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  • Fed Up DocumentaryWhat are your plans for May 9th? If your Friday night is free, you may want to check your local movie theater listings to see when you can catch a showing of the new documentary ‘Fed Up.’ In Super Size Me, Americans learned about the health risks of McDonald’s. In Food, Inc.,we saw the nutritional and environmental devastation brought on by industrial agriculture. Now, a new documentary promises to lay bare what Dr. David Kessler, a former Food and Drug Administration commissioner, calls “one of the greatest public health epidemics of our time”: junk food and the obesity crisis. Produced and narrated by none other than Katie Couric, one of the most mainstream voices in American media, Fed Up appears to be a broadside against the sugar industry. In the new trailer, even First Lady Michelle Obama’s exercise-first approach to childhood weight issues is subtly mocked. Commenters ranging from Bill Clinton and Sen. Tom Harkin, D-Iowa, to Michael Pollan and Mark Bittman help build the argument that the obesity crisis was brought on by greedy junk food companies, permissive federal legislation and subsidies, and a government that tells us that systemic weight gain is all our fault. The documentary looks at the decline in American health over the past 30 years, positing that the dietary guidelines first issued by the United States Department of Agriculture—and heavily influenced by the food industry—in the 1980s marked the beginning of the deterioration. In the ensuing years, Fed Up argues, government and industry have both contributed to creating the American diet that has led to skyrocketing rates in obesity and type 2 diabetes, among other health problems. The “dirty little secret” of the food industry, the doc’s press kit reads, is that “only 30% of people suffering from diet-related diseases are actually obese; while 70% of us—even those of us who look thin and trim on the outside—are facing the same consequences, fighting the same medical battles as the obese among us.” The combative approach, combined with Couric’s familiarity and talking heads such as Bill Clinton, has the film blog Indiewire asking, in a headline, “Will ‘Fed Up’ Be the Last Straw for the American Food Industry?” “The tragedy, her film argues, is that the pervasiveness of the food industry and the misinformation it disseminates has stacked all the odds against them,” Indiewire’s Robert Cameron Fowler continues. “Personal responsibility and freedom of choice has always been Big Food’s counter to accusations of public endangerment, but if the American people has been so intricately misled, where is the personal freedom to make the right decision for one’s health?” “The government is subsidizing the obesity epidemic,” Michael Pollan says in the trailer. “Junk food companies are acting very much like tobacco companies did 30 years ago,” commented Mark Bittman, also in the trailer. Seems to leave us with the question, “Are our food choices really our own?” While FoodFacts.com has certainly commented on many of the players in “Big Food,” and on the vague and hazy approval processes for food ingredients and nutritional recommendations coming out of the U.S. government, we do have to wonder how many consumers are familiar with these concepts. We hope that this new documentary can drive those messages to a much larger audience. The subject matter certainly deserves to be an important topic of conversation for the masses. http://www.takepart.com/video/2014/04/15/fed-up-trailer?cmpid=tp-ptnr-100days
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  • Luanne Bannon created a blog entry New study points to ...
    Healthy Fat ConsumptionAs we all await the FDA’s decision on trans fat in our food supply here in the U.S., a new study has revealed that the worldwide consumption of healthier fats has increased in the last two decades. While there’s certainly good news in that finding, the same study also finds that the intake of harmful fats has basically remained the same. Researchers analyzed data on consumption of fats and oils in 266 countries between 1990 and 2010. During that time, overall intake of omega-6, seafood omega-3 and plant omega-3 rose, while consumption of saturated fat, dietary cholesterol and trans fat remained stable. The Harvard School of Public Health-led study was written on behalf of the Global Burden of Diseases Nutrition and Chronic Diseases Expert Group. It was published online April 15 in the BMJ and appears in the April 19 print issue. Saturated fats can be found in foods such as high-fat cheeses, high-fat meat cuts, cream and whole-fat milk, ice cream products, and palm and coconut oils, according to the U.S. Centers for Disease Control and Prevention, which recommends cutting back on saturated fats. Global saturated fat intake averaged 9.4 percent in 2010, but there were wide variations between countries, ranging from 2.3 percent to 27.5 percent, the new study found. The highest levels of saturated fat consumption were in Samoa, Kiribati and other palm-oil producing island nations, along with Sri Lanka, Romania and Malaysia. The lowest intake was in Bangladesh, Nepal, Bolivia, Bhutan and Pakistan, according to a Harvard news release. Naturally occurring trans fats are found in smaller amounts in dairy products and fatty parts of meat. Americans continue to consume high levels of artificial trans fat in fried foods, savory snacks, frozen pizzas, cake, cookies, pie, margarine and spreads, frosting and coffee creamers, according to the CDC, which also recommends reducing trans fat intake. Global trans fat intake