Dec 28, 2016

'குழந்தைகளுக்கு வேண்டாம்!' கோலா விளம்பரத்திலேயே அதிர்ச்சி வாசகம் #MustKnowFact


பிரியாணி, பீட்சா, சாண்ட்விச் என எந்த உணவாக இருந்தாலும் 'காம்போ பேக்’ எனும் ஆஃபரில் உடன் ஒட்டிக்கொள்வதில், குளிர்பானங்களுக்கே முதல் இடம். வீட்டுக்கு விருந்தினர்கள் வந்தால் வெல்கம் டிரிங்க்காக இடம் பெறுகின்றன, இந்த கோலா பானங்கள். டி.வி, இன்டர்நெட், செய்தித்தாள், ஃப்ளெக்ஸ் பேனர்கள்... என எங்கெங்கும் கோலாகலமாக கோலா மயம். இப்போதேல்லாம், மேல்நாட்டு கலாசாரம் உள்ள உணவகங்களில், எந்த உணவு வாங்கினாலும், அதனுடன் சேர்த்து கோலாவையும் தருகின்றனர். குடிக்க தண்ணீருக்கு பதிலாக கூல்டிரிங்க்ஸ்தான் என மறைமுகமாகச் சொல்கின்றனர்.
ஆக்சிஜனை சுவாசித்து, கார்பன்-டை-ஆக்ஸைடை உடல் வெளியிடுகிறது. நம் உடலுக்கே ஆக்சிஜன்தான் தேவை, கார்பன் தேவை இல்லை என்று தெரியும். அப்படி இருக்கையில், நாம் காசு கொடுத்து கார்பனேட்டட் டிரிங்க்ஸை வாங்கி குடிக்க வேண்டுமா..?
'பழங்களைக் கடி, பழச்சாறுகளைக் குடி’ என்பதுதான் நம் வழக்கம். உடலே வேண்டாம் என வெளியிடும் கார்பனை, புதுப் புது பெட் பாட்டில்களில் அடைத்து விற்றால் மட்டும் ஒப்புக்கொள்ளுமா என்ன? ஒவ்வொரு குளிர்பானத்தின் லேபிளில் பார்த்தாலே தெரியும்... `குழந்தைகளுக்குக் கொடுக்கக் கூடாது’, 'மரபியல் பிரச்னை இருப்பவர்களுக்கு தரக் கூடாது’ எனும் வாசகத்தை சிறிய எழுத்துகளில் அச்சிட்டு இருப்பார்கள். அதை நாம் கவனிக்கத் தவறுகிறோம் என்பதுதான் கசப்பான உண்மை.
குளிர்பானங்கள் நம்மை எப்படி பாதிக்கும்?
நம் உடலில் இரண்டு நரம்பு மண்டலங்கள் உள்ளன. ஒன்று செயல் நரம்பு மண்டலம், கையை மடக்குவது, காலை நீட்டுவது போன்ற வேலைகளைச் செய்யும். உணர்வு நரம்பு மண்டலம் என்பது தொட்டால் புரிந்துகொள்ளும் தன்மை. இந்த வேலைகளைச் செய்யக்கூடியது நியூரோட்ரான்ஸ்மிட்டர்கள். இவை ரத்தம், சருமம், எலும்பு, நகம் என அனைத்து இடங்களிலும் இருக்கும். ஒவ்வொரு செல்லுக்கும் இணைப்பு பாலமும் இதுதான். இது ஒரு புரோட்டீன். குளிர்பானங்கள் குடிப்பதால், இந்த நியுரோட்ரான்ஸ்மிட்டர்கள் பாதிக்கும். அதாவது, ஒரு மாதத்துக்குத் தொடர்ந்து குளிர்பானங்களைக் குடித்தாலே, நியூரோட்ரான்ஸ்மிட்டர்கள் பாதிக்கப்படுவது நிச்சயம். இதன் உயிர் வேதிப்பொருட்களின் உருவ அமைப்பு மற்றும் வேதிக் கட்டமைப்பு மாறிவிடும். ஒரு சுவரில் நடுவில் உள்ள இரண்டு செங்கற்களை எடுத்துவிட்டால் என்ன நிலையோ அந்த நிலைதான் ஏற்படும். அதாவது உடல் என்கிற சுவர் பொலபொலவென உதிர்ந்துவிடுவது போல உடலுக்கு பாதிப்புகளை ஏற்படுத்திவிடும். தொடுதல், உணர்தல் போன்ற திறன்களும் பாதிக்கப்படும்.
