Health and Me

Aarushi Bhadury

When Ordering In Or Eating Out? Avoid This 'Healthy' Vegetable To Cut Risk Of Infections

(Credit-Canva)

Eating outside or ordering in has become a very new and normal part of daily life. With new restaurants and dining places easily available, dining out has become very common. However, when one is eating outside, they must practice precautions with certain things. Like choosing a place with good hygiene, good produce etc. There are also certain foods that you should avoid eating when you are out. 

One of the first things you should be cautious of when you are eating out is what kind of foods you eat- a lot of these food items contain saturated fats as well as trans fats, too much of which is bad for your overall health. Other things like how many times the same oil is used, if your food is being prepared or heated, what kind of water is being used and if the vegetables are fresh and being handled with care. 

Experts, however, are suggesting that you avoid even healthy foods such as leafy greens outside. You do not know how the greens have been treated and prepared, leaving a lot of windows for mistakes. 

<h2><span rel="noindex">Should You Avoid Leafy Greens In Unknown Places</span>?</h2>

Leafy greens are often key culprits in restaurant dishes linked to food poisoning. A 2024 study highlighted in the Journal of Food Protection attributed around 9.2% of <span>pathogen-based foodborne illnesses</span> to these seemingly healthy options. 

Norovirus, a highly contagious bug causing unpleasant gastrointestinal issues, is a frequent concern at restaurant facilities. The U.S. Centers for Disease Control and Prevention (CDC) reports that roughly half of the 2,500 annual norovirus outbreaks occur in restaurants, and leafy greens, particularly lettuce, are often implicated. Contamination can happen at the farm or processing plant before reaching the eatery, or infected workers can unknowingly transfer the virus through touch. Consuming norovirus-laden greens can lead to significant gut and bowel distress. 

Another dangerous toxin that can lurk in leafy greens is E. coli O157:H7. Numerous outbreaks of this particularly harmful strain of E. coli have been linked to contaminated romaine lettuce. The U.S. Food &amp; Drug Administration (<span>FDA</span>) has even implemented specific prevention rules and guidelines to minimize widespread food poisoning related to E. coli O157:H7. Infection with this bacteria can cause severe symptoms like cramping, nausea, and diarrhea. Alarmingly, children and older adults face a heightened risk of kidney failure if infected. 

Leafy greens can also be a source of Campylobacter, a type of bacteria commonly associated with raw or undercooked poultry and contaminated water. The contamination risk of this bacteria to leafy greens was 15.63% according to the International Journal of Food Science 2019 review. This bacterium can transfer during food preparation on shared surfaces like cutting boards and serving utensils, making salads a surprising culprit in foodborne illnesses. Campylobacter can severely disrupt your digestive system, leading to symptoms such as vomiting and diarrhea. 

<h2>Safety Tips to Practice While Eating </h2>

While there is risk associated with eating outside, you do not need to avoid it all the time. You just need to be a bit mindful of what you eat and where. 

Opt for safer choices that are less likely to be contaminated, such as prepackaged baked goods, individually sealed yogurt containers, or whole, unpeeled fruits. Making these simple swaps can significantly reduce your risk of foodborne illness and ensure a more enjoyable vacation.

