Artificial food colorings...are...in...EVERYTHING! But is there a problem?
What is the pretty cost to give your food a pretty hue???
Here is information on some dyes from a source book on food additives:
Yellow No. 6 [Sunset Yellow] - This has been shown to cause allergic reactions like hives, rhinitis (runny nose), and nasal congestion. It appeared to cause tumors of the kidney and adrenal glands in rats, and it may be carcinogenic. FDA reviewed studies on rats and believes that this color is safe to use. This color is banned in Norway and Sweden. It has been found used in saugages, candy, gelatin, and baked goods.
Blue No. 1 [Brilliant Blue] - It is found in desserts, confectioneries, candies, and beverages. It has not been properly tested and is suspected to contain a small cancer risk. It is banned in Finland and France.
Blue No. 2 [Indigotine/Indigo-carmine] - Not much is known of this additive, although it was suspected to cause brain tumors in animals. It can cause allergic reactions. Aside from soft drinks, candy, and baked products, it is also found in pet foods. This is banned in Norway.
Need I even add a comment?
But WHILE we are on the subject of artificials, let's talk about how TASTY Mcfries are! Mmmm, right?!? So mouth watering! But might I add that these flash-freezed, zapped potatoes that not even MOLD will grow on because that is how far from FOOD it really is, in actuality tastes like nothing.
BUT HOW? do you say...HOW is that possible...BECAUSE OF ARTIFICIAL FLAVORS! TA-DA!
Well, actually, artificial scents that highten our own sense of taste. This is a very complex science that banks a lot of profit. These scientists are lovingly called flavorists. The world's largest and 2nd largest flavor labs/Germany's largest/Japan's largest and dozens others are ALL located in the great state of Jersey. All these Jersey companies produces 2/3rd's of America's flavor additives. They also create cosmetic scents.
Here's an interesting anecdote from "Fast Food Nation: The Dark Side of the All American Meal" by Eric Schlosser:
"Legend has it that a German scientist discovered methyl anthranilate, one of the first artificial flavors, by accident while mixing chemicals in his laboratory. Suddenly the lab was filled with the sweet smell of grapes. Methyl anthranilate later became the chief flavoring compound of grape Kool-Aid."
And from the same book:
"A typical artificial strawberry flavor, like found in a Burger King strawberry milk shake, contains the following ingredients: amyl acetate, amyl butyrate, amyl valerate, anethol, anisyl formate, benzyl acetate, benzyl isobutyrate, butyric acid, cinnamyl isobutyrate, cinnamyl valerate, cognac essential oil diacetyl, dipropyl ketone, ethyl acetate, ethyl amylketone, ethyl butyrate, ethyl cinnamate, ethyl heptanoate, ethyl heptylate, theyl lactate, ethyl methylphenylglycidate, ethyl nitrate, ethyl propionate, ethyl valerate, heliotropin, hydroxyphenyl-2-butanone ...." and about 22 others. My fingers are tired.
Jenny McCarthy has recently proclaimed that she cured her son's autism. One of the many food eliminations she made was eliminating artificial colors and flavors.
Get ready for this list of where you find artficials, because its a long one.
Biggest Culprits:
1) Snacks: chips/cheesy things
2) Breakfast bars/granola bars/ protein bars
3) Fast food anything
4) Sodas/Fruit juices/energy drinks/powdered drinks
5) Ice cream/sorbets/sherberts
6) Candy/cookies/ready-made baked goods
7) Toothpaste/mouthwash/antacids
8) EVERY GOD DAMN THING
But there is a silver lining. Catch the 4th posting in March for the easy way to find these same items sans the artificials.
Love You All,
~ Turmeric
Wednesday, February 25, 2009
Monday, February 23, 2009
Enriched! Fortified with everything we took out!
Turn over the package of your loaf of bread. Go on...do it. I bet the 1st ingredient says "Enriched Flour". So...does it?
Do you know what that means?
When I was younger, I assumed that it meant something healthy. ENRICHED! It has that sorta ring to it. Well, FDA legal terminology is a bitch!
Here's an anecdote.
Earlier in the 20th century, when bread was normal, the bread companies searched to extend the shelf life of their products, thus garnering increased profits. It is, of course, the nutrients that speed up the rate in which mold has a field day with produce. A method was used to successfully sap bread of its nutrients, but the loss prevented bread from yielding a loaf-like shape.
Some genius figured out that if they use a similar compound to Plaster-of-Paris (remember, the white substance used in elementary art class to create Paper Mache sculptures!) then one could sap out the nutrients and keep the mold of a loaf! Oh Joy.
Here is where "enriched" comes in. They infuse the new loaf with synthetic nutrients just so they have something to put on the Nutrition Label.
Tidbit: You ever notice how white bread gets hard when its old. Whole bread doesn't. It stays soft but gets moldy. White bread gets hard because of the pseudo-Plaster of Paris.
Along with enriched are its cronies bromated, and bleached.
