.

According to the USDA, the refusal rate is substantially higher than the rejection rate of 1% of shipments from the rest of the world.

The new ban on Brazilian meat imports will continue “until the Brazilian Ministry of Agriculture takes corrective action which the USDA finds satisfactory,” the USDA said.

“Ensuring the safety of our nation’s food supply is one of our critical missions, and it’s one we undertake with great seriousness,” said U.S. Secretary of Agriculture Sonny Perdue.

Concerns about the safety of meat improved from Brazil came to the forefront in March when authorities accused inspectors at a Brazilian exporter of allowing spoiled or tainted meats to be sold.

Investigators claimed that health inspectors at the plants were bribed in an attempt to continue the sale of expired meat. Police also alleged the questionable meat was altered with chemicals such as water and manioc flour to mask the appearance and smell.

In the wake of these allegations, several countries announced temporary bans on imports of Brazilian meat, but not the U.S., despite calls from lawmakers, health advocates, and others to do so.

Part of the reason for the delay was the U.S.’s complicated history with Brazilian meat producers. The USDA only began allowing the import of Brazilian beef in Aug. 2016 after a 13-year ban.

The agency said at the time that it had worked since 2003 to ensure that Brazil’s regulations aligned with the World Organization for Animal Health’s scientific international animal health guidelines.

In a separate decision in August, the USDA’s Food Safety and Inspection Service determined that Brazil’s food safety system governing meat products remains equivalent to that of the United States and that fresh — chilled or frozen — beef could be safely imported from Brazil.

Still, the U.S. did say it would step up its inspection of Brazilian beef, but that did little to address the meat that had already been shipped to retailers’ shelves.

Of course, retailers could have tried to pull the products, but that would likely have been a complicated process as the U.S. no longer requires mandatory Country of Origin Labeling for beef and pork muscle cuts, ground beef, and ground pork.

The USDA removed the mandatory COOL requirement in late 2015 as an amendment to the Consolidated Appropriations Act 2016 in order to bring the U.S. into compliance with international trade obligations.

Prior to the amendment, retailers were required to notify their customers of the country of origin of the products.

Now, retailers are no longer required by the rule to provide country of origin information for the beef and pork that they sell, and firms that supply beef and pork to these retailers no longer must provide them with this information. Additionally, firms in the supply chain for beef and pork are also relieved from the requirements associated with mandatory COOL.

Temple Study: Extra-Virgin Olive Oil Preserves Memory & Protects Brain Against Alzheimer’s

The Mediterranean diet, rich in plant-based foods, is associated with a variety of health benefits, including a lower incidence of dementia. Now, researchers at the Lewis Katz School of Medicine at Temple University (LKSOM) have identified a specific ingredient that protects against cognitive decline: extra-virgin olive oil, a major component of the Mediterranean diet. In a study published online June 21 in the Annals of Clinical and Translational Neurology, the researchers show that the consumption of extra-virgin olive oil protects memory and learning ability and reduces the formation of amyloid-beta plaques and neurofibrillary tangles in the brain — classic markers of Alzheimer’s disease.

The Temple team also identified the mechanisms underlying the protective effects of extra-virgin olive oil. “We found that olive oil reduces brain inflammation but most importantly activates a process known as autophagy,” explained senior investigator Domenico Praticò, MD, Professor in the Departments of Pharmacology and Microbiology and the Center for Translational Medicine at LKSOM. Autophagy is the process by which cells break down and clear out intracellular debris and toxins, such as amyloid plaques and tau tangles.

“Brain cells from mice fed diets enriched with extra-virgin olive oil had higher levels of autophagy and reduced levels of amyloid plaques and phosphorylated tau,” Dr. Praticò said. The latter substance, phosphorylated tau, is responsible for neurofibrillary tangles, which are suspected of contributing to the nerve cell dysfunction in the brain that is responsible for Alzheimer’s memory symptoms.

Previous studies have suggested that the widespread use of extra-virgin olive oil in the diets of people living in the Mediterranean areas is largely responsible for the many health benefits linked to the Mediterranean diet. “The thinking is that extra-virgin olive oil is better than fruits and vegetables alone, and as a monounsaturated vegetable fat it is healthier than saturated animal fats,” according to Dr. Praticò.

In order to investigate the relationship between extra-virgin olive oil and dementia, Dr. Praticò and colleagues used a well-established Alzheimer’s disease mouse model. Known as a triple transgenic model, the animals develop three key characteristics of the disease: memory impairment, amyloid plagues, and neurofibrillary tangles.

