Thoughts on "preservatives," etc.?
determined_14
Posts: 258 Member
Does anyone knowledgeable have any thoughts about this post? I feel like the statements about the body being unable to break down preserved foods and storing them as fat was SUPER sketchy, but I don't have counter-info at the moment.
Has anyone ever heard of the "ultimate healthy living bundle" mentioned in this post? It sounds like mostly woo, but again, I've never bought one.
http://tolovehonorandvacuum.com/2016/12/please-dont-resolve-lose-weight-new-years/
Has anyone ever heard of the "ultimate healthy living bundle" mentioned in this post? It sounds like mostly woo, but again, I've never bought one.
http://tolovehonorandvacuum.com/2016/12/please-dont-resolve-lose-weight-new-years/
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Load of tosh... want to lose weight, eat in a calorie deficit.4
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Thanks. I've hung around here long enough to believe that to be true. I really like this woman's blog (she usually writes about marriage, not health) and I'm having a hard time leaving this one alone. I think I need to go find some peer reviewed sources to refute these claims.0
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The thing about preserved foods (ie processed) foods is that a lot of them have a lot of extra sugars stored in them. (See Dr. Agaston) Those extra sugars if not used are what get stored as fat.
Side note, about 20 or so years ago it was noted that with the number of preservatives we consume we *supposedly* are taking longer to decompose. But then... You're dead so do you really care? Yeah me neither.1 -
I feel like I'll out live everyone because of all the preservatives I eat.
But, yeah, calorie deficit is king and that website was SUCH a sales pitch....5 -
I'm going to say this as nicely as I can: that author has no F'ing clue how the human body works.6
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But how does our body get nutrition from food? Bacteria breaks it down. When your body is trying to process food with preservatives, it doesn’t know what to do and it can’t get the nutrition properly. So it just stores it as fat.
Rather than dismissing this out of hand as it deserves...
Let's apply some logic to this assertion. Let's presume you're eating in a calorie deficit, as she claims she was doing Weight Watchers and you are eating foods with preservatives.
So, according to what she's saying, your body breaks down food and there's part that doesn't get processed. Well, that's not unusual. There are things that don't usually get processed normally, like some kinds of fiber. What happens to them? The body eliminates them as waste. It doesn't get stored as fat.
Fat storage happens in a caloric surplus with food that the body processes.
Additionally, if the body can't process it, how is it converting it from preservative to fat? Wouldn't that imply that it is doing some form of processing?
I'll take this one step further. Consider the case of malabsorptive diseases where people aren't digesting foods properly. What happens in those cases? Food passes through their digestive systems quickly, often rather undigested, and they lose weight. This is regardless of caloric consumption. I have experienced this myself.
The whole assertion doesn't stand up to logical scrutiny. Sorry this post is a bit jumbled. I'm piecing together random thoughts as they come to me. I see these types of assertions often, and they leave me scratching my head. I don't know how people can believe them. I think they sound good until you let yourself think about them a little.11 -
tmoneyag99 wrote: »The thing about preserved foods (ie processed) foods is that a lot of them have a lot of extra sugars stored in them. (See Dr. Agaston) Those extra sugars if not used are what get stored as fat.
Side note, about 20 or so years ago it was noted that with the number of preservatives we consume we *supposedly* are taking longer to decompose. But then... You're dead so do you really care? Yeah me neither.
This will only happen if you're in a caloric surplus. This is why that "if not used" really needs to be emphasized.
We are constantly burning and storing fat. What remains permanently stored as fat is determined solely based on energy balance, not on food content, quality, or macro balance.
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@GottaBurnEmAll ^^This is awesome! I'm totally stealing it (I won't take credit for it) to post on her blog.
I've been digging around online myself too. Is www.sciencebasedmedicine.org reputable? It seems like it, but I wasn't sure.0 -
Yeah, sciencebasedmedicine is reputable.
GottaBurnEm said what I would have, but more eloquently!3 -
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For what it's worth, this is my own personal philosophy:
"If I can't pronounce it (an ingredient listed on a product) or have no idea what the hell it really is or means, I put it back on the shelf because I figure if it is healthy, then the companies would not make up crazy names for it.
The ugly truth is that most manuf. of packaged food INTENTIONALLY create these complex-sounding names to conceal artificial, harmful and/or "empty" (i.e., devoid of any nutritional value) "Frankenfood" additives to fool consumers. See http://www.promaxnutrition.com/50-names-sugar/ for multiple ways of listing just one ingredient. Other frequently used "additives" are Palmitate, Carrageenan, Guar Gum--YUM, SOUNDS SO DELICIOUS!!!--which are very prevalent in most manufacturer-touted "low-fat or low-cal" dairy products, from milk to ice cream to cheese and cottage cheese. One day, out of morbid curiosity, I looked up the ingredient on the Internet and was utterly floored. For detailed descriptions of these harmful dairy "additives" and fillers see: http://dontwastethecrumbs.com/2014/03/30-additives-in-dairy-products-you-should-know-about/.
