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KID FRIENDLY FOOD? – Has the Academy of Nutrition and Dietetics lost it?

Kraft Singles, individually wrapped slices of processed American cheese, can now use the Academy of Nutrition and Dietetics’ new “Kids Eat Right” label.

This label was designed to point health-conscious families in the right nutritional direction when shopping for kid- friendly foods.

KRAFT. Really? Kraft has previously been targeted for its use additives in many products including sugar, salt, artificial dyes and preservatives.

See their latest label below.

So what are these ingredients doing in my kid’s food? Sodium citrate, sodium phosphate, annatto and paprika extract (color).

Ever use a Singles? They repel water and they stretch and bend like Play Doh. Is that what Cheese is supposed to do?

Milk Protein Concentrate (MPC) – a white to light-cream-colored dry powder. It is a very cheap milk byproduct produced from skim milk.

Calcium Phosphate (E341) – an acidity regulator, calcium phosphate is also a raising agent. It is also used in cheese products to fortify them with additional calcium.

Sodium Citrate (E331) – a food additive, usually for flavor or as a preservative.

Whey Protein Concentrate – a collection of globular proteins that can be isolated from whey, a by-product of cheese manufactured from cow’s milk.

Sodium Phosphate (E339) – a food additive used as an emulsifier. Sodium phosphate is used in processed cheese products such as this. It also increases its shelf life and maintains texture and appearance.

Sorbic Acid as a Preservative (E200) – antimicrobial agents often used as preservatives in food and drinks to prevent the growth of mold, yeast and fungi.

Cheese Culture – Cheese cultures are bacteria needed for the production of all types of cheese products. The bacteria type will determine the cheese’s gastronomic properties (smell, taste, texture).

Annatto (Color) (E160b) – a natural red food coloring from the pulp of crushed seeds of tropical achiote trees.

So, is this a healthy product? Or for that matter, is this even cheese?

Source: http://blog.fooducate.com/2012/04/25/is-this-cheese-kraft-singles-cheese-miniseries-part-3-3/, http://www.eatright.org/


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FAST FOOD FUN FACTS

As of 2012, there were 263,944 fast food restaurants in America with a combined revenue of well over $100 billion.

A Gallup poll revealing that 8 in 10 Americans eat fast food at least monthly and half saying they eat it weekly.

But did you know what they serve up and how they manage food as a business?

1. MCDONALD’s is the world’s largest distributor of toys. Now you know why your kids are drawn to their joints. Incidentally they sell 75 burgers every second. And its daily customer traffic is larger than the entire population of UK.

McDonald’s hamburgers don’t really rot. The burgers have very low moisture content, which basically leaves the meat dehydrated.

A 30 oz. McDonald’s sweet tea has as much sugar in it as two Snickers bars.

The McNuggets is apparently a mixture created when the bones and carcass of a leftover chicken are mixed together in a food processor.

2. Did you know that Colonel Sanders was disgusted by KFC’s food after he left the company? He once described the food as “the worst fried chicken I’ve ever seen” and said the gravy was like “wallpaper paste.”

3. Taco Bell has attempted to open stores in Mexico two different times. Their food was labeled as “American Food.”

4. Subway is the largest restaurant chain in the world. There are more Subways in the world than McDonald’s. After receiving complaints that their “footlong” sub was only 11 inches long, Subway released a statement that said, “”With regards to the size of the bread and calling it a footlong, ‘Subway Footlong’ is a registered trademark as a descriptive name for the sub sold in Subway Restaurants and not intended to be a measurement of length.”

David DiSalvo, a writer at Forbes, decided to really look into the eggs in popular fast food breakfast sandwiches. What he discovered was that their “eggs” are really a strange concoction that includes eggs and “premium egg blend.” It also includes glycerin, a solvent found in soap and shaving cream, dimethylpolysiloxane, a silicone that can also be found in Silly Putty, and calcium silicate, a sealant used on roofs and concrete.

5. The large fries at Five Guy’s are the most unhealthy fries in America. They have nearly 1,500 calories and 71 grams of fat.

6. About two new Starbucks have opened every day since 1987.

7. Most fast food restaurants don’t list the exact ingredients in their lettuce but many places dust their salads with propylene glycol to keep the leaves crisp. While considered safe for consumption, propylene glycol can be found in antifreeze and sexual lubricants.

