BusinessWeek reports on yet another new trend in so-called health-maintenance. Just wait.....in a few years time this new alleged health "fix" will be condemned for some side-effect or other no one thought about. Perhaps we are all fiddling with and trying all too hard to stop what we all know are certainties - taxes, aging and death.
"Food makers are capitalizing on our fear of aging and love of technology with new "phoods" and "bepherages" aimed at remedying health woes
We all know you can zap your wrinkles with a shot of botox and fix your vision with a laser beam. Now the European food giant Unilever (UL) hopes to lower your cholesterol with a shot of yogurt. The tiny 3 oz. container is called the Promise Activ Supershot and will be launched in May.
The supershot is only one taste of the recent foods and beverages hitting store shelves that claim to provide nutrition, energy, and medicinal benefits, often in small bite-size packs and containers. The upshot: Americans are clearly comforted by the promise of better health through fortified foods. "Nutrition in the new millennium is dramatically different than it was in the 20th century," says Clare Hassler, director of the Functional Foods for Health Program at the University of Illinois."
"Food makers are capitalizing on our fear of aging and love of technology with new "phoods" and "bepherages" aimed at remedying health woes
We all know you can zap your wrinkles with a shot of botox and fix your vision with a laser beam. Now the European food giant Unilever (UL) hopes to lower your cholesterol with a shot of yogurt. The tiny 3 oz. container is called the Promise Activ Supershot and will be launched in May.
The supershot is only one taste of the recent foods and beverages hitting store shelves that claim to provide nutrition, energy, and medicinal benefits, often in small bite-size packs and containers. The upshot: Americans are clearly comforted by the promise of better health through fortified foods. "Nutrition in the new millennium is dramatically different than it was in the 20th century," says Clare Hassler, director of the Functional Foods for Health Program at the University of Illinois."
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