Dangerous Food Deceptions Exposed; You Wont Believe Your Eyes

8/12/2019 Dangerous Food Deceptions Exposed; You Wont Believe Your Eyes

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Dangerous Food Deceptions Exposed; You Wont Believe Your Eyes

Those unaware of being unaware

If there's one thing in the world the food industryis dead set

against, it's allowing you to actually maintain some level of control

over what you eat. See, they have this whole warehouse full of whatever

they bought last week when they were drunk that they need to get rid of

-- and they will do so by feeding it all to you. And it doesn't matter

how many pesky "lists of ingredients" and consumer protections stand

between you and them.

The Secret Ingredient: Wood

You know what's awesome? Newspaper. Or, to be precise, the lackthereof. The Internet and other electric media have all but eaten up

classic print media, with the circulations of almost all papers on the

wane. Say, do you ever wonder what they do with all that surplus wood

pulp?

"But what" you inquire, "does this have to do with food ingredients?"

We look at you squarely in the eye, then slowly bring our gaze upon the

half-eaten bagel in your hand.

Oh, @#$@# ...

The Horror:

What do they do with all the cellulosewood pulp? They hide it behind a

fake name and make you eat it, that's what.

The best part of waking up, is wood pulp in your face! And everybody's

doing it. Aunt Jemima's pancake syrup? Cellulose. Pillsbury Pastry

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http://www.cracked.com/article_16785_7-retarded-food-myths-internet-thinks-are-true.htmlhttp://www.nytimes.com/2010/04/27/business/media/27audit.htmlhttp://www.nytimes.com/2010/04/27/business/media/27audit.htmlhttp://en.wikipedia.org/wiki/Cellulosehttp://online.wsj.com/article/SB10001424052748703834804576300991196803916.htmlhttp://www.nytimes.com/2010/04/27/business/media/27audit.htmlhttp://www.nytimes.com/2010/04/27/business/media/27audit.htmlhttp://en.wikipedia.org/wiki/Cellulosehttp://online.wsj.com/article/SB10001424052748703834804576300991196803916.htmlhttp://www.cracked.com/article_16785_7-retarded-food-myths-internet-thinks-are-true.html


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Puffs? Cellulose. Kraft Bagel-Fuls? Fast-food cheese? Sara Lee's

breakfast bowls? Cellulose, cellulose, and more cellulose.

Et tu, Hot Pockets?

It turns out that cellulose can provide texture to processed foods, so

food companies have taken to happily using it as a replacement for such

unnecessary and inconveniently expensive ingredients as flourand oil.

As the 30 percent cheapercellulose is edible and non-poisonous, the

FDA has no interest for restricting its use-- or, for that matter, the

maximum amount of it that food companies can use in a product. It is

pretty much everywhere, and even organic foods are no salvation --

after all, cellulose used to be wood and can therefore be called

organic, at least to an extent.

But the worst thing about cellulose is not that it's everywhere. The

worst thing is that it is not food at all. Cellulose is, unlike the

actual, normal food items you thinkyou're paying for, completely

indigestible by human beings, and it has no nutritional value to speak

of. If a product contains enough of it, you can literally get more

nutrients from licking the sweet, sweet fingerprints off its wrapper.

That loaf and the chopping block have an equal wood content.

Zombie Orange Juice

Quick, name the most healthy drink your nearest store has to offer. You

said orange juice, didn't you? It's what everybody makes you drink whenyou get sick. That stuff must be like medicine or something. And the

labels are always about health benefits -- the cartons scream "100

percent natural!" "Not from concentrate!" and "No added sugar!"

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"Less than four thumbs per gallon!"

And why not believe them? When it comes to making the stuff, orange

juice isn't sausage. You take oranges, you squeeze oranges, you put the

result in a carton, with or without pulp. End of story, beginning

of deliciousness.

But what if we told you that "freshly squeezed" juice of yours can very

well be a year old, and has been subjected to stuffthat would make the

Re-Animator puke?

Packaging Gateway

Tropicana's bottling room. Not pictured: Anything orange.

The Horror:

Ever wonder why every carton of natural, healthy, 100 percent, not-

from-concentrate orange juice manages to taste exactly the same, yetever so slightly different depending on the brand, despite containing

no additives or preservatives whatsoever?

The process indeed starts with the oranges being squeezed, but that's

the first and last normal step in the process. The juice is then

immediately sealed in giant holding tanks and all the oxygen is

removed. That allows the liquid to keep without spoiling for up to a

year. That's why they can distribute it year-round, even when oranges

aren't in season?

Amazon Fresh

Thanks to science, we can enjoy screwdrivers from Christmas to the 4th

of July.

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http://consumerist.com/2011/07/oj-flavor-packs.htmlhttp://www.packaging-gateway.com/projects/tropicana/http://fresh.amazon.com/product?asin=B003UDEJ3I&qid=106044505&rank=8&sr=1-8&tag=imghttp://consumerist.com/2011/07/oj-flavor-packs.htmlhttp://www.packaging-gateway.com/projects/tropicana/http://fresh.amazon.com/product?asin=B003UDEJ3I&qid=106044505&rank=8&sr=1-8&tag=img


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There is just one downside to the process (from the manufacturers'

point of view, that is) -- it removes all the taste from the liquid.

So, now they're stuck with vats of extremelyvintage watery fruit muck

that tastes of paper and little else. What's a poor giant beverage

company to do?

Why, they re-flavor that stuff with a carefully constructed mix of

chemicals called a flavor pack, which are manufactured by the same

fragrance companies that formulate CK1 and other perfumes. Then they

bottle the orange scented paper water and sell it to you.