Your body is your body, and the choice is yours! But I find it is not at all "difficult" to make fresh, truly "natural" (devoid of "additives") the bulk of your meals every day.0 -
Okay, since it's a pet subject of mine I have to be nitpicky here:tmoneyag99 wrote: »The thing about preserved foods (ie processed) foods is that a lot of them have a lot of extra sugars stored in them.
Processed and preserved are not the same. Processed foods are anything changed from its original condition. Olives as we eat them are processed, oils are, cooked food is. Preserved foods are a subset of processed foods that are processed in a way that allows them to be saved. It's a life-saver (literally) for people in most climates, especially more northern (or far southern) ones, as well as ones that simply go through periods of scarcity. Classic preserved foods would be cheese, or fermented foods or dried/salted/smoked meats and fish or dried fruits, as well as dried beans and pasta, processed grains (originally the reason for processing grains was to help preserve them). More recently other means of preserving foods have been developed, such as canning and freezing. And of course we now have many more options.
Many processed (including preserved) foods have added sugar or other added calories included in them, but it has zero to do with the preserving process for the most part (salt is more central to that), and a huge number of processed and preserved foods (such as what I mentioned above) have no added sugar or very little.
Others may have sugar AND/OR fat added for taste. There's no particular reason to call out just the sugar. If I were concerned about what I ate and ate much in the way of packaged stuff beyond those things mentioned above, that I know the contents of, I'd read labels and, of course, look at calories.Those extra sugars if not used are what get stored as fat.
Calories, if not used (i.e., you are eating in a surplus) get stored as fat. Sugar doesn't get stored easier than fat and you don't add fat in a calorie deficit.5 -
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For what it's worth, this is my own personal philosophy:
"If I can't pronounce it (an ingredient listed on a product) or have no idea what the hell it really is or means, I put it back on the shelf because I figure if it is healthy, then the companies would not make up crazy names for it.
The ugly truth is that most manuf. of packaged food INTENTIONALLY create these complex-sounding names to conceal artificial, harmful and/or "empty" (i.e., devoid of any nutritional value) "Frankenfood" additives to fool consumers. See http://www.promaxnutrition.com/50-names-sugar/ for multiple ways of listing just one ingredient. Other frequently used "additives" are Palmitate, Carrageenan, Guar Gum--YUM, SOUNDS SO DELICIOUS!!!--which are very prevalent in most manufacturer-touted "low-fat or low-cal" dairy products, from milk to ice cream to cheese and cottage cheese. One day, out of morbid curiosity, I looked up the ingredient on the Internet and was utterly floored. For detailed descriptions of these harmful dairy "additives" and fillers see: http://dontwastethecrumbs.com/2014/03/30-additives-in-dairy-products-you-should-know-about/.
Your body is your body, and the choice is yours! But I find it is not at all "difficult" to make fresh, truly "natural" (devoid of "additives") the bulk of your meals every day.
That article is a bunch of garbage! Fructose is an artificial sweetener?!?!?!? So much pseudoscience fear mongering. Perhaps you should look at reputable sources and scientific studies instead of looking at a omg everything causes cancer and omg let's randomly name things artificial sweeteners to scare you site. Also says fiber is omg bad and you shouldn't eat sugar... I guess they only eat meat. Also I guess you don't eat any foreign food either because of the omg scary names you can't pronounce?6 -
For what it's worth, this is my own personal philosophy:
"If I can't pronounce it (an ingredient listed on a product) or have no idea what the hell it really is or means, I put it back on the shelf because I figure if it is healthy, then the companies would not make up crazy names for it.
The ugly truth is that most manuf. of packaged food INTENTIONALLY create these complex-sounding names to conceal artificial, harmful and/or "empty" (i.e., devoid of any nutritional value) "Frankenfood" additives to fool consumers. See http://www.promaxnutrition.com/50-names-sugar/ for multiple ways of listing just one ingredient. Other frequently used "additives" are Palmitate, Carrageenan, Guar Gum--YUM, SOUNDS SO DELICIOUS!!!--which are very prevalent in most manufacturer-touted "low-fat or low-cal" dairy products, from milk to ice cream to cheese and cottage cheese. One day, out of morbid curiosity, I looked up the ingredient on the Internet and was utterly floored. For detailed descriptions of these harmful dairy "additives" and fillers see: http://dontwastethecrumbs.com/2014/03/30-additives-in-dairy-products-you-should-know-about/.
Your body is your body, and the choice is yours! But I find it is not at all "difficult" to make fresh, truly "natural" (devoid of "additives") the bulk of your meals every day.
