Anthony Alayon Presents. Food Additives. 2

Transcription

1

2 Anthony Alayon Presents Truth About Food Additives 2

3 READ THIS SECTION THOROUGHLY BEFORE GOING ANY FURTHER! PRECAUTIONS You should always consult a physician before starting any fat reduction and training program. If you are unfamiliar with any of the exercises, consult an experienced trainer to instruct you on the proper form and execution of the unfamiliar exercise. The instructions and advice presented herein are not intended as a substitute for medical or other personal professional counseling. The editors and authors disclaim any liability or loss in connection with the use of this system, its programs and advice herein. These precautions should be taken under consideration with all Fat Extinction products and recommendations, whether implicitly or explicitly stated. Copyright 2014 Anthony Alayon All Rights Reserved 3

4 Gluten A) Origins/History/What is its purpose? Gluten is a naturally occurring protein found in several bread and wheat products. It is also found in cakes, pastas, cereals, candy, crackers and many commercial soups and sauces. Look for it as an ingredient in hydrolized vegetable protein, thickeners, ketchup, monosodium glutamate, processed meats, meat substitutes such as Tofurkey, marinades, soy sauce, instant coffee and most processed foods. Only in the past few thousand years have consumers eaten grains regularly. Before that time, diets consisted mainly of animal proteins, wild plants, fats and fruits. As such, grains and gluten are still considered new to our diets. B) Where is it found? (Food, beverages, etc.) Anything with white or wheat flour: Beer Bagels Bread Crackers Cookies Baked goods Cakes Pasta Pretzels Pizza Rolls Wraps Items made with oats. Even though oats do not have gluten, how they are processed can make them off-limits for those who are gluten-intolerant. It is also found in: 4

5 Barley Spelt Rye Kamut Some surprising sources of gluten: Play-Doh Lipstick Some vitamins Stamps Lickable mailing envelopes Salad dressings Some medications C) Problems/Health Risk Anybody who suffers from undiagnosed or diagnosed celiac disease or a latent celiac disease, or anyone who suffers from gluten sensitivity should avoid gluten, especially if they are at a higher risk of dying from cancer or heart disease. Gluten can cause a wide range of conditions and diseases: Osteoporosis Neuropathy Inflammatory bowel disease Epilepsy Irritable bowel disease Migraines Anemia Dementia Cancer Schizophrenia Fatigue Depression Canker sores Anxiety Rheumatoid arthritis Multiple sclerosis Lupus Just because someone has been diagnosed with an autoimmune disease or a neurological condition doesn t mean they are gluten-sensitive. Patients should ask their doctors to check for a sensitivity to gluten anyway. American-made wheats are much higher in gluten content than European wheat strains. D) Healthy Alternatives If consumers need to go gluten-free, some alternatives exist: White rice flour the bran layer has been removed Brown rice flour, which still has the bran layer. it is higher in vitamins, fiber 5

6 and minerals than the white version Glutinous rice flour, used to thicken gravies. Does not have gluten Tapioca or cassava flour. Good for thickening, adding chewiness and lightening baked goods. Easily digested Potato starch flour, used as a base for baked goods. Makes baked items light in texture and helps maintain needed moisture Garfava bean flour (combination of fava and garbanzo beans) Garbanzo bean flour Milo flour, which is higher in protein and fiber Cornstarch lightens texture of baked goods Pea, lentil and mung bean flours. These originate from legumes, so using too much can cause gas and give the baked item a potent flavor White sweet potato flour is higher in fiber. This flour is hard to find Amaranth flour, which is sweet and nearly nutty. Very sticky. Nutritious, with high levels of iron, fiber and calcium Soy, buckwheat and teff flours, which leave distinctive aftertastes in baked goods. 6

7 Cornstarch A) Origins/History/What is its purpose? Cornstarch is the starch that has been removed from corn the tiny endosperm in the center of the corn kernel. To make cornstarch, the manufacturer processed the kernels, removing all of the outside shell. Next the endosperms are ground into the fine powder called cornstarch. Cornstarch is white and highly processed, making it almost devoid of any nutritional value. B) Where is it found? (Foods, beverages, etc.) Cornstarch is used as a thickener for gravies, sauces and yogurt. It has the advantage of thickening clear, not opaque. In baked goods, it is a gluten-free flour substitute, giving the baked items fullness, structure and moisture. When used in frying foods, it is added to the batters for a lighter, crispier texture. It is also found in: Puddings Condiments Gravies Sauces It is sometimes used to dust candies so they won t stick together Ingredient in pastas Added to salad dressings to stabilize the emulsion C) Problems/Health Issue People with allergies to corn or corn products should avoid cornstarch, as should diabetics Cornstarch is a carbohydrate a highly processed one. One 7