And, thanks to a loophole in regulations, they often don't even bother

mentioningthe flavor pack chemicals in the list of ingredients. Hear

that low moan from the kitchen? That's the Minute Maid you bought

yesterday. It knows you know.

"Braaaaaaaains!"

Ammonia-Infused Hamburger

Any restaurant that serves hamburger goes out of its way to reassure

you how pure and natural it is. Restaurant chains like McDonald's("Allour burgers are made from 100 percent beef, supplied by farms

accredited by nationally recognized farm assurance schemes") and Taco

Bell("Like all U.S. beef, our 100 percent premium beef is USDA

inspected, then passes our 20 quality checkpoints") happily vouch for

the authenticity of their animal bits.

Their testaments to the healthiness and fullness of their meat read out

like they were talking about freaking filet mignon.

McDonalds

Above: Gourmet as balls.

And aside from the rare E.coli outbreak, the meat is clean. It's how

they get it clean that's unsettling.

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http://civileats.com/2009/05/06/freshly-squeezed-the-truth-about-orange-juice-in-boxes/http://irchlb.org/news/forbes_oj_080411.aspxhttp://irchlb.org/news/forbes_oj_080411.aspxhttp://www.mcdonalds.co.uk/ourfood/http://www.tacobell.com/BeefQualityhttp://www.tacobell.com/BeefQualityhttp://www.mcdonalds.com/us/en/food/full_menu/sandwiches/hamburger.htmlhttp://civileats.com/2009/05/06/freshly-squeezed-the-truth-about-orange-juice-in-boxes/http://irchlb.org/news/forbes_oj_080411.aspxhttp://irchlb.org/news/forbes_oj_080411.aspxhttp://www.mcdonalds.co.uk/ourfood/http://www.tacobell.com/BeefQualityhttp://www.tacobell.com/BeefQualityhttp://www.mcdonalds.com/us/en/food/full_menu/sandwiches/hamburger.html


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The Horror:

Ammonia. You know, the harsh chemical they use in fertilizers and oven

cleaners? It kills E.coli really well. So, they invented a process

where they pass the hamburger through a pipe where it is doused in

ammonia gas. And you probably never heard about it, other than those

times that batches of meat stink of ammonia so bad that the buyer

returns it.

If your Big Mac ever tastes like pee, this is why.

The ammonia process is an invention of a single company called Beef

Products Inc., which originally developed it as a way to use the

absolute cheapest parts of the animal, instead of that silly "primecuts" stuff the competitors were offering (and the restaurant chains

swear we're still getting). Consequently, Beef Products Inc. has pretty

much cornered the burger patty market in the U.S. to the point that 70

percent of all burger patties out there are made by them. Thanks,

ammonia!

Fake Berries

Imagine a blueberry muffin.

Onemuffin please, lets not be greedy.

Even with your freshly gained knowledge that there may or may not be

some cellulose in the cake mix, it's pretty impossible not to start

salivating at the thought. This is largely because of the berries

themselves. What's better -- they're so very, very healthythat it's

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http://www.nytimes.com/2009/12/31/us/31meat.html?pagewanted=allhttp://www.nytimes.com/2009/12/31/us/31meat.html?pagewanted=allhttp://www.beefproducts.com/http://www.beefproducts.com/http://www.grist.org/article/2010-01-05-cheap-food-ammonia-burgershttp://www.grist.org/article/2010-01-05-cheap-food-ammonia-burgershttp://whfoods.org/genpage.php?dbid=8&tname=foodspicehttp://www.nytimes.com/2009/12/31/us/31meat.html?pagewanted=allhttp://www.nytimes.com/2009/12/31/us/31meat.html?pagewanted=allhttp://www.beefproducts.com/http://www.beefproducts.com/http://www.grist.org/article/2010-01-05-cheap-food-ammonia-burgershttp://www.grist.org/article/2010-01-05-cheap-food-ammonia-burgershttp://whfoods.org/genpage.php?dbid=8&tname=foodspice


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almost wrong for them to taste so good.

We could taste delicious if we wanted to. Stupid show-off berries.

Everything is better with blueberries -- that's why they put them in so

many foods. Now that we think of it, there sure seems to be a lot of

blueberries in a lotof products. You'd think we'd see more blueberry

fields around ...

The Horror:

... not that it would do any good, as the number of blueberries you've

eaten within the last year that have actually come from such a field is

likely pretty close to zero.

We can almost hear the muffins mocking us.

Studies of products that supposedly contain blueberries indicate that

many of them didn't originate in nature. All those dangly and chewy and

juicy bits of berry are completely artificial, made with different

combinations of corn syrup and a little chemist's set worth of food

colorings and other chemicals with a whole bunch of numbers and letters

in their names.

They do a darn good job of faking it, too -- you need a chemist's set

of your own to be able to call it bull@#$$. You can sortof tell them

from the ingredient lists, too, if you know what to look for, although

the manufacturers tend to camouflage them under bull@#$@ terms like

"blueberry flakes" or "blueberry crunchlets."

Nothing says "nature" like petrochemical-derived food coloring.

There are a number of major differences between the real thing and the

Abomination Blueberry: The fake blueberries have the advantages of a

longer shelf life and, of course, being cheaper to produce. But

they have absolutely none ofthe health benefits and nutrients of the

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http://www.slashfood.com/2011/01/24/fake-blueberries-in-cereals-baked-goods/http://www.nbc-2.com/story/14535860/2011/04/28/nbc2-investigates-fake-fruit-in-your-foodhttp://www.slashfood.com/2011/01/24/fake-blueberries-in-cereals-baked-goods/http://www.nbc-2.com/story/14535860/2011/04/28/nbc2-investigates-fake-fruit-in-your-food


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8/22

Find The Best

In reality, not only are the blueberries fake, but also they've forged

the freaking pomegranates as well.

