Monday, September 16, 2013

Natural News Blogs Your Weekly Food-Like-Product - Doritos Pt.1 » Natural News Blogs

Natural News Blogs Your Weekly Food-Like-Product - Doritos Pt.1 » Natural News Blogs

By John Parks
Posted Monday, September 16, 2013 at 11:18am EDT

Doritos Pt.1

(1.) Corn 

(95-98% chance it’s a GMO)
The majority of genetically engineered plants – corn, canola, soybean, and cotton – are typically used to make ingredients that are then used in other food products. Such ingredients include cornstarch in soups and sauces, corn syrup as a general purpose sweetener, and cottonseed oil, canola oil, and soybean oil in mayonnaise, salad dressings, cereals, breads, and snack foods.
“Most GE crops are used as sources of food ingredients and as sources of animal feed,” says Dennis Keefe, Ph.D., director of FDA’s Office of Food Additive Safety
FDA encourages developers of GE plants to consult with the agency before marketing their products. Although the consultation is voluntary
Based on USDA survey data, HT (Herbicide-tolerant (HT) crops soybeans went from 17 percent of U.S. soybean acreage in 1997 to 68 percent in 2001 and 93 percent in 2013. The adoption of HT corn, which had been slower in previous years, has accelerated, reaching 85 percent of U.S. corn acreage in 2013.
Insect-resistant crops containing the gene from the soil bacterium Bt (Bacillus thuringiensis) have been available for corn and cotton since 1996. These bacteria produce a protein that is toxic to specific insects, protecting the plant over its entire life. Plantings of Bt corn grew from about 8 percent of U.S. corn acreage in 1997 to 26 percent in 1999, then fell to 19 percent in 2000 and 2001, before climbing to 29 percent in 2003 and 76 percent in 2013. The increases in acreage share in recent years may be largely due to the commercial introduction of new Bt corn varieties resistant to the corn rootworm and the corn earworm
• Organic corn has 14 ppm of manganese. GMO corn has only 2 ppm.
• Real corn has 7 times more manganese
• Organic corn has 6130 ppm of calcium. GMO is stripped down to 14 ppm.
• Real corn has 437 times more calcium
• Organic corn has 113 ppm of magnesium. GMO corn is vacant, with only 2 ppm.
• Real corn has 56 times more magnesium
Led by Gilles-Eric Seralini of the University of Caen, was the first ever study to examine the long-term (lifetime) effects of eating GMOs.
Up to 50% of males and 70% of females suffered premature death. Rats that drank trace amounts of Roundup (at levels legally allowed in the water supply) had a 200% to 300% increase in large tumors. Rats fed GMO corn and traces of Roundup suffered severe organ damage including liver damage and kidney damage. The study fed these rats NK603, the Monsanto variety of GMO corn that’s grown across North America and widely fed to animals and humans. This is the same corn that’s in your corn-based breakfast cereal, corn tortillas and corn snack chips.
GMO corn was also found to contain 13 ppm of glyphosate, compared to zero in non-GMO corn. This is quite significant and well worth remembering.
The Environmental Protection Agency’s (EPA) “safe” level for glyphosate in American water supplies is 0.7 ppm. In Europe, the maximum allowable level in water is 0.2 ppm. Organ damage in animals has occurred at levels as low as 0.1 ppm… At 13 ppm, GMO corn contains more than 18 times the “safe” level of glyphosate set by the EPA.
Types of genetically modified corn, soybeans, cotton and other products

