Numbers Game: Objects on Plate May Be Larger Than They Appear

The surface area of an average dinner plate in the United States increased ______ percent from 1960 to 2005.

Source: Mindless Eating: Why We Eat More Than We Think by Brian Wansink.

a) 9
b) 17
c) 28
d) 36

Leave your guess in the "comments" section and come back on Saturday for the answer.

You Ask, I Answer: Celery & Negative Calories

Does celery really have negative calories?

Ted Allen's new show Food Detectives recently tackled this question.

They claim [it is true, since]the process of digesting the "tough to digest" fiber present in celery takes more calories than the 8 calories per stalk of celery.

-- Nicole (last name withheld)
Alberta, Canada

I disagree.

Although cellulose (the "tough to digest" fiber the show refers to) can not be broken down by humans, it does not make celery a "calorie-negative" food.

The Mayo Clinic specifically looked into this nine years ago and concluded that celery does not result in negative calorie deficit.

Simply put, its thermic effect (the amount of energy it takes for the body to digest it) does not surpass its caloric content, especially given that its thermic effect burns approximately 0.5 calories.

Even if celery was discovered to be a negative calorie food, it wouldn't be a life-changing discovery.

If each stalk resulted in a two calorie deficit, that would mean it would take 25 stalks of it (plain -- no dips allowed!) to simply burn an additional 50 calories.

Or, you could quickly slash 50 calories from your day by replacing your standard Starbucks Venti beverage with a Grande, or starting off your morning with a medium orange rather than a cup of orange juice.

Another Dark Side of Lighting Up

Many discussions on the health effects of cigarette smoking leave out a very important fact -- it can speed up the development of osteoporosis.

Several studies -- here is one example -- have found a link between cigarette consumption and decreased bone density.

Although one could argue that it may be behaviors and lifestyle choices common in smokers (i.e.: lack of physical activity) and not cigarettes themselves that may be the actual cause, there is no denying that smoking in and itself has a detrimental effect on bone health.

Nicotine, for example, inhibits calcitonin, a hormone that inhibits the dissolution of bone tissue.

Additionally, the massive amounts of free radicals created by smoking decrease levels of estrogen, consequently accelerating bone loss in women.

You Ask, I Answer: Raw Honey

I thought that the claims about honey being an "immune enhancer" were referring primarily to raw/unprocessed honey.

Is there enough difference between processed and unprocessed honey to make a difference?

-- Kristin
Via the blog

The topic of raw honey is quite convoluted.

For one, there is no legal definition of what raw honey is, meaning there is no set of criteria manufacturers must meet to label their honey as "raw."

The consensus among raw honey enthusiasts, however, is that raw honey is completely unfiltered and unheated, and sold as it exists in the beehive (wax and the occasional bee leg included).

Apart from offering a much different taste from the honey sold in conventional supermarkets, advocates claim raw honey is healthier due to the presence of pollen and living enzymes.

This is where the "unheated" part becomes controversial. After all, raw honey crystallizes and must be heated in order to liquify for consumption.

The raw honey crowd claims this is irrelevant, since they make sure not to heat raw honey past the 105 degrees Fahrenheit mark (the "magic number" for raw foodists, since this is the temperature where the enzymes they so desperately crave are killed.)

Let's discuss.

First up, pollen. Raw honey-ers believe the flower pollen found in local raw honey is great for allergy control, as it allows the consumer to create a tolerance -- and not develop allergies to -- local pollen.

However, the vast majority of pollen allergies in humans relate to grass, not flowers.

As far as living enzymes in raw honey, I simply don't see the relevance to human nutrition.

Enzymes creates by bees don't play any role in human physiology or metabolism.

Besides, enzymes are proteins, so they get broken down during digestion anyway.

For what it's worth, this small, 36-subject study published in the Annals of Allergy, Asthma, and Immunology in 2002 didn't find any difference between raw honey and a placebo when treating symptoms of allergic rhinoconjunctivitis.

You Ask, I Answer: Almond Milk

I am trying out almond milk and wondering why calcium is listed [on the nutrition label] as 0% [per serving] when it is made from almond base made from almonds.

What are your thoughts about almond milk, anyway?

-- Dennise O'Grady
Bay Head, NJ

"Almond base" is basically a combination of almonds and water.

In order to save money, many companies that sell almond milk use a pretty high water to almond ratio.

Consider the following: 23 almonds contain 7% of the Daily Value calcium.

