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14 Things People Probably Do Not Want To Know About Their Favorite Foods

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on December 24, 2013 by ecofrenfood

14 Things People Probably Do Not Want To Know About Their Favorite Foods

November 4, 2013 | By |

April McCarthy, Prevent Disease
Waking Times

There are hundreds of food industry facts that are sheltered from consumers and only made public by food scientists if absolutely necessary. The following are 14 of the more well known industry insider secrets that have been exposed now for some time, but still not common knowledge to millions of consumers.

Many consumer watchdogs have found that food label claims such as ‘pure’, ‘fresh’, ‘non-artificial’, ‘natural’ and ‘real’ are largely unregulated and false when these claims are investigated. Moreover, the processing of most foods, ingredients used in manufacturing, their byproducts, waste management and other details are often kept hidden from the public until they’ve been exposed by those willing to publicize the information.

1. The manufacturing of Greek yogurt produces millions of tons of toxic waste every year, and nobody knows what to do with it.

For every three or four ounces of milk, companies who manufacture greek yogurt can produce only one ounce of creamy Greek yogurt. The rest becomes acid whey. It’s a thin, runny waste product that can’t simply be dumped. Not only would that be illegal, but whey decomposition is toxic to the natural environment, robbing oxygen from streams and rivers. That could turn a waterway into what one expert calls a “dead sea,” destroying aquatic life over potentially large areas. Spills of cheese whey, a cousin of Greek yogurt whey, have killed tens of thousands of fish around the country in recent years.The $2 billion Greek yogurt market and state government officials are scrambling not just to figure out uses for whey, but how to make a profit off of it. Source

2. All grocery retail orange juice that is “not from concentrate” is processed with “artificial flavor” to ensure that each bottle tastes exactly the same.

No matter what time of year and regardless of the origin of oranges, large juice manufacturers like Pepsico are consistently blending perfectly flavored orange juice specifically through carefully controlled processes and artificial flavor calibration. These mixtures are added to replace the natural flavors lost when the juice chemically separates oxygen (“deaerates” ) to be able to maintain shelf life for more than one year without oxidizing.

Because the added flavor is technically derived from orange oil extract (although it is completely, artifically and a chemically manufactured derivative), it does not need to be specifically listed in the ingredients.Source

3. Vegetarian burgers are far more toxic than conventional beef patties.

More than 99% of vegetarian burgers at grocery retailers are made with soy protein isolate (aka textured vegetable protein, aka soy meal). These substances derived from defatted soy flour are mostly used in pet foods, but sweetened up with sugar and spices to help improve their taste. Soy oil is generally separated from flaked soybeans — leaving defatted meal that’s ground into flour — using a chemical called hexane, one of the volatile organic compounds that constitutes natural gas, crude oil and gasoline. Since more than 95% of soy is also genetically modified, you’re also getting a nice dose of transgenic DNA in your veggie burgers.The Cornucopia Institute, a U.S.-based progressive farm policy outfit, had samples of soy oil, soy meal and soy grits tested, and both the soy meal and soy grits exceeded the hexane limit in food of 10 parts per million. A bigger question we might be asking ourselves is why there is a hexane limit in our foods in the first place??? Source

4. Conventional milk is made by high heating, homogenizing, pasteurizing, re-packing and combining the milk of hundreds of cows fed genetically modified grain and injected with hormones.

Old-time farmers will say they can tell where their cows have been grazing by the taste of the milk. By contrast, the milk we buy in supermarkets will be uniformly white. Its cream won’t rise. And a lactic perfume will be detectable only if the milk is ultra heated.Cows are kept in herds of about 800 and fed not grass, but standardized mixes of genetically modified grains, old citrus, alfalfa and nut husks. Today, according to UC Davis estimates, about a third of the herds in California are treated with hormones to increase production. The milk will be standardized, fortified, pasteurized and homogenized. Translated, this means that it will be taken apart and put back together again, not always in the same proportions. Then it will be cooked and emulsified. At that point do you think it’s still milk? Source

5. Producers of maraschino cherries chemically bleach (through a preserved brine solution) and then marinate the cherries in huge vats of corn syrup and food coloring (FD&C Red 40) to make the cherries red againSource1 Source2

progressosoup_nImage Source

The food additive “MSG” is a slow poison which hides behind dozens of names, such as natural flavouring and yeast extract. Currently, labeling standards do not require MSG to be listed in the ingredient list of thousands of foods.