(2.) Vegetable Oil

Soybeans comprise about 90 percent of U.S. oilseed production while 93 percent of soybeans are genetically modified
Vegetable oils come from oil-bearing seeds such as olive, soybeans, corn, peanuts, cotton seed and palm nuts. Vegetable oils contain 100 percent fat, and they usually remain liquid even at fairly low temperatures
Vegetable oils, particularly flaxseed oil, nut oil and canola oil, contain omega-3 fatty acids, an essential fatty acid that cannot be synthesized within the body. According to the University of Maryland Medical Center, omega-3 plays an important role in the preservation of healthy heart and brain function and the normal growth and development of the body.
Adequate intake of the essential fatty acids results in numerous health benefits. Prevention of atherosclerosis, reduced incidence of heart disease and stroke, and relief from the symptoms associated with ulcerative colitis, menstrual pain, and joint pain have also been documented.
Some fats, like vegetable oil, are high in omega-6 fatty acids
Omega-6 fatty acid aids in reducing the symptoms of diabetic neuropathy, rheumatoid arthritis, allergies and high blood pressure. It eases the symptoms of menopause, in particular breast pain or tenderness. It is also good for the sufferers of multiple sclerosis, and it also helps those diagnosed with ADHD. Add eczema, menstrual pain and breast cancer to the list of illnesses and diseases that omega-6 is helpful for preventing or treating. A good diet will provide all the omega-6 fatty acids that your body needs
“Omega 6 fatty acids benefit the cardiovascular system, integumentary system, cell structure, brain and eye health and musculoskeletal system and offer protection to the gastrointestinal tract. Oils injure the endothelium, the innermost lining of the artery, and that injury is the gateway to vascular disease. The reality is that oils are extremely low in terms of nutritive value. They contain no fiber, no minerals and are 100% fat calories.” Caldwell B. Esselstyn, Jr., MD
This was a randomized controlled trial conducted from 1966 to 1973. Researchers from the US and Australia recovered the original data, and using modern statistical methods, they were now able to compare the death rates from cardiovascular disease, coronary heart disease, as well as all-cause mortality.
  • “Their analysis involved 458 men aged 30-59 years who had recently had a coronary event, such as a heart attack or an episode of angina. Participants were randomly divided into two groups,” BMJ writes.
  • “The intervention group was instructed to reduce saturated fats (from animal fats, common margarines and shortenings) to less than 10 percent of energy intake and to increase linoleic acid (from safflower oil and safflower oil polyunsaturated margarine) to 15 percent of energy intake. Safflower oil is a concentrated source of omega-6 linoleic acid and provides no omega-3 PUFAs.”
The control group received no particular dietary advice and was allowed to eat whatever they wanted. Both groups kept food diaries for an average of 39 months. The results showed that:
  • The omega-6 linoleic acid group had a 17 percent higher risk of dying from heart disease during the study period, compared with 11 percent among the control group (who did not receive any particular dietary advice)
  • The omega-6 group also had a higher risk of all-cause mortality
Balance is key with fatty acids. Natural sources such as cold pressed oils, avocados. nuts, etc. are best, not processed refined and chemically altered.

(3.) Maltodextrin

(More than likely made from GM corn)
Maltodextrin is a nonsweet nutritive saccharide polymer. It is prepared as a white powder or concentrated solution by partial hydrolysis of corn starch, potato starch, or rice starch with safe and suitable acids and enzymes. Basically it’s a processed food FROM a processed food.
Applications include use as a carrier for synthetic sweeteners, as a flavor enhancer, as an additive for coloring agents, as a spray drying adjunct for coffee extracts or tea extracts, as a bulking, bodying or dispersing agent in synthetic creams or coffee whiteners, as a moisture holding agent in breads, pastries, meats and as a bodying and smoothing agent in puddings, soups and frozen desserts. And as a cheap filler for food products.
Production
Liquefying non-waxy corn starch in the presence of an alpha amylase by heating at a temperature within the range of from about 104
  • (1) at a temperature above about 93 presence of alpha-amylase so as to dextrinize the hydrolyzate to a D.E. level within the range of from about 10-13
  • (2) terminating the reaction
  • (3) by the addition of sufficient mineral acid to lower the pH of the dextrinized hydrolyzate to a level at which residual alpha-amylase is inactivated within the period of from about thirty to about sixty minutes while maintaining the hydrolyzate temperature at least above about 93 maintaining the hydrolyzate at a temperature of at least above about 76 refined hydrolyzate of
  • (4) so as to produce a dry free-flowing starch hydrolyzate.
Hydrochloric Acid is also used in the production of Maltodextrin
Maltodextrin is not a complex carbohydrate and, therefore, does not provide the long-term energy benefits of a true complex carbohydrate. Natural complex carbohydrates contain vitamins and minerals that help your body use the carbohydrate as energy. Maltodextrin, however, does not contain vitamin and mineral nutrients. Since Maltodextrin is a very large molecule, your body will use its own supply of vitamins and minerals to assimilate the Maltodextrin. This can potentially deplete your body of these very important vitamin and mineral nutrients.
Functional fibers are non-digestible carbohydrates that are isolated from foods. They are not the same as dietary fiber consumed in foods like vegetables, grains and legumes. On a food label they appear as Maltodextrin, polydextrose, and cellulose. Cellulose is a functional fiber that comes from oat hull fiber, wheat fiber, pea fiber, soy fiber and cottonseed fiber.
The fiber is most likely safe, although there are no studies confirming this. However, these are not the same as fiber consumed in foods. This is important, since the studies showing the benefits of fiber for a range of conditions from lowering cholesterol to regulating blood sugar, all involved the consumption of foods with high fiber content. There is no scientific evidence or reason to believe that functional fibers will confer the same benefit to consumers as consuming high-fiber, natural foods.
Side effects include allergic reactions, unexplained weight gain, bloating and flatulence. Specific allergic reactions associated with the use of Maltodextrin include rash, asthma, itching and difficulty breathing

