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The Good, The Bad & The Ugly About The Food We Eat

on January 11, 2012

I am always fascinated (and sometimes annoyed) by the information that comes out about the food we eat, usually years and years after we’ve been eating it.  It’s so disappointing to learn that a food that I eat regularly is laden with toxins and chemicals.  I can stop eating it, but I can’t reverse the damage.  On the flip side, it is reassuring to hear that foods I already enjoy are great for me.  Truth Publishing has just released a report which highlights 25 Amazing (and Weird) Facts About Food, which has some good and some not so good news.

I’ll start with the good first.  Maple is syrup still maple syrup, it is the boiled down sap of a maple tree, and Vermont maple syrup has no additives at all, not even salt. Tea is still tea.  The different types are a result of when the leaves are harvested and how long they are allowed to age before being dried.  Olive oil is made the way it has been for centuries, by physically crushing the olives and extracting the oil.  Traditional pickles are still made by immersing cucumbers in briny water, which fills them with healthy probiotics.

Now, for the not so good.  Citrus flavored sodas and sports drinks are made with a toxic chemical that is banned in more than 100 countries, but not here (uhhh FDA, where are you?).   The soy packets you get at most Chinese restaurants are a toxic chemical imitation, a glorified version of MSG, probably best to “Bring Your Own Soy Sauce” next time you have Chinese.  McDonalds fries contain a chemical flavoring agent created in a laboratory labeled as “natural beef flavor”, ahhhh, so that’s why everyone loves McD’s fries. “Mechanically Separated Meat” is an ingredient used in many hot dogs, lunch meats and spam, how do they make it?  They pulverize animal carcasses.  Lovely.

I’ll spare you the rest of the gruesome facts, but if you want to learn more, here’s the full report.

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