Chocolate crisis? Unwrapping the sweet science of sugar pricing

If you’re like me, the past few days of social media have featured a handful of friends and followers who are positively aghast at a threat to our very way of life. I’m not talking about Ebola-carrying ISIS warriors infiltrating America’s porous borders to deliver dastardly deaths. Instead, I speak of the impending chocolate crisis.

OK, so maybe it’s not as much a crisis as an overwrought reading of the basics of supply and demand. In debunking the fear that the world will run out of chocolate by 2020, Snopes.com pointed out that we are really experiencing a chocolate deficit, which just means the world is eating more chocolate than it is making. “Historically, such circumstances don’t lead to a complete dearth of a product or foodstuff; rather, scarcity simply tends to drive prices skyward and reduce consumption of any given newly-scarce commodity,” Snopes wrote.

And if you weren’t soured enough by the prospect of prohibitive chocolate prices, a look at domestic sugar will seem like a trip to the dentist. As this Reuters graphic shows, the disparity in prices between what the US and the rest of the world pay has grown this year, with American companies currently forking over about 50 percent more for raw sugar futures.

NAFTA is to blame, Quartz’s Svati Kirsten Narula explains. In the 1990s, the US never imagined that Mexico would become a player in the sugar game, so Mexico was excluded from the tariffs and quotas that other sugar-producing nations faced over the years. As this Reuters graphic shows, since the final trade barriers came down in 2008, production of sugar from non-US processors and refiners has nearly quintupled.

US food manufacturers were facing an additional $2.4 billion in sugar costs before the two countries reached an agreement in October. It should be interesting to see how prices react to a newly-leveled playing field; for now, the commodities that supply your sweet tooth seem stable. Though truth be told, you’d be better off having an apple, or maybe some baby carrots. And a little exercise wouldn’t hurt.

source: interaksyon.com

The good and evil truths about your food addictions

It’s hard to resist the simple addiction of sipping a hot cup of coffee or frappe, or perhaps the tingling sensation that sweet foods could give, or munching on those bags of chips while watching sappy movies late in the afternoon. But does your body appreciate them the way your taste buds do?

Dieticians and nutritionists from Manila Doctors Hospital’s (MDH) PROHEALTH Research and Education Center give you the truth about your addictions.







Coffee
• It’s known as a mental stimulant, which keeps us alert after some time.
• It boosts energy levels and prevents sleepiness, as the body releases adrenaline when we take it in.
• It may also help burn calories as it increases the body’s metabolism.

BUT: If you drink more than two cups a day, you may face the following:

PMS. While caffeine can decrease discomfort and that bloated feeling, it can cause a drop in blood sugar, which in effect aggravates PMS.

Cancer. Though there is no concrete evidence that caffeine alone may cause cancer, but if you love to drink coffee and smoke at the same time, then beware. Studies show that doing so may lead to cancer, particularly breast cancer.

Too much caffeine may lead to headaches, sleep problems and anxiety attack and bladder conditions as it acts as a diuretic to the body.

How to deal: If you can’t get rid of your frappes and espressos right away, try lessening your intake each day until you’re used to drinking small amounts or none at all. Substitute coffee for something healthier —nothing could be better than water.

Sugar
Sugar is a carbohydrate. It boosts your energy, helps sharpen memory, as glucose is the main sugar that feeds our brain cells. If taken moderately, it will help you gain weight.
BUT: This wickedly yummy treat may bring about these negative effects:
Hyperglycemia. A blood-sugar problem caused by too much sugar and improper diet.
Tooth decay. The bacteria in plaque depend on sugars to produce acids, which break down the enamel and start tooth decay.

Headaches and dizziness. Low glucose levels resulting from the severe dip after a high sugar intake tax the brain and cause headaches.

Other symptoms of too much sugar intake are great stress and fatigue, depression, anxiety, lack of mental alertness, and rapid mood swings. It may also delay wound healing, particularly for people with cancer or other disease conditions, as bacteria thrives on sugar as their immediate food source.

How to deal: Always eat your meals on time to prevent craving for sweets. Satisfy your sweet tooth by eating fruits instead.



Junk Food
Chips, packs of salted goodies, are the most convenient food-on-the-go. It is handy to eat or take anywhere, but junk food is precisely that—junk! It’s tasty (especially when it’s in your favorite flavor) but gives us nothing but empty calories (meaning we gain weight but we don’t get any nutrients from it).

