Lying is a daily routine of the food industry. The first step of the biggest enterprises selling food is finding a way to make what they call “food” (for no good reason) as cheaply as possible, and the next step is to convince the consumer that step one doesn’t exist. The annual lobbying on food and beverage worldwide amounted to over 25 Mio. $ in year 2012.
The top 4 clients are: PepsiCo Inc, Coca-Cola Co, Mars Inc & McDonalds Corp. The dirtiest players in the indsutry have the nastiest & most expensive marketing!
The following examples show why the lobby business is so popular among food enterprises and what nasty stuff they hide from us-unfortunately with success-or did you know about all of those nasty food facts?
1. The Secret Guest: Wood
Do you know what’s awesome? Paper. Or, to be precise, the vast amount of it. The Internet, ipad, iphone, kindle and their fellows have replaced a great part of classic print media. Do you ever wonder what they do with all that surplus wood pulp?
And you take a closer look at the half-eaten bread-roll in your hand…would they really…?
They hide the wood puree behind a bullshit name and make sure it makes its way to your breakfast table. And the worst: there are more “paper lover” than you can imagine. Campbells’s Pepperidge Farm Puff Pastry, Kraft’s Bagel-Fuls-these are only two of the huge food enterprises who add cellulose to their packaged backing horrors. Humans don’t have the enzyme cellulase in order to digest wood-hence we just chew it like cows and spit it out without any value for our bodies….but why is it contained in food then..oh, right-beacuse it’s super cheap and nobody will notice anyways!
It turns out that cellulose can provide structure to processed foods, so food enterprises happily use it as a replacement for such overrated & inconveniently expensive ingredients as flour and oil. As the 30% cheaper cellulose is edible and non-toxic, the Food & Drug Administration sees no need in restricting it – or, for that matter, the maximum amount of it that food companies can use in a product. It is pretty much everywhere, and even organic foods are no exception – after all, cellulose is wood and can therefore be called organic, at least to an extent.
2. Immortal Orange Juice
Juicy yellow, full of vitamines and a popular guest on every breakfast menue. You think of orange juice, right? And the labels are always about health benefits – the cartons scream “100 percent natural!”, “Not from concentrate!”, “No added sugar!”
But what if you find out that “freshly squeezed” juice can very well be a year old, and has been subjected to stuff that would make a chemist puke?
The journey starts with the oranges being squeezed, but that’s the first and last normal step in the process. The juice is then sealed in giant tanks where all the oxygen is removed. That prevents the liquid from spoiling for up to a year. A long shelf-life saves costs!
There is just one problem – this process removes all the taste from the orange juice. Hence, now they sit on vast amounts of extremely watery fruit pulp that tastes of paper and little else. What’s a poor, giant beverage enterprise to do? No worries, they bring the flavor back with a carefully constructed mix of chemicals called a flavor pack, which are made by the same fragrance companies that create CK One and other perfumes. Then they bottle the orange scented paper water and sell it to you.
And, thanks to a loophole in regulations in some countries, they often don’t even bother mentioning the flavor pack chemicals in the list of ingredients.
3. Everything can be sold as “healthy”
Nuts that reduce risk of heart disease. Yogurts that improve digestion and drinks that boost your oxygen intake. Products like that are everywhere these days. But what is the differnece between a yoghurt we ate 20 years ago and the super-power yoghurt we find today on the shelves? Well – the posh design and health benefit claim by clever food companies.
I just can’t stop wondering where all these magic groceries suddenly came from. One day your almonds were almonds, and then, all of a sudden, it helped you lose weight and reduce heart attack risks. Maybe Food companies just had a really, really productive field day a while back?
Or, of course, it could be that we’re being fooled yet again.
The vast majority of product health claims use somewhat older technology than most of us realize: the ancient art of bullshitting. The health benefits of Actimel and most other products with supposed medical-level health benefits can be proven wrong completely, thoroughly and easily. So why are they able to keep marketing this stuff?