"Free Range" Chickens That Are Crammed Into a Giant Room

Buying "free range" eggs is one of the easiest ways to feel good as a

consumer -- they are at least as readily available as "normal," mass

produced eggs from those horrible giant chicken prisons Big Egg

maintains. Hell, they even cost pretty much the same. There's literally

no reason not to buy free range even though, now that we think about

it, we're not actually sure what that means. But the animals mustlive

in pretty good conditions. In fact, let's buy our meat and poultry free

range, too!

Fresh air, green grass, plenty of cocks ... free range chickens have

it good.

Well, according to law, the definitionof "free range" is that chickens

raised for their meat "have access to the outside." OK ... so that's

not quite as free as we assumed, and it appears to only apply to

chickens raised for their meat. But at least they still have some

freedom, what with the outsideand all that.

The Horror:Words have power, and "free range" in its original sense means unfenced

and unrestrained. That makes it a powerful phrase that, no matter how

smart we are, conjures subconscious images of freedomhens, riding tiny

little freedom horses out on the plains, wearing hen-sized cowboy hats

and leaving a happy little trail of delicious freedom eggs in their

wake. There may be mandolin music.

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http://en.wikipedia.org/wiki/Free_range#Free_range_poultryhttp://en.wikipedia.org/wiki/Free_range#Free_range_jurisdictionshttp://en.wikipedia.org/wiki/Free_range#Free_range_jurisdictionshttp://en.wikipedia.org/wiki/Free_range#Free_range_poultryhttp://en.wikipedia.org/wiki/Free_range#Free_range_jurisdictionshttp://en.wikipedia.org/wiki/Free_range#Free_range_jurisdictions


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Although we have it on good authority that chickens prefer Jay-Z.

But the reality is there are absolutely no regulations whatsoeverfor

the use of the term "free range" on anything other than chickens raised

for their meat. Your Snickers bar could be free range for all the

government cares.

The industry knows this full well and happily makes us lap up the free

range myth, even though in reality a free range henlives in pretty

much the same prison as a battery cage hen -- except its whole life

takes place in the prison shower, rather than a cell.

Look, they're free!

Awareness of the free range myth is slowly increasing, but although a

manufacturer that has been pushing his luck a bit too much does get

jailed every once in a while, that doesn't do much to the overall

phenomenon. In fact, Europe is set to ban egg production in cage

systems come 2012. Guess what the replacement is going to be?

Bull#@#$ Health Claims

Nuts that reduce risk of heart disease. Yogurts that improve digestion

and keep you from getting sick.

Baby foodthat saves your kid from atopic dermatitis, whatever the hell

that may be. Products like that are everywhere these days, and we do

have to admit it's hard to see any drawbacks to them. We eat yogurt

anyway, so why not make it good for our tummy while we're at it?

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http://www.thedailygreen.com/living-green/definitions/Free-Range-Foodshttp://www.peacefulprairie.org/freerange1.htmlhttp://www.guardian.co.uk/uk/2010/mar/11/egg-fraudster-supermarkets-free-rangehttp://www.guardian.co.uk/uk/2010/mar/11/egg-fraudster-supermarkets-free-rangehttp://www.thepoultrysite.com/articles/1576/eu-egg-production-beyond-the-2012-cage-banhttp://www.thepoultrysite.com/articles/1576/eu-egg-production-beyond-the-2012-cage-banhttp://www.prnewswire.com/news-releases/fda-grants-first-ever-qualified-health-claim-in-infant-nutrition-122648568.htmlhttp://www.thedailygreen.com/living-green/definitions/Free-Range-Foodshttp://www.peacefulprairie.org/freerange1.htmlhttp://www.guardian.co.uk/uk/2010/mar/11/egg-fraudster-supermarkets-free-rangehttp://www.guardian.co.uk/uk/2010/mar/11/egg-fraudster-supermarkets-free-rangehttp://www.thepoultrysite.com/articles/1576/eu-egg-production-beyond-the-2012-cage-banhttp://www.thepoultrysite.com/articles/1576/eu-egg-production-beyond-the-2012-cage-banhttp://www.prnewswire.com/news-releases/fda-grants-first-ever-qualified-health-claim-in-infant-nutrition-122648568.html


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"This brand treats syphilis anddiabetes."

It's just that we can't keep wondering where all these magic groceries

suddenly appeared from. One day your peanuts were peanuts, and then,

all of a sudden, it was all coronary disease this and reduce heart

attack risks that. Maybe Food Science just had a

really, reallyproductive field day a while back?

Or, of course, it could be that we're being fooled yet again.

Amazon Fresh

We don't know if we could handle Mr. Peanut lying to us.

The Horror:The vast majority of product health claims use somewhat older

technology than most of us realize: the ancient art of bullshitting.

The "health effects" of wonder yogurtsand most other products with

supposed medical-level health benefits can be debunked completely,

thoroughly and easily. So why are they able to keep marketing this

stuff?

It all started in 2002, when many ordinary foods found themselves

suddenly gaining surprising, hitherto unseen superpowers. This is when

the FDA introduced us to a new categoryof pre-approved product claims.

It was called "qualified health claims," and it was basically just

another list of marketing bullshit the company can use if their product

meets certain qualifications. This was nothing new. What wasnew,

however, was that the list said no consensus for the scientific

evidence for the product's health claims was needed.

"That pepper will keep you hard for hours, and eggplant works in lieu

of chemotherapy."

Since "no consensus needed" is law-talk for "pay a dude in a lab coatenough to say your product is magic and we'll take his word for it no

matter what everyone else says," companies immediately went apestit.

