food-additive

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Inventive and Colorful Food Art Created By Diego Cusano

Artist Diego Cusano creates unique illustrations brought to life with real food. Cusano’s creative food art explores little moments that turn quirky with the simple addition of food. His hand sketches are vintage themed, classically shaded with depth and the subject is striking. When the artist adds a food, such as mussel shells pried open, or a wrapped fish, the artwork turns from an alluring drawing into a fun, imaginative artwork with a touch of life.

Cusano’s sense of composition is undeniable - the way the artist incorporates the food to fit perfectly into the illustration shows the viewers the potential of objects that are otherwise taken for granted. The contrast of colors from the monochromatic plane to the three-dimensional food transforms the atmosphere- from a classic sketch into a retro-grade artwork with a certain amount of funk and zest. Find them in his Etsy shop.

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Safety and regulatory issues of fat replacers
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Manufacturers of fat replacers must be aware of existing legislative require­ments to obtain approval for the use of fat replacers as well as the labeling of foods. Safety of fat replacers are regulated under two FDA approval categories, GRAS and food additives. GRAS substances are defined as …
Safety and regulatory issues of fat replacers
MSG

Monosodium Glutamate or MSG, is a cheap flavor enhancer that can be found in almost all fast food and processed foods. Naturally, glutamates are responsible for signaling nerve impulses in certain neurons. However, a test conducted in the 1950’s showed that when rats were given just a single dose of MSG, the neurons on the inside layer of their retinas were destroyed as well as causing severe damage to the hypothalamus of the brain. Humans, in fact are up to 6x more sensitive to MSG than the rats are! Along with the brain damage, MSG has been known to cause a plethora of other health problems such as, extreme changes in blood pressure, migraines, seizures, muscular swelling and chest pains just to name a few. Also because evidence shows that MSG disrupts the endocrine system, if you were to decrease your caloric intake drastically to lose weight while still consuming food with some MSG you would actually gain weight instead. 

So for future references try to check the food you buy for this harmful food additive. It not only packs on the pounds but also does terrible damage to your body! 

Partially Hydronated Vegetable Oil

Vegetable oil, usually a liquid, can be made into a semi-solid shortening by reacting it with hydrogen. Partial hydrogenation reduces the levels of polyunsaturated oils - and also creates trans fats, which promote heart disease. A committee of the U.S. Food and Drug Administration (FDA) concluded in 2004 that on a gram-for-gram basis, trans fat is even more harmful than saturated fat. Ideally, food manufacturers would replace hydrogenated shortening with less-harmful ingredients. The Institute of Medicine has advised consumers to consume as little trans fat as possible, ideally less than about 2 grams a day (that much might come from naturally occurring trans fat in beef and dairy products). Harvard School of Public Health researchers estimate that trans fat had been causing about 50,000 premature heart attack deaths annually, making partially hydrogenated oil one of the most harmful ingredients in the food supply.

Beginning in 2006, Nutrition Facts labels have had to list the amount of trans fat in a serving. That spurred many companies, including Frito-Lay, Kraft, ConAgra, and others, to replace most or all of the partially hydrogenated oil in almost all their products. Usually the substitutes are healthier and the total of saturated plus trans fat is no higher than it was. Foods labeled “0g trans fat” are permitted to contain 0.5g per serving, while “no trans fat” means none at all. Consumers need to read labels carefully: foods labeled “0g trans” or “no trans” may still have large amounts of saturated fat.

Restaurants, which do not provide nutrition information, have been slower to change, but the pace of change has picked up. They use partially hydrogenated oil for frying chicken, potatoes, and fish, as well as in biscuits and other baked goods. McDonald’s, Wendy’s, KFC, Taco Bell, Ruby Tuesday, and Red Lobster are some of the large chains that have largely eliminated trans fat or soon will. Most large chains and many smaller independent restaurants continue to fry in partially hydrogenated oil and their French fries, fried chicken, fried fish, and pot pies contain substantial amounts of trans fat. Fortunately, the use of partially hydrogenated oil dropped by 50 percent from around 2000 to 2007.

In Denmark, the government has virtually banned partially hydrogenated oil. In 2004, the Center for Science in the Public Interest petitioned the FDA to immediately require restaurants to disclose when they use partially hydrogenated oil and to begin the process of eliminating partially hydrogenated oil from the entire food supply. While the FDA rejected the idea of requiring restaurants to disclose the presence of trans fat, New York City, Philadelphia, Boston, and other jurisdictions have set tight limits on the trans-fat content of restaurant foods. Meanwhile, the FDA is continuing to consider CSPI’s petition to revoke the legal status of partially hydrogenated oil (the FDA considers that oil to be “generally recognized as safe,” even though it and everyone else considers it to be “generally recognized as dangerous.”

Fully hydrogenated vegetable oil does not have any trans fat, but it also does not have any polyunsaturated oils. It is sometimes mixed (physically or chemically) with polyunsaturated liquid soybean oil to create trans-free shortening. When it is chemically combined with liquid oil, the ingredient is called inter-esterified vegetable oil. Meanwhile, oil processors are trying to improve the hydrogenation process so that less trans fat forms.

From the Center for Science in the Public Interest

In the grocery store, you will find rows and rows of food in cans, bags, shrink-wrapped packages, boxes and containers. The food looks brighter than you would think after sitting on shelves for a while. There is a reason for that. Food additives are substances that are added to foods to enhance it in some way. Preservatives prolong shelf life and keep fats from going bad within the food. Artificial flavoring makes foods taste better than they might normally taste, especially frozen foods. Food coloring gives food a bright and inviting look so you’ll want to taste it. (via The Dangers of Artificial Food Coloring | Natural Holistic Health Blog)

WATCH: The Danger of Food Additives

Thousands of synthetic chemicals are added to foods for a variety of reasons, including taste and appearance. Although well-intentioned, additives can have serious health consequences. The human body is not meant to process synthetic food additives, thus…

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Various Applications And Uses Of Propylene Glycol

Various Applications And Uses Of Propylene Glycol

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Propylene glycol is a chemical substance that can be used for a wide range of applications. This odourless and colorless liquid is used in several types of food items as it is considered to be non-toxic if it is used in small amounts. It is one of the most commonly used food additive as it is inclusive of several properties.

Cosmetics:Propylene glycol has a unique feature. It prevents items from…

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Be Aware: this "Food" Radically Increases Your Risk of Cancer...

                             

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Do NOT trust the FDA on this one… or you could end up with cancer. In what’s likely the biggest breach of public health trust ever, they caved to political pressure and approved this compound for your foods. A huge study showed it nearly triples the rate of cancer… So why are you still inviting cancer into your life this way?

Cafeteria

My college’s cafeteria is pretty great. The food’s reasonably good, and since it opened I’ve actually successfully not eaten anything with meat or eggs in it!

But some of the things you can’t serve yourself and they put the wrong amount or have it touching the other food and some things turn out to be spicy and that feels awkward and uncomfortable.

Also today while I was eating some guy came up to me and said he heard I was a supporter of one of the presidential candidates and he wanted to thank me for helping make America good again. I said “I’m confused.” a lot until he left. I think it was some kind of practical joke? I didn’t like that. Some guys who are apparently in some of my classes invited me to sit with them after though. I think it was because I looked upset but they were really nice.

I saw a cute toddler afterward on my way back to my dorm, it looked like she had just figured out how to walk and was trying to run, and was balancing on things. She was really cute and said hi to me and then there was a sunset and that was nice.

I’m going to mess around on the computer and do some homework and then go to bed

good night!