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FOODS THAT ARE CORRUPTING THE HEALTH OF THE YOUNG. David Bissonnette PhD, RD MSU, Mankato, Fall 2012. SYNTHETIC FOOD CONSUMERISM GONE GRAZY. WHO BELIEVES THAT THE FOOD SUPPLY IS CORRUPT?. A. VERY CORRUPT B. MODERATLY CORRUPT C. MILDLY CORRUPT D. NOT VERY CORRUPT

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who believes that the food supply is corrupt
WHO BELIEVES THAT THE FOOD SUPPLY IS CORRUPT?
  • A. VERY CORRUPT
  • B. MODERATLY CORRUPT
  • C. MILDLY CORRUPT
  • D. NOT VERY CORRUPT
  • E. MOST WHOLESOME FOOD IN THE WORLD
u s late 19 th century
U.S LATE 19TH CENTURY
  • THE U.S FOOD SUPPLY HAD PROBLEMS WITH ADULTERATION
  • THE LIKELIHOOD OF GETTING SICK FROM FOOD WAS HIGH
standardization of food in the u s
STANDARDIZATION OF FOOD IN THE U.S
  • IN THE UNITED STATES—1850s: EFFORTS TO STANDARDIZE FOODS FAILED BECAUSE OF PRESSURE FROM THE U.S BOARD OF TRADE
    • THERE WERE CONCERNS THAT REGULATIONS WOULD CREATE A HIGHLY RIGID AND INFLEXIBLE SYSTEM THAT WOULD STIFLE COMMERCE
    • IN THE 1880s ONLY WEAK LEGISLATION EMERGED TO PROTECT THE U.S PUBLIC FROM FOOD ADULTERATIONS
    • IN THE U.S THERE WAS NO INITIATIVE FOR A FOOD CODEX
    • BY 1910 THERE WAS NO NUTRIENT-BASED FOOD STANDARDIZATION WHEREAS A CODEX ALIMENTARIUS EXISTED IN EUROPE BY 1908
cheap and varied food supply
CHEAP AND VARIED FOOD SUPPLY
  • THE NEW SCIENCE & TECHNOLOGY LEAD TO THE PRODUCTION OF …
    • SAFER FOOD &MORE AFFORDABLE FOOD
    • BROADER ASSORTMENT OF FOODS
    • MORE IMPOVERISHED FOOD
      • STARCHES COULD BE MANIPULATED TO PRODUCE
      • SUGAR USED TO ENHANCE TASTE
food purity u s endeavor
FOOD PURITY—U.S ENDEAVOR
  • THE PURE FOOD CONCEPT MEANT:
    • NO FOREIGN OBJECTS IN FOOD
    • NO PUTREFIED INGREDIENTS
    • NO PUTREFACTION OF FOOD
    • IT DID NOT RESTRICT THE MIXING OF INGREDIENTS
    • IT DID NOT RESTRICT SUBSTITUTIONS
    • IT DID NOT RESTRICT FOOD ADDITIVES
cheap food supply
CHEAP FOOD SUPPLY
  • NUTRITIONALLY IMPORVERISHED FOOD WAS BEEING PRODUCED IN THE U.S: 1920s, 1930s, 1940s & 1950s—PROCESSED FOODS INCREASED
    • IN THE 1950s U.S FOOD MANUFACTURERS WERE INCREASINGLY PROCESSING FOOD TO HIGH DEGREES
      • BABYBOOMER GENERATION WAS EXPANDING
      • THERE WAS INCREASINGLY A NEED FOR MORE AFFORDABLE FOOD
cheap food supply1
CHEAP FOOD SUPPLY
  • INGREDIENTS OF LESSER QUALITY WERE NOW BEING USED TO PRODUCE KNOWN PRODUCTS
    • THE PERVERSION OF GERMAN CHOCOLATE:
      • “Expensive cocoa butter was replaced by cheaper animal fats; some producers even added starch or farina.” [Spiekermann: Director of German Historical Institute]
hershey milk chocolate
HERSHEY MILK CHOCOLATE
  • INGREDIENTS: Milk chocolate (Sugar; Milk; Chocolate; Cocoa Butter; Lactose; Milk Fat; Soy Lecithin; PGPR; Emulsifier, Vanillin, Artificial Flavor
green black s organic chocolate
GREEN & BLACK’S ORGANIC CHOCOLATE
  • INGREDIENTS: organic Bittersweet Chocolate (Organic chocolate. Organic Raw Sugar Cane, Organic Cococa Butter, Soy Lecithin, Organic Vanilla Extract) Organic Coffee, Organic Whole Milk Powder
kit kat chocolate
KIT-KAT CHOCOLATE
  • INGREDIENTS: Wheat flour; Non-Fat Milk; Cocoa Butter; Chocolate; Palm Kernel Oil; Lactose; Milk Fat; Soy Lecithin; PGPR emulsifier; Yeast, Vanilla Artificial Flavor, Salt, Sodium Bicarbonate
how cheap is the u s food supply
HOW CHEAP IS THE U.S FOOD SUPPLY
  • In 2007, only about 6.9 percent of U.S. consumer spending went for food at home; Germans spent more (11.4 percent), as did Italians (14.5 percent) and Mexicans (24.2 percent).[Derek Thompson, The Atlantic, January 11, 2010]
consequence of cheap food
CONSEQUENCE OF CHEAP FOOD
  • “The cheap food revolution hasn\'t just given low-income families cheaper options. It\'s come at the expense of healthier food. A dollar today buys 1,200 calories of potato chips and 250 calories of vegetables or 170 calories of fresh fruit.”[Derek Thompson, The Atlantic January 11, 2010].
government food subsidies
GOVERNMENT FOOD SUBSIDIES
  • GOVERNMENT FOOD SUBSIDIES BRING DOWN THE PRICE OF CORN AND MANY WHEAT PRODUCTS
  • VIEW THE VIDEO: http://articles.mercola.com/sites/articles/archive/2012/02/04/government-subsidize-junk-food.aspx
food additives the culprits
FOOD ADDITIVES—THE CULPRITS
  • MANIPULATED STARCHES
  • TEXTURE CONTROL AGENT: CALCIUM CHLORIDE
  • ARTIFICIAL FLAVORS & SUBSTITUTES:
    • MARGARINES LOOKED LIKE & TASTED LIKE BUTTER
    • FLAKED POTATOES LOOKED LIKE & TASTED LIKE MASHED POTATOES WHEN COOKED
    • CAKES THAT LOOK & TASTE DELICIOUS, BUT ARE NOT REAL FOODS
food additives
FOOD ADDITIVES

