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What is an Aphrodisiac Food?

Gently poached shrimp in red curry over grains of fragrant, jasmine rice. Freshly shucked oysters served ocean-side with a glass of golden Sauternes. The meat of crushed cocoa pods steeped with flecks of chile and sweetened by sugar cane. Aphrodisiac foods have been celebrated by the greatest cultures in recorded history. Today, modern science is proving the nutritional validity of foods historically regarded as aphrodisiac. So why does the American FDA (Food and Drug Administration) say there is no such thing as a culinary aphrodisiac?

The FDA not just dispels a belief but also in fact warns consumers against natural aphrodisiacs, maintaining that no over-the-counter product works to treat problems with sexual function. Of course, the FDA is trying to protect consumers from products like the manufactured packets labeled "Spanish Fly," sold at the checkout counters of seedy convenience stores in Chatsworth, California (heart of the American porn industry). But it also tends to define aphrodisiacs rather narrowly as products that only those directly improving sexual hormone levels.

It is true that until recent years, no controlled studies discovered even the hint of such a culinary Viagra, directly impacting sexual hormones. However, a study completed in 2005 by a group of Italian and American scientists inadvertently discovered that a rare amino acid raised sexual hormone levels in rats. The study was investigating the amino acids of a Mediterranean variety of mussels and the sexual health discovery was simply a sideline of the group's true goals. So, unfortunately, no follow-up studies have endeavored to harness the Viagra-like potential of not just mussels but all bi-valves, (including oysters and clams), containing this miracle amino. However these initial findings, without a doubt, shoot a few holes in the FDA's story.

Despite the FDA's cold shoulder toward the world's most "exciting" foods, people around the world continue to define culinary delights as aphrodisiacs. Some foods earn their title for their ability to produce an immediate physiological effect on the body. Chile peppers, for instance, have been used as aphrodisiacs throughout the Americas and Asia for centuries for their ability to raise body temperature and bring a blush to the cheeks similar to a sexual flush. Ginger, another warming spice, can make the eater's tongue tingle with anticipation and lips plump to proportions that could meet any Angelina Jolie fantasy.

Alcohol is also considered aphrodisiac for its physiological effects. We all know what happens when the first sips of a drink hit the blood stream and the world becomes a warm and glowing place. Champagne is a particularly effective aphrodisiac. The delicious "pop" of a cork and the tickling of bubbles on the nose make the drink much more than an inhibition assistant. Life becomes a celebration with Champagne in the glass. The teasing notion in the back of the mind that the entire bottle really must be drunk right away less it lose its cheerful effervescence brings to the moment an air of indulgence. But, of course, the aphrodisiac of alcohol must be administered in careful doses. As Shakespeare warned of the temptation of the bottle, 'It increases the desire, but it takes away the performance.'

Thanks to the work of two rather quirky figures in the world of science, we now know that the mere scents of some foods can evoke sexual arousal. In the late 1990's, Dr. Alan Hirsch of the Smell and Taste Treatment and Research Foundation in Chicago completed a study in which food aromas caused sexual arousal in subjects in both waking and sleeping states. The most successful scent tested in the study to tempt men was a combination of pumpkin pie spice and lavender. For women, it was cucumbers and Good and Plenty candies. Other scents, such as glazed donut, buttered popcorn and vanilla also offered arousing results.

In a series of slightly less formal studies, Dr. Max Lake, an MD and vintner from Australia's Hunter Valley, discovered similarities between the scents of certain foods and the aromas of human pheromones. In his book Scents and Sensuality, Dr. Lake describes the aromas of some Blanc de Blanc Champagnes as well as ripe cheeses as being startlingly similar to female pheromones. He also discusses the aromatic similarity between truffles and the male pheromone androstanone. (Ever stop to ponder why truffle hunters employ female pigs? Those randy girls are after the scent of androstanone!)

Other foods are considered aphrodisiac for their appearance. This, I believe, is the weakest definer for declaring a food aphrodisiac. For example, I've heard a European belief from a previous century that strawberries are aphrodisiac for their resemblance to a woman's nipples. This rumor was clearly started during a time period in which nudity was frowned upon, because I've looked in the mirror and can assure you that there is absolutely no resemblance.

