'Luciferase' Is Not an Ingredient in COVID-19 Vaccines - Snopes.com

In November 2021, Emerald Robinson, the White House correspondent for Newsmax, a conservative news network that has spread a number of conspiracy theories, posted a message on Twitter falsely claiming to her 400,000+ followers that one of the COVID-19 vaccines contains “luciferase.” 

This is false. The Moderna COVID-19 vaccine does not contain luciferase.

What Is Luciferase?

This is not the first time that “luciferase” has been used to create fear over the COVID-19 vaccines. Back in April 2021, rumors circulated that the vaccines were called Luciferase, that they had been filed under an “060606” patent, and that this was evidence that the vaccines were connected in some form or other to Satan (or Lucifer.)

This is all false. 

Luciferase is a genuine scientific term that refers to an enzyme capable of emitting light. If you’ve ever seen a firefly light up, you’ve witnessed luciferase in action. These enzymes are often used in research studies because they can help researchers monitor biological processes. 

Luciferases are enzymes that use a substrate called luciferin, along with oxygen and ATP, in an energetic process that produces light—like the yellow glow of fireflies. The power of luciferase has been harnessed by scientists to devise reactions whose light output is used to monitor biological processes including gene expression, biomolecular binding, and cell viability.

It’s not exactly clear what Robinson meant when she tweeted that Luciferase was being used so “you can be tracked.” She seems to be implying that this bioluminescent marker will make vaccinated people glow, making them easier to track, but that’s clearly not the case. Close to 200 million people in the United States have been fully vaccinated and as far as we can tell nobody is glowing. 

Is Luciferase in COVID-19 Vaccines?

Robinson’s tweet (which has since been removed) linked to a video that supposedly showed “evidence” that the Moderna COVID-19 vaccine contains luciferase. In reality, this video highlighted one of the problems with the argument that people should “do their own research.” 

The video starts with a Google search for “does Moderna vaccine contain Luciferase?” The top result for this search was an article published by Reuters in May 2021 entitled: “Fact Check-Moderna’s COVID-19 vaccine does not contain luciferin or luciferase.”

Reuters wrote: “The novel coronavirus vaccine manufactured by Moderna does not contain luciferin, an organic compound involved in bioluminescence, or the enzyme luciferase, contrary to claims on social media. While luciferase was involved in some COVID-19 research in the summer of 2020, none of the available vaccines contain either ingredient.”

The video then shows this person “doing their own research” as they go to Moderna’s website, click through a few pages, and open a PDF related to the company’s vaccine patents. The researcher then performs a search for the word “luciferase” and finds a match. While this person presents this discovery as if it’s evidence that luciferase is in the vaccine, this video shows no such thing. What this person found was that Moderna referenced a study about “Luciferase” while filing their patent, not that they included Luciferase in the vaccine. The study this person highlighted was published in 2012.

As noted earlier, luciferase was used during the development of the vaccine but it is not one of the ingredients in the vaccine. Here’s a list of ingredients in Moderna’s COVID-19 vaccine:

“The Moderna COVID-19 Vaccine contains the following ingredients: messenger ribonucleic acid (mRNA), lipids (SM-102, polyethylene glycol [PEG] 2000 dimyristoyl glycerol [DMG], cholesterol, and 1,2-distearoyl-sn-glycero-3-phosphocholine [DSPC]), tromethamine, tromethamine hydrochloride, acetic acid, sodium acetate trihydrate, and sucrose.”

---

Sources:

Azad, Taha, et al. “Luciferase-Based Biosensors in the Era of the COVID-19 Pandemic.” ACS Nanoscience Au, Aug. 2021. ACS Publications, https://ift.tt/2ZVbDRL.

Carlsen, Audrey, et al. “How Is the COVID-19 Vaccination Campaign Going in Your State?” NPR, 1 Nov. 2021. NPR, https://ift.tt/39q3Sp6.