8. Despite the addition of some healthy kids’ meal options, less than 1% of all kids’ meal combinations met recommended nutrition standards. In 2012, fast food restaurants spent $4.6 billion in total on all advertising. In fact McDonald’s, spent 2.7 times as much to advertise its products as all fruit, vegetable, bottled water, and milk advertisers combined. In 2012, preschoolers saw 1,023 fast food ads — 2.8 per day. Fast food restaurants continues to target black and Hispanic youth, who face higher risk for obesity and related diseases.

Take action: check out http://www.fastfoodmarketing.org/

Source: Multiple including Huffington post.


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FOOD FAKES – DID YOU KNOW?

· Olive oil, milk, saffron and coffee joined honey and fish as the most commonly fraudulent products on the market. Most of the reported food fraud comes from producers adding fillers or diluting the real deal with less expensive ingredients. Clouding agents were found in 877 food products from 315 different companies.

· Misbranding: A pomegranate juice that claims to be 100 percent juice, is sometimes only 40 percent juice with the rest being water, citric acid and food coloring.

· Substitutes: Many Olive oil sold to consumers is mislabeled as extra virgin, and in some cases, it’s not even olive oil. ~70% of imported olive oil samples failed U.S. Department of Agriculture sensory standards for extra virgin olive oil.

· Most cinnamon sold in the United States is actually cassia. Read this: http://www.spice-racks.com/cinnamon-the-truth-about-this-spice/

· In Europe, selling anything called champagne is illegal unless it came from Champagne, France, but in the United States such labels are rampant.

· Consumers who bought wild salmon were acting buying fish that was farmed.

· ‘Honey laundering’ — mislabeling cheap Chinese honey as more expensive varietals. There’s also a good chance that many honeys on U.S. store shelves contain high fructose corn syrup.

· Maple syrup

· Coffee is ground and easily mized with Chicory, roasted corn, malt, or glucose

· An expensive spice, saffron accounts for about 5 percent of all food fraud cases, and other spices and similar goods (like vanilla extracts) also sometimes contain fraudulent ingredients.

· Cheese – Many of the cheese products and imitation cheeses found in supermarkets are labeled as such because they don’t contain the milk fat or moisture content that would allow them to be judged by the same standards as pure cheese. They may contain little actual cheese and a lot of other things, like vegetable oil, food colorings, milk protein concentrate, and additives like maltodextrin, potassium sorbate, and sodium phosphate.

There are some tips, however, to get what you pay for.

1. Buy the good stuff.

· Squeeze your own limes instead of buying a bottle of lime juice.

· Grind your own spices and brew loose tea instead of packets.

· Buy coffee in its whole bean form and grind it at home.

· try to buy honey from local farmers or beekeepers that you know and trust.

· Buy whole fish, instead of pre-cut filets

2. Shop smart

· Whole food items are a safer bet. They cost more, so it’s up to you to decide if that’s a deal breaker. But think about this: Most of the fraudulent food listed in this article do not feature healing benefits. If you’re buying a fake, you’re saving cash but hurting your body. Join a co-op, a CSA or shop carefully at your local whole food grocery store.


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HOW WE (FOOD COMPANIES) FOOL YOU

The Journal of Consumer Research, found that simply changing the name of a food item can influence its perceived healthfulness to dieters.

Dieters rely more heavily on food cues—such as food names—than non-dieters.

Example: when a candy was called ‘fruit chews,’ dieters ate significantly more candies than when the candy was called ‘candy chews’.

Dieters rate foods with healthy-sounding names [for example, salad] as healthier than identical food items with less-healthy-sounding names [for example, fry].

Dieters base their food decisions on the name of the food items, instead of the ingredients.

KEY TAKEAWAY Know that

Salads aren’t always healthy:many salads at chain restaurants can hover around (or top) 1,000 calories, thanks to gigantic portion sizes, fatty and/or fried toppings, and creamy dressings.

Instead, ask for half portion or take half home.

Beware of Healthly water: Some flavored waters or vitamin-enhanced waters can contain up to 200 calories per bottle.

Instead, sip on natural water (minus the additives)

Fruit-flavored snacks aren’t fruits:Gummy fruit treats, fruit roll-ups, fruit bars and other items with fruit on the label may contain some juice or fruit flavoring, but often don’t actually contain fruit. But they do contain high-fructose corn syrup, partially hydrogenated oils, and other unhealthy ingredients.

