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14 Things People Probably Do Not Want To Know About Their Favorite Foods ...SHOCKING

Posted by Krishna Kalki on August 27, 2014 at 8:25pm in Food, Health and Nutrition
14 Things People Probably Do Not Want To Know About Their Favorite FoodsThere are hundreds of food industry facts that are sheltered from consumers and only made public by food scientists if absolutely necessary. The following are 14 of the more well known industry insider secrets that have been exposed now for some time, but still not common knowledge to millions of consumers.Many consumer watchdogs have found that food label claims such as ‘pure’, ‘fresh’, ‘non-artificial’, ‘natural’ and ‘real’ are largely unregulated and false when these claims are investigated. Moreover, the processing of most foods, ingredients used in manufacturing, their byproducts, waste management and other details are often kept hidden from the public until they've been exposed by those willing to publicize the information.1. The manufacturing of Greek yogurt produces millions of tons of toxic waste every year, and nobody knows what to do with it.For every three or four ounces of milk, companies who manufacture greek yogurt can produce only one ounce of creamy Greek yogurt. The rest becomes acid whey . It’s a thin, runny waste product that can’t simply be dumped. Not only would that be illegal, but whey decomposition is toxic to the natural environment, robbing oxygen from streams and rivers. That could turn a waterway into what one expert calls a “dead sea,” destroying aquatic life over potentially large areas. Spills of cheese whey, a cousin of Greek yogurt whey, have killed tens of thousands of fish around the country in recent years.The $2 billion Greek yogurt market and state government officials are scrambling not just to figure out uses for whey, but how to make a profit off of it. Source2. All grocery retail orange juice that is "not from concentrate" is processed with "artificial flavor" to ensure that each bottle tastes exactly the same.No matter what time of year and regardless of the origin of oranges, large juice manufacturers like Pepsico are consistently blending perfectly flavored orange juice specifically through carefully controlled processes and artificial flavor calibration. These mixtures are added to replace the natural flavors lost when the juice chemically separates oxygen ( "deaerates" ) to be able to maintain shelf life for more than one year without oxidizing.Because the added flavor is technically derived from orange oil extract (although it is completely, artifically and a chemically manufactured derivative), it does not need to be specifically listed in the ingredients. Source3. Vegetarian burgers are far more toxic than conventional beef patties.More than 99% of vegetarian burgers at grocery retailers are made with soy protein isolate (aka textured vegetable protein, aka soy meal). These substances derived from defatted soy flour are mostly used in pet foods, but sweetened up with sugar and spices to help improve their taste. Soy oil is generally separated from flaked soybeans -- leaving defatted meal that’s ground into flour -- using a chemical called hexane, one of the volatile organic compounds that constitutes natural gas, crude oil and gasoline. Since more than 95% of soy is also genetically modified , you're also getting a nice dose of transgenic DNA in your veggie burgers.The Cornucopia Institute , a U.S.-based progressive farm policy outfit, had samples of soy oil, soy meal and soy grits tested, and both the soy meal and soy grits exceeded the hexane limit in food of 10 parts per million. A bigger question we might be asking ourselves is why there is a hexane limit in our foods in the first place??? Source4. Conventional milk is made by high heating, homogenizing, pasteurizing, re-packing and combining the milk of hundreds of cows fed genetically modified grain and injected with hormones.Old-time farmers will say they can tell where their cows have been grazing by the taste of the milk. By contrast, the milk we buy in supermarkets will be uniformly white. Its cream won't rise. And a lactic perfume will be detectable only if the milk is ultra heated.Cows are kept in herds of about 800 and fed not grass, but standardized mixes of genetically modified grains, old citrus, alfalfa and nut husks. Today, according to UC Davis estimates, about a third of the herds in California are treated with hormones to increase production. The milk will be standardized, fortified, pasteurized and homogenized . Translated, this means that it will be taken apart and put back together again, not always in the same proportions. Then it will be cooked and emulsified. At that point do you think it's still milk? SourceREAD FULL ARTICLE @ http://mobile.dudamobile.com/site/preventdisease?url=http%3A%2F%2Fpreventdisease.com%2Fnews%2F13%2F110413_14-Things-People-Do-Not-Want-To-Know-About-Favorite-Foods.shtml#2837
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  • O August 28, 2014 at 5:48am

    Baby cows and cows fed grass don't get sick but when they are given gmo corn they have to be given antibiotics so they don't get sick.So what we are forgetting is that because it is so cheap they are feeding milking cows gmo corn. And remember the huge pharmaceutical companies and Monsanto are Genetically Modifying the seeds so when they spray them with toxic weed killers it wont kill the corn plant . (But that poison sold by Monsanto is in the corn we and the cow are eating

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