8 tablespoon has about 30 calories or roughly 7 grams of carbohydrate. It has no fat, vitamins, protein, fiber or minerals. When used on or in foods, it adds no nutritional value Because most cornstarch may originate from genetically modified corn (GMO corn), the effects are not known. In one study, GMO corn caused organ damage in rats. D) Healthy Alternatives Vegetable gums, a soluble fiber that absorbs water and thickens anything it s put into Puree vegetables, which are lower in carbs and higher in valuable nutrients. Use them to thicken soups, casseroles and sauces White or wheat flours. Wheat flours give the advantage of fiber and B vitamins when used as a thickener Reduce liquids in sauces with low to low/medium heat Sour cream, especially if it is reduced-fat, can thicken sauces Flax seed meal because of its grittiness, use in egg substitutes or for smoothies, baked goods and oatmeal Nut butters add these for thickening. They have the advantage of adding healthy fats, protein and fiber. Use unsalted nut butters to avoid adding unneeded sodium to the sauce. 8

9 Dextrin A) Origins/History/What is its purpose? Dextrin comes from the hydrolyzed breakdown of tapioca starch, which comes from the root of the cassava plant. Starchy vegetables, such as potatoes, corn, tapioca, arrowroot and rice are sources for dextrin. B) Where is it found? (Foods, beverages, etc.) Food manufacturers use dextrin as a carrier for colors and flavorings in dry foods and liquids. It gives no taste to foods, so is considered a bland agent used to add bulk to foods. It is used in dressings, sauces, pie fillings, candies and puddings In non-food applications, tapioca dextrin is used to make glue. it is an ingredient for the pyrotechnics (fireworks) industry and in research chemistry In the pharmaceutical industry, tapioca dextrin holds the ingredients of a pill together so the pill won t fall apart Maltodextrin is a food additive It is used in food processing to enhance food crispiness, as a food batter, to coat foods and provide glaze and shine to some foods When used in food products, it is converted into a soluble fiber. Before conversion, it is not easily digestible. C) Problem/Health Issue For those allergic to corn or wheat, dextrin may cause allergic reactions. Overall, dextrin does not pose any health problems for people; as a natural fiber, it is an effective laxative It helps to increase the lactobacilli levels inside the colon, thus helping in the body s ability to digest foods Dextrin reduces cholesterol levels, regulates the insulin response during and after meals, gives a feeling of being full and reduces the risk of 9

10 coronary disease Dextrin helps to exclude toxins from the body Increases appetite D) Healthy Alternatives Unless consumers are allergic to corn or wheat, dextrin poses no health concerns. Diabetics do need to be careful how they use dextrin products and eat foods containing dextrin. 10

11 Refined Grains A) Origins/History/What is its purpose? The first white bread came from the Roman Empire. Before the fall of the Empire, the technology of flour milling developed and the Romans soon began making four or five commercial flour grades. The finest, nearly white flour was saved for the highest classes while the athletes got the breads made from the coarser fours. Soon the health status of the Romans in the highest classes began deteriorating, probably from the white bread they were eating. It is also interesting to see that, during the Roman Empire, the percentage of dental cavities shot up to 11 percent as opposed to 4.5 and 5 percent before that time period. About 900 years after the fall of the Roman Empire, the percentage again fell to about 5.5 percent. During the 19th century, all nutritional portions of wheat were removed, not as a benefit to the customer, but as an advantage to the baker. B) Where is it found? (Foods, beverages, etc.) Refined grains are found in: De-germed cornmeal White flour White bread White rice Corn tortillas Cornbread Crackers Couscous Flour tortillas Grits Pretzels Noodles White sandwich buns and rolls White pita bread Macaroni Spaghetti Corn flakes 11

12 C) Problems/Health Risk Eating mainly white, refined grains can lead to the following health problems: Added abdominal fat, which can contribute to the development of heart disease and diabetes. The development of atherosclerosis or a thickening of the arteries a factor in heart disease. A higher risk for developing type 2 diabetes. Lower magnesium level and vitamin E content, as well as lower fiber, can contribute. Early death. Refined fibers encourage the development of the above health conditions, which can lead to premature death. D) Healthy Alternatives Whole grain breads Whole grain cereals Whole grain flour tortillas Whole wheat crackers Whole wheat pastas Choose whole grains such as bulgur, buckwheat, barley, millet, brown rice, oatmeal and wild rice Buy bran flakes, oatmeal and shredded wheat Make wraps with whole wheat four tortillas or make sandwiches with wholegrain rolls and breads Eat whole-grain bagels instead of white Replace the breakfast pastries with low-fat bran muffins Eat brown rice, wild rice, kasha and bulgur Switch to whole grains whole-grain breads and cooked brown rice Add crushed bran cereal or rolled oats instead of dry white bread crumbs in recipes 12

