Download OVERALL POINT: an analysis of what the government is saying

OVERALL POINT: an analysis of what the government is saying about nutrition (Dietary
Guidelines put out by the US government) and what we are seeing as consumers + societally
(“false advertising” + “trickery” of the label. How do you read one? Fad diets. Skinny versus
healthy) vs. what is required to lose weight but more importantly be a healthier you. Including
why lose weight? How did we get to where we are? What should we do about it? Benefits of
HEALTHY weight.
Slide 1: What do you think are the most important tools and processes/activities of a healthy
diet? (answer to be given at end. Research, understanding, knowledge.)
Slide 2:
The National Dietary Guidelines for 2010 (which is released every five years) made the
following claims
 “Poor diet and physical inactivity are the most important factors contributing to an
epidemic of overweight and obesity in this country.”
 “The most recent data indicate that 72 percent of men and 64 percent of women are
overweight or obese, with about one-third of adults being obese.”
 “Even in the absence of overweight, poor diet and physical inactivity are associated with
major causes of morbidity and mortality. These include cardiovascular disease,
hypertension, type 2 diabetes, osteoporosis, and some types of cancer.”
Slide 3:
“Poor diet and physical inactivity are the most important factors contributing to an epidemic of
overweight and obesity in this country.”
What lead our nation to develop this problem? What are we doing wrong? How did our diet
change so drastically from the early to the late 1970s for the percentage of obese adults to
more than DOUBLE and reach a staggering 15%? It all started what we are putting in our
mouths. If you ask older relatives and professors, they will admit that their diet as a child and
young adult had its fair share of unhealthy components. For example, it wasn’t until the 1990’s
that trans fats were discovered to be unhealthy. So what is so different from the unhealthy
foods in our diet today and the unhealthy foods of the past? The answer has 3 main
components: the introduction of more highly processed and nutrient devoid foods or calorie
dense, bigger portions, changing distributions of nutrient consumption. Soda has grown in
prominence within the American diet, expanding from 70 calories per day to 190 calories per
day coming from these sugary beverages. As our culture becomes that of increasing decadence,
paralleling increases are seen in the amount of processed or refined grains, calorie dense foods
(such as fried foods), and excessive carbohydrate and protein consumption, leading to larger
waistlines in Americans. Altering the very ingredients of the foods we consume to that of
unnatural counterparts, masquerading as healthy options has put us in quite a pickle.
Slide 5:
Suddenly we started seeing the consequences of our poor diet with drastically increased rates
of chronic diseases such as heart disease, cancers and diabetes emerging as the major causes
of morbidity and mortality. Even among our youth diabetes began emerging before the age of
10… Children are becoming a part of the rising obesity problem even as young as two years of
age. In 2007–2008, the prevalence of obesity reached 10% for children ages 2 to 5 years, 20%
for children ages 6 to 11 years, and 18% for adolescents ages 12 to 19 years. This is only the
very tip of the expanding iceberg that is the problem with our American diet and today I would
like to speak to you about fixing the problem. About being a solution.
Slide 6
So what do you think is the solution and how would you define a healthy diet?
Unfortunately misinformation and lack of adequate knowledge dispersal has made a jumbled
mess of the puzzle pieces of the solution. There is no end to the amount of “Should” and
“Shouldn’t do” articles out there but how do you sort through the overload of information to
reach what is pertinent and true to you? In all our goal setting, information deluging, and
“changes for the better” we have missed the point. A dietary change is not useful unless
applicable and understandable to the average person. Now I’ve reached the good stuff.
Slide 7
If you read any diet book, it seems to spend a lot of time wasted on speaking about logistics
(counting calories, eating less, and so forth) as well as what you are doing wrong and what is
expected of you to do right. This is the problem with the American view of a diet. We eat to
maintain a weight, an image, a look that is dictated of us. The tide of dictation regarding self
image is so loud, so obnoxious and overpowering our own voice of reason has been silenced.
