29 May 2016

organic-fast-food - As fast food chains like Jack in the Box and McDonald’s fight to stay afloat, a new fast food chain is challenging fundamental norms within the industry. Organic Coup is the first USDA-certified organic fast food chain in the country, offering previously unheard of healthy options and boasting formidable funding with ambitious plans to expand rapidly across the country.

Touting its organic certification, Organic Coup explains its standards, which “do not allow Genetically Modified Organisms (GMOs), toxic chemicals and pesticides, or the use of antibiotics or added hormones in livestock.”

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8 December 2015

 - Food producers have many tactics for hiding food ingredients which have become unpopular with consumers, and such has happened to high fructose corn syrup (HFCS) following numerous scientific studies that have linked it to obesity, Type 2 diabetes and autism. In order to stop using the HFCS name in the ingredients list, food makers have taken to calling a sub-category of HFCS as “fructose syrup” or, plainly, “fructose”.

HFCS is a highly-processed chemical sweetener used in many processed foods, including breads, cookies, candy, condiments, and soft drinks. HFCS extends the shelf life of products, and it is often cheaper than sugar, which are the main reasons why manufacturers like it. But HFCS has gotten a bad rep, considering the circumstantial evidence that links it to various metabolic diseases, so Big Food and the Corn Refiners Association (CRA) decided to get creative.

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18 April 2015

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15 May 2014

 - Back in the beginning of your relationship, it seemed like the supermarket had so much to offer.  The produce sparkled under the fluorescent lights. The colorful packages were inviting and said all of the right things. The meat was all tidily wrapped up in plastic and styrofoam, with nary a drip in sight.

Then one day, you woke up and the honeymoon was over. Like any dysfunctional relationship, as you got to know the grocery store better, you learned that things weren’t as great as they’d seemed in the beginning. In fact, you’d been misled – the things you thought were healthy weren’t really healthy at all.  It was all a lie – most of what the store was selling you wasn’t even actually food. You realized that this relationship was hard on your wallet, it was high maintenance, and it was unhealthy.

But by the time you realized this, you were in too deep and there was no way out of it. So you stuck with it, grudgingly maintaining the relationship, thinking maybe there was something better out there, but not quite sure how to take the leap.

Contrary to popular belief, you don’t have to be stuck in this dead-end partnership forever.

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19 May 2013

 - Food addictions are not strictly "psychological" problems, but have a hard-wired, organic component.  

Many of the most commonly consumed foods in Western culture actually contain narcotic properties associated with the presence of psychoactive chemicals that bind to opioid receptors in the nervous system.
These "food opiates" are heavily concentrated in wheat and dairy products, especially cow’s milk.

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3 May 2013

 - The argument of survival subsistence goes like this: “You must accept a degree of lesser quality if we are to feed the world inexpensively. You can’t afford high quality food.”

We cannot afford low quality! We are made of food we eat. Eating lesser quality is not the solution. Eating better is. And frankly, you cannot afford high quality only because they have made conventional access methods expensive. So, we must return to simple methods of self-reliability to outmaneuver this covert extortion.

You may feel like you have no option but to eat their products, but remember your power to vote in the marketplace with your dollar. You may feel extorted to accept their selections. But you hold the power to change the industry. If you resist consuming these non-food ingestibles, you will force corporations to change their offerings.

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11 April 2013

- It seems like no matter how hard you try to avoid them, GMOs and toxic foods creep into your life.

Take for example, the earthily-packaged “natural” foods that are showcased in your grocery store aisles. They cost twice as much, have obscure brand names, and tout their health benefits and natural sources. You can almost smell the freshly tilled soil when you pick up the box.

Unfortunately, this is nothing more than corporate sleight-of-hand.

Many of the products that seem so good are actually just subsidiaries of the companies that were most complicit in blocking GMO labeling, aided and abetted by everyone’s favorite purveyor of death, Monsanto.

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7 April 2013

 - “How come it doesn’t say “imitation” on the menu?” I was puzzled.

“If it was real, we would say ‘Not Imitation.’”

“Logical enough. So this is fake crab. Can I pay with fake money?”

She turned cold. “Counterfeit money is illegal, sir.”

I got it. Two lessons learned: One, fake food is legal, but fake money is not. Second, fake food is the default — if it’s real, they will tell us.

The next day, as if by the Law of Attraction, I read an article that said 84 percent of white tuna in sushi restaurants is actually escolar, the snake mackerel fish that causes – sorry for being graphic – oily anal leakage, and was banned by the FDA until 1992. It is still banned in Japan, Italy, and requires warning labels regarding the leaky discharge in Canada, Sweden and Denmark.

And it’s not just fish. Fakeness has become epidemic.

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1 March 2013

 - An excellent infographic showing which fruits and veggies are most saturated with pesticides, and which have the least amount of poisons applied before harvesting.

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24 January 2013

 - Over 140 nations have come together under a new treaty to curb deadly mercury pollution over serious risks to worldwide health, but the FDA will continue to allow and even encourage US citizens to consume huge amounts of mercury-containing processed foods, particularly genetically modified high-fructose corn syrup, found to contain mercury and present in over 90% of processed foods.

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21 January 2013

 - So much for the adage, 'All things in moderation.' Researchers at the University of Calgary have found that people who consume a single, high-fat meal are more prone to suffer the physical consequences of stress than those who eat a low-fat meal.

"Regardless of the task, we recorded greater reactivity among those who consumed the high-fat meal in several cardiovascular measures we recorded, including blood pressure, heart rate and the resistance of blood vessels."

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