Health Conditions A-Z

health

Diet & Nutrition

should You Avoid Leafy Greens In Unknown Places

pathogen-based foodborne illnesses

seemingly healthy food

eating healthy

how to order healthy

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Eating outside or ordering in has become a very new and normal part of daily life. With new restaurants and dining places easily available, dining out has become very common. However, when one is eating outside, they must practice precautions with certain things. Like choosing a place with good hygiene, good produce etc. There are also certain foods that you should avoid eating when you are out. One of the first things you should be cautious of when you are eating out is what kind of foods you eat- a lot of these food items contain saturated fats as well as trans fats, too much of which is bad for your overall health. Other things like how many times the same oil is used, if your food is being prepared or heated, what kind of water is being used and if the vegetables are fresh and being handled with care. Experts, however, are suggesting that you avoid even healthy foods such as leafy greens outside. You do not know how the greens have been treated and prepared, leaving a lot of windows for mistakes. Should You Avoid Leafy Greens In Unknown Places?Leafy greens are often key culprits in restaurant dishes linked to food poisoning. A 2024 study highlighted in the Journal of Food Protection attributed around 9.2% of pathogen-based foodborne illnesses to these seemingly healthy options. Risk Of Norovirus Norovirus, a highly contagious bug causing unpleasant gastrointestinal issues, is a frequent concern at restaurant facilities. The U.S. Centers for Disease Control and Prevention (CDC) reports that roughly half of the 2,500 annual norovirus outbreaks occur in restaurants, and leafy greens, particularly lettuce, are often implicated. Contamination can happen at the farm or processing plant before reaching the eatery, or infected workers can unknowingly transfer the virus through touch. Consuming norovirus-laden greens can lead to significant gut and bowel distress. Risk of E. coli O157:H7 Another dangerous toxin that can lurk in leafy greens is E. coli O157:H7. Numerous outbreaks of this particularly harmful strain of E. coli have been linked to contaminated romaine lettuce. The U.S. Food & Drug Administration (FDA) has even implemented specific prevention rules and guidelines to minimize widespread food poisoning related to E. coli O157:H7. Infection with this bacteria can cause severe symptoms like cramping, nausea, and diarrhea. Alarmingly, children and older adults face a heightened risk of kidney failure if infected. Risk Of Campylobacter Leafy greens can also be a source of Campylobacter, a type of bacteria commonly associated with raw or undercooked poultry and contaminated water. The contamination risk of this bacteria to leafy greens was 15.63% according to the International Journal of Food Science 2019 review. This bacterium can transfer during food preparation on shared surfaces like cutting boards and serving utensils, making salads a surprising culprit in foodborne illnesses. Campylobacter can severely disrupt your digestive system, leading to symptoms such as vomiting and diarrhea. Safety Tips to Practice While Eating While there is risk associated with eating outside, you do not need to avoid it all the time. You just need to be a bit mindful of what you eat and where. Opt for safer choices that are less likely to be contaminated, such as prepackaged baked goods, individually sealed yogurt containers, or whole, unpeeled fruits. Making these simple swaps can significantly reduce your risk of foodborne illness and ensure a more enjoyable vacation.

avoid eating this healthy vegetable when you're eating outside

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From Natural Pain Relief To Cancer Prevention: Surprising Health Benefits Of Guava Fruit And Leaves

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Spices have for centuries been hailed not only for their flavor but also for their healing powers. From Ayurvedic potions of old to new-fangled wellness fads, the popularity of natural remedies like ginger, garlic, and turmeric keeps increasing. Yet as more individuals turn to turmeric shots or add raw garlic and minced ginger to their meals in large quantities, a sobering question must be asked: Do these potent herbs and spices cross with your prescription medication?

Recent studies and expert opinions indicate that although these natural compounds provide various health advantages, overindulgence — particularly in supplement form — may present unforeseen effects upon combination with routine medications.

<h2>Spices in Your Kitchen Cabinet That Are More Potent Than You Think</h2>

Turmeric, ginger, and garlic are all known for their anti-inflammatory and antioxidant properties. They’re used to alleviate everything from indigestion to joint pain, and even in the management of chronic diseases. But just like pharmaceutical drugs, these spices contain biologically active compounds that interact with the body’s systems — and potentially with medications.

For example, the active ingredient in turmeric, curcumin, is acclaimed for its anti-inflammatory properties and its ability to enhance the immune system. However, curcumin can thin the blood and reduce blood sugar levels when taken in excessive amounts, posing complications to individuals taking blood-thinners or diabetes medications.

Similarly, ginger, revered in both Eastern and Western practices for its digestive benefits and anti-nausea effects, can increase bleeding risk and cause arrhythmia in people with heart conditions if consumed in excess.

Garlic, known for its powerful antibacterial and antiviral qualities, can impact liver enzymes and enhance the effects of anticoagulants, thus raising the risk of bleeding.

Turmeric has attained superfood status for a reason. Its anti-inflammatory properties have made it a staple for relieving joint pain, metabolic syndrome, and even for preventing cancer. Those same characteristics, though, can be detrimental when consumed in high amounts.

Overconsumption of curcumin — particularly in supplements — may lead to gastrointestinal problems such as constipation, bloating, and acid reflux. More seriously, turmeric contains anticoagulant properties, which means it may interfere with blood clotting, particularly when accompanied by medications like aspirin, warfarin, or clopidogrel.

High doses of turmeric have also been found in some case studies to interfere with the way the liver metabolizes drugs, changing their effectiveness or enhancing side effects. Professionals suggest keeping turmeric consumption to a maximum of 3 grams per day, which is easily obtained through ordinary cooking.

