Monday, November 11, 2013

14 Things People Probably Do Not Want To Know About Their Favorite Foods

Shredded cheese is packed with refined wood pulp to prevent sticking.
By April McCarthy, Guest Writer for Wake Up World
There are hundreds of food industry facts that are sheltered from consumers and only made public by food scientists if absolutely necessary. The following are 14 of the more well known industry insider secrets that have been exposed now for some time, but still not common knowledge to millions of consumers.
Many consumer watchdogs have found that food label claims such as ‘pure’, ‘fresh’, ‘non-artificial’, ‘natural’ and ‘real’ are largely unregulated and false when these claims are investigated. Moreover, the processing of most foods, ingredients used in manufacturing, their byproducts, waste management and other details are often kept hidden from the public until they’ve been exposed by those willing to publicize the information.

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 recent years.
The $2 billion Greek yogurt market and state government officials are scrambling not just to figure out uses for whey, but how to make a profit off of it. Source

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.Because the added flavor is technically derived from orange oil extract (although it is completely, artificially and a chemically manufactured derivative), it does not need to be specifically listed in the ingredients. Source

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??? Source

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. Cows are kept in herds of about 800 and fed not grass, but standardized mixes of genetically modified grains, old citrus, alfalfa and nut husks. Today, according to UC Davis estimates, about a third of the herds in California are treated with hormones to increase production. The milk will be standardized, fortified, pasteurized and homogenized. Translated, this means that it will be taken apart and put back together again, not always in the same proportions. Then it will be cooked and emulsified. At that point do you think it’s still milk? Source

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.

The food additive “MSG” is a slow poison which hides behind dozens of names, such as natural flavouring and yeast extract. Currently, labeling standards do not require MSG to be listed in the ingredient list of thousands of foods.
Secretly, soup manufacturers admit that they have referred to MSG as “natural” (that is refined from vegetable protein and yeast) and establish it in the list of ingredients as ” yeast extract “or” hydrolyzed protein. “War of ads broke in 2008 because Campbell and Progresso were so worried that customers would not buy soup if they knew the amount of MSG containing. Source

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.
Soup companies shy away from ingredients that break down in the canning process so they grow special freakish mutant vegetables like carrots which look like tree limbs–they’re like baseball bats. But once they go through the cooking process, they come out looking like the small young ones that you’d put into your soup. Source

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 and stabilizers. Source

9. Hot dogs are filled with a sticky mixture of cuts of mechanically separated chicken, pork, fats and starch or “grain fillers.”

The red or light brown dog varieties usually on sale everywhere contain very little real meat. Instead, they are made up of 64 percent mechanically-recovered chicken and 17 percent is pork. Mechanically-recovered meat is the slimy paste created when a carcass — stripped of all traditional cuts — is forced through a metal sieve or blasted with water. The process is banned for beef, but is permitted for pigs and poultry, and the meat produced is ten times cheaper than normal meat.
Most hot dogs typically contain, high fructose corn syrup, starch, milk protein, sodium nitrite, flavors, potassium and sodium triphosphates, polyphosphates (E452), sodium ascorbate and carmine. Source

10. Many olive oils “extra virgin” imported (and expensive) are actually made with cheaper oils of seeds and nuts.

To boost profits, for example, some producers have been caught adulterating the oil they label as “extra virgin” with much cheaper hazelnut, soy, or sunflower seed oil, among others, as well as mislabeling its country of origin. Read the fascinating (and hilarious) report by Tom Mueller on olive oil fraud business, that eventually became the book Extra Virginity: The Sublime and Scandalous World of Olive Oil. Source

11. Food products that are red and pink are often dyed with cochineal extract, also known as tiny crushed insect bodies.

Cochineal extract sometimes appears as carminic acid or carmine. You can learn more about the process of making the dye here. Source

12. Coffee creamer is made from corn syrup and (trans fatty acids/hydrogenated) vegetable oils.

There is no cream. These are the ingredients listed on the label of the original liquid cremora Coffee – Mate:

13. To make bacon, the pork bellies hanging in this strange wash cabinet are bathed in a shower of “liquid smoke”.

The creepy red rain converts the flesh tints to a more familiar color of bacon that consumers desire. The European Food Safety Authority (EFSA) is investigating the safety of liquid smoke as a food flavoring. Source

14. Shredded cheese is packed with refined wood pulp to prevent sticking.

Cellulose made of decomposed plant fibers (including wood) and is a common food additive to make make ice cream creamier or thicken salad dressing without adding calories. Since it is natural, even packaged foods labeled as organic often include cellulose. Mmmmm Sawdust! Yummy. Source
About the Author
April McCarthy is a community journalist playing an active role reporting and analyzing world events to advance our health and eco-friendly initiatives.


