Hidden Nasties In Our Food

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Boy you really gotta read labels carefully lately!


“We've ditched so-called "natural" ingredients that are actually not as clean as they claim. Instead, we're making something you can feel good about, using unexpected ingredients that, although surprising, actually boast the health benefits you're looking for: like high-protein cricket powders, fava bean, and more.“

 

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David PS

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“As early as 2004, scientists found levels of polychlorinated biphenyls, a probable carcinogen known as PCBs, seven times higher in farmed Atlantic salmon than in wild salmon. More recent studies found high levels of other chemicals and antibiotics in farmed salmon. Researchers at Arizona State University discovered increases in drug-resistant antibiotics in farmed seafood over the past 30 years, leading to concerns about increased risk of antibiotic resistance in humans. Toxins often wind up in salmon flesh and accumulate in people who eat the fish.

Some studies warn that a single meal per month of farmed Atlantic salmon can expose consumers to contaminant levels exceeding standards from the World Health Organization. The risk is greatest for infants, children, and pregnant women because of the potential harm from contaminants to developing brains.

Seafood Watch, an independent guide to fish consumption affiliated with the Monterey Bay Aquarium, recommends avoiding most farmed Atlantic salmon because of excessive chemical use and disease. Nutritionists generally recommend eating wild salmon over farmed salmon.“


 
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From 2012
Wooooww!…..

“Most people who are allergic to chocolate aren't having a reaction to cocoa or any of chocolate's other official ingredients. No, the flare ups are most likely triggered by the ground-up cockroach parts that contaminate every batch.

According to ABC News, the average chocolate bar contains eight insect parts. Anything less than 60 insect pieces per 100 grams of chocolate (two chocolate bars' worth) is deemed safe for consumption by the Food and Drug Administration.

Allergists say most foods contain natural contaminants. Aside from chocolate, cockroach parts also make their way into peanut butter, macaroni, fruit, cheese, popcorn and wheat. The roach bits can affect people with asthma, as well causing migraines, cramps, itching or hives in people who are allergic to them.”
 
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No no no…..


“An international team of scientists sequenced a protein crystal located in the midgut of cockroaches in 2016. The reason?

It's more than four times as nutritious as cow's milk and the researchers think it could be the key to feeding our growing population in the future.”

 

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They Will Feed Us Anything. The $100 Billion Dollar Ingredient Making Your Food Toxic.​


View: https://www.bitchute.com/video/arYwSQgVlhZh/

0:00 - The Switcheroo
1:52 - History of Vegetable Oils
3:50 - Enter the American Heart Association
5:27 - The Massive Increase in Vegetable Oil Consumption
6:06 - Is Vegetable Oil Bad or Benign?
6:55 - Why do some animals live longer than others?
7:51 - Vegetable Oil is stays in your body for years
9:11 - Hidden Data
12:08 - Vegetable Oils are in EVERYTHING
13:07 - Why Vegetable Oils are bad for Health
15:04 - The Toxic Oxidation Products
16:28 - How Vegetable Oils are made
18:33 - Are Vegetable Oils linked to Alzheimer’s?
20:06 - Mitochondria, The Powerhouse of the Cell
24:35 - Most Studies on Vegetable Oils aren’t long enough
26:04 - Why aren’t more people talking about this?
 
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David PS

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Just added the time stamp - When I have the energy I will go in search of those studies
Thanks. By the way, the person who narrates the video (and who is also the creator) has an easily recognisble voice. His list of YouTube videos is at What I've Learned. His most watched video has 22 million views.
 

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I thought his voice was familiar. Found the video


View: https://www.youtube.com/watch?v=lr4MmmWQtZM

One thing I enjoyed in Japan was a late night baked potato.
I heard a soulful calling out at night outside the hotel. I asked the hotel proprietor what was someone calling out.
He said, "oh that is potato cart". I went outside and a man was pulling an oven full of foil-wrapped slow baked salty potatoes. Yum.
 
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One thing I enjoyed in Japan was a late night baked potato.
I heard a soulful calling out at night outside the hotel. I asked the hotel proprietor what was someone calling out.
He said, "oh that is potato cart". I went outside and a man was pulling an oven full of foil-wrapped slow baked salty potatoes. Yum.
Nice!!
 