நியுரோட்ரான்ஸ்மிட்டரின் வேலை குறைந்தாலோ, அதிகரித்தாலோ பிரச்னைதான். அதிகரித்தால் புற்றுநோய் வரலாம். குறைந்தால், வேறு எதாவது உடல்நலக் கோளாறுகள் ஏற்படலாம். மொத்தத்தில், நோயைத் தருவது நிச்சயம்; விளைவுகளை ஏற்படுத்துவதில் முதலிடம்!

`Contains no fruit. Contains added flavours.'
இது, குளிர்பானத்தில் பழங்கள் எதுவும் சேர்க்கப்படவில்லை. சுவையூட்டிகள் மட்டுமே சேர்க்கப்பட்டுள்ளன என்பதைக் குறிக்கிறது.
Aspartame
சுவைக்காக பயன்படுத்தப்படும் கெமிக்கல் இது. அஸ்பார்டிக் ஆசிட் மற்றும் பினைலாலனைன் (aspartic acid and phenylalanine) எனும் இரண்டு அமினோ அமிலங்களால் தயாரிக்கப்படும் இந்த ரசாயனம், சர்க்கரையைவிட 200 மடங்கு அதிக இனிப்புத் தன்மையைக் கொடுக்கும் சக்திபெற்றது.
ஆஸ்பார்டேம்-மின் விளைவுகளைப் பற்றி இரண்டுவிதமான ஆய்வுகள் நடந்தன. ஒன்றில், `ஆஸ்பார்டேம் கெமிக்கலால் மூளையில் கட்டி ஏற்படலாம்’ என்றும், இன்னொரு ஆய்வில் `இதனால்தான் மூளையில் கட்டி ஏற்பட்டதா என உறுதிபடுத்த முடியவில்லை’ என்றும் கண்டறியப்பட்டுள்ளது. மேலும், இது புற்றுநோயை உண்டாக்கும் காரணியாகவும் மாற வாய்ப்புள்ளது எனச் சொல்லப்படுகிறது.
Not for phenylketonurics
உலக அளவில் 15,000 பேருக்கு மரபணுக் கோளாறு காரணமாக `பீனைல்கீடொனுரியா’ (Phenylketonuria) எனும் குறைபாடு இருக்கிறது. இவர்களது உடலானது பினைலாலனைன் (phenylalanine) என்ற கெமிக்கலை ஒப்புக்கொள்ளாது. இது தெரியாமல் இவர்கள் இந்த கெமிக்கல் கலந்த உணவுகளை உண்டால், நரம்புகள் பாதிப்பு, மனநல பாதிப்பு, மூளைத் திசுக்கள் பாதிப்படைதல் ஆகிய பிரச்னைகளை ஏற்படுத்தும்.
`எந்த உணவாக இருந்தாலும், அந்த உணவின் லேபிளில், `Phenylketonurics: Contains phenylalanine’ என்ற வார்த்தைகள் இருந்தால், அந்த உணவைக் கட்டாயம் தவிர்க்க வேண்டும்’ என்கின்றனர் 
Acesulfame potassium
அக்சல்ஃப்ளேம் பொட்டாசியம் - கே (Acesulfame potassium (Ace-K), இந்த ரசாயனத்தால் தலைவலி, ஒற்றைத் தலைவலி, மயக்கம், மறதி, குமட்டல், மனஅழுத்தம், கல்லீரல் பிரச்னைகள், நாக்கு எரிச்சல், வீசிங் ஆகிய பிரச்னைகள் ஏற்படும்.
பொதுவாகவே கார்பனேட்டட் பானங்களில் உள்ள கஃபைன், வயிற்றுவலி, வீக்கம், வயிற்றுப்போக்கு, செரிமானக் கோளாறு, உடல் மற்றும் மூளைச் சோர்வு, தூக்கமின்மை, படபடப்பு, சுவாசக் கோளாறு ஆகிய பிரச்னைகளை ஏற்படுத்தலாம்.
