Anthony Alayon Presents - 101 Toxic Food Ingredients101toxicfoodingredients.com/wp-content/uploads/2014/01/... · 2014-06-23 · Labels such as “healthy,” as well as “good for

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Anthony Alayon Presents

TruTh AbouT Food LAbeLs

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reAd ThIs seCTIoN ThorouGhLY beFore GoING ANY FurTher!

PRECAUTIONS

• You should always consult a physician before starting any fat reduction and

training program.

• If you are unfamiliar with any of the exercises, consult an experienced trainer to

instruct you on the proper form and execution of the unfamiliar exercise.

• The instructions and advice presented herein are not intended as a substitute for

medical or other personal professional counseling.

• The editors and authors disclaim any liability or loss in connection with the use of

this system, its programs and advice herein.

• These precautions should be taken under consideration with all Fat Extinction

products and recommendations, whether implicitly or explicitly stated.

Copyright © 2014 Anthony Alayon

All Rights Reserved



“NATurAL” or “Fresh”A) Origins/History/What is its purpose?The terms aren’t as easy to define as people would think. “Fresh” means much more than never frozen or raw. The U.S. Department of Agriculture defines “fresh” poultry as meat that has never been held at temperatures below 26 degrees F, which is when the flesh begins freezing.

Furthermore, in 1997, the Food Safety Inspection Service forbade the word “fresh” on any uncooked poultry with an internal temperature lower than 26 degrees F.

When it comes to produce, fresh connotes “fresh from the farm” or raw, but frozen vegetables that have been kept frozen, then prepared properly can be called fresh.

“Natural” may imply “good for you,” but that natural food may actually have contaminants in it. This means that foods grown without the use of chemical preservatives may actually be more dangerous than those that have been grown with herbicides or pesticides.

Going just a step further, the USDA describes “natural” foods as those with only minimal processing and no added color or artificial ingredients.

B) Where is it found? (Foods, beverages, etc.)• “Natural” can be used to describe meats from animals that have been

treated with artificial hormones.• Meat that has been injected with a saline solution can also be described

as natural.• Foods with added natural flavors can also be legally called natural• Unprocessed foods are also called fresh, including beef, vegetables, fruits



and seasonings such as vinegar.• Food manufacturers are told under which conditions they can label their

products as fresh or natural. Even so, they are still able to process their foods to a slight degree as long as they don’t fundamentally change those foods.

C) Problems/Health Risk• Some food products, such

as agave, are sought out by consumers because of the belief that they are healthy or natural. Again, using agave as an example, this is a sweetener that has been just as highly processed as high-fructose corn syrup. For diabetics, adding agave to their coffee could shoot their blood glucose levels sky-high.

• Fresh vegetables and fruits – these seem to be naturally healthy, but if they have been genetically modified (GMO), consumers don’t know how the genetic modifications can affect their health because the effects of GMO foods has not yet been fully studied.

• Salad dressings added to healthy salads are chemical preparations. While they do contain some natural ingredients, the additives far outweigh the natural ones.

• Veggie burgers might seem to be a natural choice for consumers. Taking a look at Morningstar Farms Grillers Vegan Veggie Burgers reveals more additives than vegetables. Many of these additives are known carcinogens while others are implicated in other health conditions.

D) Healthy AlternativesConsumers can make their own foods at home:

• Pasta sauces



• Salad dressings• Homemade ketchup• Home-baked tortilla chips using

corn tortillas or masa harina• Homemade breakfast cereals.

These use millet, steel-cut oats, granola and quinoa. Pour the dry mix into a sandwich bag for a snack food

• Hazelnut butter• Homemade bread using whole-grain flour• Homemade ice cream or yogurt• Homemade snacks or cookies



“MAde WITh” or “CoNTAINs”

A) Origins/History/What is its purpose?As food allergies and their danger became known to medical professionals, food manufacturers, and consumer advocacy groups, the need for clear labeling became evident.

Allergens such as peanuts, milk, wheat, eggs, and shellfish can cause potentially life-threatening reactions in sensitive individuals.

While it is expensive for food manufacturers to isolate food-processing areas as they make foods that don’t contain dangerous allergy-causing substances, it is much less expensive than the risk of a lawsuit brought by families who have seen a family member permanently affected from such a reaction.

Adding “made with” or “contains” to ingredient labels alerts these families that a particular food is dangerous to one of their family members – thus, they can pass over that food and buy something without the offending ingredient.

B) Where is it found? (Foods, beverages, etc.)The list of foods and beverages that may contain “contains” or “made with” is lengthy.

• Because lactose-intolerant individuals can’t have even the tiniest amounts of a beverage or food with lactose, they must avoid: milks, cheeses, cheese spreads, cream, cottage cheese, ricotta cheese, hot chocolate mixes, ice cream, malted milk, Kefir cultured milk “drink”, sherbet, reduced lactose



milk, sweet acidophilus or lactobacillus milk, whey, yogurt (with or without live cultures), breads, cereals, instant mashed potato mixes, frozen potatoes with lactose, prepared breads, and pancakes.

• They must also stay away from lactose-containing fats and party dips. The list goes even further regarding fruits and vegetables: creamed vegetables, fruit smoothies containing yogurt, batter-coated vegetables, and fruits and vegetables processed with lactose.

• Meats: Breaded or batter-dipped, main dishes with cheese, omelets or soufflés made with milk, meat in a cream sauce, and processed meats with milk or lactose, such as deli meats.

