The Truth Be Told

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  • April 12, 2012 1:24 PM
    Message # 888058
    Anonymous
    There have been news stories lately, maybe triggered by the huge amount of attention our food production industry has recently received from documentarians and journalists. I see every documentary I can, be the subject food or otherwise. I know there can be an agenda, an angle that the film maker wants to reflect, but I go in with an opened mind and I may research the subject on my own to check on information that I question. I consider this my personal quest for knowledge and information, and none of it is more important than what is consumed as food.
    Last modified: September 08, 2012 2:51 PM | Anonymous
  • September 08, 2012 1:54 PM
    Reply # 1067447 on 888058
    Anonymous
    Elaine Good wrote:

    As an advocate against some of the practices of industrialized food in the US for a very long time I became an organic consumer when it was a very small niche market in very small health food stores. It takes work to be an informed consumer and passing on that information can create public response to make change. 

    There has been public outcry over a few things that have recently come to light, but have been in practice a very long time; the public response of boycotting is creating change:

    1- Starbucks uses bugs for red coloring in their milk shakes.

    Most red food coloring comes from ground beetles. This includes cosmetics as well as foods. The alternative Red Dye #40 is made from coal, kosher foods use this one, I guess bugs just 'aren't Kosher'.  

    http://www.snopes.com/food/ingredient/bugjuice.asp

    2- Pink Slime: Ammonia rinsed beef byproducts (things you wouldn’t knowingly eat) and fat and parts that need antibacterial rinse from decay are used as filler to add to the profit margin of beef. As stated on several national news broadcasts and publications the only way to avoid pink slime completely is to eat organic beef products. 

    “Ammonia’s not an unusual product to find added to food, we use ammonia in all kinds of foods in the food industry.” Gary Acuff director of Texas A&M University’s Center for Food Safety announced at a recent press conference.

    My belief is that the 'trendy' diagnosis of gluten sensitivity and Celiac Disease coincides with some of the changes made to the processing of wheat, barley and rye and the hormones added to dairy cows to extend their production to far beyond what is natural. Now I see a new culprit to add to the mix: Ammonia was allowed to be used by the U.S. health officials nearly 40 years ago and is used in making cheese, baked goods and even chocolate products.  

    Although Kraft/Nabisco Foods Inc., are all foods avoided by gluten, dairy, sugar free consumers, they declined to specify which of their products uses small amounts of ammonium compounds, but did admit to their inclusion. Their product list is on every aisle in American supermarkets, if you are shopping for a 'mixed household' and include gluten or dairy and sugar products for some of your gang you should be informed:

     http://www.pirg.org/ge/reports/kraftproducts.pdf               http://www.nabiscoworld.com/brands/

    Feeling like an alien on my own planet when I first started eating gluten and dairy free, I have come to realize that 'what we eat is better' and this is my motto when newcomers ask my advice. As daunting as the learning process is, there is a food revolution that is proving the importance of the Internet as an information highway. Do not believe everything you read, back it up with research, and most importantly of all: know your own body, that is your primary responsibility, learn to feel your instinct for survival, it is what your brain is programmed for. Once you are in touch with that inner voice, you will see your hives or have a problem breathing and you will KNOW what triggered that reaction. I think we all know that ammonia's not good for us, that smell when you open the bottle doesn't need a skull and crossbones for your brain to register: keep it away from my mouth.



  • March 30, 2013 4:49 PM
    Reply # 1255143 on 1067447
    Inspire
    hey there and thank you for your info – I have certainly picked up something new from right here. 
    Last modified: May 17, 2013 2:53 PM | Anonymous
  • April 02, 2013 3:26 AM
    Reply # 1256899 on 888058
    Caroline
    Alright alright alright that's exactly what I nedeed!
  • May 30, 2013 5:23 PM
    Reply # 1305754 on 1067447
    Susannah
    This makes sense.
    Last modified: May 31, 2013 1:16 AM | Anonymous
  • June 04, 2013 9:00 AM
    Reply # 1308960 on 1067447
    Woods
    Now everyone is saying that it's the changes in the wheat, but is the wheat GMO that they're complaining about?
    Last modified: June 04, 2013 12:37 PM | Anonymous
  • June 07, 2013 12:11 PM
    Reply # 1311813 on 1067447
    Kamberley
    'what we eat is better' I like that!
    Last modified: June 20, 2013 3:07 PM | Anonymous
  • June 09, 2013 8:47 AM
    Reply # 1312882 on 1067447
    Nevea
    Over processed food was my life, I'm trying to eat better now that I have Celiac Disease, I really appreciate this website it's helped me a lot. I'm learning about calories and surprised by how many calories are in foods that I thought were healthy and low calorie. I can't believe how much I didn't know about food.
    Last modified: June 20, 2013 3:09 PM | Anonymous
  • June 09, 2013 8:47 AM
    Reply # 1312883 on 1067447
    Charleigh
    I can't believe how much I liked pink slime until I found out what it was, I guess it's the same with hot dogs. I'm glad I found out the truth and I can't believe that food that is regulated by the government was acceptable to pass onto the public health. What a scam.
    Last modified: June 20, 2013 3:11 PM | Anonymous
  • June 09, 2013 8:47 AM
    Reply # 1312884 on 1067447
    Retta
    Well the truth will set you free, but it's a hard pill to swallow.
    Last modified: June 20, 2013 3:12 PM | Anonymous
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