அலெர்ட்!.
அனைவருமே குளிர்பானங்களைத் தவிர்ப்பது நல்லது. குறிப்பாக குழந்தைகள், கர்ப்பிணிகள் மற்றும் பீனைல்கீடொனுரியா (Phenylketonuria) எனப்படும் மரபணுக் கோளாறு உடையவர்கள், இந்த பானங்களை கட்டாயமாகத் தவிர்க்க வேண்டும்.
மாற்றாக என்ன சாப்பிடலாம்?
இளநீர், சூப், நீராகாரம், வெல்லம் சேர்த்த இனிப்பு பானகம், பழச் சாறுகள் ஆகியவற்றைக் குடிப்பது நல்லது.

FAQ ON TEA

Why should we drink Tea?
Tea is second only to water in worldwide beverage consumption. It is taken primarily as a hot drink for its stimulating effects .Drinking tea has many health benefits. It lowers blood pressure, protects the heart, helps to prevent obesity, prevents tooth decay and increases immunity, etc.
Tea contains tannins: are they bad?
The main cause of confusion concerning tea tannins is that they are often mistaken to be associated with tannic acid which is used for tanning leather. However this is false. Tea tannins are polyphenolic compounds that have antioxidant property.
Why are antioxidants present in tea beneficial for us?
Growing evidence indicates that chronic and acute overproduction of reactive oxygen species (ROS) are integral phenomenon in the development of several diseases like heart disease, diabetes, cancer, hypertension etc. Antioxidants present in tea prevent or slow the oxidative damage to our body. Antioxidants present in the tea acts as "ROS scavenger" thereby preventing and repairing the damages done by these free radicals. Antioxidants present in tea enhances immune defense and therefore lower the risk of cancer and infection.
Does Tea increases alertness?
Preliminary research has shown that caffeine in tea is responsible for alertness across the day in the tea drinkers. Studies have revealed that L-theanine in combination with caffeine might be responsible for the positive effect of tea on alertness.
Does Tea disturb sleep?
Anecdotally, many people avoid drinking tea in the evening as they are concerned that caffeine may adversely affect their sleep. Apart from flavonoids tea also contains a unique amino acid, L-theanine. Evidences suggest that L theanine has the ability to promote quality sleep.
Does Tea promote hydration?
There is a common myth that tea acts as a diuretic may therefore might compromise hydration. Scientists believe that if tea is taken regularly, a tolerance to caffeine develops and the diuretic effect is diminished. Moreover tea can provide an important source of fluids and can contribute to the body's hydration levels.
What is the difference between black tea and green tea?
Green tea and black tea are made from the same tea plant, Camellia sinensis. Green tea is made by the leaves being withered, then steamed or pan fried, before being rolled and then dried. It undergoes very minimal oxidation. Green tea contains catechins (catechin, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate) which represent 80–90% and flavonols (kaempferol, quercetin and myricetin glycosides) which is <10% of total flavonoids. The black tea leaf making process involves and additional step of aeration of the cut, withering leaves for several hours. The catechins are turned from the monomer structure to become the dimers that are the theaflavins and the oligomers that are thearubigins The catechin content of black tea is only 20–30%, whilst the theaflavins and thearubigins represent 10 and 50–60% of total flavonoids respectively.
Which type of tea is healthier for you?
Both black and green have different types of polyphenolic compounds. All these polyphenolic compounds have antioxidant property. So both types of tea are beneficial for health.
How do you brew the black tea? And what will happen if water is boiled for too long while making tea?
Water is boiled. 1 teaspoon of tea is placed for each cup into the teapot. Boiling water is poured into the teapot. Tea pot is covered 3-5 minutes according to taste. The longer the steeping time the stronger the tea. Boiling water for too long does affect the quality of tea. The desirable taste of tea is due to interaction of two of its main components, caffeine and polyphenols. Each component is bitter on its own but as a complex the compounds moderate each other. Complex formation leads to the desirable taste often described as “tangy astrigency” This complex contributes to the formation of the coloured precipitation or ‘cream’ when tea liquor is allowed to cool. Normal tap water is slightly acidic because dissolved CO2 gas is present in it. Slightly acidic water enhances the colour and taste of tea. A high temperature changes the acidity of water as carbon-dioxide is driven out during the process. Therefore re-boiled water might well brew tea of a different color and strength and is unsuitable to brew a good cup of tea.
