Food

[Rigby5]

View attachment 5981
Business

Kellogg says it’s removing artificial dyes from cereals by the end of this year​

Kellogg !
What took you so long ?!

"... all of the nine currently US-approved dyes raise health concerns of varying degrees. Red 3 causes cancer in animals, and there is evidence that several other dyes also are carcinogenic. Three dyes (Red 40, Yellow 5, and Yellow 6) have been found to be contaminated with benzidine or other carcinogens. At least four dyes (Blue 1, Red 40, Yellow 5, and Yellow 6) cause hypersensitivity reactions. Numerous microbiological and rodent studies of Yellow 5 were positive for genotoxicity. Toxicity tests on two dyes (Citrus Red 2 and Orange B) also suggest safety concerns, but ..."

Toxicology of food dyes - PubMed

This review finds that all of the nine currently US-approved dyes raise health concerns of varying degrees. Red 3 causes cancer in animals, and there is evidence that several other dyes also are carcinogenic. Three dyes (Red 40, Yellow 5, and Yellow 6) have been found to be contaminated with...

pubmed.ncbi.nlm.nih.gov

So parents that prefer their children to begin their ingestion of toxins like benzidine at breakfast each day, those diets will have to be supplement otherwise.

What I do not understand is why the US takes so long to conform to what the rest of the world already knew?
It's not like these dyes added flavor or anything?

 

[sear]

"It turns out that Agri-Biz discovered the easiest way to deal with insects and weeds was to sterilize them with powerful sex hormones.
But that is the last thing you want in the food chain.
I hope they eventually do something about that." R5 #20

That's a useful insight R5.
We know it's not for the nutritional benefit of consumers. Therefore Agri-Biz has a higher priority.

"What I do not understand is why the US takes so long to conform to what the rest of the world already knew?
It's not like these dyes added flavor or anything?" R5 #21

Tragic!
It's not likely the pretty colors of fruit loops appeals to the moms that buy it.
So it seems Kellogg is poisoning our children for marketing / market share.

Food Industry Facts

Here are answers to food industry Frequently Asked Questions pulled from FMI’s research reports and supermarket trade publications. Data are updated as figures are released.

www.fmi.org

 

[sear]

No More Bear Butchering On Cornell Campus !

 

[sear]

Consumer
Reviews
We bought all 31 cutting boards at full retail price, no free samples, no deals. From plastic and wood to bamboo, stainless steel, and titanium, they covered every popular type and big name. We tested them for twelve full weeks in real kitchens, measuring how much plastic they shed into food, how much bacteria hid inside them, how they affected knife sharpness, and how long they actually lasted. One thing mattered most of all: which one we'd feel safe using every single day for our own families.

Now look at the board in your own kitchen. If it is plastic and covered in knife marks, every one of those scratches is plastic that came off the board. A single plastic board sheds about 50 grams of microplastics a year, roughly 10 credit cards' worth, and it had to go somewhere. Microplastics are now turning up in human blood, even in breast milk. The deeper the cuts, the more is missing, and the cheap supermarket boards wear down the fastest. That plastic is ending up in your food.

#1 Cutting Board

TIBO​

Made from the same medical-grade titanium used in surgical implants

We Tested 31 Cutting Boards. Only One Is Safe From Microplastics, Mold & Bacteria

31 cutting boards. Twelve weeks of testing. One winner that beat every major brand on cleaning, safety and how long it lasts. Here is what we found.

consumer-reviews.kitcheninsider.org

These cautions regarding plastic cutting boards may be worthy of consideration.

Consumer Reviews recommends titanium, which seems to resist knife marks.
But if the knife isn't marking the titanium, what is the titanium doing to the knife?

The cautions about wood cutting boards harboring mold & bacteria seem alarming. But in practical kitchen use, is this enough of a problem to warrant not using wood for this purpose?

note:
The difference between a cutting board and a carving board:
the carving board includes a gutter to prevent juices spilling off the cutting surface onto the broader work area.

 

[Rigby5]

Consumer
Reviews
We bought all 31 cutting boards at full retail price, no free samples, no deals. From plastic and wood to bamboo, stainless steel, and titanium, they covered every popular type and big name. We tested them for twelve full weeks in real kitchens, measuring how much plastic they shed into food, how much bacteria hid inside them, how they affected knife sharpness, and how long they actually lasted. One thing mattered most of all: which one we'd feel safe using every single day for our own families.

