Today’s Public Health Message Processed Foods are Evil!! Amy Jussel The Indypendent

Today’s Public Health Message

Processed Foods are Evil!!

Amy Jusselhttp://www.shapingyouth.org/

The Indypendenthttp://www.indypendent.org/2009/07/23/bacon-as-weapon/

http://childhoodobesitynews.com

http://www.sodahead.com

Processed Meats

http://butchersapprenticehttp://upstrm.wordpress.com/2012/01/04/pink-slime/

Hot Dog Emulsion Pink Slime, Lean Finely Textured Beef

How?

http://www.alibaba.com

50% fat: 50% meat trim

Heat at 100F

Centrifuge to remove melted fat

Treat with ammonium hydroxide to kill bacteria

Add to ground beef to lower fat content

Bacteria Gone Wild

http://blogs.scientificamerican.com

http://www.globalpackagegallery.com

Nutritional Comparison

• Hot Dog– 54% water– 27.7% fat– 1037 mg sodium– 11.0 g saturated fat– 1.3 mg iron

• Pink Slime– 73% Water– 5% fat– 66 mg sodium– 2.2 g saturated fat– 2.4 mg

Why?

• Used to decrease fat content in meat– Is there enough 95% been to meet world

supply?– Price/Greed– By-product utilization vs. animal feed

Pressure to decrease food costs

• Food Cost are declining

23.4% in 1929

9.6% in 2008

Problem• FDA:

Ground Beef shall consist of chopped fresh and/or frozen beef with or without seasoning and

without the addition of beef fat as such, shall not contain more than 30 percent fat, and shall not contain added water, phosphates, binders, or

extenders.

• USDA decided that pink slime was ground beef• Deception, lack of transparency and consumer

trust– Would you buy it if it was on the ingredient label?

Video

FDA rejects new name for high-fructose corn syrup

USA Today, 5/30/2012• Corn Refiners Association petitioned to

change the name of HFCS to corn sugar• Driven by negative press • Rational

Product Glucose Fructose

HFCS 45% 55%

Sucrose (table sugar) 50% 50%

High Fructose Corn Syrup and Obesity

www.foodfacts.com

Obe

sity

Barclay and Brand-Miller, Nutrients, 3, 491-504, 2011

Fructose is Everywhere

Product Glucose Fructose

HFCS 45% 55%

Sucrose (table sugar) 50% 50%

Apple juice 31% 69%

Grape juice 48% 52%

Banana 62% 38%

USDA Nutritional Databank, 1987Beware of the consequences of nutritional recommendations

Don’t eat Fruit?

Sugar and Health?

The Real Problem: Sugar type is not the issue it’s the amount of

sugar in the diet that’s too high– Challenge: hard to change consumer

behavior• Americans love sweet foods• Could sugar consumption be reduced by slow,

long-term reduction?• People reluctant to accept sugar alternatives

– Non-caloric sweetners (Nutrasweet vs Stevia)

White Foods = Obesity

Potato: A Healthy Food?

• Potato (per 100 g)– 87 Calories (9% intake)– 20 g Carbohydrate (10% intake)

– 379 mg Potassium (20% intake)

– 1.8 g Fiber (22% intake)

– 22 mg Magnesium (13% intake)

• Banana– 89 Calories– 23 g Carbohydrate – 358 mg Potassium– 2.6 g Fiber– 27 mg Magnesium

Glycemic IndexThe Link to diabetes and obesity?

• The glycemic index (GI) is a ranking of carbohydrates on a scale from 0 to 100 according to the extent to which they raise blood sugar levels after eating. (http://www.glycemicindex.com/about.php)

Food Glycemic Index

Potato 69-93

White Bread 59-75

Whole Wheat Bread

52-87

Sweet Potato 44-94

Banana 47-62

Varies by food type, cooking method and individual

Individual glycemic index of 14 participants who ate white bread and were tested on 3 separate

occasions.

Vega-López S et al. Dia Care 2007;30:1412-1417

Copyright © 2011 American Diabetes Association, Inc.

White FoodsBrown Foods

Fat Content per 100 g of Potato Products

Cooking Method Total Fat

Boiled, Baked and Microwave

0.1 g

Mashed with Whole Milk

0.6 g

Mashed with Whole Milk and Butter

4.2 g

Par Fried/Baked 4.7 g

Fully Fried 17.1 g

Chips 34.6 g

USDA, ARS. 2011. USDA National Nutrient Database

Fat Absorption• Upon frying, water evaporates from the food

and is replaced by fat• Fat absorption increased with increasing water

content• Initially, the steam in the product prevents oil

absorption• Once the product is removed from the oil and

steam escapes, oil is absorbedMost of the fat is absorbed into the food after

removal from the fryer

Fried Potatoes

• Par-Fried– 3-4% French fry– 4-7% Seasoned fry– 6-9% Potato Puff

• Fully Fried– 16-18% fat, Longer frying time = more water

removal = more fat absorption

Increasing surface area = increased fat absorption

Reducing Fat Absorption

• Decreasing water content - Predrying• Rapid removal of the oil from the product

before it can absorb into foods– Shaking, Draining, Absorption– Centrifugal fryer

http://www.spinfresh.com

Vacuum Fryer

• Advantages:– Lower frying

temperature– Lower decrease of heat

liable nutrients– Longer oil shelf-life– Lower fat content

• Disadvantage– Different color– Different flavor

Garayo, J. and Moreira, R. 2002. J. Food Eng. 55: 181–191.

Vacuum and Centrifugal Fryer

http://www.topfreebiz.com

Fat Reduction in Vacuum and Centrifugal Fried Potatoes

• Vacuum Fried Potato Chips = 37% reduction

• Vacuum Fried Potato Slices = 43-57% reduction

• Vacuum and Centrifugal Fried Potato Chips = 77% reduction

Fried Chicken with 50-70% Less Fat

Are there really good foods and bad foods or just bad

amounts of foods?

What will the next evil food or super food be?

http://psychiatrist-blog.blogspot.com

The Next Super Foods?

http://www.thetastespot.com

http://www.denversdispensary.com/gallery