Birkeland, Bente. “Newsmax Retracts Support For Election Conspiracy Theory That Forced A Colorado Man Into Hiding.” Colorado Public Radio, https://ift.tt/3eNc3wT. Accessed 2 Nov. 2021.

“COVID-19 Vaccines Are Not Called ‘Luciferase.’” AP NEWS, 20 Apr. 2021, https://ift.tt/3CLBo5u.

“Fact Check: No Luciferase Enzymes – or Satanic Connections – in Coronavirus Vaccines.” USA TODAY, https://ift.tt/3BBZE8I. Accessed 2 Nov. 2021.

“Fact Check-Moderna’s COVID-19 Vaccine Does Not Contain Luciferin or Luciferase.” Reuters, 6 May 2021. www.reuters.com, https://ift.tt/3bwg3AZ.

“Is ‘Luciferase’ the Name for the COVID-19 Vaccine?” Snopes.Com, https://ift.tt/3dSRhvw. Accessed 2 Nov. 2021.

“Luciferin | Biochemistry.” Encyclopedia Britannica, https://ift.tt/3nQp3GJ. Accessed 2 Nov. 2021.

Moderna. FACT SHEET FOR RECIPIENTS AND CAREGIVERS EMERGENCY USE AUTHORIZATION (EUA) OF THE MODERNA COVID-19 VACCINE TO PREVENT CORONAVIRUS DISEASE 2019 (COVID-19) IN INDIVIDUALS 18 YEARS OF AGE AND OLDER. Oct. 2021.

Riggs, P. “Fusion Protein.” Brenner’s Encyclopedia of Genetics (Second Edition), edited by Stanley Maloy and Kelly Hughes, Academic Press, 2013, pp. 134–35. ScienceDirect, https://ift.tt/3bBxYWI.

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This Spicy Ingredient Takes Drew Barrymore's Spaghetti To The Next Level - Mashed

The starlet told Ray that her technique to get an entrée that's packed with flavor is adding a bit of the fiery ingredient to her tomato sauce. "My secret to this dish is harissa," Barrymore revealed during the segment. "It's a Tunisian spice and it's very smoky and a tiny bit spicy." However, she added that you don't want to add too much, so she typically starts off with just a tablespoon. Another unique component the "Charlie's Angels" actress adds to her spaghetti is noodles made from chickpeas, per the Rachael Ray Show.

Barrymore typically lets them boil for six to seven minutes before draining the noodles and rinsing them under cool water. After that, she makes her sauce in a pan that's filled with ingredients like garlic, red pepper flakes, onion powder, and of course the halved cherry tomatoes. The talk show host then adds her coveted harissa spice and tomato paste to the mix and the recipe is essentially finished. Which makes this dish not only sound incredibly delicious, but also super easy to make — which is exactly our kind of meal!

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Truly 'going green' starts with transparent ingredient suppliers - CosmeticsDesign.com USA

While consumer cosmetics companies are increasingly advertising their sustainability to customers, Chris Sayner, vice president of Customer Alliances and Corporate Sustainability at Croda International, said much of the work of sustainability falls on ingredient suppliers.

Like the food industry, cosmetics products inherently come with a high level of transparency, as the ingredients in the items are on the packaging for customers to see. As consumer sentiment turns towards environmentally and socially conscious products, so do the questions companies ask of their suppliers.

In the past, consumer brands were asking if ingredients were animal, plant or petroleum based, but today Sayner said companies are asking if ingredients promote biodiversity, if they have at any point been involved in slave or child labor, if there is equitable profit sharing along the supply chain, and so on.

“That’s the level of detail that the ingredient industry is now charged with managing, as opposed to the simple question that used to be asked 20 to 30 years ago,”​ he said. “It’s because, as consumers, we have an increasing appetite for knowing what the ingredients in our favorite brands are, where they come from, what they’re made of, and preferably having a positive impact.”​

Sayner said over a period of about 10 years, as consumer brands began to ask more questions about the origins of ingredients, Croda was able to slowly go to raw material suppliers and build up a data base of information.

