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Archive for the ‘Food’ Category

Would you like some synthetic shoe leather in that sandwich? You’d probably gasp if your sandwich builder asked you that, but the truth is, azodicarbonamide, an industrial chemical foaming agent used to make synthetic leather as well as yoga mats and dozens of other consumer products, is found in nearly 500 foods, according to a new report from the nonprofit Environmental Working Group (EWG).

Azodicarbonamide, also known as ADA, makes materials—and bread—strong, light, spongy, and malleable, which makes it appealing to food scientists, who have slipped it into all sorts of your favorite foods, including many bread products. That’s right, a yoga mat ingredient in your food is a real thing you now have to deal with, on top of all of the pesticides and other nasty food additives in the U.S. food system. In addition to yoga mats and shoe soles, the chemical is used in attic foam insulation. It’s been approved as a food additive in the U.S. since 1962, despite the fact that it’s banned in the European Union and Australia.

Subway recently announced plans to phase ADA out of its breads, thanks to a petition created by food-safety advocate Vani Hari, aka the Food Babe, but the chemical is still found in bread used at many other fast food chains like Wendy’s, McDonald’s, Dunkin Donuts, and Burger King, according to EWG.

Source: Rodale

Here is a list of 10 more food items containing azodicarbonamide (hat tip BuzzFeed):

— McDonald’s uses the chemical in its bakery-style buns, English muffins, Big Mac bun and also in its sesame seed buns.

— Chick-fil-A is also a user, putting the chemical in its chargrilled chicken sandwich, chargrilled chicken club sandwich and its chicken salad sandwich. (For the record, the Food Babe had a hand in convincing this company to transit away from antibiotics in their chicken meat within five years.)

— Not to be outdone, Burger King includes azodicarbonamide in a host of its foods: the artisan-style bun, English muffins, French toast sticks, croissants, sesame seed buns and home-style Caesar croutons.

— Dunkin Donuts puts the chemical in its croissants, Texas toast and Danishes. However, the company may have had a change of heart. A company official told CNBC recently: “We are evaluating the use of the ingredient as a dough conditioner in our products and currently discussing the matter with our suppliers.”

— The little red-haired Wendy’s girl may be cute, but the company nonetheless uses the chemical in their premium toasted buns, bagels, Panini bread and sandwich buns.

— Roast beef chain Arby’s is guilty as well, including azodicarbonamide in its sesame seed buns, onion bread, harvest wheat and honey wheat breads, French toast sticks and croissants.

— More leaps out at you at Jack in the Box than an odd-looking clown character. This chain uses the chemical in its regular buns, jumbo buns, bakery-style buns and grilled sourdough bread.

— Carl’s Jr. includes the chemical in its French Toast Dips, honey wheat bread, sourdough bread and its plain and sesame seed buns.

— Following in the footsteps of the other restaurant chains, Hardee’s buns also include the chemical. Specifically, it is an ingredient in the chain’s sourdough bread, hot dog buns, wheat buns, croissants and seeded buns.

— Last but not least, if Harold and Kumar had only realized that White Castle buns — along with the chain’s French Toast Sticks, Cloverhill Cheese Danish, Cloverhill Big Texas Cinnamon Danish and Awrey Grande Cinnamon Swirl — also contain the chemical.

One chain — McDonald’s — defended use of the chemical as an ingredient in its buns.

“Azodicarbonamide is commonly used throughout the baked goods industry, and this includes some of the bread goods on our menu,” spokeswoman Lisa McComb told CNBC. She also mentioned the fact that the chemical is government-approved, adding the platitude that McDonald’s would continue serving “the great tasting, quality food” that customers “expect” from the chain.

She did not, however, address why the U.S. government would sanction its use despite being banned in Europe, and how the chains still profit overseas using azodicarbonamide-free breads.

Source: Natural News

Kale

One serving contains 121 milligrams of omega-3 fatty acids and 92.4 milligrams of omega-6, making it a green, leafy superstar of healing potential; kale is “the most nutrient dense food on the planet,” according to Daniluk.

Shiitake mushrooms

Contain a compound that helps increase the immune response and fight infection. They are also antimicrobial and contain polysaccharides that have been used in cancer treatments to “reduce the immune-compromising effects that are experienced with chemotherapy and radiation,” Daniluk says.

Sesame and hemp seeds

Both contain plant sterols that act as an “immune balancer” for those suffering with immune system-attacking illnesses, such as rheumatoid arthritis or lupus. They are exceptionally rich in calcium, iron, magnesium, manganese and zinc for excellent immune balance as well as vitamins B1, B3 and E.

