1. THE MANUFACTURING OF GREEK YOGURT PRODUCES MILLIONS OF TONS OF TOXIC WASTE
EVERY YEAR, AND NOBODY KNOWS WHAT TO DO WITH IT.
For every three or four ounces of milk, companies who manufacture greek yogurt can produce only
one ounce of creamy Greek yogurt. The rest becomes acid whey. It’s a thin, runny waste product
that can’t simply be dumped. Not only would that be illegal, but whey decomposition is toxic to the
natural environment, robbing oxygen from streams and rivers. That could turn a waterway into what
one expert calls a “dead sea,” destroying aquatic life over potentially large areas. Spills of cheese
whey, a cousin of Greek yogurt whey, have killed tens of thousands of fish around the country in
2. ALL GROCERY RETAIL ORANGE JUICE THAT IS “NOT FROM CONCENTRATE” IS PROCESSED WITH
“ARTIFICIAL FLAVOR” TO ENSURE THAT EACH BOTTLE TASTES EXACTLY THE SAME.
No matter what time of year and regardless of the origin of oranges, large juice manufacturers like Pepsico
are consistently blending perfectly flavored orange juice specifically through carefully controlled processes
and artificial flavor calibration.
These mixtures are added to replace the natural flavors lost when the juice chemically separates oxygen
( “deaerates” ) to be able to maintain shelf life for more than one year without oxidizing.
3. VEGETARIAN BURGERS ARE FAR MORE TOXIC THAN CONVENTIONAL BEEF PATTIES.
More than 99% of vegetarian burgers at grocery retailers are made with soy protein isolate
(aka textured vegetable protein, aka soy meal). These substances derived from defatted soy flour
are mostly used in pet foods, but sweetened up with sugar and spices to help improve their taste.
Soy oil is generally separated from flaked soybeans — leaving defatted meal that’s ground into
flour — using a chemical called hexane, one of the volatile
organic compounds that constitutes natural gas, crude oil and gasoline. Since more than 95%
of soy is also genetically modified, you’re also getting a nice dose of transgenic DNA in your
veggie burgers.The Cornucopia Institute, a U.S.-based progressive farm policy outfit, had samples
of soy oil, soy meal and soy grits tested, and both the soy meal and soy grits exceeded the
hexane limit in food of 10 parts per million. A bigger question we might be asking ourselves is why
there is a hexane limit in our foods in the first place???
4. CONVENTIONAL MILK IS MADE BY HIGH HEATING, HOMOGENIZING, PASTEURIZING, RE-PACKING
AND COMBINING THE MILK OF HUNDREDS OF COWS FED GENETICALLY MODIFIED GRAIN AND
INJECTED WITH HORMONES.
Old-time farmers will say they can tell where their cows have been grazing by the taste of the milk.
By contrast, the milk we
buy in supermarkets will be uniformly white. Its cream won’t rise. And a lactic perfume will be
detectable only if the milk is ultra heated.
5. PRODUCERS OF MARASCHINO CHERRIES CHEMICALLY BLEACH (THROUGH A PRESERVED
BRINE SOLUTION) AND THEN MARINATE THE CHERRIES IN HUGE VATS OF CORN SYRUP AND
FOOD COLORING (FD&C RED 40) TO MAKE THE CHERRIES RED AGAIN.
6. MANY CANNED SOUPS ARE FLAVORED WITH MSG, EVEN WHEN THEY SPECIFY THEY ARE NOT.
7. PROCESSED CANNED SOUPS GO THROUGH SUCH VIOLENT PROCESSING THAT MANUFACTURERS
MUST GROW MUTANT SIZED VEGETABLES SO THEY DON’T DISINTEGRATE IN THE SOUP.
The food you make at home isn’t reheated while being violently shaken. In order to destroy any pathogens,
FDA requirements dictate that soup, once canned, be heated to 250 degrees; many manufacturers speed
that process by agitating the can, thereby ensuring that the heat distributes itself more rapidly. This
requirement changes the flavor of soup also changes the way the soup itself is actually made.
8. MOST ICE CREAMS ARE THICKENED AND STABILIZED WITH A SLEW OF TOXIC INGREDIENTS.
These include a variety of emulsifiers which prevent the ice cream from destabilizing. They include
polysorbate 80, potassium sorbate, sodium benzoate, carrageenan, xanthan gum, guar gum and
soy lecithin. If your store brand or parlor ice cream melts rapidly, that’s a good sign as it likely
has a low overrun and little fat destabilization, which means a lower percentage of toxic emulsifiers