Tag Archive for: ‘food additives’

Much of this post has been copied from my post of almost 2 years ago.  I’m re-publishing this information because I find it more important today than ever.  The focus of this blog is to help improve or health and eating standards.  No better way than to avoid eating additives.  Read the labels. – Jughandle

Eat Natural ingredients!!!

The 11 Most Controversial Food Additives

Do you know what’s hiding in your food? We reveal the truth

A calorie-free artificial sweetener 200 timessweeter than sugar. It isoften used with other artificial sweeteners to mask a bitter aftertaste.

FOUND IN More than 5,000 foodproducts worldwide, including diet soft drinks and no-sugar-added icecream.

WHAT YOU NEED TO KNOWAlthoughthe FDA has approved it for use in most foods, many health and industryinsiders claim that the decision was based on flawed tests. Animalstudies have linked the chemical to lung and breast tumors and thyroidproblems.

Denotes any of hundreds of allowable chemicals such as butyl alcohol,isobutyric acid, and phenylacetaldehyde dimethyl acetal. The exactchemicals used in flavoring are the proprietary information of foodprocessors, used to imitate specific fruits, butter, spices, and so on.

FOUND IN Thousands of highlyprocessed foods such as cereals, fruit snacks, beverages, and cookies.

WHAT YOU NEED TO KNOW The FDAhas approved every item on the list of allowable chemicals, but becausethey are permitted to hide behind a blanket term, there is no way forconsumers to pinpoint the cause of a reaction they might have had.

A near-zero-calorie artificial sweetener madeby combining two aminoacids with methanol. Most commonly used in diet soda, aspartame is 180times sweeter than sugar.

FOUND IN More than 6,000grocery items including diet sodas, yogurts, and the table-topsweeteners NutraSweet and Equal.

WHAT YOU NEED TO KNOW  Overthepast 30 years, the FDA has received thousands of consumer complaintsdue mostly to neurological symptoms such as headaches, dizziness,memory loss, and, in rare cases, epileptic seizures. Many studies haveshown aspartame to be completely harmless, while others indicate thatthe additive might be responsible for a range of cancers.

AKA, Butylated HydroxyAnisole and ButylatedHydroxytoluene are petroleum-derived antioxidants used to preserve fatsand oils.

FOUND IN Beer, crackers,cereals, butter, and foods with added fats.

WHAT YOU NEED TO KNOW Of thetwo, BHA is considered the most dangerous. Studies have shown it tocause cancer in the forestomachs of rats, mice, and hamsters. TheDepartment of Health and Human Services classifies the preservative as“reasonably anticipated to be a human carcinogen.”

A corn-derived sweetener representing more than40 percent of allcaloric sweeteners in the supermarket. In 2005, there were 59 poundsproduced per capita. The liquid sweetener is created by a complexprocess that involves breaking down cornstarch with enzymes, and theresult is a roughly 50/50 mix of fructose and glucose.

FOUND IN Although abouttwo-thirds of the HFCS consumed in the United States is in beverages,it can be found in every grocery aisle in products such as ice cream,chips, cookies, cereal, bread, ketchup, jam, canned fruits, yogurt,barbecue sauce, frozen dinners, and so on.

WHAT YOU NEED TO KNOW  Sincearound 1980, the US obesity rate has risen proportionately to theincrease in HFCS, and Americans are now consuming at least 200 caloriesof the sweetener each day. Some researchers argue that the bodymetabolizes HFCS differently, making it easier to store as fat, butthis theory has not been proven.

A semi-soft fat created by chemically blendingfully hydrogenated andnon-hydrogenated oils. It was developed in response to the publicdemand for an alternative to trans fats.

FOUND IN Pastries, pies,margarine, frozen dinners, and canned soups.

WHAT YOU NEED TO KNOW Testingon these fats has not been extensive, but the early evidence doesn’tlook promising. A study by Malaysian researchers showed a 4-week dietof 12 percent interesterified fats increased the ratio of LDL to HDLcholesterol. Furthermore, this study showed an increase in bloodglucose levels and a decrease in insulin response.(think diabetes)

The salt of the amino acid glutamic acid, usedto enhance the savoryquality of foods, MSG alone has little flavor, and exactly how itenhances other foods is unknown.

FOUND IN Chili, soup, andfoods with chicken or beef flavoring.

WHAT YOU NEED TO KNOW Studieshave shown that MSG injected into mice causes brain-cell damage, butthe FDA believes these results are not typical for humans. The FDAreceives dozens of reaction complaints each year for nausea, headaches,chest pains, and weakness.

A manufactured fat created by forcing hydrogengas into vegetable fatsunder extremely high pressure, an unintended effect of which is thecreation of trans fatty acids. Food processors like this fat because ofits low cost and long shelf life.

FOUND IN Margarine, pastries,frozen foods, cakes, cookies, crackers, soups, and nondairy creamers.

WHAT YOU NEED TO KNOW Transfathas been shown to contribute to heart disease more so than saturatedfats. While most health organizations recommend keeping trans-fatconsumption as low as possible, a loophole in the FDA’s labelingrequirements allows processors to add as much as 0.49 grams per servingand still claim zero in their nutrition facts. Progressivejurisdictions such as New York City, California, and Boston haveapproved legislation to phase trans fat out of restaurants, andpressure from watchdog groups might eventually lead to a full ban onthe dangerous oil.