Why do we need to fit the image of extremely skinny? Who is making these expectations?
Doctors? Nutritionists? Neither, quite simply the media and popular culture. Why do we want
to go from one unhealthy extreme to the next? The secret to correcting the obesity epidemic is
not in the pursuit of weight loss, but in the pursuit of health. The set point theory is a theory
commonly known among nutritionists and it states a much healthier view of weight. The theory
states that each person has a unique weight healthy to them that their body will always
gravitate towards. The problem is not our knowledge of weight maintenance but our
knowledge, and perhaps a lack of acceptance or adherence to, of a healthy lifestyle.
Slide 8
To build a diet conducive to health, especially with the goal of weight loss in mind, one must
focus on nutrient dense foods containing the proper proportions of macronutrients. Nutrient
dense foods are the types of foods that contain large amounts of nutrients in proportion to a
low amount of calories per gram/serving of food. Examples of nutrient dense foods include
vegetables, which contain a lot of vitamins and minerals with low calories, or salmon, which
contains high amounts of protein as well as healthy fats with a low amount of calories. The
macronutrients include: proteins, carbohydrates, and fats. A fourth category has begun to
emerge as a subset of fats and this includes your essential fatty acids. This is your Omega-3’s,
Omega-6’s, DHA, EPA, etc. and it has been discovered that these fats are of utmost importance
to proper development and health.
The macronutrient least understood in terms of how much a person requires is protein. Protein
is composed of amino acids linked together and it is these amino acids that the body requires.
No specific protein is required, but there are 9 essential amino acids that are. You don’t need
milk, but that doesn’t make it unhealthy in moderation like any food. You certainly don’t need
bacon either, but it’s not unhealthy to have in small amounts occasionally. So how much
protein do you need? This seems to cause a lot of confusion for many people, especially when it
comes down to starting a workout routine. Let me start with an important principle to
remember, more is not better. Your body will only use the amount of amino acids necessary to
whatever it is doing at the time and the rest are, guess what, stored as fat. So those extra
protein shakes, really aren’t necessary unless you consume a protein deprived diet or like that
“power gut” you’ve been nursing around your abdomen. The recommended range for an
adult’s protein intake is 0.8 grams to 1.5 grams per pound of body weight. These numbers
require interpretation, however. Those who live a sedentary lifestyle require on the low end of
the range and those who “pick things up and put them down” require on the higher end of the
ranger. Females require less protein than males, except while pregnant or breast feeding and
children or those still growing require entirely different considerations. What is most important
is that you realize protein excess or deficiency is equally unhealthy in their respects. Another
way to consider protein needs is to make 10-35% of your caloric intake come from proteins. So
let’s consider some smart protein choices. Let’s start with the obvious: meat, fish, eggs, and
dairy. None of these choices help you if you are a vegan and some may if you are a vegetarian,
depending on the type you adhere to. Meats are controversial in their benefits as a protein
source and are best eaten in moderation with other protein sources. Red meats are the highest
in fats and cholesterol and one should eat only lean or grass fed cuts and incorporate healthier
meats like poultry instead. Fish is hugely beneficial in that it contains the fourth addition to the
macronutrients, the essential fatty acids, and is high in protein with low calories. Some good
fish choices include wild Alaskan Salmon, Arctic Char (also called Iwana at sushi bars), Atlantic
Mackerel, Rainbow Trout, Albacore Tuna. These fish tend to be low in mercury and
contaminants and not overly fatty. Wild fish are typically better than farm raised because they
lack the disease and chemicals that can permeate the meat of fish raised in packed farming
conditions. Eggs are high in protein, but also contain large amounts of cholesterol and fats. A
single large egg contains a whopping 211 mg of cholesterol and 5 grams of fat. Our body
synthesizes its own cholesterol and the recommended dietary intake is about 200 mg per day.
