Choice driven changes. Food for Thought by Jessyca Canizales. TODAY…and the Twinkie Defense. This is the age of science. A fabricated custom-made reality, competing with the natural, organic world man from which has lived for thousands of years.
Food for Thought by JessycaCanizales
This is the age of science. A fabricated custom-made reality, competing with the natural, organic world man from which has lived for thousands of years.
The small print on your Twinkies reads more like rocket fuel than food for human consumption with unpronounceable test tube names labeling chemicals manufactured in the cauldrons of industry.
There is no doubt that the Twinkie-drug has been a successful experiment in taste-bud delight, their bright plastic husks found in dumps all over the planet.
But are there side effects? And if so, do they outweigh the benefits that Twinkies are providing for the millions who have come to depend upon their relief from the drudgery of daily living?
All Fats are badIt's a long-held nutrition myth that all fats are bad. But the fact is, we all need fat. Fats aid nutrient absorption and nerve transmission, and they help to maintain cell membrane integrity - to name just a few of their useful purposes. However, when consumed in excessive amounts, fats contribute to weight gain, heart disease and certain types of cancers.Not all fats are created equal. Some fats can actually help promote good health, while others increase the risk for heart disease. The key is to replace bad fats (saturated fats and trans fats) with good fats (monounsaturated fats and polyunsaturated fats).
Brown Sugar is better than White SugarThe brown sugar sold at grocery stores is actually white granulated sugar with added molasses. Yes, brown sugar contains minute amounts of minerals. But unless you eat a gigantic portion of brown sugar every day, the mineral content difference between brown sugar and white sugar is absolutely insignificant. The idea that brown and white sugar have big differences is another common nutrition myth.
Brown Eggs are more nutritious than White EggsContrary to a widely believed nutrition myth, eggshell color has nothing to do with the quality, flavor, nutritive value, cooking characteristics, or shell thickness of an egg. The eggshell color only depends upon the breed of the hen. According to the Egg Nutrition Council, "white shelled eggs are produced by hens with white feathers and white ear lobes and brown shelled eggs are produced by hens with red feathers and red ear lobes. There is no difference in taste or nutrition content between white and brown colored eggs".
Avoid carbohydrate to lose weightThe key message that many low-carb diets convey is that carbohydrates promote insulin production, which in turn results in weight gain. Therefore by reducing carbohydrate intake, you can lose weight. Unfortunately, this is just another nutrition myth.
If it's boxed, bagged, canned or jarred and has a list of ingredients on the label, it's processed.
Methods used to process foods include:
Convenience isn't the only thing you get when you eat processed foods. There's a whole list of ingredients that manufacturers add to:
IF Bacteria and Fungus don’t want to eat your food-YOU SHOULDN’T EITHER!
A food is likely to be high in sugar if any one of these names appears first or second in the ingredients list on your food label:
Take a look at the list of ingredients from the strawberry flavoring of a milkshake served at a zip-through restaurant:
Amyl acetate, amyl butyrate, amyl valerate, anethol, anisylformate, benzyl acetate, benzyl isobutyrate, butyric acid, cinnamylisobutyrate, cinnamylvalerate, cognac essential oil, diacetyl, dipropylketone, ethyl butyrate, ethyl cinnamate, ethyl heptanoate, ethyl lactate, ethyl methylphenylglycidate, ethyl Nitrate, ethyl propionate, ethyl valerbate, heliotropin, hydroxphrenyl-2butanone(10% solution to alcohol), a-ionone, isobutyl anthranilate, isobutyl butrate, lemon essential oil, maltol, 4-methylacetophenone, methyl anthranilate, methyl benzoate, methyl cinnamate, methyl heptinecarbone, methyl naphthylketone, methyl slicylate, mint essential oil, neroli essential oil, nerolin, nerylisobulyrate, orris butter, phenethyl alcohol, sore rum ether, g-undecalctone, vanillin, and solvent3
The FDA doesn't require food manufacturers to list additives as ingredients that they consider Generally Regarded As Safe (GRAS). All the label has to say is "artificial flavor" or "artificial coloring" or (are you sitting down?) "natural".6
ALL cow's milk (regular and 'organic') has 59 active hormones, scores of allergens, fat and cholesterol. These microbes are harmful (in abundance) to our GI track. The wear away our insides more quickly and allow for damaged, infected and carcinogenic cells to thrive.
Why do weeat?
What do weeat?
When do youeat?
Whatis a diet?
How can wechange?
Food as activity
Food as reward
Food as punishment
Food as comfort
Food as energy
Food as nutrients
Food as filling
Food as survival
Leadingtheworld in organicfarming
Aires de Campo
WHY DO WE DO WHAT WE DO?
WHY DO WE EAT WHAT WE EAT?
WHAT ARE THE RIGHT CHOICES?
WHAT CHOICES ARE IN MY CONTROL?
Think Before you Eat
Read, Think, Decide for yourself
The CHOICE and CHANGE are YOURS To Make
FOOD INC. THIS WEEKEND AT THE VALLARTA FILM FESTIVAL!!!