We recently had the honor of working with the American Heart Association to create an educational poster about Atrial Fibrillation (AFib), which is a common abnormal heart rhythm that puts patients at a five times greater risk of stroke. With one side of the poster designed to educate patients and another to inform doctors, this two-sided American Heart Association poster seeks to bridge the AFib knowledge gap.
A new study suggests that caffeine can help control the tremors, movement difficulties, and motor dysfunctions that are typical of Parkinson's sufferers.
We already know that drinking coffee and other caffeinated beverages can lessen a person’s overall risk for getting Parkinson’s disease, but what if a person already suffers from it?
A new study from the Research Institute of the McGill University Health Centre in Canada, published in Neurology, suggests that caffeine can help control the tremors, movement difficulties, and motor dysfunctions that are typical of Parkinson’s sufferers. Medical News Today reports:
“This is one of the first studies to show the benefits of caffeine on motor impairment in people who have Parkinson’s disease,” stated Dr. Ronald Postuma, lead author of the study, a researcher in neurosciences at the RI MUHC, and Professor of Medicine in the Department of Neurology and Neurosurgery at McGill University. “Research has already shown that people who drink coffee have a lower risk of developing Parkinson’s disease, but until now no study had looked at the immediate clinical implications of this finding.”
The study involved 61 people with Parkinson’s disease. The experimental group received a 100 mg dose of caffeine two times a day for the first three weeks, and then had their dosage upped to two 200 mg pills a day for another three weeks. The control group followed the same dosage schedule, but with placebo pills.
Dr. Postuma’s results showed that “the people who received caffeine supplements experienced an improvement in their motor symptoms (a five-point improvement on the Unified Parkinson’s Disease Rating Scale, a rating scale used to measure the severity of the disease) over those who received the placebo.”
While a larger-scale study is needed, this new data could indicate a new, semi-natural treatment option for the debilitating symptoms of Parkinson’s disease, offering relief to millions of people around the world.
You don’t have to be in Provence to enjoy this salad, hearty with tuna, potatoes, tomatoes and plenty of other seasonal vegetables.
I would be happy to dine on this iconic Provençal salad every day [my favorite].
Even though the anchovies are optional in this recipe, they are always included in authentic salade niçoise.
For the Vinaigrette:
2 tablespoons good-quality red or white wine vinegar or sherry vinegar
1 tablespoon fresh lemon juice
1 garlic clove, small or large to taste, green shoot removed, puréed with a garlic press or in a mortar and pestle
Salt and freshly ground pepper to taste
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
5 tablespoons plain low-fat yogurt (you can omit this and use a total of 1/2 cup extra virgin olive oil)
For the Salad:
3/4 pound medium Yukon gold or fingerling potatoes, cut in 3/4-inch dice
1 5 1/2-ounce can light (not albacore) tuna packed in water, drained
6 ounces green beans, trimmed, and cut in half if long
1 small red or green pepper, thinly sliced or diced
1 small cucumber (preferably Persian), cut in half lengthwise and then sliced in half-moons
2 hard-cooked eggs, preferably free range, peeled and cut in wedges
1 small head of Boston lettuce, 1 romaine heart, or 4 to 5 cups mixed baby salad greens, washed and dried
2 to 4 tablespoons chopped fresh herbs, like parsley, basil, tarragon, chives and marjoram
3 or 4 tomatoes, cut in wedges, or 1/2 pint cherry tomatoes, cut in half
6 to 12 anchovy fillets, rinsed and drained on paper towels
12 imported black olives
1. Using a fork or a small whisk, mix together the vinegar and lemon juice with the garlic, salt, pepper and Dijon mustard. Whisk in the olive oil and yogurt.
2. Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl and season with salt and pepper. Add the tuna and toss with 1/4 cup of the dressing while the potatoes are hot.
3. Bring a pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, add a generous amount of salt and add the green beans. Cook 4 to 5 minutes, until just tender. Transfer to the ice water, then drain. Dry on paper towels. Add to the salad bowl, along with the red or green pepper, cucumber, hard-boiled eggs, lettuce and herbs. Garnish with the tomatoes, anchovies and olives, and serve.
The dressing and all of the vegetables can be prepared several hours before the salad is assembled. The potatoes can be cooked and tossed with the dressing and tuna several hours ahead as well.
