Fwd: Is anything natural anymore?

[Guest guest]

I found this post on another list from a person named seer, and I

thought it might be of interest to some of you.

lotecq

Seer wrote...

On Science and food. I am reading a book that just came out

called " Fast Food Nation " by Schlosser.

WHOA! Talk about an eye opener. For instance, here is some clips from

2 pages: The processed foods (fast and other) are SO processed that

all the flavor is taken out. But science has a solution! In steps

International Flavors and Fragrances (the largest plant of this

nature in the world) aka IFF in Dayton, New Jersey. These people

(called flavorists) are responsible for the flavors in french fries,

hamburgers, corn chips, breads, crackers, cereals, ice cream,

cookies, toothpaste, mouthwash, candies, antacids, soft drinks,

sports drinks, all natural juice drinks, organic soy drinks, beers,

malt liquors....and on and on. All the processed foods. They also

produce the smell of some top notch perfumes and other products such

as deodorant, dishwashing liquids, bath soap, etc., etc. The basic

science behind the scent of your shaving cream is the same as that

governing the flavor of your TV dinner. The American flavor industry

now has annual revenues of about 1.4 billion.

Your flavors appear in mags like Food Chemical News. Food

Engineering, etc. For instance: The typical artificial strawberry

flavor found in a Burger King Shake (sm spelling may be off as I

cannot spell check these) is comprised of: amyl acetate, amyl

butyrate, amyl valerate, anethol, anisyl formate, benzyl acetate,

benzyl isobutyrate, butyric acid, cinnamyl isobutyrate, cinnamyl

valerate, cognac essential oil, diacetyl, dipropl ketrone, ethyl

butyrate, ethyl cinnamate, ethyl heptanoate, ethyl heptylate, ethyl

lactate, ethyl methylphenyglycidate, ethyl nitrate, ethyl propionate,

ethyl valerate, heliotropin, hydroxyphenyl-2-butanone (10% solution

in alcohol), x-ionone, isobutyl anthranilate, isobuty butyrate, lemon

essential oil, maltol, 4-methylacetophenome, methl anthranilate,

methyl benzoate, methyl cinnamate, methyl heptine carbonate, methyl

naphthyl ketone, methyl salicylate, mint essential oil, neroli

essential oil, nerolin, neryl isobutyrate, orris butter, phenethyl

alcohol, rose, rum ether, y-undecalactone, canillin, and solvent.

WHOA. Now when the list says on the back " natural flavors " ....they

distill (for example) from bananas with a solvent then amyl acetate

the dominant note of banana flavor, is then called natural. " A

natural flavor, " says Terry Acree, a professor of food science

technology at Cornell University, " is a flavor that's been derived

with an out-of-date technology. " Natural flavors and artificial

flavors are now manufactured at the same chemical plants. Places that

few people would associate with Mother Nature.

Good book!

seer

--- End forwarded message ---

[Guest guest]

I found this post on another list from a person named seer, and I

thought it might be of interest to some of you.

lotecq

Seer wrote...

On Science and food. I am reading a book that just came out

called " Fast Food Nation " by Schlosser.

WHOA! Talk about an eye opener. For instance, here is some clips from

2 pages: The processed foods (fast and other) are SO processed that

all the flavor is taken out. But science has a solution! In steps

International Flavors and Fragrances (the largest plant of this

nature in the world) aka IFF in Dayton, New Jersey. These people

(called flavorists) are responsible for the flavors in french fries,

hamburgers, corn chips, breads, crackers, cereals, ice cream,

cookies, toothpaste, mouthwash, candies, antacids, soft drinks,

sports drinks, all natural juice drinks, organic soy drinks, beers,

malt liquors....and on and on. All the processed foods. They also

produce the smell of some top notch perfumes and other products such

as deodorant, dishwashing liquids, bath soap, etc., etc. The basic

science behind the scent of your shaving cream is the same as that

governing the flavor of your TV dinner. The American flavor industry

now has annual revenues of about 1.4 billion.