Removing the yolk in at least a few of the eggs cooked with does help.
Slide 8:
Dairy products can be a huge help or a huge hindrance to weight loss, along with being a
nutrient dense addition to a healthy diet. As we all now know for sure, protein keeps us full
longer, and dairy products are high in protein, but that is not the only highly beneficial nutrient
to weight loss in dairy products. This next part may seem shocking, but the calcium in dairy
products may also help you lose weight, especially for those who do not regularly consume a lot
of dairy calcium. The calcium in the dairy has been linked to an increase in fat excretion in the
stool in a study published in Obesity Reviews, which makes it a statistically significant aid to
weight loss. An increase in fat excretion, rather than storage seems to be a great concept from
first glance, but there are some things to consider. The subjects in the study did not add extra
servings of dairy to their diet on top of the calories they already consumed, but rather used
them to replace some calories to maintain a similar caloric intake. Also to consider, is the fat
content of the dairy products. Skim milk, fat free or reduced fat yogurt, cheeses, etc. are great
additions to any diet and higher fat versions should be limited in the diet. Be cognoscente of
the fact that processed dairy products, such as cheese, also tend to be high in salt and
cholesterol as all other processed foods typically are. Don’t be deceived by the dairy content
within foods such as ice cream, these are not protein or calcium rich and contain mostly fats,
calories, and sugars. Be smart, read labels, and look for products with low fat, low sugar, and
reasonable amounts of calories for the nutrients and satiety it is providing you. Dairy is an
important source of vitamin D, and vitamin B12 as well and this presents a problem for those
who don’t eat dairy. When dairy must be avoided, try soy, coconut, almond, or rice milk
versions of dairy products with the same wary eye on the nutrition labels.
Slide 9:
The best diets exhibit a large variety of foods and obtain nutrients from places that may be a
little surprising. Notice how the volume of options depicted for protein sources most people
would find unexpected is much larger and more varied than the typical foods your mother told
you. Did you know protein can be found in vegetables? Kale is one of the highest protein
containing green leafy vegetables and along with protein, it is rich in calcium, iron, vitamin D,
and Vitamin C. Vegetables are called nutritional powerhouses for a reason and their vibrant
colors are indicative of their secret stores of vitamins. Grains contain proteins, while typically
incomplete, they can be combined with beans, nuts, seeds, and legumes throughout the day to
equate to the consumption of a complete protein. Complete proteins contain all 9 essential
amino acids, but combinations of incomplete proteins missing a few of these amino acids can
add up to a complete protein. Beans, legumes, nuts, seeds, and whole grains are unprocessed
(when eaten in whole form) forms of protein that contain huge amounts of other nutrients such
as dietary fiber. Fiber also keeps us full longer, and this should clue you in to a trend. Whole,
natural, unprocessed foods are more nutrient dense and filling than their nutrient lacking
processed counterparts. Some grains are even complete proteins in themselves, like the
nutrient rich quinoa. Quinoa is low in fat, high in fiber, a healthy source of carbohydrates, and a
complete protein all packed into small grains that cook similar to rice. Another complete
protein grain is sprouted breads like Ezekiel©. Sprouted grains contain grains that have been
allowed to begin germination and are termed healthier live grains. The true benefit from this
bread lies in its variety of whole grain components including millet, barley, wheat, soybeans,
lentils, and spelt that make this a nutritious complete protein. A grain based food not known to
most that is also a complete protein is seitian, which is comprised of grains and seeds molded
into a block much like the concept of tofu. Seitian can be grilled in pieces to make “chicken
fingers” or salad toppings or ground up for pasta sauces. Nuts contain a hearty serving of partial
proteins (amino acids), vitamins, and fats. Almonds are a good option containing iron, fiber,
protein, and high levels of the healthier unsaturated fats. Nut butters are another form of nut
consumption, but just remember to enjoy sparingly due to the high fat. Seeds can also be
incorporated to add another puzzle piece to a complete protein, the favorite of many
American’s being sunflower seeds. For those who don’t consume meats, the previously
mentioned protein sources are a diet staple, but plant source proteins should also be increased
in the diet of meat eaters in place of some servings of meat for their health benefits. Another
way to keep protein interesting is to try tofu and tofu products. Tofu is able to pick up the flavor
of anything it is cooked in well and makes a good meat substitute when cooked in flavorful
sauces or spices. Increasing plant based proteins has been strongly linked to disease prevention
in many studies including the very extensive China study that explored why the Chinese whom
remain on a traditional diet eat more calories than Americans but weigh far less.