Why theaflavins are considered as important quality parameter for black tea?
Theaflavin, which are thought to be responsible for colours, briskness and taste, and therefore considered to be important for the quality of black tea. Theaflavins contribute to the health benefits of drinking black tea.
Why is Darjeeling tea so special?
Darjeeling tea is widely and universally acknowledged to be the finest tea, because its unique muscatel flavor. Reports suggest aroma molecules including linalool , geraniol, benzyl alcohol , 2-phenyl ethanol , mehyl salicylate, hexanoic acid, (Z)-3-hexenoic acid, (E)-2-hexenoic acid, t-geranic acid, dihydroactinidiolide, N- ethylsuccimide, 2,6-dimethy1-3,7-octadiene-2,6-diol, and 3,7-dimethy1-1,5,7-octatrien-3-o1 etc contributes to the flavor of Darjeeling tea.
What is Organic tea?
The manufacture of organic tea is carried-out without the using chemical fertilizers, Pesticides and insecticides as a result the made tea doesn’t contain any harmful chemical residues which can bring about adverse health effects.
How should we store tea at home?
To preserve freshness of tea it should be stored in a cool and dry place, in a container that is opaque and airtight. An airtight tin is best. Since tea absorbs other odors very easily, it should be stored away from any strong-smelling foods.
What is the average crop loss in tea due to pests?
Estimate suggested that the average annual loss of tea crop in North-East India due to pest, disease and weeds is about 85 million Kg, valued at Rs. 425 crores. The crop loss in tea accounted for anywhere between 6-14% due to the ravages of insect pests.
How these pests are controlled?
Pest control in tea is mainly achieved by the use of synthetic pesticides that have CIB label claim for tea. However, since the 1970, an emphasis on Integrated Pest Management (IPM) practices was given to reduce the pesticide load.
What are the common problems associated with the overuse of chemical pesticides?
Overuse of chemical pesticides can cause secondary pest outbreak together with problems of pesticide residue in made tea. Possibility of development of insect-pest resistance against these insecticides cannot be altogether ignored. In addition to residue problem, other factors such as tainting of tea, toxic hazards to operators and natural enemies of insect-pests can also cause great disturbance.
What amount of pesticide is used in tea in India?
The average use pattern of chemical pesticides was estimated to be 11.5 kg per ha in the Assam valley and Cachar, 16.75 kg per ha in Dooars and Terai and 7.35 kg per ha in Darjeeling (Barbora and Biswas, 1996). In a recent survey, synthetic pesticides constituted 85% of the total pesticides used, while 15% were of organic and inorganic origin in tea gardens of Dooars in which, acaricides accounted for 25% (3.60 litre per ha) and insecticides 60% (8.46 litre per ha). Within the synthetic insecticides, organophosphate compounds (64% - 5 rounds per year) were the most preferred followed by organochlorine (26% - 2 rounds per year) and synthetic pyrethroids (9% - 7 rounds per year).
What are the Pesticide regulations in India with respect to tea?
In India, the concentration of pesticides in food is regulated by two laws (1) the Food Safety and Standards Act, 2006 (erstwhile Prevention of Food Adulteration act 1954) and (2) the Insecticide Act, 1968. The new pesticides molecules are to be registered with CIB&RC before their actual use in agriculture. The Registration Committee of Central Insecticide Board formed under the insecticide act 1968 has the responsibility to check the data requirement of new pesticides and to ensure that pesticide allowed for use will not leave the residues on food commodities above MRLs. It is also liased with international bodies like EPA, FAO, WHO, Codex etc. on pesticide residues. The Government of India, MOC&I vide its order ref. S0486 (E) dated 01.04.2005 has issued the Tea Distribution and Export Control Order, 2005 which will help the country to limit the presence of undesirable substances in tea.