was 1.4 percent and ranged from 0.2 percent to 6.5 percent among countries, the new study found. Worldwide cholesterol intake was 228 milligrams (mg) per day, but ranged from 97 mg to 440 mg per day. The CDC recommends that people get most of their dietary fat, including omega-6s and omega-3s, from sources such as nuts, vegetable oils and fish. In the study, intake of seafood omega-3s was 163 mg per day worldwide, but varied from 5 mg to 3,886 mg per day among countries, researchers found. Higher levels of intake were in Maldives, Barbados, the Seychelles, Iceland, Malaysia, Thailand, Denmark, South Korea and Japan. Very low levels of seafood-omega-3s intake were found in sub-Saharan Africa, North Africa, some Asian regions and the Middle East. These regions have 3 billion adults and account for nearly 67 percent of the world's adult population, the news release noted. In most nations and regions, men and women had similar intake levels of fats and oils. Women generally consumed slightly more saturated fat and plant omega-3s than men. Younger people generally consumed more trans fats, while older people typically consumed more dietary cholesterol and seafood omega-3 fats, the study found. It's believed that poor diet is the leading modifiable cause of poor health worldwide. By 2020, poor diet will likely play a role in about 75 percent of all deaths from chronic diseases such as cancer, heart disease, obesity and type 2 diabetes, according to the news release. There are some eye-opening statements here. The importance of a healthy diet is undeniable. FoodFacts.com is always encouraging our community to cook whole, fresh foods in their own kitchens and to be aware of the nutrition facts and ingredients of the foods they include in their diets. It’s astounding to read that about 75% of disease related deaths may be associated with diet in just a few short years. It is our hope that future reports like this will not only find increases in the consumption of healthy fats, but also a reduction in the consumption of the fats we need to avoid. http://health.usnews.com/health-news/articles/2014/04/18/more-people-worldwide-eating-healthy-fats-study-finds
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  • Brittany H created a new topic Vegetarians and Vegans in the forum.
    Hello! I know that on the allergies list, there are options to avoid animal-derived products and eggs, etc. However, I'm having a really hard time finding foods that are vegetarian and vegan. There are some on there in many categories, but they are products I have never heard of. I have 2 suggestions: (1) list the retail stores where products can be bought (if possible). I can't find them anywhere! and (2) it would be awesome to have meal plans on this website, not only for vegetarians and vegans, but for other people as well, like a gluten free meal plan or no sugar meal plan, etc., that also included a grocery list of those items for the week or something. The members could probably pitch in as well!
    Thanks!
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  • Oh my goodness!!! We are eating so unhealthy!!! I am so glad I found this site to help us!!!
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  • Luanne Bannon created a blog entry The 2014 Clean Foods...
    Sunshine Burger's Southwest Veggie BurgerWe spend plenty of time here at FoodFacts.com reporting on foods that we would classify as less than healthy. Ingredients, calories, fat, sodium content and added sugars are things we encourage discussion about every day. While education and awareness are our mission, it’s important to make note of the better products out there. There may be less news available about them, they are out there. In the midst of pointing out what we may want to avoid eating, it’s always helpful to point out products we can happily consider. Every year, Prevention magazine publishes a list of the 100 Cleanest Packaged Food Products available. And this year, Sunshine Burger’s Black Bean Southwest Veggie Burger has received accolades as one of those products. We thought this was worth a blog spotlight because Sunshine Burgers are very well rated on our site. Sunshine Burgers specializes in vegetarian patties. Their products are free from animal products, wheat, soy, peanuts, tree nuts and corn. Cole Jones, General Manager of Sunshine Burger and Specialty Food, said the honor demonstrates the producer’s commitment to producing clean food products, free from genetically modified ingredients. “Sunshine Burger is dedicated to providing food that is healthful and wholesome and starts with using, real certified organic, non-GMO ingredients in all our burgers,” he said. Here are the facts for the Sunshine Burger Black Bean Southwest Veggie Burger: Calories:           240 Fat:                   12 g Sodium:            240 mg Ingredients: Sunflower Seeds Ground Raw ( Organic ), Rice Brown ( Organic ), Carrot(s) ( Organic ),Bean(s) Black ( Organic ), Pepper(s) Bell ( Organic ), Cilantro ( Organic ), Garlic (Organic),Pepper(s) Jalapeno(s) ( Organic ), Cumin Seed Ground ( Organic ), Onion(s) ( Organic ), Sea Salt A little good news about food products is a nice change for all of us! We’ll highlight other winners of the 2014 Prevention Clean Food Awards. Education and awareness shouldn’t just be about products we shouldn’t reach for on our grocery shelves. We need to know about what we should be reaching for as well! http://www.prevention.com/food/smart-shopping/100-cleanest-packaged-food-awards-2014-dinner
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  • Luanne Bannon created a blog entry Avoiding food ingred...