Slide 10
The next macronutrient to consider is the carbohydrate, another staple of the American diet.
When you consider carbohydrates the first foods that come to mind are often bread, pasta, and
sugar. This is a problem. None of these carbohydrates should be making up a significant portion
of your carbohydrate intake and this is another source of obesity in the U.S. This in itself should
be surprising news to many of us who have grown up hearing about the supposed necessity of
carbohydrates in the diet in the form of whole grain breads and pasta.
Slide 11
Sugar is well known to be unhealthy for you in high amounts, but it is often overlooked in foods
and as a result the average American still consumes around 156 pounds of sugar per year, only
29 pounds of which is from sugar itself. What are some of the sources of sugar that are allowing
so much excess to make its way unknowingly into our diet? One example is fruit juice. Many
people assume fruit juice is healthy, because it is made from a natural ingredient known to be
part of a healthy diet, fruit. The truth is that most fruit juice is just as unhealthy as soda. The
difference between fruit juice and the whole fruit is the obvious difference in form. Fruit
contains high amounts of water and fiber that not only make us fuller, but also slow the release
of the fruits sugars to our body, helping to prevent fat synthesis from occurring from the intake
of high amounts of sugars. Fruit juice does not have the fiber of fruit and is also highly
concentrated, with amounts of sugar that are many times more than that which is in fruit. Fruit
juice is just as empty a calorie as that of soda, because it contains mostly sugar and also does
not make you any fuller after you drink it as oppose to before. The only benefit of fruit juice
over soda is its content of vitamins. The only truly good fruit juice is one that is highly diluted
and this is extremely rare to find. Some options include diet V8 splash, which is one of the very
few diet juices that is simply diluted with water rather than loaded with sugar substitutes to
lower calories. Another option is to dilute fruit juices yourself with water. Do not fall for the “no
sugar added” labels on juices or any food products. This does not mean there is any less sugars
and sometimes can mean the opposite. Fruit juices with no sugar added can sometimes contain
more concentrated fruit juice that can raise the sugar content and always contain high amounts
of sugar in any case. Another example of the “no sugar added labeled” is Del Monte brand’s
Fruit Twists, which tote the “healthy label” of no sugar added, but actually contain MORE sugar
per serving than the alternative Twizzler that does not have this label. How is this possible? The
no sugar added Fruit Twist has no sugar added in the form of the typical table sugar, but does
have concentrated fruit juices to sweeten it and keep the sugar content extraordinarily high.
Sauces are another huge contributor to sugar intake and one common example is barbecue
sauce which contains 8 grams of sugar per 2 teaspoons. A typical granola, which does contain
whole grains, has about 19 grams of added sugar. Flavored coffees can contain a surprising 30 –
60 grams of added sugars.