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“The US Department of Agriculture claims that the Pure Food and Drugs Act of 1906 and the Meat Inspection Act of the same year were passed because the food industry demanded them. Ordinary historians believe that Upton Sinclair's 1905 serial publication of his novel about the meat industry, The Jungle, caused the public and Theodore Roosevelt to pressure Congress to pass the laws. Sinclair's descriptions of the use of poisonous preservatives and deodorants to disguise the smell of rotten meat angered the public and the president enough to overcome the industry pressure that had kept the US Congress from regulating the commercial food supply long after European governments had begun regulating food production and sales.

Before the government's intervention, it was common practice to soak all kinds of meat in water or chemical solutions to increase their weight. At present, the US Department of Agriculture, through the mass media and funding the training of food technologists and "meat scientists," now takes the position that it is natural for meat to leak water after it is packaged, and says it is perfectly legal for meat producers to soak the meat in water with chemicals until it has increased its weight by 8%. The chemicals, such as trisodium phosphate (in a solution strength as high as 12%), are chosen because they powerfully stimulate swelling and water retention. Considerable amounts of some chemicals, such as sodium citrate, are allowed to add to the weight of the meat. The use of ozone and hydrogen peroxide to deodorize meat causes instantaneous oxidative changes, including lipid peroxidation and protein carbonyl formation, as well as increasing water retention.

Most supermarket meat is now packaged with thick diapers so the buyer won't notice that he is paying for a sizeable amount of pink water. The USDA has an internet site, and consumer hotlines, to inform angry consumers that they are mistaken if they believe that meat shouldn't leak. They explain that meat is now "bred" to contain less fat, and so it contains more water, and that it is simply the leanness of the meat that accounts for its poor flavor.

Before the slaughtered animal is put into the soaking solution to gain a specific amount of weight, the animal has almost always been treated in ways that cause it to go to slaughter in a state of massive edema. Even before the meat is soaked, the animal has been treated to maximize its water retention.

Muscle physiologists and endocrine physiologists know that fatigue, stress and excess estrogen can cause the tissues to swell hugely, increasing their weight and water content without increasing their protein content.” -Ray Peat


 
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“There are many ways to increase the water content of meat, besides feeding estrogen to the animal and soaking the meat after slaughter. Everything that causes water retention and tissue swelling in the living animal, that is, every kind of stress, fatigue, poisoning, malnutrition and injury, will make the animal gain weight, without consuming expensive nutritious food. Crowding, fright, and other suffering increase water retention and accelerate the breakdown of fats and proteins.

The water content of meat shouldn't be increased by any of those methods, not only because it is a form of stealing from the consumer, but because it makes the product toxic and unappetizing, and makes the production process a degrading experience.
Any chemicals, such as estrogen or arsenic, that remain in the meat are of course harmful to the consumer, but the changes they produce in the animals' tissues are the main problem. When grains and soybeans are used for fattening animals, their characteristic fatty acids are present in the meat, and are harmful to the consumer, but their complex degradation products, such as isoprene, acrolein, and isoprostanes, remain, along with the complex changes they induce in every aspect of the tissue.” -Ray Peat
 
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“An outbreak of “adverse events” involving 558 patients who ate Lucky Charms cereal. The investigation is ongoing and the FDA is conducting on-site inspections and testing.

An outbreak of infections from Listeria monocytogenes traced to Big Olaf ice cream produced in Florida. A total of 25 confirmed patients have been reported with one death and one fetal loss. The patients are spread across 11 states and many of the sick people reported travel to Florida before becoming ill. Testing has shown Listeria in the manufacturing plant and in 16 of 17 flavors of Big Olaf ice cream. The company has been closed down by the state until further notice.“

 
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“Anyone with drinks from Lyons Magnus in their fridge or pantry should ensure the products are not part of a major recall. The company announced a recall for 53 nutritional and beverage products as they might be contaminated with microbes. One of the microorganisms that might be present in some of these drinks is the Cronobacter sakazakii bacteria that triggered the massive Abbott baby formula recall earlier this year.

With that in mind, it’s clear that this is a very serious recall.“


 
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