Showing posts with label Nutrition. Show all posts
Showing posts with label Nutrition. Show all posts

May 27, 2016

A Lady Killer but Gay?

Image result for steven gaines author

This story can be mine or so many other gay men. I decided to go with this lady killer because of the changes he has undergone thru the years. Some of us work to keep our bodies  in a state of harmony with nature and who we were and still are. Others possibly because they have done well or not too well have decided to put that in Al Gores’ lock box and by the time they opened it someone else came creeping out. Yes! Everyone is responsible for their choices and that is why I will go no further on this topic. That is a subplot in my introducing this true story(according to Steven Gaines). The real story here is how ladies, girls tend to go for gay guys sometimes marrying them even if they have questionable friends or questionable habits, like getting out of bed in the middle of the night to go for a walk because they can’t sleep. I think is more than looks that make a woman go for a gay guy and that is trust(?) or I should say better, chemistry and being able to talk from how which panties they should choose to how to handle a problem at  work to how crazy people are to back Trump. 
This is a boring story unless you get the meaning behind it and that is why I took the chance to publish it. I was amazed that someone who is actually a great writer would go into this self serving story until I saw his reasoning. A book is coming.
 My reasoning is different and is just to point out once again the qualities of many gay men. The best listeners and the best husbands be in gay or straight marriage are those that spend a little time in the closet. When they come out of the straight marriage because their secret is out they bring a sense of loyalty to the next relationship and an ability to be more patient than others being that they have been on both sides of the coin. 
The jury is still out how this new generation of young male brides is going to be. Are they getting married because is now available and the mystic behind it, for some I am sure. But how is the core of these new marriages. I have a feeling that regardless how faithful or not those marriages are they will stay married longer that the straight counter part precisely for that reason. It was something denied so now available to have and hold it has more substantive value.
Hope you leave me some input so I know if this was relevant to you or not. By the way the picture of the guy up there is not Steven (no such luck for Steven)
Steven Gaines published the below story on NY Magazine  ln their new segment Beta Male and me? Im your Publisher (and yes Im in shape which means weight commensurate with height and age. A good nutritionist will tell you that being weight down by muscles does not decrease your chances of a coronary  or heart attack but actually is increased if human hormones are taken) 
When I was 15 years old, I set out on a quest to cure my homosexuality with a Freudian analyst, who promised I could be heterosexual. He said that not only would I begin to desire women, but I would eventually no longer be attracted to men. This sounded like a pretty good deal to me back in 1962, when my kind were referred to as homos and fairies, and there was nobody around to say it gets better. Given a choice of homo or “normal,” I chose normal.
The psychiatrist wasn’t an ogre; he was a good person who saw that I was suffering with my fate and offered me hope. He convinced me that Socratic analysis could cure my homosexuality if I wanted it enough, therapy’s shameless equivocation. I went to this well-meaning psychiatrist for over 13 years, sometimes four days a week, lying on a sofa facing a print of Bosch’s Garden of Earthly Delights, free associating and interpreting dreams, in search of the roots of my sexual aberration.
The key element of my therapy was to regularly have sex with women. It was like any other doctor’s prescriptive: Take one at bedtime. Except that after the first six years of analysis, I was still a virgin at age 21, with either men or women. I had never seen a vagina up close in person. My only exposure to the recesses of the female body was from the dirty pictures my father kept in the back of his top drawer wrapped in a brown paper bag. And from those blurry photos, taken in the 1940s and ’50s, the big bushy vaginas didn’t look too alluring.
It was only when my analyst threatened that analysis could go no further until I slept with a woman that I enlisted the help of a slightly older, pretty fashion illustrator, who was flattered to be asked to introduce me to the mysteries of a woman’s body. When I shared the impending loss of my virginity with a wealthy friend, he offered to pay for two adjoining hotel rooms in Philadelphia. For some reason he believed that my being away from New York would make the situation more relaxed, and if it turned out I couldn’t have sex with my fashion-illustrator friend, it would be less embarrassing if I had my own room to which to retreat — I suppose to weep with humiliation at my failure.
But that’s not what happened. If consummation was my goal, then my lovemaking was a success, but of course in reality it was not lovemaking. It was more like “show and tell.” It mortified me to have my own body noticed and touched, although I responded like any 21-year-old to oral sex. The fearsome vagina up close neither thrilled nor repelled. It was okay, but I was disconcerted by the new tastes and fragrances, and the occasional suction sound the vagina made during intercourse. I had never considered before that someone might pass gas during sex, and I was so uptight that I wasn’t amused when it happened to her and me. Cunnilingus, at which it turned out I excelled, was nevertheless a dark and smothering experience.