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The secret ingredient in this sweet potato pie is a Thanksgiving game changer - TODAY

Maya-Camille Broussard, star of the Netflix show "Bake Squad" and owner of Justice of the Pies, a Chicago-based bakery is the perfect person to help put a new spin on that traditional favorite for Thanksgiving dessert — pie. Broussard joined Al Roker on his new podcast, "Cooking Up a Storm with Al Roker" to share her tips and tricks for creating a sweet potato plantain pie that's out-of-this-world good — and to share stories of Thanksgivings past.

Broussard said that the origins of the sweet potato are deeply rooted in both American and Black culture.

"The sweet potato is a child of the South," she said. "And it is a child of the Black community. But I had dinner one night in Barbados. And the chef made mashed sweet potatoes, but it had plantains in it." Immediately, that got Broussard thinking of how to make the combination work in a pie.

Listen to the "Cooking Up the Storm" podcast!

"From a technique standpoint, it is a lot of steps," she said. "You have to roast your sweet potato. You have to fry your plantains. It's not simply throwing ingredients together in a bowl. And I didn't know if it was going to work, because plantains are starchier than sweet potatoes."

And while making pie is usually well, as easy as pie, Broussard admits that her recipe is a little bit time-consuming and complicated — but with a great payoff.

Nathan Congleton / TODAY

"It's not hard to do," she assured Al. "It's just it takes time and requires patience."

To make the pie, Broussard recommends baking the sweet potatoes instead of boiling them so that they caramelize, which makes for an even sweeter pie. She also makes sure to choose a very ripe plantain — a cousin of the banana — for her other essential ingredient, and fries it for three to four minutes until it's golden brown.

She uses an immersion blender on the sweet potatoes and plantains to blend before creaming the butter and sugar for her filling. She adds eggs and evaporated milk before and giving Al the go-ahead to use a pre-made crust as a time-saver before baking the pie until the top is nice and crackly.

While they wait, Al asked Broussard what influences her as a baker.

Nathan Congleton / TODAY

You talk about the fact that because you have a difficulty with one sense, your hearing, that it has heightened your sense of taste and your sense of smell. How has that influenced you as a baker?

I don't want say I have a perfect palate, because I definitely don't have a perfect pitch. I can't even sing a lick. But I can smell and taste things, and pick up on things that other people may not be able to, or at least do it sooner. So I was that person, I would say, "What's that smell? It smells like smoke."

And everyone around me was saying, "I don't smell anything." And then five minutes later, they would say, "What's that smell?" I'm, like, "I tried to tell you guys five minutes ago." I'm that way with taste. I'm, like, "What is that," you know? I taste this. I taste that. But did you know that women make better tasters — like, even as sommeliers, and men make better noses when it comes to perfumes. So I think that, also, being a woman helps in terms of taste.

How did your father (criminal attorney Stephen J. Broussard) influence you?

My dad was obsessed with pies. This man would wake up on Saturday morning and put on an apron and the apron said, "Skinny people make bad cooks." And he would actually wear a toque [chef's hat]. I'm lookin' at him, like, "Dude, you are not a professional chef. Like, why are you wearing a toque?" But he took it so seriously. And he was obsessed with pies and quiches, and anything made in a crust. Tarts.

I mean, the man was obsessed with food. Not going lie about it. But he really had a special place in his heart for pie ... because crust’s really kind of difficult to make, or to master. And so he saw himself making a quiche as being very cultured. Like, "Ooh, I'm fancy." So he would wake up, make a quiche or a pie, and then call somebody and brag about it.

It even influenced the name of your company, Justice of the Pies. Where did that come from?

I was trying to think of something that could be a nice play on the fact that he was a criminal defense attorney. My dad nicknamed himself "The Pie Master." So my aunt wanted me to call the company "The Pie Master's Daughter." And I was, like, "Nah. You know, let's be a little bit more creative. What about Justice of the Pies?"

