Phosphate Additives in Food Cause Artery Damage and Premature Aging

www.mtbeurope.info - February 15th, 2012

There is increasing evidence that an elevated level of phosphate in the blood not only promotes calcification of blood vessels and bodily organs but also upsets a complex hormonal system involved in regulation of phosphate in the body.

Prof Dr Eberhard Ritz, of the Heidelberg Kidney Centre, and co-authors review the research on phosphate additives and elevated phosphate levels in blood (hyperphosphatemia) in an article inDeutsches Ärzteblatt International.

It has long been known that patients with renal disease are at risk of higher cardiovascular related mortality and overall mortality due to elevated phosphate levels. Large-scale epidemiological studies have now shown that phosphate additives may also harm people with normal kidney function. One study has even shown an association with hardening of blood vessels in young healthy men.

Phosphate added to animal fodder is known to accelerate age-related organ complications in animals, such as muscle and skin atrophy, the progression of chronic renal failure, and cardiovascular calcifications. It is now thought that phosphate added to human food has similar effects.

It has only recently been discovered that the body uses a complex system to control phosphate levels in the blood and excretion by the kidneys — in fact there are two hormone systems to prevent phosphate accumulation. Studies with mice where this system has been damaged resulted in premature aging, with vascular calcification, osteoporosis, skin atrophy, pulmonary emphysema, infertility, and early death.

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Grilled Sirloin Steak

2 lb sirloin steak (1 inch thickness)

4 large garlic cloves, crushed

1/2 cup extra virgin olive oil

sea salt and black pepper

Combine extra virgin olive oil and garlic and season with sea salt and black pepper. Generously rub steak with half the marinade. Put in a large ziplock bag and refrigerate for up to two days.

Pre heat outdoor grill to high heat.

Remove steak from refrigerator and bring to room temperature (about 30 minutes). Season with sea salt and black pepper.

Grill steak for 8 minutes per side for medium rare (alter time for more or less rare). Transfer to a warm plate and drizzle with extra virgin olive oil and garlic marinade. Let the steak rest for 10 minutes before you cut the steak into desired portions.

Whole Foods Aims to Alter 'Price Perception' as It Expands

online.wsj.com - February 14th, 2012

Whole Foods Market Inc. doesn't want to be known as the pricey grocery store for well-  heeled, organic-food sophisticates.

The grocery chain, which mostly entices young, trendy city dwellers, is now moving into smaller, suburban areas where its new, smaller stores are seeing stronger returns. But to make it work, Whole Foods has to rid itself of its top-dollar reputation. A nickname like "Whole Paycheck" will make it tough to draw in the new demographic, since lower-priced competitors are homing in on the fresh-food fad.

In its recent quarter, Whole Foods opened six stores, focusing on these new markets where its says rent is lower, square footage is smaller and competition for natural, organic food isn't as heated. The new stores saw sales per square foot rise 29% from a year earlier. In general, total sales at Whole Foods stores that have been open at least 53 weeks rose 8.7% in the quarter compared to the year before.

"We've done surprisingly well in some of these secondary markets; a lot better than we thought we were going to do," said Co-Chief Executive Walter Robb on a conference call with analysts last week. "It's a very powerful economic model, so I think we're going to open a lot more of those types of stores."

To counter its reputation for being expensive, Whole Foods is offering more price promotions and discounts in all of its stores, and lately it has held many of its grocery prices flat despite its own costs rising. The idea is for customers to feel that while there may be certain product prices that are going up, they are finding plenty of good deals to make up for that, said executives, who call the strategy "price perception."

But broadening the chain's appeal to customers with a wider range of incomes, education and ages has its drawbacks. Core customers at Whole Foods spend, on average, nearly three times more than new customers, the company said.

Whole Foods also is facing new competition. Lower-priced organic grocer Trader Joe's is expanding its geographic reach from the two coasts, adding stores in Kentucky, Tennessee and Texas. And chains such as Winn Dixie Stores Inc. and Supervalu Inc. are remodeling their grocery aisles with a particular focus on fresh produce.

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Raspberry Walnut Bark

12 ounces bittersweet chocolate

12 ounces milk chocolate

1 cup chopped raw walnut

2 cups fresh or dried raspberries

3 tablespoons orange zest

Melt chocolate in a heatproof bowl over a small pot of hot water on a low heat. 

Line a 10 by 10 inch cookie sheet with parchment paper. Pour melted chocolate over and spread a even layer over the cookie sheet. Sprinkle with walnut, raspberries and orange zest and refrigerate until set (about 2 hours). Cut bark into 3 inch square pieces to serve.