• Soups: Cream soups, chowders, soup mixes made with milk products, white sauces/gravies, and whipped cream.

• Sweets: Cream or cheese-filled pastries, cookies, pies, cakes, pastries and desserts made with milk (tres leches cake comes to mind), puddings and custards, fudge, chocolates, coated candies, ice milk, butterscotch, toffee, and caramels.

• Food ingredients with lactose: Milk powder, nonfat dry milk, milk protein, milk solids, whey, and whey solids or protein.

This covers only milk. The list can include wheat, peanuts, corn, shellfish, and gluten.

“Made with” or “contains” can also boost the food’s claim of having healthy ingredients. “Made with real fruit” or “Contains real fruit juice” is legally allowable even if only one piece of fruit or a single drop of fruit juice has been added to the food item. The placement of the fruit or juice in the ingredients list explains



everything. If these are close to the bottom of the list, the food isn’t truly nutritious or healthy.

C) Problem/Health RiskWhen food labels warn that the food inside contains possible allergens, this is beneficial. Consumers who know a particular food or beverage contains a potentially deadly allergen can and should avoid it, even for non-allergic family members. The entire family can adjust to new foods that don’t have whatever the allergen happens to be.

On the opposite side of the coin however, is the claim “Contains real fruit” or “Made with real fruit juice.” If the beneficial ingredient is present in far smaller quantities than sugars and potentially harmful additives, consumers are eating junk foods that can harm their health instead of giving them the health benefits that the supposed addition of the nutritious ingredient implies.

D) Healthy Alternatives• Fresh fruits and vegetables• Frozen fruits and vegetables that have not been altered with added

ingredients• Fresh or frozen lean meats, poultry and fish• For those suffering from deadly sensitivities or allergies, homemade baked

goods made with ingredients that don’t contain the allergen• Gluten/or lactose-free foods• Peanut-free foods• The best choice is to read

food labels carefully.



“heALThY”A) Origins/History/What is its purpose?Adding the “healthy” label to foods and beverages has a long history going back to the days of the Civil War, when President Lincoln started the Department of Agriculture and the Bureau of Chemistry. Forty-four years later, the Original Food and Drugs Act was passed, forbidding interstate commerce in foods, drugs and beverages that have been adulterated or miss-branded.

In 1938, a revised Act (the Federal Food, Drug, and Cosmetic Act) of 1938 is passed. This revision includes safe tolerances of unavoidable poisonous substances as well as standards of quality, identity and fill-of-container for foods.

Fast-forward to 2002, when the National Organic Program comes into being. This program allows the term “organic” to be used only by certified organic food producers, with certification handled by non-profit, state, and private agencies approved by the USDA.

One year later, FDA announces that it will allow food manufacturers to make health claims on food labels. These claims can be supported by “less than conclusive” evidence. The Food Allergy Labeling and Consumer Protection Act comes into effect. Foods containing soybeans, peanuts, wheat, cow’s milk, tree nuts, eggs, crustacean shellfish, and fish must indicate this on the label.

Kraft started Sensible Solutions in 2005, in an effort to highlight some of its “healthier” offerings.

“Guiding Stars” was begun by the Hannaford Brothers Supermarket chain in 2006, guiding customers in choosing healthy foods. Foods marked with three stars are supposed to be the healthiest. Consumer response: even though only 20 percent of the stock was starred, sales of the starred items increased.



NuVal, which scores food on a 1-100 scale, started in September, 2008. The higher the food’s score, the more nutritious it was. Thirty nutrients are used to score foods.

Front of package information starts when Kellogg’s added “Nutrition at a Glance,” which includes the daily percentage values for calories, total fat, sugars, sodium, and vitamins A and C.

In an industry-wide effort to promote a standardized benchmark, General Mills, Coca-Cola, Con-Agra, Unilever, and PepsiCo all participate.

Giant Foods and Stop & Shop supermarkets launch Healthy Ideas in January 2009. Only 10 percent of the items sold in these supermarkets qualify, based on both USDA and FDA guidelines.

In the same month and year, Sara Lee added Nutritional Spotlight front of label language for the bagels, breads and buns it produces.

SuperValu initiates nutritionIQ shelf signage for its Albertsons stores. The signage is supposed to help shoppers make healthier food choices.

In the summer of 2009, Smart Choices was formally started. Hundreds of products, deemed a “smart choice”, were labeled with a green checkmark, with Froot Loops “earning” a check mark. After FDA sent “Dear Manufacturer” letters to Smart Choice participants, mentioning its concern for misleading choices, the Smart Choice program “suspended itself.”

In October, 2010, the Institute of Medicine recommended that four nutrients be taken into consideration when preparing labels for the fronts of packages – calories, saturated fats, trans fats, and sodium.

A few months later, in January, 2011, The Grocery Manufacturers Association



brought out Nutrition Keys. Interestingly, this happened just a few months before FDA planned to release its own guidance to the food industry.

In February, 2012, Wal-Mart started its “Great for You” seal of approval.

B) Where is it found? (Foods, beverages, etc.)Labels such as “healthy,” as well as “good for you” are found on the fronts of food packages. Consumers should also look for these labels on beverage containers, such as juice bottles and cans of energy or protein beverages.

• Even though fruit juices are inherently unhealthy, they are marketed as being good for consumers to drink. One reason: the beverages are actually made of water, artificial flavorings and sugar, not the juices from the actual fruits. A second reason: Heating alters the chemical structure of the juice that is extracted from the fruits. Natural enzymes are denatured.

