The full article is posted here
There is also a Facebook conversation here
I believe in open and honest exchanges without aggressiveness, abusive language, or cheap shots. With that in mind, I have crafted a response for you and your readers to review and consider.
You state that the ingredients below are common and you provide some screen shots of ingredient lists.
Note: I have reordered your list a little to provide continuity with the response below.
- rancid vegetable oils
- agave syrup
- isolated fructose
- fractionated palm kernel oil
- synthetic vitamins and minerals that are not bioavailable
Rancid Vegetable Oils
Not sure where this came from. There is no such listing in any Isagenix ingredient for Rancid Vegetable Oils. Non-Hydrogenated Vegetable Oil is used in one and only one product – The Isagenix Slim Cake (Cookie).
Gluten & Agave Syrup
It is true you will find gluten in a single product, the Isagenix SlimCake (Cookie) along with Certified Organic Agave Syrup, also in the same single product. Agave nectar is simply a naturally occurring sweetener that is used instead of sugar.
Not sure how you can say Gluten and Agave are common in Isagenix products when they are all found in only one product.
Feel free to check out the product catalog that, in the back lists all products, their nutritional information and their ingredients. https://media01.isagenix.com/corporate/ww/pdfs/Catalog_English.pdf
Saying that soy is in Isagenix products is inaccurate. If you do a basic search for “soy” in our product catalog, you will find several hits for soy. If you take the time to read a little further, you’ll understand that the products contain “Soy Lecithin”
Lecithin is found in many foods such as ice cream, milk shakes and chocolates. As a natural emulsifier, it helps to keep fats and water from separating to produce smoothness.
Lecithin is also found naturally in foods and is especially high in egg yolks. The phospholipid is an integral component of cell membranes and is also synthesized to accompany excretion of bile and enzymes in the small intestine.
Dietary lecithin is good for you because it’s completely metabolized and provides the main source of choline in the diet. Choline is a precursor for acetylcholine, a neurotransmitters in the brain, and is vital for proper metabolism of fats in the liver.
For these reasons, you may see lecithin available as a supplement in natural health stores.
Commercial lecithin is derived from soya and sunflower oils. Isagenix products use soy lecithin because of its ease of application. It is only used if ultra-purified to be free of proteins or contaminants.
Note: Although the lecithin is derived from soya oil, it does not contribute any amount of soy protein or soy isoflavones (phytoestrogens). These are eliminated through purification of the lecithin and should not present a concern to those needing to avoid them.
Lecithin is used in place of other emulsifiers—such as chemical emulsifiers—for its healthful nature in IsaLean Shake, IsaDelight and IsaFruits. Isagenix uses only lecithin derived from non-GMOsoybeans.
The concept that fructose is toxic or unhealthy is inaccurate. There is a lot of hysteria surrounding fructose — a simple fruit sugar found in almost every natural food on the planet that has been unfairly targeted as the scapegoat for all of the extra pounds on America’s waistlines.
According to the nutrition science experts, there is no evidence that overconsumption of a single nutrient, such as fructose from high-fructose corn syrup, has led people to gain more weight than other foods (1,2)
Additionally, in 2009, a supplement in the Journal of Nutritionin 2009 called for a stop to the demonization of fructose and high-fructose corn syrup (HFCS) (1). They wrote, “Evidence is presented that HFCS does not pose a unique dietary risk in healthy individuals or diabetics.”
In fact, in the same paper, the author seeks to dispel other myths about fructose by pointing out the following facts:
- Fructose coexists with glucose in all common nutritive sweeteners including honey, fruits and vegetables, agave nectar, and regular table sugar (50 percent fructose, 50 percent glucose)
- The human body is well adapted to handling sugars in normal ranges
- Replacing all the fructose in manufactured foods with other nutritive sweeteners would not improve health or solve the obesity crisis
There is also a list of good reasons for why people should continue to have fructose in their diets.
- Fructose is sweeter than glucose, so a balance of both helps food manufacturers use less sugar overall in foods.
- Since fructose is absorbed differently than glucose, it blunts a glycemic response, leading to lower insulin levels.
- Fructose makes things with naturally unpleasant flavors (like vitamins and minerals) taste better.
- Unlike non-caloric, artificial sweeteners, fructose helps to fuel the body with energy.
As long as you’re not getting too much fructose, or any other added sugar, or using added sugars to replace nutrient-dense foods (2, 3), then there’s nothing to fear.
The truth is that fructose is metabolized in the liver and is first used to replenish liver glycogen stores, which are in turn used to fuel the body during fasting. The average human liver has the capacity to store around 85 to 100 grams or more of liver glycogen.