Thereby, if your brand of almond milk contains zero percent of the calcium Daily Value per serving, it's fair to conclude that each serving probably contains two or three actual almonds (eleven almonds provide 3.3 percent of the Daily Value, 6 almonds provide 1.82 percent, and three almonds provide .91 percent.)

Almond butter, meanwhile, lists almond as its sole ingredient.

It is no surprise, then, to see that two tablespoons provide ten percent of the calcium daily value (this means that it takes approximately 35 almonds to make two tablespoons of almond butter!)

My thoughts on almond milk aren't particularly strong either way.

I enjoy the taste quite a bit myself, but I wouldn't suggest that anyone specifically seek it out or avoid it.

I do, however, recommend that people choose varieties fortified with calcium and vitamin D, particularly if they are vegan.

You Ask, I Answer: Nitrates in Commercial Baby Food

[In regards to your earlier posting about nitrates and baby food], someone told me that baby food companies can screen for nitrates, any truth to that?

-- Kate (last name unknown)
Via the blog

That is certainly true, but it does not mean those products are nitrate-free.

Nitrates are naturally occurring in many vegetables and can not be removed.

That said, since nitrate levels in vegetables can differ depending on growing conditions (i.e.: the amount of nitrogen in the soil and water), it is very possible to get batches of spinach with higher amount of nitrates than others.

When screening nitrate amounts, individual companies simply set up their own criteria ("we only use vegetables containing x number of parts per million of nitrates or less") and apply it when making baby food.

"Screened for nitrates" does not mean "nitrate free."

Remember, though, babies six months and older are in no danger by eating foods that naturally contain nitrates.

"Screened for nitrates" is a marketing, much like adding vitamins to soda or a pinch of fiber to cookies.

Celebrity Diet Secrets: A Steaming Pile Of... Goop

Last September, Gwyneth Paltrow launched a lifestyle and wellness website named Goop, which she describes as a "collection of experiences [of] what makes life good."

Well, wouldn't you know it, in her latest newsletter, "Gwyn" talks about... detox diets!

"I like to do fasts and detoxes a couple of times during the year, the most hardcore one being the Master Cleanse I did last spring," she writes.

Turns out the the A-lister's detox specialist -- who I refuse to name in this post since I do not want to promote him with yet another Google hit -- told her the Master Cleanse wasn't healthy because it doesn't adequately meet the liver's nutritional demands.

Forget the liver, how about the fact that it simply doesn't provide much of anything in the way of nutrition and that there is absolutely no reason to believe that lemon juice, maple syrup, and cayenne pepper play any role in detoxing?

I digress.

Gwyneth then proceeds to share her own "detox-doctor approved" seven-day elimination diet to "help decrease the amount of work your digestive system has to do."

If it's any consolation, she will "be suffering along with you to kickstart [her] year a bit lighter."

Before going into detail, she shares tips from her detox-doctor, including:

"If your bowel movements get sluggish, you can accelerate things by drinking half a cup of castor oil or using a mild herbal laxative. Bowel elimination is paramount for correct detoxification."

Well, yes, bowel elimination is paramount to overall good health, as it is one of the body's ways of removing waste material.

That said, the castor oil and herbal laxative suggestions are ridiculous and, in my opinion, are tacked on in an attempt to make this detox plan seem special.

Whatever happened to simply speeding up digestive transit by consuming a higher quantity of fiber-rich foods?

Anyhow, you can see Gwyneth's week-long detox plan here. Disturbingly, the average day barely adds up to 1,000 calories!

For the record, "there can be no dairy, grains with gluten, meat, shellfish, anything processed (including all soy products), fatty nuts, nightshades (potatoes, tomatoes, peppers and eggplant), condiments, sugar and obviously no alcohol, caffeine or soda."

Which makes me wonder:

* What are examples of non fatty nuts?
* What about those four nightshade vegetables makes them detox "enemies"? I would just love to hear her "detox doctor" explain this one.
* If sugar is banned for this plan, then why is the Master Cleanse -- which calls for cups and cups of maple syrup (sugar!) -- considered such a pinnacle of health?
* If dairy is banned, why do some of Gwynth's recipes call for whey protein powder?
* If sugar is banned, why do some of Gwyneth's recipes call for agave nectar?
* If "anything processed" is banned, why is almond milk used in some recipes?

Above all, why do celebrities with no health credentials think they are authorities on nutrition?