Now look at the board in your own kitchen. If it is plastic and covered in knife marks, every one of those scratches is plastic that came off the board. A single plastic board sheds about 50 grams of microplastics a year, roughly 10 credit cards' worth, and it had to go somewhere. Microplastics are now turning up in human blood, even in breast milk. The deeper the cuts, the more is missing, and the cheap supermarket boards wear down the fastest. That plastic is ending up in your food.

#1 Cutting Board

TIBO​

Made from the same medical-grade titanium used in surgical implants

We Tested 31 Cutting Boards. Only One Is Safe From Microplastics, Mold & Bacteria

31 cutting boards. Twelve weeks of testing. One winner that beat every major brand on cleaning, safety and how long it lasts. Here is what we found.

consumer-reviews.kitcheninsider.org

These cautions regarding plastic cutting boards may be worthy of consideration.

Consumer Reviews recommends titanium, which seems to resist knife marks.
But if the knife isn't marking the titanium, what is the titanium doing to the knife?

The cautions about wood cutting boards harboring mold & bacteria seem alarming. But in practical kitchen use, is this enough of a problem to warrant not using wood for this purpose?

note:
The difference between a cutting board and a carving board:
the carving board includes a gutter to prevent juices spilling off the cutting surface onto the broader work area.

I still prefer wood cutting boards, and as long as it is kept oiled, I doubt there is much of a mold problem?

 

[sear]

"I still prefer wood cutting boards, and as long as it is kept oiled, I doubt there is much of a mold problem?" R5 #25

"Montezuma's revenge" is an affliction of tourists, not natives.
The way for tourists to avoid this is to avoid consuming contaminated food or drink: https://en.wikipedia.org/wiki/Travelers'_diarrhea

BUT !
The locals eat & drink locally apparently without substantial ill-affect.

Which is better? Being vulnerable to such pathogens?
Or acquiring the immunity locals there have?

Is there a parallel with wood cutting boards? They actually help the human digestive / immune systems?

 

[sear]

Americans consume far too much sodium — on average, over 3,100 milligrams daily. The American Heart Association recommends no more than 2,300 milligrams (mg) a day and an optimal goal of no more than 1,500 mg a day for most adults.
For most people, cutting back by 1,000 mg a day can improve blood pressure. This can help support heart, kidney and metabolic health (the way the body creates, stores and uses energy.)
Keep in mind that more than 70% of the sodium Americans eat comes from packaged, prepared and restaurant foods — not the saltshaker.

How Much Sodium Should I Eat Per Day?

Americans consume far too much sodium — on average, over 3,100 milligrams daily.

www.heart.org

Just say "No-diem!" to Sodium!

 

[Shiftless2]

The way for tourists to avoid this is to avoid consuming contaminated food or drink

And it doesn't take much - I remember one of the wrestlers in the Mexico Olympics (1968) being given some ice by his trainer so he could ice his wrist after his last bout - without thinking he sucked on it but stopped as soon as he realized what he was doing - Montezuma definitely got the better of him but he couldn't take anything for it until all the drug tests had been completed and the results came back (just in case he had to be retested).

 

[sear]

" ice " S2 #28

Indeed.
I'd have imagined freezing such pathogens would kill them. It doesn't.
It preserves them. Your point I believe.

BUT !!

"I still prefer wood cutting boards, and as long as it is kept oiled, I doubt there is much of a mold problem?" R5 #25

I don't know the explanation for this R5.
I (we) have read bacteria has been detected in the knife gauges in wood cutting boards.
- Is it that the bacteria existing there remains there, does not transfer to food?
- Is it that the bacteria transfers to the food, but is not pathogenic?
- Or ... ?

 

[Shiftless2]

I'd have imagined freezing such pathogens would kill them. It doesn't.
It preserves them. Your point I believe.

That's part of it - but the other thing - think how little liquid he would have actually consumed from the melting ice.

 

[sear]

"That's part of it - but the other thing - think how little liquid he would have actually consumed from the melting ice." S2 #30

"Size matters."
We can barely cram a family of elephants in a Yugo. BUT !
We can cram an entire neighborhood of pathogens in an ice cube, and still have plenty of room left over for the ice.

I don't have the patience to re-research it, but in the previous millennium I read some disease can infect a formerly healthy host with a single microbe,
whereas other pathogens may need many to propagate to / within a formerly uninfected host.