FOOD CHEMICALS: Junk Food Additives Make You Crave MORE Junk Food—New Study
This will come as little surprise to anyone who has ever opened a bag, bottle or can of junk food—the additives cause an almost immediate biochemical reaction in the brain that mirrors other types of addictive substances—You. Want. MORE! Such clever little devils those food chemists are who work for Big Food corporations…
Ever noticed that eating Cool Ranch Doritos ends up making you crave more Cool Ranch Doritos? Researchers have observed this behavior in rats, noting that junk food not only makes them fat, but reduces their appetite for good food.
“If the same thing happens in humans, eating junk food may change our responses to signals associated with food rewards,”said lead researcher Professor Margaret Morris, head of pharmacology from the School of Medical Sciences.
The junk food diet may create changes to the reward circuits in rats’ brains, the researchers said. That circuitry is similar in all mammals, so the implications are likely to be similar in humans.
The study adds to growing research showing how access to junk food may contribute to the worldwide obesity epidemic.
…TIMEJunk food doesn’t just make you fat (though it does a great job of that). It might also make you boring to eat around. That’s what a new study says…
A diet of junk food not only makes rats fat, but also reduces their appetite for novel foods, a preference that normally drives them to seek a balanced diet, reports a study.
A diet of junk food not only makes rats fat, but also reduces their appetite for novel foods, a preference that normally drives them to seek a balanced diet, reports a study published in the open-access journal Frontiers in Psychology.The study helps to explain how excessive consumption of junk food can change behavior, weaken self-control and lead to overeating and obesity.
The team of researchers, led by Professor Margaret Morris, Head of Pharmacology from the School of Medical Sciences, UNSW Australia, taught young male rats to associate each of two different sound cues with a particular flavor of sugar water — cherry and grape.
Healthy rats, raised on a healthy diet, stopped responding to cues linked to a flavor in which they have recently overindulged. This inborn mechanism, widespread in animals, protects against overeating and promotes a healthy, balanced diet.
But after 2 weeks on a diet that included daily access to cafeteria foods, including pie, dumplings, cookies, and cake — with 150% more calories — the rats’ weight increased by 10% and their behavior changed dramatically. They became indifferent in their food choices and no longer avoided the sound advertising the overfamiliar taste. This indicated that they had lost their natural preference for novelty. The change even lasted for some time after the rats returned to a healthy diet.
The researchers think that a junk diet causes lasting changes in the reward circuit parts of the rats’ brain, for example, the orbitofrontal cortex, an area of the brain responsible for decision-making. They say these results may have implications for people’s ability to limit their intake of certain kinds of foods, because the brain’s reward circuitry is similar in all mammals.
Journal Reference: Amy C. Reichelt, Margaret J. Morris, R. F. Westbrook. Cafeteria diet impairs expression of sensory-specific satiety and stimulus-outcome learning. Frontiers in Psychology, 2014; 5 DOI: 10.3389/fpsyg.2014.00852
Also consider reading this:
FOOD CHEMICALS: Who’s Driving This Bus? Food Additives Linked with Dangerous Reactions Growing at Alarming Rate, FDA Does Nothing
The FDA has received thousands of consumer complaints about additives in recent years, saying certain substances seem to trigger asthmatic attacks, serious bouts of vomiting, intestinal-tract disorders and other health problems.-Washington Post
Food additives on the rise as FDA scrutiny wanes
The explosion of new food additives coupled with an easing of oversight requirements is allowing manufacturers to avoid the scrutiny of the Food and Drug Administration, which is responsible for ensuring the safety of chemicals streaming into the food supply.
And in hundreds of cases, the FDA doesn’t even know of the existence of new additives, which can include chemical preservatives, flavorings and thickening agents…
“We simply do not have the information to vouch for the safety of many of these chemicals.” - Michael Taylor, FDA’s deputy commissioner for food
The FDA has received thousands of consumer complaints about additives in recent years, saying certain substances seem to trigger asthmatic attacks, serious bouts of vomiting, intestinal-tract disorders and other health problems.
At a pace far faster than in previous years, companies are adding secret ingredients to everything from energy drinks to granola bars. But the more widespread concern among food-safety advocates and some federal regulators is the quickening trend of companies opting for an expedited certification process to a degree never intended when it was established 17 years ago to, in part, help businesses.
A voluntary certification system has nearly replaced one that relied on a more formal, time-consuming review — where the FDA, rather than companies, made the final determination on what is safe.
The FDA’s new system allows manufacturers to certify, based on research, that such ingredients are already Generally Recognized as Safe, or GRAS— which means food manufacturers no longer have to submit their research and raw data to the FDA. The companies can share just a summary of their findings with the agency.
