15 Companies That Use Wood in Food
I remember hearing back in the day that the secret ingredient in McDonald’s milk shakes was…wood. What?! Many people chalked it off to urban myth, but as the ingredient listed as cellulose began popping up with increased frequency, myth seemed less likely.
As it turns out, wood cellulose is used in everything from milk shakes to salad dressing, from muffins to pancake syrup. Food manufacturers use it to thicken and stabilize foods, replace fat and boost fiber content–as well as to reduce reliance on more expensive ingredients like oil or flour.
Powdered cellulose is made by cooking virgin wood pulp in chemicals to separate the cellulose, and then purified. Modified versions go through extra processing, such as exposing them to acid to further break down the fiber. Then it’s mixed into popular foods, and unwittingly devoured by the consumer.
Even organic-food products aren’t safe from the taint of cellulose. According to a story in The Wall Street Journal, Organic Valley uses powdered cellulose made from wood pulp in its shredded-cheese products. The company would prefer not to use a synthetic ingredient, but cellulose is bland, white and repels moisture, making it the favored choice over products such as potato starch, says Tripp Hughes, director of product marketing for Organic Valley. Only powdered cellulose in its least manipulated form can be used in foods labeled “organic” or “made with organic” ingredients by the USDA.
Cellulose comes in different forms, each used for a specific purpose. Beyond powdered cellulose, two other modified forms are commonly used in food. Microcrystalline cellulose is either listed as such on labels, or as MCC, or in some cases as cellulose gel. Carboxymethyl cellulose or cellulose gum, another modified version, is listed as such on labels.
The website TheStreet rounded up a list of popular food companies that use cellulose in a number of their products. But so many companies are using it now in so many products, if you want to avoid it–check the label.
Dole Foods
• Peaches & Crème Parfait
• Apples & Crème Parfait
General Mills
• Fiber One Ready-To-Eat Muffins (Wild Blueberry & Oats; Mixed Fruit, Nuts & Honey; Apple Cinnamon Bun, Banana Chocolate Chip)
• Fiber One Original cereal
• Fiber One Chewy Bars (90 Calorie Chocolate, 90 Calorie Chocolate Peanut Butter)
• Fiber One baking products (Apple Cinnamon Muffin Mix, Banana Nut Muffin Mix, Blueberry Muffin Mix)
• Pillsbury Moist Supreme Classic Yellow Cake Mix
• Pillsbury Mozzarella and Pepperoni Pastry Puffs
• Pillsbury Cheese and Spinach Crescent Pastry Puffs
• Pillsbury Artichoke and Spinach Bread Bowl Bites
• Pillsbury Buffalo Chicken Crescent Pastry Puffs
• Pillsbury Cream Cheese and Jalapeno Bread Bowl Bites
• Betty Crocker whipped frostings (Strawberry Mist, Chocolate, Cream Cheese)
• Betty Crocker Vanilla Amazing Glazes
• Duncan Hines Cake Mixes (Devil’s Food Cake Mix, Dark Chocolate Fudge, Strawberry Supreme, Fudge Marble, Classic Yellow, French Vanilla)
Kellogg’s
• MorningStar Farms Chik’n Nuggets
• MorningStar Farms Chik Patties Original
• MorningStar Farms Buffalo Wings Veggie Wings
• Eggo Nutri-Grain Blueberry waffles
• Eggo Strawberry Waffles
• Eggo Blueberry Waffles
• Cinnabon Pancakes Original
• Cinnabon Pancakes Caramel
• Cinnabon Snack Bars Original
• Cinnabon Snack Bars Baked Cinnamon Apple
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Top 10 Foods and Drinks for Cancer Prevention
By Melissa Breyer, Care2 Senior Editor
Cancer is such a staggering epidemic–the sheer number of people affected by the disease is as heartbreaking as it is mystifying. As we are slowly learning more about the causes, we are beginning to learn more about preventive measures.
In terms of the relationship between diet and cancer, this leads us to lists of what not to eat (french fries, sigh), as well as the other side of the coin: What we should eat (artichokes and red wine, yay!).
In the book Cancer: 101 Solutions to a Preventable Epidemic (New Society Publishers, 2007) the authors Liz Armstrong, Guy Dauncey and Anne Wordsworth consider the importance of eating specific foods and drinks for cancer protection. Here’s what they suggest:
1. Cruciferous vegetables: Broccoli, cauliflower, cabbage, Brussels sprouts, bok choy and kale. These score high for containing many anti-cancer substances, such as isothiocyanates.
2. Globe artichoke for very high levels of salvestrols.
Read more: http://www.care2.com/greenliving/top-10-foods-and-drinks-for-cancer-prevention.html#ixzz1SGK1UCx8
3. Dark greens, such as spinach and romaine lettuce, for their fiber, folate and a wide range of cancer-fighting carotenoids. Other dark colored veggies, too, such as beets and red cabbage.