Thank you to Kristin MacBride for passing along the newsletter link.

In The News: Sugar Stats

Yesterday's Washington Post reports on a new study published in the American Journal of Clinical Nutrition which found that "people are now drinking almost 50 additional calories of sugar-sweetened beverages [including soda, sports drinks, and sweetened teas] daily compared to two decades ago, for an average of about 300 calories daily coming from such drinks."

Reporter Serena Gordon hits the nail on the head when she states that "even if you have the exact same diet as you did 20 years ago and your activity level hasn't changed, those seemingly harmless 50 extra daily calories could... tack on an additional five pounds every year."

Although the study authors mention the undeniable link with the supersizing of beverages, they don't discuss my second concern -- the growing market of "healthy" sugar-sweetened beverages.

Tack on a few vitamins, mix in a little acai juice concentrate, or add a pinch of ginseng to a drink containing just as much sugar as a can of Coke and, somehow, someone who wouldn't normally drink soda takes a strong interest.

Numbers Game: Answer

In 2007, Masterfoods USA-- a division of Mars, Inc. -- spent $ 100 million advertising M&M's chocolate candies in "offline" media (AKA everything except the Internet).

That's actually a pretty standard expense for the top candy and chocolate manufacturers!

Meanwhile, the Five A Day campaign (advocating the consumption of at least five servings of fruits and vegetables a day) had a $4 million advertising budget to spread their message across the United States in 2004.

By the way, that campaign was relaunched in 2007 after 15 years under the name "More Matters."

Rather than focus on one set number, consideration is given to individual guidelines based on varying calorie levels (some people only require four servings a day, while others should be getting eleven.)

This campaign's annual advertising budget? $3.5 million.

SOS, anyone?

You Ask, I Answer: Nitrates & Baby Food

I read that I should buy jarred baby food for things like spinach since the fresh produce has nitrates, which can be really bad for babies.

Does that sound right?

-- Jane Shou
Waltham, MA

Hmmm. Seems like whatever you read was written by a confused author.

Let's do some untangling.

First, the issue of nitrates (also known as nitric acid salts.)

Since they naturally exist in water and soil, it makes sense that most vegetables naturally contain them (root vegetables and leafy green ones contain them at higher levels).

Although growing conditions affect actual levels, spinach, kale, and cabbage are typically the "worst offenders."

Nitrates can become dangerous if they body converts them to nitrites (which can cause a particular type of anemia in babies.)

Some basic human physiology, though, explains why there is truly no reason to worry.

By the sixth month of life, babies have a sufficient amount of hydrochloric acid in their stomachs to destroy bacteria that convert nitrates to nitrites.

Since solid foods should not be introduced until the sixth month anyway, babies are protected from harm by the time vegetables can be introduced in their diet.

Commercially prepared vs. made from scratch is completely irrelevant.

Since nitrates are naturally occurring, jarred baby food containing any of these vegetables will also have nitrates (this includes organic brands.)

So, vegetables that naturally contain nitrates can safely be fed to babies six months or older.

You Ask, I Answer: Microwaving

On your Youtube videos you often mention having this or that kind of food (like a flash frozen box of spinach) ready to microwave for a nutritious and easy meal at the end of a long and busy day.

I am just wondering where you stand on microwaving foods and how that may change the nutritional quality of the food or perhaps produce harmful effects to the food we eat.

Microwaving foods, even things like tea, seems unsafe to me.

Do you see this as an issue?

-- Dennise O'Grady
Bay Head, NJ

Not really.

I am surprised at how many people think microwaves emit radioactive energy. They don't!

Microwave energy is low in frequency and non-ionizing, while X-rays, for example, are high frequency and ionizing. VERY different properties as far as effects on human health are concerned.

This appliance has been thoroughly researched by food scientists, and not a single study has shown that microwaved food is somehow toxic or chemically altered in such a way to cause illness.

Of course, this is not to say you should stand two inches away from a working microwave for ten minutes. Similarly, be sure to take the necessary precautions when it comes to the type of containers you microwave.

If someone were to tell me they use a microwave to cook 90% of their food, though, my only concern would be that they are most likely eating a lot of high-calorie, sodium-laden prepared frozen meals.

I actually think microwaving is a quite resourceful way to cook certain foods. Its quick cooking capabilities save time -- and nutrients!

Whereas boiling leaches water-soluble vitamins (B-complex and C), microwaving -- much like steaming -- tends to retain them.

