Secrets of the Food Industry

8/10/2019 Secrets of the Food Industry

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SECRETS OF THE FOOD INDUSTRYBy Alicia Melrose and Pip Martin for

A Vital Journey, an internet course on health and nutrition, run by Belmont Park Retreat.

The VITAL JOURNEY is a program to gain and maintain health. The best ay to achie!e this is to becomeinformed. "o, this eek e ha!e another fascinating discussion, this time about the food processing industry.As you can imagine the sub#ect is !ast.

$e hope that by the end of this discussion you ill understand hy e discourage processed foods and illfeel informed enough to either pass on this information or talk to family and friends about the dangers,especially to those ith young children.

Processing of food is something that humans ha!e done forthousands of years. %ooking food is one type of processing tomake some food more digestible and to preser!e food for timesof scarcity for instance in making traditional foods like sausages,black puddings and haggis as ell as bread, grain products, milkproducts & cheese, butter or ghee, pickles. 'ther processing andpreser!ing includes salting and controlled fermentation & ineand spirits, and lacto(fermented food and be!erages. )armersand artisans like the cheese makers, distillers, bakers, and millersprocessed foods to make delicious foods, retaining and often increasing the nutritional content.

*n modern times e ha!e gone from local artisanal processing to factory and industrial processing hichdestroys much of the food. *ndustrial processing depends upon sugar, hite flour, refined salt, processed andhydrogenated oils, mass(produced +dead !inegars, additi!es like colours, preser!ati!es and synthetic !itamins,and e-trusion processing of grains, all packaged in plastic. These are the tools of the food processing industry.

et/s ha!e a look at the typical modern day breakfast of cereal, lo fat milk and orange #uice.

THE MODERN BREAKFAST

Packaged cereals are produced by e-trusion. %ereal companies buy thegrains from the farmer for a pittance. The grains are made into a slurryin a large tank then forced through an e-truder here the paste ispushed through a little hole at high temperature and pressure andshaped into little o/s, flakes, shredded, or puffed up. A blade slices offeach flake, hich is carried past a no00le and sprayed ith a coating ofcheap oil and sugar, to seal off the cereal to keep it crunchy.

Paul "titt 123 has ritten about the e-trusion process that destroys the

fatty acids and e!en destroys the chemical !itamins that are added. The amino acids from the proteins are






Most <e =ealanders eat this kind of cereal. The food industry must be delighted at sales of these bo-edcereals. Many of them are at least >7? sugar. @!en so(called health food cereals hich use hole grains andbetter uality s eeteners are made by the same method. The hole grain e-truded cereals are possibly e!enmore dangerous, because they are higher in proteins so denatured by this type of processing, and the to-ic

phthalates are still present.$e should be shocked into action hen e find out that our e-pectations of a nutritious breakfast from themost important meal of the day are false. "ayings in erman and %hinese echo the old adage4 CBreakfast like aking: lunch like a prince: dinner like a pauperD.

THE EXTRUSION PROCESS

Putting cereals through an e-truder alters the structure of the proteins. +"eins , hich

comprise the ma#ority of proteins in corn, are located in spherical organelles calledprotein bodies. 'ne study in!estigated change in protein body shape and release ofencapsulated alphaseins as a result of e-trusion processing. Euring e-trusion, it asfound that the protein bodies ere disrupted and the alphaseins dispersed. Theresults suggest that seins in cornflakes could then interact ith each other and othercomponents, forming ne compounds hich are foreign to the human body. Thus thee-trusion process breaks do n the organelles, disperses the proteins and the proteinsbecome to-ic. $hen they are disrupted in this ay, you ha!e chaos in your food that can result in disruptionto the ner!ous system.

OLD-FASHIONED PORRIDGE

"o hat are you going to ha!e for breakfastF @ggs in some form are perfect, especially if the yolk is ra orsoftly cooked. And e need to go back to good old(fashioned soaked porridge or ra porridge ( muesli. @!enbetter, ac uire a grain mill and roll your o n oats fresh each day and soak them as abo!e & the delicate oils ingrains are rapidly made rancid on e-posure to air. 1This is hy rolled oats are steamed.3 Many cultures ha!egrains like rice or barley or millet for breakfast.

)resh ground oats must be soaked o!ernight to get rid of the anti(nutrients hich are neutrali0ed in thesprouting process. "oaking neutralises the tannins, en0yme inhibitors and phytic acid hich help preser!e thegrains.