Nutritional information per serving (6 servings):
219 calories; 11 grams fat; 2 grams saturated fat; 2 grams polyunsaturated fat; 7 grams monounsaturated fat; 77 milligrams cholesterol; 18 grams carbohydrates; 4 grams dietary fiber; 177 milligrams sodium (does not include salt to taste); 12 grams protein
According to restaurantnewsresource.com, 92% of Americans enjoy eating at restaurants. It’s no wonder that entrepreneurs try to make inroads in the food service industry. We’ve all got to eat, most of us hate doing dishes, and most of us crave variety. The ever-evolving culinary arts and the science behind them also make for seemingly limitless possibilities.
But running a restaurant is more than just about the food. You’ll need to keep up on current market trends if you want to stay in the game. An Infographic by Menucoverman reflects on restaurant trends for 2012.
One common misconception even seasoned (if you forgive the pun) entrepreneurs have is that new restaurants have an excessively high failure rate, at around 9 in 10 new restaurants failing after their first year of operations. This is ridiculous – if we had that failure rate, there be almost no restaurants anywhere.
An excerpt from a recent Restaurantowner.com article states:
“Several years ago, researchers at Cornell University and Michigan State University conducted a study of restaurants in three local markets over a 10-year period. They concluded the following: After the first year 27% of restaurant startups failed; after three years, 50% of those restaurants were no longer in business; and after five years 60% had gone south. At the end of 10 years, 70% of the restaurants that had opened for business a decade before had failed. Those are far different numbers than a 90% failure rate after the first year quoted by our television star chef. Another academic research study concluded that 81.4% of all small business failures result from forces within the control of the owners/managers. The bottom line is that even if the failure rate is a little daunting, failure is not inevitable.”
And with current trends going the way they are, there’s hardly a better time to be in the restaurant business.
Regular social media use can stave off depression among older users.
According to a study by by Shelia Cotton, a sociologist at the University of Alabama, Internet and social media users over the age of 50 may reduce their chances of suffering from depression by one-third compared to those who do not participate in social media.
Cotton’s analysis include 8,000 men and women over the age of 50.
The study conducted a survey distinguishing those who actively use the internet, and then evaluating participants for mental health issues.
The findings? Depression does increase with age, and affects around 13% of the population by age 85.
Participants who used Twitter and Facebook were one third less likely to develop systems of depression than those who don’t use social media.
Regular online activity can help to decrease social isolation, especially among those who may have impaired mobility to keep in contact with friends and family, and helps to expand social circles, according to Medical Daily.
A separate University of California study showed that regular online use stimulates nerve-cell activity and may also assist in increasing brain function in older adults.
The majority (53%) of Americans 65 and older use the internet regularly, and 13% of US adults age 50+ are on Twitter, according to Pew Research Center. The University of Alabama study also showed that the main reason other adults are not participating in social media websites or using the internet in other ways is due to lack of knowledge of the Internet and/or access to the Internet.
The complete study will be published in the journal Computers in Human Behavior.
The authors of the report GMO Myths and Truths concluded that the claims to the safety of genetically engineered foods are simply not true but are lies.
A recent science-based investigation into the claims of genetically engineered foods concludes that the scientific evidence does not support the safety and efficacy claims made There are three potential sources of adverse health effects from genetically engineered foods: the genetically modified (GM) gene product (for example, the Bt toxin in crops that generate its own internal insecticide); the genetic transformation process; and changes in farming practices Results of genetically engineering crops include toxicity, increased allergenic potential, mutagenic effects, alterations in biological structure and function, reduced nutritional value, increased toxic residues Russian scientists recently announced evidence of “very serious health risks for animals given genetically modified feed.” A number of pathological changes were discovered, including a delay in development and growth; a distortion of the sex ratio in the offspring; and a progressive reduction in the number of offspring up to complete infertility by the third generation of offspring fed genetically engineered feed
“You do anything long enough to escape the habit of living until the escape becomes the habit” [David Ryan]
Getting addicted to deadly drugs is one of the most common setbacks faced by the youths today. Addiction comes easily whereas the recovery process is completely a different story. In this post, we are going to see how it is likely gets started, various drug types, signs and symptoms (as a parent one must know), and the ways to overcome or helping them getting over addiction, rock bottom stage of their life effectively.
