Today’s Public Health Message Processed Foods are Evil!! Amy Jussel http://www.shapingyouth.org/ The Indypendent http://www.indypendent.org/2009/07/23/bacon-as- weapon/ http://childhoodobesitynews.com http://www.sodahead.com
Dec 27, 2015
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