• Whole wheat bread is marketed as healthy, being the better alternative to white bread.

• Protein bars – they don’t contain very much protein. Instead, they are simply candy bars disguised as nutritious protein bars.

• Energy bars – these are marketed as healthy snacks, but in reality, they contain many of the ingredients consumers should steer clear of – artificial flavoring, additives and wheat.

• Sports drinks, which are marketed as healthy because they contain electrolytes and water – as well as sugar.

• Grain-fed beef – this isn’t a truly healthy alternative because cows aren’t used to eating grains. They get sick, developing E-coli and acid buildup in their stomachs. In addition, this meat is much higher



in Omega-6 fatty acids. Grass-fed beef is much higher in Omega-3 fatty acids, which are truly healthy.

• Vegetable oil, which is high in Omega-6 fatty acids. These oils also have trans fats. Butter, olive oil and coconut oil are much healthier.

C) Problem/Health RiskConsumers want to protect their health and eat mostly nutritious foods. If they aren’t up to speed on what is truly nutritious and what is harmful, they may run the risk of eating foods or drinking beverages that can potentially make them seriously ill.

An example – energy bars, which are loaded with sugar and additives, not healthy grains, minerals and vitamins. Another instance of misleading labeling: grain-fed beef. It sounds like it’s good, but it isn’t.

Another instance of confusion regarding “healthy” labeling is the question of organic food. The evidence still is not in regarding whether organic food is less or more nutritious than conventionally grown foods; research is continuing.

D) Healthy AlternativesHealthier options can include:

• Choosing fresh foods high in vitamins, fiber and minerals and lower in cholesterol and fat. Some of these foods can include:• Low-fat dairy• Low-fat protein• Whole grains• Fresh fruits and vegetables• 100 percent juice beverages containing no added sugars• Fresh fruit or vegetable smoothies

• Lunch foods high in whole grains and low in saturated fats• Meals high in fiber, vitamins, minerals, and low in saturated and trans fats• Snacks that fill consumers up without providing unhealthy ingredients or

dangerous additives.



“orGANIC”A) Origins/History/What is its purpose?Beginning in April 1995, the USDA established a National Organic Standards Board. This board identified organic agriculture as well as the term “organic.” It also established benchmarks for organic agricultural practices and organic food handlers, processors and retailers.

Its purpose was to identify which foods could be given the organic label – these foods are grown by farmers who use renewable resources and conserve soil and water.

Animals are not given growth hormones or antibiotics so that the eggs, poultry, meat and dairy are free of these substances. Food is grown without conventional pesticides or synthetic fertilizers. Food is not ionized with radiation or bioengineered.

Government-approved inspectors inspect each farm to ensure that farmers follow every rule to ensure products meet USDA organic standards.

B) Where is it found? (Foods, beverages, etc.)• Meat packaging carries a USDA Organic seal• Produce is identified as organic with signage in the produce aisle• Beverage containers may be stamped with the term• The term “organic” can be used in a misleading or incorrect way when a

cosmetic or body care manufacturer identifies a product as organic when it is not organic. Instead, that product may be made solely of harmful chemicals.



Caveat: The enforcement of federal laws is not as good as it should be. This confuses consumers who want to buy organic, but can’t be sure that what they are buying is truly organic.

C) Problem/Health RiskThe research is still inconclusive regarding any health risks coming from organic foods, beverages or cosmetics. Some studies claim that organic food isn’t any more nutritious than conventionally grown food while other studies claim that organic foods and vegetables contain, on average, 12 percent higher nutrient values.

The danger comes from the lax enforcement of federal laws governing organic foods. If the food is certified organic when it isn’t, that food may contain substances to which consumers are highly allergic or sensitive.

D) Healthy Alternatives• Consumers have to ask farmers if they follow organic agricultural practices.

Along with this, they need to check whether the farm has been certified as an organic farm. If the farmer sells less than $5,000 per year in organic foods, he is exempt from this certification, but still required to follow USDA standards for organic foods.

• Choose fresh fruits and vegetables. At home, rinse them in a wash of water, distilled vinegar and lemon juice to clean them.

• Buy and eat lean meats, poultry and fish – preferably fresh.

• Make and eat homemade breads and baked sweets.



100% orGANICA) Origins/History/What is its purpose?Foods labeled 100% organic are supposed to be grown completely organic – no growth hormone, antibiotics, or pesticides are allowed. In foods that have been made, to be labeled 100% organic, they must be made with 100% organic ingredients.

These are the only foods allowed to carry the USDA Organic label.

Consumers should look for the term “free range,” which means in broad terms that animals were allowed to roam outdoors and graze for food outdoors. In the U.S., when animal density is high and square footage of available pasture is low, this term may be more misleading than helpful.

B) Where is it found? (Foods, beverages, etc.)• This label is only allowed on foods that have been made using only 100%

organic ingredients or grown using only organic farming practices. For foods that meet a lower organic benchmark, other labels are used.

• The organic seal might also be applied to meat packages, cheese packages, milk and egg cartons and other packaging of single-ingredient foods.

• Baked and cooked goods made with 100% organic ingredients should also have this label on the package.

C) Problem/Health RiskThe risk doesn’t come from eating or drinking items certified as 100% organic. Rather, it comes from unknowingly ingesting potentially harmful ingredients while



believing the food or beverage is healthy and 100 percent organic.• Starbucks used to use cochineal bugs to color their strawberry

frappuccinos. Now, due to the public response, that additive was removed from the beverage.