Ginger is another spice frequently used to alleviate gastrointestinal distress, lower inflammation, and avoid nausea. Large quantities, however — greater than 4 grams a day — can result in heartburn, mouth burns, and even diarrhea.

Its anticoagulant properties, while healthy for cardiovascular well-being, are hazardous when taken together with prescription anticoagulants. Ginger also interacts with drugs taken to control high blood pressure and diabetes and can either accentuate or attenuate their effects.

Individuals undergoing surgery are also instructed not to take ginger supplements prior to surgery for a few days in order to minimize the chances of excess bleeding.

Garlic has been most commonly used for its cholesterol-lowering, blood pressure-controlling, and infection-fighting capabilities. Its major constituent, allicin, is very active but also tends to interfere with medication metabolism.

Overconsumption of garlic will enhance the action of anticoagulants, exacerbate the risk of gastrointestinal upset, and interfere with HIV/AIDS treatment and some anti-cancer therapies. Research indicates the optimal dose to benefit from garlic without loss of safety is between 1 and 2 cloves daily (3–6 grams).

High-dose supplements pose the most risk and need to be taken carefully, especially by those with complicated medication regimes.

Cloves are bursting with eugenol, a substance with anti-inflammatory, antimicrobial, and anesthetic qualities. They have been used traditionally to treat toothaches, soothe digestion, and even benefit the liver. But although the advantages are significant, so are the dangers — particularly for those taking some medications.

The eugenol is a strong substance that also serves as a natural blood thinner. This characteristic, although desirable under certain circumstances, can be hazardous to patients using anticoagulant drugs like warfarin or aspirin. In excess, cloves have the potential to enhance the effects of such drugs, an effect that increases bruising or internal bleeding risks. In addition, because eugenol thins the blood, medical practitioners generally instruct patients to desist from clove oil or supplements containing cloves at least two weeks before undergoing any surgical operation in order to reduce complications from compromised blood clotting. 

Another less well-known issue is the effect of cloves on blood glucose levels. Research indicates that cloves can reduce blood glucose, and when taken with diabetes medications, could increase the risk of hypoglycemia, a condition characterized by dizziness, sweating, and fatigue. Therefore, diabetic patients should be particularly vigilant and consult a medical practitioner before using cloves in medicinal amounts regularly.

Although general culinary use of whole cloves in tea or food preparation is safe, concentrated oil of cloves and supplements must be used cautiously. It is recommended by experts to take less than 2.5 mg/kg of body weight per day of clove oil, and avoid prolonged use except under medical advice.

Cinnamon has been traditionally extolled for its warm flavor and health-promoting virtues — notably Ceylon cinnamon, commonly known as "true" cinnamon.

Famous for its power to assist in balancing blood sugar, lowering inflammation, and also acting as a natural sweetener, it is now found in popular use in both kitchens and health foods. But one must take care to separate Ceylon from the more widely available Cassia cinnamon, which has much higher coumarin content, a chemical connected with possible health threats if taken in great quantities. To avoid risk, one should be aware of dosage.

As per the European Food Safety Authority (EFSA), the amount of coumarin consumed must not be more than 0.1 mg for each kilogram of body weight on a daily basis. This accounts for about ½ to 1 teaspoon of Cassia cinnamon per day for a typical adult. For those who consume cinnamon on a regular basis — particularly in health supplements — Ceylon cinnamon is the better choice, as it has much less coumarin and is at lower risk for side effects. 

<h2>Supplements vs. Culinary Use: Know the Difference</h2>

Like with ginger, turmeric, and garlic, the worry lies less in using these spices as a cooking agent — and more with concentrated supplement or oil consumption, where active ingredients are extremely powerful. Most people think if something is "natural," then it can't possibly harm you. Natural, however, does not always equate to safe, particularly in combination with prescription medications.

A 2023 review in the Journal of Integrative Medicine pointed out that spice-based supplements are one of the most frequently reported natural products to cause interaction with medications, especially those with cardiovascular, hepatic, and endocrine effects.

<h2>Why Supplements Are More Dangerous Than Spices Used in Cooking?</h2>

One of the main differences health professionals point out is between the use of these spices in normal cooking and taking them in concentrated supplement form.