Also like steaming, microwaving does not require the addition of any fat.

One downside to microwave is that the extremely high temperatures can severely deplete one antioxidant commonly found in the Brassica family of vegetables (i.e.: cauliflower, broccoli, kale, and cabbage).

As far as heating up water -- it's perfectly safe.

If your coffee gets cold, though, don't stick it in the microwave. It's fine from a health perspective, but it will impart an acidic flavor.

Say What?: Sweet (In)justice

Although Top Chef is one of my favorite competition-based reality shows, the two previous seasons have led to blog postings in which I express my frustration at the contestants' and producers' misunderstanding of basic nutrition concepts.

This current season is no exception.

This week's "quickfire challenge" -- a 45 minute challenge that grants the winning contestant immunity at the episode's elimination ceremony -- consisted of making a sugar-free dessert.

Before introducing the challenge, host Padma Lakshmi showed the contestants a cart loaded with the various sugars found in the Top Chef pantry -- white, raw, confectioners', brown, etc. -- which she wheeled out of the kitchen once the challenge began.

"This will be interesting to watch!" I thought.

Well, the first red flag went up when the concept of sugar-free desserts was referenced in the context of producing healthy, low-calorie options.

Really? Because, often times, sugar-free varieties of cakes and pies use higher quantities of fat -- mainly saturated -- to make up for lost texture and taste.

Consequently, it is not at all odd to find that a slice of sugar-free cake has just as many calories -- if not more! -- as the traditional version.

Although "sugar-free" can sometimes be healthier and lower-calorie (i.e.: quick-cooking plain oatmeal is a healthier, lower-calorie alternative to pre-sweetened varieties,) you should never automatically make that connection in your head.

Then, once the challenge was underway, I saw contestants using honey and agave. Oy.

Apparently in Top Chef land, the word "sugar" is taken very literally -- it only refers to a granulated sweetener that comes in large bags.

Honey and agave are forms of sugar.

Yes, it usually takes less agave to match the same level of sweetness of a certain amount of sugar, but a dessert made with agave or honey is NOT sugar-free!

One contestant even used a chocolate coin in her dish. I immediately thought she would be disqualified, since any chocolate product contains sugar. Alas, the judging panel didn't seem to have a problem with that.

Top Chef execs: how about consulting with a Registered Dietitian when creating rules for nutrition-related challenges?

You Ask, I Answer: Lollipops/Calorie Labeling

I know lollipops are pure sugar, but how many calories are in the average lollipop?

I guess [I'm mostly asking about] Blowpops and Tootsie Pops.

-- Angela Wilphit
(Location withheld)

Although lollipops only contain carbohydrates (they are free of fats and protein), they are not 100% sugar.

Blow Pops, for instance, contain 13 grams of sugar, but 17 grams of carbohydrate (the remaining four grams come from cornstarch.)

Let's answer your actual question, though.

Each gram of carbohydrate contains four calories, so some simple math (17 x 4) tells us that these lollipops provide 68 calories.

Not bad at all, considering that in the time it takes most people to finish a lollipop, they could have very well eaten 300 calories' worth of Skittles.

Here is where it gets interesting.

Since the Food & Drug Administration allows food companies to round calorie values, the Blow Pop nutrition facts label displays sixty calories per lollipop.

Mind you, the rules specifically mandate that food items with calorie values of fifty or higher express that number "to the nearest 10 calorie increment."

So, in reality, that nutrition label should be listing SEVENTY calories per lollipop!

You Ask, I Answer: Honey

I have heard claims that honey is an "immune enhancer" and was wondering what your thoughts are on that.

-- Dennise O'Grady
Bay Head, NJ

Those types of claims bother me because they are so vague.

What, exactly, does the term "immune enhancer" mean? For example, is a fruit drink chock full of sugar but fortified with a day's worth of Vitamin C more of an "immune enhancer" than a fruit containing a quarter of a day's worth of the vitamin?

It is true that, due to its antimicrobial and enzymatic properties, honey can be helpful when dealing with certain conditions, like sore throats.

Similarly, it can be useful -- albeit messy -- for treating external wounds like scrapes and burns.

However, extrapolating that information and claiming honey works wonders for the entire immune system is quite a stretch.

Besides, I take issue with attributing health properties to sweeteners because it encourages their abundant consumption.