Nevertheless, losing my virginity was a big step forward in my cure, and encouraged by my analyst that I would learn to love the vagina, I began a succession of affairs with women over the next five or six years while abstaining from sex with men. Since I approached the whole sexual thing as more of a tourist than a native, I became a connoisseur of the female body the way a Jew appreciates the Vatican. It was a matter of responsibility to be a tender, satisfying partner, so I performed all of the obligatory sexual acts in appropriate order. (Petit déjeunerdéjeuner, and diner.)
In pursuit of love through sex, as the writer J.R. Ackerley put it, I would bed a woman for three or four months and then wander off when things began to get serious. Many of the women I dated were in search of a lifetime companion and progenitor, and I felt like a cad. It was a depressing and guilty time for me. I was pretending to be earnest in my affections when it was really a science project. I was leading these women on because I knew in my heart I was a dead end, and when I moved on it was heartache, sometimes for them and always for me.
It wasn’t hard for me to get laid once I started to try. I liked women, and they liked me. I was an early version of a 1970s metrosexual, good haircut, nice clothes, knew all the cool restaurants — and I wrote a pop-culture column for a major metropolitan newspaper. But more important, when straight guys hit on women there’s some underlying hunter-and-prey chemistry, and my sub rosa indifference was a turn-on. One night, at a trendy Columbus Avenue restaurant, I met a spectacular young woman through mutual friends. Let’s call her “Smithy” and disguise other identifying details, except that she had black hair and hazel eyes and the tiniest space between her front teeth that I found a charming flaw. I thought she was one of the most beautiful women I had seen since Julie Christie in Darling. She was the daughter of a stockbroker, went to Brown, and was finishing up her second year at Columbia Law School, after which she wanted to be a public defender. She was clever, too. After one drink she asked me if I was gay. “I’m not gay,” I said. “Why, do I act like I’m gay?” She gave me a suspicious look, so I took her back to my ramshackle townhouse on West 11th Street to prove my manhood. I was prepared to roll out my well-rehearsed sexual repertoire; instead I went off autopilot. It was intense and dirty.
Smithy raised the stakes on my quest. With Smithy sex was different, uninhibited — at a time when we weren’t yet inundated by millions of examples of sexual peccadillos on the internet. The next time I saw her she gave me a set of new sheets. “If this is going to continue we can’t have sex on Dudley Do-Right sheets,” she said. She gave me a nickname, too, the first time I had a petit nom d’amour: “Cowhead.” I was smitten. Love, sex, and status in the same package. Maybe therapy was working. With encouragement from my therapist, I made myself believe she was myfuture.
After a few months of dating I was invited to meet her family at their weekend home in Rye. On the way up on the train with Smithy, I fantasized about how I would become a part of the family, how I would charm them into approving of me, and how I would marry their smart daughter who was a lawyer and live happily ever after, financially cushioned by my rich in-laws. I woke up from my reverie when I saw Smithy’s older brother waiting for us at the train station. He was God’s cruel prank, sent to remind me of what was really possible in my life and what was not. Her brother wasSmithy, the same dark hair and hazel eyes, but as an athletic Irish god. I knew the whole day would be hell. I was so deranged by my attraction to him that I couldn’t raise my head for fear of gazing at him too long. To make things exquisitely worse, Smithy’s demon younger brother, a pimply 16-year-old who was onto my game, shot me sideways glances whenever his older brother entered the room. I was uncharacteristically quiet all day, and eventually Smithy took me aside and whispered, “What’s the matter?” I pretended I didn’t know what she was talking about, but I think she knew what the matter was. On some level everybody in the house knew I wasn’t exactly who I said I was.
I never felt as much of a fraud as I did at dinner with the family that night, being sized up by her father, “Call-me-Pete,” who had primate hair on his knuckles and played squash at the New York Athletic Club, because “tennis is for girls,” he said, sipping Macallans neat. I drank too much red wine at dinner, and the low point of the visit came when I choked on a piece of steak and needed the Heimlich maneuver, applied by the handsome brother, who wrapped his arms around me and popped the steak out of my mouth like he was burping a kewpie doll.
Smithy didn’t say much on the way back to New York. I dropped her off in a taxi at her apartment building. We talked on the phone a few times, but her heart wasn’t in it. I thought of telling her I was gay, but she knew, no matter what happened in bed. I saw her on TV 25 years later, a talking head on a cable TV news show. She was a public defender in San Francisco, still just as beautiful, but the space between her front teeth that I liked so much was gone.
After Smithy there were other women I thought I loved, but not completely. And although I enjoyed the intimacy of sex with women, I was driven by nature and design to love a man more. Diligently pleasing a partner is not the same as making love. And making love is not the same as lust. Even psychiatry didn’t claim to know how to make people lust. And lust is the glue of love. Oh yes it is. At least at first.
Steve Gaines: Adapted from One of These Things First, a memoir, which will be published on August 8 by Delphinium Books. Preorder it here.