13 Homogenized Milk A) Origins/History/What is its purpose? The process of homogenization was begun in 1919 so dairy producers could keep fat from separating from the milk liquid. Homogenized milk is pushed through a fine filter so the fat globules are broken up so they are 10 times smaller than before homogenization. During this process, the milk is pushed through the filter at a pressure of about 4,000 pounds per square inch so the fat molecules are more evenly dispersed through the milk. B) Where is it found? (Foods, beverages, etc.) Whole milk 1% and 2% milk Non-fat milk Powdered milk C) Problems/Health Risk Homogenization destroys whole milk, converting it into a beverage full of carcinogens and allergens. Synthetic vitamin D is added to the milk this is toxic to the liver Non-fat dry milk is added to 1% and 2% milks, which leads to the cholesterol in the dry milk being oxidized. This oxidized cholesterol promotes heart disease Bovine growth hormone increases the milk production of dairy cows. BGH causes an increase in IGF-1, which is an insulin-like growth factor in cow s milk. This survives pasteurization and human digestion. BGH can be absorbed directly into the human s bloodstream, especially in infants IGF-1 may encourage the transformation of human breast cells into cancerous cells; it is also implicated in cancer cells already found in the colon and in breast tissue After homogenization, the smaller fat molecules surround the xanthine 13

14 oxidase, which is absorbed intact into the blood stream. There is a link between the enzyme and an increased risk of heart disease Homogenized milk might contribute to over 50 percent of the ear infections in the U.S., which leads to surgery to insert tubes in the ears of infants and toddlers; if the children stopped drinking this milk, their health might improve Homogenized cow s milk has been linked to diarrhea, cramps bloating, gastrointestinal bleeding, gas, skin rashes, anemia, acne and atherosclerosis; researchers have linked it to rheumatoid arthritis, insulindependent diabetes, leukemia, and infertility D) Healthy Alternatives Whole, pasteurized milk that has not been homogenized is available in health food stores and gourmet shops Whole cream that has been pasteurized. When diluted with water, it makes a good substitute for people allergic to milk Cultured buttermilk is easier to digest than regular milk and can be easily used in baking Creme fraiche, which is Europeanstyle sour cream has a high enzyme content Unhomogenized milk. Because this is a full-fat milk, consumers wanting reduced fat milk will need to pour off some of the cream prior to shaking it before pouring Goat s milk, which does not require homogenizaton 14

15 Yeast Extract Hidden Form of MSG A) Origins/History/What is its purpose? Yeast extract is taken (extracted) from a yeast culture, a unicellular microorganism in the fungi kingdom. The yeast extract is used as a flavoring and additive in the food industry. It may contain glutamic acid and it comes in dry, liquid or paste forms. Dried yeast is used in making some medications, livestock feed and pet foods to add digestive microbes and some nutrients. It is also used as a culture starter for genetic, biological and chemical research. It is also used in making ethanol. B) Where is it found? (Foods, beverages, etc.) Yeast extracts are used to cultivate microorganisms in dairy cultures cheeses, such as cottage cheese Yogurts contain yeast extracts Yeast extract is added to bouillon, chicken broth and darker broths for heavier soups It is added to frozen and canned soups to highlight the meaty or cheesy flavors of the ingredients Yeast extract works well with all bakery goods and cereal products, so it is used in them. It can be frozen, microwaved and baked. When it is powdered, yeast extract is used in doughnut, cake, roll and croissant dough. It can also be dusted on their surfaces. Yeast extract is added to salad dressings, spice and savory mixes, gravies and sauces. It is sold in its pure form to be used by the home cook to flavor stews, soups and casseroles. 15

16 Yeast extract is in canned fish and processed meats. Look for it in preformed frozen burger patties, lunch meats, veggie burgers, brand-name chickens, and turkeys. It is also an ingredient in canned tuna, bacon, ham, canned salmon and other kinds of canned fish. In snack foods, yeast extract is added to pretzels and crackers to enhance flavors C) Problems/health risk MSG-sensitive individuals have to read food labels. When they see yeast extract on the food label, they should avoid buying those foods As a hidden source of MSG, yeast extract can cause migraine headaches, nervous system disorders and seizures It damages the endocrine system Contributes to obesity because of impaired appetite control regulation the person is unable to stop eating D) Healthy Alternatives In cooking, use other foods to enhance the flavors of foods: Meats Aged cheeses Seaweeds Red wine Tomatoes Mushrooms Anchovies Walnuts Sourdough bread Use other cooking methods to bring out the natural flavors of foods stewing, braising, and roasting, as well as searing. 16