Secretly, soup manufacturers admit that they have refered to MSG as “natural” (that is refined from vegetable protein and yeast) and establish it in the list of ingredients as ” yeast extract “or” hydrolyzed protein. “War of ads broke in 2008 because Campbell and Progresso were so worried that customers would not buy soup if they knew the amount of MSG containing. Source

7. Processed canned soups go through such violent processing that manufacturers must grow mutant sized vegetables so they don’t disintegrate in the soup.

The food you make at home isn’t reheated while being violently shaken. In order to destroy any pathogens, FDA requirements dictate that soup, once canned, be heated to 250 degrees; many manufacturers speed that process by agitating the can, thereby ensuring that the heat distributes itself more rapidly. This requirement changes the flavor of soup also changes the way the soup itself is actually made.Soup companies shy away from ingredients that break down in the canning process so they grow special freakish mutant vegetables like carrots which look like tree limbs–they’re like baseball bats. But once they go through the cooking process, they come out looking like the small young ones that you’d put into your soup. Source

8. Most ice creams are thickened and stabilized with a slew of toxic ingredients. 

These include a variety of emulsifiers which prevent the ice cream from destabilizing. They include polysorbate 80, potassium sorbate, sodium benzoate, carrageenan, xanthan gum, guar gum and soy lecithin. If your store brand or parlor ice cream melts rapidly, that’s a good sign as it likely has a low overrun and little fat destabilization, which means a lower percentage of toxic emulsifiers and stabilizers. Source

9. Hot dogs are filled with a sticky mixture of cuts of mechanically separated chicken, pork, fats and starch or “grain fillers.”

The red or light brown dog varieties usually on sale everywhere contain very little real meat. Instead, they are made up of 64 percent mechanically-recovered chicken and 17 percent is pork. Mechanically-recovered meat is the slimy paste created when a carcass — stripped of all traditional cuts — is forced through a metal sieve or blasted with water. The process is banned for beef, but is permitted for pigs and poultry, and the meat produced is ten times cheaper than normal meat.Most hot dogs typically contain, high fructose corn syrup, starch, milk protein, sodium nitrite, flavors, potassium and sodium triphosphates, polyphosphates (E452), sodium ascorbate and carmine. Source

10. Many olive oils “extra virgin” imported (and expensive) are actually made with cheaper oils of seeds and nuts.

To boost profits, for example, some producers have been caught adulterating the oil they label as “extra virgin” with much cheaper hazelnut, soy, or sunflower seed oil, among others, as well as mislabeling its country of origin.

Read the fascinating (and hilarious) report by Tom Mueller on olive oil fraud business, that eventually became the book Extra Virginity: The Sublime and Scandalous World of Olive Oil. Source

11. Food products that are red and pink are often dyed with cochineal extract, also known as tiny crushed insect bodies.

Cochineal extract sometimes appears as carminic acid or carmine. You can learn more about the process of making the dye hereSource

12. Coffee creamer is made from corn syrup and (trans fatty acids/hydrogenated) vegetable oils.There is no cream. These are the ingredients listed on the label of the original liquid cremora Coffee – Mate:

WATER
SOLIDA VEGETABLE OIL
MOSTLY HYDROGEN SOYBEAN AND / OR COTTON SEED OIL
LESS THAN 2% OF SODIUM CASEINATE (DERIVED FROM MILK)
Dipotassium
Mono-and diglycerides
SODIUM ALUMINOSILICATE
ARTIFICIAL FLAVOR
CARRAGEENAN
Source

