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Long before obesity became a common word in the media, the search for a magic bullet to melt away the pounds packed on by overeating and inactivity
was begun. Fad diets come and go yet sel- dom work \u2013 the simple fact is there are many variables involved in diet and body weight and a one-size-fits-all tablet or supplement
Yet sales of supplements con- taining extracts or parts of the South American Acai berry are one of the largest selling diet aids in the country. This is more a result of unethical business prac- tices than a result of any sort of effectiveness on the part of the pills.
The Better Business Bureau listed scams involving free trials of these products as one of the top 10 of 2009.
Recently an ad was placed on Craigslist in Denver looking for writers to review a product for a local magazine. The company promised well above average com- pensation for the story if accepted but it was necessary to order a free sample of the product. The shipping and handling fee was to be reimbursed.
Similar ads were placed in other markets such as Sacramento. To anyone familiar with such mar- keting practices it was an obvi- ous scam. To many wannabe and newbie writers it was an attractive prospect.
If you responded to this free sample offer, your account would be charged $79.95 for 30 cap- sules of Acai Pure two weeks later. Walps Enterprises, who purport-
Another reason Acai products have racked
such impressive sales is hidden
tions. You respond to an Internet ad for a free sample of a dietary product and you receive your product for just the cost
of shipping. You have inadvertently ordered a monthly subscription to this product and will be billed repeatedly and exorbitantly
long after you\u2019ve real- ized the pills aren\u2019t working.
There is one true resource for people looking for an aid to losing weight. It is a website named
ObesityPanacea.com where two doctors examine the claims of supplements and exercise devic- es. Though the doctors would be delighted to find the elusive magic weight loss bullet, most of their efforts come down to debunking the unfounded claims of unscru- pulous merchants.
We found the following in their treatise on the Acai berry and related products:
Will the real
dietary aid
please stand
for Science in the Public Interest (CSPI) has released a consumer warning, urging consumers to not fall prey to the viral ads of count- less acai berry based products for weight loss, sexual dysfunction, cancers and other ailments.
\u201cThere's no evidence whatsoever to suggest that a\u00e7ai pills will help shed pounds, flatten tummies, cleanse colons, enhance sexual desire, or perform any of the other commonly advertised functions.\u201d
nutritionist said: "If Bernard Madoff were in the food business, he\u2019d be offering 'free' tri- als of a\u00e7ai-based weight-loss prod- ucts."
The quest for health and the prop- er body fat index is certainly a worth- while undertaking but most of these shortcuts will only reduce the girth of your bankroll. A
What works for most is quite well known \u2013 it just isn\u2019t easy. Good, fresh, natural, unprocessed food, sensible portion control and a sustainable exercise regimen will make a difference in anyone\u2019s life.
If a magic bullet ever does appear, everyone will be talking about it \u2013 not just the hustlers and the snake-oil salesmen. Consider yourself warned.***
Food waste is a huge issue in America, especially in light of the growing divide between the prof- ligate rich and the hungry poor. According to the U.S. Department of Agriculture\u2019s Food Loss Project, we throw away more than 25 per- cent\u2014some 25.9 million tons\u2014of all the food we produce for domes- tic sale and consumption. A 2004 University of Arizona study pegs the
figure at closer to 50 percent, finding that Americans squander some
$43 billion annu- ally on wast- ed food. Lead researcher T i m o t h y J o n e s reported that on average, U.S. house-
holds waste 14 percent of their food purchases. He estimates that a family of four tosses out $590 per year in meat, fruits, vegetables and grain products alone.
Once this food gets to the land- fill, it then generates methane, a greenhouse gas 23 times as potent as carbon dioxide in trapping heat within our atmosphere. According to the U.S. Environmental Protection Agency, landfills account for 34 percent of all methane emissions in the U.S.\u2014meaning that the sand- wich you made and then didn\u2019t eat yesterday is increasing your per- sonal\u2014and our collective\u2014carbon footprint.
Furthermore, researchers at the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK) concluded in a 2009 study that each year a quarter of U.S. water consumption and over 300 million barrels of oil (four percent of U.S. oil consumption) go into producing and distributing food that ultimately ends up in land- fills. They add that per-capita food waste has increased by half since 1974, and suggest that the \u201cU.S. obesity epidemic\u201d may be the result of a \u201cpush effect\u201d of increased food availability and marketing to Americans unable to match their food intake with the increased sup- ply of cheap food.
In spite of all this, environmen- talists are optimistic that Americans can reduce their food waste. For one, restaurants and markets are increasingly finding outlets\u2014in- cluding soup kitchens feeding the poor and farms looking for cheap animal feed\u2014for food they would otherwise toss. Some communities now pick-up and centrally com- post food waste from commercial
and residen- tial build- ings and put the result- ing
nutri- ent-rich soil to use in municipal projects or for sale to the public. And a few enterprising cities now have waste- to-energy
An extreme reaction to the food waste issue is \u201cfreeganism,\u201d a move- ment of people who live on the food cast off by others. These \u201cdump- ster divers\u201d share, in the words of movement founder Warren Oakes, \u201can anti-consumeristic ethic about eating\u201d and not only avoid creating waste but live off that caused by others.