Your flavors appear in mags like Food Chemical News. Food

Engineering, etc. For instance: The typical artificial strawberry

flavor found in a Burger King Shake (sm spelling may be off as I

cannot spell check these) is comprised of: amyl acetate, amyl

butyrate, amyl valerate, anethol, anisyl formate, benzyl acetate,

benzyl isobutyrate, butyric acid, cinnamyl isobutyrate, cinnamyl

valerate, cognac essential oil, diacetyl, dipropl ketrone, ethyl

butyrate, ethyl cinnamate, ethyl heptanoate, ethyl heptylate, ethyl

lactate, ethyl methylphenyglycidate, ethyl nitrate, ethyl propionate,

ethyl valerate, heliotropin, hydroxyphenyl-2-butanone (10% solution

in alcohol), x-ionone, isobutyl anthranilate, isobuty butyrate, lemon

essential oil, maltol, 4-methylacetophenome, methl anthranilate,

methyl benzoate, methyl cinnamate, methyl heptine carbonate, methyl

naphthyl ketone, methyl salicylate, mint essential oil, neroli

essential oil, nerolin, neryl isobutyrate, orris butter, phenethyl

alcohol, rose, rum ether, y-undecalactone, canillin, and solvent.

WHOA. Now when the list says on the back " natural flavors " ....they

distill (for example) from bananas with a solvent then amyl acetate

the dominant note of banana flavor, is then called natural. " A

natural flavor, " says Terry Acree, a professor of food science

technology at Cornell University, " is a flavor that's been derived

with an out-of-date technology. " Natural flavors and artificial

flavors are now manufactured at the same chemical plants. Places that

few people would associate with Mother Nature.

Good book!

seer

--- End forwarded message ---

[Guest guest]

I found this post on another list from a person named seer, and I

thought it might be of interest to some of you.

lotecq

Seer wrote...

On Science and food. I am reading a book that just came out

called " Fast Food Nation " by Schlosser.

WHOA! Talk about an eye opener. For instance, here is some clips from

2 pages: The processed foods (fast and other) are SO processed that

all the flavor is taken out. But science has a solution! In steps

International Flavors and Fragrances (the largest plant of this

nature in the world) aka IFF in Dayton, New Jersey. These people

(called flavorists) are responsible for the flavors in french fries,

hamburgers, corn chips, breads, crackers, cereals, ice cream,

cookies, toothpaste, mouthwash, candies, antacids, soft drinks,

sports drinks, all natural juice drinks, organic soy drinks, beers,

malt liquors....and on and on. All the processed foods. They also

produce the smell of some top notch perfumes and other products such

as deodorant, dishwashing liquids, bath soap, etc., etc. The basic

science behind the scent of your shaving cream is the same as that

governing the flavor of your TV dinner. The American flavor industry

now has annual revenues of about 1.4 billion.

Your flavors appear in mags like Food Chemical News. Food

Engineering, etc. For instance: The typical artificial strawberry

flavor found in a Burger King Shake (sm spelling may be off as I

cannot spell check these) is comprised of: amyl acetate, amyl

butyrate, amyl valerate, anethol, anisyl formate, benzyl acetate,

benzyl isobutyrate, butyric acid, cinnamyl isobutyrate, cinnamyl

valerate, cognac essential oil, diacetyl, dipropl ketrone, ethyl

butyrate, ethyl cinnamate, ethyl heptanoate, ethyl heptylate, ethyl

lactate, ethyl methylphenyglycidate, ethyl nitrate, ethyl propionate,

ethyl valerate, heliotropin, hydroxyphenyl-2-butanone (10% solution

in alcohol), x-ionone, isobutyl anthranilate, isobuty butyrate, lemon

essential oil, maltol, 4-methylacetophenome, methl anthranilate,

methyl benzoate, methyl cinnamate, methyl heptine carbonate, methyl

naphthyl ketone, methyl salicylate, mint essential oil, neroli

essential oil, nerolin, neryl isobutyrate, orris butter, phenethyl

alcohol, rose, rum ether, y-undecalactone, canillin, and solvent.

WHOA. Now when the list says on the back " natural flavors " ....they

distill (for example) from bananas with a solvent then amyl acetate

the dominant note of banana flavor, is then called natural. " A

natural flavor, " says Terry Acree, a professor of food science

technology at Cornell University, " is a flavor that's been derived

with an out-of-date technology. " Natural flavors and artificial

flavors are now manufactured at the same chemical plants. Places that

few people would associate with Mother Nature.