Researchers have found that chronic inflammation is linked with all diseases, including diabetes, obesity, heart disease and even cancers. So eliminating inflammation is the key to improving disease and preventing it. Therefore, individuals need to develop a regular pattern of healthy eating by also consuming squash, berries, tomatoes, walnuts, cold-water fish, dark chocolate, flax and chia seeds and green tea to receive the most health benefits.

Source: Natural News

1. Arsenic

Until very recently, the Food and Drug Administration (FDA) allowed arsenic—a known cancer-causer—in chicken feed. And guess what? When the birds eat it, the heavy metal winds up in the meat you eat. A Johns Hopkins Bloomberg School of Public Health’s Center for a Livable Future analysis found that 70 percent of the samples tested exceeded levels of arsenic that the FDA considers safe. The kicker? Cooking the meat actually increases levels. Many nonorganic chicken producers turned to arsenic for years to fatten up their chickens faster and to improve the color of the animals’ meat. In fall 2013, the FDA finally agreed to withdraw its approvals for three of the four arsenic-based feed additives given to chickens (and turkeys.)

2. Dangerous Litter Legacy

Chicken litter—a mix of chicken poop, feathers, and bedding—could be contaminating other parts of the food supply if the litter comes from concentrated animals-feeding operations (CAFOs) that feed their chickens arsenic. Rice farmers in Arkansas actually filed a lawsuit against drug maker Pfizer and Tyson Foods over alleged contamination. The rice farmers had bought the arsenic-laced litter for use as a fertilizer.

3. Terrifying Transit

Ever pass one of those chicken trucks hauling stacks and stacks of live animals in crates? They’re headed for slaughter, but Johns Hopkins researchers have found that the trucks hauling the doomed chickens are leaving something behind.
In a 2010 study published in the Journal of Infection and Public Health, researchers found that cars driving behind open-crate poultry trucks headed to the slaughterhouse were contaminated with harmful bacteria, including antibiotic-resistant strains like MRSA.
Those chickens can be laden with dangerous pathogens that can outsmart the most important human drugs because concentrated animal-feeding operations (CAFOs, aka factory farms), routinely feed low levels of antibiotics to animals to speed their growth. The constant use helps bacteria learn how to evade the drugs, and can even pass those resistance genes on to other types of bacteria. Scary!

4. Frightful Fumes

An Environmental Integrity Project analysis of recent studies found that the 10 largest chicken- and egg-producing U.S. states release more than 700 million pounds of ammonia a year—that’s more than all nonagricultural industries combined. The irritating substance can cause burns and eye, skin, throat, and lung irritation. There’s more than just toxic fumes coming from chicken CAFOs, though: A 2011 study found that flies collected near poultry CAFOs also carried antibiotic-resistant bacteria.

5. Unnatural Growth Rates

The incredible speed with which chickens on industrial farms gain weight (thanks in part to the breed industrial farms prefer, in addition to the antibiotics and arsenic in the feed) is equivalent to raising a child to weigh 500 pounds by the age of 10, according to the animal welfare site Counting Animals.

6. Cruel Quarters

Chickens love to run, jump, sunbathe, and socialize. Those things are possible on pasture-based farms, but not so much for chickens living in industrial “farm” warehouses. Egg-laying hens are arguably the most tortured farm animals in America. Crates of hens are often stacked to the ceiling, and hens live their entire two- to three-year life in a space roughly the size of a letter-size piece of paper.

More and more fast-food and food manufacturers are moving toward cage-free eggs. Don’t confuse that description with happy hens running about outdoors, though. Cage free usually still means the chickens are in warehouses, although they are able to move about more freely and exhibit more natural chicken behavior, which undoubtedly lowers their stress. The gold standard for nutritious eggs and happy chickens? Eggs from pasture-raised hens that are also fed organic grain—these eggs contain much higher levels of brain-healthy omega-3 fatty acids and other vitamins. But expect to pay more. It costs more to raise animals in a high-quality way.

7. Green Lights for Bacteria

While it’s illegal to sell beef contaminated with dangerous E. coli 157:H7, it’s perfectly OK to sell salmonella-contaminated chicken. That’s problematic because the Emerging Pathogens Institute recently ranked Salmonella as the food poisoning bacteria with the biggest public health burden. Consumer Union tests routinely show that as much as two-thirds of grocery-store chicken contains bacteria that are resistant to common antibiotics.

8. Pain-Causing Poultry

A 2012 study published in Emerging Infectious Diseases looked at women suffering from urinary tract infections and found that in 71 percent of the cases, the E. coli bacteria collected from the women matched the type of E. coli found in supermarket chicken. When looking at E. coli from factory-farm slaughterhouse chickens, the UTI bacteria matched nearly 80 percent of the time. Researchers said the UTI infections could surface as long as six months after eating contaminated chicken.