January 13, 2015

What is the secret to Japan’s Slender population?


Since McDonald's inaugural golden arches were erected in Tokyo more than 40 years ago, fast food franchises have flourished, but Japanese waistlines haven't. It’s a trend government planners say is thanks to mandatory home economics classes.
Today, there are more than 3,000 McDonald's franchises in Japan. The public has also embraced other greasy chains, such as Wendy’s, Burger King and Kentucky Fried Chicken. In fact, it's become an annual tradition for Japanese families to down a bucket of deep fried poultry on Christmas Day.
And while Japan's population is not as skinny as it was before the Big Mac came along, they're not as fat as us. More than 25 per cent of Canadians are obese, according to the latest statistics from the Organization for Economic Co-operation and Development (OECD). About 3.6 per cent of Japanese adults are overweight.  
Boys cooking
A boy's cooking club at Azabu High School, where home economics is mandatory. (Danielle Nerman/CBC)
"Obesity rates have been gradually decreasing since 2003 in children and teens," says Takuya Mitani, a health education planner with Japan’s Education Ministry. Mitani says the government was able to stabilize the problem through early recognition and an aggressive approach to food education in Japan’s public school system.

Home economics for all

Twenty-two years ago, home economics became a core course, like science and math. At Azabu High, an all-boys school in central Tokyo, students spend hours in the classroom calculating the protein, fat, carbohydrate and calorie-count of various foods. They also whip up balanced meals in the school’s industrial kitchen.
"When I eat a delicious meal, I feel better. When I eat something that is not good for me, I don’t feel good. I feel worse. And so, food has a great impact on the human body," says 16-year-old Teru Arai.
In most Canadian schools, home economics class is an elective. In Japan, it’s mandatory for boys and girls from Grades 5 to 12. Tadaharu Minamino was the first male home economics teacher in Osaka Prefecture. He says making every student take the class has changed Japanese society, for the better.
Growing rice
Students at Sanya Elementary grow rice in buckets in their schoolyard. (Danielle Nerman/CBC)
"People wouldn’t be as healthy as they are now. And gender equality wouldn’t be as prevalent. The boys also learn to sew and babysit. And because of that, we now have this younger generation of men who are contributing to raising their children," says Minamino.
Grade 9 student Kouya Takahashi is part of an after-school cooking club at Azabu High.
"If I didn't learn how to cook in school, I think I'd be eating instant noodles or frozen food. I don't think I'd be cooking for myself," says Takahashi.
The club is supervised by Mieko Saito, the students' home economics instructor, but was created by the teenagers themselves. When I dropped by, a group of boys age 13 to 17 were making a very labour intensive dessert, made of chestnuts. I was told they chose that ingredient because it was in season.
"We don't just teach them about cooking; we teach them about the importance of eating local," says Saito.