Although it's unlikely that food amounts of turmeric, ginger, or garlic would be harmful, supplements may provide huge doses that overwhelm the body's capacity to metabolize them harmlessly. In addition, supplements are not as strictly regulated as pharmaceutical medicines, which results in variability in potency and purity.

A University of Mississippi study found that substances such as cinnamaldehyde in cinnamon are able to stimulate liver enzymes that enhance the metabolism of drugs, possibly diminishing the efficacy of a drug. While yet to be tested in humans, this type of interaction is a good reason to be careful when adding any herbal supplement to your daily regimen.

The bottom line? Natural doesn't necessarily equate with harmless — particularly when spices are combined with prescription medications. Individuals taking medications for blood pressure, diabetes, heart disease, bleeding disorders, or cancer should always speak with their healthcare provider before initiating any herbal supplements.

Use only culinary amounts of spices such as turmeric, ginger, and garlic.

<ul><li>Shun high-dose supplement use except on orders from a licensed medical practitioner.</li><li>If you're taking anticoagulants, insulin, or chemotherapy, caution is necessary.</li><li>Watch for unusual symptoms, including bruising easily, feeling tired, or having abdominal pain, and tell your doctor.</li><li>Used in small amounts, spices such as ginger, garlic, and turmeric can add flavor to your food and to your life. But abuse — particularly in the form of supplements — can cause unanticipated and potentially deadly interactions with prescription drugs.</li></ul>

So although a golden turmeric latte or garlicky stir-fry may appear to be the healthiest option, it's always best to take the big picture into account — particularly if your medicine cabinet is at stake. After all, even the healthiest of foods have their cautionary tales. If unsure, ask your healthcare provider — and let balance be the spice of life.