IN 1965 AMERICANS WERE CONSUMING 3 LBS OF ADDITIVES PER PERSON/YEAR

IN 2009 IT WAS ESTIMATED THAT AMERICANS CONSUME BETWEEN 8-10 LBS OF ADDITIVES PER PERSON PER YEAR

In 2011 JAPANESE CONSUMED 55 LBS/PERSON /YEAR

SINCE THE 1980s THE MOST ABUNDANT USE OF ADDITIVES HAVE BEEN ARTIFICIAL FLAVORS

CONCERN ABOUT THE CARCINOGENECITY OF ADDITIVES…REAL OR ILLUSION?

food additives contaminants
FOOD ADDITIVES & CONTAMINANTS

MANIPULATED PROCESSED FOOD FULLY EMBRACED BY THE PUBLIC—NOT REJECTED—A TRUE PARADOX WAS DEVELOPING

hyperactivity in children
HYPERACTIVITY IN CHILDREN

DR BEN FEINGOLD: ADVANCES THAT SALYCILATES IN FOODS ARE RESPONSIBLE FOR HYPERACTIVITY IN CHILDREN

HE SUGGESTS THAT FOOD COMPONENTS ARE RESPONSIBLE FOR DETERIORATED HEALTH

FEINGOLD INSTITUTE: http://www.feingold.org/Youtube.html

dr ben feingold
DR. BEN FEINGOLD

DR FEINGOLD CLAIMS THAT BY ELIMINATING CHEMICAL PRESERVATIVES AND ARTIFICIAL COLORS HE CAN REDUCE HYPERACTIVITY IN SOME CHILDREN—NOT ALL

new study on the effects of tartrazine yellow dye 5
NEW STUDY ON THE EFFECTS OF TARTRAZINE—YELLOW DYE # 5
  • STUDY BY ROWE, K.S & ROWE, K.J JOURNAL OF PEDIATRICS 1994 Nov;125(5 Pt 1):691-8.
  • CONCLUSION:
  • Behavioral changes in irritability, restlessness, and sleep disturbance are associated with the ingestion of tartrazine in some children. A dose response effect was observed.
high taste sensation
HIGH TASTE SENSATION