Eating local

In the Tokyo suburb of Suginami, colourful plastic buckets line the schoolyard at Sanya Elementary School. Long shards of green grass shoot out of the pink, blue and canary yellow containers. The students are growing rice. About 20 kilometres north in Kawaguchi, students at Shiba Fuji Elementary have also planted the traditional Japanese crop. But they seeded their grains in a nearby rice paddy, run by a local farmer.
When I visited Shiba Fuji Elementary, Grade 5 students were working up a sweat in their home economics class. They had poured the rice they grew into plastic pop bottles, and were taking turns pounding it with a wooden stick to remove the husks. After that, they rinsed it, cooked it and made rice balls.
Sanya Elementary had already harvested its rice and is using it to supplement their school lunch program. I shared a meal with the Grade 2 class, and witnessed food education before we'd even broken bread. A small girl stood up and began what is a daily ritual at Sanya Elementary. She read the entire lunch menu out loud to her classmates. After the meal, students drew pictures of the ingredients they just ate and stuck them to a map of Japan on the wall. Images of plump purple grapes and pieces of ginger were strategically placed in the region they were grown to illustrate the importance of local produce.
Danielle Nerman travelled to Japan under the 2014 Foreign Press Centre Japan (FPCJ) media fellowship. The program is designed to enable Canadian journalists to broadcast and write articles that will give people outside of Japan an opportunity to learn about the country.
By Danielle Nerman, CBC News

September 23, 2013

Do You Know What’s in a McD’s Hamburger? Do You Want to Know?

Disgusting Ingredients in McDonald’s Burgers
 If you’ve been following my “Not Lovin’ It” series on ingredients in McDonald’s foods, you’ve already seen some disgusting and shocking ingredients in McNuggets and French fries. Many people contacted me to ask “what’s in those burgers?” I have to admit, even though I haven’t eaten a McDonald’s burger in many years, I too have wondered what’s in them.  Before I share information from McDonald’s own ingredient lists, let’s consider the processing of their burgers.

There’s been a tremendous amount of controversy over McDonald’s burgers since celebrity chef Jamie Oliver demonstrated how meat scraps and sinew are spun in a centrifuge and “washed” with ammonium hydroxide, which has also become known as ”Pink Slime.“ This chemical is used in fertilizers and cleaning products.  According to Oliver it is used in 70 percent of ground beef in the United States but does not require inclusion on ingredient lists because the US Department of Agriculture classifies it as a “process” not an “ingredient” even though residues of this process are left behind in the meat consumed. He says, ”Basically, were taking a product that would be sold in the cheapest way for dogs, and after this process, is being given to human beings.
Recently, McDonald’s announced that “we made a decision to discontinue the use of ammonia-treated beef in our hamburgers.” But, there is no way to know if it is still in use at McDonald’s, other than to trust McDonald’s to do what it says.  As an aside, McDonald’s reportedly never used pink slime-treated beef in the UK and Ireland, but was comfortable including it in North American burgers.
Before you decide whether you want to trust McDonald’s let’s take a look at ingredients in their burgers (according to the company’s own website) along with some information I’d like to share about these ingredients.
Here are the burger ingredients:
Beef Patty—according to the corporation, it is using 100 percent pure beef.  The moniker “100% pure” actually means nothing.  It may or not be pure. We really don’t know for sure whether McDonald’s is using Pink Slime in its processes and whether its beef is among the 70 percent of ground beef in North America that contains Pink Slime.
Grill Seasoning contains “salt, spice (pepper), sunflower oil (‘as a processing aid’).”  Most sunflower oil used in commercial processes has been heated to extreme temperatures prior to use. This process denatures the oil, causing it to become inflammatory when consumed.
Ketchup—contains “tomato paste (made from fresh ripe tomatoes), liquid sugar, white vinegar, salt, onion powder, and spices.” Liquid sugar is usually high fructose corn syrup which is almost always from genetically-modified corn and has been linked to obesity.  “Spices” can actually mean any number of ingredients, including herbs, but it can also include monosodium glutamate (MSG), which is commonly found in most fast, processed, and even restaurant foods.  Monosodium glutamate is frequently used in laboratories to create obese animals for testing.  Here’s an example of this practice. And another.
Discover the possible ingredient that causes seizures and fibroymalgia pain… 
 Discover the possible ingredient that causes seizures and fibroymalgia pain…

