In this article, Damon Gameau experiments a diet for 60 days. He only consumed food that is “healthy” and low-fat with high sugar. This diet is more normal than you think because Damon is eating food that children eat daily. He ate low-fat yogurts, bars, cereals, fruit juices, sports drinks, and jelly sandwiches. He did not eat sodas, chocolate, ice cream, or anything with “unhealthy” high sugar. He ate all the “right” things that a normal child would pack for lunch and eat. In less than a month, his health was in danger and he was moody. In a short amount of time he became unhealthy and started to grow four inches around his waist. He consumed 40 teaspoons of sugar daily, which is only a little more than an average teenager consumes daily. But it is recommended that women should consume 6 teaspoons and 9 teaspoons for men. All the sugar that Gameau was eating was not enough, and he was still hungry after eating. This importantly affects parents because they are the ones buying the foot and packing the lunches. Parents should be more aware of what they are feeding their children, for their healthy and safety. They can do that by reading the nutrition facts, the ingredients, and to avoid buying processed foods. There are 29.1 million Americans that are diagnosed with diabetes, and the numbers will only increase with all the unhealthy food that we are eating. The extra sugar that we are eating can cause a risk of cardiovascular disease. This is the most common cause of death for Americans, one in four deaths is caused by this disease. What can you do to better your health? And your future children?
This past week, I had a heated discussion with my friends about fruit roll ups, gushers, fruit by the foot, and all of those yummy snacks we had as kids. One of my friends read somewhere that these snacks actually had some nutritional value. General Mills claimed that these tasty treats had good amounts of daily fiber, vitamin C, and other things that would catch parents attention. I was a little skeptical, so I did some research. As I was snooping through the internet to find some clues, I came across an article, http://www.adweek.com/news/advertising-branding/fruit-suit-general-mills-faces-deceptive-advertising-lawsuit-fruit-snacks-?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+Brandweek-All-News+(Brandweek+News+-+All) by Katy Bachman. It turns out that these facts were false, and General Mills is facing a Deceptive Advertising lawsuit. There goes my dreams of eating gushers for breakfast, lunch, and dinner.
Its a frightening thought that big food cooperations feel the need to deceive their consumers in order to sell a product,”‘General Mills is giving consumers the false impression that these products are somehow more wholesome, and charging more. It’s an elaborate hoax on parents who are trying to do right by their kids,’ says Steve Gardner…General Mills is basically dressing up a very cheap candy as if it were a fruit and charging a premium for it”(Bachman). Food companies are advertising their product with a lot of flash to show how “healthy” their product is, when a piece of fruit or a vegetable is much healthier.
This is not the only false advertising scandal General Mills has had. In 2009, they were forced to stop the misleading advertisements about Cheerios. They had false cholesterol claims, and even stated that this yummy cereal prevented cancer.
While researching about this topic, it reminded me of one of the readings we were assigned in class. Unhappy Meals by Michael Pollan talks a lot about how this nation is going from eating food, to eating nutrients. General Mills felt the need to advertise all of the good stuff in their delicious goop in order to sell it. Parents would see the benefits, and they would feel like they were providing their kids with something healthy. Kids would actually eat the fruit roll up instead of an apple or banana (which has all of General Mills claimed nutrients times a million).
No matter where you go out to eat the food is mostly, if not, always prepackaged. These prepackaged foods have dominated the American food society and in turn allowing for the convenience of all this “good” food.
The idea of the grocery store and supermarket, in America anyways, started up in 1916, but we know all to well that exchanges for essential goods go back to ancient times. For almost a century now, prepackaged foods have been convenient and readily available, allowing for this sense of food security. As long as there is prepackaged foods, we have nothing to worry about.
The problem with prepackaged foods is that it has allowed people to rely on this system to make food for you, just follow the instructions on the box and you’re good for a meal in about 10 minutes. While this system is keeping people fed, the art of cooking is slowly disappearing. In theory, prepackaged foods are a good idea, but in reality it allows for way too much reliance and if all the prepackage foods are suddenly taken away a lot of people will suffer and be affected greatly. In an article posted a couple of years ago, Redefining Convenience Foods — Steer Clients Toward Quick and Nutritious Meals, it says that people are in such a hurry to get food done that prepackaged foods are the easiest and fastest way to go. “While time pressures are often the driving force behind the use of convenience foods, sometimes a lack of knowledge about food preparation plays a role as well. In an ideal world, foods should be not only quick and convenient but also nutritious and economical.”
I would like to see people take more interest in the art of cooking and stand up to the idea of prepackaged foods and stand apart from the rest of society.
As many people may know, or may not know, Costco, America’s second largest retail chain, has finally decided on going antibiotic free from their meat. As Craig Wilson, retailers vice-president of food safety has mentioned, “I mean, you’ve got to protect human health beyond everything, and so we think eliminating shared-use antibiotics is the right way to go.” In recent, Nestle and Hershey also announced that they would be moving away from artificial flavoring and ingredients from their candies. A few days later McDonalds, the largest retailer in the country, stated that they would phase antibiotics that are vital to human medicine from their poultry supply chain. This should be the next step to having better foods for people, especially when millions of people eat foods from McDonalds, Costco, and candies from Nestle and Hershey. As was stated in takepart article, Costco sells about 80 million rotisserie chickens yearly, and imagine those chickens being antibiotic free this time. Yet, these companies haven’t discussed when the change is going to happen, but this will make a change in the U.S health care system and with the Food and Drug Administration.