And my cousin was, like, "You know, I like that. That's different." I knew that I wanted, as I do with most things in my life, I knew I wanted it to be purposeful. It just couldn't be a business that made money. But it had to be a business that made a difference. And, because my dad made a difference in terms of being a criminal defense attorney and representing people that looked like him, that grew up on the west side of Chicago like he did, that grew up in the projects like he did.

When you look back at Thanksgiving, what tradition stands out to you?

For me, it was always eating gumbo. That was my family's tradition. I went over to my cousin Robin's house, and I’m trying to learn, trying to get the roux right. And really, it's nothing that we write down, but it's passed on from family member to family member.

So I'm just trying to learn from my aunt and my cousin how to make it in the way that my great aunts did, and my great-great aunts did. Because it's a family recipe and it's a taste, but I've never seen it written down. I've only watched my cousins make it or my aunt make it. I've never seen it written down, ever.

It's cooking by intuition. It's adding seasonings until the ancestors whisper in your ear to tell you to stop, you know? And I support that, too. I didn't eat turkey. I don't recall eating turkey. It's, "I'm going get a bowl of gumbo. And I hope I get more than one crab leg."

When you get invited to a celebration like Thanksgiving, is it because people love you and want you there, or is it because they want your pie?

If they want my pie, then they have to buy it. I'm going tell you something that is kind of sad. Typically on Thanksgiving Day in the past six years, I'm in bed. I'm exhausted. I've stayed up for 48 hours the night before. My mom will make me a plate and tell me to come downstairs and get it. I get it. I eat. And then I eat myself to sleep. I put myself in a food coma.

This conversation has been condensed and edited for clarity — for the full conversation, listen to "Cooking Up a Storm with Al Roker" wherever you find your podcasts.

Related:

Oct. 25, 202100:52

Ronnie Koenig

Ronnie Koenig is a writer for TODAY.com, covering the food and pop culture beats. She also writes about health and wellness, parenting and relationships for NBC Better and TMRW x TODAY, serves as a senior editor for New Jersey Family, and contributes to The New York Times and Real Simple. She is a graduate of Barnard College and a mom of twins.

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For the holiday baking season, here’s a primer on one essential ingredient: vanilla - Chicago Sun-Times

I used to take vanilla for granted.

Then, I was making chocolate chip cookies one day and ran out of vanilla extract. So I left it out. It was like leaving salt out of the recipe. The cookies lacked the round, full flavors they usually had. I realized vanilla was the foundation of all my favorite baked goods.

Vanilla is an essential ingredient like salt, and its usual supporting role is to enhance and bring out the featured flavor. Whether it’s part of the supporting cast or the star, however, it is important to use the best quality vanilla you can find.

As baking season ramps up, here’s a primer on vanilla extracts, pastes and powders, including single-origin vanillas, which have specific uses depending on where they come from.

First, buy pure vanilla, not imitation or vanilla-flavored.

“Only pure vanilla complements and adds all the depths of flavor” to baked goods, says Matt Nielsen of Nielsen-Massey Fine Vanillas & Flavors.

Although the word “vanilla″ can carry a “plain Jane” vibe, vanilla is anything but plain. Cultivating and growing vanilla beans is complex, and vanilla is the second most expensive spice after saffron. But you use so little of it per recipe that the cost of even the highest-quality vanilla in a batch of cookies, say, is nominal, and a small price to pay for maximizing flavor.

Dried vanilla bean pods contain the tasty vanilla “seeds” that are the most potent and flavorful form of the popular spice.

Shawn Hempel - stock.adobe.com

Vanilla planifolia originated in Mexico and was brought to Madagascar, Indonesia, Uganda and Tahiti, among other places. Today, Madagascar produces the most vanilla beans, and is likely the origin of the vanilla product in your pantry. Making extracts, paste and powder out of the fruit of an orchid is a time- and labor-intensive proposition.