Suddenly, everyone had a respected scientist or six in their corner,

and the papers they published enabled basically whatever they wanted to

use in their marketing and packaging.

We're not saying that none of the products boasting health properties

work. There are plenty out there, but they're kind of difficult to find

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http://fresh.amazon.com/product?asin=B0014D1E1Ghttp://www.forbes.com/2010/05/19/food-claims-supplements-lifestyle-health-yogurt-margarine.htmlhttp://www.npr.org/templates/story/story.php?storyId=5024420http://www.fda.gov/food/labelingnutrition/labelclaims/qualifiedhealthclaims/default.htmhttp://fresh.amazon.com/product?asin=B0014D1E1Ghttp://www.forbes.com/2010/05/19/food-claims-supplements-lifestyle-health-yogurt-margarine.htmlhttp://www.npr.org/templates/story/story.php?storyId=5024420http://www.fda.gov/food/labelingnutrition/labelclaims/qualifiedhealthclaims/default.htm


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under the constant stream of bullshit supplementary claims. Come

on, food industry-- just tell us the truth. Don't you realize

that we'll just eat it anyway? Shit, people still buy cigarettes, don't

they?

"There's a doctor who says these can cure my gout."

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http://www.forbes.com/2010/05/19/food-claims-supplements-lifestyle-health-yogurt-margarine_slide.htmlhttp://www.cracked.com/article_16785_7-retarded-food-myths-internet-thinks-are-true.htmlhttp://www.forbes.com/2010/05/19/food-claims-supplements-lifestyle-health-yogurt-margarine_slide.htmlhttp://www.cracked.com/article_16785_7-retarded-food-myths-internet-thinks-are-true.html


12/22

The Unsavory Truth of the McRib and Other Fake Foods, and Why Russia

Banned US-Raised Meat

Over the past couple of years, weve learned the unsavory truth about

pink slime,reconstituted meat, and how the use of meat gluecheats

you out of your hard-earned money at the grocery store and threatens

your health.

Weve also learned that fast food fare such as McDonalds hamburgers

contain so many chemicals and so few real food ingredients that

a burger fails to show signs of decompositionafter more than a decade

The famous McDonalds McRib also came under closer scrutiny, and turnedout to be something less than mouthwatering. The McRib sandwich is a

non-standard item on the fast food restaurants menu;1its annual return

is always advertised with great fanfare last year it even made the

headlines on ABC News.2

The pork sandwich is described as a tasty fan favorite slathered in

tangy barbecue sauce, slivered onions and tart pickles, served on a

hoagie style bun. Sounds perfectly normal, but whats it made

of, really? In a November 2011 article, CBS Chicago news3spilled the

beans on this seasonal favorite:

More than 70 ingredients make up the McRib and, yes, one of them is

pork. But as CBS 2s Vince Gerasole reports, theres also an ingredientthat can be found in shoes [Registered dietician Cassie] Vanderwall

gave the McRib a closer look and found the McRib has azodicarbonamide,

which is used to bleach the flour in bread. It has other uses. It

could be on your yoga mat, in your gym shoes, in your anything thats

rubbery, Vanderwall said

Then theres the pork which is really restructured meat product. In

other words, its made from all the less expensive innards and castoffs

from the pig Vanderwall said the McRib ingredient list reminds me of

a chemistry lab.

To see pictures of a deconstructed McRib sandwich, check out

foodfacts.infos McRib page.4It sure doesnt look so appetizing anymore

once the sauce is washed off and the meat sliced in half. In fact, it

can barely pass meat, which was the point CBS news tried to make in the

first place.

What is Food Anyway?

Two years ago, the nonprofit Physicians Committee for Responsible

Medicinesingled out McDonalds in their advertisement against obesity-

related deaths. As the ad claimed, obesity, diabetes, high cholesterol,

hypertension and heart attacks are hallmark diseases associated with a

fast food diet a clear indication that it does not provide the

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http://articles.mercola.com/sites/articles/archive/2012/03/19/avoid-eating-pink-slime.aspxhttp://articles.mercola.com/sites/articles/archive/2011/03/26/healthwashing-is-healthy-fast-food-for-real.aspxhttp://articles.mercola.com/sites/articles/archive/2011/05/04/has-your-meat-been-glued-together--why-you-need-to-know-and-avoid-this-dangerous-process.aspxhttp://articles.mercola.com/sites/articles/archive/2010/10/25/mcdonalds-happy-meal-shows-no-sign-of-decomposing.aspxhttp://articles.mercola.com/sites/articles/archive/2013/01/16/mcdonalds-mcrib.aspx?e_cid=20130116_DNL_art_1#_edn1http://articles.mercola.com/sites/articles/archive/2013/01/16/mcdonalds-mcrib.aspx?e_cid=20130116_DNL_art_1#_edn2http://articles.mercola.com/sites/articles/archive/2013/01/16/mcdonalds-mcrib.aspx?e_cid=20130116_DNL_art_1#_edn3http://articles.mercola.com/sites/articles/archive/2013/01/16/mcdonalds-mcrib.aspx?e_cid=20130116_DNL_art_1#_edn4http://articles.mercola.com/sites/articles/archive/2010/10/05/hardhitting-tv-ad-hits-mcdonalds-squarely-in-the-gut.aspxhttp://articles.mercola.com/sites/articles/archive/2010/10/05/hardhitting-tv-ad-hits-mcdonalds-squarely-in-the-gut.aspxhttp://articles.mercola.com/sites/articles/archive/2012/03/19/avoid-eating-pink-slime.aspxhttp://articles.mercola.com/sites/articles/archive/2011/03/26/healthwashing-is-healthy-fast-food-for-real.aspxhttp://articles.mercola.com/sites/articles/archive/2011/05/04/has-your-meat-been-glued-together--why-you-need-to-know-and-avoid-this-dangerous-process.aspxhttp://articles.mercola.com/sites/articles/archive/2010/10/25/mcdonalds-happy-meal-shows-no-sign-of-decomposing.aspxhttp://articles.mercola.com/sites/articles/archive/2013/01/16/mcdonalds-mcrib.aspx?e_cid=20130116_DNL_art_1#_edn1http://articles.mercola.com/sites/articles/archive/2013/01/16/mcdonalds-mcrib.aspx?e_cid=20130116_DNL_art_1#_edn2http://articles.mercola.com/sites/articles/archive/2013/01/16/mcdonalds-mcrib.aspx?e_cid=20130116_DNL_art_1#_edn3http://articles.mercola.com/sites/articles/archive/2013/01/16/mcdonalds-mcrib.aspx?e_cid=20130116_DNL_art_1#_edn4http://articles.mercola.com/sites/articles/archive/2010/10/05/hardhitting-tv-ad-hits-mcdonalds-squarely-in-the-gut.aspxhttp://articles.mercola.com/sites/articles/archive/2010/10/05/hardhitting-tv-ad-hits-mcdonalds-squarely-in-the-gut.aspx