    Manufacturers Introduce More Free From Food Products as Consumers Avoid More IngredientsFor well over a decade, FoodFacts.com has been educating consumers about what’s really in the food products they purchase. We’ve helped thousands of people avoid the ingredients to which they are allergic or sensitive. In addition, we’ve helped alert consumers to the ingredients that are considered controversial for a variety of health reasons. We like to think we started a trend! There’s been a growing awareness among consumers all over the country regarding food ingredients and how they affect our health and well being. As that awareness has increased, so have consumer voices. In a revealing new report, we’re learning that those voices are truly being heard. Though shunning specific foods or ingredients is not a new phenomenon, today food avoidance has become a way of life for tens of millions of American consumers of all ages and is increasingly impacting the product trajectory of the U.S. food and beverage industry, according to “Food Formulation Trends: Ingredients Consumers Avoid,” a report by market research publisher Packaged Facts. For some consumers, avoiding certain foods and ingredients is a matter of life and death due to allergies and sensitivities or specific health problems, such as celiac disease, diabetes, or lactose intolerance. However,” free from” food products are increasing in popularity among consumers without any specific mandatory medical motives or religious dietary restrictions. In the absence of a specific health condition the decision to opt for “free from” products — fat-free, sugar-free, salt-free, gluten-free, and so on — can be viewed as a lifestyle choice by consumers who increasingly place a high priority on healthy living. Packaged Facts’ research reveals that the rate of U.S. consumers who claim they are watching their diet remained at an average of 52% between 2006 and 2013, compared to only 28% of Americans in 2004. “Consumers avoid certain foods or food ingredients for preventive health reasons that may be for their own personal health, the health of their children, and, among pregnant women, as a factor in prenatal health,” says Packaged Facts research director David Sprinkle. “This is not about dealing with specific allergies but rather a matter of optimizing health and also about seeking to create a quality of life based on eliminating negatives, with the point being not to make oneself sick.” Food manufacturers, recognizing the opportunity to appeal to concerned consumers who also tend to be trendsetters for other consumers, are extremely accommodating to this shift toward food avoidances, reformulating products to eliminate those ingredients that are being shunned. Of course, food manufacturers have been reformulating their products for decades, especially products in which the fat, sugar, or salt contents needed to be reduced or eliminated in order to appeal to more health-conscious consumers. But there remains an opportunity for major food and beverage companies to become more active in producing “free from” products. Recently we’ve seen major companies such as General Mills increasingly becoming involved in providing products that appeal to food avoiders, but specialty marketers still lead the way in producing “free-from” foods and beverages. Retailers are also increasingly engaged in providing private label versions of “free-from” products for food avoiders. This report is such great news for consumers everywhere and it certainly makes us here at FoodFacts.com even more enthusiastic about our mission. More of us are taking ingredient lists seriously. Our voices are helping food manufacturers develop products that make more sense for millions of people committed to healthier lifestyles. There’s certainly more work to be done -- but we’re thrilled that more manufacturers are introducing more “free from” products to satisfy the demands of food conscious consumers! http://www.virtual-strategy.com/2014/04/02/food-avoiders-driving-increased-introduction-%E2%80%9Cfree-from%E2%80%9D-products-packaged-facts-report
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  • Taco Bell Breakfast A.M. Crunch Wrap BaconWe’ve been hearing about it for months and now it’s finally here. Taco Bell breakfast is being served from 7 a.m. to 11 a.m. every day of the week. As expected, the morning offerings all present a new twist on Mexican flavors. The new breakfast items bring Taco Bell in direct competition with McDonald’s and Burger King, both of whom own mornings in the fast food world. So, will Taco Bell breakfasts present a serious alternative to the already established fast food leaders? FoodFacts.com isn’t really sure about that. The only thing we can be sure of right now is what you’ll actually be eating if you choose to sit down at Taco Bell for your morning meal. We chose the A.M. Crunch Wrap with Bacon to focus on because it appears to be a