Shamrock "Not-So-Lucky" Shakes

The bright green minty sugar rush known as the Shamrock Shake has been a staple on McDonalds March Menus since the 70’s.  I know it tastes great, but in this case ignorance is NOT bliss my friends.

Yeah, "Lucky You" you get to eat all these chemicals!

The 2013 Shamrock Shake now has added whipped cream and a cherry on top, making a 22 oz Shake worth the following in nutritional cash…

820 calories

135 grams carbohydrates

18 grams protein

23 grams fat (15 saturated, 1 trans)

and 260 mg of sodium

Along with the 800+ calorie hit, we are getting quite a few chemicals!  See red for the most problematic.

Body of the Shake:

1. Milk
2. Sugar
3. Cream
4. Nonfat Milk Solids
5. Corn Syrup Solids – Dried corn syrup
6. Mono & Diglycerides – Emulsifying agents made from fats (may be animal or vegetable derived) by releasing a fatty acid from a diacylglycerol.  The fat from this ingredient is not calculated towards the total you see on the label.
7. Guar Gum – The ground up endosperm of guar beans. This is another form of sugar. It helps to thicken and prevents ice crystal growth.
8. Dextrose 
9. Sodium Citrate – This is what makes “American cheese” kindof creamy and rubbery at the same time. A chemical for emulsification.
10. Artificial Vanilla Flavor – Most artifical vanilla flavor is synthesized from lignin, a chemical compound found in wood.
11. Sodium Phosphate – Salts derived from sodium hydroxide and phosphoric acid. 
12. Carrageenan – Emulsifier and stabilizer extracted from seaweed.  Causes major GI upset in animal studies and has been recommended to be avoided by many MD’s.
13. Disodium Phosphate – anti-caking additive.
14. Cellulose Gum – Thickener that may cause reaction in those with wheat intolerance.
15. Vitamin A Palmitate – Synthetic Vitamin A added back to Milk when fat is removed.

Shamrock Syrup:

1. High Fructose Corn Syrup – Created through an enzymatic process to convert glucose into the sweeter, fructose.  Making it sweeter and more addictive. Also, many health claims including the intake of HFCS in autistic kids causing loss of Zinc and increase in Copper levels in our bodies, making it harder for them to excrete heavy metals. 
2. Corn Syrup – made by treating corn starch with enzymes and/or acids. Mostly dextrose, which is another form of sugar. 
3. Water
4. Sugar
5. Natural Flavor
6. Xanthan Gum
7. Citric Acid – Emulsifying agent
8. Sodium Benzote - preservative
9. Yellow 5 – Most allergenic of all color dyes.  Phasing out of its use is being forced by the European union due to its hyperactivity effects in children.
10. Blue 1 – color dye previously banned in the European Union. May cause allergic reaction in those with pre-existing asthma conditions.

Whipped Cream:

1. Cream
2. Nonfat Milk
3. Water
4. Corn Syrup – made by treating corn starch with enzymes and/or acids. Mostly dextrose, which is another form of sugar. 
5. Sugar
6. High Fructose Corn Syrup – Created through an enzymatic process to convert glucose into the sweeter, fructose.  Making it sweeter and more addictive. Also, many health claims including the intake of HFCS in autistic kids causing loss of Zinc and increase in Copper levels in our bodies, making it harder for them to excrete heavy metals. 
7. Mono & Diglycerides – Emulsifying agents made from fats (may be animal or vegetable derived) by releasing a fatty acid from a diacylglycerol.  The fat from this ingredient is not calculated towards the total you see on the label.
8. Carrageenan – Emulsifier and stabilizer extracted from seaweed.  Has caused GI upset in several animal studies.
9. Polysorbate 80 – Emulsifier. May be harmful in people with Chrons Disease.  
10. Beta Carotene
11. Natural & Artificial Flavors – This is where a lot of things “hide”
12. Mixed Tocopherols 
13. Nitrous Oxide

Marachino Cherry:

1. Cherries
2. Water
3. Corn Syrup – made by treating corn starch with enzymes and/or acids. Mostly dextrose, which is another form of sugar. 
4. High Fructose Corn Syrup – Created through an enzymatic process to convert glucose into the sweeter, fructose.  Making it sweeter and more addictive. Also, many health claims including the intake of HFCS in autistic kids causing loss of Zinc and increase in Copper levels in our bodies, making it harder for them to excrete heavy metals. 
5. Sugar
6. Malic Acid – A sour tasting acid originally extract from green apples.
7. Citric Acid – Emulsifying agent
8. Natural & Artificial Flavorsatural & Artificial Flavors – This is where a lot of things “hide”
9. Sodium Benzote - preservative
10. Potassium Sorbate - potassium salt of sorbic acid, a naturally occurring antimicrobial compound; used as a preservative
11. Red 40 – Originally manufactured from coal tar, but now mostly petroleum. Previously banned in the European Union due to health effects in children.
12. Sulfur Dioxide

Seriously, a cherry on top should not be that complicated.  I propose a healthier St. Patties Day in 2013 – Lets make our own dang shake!

