The Food and Drug Administration gave General Mills Inc. a warning over its Cheerios cereal, saying the box’s claims about heart benefits contain “serious violations” of federal law. The FDA claims statements that the product is “clinically proven to help lower cholesterol” make the product a drug under federal law.

The FDA also took issue with a company-sponsored Web site mentioned on the Cheerios box. The Web site discusses the benefits of eating whole grains, but the FDA said some of the health claims about reducing cancer and heart-disease risk don’t comply with agency rules.

Cheerios response is as follows on cheerios.com

Cheerios’ soluble fiber heart health claim has been FDA-approved for 12 years, and Cheerios’ “lower your cholesterol 4% in 6 weeks” message has been featured on the box for more than two years.

The science is not in question. The scientific body of evidence supporting the heart health claim was the basis for FDA’s approval of the claim, and the clinical study supporting Cheerios’ cholesterol-lowering benefit is very strong. The FDA is interested in how the Cheerios cholesterol-lowering information is presented on the Cheerios package and website. We are in dialog with FDA, and we look forward to reaching a resolution.

Blueberries may contain more antioxidants than any other fruit or vegetable.

The most powerful antioxidants in blueberries are anthocyanins, phytochemicals that belong to the flavonoid family.

Anthocyanins limit free-radical damage linked to heart disease and cancer.

Anthocyanins may boost brainpower—at least in rats.

In a study of rats fed blueberry extract for nine weeks show, the older rats outperformed a control group in mazes and in balancing on rotating logs. Aging rats ate a blueberry-enriched diet for four months, they performed as well in memory tests as younger rats.

Blueberries, like cranberries, may hinder bacterial urinary-tract infections by preventing E. coli from growing on the bladder wall.

More information on blueberries …
vitalberry.cl

Green tea is high in polyphenols, a class of phytochemicals with 100 times the antioxidant properties of vitamin C.

Catechins, a type of polyphenol, may inhibit the growth of new blood vessels, which some scientists think may help prevent cancer by depriving early tumors of nourishment.

Catechins may also prevent DNA damage caused by carcinogens

Epidemiological studies link daily drinking of green tea daily with a lowered risk of stomach, esophageal and liver cancers.

Consuming 10 cups a day may reduce the risk of heart disease.

Swishing green tea around the mouth like a mouthwash may inhibit cavity-causing bacteria.

According to a study of the skin of laboratory mice, green tea might reduce the incidence of skin cancer.

Black tea is made from the same leaves as green, but is processed differently. Therefore, it could be beneficial too.

The odor of garlic is caused by sulfur-based compounds known as allyl sulfides. The odor comes from the lungs interfaced with blood vessels and the ally-sulfide-laden circulating blood that transfers gases with breathing air and the cells and solution of the bloodstream.

Allyl sulfides and other phytochemicals in garlic may help protect the heart.

Allyl sulfides can reduce cholesterol and may make the blood less viscous.

Garlic may have antibacterial and antifungal properties. Preliminary reports even suggest

Garlic may antagonize the parasites that cause malaria.

Garlic’s effective compounds are released when garlice is smashed or or minced. Overcooking (high heat, long duration) may destroy its beneficial compounds.
Garlic can cause stomach irritation.

Salmon is high in Omega-3 fatty acids.

Omega-3 fatty acids prevent blood platelets from clumping together and sticking to arterial walls as plaque.

Omega-3 fatty acids lower triglycerides and LDL (the bad cholesterol). The lowering of these substances can be helpful in preventing heart disease.

Omega-3 fatty acids may block the production of inflammatory substances linked to autoimmune diseases such as rheumatoid arthritis and lupus.

Omega-3 fatty acids interact with the fatty membrane layers that surround brain cells, which may help protect brain cells from diseases, such Alzheimer’s Disease.

Optional sources of omega-3 fatty acids instead of salmon are herring, mackerel and bluefish.

Salmon is elevated in the hierarchy of a food chain of fish and algae, which is at the bottom of the food chain. Algae are high in Omega-3 fatty acids.

Some studies have shown that salmon is lower in mercury, which is higher in other fish, such as tuna (see Chicagotribune.com/mercury).

Oats consumed daily can help lower cholesterol. Oats contain beta-glucan, a spongy, soluble fiber that collects the precursors of cholesterol in the intestines and removes them from the body.

Oats may also help lower blood pressure in hypertensive patients.

Oats contain hard-to-find antioxidants, similar to vitamin E, known as tocotrienols.

Dietary fiber and protein in oats make you feel full, which may control overeating.

Broccoli is high in phytochemicals, including sulforaphane and indole-3-carbinol, which may detoxify cancer-causing substances before they act.

In women, indole-3-carbinol may turn the estrogen associated with breast cancer into a more benign form. Studies link regular consumption of cruciferous vegetables like broccoli to a reduced risk of breast, colon and stomach cancers.

Broccoli is a excellent source of beta-carotene, fiber and vitamin C (1 cup contains more C than an orange).

Nutrients of cruciferous are best obtained by cooking light and chewing well.

Options instead of broccoli are brussels sprouts, cabbage and bok choy.

Certain types of fat found in nuts—monounsaturated and polyunsaturated—are the good fats.

Nuts lower blood levels of triglycerides and ldl (bad) cholesterol while raising HDL (good) cholesterol, which helps prevent heart disease.

Many nuts, such as pecans and walnuts,  contain a phytochemical called ellagic acid. Ellagic acid seemed to trigger a process known as apoptosis, a process in which cancer cells kill themselves.

Nuts also contain vitamin E, a potent antioxidant that may help ward off heart disease and cancer.

Nuts are still high in fat so they should be eaten by the handful, not the bowlful.
Also avoid eating nuts with junk food, which may be high in saturated fats (like candy, potato chips and doughnuts).

The skins of the grapes used to make red wine contain supercharged antioxidants known as polyphenols, including resveratrol, which boosts HDL cholesterol (the good cholesterol).

Polyphenols may also inhibit the production of endothelin 1, a peptide that contributes to hardening of the arteries.

Wine, in excess, may cause the following:
Cirrhosis of the liver
Hemorrhagic stroke
Fetal-alcohol syndrome
Breast cancer

Consumption is recommended to be limited to no more than several glasses a week.

Spinach is high in iron and folate, a B vitamin routinely added to flour.

Folate prevents neural-tube defects in newborns and lowers blood levels of homocysteine, an amino acid that irritates blood vessels and is linked to heart disease.

Spinach contains two phytochemicals, lutein and zeaxanthin, that may prevent macular degeneration, a leading cause of blindness. 

Options instead of spinach are kale, Swiss chard or collard greens.