Need for Change

[Guest guest]

Excellent article Joe, " Unfortunately, when it hardly matters

whether words are truth or lies, then words lose their power to convey

the truth " . This is especially true in the food industry! I have

been so frustrated with the fake food that is pushed on us and

advertized as something it is not. My niece was visiting us and was

reluctant to feed her 2 year old real chicken because he " only eats

chicken nuggets " . After all, she thought it was a good wholesome

product, chicken and flour. So I gave her the following that just

appeared on the net:

What's in a Chicken McNugget?

You'd think that a breaded lump of chicken would be pretty simple.

Mostly, it would contain bread and chicken. But the McNugget and its

peers at other fast-food restaurants are much more complicated creatures

than that. The " meat " in the McNugget alone contains seven

ingredients, some of which are made up of yet more ingredients. (Nope,

it's not just chicken. It's also such nonchicken-related stuff

as water, wheat starch, dextrose, safflower oil, and sodium phosphates.)

The " meat " also contains something called " autolyzed yeast

extract. " Then add another 20 ingredients that make up the breading,

and you have the industrial chemical—we mean, fast-food

meal—called the McNugget. Still, Mc's is practically

all-natural compared to 's Chicken Nuggets, with 30

ingredients, and Burger King Chicken Fries, with a whopping 35

ingredients.

http://health.msn.com/nutrition/articlepage.aspx?cp-documentid=100254643\

& gt1=31036

<http://health.msn.com/nutrition/articlepage.aspx?cp-documentid=10025464\

3 & gt1=31036>

Notice they didn't even start talking about food modulators and biter

blockers that are now being added to " stimulate specific pathways

into the brain that trigger a response normally linked to eating tasty

food " . http://www.foodprocessing.com/articles/2008/380.html

<http://www.foodprocessing.com/articles/2008/380.html> These were

" specifically to improve taste and texture in products such as soy

milk, meat alternatives and energy bars " .

http://www.foodprocessing.com/articles/2006/154.html

<http://www.foodprocessing.com/articles/2006/154.html> In addition

" All the compounds that block bitterness are naturally occurring

nucleotides already found in various foods, which means that compounds

will not require further approval when added to food and drugs in small

quantities " . http://www.percepnet.com/cien03_03_ang.htm

<http://www.percepnet.com/cien03_03_ang.htm>

And now they are using this as a " health food additive " to block

the bitter taste of broccoli and soy to entice young children to eat

" healthier foods " . So children will never really know what

broccoli taste like? That it is not overly sweet?

And most amazingly: " In the beverage industry, functional beverages

and specifically soy beverages are one of fastest growing segments.

While true fans are content with " original " soymilk flavor,

strong, pleasant flavors are required to mask the unpleasant

" beany " and rancid oil-like taste of soy beverages caused by the

enzyme lipoxygenase. Soymilk marketers also must deal with consumer

complaints about chalky mouthfeel and medicinal notes. Some also are

looking to cover the aftertaste of artificial sweeteners " .

http://www.foodprocessing.com/articles/2005/370.html?page=full

<http://www.foodprocessing.com/articles/2005/370.html?page=full>

Did I read that right? They admit to " rancid oil-like taste of

soy " I did a look up of lipoxygenase and found this:

" These results demonstrate that LOX gene expression is modulated in

response to water deficit and wounding and suggest a role for

lipoxygenase in plant responses to these stresses " .

http://www.springerlink.com/content/q17432513k521073/

<http://www.springerlink.com/content/q17432513k521073/>

An increase in plant stress usually accommodates a decrease in plant

nutrients. But further research from Rancidity in Foods by

showed that the enzyme lipoxygenase was not, by itself the cause of the

" rancid-like " taste. In fact lipoxygenase oxidation leads to

hydroperoxides and it is only when these break down further by oxidation

creating free radicals do the rancid flavors develop. In other words

these bitter-blockers that chemically combine with the taste buds to

change the signal to the brain are not to overcome a naturally occurring

enzyme in the soy, but the actual oxidized state of rancidity.

Our smell and taste are wired to tell us what is healthy, in fact what

is edible and what is not. Properly functioning it can save our lives.

This fake food, with fake labels to create fake sensations and taste in

our own bodies is no more than an assault on our ability to live.

~Jan

>

> Eisenstein has written numerous articles for many websites,

including Reality Sandwich at http://www.realitysandwich.com, and has

several books, including _The Yoga of Eating_ which is in direct

contrast to the to-go, cram-it/wolf-it style of eating we have in the

US. Seems like a very wise person for his age. I especially like his

article " The Ubiquitous Matrix of Lies " at

http://www.realitysandwich.com/ubiquitous_matrix_lies It rings true (so

to speak) because we are living in an age where nothing is as it seems.

> ~Joe

>