AMERICANS WERE BECOMING ADDICTED TO FOODS WITH HIGH TASTE SENSATION

sodas
SODAS

1

HIGHLY PROCESSED FOODS ARE IN FACT SYNTHETIC—ALL NATURAL NUTRIENTS, FLAVORS AND TEXTURES ARE LIKELY REMOVED

soda consumption in the u s
SODA CONSUMPTION IN THE U.S
  • IN THE 1940s: 20 X 6fl-oz BOTTLES/YEAR
    • 1.4 gallons of soda / person / year
  • IN 2000: 576 X 12fl-oz BOTTLES/YEAR
    • 54 gallons of soda / person / year
slide30

PURCHASE THE OBESITY IN AMERICA DOCUMENTARY BY CLICKING HERE:

http://ffh.films.com/id/24027/Obesity_in_America_A_National_Crisis.htm

OR GO TO: FILMS FOR HUMANITIES & SCIENCES: http://ffh.films.com AND TYPE IN: OBESITY IN AMERICA: A National Crisis

obese children
OBESE CHILDREN
  • IN 2009 17% OF CHILDREN (2-19) WERE OBESE
  • SINCE 1963 THE MOST SIGNIFICANT INCREASE IN THE PREVALENCE OF PEDIATRIC OBESITY TOOK PLACE IN AGES: OVER 45 YEARS (1963-2008)
    • 6-11 YEAR OLD CHILDREN: 366% INCREASE
    • 12-19 YEAR OLD TEENAGERS: 293% INCREASE
overweight or obese
OVERWEIGHT OR OBESE

IN 2003-2004, 35-36% OF U.S CHILDREN WERE EITHER OVERWEIGHT OR OBESE

IN 2006-2007 13-15% OF FRENCH CHILDREN WERE EITHER OVERWEIGHT OR OBESE

financial cost to health care
FINANCIAL COST TO HEALTH CARE

BETWEEN 1970—2000: 549% INCREASE IN HEALTH CARE COSTS RELATED TO MANAGING PEDIATRIC OBESITY

ALARMING: 9.5% OBESITY AMONG INFANTS AND TODDLERS UNDER 5 YEARS OF AGE

potato chips
POTATO CHIPS

2

HAVARD STUDY IN 2011 FOUND POTATO CHIPS SIGNIFICANTLY TIED TO WEIGHT GAIN

potato chips national obsession
POTATO CHIPS—NATIONAL OBSESSION

2006—$6.5 BILLION IN SALES

2010—THE AVERAGE PERSON CONSUMES 96oz-wt OF POTATO CHIPS/YEAR OR 6 LBS IN WT & THIS EQUALS 2 LBS OF BUTTER OR 15,360 KCAL/YEAR

2009—POTATO CHIP SALES GREW 22% (DURING RECESSION)

2005—16 LBS/CAPITA/YEAR

ingredients in blueberry crumb donuts
INGREDIENTS IN BLUEBERRY CRUMB DONUTS
  • INGREDIENTS:Donut: Enriched Unbleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron as Ferrous Sulfate, Thiamin Mononitrate, Enzyme, Riboflavin, Folic Acid), Palm Oil, Water, Dextrose, Soybean Oil, Whey (a milk derivative), Skim Milk, Yeast, Contains less than 2% of the following: Salt, Leavening (Sodium Acid Pyrophosphate, Baking Soda), Defatted Soy Flour, Wheat Starch, Mono and Diglycerides, Sodium StearoylLactylate, Cellulose Gum, Soy Lecithin, Guar Gum, Xanthan Gum, Artificial Flavor, Sodium Caseinate (a milk derivative), Enzyme, Colored with (Turmeric and Annatto Extracts, Beta Carotene), Eggs; Crunch Topping: Sugar, Coconut, Yellow Corn Flour, Caramel Color, BHT (antioxidant);

Glaze:Sugar, Water, Maltodextrin, Contains 2% or less of the following: Mono and Diglycerides, Agar, Cellulose Gum, Citric Acid, Potassium Sorbate (Preservative), Artificial Flavor;

Blueberry Filling: Sugar Syrup, Wild Blueberries, Corn Syrup, Water, Modified Food Starch, Contains less than 2% of the following: Citric Acid, Natural and Artificial Flavors, Xanthan Gum, Locust Bean Gum, Potassium Sorbate and Sodium Benzoate (Preservatives), Sodium Citrate, Cinnamon.