I find it very irresponsible when self-proclaimed "nutrition experts" point out that honey contains vitamin C, and forget to mention that to get just three percent of the vitamin C daily value, you need to consume an entire cup of honey.

That's 1,031 calories!

That cup of honey also contains five percent of the daily value of zinc and a measly two percent of the daily magnesium requirement.

Ironically, these are two minerals that many honey-pushing "holistic experts" provide as "proof" that honey is "better" than sugar.

I can't bring myself to get excited over a food that barely delivers two percent of the daily value of most vitamins and minerals in a half cup (515 calories).

In my mind, honey is simply another sweetener. If you like it in your tea in place of sugar, there is no reason why you should stop consuming it.

If you are specifically looking to boost your immune system, though, I suggest you simply focus on the basics -- get enough sleep, be as physically active as you can, and limit nutritionally void junk food.

Thud, Thud, Thud...

Oh, don't mind me. That's the sound of my head hitting my desk repeatedly.

Why? Oh, I just found out about the latest diet book making the Internet rounds -- The Lemon Juice Diet.

Really? Yes. Really.

I'll let the publisher's description speak for itself.

"Instead of just suggesting dieters drink a concoction of lemon juice, cayenne, and maple syrup, The Lemon Juice Diet starts there and then integrates lemon juice into a healthier, easy to maintain, long-term plan. Lemon is a natural powerhouse; its great flavor makes it an easy addition to your diet and its low glycemic index provides a steady stream of energy, without the sugar high and subsequent crash we get from high GI foods."

Oh, it gets better: "Lemon juice, when taken regularly first thing in the morning, acts as a tonic to the liver and stimulates it to produce bile making it ready to digest the day's food."

Anyone else in favor of a 100-year moratorium on any diet plan that suggests any beverage that combines lemon juice with cayenne pepper?

Numbers Game: Adverti$$$ing

In 2007, Masterfoods USA -- a division of Mars, Inc. -- spent $ ______ million advertising M&M's chocolate candies in "offline" media (AKA everything except the Internet).

a) 40
b) 75
c) 100
d) 84

Leave your guess in the "comments" section and come back on Saturday for the answer!

You Ask, I Answer: Miso

Is [tamari] similar to miso? I've seen miso listed as an ingredient before, but have no idea what it is.

-- Corey Clark
(location withheld)

Miso shares some similarities with tamari.

Whereas tamari is liquid, miso is a thick paste usually made by fermenting soybeans, rice, buckwheat, or barley (with the help of a particular mold, of course).

Before letting it age for anywhere from two months to three years, a little salt is also sprinkled on.

Miso is mainly used as a flavoring agent -- often in place of salt -- due to its high sodium levels.

Many chefs prefer to use miso since, as a result of its fermentation, it adds earthy, savory tones to food (akin to nutritional yeast.)

Some vegans like to include it in their diet since the bacteria used in the fermentation process creates B12.

However, miso's B12 content -- which isn't really that spectacular -- is of the analogue variety, so I urge vegans to instead get this vitamin through nutritional yeast or fortified soy products.

The most popular use of this ingredient in the United States is with miso soup, which is basically a mixture of miso paste with water, seaweed, tofu, and scallions.

Although some people laud it as a nutritious food, its high sodium content has me viewing it more as an alternative flavoring agent to use when cooking, rather than an ingredient to bolster the nutritional profile of a dish.

New Year, Tastier You!

Last February, a Canadian reader alerted me to YouBar, a small California-based company created by a mother-son duo that allows customers to create their own nutrition bars from a variety of healthy and organic ingredients ranging from almond butter to dates to ginger, cacao nibs, and oat bran.

I liked the idea enough to blog about it, but never tasted a creation. Until now.

Wow!

One suggested bar (these are mainly offered for first-time customers who may not be fully ready to experiment) named "Great Date With Chocolate" beautifully blends four simple ingredients -- dates, whey protein, honey, and cocoa -- in a 1.8 ounce bar that delivers:

140 calories
1.5 grams of fat
15 milligrams of sodium (that's 0.6 percent of the recommended daily limit)
4 grams of fiber
8 grams of protein

The Breakfast Bar, meanwhile, arrives at an almost identical nutritional profile by mixing dates, egg white protein, honey, coca, coffee crystals, and cinnamon. Deliciously decadent!

If you are feeling creative, head on over to YouBar's website and begin crafting your own delicacy (which you even get to name!).