Food companies don't make ups the complex sounding names...and this is what the "ingredients" list of an apple would look like...6 -
Another good hint: if you buy a food item (say cheese), you assume it is "only" cheese, right?? If that's the case, then why do so many of these packaged food items contain a HUGE laundry list of "additional items" (aside from the cheese)?? Answer: because, yes, it may contain some cheese but the rest is "filler" to make it resemble cheese (artificial color, truckload of sodium, "fillers" to fluff it up and prevent cakeing etc.). Better to just buy a pricier block of fresh cheese and slice it yourself.0
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Here's an egg...
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A banana...
Scary stuff...4 -
Another good hint: if you buy a food item (say cheese), you assume it is "only" cheese, right?? If that's the case, then why do so many of these packaged food items contain a HUGE laundry list of "additional items" (aside from the cheese)?? Answer: because, yes, it may contain some cheese but the rest is "filler" to make it resemble cheese (artificial color, truckload of sodium, "fillers" to fluff it up and prevent cakeing etc.). Better to just buy a pricier block of fresh cheese and slice it yourself.
You know cheese includes more than one ingredient right? If a label says just cheese it's not very accurate7 -
Another good hint: if you buy a food item (say cheese), you assume it is "only" cheese, right?? If that's the case, then why do so many of these packaged food items contain a HUGE laundry list of "additional items" (aside from the cheese)?? Answer: because, yes, it may contain some cheese but the rest is "filler" to make it resemble cheese (artificial color, truckload of sodium, "fillers" to fluff it up and prevent cakeing etc.). Better to just buy a pricier block of fresh cheese and slice it yourself.
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Not true unless you're in a calorie surplus. Any food causes fat gain if one eats above maintenance, and not one food will cause fat gain/storage in a calorie deficit.tmoneyag99 wrote: »The thing about preserved foods (ie processed) foods is that a lot of them have a lot of extra sugars stored in them. (See Dr. Agaston) Those extra sugars if not used are what get stored as fat.
Side note, about 20 or so years ago it was noted that with the number of preservatives we consume we *supposedly* are taking longer to decompose. But then... You're dead so do you really care? Yeah me neither.
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For what it's worth, this is my own personal philosophy:
"If I can't pronounce it (an ingredient listed on a product) or have no idea what the hell it really is or means, I put it back on the shelf because I figure if it is healthy, then the companies would not make up crazy names for it.
The ugly truth is that most manuf. of packaged food INTENTIONALLY create these complex-sounding names to conceal artificial, harmful and/or "empty" (i.e., devoid of any nutritional value) "Frankenfood" additives to fool consumers. See http://www.promaxnutrition.com/50-names-sugar/ for multiple ways of listing just one ingredient. Other frequently used "additives" are Palmitate, Carrageenan, Guar Gum--YUM, SOUNDS SO DELICIOUS!!!--which are very prevalent in most manufacturer-touted "low-fat or low-cal" dairy products, from milk to ice cream to cheese and cottage cheese. One day, out of morbid curiosity, I looked up the ingredient on the Internet and was utterly floored. For detailed descriptions of these harmful dairy "additives" and fillers see: http://dontwastethecrumbs.com/2014/03/30-additives-in-dairy-products-you-should-know-about/.
Your body is your body, and the choice is yours! But I find it is not at all "difficult" to make fresh, truly "natural" (devoid of "additives") the bulk of your meals every day.
Guar gum is a natural ingredient. It's derived from guar beans. It's a thickener. It's pretty much just fiber.
Carrageenan is a natural ingredient. It's derived from edible red seaweed. It's also a thickener. It's also pretty much just fiber.
Palmitate is a fatty acid which makes vitamin A stable.
Fear mongering people like to throw around the idea that these kinds of ingredients are scary, and they're not.
Do some legitimate research from legitimate web sites.
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I'm one of an increasing number who have problems with chemicals not only the ones which are added to our foods but environmental ones, for example, laundry residues. It makes life very very difficult. I would really like the international governments to agree and test, with the intent of removing all chemicals etc, which were permitted for general use back in the 1930/40' and later without the benefit of testing for toxicity, where they are proven to be toxic.0
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Keep it simple, think eating as close to the farm as possible. You can't completely eliminate preservatives, but you can minimize by reading labels and just being sensible. I didn't read the artilce, nor will I, I am sick of scare tatics and agendas. Just eat simple, healthy, as much as you can not from a box, read the ingredients, use common sense.0
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Another good hint: if you buy a food item (say cheese), you assume it is "only" cheese, right?? ...
If that's the case, then why do so many of these packaged food items contain a HUGE laundry list of "additional items" (aside from the cheese)??
