Soda-pop . . . do you know how much sugar you're drinking?

++  Pop has been in the news more lately, since New York City banned sale of it in servings over 16 ounces.  Regardless of how you feel about the politics of this move, the research on soda-pop deserves your attention - or that of children whose consumption you are trying to limit.

Studies published in the October in The New England Journal of Medicine link heavy consumption of sweetened beverages to obesity.  Here's a summary of three studies:

1. The DRINK study (double-blind randomized intervention in kids) involved 641 kids, ages 5-12.  The researchers provided the children with 8 ounces of non-carbonated soft drinks/day; half got the sugar-sweetened version, and half got artificial sweetener.  After 18 months, the group with the artificially sweetened version gained an average of 2.2 pounds less, including less gain as fat.   (My note - be careful of sugar substitutes, though.  They have risks of their own.)
2. Researchers at Boston Children's Hospital worked with 110 teens (age 15) who were over-weight, giving them counseling and support to reduce pop intake.  After a year, they had nearly quit drinking pop, and consumed 400 calories/day fewer than a control group, and had gained less than 1/2 as much weight compared to the controls.
3. A third study also considered genetics.  Researchers at Harvard School of Public Health studied over 33.000 people who enrolled in long-term studies, looking at 2 factors:  intake of sugary drinks, and whether they carried any of 32 specific obesity-promoting genes.  The results suggested that if a person has even one of the genes, drinking sugary beverages increases the risk of obesity.  As little as one drink/day doubled the risk.  

I'd like to see a study on the effect pop-consumption has on dental health!   

Fermented food. . .the next wonder food??

++  Fermented foods are older than history - and newer than many fads. 

examples:
yogurt, sour kraut and many kinds of pickles, soy sauce, many kinds of cheese, kefir-milk, miso, etc.

what's the back story?:
Fermentation is an ancient form of food preservation, still in use today.  It still has value in areas where energy for refrigeration is inadequate.  Because these foods have been around so long, they are ingrained in many cultures and eaten as part of a traditional diet, even where other forms of food preservation have become more common.  Some people seek them out for the novelty of trying something new, as well as the fact that they are less processed/more natural.
  They are also a good source of probiotics.  Probiotics are microbes in foods that can enhance health.  There is evidence that they contribute to a healthy digestive system in many ways, and may help with other organ systems, too; however, the research is far from conclusive.

tips and reminders:

• It's possible to over-do it, so start slowly when adding these foods to your diet. 
• Remember that shelf-stable fermented foods are high in salt (or sugar).  Play it safe and refrigerate like you would other foods. 
• Some of these foods are comparatively easy do-it-yourself projects.  Before getting started, consult someone experienced with the process about how to begin and how to keep it safe.  (Your Cooperative Extension Service office can tell you where to look.)

Give them a try!