The researchers divided the animals into two groups, one that received a chow diet enriched with extra-virgin olive oil and one that received the regular chow diet without it. The olive oil was introduced into the diet when the mice were six months old, before symptoms of Alzheimer’s disease begin to emerge in the animal model.

In overall appearance, there was no difference between the two groups of animals. However, at age 9 months and 12 months, mice on the extra virgin olive oil-enriched diet performed significantly better on tests designed to evaluate working memory, spatial memory, and learning abilities.

Studies of brain tissue from both groups of mice revealed dramatic differences in nerve cell appearance and function.

“One thing that stood out immediately was synaptic integrity,” Dr. Praticò said. The integrity of the connections between neurons, known as synapses, were preserved in animals on the extra-virgin olive oil diet. In addition, compared to mice on a regular diet, brain cells from animals in the olive oil group showed a dramatic increase in nerve cell autophagy activation, which was ultimately responsible for the reduction in levels of amyloid plaques and phosphorylated tau.

“This is an exciting finding for us,” explained Dr. Praticò. “Thanks to the autophagy activation, memory and synaptic integrity were preserved, and the pathological effects in animals otherwise destined to develop Alzheimer’s disease were significantly reduced. This is a very important discovery, since we suspect that a reduction in autophagy marks the beginning of Alzheimer’s disease.”

Dr. Praticò and colleagues plan next to investigate the effects of introducing extra-virgin olive oil into the diet of the same mice at 12 months of age, when they have already developed plaques and tangles. “Usually when a patient sees a doctor for suspected symptoms of dementia, the disease is already present,” Dr. Praticò added. “We want to know whether olive oil added at a later time point in the diet can stop or reverse the disease.”

FDA Decides To Delay New Nutrition Labels Until Some Vague Point In The Future

Only weeks after food industry lobbyists asked the Food and Drug Administration to delay the starting date for revised Nutrition Facts labels, their wish has been granted. The FDA has announced it plans to kick this can down the road by extending these deadlines — possibly by as much as three years.

The FDA began working on its overhaul of the nutrition labels — the first in two decades — in 2014 and finalized these new labels in May 2016.

The agency then set a first compliance deadline of July 26, 2018 (for larger manufacturers) and a later deadline of July 2019 for the many smaller packaged foods businesses with annual sales of less than $10 million.

In April, the food industry made its case to the FDA that these labels should be pushed back even further — to May 2021.

In an April letter to new Health and Human Services Secretary Tom Price, executives from the Grocery Manufacturers Association and various other food industry trade and lobbying groups say that while they remain committed to implementing the new rules in order to provide customers with “clear information to help them make healthy choices,” but they think this can be accomplished with “far less complexity and cost.”

The groups claimed that “additional time will avoid billions of dollars in wasteful spending on duplicative relabeling schemes,” and allow coordination with another planned label update for products that contain genetically modified ingredients.

The FDA said in an update Tuesday that as a result of feedback from industry groups, and after careful consideration, it would extend the compliance deadline.

Details of the extension, including a specific implementation date, will be provided through a Federal Register Notice, the FDA said.

Still, any additional time provided through the extension is meant to “provide manufacturers covered by the rule with necessary guidance from FDA, and would help them be able to complete and print updated nutrition facts panels for their products before they are expected to be in compliance.”

Additionally, the extended compliance dates are intended to give the industry more time and decrease costs, as well as minimize the transition period between the old and new versions of the label in the marketplace.

Unsurprisingly, the FDA’s decision to extend the compliance date was applauded by the Big Food groups.

Grocery Manufacturers Association called the move a “common-sense” decision that will reduce confusion and costs for consumers.

“But the fast-approaching compliance deadline was virtually impossible to meet without the needed final guidance documents from FDA,” Pamela G. Bailey, GMA’s president and CEO, said in a statement. “FDA’s extension is both reasonable and practical.”

The public health advocates at the Center for Science in the Public Interest — a group that has long pushed for improvements to nutrition labels — argue that this delay is a disservice to consumers.

“As with its delay of menu labeling, the FDA will end up denying consumers critical information they need to make healthy food choices in a timely manner and will throw the food industry into disarray,” Jim O’Hara, CSPI director of health promotion policy, said in a statement.

Despite the extended deadline, CPSI notes that some companies have recognized that consumers want the new information and are already putting updated labels on products.