The Food Industry’s Greed Book Official Launch Takes Off
Written by admin on June 16, 2008In honor of my official launch, I’d like to share a synopsis of the valuable information you will find in the new expose, The Food Industry’s Greed.
The expose is a thoroughly researched look at inflammation, the connection to Omega-6s in manufactured foods and the food industry’s misleading labeling of many Omega-3 products. By using 44 links to on-line research, consumers can follow new science, read messages from respected health communities showing the connection that began many decades ago with the industrialization of foods.
The author relies on scientific studies of many respected medical communities including Dr. Joseph Hibbeln, National Institutes of Health. The clear message from these scientific communities is the lack of Omega-3 in western diets combined with an abundance of Omega-6s has contributed to an epidemic of ill health and inflammation - a message that needs to reach confused consumers.
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Chronic Inflammation and Chronic Illness Statistics
Written by admin on June 5, 2008When we see statistics such as those cited from Medco Health, it’s hardly a leap connecting the dots to chronic inflammation when illnesses cited in the study are depression, diabetes, asthma.
The statistics state that for the first time ever over half the population, 51% of American children and adults were taking one or more prescription drugs for a chronic condition up from 50% the previous four years, and 47% in 2001.
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Interesterification a New Processing Omega 3 and Omega 6 Oils
Written by admin on June 5, 2008This is a great article on a new food processing method courtesy of Frank Cooper, a Naturopathic Nutritionist based in Australia. http://www.frankcooper.com.au
Due to the terrible health problems associated with trans fats, the food industry has been busily perfecting another ‘man-made’ replacement to ensure that company sales and profits are kept at a high level. The new solution is a process called interesterification, a technique for making butter-like products from liquid vegetable oils. Interesterification can be used to make margarines, shortenings, baked goods, and confectionary that requires the texture, mouth feel, and smoothness similar to saturated fats.
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