BUT Junk food will never give us nutrition that our body needs. Some of its harmful effects are:
• Lack of energy
• Poor concentration
• Heart diseases
• High cholesterol

How to deal: Self-discipline is what you need to be able to swerve away from your junkie-addiction. If you’re really craving for something to munch on, the least you can do is substitute the flavored varieties with the plain-flavored ones, or better yet opt for a bag of popcorn (but not the microwaveable kind). A healthier option? Try crunching on dried or roasted unsalted nuts instead. It gives you the same comfort of chips without causing harm to your body.

Want to know more? Manila Doctors Hospital’s resident nutritionists and dieticians at the PROHEALTH Center offer diet counseling services that are tailor-fit to your lifestyle. They also offer nutrition and disease education on common medical conditions such as diabetes, hypertension, and obesity.

• PROHEALTH is open from Mondays through Saturdays from 8 am to 5 pm and is located at the ground floor of Manila Doctors Hospital, 667 United Nations Ave., Ermita, Manila. You may reach them at these numbers (02) 524-3011 local 4718. For more information, you may visit http://www.maniladoctors.com.ph.

source: interaksyon.com

From clothing to cupcakes

There’s a brand-new cupcake bakery in town.

In a frilly corner of the new Glorietta, on the recently renovated second-floor stretch that leads to SM, stands a new cupcake joint from your not-so-usual purveyor.

The same folks behind Kamiseta, the bastion of sweet, girl-next-door apparel, is at it again, this time serving froth of a different kind. Called Vanilla Cupcakes Bakery, the new concept promises to be a cool hangout spot, designed to replace the eat-and-go outlook of most chains.

Aside from cupcakes, cookies are also one of the bakery’s specialties. And in the case of the TriNoma branch, and the soon-to-rise High Street and Alabang Town Center bakeries, savory food will also be on the menu.

The proprietors behind the clothing company collaborated with an internationally trained pastry chef to deliver a concept cupcake bakery that delivered on flavor and, well, cuteness.





Everything’s crafted to be Instagrammed. There’s the pink Smeg fridge and the pink Kitchen Aid mixer propped on an ivory table with scalloped edges. Cupcakes are served on mismatched porcelain. Instead of plastic, they imported cute wooden forks and spoons. Ruffled canvas curtains hang on the wall, its ruffled valance looking like bangs on a really cute set of drapes. Customers ordering cupcakes to go will be delighted with the pretty, Victorian-inspired boxes that come with it.

Packaging is everything these days, and based on the line of customers that wrapped around the counter on an early Sunday afternoon, they knew how to deliver it.

On my first visit, I spotted at least four people on their smart phones, either commemorating their purchase or taking a selfie against the colorful seats. I was one of those four, posting a celebratory post-brunch photo of their chocolate cupcake with buttercream frosting.

“Half the battle is the frosting,” I helpfully told my server, my lips coated in the glossy pink frosting. And, on that note, Vanilla Cupcake Bakery has succeeded.

With flavors like banana buttercream (P60), coffee walnut salted caramel (P70), malted milk chocolate (P90) and strawberry cheesecake (P95), the list is comprised of the sweet, the decadent and the sinful. Cup-Cake — which the menu helpfully notes as “cake in a cup” — consists of panna cotta and seasonal fruit (P70), tiramisu (P150) or banoffee (P95). Cookie flavors include peanut butter raisin cookies (P50) and white and chocolate chunk macadamia (P90), among others. Muffins come in blueberry (P35), strawberry (P35) and banana (30).

Vanilla Cupcake Bakery, which opened less than a month ago, takes its cupcakes seriously. You can tell from the scented cupcake-shaped candle perched on the table. Or the new flavors added every week. The proprietors are used to new clothing deliveries arriving at Kamiseta every two weeks, and so have modeled their menu after it — adding new choices every week or so to soothe even the most persnickety sweet tooth.

If sweet things aren’t your thing, the Instagram likes you’re bound to get from the photos you’ll post of their cute merch alone should be more than enough.



Vanilla Cupcake Bakery is located at Glorietta and TriNoma and will soon open in High Street and Alabang Town Center. For more info, call 0917-777-7610.

 source: philstar.com