17 Bleached White Flour A) Origins/History/What is its purpose? Before the bleaching of flour was invented, it was aged slowly, using open air. Now, however, it is bleached using a chlorine oxide bath, which both ages and whitens the flour. When flour was naturally aged, baking quality and the gluten both improved. Chlorine oxide is a strong irritant, and potentially lethal. Inhaling it is dangerous. Other bleaching agents include nitrosyl, oxides of nitrogen, and benzoyl peroxide that has been mixed with chemical salts. When the chlorine gas mingles with the flour, it oxidizes it, producing an alloxan, which is an unintended byproduct. Alloxan results from the decomposition of uric acid, a poison that stimulates the beginning of diabetes in healthy lab animals (mice and rats). Alloxan works to create diabetes, creating huge amounts of free radicals in pancreatic beta cells and destroying them. B) Where is it Found? (Foods, beverages, etc.) Breakfast cereals full of white flour and refined sugars Most breads, even those labeled as whole wheat or whole grain Baked goods, such as commercial muffins, doughnuts, cakes, scones, cookies, pies and other pastries Pastas Pizzas made with white, bleached flours 17

18 C) Problems/Health Issue Eating too many food products made from refined, bleached white flours leads to some of these conditions: Obesity Insulin resistance Diabetes Allergies Asthma Gluten intolerance Celiac disease Vitamin deficiencies Heart disease Immediately after eating a highcarb meal, some consumers may experience: Fatigue Hypoglycemia Brain fog Intestinal bloating Sleepiness Depression Over time, the following may happen: Increased fat storage and weight Higher triglycerides Increased blood pressure 18

19 D) Healthy Alternatives Oatmeal or steel-cut oats, which provide a ow-glycemic breakfast Buy only breads that contain whole wheat flour Choose fresh fruit or a few pieces of dark chocolate Bake using high-fiber flours that are not refined Consumers should make their own pizza doughs and even pastas from scratch, using unrefined flours Eat Italian antipastos Bake using whole wheat flours Make quick breads using buckwheat flour or corn flour Use millet flour or white whole wheat flour Make waffles and pancakes with buckwheat flour Teff flour makes tasty crepes Use whole wheat pastry flour and white winter wheat for desserts and finer pastries Millet flour is good for scones and cookies 19

20 Bromated White Flour A) Origins/History/What is its purpose? Potassium bromate encourages the development of gluten in doughs. Potassium bromate is added to flours used by commercial bakers to obtain a flour that gives them ore reliable results. Flour that has been bromated is more elastic and able to stand up to commercial baking tools and dough hooks. In some areas, ascorbic acid is used now, replacing potassium bromide. B) Where is it found? (Foods, beverages, etc.) Bromated flour is used by commercial bakers in bread baking. Along with bromate s strengthening properties on bread dough, it also contributes to the ability of bread to rise before baking. Once baked, the bread is springy, which consumers want. C) Problem/Health Risks Potassium bromate is a potential carcinogen. Ideally, it is supposed to bake out of bread, but if too much potassium bromate was added or if the bread wasn t baked for long enough, some bromate residue may remain after baking, making it a potential cancer risk. Bromated white flour has been banned in some countries because of health concerns. Bromine doesn t allow the body to hold onto iodine, an element needed by the body. This can lead to hypothyroidism, cancer of the thyroid gland, breasts, ovaries, and in men, the prostate. Bromine toxicity can lead to psychiatric issues. Fatigue Skin rashes Severe acne Loss of appetite and abdominal pain 20

21 Metallic taste Cardiac arrhythmias Inflamed, bleeding gums in people using toothpastes and mouthwashes with potassium bromide D) Healthy Alternatives Consumers should look for nonbromated flours In bread-baking, a high-gluten flour is a good choice Choose whole wheat and white unbleached flours for baking Eat organic and wash produce thoroughly Don t store foods in or eat from plastic containers. Use glass or safe ceramic containers Buy or make organic whole-grain breads. Look for bromine-free or no bromine on baked goods labels Drink filtered water, iced tea, coffee or milk Buy personal care products with no bromates 21

22 Research Gluten: Cornstarch: Dextrin: Refined Grains:

23 Homogenized Milk: reader&utm_medium=rss&utm_campaign=rss_feed Yeast Extract - hidden form of MSG Bleached White Flour: Secrets-about-Bleached-Flour.aspx html Bromated White Flour html?cat=5 23