9. Doped-Up Chickens

Testing the feathers of U.S.-sold chicken imported from China, researchers found active ingredients from human antidepressant drugs like Prozac, caffeine, and antibiotics banned for use in poultry.

10. Not-So-Appetizing Nuggets

The horror doesn’t end on factory farms. Where they leave off, the fast-food industry picks it back up. A recent University of Mississippi Medical Center (UMMC) analysis of chicken-nugget ingredients found that chicken isn’t necessary the main component, especially the white meat portion many people believe they’re eating. Dissecting nuggets from two different national fast-food chains, researchers found some are composed of about 50 percent skeletal muscle, with the rest consisting of fat, blood vessels, and nerves. (Ack!) Bone fragments and connective tissue were also detected. True story? These findings even shocked the researcher.

Source: Rodale

(NaturalNews) Let us delve into a recent news story that aired this past August on NBC Nightly News with Brian Williams; it talked about gluten-free foods only being necessary for people suffering from celiac and dismissed them for just about everyone else. One yoga instructor came on the program to talk about how she loves her gluten-free diet but didn’t talk about what gluten really is, what it does to the body and why everyone should avoid it. That’s probably WHY she was allowed to appear on TV.

Many gluten-free foods still contain MSG, aspartame, Sorbitol, Sucralose, maltodextrin, GMO corn sugar and other genetically modified additives that pollute and clog up the digestive tract and cause central nervous system disorders and ailments. The buck doesn’t stop with the term “gluten-free.” Consumers need to read the labels and know the food toxins that still invade these so called “healthy food” diets. Yes, gluten-free is a good start for people who have digestive issues, especially people with Irritable Bowel Syndrome (IBS), Crohn’s, Diverticulitis, acid reflux, constipation, and Celiac disease, but there is much more to it than just filtering out gluten. Let’s take a look at what gluten does to the body and then take an inside look at how the media downplays it.
(http://www.nbcnews.com/video/full-broadcast/52658731#52658731)

Take for instance Quaker’s “Popped” rice snacks – specifically, the “sweet chili” flavor. The ingredients list includes hydrolyzed soy and corn protein, monosodium glutamate, maltodextrin, soy sauce, yeast extract, and sucralose, just to list the GMO ingredients! MSG and artificial sweeteners can damage the central nervous system and are all genetically modified. Synthetic food warps your cells and fuels cancer and tumor development. Pesticides and herbicides in the soy and corn protein (like Monsanto’s RoundUp) break down the human immune system by eliminating good gut bacteria; this is the number one cause of disease and disorder. Gut bacteria also controls brain functioning! (http://www.naturalnews.com)

NBC tactic on gluten: “touch and dismiss”

On the Nightly News this past August 2, 2013, you may have heard the phrase, “Going gluten-free may not be worth it.” This is a trick to make you think that if you are not suffering from a disease or disorder right now, you have no need to be concerned at all. This is a huge lie. They are calling it a trend, as if it’s a fad, something popular that’s even been dispelled, like soy protein or whey protein. Here they try to fool you some more: “The no-gluten trend has become a $4 billion industry, attracting people who don’t have a medical reason to avoid gluten.”

If you pay attention, you can tell right away when you’ve consumed a lot of gluten. You may feel heavy, bloated or lethargic. This is no coincidence. The toxins in most conventional foods are now trapped inside your body, inside your cleansing organs and inside your blood, choking out the oxygen and holding in poisons that release slowly, until you cleanse. “Research proving the importance of gut bacteria for the immune system and mental and emotional health has gone viral lately. It started as a ripple slightly over a decade ago, and now it’s becoming a tsunami of evidence.” You can protect yourself. Check into fermented foods and probiotics.
(http://www.naturalnews.com)

Ever heard of diatomaceous earth? Ever heard of Chia seeds? Pull that gluten out of your body right away! Get those toxins out and you’ll see how much energy you have. Take that, NBC!
(http://www.naturalnews.com)

Have you heard of juicing organic vegetables to help detoxify the body of pesticides, herbicides, insecticides, heavy metals and other synthetic ingredients trapped in gluten and trapped in your body? (http://www.absolutesanctuary.com)

It’s time to do a little research on the real effect of gluten on humans instead of listening to the nightly news play catch and dismiss. Gluten is food terror. GMO is food terror. (http://www.nongmoproject.org)

Don’t go anywhere near it as you choose your food. Don’t be fooled by labels and don’t EVER assume that because something says “Gluten-Free!” it’s good for you. The FDA needs to “protect” more than just people with celiac disease, they need to protect everyone!
(http://www.today.com)

What will you feed your blood and organs today? Go organic and remember, any food that does not “exit” the body within 24 hours becomes toxic, so gluten could actually be the most toxic form of food there is, especially since it contains insecticide and pesticide. You won’t hear about THAT on NBC.

Source: Natural News


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