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SYNTHETIC FOOD CONSUMERISM GONE GRAZY

FOODS THAT ARE CORRUPTING THE HEALTH OF THE YOUNG. David Bissonnette PhD, RD MSU, Mankato, Fall 2012. SYNTHETIC FOOD CONSUMERISM GONE GRAZY. WHO BELIEVES THAT THE FOOD SUPPLY IS CORRUPT?. A. VERY CORRUPT B. MODERATLY CORRUPT C. MILDLY CORRUPT D. NOT VERY CORRUPT

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SYNTHETIC FOOD CONSUMERISM GONE GRAZY

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  1. FOODS THAT ARE CORRUPTING THE HEALTH OF THE YOUNG David Bissonnette PhD, RD MSU, Mankato, Fall 2012 SYNTHETIC FOOD CONSUMERISM GONE GRAZY

  2. WHO BELIEVES THAT THE FOOD SUPPLY IS CORRUPT? • A. VERY CORRUPT • B. MODERATLY CORRUPT • C. MILDLY CORRUPT • D. NOT VERY CORRUPT • E. MOST WHOLESOME FOOD IN THE WORLD

  3. U.S LATE 19TH CENTURY • THE U.S FOOD SUPPLY HAD PROBLEMS WITH ADULTERATION • THE LIKELIHOOD OF GETTING SICK FROM FOOD WAS HIGH

  4. STANDARDIZATION OF FOOD IN THE U.S • IN THE UNITED STATES—1850s: EFFORTS TO STANDARDIZE FOODS FAILED BECAUSE OF PRESSURE FROM THE U.S BOARD OF TRADE • THERE WERE CONCERNS THAT REGULATIONS WOULD CREATE A HIGHLY RIGID AND INFLEXIBLE SYSTEM THAT WOULD STIFLE COMMERCE • IN THE 1880s ONLY WEAK LEGISLATION EMERGED TO PROTECT THE U.S PUBLIC FROM FOOD ADULTERATIONS • IN THE U.S THERE WAS NO INITIATIVE FOR A FOOD CODEX • BY 1910 THERE WAS NO NUTRIENT-BASED FOOD STANDARDIZATION WHEREAS A CODEX ALIMENTARIUS EXISTED IN EUROPE BY 1908

  5. CHEAP AND VARIED FOOD SUPPLY • THE NEW SCIENCE & TECHNOLOGY LEAD TO THE PRODUCTION OF … • SAFER FOOD &MORE AFFORDABLE FOOD • BROADER ASSORTMENT OF FOODS • MORE IMPOVERISHED FOOD • STARCHES COULD BE MANIPULATED TO PRODUCE • SUGAR USED TO ENHANCE TASTE

  6. THE PROCESSING OF WHEAT

  7. FOOD PURITY—U.S ENDEAVOR • THE PURE FOOD CONCEPT MEANT: • NO FOREIGN OBJECTS IN FOOD • NO PUTREFIED INGREDIENTS • NO PUTREFACTION OF FOOD • IT DID NOT RESTRICT THE MIXING OF INGREDIENTS • IT DID NOT RESTRICT SUBSTITUTIONS • IT DID NOT RESTRICT FOOD ADDITIVES

  8. WE WERE NOT LONGER GETTING SICK FROM DECAYING MEATS & ORGANIC MATERIAL !

  9. CHEAP FOOD SUPPLY • NUTRITIONALLY IMPORVERISHED FOOD WAS BEEING PRODUCED IN THE U.S: 1920s, 1930s, 1940s & 1950s—PROCESSED FOODS INCREASED • IN THE 1950s U.S FOOD MANUFACTURERS WERE INCREASINGLY PROCESSING FOOD TO HIGH DEGREES • BABYBOOMER GENERATION WAS EXPANDING • THERE WAS INCREASINGLY A NEED FOR MORE AFFORDABLE FOOD

  10. CHEAP FOOD SUPPLY • INGREDIENTS OF LESSER QUALITY WERE NOW BEING USED TO PRODUCE KNOWN PRODUCTS • THE PERVERSION OF GERMAN CHOCOLATE: • “Expensive cocoa butter was replaced by cheaper animal fats; some producers even added starch or farina.” [Spiekermann: Director of German Historical Institute]