diet & nutrition

turmeric medication interaction

garlic side effects

ginger and blood thinners

spices and drug interference

turmeric overdose

garlic and warfarin

herbal supplement risks

Spices have for centuries been hailed not only for their flavor but also for their healing powers. From Ayurvedic potions of old to new-fangled wellness fads, the popularity of natural remedies like ginger, garlic, and turmeric keeps increasing. Yet as more individuals turn to turmeric shots or add raw garlic and minced ginger to their meals in large quantities, a sobering question must be asked: Do these potent herbs and spices cross with your prescription medication?Recent studies and expert opinions indicate that although these natural compounds provide various health advantages, overindulgence — particularly in supplement form — may present unforeseen effects upon combination with routine medications.Spices in Your Kitchen Cabinet That Are More Potent Than You ThinkTurmeric, ginger, and garlic are all known for their anti-inflammatory and antioxidant properties. They’re used to alleviate everything from indigestion to joint pain, and even in the management of chronic diseases. But just like pharmaceutical drugs, these spices contain biologically active compounds that interact with the body’s systems — and potentially with medications.For example, the active ingredient in turmeric, curcumin, is acclaimed for its anti-inflammatory properties and its ability to enhance the immune system. However, curcumin can thin the blood and reduce blood sugar levels when taken in excessive amounts, posing complications to individuals taking blood-thinners or diabetes medications.Similarly, ginger, revered in both Eastern and Western practices for its digestive benefits and anti-nausea effects, can increase bleeding risk and cause arrhythmia in people with heart conditions if consumed in excess.Garlic, known for its powerful antibacterial and antiviral qualities, can impact liver enzymes and enhance the effects of anticoagulants, thus raising the risk of bleeding.TurmericTurmeric has attained superfood status for a reason. Its anti-inflammatory properties have made it a staple for relieving joint pain, metabolic syndrome, and even for preventing cancer. Those same characteristics, though, can be detrimental when consumed in high amounts.Overconsumption of curcumin — particularly in supplements — may lead to gastrointestinal problems such as constipation, bloating, and acid reflux. More seriously, turmeric contains anticoagulant properties, which means it may interfere with blood clotting, particularly when accompanied by medications like aspirin, warfarin, or clopidogrel.High doses of turmeric have also been found in some case studies to interfere with the way the liver metabolizes drugs, changing their effectiveness or enhancing side effects. Professionals suggest keeping turmeric consumption to a maximum of 3 grams per day, which is easily obtained through ordinary cooking.GingerGinger is another spice frequently used to alleviate gastrointestinal distress, lower inflammation, and avoid nausea. Large quantities, however — greater than 4 grams a day — can result in heartburn, mouth burns, and even diarrhea.Its anticoagulant properties, while healthy for cardiovascular well-being, are hazardous when taken together with prescription anticoagulants. Ginger also interacts with drugs taken to control high blood pressure and diabetes and can either accentuate or attenuate their effects.Individuals undergoing surgery are also instructed not to take ginger supplements prior to surgery for a few days in order to minimize the chances of excess bleeding.GarlicGarlic has been most commonly used for its cholesterol-lowering, blood pressure-controlling, and infection-fighting capabilities. Its major constituent, allicin, is very active but also tends to interfere with medication metabolism.Overconsumption of garlic will enhance the action of anticoagulants, exacerbate the risk of gastrointestinal upset, and interfere with HIV/AIDS treatment and some anti-cancer therapies. Research indicates the optimal dose to benefit from garlic without loss of safety is between 1 and 2 cloves daily (3–6 grams).High-dose supplements pose the most risk and need to be taken carefully, especially by those with complicated medication regimes.ClovesCloves are bursting with eugenol, a substance with anti-inflammatory, antimicrobial, and anesthetic qualities. They have been used traditionally to treat toothaches, soothe digestion, and even benefit the liver. But although the advantages are significant, so are the dangers — particularly for those taking some medications.The eugenol is a strong substance that also serves as a natural blood thinner. This characteristic, although desirable under certain circumstances, can be hazardous to patients using anticoagulant drugs like warfarin or aspirin. In excess, cloves have the potential to enhance the effects of such drugs, an effect that increases bruising or internal bleeding risks. In addition, because eugenol thins the blood, medical practitioners generally instruct patients to desist from clove oil or supplements containing cloves at least two weeks before undergoing any surgical operation in order to reduce complications from compromised blood clotting. Another less well-known issue is the effect of cloves on blood glucose levels. Research indicates that cloves can reduce blood glucose, and when taken with diabetes medications, could increase the risk of hypoglycemia, a condition characterized by dizziness, sweating, and fatigue. Therefore, diabetic patients should be particularly vigilant and consult a medical practitioner before using cloves in medicinal amounts regularly.Although general culinary use of whole cloves in tea or food preparation is safe, concentrated oil of cloves and supplements must be used cautiously. It is recommended by experts to take less than 2.5 mg/kg of body weight per day of clove oil, and avoid prolonged use except under medical advice.CinnamonCinnamon has been traditionally extolled for its warm flavor and health-promoting virtues — notably Ceylon cinnamon, commonly known as "true" cinnamon.Famous for its power to assist in balancing blood sugar, lowering inflammation, and also acting as a natural sweetener, it is now found in popular use in both kitchens and health foods. But one must take care to separate Ceylon from the more widely available Cassia cinnamon, which has much higher coumarin content, a chemical connected with possible health threats if taken in great quantities. To avoid risk, one should be aware of dosage.As per the European Food Safety Authority (EFSA), the amount of coumarin consumed must not be more than 0.1 mg for each kilogram of body weight on a daily basis. This accounts for about ½ to 1 teaspoon of Cassia cinnamon per day for a typical adult. For those who consume cinnamon on a regular basis — particularly in health supplements — Ceylon cinnamon is the better choice, as it has much less coumarin and is at lower risk for side effects. Supplements vs. Culinary Use: Know the DifferenceLike with ginger, turmeric, and garlic, the worry lies less in using these spices as a cooking agent — and more with concentrated supplement or oil consumption, where active ingredients are extremely powerful. Most people think if something is "natural," then it can't possibly harm you. Natural, however, does not always equate to safe, particularly in combination with prescription medications.A 2023 review in the Journal of Integrative Medicine pointed out that spice-based supplements are one of the most frequently reported natural products to cause interaction with medications, especially those with cardiovascular, hepatic, and endocrine effects.Why Supplements Are More Dangerous Than Spices Used in Cooking?One of the main differences health professionals point out is between the use of these spices in normal cooking and taking them in concentrated supplement form.Although it's unlikely that food amounts of turmeric, ginger, or garlic would be harmful, supplements may provide huge doses that overwhelm the body's capacity to metabolize them harmlessly. In addition, supplements are not as strictly regulated as pharmaceutical medicines, which results in variability in potency and purity.A University of Mississippi study found that substances such as cinnamaldehyde in cinnamon are able to stimulate liver enzymes that enhance the metabolism of drugs, possibly diminishing the efficacy of a drug. While yet to be tested in humans, this type of interaction is a good reason to be careful when adding any herbal supplement to your daily regimen.When to Consult A Doctor?The bottom line? Natural doesn't necessarily equate with harmless — particularly when spices are combined with prescription medications. Individuals taking medications for blood pressure, diabetes, heart disease, bleeding disorders, or cancer should always speak with their healthcare provider before initiating any herbal supplements.Things to Keep In MindUse only culinary amounts of spices such as turmeric, ginger, and garlic.Shun high-dose supplement use except on orders from a licensed medical practitioner.If you're taking anticoagulants, insulin, or chemotherapy, caution is necessary.Watch for unusual symptoms, including bruising easily, feeling tired, or having abdominal pain, and tell your doctor.Used in small amounts, spices such as ginger, garlic, and turmeric can add flavor to your food and to your life. But abuse — particularly in the form of supplements — can cause unanticipated and potentially deadly interactions with prescription drugs.So although a golden turmeric latte or garlicky stir-fry may appear to be the healthiest option, it's always best to take the big picture into account — particularly if your medicine cabinet is at stake. After all, even the healthiest of foods have their cautionary tales. If unsure, ask your healthcare provider — and let balance be the spice of life.