"oak the grains in arm ater and add a dash of something acidic like hey, yoghurt, lemon #uice or !inegar.The porridge cooks in about a minute. And eat it ith butter or cream, coconut andGor coconut oil andchopped nuts like our grandparents did. The nutrients in the good fats in the additions are co(factors to helpabsorb the nutrients in the grains. 'ne of the great lessons of $eston Price as that ithout the fat(soluble!itamins A, E @, and H 1 hich act as anti(o-idants to preser!e fats or oils3 you can take mineral supplements,

you can drink carrot #uice until you turn orange, but you cannot absorb the minerals in your food ithout






SLOP MILK AND MILK SICKNESS

eaping for ard to post 292I 1$ar of *ndependence3, America could no longer get hisky from @ngland.Kuge distilleries ere set up around the de!eloping cities like <e ork and Boston. %o s ere kept ne-t tothe distilleries and fed the acidic fermented grain aste, +slop . %o s ould produce +milk until they died intheir o n filth. The milk, hich as so poor it could not e!en make cheese or butter, as often adulterated

ith flour or chalk, and ater and sold to the families ho mo!ed from rural settlements to ork in theburgeoning factories. CMilk sicknessD as common. <o longer able to breast(feed because of poor nutritionand ork, omen ere forced into buying the disgusting dirty milk. *n <e ork in 29N7, >7? of childrenunder > died.

By 2957, Hoch had disco!ered the TB bacterium and milk as kno n to be contaminated ith bacteria.Typhoid, scarlet fe!er, cholera, TB, diphtheria ere endemic ith the po!erty and poor sanitation. "omethinghad to be done.

PASTEURISATION

The uick(fi- pasteurisation lobby on the battle for the control of milk o!er those ho anted to monitorand test, 1e!en although it has ne!er been pro!en that bo!ine TB is the same TB that affects humans3.Pasteurisation made any milk +safe and the long(established status of ra milk as a cure for chronic disease!anished. 1*t as used by such institutions as the Mayo %linic in the 25I7s, and by Er 8lrich $illiams in his$anganui homes in the 25O7s and +N7s. 12233 Rising demand for milk products ensured the e-pansion of theconcept, de!eloped from the bre eries, of housing co s inside all their li!es to eat foods that co s had ne!erbefore eaten. Today, such American factory co s produce huge amounts of atery milk !ery lo in fat 1halfthe amount of fat co s should produce & fat hich should be consumed as a critical part of milk3. Americansin the kno are demanding grass(fed <= butter. $e must resist proposals to introduce this kind of milkfactory(farming into <e =ealand.

MILK PROCESSING

Milk processing plants are big factories. *n <=, milk is collected by tankers ith samples taken by the dri!er foruality testing. "tringent rules co!er the temperature and rate of chilling4 the milk must be at 9 deg % ithin N

hrs. At the factory, the milk is filtered in enormous silo !ats, then separated in centrifuges into fat, protein and!arious other solids and li uids. These are reconstituted to set le!els for hole 1O.>? fat compared ith N(9?in real milk3, lo fat and no fat milks. $hat is left o!er ill go into butter, cream, cheese, dried milk, and ahost of other products. o (fat milk has dried milk 1denatured3 protein added to make it seem more like milk.Milk to make this milk po der is sprayed out from a pipe at the top of a huge silos & by the time it hits theground, giant heaters ha!e turned it to po der. 8nlike the cholesterol in fresh milk, hich plays a !ariety ofhealth promoting roles, the cholesterol in non(fat dried milk is o-idi0ed. This rancid cholesterol promotesheart disease. 1I3




o fat milk and skim milk mean a lot more money from the butterfat by selling it for ice cream. "kim milk issold as a health food, but the truth is that butter(fat is in milk for a reason to allo absorption and utili0ationof the !itamins and minerals in the ater fraction of the milk. Along ith !aluable trace minerals and shortchain fatty acids, butterfat is our best source of preformed !itamin A. Butterfat also contains re(arranged acids

hich ha!e strong anti(carcinogenic properties.*n the "tates, the milk is pasteuri0ed at 262 ) 1Q2.Q deg %3 for 2> seconds by passing it uickly o!er super(heated stainless steel plates. 1*n <= these details are regarded as commercially sensiti!e information.3

*f the temperature is I77 ) 15O%3 it is ultrapasteuri0ed. This ill ha!e a distinct cooked milk taste ( it is sterileand can be sold on the grocery shelf fore!er. *n other ords, it doesn t e!en ha!e to be kept chilled. The bugs

on/t touch it.