Until recently, I didn’t realize how many vanilla options there were. Nielsen Massey, for instance, makes five single-origin extracts, and I wondered if I could taste a difference among them.

Vanilla tastings are generally done by making vanilla ice cream or whipped cream. To save time, however, I decided to taste the vanilla varieties dropped on a white sugar cube instead. And I really could taste the differences.

With the help of Nielsen, I have created a primer here on vanilla and the five single-origins that I tasted. The good news about the paste and powder is you can substitute them 1-for-1. Meaning, if your recipe calls for 1 teaspoon of vanilla extract, you can opt for 1 teaspoon of either paste or powder instead.

For everyday cooking and baking, choose your favorite single-origin vanilla, or opt for the pure vanilla extract.

Pure Vanilla Extract

The pantry staple, it’s made from a blend of different origins. Different brands have different blends. Vanilla extract generally has a small amount of sugar in it, in addition to alcohol. The sugar keeps the vanilla suspended in the liquid. You can buy No Sugar Added Vanilla Extract, but it must be shaken before use.

Nielsen Massey Vanillas makes vanilla, lemon, orange and chocolate extracts for retail and commercial use.

Single-origin Vanilla

These, Nielsen says, “shine in their distinct ways, such as high-heat application for Indonesian, chocolate dishes for Ugandan, etc.”

Varieties include:

Madagascar Bourbon: Deep, smooth, creamy flavor. This is what most people associate with the flavor of vanilla. Best choice for a multi-purpose vanilla.

Mexican: The OG vanilla, spicy, works well with warm autumn spices such as cinnamon, nutmeg, allspice. This is the vanilla to pair with fall flavors. Has an affinity to chocolate as well.

Ugandan: Similar to Madagascar vanilla in that it is creamy and sweet, but it has a chocolate note and is good in caramel and citrus dishes.

Indonesian: Indonesia is the second largest grower in the world, and the vanilla has a unique flavor profile that is woody and earthy, with natural smoky notes. It retains its flavor in high heat and is a good choice for a grilling marinade, as well as cookies like biscotti which are baked twice.

Tahitian: Comes from a slightly different vanilla orchid called the Vanilla tahitensis, and only grows in tropical Tahiti. It is uniquely fruity and floral, and the beans are shorter. This vanilla is delicate and cannot withstand heat well. It has a cherry fruit note and is best in fruit-based desserts, or added to ice cream, cream anglaise and non-cook desserts.

Vanilla is a key ingredient in most holiday cookie recipes.

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Vanilla Bean Paste

Available as a blend and as a single-origin from Madagascar, vanilla bean paste delivers the same flavor and adds the look of the vanilla bean, which is especially appealing in ice cream, cream brulee and other desserts. Beth Nielsen, vice president of culinary for the company, also brushes it on mild fish before grilling. The sugar in the paste caramelizes during cooking and creates a simple glaze.

Vanilla Powder

The Nielsen-Massey powder is made by encapsulating vanilla extract in a cornstarch base, which dissolves when blended with any wet product. It is sugar- and alcohol-free. It is best used in any dry applications or when you want the taste of vanilla but not the tint of vanilla extract, as in a white cake or white buttercream. I also use it in spice rubs (recipe below) made of dried ingredients, for grilled fruit recipes, for instance. There are other vanilla powders in the marketplace that are ground beans and dark brown in color.

Here are a couple of recipes that make the most of vanilla:

Fresh Vanilla Whipped Cream

It’s so easy to make whipped cream, there is no excuse to buy it.

Ingredients:

• 1 pint heavy cream
• 1 tablespoon confectioners sugar
• 1 teaspoon pure vanilla extract, paste or powder
• Pinch of fine-grain sea salt

Directions:

Add the sugar, vanilla and salt to the cream as it is being whipped. Beat until stiff, and serve immediately. Refrigerate any unused cream.

Note: To spike the whipped cream, add 2 tablespoons bourbon or rum as it is being whipped.