The changes didn’t work out as planned.
For starters, most additives continued to debut without the FDA being notified. Moreover, companies that did choose to go through the FDA oversight process largely abandoned the formal approval route, opting instead for the new, cursory GRAS process, even for additives that could be considered new and novel, according to agency documents and an analysis of those records by the Natural Resources Defense Council.
Companies often bypass the FDA altogether. Under the rules, companies may make their own GRAS determination. Sharing it with the agency and getting it to sign off is voluntary.
The result is that consumers have little way of being certain that the food products they buy won’t harm them…
In the five decades since Congress gave the FDA responsibility for ensuring the safety of additives in the food supply, the number has spiked from 800 to more than 9,000…Hundreds of food chemicals and ingredients have been introduced without notifying the FDA at all, according to agency officials, trade journals and food safety groups…
Here are just three examples of hundreds of problematic additives cited by the Washington Post:
1-Food additive “Mycoprotein” is an industrialized food chemical…a fungus-based meat substitute used in Quorn brand foods…Independent researchers published three papers in academic journals, between 2003 and 2009, describing severe and even life-threatening allergic reactions to mycoprotein… Consumer advocates have compiled lists of the dangerous allergic reactions it can cause. The Center for Science in the Public Interest cites anaphylactic reactions, nausea, cramps, diarrhea, vomiting so forceful it could break blood vessels in the eyes, and even two deaths.
2-Food additive “Epigallocatechin-3-gallate (EGCG)” is a synthetic food chemical found in cereal, nutrition and energy bars, soft drinks, sports and isotonic drinks, energy beverages, fruit and vegetable juices, meal replacement and soft candies. According to FDA records there are more than a dozen scientific studies linking this additive with dangerous health consequences, including one that showed it could induce “toxicity in the liver, kidneys and intestine.” Another showed it could produce “defects in the brain and heart.” And still another said it may “contribute to infant leukemia.”
3-Food additive “Carrageenan”, an industrialized food chemical extracted from red seaweed, was one of the first substances that the FDA recognized as GRAS. It is used in low-fat foods, vegan foods, almond milk, nondairy creamer, ice cream, yogurt, cheeses, and many other processed foods. It has been linked in scientific studies and clinical reports to gastrointestinal disorders such as diverticulitis, irritable bowel syndrome, Crohn’s disease, inflammatory bowel disease and diabetes.
See more of this Washington Post report here: Washington Post article
and an overview at Food Safety News: Continue Reading
SPECIAL: A Surprising Number of Americans Want to Eat Organic…But the Least Amount of People Who Want Organic Live in the East. What’s Up with That East Coast?
Forty-Five Percent of Americans Seek Out Organic Foods
More people in cities or in the West actively include organic foods
Results of a new poll recently released by Gallup…
-45% of Americans actively try to include organic foods in their diets, while 15% actively avoid them. More than a third, 38%, say they “don’t think either way” about organic foods.
-In the West, Over Half Include Organic Foods in Their Diets
In the U.S., inclusion of organic foods is highest in the West (54%) and lowest in the East (39%). Americans who report living in a big or small city are more likely to eat organic foods than those who describe their location as a town or rural area, 50% versus 37%, respectively, while those who live in suburban areas fall between these two groups.
-Younger Americans More Likely Than Older to Eat Organic Foods
More than half of 18- to 29-year-old Americans actively try to include organic foods in their diets, compared with one-third of Americans who are 65 and older. Older Americans are slightly more likely than other age groups to “think either way” about organic foods.
-Household income is a factor in food choices, with almost half of upper-income Americans actively including organic foods, compared with 42% of lower-income Americans. Almost a quarter of lower-income Americans, however, actively avoid organic foods, while among upper-income Americans it is closer to one in 10. This could be a reaction to cost, as organic foods typically cost 20% to 100% more than non-organic foods. So lower-income Americans could be actively avoiding organic foods because they are trying to save money on food purchases, rather than avoiding them because of health reasons or dietary preferences.
FOOD CHEMICALS: The ‘Healthy Drink’ Scam…Juice, Flavored Waters/Vitamin Waters, Sports Drinks Filled with Questionable Synthetic and Industrialized Additives
Juice, flavored waters/vitamin waters, sports drinks. Now here is where things get a little interesting because many people believe that juice, flavored waters and sports drinks are all natural healthy alternatives to drinks like soda. In theory, maybe. But the reality is that many commercially processed juices, flavored waters and sports drinks contain questionable synthetic and industrialized food additives—chemicals that have been linked with adverse reactions in some consumers. Let’s take a look at some of the additives commonly used in these purported “healthy” drinks:
benzoates such as calcium benzoate, potassium benzoate and sodium benzoate,
dipotassium phosphate (DKP),
brominated vegetable oil (BVO),
synthetic calcium pantothenate,
artificial sweeteners like aspartame,
the mysterious, source unknown “natural flavorings”,
artificial dyes (including tartrazine/yellow dye 5) and artificial flavorings,
sodium carboxymethyl-cellulose (cellulose gum),
Given this lineup either our society has really lowered the bar for what constitutes “healthy” now or Big Food’s marketing agencies are absolute geniuses.