• Another organic ingredient in the Starbucks soy latte is carrageenan, a known carcinogen. The soy milk is organic – but it contains carrageenan.

D) Healthy AlternativesFor consumers who are not sure whether the foods and beverages they are thinking of buying are truly 100 percent organic, here are their options:

• Buy fresh fruits and vegetables and wash them well at home.• Buy fresh lean meats, fish and poultry.• Bake their own baked goods at home, using ingredients they trust.



sATurATed FATsA) Origins/History/What is its purpose?The Food and Drug Administration requires food producers to list the amounts of saturated fats in their products, allowing consumers to make educated choices at grocery stores. Nutrition facts labels are standardized for all foods, so consumers can quickly find the information they need.

B) Where is it found? (Foods, beverages, etc.)Nutrition facts labels are found on every food produced, except for produce items. As an example, a package of macaroni and cheese lists a serving size and the number of servings in the container. It lists the calories per serving, along with the calories from fat.

The percent of daily value section comes next, along with the total fats. This begins with the total fat, the saturated fat, grams of trans fat, cholesterol, and then the milligrams of sodium. This section of the label is what consumers need to read carefully if they are watching their fat intake.

These nutrition facts labels do provide valuable information to consumers – if they choose to turn the package over and read each section.

Using the sample of the macaroni and cheese, the saturated fat is shown as 3 grams, with the daily value listed as 15 percent. FDA recommends that consumers limit these nutrients, keeping them under a daily maximum. For saturated fat, that is about 20 percent.

This means that one serving of macaroni and cheese takes up 3/4 of a consumer’s daily value. The consumer’s body build and level of activity also affect this percentage. Smaller, less active people, as well as those on a diet should aim for about 18 grams of saturated fat daily while people who need to



take in more calories can eat as much as 25 grams a day.

C) Problems/Health RiskHaving a nutrition facts panel on most foods is more beneficial than it is a problem. Consumers need to know where to find this facts panel so they can quickly and easily determine if an item is something they want to put into their grocery carts or not. Again, using the macaroni and cheese, it’s a convenient dish, quick to make.

On the downside, it is high in fat and low in dietary fiber. Its calcium content is high. Depending on the consumer’s circumstances for that week – amount of cash available for food and the time needed to make meals for the family, an occasional box of mac-and-cheese probably won’t do much harm; as long as this particular food isn’t a staple of the family’s diet, and it is eaten in combination with other healthier foods such as salads, vegetables and fresh fruits, it may make a fair side dish.

D) Healthy AlternativesThe nutrition facts panel is one of the best tools a consumer has for making healthy food choices. In combination with some knowledge of nutrition and other judicious food labeling, it is a good guideline.

Consumers looking for healthier fat choices should look to:• Avocados, which are high in monounsaturated fat• Olive oil, used to dress salads or, over low heat, cook

foods on the stove or in the oven• Nuts – Almonds, peanuts, and macadamia nuts

make excellent snack choices• Peanut butter – It’s a good alternative to snacks high

in saturated fats• Olives – Added to salads, pizzas and pastas,

olives add zing to meals. They are very high in monounsaturated fats.



MoNouNsATurATed FATs

A) Origins/History/What is its purpose?Monounsaturated fats are made up of chemical compounds with fatty acids. Our bodies need fat for energy and growth. The fatty acids are made up of three types: saturated, polyunsaturated and monounsaturated.

Saturated fatty acid has the most possible hydrogen atoms connected to each carbon atom-- which is what makes it saturated.

Monounsaturated fatty acids are missing one pair of these hydrogen atoms in the molecule-- making it an unsaturation. Because it is missing these atoms, it is a “monounsaturated” fatty acid. These fatty acids are found mainly in plant foods, as well as in some seafood.

Polyunsaturated fatty acids are missing more than one pair of hydrogen atoms. These are made up of two types – omega-6 or omega-3.

Neither polyunsaturated or monounsaturated fats lead to the formation of fatty plaque deposits in the arteries.

B) Where is it found? (Foods, beverages, etc.)• Monounsaturated fats are found in sesame, olive, peanut, sunflower and



canola oils, all of which are good for cooking. Olive oil goes well on salads and in Greek and Italian meals

• Avocados, green and black olives are also high in monounsaturated fats

• Nuts – specifically, Brazil, almonds, cashews, peanuts, macadamia, hazelnuts, pistachios and pecans. The different nut butters are an excellent source of monounsaturated fats as well. These butters are peanut butter, cashew butter, and almond butter.

C) Problems/Health RiskMonounsaturated fats pose the lowest risk to consumers because, when they are used in moderation, they can have a good effect on health. When they begin to replace saturated fats, they can reduce the levels of LDL cholesterol in the blood, lowering the risk of stroke, heart disease and heart attack. They contain the same number of calories per gram as other fats – 9 calories per gram.

Consumers should strive to keep the percentage of fat in their daily food intake low. Regardless of whether the oil is monounsaturated or polyunsaturated, fat intake should go no higher than 25 or 35 percent of the daily caloric intake.

D) Healthy Alternatives• There is no healthier fat than a monounsaturated or polyunsaturated fat for

the diet. However, olive oil is still high in calories, so consumers need to take care in how much they eat in a single day

• Adding olive oil to unhealthy foods does nothing to make these foods any healthier.