It all started in 2002, when many ordinary foods found themselves suddenly gaining surprising, up to then unseen superpowers. This is when the Food & Drug Administration introduced us to a new category of pre-approved product claims. It was called “qualified health claims,” and it was basically just another list of marketing bullshit the company can use if their product meets certain qualifications. This was nothing new. What was new, however, was that the list said no consensus for the scientific evidence for the product’s health claims was needed.
Since “no consensus needed” is law-talk for “pay a dude in a lab coat enough to say your product is magic and we’ll take his word for it no matter what everyone else says,” companies immediately went apeshit. Suddenly, everyone had a respected scientist or six in their corner, and the papers they published enabled basically whatever they wanted to use in their marketing and packaging.
It would be incorrect to say that none of the products boasting health properties work. Most of the claimed healtth benefits are just so minor in effect. After all, you find the highest level of health benefits mostly in unprocessed, natural food – but nobody cares to put a sticker on a banana which says: high in potassium!
4. Ammonia-Smoked Hamburger
Many restaurants that serve hamburger go out of their way to reassure you of the quality of their product . Large chains like Mc Dumb (“All our burgers are made from 100 percent beef, supplied by farms accredited by nationally recognized farm assurance schemes”) and Taco Bell (“Like all U.S. beef, our 100 percent premium beef is USDA inspected, then passes our 20 quality checkpoints”) happily promote the authenticity of their meat. They preach about the healthiness of their meat as if they were talking about freaking filet mignon.
To be fair – aside from the rare E.coli outbreak, the meat is clean. It’s just how they get it clean that’s really disturbing.
Ammonia. You know, the harsh, evil-smelling chemical they use in fertilizers and oven cleaners (when you already lost hope you will ever get the kitchen clean again-and then ammonia comes in and everything shines like it never has before)? It kills E.coli really well. So, they invented a process where they pass the hamburger patty through a pipe where it is doused in ammonia gas.
The ammonia process is an invention of a single company called Beef Products Inc., which originally developed it as a way to use the absolute cheapest parts of the animal, instead of that silly “prime cuts” stuff the competitors were offering (and the popular chains swear we’re still getting). Consequently, Beef Products Inc. pretty much happened to dominate the burger patty market in the U.S. to the point that 70 % of all burger patties out there are made by them.
5. They’re blue, chewy & juicy – must be Blueberries…
Imagine a juicy blueberry muffin.
Even with your freshly gained knowledge that there may or may not be some cellulose in the cake mix, it’s pretty impossible to doubt the fruity flavor of the whole blueberries inside. What’s even better – they’re super healthy and natural.
Everything is better with blueberries – that’s why they put them in so many foods like waffles, pencakes and poptarts to give those products at least a bit of a healthy touch. Now that we think of it, there sure seems to be a lot of blueberries in a lot of products. You’d think we’d see more blueberry fields around …
… not that it would matter anyway, as the number of blueberries you’ve enjoyed within the last year that have actually come from such a field is likely pretty close to 0!
Studies of products that supposedly contain blueberries indicate that many of those products never got in touch with any natural blueberries. All those blue, chewy and juicy bits of blueberry are completely artificial, made of various blends of corn syrup and a little chemist’s set worth of food colorings and other chemicals with a whole bunch of numbers and letters in their names.
They do a damn good job faking it, too. You can sort of tell there are no bluberries inside from the ingredient lists- but only if you know what to look for, although the manufacturers tend to camouflage them under bullshit terms like “blueberry flakes” or “blueberry crunchlets.”
Natural News TV
Nothing says “nature” like petrochemical-derived food coloring.
There are a number of major differences between the real thing and the fake: The fake blueberries have the advantages of a longer shelf life and, of course, being much cheaper to produce. But they have absolutely none of the health benefits and nutrients of the real thing. This, of course, doesn’t stop the manufacturers from riding the Blueberry Health Train all the way to the bank, sticking pictures of fresh berries and other bullshit cues all over the product packaging.
