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
E. MOST WHOLESOME FOOD IN THE WORLD
U.S LATE 19TH CENTURY
• THE U.S FOOD SUPPLY HAD PROBLEMS WITH
ADULTERATION
• THE LIKELIHOOD OF GETTING SICK FROM
FOOD WAS HIGH
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
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
THE PROCESSING OF WHEAT
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
!
WE WERE NOT LONGER GETTING
SICK FROM DECAYING MEATS &
ORGANIC MATERIAL
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
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]
HERSHEY MILK CHOCOLATE
• INGREDIENTS: Milk chocolate (Sugar; Milk;
Chocolate; Cocoa Butter; Lactose; Milk Fat;
Soy Lecithin; PGPR; Emulsifier, Vanillin,
Artificial Flavor
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
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
TASTE CHALLENGE
TASTE TEST:
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]
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].
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/arch
ive/2012/02/04/government-subsidize-junkfood.aspx
WHAT ARE AMERICANS EATING?
THE SNACK ILLUSION
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
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?
FOOD ADDITIVES & CONTAMINANTS
• MANIPULATED PROCESSED FOOD FULLY
EMBRACED BY THE PUBLIC—NOT REJECTED—
A TRUE PARADOX WAS DEVELOPING
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
DR. BEN FEINGOLD
DR FEINGOLD CLAIMS THAT BY ELIMINATING CHEMICAL PRESERVATIVES AND
ARTIFICIAL COLORS HE CAN REDUCE HYPERACTIVITY IN SOME CHILDREN—
NOT ALL
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.
HIGH TASTE
SENSATION
AMERICANS WERE BECOMING ADDICTED TO FOODS WITH HIGH TASTE SENSATION
1
SODAS
HIGHLY PROCESSED FOODS ARE IN FACT SYNTHETIC—ALL NATURAL NUTRIENTS,
FLAVORS AND TEXTURES ARE LIKELY REMOVED
SODAS ARE MAKING OUR KIDS SICK
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
PURCHASE THE OBESITY IN AMERICA DOCUMENTARY BY CLICKING HERE:
http://ffh.films.com/id/24027/Obesity_in_America_A_National_Crisis.ht
m
OR GO TO: FILMS FOR HUMANITIES & SCIENCES: http://ffh.films.com
AND TYPE IN: OBESITY IN AMERICA: A National Crisis
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
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
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
2
POTATO CHIPS
HAVARD STUDY IN 2011 FOUND POTATO CHIPS SIGNIFICANTLY TIED TO WEIGHT GAIN
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
POTATO CHIP ANALYSIS
SENSORY EVALUATION LABS
3
DONUT
BLUEBERRY CRUMB DONUT
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
Stearoyl Lactylate, 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.
ARTIFICIAL JUICES MADE FROM
CRYSTALS
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 ®
THE DESSERT ILLUSION
DESSERTS & SWEET SNACKS THAT CAUSE ADDICTION
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
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
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
CHEAP & IMPOVERISHED FOOD
COMMON FOOD INGREDIENTS IN MANY
PASTRIES
Polydimethylsiloxane
• DERIVED FROM SILICA GEL CENTRIFUGATION
• FUNCTIONAL USES : Antifoaming agent, anticaking agent
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;
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
Calcium disodium (EDTA) ethylene diamine tetraacetate
• FUNCTION: Synthetic flavor, texture retainer, antigushing agent in beer, preservative, sequestrant and
color promoter.
• WHERE IS IT USED: Canned soft drink, tinned white
potatoes, salad dressings, egg products,
oleomargarine, potato salad, lima beans, mushrooms,
pecan pie filling, sandwich spreads
• SIDE EFFECTS: Causes mineral imbalance. Known
enzyme and blood coagulant inhibitor. Gastrointestinal
disturbances, blood in urine, kidney damage and
muscle cramps are side effects. Banned in Australia
THE MEAL ILLUSION
PROCESSED FOODS
THE MEAL ILLUSION
58% OF MEAT CONSUMED IN U.S IS RED MEAT AND 22% IS PROCESSED
TOTAL MEAT CONSUMED PER PERSON /DAY: 4.6 oz-wt
DEHYDRATED FLAKED POTATOES: IN THE 1960s AMERICAN CONSUMED :
5 lbs/ PERSON/YEAR; BY 2000: 15.7 LBS/PERSON/YEAR—214% INCREASE
Daniel CR, Cross AJ, Koebnick C, Sinha R. Public Health Nutr. 2011 Apr;14(4):575-83
IMPOVERISHED FOOD SUPPLY
• CHEMICAL-BASED INGREDIENTS SNUCK INTO THE FOOD—
CHEAP TO PRODUCE & TASTES GREAT!
