Dirty Secrets Of The Food Processing Industry 2
Since the end of World War 2 there has been a population explosion, and there has also been an explosion of industrialised food, where synthetic ingredients that can be standardised have replaced natural ingredients, so real food has become a thing of the past in many places.
The food processing industry hides many things under layers of synthetic flavour. Following are some of the dirty secrets of the food processing industry.
Natural nourishing broth
In the past, all traditional cultures made use of bones to make broth. They recognised that broth supplied a lot of minerals and nutrients in our diet as well as wonderful flavours.
We used to make bone broth, beef broth, chicken broth, fish broth, and we used these broths to make sauces and gravies.
When we made sauce or gravy at home, we used the good drippings from the good fat of the meat, added some flour, and then the homemade broth.
Most artificial soup bases and sauces have artificial meat-like flavours that we used to get from natural gelatin-rich broth. These kinds of short cuts mean that consumers are shortchanged.
Artificial flavourings, hydrolysed protein and MSG
Research on gelatin and natural broths came to an end in the 1950s when food companies discovered how to induce mallard reactions and produce meat-like flavours in the laboratory.
In a General Foods Company report issued in 1947, chemists predicted that almost all natural flavours would soon be chemically synthesised.
Following the Second World War food companies discovered monosodium glutamate, a food ingredient the Japanese had invented in 1908 to enhance food flavours, including meat-like flavours.
Humans actually have receptors on the tongue for glutamate — it is the protein in food that the human body recognises as meat (but the glutamate in MSG has a different configuration which cannot be assimilated properly by the body).
When industry learned how to make the flavour of meat in the laboratory using inexpensive proteins from grains and legumes, the door was opened to a flood of new products including bouillon cubes, dehydrated soup mixes, sauce mixes, TV dinners, and condiments with a meaty base.
You couldn’t have had all of these processed foods without these fake ersatz flavours.
The fast food industry could not exist without MSG and artificial meat flavours to make secret sauces and spice mixes that beguile the consumer into eating bland and tasteless food.
The sauces in processed foods are basically MSG, water, some thickener and emulsifier and some caramel colouring.
Your tongue is tricked into thinking that it is getting something nutritious when it is getting nothing at all except some very toxic substances.
Even the dressings, the Worcestershire sauce, rice mixes, flavoured tofu, bouillon cubes, imitation garlic and onions, dehydrated foods that you add water to, all of these and anything that has a meat-like taste has MSG in it.
Almost all canned soups and stews contain MSG, and the ‘hydrolysed protein’ bases often contain MSG in very large amounts.
So-called ‘homemade soup’ in most restaurants is often made by adding water to artificial flavourings in a powdered soup-base or soup cubes and adding chopped vegetables etc.
Even things like lobster bisque and sauces in the seafood restaurants are full of these artificial flavours. It’s all profit based.
They even think it is too costly to just use a little onion and garlic for flavouring. So they are using the artificial flavours instead…
As I point out in my various workshops, the three most toxic additives in our food supply are MSG, hydrolysed protein and aspartame in 2015 repackaged at , and the first two are in all of these secret sauces with ‘natural flavours’.
Anything that you buy that says ‘spices’ or ‘natural flavours’ contains MSG!
They get around it by putting MSG in the mixes, and if it is less than 50% MSG they don’t have to put it on the label. You may have noticed that that phrase, ‘No MSG’, has actually disappeared.
They don’t use it anymore because they found out that there was MSG in all the spice mixes, even Bragg’s amino acids had to take ‘No MSG’ off.
These neurotoxins are in the low fat milk, the spray-dried milk and in all the natural flavourings and spices.
Health problems with MSG
We soon began to realise that there were some problems with this MSG. In 1957 scientists found that mice became blind and obese when MSG was administered.
Oil processing starts with the crude vegetable oil and produces various oils, margarine, shortening and so forth. Don’t forget these oils start out loaded with pesticides.