Now, here’s some good news: The law does require the manufacturers to put the whole artificial thing out there for the customers. The bad news, however, is that they have gotten around this, too. First up, the Kellogg’s Mini-Wheats way:
This is somewhat recognizable. They just stick a picture of the berries there, while not actually bothering to conceal the fact that the actual cereal looks like it’s made of cardboard and Smurf paste.
A bunch of Betty Crocker products and Target muffins another trick, which takes the cheat level even to a higher level by actually containing an unspecified amount of real berries. This way they can legally advertise natural flavors while substituting the vast majority of berries with the artificial ones.
6. Salmon + Pink Colour
When you think of salmon in the wild, you’re usually imagining a bunch of strong, determined fish swimming upward through a waterfall, maybe while getting chased by bears. It’s the blood rushing through the powerful salmon’s veins that makes its flesh so pink and super healthy.
At least, that used to be how it worked- sometimes in the past. The salmon you eat today has never swum a single damn inch upstream. Instead of the Alaskan wilderness, today’s salmon only contain the spirit of the cramped, overcrowded salmon farms in which they spent their entire lives. Because the fish can’t move much and their diet consists entirely of aquarium pellets, the salmon that arrives at your local supermarket is as gray as a British winter.
So how do they recapture the soul of Alaska? They pump the salmon full of pink colour obviously. The pellets they feed to those poor prisoners are infused with a line of coloring agents developed by the pharmaceutical giant Hoffman-La Roche and selected according to a color fan. Exactly – just like the ones you use to choose the color of your wall paint from.
This is no small-scale stuff, either. About 95 % of Atlantic salmon is currently farmed, and pretty much all of it is dyed.
Of course, salmon is not the only thing in your grocery basket that isn’t really the color you think it is. In the packaged baked goods corner we have wheat bread, which is often dyed darker with brown sugar or molasses to make it appear more healthy although it has a s much nutritions as a plain baguette. The peculiarly orange hue of cheese is also a careful mix of coloring agents, because the natural color of cheese batches varies, and being faced with variation leaves regular shoppers being confused and sceptical.
For the red-meat lovers out there, be assured that your hamburgers and sausages are often dyed to a more appetizingly red hue that can cause cancer. But hell, who wants to eat slightly inconsistent-looking food?
7. Meat scraps stick together like glue
If you’re one of those people who occasionaly substitute a slice of tofu for a real, high quality filet, meat is meat, no worries. For all the cheap-meat eaters and chain lovers, beware-the juicy slab of rib eye that you brought home from the shady discount butcher isn’t a real steak. In fact, it’s quite likely half a dozen steaks … as well as whatever else they swept off the slaughterhouse floor.
There’s a substance in the meat industry’s bag of tricks called “transglutaminase.” Better known as – meat glue. And just like real glue – it sticks things together. Its intended purpose is for fancy chefs who sometimes need to stick different parts of a meal together after preparation (to make crab cakes and such), but it has another, shadier purpose among creative food companies.
During the heavily industrialized process of turning animals into food, there tends to be a lot of pieces left over that aren’t good for much but pet food. Transglutaminase can be used to glue these tiny bits together into a sort of patchwork slab, which looks a lot like one consistent cut of meat.
Since the process doesn’t leave a trace, and transglutaminase isn’t among the substances required to be mentioned in the table of ingredients, you have a decent chance of knowing it’s there unless you’re an expert at interpreting the seams in your meat. This process allows the food industry not only to sells you scraps for the price of prime meat, but it also leaves you with a “steak” that might well be made from a dozen different cows, making it next to impossible to trace the source for your food poisoning, the chances for which are incidentally now tenfold, thanks to the uneven consistency of what you’re trying to fry up.
Meat glue works its magic just as well on chicken and seafood, which is bad news for Muslims, Jews and Hindus – transglutaminase comes from pig and cow blood. Well, at least that tofu turkey is pretty kosher.