New book in Dutch

Eet vet word slank

Eet vet word slank gepubliceerd januari 2013

In dit boek lees je o.a.: * heel veel informatie ter bevordering van je gezondheid; * hoe je door de juiste vetten te eten en te drinken kan afvallen; * hoe de overheid en de voedingsindustrie ons, uit financieel belang, verkeerd voorlichten; * dat je van bewerkte vetten ziek kan worden.

Trick and Treat:
How 'healthy eating' is making us ill
Trick and Treat cover

"A great book that shatters so many of the nutritional fantasies and fads of the last twenty years. Read it and prolong your life."
Clarissa Dickson Wright

Natural Health & Weight Loss cover

"NH&WL may be the best non-technical book on diet ever written"
Joel Kauffman, PhD, Professor Emeritus, University of the Sciences, Philadelphia, PA

Additives: Look Before You Eat

Part 3: Artificial flavours

   Artificial flavours are used to disguise the taste of poor quality products. Smoked bacon is comparatively expensive to produce, but dye ordinary bacon and use an artificial smoky flavour and you can make more profit.
   And that is only part of the fraud. Bacon spits in a frying pan because of the amount of water in it. Water is also added to many other meat and fish products. The packet may say how much extra has been added — but it probably lies. Manufacturers are allowed to add a certain amount of water without declaring the fact. The amount of water they declare does not include the amount allowed; so if the label says 'with 15% added water', it really means 'with 15% added water on top off the amount I am allowed to add without telling you'.
   People are demanding leaner meat so the fat is cut off it — but it isn't thrown away. Manufacturers don't throw a potential source of profit away. Once fat is cut off, it has little value, so it is used as a cheap filler, stuck together with additives to bulk out other products. We aren't eating less fat, it is merely being sold to us in a different, and more expensive, form.
   Even though additives have to be listed on product labels, those labels may only tell half the story, for enzymes used in the processing of the product do not have to be listed. Enzymes are used to tenderise meat, to clean milk contaminated with antibiotics, to make modified starches and in the baking and brewing industries. Some of these enzymes are made from plant or animal tissue but most are made by microbial fermentation. Naturally the industry says that they are safe but there have been a number of reports of allergic reactions to them in workers in the industry. The government's Food Additives and Contaminants Committee published a report on enzymes in 1982. It recommended that enzymes should be regulated and that many should be placed in 'group B' because their safety had not been proven.
   Another example of where additives are not labelled is in the case of cheese that is 'suitable for vegetarians'. The rennet traditionally used to curdle milk in the cheese making process is made from animal products. So it is unacceptable to vegetarians. Many cheeses today are made suitable for vegetarians by using a form of synthesised vegetable rennet. In most British cheeses this is genetically modified soya. European labelling laws require that products containing genetically modified materials shall carry that information on their labels. Cheese 'suitable for vegetarians', however, rarely does because it is not an 'ingredient' but a part of the process of cheese making.
   Additives in food are not only used to defraud — to make cheap substitutes for real food at a profit, they do it in a way that can have a profound effect on your health. Not just because many are toxic but because real food is replaced with cheaper ingredients and the fact disguised. Healthy, additive-free butter is not a great profit maker, but chemical-laden, unhealthy, low-fat spreads are. By replacing real food with artificial we risk various forms of malnutrition and deficiency diseases, a situation which is particularly worrying in the most vulnerable section of our society: the young. For children, the consequences are potentially catastrophic.
   We have had legislation designed to protect the consumer for over a century and it has had almost no effect on the amount we are conned by the food industry. How do they get away with it? Well, government is advised by the Ministry of Agriculture, Fisheries and Foods (MAFF) various committees. Many of the members of those MAFF committees are members of the food industry. It is the food industry that advises government and shapes policy. If the food industry wants something, it gets it. Consumers appear to have very little voice in the matter. The next time you shop in your supermarket, look at the labels. If the first, and thus the largest, ingredient is water, or if you can't find any food among the additives on the label, don't buy it. If we all get together and don't buy a product, the manufacturers will soon get the message and change. Write to your MP as well. If enough of us do that, we might get somewhere.


Study by Shropshire Trading Standards Department on meat content of meat products, pre and post 1984 Meat Products Regulations , 1986, Shropshire County Council.
Millstone E. Food Additives . Penguin, London, 1986.
Aruoma OI, Halliwell B. Free Radicals and Food Additives. Taylor and Francis, London, 1991

Last updated 17 January 1999

Part 1 | Part 2

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