can eating too much ginger, cloves, cinnamon or turmeric interfere with your daily medication?

Ishita Roy

Titanium Dioxide Is Now Removed From America's Iconic Candies Skittles

Skittles removes titanium dioxide

Health & Wellness

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In America, a child cannot imagine growing up without having <span>Skittles</span>, it is the country's most iconic candy. In other news, it has been announced that it will no longer contain <span>titanium dioxide</span>, an ingredient that has faced criticism over potential health risks. 

The parent company Mars has confirmed after the rising public scrutiny of food additives and its ban in the European Union. It has announced it phased out titanium dioxide from US Skittles products at the end of 2024. 

However, the company did not mention if the reformulation affects Skittles that is being sold outside the US. As per the Mars spokesperson and reported by BBC, "All our products are safe to enjoy and meet the high standards and applicable regulations set by food safety authorities around the world.:

It is a white pigment which is used to make food appear brighter and more visually appealing. Most common of its used can be found in candies, baked goods, chewing gum, and cosmetics and paint. 

As per a 2011 study published in Radiology and Oncology, titanium dioxide is considered as an inert and safe material and has been used in many applications for decades. However, notes the study, with the development of nanotechnologies, its nanoparticles with numerous novel and useful properties are increasingly manufactured and used. Thus, increased human and environmental exposure can be expected, which puts its nanoparticles under toxicological scrutiny. 

The study also notes that based on experimental evidences from animal inhalation studies, nanoparticles are classified as "possible carcinogenic to humans" by the International Agency for Research on Cancer and as occupational carcinogen by the National Institute for Occupational Safety and Health. 

The Center for Science in the Public Interest, titanium dioxide can potentially accumulate in our bodies and is associated with health risks such as DNA damage and immune system toxicity. 

The European Union has banned its use in foods due to such safety concerns. 

A safety evaluation by the European Food Safety Authority (EFSA) found that evidence suggests that when humans ingest food-grade titanium dioxide, small particles of titanium dioxide can accumulate in human body over time and can cause genetic damage. This could also cause cancer and other health problems. 

The US Food and Drug Administration (FDA) say that titanium dioxide is safe to use in foods and personal care products, however, it provides strict guidelines on how much can be used in food. The limit is very small: no more than 1% of it can be used. 

<h4>What All Contains Titanium Dioxide?</h4>

<ul><li>Milk</li><li>Coffee creamer</li><li>Salad dressing</li><li>Candy and sweets </li><li>Chocolate</li><li>Chewing gum</li><li>Snacks</li><li>Sauces</li><li>Vitamin supplements</li></ul>

It is also found in sunscreen and other makeup products. The main use of titanium dioxide is as a barrier to keep the sun's ultraviolet (UV) rays from damaging your skin. It is also processed into much smaller particles than what goes into your food. Thus, in this form, it becomes transparent and absorbs UV light so it does not reach your skin. 

