Archive for October, 2015

What’s really in a Big Mac…The Basics

Posted by -- October 29, 2015

Big Mac HFCS

By Jonathan Wright  

October 29, 2015 

I grew up memorizing that commercial song about what was in a Big Mac…it was like a game for us…Two all Beef Patties, Special Sauce, Lettuce , Cheese, Pickles, Onions on a Sesame Seed Bun, little did we know how many ingredients we were missing. According to the McDonalds Website there are over 72 ingredients in a Big Mac and many of the ingredients are in quantities you wouldn’t feed your worst enemy.

The 7.5 ounce burger has:

540 calories of which 240 are from fat.

Packing 970 grams of Sodium which can cause dehydration symptoms in the body and which closely mimic hunger, also causes the heart to pump harder and the kidneys strain to filter the excess salt.
While McDonalds marketing materials say the Big Mac contains only 9 grams of sugar, independent testing has measured up to 27 grams of sugar, mostly in the form of High Fructose Corn Syrup(HFCS) in the bun and Special sauce, which is above the daily recommended amount of sugar for the entire day. The free floating fructose in the HFCS also absorbs too fast into the liver causing insulin spikes and creating additional hunger pangs usually resulting in over eating. Which is good for McDonalds.

Besides HFCS in the Special sauce you will find Propylene Glycol – Otherwise used in Anti Freeze, engine coolants and shampoos….

Beef patty? You may remember a few years ago the “Pink Slime” scandal that rocked McDonalds profits across the world. McDonalds has been forced to spend millions on a PR campaign to convince consumers it no longer is washing its meat scraps in Ammonium Hydroxide or Pink slime to make the food scraps consumable and claims to no longer use this practice and instead to be using only 100% USDA approved beef but there is no way of knowing if this is true.
The Human Body takes between 24-72 hours to digest foods, depending on the food type. Greasy foods and red meats take even longer. The “meat” portion of a Big Mac can take up to 3 full days to digest and by digest we mean ‘rot’ in your intestinal tract as your digestive tract breaks it down to absorb what nutrients it can extract.

Studies have shown it can take almost a full 51 days to digest Trans fats and a Big Mac contains 1.5 grams of trans fat. Even small amounts of trans fats have been linked to heart disease, Obesity, cancers and diabetes.

UCLA Study highlights the negative effects of HFCS on the Brain pathways and healing

Posted by -- October 27, 2015

HFCS and Brain

Breaking news from the UCLA newsroom, published in the Journal of Cerebral Blood Flow and Metabolism, came as no surprise to us at FoodIdentitytheft.com. “High Fructose Diet Hampers Recovery from Traumatic Brain Injury”, published online October 5, 2015 details the effects of a diet heavy with HFCS sabotaged the brains ability to heal from traumatic brain injuries and impairing one’s ability to learn new things.

Important news for TBI victims, veterans, athletes and patients diagnosed with diseases like Parkinson’s or recovering from a Stroke that our diet is a vital part of the recovery process and can either assist or impede healing progress. According to the Centers for Disease Control and Prevention, an estimated 1.7 million people suffer a TBI each year, resulting in 52,000 annual deaths.

The study looked at rats trained to escape a maze over a period of 5 days. They were randomly assigned to two groups one fed regular water, the other fed water laced with HFCS for 6 weeks, simulating a human diet high in HFCS. One week later the rats were anesthetized and a brief pulse of fluid to the head reproducing aspects of human traumatic brain injury. After an additional 6 weeks the researchers tested the rat’s ability to remember the maze. Those rats fed the regular water completed the maze with no problem those fed the water high in HFCS took 30% longer to find the exit.