Lucky Shamrock Shake

2 cups Vanilla Ice Cream (homemade in bag or Organic)

1 cup Organic* Milk

¼ cup Organic Half & Half

½ tsp Mint (Spearmint) Extract

4 drops India Tree** Yellow Food Dye

4 drops India Tree Blue Food Dye

*I say organic because we should all be food snobs when it comes to our dairy.  There are a lot of companies that don’t treat their cows nicely, feed them genetically modified corn and shoot them with antibiotics.  So lets give the nice farmers who feed their cows grass and don’t give them unnecessary shots our money ok?

**Also, there are lots of theories that color dyes cause behavioral issues in humans and contribute to worsening symtoms with ADD/ADHD and Autism Spectrum Disorders, so lets stay away from the checmical food dyes and go with India Tree. They are here in Seattle (down in Ballard) and make their colors from plants.  Nice and natural.

Enjoy!
Ashley

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The Vitamins: Vitamin B6

Slowly, Im going to work through all of the vitamins and minerals, donating a blog post to each.

Each blog will address:

What does it do?
How much do we need?
Where can you get it?
What if we dont get enough?
What if we get too much?
The Reccomended Daily Allowance or RDA for that vitamin or mineral

Welcome to Vitamin B6!

What does it do?
Vitamin B-6 or "Pyridoxine" is a water-soluble B vitamin that plays a significant role in helping make amino acids that build body cells, including muscles. Vitamin B6 also helps produce red blood cells, infection-fighting antibodies and insulin (a hormone that uses glucose, synthesizes protein and stores fat).

How much do we need?
The following table lists the recommended intake for healthy people based on current scientific information.

Where can we get it?
Rich food sources of vitamin B-6 include chicken, fish, whole grains, beans, fortified cereals and nuts. Some soy-based meat substitutes are fortified with vitamin B-6.

What if we don't get enough?
Vitamin B-6 deficiency, while rare, can occur in people consuming poor-quality diets. Symptoms typically don’t occur until the later stages of deficiency. Signs of deficiency can include skin rashes, depression, nausea, convulsions and confusion.

What if we get too much?
No adverse effects have been associated with high intakes of vitamin B6 from foods. Very large doses of supplemental vitamin B-6 (in the form of pyridoxine) have been associated with painful nerve damage in the extremities (such as fingers and toes).


How you can get some B6 this week:
Hazelnut Crusted Halibut with Marsala Mango Sauce

Hazelnuts contain 0.2 mg of Vitamin B6 per 1oz of nuts!

Prep time: 15 minutes
Cooking time: 10 minutes
Makes: 4 servings

Marsala Mango Sauce
3/4 cup Marsala wine, sweet
1/4 cup Chutney, mango or regular
1 tablespoon Butter or margarine
1 teaspoon Soy sauce, lite
1/4 teaspoon Ginger, ground

Hazelnut Crusted Halibut
3/4 cup Hazelnuts, toasted, skin
removed, finely diced
1 tablespoon Parsley, diced
1/2 teaspoon Salt
1/8 teaspoon Black pepper, ground
1 Egg, beaten
4 (4oz each) Halibut fillets
2 tablespoons Vegetable oil

Preheat oven to 400ºF.
Bring Marsala wine to boil in small saucepan; reduced heat and simmer until reduced to 1/2 cup, stirring constantly. Add chutney, bring back to simmer and reduce to 1/2 cup, stirring
constantly. Stir in butter or margarine, soy sauce and ginger until butter is melted. Process in
blender until smooth; set aside.
Mix hazelnuts, parsley, salt and pepper in medium bowl; set aside. Place beaten egg in separate
medium bowl; set aside.
Rinse fish and pat dry. Dip fish in beaten egg; turning to coat. Place coated fish in hazelnut
mixture, pressing nuts onto fish to coat both sides.
Heat oil in large ovenproof frying pan over medium high heat. Add fish and fry for 1 to 2
minutes until bottom is browned. Turn fish and place skillet in oven. Bake for 8 to 10 minutes
per 1-inch thickness of fish until flakey. Spoon 2 tablespoons heated sauce over each fillet.

Nutritional Analysis per Serving:

Calories 460 (51% Calories from Fat), 29g Protein,
17g Carbohydrate, 3g Fiber, 27g Fat, 4.5g Sat. Fat, 0g Trans Fat, 100mg Cholesterol,
1030mg Sodium

Sources: EatingWell.com, ADA, Hazelnut Council

Blessings,

Ashley

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