Is rock bottom a never-ending fearful stage in our life, which we can never overcome?
The answer is NO.
Most addicts have already faced the rock bottom stage in their lives before re-coping and bringing a change in their behavioral patterns. These addictions can induce mental, emotional, physical, and social pressures on one’s state and the feeling of loneliness becomes prevalent.
As a parent or guardian (even as a friend), it’s your responsibility to learn the various drug types available in the market, signs and symptoms when your kids (mostly teenaged ones) consuming it. This elaborate Infographic from Newport Academy - How-To-Tell-If-Your-Child-Is-Using - http://bit.ly/LhuO7r - would be a great help
How do you know when your new cancer drug is working better than expected? When they shut down the clinical trial so that every participating patient can receive it.
The FDA approved Zytiga's [Johnson & Johnson] use last year for advanced prostate cancer patients who had already received chemo but whose cancer had still metastasized.
Zytiga, however, is a unique cancer-fighting compound that penetrates cancerous cells and shuts down its testosterone production—quickly killing off the damaged cells and preventing their spread. What's more, Zytiga remains effective after the cancer metastasizes and other drugs lose their punch.
The benefits of eating nuts include better heart health and a lower risk of metabolic syndrome.
A recent study revealed that nut eaters gain several health benefits compared to non-nut eaters, including lower weight and systolic blood pressure, decreased waist circumference, and a lower risk of diabetes and metabolic syndrome
Nuts are excellent sources of antioxidants, vitamins and minerals, and they can boost your heart health and your overall health Choose nuts that are organic and raw; avoid those that are irradiated, pasteurized or coated in sugar
The sophisticated flavors and textures that this dish offers may convert those who think they don’t like leeks.
The leeks are braised in wine and water or stock until soft and golden, then topped with Parmesan and run under a broiler, so you get a crunchy layer on top of soft cooked leeks.
Recommendation - discard the outer layers that become papery when you cook them, so that the whole leek will be soft and easy to cut through.
6 leeks, not too thick if possible
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1/2 cup dry white wine, like Sauvignon Blanc
1 1/2 ounces Parmesan, freshly grated (1/3 cup)
1. Cut the ends and the dark green leaves of the leeks, and cut in half lengthwise. Place in a bowl of cold water for 10 minutes, then run under the faucet to remove any sand that may be lingering in between the layers. Peel off thick outer layers and discard.
2. Heat the olive oil over medium heat in a wide, heavy skillet that will accommodate all of the leeks in one layer. Place the leeks in the pan, cut side down, and cook, shaking the pan and moving them around with tongs, until they are lightly browned, 3 to 4 minutes. Using tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes. Season with salt and pepper. Turn the leeks back over so that the cut side is down. Peel off the outer layers if they are papery, as they will not soften when the leeks are braised. Pour in the wine and stir to deglaze the bottom of the pan, then add enough water or stock to come just to the top of the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are thoroughly tender when pierced with a knife. Most of the liquid should have evaporated by this time. Meanwhile, preheat the broiler.
3. Transfer the leeks to an oiled ovenproof pan if your skillet cannot go under the broiler. Using tongs, turn the leeks so that the flat side is up. If there is still a lot of liquid in the pan, pour it off. Sprinkle the Parmesan over the leeks. Place under the hot broiler until the cheese has melted and is beginning to color. Remove from the heat and serve.
Yield: 4 to 6 servings
You can make this through Step 2 several hours before serving. Do not light the broiler until you’re almost ready to serve, then proceed with Step 3.
Nutritional information per serving (4 servings):
182 calories; 9 grams fat; 2 grams saturated fat; 1 gram polyunsaturated fat; 6 grams monounsaturated fat; 6 milligrams cholesterol; 19 grams carbohydrates; 2 grams dietary fiber; 136 milligrams sodium (does not include salt to taste); 5 grams protein
Nutritional information per serving (6 servings):
121 calories; 6 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 4 grams monounsaturated fat; 4 milligrams cholesterol; 13 grams carbohydrates; 2 grams dietary fiber; 91 milligrams sodium (does not include salt to taste); 3 grams protein
We've all experienced food cravings. In general they tend to be for things like potato chips, ice cream, and other high-calorie foods that doctors say will murder us.