Elizabeth Karmel’s Dessert Rub

Use this spice mixture on fruit desserts that you are grilling or baking, including bananas, peaches, plums, apples, pears, apricots or grilled poundcake.

Ingredients:

• 3 tablespoons granulated white sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon Nielsen-Massey vanilla powder
• Pinch fine-grain sea salt

Directions:

In a medium bowl, combine all the ingredients and mix well. The rub will keep in an airtight container for up to 6 months.

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U.S. Biostimulants Market Research Report 2021 by Crop, Form, Ingredient, Application, and State - ResearchAndMarkets.com - Business Wire

DUBLIN--(BUSINESS WIRE)--The "Biostimulants Market Research Report by Crop, Form, Ingredient, Application, and State - United States Forecast to 2026 - Cumulative Impact of COVID-19" report has been added to ResearchAndMarkets.com's offering.

The United States Biostimulants Market size was estimated at USD 568.53 million in 2020, is expected to reach USD 667.24 million in 2021, and projected to grow at a CAGR of 14.50% reaching USD 1,281.48 million by 2026.

This research report categorizes the Biostimulants to forecast the revenues and analyze the trends in each of the following sub-markets:

• Based on Crop, the market was studied across Cereals & Grains, Fruits & Vegetables, Oilseeds & Pulses, and Turfs & Ornamentals. The Cereals & Grains is further studied across Corn, Rice, and Weat. The Oilseeds & Pulses is further studied across Soybean.
• Based on Form, the market was studied across Dry and Liquid.
• Based on Ingredient, the market was studied across Amino Acid, Fulvic Acid, Humic Substance, Microbial Amendment, and Seaweed Extracts.
• Based on Application, the market was studied across Foliar Treatment, Seed Treatment, and Soil Treatment.
• Based on State, the market was studied across California, Florida, Illinois, New York, Ohio, Pennsylvania, and Texas.

   

Competitive Strategic Window

The Competitive Strategic Window analyses the competitive landscape in terms of markets, applications, and geographies to help the vendor define an alignment or fit between their capabilities and opportunities for future growth prospects. It describes the optimal or favorable fit for the vendors to adopt successive merger and acquisition strategies, geography expansion, research & development, and new product introduction strategies to execute further business expansion and growth during a forecast period.

FPNV Positioning Matrix

The FPNV Positioning Matrix evaluates and categorizes the vendors in the Biostimulants Market based on Business Strategy (Business Growth, Industry Coverage, Financial Viability, and Channel Support) and Product Satisfaction (Value for Money, Ease of Use, Product Features, and Customer Support) that aids businesses in better decision making and understanding the competitive landscape.

Market Share Analysis

The Market Share Analysis offers the analysis of vendors considering their contribution to the overall market. It provides the idea of its revenue generation into the overall market compared to other vendors in the space. It provides insights into how vendors are performing in terms of revenue generation and customer base compared to others. Knowing market share offers an idea of the size and competitiveness of the vendors for the base year. It reveals the market characteristics in terms of accumulation, fragmentation, dominance, and amalgamation traits.

Competitive Scenario

The Competitive Scenario provides an outlook analysis of the various business growth strategies adopted by the vendors. The news covered in this section deliver valuable thoughts at the different stage while keeping up-to-date with the business and engage stakeholders in the economic debate. The competitive scenario represents press releases or news of the companies categorized into Merger & Acquisition, Agreement, Collaboration, & Partnership, New Product Launch & Enhancement, Investment & Funding, and Award, Recognition, & Expansion. All the news collected help vendor to understand the gaps in the marketplace and competitor's strength and weakness thereby, providing insights to enhance product and service.