As it is cooked, the milk can also be homogeni0ed by a pressure treatment passing it through a fine filter at

pressures e ual to N,777 pounds per s uare inch. This breaks do n the fat globules to such a small si0e thatthey remain suspended e!enly rather than separating out and floating to the surface. This sub#ects these goodfats to rancidity. Also, after homogeni0ation, proteins are not ell(digested and are absorbed into thebloodstream intact. Komogeni0ation has been linked to heart disease and atherosclerosis. 1O3

@n0ymes in ra milk include lactase for the assimilation of lactose, galactase for the assimilation of galactoseand phosphatase for the assimilation of calcium. Eo0ens of other precious en0ymes are destroyed in thepasteuri0ation process. $ithout them, milk is !ery difficult to digest. The human pancreas is not al ays able toproduce these en0ymes: o!er(stress of the pancreas can lead to diabetes and other diseases.

Much of the significant amount of !itamin % present in ra milk, plus B6 and B2I is destroyed by heating.

A NOTE ABOUT A' ( A) MILK – The De*#+ #, "he M#+ ./0

These t o types of milk are a!ailable in a fe <= supermarkets. The difference is in a mutation in a tinyprotein fragment in some @uropean cattle 1especially some of the )riesians3 here the peptide proline isreplaced by histidine. All milk as, once a upon a time, AI milk. $hen e digest A2 milk, a po erful o-idisingopioid 1narcotic3 is produced. There is e!idence that this A2 beta(casein gene is implicated in many illnesses

including heart disease, Type 2 diabetes, autism and auto(immune disease. Politics and !ested interests ha!eso far ensured people continue to ha!e doubts about the importance of AI milk. <e!ertheless e belie!e ramilk is still hugely better than pasteuri0ed.

EN1YMES

All cell processes re uire en0ymes of hich there are o!er >,777. @n0ymes are present in ra foods to initiatedigestion in the mouth and stomach. @!ery food has its o n specific en0ymes. 'ther digesti!e en0ymes are

assembled in our sali!ary glands and pancreas.




*n 25II, Er aird rote4 C*n li!ing cells, the dynamic, dri!ing po er is found in their en0yme contentsD.rains, beans, nuts and seeds ha!e en0yme(inhibitors best deacti!ated by germinating or sprouting. The

en0yme content of lacto(fermented foods like sauerkraut is !astly greater than that of ra food. Accompanycooked meals ith a fermented condiment, and che foods ell.

<ote that not all foods should be eaten ra . %hinese medicine re uires that ra foods be eaten by peopleith strong digesti!e fire. )or people ith poor digesti!e function, a program like the AP" diet hich beginsith gentle cooked food like bone soups, may be !ery beneficial. %ruciferous !egetables eg broccoli, cabbage

may be better steamed to deacti!ate progoitrens, especially for people ith lo thyroid function. %ookingcarrots and tomatoes increases the antio-idant a!ailability.

<e research, G2" 345"e%#4 4%e 6h4" 6e e4"7 1Nature, Qth April I7273 sho s that our gut microbes, hichhelp humans degrade other ise indigestible plant material, ac uire some crucial digesti!e en0yme genes fromthe bacteria in the food e eat. CThe human digesti!e tract harbors trillions of bacteria, many of hich

establish lifetime, symbiotic relationships ith us. The food e eat nourishes our gut flora, and those bacteriafeed us ith the by(products of their digesti!e acti!ities... But the food sterili0ation techni ues commonlyused might affect the en!ironmental tuning of the human gut function...D states the article; *rradiated foodanyoneF

@n0ymes are killed at N9 %. The food industry places little !alue on en0ymes saying they are broken do nany ay during digestion. Ko e!er the massi!e amount of ork by the distinguished and much(a arded Er)rances M Pottenger in the 25O7s(25>7s, on cats, guinea pigs and co s sho ed hat happens to animals fedon cooked foods 1particularly milk3. They became more and more diseased and died. Another trial on 26 cal!esin "cotland in 25N7 produced the similar results. The multiple en0ymes present in ra milk are essential forthe digestion of milk. Er Pottenger and his ork ere attacked in JAMA 1Journal of the American MedicalAssociation3 259N in a contri!ed article C8npasteuri0ed Milk ( The Ka0ards of Kealth )etishD by thoseattempting to outla all sales of ra milk.