PoLYuNsATurATed FATs

A) Origins/History/What is its Purpose?Polyunsaturated fats contain more than one double-bonded carbon in the fat molecule. Even when chilled, these fats remain liquid in composition. When eaten in moderation, these fats can be beneficial to health. They contain 9 calories per gram, just as every other fat does.

For optimal health, consumers should try to keep their fat intake no more than 25 to 35 percent of their daily caloric intake. Smaller or less physically active persons should lower this level to about 20 percent. Polyunsaturated fats are healthier than trans fats or saturated fats, when eaten in moderation.

B) Where is it found? (Foods, beverages, etc.)• Safflower oil. This oil contains up to 74 grams of polyunsaturated fat, of

which about 1/2 will be lost through cooking. Use it to replace lard or butter. It is also good for dressing salads.

• Fatty fish – trout and salmon. These fish have about 2.5 grams of polyunsaturated fat in one serving. Because they have Omega-6 and Omega-3 fats, consumers should try to eat fish more often. Omega-3 fatty acids are healthier than Omega-6 acids.

• Almond butter, which contains about 1.5 grams of polyunsaturated fat per serving – one serving is about 2 tablespoons. Look for almond butter



without additives and hydrogenated oils. The label should specify “all natural” as well.

• Flax, hemp and sesame seed, all of which contain polyunsaturated fats.

C) Problems/Health RiskWhile polyunsaturated fats reduce the levels of cholesterol as well as the risk of cardiac disease, they may increase the risk of cancer. The multiple bonds of each molecule of fat are considered highly unstable. This oil also oxidizes easily.

Refined polyunsaturated oils are damaged in processing. These should be avoided. The Omega-6 fatty acids in polyunsaturated oils have, in the lab, accelerated the growth of prostate tumor cells in rats.

D) Healthy Alternatives• Consumers need to steer clear of commercially fried foods, which are

mostly fried in polyunsaturated oils• Stop buying mayonnaise, commercial salad dressings and other fatty

condiments, which, unless specified otherwise, have been made using refined vegetable oils

• Use coconut oil, olive oil and butter to look and bake. Because of the better taste these oils give, consumers may find this easy to do

• Steer clear of commercial baked goods, which have been made with refined flour, sugar and polyunsaturated oils

• Eat nuts in moderation. Eating too many of them can increase the amounts of Omega-6 fatty acids and boost the polyunsaturated fat intake over the daily recommended allowance



TrANs FATsA) Origin/History/What is it Used for?In 1911, American cooks learned about partially hydrogenated oils or trans fats when Crisco was stocked on store shelves. During World War II, when butter was in short supply, shortening and margarine became alternatives for cooks.

In the 1990s, research studies showed up disturbing correlations between trans fats and increased bad (LDL) cholesterol levels and heart disease. More recent research now suggests that trans fats may also contribute to the development of diabetes.

The U.S. government finally agreed (in 2002) with researchers that no safe level of trans fats exists, meaning people should try to eat the smallest amount possible. Labeling of trans fats became mandatory in the U.S. in 2006 as the American Heart Association was the first major health organization that specified a daily limit of less than 1 percent of calories from trans fats.

B) Where is it found? (Foods, beverages, etc.)Trans fats are found in:

• French fries• Potato chips• Fried or battered foods• Pie crusts and pies• Stick margarines• Shortening• Packaged cake mixes and frostings• Pancakes and waffles



• Fried chicken in children’s frozen meals• Ice cream• Nondairy creamers• Microwaved popcorn• Ground beef• Packaged cookies• Sweet rolls and biscuits• Breakfast sandwiches• Frozen and/or creamy beverages• Packaged meat sticks such as jerky• Crackers• Frozen dinners• Asian-branded crunchy noodles• Canned chili• Packaged pudding snacks

C) Problem/Health RiskTrans fats increase levels of bad or LDL cholesterol even as they lower the levels of good (HDL) cholesterol. Those who eat high amounts of trans fats run the risk of developing heart disease and stroke. They are also at risk of developing type 2 diabetes.

D) Healthy Alternatives• Read food product labels and look for the words “partially hydrogenated

oil.” • Olive oil, used in moderation in salads, cooking, and baking• Polyunsaturated fats, such as safflower and canola oil. Use these in

moderation as they may lead to the development of cancer



ProTeINA) Origin/History/What is its purpose?Prior to the late 1960s, food labeling didn’t explain well what the foods contained. FDA worked on a draft of nutrition labels and asked for input from consumer groups, nutritionists, and the food industry. FDA proposed a regulated format to provide information on labels for packaged foods. At this point, any information provided by food manufacturers was voluntary, not mandatory.

Protein is vital for energy, because the body uses protein to make glucose. The National Academy of Sciences recommends that individuals should eat 10 to 35 percent of their daily calories as protein.

B) Where is it found? (Foods, beverages/etc.)Nutrition Facts labels list protein under the “total carbohydrates” and above the vitamins and minerals section of the label. The amount of protein in a given food is expressed in grams.

Because of protein’s importance to the daily diet, accurate, truthful labeling is important. Along with providing energy, protein helps in the repair of the cells in the body.

Meat, seafood, poultry, eggs, peas, beans, processed soy products, seeds, and nuts are all in the protein food group.

C) Problem/Health risk• Deceptive labeling of protein on a

food label can lead the consumer to believe he is eating a beneficial



food that may actually contain food additives or food ingredients that are unhealthy.