What is MRL?
MRLs are defined as the maximum concentration of pesticide residue (expressed as milligrams of residue per kilogram of food/animal feeding stuff) likely to occur in or on food and feeding stuffs after the use of pesticides according to Good Agricultural Practice (GAP), i.e. when the pesticide has been applied in line with the product label recommendations and in keeping with local environmental and other conditions). MRLs are primarily trading standards, but they also help ensure that residue levels do not pose unacceptable risks for consumers.
How MRL’s are determined?
Once residues are demonstrated to be safe for consumers, MRLs are set based on rigorous evaluation of each pesticide legally authorised. They act as an indicator of the correct use of pesticides, and ensure compliance with legal requirements for low residues on food. MRLs are trading standards used to ensure that imported and exported food is safe to eat. For example, where there is an approved use of the compound on a particular crop, the MRL is generally set at a value determined from field trials (i.e. where the crop has been treated with the pesticide and samples of the crop have been analysed to determine residue levels). MRLs can typically be less than a milligram (mg) of pesticide residue in a kilogram of food (1mg/kg or less than one in a million) up to 5 mg/kg or more.
How many pesticides are currently having label claim from CIB&RC for use in tea?
At present, 35 pesticides have label claim for use in tea as approved by CIB&RC. Among these, there are 23 insecticides, 6 fungicides and 6 herbicides.
What is the purpose of MRL’s?
MRLs are intended primarily as a check that the pesticide is being used correctly (i.e. that the GAP is being observed) and to assist international trade in treated produce.
Is MRL determined for tea or for liquor?
Actually, the MRL is fixed on the commodity on sale. Since black tea is the commodity which is on sale, MRL is fixed on black tea. But it is the liquor, which we drink and not the made tea. It was found that the quantum of pesticide residues that is transferred into liquor is much less than that present in the made tea.
Why MRL’s are different in different countries?
MRL’s are basically based on Toxicological data and GAP. Since, the food habit of different countries vary according to the prefer ability, Fixation of MRL’s of a particular pesticides vary accordingly across the regions of the world.
How MRL’s are fixed in International scenario?
The joint meeting on pesticide residues (JMPR), is an international expert group that consists of the food and agriculture organization (FAO), panel of experts on pesticide residues in food and environment and the world health organization (WHO) core assessment group, has been meeting regularly since 1963. The objective of the JMPR is to recommend MRLs for pesticide residues in food and feed, based on scientific evaluations which are adopted by CODEX through codex committee on pesticide residues (CCPR) for use as international standards by the World Trade Organization (WTO) under the Sanitation and Phytosanitation (SPS) agreement in agricultural commodities moving in international trade. The FAO panel of experts is responsible for reviewing the residue, analytical aspects, metabolism, environmental fate and use pattern of pesticides and for estimating MRLs that might occur as a result of the use of pesticides according to good agricultural practices (GAP). The WHO core assessment group is responsible for reviewing toxicological and related data and for estimating, where possible, acceptable daily intakes (ADIs) for humans of the pesticides.
Is it possible to produce residue free tea?
The tea plantations of India offer congenial environment for a large number of pests, diseases and weeds necessitating judicious use of chemical pesticides. Further, the shorter interval between treatment and plucking of shoots as compared to other crops make it difficult to keep residues low. However, high temperature during tea processing offers scope for degradation of some pesticides. But indiscriminate use of pesticides can invariably leave residues which may render the tea unsuitable for consumption and trade.

Fortified food such as flour, milk will now need certificate from a govt lab

Manufacturers of fortified foods such as flour, oil, milk and salt will need a certificate from a government laboratory authenticating the nutrient content printed on labels of their products, a new rule says.
The move opens the door for introduction of fortified food in government-run schemes such as the mid-day meal in schools and the public distribution system. Also, it is viewed as an attempt to improve nutrition levels in food items in a country saddled with about a quarter of the world’s malnourished population.
The Food Safety and Standards Authority of India (FSSAI) issued on Monday a new guideline that sets standards for fortification of food products with vitamin, iodine, folic acid and other nutrients across all items, stipulating minimum and maximum levels.