When fructose is consumed in a normal range as our hunter-gatherer ancestors did when they ate fruits and vegetables all year round – and as part of a reduced-calorie diet for building muscle and losing weight – it and its cousin sweeteners such as sucrose, glucose, honey, agave nectar, fruit juice concentrates, and sugar alcohols really aren’t so freaky after all.
- White JS. Supplement: The State of the Science on Dietary Sweeteners Containing Fructose. J Nutr, 139(6), 1219S-1227S, June 2009, http://jn.nutrition.org/cgi/content/full/139/6/1219S .
- Fulgoni V. Supplement: High-Fructose Corn Syrup (HFCS): Everything You Wanted to Know, but Were Afraid to Ask. Am J of Clin Nutr, 88(6), 1715S, December 2008, http://www.ajcn.org/cgi/content/full/88/6/1715S
- Thompson FE, McNeel TS, Dowling EC, Midthune D, Morrissette M, Zeruto CA. Interrelationships of added sugars intake, socioeconomic status, and race/ethnicity in adults in the United States: National Health Interview Survey, 2005. J Am Diet Assoc 2009;109:1376
- Drewnowski A, Specter SE. Poverty and obesity: the role of energy density and energy costs. Am J of Clin Nutr, 79(1), 6-16, January 2004.
Fractionated Plam Kernel Oil
Not sure why you consider Palm Kernel Oil unhealthy. Palm kernel oil is an edible plant oil derived from the kernel of the oil palm Elaeis guineensis, and is comparable to coconut oil. A cardio-friendly alternative to animal fat, palm kernel oil is free of dietary cholesterol, and there is no evidence that it increases production of cholesterol in the body (1). Palm kernel oil is stable at room temperature, does not require hydrogenation (the process behind trans-fat formation), and has a long shelf life.
Fractionation is the process of dividing a substance into smaller components, usually to improve purity.
Again, to say that this ingredient is common in Isagenix products is inaccurate. This ingredient is only found in the Fiber Snack bars and the IsaLean Bars.
- Agriculture and Consumer Protection. Small-scale palm oil processing in Africa. FAO Corporate Document Repository. Online: http://www.fao.org/DOCREP/005/y4355e/y4355e03.htm
Saying that Isagenix products contain corn is inaccurate. Again, a quick search for corn produces several hits, but if you take the time to read, you find it’s NOT CORN, the ingredient is CORN BRAN. Corn bran is a food product made from the tough outer layer of corn. Like the brans derived from other grain crops, it is very high in fiber, and it can be used in a wide variety of ways. Many commercial food producers use this substance as filler in their foods, and to reduce the caloric value of snack foods. It can also be used in home cooking to increase the fiber content of various foods and to add texture.
You list additives, but provide no specific additives or any explanation about why it is bad.
Synthetic vitamins and minerals, not bioavailable
You speak specifically about Calcium D Pantothenate. This is also referred to as vitamin B-5 or pantothenic acid, is an essential nutrient your body uses to generate energy by breaking down carbohydrates and fats. Adults should consume at least 5 mg of calcium D-pantothenate each day to maintain a healthy body, according to the University of Maryland Medical Center. If you have trouble getting enough of this B-5 vitamin from your diet, your doctor may recommend treatment with a calcium D-pantothenate supplement.
Low Heat Non Fat Dry Milk
The statement in your article suggesting that Nonfat dry milk (NFDM) is a denatured protein is inaccurate. The term denatured refers to the process of breaking down the branch chain amino acids and the structure of the protein is damaged or destroyed. This is not at all what Buttler Believer’s article is talking about.
Contrary to what some people may think, use of the term “natural flavors” on nutrition labels is not a deceitful tactic by food manufacturers to hide harmful or unappealing flavoring agents.
The Code of Federal Regulations defines a natural flavor as “the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional (1).” Artificial flavors are defined as those that do not meet these particular standards.
So what does all of this actually mean? The Cliff’s Notes explanation is that natural flavors are found in nature (plant or animal material), while artificial flavors are not. Artificial flavors are chemicals not found in plant or animal material that are created in a lab.
Thousands of natural volatile compounds make up the flavors and aromas of the things we eat. Even simple natural flavors like vanilla can be made up of hundreds of compounds, most of which have very strange sounding chemical names. For example, d-limonene is one of many natural volatile compounds that make citrus taste like citrus (2), and 3-methylbutanal, 3-methyl-l-butanol, and geranial are compounds that help make tomato taste like tomato (3). Listing all of these natural flavor compounds as their official names on a label would not only lead to more confusion, but also look a little scary.
To be included in the ingredient list under the term natural flavors, the flavoring compound must not only give the item its specific taste and be found in nature, but its main purpose should be to give a food flavor rather than to contribute to the food’s nutritional value. Because sweeteners are considered primarily nutritional, they must be disclosed in the ingredient list and cannot be listed as natural flavors. In addition, colors and chemical preservatives (used to enhance the appearance of food and keep it from spoiling) cannot be listed as natural flavors.