The same goes for phallic foods. I was under the impression that size matters, so why would any man want to compare his anatomy to a stalk of asparagus?

It is my belief that foods with nutritional content essential for sexual health were, in previous centuries, often explained by appearance since the science of the times did not allow for nutritional analysis. Celery, for example, another one of those rather thin phallic foods, contains natural plant estrogens.

In fact, if you look at the nutritional makeup of most foods celebrated as aphrodisiacs throughout the course of history, you will find ingredients rich with vitamins and nutrients essential to a healthy libido. We now know that oysters, the most clichéd of all aphrodisiac foods, contain that aforementioned amino acid promising to raise sexual hormone levels to new heights. But they are also an excellent and easily digestible source of zinc, an ingredient that promotes blood flow to the body's every region.

Oysters are not the only food to get your blood pumping. Almonds, eggs, pumpkin seeds and shrimp are also aphrodisiac foods serving up your daily dose of zinc. Other nutrients that work to embellish your sexual self include - but are not limited to - vitamin C, iodine, omega 3's and magnesium.

Many ingredients probably became known as aphrodisiacs because of their ability to provide sustained energy. Lean proteins like wild boar, fish and fowl give the body energy for an all night pas de deux. Foods with natural sugars and caffeine can give the body a surge of energy when it is needed most. This explains the aphrodisiac reputation of decidedly un-sexy ingredients like yams and beets, as well as that of some of the food world's sexiest players. Imagine honey drizzled across warm flesh or fragrant coffee served in bed on a cold morning, which, I promise you, tends to rouse more than a lover's tousled head.

As we learn more about brain chemistry and its impact on the games of love, we will likely discover more reasons to toss out the prescription pad and haul out the grocery list. We now know that certain foods can trigger chemical reactions in the brain to send a flood of happy hormones through the body. (Yes, I speak of the legend of chocolate- unfortunately, you would have to eat a diabetic coma-inducing quantity of chocolate in one sitting in order to ingest enough of the needed compounds. Sad, but true). As more and more secrets of the brain are unlocked through the miracles of modern science, it is very likely that we will discover a dazzling array of foods with abilities to balance mood, invoke romance and trigger sexual desire.

In the meantime, however, we must swallow the bitter pill of the FDA and, at least from a marketing perspective, deny foods their aphrodisiac allure. I look forward to the day when the American government comes to a less simple minded understanding of the relationship between food and romance. After all, wouldn't you rather sit down to a dazzling dinner than pop a blue pellet?

That being said, I believe there is more to the success of aphrodisiacs in romantic relations than the administration of foods from a prescription checklist. For a romantic meal to achieve the desired results, the experience itself must be an act of pleasure. When planning a night of culinary temptations, I recommend carefully contemplating not just a menu of aphrodisiac ingredients but elements of indulgence, surprise and even downright daring. After all, as Dr. Ruth Westheimer famously quipped, "The most important sex organ lies between the ears."

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A Spotlight on Your Kidneys

How often do you think about your kidneys? Did you know that kidney disease is the 9th leading cause of death in the United States, more than breast cancer or prostate cancer? Over 26 million Americans currently have kidney disease but many more may not yet be diagnosed or even aware of problems as there are frequently no symptoms until the disease has progressed. One in three people are at risk for kidney disease due to diabetes, high blood pressure or family history. March is National Kidney Month and the National Kidney Foundation is urging everyone to give your kidneys a second thought.

Your kidneys are two fist sized organs located in your lower back. Although we are generally born with two kidneys, you only need one functioning kidney to live a normal, healthy life.

Kidneys work hard to keep your body healthy and their remarkable functions include:

• Filtering waste out of 200 liters of blood daily

• Regulating the body's salt, potassium and acid content

• Removing drugs from the body

• Balancing the body's fluids

• Releasing hormones that regulate blood pressure

• Producing an active form of vitamin D

• Controlling production of red blood cells.