4. Grapes and red wine, especially for the resveratrol.
5. Legumes: beans, peas and lentils, for the saponins, protease inhibitors and more.
6. Berries, particularly blueberries, for the ellagic acid and anthocyanosides.
7. Flaxseed, especially if you grind it yourself and consume when fresh, for the essential fatty acid alpha-linolenic acid, lignans and other “good fats.”
8. Garlic, onions, scallions, leeks and chives, for many anti-cancer substances including allicin.
9. Green tea, for its anti-cancer catechins, a potent antioxidant.
10. Tomatoes, for the famous flavenoid lycopene.
Read more:
• See the list of Top 10 Foods that Increase Cancer Risk.
• If you think you don’t like Brussels sprouts, try this recipe for Roasted Brussels Sprouts with Cranberries.
• Know how to cook an artichoke? Here’s how.
• Wine is good, but which wine is best? Read about organic wine and what the labels mean here.
Cancer is such a staggering epidemic–the sheer number of people affected by the disease is as heartbreaking as it is mystifying. As we are slowly learning more about the causes, we are beginning to learn more about preventive measures.
In terms of the relationship between diet and cancer, this leads us to lists of what not to eat (french fries, sigh), as well as the other side of the coin: What we should eat (artichokes and red wine, yay!).
In the book Cancer: 101 Solutions to a Preventable Epidemic (New Society Publishers, 2007) the authors Liz Armstrong, Guy Dauncey and Anne Wordsworth consider the importance of eating specific foods and drinks for cancer protection. Here’s what they suggest:
1. Cruciferous vegetables: Broccoli, cauliflower, cabbage, Brussels sprouts, bok choy and kale. These score high for containing many anti-cancer substances, such as isothiocyanates.
2. Globe artichoke for very high levels of salvestrols.
3. Dark greens, such as spinach and romaine lettuce, for their fiber, folate and a wide range of cancer-fighting carotenoids. Other dark colored veggies, too, such as beets and red cabbage.
4. Grapes and red wine, especially for the resveratrol.
5. Legumes: beans, peas and lentils, for the saponins, protease inhibitors and more.
6. Berries, particularly blueberries, for the ellagic acid and anthocyanosides.
7. Flaxseed, especially if you grind it yourself and consume when fresh, for the essential fatty acid alpha-linolenic acid, lignans and other “good fats.”
8. Garlic, onions, scallions, leeks and chives, for many anti-cancer substances including allicin.
9. Green tea, for its anti-cancer catechins, a potent antioxidant.
10. Tomatoes, for the famous flavenoid lycopene.
Read more:
• See the list of Top 10 Foods that Increase Cancer Risk.
• If you think you don’t like Brussels sprouts, try this recipe for Roasted Brussels Sprouts with Cranberries.
• Know how to cook an artichoke? Here’s how.
• Wine is good, but which wine is best? Read about organic wine and what the labels mean here.
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Note: Leuren Moret suggested that everyone prepare their own greenhouses due to the depleted uranium, radiation, toxins that comes down with the rain............she also suggested to eat plants that grow underground such as potatoes, carrots, etc. (for us in the Hawaiian Islands, taro, burdock, daikon, etc. is good).
Remember that OBAMA signed into law banning individual farming...........see:
http://frwebgate.access.gpo.gov/cgi-bin/getdoc.cgi?dbname=111_cong_bills&docid=f:h875ih.txt.pdf HR875 and
"Pay special attention to
* Section 3 which is the definitions portion of the bill-read in it’s entirety.
* section 103, 206 and 207- read in it’s entirety.
What it Does:
* Legally binds state agriculture depts to enforcing federal guidelines effectively taking away the states power to do anything other than being food police for the federal dept.
* Effectively criminalizes organic farming but doesn’t actually use the word organic.
* Effects anyone growing food even if they are not selling it but consuming it.
* Effects anyone producing meat of any kind including wild game.
* Legislation is so broad based that every aspect of growing or producing food can be made illegal. There are no specifics which is bizarre considering how long the legislation is.
* Section 103 is almost entirely about the administrative aspect of the legislation. It will allow the appointing of officials from the factory farming corporations and lobbyists and classify them as experts and allow them to determine and interpret the legislation. Who do you think they are going to side with?
* Section 206 defines what will be considered a food production facility and what will be enforced up all food production facilities. The wording is so broad based that a backyard gardener could be fined and more.
* Section 207 requires that the state’s agriculture dept act as the food police and enforce the federal requirements. This takes away the states power and is in violation of the 10th amendment."
Empower yourselves.........don't allow them to turn you, your loved ones into MONSTAHS! (see Monster Mash below).......and Americans....Impeach OBAMA/charge with Treason along with your Congressmen/Congresswomen, etc..............TAKE BACK YOUR GOVERNMENT!
WICKED!
aloha.
https://www.youtube.com/watch?v=0thH3qnHTbI&feature=related
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