• MACARONI & CHEESE: EVERYTING THAT IS WRONG WITH
AMERICAN FOOD
– ORIGINALLY CONTAINED NO CHEESE
– NOW SOME CHEESE IN THE FORM OF AN EMULSIFIED CHEESE
SAUCE
– VERY HIGH IN SODIUM: 25% OF MAX ALLOWANCE
– ENRICHED WITH THIAMIN, RIBOFLAVIN, NIACIN, IRON, FOLATE
– HIGH IN PHOSPHORUS 25% OF DV
– NOT A GOOD SOURCE OF CALCIUM—6%DV ?
– YELLOW COLOR DYE # 5 & 6
KRAFT MACARONI & CHEESE
INGREDIENTS: wheat flour,
powdered sauce: whey (milk
protein), milk protein concentrate,
milk, milk fat, cheese culture, salt,
sodium tri-polyphosphate, sodium
phosphate, calcium phosphate,
yellow 5 , yellow 6, citric acid,
lactic acid, and enzymes.
NUTRITION: NOT EVEN A GOOD
SOURCE OF CALCIUM
NATURAL MACARONI & CHEESE
• THERE SHOULD ONLY BE 4 INGREDIENTS
– 2 cups elbow macaroni
2 cups skim milk
1 1/2 cups shredded cheddar cheese
1 tsp mustard powder
• NUTRIENT ANALYSIS OF ONE SERVING
–
–
–
–
–
–
Calories: 361 Kcal
Protein: 16g
Carbohydrates: 62g
Fat: 5 g; Sat fat: 2.35g
Mono-Fat: 1.17g
Poly-Fat: 0.69g
Sodium: 110 mg <5% DV (very low)
Calcium: 181 mg 18%DV (good source)
Phosphorous: 240 mg
Vitamin A: 83 mcg
THE BREAKFAST ILLUSION
PROCESSED CEREAL
PROCESSED READY-TO-EAT BREAKFAST CEREALS CAUSED A BREAKFAST REVOLUTION
THE IMPOVERISHED BREAKFAST
KELLOGG’S CEREALS
U.S LEGISLATIONS ESTABLISHED REQUIRED FOOD ENRICHMENT: Niacin, Riboflavin and
Thiamin were added to flour, gains, and cereals
POST CEREALS
CHILDREN’S CEREALS MARKETED BY SLICK ADVERTIZING CAMPAIGNS
INTRODUCED SUGARY CEREALS WITH HIGH TASTE SENSATION
WHAT TO LOOK FOR IN YOUR FOOD?
FOOD
COLORING
FLAVORING
AGENTS
SODIUM,
SUGAR & FAT
The American Food Supply is so Impoverished in nutritional quality that
Our Children are now getting sick at younger ages
FOOD COLORING
FOODS ARE SO HIGHLY PROCESSED THAT NATURAL COLORS WERE BLEACHED OUT. RED
DYE # 4 PROVIDES CONSUMER ACCEPTANCE
FLAVORING AGENTS
NATURAL FLAVORS ARE NOW ENZYMATICALLY DERIVED
SODIUM, SUGAR & FAT
HIGH FRUCTOSE CORNSYRUP IS CONSUMED IN LARGE QUANTITIES: 174grams/PERSON/YEAR
WE MUST BEGIN TO RETRAIN OUR PALATE
TO SAVE OUR KIDS
THE BEGINNINGS OF TASTE
HABITUATION
SIMPLE AND GOOD