Instead, go for a fresh fruit.

Beware of Nature sounding names like Veggie chips

Cut veggies, with a small amount of dip, is a better way to satisfy your craving, than chips.

Check the ingredients to eliminate misleading effects of the food’s name.


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NEW ALARMING EVIDENCE ON SODAS

People who consume two or more diet sodas per day are 30% more likely to suffer a cardiovascular event and 50% more likely to die from related disease than those who rarely consume the drinks, according to latest research presented at the American College of Cardiology’s annual scientific session.

This is not the first study to report such findings. A 2012 study by French researchers published in “The American Journal of Clinical Nutrition” found a strong correlation between diet drinks and increased risk of Type 2 diabetes.

Aspartame, the artificial sweetener used in drinks like Diet Sodas, is widely reported to show a correlation between cancer and aspartame consumption.

Pay money and buy Cancer causing Chemicals, or switch to healthful Water. Your choice.


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FOOD EXPIRATION DATE

A recent survey by the Harvard Food Law and Poverty Clinic and the Natural Resources Defense Council found that Americans waste 160 billion pounds of food each year — as much as $1,500 worth of food every year per household. Confusion about the expiration dates on food packages was cited as a key reason for the waste.

The U.S. study found that 90% of consumers dispose of food by the “use-by” date. However the dates on food labels usually have nothing to do with food safety.

In the United States,Use-By, Best if Used By, Best By and Best Before dates are provided voluntarily by the manufacturer and tell you how long the product is likely to remain at its absolute best quality when unopened. But, as the U.S. Department of Agriculture’s Food Safety and Inspection Service points out, they are not safety dates.

• Eggs: Pay no attention to the “Sell By” date. Eggs should keep for three to five weeks in the refrigerator.

• Milk. Usually fine until a week after the "Sell By" date.

• Poultry and seafood. Cook or freeze this within a day or two.

• Canned goods. Highly acidic foods like tomato sauce can keep 18 months or more. Low-acid foods like canned green beans are probably risk-free for up to five years.

• Cereal: Boxes typically come printed with a “Best Before” date, but it’s a conservative estimate set by manufacturers for peak quality. Cereals can stay fresh for up to three months if you refold the inner bag tightly.

• Deli Meat: You can keep unopened packages of sandwich meat in your fridge for two weeks—even if the “Sell By” date has come and gone.

• Bread: Ignore the “Best By” or “Sell By” date. Placing your loaf in the fridge can extend freshness by two weeks.

• Honey, Sugar, non-brown rice, hard liquor, Maple syrup, PURE VANILLA EXTRACT, Salt, Cornstarch, DISTILLED WHITE VINEGAR: Stays fresh indefinitely. Store in cool, dry area; keep package tightly closed between uses.

• SPICES

o Ground Cinnamon: 3-4 years

o Ground Ginger: 3-4 years

o Bay Leaves, dried: 1-3 years

o Oregano Leaves, dried : 1-3 years

o Chili powder: 3-4 years

o Whole Nutmeg: 4 years

o Crushed Red Pepper: 2-3 years

o Black Peppercorns, whole: 4 years

TAKEAWAY: Pay attention and save money.


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BET YOU DIDN’T KNOW: FRESH, DRIED OR FROZEN BERRIES

The Journal of Biomedicine and Biotechnology looked at the effects that freezing and drying had on antioxidants in blueberries.

Researchers found no significant differences between the fresh, dried and frozen berries.

The only major difference, is in sugar content.

BERRIES SIZE CALORIES

1 CUP, Fresh or frozen blueberries, 85 calories and 14 grams of sugar.

1 HALF cup, Dried blueberries, 270 calories and 25 grams of sugar.

Source: NY Times


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ORGANIC GOOD EATS FOR KIDS

Researchers from The University of Texas Health Science Center at Houston recently examined 72 supermarket staples and discovered traces of the chemical in several groceries, including prepackaged pizza, meats, and beverages.

The Girl Scout’s Mango Cookies with Nutrifusion, for example, boast a hearty helping of essential vitamins thanks to the "whole food concentrate powder" found at the bottom of the ingredient list. Closer to the top of that list are some ingredients that don’t rank high on vitamin levels, however: namely sugar, dextrose, and corn syrup.

Eat Clean 2013: Prevention’s 100 Cleanest Packaged Food Awards, where we reveal the best, healthiest, and cleanest boxed and bagged foods on the market.