Disgusting Ingredients in McDonald’s BurgersMustard—”vinegar, water, mustard seed, salt, turmeric, spices.”  Again, we have no way of knowing whether “spices” contain MSG, which is a well-established excitotoxin (contrary to what some comments on my other articles have indicated).  Excitotoxins are just what they sound like:  toxic chemicals that literally excite brain and nervous system cells until they die off.  Here are a couple examples for the skeptics: A study in the journal Clinical and Experimental Rheumatology found that MSG significantly increased fibromyalgia pain. Scientists concluded “dietary glutamate may be contributing to FM (fibromyalgia) symptoms in some patients.”  Another study in the journal Brain Research found that giving MSG to animals caused them to have seizures.
Onions—dehydrated onions.  Is it too much to ask that they use fresh onions that actually have some nutritional value?
Pickle Slices—include “cucumbers, water, distilled vinegar, salt, calcium chloride, potassium sorbate, potassium aluminum sulphate, natural flavors (plant source), polysorbate 80, extractives of turmeric (color).”  Some of these ingredients are fairly obvious.  Potassium sorbate has been shown in human studies to be both genotoxic and mutagenic. That means it damages the genetic material and can cause mutations linked to disease.  Polysorbate 80 is a suspected carcinogen. Turmeric is a spice.
Disgusting Ingredients in McDonald’s BurgersRegular Bun—”enriched wheat flour, water, sugar and/or glucose-fructose, yeast, vegetable oil (soybean and/or canola), salt, calcium sulphate, calcium propionate, monoglycerides, enzymes, azodicarbonamide, and may contain any or all of the following in varying proportions: diacetyl tartaric acid esters of mono and diglycerides, BHT, sodium stearoyl-2-lactylate, wheat starch, calcium peroxide, wheat gluten, inactive yeast, sorbitol, dextrin, malted barley flour, ascorbic acid, citric acid, calcium stearate, calcium iodate, silicon dioxide.” Whew! Considering that bread can be made with flour and water (not even yeast is essential since true sourdoughs don’t need it), that’s a disturbing number of ingredients–28 possible ingredients just in the bun!
More about the bun ingredients:
BHT—a known neurotoxin (substance that is toxic to the brain and nervous system), a hormone disruptor, immune system toxin, and irritant to the skin, eyes, and lungs.
Diacetyl tartaric acid esters of mono and diglycerides (DATEM)—This is a synthetically-created “stabilizing ingredient” that is usually made from vegetable oils but can also contain animal fat like pork.
Sodium stearoyl-2-lactylate—not much is really known about the safety of this ingredient.  Since it can be sourced from dairy products, there is a potential risk of allergy for those with dairy allergies.
Most of the other ingredients are widely-used in food processing even though there is little research on their long-term and cumulative effects.
The more I research MickeyD’s food, the more I’m definitely NOT lovin’ it!  What about you?  Are you lovin’ it?
Subscribe to my free e-magazine Worlds Healthiest News to receive monthly health news, tips, recipes and more. 