The report provides insights on the following

• Market Penetration: Provides comprehensive information on the market offered by the key players
• Market Development: Provides in-depth information about lucrative emerging markets and analyze penetration across mature segments of the markets
• Market Diversification: Provides detailed information about new product launches, untapped geographies, recent developments, and investments
• Competitive Assessment & Intelligence: Provides an exhaustive assessment of market shares, strategies, products, certification, regulatory approvals, patent landscape, and manufacturing capabilities of the leading players
• Product Development & Innovation: Provides intelligent insights on future technologies, R&D activities, and breakthrough product developments

The report answers questions such as:

• What is the market size and forecast of the United States Biostimulants Market?
• What are the inhibiting factors and impact of COVID-19 shaping the United States Biostimulants Market during the forecast period?
• Which are the products/segments/applications/areas to invest in over the forecast period in the United States Biostimulants market?
• What is the competitive strategic window for opportunities in the United States Biostimulants Market?
• What are the technology trends and regulatory frameworks in the United States Biostimulants Market?
• What is the market share of the leading vendors in the United States Biostimulants Market?
• What modes and strategic moves are considered suitable for entering the United States Biostimulants Market?

Companies Mentioned

• Acadian Seaplants Limited
• Adama Agricultural Solutions Ltd
• Bayer CropScience Inc
• Biolchim S.p.A
• Biovert, S.L.
• FMC Corporation
• Haifa Group
• Isagro Group
• Italpollina S.p.A
• Koppert Biological Systems
• OMEX
• Syngenta
• Trade Corporation International
• United Phosphorus Limited
• Valagro S.p.A

   

For more information about this report visit https://www.researchandmarkets.com/r/amx7bx

About ResearchAndMarkets.com

ResearchAndMarkets.com is the world's leading source for international market research reports and market data. We provide you with the latest data on international and regional markets, key industries, the top companies, new products and the latest trends.

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Ingredient found in chewing gum and peanut butter can be fatal to dogs - Nottinghamshire Live

A lesser-known ingredient found in sugar-free chewing gum and several other items like sweets can be potentially fatal for dogs if they consume it, a vet has warned.

The ingredient, xylitol, is an artificial sweetener which is added to multiple products including toothpaste, mouthwash, vitamin supplements, some peanut butter brands and other ‘low sugar’ or sugar-free products.

Parents need to be extra careful after Halloween that their dog won’t be able to get hold of anything containing the it as their children bring home sweets from Trick or Treating.

READ MORE: Vet issues warning about 'extremely toxic' antifreeze ingredient that's life threatening to dogs

Caroline Reay, head of veterinary services at animal welfare charity Blue Cross, said: “Xylitol is a common sugar substitute that can be toxic to dogs in even small amounts.

“It can cause hypoglycaemia (low blood sugar levels) as a dog’s pancreas will confuse it with real sugar, which makes it release more insulin.

“The insulin then removes the real sugar in the body, leading to plummeting blood sugar levels.

“Another reaction to xylitol is liver failure and this is even more serious, but it’s not known what causes this to happen.”

The alarming reactions dogs can have to this ingredient means it’s really important owners are careful about what their dog has access to.

Dr. Reay said: “Prevention is key; all human food should be kept out of the reach of dogs, but be particularly vigilant around products containing xylitol.

“Ensure no packs of chewing gum are left lying around the home or kept in pockets and handbags that your pet can raid.”

READ MORE: Experts issue warning to pet owners over 'highly toxic' autumn plants

A lot of pet owners like to put peanut butter on licky mats for their dogs, as the mats are meant to help calm anxious dogs or stimulate them when they're bored.

Pet parents need to make sure that the peanut butter they are using to do this is from a dog-friendly brand that doesn’t use xylitol in its products.

If your dog has managed to sniff out and consume something containing the sweetener, it’s important you get them treated as soon as you can.

Dr. Reay said: “If you suspect that your dog has eaten something containing xylitol, you need to get them to the vets straight away as it can be absorbed into the bloodstream rapidly.

“If a drop in blood sugar levels is prevented or brought under control quickly, the prognosis is good.

“Delays in veterinary intervention can cause further complications, irreversible damage and increase the likelihood of xylitol poisoning becoming fatal.

“Ensure that, wherever possible, you take the packaging of the product that your dog has consumed to the vets.”

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