The new rule says every manufacturer and packer will have to give an “undertaking” on quality assurance and “submit evidence” of the steps taken, including getting the test done of the product from an approved government laboratory.
The new norms will be applicable to all fortified foods and the Fssai will push for “wholesome” consumption in cooperation with government departments.
But civil society organisations such as the Right to Food campaign and Supreme Court-appointed food commissioners have opposed introduction of fortified food packets in place of fresh cooked meals in schools and anganwadis — a programme to combat child hunger and malnutrition and provide basic healthcare in villages.
They said the rule will do more harm than good while increasing profits of big food manufacturers.
“It is a clear attempt by government to override Supreme Court guidelines against use of fortified food in government programmes in place of hot cooked meals,” said Harsh Mander, a top court-appointed food commissioner.
“This is part of the government’s agenda to promote corporate lobby which sees huge business in government-run food schemes.”
A health ministry functionary allayed fears, saying the new norms will ensure supply of quality fortified food through government-run schemes aimed at checking malnutrition.
Several BJP-ruled states such as Rajasthan, Chhattisgarh and Madhya Pradesh have introduced packaged fortified food in schools and anganwadis. Opposition parties have alleged that contracts for such food have gone to people close to the ruling party.
Pawan Agarwal, chief executive officer of FSSAI, had earlier said the rules will initially cover wheat flour, rice, oil and milk while all food items would be gradually brought under the ambit of a comprehensive regulation.
“Many companies have been promoting fortified daily food items such as wheat flour, milk products and rice without any quality assurance to consumers. We are introducing a mechanism to ensure that they deliver on their promise,” another Fssai official said.
Also, the FSSAI had said the new rule would supersede all previous regulations regarding fortification of foods and special dietary uses except those in the law on infant milk and food items.
“Yes, the rule will override previous provisions by any government department,” a FSSAI official said.

NUMM flays suspension of food adulteration monitoring

NUMM has written a letter to the Commissioner Food Security and Standard, Dr Pallavi Jain Govil, highlighting the discrepancies related to the execution of orders and issuance of licences to the people engaged in food production
Nagrik Upbhokta Margdarshak Manch strongly criticized the stop over monitoring work on food adulteration by the Food Department and written a letter to the Commissioner Food Security and Standard, Dr Pallavi Jain Govil, highlighting the discrepancies related to the execution of orders and issuance of licences to the people engaged in food production. 
NUMM State President, Dr P G Najpandey informed that, on August 4, 2011, the Food Safety and Standard Act was imposed in the country. The State Chief Health and Medical Officers have been given authority and responsibility to issue license to control adulteration in edibles by giving additional charge, appointing them as designated officers. The time limit for the additional charge designation ended on August 4, 2016. 
The Commissioner Food Security and Standard, Dr Pallavi Jain has written a letter to the Chief Executive Officer, Food Safety and Standard Authority of India, New Delhi on October 19. In this letter, it has been mentioned that the Central Government has the power under Section 91 of the FSSA 2006 to make necessary amendments in its rules and regulations. The FSSA 2006 has been implemented on August 4, 2011 in each district and the CMHOs have been appointed designated officer along with their own works. And now, time line for this charge with CMHO has expired.
As per requirement of the FSS Rules, 2011, the Department needs wholetime designated officers for the Food Safety works, who are to be recruited with the permission of the State Government. The process of recruitment of designated officers is under consideration of the State Government. However, it will take a minimum of one year to finalise recruitment and appointment in each district. Thus, it is important that the time line of designated officers, on the basis of additional charge should be extended, she demanded.
NUMM State President, Dr P G Najpandey says the two letters issued by the Commissioner have discrepancy in statements and cause some confusion. He said, the Commissioner, FSSA, Dr Pallavi Jain Govil have asserted of expiring of time line of designated officers. 
The additional charge given to CMHOs in every district and then again in next letter, she has appealed for the extension of the time line.
NUMM workers including Hardayal Dubey, Manish Sharma, Sushila Kanogia, Jawahar Jaiswal, DR Lakhera, Rammilan Sharma strongly criticized the stop over monitoring on quality standards in manufacturing of edibles and the people involved in food adulteration have got open hand.

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