  1. A truly shocking article, thank you for exposing some disgusting practises.!

  2. I don't understand why you lump Carrageean and Guar gum with that other stuff. Carrageean is seaweed, the Irish have used it for centuries as a thickener for soups, among other uses. Guar gum, similarly, has an organic background, it is made from Guar beans. Also, Whey is not dumped. It is used as animal feed, it goes into protein supplements, ricotta cheese is made from whey.

    1. Also, I can supply volumes of literature about sodium nitrite and the unbelievable health benefits of nitrates. Nitrite (NO2) when eaten reacts with bacteria in the mouth to create Nitrates (NO3) and then is further reduced by another oxygen molecule to create nitric oxide, an immensely important signaling molecule found ubiquitously in the human body as well as in amounts that are staggeringly high (compared to ANY processed meat) in celerly, beetroot and spinach. Anyone who says nitrites causes cancer clearly doesn't have the latest research and is saying the equivalent of "salad will give you cancer" which is rubbish. I think these articles err on the side of fear and drama for more viral or mass appeal for the most part. Otherwise, important message: processed foods contain a lot of toxic ingredients, don't eat them often and avoid if possible.

    2. I find your comments both ignorantly intriguing and slightly angering. Just because something has perfectly natural origins does not automatically make it good for the human body. Just because something has a positive chemical reaction in its natural form does not mean that it will also have the same positive reaction in a synthetic form.
      Your comments are general and don't provide a rounded view of your 'problem' points. I personally know people who have identified their health problems as reactions to carrageenan and synthetic nitrates.
      You may want to consider widening your research to include more than what seems to justify the mindset behind your comments.
      I think your assessment of the article is one of defense of the convenient lifestyle these dangerous products are used to provide, even with your ending 'moderation and avoidance'. Any product or decision that pursues profits and ease over human health is not one I personally wish to support and I will staunchly stand against.

  3. Thank you for this info. What about the organic milk and the organic soup and all things that are supposed to be certified safe how true is that? I would be grateful for any answers on such matters . Thank you ....

  4. I feel it's important to point out that your article (which is being read all over the world) is specifically targetted at food production in the USA. It would be responsible of you to draw attention to that at the beginning I feel. Many of the things you talk about are illegal practices and illegal chemicals in the UK for instance, and food labelling laws here are completely different to the USA.

  5. Your claim that "vegetarian burgers are far more toxic than conventional beef patties" is not supported by the source you provide, which makes no reference to beef patties.

  6. Oh my goodness, that acid whey from the yogurt needs to be saved and sold to manufacturers of fermented vegetables-I have got whey from my yogurt in my fridge right now getting ready to ferment my cabbage into sauerkraut!!!

    1. this nation would be so healthy if forced to eat probiotics not once, twice but thrice thanks to fermentation of ye' ol veggies!

  7. Some of these I've seen before, some I haven't. Some aren't that big a deal. Who cares if there's "sawdust" in some food. We eat all kinds of other plants, including roots, so why is it that trees are for some reason a big deal? If it won't kill me, I don't really care that there's tree bits in my food.

    The mutant vegetable thing for soup sounds like BS to me. They'd have to be some pretty magical mutant vegetables to go from being oversized "tree limbs" to looking exactly like normal, every day carrots and celery and whatever just because they were heated and shaken up a little bit. How would you get carrots the size of tree limbs into the can in order to shake them up to begin with? You wouldn't be able to fit anything else in there.

    1. The idea was that they were cut into long sticks, in which case you couldn't necessarily tell, but if they're round cross-sections of carrots, then they obviously were never the size of "baseball bats." And even long sticks would have straight patterns inside them, instead of rings, if made from giant carrots.

      Unrelated: any health food advocate who won't eat insects is missing out on a nutritious, ecologically friendly food source. I don't know if cochineal is healthy, but it's asinine to avoid it for the sole reason that it's made from beetles.

  8. basically if it is processed it will be contaminated by chemicals used to make a food product more appealing or cost worthy

    so avoid as much processed foods as possible

  9. I find it interesting that none of these are actual "facts" but rather propaganda that helps the website the "author" is associated with. A website that is new-wave bull that is as false and fantasy as a mermaid.

    A website that also promotes and sells DMSO which is a medication (that should NOT be sold online, which they do) that doctors sometimes prescribe that can affect and damage your kidneys, liver, severely affect your insulin levels (which is even more dangerous for people who have diabetes), can cause blood conditions, among many other things.

    I wish people would start to use common sense and realize if it's an article online that doesn't have appropriate sources (like peer reviewed or ones that AREN'T additional organic and "healthy food" propaganda), it's probably a load of crock.