Good book!

seer

--- End forwarded message ---

[Guest guest]

Wow, sacry stuff. " Natura Flavors " can also mean Mono Sodiun Glutamate!!

(From the " Carbs Addict Diet " authors)

Vito

>From: dusan@...

>Reply-bowel cleanse

>gallstonesegroups, bowel cleanse ,

>diabetescuredegroups, ADD-ADHDegroups, epilepsy treatmentegroups,

>eczemapsoriasisegroups, cfcuredegroups,

>fibromyalgiacuredegroups, allergiesegroups

>Subject: Fwd: Is anything natural anymore?

>Date: Sun, 29 Apr 2001 12:13:30 -0000

>

>

>

>I found this post on another list from a person named seer, and I

>thought it might be of interest to some of you.

>lotecq

>

>Seer wrote...

>

>On Science and food. I am reading a book that just came out

>called " Fast Food Nation " by Schlosser.

>

>WHOA! Talk about an eye opener. For instance, here is some clips from

>2 pages: The processed foods (fast and other) are SO processed that

>all the flavor is taken out. But science has a solution! In steps

>International Flavors and Fragrances (the largest plant of this

>nature in the world) aka IFF in Dayton, New Jersey. These people

>(called flavorists) are responsible for the flavors in french fries,

>hamburgers, corn chips, breads, crackers, cereals, ice cream,

>cookies, toothpaste, mouthwash, candies, antacids, soft drinks,

>sports drinks, all natural juice drinks, organic soy drinks, beers,

>malt liquors....and on and on. All the processed foods. They also

>produce the smell of some top notch perfumes and other products such

>as deodorant, dishwashing liquids, bath soap, etc., etc. The basic

>science behind the scent of your shaving cream is the same as that

>governing the flavor of your TV dinner. The American flavor industry

>now has annual revenues of about 1.4 billion.

>

>Your flavors appear in mags like Food Chemical News. Food

>Engineering, etc. For instance: The typical artificial strawberry

>flavor found in a Burger King Shake (sm spelling may be off as I

>cannot spell check these) is comprised of: amyl acetate, amyl

>butyrate, amyl valerate, anethol, anisyl formate, benzyl acetate,

>benzyl isobutyrate, butyric acid, cinnamyl isobutyrate, cinnamyl

>valerate, cognac essential oil, diacetyl, dipropl ketrone, ethyl

>butyrate, ethyl cinnamate, ethyl heptanoate, ethyl heptylate, ethyl

>lactate, ethyl methylphenyglycidate, ethyl nitrate, ethyl propionate,

>ethyl valerate, heliotropin, hydroxyphenyl-2-butanone (10% solution

>in alcohol), x-ionone, isobutyl anthranilate, isobuty butyrate, lemon

>essential oil, maltol, 4-methylacetophenome, methl anthranilate,

>methyl benzoate, methyl cinnamate, methyl heptine carbonate, methyl

>naphthyl ketone, methyl salicylate, mint essential oil, neroli

>essential oil, nerolin, neryl isobutyrate, orris butter, phenethyl

>alcohol, rose, rum ether, y-undecalactone, canillin, and solvent.

>

>WHOA. Now when the list says on the back " natural flavors " ....they

>distill (for example) from bananas with a solvent then amyl acetate

>the dominant note of banana flavor, is then called natural. " A

>natural flavor, " says Terry Acree, a professor of food science

>technology at Cornell University, " is a flavor that's been derived

>with an out-of-date technology. " Natural flavors and artificial

>flavors are now manufactured at the same chemical plants. Places that

>few people would associate with Mother Nature.

>

>Good book!

>seer

>--- End forwarded message ---

>

>

_________________________________________________________________________

Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com.

[Guest guest]

I found this post on another list from a person named seer, and I

thought it might be of interest to some of you.

lotecq

Seer wrote...

On Science and food. I am reading a book that just came out

called " Fast Food Nation " by Schlosser.