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appropriate nutrition for your body.

So, is McDonalds fare really food?

When you consider the fact that a large number of the ingredients in a

fast food meal exist nowhere in nature, but are rather concocted in a

lab, the answer would have to be no. Unfortunately, and to our severe

detriment, ever since the advent of the so-called TV dinner back in the

1950 s, the concept of food has expanded from meat, vegetables, raw

dairy products, fruit and other such natural items to include the

highly processed, preserved, artificially flavored and often brightly

colored chemical concoctions. But man simply was NOT designed to thrive

on man-made chemicals.

Sadly, store-bought foods you might not recognize as processed, such as

ground beef, are oftentimes no better. As reported last year,

approximately 70 percent of the ground beef sold in U.S. supermarkets

contains pink slime added in as a cheap filler.

The Pepto-Bismol-colored concoction consists of beef scraps and cow

connective tissues, which has been treated with ammonium hydroxide

(basically a solution of ammonia in water). It can legally make up 15

percent of any given beef product, which shaves about three cents offthe cost for a pound of ground beef. The trimmings used come from parts

of the cow that are most likely to be contaminated with dangerous

bacteria like E. coli which is why it must be treated with ammonia to

kill off the pathogens in the first place. Its really industrial food

practices like this that pose very real threats to your health, not raw

unpasteurized dairy products and other non-processed whole foods

Russia Throws Poisonous Meat Back to U.S.

In related questionable food news, Russia has recently banned U.S.

meat supplies after discovering it contains ractopamine a beta

agonist drug that increases protein synthesis, thereby making the

animal more muscular. This reduces the fat content of the meat. As

reported by Pravda,5Russia is the fourth largest importer of US meats,

purchasing about $500 million-worth of beef and pork annually.

The drug is banned for use in 160 countries, including China and

Russia, but allowed in 24 countries, including Canada and the United

States. According to the New York Times,6the ban took effect as of

December 7, 2012, and Russian health regulators stated that while they

will initially conduct their own testing, foreign countries will soon

be required to certify their meat as ractopamine-free if they want to

export it to Russia. While the US Department of Agriculture (USDA)

considers ractopamine safe and doesnt test for it, Russias chief

health inspector, Gennady Onishchenko, claims there are serious

questions about the safety of the drug. He told the New York Times:

For instance, use of ractopamine is accompanied by a reduction in body

mass, suppression of reproductive function, increase of mastitis in

dairy herds, which leads to a steep decline in the quality and safetyof milk.

Ractopamine is also known to affect the human cardiovascular system,

and may cause food poisoning, according to Pravda.7Its also thought to

be responsible for hyperactivity, muscle breakdown, and increased death

and disability in livestock. While other drugs require a clearance

period of around two weeks to help ensure the compounds are flushed

from the meat prior to slaughter (and therefore reduce residues

leftover for human consumption), there is no clearance period for

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ractopamine. In fact, livestock growers intentionally use the drug in

the last days before slaughter in order to increase its effectiveness.

According to veterinarian Michael W. Fox, as much as 20 percent of

ractopamine remains in the meat you buy from the supermarket. Despite

potential health risks, the drug is used in 45 percent of U.S. pigs, 30

percent of ration-fed cattle, and an unknown percentage of turkeys.

Mexico and Brazil have announced that they will comply with Russias

demand for ractopamine-free meats.8The US has shown no sign of coming

to an agreement, however. Instead the US has accused Russia of

violating World Trade Organization (WTO) rules an accusation Russian

Deputy Prime Minister Arkady Dvorkovich has dismissed as being part of

business as usual, since all WTO members break these rules.

How to Identify REAL Food

There are major incentives to center your diet on real foods as opposed

to food-like products, the primary one being that real food is

essential for optimal health. Real foods also taste delicious, and when

bought from sustainable sources help to protect the environment. But

with all the sneaky tricks being employed, how can you tell the

difference? Heres a listing of the characteristics and traits of real

food versus processed food products.

Real Food Processed Food-Like Products

Its grown, and sold

whole

Produced, manufactured in a factory, and sold in

neat, convenient packages

Variable quality Always the same (no quality or taste variance)

Spoils fast Stays fresh for extended periods of time

Requires preparation No preparation required, just heat and serve

Vibrant colors and rich

textures

Contains fillers, additives and preservatives to

make otherwise dull and bland mixtures

appetizing

Authentically flavorful Artificially flavorful

Strong connection to

land and culture

No connection to land or culture

Shopping Guidelines for Real, Health-Promoting Food

As the U.S. agriculture industry now stands, antibiotics, pesticides,

genetically engineered ingredients, hormones and countless drugs are

fair game for inclusion in your food. So if you purchase your food from

a typical supermarket, youre taking the chance that your food is

teeming with chemicals and drugs even those that have been banned in

other countries due to adverse health effects.