The federal regulations that define the term natural flavors and enforce its correct use ensure that it’s used appropriately by manufacturing companies, and not as a way to hide ingredients that might be considered unhealthy. By listing flavoring compounds as natural flavors, consumers are being told what they do (impart flavor), while also making labels appear simpler and less cluttered. In addition, using natural flavors on labels helps to prevent competing manufacturers from creating copy-cat versions of products.
Isagenix always avoids artificial chemicals, flavors, and sweeteners in all of their products. Where the term “natural flavors” occurs, the purpose is to prevent consumers from being confused by a variety of complex sounding natural compounds.
- FDA Code of Federal Regulations Title 21:http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=501.22. Accessed Sept 30, 2013.
- Davidowski et al. The Extraction and Quantification of Limonene from Citrus Rinds. Perkin Elmer, 2009.
- Markovic et al. Aroma volatiles of tomatoes and tomato products. Flavour Fragr, 2007;22:395-400.
Fats often get a bad rap. Although there are some types of fat you want to avoid or consume sparingly, such as trans fats, our bodies do require fat for survival. Fats are necessary for providing an important cushion around organs, they are essential for building hormones and cell membranes, and they supply the body with an efficient source of energy. In addition, fats assist in the absorption of fat-soluble vitamins (vitamins K, E, A, and D). For these reasons, it’s important to have a healthy amount of fat with every meal.
The key is to choose moderate amounts of healthy fats. Extra virgin olive oil is the star of the Mediterranean diet and one of the main sources of fat in Isagenix IsaLean Shakes (other sources of healthy fats include sunflower oil, flax seed, and medium-chain triglycerides from coconut oil). Olive oil is associated with several health benefits; in fact, observational studies have found that those who live in the Mediterranean region and follow the native diet that includes high amounts of olive oil live longer and healthier lives
IsaLean® Shake features high-oleic olive and sunflower oils along with alpha-linolenic acid from flax seed as its main sources of fats. Consumption of these sources of fats, as supported by studies on the Mediterranean diet, has been linked to better control of blood pressure and heart health.
While frighteningly difficult to pronounce, this digestion-resistant carbohydrate source is quite natural and good for you. Oligosaccharides, in fact, are found in a variety of fruits and vegetables. The ingredient also acts as an important “prebiotic” that helps feed healthy intestinal microbes (1). That’s really about all that’s creepy crawly about it.
- Yen CH, Tseng YH, Kuo YW, Lee MC, Chen HL. Long-term supplementation of isomalto-oligosaccharides improved colonic microflora profile, bowel function, and blood cholesterol levels in constipated elderly people–a placebo-controlled, diet-controlled trial. Nutrition2011;27:445-50.
A derivative of starch, maltodextrin is more easily digestible than other complex carbs, but it does not cause the same blood sugar spike associated with simple sugars. Semi-sweet or flavorless, this polysaccharide (chain of sugar units) comes from corn, tapioca, potato, wheat, or rice (1). Used as a thickening agent or to round out sweetness, maltodextrin is a white powder that is native to both home-cooking and packaged foods.
There is some evidence that maltodextrin is ideal for a pre- or post-workout carbohydrate source due to readily available fuel without the digestive discomfort associated with simple sugars. The maltodextrin in FiberPro is resistant to digestion. It acts more like a soluble, prebiotic fiber that helps support normal gastrointestinal health.
Finding your way through food labels is rapidly becoming an art-form. With new ingredient names, new discoveries, and new research unleashed every day, staying on top of your food is practically a full-time job. Isagenix is firmly committed to high quality foods and supplements to augment and sustain your efforts of attaining an ideal weight. Whether your goal is weight loss, body sculpting, or defying aging—Isagenix is here to help.
- Department of Health and Human Services. Listing of Specific Substances Affirmed as GRAS. Part 184, Subpart B, Sec. 184.1444 Maltodextrin. 2011; 21:3. CITE: 21CFR184.1444. Online:http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=184.1444
Whether this is healthy or not can be argued depending on your source. In your article you simply list side effects, but provide no context. The site you reference actually says most symptoms are seen with severe exposures and overdoses.
Your body needs calcium to maintain normal healthy function. You’re probably most familiar with calcium in terms of its role in the skeletal system — it helps maintain your bone health and density — but it’s also crucial to several other body functions. Your heart needs calcium to maintain its rhythm, and contractions of the skeletal muscles depend upon calcium.
Your body absorbs tricalcium phosphate quite effectively, just as most people absorb both calcium carbonate and calcium citrate without trouble.
Posted on Tuesday, January 14th 2014