Michael "chmidt in %anada recently raised t o cal!es & on pasteuri0ed and unpasteuri0ed milk. After 9 eekschanges became e!ident. Manure from the pasteuri0ed milk calf as runny and grey or hite. *ts hair as dulland easily pulled out. *t as lethargic and after > months fears for its sur!i!al lead to butchering of bothanimals. The ra milk calf eighed I77kg, the pasteuri0ed calf 22> kg. *ts testicles ere O7? smaller. Thedepth of colour of the li!er and kidney from the ra milk calf ama0ed the !et. The stomach contents of this

calf ere solid ithout disagreeable odour. The other calf had stomach contents hich ere runny andsmelled disgusting. 1>3

FOOD SAFETY

The modern se uel to this is the latest round of arrests of American farmers selling ra milk and confiscationof their cheeses etc, along ith the legislation appro!ed by "enate 1IG2IG273 gi!ing further huge control to the)EA. A Radio <= inter!ie about the lengths some <e orkers go to to obtain ra milk from Amish farmers




ho are persecuted by the )EAFhttp4GG .radion0.co.n0GaudioGnationalGt uGI722G7IG25Gra milk smuggling

The 8"A )ood "afety Moderni0ation Act is being hailed as a SbreakthroughS achie!ement in food safety, but itill hand !ast ne po ers and funding to the )EA so that it can Cclean upD the food supply and CprotectD all

Americans from food(borne pathogens.http4GG .naturalne s.comG7O7>9Q "enate Bill >27 )ood "afety.html i-0026!dfe 6V

Mike Adams rites4 There/s #ust one problem ith all this4 I"8$ 4++ 4 3#9 +#e. Most deaths from food poisoningare not caused by fresh produce.

$e need to be !igilant to ensure our right to access the foods e ant to be able to buy and eat in <=.Proposed food regulations plan to classify ra milk as a rade O food & the most ha0ardous category. Ko e!erthe right to buy ra milk ill be preser!ed.

Wh4" 43o2" E:5o+# 4,; $4+ o,e++4 e"5<

There is much ritten on this topic 1see the $AP) ebsite3. 'ne recent e-periment in!ol!ing adding thesebacteria to organic certified ra milk from 'rganic Pastures Eairy milk in %alifornia sho ed the organismscould not be found in the milk ne-t day. Ra milk has natural antibiotic properties.

There is much skullduggery and misinformation about ra milk. There are also genuine concerns about milknot properly collected and handled. <= regulations are stringent ith high penalties. The milk companiesthemsel!es also impose high penalties for non(compliance. <= milk supplied to )onterra is rigorously tested

daily. "maller ra milk suppliers also ha!e rigorous testing.

*n 25O6, @d in Jordan in the 8"A rote4 CThe character of pasture as early obser!ed to affect the kind andabundance of the species of bacteria found in milk: the lack of pasture in more recent years has beendemonstrated to ha!e a profound effectD. Er %re e, a founder of the Mayo %linic, used a diet of N eeks onra milk in the treatment of a ide !ariety of serious chronic diseases and he reported no problem e!en ithpatients ho ere !ery ill. 163

MILK ALLERGIES

Many people, cannot tolerate the +milk sold on the grocery shel!es. But real milk is usually !ery beneficial anddoesn t cause problems for most. This milk is not pasteuri0ed or homogeni0ed and is becoming much morea!ailable in <= through rapidly gro ing Milk %lubs or )arm "hares.

Manna(%o Milk 1contact John Martin 76 O6I69I63 is supplier of ra milk ithin the $ellingtonG e!in area.

ORANGE JUICE ( ORANGE DRINKS

A ne orange #uice processing plant is completely automated and can process up to 2,977 tons of oranges per

day to produce fro0en concentrate single(strength #uice, oil e-tracted from the peel, and cattle feed. The




hole orange is used and en0ymes added to get out as much of the #uiceas possible. *t is a !ery hea!ily(sprayed crop ith organophosphates andcholinesterase inhibitors, hich are real mind(benders. These are !eryto-ic to the ner!ous system and hen the oranges are put into the !ats,

all the pesticide goes into the processing. Acids are added to get out e!erysingle bit of #uice. "o you already ha!e ato-ic soup.