• Must not contain GMO ingredients.

• Must have no more than 10 g of added sugar

• Must have less than 200 mg of sodium per serving (or 400 mg for meals)

• All cans must be free of BPA

• All fish must be sustainable, according to Monterey Bay Aquarium seafood criteria

• foods has to be delicious

CEREAL

· Ezekiel 4:9 sprouted whole grain cereal

· Nature’s Path Qi’a Superfood

· Vigilant Eats organic superfood oat-based cereal

· Kashi 7 Whole Grain Flakes

· Purely Elizabeth cranberry pecan granola cereal

· KIND Healthy Grains Cinnamon Oat Clusters with Flax Seeds

· Trader Joe’s gluten-free rolled oats

Yogurt

· Stonyfield Greek, 0%, plain

· WholeSoy & Co unsweetened plain soy yogurt

· SoDelicious cultured coconut milk Greek-style yogurt

Waffles

· Nature’s Path organic flax plus frozen waffles

MILK

· Organic Valley 2% milk

· Pacific Natural Foods organic almond milk

· Silk Pure Coconutmilk

· WESTSOY organic unsweetened soymilk

EGGS

· Eggland’s Best organic eggs

PATTIES

· Morningstar Farms breakfast patties made with organic soy

SOURCE: Prevention.com


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VEGETARIAN SOURCES OF OMEGA-3

A Standard American Diet is usually loaded with protein, saturated fat, and processed foods—all of which tend to promote inflammation in our bodies. Eating an anti-inflammatory diet rich in fruit and vegetables, whole grains, plant protein sources, and fewer processed foods is an excellent way to reduce chronic inflammation. Omega-3 lowers inflammation. So, if you’re a vegetarian or you just don’t eat fish there are plenty of non-fish alternatives, so you can fulfill your omega-3 fatty acid requirements. Note that we need to consume total of about 1100 – 1600 mg per day in plant-sourced omega-3s for adults.

Nuts: Walnuts and their lesser-known cousin, the Butternut, are excellent sources of the omega-3, Alpha Linolenic Acid (ALA). Just one ounce (about 12 walnut halves) has about 1,000mg ALA. Cashews and pecans also contain lesser amounts.

Seeds: Flax seed, chia seed, and hemp seed are all great sources of Alpha Linolenic Acid (ALA). Keep the ground flax meal in the refrigerator, and sprinkle a tablespoon or so on your morning yogurt. Half a tablespoon contains about 6,000mg of ALA!

Oils: Flax oil, walnut oil, and hemp seed oil are all excellent sources of ALA. Because omega-3 fatty acids oxidize so quickly when heated, use them cold pressed in salads.

Omega-3 fortified foods: Lots of foods on your grocery store’s shelves are now fortified with ALA, DHA, and EPA, including some peanut butters, dairy products, soy milks, and eggs.

Source: Spry Living


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CARAMEL COLORING IN SODA – A CANCER RISK

The golden-brown color of many soft drinks comes with a dose of the chemical 4-methylimidazole, or 4-MeI.

4-Methylimidazole (4-MEI) is a compound used to make certain pharmaceuticals, photographic chemicals, dyes and pigments, cleaning and agricultural chemicals, and rubber products.

On U.S. product labels it appears simply as "caramel coloring." Products that potentially contain 4‑MEI include certain colas, beers, soy sauces, breads, coffee, and other products.

The World Health Organization’s International Agency for Research on Cancer and the state of California, now limits manufacturers to 29 micrograms of exposure for the average consumer per day. Foods exceeding that limit have to carry a warning label that reads: "WARNING: This product contains a chemical known to the State of California to cause cancer."

Studies published in 2007 by the federal government’s National Toxicology Program showed that long-term exposure to 4-MEI resulted in increases in lung cancer in male and female mice.

But when Consumer Reports purchased sodas in California and had them analyzed by a lab, it found that one 12-ounce serving of Pepsi One exceeded the levels permitted without a warning label. Interestingly, Pepsi One purchased by the group in December in New York contains four times as much 4-MeI as the same product bought that same month in California.

The Food and Drug Administration does not set federal limits on 4-MeI in food.

NOW, DO YOU WANT YOUR CHILD TO REALLY DRINK THE NEXT COKE OR PEPSI CAN, KNOWING THAT?