So please do your health a favor and support the small family farms in

your area. Youll receive nutritious food from a source that you can

trust, and youll be supporting the honest work of a real family farm.

It all boils down to this: if you want to optimize your health, you

must return to the basics of healthy food choices. Put your focus onWHOLE foods foods that have not been processed or altered from their

original state food that has been grown or raised as nature intended,

without the use of chemical additives, drugs, hormones, pesticides,

fertilizers, and mystery concoctions of discarded scrap parts.

Its really as simple as that!

And its not nearly as daunting a task as it may seem to find a local

farmer that can supply your family with healthy, humanely raised animal

products and produce. At LocalHarvest.org, for instance, you can enter

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your zip code and find farmers markets, family farms, and other

sources of sustainably grown food in your area, all with the click of a

button. Once you make the switch from supermarket to local farmer, the

choice will seem natural, and you can have peace of mind that the food

youre feeding your family is naturally wholesome. That said,

regardless of where you do your grocery shopping, these are the signs

of high-quality, health-promoting foods you want to look for:

1. Its grown without pesticides and chemical fertilizers (organic

foods fit this description, but so do some non-organic foods)

2. Its not genetically modified

3. It contains no added growth hormones, antibiotics, or other drugs

4. It does not contain any artificial ingredients, including

chemical preservatives

5. It is fresh (keep in mind that if you have to choose between

wilted organic produce or fresh conventional produce, the latter

may actually be the better option)

6. It did not come from a factory farm

7. It is grown with the laws of nature in mind (meaning animals are

fed their native diets, not a mix of grains and animal

byproducts, and have free-range access to the outdoors)

8. It is grown in a sustainable way (using minimal amounts of water,

protecting the soil from burnout, and turning animal wastes into

natural fertilizers instead of environmental pollutants)

If the food meets these criteria, it is most likely a wise choice, and

would fall under the designation of real food. Keep in mind that

reclaiming your kitchen is part and parcel of healthful living, so you

know exactly what youre putting in your body. If you need help to get

started, see Colleen Hubers helpful tips on how to eat healthier

organic foodon a budget. And if youre hooked on fast food and other

processed foods, please review my article How to Wean Yourself Off

Processed Foods in 7 Steps. Its one of the absolute most positive life

changes you could make!

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Glazed and Confused...

It's Time To Wake Up And Smell The Coffee

Dollars to doughnuts, if you live in the U.S.A., some

of your hard-earned dollars are likely being spent on

this soulless treat. In 2011, Americans who rank

among the lowest of industrialized nations in terms

of life expectancy spent approximately $130 billion

on fast food; this figure is projected to skyrocket

for 2012.

And doughnuts aren't the only problem. The list of

terrible things we mindlessly ingest in the name of

nourishment is long. But just what are these dietary

culprits comprised of? What makes them so toxic? And,

most importantly, what are they doing to us?

The purpose of this article is not to frighten people

into eradicating all processed foods from their

diets, but simply to shed light on some of the dangerous ingredients wemay be unknowingly ingesting, and the way in which we might be

depriving ourselves of the most basic nutritional fundamentals.

Processed, Junk, and Fake Foods

Processed foodis made from real food that has been put through

devitalizing chemical processes and is infused with chemicals and

preservatives. Beef jerky, canned tea, jam, hot dogs, and low-fat

yogurt with sugar or aspartame are a few examples of processed food.

Junk foodscontain very little real food. They're made of devitalized

processed food, hydrogenated fats, chemicals, and preservatives, and

include anything made with refined white flour. Canned breakfast

drinks, cold/sugary cereals, doughnuts, drive-through foods, and soda

are examples of junk foods.

Fake foodsare made primarily of chemicals, and often contain gums and

sugar fillers. Examples include bacon bits, bottled salad dressing,

dehydrated soups, and instant coffee.

Energy Output > Exceeds Nutritional Input

These non-foods have one thing in common; it costs your body a great

deal more to digest, absorb, and eliminate them than they offer your

body in nutritional value an extremely poor return on your investment

that leaves your body sluggish and depleted.

Toxins, Poisons, Processed Food, And The Body

Our ancestors preserved foods naturally, using salt, fermentation, and

sun drying. Food processing has evolved away from these simplepractices into more complicated and dubious methods. Today, nearly six

thousand additives and chemicals are used by food companies to process

our food. Many of them can have a devastating effect on our health.

It is important to note the fact that additives and preservatives

cannot always be painted with a negative brush. The addition of

vitamins to bread and milk has helped to stamp out diseases such as

pellagra and rickets.

Unfortunately, the good intentions that characterized the processed

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food industry during the early days have now de-evolved to finding ways

to cheaply process food and manipulate buyers, regardless of the

detrimental affects on the health of Americans.

Today, many additives and preservatives are harmful toxic chemicals as

problematic as the decay they are used to prevent.

Preservatives

Preservatives are a type of additive used to help stop food from

spoiling.

Nitrates and nitritesare used to preserve meats such as ham and bacon,

but are known to causeasthma, nausea, vomiting, and headaches in some

people. In addition to allergic reactions, the same is true

forsulfites (sulfur dioxide, metabisulfites,and others), which are

commonly used to prevent fungal spoilage, as well as the browning of

peeled fruits and vegetables.

