Artificial Butter Flavoring Ingredient Penetrates Blood-Brain Barrier

'Scientists are beginning to understand one of life's enduring mysteries - Diacetyl (DA) is a chemical that imparts the buttery flavour in microwave popcorn. It has a disease named after it because many microwave popcorn factory workers exposed to it have developed a lung condition called diacetyl-induced bronchiolitis obliterans or "Popcorn worker's lung". New evidence found that DA intensifies the damaging effects of an abnormal brain protein linked to Alzheimer’s disease.'


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What’s behind those breakfast cereals?

 
Editor's note: This video is an industry PR attempt to convince you how healthy sugar coated corn flakes are. You may see through some of the nonsense, but there is another factor - GMO corn! The full article has a commentary on this video.

'While sleepily shaking your cereal flakes into a bowl, and absently pouring the milk over them, have you ever stopped to think, just before taking a big, slurpy bite, “How is this stuff made?” If you went ahead and took the time to find out, you’d be surprised to learn that no matter how healthy and natural the advertising on the packages makes those crunchy bits of wheat, oats, and corn seem, they are actually a highly processed food whose nutrient value is questionable. But that wasn’t how it was supposed to be at all.'


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Corporations Have Redefined Food as 'Stuff'

 

Countries define food as "any item that is to be processed, partially processed, or unprocessed for consumption."

 

'Food is defined as "any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, and/or stimulate growth."

In the legal definition, the essence food - what is in it, what it does - is not considered, only what is done to it or with it. These countries define food as "any item that is to be processed, partially processed, or unprocessed for consumption." 

Perhaps in recognition of the removal from food of what makes it food rather than any other material, the word "food stuffs" is used, which include any substance to be ingested by humans. This could be "stuff" insufficient to sustain life or even antithetical to it.'

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Cool Whip - Not so Cool After All

A delicious blend of corn sugar, wax, and condom lube.

Nutritious Fake 'Food' Through Better Chemistry?

Water

It's the main ingredient. But like any whipped product, Cool Whip contains a high percentage of air. At 41 cents per ounce, you're buying mostly water and air for just over twice what it would cost to whip real cream yourself.

Natural and Artificial Flavorings

Cool Whip doesn't really taste like much, but Kraft's recipe for blandness is a trade secret. That means the company doesn't have to disclose the specific flavorings.

Note: When a product lists natural and or artificial flavoring as an ingredient, be alert to the fact that these general descriptions routinely serve as a Trojan Horse for the dangerous excitotoxin - aspartame.

Corn Syrup and High-Fructose Corn Syrup

Sugar by other names. Corn syrup is mostly glucose. High-fructose corn syrup is corn syrup treated with amylase and other enzymes, which together help convert glucose into fructose. A diet high in fructose is known to make lab mice fatter than other diets, so keep your research animals away from Cool Whip.

Read about the significant dangers of High Fructose Corn Syrup HERE.

Hydrogenated Coconut and Palm Kernel Oil

Cool Whip needs to feel like whipped cream in the mouth without actually being, you know, made with cream. One cheap, reliable way to replicate the texture is by using semi- solidified plant oils. The best method of solidifying plant oils: Bubble high- pressure hydrogen through them. Of course, if not done completely, the result is trans fat. These days, Kraft avoids that.

The health dangers of trans fats have been known for decades, yet food companies still poison customers with hydrogenated oils HERE

Polysorbate 60

Polysorbates are made by polymerizing ethylene oxide (a precursor to antifreeze) with a sugar alcohol derivative. The result can be a detergent, an emulsifier, or, in the case of polysorbate 60, a major ingredient in some sexual lubricants.

Sodium Caseinate

Also common in powdered non-dairy creamer, this protein derived from cow milk helps oil and water mix.

Sorbitan Monostearate

Chemists call this stuff synthetic wax, and it's sometimes used as a hemorrhoid cream. It's one of the magical substances that keep Cool Whip from turning to liquid over time in the fridge.

Xanthan and Guar Gums

These are natural thickeners, and together they provide more viscosity than either does alone. Guar also helps retard the formation of ice crystals, another key to preserving fluffiness.

Bon Appétit!

Source: Wired Magazine

Adapted from Patrick Di Justo

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