WHOA! Talk about an eye opener. For instance, here is some clips from

2 pages: The processed foods (fast and other) are SO processed that

all the flavor is taken out. But science has a solution! In steps

International Flavors and Fragrances (the largest plant of this

nature in the world) aka IFF in Dayton, New Jersey. These people

(called flavorists) are responsible for the flavors in french fries,

hamburgers, corn chips, breads, crackers, cereals, ice cream,

cookies, toothpaste, mouthwash, candies, antacids, soft drinks,

sports drinks, all natural juice drinks, organic soy drinks, beers,

malt liquors....and on and on. All the processed foods. They also

produce the smell of some top notch perfumes and other products such

as deodorant, dishwashing liquids, bath soap, etc., etc. The basic

science behind the scent of your shaving cream is the same as that

governing the flavor of your TV dinner. The American flavor industry

now has annual revenues of about 1.4 billion.

Your flavors appear in mags like Food Chemical News. Food

Engineering, etc. For instance: The typical artificial strawberry

flavor found in a Burger King Shake (sm spelling may be off as I

cannot spell check these) is comprised of: amyl acetate, amyl

butyrate, amyl valerate, anethol, anisyl formate, benzyl acetate,

benzyl isobutyrate, butyric acid, cinnamyl isobutyrate, cinnamyl

valerate, cognac essential oil, diacetyl, dipropl ketrone, ethyl

butyrate, ethyl cinnamate, ethyl heptanoate, ethyl heptylate, ethyl

lactate, ethyl methylphenyglycidate, ethyl nitrate, ethyl propionate,

ethyl valerate, heliotropin, hydroxyphenyl-2-butanone (10% solution

in alcohol), x-ionone, isobutyl anthranilate, isobuty butyrate, lemon

essential oil, maltol, 4-methylacetophenome, methl anthranilate,

methyl benzoate, methyl cinnamate, methyl heptine carbonate, methyl

naphthyl ketone, methyl salicylate, mint essential oil, neroli

essential oil, nerolin, neryl isobutyrate, orris butter, phenethyl

alcohol, rose, rum ether, y-undecalactone, canillin, and solvent.

WHOA. Now when the list says on the back " natural flavors " ....they

distill (for example) from bananas with a solvent then amyl acetate

the dominant note of banana flavor, is then called natural. " A

natural flavor, " says Terry Acree, a professor of food science

technology at Cornell University, " is a flavor that's been derived

with an out-of-date technology. " Natural flavors and artificial

flavors are now manufactured at the same chemical plants. Places that

few people would associate with Mother Nature.

Good book!

seer

--- End forwarded message ---

[Guest guest]

I found this post on another list from a person named seer, and I

thought it might be of interest to some of you.

lotecq

Seer wrote...

On Science and food. I am reading a book that just came out

called " Fast Food Nation " by Schlosser.

WHOA! Talk about an eye opener. For instance, here is some clips from

2 pages: The processed foods (fast and other) are SO processed that

all the flavor is taken out. But science has a solution! In steps

International Flavors and Fragrances (the largest plant of this

nature in the world) aka IFF in Dayton, New Jersey. These people

(called flavorists) are responsible for the flavors in french fries,

hamburgers, corn chips, breads, crackers, cereals, ice cream,

cookies, toothpaste, mouthwash, candies, antacids, soft drinks,

sports drinks, all natural juice drinks, organic soy drinks, beers,

malt liquors....and on and on. All the processed foods. They also

produce the smell of some top notch perfumes and other products such

as deodorant, dishwashing liquids, bath soap, etc., etc. The basic

science behind the scent of your shaving cream is the same as that

governing the flavor of your TV dinner. The American flavor industry

now has annual revenues of about 1.4 billion.