cheap impoverished food
CHEAP & IMPOVERISHED FOOD
  • SYNTHESIZED VITAMINS—1950s, 1960s, 1970s:
    • MEANT THE MANIPULATION OF NUTRIENTS:
      • VITAMINS COULD BE ADDED BACK TO REFINED FOOD
      • JUNK FOOD COULD NOW BE SEEN AS HEALTHY
        • MORE VITAMIN C IN ONE CUP OF TANG

THAN IN 1 CUP OF ORANGE JUICE

        • DEVELOPED BY GENERAL FOODS IN 1959 SALES

INCREASED AFTER IT WAS ADOPTED BY NASA

FOR THE MERCURY AND GEMINI MISSIONS

IN 1960s

        • KRAFT FOODS: TANG ®
the dessert illusion
THE DESSERT ILLUSION

DESSERTS & SWEET SNACKS THAT CAUSE ADDICTION

organoleptics the pleasure of food
ORGANOLEPTICS—THE PLEASURE OF FOOD

THE STUDY OF HOW THE TASTE, COLOR, TEXTURE, FEEL AND FLAVOR OF FOOD STIMULATES THE SENSE ORGANS

SCIENTISTS KNOW THAT A FOODS WITH HIGH ORGANOLEPTICS TEND TO HAVE HIGH VOLUME SALES

cheap impoversihed diet foods
CHEAP & IMPOVERSIHED DIET FOODS

JELLO, GELATIN DESSERT, SUGAR FREE, LOW CALORIE, STRAWBERRY BANANA

INGREDIENTS: Gelatin, Adipic Acid  (for Tartness), Disodium phosphate  (Control Acidity), Maltodextrin  (from Corn), strawberry Juice Solids, Fumaric Acid  (for Tartness), Contains Less than 2% of Natural Flavor, aspartame   (Phenylketonurics Contains Phenylalanine), and Acesulfame Potassium  (Sweeteners), Salt, Blue 1, Red 40. <>

THERE ARE NO STRAWBERRIES

cheap impoversihed desserts
CHEAP & IMPOVERSIHED DESSERTS

STRAWBERRY BANANAJEL JELLO, GELATIN DESSERT,

INGREDIENTS: SUGAR, GELATIN, ADIPIC ACID (FOR TARTNESS), CONTAINS LESS THAN 2% OF ARTIFICIAL FLAVOR, DISODIUM PHOSPHATE AND SODIUM CITRATE (CONTROL ACIDITY), FUMARIC ACID (FOR TARTNESS), RED 40. <>

THERE ARE NO STRAWBERRIES OR BANANAS

cheap impoverished food1
CHEAP & IMPOVERISHED FOOD

COMMON FOOD INGREDIENTS IN MANY PASTRIES

polydimethylsiloxane
Polydimethylsiloxane

DERIVED FROM SILICA GEL CENTRIFUGATION

FUNCTIONAL USES : Antifoaming agent, anti-caking agent

butylated hydroxy anisol bha
BUTYLATED HYDROXY ANISOL (BHA)

INGREDIENT: Petroleum derivative, BHA is a synthetic analogue of vitamin E

FUNCTION: It is widely used as an antioxidant and preservative, and is prepared from p-methoxyphenol and isobutene. BHA can be used in baked products as it is stable at high temperatures, it is mainly used to prevent rancidity in fats and oils

WHERE IS IT USED?:. Typical products include biscuits, cakes, fats and oils, cereals, pastry and pastry products, sweets, edible oils, chewing gum, fats, margarine, nuts, instant potato products, polyethylene food wraps;

butylated hydroxy toluene bht
BUTYLATED HYDROXY TOLUENE BHT

INGREDIENTS: Petroleum derivative, BHA is a synthetic analogue of vitamin E

FUNCTION: It is one of the most commonly used antioxidants for food oils and fats and is much cheaper than BHA although it is more unstable at high temperatures

WHERE IS IT USED: There is evidence that BHT causes cell division. Typical products include biscuits, cakes, fats and oils, cereals, pastry and pastry products

calcium disodium edta ethylene diamine tetraacetate
Calcium disodium (EDTA) ethylene diaminetetraacetate

FUNCTION: Synthetic flavor, texture retainer, anti-gushing agent in beer, preservative, sequestrant and color promoter.