  11. HERSHEY MILK CHOCOLATE • INGREDIENTS: Milk chocolate (Sugar; Milk; Chocolate; Cocoa Butter; Lactose; Milk Fat; Soy Lecithin; PGPR; Emulsifier, Vanillin, Artificial Flavor

  12. GREEN & BLACK’S ORGANIC CHOCOLATE • INGREDIENTS: organic Bittersweet Chocolate (Organic chocolate. Organic Raw Sugar Cane, Organic Cococa Butter, Soy Lecithin, Organic Vanilla Extract) Organic Coffee, Organic Whole Milk Powder

  13. KIT-KAT CHOCOLATE • INGREDIENTS: Wheat flour; Non-Fat Milk; Cocoa Butter; Chocolate; Palm Kernel Oil; Lactose; Milk Fat; Soy Lecithin; PGPR emulsifier; Yeast, Vanilla Artificial Flavor, Salt, Sodium Bicarbonate

  14. TASTE CHALLENGE TASTE TEST:

  15. HOW CHEAP IS THE U.S FOOD SUPPLY • In 2007, only about 6.9 percent of U.S. consumer spending went for food at home; Germans spent more (11.4 percent), as did Italians (14.5 percent) and Mexicans (24.2 percent).[Derek Thompson, The Atlantic, January 11, 2010]

  16. CONSEQUENCE OF CHEAP FOOD • “The cheap food revolution hasn't just given low-income families cheaper options. It's come at the expense of healthier food. A dollar today buys 1,200 calories of potato chips and 250 calories of vegetables or 170 calories of fresh fruit.”[Derek Thompson, The Atlantic January 11, 2010].

  17. GOVERNMENT FOOD SUBSIDIES • GOVERNMENT FOOD SUBSIDIES BRING DOWN THE PRICE OF CORN AND MANY WHEAT PRODUCTS • VIEW THE VIDEO: http://articles.mercola.com/sites/articles/archive/2012/02/04/government-subsidize-junk-food.aspx

  18. WHAT ARE AMERICANS EATING?

  19. THE SNACK ILLUSION

  20. FOOD ADDITIVES—THE CULPRITS • MANIPULATED STARCHES • TEXTURE CONTROL AGENT: CALCIUM CHLORIDE • ARTIFICIAL FLAVORS & SUBSTITUTES: • MARGARINES LOOKED LIKE & TASTED LIKE BUTTER • FLAKED POTATOES LOOKED LIKE & TASTED LIKE MASHED POTATOES WHEN COOKED • CAKES THAT LOOK & TASTE DELICIOUS, BUT ARE NOT REAL FOODS

  21. FOOD ADDITIVES IN 1965 AMERICANS WERE CONSUMING 3 LBS OF ADDITIVES PER PERSON/YEAR IN 2009 IT WAS ESTIMATED THAT AMERICANS CONSUME BETWEEN 8-10 LBS OF ADDITIVES PER PERSON PER YEAR In 2011 JAPANESE CONSUMED 55 LBS/PERSON /YEAR SINCE THE 1980s THE MOST ABUNDANT USE OF ADDITIVES HAVE BEEN ARTIFICIAL FLAVORS CONCERN ABOUT THE CARCINOGENECITY OF ADDITIVES…REAL OR ILLUSION?

  22. FOOD ADDITIVES & CONTAMINANTS MANIPULATED PROCESSED FOOD FULLY EMBRACED BY THE PUBLIC—NOT REJECTED—A TRUE PARADOX WAS DEVELOPING

  23. HYPERACTIVITY IN CHILDREN DR BEN FEINGOLD: ADVANCES THAT SALYCILATES IN FOODS ARE RESPONSIBLE FOR HYPERACTIVITY IN CHILDREN HE SUGGESTS THAT FOOD COMPONENTS ARE RESPONSIBLE FOR DETERIORATED HEALTH FEINGOLD INSTITUTE: http://www.feingold.org/Youtube.html

  24. DR. BEN FEINGOLD DR FEINGOLD CLAIMS THAT BY ELIMINATING CHEMICAL PRESERVATIVES AND ARTIFICIAL COLORS HE CAN REDUCE HYPERACTIVITY IN SOME CHILDREN—NOT ALL

  25. NEW STUDY ON THE EFFECTS OF TARTRAZINE—YELLOW DYE # 5 • STUDY BY ROWE, K.S & ROWE, K.J JOURNAL OF PEDIATRICS 1994 Nov;125(5 Pt 1):691-8. • CONCLUSION: • Behavioral changes in irritability, restlessness, and sleep disturbance are associated with the ingestion of tartrazine in some children. A dose response effect was observed.

