as well as movie popcorn and other things if the Michelle FDA gets their way.
Obama administration now seeks to outlaw cookies | The Daily Caller
Obama administration now seeks to outlaw cookies | The Daily Caller
Girl Scout cookies illegal
- Thread starter LDB
- Start date
Are they trying to outlaw transfats? IF so, should the government be allowed that kind of power? Should people not be allowed to choose what they want to kill them if that is what they want? Something has to kill them, transfats, smoking, drinking, all personal choices. After all, when it comes down to it, the leading, and ONLY cause of death, in the United States and in every other country is EXACTLY the same thing, conception. No lives will be saved, only a death postponed.
Yep, another drive by media blast and you swallowed it, hook, line, and sinker. Infact you swallowed the pole, reel and tackle box for good measure. Did the bait box at least get spared?
I don't see this going anywhere because, keep in mind this is the same F.D.A. that is allowing our food product to be produced in CHINA.
Here is the reality, average shopper with very little resources and options of where to get food vs. multinational food manufacturers. WHO HAS THE DEEPER POCKETS? Deep pockets loaded with cash to pay lobbyists will always win and screw the public trust.
Now, laying out expectations to companies to produce food products with less ticking time bombs and a higher nutritional quality is a good idea.
When it comes to processed food product most people expect it to have actual nutritional value and not just empty un healthy calories mostly in the form of processed carbohydrates and modified trans fats. In the past twenty years the quality of our foods have gone down the tubes when it comes to caloric intake and nutritional value. Most people don't look at the ingredients on a food product just the price, If the average consumer spent the time to read every label on every product and then translate the ingredients to something understandable it would turn the 2 hour grocery shopping trip into a week long, round the clock trip.
Bob Wolf
I don't see this going anywhere because, keep in mind this is the same F.D.A. that is allowing our food product to be produced in CHINA.
Here is the reality, average shopper with very little resources and options of where to get food vs. multinational food manufacturers. WHO HAS THE DEEPER POCKETS? Deep pockets loaded with cash to pay lobbyists will always win and screw the public trust.
Now, laying out expectations to companies to produce food products with less ticking time bombs and a higher nutritional quality is a good idea.
When it comes to processed food product most people expect it to have actual nutritional value and not just empty un healthy calories mostly in the form of processed carbohydrates and modified trans fats. In the past twenty years the quality of our foods have gone down the tubes when it comes to caloric intake and nutritional value. Most people don't look at the ingredients on a food product just the price, If the average consumer spent the time to read every label on every product and then translate the ingredients to something understandable it would turn the 2 hour grocery shopping trip into a week long, round the clock trip.
Bob Wolf
Leo Lovelace
Trans fats in an unnatural, invented food, with no nutritional value whatsoever. Throughout the 30s, 40s and 50s, Crisco and other trans fats were advertised as being healthier than beef tallow and butter. It was the government who allowed that advertising. It want until the 50s and 60s when it farthest looking like there was a link between trans fats and coronary heart disease. The government it's finally getting around to banning an unnatural, invented food, something that should have been done decades ago.
Sounds a lot like white, bleached, enriched flour. Crisco starts life as a natural product, vegetable oil, and it is then processed. Many so called "food products" are like that.
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I guess so. We are told daily that white, bleached, enriched flour will kill us. I guess my point is that we are bombarded by the government about what we can or cannot do. Eat or not eat. Own or not own. Down to the level of what light bulbs we can own or how big the tank is on our toilets. Their weight is oppressive and, frankly, it's hard to buy their swill.
They may be right here, I don't know. I just don't trust them.
I am not saying that hydrogenated oil is good, bad or indifferent. I am saying that just because the FDA says so is reason for me not to believe it.
Actually, bleached, enriched processed flour is a creation of the government swill, spawned by the US Department of Agriculture (the same folks who gave us the bread and grains heavy Food Pyramid that made everyone fat).
Wheat has essentially three layers: the bran (the outer shell where all the fiber and minerals are), the germ (the dense nutrient embryo where a new wheat plant will sprout), and the endosperm (the 83% of the grain containing almost entirely starch, which is what a sprouting embryo initially feeds on). When wheat is processed, the bran and germ are discarded, leaving the white fluffy flour used in baking. The only problem is, it's the bran and the germ that the body needs in order to properly digest and incorporate the wheat. Without the bran and the germ, the starch is simply converted to fat and stored.
One major problem of the industrial revolution was the distribution, storage and preservation of flour. Transportation distances and slow transport didn't mix well with the natural shelf life of flour. The reason for the limited shelf life is the fatty acids of the nutrient-rich germ, which react from the moment they are exposed to oxygen. This occurs when grain is milled, where the fatty acids oxidize and flour starts to become rancid. Depending on climate and grain quality, this rancidity process can happen in as little as three months, or take as long as nine months. In the late 1800s vitamins, amino acids and micro nutrients were either completely unknown or mostly understood, and removing the germ seemed like a brilliant solution, since without the germ the four would not go rancid. This degermed flour became the standard.
Then, as people began contracting diseases from vitamin deficiencies, as vitamins were becoming better understood, they realized that they had to enrich the flour with vitamins. So, they strip out the germ, and the vitamins along with it, and then add the vitamins back in. Brilliant. Figuring out how much of the vitamins to add back in began the start of the Recommended Minimum Daily Requirements of vitamins. The Minimum Daily Requirement is the amount of vitamins you need to keep from getting a vitamin-deficient related illness. They have no idea how much is ideal, though.