Give yourself plenty of time, though, as the options are endless. Before you even think about choosing ingredients, decide just how big of a bar you want (the small weighs 1.25 ounces, while a large delivers almost two ounces.)

My favorite part of the process? Once you start mixing and matching ingredients, a nutrition facts label appears on the screen, reflecting your personal bar's nutrition information. No surprises here!

Even the pickiest of creators should be satisfied thanks to the "special requests" option, which enables you to specify preferences like "I want ginger and cinnamon, but could you make it mostly ginger and just a pinch of cinnamon?"

If bars aren't your thing, YouBar also now offers customized protein shakes.

I am not at all surprised at their success and wish them the absolute best as they continue to provide healthy snacking -- and the freedom to choose!

You Ask, I Answer: Green Tea & Weight Loss

Do you think all the hoopla about drinking green tea has merit for weight loss?

-- Beth (last name withheld)
Portland, ME

This is one of those situations where the science certainly looks promising, but when I consider what we currently know about human application, I think people are jumping the gun.

There is yet to be any major study showing how green tea affects human weight loss.

For example, a well-known 1999 human study published in the American Journal of Clinical Nutrition which concluded that flavonoids present in green tea (known as cacethins) had metabolism-boosting properties only consisted of ten subjects.

The most extensive studies on this topic have been done on mice.

One of the latest studies, published in the February 2008 issue of the Journal of Nutrition, focused on mice with a genetic predisposal to obesity.

That study, like several others, showed what appears to be a strong link between a polyphenol in green tea known as EGCG (that stands for epigallocatechin-3-gallate, in case you were wondering) and weight.

More specifically, the mice on a diet supplemented with EGCG gained less weight than those whose diet did not contain the extract.

It is worth pointing out that in that particular study, the mice on the EGCG diet consumed the human equivalent of seven cups of green tea.

Which leads me to why I find blanket statements like "green tea burns fat" to be overly simplistic.

First of all, it appears that to experience any of the thermogenic (body temperature raising) effects, humans need to drink at least seven cups a day.

Second, from the limited studies on humans, it appears that these components in green tea raise calorie expenditure through thermogenesis (essentially heat production) by approximately 4 percent.

Now it's time for some math.

Let's assume that within a 24 hour period of complete rest (think doing nothing but laying on a bed -- this is known as your basal metabolic rate) your body burns 1,500 calories.

If you apply the four percent increase from that particular human study, you can conclude that consuming seven cups of green tea a day would raise that total to 1,560 calories.

Keep in mind, though, that if you sweeten each of those seven cups of tea with just one teaspoon of sugar, you are tacking on 112 calories to your day.

So, here is my stance. If you enjoy sipping green tea, that's great.

It's a wonderful beverage that, when consumed plain, offers not only a variety of polyphenols and antioxidants, but also an absence of calories.

However, as regular readers of this blog know, I oppose the attribution of weight-loss characteristics to specific foods, as it is ultimately overall eating patterns -- and caloric intake -- that affect weight.

So, if green tea is not to your liking, you are not at a weight-loss disadvantage.

You Ask, I Answer: Mona Vie

I was at a cocktail party the other day with women in their late 30s all RAVING about [an acai berry juice blend called] Mona Vie.

[They said] they give it to their kids and their whole families; [some referred to it as] their miracle drink.

Do you know anything about it?

-- Dennise O'Grady
Bay Head, NJ

Of course they were raving about it and throwing the word "miracle" around -- Mona Vie is sold through multi-level marketing!

If they can convince you to become a customer, there's some financial gain for them through distributor commissions.

Although Mona Vie aggressively advertises the acai berry on their website (with vague statements like "scientific experts have referred to the açai berry as the most nutritious and powerful food in the world,") it is one of nineteen fruits contained in the juice blend.

They are, oddly enough, tight-lipped about just how much of their product is composed of acai berry juice: "The exact amount of açai, or of the other fruits, contained in our blend is not disclosed. This is considered one of the company's greatest intellectual assets."

Uh, okay.

Look past the glossy website and attractive packaging and all you have is some very expensive ($50 a bottle!) fruit juice.

Yes, acai berries are healthy, but so are all other fruits. Besides, if your general diet patterns aren't healthy, no amount of acai is going to perform any sort of miracles.

Save yourself the money and instead eat any of the many fruits available at your local supermarket.

Remember -- you're always better off eating whole fruit than simply drinking juice.