skittles

nutrition

titanium dioxide

skittles titanium dioxide

food and nutrition

diet and nutrition

In America, a child cannot imagine growing up without having Skittles, it is the country's most iconic candy. In other news, it has been announced that it will no longer contain titanium dioxide, an ingredient that has faced criticism over potential health risks. The parent company Mars has confirmed after the rising public scrutiny of food additives and its ban in the European Union. It has announced it phased out titanium dioxide from US Skittles products at the end of 2024. However, the company did not mention if the reformulation affects Skittles that is being sold outside the US. As per the Mars spokesperson and reported by BBC, "All our products are safe to enjoy and meet the high standards and applicable regulations set by food safety authorities around the world.:What Is Titanium Dioxide?It is a white pigment which is used to make food appear brighter and more visually appealing. Most common of its used can be found in candies, baked goods, chewing gum, and cosmetics and paint. As per a 2011 study published in Radiology and Oncology, titanium dioxide is considered as an inert and safe material and has been used in many applications for decades. However, notes the study, with the development of nanotechnologies, its nanoparticles with numerous novel and useful properties are increasingly manufactured and used. Thus, increased human and environmental exposure can be expected, which puts its nanoparticles under toxicological scrutiny. The study also notes that based on experimental evidences from animal inhalation studies, nanoparticles are classified as "possible carcinogenic to humans" by the International Agency for Research on Cancer and as occupational carcinogen by the National Institute for Occupational Safety and Health. The Center for Science in the Public Interest, titanium dioxide can potentially accumulate in our bodies and is associated with health risks such as DNA damage and immune system toxicity. The European Union has banned its use in foods due to such safety concerns. A safety evaluation by the European Food Safety Authority (EFSA) found that evidence suggests that when humans ingest food-grade titanium dioxide, small particles of titanium dioxide can accumulate in human body over time and can cause genetic damage. This could also cause cancer and other health problems. What Does The FDA Say?The US Food and Drug Administration (FDA) say that titanium dioxide is safe to use in foods and personal care products, however, it provides strict guidelines on how much can be used in food. The limit is very small: no more than 1% of it can be used. What All Contains Titanium Dioxide?MilkCoffee creamerSalad dressingCandy and sweets ChocolateChewing gumSnacksSaucesVitamin supplementsIt is also found in sunscreen and other makeup products. The main use of titanium dioxide is as a barrier to keep the sun's ultraviolet (UV) rays from damaging your skin. It is also processed into much smaller particles than what goes into your food. Thus, in this form, it becomes transparent and absorbs UV light so it does not reach your skin. 

titanium dioxide is now removed from america's iconic candies skittles

Riya Baibhawi

This Pantry Staple Can Slash Your Risk Of Heart Disease And Diabetes

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Whole Milk Vs Low Fat Milk: Which One Is The Healthier Pick?

whole milk vs low fat milk: which one is the healthier pick

<span>Guava</span>, a tropical fruit native to Central America, is fast gaining popularity as a powerhouse of nutrition. Both the fruit and its leaves are rich in essential nutrients, including vitamin C and potassium, which may support various body functions like <span>heart health</span>, digestion, and immunity.

Guavas are typically oval-shaped with light green or yellow skin and contain small, edible seeds. While the fruit is often enjoyed raw or in juices, guava leaves are also brewed into herbal teas or consumed in the form of dietary supplements for their health-promoting properties. Rich in antioxidants, vitamin C, potassium, and dietary fiber, guavas offer several health benefits that are increasingly being backed by scientific research.

<h2>May Help Lower Blood Sugar Levels</h2>

Emerging evidence suggests guava leaf extract can help manage blood sugar. Cell culture and animal studies from 2020 and 2022 indicate that guava leaf extract may lower blood sugar levels, improve insulin resistance, and enhance long-term blood sugar control. This could prove beneficial for people living with diabetes or those at risk. These findings have also been observed in some human studies, showing promise for its therapeutic potential.

Guava's positive impact on heart health is supported by its high antioxidant and vitamin content. Researchers believe that these nutrients help protect the heart from free radical damage. Additionally, the fruit’s high potassium and soluble fiber content further support cardiovascular well-being. Guava leaf extract has been linked to reductions in blood pressure and LDL (bad) cholesterol, and an increase in HDL (good) cholesterol. Since elevated blood pressure and bad cholesterol are key risk factors for heart disease and stroke, guava consumption may offer protective benefits. A 2022 study also found that eating ripe guava helped lower overall blood pressure, reinforcing earlier findings.