Some cravings, though, are the result of deep and correct instincts, telling us what we need to eat to stay alive.
Here are ten ways your body's inner pharmacist tries to make you want what's good for you:
10. When you crave dirt you need to detox
Either that or you're pregnant. Pregnant women have been known to crave dirt. Some say that it's because they need calcium.
9. When you crave rice and beans you need protein
Lysine is an amino acid that everyone's body needs, but can't manufacture. Methionine is another. Beans have lysine. Corn, wheat, and rice, have methionine.
8. When you crave spice you need to cool down
There are quite a few reasons why spicy foods and hot climates go together. Spicy food, especially of red peppers, triggers immediate sweating.
7. When you crave liquorice you need hormones
Addison's disease is a disease of the adrenal system, often brought on by an attack from a person's own immune system, that causes the adrenal glands to produce too few steroid hormones.
6. When you crave milk in your tea you need protection with your morning beverage
Milk protects the throat from tannin, and consequently cuts the bitter taste
5. When you crave ice you need iron
For some reason, people who are anaemic tend to have a voracious craving for ice. Whenever the iron levels in their body increase, the craving goes away
4. When you crave fish cooked in greens you need calcium
Two different culinary traditions cook fish wrapped in certain green leaves.
West Africans often wrap fish in banana leaves before cooking. French cooks wrap fish in sorrel leaves. Both have a practical convenience - the bones of the fish dissolve, making for less picking and choking. More importantly, though, it gives the fish a richer flavor that people come to crave.
3. When you crave ginger you need to heal your heart (literally)
2. When you crave caffeine you need a painkiller
It's been shown to boost the power of painkillers, and stop migraines from setting in.
The stuff can decrease both physical and emotional pain, since it's a mild stimulant that can decrease mild depression.
1. When you crave chocolate you need to get high
Chemicals, related to the THC found in marijuana, trigger anandamide, known as the "bliss molecule." This triggers a high of happiness and well-being that a lot of people feel after eating chocolate. Researchers point out that most people would have to eat pounds of chocolate to get the same high as they would from pot.
A darling little meth lab of feel-good chemicals in a heart-shaped box.
Forget alcohol or tobacco, this is the drug of choice for pretty much everyone.
This parade of simply cooked fish and vegetables keeps the spotlight on the rich garlicky mayonnaise.
In Provence an aioli feast is not just a summer affair.
Traditionally the fish would be poached, but if you’re outside with the grill going, go ahead and grill it (though that would require more olive oil, and the whole point of this garlic mayonnaise feast is to serve the mayonnaise with plainly cooked foods).
The vegetables are traditionally boiled, but I prefer steaming most of them. This list is just a guide: You can use any combination of the vegetables listed, but rely on the market when you make your choice. You don’t have to serve everything on the list.
3 large artichokes
1 lemon, cut in half
5 medium carrots, peeled, trimmed and cut in half lengthwise
1. Fill a bowl with water and add the juice of half a lemon. Cut the tops off the artichokes, about 1 inch from the end, and snip the spiny tops off the remaining leaves. Break off the leaves around the base, and cut away the stem. Rub the cut edges with the other lemon half as you work. Cut the artichokes into quarters, and cut away the chokes. Place the pieces in the bowl of acidulated water as you work. When all of the artichokes are ready, steam them above an inch of simmering water for 30 to 40 minutes, until the leaves pull away easily and the heart can be easily pierced with the tip of a knife. Remove from the heat and set aside.
2. Steam the carrots above an inch of boiling water for about 10 minutes, or until tender. A pasta pot with an insert is a good pot to do this in. Remove from the steamer and set aside. Steam the potatoes until tender, about 20 minutes. Arrange on the platter or in a separate bowl.
3. Steam the squash for 5 minutes, or until just tender. Steam the green beans and asparagus or cook in boiling salted water for about 4 minutes, until just tender. Transfer to a bowl of ice cold water. Let sit for a minute, then drain.
4. Arrange all the vegetables, fish and the eggs on platters, the chickpeas in a bowl and the aioli in bowls. Serve the vegetables hot or at room temperature. To serve them hot, bring a large pot of water to a boil. In batches, tip the vegetables into the water for 30 seconds, transfer to platters with a slotted spoon or skimmer, and serve, with generous helpings of aioli and lots of chilled dry rosé.
