The Secrets Behind What You Eat

April 14, 2011 § Leave a comment

Shocking revelations about our food sources and the corruption in the food industry.

These are the main points taken from the book, The Omnivores Dilema

Corn covers more acres of the country than any other living species, including humans.

The supply for corn is far greater than the demand for corn, so new uses must be found for it.

A new business emerged cattle, pigs, and chickens started being stuffed full of corn in large factory-type operations.

Processed food ingredients: modified starch, glucose syrup, maltodextrin, ascorbic acid, crystalline fructose, lactic acid, msg, caramel color, xanthan gum are all derived from corn.

If you count all the corn we eat, directly and indirectly, the average American eats a ton of corn every year.  We don’t recognize it as corn because it’s been turned into something else.

In 1984 Pepsi and Coke switched to HFCS from regular sugar because it’s cheaper.  Instead of lowering the cost of their beverage they dropped the price per ounce, and sold bigger bottles

In a typical supermarket, one dollar could buy 1,200 calories of potato chips and cookies.  The same dollar could only buy 250 calories of carrots and other whole vegetables.

The U.S. government encourages the production of corn as they help pay farmers to grow corn and soybeans, but not other vegetables.

How much corn in a typical McDonald’s meal?

Hamburger: corn fed  to cow = 2 pounds

6 nuggets: corn fed to chicken : ½ pound

High fructose corn syrup in 3 drinks= 1 pound

Subtotal: 3 ½ pounds of corn

Rules: 1. Don’t eat anything your great-grandmother wouldn’t recognize as food.

2. Don’t eat anything with more than five ingredients or with ingredients you don’t recognize or can’t pronounce

3. Don’t eat anything containing high-fructose corn syrup.

Brad Gatens, CSCS

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