These #uices are e-tremely damaging toteeth. Rats sho ed more tooth decayfrom commercial #uices than they didfrom fi00y drinks. Kigh fructose corn syrup K)%" is fre uently added. )resh(s uee0ed is better but still high in sugar ithout the fibre.

ART*)*%*A ) AV'8R*< ", K ER' =@E PR'T@*< A<E M"

Kydroly0ed Protein is protein broken do n into its basic amino acids byboiling in acids, alkalis 1bases3, or en0ymes 1compared ith traditional gelatine broths #ust gently simmereduntil the protein releases3. *t contains glutamic acids and thus also Monosodium lutamate 1M" 3. Ko e!er,since the )EA considers hydroly0ed protein more a fla!or enhancer 1bouillon3, M" is not listed as aningredient. Kydroly0ed protein is used as it is cheaper because the protein is usually e-tracted from the1generally regarded3 as less(than(desirable portions of animals such as co hoo!es and skin 1according to theS ood @atsS episode dedicated to protein bars3. Paul Mann. 1Q3

Research on gelatine and natural broths came to an end in the 25>7s hen food companies disco!ered ho toproduce meat(like fla!ours in the laboratory. *n a eneral )oods %ompany report issued in 25NQ, chemistspredicted that almost all natural fla!ours ould soon be chemically synthesi0ed. )ollo ing the "econd $orld$ar food companies disco!ered monosodium glutamate 1M" 3, a food ingredient the Japanese had in!entedin 2579 to enhance food fla!ours, including meat(like fla!ours. Kumans ha!e receptors on the tongue forglutamate ( it is the protein in food that the human body recogni0es as meat 1but the glutamate in M" has adifferent configuration hich cannot be properly assimilated by the body3. *n fact any protein can behydroly0ed to produce a base containing M" , so hen the industry learned ho to make the fla!our of meatusing ine-pensi!e proteins from grains and legumes, the door as opened to a flood of ne products

including boullion cubes, dehydrated soup mi-es, sauce mi-es, TV dinners, and condiments ith a CmeatyDbase.

The fast food industry could not e-ist ithout M" and artificial meat fla!ours to make secret sauces andspice mi-es that beguile the consumer into eating bland and tasteless food. The sauces in processed foods arebasically M" , ater, thickener, emulsifier and caramel colouring. our tongue is tricked into thinking that it isgetting something nutritious. Eressings, sauce, rice mi-es, fla!oured tofu, boullion cubes, dried and cannedsoups, imitation garlic and onions, dehydrated foods that you add ater to, all of these and anything that hasa meat(like taste has M" in it. Probably anything that you buy that says SspicesS or Snatural fla!oursScontains M" ; *f the M" in spice mi-es is less than >7? it does not ha!e to be included on the label. ou may




ha!e noticed that that phrase S<o M" S has disappeared ( because M" is in all the spice mi-es, and e!enBragg/s amino acids. *t is all profit based. *t is too costly to #ust use a little onion and garlic for fla!ouring.8nfortunately, most !egetarian foods are loaded ith these fla!ourings. The list of ingredients in !egetarianhamburgers as ell as hot dogs, bacon etc. may include hydroly0ed protein and other SnaturalS fla!ourings.

5>? of processed foods contain M" . 193

HEALTH PROBLEMS WITH MSG

*n 25>Q scientists found that mice became blind and obese hen M" as administered by feeding tube. *n2565, M" (induced lesions ere found in the hypothalamus in the brain. "ubse uent studies pointed in thesame direction. M" is a neuroto-ic substance that causes a ide range of reactions from se!ere headachesto permanent brain damage. $e ha!e to uestion the huge increase in Al0heimer/s, brain cancer, sei0ures,multiple sclerosis and diseases of the ner!ous system.

CExcitotoxins, the Taste that Kills D 153 describes ho the ner!e cells either disintegrate or shri!el up in thepresence of this free glutamic acid, M" , if it gets past the blood brain barrier. The glutamates in M" areabsorbed directly from the mouth to the brain. "ome in!estigators belie!e that the great increase in !iolencein this country is due, not to sugar, nor e!en the breakfast cereals, but to the huge increase in the use of M"in the food hich began in the late 25>7/s, and particularly because it as put in baby food in !ery largeamounts. Baby food is said to no longer contain it, but it may still be a component as hydroly0ed protein.*nsulin responds to hydroly0ed protein by spiking. *t is addicti!e. ou ill cra!e it, and ant productscontaining it the more you eat it.