Kidney disease means that the kidneys are damaged and can't filter blood they way they should. Main causes of kidney disease include: high blood pressure, diabetes, recurrent kidney infections that may have caused scarring, inherited diseases, overuse of over-the-counter pain medications, illegal drug use and traumatic injury. Symptoms of kidney disease may not be detectable until the disease has progressed. Symptoms may include: swelling of the face or ankles, changes in urine frequency or color, foamy urine, nausea, vomiting, changes in taste, numbness of fingers or toes, and fatigue or exhaustion. Caught early, treatment of kidney disease is very effective. But kidney disease is a progressive disease, meaning the damage can't be undone.

If you have kidney disease, diet changes will play a big role in maintaining your health. You may need to watch your protein intake, as too much protein can cause waste to buildup in your blood, making it harder for the kidneys to remove. Watching your sodium intake is important to help control your blood pressure and limit fluid buildup. Too little or too much potassium can be dangerous; the amount you need depends on how well your kidneys are functioning and what medications you are on. As kidney function decreases, you may need to watch your phosphorus and calcium intake. Extra phosphorus can build up and result in weak bones. You may also need to restrict your fluids. All of these specific nutrition needs can be calculated for you by a Registered Dietitian. In addition to diet changes, you will be treated with medications.

Should your kidney function continue to decline, you may need dialysis. Hemodialysis uses a machine to help filter and cleanse your blood. If you a candidate, you might be eligible for a kidney transplant, either from a living donor or from a recently deceased donor. The current waiting list for kidney transplants is about 3.5 years.

Prevention is the best cure for kidney disease, so follow these tips for healthy kidneys:

• Stay hydrated. Kidneys need hydration to work properly as they filter out waste through your urine.

• Eat a healthy balanced diet. Eat foods high in antioxidants to promote kidney health. Antioxidants are abundant in fruits and vegetables, including red bell peppers, cabbage, cauliflower, garlic, and berries.

• Lower your sodium intake. Too much sodium can increase high blood pressure, which can damage the kidneys.

• Control your blood glucose. Diabetes is a major contributor to kidney disease because it damages blood vessels in the body that prevent the kidneys from working properly.

• Live a healthy life. Don't smoke, get plenty of exercise, maintain a healthy weight, use alcohol in moderation, and avoid illegal drugs.

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The Dangers of Eating Pork

Pork is today one of the most widely eaten meats in the world. It is eaten throughout Europe, North and South America, Africa and many parts of Asia. Pork has become very popular because it is extremely cheap and easy to produce when compared to sheep or cattle. There are various cultures that do not eat pork, for example those who follow the Jewish or Muslim faiths. Let us put religion aside and concentrate on the facts about pork and the dangers that it contains.

Pigs are scavengers and will eat any food anywhere. This can include worms, rotting carcasses and dead insects. Worst of all, pigs eat their own waste excrement as well as that of other pigs. One can only imagine where all those toxins go. How do pigs get rid of their own toxins if they continue to eat their excrement? Did you know that pigs do not sweat; they cool themselves using water or mud. So getting rid of toxins via sweating is not an option. Surely, if pigs are unable to get rid of toxins, some of it has to be stored in their flesh. Think about that the next time you take a bite on a pork sausage.

Speaking about sausages, did you know that pork sausages are loaded with undesirable and unhealthy fat? A lot of coloring has to be used to make the meet look appetizing. Did you know that the European food safety authority recently found that the coloring used in cheap sausages can cause cancer? Most of us like crispy bacon with our eggs, right? Do you want to know why it is so tasty? The reason is the high levels of fat and salt that is contained in bacon. In fact, Bacon is one of the meats with the highest fat content. The same goes for salami; you must have noticed the marbling effect of the white fat in each slice.

Still craving for that crispy bacon? Are you still not convinced that eating pork can be dangerous? Okay, have you considered the genetic link between pigs and humans? Why would you, they are completely different species of animals to humans, right? Are we really that different? Some of you would be very disturbed to know the real truth about pigs and their genetic make-up. You may not want to think about it, but consider this, is ignorance really bliss?

We should really be a lot more careful about what you put into our bodies. Although certain foundations encourage the consumption of pork as a safe source of protein, they fail to inform us about the pitfalls. It is genuinely up to us to make up our own minds about what is good for us and what can be dangerous to health. The only way to do this, is to ensure that you improve your knowledge and understanding of the subject. Do not be confused by marketing of the pork industry. You may be shocked by what you learned, but at least you will know the truth.

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