THE HONEY "TALK"-SOOTHING TO BRAIN?

Honey is the product made by insects belonging to the Bee species, most important one being Honey Bee that provides edible products considered safe for human consumption. Though chemically it is a blend of fructose (38.5%) and glucose (35%), Honey is a product made by repeated regurgitation of the nectar collected by the insect and evaporated by continuous fanning with their wings within the Beehive. Depending on the area and the type of flowers foraged by the Bee, the fragrance and taste can vary considerably. There can even be honey intoxication if honey is made by the bee from nectar collected from some flowers and sufficient information is available regarding such honey products to be avoided for human consumption.

It is common for many people to believe in the extraordinary powers of different foods based on folklore, published reports and some time due to limited experience, honey has been claimed to have many health promoting properties. It is true that under the traditional medicinal system in India, Honey is used extensively in many preparations but such use is based on faith, beliefs and past experience. Traditionally in India honey is used as a tropical application for treating many ailments. The proven antiseptic and antibiotic properties of honey have been attributed to the low water activity of 0.6, low pH of 3.2 to 4.5, generation of hydrogen peroxide due o Glucose Oxidase activity in unheated honey and traces of methy glyoxal present.

Whether there is adequate scientific proof to support such claims is doubtful. But 2700 years of history that highlights its use has been quoted to support some of the claims. Honey cannot be claimed to be absolutely safe because of detected presence of Clostridium botulinum spores which can cause death to children when the spores regenerate into active cells in their tender stomach releasing the toxin responsible for botulism poisoning. As the spores are highly heat resistant only irradiation can destroy this pathogen in the product. Honey can also cause "pollen allergy" to some and such sensitive consumers will have to take sufficient precaution while taking honey. How ever modern processed honey products go through filtration ,clarification and pasteurization making them relatively safe for adults.

According to a recent report there is scientific basis to sustain many of the health claims attributed to this natural product. The relationship between the energy or fuel status of the liver and the quality and duration of restorative sleep is one of the most neglected areas of study in human physiology and whatever little is known, indicates that "chronic nocturnal metabolic stress can be easily prevented by simply providing adequate fuel for the liver and the brain during the nocturnal fast". It is claimed that after the evening meal, the liver can be be selectively replenished by consuming an ounce or two of quality honey. Also honey prior to sleep can"activate the honey/insulin/melatonin cycle, promote quality sleep and recovery physiology and reduce the production and release of the adrenal (stress) hormones". Here again supportive data from credible scientific studies are far and few.

Honey can have different composition from source to source and its therapeutic value, if any can also vary significantly. Flowers from where honey is sourced by the bee can vary in quality and same will be reflected when it reaches the consumer. There are instances where honey causes serious allergy to some, calling for caution in blindly accepting it for consumption. Some puritans also feel refining of honey after its extraction from the beehive can destroy some of its health promoting value whereas unrefined honey may be suspect from safety angle. Diabetic population must be careful in consuming honey regularly and in general consumer discretion is recommended when honey is promoted through branding and high decibel advertisements.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

THE 'NON- NUTRITIONA'L NUTRIENTS! THEIR IMPORTANCE

Water and dietary fiber( DF) are two components in any healthy diet and both of them are considered non-nutrients from conventional considerations. While water is absorbed by the body since it is the medium for all metabolic reactions, DF is not digested by the GI enzymes, contributing neither calorie nor any other major nutrient. Still both of them need to be present in food for normal health. From a relatively obscure position in the proximate composition tables, food fibers have captured center stage attention within a matter of two decades because of their sterling role in protecting human health. Most of the DF are non-starch polysaccharides(NSP) and are part of plant kingdom. Humans do not possess the necessary enzyme system to break them into sugar and therefore they pass through the GI tract without much change except for microbial action. If they do not have any metabolic role in human body why are they considered essential for good health?