  26. HIGH TASTE SENSATION AMERICANS WERE BECOMING ADDICTED TO FOODS WITH HIGH TASTE SENSATION

  27. SODAS 1 HIGHLY PROCESSED FOODS ARE IN FACT SYNTHETIC—ALL NATURAL NUTRIENTS, FLAVORS AND TEXTURES ARE LIKELY REMOVED

  28. SODAS ARE MAKING OUR KIDS SICK

  29. SODA CONSUMPTION IN THE U.S • IN THE 1940s: 20 X 6fl-oz BOTTLES/YEAR • 1.4 gallons of soda / person / year • IN 2000: 576 X 12fl-oz BOTTLES/YEAR • 54 gallons of soda / person / year

  30. PURCHASE THE OBESITY IN AMERICA DOCUMENTARY BY CLICKING HERE: http://ffh.films.com/id/24027/Obesity_in_America_A_National_Crisis.htm OR GO TO: FILMS FOR HUMANITIES & SCIENCES: http://ffh.films.com AND TYPE IN: OBESITY IN AMERICA: A National Crisis

  31. OBESE CHILDREN • IN 2009 17% OF CHILDREN (2-19) WERE OBESE • SINCE 1963 THE MOST SIGNIFICANT INCREASE IN THE PREVALENCE OF PEDIATRIC OBESITY TOOK PLACE IN AGES: OVER 45 YEARS (1963-2008) • 6-11 YEAR OLD CHILDREN: 366% INCREASE • 12-19 YEAR OLD TEENAGERS: 293% INCREASE

  32. OVERWEIGHT OR OBESE IN 2003-2004, 35-36% OF U.S CHILDREN WERE EITHER OVERWEIGHT OR OBESE IN 2006-2007 13-15% OF FRENCH CHILDREN WERE EITHER OVERWEIGHT OR OBESE

  33. FINANCIAL COST TO HEALTH CARE BETWEEN 1970—2000: 549% INCREASE IN HEALTH CARE COSTS RELATED TO MANAGING PEDIATRIC OBESITY ALARMING: 9.5% OBESITY AMONG INFANTS AND TODDLERS UNDER 5 YEARS OF AGE

  34. POTATO CHIPS 2 HAVARD STUDY IN 2011 FOUND POTATO CHIPS SIGNIFICANTLY TIED TO WEIGHT GAIN

  35. POTATO CHIPS—NATIONAL OBSESSION 2006—$6.5 BILLION IN SALES 2010—THE AVERAGE PERSON CONSUMES 96oz-wt OF POTATO CHIPS/YEAR OR 6 LBS IN WT & THIS EQUALS 2 LBS OF BUTTER OR 15,360 KCAL/YEAR 2009—POTATO CHIP SALES GREW 22% (DURING RECESSION) 2005—16 LBS/CAPITA/YEAR

  36. POTATO CHIP ANALYSIS

  37. SENSORY EVALUATION LABS

  38. DONUT 3

  39. BLUEBERRY CRUMB DONUT

  40. INGREDIENTS IN BLUEBERRY CRUMB DONUTS • INGREDIENTS:Donut: Enriched Unbleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron as Ferrous Sulfate, Thiamin Mononitrate, Enzyme, Riboflavin, Folic Acid), Palm Oil, Water, Dextrose, Soybean Oil, Whey (a milk derivative), Skim Milk, Yeast, Contains less than 2% of the following: Salt, Leavening (Sodium Acid Pyrophosphate, Baking Soda), Defatted Soy Flour, Wheat Starch, Mono and Diglycerides, Sodium StearoylLactylate, Cellulose Gum, Soy Lecithin, Guar Gum, Xanthan Gum, Artificial Flavor, Sodium Caseinate (a milk derivative), Enzyme, Colored with (Turmeric and Annatto Extracts, Beta Carotene), Eggs; Crunch Topping: Sugar, Coconut, Yellow Corn Flour, Caramel Color, BHT (antioxidant); Glaze:Sugar, Water, Maltodextrin, Contains 2% or less of the following: Mono and Diglycerides, Agar, Cellulose Gum, Citric Acid, Potassium Sorbate (Preservative), Artificial Flavor; Blueberry Filling: Sugar Syrup, Wild Blueberries, Corn Syrup, Water, Modified Food Starch, Contains less than 2% of the following: Citric Acid, Natural and Artificial Flavors, Xanthan Gum, Locust Bean Gum, Potassium Sorbate and Sodium Benzoate (Preservatives), Sodium Citrate, Cinnamon.

