Watching the T.V every night it appears like we are under siege from the fast food companies. I cannot remember so many dollar menus and value menus being promoted. Loss leaders are being used as ‘carrots’ to entice people into the stores, ( how can it be possible to sell 2 Big Macs for $3.50 and make money? the PZone from Pizza Hut 1lb of food for $1… cmon!!). The ferocity of this marketing seems to tie in nicely with our current economic downturn. As more people lose their jobs/homes/retirement the Big 4 of fast food are acting like the answer to our prayers. Bring me your hungry…. we will feed you and your family for next to nothing. Despite this McDonalds still made $4.3 B net profit in 2008 and have plans for 1000 more restaurants this year. Why is it that the tobacco and alcohol companies pay massive taxes for their right to kill the population yet the junk food business gets a free pass? Think of the educational programs you could fund by taking a percentage of that profit. Across the industry that would be a staggering amount. Remember home economics where kids got a chance to learn how to cook the basics?? New York seems to be taking this idea seriously having already banned trans-fat in food sold in the city and is proposing the institution of an obesity tax. How about it San Diego????
Captain Cooks Culinary Academy for Kids has been selected to partner with GOT MILK? in their picky eaters campaign beginning next month. The focus of the campaign is to highlight the fact that the majority of children are not getting the calcium they need to stay healthy with over 75% of all 9 to 13 year olds not getting enough calcium in their diet. Captain Cooks has created several recipes which incorporate both milk and vegetables in savory dishes that will tantalize the taste buds and provide nutritious alternatives to some simple dishes.
The campaign will be promoted through newspaper and magazine articles as well as TV spots the first of which will be aired on the Spanish speaking Univision channel ( KBNT 17) on Feb 9th at 5.30am and NBC ( KNSD 7) on Feb 11th at 6.45am.
The problems - Sulphites have been used as preservatives and flavor enhancers in food and wine since Roman times. They are also found naturally in wine and many foods and have very little effect on a majority of the population. Only about 2% of the population has a sulphite sensitivity which may result in skin rashes, headaches, irritable bowel syndrome and other reactions. It is a much bigger problem with asthma sufferers, a large percentage of who have a sensitivity to sulphites. The FDA banned sulphites on fresh fruit and vegetables in 1986 due to over a dozen deaths of asthmatics who suffered severe allergic reactions to the sulphites sprayed on produce in supermarkets and restaurant salad bars. The sulphites were used to prevent discoloration and wilting however the FDA were unable to prevent their use on potato products which continues today. Read More…
The problems - Also known as E211, sodium benzoate is a preservative which kills bacteria, fungus and mold specifically in acidic environments such as soda, vinegar and fruit juice. Derived from benzoic acid it is used extensively and thought by many in the food industry to be relatively harmless when used on its own. However, recent scientific studies have shown that it can damage vital DNA structures which can in turn lead to degenerative diseases such as Parkinsons disease. Additionally it has been suspected of causing increased hyperactivity in children.
What is certainly known is that when it reacts with ascorbic acid ( citric acid, vitamin C ) it forms Benzene which is highly carcinogenic. All of the major soda manufacturers are currently or have been in class action lawsuits regarding the levels of Benzene in their products.
The solution - buy products which have a ‘ preservative free’ label such as Hansens soda or any of the USDA organic lines of products sold at your local supermarkets.
The culprit – High Fructose Corn Syrup (HCFS)
The problems – Prior to the 1970’s all sugar was extracted from either sugar cane or sugar beet .Then in the mid 70s a combination of high sugar prices , a glut of corn on the market due to farm subsidies and a recent development by the Japanese for industrial production saw the beginning of the meteoric rise in HCFS. It is produced from corn through a series of complex chemical conversions and we now consume more of it than natural sugar. The debate around this product is fierce. Many scientists believe that its introduction correlates to the rapid increase in obesity rates which began in the 70s. Read More…
The problems – Nitrites and Nitrates are added to meat along with salt during the curing process. They have two roles. First they prevent the development of harmful bacterial spores that cause botulism and secondly they provide flavoring and the pink/ red color found in cured meat products. These products are salamis, hot dogs, bologna, bacon, sausages in fact almost anything that has been cured. The problem is that they produce nitrosamines which are carcinogenic. Many countries have banned their use including Germany- (sausage capital of the world!! ). There are many studies linking hot dogs and other foods to childhood cancer and other problems. See link for more info. http://www.preventcancer.com/consumers/food/hotdogs.htm
The solution – buy products which are Nitrite and Nitrate free which are different from ‘ No Nitrates or Nitrites added’ products as these may still have these products present as a component of the curing ingredients they are using. Whole Foods, Frazier Farms and Jimbo’s carry Nitrite free products.
Think twice next time you order shakes from a fast food restaurant. What may appear to be a semi healthy choice due to the presence of milk conceals the fact that these are the worst health offenders on the menu. The shake below contains 64g of saturated fat ( the heart stopping kind) which is over 3 times the daily recommended allowance and equivalent to…wait for it….60, yes 60 slices of bacon. My kids love shakes but now I know this stuff I guess I’m going to have to be the bad guy from now on.
A new term just came across my radar screen. Food deserts. Described as “districts with little or no access to the types of foods needed to maintain a healthy diet but often served by plenty of fast food restaurants”.This problem has reached such proportions in inner cities that in Los Angeles lawmakers recently passed a law preventing the construction of any new fast food restaurants in South L.A which has a 30% higher obesity rate than the rest of L.A county.
These deserts can be created by
When I get time I like to surf here in my home town of San Diego. When the water visibility is good it is pretty common to sit on the board on top of whole schools of small fish, usually sardines and anchovies. I also enjoy travelling and have spent many vacations in Southern Europe where these small fish are hugely popular usually grilled on a barbecue. As of yet I have never seen sardines on a menu here on the west coast which is a shame because they are delicious. It also happens that they are regarded as a very eco friendly fish. I recently came across the following website. http://www.edf.org/page.cfm?tagID=1521 . It is a very useful tool showing which fish are not only sustainable but also healthy to eat. Check it out.