Mexican interpretation of a traditional fast food breakfast sandwich. Just replace the biscuit, or the English muffin, or the bagel with a tortilla and add some creamy jalapeno sauce. While we’re pretty certain you won’t find the A.M. Crunch Wrap in Mexico, these are the American fast food wars. Let’s find out what the A.M. Crunch Wrap brings to the table. Nutrition Facts: Calories:      660 Fat:              41 g Sodium:    1280 mg Might as well have a burger for breakfast, don’t you think? A McDonald’s Egg McMuffin weighs in at 330 fewer calories, 29 fewer grams of fat and 460 fewer mg of sodium. Let’s see what the ingredient list tells us: Eggs (Eggs Whole, Flavors Butter [Soybeans Oil, Soybeans Oil Hydrogenated, Salt, Soy Lecithin, Flavoring Artificial and Natural, Beta Carotene, TBHQ, Citric Acid,Polydimethylsiloxane] , Contains 1% or less of the following: [Salt, Citric Acid, Peppers,Xanthan Gum, Guar Gum] ) , Hashbrowns (Potatoes, Canola Oil, Corn Oil, Cottonseed Oil,Palm Oil, Soybeans Oil, Sunflower Oil, Potatoes Dehydrated, Salt, Disodium Dihydrogen Pyrophosphate, Dextrose, Oil [Canola Oil High Oleic Low Linolenic, TBHQ,Polydimethylsiloxane] , Bacon Topping [Bacon Topping, Cured with Water] , Creamy Jalapeno Sauce [Soybeans Oil, Water, Vinegar, Peppers Jalapenos, Buttermilk, Sour Cream Powder,Eggs Yolks, Dextrose, Spices, Peppers Chili, Salt, Glucono Delta Lactone, Onions Dehydrated,Flavors Natural, Paprika, Sugar, Xanthan Gum, Lactic Acid, Disodium Guanylate, Disodium Inosinate, Citric Acid, Sorbic Acid, Propylene Glycol Alginate, Garlic Powder, Cocoa Powder,Calcium Disodium EDTA] , Tortillas [Wheat Enriched Bleached Flour, Water, Vegetables Shortening] Plenty of controversial ingredients in that list, not to mention hidden MSG. Generally not our idea of an ideal morning meal. If we want a Mexican-inspired breakfast, we’d prefer cracking some eggs, adding some jalapeno peppers with the appropriate herbs and scrambling them up in a pan in our kitchen. We’re pretty positive the flavors will be far better and we absolutely KNOW the ingredients will be too. http://www.foodfacts.com/NutritionFacts/Specialties/Taco-Bell-AM-Crunch-Wrap--Bacon-1-crunchwrap/92161
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  • Luanne Bannon created a blog entry Healthy Holidays: T...
    Homemade Easter Peeps, Healthier Easter Basket IdeasWe know you secretly love them even now as an adult. They’re probably one of the first things that come to mind when you hear the word Easter. And they undoubtedly bring to mind images of the Easter baskets of your childhood. Of course, we’re talking about Peeps. Yellow Peeps. Blue Peeps. Green Peeps. Purple Peeps. Peeps shaped like ducks. Peeps shaped like bunnies. They were possibly the sweetest Easter treat of all. Alas, if only Peeps were actually as good for us as the memories they evoke. To be honest, they’re pretty bad. Here’s the ingredient list: Sugar, Corn Syrup, Gelatin, Contains less than 0.50.5% of Potassium Sorbate, Flavor(s) Artificial, Yellow 5, Carnauba Wax O.k. Peeps are marshmallows, so we expect for them to contain a lot of sugar. Until you get past the fourth ingredient, Peeps are just a treat. Then we get to the artificial flavors and color. And the Carnauba wax -- which we more commonly associate with polishing our cars, not food. Can you still give your kids the pleasure of Easter Peeps without the bad ingredients? Can you still enjoy sneaking a Peep during the Easter season? FoodFacts.com thinks you can. Just make marshmallows! Here’s what you’ll need: 1 cup water 3 tbsns gelatin 2 cups organic white sugar Coconut oil Natural food coloring (such as India Tree) Here’s what you’ll do: Place 1/2 cup of the water in a large bowl and sprinkle the gelatin evenly over it.. Let it sit for a few minutes. Put the sugar and the other 1/2 cup of water in a small pot and bring to a boil while stirring. Once the mixture is a rolling boil (or 242F with a candy thermometer), pour the hot sugar water mixture over the gelatin/water mixture and beat with an electric mixer for about 10 minutes until the combined mixture turns into marshmallow with peaks. Add food coloring in the amount required amount to achieve desired color while whipping the marshmallow mixture. Pour the mixture into a 9X13 glass dish that has been coated with some coconut oil. Let it sit out for several hours until firm (about 12 hours). Remove marshmallow from dish in one large piece and cut out desired peeps shapes small cookie cutters. While we can’t exactly call them healthy, let’s remember they are a seasonal treat. A little holiday indulgence made with ingredients you know and trust is a far better alternative to the store bought tradition that includes some rather unsavory ingredients. Homemade Peeps in your Easter baskets help make sure you’ll know what’s really in your kids Easter treats.  You can even sneak a treat for yourself and feel a lot better about it!