Having no antibiotics in their meat will knock out any unwanted bacteria that the body can’t be resist to, but of course this will also leave room for other bacteria which are by some quirk in their genetics protected from the effect of the antibiotics. The reason why going antibiotic free is good is because there are young children and older adults where their bodies reject the antibiotics, a resistance in their body you may say. As a report was mentioned from the World Health Organization, “…a doctor could usually wipe away almost any infection simply by applying pen to prescription pad, we now stand at the brink of a post-antibiotic era.” This could mean an end to modern medicine as we know it. Having antibiotics in meat has given a significant factor in the doubling of meat consumption at a low cost, but at the same time incidence of heart disease, type 2 diabetes, stroke, certain cancers, and obesity has spiked over the years. This shows the scientific evidence about the public health risks of antibiotic use in meat production has finally become more precise. What do you think would be the best solution?
Who doesn’t love a warm, gooey, homemade cookie? Rather than relying on Sodexo to provide you with the same cookies day after day for the whole school year, the College Activities Board (CAB) is hosting a cookie bake off! The bake off will take place on Thursday, March 19 at 12 pm in the school’s cafeteria. While sign-ups are closed on campus as of today, you can still sign up by contacting Elizabeth Dominguez at email@example.com.
Last semester CAB hosted a pie bake off where about a dozen students participated in baking there favorite pies. This semester, the bake off will have a few different rules. Instead of bringing all your ingredients to the cafeteria on campus, you will bake the cookies before the bake off begins and will bring in your freshly baked cookies to share with both new and old friends. Also for the first time in bake off history at Warner, instead of baking as an individual, students may participate in groups of two or three.
If you are too busy next week to bake a batch of cookies or are the worst baker ever, don’t worry! The cookie bake off needs judges and spectators as well. Come join CAB and the many bakers in the cafeteria next Wednesday for some great cookie fun, everyone is welcome!
Spam has been the forever favorite mysterious meat of America. One city in particular, Austin, Minnesota, named a street, Spam Boulevard, and a restaurant named after the meat. Johnny’s Spamarama was the original home of the famous “Spam De’ Melt”, a most-loved grilled cheese sandwich with bacon, spam, and sour cream inside. In 1891, George A. Hormel started his own meatpacking facility and slaughterhouse, and Austin soon enough was known as “Spamtown, USA”.
When Jay Hormel took over the corporation, he focused on a way to make the meat industry produce something small and on-the-go. He had an idea to put it in a can, so it will be easy to grab and cook. For many years, Hormel and his team tried to can the pork in order for it to not be easily perishable. Eventually, they discovered a way to can the pork in a vacuum, that would enable the meat to last longer. George A. Hormel & Co. used pork shoulder, water, salt, sugar, and sodium nitrate as the ingredients of its product. Potato starch was added in the mix years later.
There are many variations of where spam got its beloved name. Hormel claimed he was the one who thought of it from two words, “spice” and “ham”, yet those are not ingredients in spam. Another coworker said it is an acronym for “Shoulder of Pork And Ham”. But the most convincing story when putting on a New Year’s Eve party, Hormel held a naming contest, and Kenneth Daigneau easily came up with the word “spam”. Just like that, Spam was the name that stuck.
During WWII, the company sent hundreds of millions of spam overseas to the soldiers. The meat did not have to be refrigerated, so it was able to last them a while. However, the soldiers got really tired of it quickly. They began to send hate mail about spam to Hormel. This displeased him greatly because he fought in WWI, and he never got to eat something as good as spam.
Spam made it all around the world. During WWII, it made its way to Great Britain and to the children’s lunch boxes. Since it could withstand the tropical heat, it became popular in Hawaii and the Asian Pacific, where it continues to be a favorite to this day. In Waikiki, Hawaii, there is even a spam-festival, Spam Jam. The people are crazy about spam, and they find crazy recipes to try for breakfast, lunch, dinner, and even dessert!
Fewer Americans these days take time out of their busy day to step away from their desk and take a lunch break. Research has found that only about one in five people take a true lunch break in today’s world. Instead, they just eat at their desk in order to continue working. The results of this are explored in the article “We’re Not Taking Enough Lunch Breaks. Why That’s Bad For Business”. What it basically comes down to is that creativity can be lost sitting at a desk for an entire work day.
According to Kimberly Elsbach, a professor at the University of California who also studies work place psychology, innovation and creative thinking happens when people change their environment. She states that even more benefits can occur if people expose themselves to a naturalist environment. Sitting at the same desk everyday is a far cry from spending some time outdoors. So, why aren’t people taking advantage of their lunch breaks? Some people may be reluctant to leave their desks because they fear that they might miss something important. In some job places, breaks are not even mandated.