13. To make bacon, the pork bellies hanging in this strange wash cabinet are bathed in a shower of “liquid smoke”.
The creepy red rain converts the flesh tints to a more familiar color of bacon that consumers desire. The European Food Safety Authority (EFSA) is investigating the safety of liquid smoke as a food flavoring. Source

14. Shredded cheese is packed with refined wood pulp to prevent sticking.

Cellulose made of decomposed plant fibers (including wood) and is a common food additive to make make ice cream creamier or thicken salad dressing without adding calories. Since it is natural, even packaged foods labeled as organic often include cellulose. Mmmmm Sawdust! Yummy.

About the Author

April McCarthy is a community journalist playing an active role reporting and analyzing world events to advance our health and eco-friendly initiatives.

$1 The Value of a Dollar

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on April 16, 2012 by ecofrenfood

When Jonathan Blaustein purchased 10 early-season organic blueberries for $1, he was a little upset by this price, because six weeks earlier he had purchased 17 organic blueberries from Chile for the same amount of money. And those blueberries from Chile were from 800 miles away but were half the cost of California berries.

Eventually, after seeing many different menus around the world with various dollar-priced meals, photographer Mr. Blaustein, 36, decided to pursue a project “The Value of a Dollar”.

So, what food can you buy if you only have $1 in your wallet? See these photos taken by Mr. Blaustein and find out the answer.


Shurfine flour


A double cheeseburger from McDonald’s


Organic grapefruit from a natural food store


Conventional grapefruit


Tomatillos from Mexico


Candy necklaces from China


Shufrine white bread


Potted meat food product


Organic basmati rice


Tea biscuits from Spain


Shrimp-flavored ramen noodles


Beef shank


Pork floss, or rousong


Fenugreek seeds from India


Saffron


Side salad with ranch dressing from Burger King


Escargot in a can from Indonesia


Early-season organic blueberries from California


Dried smelt

Most Expensive Ham

Posted in Uncategorized with tags , , , , , , , , , , , , , on June 16, 2011 by ecofrenfood

Most Expensive Ham
by jeremy on August 24, 2007

Connoisseurs of fine meats now have another delicacy to look forward to sampling next year. Manuel Maldonado’s 2006 Alba Quercus Reserve promises to be the most expensive ham in the world. The appellation refers to the year the pigs were slaughtered; the ham will have been cured for two years prior to its availability in late 2008.

The pigs themselves were of black Iberian stock. They were allowed free range over a 6-mile area of meadowlands in Spain’s southwest and were fed a diet of acorns to produce a rich flavor and oily texture.

This expensive ham will cost around $160 per pound, as opposed to the $30 per pound price of other top-quality hams. In addition, one must buy the entire 13-pound leg. Only 80-100 of the legs will be available, as each one must pass a sniff test administered by Maldonado himself.

http://most-expensive.net/ham

Piggy EARs

Posted in Uncategorized with tags , , , , , , , , , , , , , on May 25, 2011 by ecofrenfood

Pigs Ears Snack

Chinese BBQ Pigs Ears

Classic Chinese Sliced Pigs’ ears

Teochew Chinese Pigs’ ears

Pigs’ ears with wine

Pressed Pigs’ Ears

Hu Mu Palo – Thai salad Sliced Pigs’ Ear

Pig ears are a very underrated part of the pig. They have a soft meat and plenty of fat for taste

The red card for red meat?

Posted in Uncategorized with tags , , , , , , , , , , , , , on May 25, 2011 by ecofrenfood

The red card for red meat?As National Vegetarian Week begins, a new study shows links between eating processed and red meat and an increased risk of bowel cancer. Will you still be bringing home the bacon?