Slide 12
Pasta and breads are also greatly misunderstood in their health benefits, even the whole grain
versions are not what they appear. Whole grain foods often employ a lot of food label trickery
in their advertising and do not contain the health benefits to the extent that most people
assume. Mixed grain versions of products is one example. Mixed or multi grain products mean
only that the grains contained in the food are simply of a mixed variety. What this does not
mean is that all or even any of the grains are whole grains. Products labeled as whole wheat,
also do not always contain only whole wheat. Only labels that say 100% whole wheat can be
expected to contain all whole wheat products per the FDA’s definition of whole wheat. Another
misleading food label term is natural and the FDA’s explanation for this term is even less
promising than its definition of whole grain. The following is a direct quote from the FDA
website: “From a food science perspective, it is difficult to define a food product that is 'natural'
because the food has probably been processed and is no longer the product of the earth. That
said, FDA has not developed a definition for use of the term natural or its derivatives. However,
the agency has not objected to the use of the term if the food does not contain added color,
artificial flavors, or synthetic substances.” You’ll notice Ezekiel bread is labeled as whole grain
and this brings forth another important topic for discussion.
Slide 13
Even the foods labeled 100% whole grain are deceptive, especially when one considers the
FDA’s definition of whole grain: “Cereal grains that consist of the intact, ground, cracked or
flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and
bran - are present in the same relative proportions as they exist in the intact caryopsis - should
be considered a whole grain food.” What this means is that a whole grain can be ground down
and processed, causing loss of nutrients, and then put into “whole grain” flours and foods
containing the same proportions of the components of a whole grain, but with less nutrient
content. Eating the whole grain in its entirely unprocessed form is the best way to get the
nutrients contained within. Identifying whole grains is easy, just look for the seed like
appearance the grain appears in when directly removed from the plant. This includes things
such as 100% whole grain versions of rice, barley, quinoa, and whole oats (such as those used
for oatmeal). All of these foods can be cooked by addition of hot water and spices, vegetables,
meat, etc. and remain in their whole grain form that contains the maximum amount of
nutrients. Whole grains and other whole foods promote weight loss simply in the fact that your
body processes them much differently than processed and refined foods that it stores mostly as
fats.
Slide 14
Any pasta, bread, cracker, chip, cookie, etc. is a processed food and therefore has fewer
nutrients than its whole form. As soon as you process something into a flour for use in food
products, it contains less than the full amount of nutrients in the whole grain. This is where
knowledge of reading food labels is very important because the food industry has taken full
advantage of the emerging interest in healthy foods and misleadingly uses the whole grain label
to make foods appear healthy. One example you can see is this image of 100% whole grain
Chips Ahoy which most would assume is healthy. The truth is, the cookies still contain 150
calories, 8 grams of fat of which 2.5 grams is unsaturated, 10 grams of sugar, and only 2 grams
of healthy dietary fiber per 3 cookies. Another food industry deception is the multigrain Pringles
container. We already discussed the sham of multigrain and don’t forget that whether the
Pringle is a whole, multi, or regular grain version it is still a chip and therefore high in fat due to
its other ingredients and cooking method. Whole wheat pasta is not unhealthy for you, but it is
still a deceptive whole grain in that it is not truly whole. Whole grain pastas should not
compose your entire grain intake, as they are still processed grains. The most deceptive image
on this slide however is the pop tarts. If you did not know any better, you might assume this is a
healthy product just containing whole grains and some harmless fruit filling, but this is far from
correct. This again, is still a pop tart, and as such contains 200 calories, 7 grams of fat, 35 grams
of carbs 12 of which is sugar and only 5 of which is healthy dietary fiber PER SINGLE pop tart not
the two per sleeve. Considering their lack of nutritional value, this is not the healthy option it is
disguised as. Always read the nutrition labels.
Slide 15
Finally, the last major macronutrient is the fats, which unfortunately have a very bad
reputation. Fats are vital. This is perhaps one of the most important statements to understand
when dieting or simply trying to eat healthy in general. The emphasis of the American Heart
Association and other health organizations on a low fat diet in the U.S. began in the 1980s and
since then has become less of a focus. The American Heart Association is now stressing a low
carbohydrate diet in order to avoid cardiovascular disease, diabetes, and other prominent
diseases over its prior low fat approach. Sadly, the typical examples one thinks of for fats are all
very unhealthy and include things such as bacon, cheese, butter, and fried foods. Can anyone
tell me where the fat is in this pictured meal? That’s a trick question because it is in every dish
pictured, including the salad covered in cheese.
