Well, a few dozen words, which apparently still can’t compete with the number of ingredients required to make cheese “food”. When a food producer has to state the obvious, I get concerned. I start thinking about lobbies, factories, manufacturing, chemicals, and processes – things that sounded fun on the Jetsons but have disturbing consequences in reality.
Maybe I’m easily entertained, but I get a real kick (more pain than humor, actually) from “foods” I see in the grocery store. Some days, I can’t even make it through the center aisles – it’s just too much. But even the dairy case can be a minefield of scientific stupefaction for which no chemistry refresher course could possibly prepare me. Case in point: cheese food.
When did the food supply become about food products instead of food? When did it become acceptable to label something meant for human ingestion as a “cheese food”? What’s next: milk food, beef food, and perhaps food food?
I grew up in Maine: lots of trees, animals, mountains, farms. I grew up with the knowledge that cheese was something that came from milk after some fairly simple processing. Something about Miss Moppet and curds and whey. These days, cheese “food” comes from a factory and includes things like “anhydrous milkfat”. Google at your own risk. And schools feed it to our kids, meanwhile, and feel good because there’s calcium in it!
It’s a mass-produced, centralized, chemical-laden world of cheese food we live in, Apples. I encourage you to be vigilant about eating only fresh foods that don’t need descriptions like “process” or “product” or, as if we should eat something that comes with a reminder, “food”.
Here’s some clickativity from a less-perplexed soul who took the time to explain exactly what goes into cheese “food”. Read at your discretion.
Here’s Mark’s weekly health challenge, Apples:
This week, let’s go green. Eat something green – whether leafy or crunchy – at every meal, including breakfast. You’ll feel leaner by the end of the week (but not meaner).
Why eat “I’ll have diabetes with that” spuds when you can eat mellow, healthy butternut squash?
This delicately-flavored squash typically comes cubed in the produce section. It’s also a popular soup puree. And it sure beats other starchy vegetables in the nutrition department. One serving gives you half your daily vitamin C requirement and 450% of your vitamin A requirement! At 80 calories per cup (compared to 100 for a small potato), with little impact on your blood sugar, butternuts are just better! You can mash, bake, puree, slice, and dice to your heart’s content.
EVERYTHING YOU EVER WANTED TO KNOW ABOUT:
WHAT IT IS: Quercetin is an antioxidant flavonoid present in everything from wine and tea to onions and garlic. Apples, green vegetables and leafy greens also contain this powerful antioxidant. Quercetin is particularly helpful for overworked blood vessels, meaning it may help those seeking optimal heart health.
WHAT IT DOES: Quercetin is one antioxidant of many; other flavonoid antioxidants include polyphenols, red wine’s resveratrol, and tea’s catechins. All are vital to good health. In general, antioxidants destroy the dangerous free radicals that are responsible for many health problems that have roots in cellular damage. Quercetin is unique because it does more than the typical antioxidant – in addition to destroying free radicals and supporting cardiovascular health, quercetin may boost cellular energy levels.
STUDIES SHOW: Well-documented studies show that quercetin is capable of blocking an enzyme called catechol-O-methyltransferase (or COMT). By inhibiting this enzyme, the level of a substance called norepinephrine is raised, creating several neat effects. Scientists think some of these may include increased energy expenditure and possibly more. It’s recently been shown that quercetin appears to support LDL (bad) cholesterol oxidation. This makes it a terrific supplement to support a healthy cardiovascular system.
In addition, quercetin is known to have antihistamine effects, making it a valuable antioxidant supplement for those troubled by allergies. Recent research has theorized that quercetin may also be beneficial to asthmatics for this very reason.
WHY WE LIKE IT: We really dig quercetin for its antioxidant properties and subsequent role in overall health. Since quercetin may help to fight heart problems (though this theory is not conclusive), we think it’s important for everyone.
Quercetin is also great for those with allergies because of its antihistamine effects. An important vasodilator, quercetin supports the cardiovascular system and may strengthen blood vessels. In addition, quercetin’s known ability to increase norepinephrine levels in the brain leads many scientists to believe quercetin may help to increase one’s cellular energy output. That’s one hard-working antioxidant!
The Fuming Fuji is outraged at the marketing of toxic food, especially when it’s aimed at the small fry. This week, the Fuming Fuji has decided to have a serious problem with the breakfast cereals for children.
But, Fuming Fuji, you ask, aren’t some breakfast cereals healthy?
The Fuming Fuji says no!
The claim: Breakfast cereals are enriched with 9, or 11, or 13 vitamins and minerals.
The catch: Breakfast cereals are enriched with 9, or 11, or 13 vitamins and minerals that are not biologically active and also wash off in milk, plus 9, 11, or 13 chemicals, additives, preservatives, dyes and artificial ingredients.
The comeback: Can’t you just drink the milk? And besides, lots of cereals are made with whole-grain now. Come on, Fuji!
The conclusion: Okay, you can drink the milk. It is a great way to get your daily serving of hormones, antibiotics and germs. Yes, cereals are sometimes made with whole-grain now. These same cereals are also made with sugar, sugar, and sugar. The whole grain has not replaced the sugar, only added to it!
The catchphrase: Now made with whole grain…and still a lot of other crap!
Disclaimer: Mark Sisson and the Worker Bees do not necessarily endorse the views of the Fuming Fuji.
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