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Showing posts with label toxin: fast food. Show all posts
Showing posts with label toxin: fast food. Show all posts
Tuesday, April 20, 2010
WTF? Health insurance companies invest billions in fast food chains
Health insurance companies invest billions in fast food chains.
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http://www.garynull.com/home/health-insurance-companies-invest-billions-in-fast-food-chai.html
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Tuesday, January 5, 2010
Enjoyable Article: The Fast Food Industry's 7 Most Heinous Concoctions
The Fast Food Industry's 7 Most Heinous Concoctions
By Brad Reed, AlterNet August 27, 2009
http://www.alternet.org/story/142237/
By Brad Reed, AlterNet August 27, 2009
http://www.alternet.org/story/
Sunday, August 16, 2009
EXCELLENT ARTICLE: 15 Horrifying Reasons to Never Let Anyone You Love Near a McDonald's
15 Horrifying Reasons to Never Let Anyone You Love Near a McDonald's
By Sarah Irani, EcoSalon
August 15, 2009 Link to full article below
The Golden Arches: the ultimate American icon. Super Size Me taught us that fast food culture brings obesity, heart disease, hypertension and a whole slew of other problems. How bad do you really want that Big Mac? Here are 15 reasons you’ll never let anyone you love get near those Golden Arches.
1. Real food is perishable. With time, it begins to decay. It’s a natural process, it just happens. Beef will rot, bread will mold. But what about a McDonald’s burger? Karen Hanrahan saved a McDonald’s burger from 1996 and, oddly enough, it looks just as “appetizing” and “fresh” as a burger you might buy today. Is this real food?
2. You would have to walk 7 hours straight to burn off a Super Sized Coke, fries and Big Mac. Even indulging in fast food as an occasional treat is a recipe for weight gain…unless you’re planning to hit each treadmill in the treadmill bay afterwards.
3. Containing less fat, salt and sugar, your pet’s food may be healthier than what they serve at McDonald’s.
To read the full article: http://www.alternet.org/story/141959/
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By Sarah Irani, EcoSalon
August 15, 2009 Link to full article below
The Golden Arches: the ultimate American icon. Super Size Me taught us that fast food culture brings obesity, heart disease, hypertension and a whole slew of other problems. How bad do you really want that Big Mac? Here are 15 reasons you’ll never let anyone you love get near those Golden Arches.
1. Real food is perishable. With time, it begins to decay. It’s a natural process, it just happens. Beef will rot, bread will mold. But what about a McDonald’s burger? Karen Hanrahan saved a McDonald’s burger from 1996 and, oddly enough, it looks just as “appetizing” and “fresh” as a burger you might buy today. Is this real food?
2. You would have to walk 7 hours straight to burn off a Super Sized Coke, fries and Big Mac. Even indulging in fast food as an occasional treat is a recipe for weight gain…unless you’re planning to hit each treadmill in the treadmill bay afterwards.
3. Containing less fat, salt and sugar, your pet’s food may be healthier than what they serve at McDonald’s.
To read the full article: http://www.alternet.org/story/
If you enjoyed this, would you please make a donation?
Even $1 or $5 helps us to serve you.
Study: High-Fat Diets Not Only Make Us Fat, But Lazy and Stupid, Too
Study: High-Fat Diets Not Only Make Us Fat, But Lazy and Stupid, Too
(In as Little as 4 Days!)
Avoid the "high-fat hangover." Try these 18 Steps to a Greener, More Healthy Diet.
By Dan Shapley Link to full article below
In just over one week, you can make yourself fatter, lazier and -- yes -- stupider. All you have to do is frequent the drive-thru at your favorite fast-food joints.
At least, that seems to be the case with rats, according to new University of Cambridge research published by the The Federation of American Societies for Experimental Biology. Scientists fed rats a high-fat diet and in four days the suffered from a decreased ability to exercise, and in nine days they experienced "significant" short-term memory loss. By the fourth day of a high-fat binge, the accumulation of a protein in their cells' energy-producing mitochondria sapped the rats' ability to use oxygen, causing their hearts to both work harder and grow bigger. By day nine, they were having trouble completing a maze and made more mistakes than their counterparts fed a low-fat diet.
To read the full article: http://www.thedailygreen.com/healthy-eating/eat-safe/high-fat-diets-47081401?src=nl&mag=tdg&list=dgr&kw=ist
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If you enjoyed this, would you please make a donation?
Even $1 or $5 helps us to serve you.
(In as Little as 4 Days!)
Avoid the "high-fat hangover." Try these 18 Steps to a Greener, More Healthy Diet.
By Dan Shapley Link to full article below
In just over one week, you can make yourself fatter, lazier and -- yes -- stupider. All you have to do is frequent the drive-thru at your favorite fast-food joints.
At least, that seems to be the case with rats, according to new University of Cambridge research published by the The Federation of American Societies for Experimental Biology. Scientists fed rats a high-fat diet and in four days the suffered from a decreased ability to exercise, and in nine days they experienced "significant" short-term memory loss. By the fourth day of a high-fat binge, the accumulation of a protein in their cells' energy-producing mitochondria sapped the rats' ability to use oxygen, causing their hearts to both work harder and grow bigger. By day nine, they were having trouble completing a maze and made more mistakes than their counterparts fed a low-fat diet.
To read the full article: http://www.thedailygreen.com/
If you enjoyed this, would you please make a donation?
Even $1 or $5 helps us to serve you.
Tuesday, May 12, 2009
Top 10 Most Common Ingredients in Fast Food
Top 10 Most Common Ingredients in Fast Food
by William Harris
http://recipes.howstuffworks.com/10-ingredients-fast-food.htm
On newer fast-food menus you may be able to find the caloric information, but do you know what that food's made of?Order a meal in any fast-food restaurant, and you'll likely walk away with a sandwich, fries and a drink. If you had to identify the ingredients of this meal, you might list beef (or chicken), lettuce, tomato, cheese, ketchup, bread, potatoes and soda. Not complicated, right? Wrong.