Sodium nitritein some foods is capable of being converted to nitrous

acid when ingested by humans. While animal testing showed thatnitrous

acid caused high rates of cancer,it is still in use.

Benzoic acid aka sodium benzoateis added to margarine, fruit juices,

and carbonated beverages. It can produce severe allergic reaction and

even deathin some people.

Sulfur dioxideis a toxin used in dried fruits and molasses as well as

to prevent brown spots on peeled fresh foods such as potatoes and

apples.Sulfur dioxidebleaches out rot, hiding inferior fruits and

vegetables. In the process, itdestroys the vitamin B contained in

produce.

Antioxidants

While antioxidants such as alpha-carotene are recommended by health

specialists to prevent premature aging, some of the antioxidants used

as food preservatives may be unhealthy. Contained in nearly every

processed food on the market, antioxidants prevent fatty foods from

spoiling when exposed to oxygen.

BHT (butylated hydroxytoluene) and BHA (butylated hydroxyanisole)are

two of the most widely used, yet controversial of all antioxidants. So

alarming were the results of BHT and BHA in animal testing, that a

number of countries have severely restricted their use.

Some people have difficulty metabolizing these chemicals, which is

thought to result in health andbehavioral problems,andhyperactivity.

They causeallergic reactions,may also contribute to the development

oftumors and cancer,as well as betoxic to the nervous system and

liver.

In spite of these findings, the use of BHT and BHA has increased,

rather than decreased, in the U.S.A.

Coloring

Each year, the American food industry uses three thousand tons of food

color. Many coloring agents are derived from coal tar,and nearly all

coloring is synthetic. Norway has a total ban on all products

containingcoal tar.

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Though some artificial food dyes have been banned because they

arebelieved to cause cancer,most dyes used today are of the

artificial variety. They are also linked toallergies, asthmas, and

hyperactivity.

The long list of foods and beverages in which color is altered includes

butter, margarine, the skins of oranges and potatoes, popcorn,

maraschino cherries, hot dogs, jellies, jellybeans, carbonated

beverages, and canned strawberries and peas.

Even the chicken feed on large-scale egg farms is colored so that

chickens will lay golden-yolked eggs similar to those laid by free-

range chickens. Talk about the goose that laid the golden egg!

Sweeteners

Most processed foods contain sweeteners, many of which are artificial

sugar substitutes containing no natural sugars, such assaccharine and

aspartame.

Artificial sweeteners are linked tobehavioral problems,

hyperactivity,andallergies.Because saccharin was shown toincrease

the incidence of bladder cancer in animal testing, all foods containingthis sugar substitute are required to carry a warning label.

Emulsifiers, Stabilizers, and Thickeners

These additives alter the texture of foods. Emulsifiers, for example,

prevent ingredients from separating into unappealing globs in food such

as mayonnaise and ice cream.

A first cousin to anti-freeze,propylene glycolis a synthetic solvent

used as an emulsifier in foods. Although it is recognized astoxic to

the skinand other senses, and is considered aneurological

toxicant,the Food and Drug Administration (FDA) has deemed it

generally recognized as safe (GRAS).

Flavorings

The most common food additive, flavorings of which there are over

2000 in use may be natural or artificial, and are usually comprised

of a large number of chemicals. Peruse theingredient list for the

strawberry flavoringin one popular fast food outlet's strawberry milk

shake.

Artificial flavors are linked toallergic and behavioral reactions,yet

these ingredients are not required to be listed in detail as they're

generally recognized as safe.

MSG (monosodium glutamate)is another popular flavor enhancer. Found to

cause damage in laboratory mice, it has been banned from use in baby

foods, but is still used in numerous others. It causes commonallergicand behavioral reactions including headaches, dizziness, chest pains,

depression, and mood swings,and is alsoa possible neurotoxin.

Refining

Refined flour has had the brown husk of the grain stripped away,

leaving the white, refined starch found in white bread, white rice,

pasta, cookies, and numerous other junk foods.

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Without the fibrous husk, refined starches are broken down quickly into

sugar and absorbed immediately into the bloodstreamcausing glucose

levels to rise, and increasing the risk of obesity.

In contrast, whole grains such as whole grain bread and cereals,

brown rice, and barley retain the bran surrounding the starch, so

they're absorbed more slowly into the bloodstream than refined

starches. This slows sugar absorption from the intestine, and reduces

the risk of obesity.

Refining Destroys and Devitalizes Most of Foods' Goodness:

Healthy unsaturated fatty acids high in food value are lost during

the milling process. Half the vitamin E is destroyed when the wheat

germ and bran are removed. Refining wheat into white flour removes

between 50 and 93 percent of wheat's magnesium, zinc, chromium,

manganese, and cobalt.2

Additionally, approximately 50 percent of calcium, 70 percent of

phosphorus, 80 percent iron, 50 percent potassium, 65 percent of

copper, 80 percent thiamin, 60 percent of riboflavin, 75 percent of

niacin, 50 percent of pantothenic acid, and about 50 percent ofpyridoxine is lost.3

Refining sugar cane into white sugar depletes it of 99 percent of its

magnesium and 93 percent of its chromium. Polishing rice removes 75

percent of its zinc and chromium.4Refined table salt has had most of

the trace minerals removed during processing. It contains no sodium

chloride, sugar as filler, and may even contain aluminum.5

Bleaching

Part of the process wheat undergoes to become the white flour in

popular baked goods involves bleaching. Various chemical bleaching

agents are used includingoxide of nitrogen, chlorine, chloride,

nitrosyl, and benzoyl peroxidemixed with a variety of chemical salts.