Old time mills ground flour slowly, but today’s mills are designed for mass-production, 140 million pounds a day, using high-temperature, high-speed steel rollers. The resulting white flour is nearly all starch, and even most of today’s commercially processed whole wheat flour has lost a significant amount of nutritional value due to these aggressive processing methods. Flour used to be naturally aged, which gave it it's white color and improved the gluten (and thus the baking properties). But not now. There's no place to store 140 million pounds a day to let it naturally age. So, it's treated with a chlorine oxide gas bath to bleach it and to artificially age it rapidly (it ages 4 months in 48 hours). The chlorine oxide reacts with certain proteins (xantophyll) in the flour, turning the flour white, and during the oxidation process the chemical alloxan is produced and left behind in the flour. Alloxan is used solely in medical research, there is no other use for it. What it's used for is to induce diabetes in test animals so they can study the diabetes.
Look up Dr. Harvey W. Wiley, MD, who eventually became known as the “Father of the Pure Food and Drugs Act” of 1906. Wiley was head of the Bureau of Chemistry, the precursor to the FDA. He was against most food additives, as well as the bleaching of flour.
He was so adamant about the bleaching of flour that he ended up taking that one to the Supreme Court, where the court ruled that flour could not be "bleached or adulterated” in any way. The ruling was never enforced. Instead, Wiley was forced out after constantly butting heads with Secretary of Agriculture James Wilson and President Roosevelt over food regulation. Wilson created the Board of Food and Drug Inspection in 1907 (headed by a former executive of The Pillsbury Company) and the Referee Board of Consulting Scientific Experts in 1908 (headed by a former executive of Proctor and Gamble, the inventors of Crisco), and in doing so cut almost all of Wiley's authority. When Wiley finally quit in 1912, he was replaced with Dr. Elmer Nelson, who was a real piece of work. In his first directive as the head of the FDA, he wrote, "It is wholly unscientific to state that a well-fed body is more able to resist disease than a poorly fed body. My overall opinion is that there hasn’t been enough experimentation to prove that dietary deficiencies make one susceptible to disease."
And just like that the FDA focused it's attention on pharmaceuticals and other drugs, not worrying about the adulteration of the things we eat. The FDA was slow on the uptake when it was founded, and they've stayed right there.
You don't have to trust them. Do some research. Go to WebMD or the Mayo Clinic's Web site. Look at the guidelines and recommendations of the National Sciences Foundation of the US and Canada, at the recommendations from the World Health Organization. Learn how hydrogenated fat molecules differ from regular fat molecules, and even from the safe and naturally occurring trans fats found in sheep and cattle. You'll learn that it was around 1910 that hydrogenated oils became viable and by 1920 they had become a widespread replacement for butter, mainly because hydrogenated oil had some unique properties that made it better for baking, and because butter was in short supply. In the mid-1940s people started taking a look at the possible health effects, because of an increased occurrence of cancer in people who consumed hydrogenated oils instead of butter, lard and tallow. In the mid-1950s, the scientific literature showed a possible link between hydrogenated oils and the astonishing increase in coronary artery disease over the previous 40 years, but the warnings were largely ignored. Then in the 1990s there were some studies which couldn't be ignored or refuted, and it was in the late 1990s and early 2000s that mandatory food labeling in countries around the world began. And in the last 5 years or so more and more countries are either eliminating trans fats or severely limiting how much can be used. Most will end up eliminating it altogether.
[/quote]I am not saying that hydrogenated oil is good, bad or indifferent. I am saying that just because the FDA says so is reason for me not to believe it.[/QUOTE]The FDA is last one to fall in line about the problems with hydrogenated oils (trans fats). I wouldn't take solely the FDA's word, for or against something, to the exclusion of all other sources of information. Refusing to believe something is bad for you just because the FDA says it is, is just as bad as taking the FDA's word at face value when they say something is OK.
Oh, I have done the research, a lot of it. What I find is very conflicting ideas. Some say one thing, others say another. My belief is that the vast majority of what we buy at the store is not of the quality that it should be. Far too much alteration is done and modern farming is not conducive to healthy food production. That is why I prefer wild meats to store bought, that and it has far more flavor than factory meat does.
I don't trust the FDA at all. They are a government agency and have an agenda they push. Any time I hear them going on about something I try to find other, less biased, information.
I don't trust the FDA at all. They are a government agency and have an agenda they push. Any time I hear them going on about something I try to find other, less biased, information.
I agree. Organic is what I prefer.
One can say that about every government agency. And it'd be true.
"One can say that about every government agency. And it'd be true."
Pretty much. I see little reality coming out of most federal or state agencies, although state tends to be a little better.
There is one part of the US Fish and Wildlife service that does a pretty fair job. That is the group that does the waterfowl surveys. They were set up to handle the international/interstate part of waterfowl management. They don't set state hunting seasons, they set the frame work in which the states can pretty much do as they see fit. It is a system that is working and has resulted in, along with a lot of private work, in large increases in the numbers of waterfowl.
Pretty much. I see little reality coming out of most federal or state agencies, although state tends to be a little better.
There is one part of the US Fish and Wildlife service that does a pretty fair job. That is the group that does the waterfowl surveys. They were set up to handle the international/interstate part of waterfowl management. They don't set state hunting seasons, they set the frame work in which the states can pretty much do as they see fit. It is a system that is working and has resulted in, along with a lot of private work, in large increases in the numbers of waterfowl.