Yield: 10 servings.
All of the vegetables and the beans can be cooked ahead, even a day or two ahead. Reheat as instructed in Step 4. The aioli should be made as close to serving time as is convenient.
Nutritional information per serving, with the fish (remember that this is a feast and that you can reduce the amount of food for a lower calorie count):
571 calories; 35 grams fat; 5 grams saturated fat; 14 grams polyunsaturated fat; 15 grams monounsaturated fat; 177 milligrams cholesterol; 38 grams carbohydrates; 12 grams dietary fiber; 339 milligrams sodium (does not include salt to taste); 29 grams protein
Nutritional information per serving (without the fish):
506 calories; 35 grams fat; 5 grams saturated fat; 13 grams polyunsaturated fat; 15 grams monounsaturated fat; 142 milligrams cholesterol; 38 grams carbohydrates; 12 grams dietary fiber; 339 milligrams sodium (does not include salt to taste); 15 grams protein
How fantasies can get in the way of achieving your goals.
Psychological research shows that wishful thinking can damage our drive to reach goals:
"The problem with positive fantasies is that they allow us to anticipate success in the here and now. However they don't alert us to the problems we are likely to face along the way and can leave us with less motivation—after all it feels like we've already reached our goal." (From: Success! Why Expectations Beat Fantasies)
Now a new study has found that:
"...fantasies about an idealized future may indeed lead to poor decisions. Such fantasies create a preference for information about pros rather than cons, particularly when people are not yet serious about pursuing the realization of the future." (Kappes & Oettingen, 2012)
This creates a problem:
"Turning away from contradictory information allows idealized fantasies to be enjoyed untarnished, but may lead to shunning potentially helpful resources for decision making. Simply dreaming it, then, is not the key to making dreams become true." (Kappes & Oettingen, 2012)
Worse, daydreaming can actually sap your energy:
"The present four studies indicate that positive fantasies about an idealized future diminish energy, which should hamper achievement on such tasks." (Kappes & Oettingen, 2012)
That's why if you're serious about reaching a goal, indulging your fantasies too much is dangerous.
There's nothing wrong with a little positive thinking within certain boundaries:
"Fantasies that are less positive–that question whether an ideal future can be achieved, and that depict obstacles, problems, and setbacks–should be more beneficial for mustering the energy needed to attain actual success."
This is just as true of individuals as it is of society in general:
"If you dream it and believe it, it becomes reality. [That philosophy] contributes to the economic bubble that we just saw explode in enormous ways" (Cohen, 2009)
Are you sitting down? Statistically speaking, you probably are. But that's not necessarily a good thing. In fact, the long-term effects of prolonged sitting day-in and day-out are not good for your personal health.
This Infographic details the potential harms in spending too much of your day sitting down. Other than the obvious (more time sitting = less time for exercise = gaining weight) sitting for prolonged periods can not only increase your risk for diabetes, but for heart disease as well.
There are ways you can break free from the dangers of being stuck in the chair from 9-5 and get some exercise for better back and body health.
The best chefs in the world will tell you a dish is only as good as its ingredients.
Every kind of produce tastes better at the height of its season. Tomatoes are juicier, strawberries are sweeter, and pretty much any other fruit, vegetable, or herb is better when eaten during its natural harvest
A trip to your local farmers market can give you a good idea of what to eat now, but this Infographic provides a handy reference for when is the best time to eat what. So what’s good this month? Fresh peas, rhubarb, cherries, and apricots are great this time of year.
New research recently announced at the Canadian Nutrition Society annual meeting in Vancouver, B.C., suggests eating raisins as an after-school snack prevents excessive calorie intake and increases satiety – or feeling of fullness – as compared to other commonly consumed snacks.
The Study, funded by a grant from the California Raisin Marketing Board, was conducted among 26 normal-weight boys and girls ages 8 – 11 during a three-month timeframe.
Participants were randomly assigned to eat raisins or other snacks, including grapes, potato chips or chocolate chip cookies, until they were comfortably full.
Additionally, each child received the same standardized breakfast, morning snack and lunch on test days. Subjective appetite was measured before and immediately after snack consumption at 15-minute intervals.