FATS AND OILS ood )ats !s Bad )ats ere co!ered in $eek O. Ko e!er e

could not ha!e a discussion about the "ecrets of the )ood*ndustries ithout mentioning fats and oils. 'il processingstarts ith the crude !egetable oil and produces !arious oils,margarine, shortening and so forth. The plants hich are thesource of oils are already loaded ith pesticides. The steps

in!ol!ed in processing ha!e to do ith bleaching, deodori0ing,taking all the nutrients out, filtering, and remo!ing saturatesto make the oils more li uid. A he-ane sol!ent is added inorder to s uee0e the !ery last drop of oil out of the seeds.%austic refining refers to !ery alkaline caustic chemicals thatare added to the oil. %onsider ho po erful ad!ertising canbe to create a market. The sanitised !ersion from the +) 'RAMAR AR*<@ $@B "*T@4




M4%94%#,e S=%e4; P%o;25"#o,

2. CVegetable oils are pressed and e-tracted from oil crops 1eg sunflo er, canola and palm3 and refined.I. *ngredients such as beta(carotene are added to the !egetable oils for a golden colour, ith fla!ours to

make it tasty, emulsifiers e-tracted from !egetable oils to guarantee a homogeneous mi-ture and !itaminsmaking it e!en more nutritious.

O. The oil phase is then mi-ed ith ater hich contains milk po der and salt.N. This mi-ture is pasteurised 1like many food products, e.g. milk3 and then chilled and kneaded to form the

final desired consistency.>. The )lora spreads are then packed in tubs and kept refrigerated until they reach your table.

*n <e =ealand, margarine is permitted to be fortified ith !itamin E. $hile !itamin A deficiency is no longerseen as an issue in <e =ealand, most manufacturers continue to add this !itamin. Beta carotene is usuallyadded to gi!e margarine its colour. These are effecti!ely con!erted in the body into !itamin A and thuscontribute to the !itamin A intake.D

R@M@MB@R that to make butter, you take cream, shake it up, ash it in cold ater, add salt if desired. ouha!e butter.

*t is reassuring that 8" sales of grass(fed butter 1<= butter is highly !alued3 are increasing as people share realinformation about butter.

REAL MARGARINE PROCESSING

Margarine processing uses the cheapest seeds, and most of them are full of pesticides and geneticallyengineered. 'il is e-tracted under high temperature and pressure, and the remaining fraction of oil isremo!ed ith he-ane sol!ents. The oil is steam cleaned to remo!e all the !itamins and all the anti(o-idants,but the sol!ents and the pesticides remain. These oils are mi-ed ith a nickel catalyst and then put into a hugehigh pressure, high temperature reactor. @mulsifiers are mi-ed in. $hat comes out of that reactor is smellyand grey ith a cottage cheese te-ture. The emulsifiers are mi-ed in to smooth it out, and it is again steamcleaned to get rid of the horrible smell. *t is bleached to get rid of the grey colour, and artificial fla!ours andsynthetic !itamins added, then natural colour like anatto. *t is then packaged in blocks and plastic tubs andad!ertising promotes this garbage as a health food.




HYDROGENATED OILS

"aturated fat is mainly found in animal fats, eggs, coconut and palm oil. *t is a straight molecule and it packstogether easily. That is hy it is solid at room temperature. 8nsaturated fat, like that found in oli!e oil, has alittle bend ith t o hydrogen molecules sticking out. $hen that molecule gets built into your cells, the body

ants those t o hydrogens together to make an electron cloud to allo reactions in the cell membrane.Euring hydrogenation, one of the hydrogens is mo!ed to the other side, hich causes the molecule tostraighten out so it beha!es like a saturate.

The original unsaturated 1bent3 molecule is called /cis/ fatty acid, because the t o hydrogens are together. *tbecomes a +trans fatty acid hen the t o hydrogens are +across from each other. But your body doesn/t knothat this ne molecule is something that has ne!er been seen in nature, so hen you eat one of thesetransfats, they become built into your cell membranes. $hen it gets into your cell membranes, your body

ants to make reactions here those t o hydrogens should be but it can/t find them. "o the reaction can/t

take place.