• Front-of-package labeling is put there for marketing purposes only.• Consumers wanting to know more about the contents of a package of food

they are thinking of buying do themselves a favor by checking the Nutrition Facts label on the side or back of the package. This label is supposed to list the true amount of protein in grams.

• Look at the serving size, which show a very small amount of food per serving. Consumers who eat more than the amount shown on a label need to multiply, not only the amount of protein, but every nutrient.

D) Healthy Alternatives• The best alternative is to read the Nutrition Facts panel. Most consumers

take in adequate amounts of protein every day – some take in too much.



CArbsA) Origins/History/What is its purpose?Carbohydrates provide fuel to the body and, if the right kinds of carbs are eaten, they help to prevent excessive weight gain.

On the Nutrition Facts panel, “total carbohydrates” is expressed both ad the amount per serving in grams and as the percentage of daily value.

After 1972, when voluntary food labeling went into effect, consumers slowly became aware of the benefits of carbohydrates.

With the advent of low-carb diets and the belief that carbohydrates are unhealthy, some consumers have tried to keep their daily intake of carbohydrates as low as possible, seeking their day’s nutrition intake from proteins and healthy fats.

Several sections of the Nutrition Label are devoted to carbohydrates – important for those on low-carb diets. Diabetics need carb that gives them a low, slow increase in their blood sugar level, not one that rises sharply, peaks, and then falls.

“Total carbohydrates” should be expressed in a lower number. A higher number means that food will increase blood sugar fast, and then lead to an energy “crash”.

Underneath that line is fiber, sugars and, at times, sugar alcohols. The figures for these lines will not add up to the total because starch isn’t listed. If the difference between the missing carb and total carbs is large, the consumer



should set that package back on the shelf, because that food will raise blood sugar just as high as table sugar will.

B) Where is it found? (Foods, beverages, etc.)Food labeling is now mandatory, with a label that is uniform from one food manufacturer to another. This was done to make label-reading easier for consumers.

Because carbohydrates are either complex (starches) or simple (sugars), these affect how the body obtains energy and responds to them.

Complex carbs are the healthiest choices for consumers to make. These include whole-grain breads, cereals and brown rice, pastas, vegetables and fruits. Ideally, these should be the main source of energy for the consumer, giving him 50 to 60 percent of his daily caloric intake each day.

Dietary fiber is a necessary part of a good diet. It contains no calories. A high-fiber diet may reduce the risk of colon cancer, and may help reduce cholesterol levels and promotes bowel regularity.

Finally, sugars are found on the Nutrition Label. These are found in most foods, even if they aren’t sweet. Fruits and whole-grain breads contribute to sugar intake. Other not beneficial sources include candy, soda and unhealthy snack foods.

C) Problems/HealthDeceptive labeling of foods as “low-carb” when they are not low-carb may pose health risks for those who are under doctor’s orders to reduce their carbohydrate intake. In addition to the additional load of carbs and sugar the consumer doesn’t know he’s just eaten, he also has to worry about high-fat ingredients. This increases the fat content and the calorie count.



Again, for those consumers who are under medical orders to control calorie, fat and carbohydrate intake, a deceptive food label can lead to an increase in blood sugar and, eventually, cholesterol levels, especially if he continues eating that food.

D) Healthy Alternatives• The most reliable protection against deceptive labeling is to read the

Nutrition Label. That is supposed to have accurate percentages and grams and may put the lie to front-of-package marketing labeling

• Eat whole foods, such as oats, whole grains, vegetables and fruits• Meet with a nutritionist if a low-carb diet is critical to health



“0 GrAMs oF suGAr”A) Origins/History/What is its purpose?Consumers who are careful to read food labels as they choose their groceries may justifiably find themselves stumped when it comes to the “sugars” section on the label. If the front-of-package marketing label trumpets the food item as containing “0 grams of sugar,” it gets even worse.

The sugars section includes the sugars that are naturally in a food as well as added sugars. Adding even more to the head-scratching, carbohydrates are a macronutrient.

Breaking this down still further, complex carbohydrates and simple carbohydrates need to be taken into consideration.

“Sugars” refers to simple carbs. Vegetables, plain oatmeal, whole fruits and unsweetened yogurt contain sugar. The label doesn’t say how much sugar has been added to the item.

B) Where is it found? (Foods, beverages, etc.)Deceptive food labels are found on most foods because the standards of listing have not been well enough defined. This leads to confusion for consumers and food manufacturers. To sell more foods, manufacturers are taking advantage of the laxity of labeling requirements and consumer confusion.



C) Problems, Health riskDeceptive labeling can lead to consumers eating too much sugar even when they believe they are keeping sugar intake down. For diabetics, this can be dangerous, leading to a worsening of their conditions. As they get sicker, they suffer widespread organ damage.

For other consumers, eating too much sugar can cause them to become overweight and obese, which leads to increased blood pressure and coronary disease.

D) Healthy Alternatives• Read the label and look for added sweeteners. If these are close to the

top – within the top three to five ingredients or listed more than once, consumers should know the food is very sweet.

• Divide the number of sugar grams on a label by 4. This gives the number of teaspoons of sugar the food contains - both natural and added.