  41. ARTIFICIAL JUICES MADE FROM CRYSTALS

  42. CHEAP & IMPOVERISHED FOOD • SYNTHESIZED VITAMINS—1950s, 1960s, 1970s: • MEANT THE MANIPULATION OF NUTRIENTS: • VITAMINS COULD BE ADDED BACK TO REFINED FOOD • JUNK FOOD COULD NOW BE SEEN AS HEALTHY • MORE VITAMIN C IN ONE CUP OF TANG THAN IN 1 CUP OF ORANGE JUICE • DEVELOPED BY GENERAL FOODS IN 1959 SALES INCREASED AFTER IT WAS ADOPTED BY NASA FOR THE MERCURY AND GEMINI MISSIONS IN 1960s • KRAFT FOODS: TANG ®

  43. THE DESSERT ILLUSION DESSERTS & SWEET SNACKS THAT CAUSE ADDICTION

  44. ORGANOLEPTICS—THE PLEASURE OF FOOD THE STUDY OF HOW THE TASTE, COLOR, TEXTURE, FEEL AND FLAVOR OF FOOD STIMULATES THE SENSE ORGANS SCIENTISTS KNOW THAT A FOODS WITH HIGH ORGANOLEPTICS TEND TO HAVE HIGH VOLUME SALES

  45. CHEAP & IMPOVERSIHED DIET FOODS JELLO, GELATIN DESSERT, SUGAR FREE, LOW CALORIE, STRAWBERRY BANANA INGREDIENTS: Gelatin, Adipic Acid  (for Tartness), Disodium phosphate  (Control Acidity), Maltodextrin  (from Corn), strawberry Juice Solids, Fumaric Acid  (for Tartness), Contains Less than 2% of Natural Flavor, aspartame   (Phenylketonurics Contains Phenylalanine), and Acesulfame Potassium  (Sweeteners), Salt, Blue 1, Red 40. <> THERE ARE NO STRAWBERRIES

  46. CHEAP & IMPOVERSIHED DESSERTS STRAWBERRY BANANAJEL JELLO, GELATIN DESSERT, INGREDIENTS: SUGAR, GELATIN, ADIPIC ACID (FOR TARTNESS), CONTAINS LESS THAN 2% OF ARTIFICIAL FLAVOR, DISODIUM PHOSPHATE AND SODIUM CITRATE (CONTROL ACIDITY), FUMARIC ACID (FOR TARTNESS), RED 40. <> THERE ARE NO STRAWBERRIES OR BANANAS

  47. CHEAP & IMPOVERISHED FOOD COMMON FOOD INGREDIENTS IN MANY PASTRIES

  48. Polydimethylsiloxane DERIVED FROM SILICA GEL CENTRIFUGATION FUNCTIONAL USES : Antifoaming agent, anti-caking agent

  49. BUTYLATED HYDROXY ANISOL (BHA) INGREDIENT: Petroleum derivative, BHA is a synthetic analogue of vitamin E FUNCTION: It is widely used as an antioxidant and preservative, and is prepared from p-methoxyphenol and isobutene. BHA can be used in baked products as it is stable at high temperatures, it is mainly used to prevent rancidity in fats and oils WHERE IS IT USED?:. Typical products include biscuits, cakes, fats and oils, cereals, pastry and pastry products, sweets, edible oils, chewing gum, fats, margarine, nuts, instant potato products, polyethylene food wraps;

  50. BUTYLATED HYDROXY TOLUENE BHT INGREDIENTS: Petroleum derivative, BHA is a synthetic analogue of vitamin E FUNCTION: It is one of the most commonly used antioxidants for food oils and fats and is much cheaper than BHA although it is more unstable at high temperatures WHERE IS IT USED: There is evidence that BHT causes cell division. Typical products include biscuits, cakes, fats and oils, cereals, pastry and pastry products

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