Chloride oxide which catalyzes a chemical reaction thatdestroys beta

cells in the pancreas is now beinglinked to diabetes.6This toxic

effect is common scientific knowledge in the research community. In

spite of this, the FDA still allows companies to use chloride oxide in

processed food.

For more about processed foods, read on.

A Healthier Lifestyle

Eradicating every guilty pleasure in life is not the end goal here, nor

is it a particularly realistic approach to making changes...we all

enjoy the occasional cheeseburger, order of fries, or bag of chips.

But if we understand the consequences of making what ought to be an

occasional treat into the mainstay of our diet, we can begin to makewise choices about how many of these things we are willing to eat.

When it comes to avoiding many of the questionable and possibly

deadly additives contained in processed foods, we're only human after

all, so taking baby steps toward change is usually the best approach.

If you can accomplish just one of these 10 steps, you're moving in the

right direction. Try implementing one change a month...

1. As a general rule, if you don't recognize or can't pronounce the

words on a label, don't buy it, or eat it. Opt instead for thereal

thing!

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2. Avoid products containing

Nitrates and nitrites (including sodium nitrite)

Sulfites (including metabisulfites)

Sulfur dioxide

Benzoic acid (aka sodium benzoate)

BHT (butylated hydroxytoluene)

BHA (butylated hydroxyanisole)

Coloring

Coal tar

Propylene glycol

MSG (monosodium glutamate)

Refined or bleached flour (i.e. whitened using chloride oxide)

3. Don't eat partially hydrogenated or hydrogenatedtrans fats

4. Don't eat products containing sugar substitutes such as saccharine

and aspartame.

5. Avoid products with a long shelf life the better they do on the

shelf, the worse they are for your body.

6. Avoid products that have been enriched. They have been completely

devitalized during processing.

7. Avoid food that has been genetically modified or engineered. Nearlyall processed food contains GMOs.

8. Avoid products made with ingredients euphemistically described as

"natural flavoring" or "natural coloring."

9. Avoid products with added sugar watch for words with "-ose"

endings such as glucose.

10. Incorporate a multi-vitamin into your health regimen.

If you've had a history of eating products high in sugar and are

concerned about diabetes, incorporate disease-fighting products such as

garlic, vitamin E, and aloe vera into your diet. Vitamin E supplements

can also protect your body from the harmful effects of eating refined

products that have been bleached with chloride oxide.

Learn moreFACTSabout processed foods.

As you begin to eliminate processed food from your diet, and start to

enjoy eating real food that has not been processed to death, you will

be on your way to optimizing your health, making an investment in your

body's future and, ultimately, feeling better.

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Whole Food Plant Based Diet

Our country has increasing amounts of environmental pollutants

(chemicals and heavy metals). We have shrinking quality of food in

standard grocery stores and processed food served in restaurants. The

following tips are general things to do and eat which will help you

stay healthier and live longer. All food should be 100% organic,

natural and whole.

Shop at stores that sell organic natural whole foods and read the food

labels

UP code: 9000 is organic; 8000 is genetically modified food

Studies show that a plant based diet rich in organically grown fruits,

vegetables, beans, whole grains, nuts and seeds is the most effective

diet for maintaining health

Drink spring water or reverse osmosis water (8 glasses per day)

Eat breakfast (even if it is small)Eat several small meals per day rather than one large meal

Finish dinner three hours before bed

Avoid your delayed IgG food allergies (if you have not had these

tested, get the lab test done in clinic)

Eat organic salads with lunch and dinner

*Eat only small amounts of organic meat and dairy (or none at all)

*Eat only small amounts of organic range fed poultry and their eggs (or

none at all)

**Healthy people around the world eat less than 10% of their diet from

animal protein. The healthiest are vegan (no food derived from animals).

Use only small amounts of organic cold, expeller pressed oils (organic

extra virgin olive oil, coconut oil)

Use natural sweeteners: molasses, agave, etc.

The 8 Vegan Food Groups:

to be eaten in quantities with beans first and nuts & seeds last.

beans

rice

potatoes & yams

corn

vegetables

salad

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fruit

nuts & seeds

Sometimes, what you dont dois more important than what you do.

Avoid refined flour and sugar products

Limit alcohol and caffeine

Avoid trans fats, hydrogenated, partially hydrogenated oils

Avoid high fructose corn syrup, corn syrup, sucrose, dextrose or malto

dextrose

Avoid artificial sweeteners, NutrSweet, Splenda, aspartame, sucrolos,

saccrin

Avoid monosodium glutamate (MSG)

Avoid nitrites (found in processed meats and bacon)

Limit animal based food to 10% or less of your intake (animals have the

highest concentration of environmental toxicants)

Avoid meats containing herbicides, hormones or antibiotics

Avoid meat and other food sold in Styrofoam trays and plates

Avoid farm-raised fish

Avoid microwaving

Avoid carbonated drinks or diet drinks (Limit club soda)

Avoid fast foods, processed foods, foods with additives andpreservatives

Avoid genetically modified food

Avoid lotions, creams, or cosmetics containing parabens

Minimize use of air conditioning

Avoid fluorescence lights (unless they are full spectrum)

Drug use is at its highest in the United States. We are experiencing

more poor health and chronic disease than ever.

Drugs: all non-prescription, over-the-counter and prescription drugs

and medication have side effects (even aspirin) and lead to secondary

illness and to weight gain

See: http://www.filmsforaction.org/watch/fat_sick_and_nearly_dead_2010/

Fat, Sick & Nearly Dead
http://www.filmsforaction.org/watch/fat_sick_and_nearly_dead_2010/http://www.filmsforaction.org/watch/fat_sick_and_nearly_dead_2010/

Documents

Dangerous Food Deceptions Exposed; You Wont Believe Your Eyes