September 2, 2013

Processed Food Banned in The UK but The US Keep on Using Them

Processed foods such as Skittles, Starbursts, Nutri-Grain Bars, and Lunchables might look the same in an American grocery store as they do in a British one, but they’re not the same. The American versions contain the artificial food dyes that we’ve unfortunately become used to seeing on ingredient lists, while the U.K. versions, made by the exact same companies, have replaced those risky food dyes with natural additives, such as beetroot powder, annatto, and paprika extract. Red No. 40, Yellow No. 6, and Blue No. 1 no longer have a place in many processed foods sold in the U.K., but they continue having a heyday over here in North America.
How is such a double standard maintained? It stems from a study that took place in 2007 called the Southampton Study, which was funded by the federal food safety agency in the U.K. Its results indicated a link between hyperactivity in children and certain food additives. In response, the U.K. branches of Kraft, Wal-Mart, Coca-Cola, and Mars, as well as U.S. companies that export to the U.K., removed these harmful ingredients from their foods without making the changes back here in North America. Then the U.K.’s Wal-Mart equivalent, Asda, voluntarily removed monosodium glutamate (MSG), aspartame, and hydrogenated fat from 9000 of its own label products, ingredients that weren’t even part of the study. This shows an eagerness on the companies’ parts to clean up their acts for U.K. consumers, yet they haven’t done the same for Americans.

Gigabiting/CC 3.0
A different kind of relationship exists between these food companies and their consumers in the U.K. than in the U.S. I disagree with one person’s suggestion that the companies care less about the lives of American kids than they do about British kids when doing their cost-benefit analyses. After all, if the companies truly cared about kids’ health, they wouldn’t be making the products they do. The double standard is more indicative of where a nation’s priorities lie and the fact that money always talks. The U.K., which subsidizes health care, is more invested in preserving the health of its citizens. That’s why its federal food safety agency would fund something like the Southampton study. In the U.S, where there is profit to be made off sick Americans and the government doesn’t foot hefty medical bills, there is less incentive to take care of citizens by ensuring the removal of artificial dyes.
It’s no wonder that American parents are up in arms about the “rainbow of risks,” as the Center for Science in the Public Interest calls these food dyes. It would be nice to know that processed snacks are free from additives, for those rare occasions when my kids eat them at someone else’s house. But I can’t help thinking that the debate about who’s to blame for the double standard is pointless because it sidesteps the bigger problem – that kids shouldn’t be eating processed foods in the first place. It doesn’t matter what companies put in foods if parents choose not to buy them. No quantity of ‘natural additives’ is going to turn them into a healthy snack.
The food companies won’t change unless forced to. The U.S. government isn’t in a hurry to make it happen, so it’s up to American consumers to demand the changes they want to see. A widespread boycott of all foods containing dyes could probably do a lot to catch the companies’ attention and make them reconsider their production methods.

May 15, 2013

{Meatless Meat }Do You Read The Label? If You Do You'll Be Sick From It

  • Independence day on the fourth of July is almost here. As the family and friends gather and prepare their BBQ ribs, Hot dogs, and Hamburgers they would probably like to give a choice to those that are vegan due to diet or religion. Something that has been growing by leap and billions is meatless meat. In other words products that are made to look like meat and some people, not me, think that they taste like meat.  At least the makers of these products advertise them as such. 
  • That is all  nice and good as long as these products, even if they don’t do as advertised nor taste like they are supposed to; We don’t expect them to hurt us. So people are giving up meat because of the hormones that are fed to the cows and they are not sure how those animals were raised. Even on a healthy animal the conditions in which they are raised will take anybody’s appetite away. We know of 'mad cow disease' in which the meat from cows infected with this brain and nervous system virus in which if the cow is infected the person eating the meat, even after is been cooked runs a risk of acquiring an incurable deadly disease. 
  • So there are many reasons for which there is a market for meatless meat. What we don’t expect is to have the cure being as bad as the disease. 
  • I am going to be showing you things that are available to you, the consumer before you buy these products. It’s called the ‘label’. Sadly few people read those labels. I know that they are made small and uncomfortable to read on purpose because if most people knew what was in their food, be meatless meat or peanut butter they would not buy it. Why would you buy peanut butter that has almost not peanuts and is made with hydrogenated oils, between corn oil to palm oil which has a good track of blocking arteries.
  • But let’s just stay with meatless meat today: 
  • Neurotoxins & Carcinogens – The majority of store-bought veggie burgers contain some form of soy. Non organic soy is extracted using hexane, a chemical byproduct of petroleum refining. The food industry uses the hexane extraction method because it is cheap. Several studies have been published about the neurotoxicity of exposure of humans and animals to hexane, but the most alarming ones link exposure to brain tumors. Currently the FDA sets no limit to the amount of hexane that can be used in non-organic soy products and no one knows for sure how much residue is being consumed by the American public. If you want more info on this – the Cornucopia Institute released an excellent report about several popular veggie burger brands that use hexane. To quote top researcher Charlotte Valleys, “The bigger picture here is that hexane is being released into the atmosphere—since it’s an air pollutant. It leads to smog, which is ground-level ozone, which leads to a whole bunch of health problems, like asthma in kids. These effects are very real.” 
I don’t want this in my body or in the air I breathe – do you?
Table meat v11
*Image taken from Cornucopia Institute’s report on hexane in soy