I think that this could play a factor into our class discussion on what it takes to care about the material taught in the classroom. We have the same exact class schedule for an entire semester. We are taught in the same exact classrooms. We sit in the same exact seats everyday. We typically interact with the same exact people in all of our classes. This is a lot of monotony and not a lot of new stimuli for our brains. Our creativity is harmed in the classroom because we know what to expect. There are never any surprises. We simply sit and learn. We never get a “lunch break” to help us see an idea in a new perspective. Something as simple as taking a walk in the middle of class is able to boost our creativity. Most teachers would never allow that because it takes away from precious class time. But who knows, maybe it will actually improve success in the classroom.
We are blowing through our fish supply in the world, taking out more and more fish every year. In 2005 alone we as people worldwide took out 107 million tones of fish from the sea, the bulk of the fish went to Asia at 70.5 million tons, with 33.6 million to China alone. From 1994 to 2005 our consumption of fish has gone up 15 percent. With all of these health studies coming out saying that fish protein is the best and cleanest type of meat protein, the demand on fish has climbed greatly. This has made us as a race take more out of the sea at a time. Because of the greater demand of fish, it has caused big fishing companies to take all that they can from the sea. With advanced technology for fishing boats, fishermen are able to catch a greater amount of fish in less time, causing fishing companies to overfish. Before this technology fishermen could not reach certain places in the ocean, such as places that were extremely deep and places that were to narrow to direct boats into, such as mating grounds. Also, these days fishing companies have developed massive fishing boats that can capture thousands of fish at a time. These boats also have sonar instruments and global positioning systems that allow them to look under the water and find big schools of fish. After they find the schools the boats lower their nets that are 50 meters wide and strong enough to pull a plane, and the net swallows up a whole school of fish in a matter of minutes. The amount of fish that was caught this past year 2014 was 124 million metric tons, this is the same weight as 378 Empire State buildings. Overfishing has a huge effect on the ocean and the creatures that live there. The fish are being captured faster than they can reproduce more fish. This has caused many species of sea creatures to become extinct or endangered. Overfishing also effects the seas food chain by taking away the prey of the predators, such as sharks, dolphins and seals. As you can see the effects of us overfishing are great, we need to slow down on the fish and let their numbers build again
When working at the Oregon Food Bank and sorting produce I came across Suja juice and thought I would look into what it was about. I found that Suja was organic and a non-GMO(genetically modified organisms) product.
The ingredients are depend upon the drink, but Suja has Carrot Orange which includes 100% carrot juice, apple, and pineapple. They also have a coconut almond with real honey, cinnamon, and vanilla. They are used in balancing health between vitamins and minerals and essential fruit and vegetable juice.
Not only do they have a product that allows people to balance their health, but they have 3-6 day cleanses where they provide you with six bottles a day and is said to help people lose wait and get in shape with Suja and a little bit of exercise.
Suja fruit juices also lack dairy, soy, and gluten, with no added sweeteners, and USDA certified. When looking for people comments on how the cleanse effected them many of them on the second day wanted to try it because they already felt better. Every day we should be taking in enough vegetables and fruits to satisfy our bodies needs for nutrition and Suja has the ingredients to do it.
After getting back from the Oregon Food Bank I stopped and got one and it tasted delicious along with tasting the lemon, apple, and cucumber. I would recommend drinking these maybe not necessarily to lose wait, but to try this drink to fulfill what you’re not getting enough of.
What is taste? Are our taste buds the only things involved in this sensation, or something more? To be completely honest, I’m a big science nerd. So I decided to find out the science behind how we taste our food. In the article,http://www.washingtonpost.com/national/science/taste-buds-are-just-one-reason-why-we-love-some-foods-and-hate-others/2011/04/25/AFVYkZkE_story.html Bonnie Berkowitz breaks it down.
Humans use many structures when it comes to taste. Our tongs only detect sweet, sour, bitter, salty, and umami (Japanese word meaning savory). We must stimulate many other structures in order to tell the difference between apples and oranges. The information from the initial taste, olfactory information, and cool chemical reactions in the throat are sent to the brain to distinguish the flavor. And abracadabra, you can taste your food!
Now why are people more attracted to the sweet stuff, and usually steer clear of bitter/sour? Thats because the brain is pre-wired to go for sweet things; sweet means energy. The energy comes from glucose, and glucose is used in many body processes. Sour or bitter foods usually mean that the food is not ripe yet, meaning not as much glucose as there could be.
Another big question when it come to taste is likes and dislikes in food. I, for example, abhor tomatoes. That vinegary-acidic taste dose not sit well with me. My little brother on the other hand, can’t get enough of them. This is because of what my mom ate when she was pregnant with us. Berkowitz states that, “…we are predisposed to like flavors of foods our mothers ate while pregnant. These flavors are passed through amniotic fluids and later through breast milk…”. My mom confesses that she craved tomatoes while she was pregnant with my brother. He got a constant taste for tomatoes in the womb, and knew they were safe because mom was eating them. Good for him, he can have them!