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  • Luanne Bannon created a blog entry I scream, you scream...
    Dunkin Donuts Ice Cream Flavored Iced CoffeeAccording to Dunkin Donuts, we’ll all be screaming for ice cream flavored iced coffee. What do you think? Does it sound like it’s worth screaming for? Butter Pecan Swirl, Cookie Dough Swirl, and Jamoca Almond Fudge Swirl have joined the Dunkin Donuts iced coffee lineup. The new flavors are based on popular Baskin Robbins ice cream varieties. We’re pretty sure that everyone in our FoodFacts.com community knows our feelings about most of the Baskin Robbins ice cream flavors. So naturally, we wanted to do a little investigating about the new coffee flavors that take their names from those ice creams. Let’s take a look … Butter Pecan Swirl with skim milk Calories:             180 Fat:                       0 g Sugar:                  36 g The nutrition facts are based on the addition of skim milk to a small sized Butter Pecan Swirl iced coffee. The small size contains 9 teaspoons of sugar. That’s a bit much for us. Ingredients Skim Milk; Brewed Espresso Coffee; Butter Pecan Flavored Swirl Syrup: Skim Milk, Sugar, High Fructose Corn Syrup, Water, Brown Sugar (Sugar, Molasses), Natural and Artificial Flavors, Caramel Color, Salt, Disodium Phosphate, Potassium Sorbate (Preservative); Caramel Flavored Swirl Syrup: Sweetened Condensed Nonfat Milk, High Fructose Corn Syrup, Sugar, Water, Brown Sugar, Caramel Color, Potassium Sorbate (Preservative), Natural Flavor, Salt. Hmmmm …. Cookie Dough Swirl Calories:         170 Fat:                   6 g Sugar:              24 g The small size Cookie Dough Swirl contains a little less sugar, weighing in at 6 teaspoons. Ingredients Brewed 100% Arabica Coffee; Cookie Dough Flavored Swirl Syrup: Sweetened Condensed Skim Milk (Skim Milk, Sugar), High Fructose Corn Syrup, Sugar, Water, Brown Sugar, Natural and Artificial Flavors, Salt, Potassium Sorbate (Preservative); Light Cream: Milk, Cream, Disodium Phosphate (Stabilizer), Sodium Citrate (Stabilizer). A little less bad … Jamoca Almond Fudge Swirl Calories:         170 Fat:                   6 g Sugar:              23 g The small size Jamoca Almond Fudge Swirl is the “best” option for added sugars with a little less than 6 teaspoons. Ingredients Brewed 100% Arabica Coffee; Jamoca® Almond Fudge Flavored Swirl Syrup: High Fructose Corn Syrup, Sugar, Water, Cocoa processed with alkali, Natural and Artificial Flavor, Potassium Sorbate (Preservative), Salt; Light Cream: Milk, Cream, Disodium Phosphate (Stabilizer), Sodium Citrate (Stabilizer). Are you screaming for ice cream flavored iced coffee yet? We’re not. While the flavors sound like fun, they’re just not worth the added sugars and bad ingredients. We think we prefer quieter coffee. http://www.dunkindonuts.com/content/dunkindonuts/en/menu/beverages/icedbeverages/coffee0/iced_coffee.html?DRP_SWEET=None&DRP_FLAVOR=Butter+Pecan+Swirl&DRP_SIZE=Small&DRP_BLEND=Original&DRP_DAIRY=Skim+Milk
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  • Alfamart Official Licensed Merchandise Fifa Piala Dunia Brazil 2014 http://masihakudisini.blogspot.com/2014/02/alfamart-official-partner-merchandise.html
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