By definition a fiber is a class of materials which are continuous filaments or indiscreet elongated pieces. Natural fibers hold tissues together in plants and animals. There can be vegetable fibers based on an arrangement of cellulose and lignin like cotton, hemp, jute, flax, sisal etc. Wood fibers are from tree sources which are delignified to make paper. Animal fibers include silk, wool and furs which are proteinacious in nature. Mineral fibers like asbestos, fiber glass etc are of industrial importance. Man made fibers are based on petrochemicals like polymers or cellulose based like rayon. Though the plant based fibers that are edible go through the GI tract without digestion, they can be acted upon by the gut microbes through fermentation, often producing nutrients like short chain fatty acids. DF with low fermentability include cellulose, hemicellulose, lignan, waxes and resistant starches. On the other hand beta glucans, pectin, natural gums, inulin, oligosaccharides and resistant dextrins are of high fermentability in the gut.

Potential advantages of DF include production of health promoting components during fermentation of soluble fibers and the property of of insoluble fibers to increase bulk, soften stool and shorten fecal transit time in the GI tract. A daily intake of 25 gm of DF is recommended for an adult consuming a 2000 kC diet. DF does not bind minerals or vitamins, as is assumed by many; on the other hand increased absorption of minerals has been reported when fermentable fibers are consumed. Probably phytates, not considered as a real DF do interfere with mineral absorption to some extent. Whole grains, bran from wheat and corn, nuts and seeds, lignans and vegetables are important sources of insoluble fiber while legumes like peas, soybeans, beans and others, oats ans rye, some fruits, some vegetables like broccoli, jerusalem artichokes and carrot, root vegetables like potato, plant gums like guar gum and acacia gum and psyllum seed husk contain significant levels of soluble fiber. High fiber containing foods include legumes (15-19 gm per serving), wheat bran (17gm per serving), prunes (12 gm per serving) Asian peas (10gm per serving). The exotic palmberry Acai is reported to be the richest source of DF, about 25-44% in its freeze dried version.

Importance of DF in human health has spawned a multibillion dollar industry and there are hundreds of products claiming to be rich in this 'non-nutritious' nutrient. Generally foods claiming to be high in DF must contain not less tha 5 gm per serving, between 2.5 and 4.9 gm qualifying for the 'good source' tag and at least 2.5 gm fiber to be incorporated during processing from external sources for claiming as 'more added fiber'. Such products are used to treat many disorders like hemorrhoids, diverticulosis, crohn's disease irritable bowel syndrome, abdominal discomforts etc. Proactive consumers take DF preparations to lower cholesterol levels in blood, reduce risks associated with cancers, lose weight and ensure regular bowel movement. Though modern food technology provides processing solutions for removing fiber from raw foods, it is only wise on the part of the consumer to shun regular consumption of such refined foods in the interest of his own health.

V.H.POTTY
http://vhpotty.blogspot.com/

NATURE'S OWN 'JUICE" IN ITS OWN CONTAINER!

The modern search for things that are natural as regular food, manifests in many new products with manifold claims. Commercial interests and absence of irrefutable scientific evidence to support health claims have contributed to the decline and demise of many such products on the market shelves. The so-called Nutraceutical Industry is founded on the premises that many food ingredients and biotechnology products have health boosting and protective roles in preventing or ameliorating many disease conditions. With liberal use of GRAS list of food adjuncts and citing traditional practices of yester years in old civilizations like that in India and China, many new edible products were launched with scant scientific evidence on their long term effects on human beings. While botanical drug route is relatively easy to get clearance for many products, such an approach does not confirm the health values of many of the products emerging through this strategy.

