By Dean L. Jones, CPM<\/p>\n
The last 11,700 years of the Earth’s history is referenced as the Holocene Epoch, which includes the development of agriculture, domestication of animals, invention of the wheel, development of writing, the Iron Age, advanced mathematics, the Industrial Revolution, space travel, and satellites that enable global communication.\u00a0 All the same, mankind’s stupendous advancements are to some extent being disrespected by voluntary grisly eating habits.<\/p>\n
Humanity increasingly chooses to disregard the importance of having a life-giving food supply.\u00a0 Without questioning, consumers patronize fast-food establishments and eat whatever items claiming to have the best mouth-watering satisfaction.\u00a0 This is where business literally reengineers food, as the latest Burger King offer employs a reduction of high caloric ingredients that it adds to its French fries and cleverly named their brand new item ‘Satisfries.’\u00a0 Burger King’s Satisfries removed 30% fat and 20% calories from regular fries, and sells it for 20\u00a2 to 30\u00a2 more than the regular fries.<\/p>\n
Burger King records more than 100 million customers each month<\/span>, half of whom repetitively order French fries with their meal.\u00a0 To capitalize on these titanic numbers, Burger King scientists add such things as modified starches to wet batters plus proteins, gellan gum, methylcellulose and soy and pea flours to make fried foods less absorbent to the frying grease.\u00a0 In a way, Burger King is apologizing for their regular fries having so much fat and may be slightly risky to good health.\u00a0 Thus, adding Satisfries sort of absolves Burger King from serving only unhealthy items and now they are able to offer a healthier version than the regular fries.<\/p>\n All the same, food engineers know the necessities of obtaining an appealing taste normally requires fat, salt and\/or sugar.\u00a0 So my guess is that processed sugar is at work to make this new fried item crispy, although it is not listed it surely is lurking nearby.\u00a0 If not, we do know that ketchup uses a considerable amount of processed sugar and\/or high fructose corn syrup, even though French fry eaters swear that without ketchup a fry is simply naked.<\/p>\n Sadly, our future food sensibility appears bleak with all the money spewing from KFC’s Double-Down sandwich that removed the bun leaving room for lots of fatty cheese, Wendy’s Pretzel Bacon Cheeseburger that comes with 680\u00a0calories and 36\u00a0grams of fat for the regular and with chili cheese fries it adds 530\u00a0calories and 28\u00a0grams of fat, McDonald’s ever constantly reengineering of foods from their vast 145 menu range from the Big Mac to Vanilla McCaf\u00e9 Shakes, Dunkin Donuts’ Glazed Donut Breakfast Sandwich nightmare, Pizza Hut’s Crazy Cheesy Crust Pizza plumpness producer, and the 1,140\u00a0calories and 67\u00a0grams of fat accumulated from Johnny Rockets’ Big Apple Shakes.\u00a0 Concluding that mankind’s present trend of dim-witted eating habits may serve to hasten an end to what was otherwise a highly intelligent epoch.<\/p>\n www.SugarAlert.com By Dean L. Jones, CPM The last 11,700 years of the Earth’s history is referenced as the Holocene Epoch, which…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-174","post","type-post","status-publish","format-standard","hentry","category-obesity","wpcat-6-id"],"_links":{"self":[{"href":"https:\/\/toxichow.com\/index.php?rest_route=\/wp\/v2\/posts\/174","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/toxichow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/toxichow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/toxichow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/toxichow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=174"}],"version-history":[{"count":32,"href":"https:\/\/toxichow.com\/index.php?rest_route=\/wp\/v2\/posts\/174\/revisions"}],"predecessor-version":[{"id":206,"href":"https:\/\/toxichow.com\/index.php?rest_route=\/wp\/v2\/posts\/174\/revisions\/206"}],"wp:attachment":[{"href":"https:\/\/toxichow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=174"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/toxichow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=174"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/toxichow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=174"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nDean Jones, Ethics Advocate, Southland Partnership Corporation (a public benefit organization), contributes his view on health attributes derived from foods & beverages.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"