From the Upcoming Book
"The Essential Chemical-Free Shopping and Eating Guide:
A How-To Manual for Eating Clean”
and the ‘Food Additives to Avoid Listing’: FATAL
SOLUTIONS: (1) Go here (FATAL ) to learn the Red Flags associated with these additives, (2) Educate yourself. Don’t assume because it is marketed as ‘healthy’ that it is…Read the ingredients labels and take a pass on unwanted additives, (3) Make your own fresh juice, flavored water and sports drinks.
FOOD CHEMICALS: Chemicals of Concern in ‘Instant Noodles’ Linked to Serious Health Risks—Especially in Females…New Research
Can instant noodles lead to heart disease, diabetes and stroke?
Significant consumption of instant noodles — ramen included — may increase a person’s risk for cardiometabolic syndrome, especially in women, research shows.
"This research is significant since many people are consuming instant noodles without knowing possible health risks." -Dr. H.J. Shin,Journal of Nutrition
Instant noodle eaters, take heed. Recent Baylor research shows that significant consumption of the convenient food product — ramen included — may increase a person’s risk for cardiometabolic syndrome, especially in women. The findings, recently published in The Journal of Nutrition, could shed new light on the risks of a worldwide dietary habit.
Dr. Shin, who led the study on behalf of the Baylor Heart and Vascular Hospital (BHVH), found that eating instant noodles two or more times a week was associated with cardiometabolic syndrome, which raises a person’s likelihood of developing heart disease and other conditions, such as diabetes and stroke.
Dr. Shin also found that those results were more prevalent in women. He said that can likely be attributed to biological differences (such as sex hormones and metabolism) between the sexes, as well as obesity and metabolic syndrome components. In addition, men and women’s varied eating habits and differences in the accuracy of food reporting may play a role in the gender gap.
Another potential factor in the gender difference is a chemical called bisphenol A (BPA), which is used for packaging the noodles in Styrofoam containers. Studies have shown that BPA interferes with the way hormones send messages through the body, specifically estrogen.
Regardless of the gender-related findings or their causes, Dr. Shin said, the study represents the importance of understanding the foods we feed our bodies.
"This research is significant since many people are consuming instant noodles without knowing possible health risks," Dr. Shin said.
Journal Reference: H. J. Shin, E. Cho, H.-J. Lee, T. T. Fung, E. Rimm, B. Rosner, J. E. Manson, K. Wheelan, F. B. Hu. Instant Noodle Intake and Dietary Patterns Are Associated with Distinct Cardiometabolic Risk Factors in Korea. Journal of Nutrition, 2014; 144 (8): 1247 DOI: 10.3945/jn.113.188441
Baylor Scott & White Health. “Can instant noodles lead to heart disease, diabetes and stroke?.” ScienceDaily. ScienceDaily, 12 August 2014. <www.sciencedaily.com/releases/2014/08/140812121642.htm>
To learn the Red Flags linked to the food additives in instant noodles look up the items in the ingredients list above and check them against the “Food Additives to Avoid List” [FATAL]:
SOLUTIONS: DIY Organic Deck Veggies Update
The verdict is in…Delicious! The entire process in our DIY Organic Deck Veggies experiment was exceptionally easy, low-cost and fun! The best part: These pesticide-free / chemical-free, organic potatoes tasted surprisingly better than the store-bought versions we were accustomed to. Our recommendation: Do This!
PERSONAL ITEMS CHEMICALS: Phthalates, a Known Cancer Causing Chemical, Found in Knock-Offs of Rainbow Loom Bracelets
Cheapo versions of the popular Rainbow Loom bracelet-making supplies have high levels of phthalates, a British study found.
In a study commissioned by a British toy retailer, the Assay Laboratory in Birmingham, United Kingdom, tested charms meant to be attached to bracelets and necklaces woven on the looms. The researchers found that while Rainbow Loom’s own name-brand products were safe, some charms made by knockoff brands contained high levels of phthalates, a class of carcinogenic chemicals. Some of the knockoff charms were composed of as much as 50 percent (by weight) phthalates…[READ MORE]
Source: Mother Jones
FOOD CHEMICALS: BPA Linked with Food Intolerance—New Study
A team of research scientists has shown that perinatal exposure to low doses of BPA could increase the risk of developing food intolerance in adulthood.
