Even though this sounds glorious, especially to those individuals who have diabetes or are obese that must control the amount of sugar or carbs they consume. Which is because “they pass through our systems without being digested so they provide no extra calories” (ADA). Unfortunately the risk is not necessarily worth the reward, cancer is not the only side effect of these artificial sweeteners some include but are not limited to “migraines, insomnia, change in heart rate, depression, memory loss, seizure, brain cancer” (mercola). Even though foods and beverages may say sugar-free this does not always mean that they are healthy or not fattening because the carbs and other ingredients can be just as fattening as sugar. Even though we may feel like we can fool our bodies into thinking that the artificial sugars are real “our brain knows when it needs sugar and cant be fooled... even if it is sweeter than
The USDA approved five of the following non-caloric sweeteners: saccharin, aspartame, sucralose, neotame, and acesulfame potassium (Zamora, 2011). Saccharin was discovered in 1879. It is the oldest sweetener and commonly found in pink packets also known as Sweet'N Low. It is 300 times sweeter than sucrose with an after bitter taste. The use of saccharin increased during World War I due to sugar shortages, and during the 1960s because of its production in usage of low-calorie foods (Zamora, 2011).
They simply don’t care about what’s in their food products. Because consumers don’t care, the way they eat becomes an unhealthy habit. Consumers don’t care how much they eat and little do they know that corn sweeteners have become a leading cause of obesity and Type 2 diabetes in the United States. We have grown so much corn that our environment’s been overexposed, so we have no choice but to put it in everything we eat, drink, and put our health at risk. Even with this overexposure to corn, consumers don’t question how corn has affected our bodies and our environment.
Since many individuals in The United States is on a low-carb diet, many companies have started to use Splenda in their products, rather than actual sugar. This sweetener has substituted sugar even in the norms of foods and beverages. Like such in sports drinks, breakfast bars, frozen goods, and sweets (Company, 1998). This product has great taste, and extremely strong chemical bonds which make it a great use for baking. Splenda was discovered in the year of 1976 by Tate and Lyle and researchers in carbohydrate chemistry at Queen Elizabeth College, University of London (Company, 1998).
And organic food has gotten wrapped up in all of these values that don't necessarily have to do with the very specific things…” Of course, many people buy organic foods because they tend to value their health, but many don’t know of the shortcomings of “organic foods”. So it would seem that many people just buy organic foods just to satisfy some kind of psychosocial emotion in a greater sense, probably more than for health reasons. Organic foods tend to be misleading. There is that issue with labeling; where what you read on the package doesn’t actually translate to what you think it means. Sometimes a food might read all natural or organic and actually fall short of your interpretation of all natural or organic.
An issue in the United States is that not many independent studies have been conducted to test the safety of genetically modified foods due to the a law that those techniques are patented . Therefore, it seems too new and untested to be in 70% of the products at local grocery stores . Although GMF's have many potential downfalls, there is no doubt that they help increase crop outcome, limit the use of pesticides, and reduce the price of production . There has been such an increase in the usage of genetically modified foods from the 1990's to now; for example, genetically modified soybeans in 1997 made up around 17% of all the US soybean acreage and as of
Artificial Sweeteners Many people today are concerned with their weight and appearance, causing them to turn to low-calorie or sugar-free foods and beverages. Most people think that these products are an easy and safe way to shed the pounds, but what they do not know is that artificial sweeteners such as aspartame could cause serious health problems instead of positive ones. This issue is important to me because I am a diabetic and am told to use these products to help control my blood sugar. People with my condition are advised to use these products as a substitute for real sugar, we are being told this by our own trusted physicians and dieticians. There are five sweeteners that are currently approved by the FDA, they are: Acesulfame potassium (Sunett, Sweet One), Aspartame (Equal, NutraSweet), Saccharin (SugarTwin, Sweet'N Low), Sucralose (Splenda), and Neotame (“Nutrition and Healthy Eating”).
Personal and Community Health Assignment 3 My Food Pyramid The overall quality of my diet in the food pyramid is decent. The quality of my diet could most definitely be much better, but it could also be much worse. My milk intake is underrepresented, but only by half of a cup. I have never been a huge fan of milk, unless it is accompanied by cereal or Oreos. However, I feel as if I can manage to easily change my diet by adding an extra glass of milk to my diet at the end of the night.
The unique taste of monosodium glutamate is known as umami (savoury); quite different from the other four tastes (sweet, sour, salty and bitter). Researchers have recently discovered the tongue’s taste receptor that perceives this taste. There is a great deal of controversy and conflicting information pertaining to MSG and its use in foods. Neither Health Canada and nor the US Food and Drug Administration recognize monosodium glutamate as a food additive; therefore, they do not regulate it as such. However, European Union does classify the product as a food additive.
Once one really learns how the food’s flavors and colors are used in the food we eat; one becomes reluctant to consuming them. As Schlosser attempts to educate us; we learn that many consumers have a misleading concept that if the label on the product says natural flavor they are eating healthier, however; this may not be the case at all. Schlosser states “Natural and artificial flavors are now manufactured at the same chemical plants, places that few people would associate with Mother Nature” (534). Many of the ingredients in the food we eat are even difficult to pronounce, therefore; how can we truly know what is in the foods we are Arostegui 2. Ingesting.