The bromation process is used in order to make the dough more elastic, therefore decreasing the need to be handled as delicately. It also promotes the development of Gluten. The bleaching process includes extremely harmful chemicals to make the product all white and pretty.
Biggest Culprits:
1) Bread
2) Pasta
Do you know what that means?
When I was younger, I assumed that it meant something healthy. ENRICHED! It has that sorta ring to it. Well, FDA legal terminology is a bitch!
Here's an anecdote.
Earlier in the 20th century, when bread was normal, the bread companies searched to extend the shelf life of their products, thus garnering increased profits. It is, of course, the nutrients that speed up the rate in which mold has a field day with produce. A method was used to successfully sap bread of its nutrients, but the loss prevented bread from yielding a loaf-like shape.
Some genius figured out that if they use a similar compound to Plaster-of-Paris (remember, the white substance used in elementary art class to create Paper Mache sculptures!) then one could sap out the nutrients and keep the mold of a loaf! Oh Joy.
Here is where "enriched" comes in. They infuse the new loaf with synthetic nutrients just so they have something to put on the Nutrition Label.
Tidbit: You ever notice how white bread gets hard when its old. Whole bread doesn't. It stays soft but gets moldy. White bread gets hard because of the pseudo-Plaster of Paris.
Along with enriched are its cronies bromated, and bleached.
The bromation process is used in order to make the dough more elastic, therefore decreasing the need to be handled as delicately. It also promotes the development of Gluten. The bleaching process includes extremely harmful chemicals to make the product all white and pretty.
Biggest Culprits:
1) Bread
2) Pasta
Monday, February 9, 2009
Aspartame? I'd rather go sweet-free, please!
Aspartame: Culprit #2
What is aspartame. Aspartame was the food industries response to saccharin (the calorie-free sweetener of the moment that was found to cause tumors in mice). Artificial sweeteners were created for diabetics above anyone else, but as our overweight nation began searching to cut calories everywhere, the everyday person began its addition in their daily diet. Problem #1. Then Saccharin was found to be a lot less good for your health than everyone assumed. In comes Aspartame; the calorie-free substitute...for the, umm, calorie-free...substitute.
Get it together people, anything that gives a sweet taste, yet has no calories PROBABLY WILL KILL YOU. I'll calm down with the theatrics, but seriously.
Taken from 8 Weeks to Optimum Health by Dr. Andrew Weil:
"Saccharin, cyclamates, and aspartame all taste funny and disturb physiology in some people (causing headaches and menstrual dysfunction). Some experts suspect them of promoting cancer and having toxic effects on the nervous system. You are much better off eating moderate amounts of sugar than any of these unnatural compounds"
Eating Well for Optimum Health by Dr. Andrew Weil:
" You should also note that the epidemic of obesity here also correlates with widespread use of noncaloric artificial sweeteners...artificial sweeteners may be useful for diabetics, but there is no evidence that they help anyone lose weight."
Mmmm, I love him.
Biggest Culprits:
1. Diet ANYTHING: Soda, gingerale, 0 calorie flavored drinks
2. Sugar-free ANYTHING: cookies, breakfast bars etc.
3. Gum
4. Toothpastes and mouthwashes
Get all that stuff out of your kitchen and away from children.
Check in next week for our 3rd food of avoidance
Eat well and be merry,
~Turmeric
What is aspartame. Aspartame was the food industries response to saccharin (the calorie-free sweetener of the moment that was found to cause tumors in mice). Artificial sweeteners were created for diabetics above anyone else, but as our overweight nation began searching to cut calories everywhere, the everyday person began its addition in their daily diet. Problem #1. Then Saccharin was found to be a lot less good for your health than everyone assumed. In comes Aspartame; the calorie-free substitute...for the, umm, calorie-free...substitute.
Get it together people, anything that gives a sweet taste, yet has no calories PROBABLY WILL KILL YOU. I'll calm down with the theatrics, but seriously.
Taken from 8 Weeks to Optimum Health by Dr. Andrew Weil:
"Saccharin, cyclamates, and aspartame all taste funny and disturb physiology in some people (causing headaches and menstrual dysfunction). Some experts suspect them of promoting cancer and having toxic effects on the nervous system. You are much better off eating moderate amounts of sugar than any of these unnatural compounds"
Eating Well for Optimum Health by Dr. Andrew Weil:
" You should also note that the epidemic of obesity here also correlates with widespread use of noncaloric artificial sweeteners...artificial sweeteners may be useful for diabetics, but there is no evidence that they help anyone lose weight."
Mmmm, I love him.
Biggest Culprits:
1. Diet ANYTHING: Soda, gingerale, 0 calorie flavored drinks
2. Sugar-free ANYTHING: cookies, breakfast bars etc.
3. Gum
4. Toothpastes and mouthwashes
Get all that stuff out of your kitchen and away from children.
Check in next week for our 3rd food of avoidance
Eat well and be merry,
~Turmeric
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