In the pursuit of creating massive quantities of low cost food to feed the world’s rapidly growing population, international food corporations have created an array of tasty, processed, non-nutritive “foods”. These new creations allow fast food companies like Burger King, McDonalds and Pizza Hut to boast year over year profits and offer entree selections below $1, while real food is increasing in cost and decreasing in availability. Some of the new “foods” that have emerged over the past ten years are pizza cheese, beef and meat product, canola oil, and cotton food additives.
CANOLA: INEDIBLE RAPESEED
Rape seed oil is inedible due to its high percentage of euric acid which causes inflammation and other negative effects to the body. It was used in the past to make oil for lamps and machinery because it keeps its properties even at high temperatures. Canola oil (Canada oil low acid) showed up in the late 1970’s cultivated in Canada from a hybrid version of the rapeseed plant with a lower concentration of euric acid. Genetically engineered varieties of the rape seed plant (also called Canola) were developed in 1998 and the plant's disease and drought resistance propelled it into being a huge crop worldwide. Canola is now the second largest oil crop in the world and the plant remaining after oil production is the second largest protein meal produced in the world.
Since 2000, this new genetically modified canola oil has roared on the food scene and been marketed as a “healthy oil” due to its low saturated fat content and high levels of mono-saturated fat and omega-3 fatty acid. Its sudden world-wide prevalence has made it the most common oil used in “health” food as well as junk food replacing the unpopular hydrogenated oils as well as safflower and palm oils used in processed foods. Canola was not eaten before 1998 and its high levels of euric acid may be associated with the increase in gout and metabolic syndrome. Metabolic syndrome is a cluster of symptoms which occur when people have high levels of euric acid including a resistance to insulin, a rise in triglycerides, an increase in blood pressure, and inflammation in the body. These same symptoms are seen in those that eat or drink a lot of high fructose corn syrup which creates high euric acid levels in the body. Finding frozen or packaged meats and vegetables that have not been fed, basted, or doused with canola oil is not an easy task in supermarkets today.
COTTON: THE NEW FOOD FILLER
Genetically modified cotton cultivation is growing worldwide with most of the production in the US and India but it is gaining popularity in China, South Africa, Australia, Mexico, and South America. Though cotton isn't’ a food, cotton oil is produced for human consumption and to produce vitamin E. Cottonseed meal is fed to animals and leftover cellulose fibers that are too short to be spun into textiles are used as food additives. Cellulose, which is basically a plastic, has migrated into numerous foods including cheese, cream, milk powder, flavored milks, ice cream, sherbet, whey products, processed fruits, cooked vegetables, canned beans, pre-cooked pastas, pre-cooked rice products, vinegars, mustards, soups, beer, cider, salads, yeast, seasonings, sweeteners, soybean products, bakery items, breakfast cereals including rolled oats, sports drinks, and dietetic foods as a non-caloric filler.. "Pizza cheese", a patented food from Leprino Foods, consists of cellulose coated cheese granules combined with silicon to aid in melting. The fact that humans can’t break down or digest cellulose is being used by the food industry to meet the demand for low-calorie, high-fiber foods, Cellulose from cotton fibers is added to a wide range of foods to thicken and stabilize and as fillers to extend serving sizes without increasing calories.
Stories from genetically modified cotton fields in India tell of animals becoming ill or dying from eating the cotton plant and cotton oil cakes and workers in the fields are having skin related itching and eruptions. A new and disturbing skin condition, called Morgellon’s Disease, is thought by some to be related to genetically modified cotton. Though not well understood, it is extremely painful and gives those that suffer from it the feeling of bugs crawling under their skin. In bad cases, a person is covered with intensely itchy sores from which multicolor fibers emerge. Fibers that have been analyzed were found to contain DNA from a fungus and a bacterium which are used in the commercial preparation of genetically modified foods and non-food crops (such as cotton). The fibers are primarily cellulose, which the human body cannot breakdown or manufacture.
Cattle in feed lots are fed genetically modified corn and soy, bubble gum in its wrappers, food manufacturer waste such as potato chips, rotten potato pieces, candy, and remains from bread waste. Feedlots recently stopped the practice of feeding other animal products to cows due to the spread of mad cow disease, but the low nutrition fed to cows combined with growth hormones to fatten them and antibiotics to keep them alive results in lower nutritional value, toxic beef. But new beef products have emerged in the past decade that are being created from inedible bits of feedlot livestock carcass.
Beef Products Inc. came up with a new process to use carcasses from slaughter houses to make frozen pink slabs that have been sanitized with an ammonia hydroxide rinse and given additives to create a pleasant texture, taste, and smell. This “beef product” is marketed as Boneless Lean Beef which is approved by the USDA for unrestricted use in ground beef and hamburger with labeling as 100% beef. The product is used as “beef” by every major pizza, burrito, and burger restaurant as well as by grocery stores and school cafeterias to reduce their costs and boost profit margins.
Other pink, paste-like meat products, like Mechanically Separated Meat (MSM), are produced by forcing livestock carcasses under high pressure through a sieve. These meat products are added to chicken, turkey and pork products to reduce costs and used to make chicken nuggets, hot dogs, potted meats bologna, meat sticks and other fast food products. Below is a photo of pink meat paste from the MSM process that went viral on the Internet, but was verified by snopes.com
The cost of a pound of beef steak runs from $5 to $20 depending on the cut. Using meat product with cellulose fillers and additives is what has made it possible for restaurants to offer quarter-pound beef burgers with cheese for under $1.
Back to Foods to Avoid
- USDA briefing on Canola
- Morgellons Disease
- GM Cotton Deaths
- About cottonseed oil
- Cellulose Food Additive details
- Beef Products Inc. process
- Nutrition differences between grass fed and grain-fed Animal products