(4.) Natural, Artificial Flavors and MSG

(Fake, fake and fake flavorings, these are all one in the same. There is not a single thing “natural” about natural flavors.
Also known as:
  • Glutamic acid
  • Glutamate
  • Monosodium glutamate
  • Monopotassium glutamate
  • Calcium glutamate
  • Monoammonium glutamate
  • Magnesium glutamate
  • Natrium glutamate
  • Yeast extract
  • Anything “hydrolyzed”
  • Any “hydrolyzed protein”
  • Calcium caseinate
  • Sodium caseinate
  • Yeast food, Yeast nutrient
  • Autolyzed yeast
  • Gelatin
  • Textured protein
  • Soy protein,
  • Soy protein concentrate
  • Soy protein isolate
  • Whey protein
  • Whey protein concentrate
  • Whey protein isolate
  • Anything “…protein”
  • Vetsin
  • Ajinomoto
  • Names of ingredients that often contain or produce processed free glutamic acid:
  • Carrageenan
  • Bouillon and broth
  • Stock
  • Any “flavors” or “flavoring”
  • Maltodextrin
  • Citric acid, Citrate
  • Anything “ultra-pasteurized”
  • Barley malt
  • Pectin
  • Protease
  • Anything “enzyme modified”
  • Anything containing “enzymes”
  • Malt extract
  • Soy sauce
  • Soy sauce extract
  • Anything “protein fortified”
  • Anything “fermented”
  • Seasonings
After a single dose of MSG, Doctors discovered that specialized cells in a critical area of the animal’s brain, the hypothalamus, had been destroyed. Millions of babies all over the world were eating baby foods containing large amounts of MSG and hydroloyzed vegetable protein (a compound which contains three excitotoxins).
(Excitotoxin)
  • Protein class of substances that damage neurons through paroxysmal overactivity. They are toxins that bind to certain receptors (e.g., certain glutamate receptors) and may cause neuronal cell death.-
  • Samuels (1999) reported that MSG is a neurotoxic agent i.e. causing damage to brain cells, retinal degeneration, leading to many endocrine disorders and causes renal damage.
  • The best known excitotoxins are the excitatory amino acids that can produce lesions in the CNS (Central Nervous System) similar to those of Huntingdon’s chorea or alzheimers disease.
Excitotoxicity is thought to contribute to neuronal cell death associated with stroke.
Rats given free access to MSG and water showed a high preference (93-97%) for the MSG solution, regardless of the diet they consumed
Rats treated with MSG showed morphological and morphometric changes as decrease in testicular weight, decrease in tubular diameter, reduction in germinal epithelium height, decrease in the spermatic count and abnormalities of sperms morphology.
Many studies reported the implication of (MSG) in cases of male infertility as it causes testicular hemorrhage, degeneration and alteration of sperm cell population and morphology
(Processing of MSG)
  • MSG is processed with methylthiopropionaldehyde and sodium hydroxide which both are higly corrosive and toxic.
  • “After the concentration of DAP had reached a maximum in the presence of the first mutant, the first mutant was removed and another E. coli strain was added.”
  • “The crude, crystalline glutamic acid is first suspended in water and then dissolved, neutralized and converted to the monosodium salt by the addition of sodium hydroxide.”
  • “The acidic filtrate was then adjusted by addition of sodium hydroxide or ammonia”
These products are carbon oxides, nitrogen oxides and some metallic oxides. Burning may produce carbon monoxide, carbon dioxide or nitrogen oxides.
WHMIS (Canada): CLASS D-2A: Material causing other toxic effects (VERY TOXIC).
References:
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