Food dyes that are orange-red and cherry red,respectively. Red #40 is the most widely used food dye in America.

FOUND IN Fruit cocktail,candy, chocolate cake, cereal, beverages, pastries, maraschinocherries, and fruit snacks.

WHAT YOU NEED TO KNOW The FDAhas proposed a ban on Red #3in the past, but so far the agency has beenunsuccessful in implementing it. After the dye was inextricably linkedto thyroid tumors in rat studies, the FDA managed to have the lake (orliquid) form of the dye removed from external drugs and cosmetics.

An artificial sweetener 300 to 500 timessweeter than sugar. Discoveredin 1879, it’s the oldest of the five FDA-approved artificialsweeteners.

FOUND IN Diet foods, chewinggum, toothpaste, beverages, sugar-free candy, and Sweet ‘N Low.

WHAT YOU NEED TO KNOW  Ratstudies in the early ‘70s showed saccharin to cause bladder cancer, andthe FDA, reacting to these studies, enacted a mandatory warning labelto be printed on every saccharin-containing product. The label wasremoved after 20 years, but the question over saccharin’s safety wasnever resolved. More recent studies show that rats on saccharin-richdiets gain more weight than those on high-sugar diets.

The secondand third most common food colorings, respectively.

FOUND IN Cereal, pudding,bread mix, beverages, chips, cookies, and condiments.

WHAT YOU NEED TO KNOW Severalstudies have linked both dyes to learning and concentration disordersin children, and there are piles of animal studies demonstratingpotential risks such as kidney and intestinal tumors. One study foundthat mice fed high doses of sunset yellow had trouble swimming straightand righting themselves in water. The FDA does not view these asserious risks to humans.


Oneglance at the back of a label and you’ll see the food industry haskidnapped real ingredients and replaced them with science experiments.And lots of them. Milkshakes with 78 ingredients? Bread with 27? Evenmore troubling is the fact that some of these additives have beenlinked to bad news, like cancer in mice or ADHD in children. Next timeyou’re scanning labels in the aisle, look out for these 11 downrightfrightening food additives. For the complete list, including thenutritious additives, check out our book, Eat This, Not That!

Year in Retrospect from a food standpoint

This has been an interesting year.  I’ve posted nearly 160 posts in 6 months averaging around 26 posts per month in addition to 60 of my favorite recipes.  The blog started in July and now has 72 subscribers averaging over 450 hits per week.  Personally, I’ve gone from a  morbidly obese meat eater to a obese Flexi-vegan.  I’ve learned that there are others out there that care about the quality of their food as I do.  I’ve identified the major problems with our eating and dieting as well as things to watch for in our food chain, food labeling and food additives. We’ve talked about nutrition and diets.  I’ve tried to pin point what to do and what not to do to the point of outlining what should be stocked in our pantries, refrigerators and freezers.

We’ve identified the problems, suggested solutions, provided direction on improving our techniques and offered some fool proof recipes. – NEXT

Next year

This coming year is 2012.  Amazing. 2011 was the worse year of my life in many ways.  2012 is going to be a rebirth, a revival of the economy, my business, my direction of my life and health and the way I approach living.  It’s time for a change.  I’m digging my heals in and I’m not looking back.  Will you join me?

Yes, I know it is easy to make end of the year promises and resolutions because traditionally that is what we all do.  Not this time.  I’m determined to continue to build on what we’ve started this year and create something even better.

We are going to expand on the recipes for vegetarian and vegan dishes.  I’m going to continue to research healthy food and food preparation.  In fact I’ve got a plan in the works to put together meals, menus and shopping lists, not just recipes.  Did you know that it is important to consider the foods we combine and eat together.  Our body receives food in different ways.  We need to eat in the right combinations.

Conclusions and Considerations

I’m concluding to try harder in 2012.  I’d like you to consider participating and offering suggestions and questions for me to find the answers to.  If you are enjoying the blog, please refer us to your friends.  If you have your own blog please link to the Farm and we’ll both build readership.  Don’t forget to use the Company Store to find the products you like at great prices with quick shipping through Amazon.  Thanks for following Jughandle’s Fat Farm – jug

Should We Buy Organic?

Yes and No.

Wikipedia defines Organic Food as follows:

“Organic foods are foods that are produced using methods that do not involve modern synthetic inputs such as synthetic pesticides and chemical fertilizers, do not contain genetically modified organisms, and are not processed using irradiation, industrial solvents, or chemical food additives.”

Wikipedia goes on to add that the only time in human history that man hasn’t grown organically is during the 20th century. says that we are eating over 30 pesticides when we eat an apple.  Even after washing it.  says that… “organic farmers don’t receive federal subsidies like conventional farmers do.  Therefore, the price of organic food reflects the true cost of growing.”

I’m starting to find that the reasons to buy organic are increasingly lame and hard to support.  Prove me wrong here, but I believe that if we buy organic food that don’t have a hard protective shell (ig: lettuce, celery, strawberries, grapes, apples, pears, etc) then we are protecting ourselves from ingesting potentially harmful toxins.  I’m not going to was money on food grown organically whose shell should protect the contents such as avocados, nuts, lemons, limes, melons, etc.

Read “Ten Reasons Why You Should Not Buy Organic Foods”  Then write me and let me know what you think. – jughandle