Your flavors appear in mags like Food Chemical News. Food

Engineering, etc. For instance: The typical artificial strawberry

flavor found in a Burger King Shake (sm spelling may be off as I

cannot spell check these) is comprised of: amyl acetate, amyl

butyrate, amyl valerate, anethol, anisyl formate, benzyl acetate,

benzyl isobutyrate, butyric acid, cinnamyl isobutyrate, cinnamyl

valerate, cognac essential oil, diacetyl, dipropl ketrone, ethyl

butyrate, ethyl cinnamate, ethyl heptanoate, ethyl heptylate, ethyl

lactate, ethyl methylphenyglycidate, ethyl nitrate, ethyl propionate,

ethyl valerate, heliotropin, hydroxyphenyl-2-butanone (10% solution

in alcohol), x-ionone, isobutyl anthranilate, isobuty butyrate, lemon

essential oil, maltol, 4-methylacetophenome, methl anthranilate,

methyl benzoate, methyl cinnamate, methyl heptine carbonate, methyl

naphthyl ketone, methyl salicylate, mint essential oil, neroli

essential oil, nerolin, neryl isobutyrate, orris butter, phenethyl

alcohol, rose, rum ether, y-undecalactone, canillin, and solvent.

WHOA. Now when the list says on the back " natural flavors " ....they

distill (for example) from bananas with a solvent then amyl acetate

the dominant note of banana flavor, is then called natural. " A

natural flavor, " says Terry Acree, a professor of food science

technology at Cornell University, " is a flavor that's been derived

with an out-of-date technology. " Natural flavors and artificial

flavors are now manufactured at the same chemical plants. Places that

few people would associate with Mother Nature.

Good book!

seer

--- End forwarded message ---

[Guest guest]

I found this post on another list from a person named seer, and I

thought it might be of interest to some of you.

lotecq

Seer wrote...

On Science and food. I am reading a book that just came out

called " Fast Food Nation " by Schlosser.

WHOA! Talk about an eye opener. For instance, here is some clips from

2 pages: The processed foods (fast and other) are SO processed that

all the flavor is taken out. But science has a solution! In steps

International Flavors and Fragrances (the largest plant of this

nature in the world) aka IFF in Dayton, New Jersey. These people

(called flavorists) are responsible for the flavors in french fries,

hamburgers, corn chips, breads, crackers, cereals, ice cream,

cookies, toothpaste, mouthwash, candies, antacids, soft drinks,

sports drinks, all natural juice drinks, organic soy drinks, beers,

malt liquors....and on and on. All the processed foods. They also

produce the smell of some top notch perfumes and other products such

as deodorant, dishwashing liquids, bath soap, etc., etc. The basic

science behind the scent of your shaving cream is the same as that

governing the flavor of your TV dinner. The American flavor industry

now has annual revenues of about 1.4 billion.

Your flavors appear in mags like Food Chemical News. Food

Engineering, etc. For instance: The typical artificial strawberry

flavor found in a Burger King Shake (sm spelling may be off as I

cannot spell check these) is comprised of: amyl acetate, amyl

butyrate, amyl valerate, anethol, anisyl formate, benzyl acetate,

benzyl isobutyrate, butyric acid, cinnamyl isobutyrate, cinnamyl

valerate, cognac essential oil, diacetyl, dipropl ketrone, ethyl

butyrate, ethyl cinnamate, ethyl heptanoate, ethyl heptylate, ethyl

lactate, ethyl methylphenyglycidate, ethyl nitrate, ethyl propionate,

ethyl valerate, heliotropin, hydroxyphenyl-2-butanone (10% solution

in alcohol), x-ionone, isobutyl anthranilate, isobuty butyrate, lemon

essential oil, maltol, 4-methylacetophenome, methl anthranilate,

methyl benzoate, methyl cinnamate, methyl heptine carbonate, methyl

naphthyl ketone, methyl salicylate, mint essential oil, neroli

essential oil, nerolin, neryl isobutyrate, orris butter, phenethyl

alcohol, rose, rum ether, y-undecalactone, canillin, and solvent.

WHOA. Now when the list says on the back " natural flavors " ....they

distill (for example) from bananas with a solvent then amyl acetate

the dominant note of banana flavor, is then called natural. " A

natural flavor, " says Terry Acree, a professor of food science

technology at Cornell University, " is a flavor that's been derived

with an out-of-date technology. " Natural flavors and artificial

flavors are now manufactured at the same chemical plants. Places that

few people would associate with Mother Nature.

Good book!

seer

--- End forwarded message ---

[Guest guest]

Watch for the phrase " No artificial preservatives " .

> >

> >I found this post on another list from a person named seer, and I

> >thought it might be of interest to some of you.