Burger and chicken joints don't think of the building blocks of a menu item as ingredients. They think of them as components, which, are made of ingredients. For example, McDonald's famous Big Mac jingle -- "two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun" -- suggests the sandwich has seven components. Would you believe it has 67 ingredients?
Clearly, fast food is more complicated than it looks. Many menu items contain processed foods, which have been modified from their natural state for safety or convenience. Processed foods tend to have multiple additives to keep them fresher longer. Across an entire fast-food menu, there are thousands of ingredients, ranging from the commonplace (water) to the exotic (xanthan gum).
Considering that some of these ingredients have been implicated in serious health issues, it would be good to know which are the most common. We've set out to answer that very question. We started with menus from five popular fast-food chains -- McDonald's, Burger King, Taco Bell, KFC and Arby's -- did some tallying, then cross-matched our findings with the U.S. Food and Drug Administration's list of common food ingredients and colors. The result is the top 10 most common ingredients in fast food, organized by the type of ingredient and what it does.
Up first is the most common preservative.
- - -
http://recipes.howstuffworks.com/10-ingredients-fast-food1.htm
10. Citric Acid: The Most Common Preservative
To Preserve and Protect
Citric acid has lots of company. The following preservatives also appeared frequently on the menus we analyzed: sodium benzoate (122 times), calcium propionate (64 times) and ascorbic acid (52 times).
Salt has been used for centuries to preserve meats and fish. It works to inhibit the growth of bacteria cells, which lose water and become dehydrated in salty environments. Over the years, food scientists and manufacturers have discovered that other chemicals also can serve as preservatives.
Citric acid, an organic acid found in many fruits, especially limes, lemons and grapefruits, is one of those chemicals. It increases the acidity of a microbe's environment, making it harder for bacteria and mold to survive and reproduce. It can also be used to bind to and neutralize fat-degrading metal ions that get into food via processing machinery.
What's great about citric acid is that it does all of this without harming the organisms that ingest it. It occurs naturally in all living things and is an important intermediate chemical in a metabolic pathway known as the citric acid cycle, or Krebs cycle. As a result, citric acid doesn't cause side effects in 99.9 percent of the population and is approved by the U.S. Food and Drug Administration for use in foods and beverages [source: Driver]. Maybe that's why the chemical appeared 288 times on the fast-food menus we surveyed.
The next item on our list -- high-fructose corn syrup -- doesn't fare as well in the court of public opinion.
To read the full article:
http://recipes.howstuffworks.com/10-ingredients-fast-food.htm
by William Harris
http://recipes.howstuffworks.com/10-ingredients-fast-food.htm
On newer fast-food menus you may be able to find the caloric information, but do you know what that food's made of?Order a meal in any fast-food restaurant, and you'll likely walk away with a sandwich, fries and a drink. If you had to identify the ingredients of this meal, you might list beef (or chicken), lettuce, tomato, cheese, ketchup, bread, potatoes and soda. Not complicated, right? Wrong.
Burger and chicken joints don't think of the building blocks of a menu item as ingredients. They think of them as components, which, are made of ingredients. For example, McDonald's famous Big Mac jingle -- "two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun" -- suggests the sandwich has seven components. Would you believe it has 67 ingredients?
Clearly, fast food is more complicated than it looks. Many menu items contain processed foods, which have been modified from their natural state for safety or convenience. Processed foods tend to have multiple additives to keep them fresher longer. Across an entire fast-food menu, there are thousands of ingredients, ranging from the commonplace (water) to the exotic (xanthan gum).
Considering that some of these ingredients have been implicated in serious health issues, it would be good to know which are the most common. We've set out to answer that very question. We started with menus from five popular fast-food chains -- McDonald's, Burger King, Taco Bell, KFC and Arby's -- did some tallying, then cross-matched our findings with the U.S. Food and Drug Administration's list of common food ingredients and colors. The result is the top 10 most common ingredients in fast food, organized by the type of ingredient and what it does.
Up first is the most common preservative.
- - -
http://recipes.howstuffworks.com/10-ingredients-fast-food1.htm
10. Citric Acid: The Most Common Preservative
To Preserve and Protect
Citric acid has lots of company. The following preservatives also appeared frequently on the menus we analyzed: sodium benzoate (122 times), calcium propionate (64 times) and ascorbic acid (52 times).
Salt has been used for centuries to preserve meats and fish. It works to inhibit the growth of bacteria cells, which lose water and become dehydrated in salty environments. Over the years, food scientists and manufacturers have discovered that other chemicals also can serve as preservatives.
Citric acid, an organic acid found in many fruits, especially limes, lemons and grapefruits, is one of those chemicals. It increases the acidity of a microbe's environment, making it harder for bacteria and mold to survive and reproduce. It can also be used to bind to and neutralize fat-degrading metal ions that get into food via processing machinery.
What's great about citric acid is that it does all of this without harming the organisms that ingest it. It occurs naturally in all living things and is an important intermediate chemical in a metabolic pathway known as the citric acid cycle, or Krebs cycle. As a result, citric acid doesn't cause side effects in 99.9 percent of the population and is approved by the U.S. Food and Drug Administration for use in foods and beverages [source: Driver]. Maybe that's why the chemical appeared 288 times on the fast-food menus we surveyed.
The next item on our list -- high-fructose corn syrup -- doesn't fare as well in the court of public opinion.
To read the full article:
http://recipes.howstuffworks.com/10-ingredients-fast-food.htm
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