The steps involved in processing have to do with bleaching, deodorising, taking all the nutrients out, filtering, and removing saturates to make the oils more liquid.
They also add a hexane solvent in order to squeeze the very last drop of oil out of the seeds. Caustic refining refers to very alkaline, very caustic chemicals that are added to the oil.
Margarine processing uses the cheapest seeds, and most of them are full of pesticides and genetically engineered.
Oil is extracted under high temperature and pressure, and the remaining fraction of oil is removed with hexane solvents.
Then they steam clean the oils to remove all the vitamins and all the anti-oxidants, but of course, the solvents and the pesticides remain.
These oils are mixed with a nickel catalyst and then put into a huge high pressure, high temperature reactor.
Emulsifiers are mixed in. What comes out of that reactor, actually, is a smelly, grey type of cottage cheese.
Then they mix in the emulsifiers to smooth it out, and steam clean it again to get rid of the horrible smell.
Then they bleach it to get rid of the grey colour, and they add artificial flavours and synthetic vitamins. Actually they are not allowed to add a synthetic colour to margarine.
They have to add a natural colour, so they add anatto or something natural. It is then packaged in blocks and tubs and then advertising promotes this garbage as a health food.
Saturated fat is the type of fat found in lard or butter. It is a straight molecule and it packs together easily. That is why it’s solid at room temperature.
Unsaturated fat, like the type of fat found in olive oil, is a bent molecule. It has a little bend with two hydrogen molecules sticking out.
And when that molecule gets built into your cells, the body wants those two hydrogens together; it makes an electron cloud and that is where your body makes reactions in the cell membrane.
During hydrogenation, one of those hydrogens is moved to the other side, and it causes the molecule to straighten out so that it behaves like a saturate.
The original unsaturated molecule is called ‘cis’ fatty acid, because the two hydrogens are together, and then it becomes a ‘transfat’, a transfatty acid, because the two hydrogens are across from each other.
But your body doesn’t know that this new molecule is something that has never been in nature before, so when you eat one of these transfats, or transfatty acids, they become built into your cell membranes.
When it gets into your cell membranes your body starts to realise something is wrong, because it wants to make reactions where those two hydrogens are and it can’t find them.
And so the reaction can’t take place…
Problems with hydrogenated oils
Many, many diseases have been associated with the consumption of these transfatty acids — heart disease, cancer, and degeneration of joints and tendons (that is why we have so many hip replacements today).
The only reason that we are eating this stuff is because we have been told that the competing fats and oils, the butter, the lard, the coconut oil, the palm oil, the tallow and the suet are bad for us and cause heart disease.
And that is nothing but industry propaganda to get us to buy substitutes.
Processed food affects fertility and facial structure
Weston A. Price discovered that as children eat these processed foods, with each generation, the facial structure becomes more and more narrow. Healthy faces should be broad.
They should have perfectly straight teeth and no cavities. When you are eating real foods, nutrient dense foods, you get the complete and perfect expression of the genetic potential… Someone from the family needs to get back in the kitchen.
It doesn’t mean you have to spend hours in the kitchen, but you need to spend some time preparing food with love, food that has been grown with love and prepared with wisdom and love.
If no one in the family has time to go into the kitchen and prepare food, you need to sit down and rethink how you are spending your time because there is simply no other way to get nourishing foods into our children.
The situation is really very critical.
If we don’t return to good eating practices one mouth at a time, one meal at a time, one farm at a time, preparing our own food and preparing it properly, there is not going to be another generation.
By Sally Fallon; nutrition journalist and food historian.
Sally Fallon is the author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, a full spectrum nutritional cookbook which documents the politics behind the cholesterol theory of heart disease.
Sally is editor of the Price-Pottenger Nutrition Foundation’s health journal, Wise Traditions, and is a regular contributor to a wide number of alternative health publications.
Weston A Price Foundation
See also Dirty Secrets Of The Food Processing Industry 1 on this website
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