Guava leaf extract may provide relief from dysmenorrhea, or painful menstrual cramps. Some studies suggest it reduces pain intensity and may also decrease uterine bleeding and other related symptoms. This makes it a promising natural remedy for menstrual discomfort.

Guavas are an excellent source of fiber, promoting healthy digestion and regular bowel movements. Just one guava delivers about 12% of the daily recommended fiber intake. Guava leaf extract also shows antimicrobial properties that may help reduce diarrhea by eliminating harmful gut bacteria.

Low in calories and high in fiber, guavas are a filling and nutritious snack, making them ideal for weight management. Unlike many low-calorie options, guavas also provide important vitamins and minerals.

Guava leaf extract has demonstrated anti-cancer activity in lab and animal studies by preventing the growth of cancer cells. This is attributed to its potent antioxidants, which neutralize cell-damaging free radicals. However, more human studies are required before making conclusive claims.

Guavas are one of the richest sources of vitamin C — even more than oranges. One guava offers over twice the daily requirement, supporting immune function and helping the body fight off infections. Vitamin C is known for its antimicrobial effects and ability to reduce the severity of colds.

The antioxidants and vitamins in guavas may benefit skin by protecting it from premature aging. Guava leaf extract, when applied topically, has shown potential in treating acne, though more studies are needed.

Guava

Guava Health benefits

guave leaves health benefits

Heart Health

Guava, a tropical fruit native to Central America, is fast gaining popularity as a powerhouse of nutrition. Both the fruit and its leaves are rich in essential nutrients, including vitamin C and potassium, which may support various body functions like heart health, digestion, and immunity.Guavas are typically oval-shaped with light green or yellow skin and contain small, edible seeds. While the fruit is often enjoyed raw or in juices, guava leaves are also brewed into herbal teas or consumed in the form of dietary supplements for their health-promoting properties. Rich in antioxidants, vitamin C, potassium, and dietary fiber, guavas offer several health benefits that are increasingly being backed by scientific research.May Help Lower Blood Sugar LevelsEmerging evidence suggests guava leaf extract can help manage blood sugar. Cell culture and animal studies from 2020 and 2022 indicate that guava leaf extract may lower blood sugar levels, improve insulin resistance, and enhance long-term blood sugar control. This could prove beneficial for people living with diabetes or those at risk. These findings have also been observed in some human studies, showing promise for its therapeutic potential.May Boost Heart HealthGuava's positive impact on heart health is supported by its high antioxidant and vitamin content. Researchers believe that these nutrients help protect the heart from free radical damage. Additionally, the fruit’s high potassium and soluble fiber content further support cardiovascular well-being. Guava leaf extract has been linked to reductions in blood pressure and LDL (bad) cholesterol, and an increase in HDL (good) cholesterol. Since elevated blood pressure and bad cholesterol are key risk factors for heart disease and stroke, guava consumption may offer protective benefits. A 2022 study also found that eating ripe guava helped lower overall blood pressure, reinforcing earlier findings.May Help Relieve Menstrual PainGuava leaf extract may provide relief from dysmenorrhea, or painful menstrual cramps. Some studies suggest it reduces pain intensity and may also decrease uterine bleeding and other related symptoms. This makes it a promising natural remedy for menstrual discomfort.May Aid DigestionGuavas are an excellent source of fiber, promoting healthy digestion and regular bowel movements. Just one guava delivers about 12% of the daily recommended fiber intake. Guava leaf extract also shows antimicrobial properties that may help reduce diarrhea by eliminating harmful gut bacteria.May Support Weight LossLow in calories and high in fiber, guavas are a filling and nutritious snack, making them ideal for weight management. Unlike many low-calorie options, guavas also provide important vitamins and minerals.May Have Anti-Cancer PropertiesGuava leaf extract has demonstrated anti-cancer activity in lab and animal studies by preventing the growth of cancer cells. This is attributed to its potent antioxidants, which neutralize cell-damaging free radicals. However, more human studies are required before making conclusive claims.May Strengthen ImmunityGuavas are one of the richest sources of vitamin C — even more than oranges. One guava offers over twice the daily requirement, supporting immune function and helping the body fight off infections. Vitamin C is known for its antimicrobial effects and ability to reduce the severity of colds.May Improve Skin HealthThe antioxidants and vitamins in guavas may benefit skin by protecting it from premature aging. Guava leaf extract, when applied topically, has shown potential in treating acne, though more studies are needed.

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