The more transfatty acids that you eat, the more hydrogenated your cells become and the more chaos you aregoing to ha!e on the cellular le!el. This is a phony, to-ic molecule that tricks your body into thinking it issomething real: your body puts it in a cell, and then the cells can/t ork.

All the margarines, shortenings, spreads, e!en lo transfat spreads are made ith all these ingredients. oucannot buy any packaged or processed foods that don/t ha!e these transfatty acids in them. They are in all thechips, crackers, and french fries. %hips used to be cooked in tallo hich is a !ery safe fat, and ga!e a littlee-tra profit for to beef farmers. <o partially hydrogenated soybean oil or canola is used. $e used to use

butter, eggs, cream, all good holesome foods 1e-cept the sugar;3 for biscuits and desserts. <o they canimitate butter, eggs and cream and nuts so all you ha!e is sugar and artificial things in these packagedpuddings and artificial desserts.

BROMINE

C*t s an antibacterial agent similar to chlorine: it s a fumigant for agriculture and termites 1methyl bromide3:it s a !irulent pesticide that kills insects on contact and you probably Uused to ha!e it for breakfast.D 12I3 *tcauses depression, brain fog, inability to concentrate, and #ittery irritable an-ious obese kids. Bromine makesoil solid & BV' 1brominated !egetable oil3 solidifies body fat. *t is added to citrus(fla!oured soft drinks eg

Mountain Ee and atorade to help disperse the citric acid. BV' causes psychoses 1 ith resultantdepression3 so caffeine is added as a pick(me up. Potassium bromate used to be added to bread and flour andstill is in the 8"A and Japan, as a dough conditioner 1makes the dough more elastic3. 'nce upon a time, iodine

as used. *odine protects the thyroid and helps eliminate to-ic metals from the body especially fluoride, lead,arsenic, aluminium, cadmium, mercury and bromine. But bromine kicks out iodine by competing for thesame receptors in !ital thyroid hormones.




O"he% So2%5e$ o! B%o #,e>

− Plastics, like those used to make computers, and in cars

− Medications such as Atro!ent *nhaler, Atro!ent <asal "pray, and anesthesia agents

− )ire retardants 1common one is polybromo diphenyl ethers or PBE@s3 used in fabrics, carpets, upholstery,and mattresses

− Bromine(based hot tub and s imming pool treatments

BPA - B#$=he,o+ A%anada in 'ctober I727 as the first country to do ban BPA. )or years en!ironmental groups all o!er the

orld ha!e been presenting e!idence to sho the to-icity of BPA. A study in the 8" found that 5>? of peopletested had been e-posed to BPA.

BPA is used to manufacture polycarbonate, a rigid plastic used to make infant feeding bottles, plates, mugs, #ugs, beakers, micro a!e o!en are and storage containers. *t is also used in the production of the epo-y(phenolic resins that form internal protecti!e linings for cans and metal lids. The resins are also used ascoatings for ater storage tanks and ine !ats. ou ill pick up higher le!els of BPA on the heat paper receiptsfrom check(out tills than from the contents of canned food.

*ts main concern is as a hormone 1endocrine3 disruptor. These produce a ide range of ad!erse effectsincluding reproducti!e, de!elopmental and beha!ioural problems.

As ith many to-ins, those most at risk are the foetus, infants, and children around puberty. oung childrenare especially !ulnerable because endocrine disruptors affect ho their bodies gro and de!elop. %hildrenha!e immature organs, high metabolic rates, relati!ely lo body eight, and are going through rapid physicalde!elopment. All li uids hich contained BPA ere found to be oestrogenic 1has the effects of estrogen egmakes males female3.

The highest le!els of BPA ere found in cans of peas. BPA as also found in the li uid from cans of artichokes,beans, mi-ed !egetables, corn and mushrooms. *t is estrogenic to a human breast cancer cell, scientists

reported.

The best ay to a!oid BPA is to a!oid micro a!ed and canned food, drink from glass or stainless steel bottles.)or baby bottles, choose glass or look for companies that make hard plastic bottles 1 ith number o!er Q3

ithout bisphenol A. %hoose fresh; 'ther ise look for fro0en or packaged foods in cellophane or food inreusable glass #ars. And, instead of buying soft drinks in cans, recycle glass bottles and carry good ater fromhome. "tainless steel drink bottles are the ne-t best option.

At the end of the day for food companies, it comes do n to money and the cheapest and most efficient aysto manufacture food. Kealth is not a consideration here.



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Secrets of the Food Industry