My cheese doesn't. (It doesn't have a list of ingredients at all.)
However, for those who do buy the kind of cheese that has a list of ingredients, it's not all that complicated a list, IME:
As for "only cheese" -- read up on how cheese is made, perhaps. Among other things, there's a reason many vegetarians wouldn't consider many cheeses vegetarian. And cheese is a good example of a processed (and preserved) food without sugar added.Answer: because, yes, it may contain some cheese but the rest is "filler" to make it resemble cheese (artificial color, truckload of sodium, "fillers" to fluff it up and prevent cakeing etc.). Better to just buy a pricier block of fresh cheese and slice it yourself.
Why are you making weird assumptions about the products we buy or what is in them?
I read labels and if I don't know what something is I normally check it out. There are plenty of things I looked up (although not in my cheeses, although I did look up rennet back in the day) that you might consider too long and complicated to eat, that I have not found to be problematic.
It's like claiming that sodium bicarbonate must be scary.4 -
cwolfman13 wrote: »A banana...
Scary stuff...
The banana has palmitic acid! That's palmitate!!!!!!4 -
This is....no.
"If I can't pronounce it (an ingredient listed on a product) or have no idea what the hell it really is or means, I put it back on the shelf because I figure if it is healthy, then the companies would not make up crazy names for it.
Many people, especially those in the science field and highly educated can indeed pronounce the words, so going by this logic, they should be able to eat it, right?
Those 'crazy' names are not made up, but are actually their basic scientific names. It may surprise you that cats, dogs, birds and all animals, plants, and even humans have 'crazy made up names' aka, scientific names. We all use common names. I personally own a few pogona vitticeps, a Petaurus breviceps couple, and I even have one delightful Oryctolagus cuniculus!! I don't get to see the Theraphosidae that much, but I have gotten over my fear! They're cute to me. My Eublepharis macularius are incredibly entertaining!
No, they do not. I guess you've NEVER looked into taxonomy or studied another language? Do you avoid Dihydrogen monoxide at all costs? I wouldThe ugly truth is that most manuf. of packaged food INTENTIONALLY create these complex-sounding names to conceal artificial, harmful and/or "empty" (i.e., devoid of any nutritional value) "Frankenfood" additives to fool consumers.
A ridiculous example. Water has more than one name.See http://www.promaxnutrition.com/50-names-sugar/ for multiple ways of listing just one ingredient.
Another, ridiculous, non scientific based scaremongering article. Your scary Palmitate? Fatty acid based use a carrier for fat soluble vitamins. Without it, the vitamins would spoil and make us sick. Carrageenin is a thickener derived from moss or algae. Very helpful for vegans as they cannot consume products with gelatin. There is no evidence that food grade carrageenin is harmful. Guar gum is another thickener derived from bean..the worst guar gum can cause is gas. Yep, you'll fart a lot. BIG deal.Other frequently used "additives" are Palmitate, Carrageenan, Guar Gum--YUM, SOUNDS SO DELICIOUS!!!--which are very prevalent in most manufacturer-touted "low-fat or low-cal" dairy products, from milk to ice cream to cheese and cottage cheese. One day, out of morbid curiosity, I looked up the ingredient on the Internet and was utterly floored. For detailed descriptions of these harmful dairy "additives" and fillers see: http://dontwastethecrumbs.com/2014/03/30-additives-in-dairy-products-you-should-know-about/.
None of what you said is backed by actual science and is chock full of fearmongering.
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lemurcat12 wrote: »Another good hint: if you buy a food item (say cheese), you assume it is "only" cheese, right?? ...
If that's the case, then why do so many of these packaged food items contain a HUGE laundry list of "additional items" (aside from the cheese)??
My cheese doesn't. (It doesn't have a list of ingredients at all.)
However, for those who do buy the kind of cheese that has a list of ingredients, it's not all that complicated a list, IME:
As for "only cheese" -- read up on how cheese is made, perhaps. Among other things, there's a reason many vegetarians wouldn't consider many cheeses vegetarian. And cheese is a good example of a processed (and preserved) food without sugar added.Answer: because, yes, it may contain some cheese but the rest is "filler" to make it resemble cheese (artificial color, truckload of sodium, "fillers" to fluff it up and prevent cakeing etc.). Better to just buy a pricier block of fresh cheese and slice it yourself.
Why are you making weird assumptions about the products we buy or what is in them?
I read labels and if I don't know what something is I normally check it out. There are plenty of things I looked up (although not in my cheeses, although I did look up rennet back in the day) that you might consider too long and complicated to eat, that I have not found to be problematic.
It's like claiming that sodium bicarbonate must be scary.
Sodium bicarb is only scary if it's in KFC.4 -
Sodium bicarbonate and dihydrogen monoxide is also super scary2
This discussion has been closed.
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