> >lotecq

> >

> >Seer wrote...

> >

> >On Science and food. I am reading a book that just came out

> >called " Fast Food Nation " by Schlosser.

> >

> >WHOA! Talk about an eye opener. For instance, here is some clips

from

> >2 pages: The processed foods (fast and other) are SO processed that

> >all the flavor is taken out. But science has a solution! In steps

> >International Flavors and Fragrances (the largest plant of this

> >nature in the world) aka IFF in Dayton, New Jersey. These people

> >(called flavorists) are responsible for the flavors in french

fries,

> >hamburgers, corn chips, breads, crackers, cereals, ice cream,

> >cookies, toothpaste, mouthwash, candies, antacids, soft drinks,

> >sports drinks, all natural juice drinks, organic soy drinks, beers,

> >malt liquors....and on and on. All the processed foods. They also

> >produce the smell of some top notch perfumes and other products

such

> >as deodorant, dishwashing liquids, bath soap, etc., etc. The basic

> >science behind the scent of your shaving cream is the same as that

> >governing the flavor of your TV dinner. The American flavor

industry

> >now has annual revenues of about 1.4 billion.

> >

> >Your flavors appear in mags like Food Chemical News. Food

> >Engineering, etc. For instance: The typical artificial strawberry

> >flavor found in a Burger King Shake (sm spelling may be off as I

> >cannot spell check these) is comprised of: amyl acetate, amyl

> >butyrate, amyl valerate, anethol, anisyl formate, benzyl acetate,

> >benzyl isobutyrate, butyric acid, cinnamyl isobutyrate, cinnamyl

> >valerate, cognac essential oil, diacetyl, dipropl ketrone, ethyl

> >butyrate, ethyl cinnamate, ethyl heptanoate, ethyl heptylate, ethyl

> >lactate, ethyl methylphenyglycidate, ethyl nitrate, ethyl

propionate,

> >ethyl valerate, heliotropin, hydroxyphenyl-2-butanone (10% solution

> >in alcohol), x-ionone, isobutyl anthranilate, isobuty butyrate,

lemon

> >essential oil, maltol, 4-methylacetophenome, methl anthranilate,

> >methyl benzoate, methyl cinnamate, methyl heptine carbonate, methyl

> >naphthyl ketone, methyl salicylate, mint essential oil, neroli

> >essential oil, nerolin, neryl isobutyrate, orris butter, phenethyl

> >alcohol, rose, rum ether, y-undecalactone, canillin, and solvent.

> >

> >WHOA. Now when the list says on the back " natural flavors " ....they

> >distill (for example) from bananas with a solvent then amyl acetate

> >the dominant note of banana flavor, is then called natural. " A

> >natural flavor, " says Terry Acree, a professor of food science

> >technology at Cornell University, " is a flavor that's been derived

> >with an out-of-date technology. " Natural flavors and artificial

> >flavors are now manufactured at the same chemical plants. Places

that

> >few people would associate with Mother Nature.

> >

> >Good book!

> >seer

> >--- End forwarded message ---

> >

> >

>

>

______________________________________________________________________

___

> Get Your Private, Free E-mail from MSN Hotmail at

http://www.hotmail.com.

[Guest guest]

In a message dated 4/29/1 8:07:24 AM, dusan@... writes:

<< I found this post on another list from a person named seer, and I thought

it might be of interest to some of you. lotecq >>

It's terrifying, isn't it? That's why I rely on my Chinese herbs for

nutrition. I've been to the mountain in Taiwan where they're grown and

inspected the immaculate processing plant that turns out the final products.

What a difference! People ask me if I eat regular food. I can't help

laughing, " Yes, but only for recreation! " The cleansing beverages keep me

toxin-free. We've all just got to find a way to take charge of our own

health, right?

,

P.S. Stop settling for the Sub'herbs. Visit Radiant-Health,

the new Herb'n' Development where health-smart people live!

<A HREF= " http://www.radiant-health.com/ " >Click here: Radiant Health</A>

(http://www.Radiant-Health.com)

Blake, your personal guide through the fitness maze.

Independent SunRider Distributor since 1985

Herbal Products for YOUR Health, Fitness, Beauty & Energy