Slide 16
The change in food products and influx of reduced fat and zero fat food products has greatly
increased however and still remains in the food market. Zero or reduced fat products are also
very deceptive and often work to increase our intake of carbohydrates to replace the calories of
the lowered fat in the diet. Lowered fat products are just as deceptively labeled as
carbohydrates and the labels should be carefully read. Reduced fat versions of peanut butter,
ice cream, and whipped cream take full advantage of a nutritional label loophole. The labeled
fat content of a food only includes the triglycerides and does not have to include mono or
diglycerides in the calculated grams of fats or the calorie amount. These are other forms of fats
that still provide calories and are often added to these products to maintain the creamy texture
and taste. Another less known trick of reduced fat labels is that of reduced fat chips. Reduced
fat chips contain a synthetic version of fat that our body does not recognize or absorb that is
called Olestra. While Olestra has no calories, it also requires a warning on the label that it may
cause anal seepage. This disturbing warning is due to the quick passage of the fat substitute
through your intestines undigested and unmodified causing uncontrollable release or seepage.
Consider this the next time you try to avoid fats with these products.
Slide 17
Contrary to belief, fats should not be avoided like the plague, because they are not the reason
America is fat and are necessary to a healthy diet. Fats should in fact compose about 30-35% of
your daily calorie intake. One of the important things to consider when consuming fats however
is the kind of fat. Trans and saturated fats found in processed crackers, chips, butter, bacon, red
meats, cheeses, etc. are unhealthy when consumed as the majority of your fat intake and can
cause cardiovascular disease, cholesterol problems, etc.
Slide 18
The health benefits of fats lies mostly in the unsaturated fats that can actually lower blood
pressure, cholesterol, and the risk of cardiovascular disease as well as promote a healthy
weight when eaten in the correct proportions. Long chain unsaturated fatty acids can actually
help prevent fat synthesis. This is why those living in the Mediterranean and consuming a diet
very low in saturated and trans fats, in favor of omega-6 and omega-3 fats, are typically much
thinner than Americans while still consuming more fat. There is also a subset of fats that are
considered exceptionally important as they are required for normal neural and brain
development as well as maintaining cell membranes. These are the Essential Fatty Acids which
are very quickly being labeled as their own subset of a macronutrient due to our body’s great
need for them in relatively high amounts and our inability to make them from other fats
consumed. We must get these fats from our diet only and we also must make sure that we are
eating them in the correct proportions. The ratio of omega 6 to omega 3 should ideally remain
within the range of 4:1 to 2:1 respectively to maintain their correct use in the body and
optimum health benefits. It can be very simply stated that omega 6 fatty acids are inflammation
promoting while omega 3 are inflammation reducing. When the diet is too high in omega 6
fatty acids, as many are, it results in high blood pressure, greater risk of cardiovascular disease,
weight gain, higher cholesterol, and other unpleasant effects. Omega 6 fatty acids are in
condiments, processed foods such as crackers, vegetable and other oils, etc. This is why our diet
is so imbalanced in these foods, because of the addition of omega 6 fatty acids to many more
food products than omega 3 fatty acids. A diet too rich in omega 3’s is possibly less detrimental
as it typically promotes the opposite of lower blood pressure, thinner blood that can increase
blood flow stop from cuts, etc. Omega 3 fatty acids are much more “potent” than omega 6 fatty
acids however, and should not be consumed in excessive amounts either. Omega 3 fatty acids
are in some nuts, fish, flax seed, fortified eggs, some oils, and can be taken in supplement form.
