The food industry has been hiding facts from consumers for a long time even though there are some standards that they must adhere to. For example, as consumers, we see the words such as “pure”, “fresh”, “non-artificial”, “natural” or “real” and sometimes believe that this is a true representation of the products that we buy. However, the processing of these foods, the ingredients used, their byproducts, waste management and other details are often still misrepresented to the public. The only way that the truth gets out is when people take the time to expose these companies who do not give all of the facts or else they are only made public by food scientists when absolutely necessary but until then, they are completely hidden by all of this false advertising. In this article, you will find out the truth about products that you probably didn’t know. Take a look:
In this article, you will find out the truth about few products that you probably didn’t know. Take a look:
- Greek yogurt produces millions of tons of toxic waste every year during the manufacturing process and there is nowhere for it to safely go.
The manufacturers of Greek yogurt use three or four ounces of milk to produce only one ounce of yogurt. The rest is known as acid whey which cannot be dumped because it is illegal to do so due to the fact that whey decomposition is toxic to the environment because it takes oxygen from streams and river. This causes what one expert calls a “dead sea” which destroys aquatic life. We know this because the recent spills of cheese whey, something similar to Greek yogurt, has killed tens of thousands of fish.
- Orange juice from the supermarkets is “not from concentrate”. It is processed with “artificial flavour”.
Large juice manufacturers like Pepsico are creating flavoured orange juice through the processes of artificial flavour calibration. This mixture is then added to take the place of any natural flavours that are lost when the juice “deaerates” in order to maintain shelf life for more than one year. This added flavour is technically derived from orange oil extract (An artificial, chemically manufactured derivative) and, therefore, is not specifically listed in the ingredients.
- Vegetarian burgers are more toxic than beef patties.
These patties are being consumed because they are supposed to be a healthy alternative. However, they are made with soy protein isolate (aka textured vegetable protein, aka soy meal) which contain products that are mostly used in pet foods. They are then sweetened with sugar and flavored with spices to help improve their taste. More than 95% of soy is also genetically modified, it is separated from flaked soybeans, leaving defatted meal which is ground into flour using a chemical called hexane (a volatile organic compound that constitutes natural gas, crude oil, and gasoline). For this reason, you are getting a dose of transgenic DNA in these seemingly healthy burgers.
- Conventional milk is made by high heating, homogenizing, pasteurizing, re-packing and combining the milk of hundreds of cows fed genetically modified grain and injected with hormones.
The milk that we buy in supermarkets is uniformly white, its cream won’t rise and a lactic perfume will be detectable only if the milk is heated. Also, cows are kept in herds of about 800 and are fed solely standardized mixes of genetically modified grains, old citrus, alfalfa, nut husks and about a third of the herds in California are treated with hormones to increase production. When milk is pasteurized and homogenized it is taken apart and put back together again and not in the same proportions. At what point does it stop being milk?
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- Maraschino cherries are chemically bleached (through a preserved brine solution) and then marinated in corn syrup and food colouring (FD&C Red 40) to make the cherries red again.
- Canned soups are often flavoured with MSG, even when they say they are NOT.
“MSG” is a slow poison that is also called natural flavouring and yeast extract. As of now, labeling standards do not require that MSG is listed in the thousands of foods. Soup makers have admitted that they have referred to MSG as “natural” by listing it in its ingredients as “yeast extract” or “hydrolyzed protein” for fear that customers would stop buying their products if they knew how much MSG it contained.
- Mutant sized vegetables are created for soup processors so that they don’t disintegrate in the soup.
The FDA requires that after canning, soup is heated to 250 degrees. In order to speed up that process, manufacturers violently shake the cans to distribute the heat more rapidly, changing the flavor of the soup and the way it’s made. Therefore, no ingredients that are easily broken down are used in soups, only mutant vegetables are used so that they can go through this rigorous process and come out looking like a small one that you’d put in your soup.
- Most ice creams are thickened and stabilized with a slew of toxic ingredients.
Emulsifiers (polysorbate 80, potassium sorbate, sodium benzoate, carrageenan, xanthan gum, guar gum and soy lecithin) are used in ice cream to prevent destabilization. Therefore, it is a good thing if your ice cream melts rapidly because it means that it contains a lower percentage of toxic emulsifiers and stabilizers.