More than 20% of the global population suffer from food allergy or intolerance. An environmental origin for these adverse food reactions is strongly suspected.
Journal Reference: S. Menard, L. Guzylack-Piriou, M. Leveque, V. Braniste, C. Lencina, M. Naturel, L. Moussa, S. Sekkal, C. Harkat, E. Gaultier, V. Theodorou, E. Houdeau. Food intolerance at adulthood after perinatal exposure to the endocrine disruptor bisphenol A. The FASEB Journal, 2014; DOI: 10.1096/fj.14-255380
For more information on the adverse health outcomes linked with this food additive, as well as where BPA is hiding and how to avoid it, see our piece: How to Avoid BPA
SOLUTIONS: 10 Awesome Cleaning Foods
DIY Chemical-Free Cleaning Products that Really Work
Swish a scoop of uncooked grains (with warm water and a little dish detergent) around the inside of a vase to scrub hard-to-reach spots.
This french fry sidekick can shine copper and get your car gleaming again.
4. Table salt
The course texture of this cooking staple can erase stains from butcherblock countertop, and helps release stuck-on food from your cast-iron skillet.
Got a scuff or a scratch on your wood furniture? Rub it with a walnut (shell removed) to mask the damage.
6. Powdered lemon or orange drink
The citric acid in your favorite drink powder can help banish rust and stains from your dishwasher.
7. Cream of tartar
This common baking ingredient can remove the grayish residue that shows up on aluminum utensils after you run them through the dishwasher.
Like baking soda, white vinegar is a powerful cleaning tool. It can freshen laundry, lift stains from carpet, brighten windows, and so much more. Just don’t use it in these spots — you might do more harm than good.
Grab the bottle from leftover from your last big party to deodorize clothes and shine chrome and porcelain fixtures.
Source: Good Housekeeping / Daily Green:
SPECIAL: Learning to cook from scratch. “Go Together” Veggies & Herbs Chart
The first step in weaning off of processed, additive-soaked foods is learning that cooking super tasty meals from fresh, whole foods can be easy and fast. Use this chart for “go together” foods and seasonings to get started.
FOOD CHEMICALS: Hidden Additives in the Dairy Aisle
Your local supermarket is a landmine of potentially harmful (and sometimes hidden) synthetic and industrialized additives. Let’s take a brief tour to see what is stocking the shelves…
In the milk, dairy and cheese aisles food and drink items contain preservatives including sodium benzoate, benzoic acid, calcium ascorbate, and sodium ethyl p-hydroxybenzoate, synthetic animal growth hormones, antibiotics and other animal drugs, synthetic pesticides (stemming from the animal feed), emulsifiers, thickeners, neutralizers, and stabilizers including carrageenan, dipotassium phosphate (DKP),sodium phosphate,propionic acid, ethyl butyrate, sodium propionate, disodium phosphate (DSP), sodium hexametaphosphate, acetoin, potassium sorbate, silicon dioxide, acetic acid, sodium potassium tartrate, sulfuric acid, sodium aluminosilicate, monoammonium glutamate, sodium caseinate, lactic acid, calcium acetate, phosphoric acid, calcium chloride,polysorbate 80,citric acid, sodium sulfate,partially hydrogenated vegetable oil, malic acid, autolyzed yeast, aluminumsodium sulfate, sodium stearoyl lactylate,potassium sulfate,sorbic acid, methycellulose,calcium gluconate, xanthan gum, yeast extract, disodium sulfate, potassium phosphate, malt extract, sodium acetate, propylene glycol, synthetic DHA,sodium carboxymethyl-cellulose,sodium gluconate, casein, soy lecithin, gelatin glutamate, sodium acid pyrophosphate, methycellulose,guar gum,disodium guanylate, sodium aluminum phosphate, hydrochloric acid, sulfites, phthalates from processing and packaging, and synthetic nanoparticle tinting agent titanium dioxide—many if not most of these additives are unlisted.
These food additives have been linked in scientific studies and clinical trials with a laundry list of adverse health outcomes—including digestive problems, migraine headaches, respiratory ailments, insomnia, weight gain, depression, anxiety, heart irregularities, kidney and liver problems, and much, much more.
To do an E-Z look-up of the potential problems associated with additives in commercial dairy, milk and cheese, check the additives listed above in the ‘Food Additives to Avoid Listing’.
Go here: FATAL
Copyrighted content from the Upcoming Book “The Essential Chemical-Free Shopping and Eating Guide: A How-To Manual for Eating Clean”