• Consumers need to fight back against deceptive food labeling. Food manufacturers take advantage of consumers’ lack of information. A marketing label on the front of the package may state “0 grams of sugar”, but the food ingredients list “evaporated cane juice crystals” – sugar. Or the list contains “organic evaporated cane juice – again, sugar. Consumers may not know these are sugars, especially if “juice” is used to describe them. These sugars may not be natural or even healthy. Consumers have joined together in several class action lawsuits in Florida and/or California. Defendants are:

• Yucatan Foods



• Clover-Stornetta Farms• Chobani• Kashi• Kellogg’s

These companies may listen to the juries sitting on these class-action lawsuits when they didn’t listen to FDA. Damages may be based on actual sales of mislabeled foods and consumers may receive either a full or partial refund of any money spent buying these mislabeled foods.



“0 GrAMs oF FAT”A) Origins/History/What is its purpose?Even though Nutrition Fact labels are standardized for all foods and food manufacturers, they are still confusing – if not outright deceptive. When trans fats are in foods, they are not listed as trans fats because of their justifiably bad reputation. Instead, food manufacturers dodge around the federal requirement to list them by listing “partially hydrogenated oils”.

Because of how FDA has allowed food manufacturers to round down amounts of trans fats if they are below 0.5 grams, these companies get away with allowing trans fats in foods.

Consumers unknowingly eat them, thinking they are eating a food that does not have this unhealthy fat in it – if they eat enough of that food, they may wind up taking in a significant number of trans fat grams.

Another problem is that a suggested serving size may be very small – in the case of potato chips, this may be no more than five chips.

B) Where is it found? (Foods, beverages, etc.)Deceptive labeling is found in foods manufactured by several food makers. Packaged foods, snack foods, and seemingly “healthy” foods may contain more unhealthy fat than is shown on the label.

Food makers know that more and more consumers are trying to eat healthy and keep their intake of unhealthy food items down. Because they don’t want to lose food sales, they manipulate the grams listed or decrease the suggested serving size to an amount that drops the grams per serving to an unnaturally low amount.

On foods labeled as “low fat” or as “health” foods, the fat grams might truly have



been nonexistent – but another unhealthy ingredient may have been boosted so the food’s taste wasn’t compromised.

C) Problems/Health risk• Unknowingly consuming unwanted

fat can expose vulnerable consumers to high blood pressure, high cholesterol and coronary disease as well as stroke.

• Eating too much unhealthy fat can lead to consumers developing type 2 diabetes.

D) Healthy Alternatives• Consumers should read Nutrition

Fact labels closely. Look for different ways of listing unhealthy fats such as partially hydrogenated oils.

• For consumers who are under a doctor’s orders to keep their intake of fats low, a nutritionist can help them identify healthy food choices.

• Choose fresh, lean meats, fish and poultry.• Eat fresh fruits and vegetables.



“LoW CALorIes”A) Origin/History/What is its purpose?With the advent of front-of-package labeling, food makers have begun pushing the envelope on the claims that their foods are healthy, fat-free, and good for the immune system or low-calorie.

In short, these claims are misleading because these front package labels aren’t monitored or regulated by FDA or any other government agencies.

FDA has punished food makers for deceptive labeling. While this is important, consumers should also take a role in learning more about food labeling.Food makers put deceptive front-of-package claims on their foods to sell a higher volume of foods.

B) Where is it found? (Foods, beverages, etc.)These claims are mainly found on the fronts of packaged foods – “health” foods, snacks, cookies and even beverages. “Low” on a label means consumers can have several servings without going over the recommended amount on the Nutrition Facts label. If, however, the “low calories” claim is less than truthful, consumers run the risk of taking in too many calories.



C) Problem/Health Risk• “Low-calorie” claims on a food package may mean that the food is

sweetened with artificial sweeteners. These sweeteners come with their own health risks, which can include weight gain, joint pain and possible cancer

• Consumers who eat too much of “low-calorie” foods, over a period of time, are at risk of unhealthy weight gain. If they are under a doctor’s orders to control their weight, their health condition can worsen.

• Food makers have begun making claims that some of their foods have some sort of health benefit because of the inclusion of some nutrients in the food. One case is Kellogg’s claim in 2009 that Cocoa Krispies “supported immunity” because of the inclusion of vitamins A, B, C, and E. After a protest by the San Francisco City Attorney, Kellogg’s announced that it would remove the immunity claim for both its Cocoa Krispies and Rice Krispies cereals.

• Implied claims that are false and misleading can lead consumers to choose a food, believing it is good for them. Using a “low-calorie” claim for consumers who are supposed to keep their weight down is a potentially dangerous health benefit claim.

D) Healthy Alternatives• Read food labels• Choose fresh vegetables and fruits and include these as parts of meals and

as snacks• Eat nuts in moderation• Thin-slice fruits and vegetables and bake them in the oven until they crisp

up• Whip up a smoothie using several fruits and vegetables



reseArCh“Natural” or “Fresh”:http://shelflifeadvice.com/content/%E2%80%9Cfresh%E2%80%9D-%E2%80%9Cnatural%E2%80%9D-%E2%80%9Cprocessed%E2%80%9D%E2%80%94what-do-these-words-meanhttp://localfoods.about.com/od/localfoodsglossary/g/natural.htmhttp://www.theage.com.au/good-food/food-news/the-sceptics-guide-to-healthy-eating-20130921-2u62k.html?rand=1379930452044http://kimberlysnyder.net/blog/2012/02/23/7-foods-you-should-never-ever-eat/#i.huc9sc1dkpeyhttp://saveourbones.com/12-dangerous-ingredients/http://naturallysavvy.com/eat/6-healthy-alternatives-to-processed-foods-you-can-make-at-home?page=2