Fortified omega 3 eggs are, sadly, another trickery of the food industry. At twice the cost and
touted as cholesterol lowering or healthy, these claims have been shown untrue by the Center
for Science in the Public, who has complained to the FDA about the labeling. Omega 3 fats are
healthy, but the amount within eggs achieved through feeding the hens omega 3 supplemented
diets, and the amount of cholesterol in the egg yolk do not balance out as heart healthy. The
healthy balance between the two omega fatty acids is very important and is achieved in the
Mediterranean diet as one example. The importance of these essential fatty acids is especially
exacerbated during pregnancy and in young children as vital to proper development and has
even been linked to increased ADHD when missing in the diet.
Slide 19:
So what is the secret to weight loss, aka a healthy diet? One it is not dieting and rather it is
eating healthy without all the strict calorie counting, fat avoiding torture of the typical diet. And
two it involves research, knowledge, understanding, and implementation of this knowledge.
You might think that this entire presentation took hours of reading and researching to
understand and portray these facts to you tonight, but you would be very wrong. The hard facts
and source referenced data did take some quick moments of research, but the rest was from
knowledge. Paying attention in class, doing my own research of peer-reviewed documents and
trusted sources, and many a documentary watched is the source of all of this information. Stay
aware and always questioning when it comes to nutrition, you are your best advocate.
Slide 20:
On the topic of being aware, let’s turn our attention to some of the other various “food industry
myths,” as I like to call them.

The snack sized McFlurry is said to be a healthier option when choosing dessert at
McDonald’s and while it is true that it is healthier than the full-sized version, do not let
this fool you into thinking it is not so bad for you. To put it in perspective, this “snack”
contains the same amount of calories as a full sized Snickers bar dissolved in a can of
coke along with its 15 teaspoons of sugar. Remember when I mentioned excess sugar is
converted to fat?

Kraft Mac N’ Cheese with added fiber or the option containing cauliflower is not a
healthy alternative to the regular version. The fiber added to this product comes from
pulverized oat hulls and DOES NOT provide the health benefits of whole grain fiber. The
version with pulverized cauliflower actually contains more sodium, more sugar, less
protein than the regular version and the nutritional content of about a quarter of a
serving of the cauliflower added to it as a healthy option.

Applesauce is NOT a vegetable and as such, the Mott’s peach apple blend should not be
considered as a healthy serving of fruit and vegetables. It most often contains added
sugars and actually only provides half the fiber and 1/40th the vitamin A of a single
carrot.

Carnation meal replacement breakfast shakes are seen as a healthy way to cut calories
and still provide a balanced nutrient profile. As with many meal replacement shakes,
this is far from true. One serving contains 9 and ¾ teaspoons of added sugar that can
equate to 31 pounds of sugar if consumed daily over the course of one year.

Minute Maid Pomegranate Blueberry juice is said to contain added healthy DHA (an
omega 3 fatty acid), when in reality it would take 8 Liters, along with the 5 cups of sugar
that contains, to get the amount of DHA consumed in one piece of salmon. Healthy food
additives commonly make this deception by not specifying the amount of the “healthy
added ingredient” is needed to achieve its health benefits and how much of their
product this equates too. This is another reason why the “healthy” Who Nu? Oreos are
indeed not healthy, because their health beneficial ingredients are greatly outweighed
by their sugar, fat, and calorie content.
Slide 21
If you now feel uncomfortable with a big proportion of what you are eating or the grocery
store products you and others buy frequently, you should be. America’s obesity epidemic is
largely contributed to and often created by its profit blinded food industry and an unaware
public. If you have learned anything from tonight, let it be to be ever questioning when
choosing foods.
http://www.heart.org/HEARTORG/GettingHealthy/FatsAndOils/Fats101/A-History-of-TransFat_UCM_301463_Article.jsp
http://www.acaloriecounter.com/diet/how-much-protein-per-day/
http://www.webmd.com/food-recipes/protein
http://health.usnews.com/health-news/diet-fitness/slideshows/best-fish/11
http://www.ncbi.nlm.nih.gov/pubmed/19493303