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Top Food Industry Lies Destroyed by Science – Thomas DeLauer
When it comes down to food industry lies, a lot of it is right smack in the labeling. You see, here’s the thing. The FDA only requires certain things to be put on a label, and there’s some very fine, fine details that you need to know. The purpose of this video is to help you understand the biggest food industry lies that you should be aware of, so you could look at a label and understand truly what’s going on. I’ll break down the science, but also break down the physiology so you understand what’s happening in your body, because that’s just how I roll.
Okay, the purpose of this video isn’t to be a conspiracy theorist, and it’s not trying to get you to become one either. What I want to do is simply educate you on a couple of the things that are very, very important to know when it comes down to shopping. Okay, the first one is one that you’ve probably heard of before, and that’s good old-fashioned trans fats. We know trans fats are bad, because we hear it all the time, right? Okay, but what we don’t know is what’s truly, A, happening in the body, but B, what’s really put on a label. You see, sneaky FDA legality ends up saying that as long as there is a half a gram of trans fat or less in a serving, it doesn’t have to be listed on a label. That means that trans fats that can cause all kinds of issues in our body, which I’ll get to in a second, may not even be listed on the food that you’re picking up, even the presumably healthy food.
You see, the way it works is that we can just adjust serving size, so food companies do that. Let’s say hypothetically that you look at peanut butter, and one serving of peanut butter, being two tablespoons, has one gram of trans fats. Well, that obviously would have to be put on a label, but what the food company can do is decrease their serving size down to one tablespoon so that they don’t have to put it on a label, because now that’s only a half a gram of trans fats. They never have to list it now, simply because it’s less than a half a gram of trans fat per serving, key word being serving. We’re getting manipulated a little bit here. We have to be paying very close attention.
What you need to do is when you go to the grocery store, turn the food around. Look at the label, and look for the word hydrogenated. Hydrogenated is the key indicator that it’s a trans fat. What that means is that they’ve artificially added a hydrogen to an ordinarily healthy fat. They’ve taken some kind of vegetable oil, or in some cases, even a healthier omega-3, and they artificially heat it to a specific point so where they can add a hydrogen into the mix. What this does is it turns it into a saturated fat, giving it a crispier, creamier texture, but also makes it more shelf-stable.
Well, here’s the thing. These trans fats through this adulteration end up having the membrane changed. When the fat membrane changes, not only does it become artificially saturated, but it also becomes unable to be processed or acted upon by specific enzymes within the body. This means these fats take exponentially more time to break down. In fact, what is called a cis fat, which is a typical trans fat, can take up to 51 days to just break down in half. The half-life of the breakdown of a trans fat is 51 days.
1) Trans fatty acids ? A risk factor for cardiovascular disease. (2014, January). Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3955571/
2) Trans fats’sources, health risks and alternative approach – A review. (n.d.). Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3551118/
3) The Truth About Trans Fats. (2016, April 22). Retrieved from https://www.rodalewellness.com/food/the-truth-about-trans-fats
4) Hydrogenated Fat Dangers | Understand Trans Fats Dangers. (n.d.). Retrieved from http://www.drgangemi.com/health-topics/nutrition-and-supplements/hydrogenated-fat-dangers/
5) Remig V , et al. (n.d.). Trans fats in America: a review of their use, consumption, health implications, and regulation. – PubMed – NCBI. Retrieved from https://www.ncbi.nlm.nih.gov/pubmed/20338284
6) Ludwig DS , et al. (n.d.). High glycemic index foods, overeating, and obesity. – PubMed – NCBI. Retrieved from https://www.ncbi.nlm.nih.gov/pubmed/10049982
7) Melinda Wenner Moyer. (2013, July 25). Whole-Grain Foods Not Always Healthful. Retrieved from https://www.scientificamerican.com/article/whole-grain-foods-not-always-healthful/
8) Review of harmful gastrointestinal effects of carrageenan in animal experiments. (n.d.). Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1242073/