    For the milk point, if you actually use your brain and CHECK the source, it states that it's the view of a CALIFORNIA Dairy Farmer. The bacon point, again, if you bothered to CHECK the source, it's discusses SMOKED MEAT, which if you didn't know liquid smoke was used, even though it's on store shelves and in many cookbooks, you're clueless when it comes to what's actually dangerous for your body and what isn't.

    1. PROPAGANDA? lmao! Sure, this article may not provide sources for the points, but the sources are still available online. These points ARE facts. You can easily search up hundreds of studies, many that are even gov't funded, that PROVE these exact points the author makes.
      If you think "organic" and all that is propaganda, go ahead. Enjoy your cancer. Monsanto has claimed another soul.

    2. here's one article that talks about liquid smoke and yes, cites perfectly legitimate studies:

      just because smoking/liquid smoke are well known cooking methods/ingredients doesn't mean its safe.

    3. Liquid smoke always gave me migraines. Something's amiss...

  10. Fear mongering (or scaremongering or scare tactics) is the use of fear to influence the opinions and actions of others towards some specific end. The feared object or subject is sometimes exaggerated, and the pattern of fear mongering is usually one of repetition, in order to continuously reinforce the intended effects of this tactic, sometimes in the form of a vicious circle.

  11. This is mostly a bunch of B.S. Please do research on these topics from other sources, not just this article. As mentioned, this is a form of fear mongering, which I detest.

  12. no one has died bc they ate cheese, reg milk, or veggie patties.. so this is just plain silly.. who cares.. i havent died.. theres no article in the paper saying... OMG someone died today bc they ate cheese. my gosh, im sorry but im laughing like crazy right now. kinda nuts. everything thats normal food dont eat. LOL good luck with that.

    1. you dont die from eating cheese.. you die from the thousands of diseases a poor diet can give you. Heart attacks, diabetes, digestive problems, cancers.. All of those and more are directly affected by diet.

      I bet you like McDonalds too.

  13. The statement about "mutant veggies" in soups sounded outrageous to me, so I checked out your source - which is just some guy's blog. He doesn't give a source for his claim.

  14. I can't believe people consider whey to be toxic waste. Pigs can be raised on pasture and whey for a well balanced diet. The problem is that most commercial pig farms are set up on concrete or slatted floors and the pigs are fed grain. If the yogurt factory were near the cows grazing pastures to produce the milk, and in another nearby pasture there were pigs that could be fed the whey, you'd have a nice little sustainable system going on. It is an issue of lack of community and ingenuity, not an issue of toxicity.

  15. I am just going to eat whatever the heck I want because I am going to die at some point anyway!

    1. Yes, we all will die, but wouldn't you prefer 'feeling' healthy while you were alive?

  16. whoever wrote this needs to back up their claims with real data and facts...."Cows are kept in herds of about 800 and fed not grass, but standardized mixes of genetically modified grains, old citrus, alfalfa and nut husks??"... yes because I'm sure every cow is on the exact same diet not to mention the fact that alfalfa is generally considered a high quality forage for ruminant livestock. Also nut husks, or hulls, can actually be a valuable source of protein and fiber for cattle. It's perplexing to me that this sentence is written as if the person acts like some of those ingredients are bad and don't have nutritional value you for the animal. It's also written as if the person doesn't realize that of course a dairy cow is going to eat different things than you, or me or a dog, or pig. If people want to know the "truth" about what they eat I encourage them to research who produces the products they purchase. Trace it back to the farm and research what their standards are, if they contain GMO's, antibiotics ect. and how their claims are ensured through the day to day guidelines and laws in this country or if they opt to participate in audits or assessments on their farm. It's just unfortunate that this author is making a general claim without citing sources that back up these claims and simultaneously dragging down producers who do value providing quality care for their animals while also marketing a high quality product!....sorry little bit of soap box

  17. You have no idea what xanthan gum, guar gum, carrageenan and soy lecithin are, do you? Hint: they're not only not toxic, they're derived from natural sources and integral to the gluten-free industry as thickeners.

    Evidently this is true of your MSG demonization as well, which is absurd considering the scientific consensus on MSG is that it's completely harmless and any effects it has after consumption are psychosomatic because of people like you.

  18. This is without a doubt one of the most ridiculous articles I have ever read. You provide zero source for your information, you have no facts behind anything you say. So basically you made up a bunch of stuff, read way too much into some of the ingredients you list. People like you are the ones who create fear mongering among the general populous. Your comments alone about milk and cattle is insane. Where is your proof of that, and what country are you speaking of? Put some 'real' facts to support your hogwash by some recognized scientific studies.

  19. Point of clarity, a personal blog should not be listed as a source of fact.

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  21. #1-I make my own Greek yogurt from regular whole milk yogurt. I strain it through cheesecloth, collect the whey (high protein) and use the whey to make bread, rolls and pizza dough. Gluten free. Easy as...pie dough!

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