The researchers found that: The sweetener interfered with the ability of neurons to communicate with each other, rewire connections after injury, record memories and produce enough energy to fuel basic functions. said Fernando Gomez-Pinilla, a professor of neurosurgery and integrative biology and physiology at UCLA’s David Geffen School of Medicine and a member of the UCLA Brain Injury Research Center. “That’s a huge obstacle for anyone to overcome — but especially for a TBI patient, who is often struggling to relearn daily routines and how to care for himself or herself.” Gomez-Pinilla’s team was also the first to uncover the negative impact of HFCS on learning and memory.

“Our findings suggest that fructose disrupts plasticity — the creation of fresh pathways between brain cells that occurs when we learn or experience something new,” said Gomez-Pinilla, which should also be an alert to the millions of students across the world subsisting on a ‘Study’ diet of Coke and snickers bars.

According to the Department of Agriculture the average American consumes 27 pounds of HFCS per year, according to the FDA that number hovers around 63.7 pounds and other sources put the number somewhere in between. The problem is that HFCS has taken so many forms and names that it has become difficult to track including but not limited too: fructose also known as hfcs90, Polyols, Maltitol and Dextrose to plain corn syrup and Yellow Dent #2… the list grows daily. The USA is the biggest manufacturer as well as the largest importer of sweeteners in the world.

“Our take-home message can be boiled down to this: reduce fructose (HFCS) in your diet if you want to protect your brain,” Gomez-Pinilla stressed.

Importance of Food Labels Part 2

Posted by -- October 20, 2015

By Jonathan Wright 

October 20, 2015

Importance of Truth in Labeling Part 2
Continuing our message on the importance of reading labels we present here 8 additional misleading Food Labels and what they really mean and why we continue the fight for Truth in Labeling:
No growth Hormones – usually you will see this claim in ads for pork, chicken, turkey, beef and even milk. While the US Dept of Agriculture doesn’t allow farmers to feed hormones to pork or poultry they get around it by feeding animals antibiotics which speed growth in the same way hormones do. Further increasing our resistance to antibiotics.
Natural – unfortunately there isn’t an official definition for the term. The USDA has defined it as any product that contains no artificial ingredient or added color and is minimally processed. However this does not include whether the item was fed antibiotics or hormones or contains GMO’s.

Grass fed -While the USDA intends this to mean that the animals were fed only 100 percent grass and no corn or soy the producer only has to provide documentation that this is the case, there is no follow up to ensure this is the case and while this rule only applies to beef you will find this label on chickens and pork, animals that cannot survive on grass diets alone.
Anti Biotic Free – another meaningless term, that is actually illegal to place on packaging. However manufacturers make small changes to the wording like “raised without antibiotics” to get around the rules. Many meat producers use anti microbials, identical to antibiotics, to fatten up chickens and hogs faster thereby getting them to market faster.
Nutritional Facts – did you know the FDA allows food manufacturers to use averages for many of the listed Nutritional facts on the food labels like salt content and trans-fats? The FDA allows for as much as 20% differential , so the 300 calorie snack you are having could have as many as 360 calories. For Trans fats manufacturers are allowed to put zero trans-fats if the serving is below .5 grams and while that doesn’t seem like much it’s a quarter of a day’s worth!

Made with Real fruit – doesn’t mean ‘whole’ fruit it can mean fruit juice or extract which means fewer nutrients and more sugar.

Multi Grain – This means your bread, chips or crackers contain two or more grains but not necessarily whole grains. Many times they are refined grained which have a much lower nutritional value.

Reduced Sugar, Low Sugar or no Sugar added – Reduced Sugar means less than 25% of the original product, Low sugar has no definition so can mean any amount and No sugar added means no sugar was added during the manufacture of the product but that doesn’t mean there is no sugar in the product, it may still contain “fructose” which will still show up on the label under added sugars (exp. Unsweetened applesauce)

Add to that the hidden MSG, Food Coloring, Aspartame, pesticides and other unidentified additives and you can see why we continue to challenge the Big Food Manufacturers on their labeling practices…Take a minute and sign the petition from Citizens for Health to amend the FDA Proposed Rules on Food Labeling, HERE