Key study findings include:
#Food intake following raisin consumption was lower and satiation greater compared to the other snacks
#When eating raisins, children consumed significantly fewer calories when compared to the other snacks in the study
#Grapes, potato chips and cookies resulted in ~ 56%, 70% and 108% higher calorie intake compared to raisins, respectively
#Cumulative calorie intake (breakfast + morning snack + lunch + after-school snack) was 10% – 19% lower after raisins compared to other snacks
#Although all snacks reduced subjective appetite, desire-to-eat was lowest after consuming raisins
"Love it or hate it, this green cruciferous veggie is good for you in many ways."
9 Health Benefits of Broccoli
1. Cancer Prevention
Broccoli shares these cancer fighting, immune boosting properties with other cruciferous vegetables such as cauliflower, Brussels sprouts and cabbage.
2. Cholesterol Reduction
Packed with soluble fiber that draws cholesterol out of your body
3. Reducing Allergy Reaction and Inflammation
Of all the cruciferous vegetables, broccoli stands out as the most concentrated source of vitamin C, plus the flavonoids necessary for vitamin C to recycle effectively
5.Bone Health Contains high levels of both calcium and vitamin K, both of which are important for bone health and prevention of osteoporosis.
6.Heart Health May be able to prevent (or even reverse) some of the damage to blood vessel linings that can be caused by inflammation due to chronic blood sugar problems
A smart carb, high in fiber, which aids in digestion, prevents constipation, maintains low blood sugar, and curbs overeating. A cup of broccoli has as much protein as a cup of rice or corn with half the calories.
9.Alkalizes Your Body
Helps keep your whole body less acidic, which has a host of health benefits
Tips for Use:
If you are interested in lowering cholesterol, the fiber-related components in broccoli do a better job of binding together with bile acids in your digestive tract when they’ve been steamed.
When this binding process takes place, it’s easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels.
Raw broccoli has slightly less effect on cholesterol but more in other areas.
Avoid overcooking broccoli as about half of its beneficial substances may be destroyed in the process. Also, microwaving is thought to remove valuable nutrients from broccoli.
Light steaming is best. Steam the broccoli for just a couple of minutes, until it turns bright green. Stop cooking while it still has a bit of firmness to it.
Chop lightly steamed broccoli and cauliflower and add to a pasta salad.
Toss pasta with olive oil, pine nuts and steamed broccoli florets. Add salt and pepper to taste.
Purée cooked broccoli and cauliflower, then combine with seasonings of your choice to make a simple, yet delicious, soup.
Add broccoli florets and chopped stalks to omelettes.
For significant anti-cancer benefits, some researchers are recommending 3 cups per day. This means don’t just use a garnish – cook up a LOT.
Broccoli contains goitrogens, naturally-occurring substances that can interfere [suppress] with the function of the thyroid gland.
If you are healthy there is no risk, but certain individuals who have thyroid problems may be advised by their healthcare practitioner to limit excessive consumption of foods that contain these compounds.
Cooking seems to inactivate the goitrogenic compounds found in food, so steaming of cruciferous vegetables like broccoli makes good sense.
The Study is the first comprehensive examination of company marketing efforts and cereal nutrient composition.
Cereal companies speak to children early, often, and when parents are not looking. The least healthy cereals are the ones most aggressively marketed to children, frequently in misleading and deceptive ways. Food marketing to children negatively influences the dietary choices and health of society's most vulnerable citizens. Given the childhood obesity epidemic at hand, we need meaningful solutions and real change.
1. Cereals marketed directly to children have 85% more sugar, 65% less fiber, and 60% more sodium than cereals marketed to adults for adult consumption. 2. 42% of child-targeted cereals contain artificial food dyes, compared with 26% of family cereals and 5% of adult cereals. 3. Of the cereals targeted directly to children, only 8% meet sugar limits to qualify for inclusion in the USDA’s Women, Infants and Children (WIC) program, and not one meets the nutrition standards required to advertise to children in the United Kingdom. 4. All cereals marketed directly to children — including Cocoa Puffs (44% sugar), Cap’n Crunch (44% sugar), Froot Loops (41% sugar), Lucky Charms (41% sugar) and Cinnamon Toast Crunch (32% sugar) — meet industry’s own nutrition standards for “better-for-you” foods.
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