In my fridge right now is: one pack streaky bacon, one pack pre-sliced chorizo, one pack mini chorizo sausages (half eaten), one pack Wiltshire cure ham. Hanging up near the fridge is a length of Iberico chorizo (the really good stuff) picked up on a recent trip to Spain. Naturally my freezer is also well-stocked: sausages, steaks, pork belly, beef mince, lamb fillet and so on. The question is, in light of today’s report on the relationship between the consumption of red and processed meat and bowel cancer, should I be chucking it all out?

Let’s be clear: getting me to part with bits of salted, preserved, paprika-spiked piggy is a little like asking a toddler to give up a favourite soft toy. Then again, the statistics are pretty sobering. A number of comments on the original news report complain about a lack of hard figures so here they are, taken from the press release on the World Cancer Research Fund website: the consumption of an extra 100g of cooked red meat a day above the recommended 500g of cooked red meat a week leads to a 17% increase in the risk of bowel cancer, that’s roughly from five in 100 to six. An extra 100g of processed meat a day results in a rise in the risk of bowel cancers of 36%; roughly five in 100 to seven.

There are a bunch of things to be said about this, not least that this extra 100g a day amounts to more than a doubling of the recommended amount of 70g. If I’ve got my sums right it means 170g of cooked red meat a day, which is 1190g or over 2.5lbs of red meat a week. Even I think that’s an awful lot. Add in a similar amount of processed meats – bacon, sausages, salamis and hams – and it’s a dead animal fiesta. It’s the kind of thing I muse on at night to help me get to sleep; a fantasy I would never (or almost never) try to realise in real life.

But using that as a reason to dismiss the stats would be a false comfort. There is clearly a correlation between meat consumption and bowel cancer. So, putting aside the other serious issues – the environmental impact of meat production, the unreliability of animal welfare – is it time we (by which I mean I) changed my diet?

Let’s be clear. It’s always time I changed my diet. And I know full well that the western dietary imperative that places meat protein at the centre of meals deserves to be challenged. We should eat more vegetables. But I do scratch my head when it comes to the health implications, not because I don’t get the argument, but because the very business of living is terminal.

As a younger man I smoked, quite a lot actually. I was rather good at it. I still smoke three or four fags a month. Although I packed it in early, I did my fair share of recreational narcotics. I tell my doctor I drink 27 units of alcohol a week. Some weeks this is true. Some weeks it isn’t. I am overweight, albeit not quite as overweight as I once was. Given my job my diet is substantial. There’s so much of my diet that as well as all the dead cow, it also includes a lot of fibre, green vegetables and so on. And, for what it’s worth, I have a bit of gym habit. I get there four to six times a week. Somebody described me recently on twitter as looking like “a waxed Wookie on the cross-trainer, giving it stacks.” I wear a headband. I’m not proud.

And so I am left bewildered. Which bits of this lifestyle of mine will kill me and which bits of it will save my life? Surely no single piece of dietary advice can be taken in isolation? Because if you listened to each and every bit of advice on healthy living you would quickly assume we were eating our way to an early grave. And yet that’s not true. For here is another statistic, one which rarely referred to. Our life expectancy is going up, not down.

According to the Office for National Statistics the age at which we will die has risen from around 71 for men and 76 for women in 1980, to nearly 78 for men and 82 for women now. Of course that may mean we end up living with illness and infirmity for longer but the bald fact is this: modern life isn’t killing us. It’s helping us to live on.

So does that mean I can keep frying up the bacon? I’m really not sure. It is very very hard to take these issues seriously when you are well. If you have developed bowel cancer, or have lost a loved one to it – 36,000 Britons develop the disease every year and over 16,000 die from it – then making a decision is probably much easier. For the rest of us it’s not so cut and dried.

I will, of course, try to be a better person. I will try to eat a more balanced diet. Then again I am always trying to do this, and that’s not the same as succeeding. So what are you going to do? Cut out the pig or carry on as usual?
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/may/23/red-card-for-red-meat

I love porky

Posted in Uncategorized with tags , , , , , , , , , , , , on November 22, 2010 by ecofrenfood