I just finished reading this article about ingredients in our food. We know that things are “BAD” for us, but this is ridiculous. We need to be educated AMERICA! Many countries do not use these products in their food, only the Westernized countries… why?? $$$$?? Cut costs? Make things last longer? Why? We are killing ourselves….
READ THIS AND GAIN KNOWLEDGE:
NUTS ABOUT NUTS!!
Eating nuts as part of a healthy diet can be good for your heart. Nuts, which contain unsaturated fatty acids and other nutrients, are a great snack food, too. They’re inexpensive, easy to store and easy to take with you to work or school.
The type of nut you eat isn’t that important, although some nuts have more heart-healthy nutrients and fats than do others. Walnuts, almonds, hazelnuts — you name it — almost every type of nut has a lot of nutrition packed into a tiny package. If you have heart disease, eating nuts instead of a less healthy snack can help you more easily follow a heart-healthy diet.
Eat your broccoli!
People DO drink too much soda!
News about gross-out ingredients like pink slime and ammonia (more about both later) got us thinking: What other surprises lurk in the food we eat? We put that question to food safety as well as food manufacturing experts, and it turns out all kinds of things go into refined and processed foods that you wouldn’t willingly put in your mouth. Here’s a few…read at your own risk!
That’s not to say it isn’t safe to eat. The Food and Drug Administration and other agencies spend lots of time and energy to make sure you’re not eating stuff that will kill you. But the idea that something seems “just plain wrong” often isn’t part of the calculation.
Here’s a list of food ingredients that rate high in the yuck factor.
More than ever before, it seems consumers are demanding to know what’s in their food and why.
“I’m beginning to see now that consumers are pushing back,” Michael Doyle, Ph.D., director of the Center for Food Safety at the University of Georgia, tells The Huffington Post. “They want more transparency. Pink slime was a great example. It wasn’t whether the food was safe or not but, ‘Hey, they’re putting ammonia in my ground beef, and I don’t like that.'”
Understandable, considering ammonia is usually associated with household cleaners or fertilizers. But not liking ammonia in ground beef is entirely different from ammonia in ground beef hurting our health.
That said, the health concerns “may be moot,” HuffPost blogger and director of the Yale Prevention Research Center David Katz, M.D., writes. “If people don’t like the idea of eating it, it will go away.”
This power of the public to make changes to Big Food has been largely fueled by blogs and social media, says Doyle. “Foodies and people who are maybe more purists in their food are more concerned, spending more time on the blogs,” he says. “They use the blogs to get their perspective out and put pressure on the retailers, who put pressure on the processors.”
Consumer safety organizations are also putting pressure on food processors. The Center for Science in the Public Interest (CSPI) is calling for improved food policies that promote sustainable food and changes to the food industry, according to executive director and HuffPost blogger Michael F. Jacobson, who noted that pink slime was a wake-up call to many Americans. “And they clearly didn’t like what they saw,” he writes.
“In pink slime, we are looking at a product that is unsavory, but not unsafe — we don’t have any evidence to suggest the ammonia treatment is dangerous,” Klein said. “But the public outcry over this has illustrated a couple things: consumers want to know what’s in their food, and the USDA needs to take a much closer look at labeling — not just of ground beef, but of all labeling.”
An overhaul of food labeling is most likely still a while off. In the meantime, consumers’ increased curiosity into food production could result in a return to cleaner eating. “What I know best is that the foods best for health are generally not prone to any such adulterations,” writes Katz, who suggests eating foods made from ingredients you have heard of, recognize as either a plant or animal and can pronounce.
Easier said than done, given how many processed foods have miles-long ingredients lists, many of which are surprising, scary or downright unnecessary.
That’s why we wanted to take a closer look at what else is hiding in processed foods. While their origins may be less than tasty and their names hard to pronounce, they don’t necessarily present any immediate health concerns, experts say. Still, we’d rather know when we’re eating beaver.
“In general, I think most consumers will be shocked to find out what’s really in their food,” Bruce Bradley, food industry veteran and food blogger, tells The Huffington Post, “and even the savviest label readers may not truly understand what they’re eating.”
Click through the slideshow of gross-sounding food ingredients below, then tell us in the comments which surprised you the most.