Going freegan might be a bit much for most of us, but we can all take action to minimize food waste. The University of Arizona\u2019s Jones suggests more careful purchase planning, including devising com- plete menus and grocery lists, and knowing what foods are lurking in the fridge and pantry that should be used before they go bad. And don\u2019t forget that many foods can be frozen and enjoyed later. Jones contends that if we as a nation were able to cut our food waste in half we\u2019d extend the lifespan of landfills by decades and reduce soil depletion and the application of untold tons of fertilizers, pesticides and herbicides.
CONTACTS: University of Arizona Food Waste Study, www.commu- nitycompost.org/info/usafood. pdf; N IDDK, www.niddk.nih.gov; Freegans, www.freegan.info.***
The Fusion is just your basic family sedan or commuter vehicle, but it fills the role so well, and at a value point that makes it a strong competitor in that market. Not only that, it has a gas pedal that\u2019s not prone to stick like the top-selling sedan nine of the last ten years.
To cater to a wider range of cus- tomer wants and needs, the Fusion comes in seven different models, including a hybrid, with base prices ranging from $19,695 to $27,950.
test drive was in the
middle of the line I4 SEL, which we found to have tight
track- ing, adequate power and a fair level of comfort
Even at its base price of $23,975, it comes with a fair array of techni- cal features, some of which are innovative like the capless fuel intake \u2013 a major improvement for those prone to losing gas caps.
Other features are simply what the modern consumer has come to expect: heated front seats, fog lamps, MP3 stereo, SYNC system, airbags, post-crash alert and so on.The 2.5-liter Duratec 4-cylinder
The I4 SEL gets a respectable 22-mpg in the city and 31-mpg on the open road.
It gets five stars in crash test ratings except for rear seat passen- gers in side impacts and rollovers where it only scores four stars.
The 4-cylinder models with either automatic or manual transmissions all merit SmartWay status, scoring 6 on air pollution and 7 on green- house gas emissions. For more info visit epa.gov/greenvehicles.
a $997 million profit for the third quarter of last year, with no gov- ernment bail- out and in the midst of a huge drop in the demand for new cars, is evidence they must be
While the number one auto man- ufacturer is reeling from a publicity nightmare, it might be a good time to give Ford a second look. You may find a value you can\u2019t pass up.
Don Bain is a Denver Auto Examiner on Examiner.com and a board member of the Rocky Mountain Automotive Press. ***
The 2010 Fusion - one of the
reasons Ford's turning the
corner to profitability
Anthony\u2019s Pizza and Pasta\u2019s new- est home is in the heart of Highland\u2019s Square. Located at 32nd and Julian, Anthony\u2019s is in close proximity to all of the eclectic urban shops that adorn 32nd Avenue. Enjoying dozens of \u201cBest Of\u201d awards fromWestword,
famous pizza is now available in the Denver Highlands, for lunch, dinner and delivery!
REAL, NY Pizza. Giant slices, the kind that you fold in half to eat. It\u2019s made with premium mozzarella cheese, hand tossed and served throughout the Front Range. The menu comprises of fresh salads, premium sandwiches, pasta dishes, hot custom pizza by the slice, and full pies with a wide array of top- pings.
As a Denver company with a simple beginning and slow growth, Anthony\u2019s Pizza was born on the 16th Street Mall in 1984 when Henry Mann started serving the down- town lunchtime crowd New York style pizza by the slice. The original
Anthony\u2019s is still there, and still a favorite among lunchtime diners and the many new residents.
Anthony\u2019s has since grown slow- ly to serve fresh-cooked pastas and salads, but still retains an intimate, casual and family atmosphere. Today, each of Anthony\u2019s Colorado restaurants follows a successful for- mat, but is individually owned and operated. Anthony\u2019s philosophy is simple: provide customers the fresh- est, best quality meal and they\u2019ll
Co-owner and operating man- ager,
Toltz, has worked in the
Highland\u2019s neighborhood for six years as Director of Sales and Marketing for Three Tomatoes Catering. When the
opportu- nity presented itself to open an Anthony\u2019s in her favorite neighbor- hood, she jumped at the opportunity. Her husband and co-owner, Michael Toltz, has 11 years experience with Anthony\u2019s Pizza and Pasta as co- owner of the franchisor. The couple is thrilled to finally be a part of the neighborhood after years of looking for the right location and months of executing a plan to serve the great food they love, at a reasonable price to families, businesses and resi- dents in the Highlands.