Sugarcane juice is often touted as a natural product having several health related advantages. Chewing of sugar cane is practiced in many places, especially in rural areas and street corner cane juice vendor is conspicuous by his presence in urban areas. Sugar cane juice is even aseptically packed in tetra brick format available in some countries. It is no doubt a natural product that can be refreshing if taken fresh without heat processing. The tendency to develop brown color on exposure to heat imparts a jaggery like flavor not desirable from the consumer angle. The street vendor modifies the juice by incorporating extracts from ginger and lemon both having some beneficial effect in the GI tract. Presence of phytochemicals like chlorogenic acid, caffeic acid, p-hydroxy cinnamic acid, kaempferol etc in small concentrations in cane juice gives it a powerful antioxidant activity and hence its health attributes. Of course when the fresh juice is processed through filtration and other cleaning steps combined with use of preservatives like benzoate, the health claims might not stand any critical scrutiny. Cane juice, however cannot claim the distinction of being nature's own juice as human intervention is necessary to squeeze the cane to yield juice. That honor goes to tender coconut water.

Coconut water, also called in some parts of the world as juice, is another natural product which is gaining attention for its many supposed health benefits. During the last few years consumption of this product has increased significantly all over India with millions of nuts being shipped from the South for marketing in many Northern metropolitan areas. Dedicated coconut groves are being raised exclusively for harvesting tender nuts which can stay well for a week if not dehusked. It is puzzling as to the reasons for the tender coconut to fetch prices 20-30% higher than the mature nut which has many culinary uses. Probably several claims of health attributes for tender coconut water may be responsible for its ever increasing popularity. Such claims include reducing intestinal disturbances, doubling as oral re-hydration medium, containing many organic compounds possessing growth promoting properties, keeping the body cool, maintaining skin health, killing intestinal parasites, controlling urinary infections, acting as a diuretic, reducing cholesterol, dissolving kidney and urethral stones, substituting for blood plasma, finding use as an intravenous infusion, aiding quick adsorption of drugs from the intestine and eliminating mineral poisoning from the body.

On an average a coconut takes 12-14 months to mature but in 6-7 months' time tender coconuts can be harvested, each nut providing about 200 ml of water. While Indian coconut water is considered some what saltish in taste, Brazilian nuts offer sweeter and fleshy water. The levels of reducing sugars and total solids decreases from 4.4% and 6.5% in tender coconut water to 0.2% and 5.4 % respectively in mature coconut water. High levels of Calcium and Potassium in coconut water are responsible for some of the health claims but presence of kinetin growth factors, cytokinins, some biologically active enzymes, nucleotides, active peptides and several other growth factors might be cumulatively conferring on this product some of the USPs attributed to it.

Recent reports of commercial marketing of tender coconut water in a ready to use natural form in Bangalore IT corridors by some enterprising entrepreneurs confirm the potential for this product to establish as a truly natural health drink untampered by man presented to the consumer in its original container. It was in South Asia that trimmed coconuts were marketed in early nineties and the browning resulting from trimming was checked by appropriate treatment giving an attractively white trimmed surface, ready to be consumed by gentle piercing with the straw. Its appearance in India is a welcome development as this country is world's largest coconut producer with an annual production of 16 billion nuts. The Bangalore entrepreneur claims to be marketing about 1500 to 2000 nuts a day and specialized equipment is used to trim the freshly harvested nuts before pasting the label. The need of the hour is more such entrepreneurial initiatives through out the country to spread the goodness of this natural product which is at least safe from adulteration. There are practical and logistical problems posing great challenges to the industry to establish a sustainable production regime. These include uncertainties associated with maturity determination, non-uniform quality of the water, transportation from the growing area, trimming infrastructure, distribution, disposal of residual shells and limited shelf life.

With coconut meat consumption limited to Kerala and neighboring southern states, increasing cultivation of coconuts will pose a problem for the growers in getting remunerative returns. Coconut Development Board's efforts to popularize coconut water will go a long way to provide the much needed relief to coconut growers. The Bangalore model will offer hopes for many entrepreneurs to exploit these natural resources for creating viable industries in the coastal areas of the country.

V.H.POTTY
http://vhpotty.blogspot.com/