“Made With” or “Contains”http://www.food.gov.uk/multimedia/pdfs/maycontainguide.pdfhttp://www.drugs.com/cg/lactose-free-diet.htmlhttp://www.mayoclinic.com/health/gluten-free-diet/my01140http://www.sparkpeople.com/resource/nutrition_articles.asp?id=153

“Healthy”http://blog.fooducate.com/2008/10/25/1862-2008-a-brief-history-of-food-and-nutrition-labeling/http://www.gnet.org/9-most-toxic-so-called-healthy-foods/http://www.mayoclinic.com/health/organic-food/NU00255http://www.mayoclinic.com/health/food-and-nutrition/NU00197

“Organic”http://www.nal.usda.gov/afsic/pubs/ofp/ofp.shtmlhttp://organic.about.com/od/organicindustrybasics/f/When-Is-Organic-Really-



Organic.htmhttp://www.huffingtonpost.com/frances-moore-lappe/stanford-organic-food-study_b_1861635.htmlhttp://www.mayoclinic.com/health/organic-food/NU00255

“100% Organic”http://www.helpguide.org/life/organic_foods_pesticides_gmo.htmhttp://www.organic.org/articles/showarticle/article-201http://www.100daysofrealfood.com/2012/07/18/food-babe-investigates-sabotaged-at-starbucks/

Saturated Fat;http://www.fda.gov/Food/IngredientsPackagingLabeling/LabelingNutrition/ucm274593.htmhttp://www.heart.org/HEARTORG/GettingHealthy/FatsAndOils/Fats101/Saturated-Fats_UCM_301110_Article.jsphttp://www.nbcnews.com/id/12867692/ns/health-fitness/t/more-reasons-cut-back-saturated-fats/#.UkNPN2TwKI0http://www.fitday.com/fitness-articles/nutrition/fats/five-foods-that-contain-monounsaturated-fat.html#b

Monounsaturated Fats:http://www.infoplease.com/ipa/A0873273.htmlhttp://www.livestrong.com/article/85379-foods-rich-monounsaturated-fat/http://www.heart.org/HEARTORG/GettingHealthy/FatsAndOils/Fats101/Monounsaturated-Fats_UCM_301460_Article.jsphttp://www.mayoclinic.com/health/food-and-nutrition/AN01037

Polyunsaturated Fats:http://www.heart.org/HEARTORG/GettingHealthy/FatsAndOils/Fats101/Polyunsaturated-Fats_UCM_301461_Article.jsphttp://www.fitday.com/fitness-articles/nutrition/fats/4-foods-that-contain-



polyunsaturated-fat.html#bhttp://www.naturalnews.com/029194_cancer_risk_fats.htmlhttp://www.mayoclinic.com/health/fat/NU00262

Trans Fats:http://www.heart.org/HEARTORG/GettingHealthy/FatsAndOils/Fats101/A-History-of-Trans-Fat_UCM_301463_Article.jsphttp://www.health.com/health/gallery/0,,20533295,00.htmlhttp://www.heart.org/HEARTORG/GettingHealthy/FatsAndOils/Fats101/Trans-Fats_UCM_301120_Article.jsp

Protein:http://www.nap.edu/openbook.php?record_id=12957&page=19http://lowcarbdiets.about.com/od/nutrition/ss/nutritionlabels_8.htmhttp://www.choosemyplate.gov/food-groups/protein-foods-why.htmlhttp://www.choosemyplate.gov/food-groups/protein-foods.htmlhttp://www.eatingwell.com/blogs/health_blog/deceptive_food_labels_how_to_know_what_s_truly_healthyhttp://www.eatingwell.com/nutrition_health/weight_loss_diet_plans/diet_exercise_tips/6_reasons_you_should_be_eating_carbs?page=3http://www.dorchesterhealth.org/foodlabels.htmhttp://www.hellawella.com/top-5-deceptive-food-labels-we-bet-youve-fallen-for/2989

“0 grams of sugar”http://www.sparkpeople.com/blog/blog.asp?post=sweet_deception_why_you_cant_trust_sugar_labelshttp://www.wavehouseathleticclub.com/consumer-awareness-deceptive-labelinghttp://www.sciencedaily.com/releases/2011/01/110103110325.htmhttp://knowledgebase.findlaw.com/kb/2013/Jul/1160274.html

“0 grams of fat”



http://abcnews.go.com/Health/Diet/trans-fat-information-food-labels-deceptive-researcher/story?id=12515022http://www.sciencedaily.com/releases/2011/01/110103110325.htmhttp://www.labrada.com/blog/labrada-news/4-ingredients-that-may-detour-your-fat-loss-goals/http://spectrumhealthblogs.org/healthier-possibilities/2013/09/16/fooled-food-labels/

“Low Calories”http://health.usnews.com/health-news/articles/2012/08/22/what-food-labels-really-meanhttp://whotv.com/2013/05/22/sweet-deception-is-low-calorie-heathier/http://www.cspinet.org/new/pdf/food_labeling_chaos_report.pdfhttp://weightloss.answers.com/calories/tips-for-finding-low-calorie-snacks


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Anthony Alayon Presents - 101 Toxic Food Ingredients101toxicfoodingredients.com/wp-content/uploads/2014/01/... · 2014-06-23 · Labels such as “healthy,” as well as “good for