I just got an announcement about this new blog although there have been posts since Jan. 6th. My first question is why? Just because you can blog doesn’t mean you should.
*I don’t like anonymous blogs. ABA isn’t “blogging” they have a person(s) doing it for them. Take this section of a post for example:
“He’s a good guy. A smart guy. A caring guy. And clearly he can convey complicated medical issues in terms the common guy or gal can comprehend. “
When an entity blogs in the style of a precocious teenager, I want to know who it is, see their photo and their Facebook profile.
*Their Mission statement is: “Welcome to Sip & Savor – our new blog about what’s happening at the intersection between our industry’s beverages and your daily lives.” Yet most of the blog entries have had little to do with beverages, the beverage industry or the beverage consumer but policies issues between New York Governor Patterson and Obama. So I return to my question, “why?”
*Finally, there is the small issue of branding. You give your blog a name like “Sip & Savor,” you send out press releases about your blog, “Sip & Savor” but no where on the blog do you even feature the name, even going to the extreme of having a category for postings called “ABA Blog.”
I don’t get it. I’ve issued a report card on the association which echos my feelings about the blog. Why is a trade association whose members are retailers and manufacturers so focused (badly I would say) on consumers? Read American Beverage Association Report Card to find out more.
Tags: American Beverage Association, blogging, competitive intelligence, Linkedin, Trade Associations
Reading Tea Leaves by Randy Wilson 
January 21, 2009 at 5:14 pm |
The Anti-Ageing Water & Wine Company has just developed a New Anti-Ageing Water Plus Nutra Resveratrol.
Resveratrol the anti-ageing coumpound found in red wine has scientifically been taken to a new level equal to over 1000 bottles of wine.
Anti-Ageing Water+Nutra-Resveratrol ™:
The science behind this breakthrough dietary supplement
The National Library of Medicine, including studies conducted by Harvard University, the National Cancer Institute, and the National Institute on Ageing, has referenced Resveratrol in over 2,000 research citations.
A study recently published in Current Biology purported Resveratrol Prolongs Lifespan and Retards the Onset of Age-Related Markers.
The findings are that the compound resveratrol, a natural phytoalexin found in red wine may extend the life span of humans.
Earlier work on resveratrol by Dr. David A. Sinclair of the Harvard Medical School that was reported in the New York Times: Life-Extending Chemical Is Found in Certain Red Wines also confirms the study and the validity of the resveratrol findings, which is one of a group of antioxidant compounds called polyphenols found in red wine that has been reported to have anti-inflammatory as well as anticancer properties and is currently being studied for a variety of pharmaceutical uses.
THE PROBLEM SO FAR IN DEVLOPING RESERATROL PRODUCTS FOR HUMAN CONSUMPTION HAS BEEN THE MOST-STUDIED PRODUCTS HAVE BEEN WINE. HERE RESVERATROL IN WINE DID NOT OCCUR IN HIGH ENOUGH DOSE TO ACCOUNT FOR THE ANTI-AGING EFFECTS OBSERVAED FROM SCIENTIFIC STUDIES. CLEARLY IT IS TIME TO CONSIDER IF OTHER INGREDIENTS PRESENT IN FOOD AND BEVERAGES CAN SYNERGIZE RESVERATROL SO THAT THEY COULD INDEED SHOW EFFICACY IN VIVO IN HUMANS. GLOBAL BEVERAGES NEW RESVERATROL PRODUCTS ARE FORMULATED TO AVOID METABOLIC COMPETTION FROM OTHER ANTI-AGING MECHANISMS, THUS CREATING SYNERGISM BETWEEN THE VARIOUS ANTI-AGING MOLECULAR MECHANISMS OF ACTION (US 6,020,351 AND IMPROVED PATENTS PENDING JANUARY 2009).
Anti-Ageing Water+Nutra-Resveratrol ™ cellular anti-ageing dietary supplement was specifically designed to address key NON-COMPETITIVE mechanisms of cellular ageing THAT INCULDE;
· CELL CYCLE ARREST PERMITTING ENHANCED REMOVAL OF DNA DAMAGE (RESVERATROL)
· OXIDATIVE RADICAL SCAVENGER REDUCING DNA DAMAGE (CAORTENOIDS)
· DIRECT DNA REPAIR ENZYME STIMULATOR (NICOTINMAIDE/NAD)
· DNA BINDING REGION OF REPAIR ENZYME (ZINC)
Anti-Ageing Water+Nutra-Resveratrol ™ Supports
Heart health and cardiovascular function
Brain health
Enhanced Immunity
Joint health
Promotes cellular longevity
Helps Increase cellular energy
Promotes good health and well being
Delivers antioxidant support
Anti-Ageing Water+Nutra-Resveratrol ™ ingredients are all natural
No artificial colors
No artificial flavors
No artificial sweeteners
No preservatives
A landmark research study published in the journal Nature in 2006 highlighted the potential of resveratrol, a compound in red wine, to address two key
mechanisms of cellular ageing including improving mitochondrial biogenesis and activating genetic regulators of longevity pathways. Numerous laboratory studies including those cited below confirm the effect of resveratrol on helping to protect against a third mechanism of cellular ageing, the protection and repair of DNA damage.
Anti-Ageing Water’s scientists went beyond resveratrol in the creation of Anti-Ageing Water+Nutra-Resveratrol ™ by creating a unique and patent pending
polyphenol blend that adds to the power of resveratrol.
While resveratrol addresses 3 of 4 of the key mechanisms of ageing, it is not very effective in addressing the formation of AGE proteins, which can compromise cellular integrity and longevity. So Anti-Ageing Water’s scientists identified and created a proprietary Ageing Water+Nutra-Resveratrol ™ blend that has been shown to be 1000X more powerful than resveratrol found in red wine alone at addressing this 4th mechanism of cellular ageing.
The science supporting Ageing Water+Nutra-Resveratrol ™ claims, can be referenced below:
Included are the citations of key studies that have been used to validate and support the most important claims we make, including:
“In laboratory studies, Ageing Water+Nutra-Resveratrol ™ ingredients have been shown to impact four key mechanisms of cellular ageing.
Ageing Water+Nutra-Resveratrol ™
Helps protect and repair cellular DNA
Positively impacts genetic regulators
Promotes mitochondrial biogenesis
Slows AGE protein formation
CONTACT: STUART GARRET 760-272-6377
April 14, 2009 at 2:27 pm |
[…] in January I posted about the American Beverage Association and its blog, “Sip and Savor.” I was […]