WHERE IS IT USED: Canned soft drink, tinned white potatoes, salad dressings, egg products, oleomargarine, potato salad, lima beans, mushrooms, pecan pie filling, sandwich spreads

SIDE EFFECTS: Causes mineral imbalance. Known enzyme and blood coagulant inhibitor. Gastrointestinal disturbances, blood in urine, kidney damage and muscle cramps are side effects. Banned in Australia

the meal illusion
THE MEAL ILLUSION

58% OF MEAT CONSUMED IN U.S IS RED MEAT AND 22% IS PROCESSED

TOTAL MEAT CONSUMED PER PERSON /DAY: 4.6 oz-wt

DEHYDRATED FLAKED POTATOES: IN THE 1960s AMERICAN CONSUMED : 5 lbs/ PERSON/YEAR; BY 2000: 15.7 LBS/PERSON/YEAR—214% INCREASE

Daniel CR, Cross AJ, Koebnick C, Sinha R. Public Health Nutr. 2011 Apr;14(4):575-83

impoverished food supply
IMPOVERISHED FOOD SUPPLY
  • CHEMICAL-BASED INGREDIENTS SNUCK INTO THE FOOD—CHEAP TO PRODUCE & TASTES GREAT!
  • MACARONI & CHEESE: EVERYTING THAT IS WRONG WITH AMERICAN FOOD
    • ORIGINALLY CONTAINED NO CHEESE
    • NOW SOME CHEESE IN THE FORM OF AN EMULSIFIED CHEESE SAUCE
    • VERY HIGH IN SODIUM: 25% OF MAX ALLOWANCE
    • ENRICHED WITH THIAMIN, RIBOFLAVIN, NIACIN, IRON, FOLATE
    • HIGH IN PHOSPHORUS 25% OF DV
    • NOT A GOOD SOURCE OF CALCIUM—6%DV ?
    • YELLOW COLOR DYE # 5 & 6
kraft macaroni cheese
KRAFT MACARONI & CHEESE

INGREDIENTS: wheat flour, powdered sauce: whey (milk protein), milk protein concentrate, milk, milk fat, cheese culture, salt, sodium tri-polyphosphate, sodium phosphate, calcium phosphate, yellow 5 , yellow 6, citric acid, lactic acid, and enzymes.

NUTRITION: NOT EVEN A GOOD SOURCE OF CALCIUM

natural macaroni cheese
NATURAL MACARONI & CHEESE
  • THERE SHOULD ONLY BE 4 INGREDIENTS
    • 2 cups elbow macaroni2 cups skim milk1 1/2 cups shredded cheddar cheese1 tsp mustard powder
  • NUTRIENT ANALYSIS OF ONE SERVING
    • Calories: 361 Kcal Sodium: 110 mg <5% DV (very low)
    • Protein: 16g Calcium: 181 mg 18%DV(good source)
    • Carbohydrates: 62g Phosphorous: 240 mg
    • Fat: 5 g; Sat fat: 2.35gVitamin A: 83 mcg
    • Mono-Fat: 1.17g
    • Poly-Fat: 0.69g
processed cereal

THE BREAKFAST ILLUSION

Processed CEREAL

PROCESSED READY-TO-EAT BREAKFAST CEREALS CAUSED A BREAKFAST REVOLUTION

kellogg s cereals
KELLOGG’S CEREALS
  • U.S LEGISLATIONS ESTABLISHED REQUIRED FOOD ENRICHMENT: Niacin, Riboflavin and Thiamin were added to flour, gains, and cereals
post cereals
POST CEREALS

CHILDREN’S CEREALS MARKETED BY SLICK ADVERTIZING CAMPAIGNS

INTRODUCED SUGARY CEREALS WITH HIGH TASTE SENSATION

slide61

WHAT TO LOOK FOR IN YOUR FOOD?

1

3

2

FOOD COLORING

SODIUM, SUGAR & FAT

FLAVORING AGENTS

The American Food Supply is so Impoverished in nutritional quality that

Our Children are now getting sick at younger ages

food coloring

1

FOOD COLORING

FOODS ARE SO HIGHLY PROCESSED THAT NATURAL COLORS WERE BLEACHED OUT. RED DYE # 4 PROVIDES CONSUMER ACCEPTANCE

flavoring agents

2

FLAVORING AGENTS

NATURAL FLAVORS ARE NOW ENZYMATICALLY DERIVED

sodium sugar fat

3

SODIUM, SUGAR & FAT

HIGH FRUCTOSE CORNSYRUP IS CONSUMED IN LARGE QUANTITIES: 174grams/PERSON/YEAR

to save our kids
TO SAVE OUR KIDS

WE MUST BEGIN TO RETRAIN OUR PALATE

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