  • Cheap Oils – If you see the words “canola oil, soy oil, corn oil, sunflower, and/or safflower oil” it is likely extracted with hexane too. But what further complicates this matter (if having a neurotoxin byproduct in your burger is not enough) is that the overconsumption of these cheap oils are causing an abundance of Omega 6 fatty acids in our diets. The imbalance of Omega 6 fatty acids increases the risk of inflammation, heart disease, obesity, and prostate and bone cancer.Traderjoes
  • Textured Vegetable Protein, aka “TVP” – Several frozen veggie burgers available are developed using soy products and Textured Vegetable Protein (TVP). TVP is one of those foods I avoid at all costs and no one will ever convince me to eat something this processed. TVP is extracted from soy at a super high heat and made into a powder before it is “reshaped” into strips, chunks and granules and put back into food. The processing can also add artificial and natural flavors, MSG, colorings, emulsifiers and thickening agents, including nitrosamine, which is a carcinogen no one should be consuming. Does this picture of TVP look like nutritious nuggets of real food to you?
Textured Vegetable Protein TVP YL03
  • Chemically Altered Flavorings & MSG – There are several hidden sources of MSG found in vegetarian meat substitutes. The food industry uses MSG to make processed food that is low in nutrition taste good, tricking your taste buds into liking something that isn’t real food. Futhermore, MSG increases your insulin response, tricking your body into thinking you can eat more than you actually should. And this is exactly how scientists make rats obese, by feeding them MSG laced food. I don’t know about you, but knowing there is a potential substance that can trick me into eating more food is reason enough to avoid this at all costs. But MSG is linked to all sorts of terrible reactions in humans like migraines, toxicity, and autoimmune disorders that you can read about in this tell all book about MSG.
Screen Shot 2012 02 06 at 1 05 40 PM
  • Full of Genetically Modified Ingredients (GMOs) – If the burger contains anything derived from corn or soy, you can almost guarantee it comes from genetically modified seeds unless it is certified 100% organic. Genetically modified foods have been linked to toxicity, allergic reactions and fertility issues and have not been studied for their long term effects on our health. Unfortunately, here in the US, companies can get away with including GMOs in our foods without us knowing it. If you want to know if GMO’s are in your food – support the Just Label by signing their petition to the FDA
MorningStarFarmsSpicyBlackBeanVeggieBurgers 345Screen Shot 2012 06 28 at 8 28 21 AM
The Morningstar Farms Black Bean Burger, along with several other brands are guilty of every one of these points above. This burger is marketed as “healthy” and has even more questionable ingredients like caramel coloring (which is linked to cancer) and a slew of other chemical based preservatives. Knowing that I used to eat this particular brand many years ago on a weekly basis, absolutely disgusts me now. I don’t know about you, but I am tired of processed and convenience foods making a fool out of me…share this info with all your veggie burger buying friends and spread the word.
Well adamfoxie*blog and Adam its publisher wishes you a tasty and healthy fourth of July! My suggestion is that if you like meat, eat the real meat. If you feel meat is weighing you down wether imagined or real, then have the potato salad or the bread with lettuce and tomato and nothing in between.  If you eat meat on the fourth of july but then hold off for the rest of the year, how bad can that be?
Adam used as a source Food

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