Food manufacturers are simply out to make as much money from selling as much as they can of what is cheap to produce.
In the competitive world in which they operate they will advertise their product ruthlessly and avoid, certainly in large print, showing what bad things are contained in it.
This is human nature but don't fall for it!
Food manufacturers only have an interest in health issues they can advertise and at the outset are rarely equipped to evaluate in an unbiased fashion what they are selling.
Food for them must have a long shelf life so immediately preservatives come to mind and ideally lots of sugar and or salt, both which have preservatives and addictive properties.
Something I've mentioned before is gluten.
By raising the gluten content of flour bakers are able to sell you tap water and at the same time get an extension of the shelf life of bread - this latter is not inherently bad but they have thus now pressed into the manufacture of most bread a protein complex to which many are sensitive if not overtly allergic ie imposed a health issue on the public to make them lots of money - how is that for self-interest?.
Injecting meat with water is another commonly used scam to sell poor quality meat and make lots of money.
'Previously used for specific items such as whole turkeys and pork tenderloins, brine injection now has spread throughout meat selections. Injection systems, also known as pumping, use needles to add solutions of up to 30 percent water, laced with salt and flavorings, to extend shelf life and provide “juiciness and tenderness” to cuts of meat that might otherwise cook up to be tasteless, dry or tough.
30%!! you'd think they were kidding but that is how ruthless the industry is. And as has been stated not just water but brine and flavourings - but what flavourings?
Hydrolyzed soy protein, partially hydrogenated soybean, cottonseed oil, sodium phosphates, monosodium glutamate, autolyzed yeast extract, disodium inosinate and guanylate, xanthan gum.
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This list is advertised in a product for the home injecting of meat - this should open your eyes! What happens to meat in the factory may be a much grimmer story.
It would always be in your best interest to assume the food manufacturers have their best interest in how to get your money.
It could be true to say that that most supermarkets and general food shops have 90% of their shelves stacked with food about which there are health issues.
They can only be bought to book by legislation and or by the public identifying rubbish for what it is.
This means better labelling - easier to read with known worrying contents shown first and biggest.
Of course the outlets have a responsibility here in that they are the last link in the chain of the manufactures getting their money from you.
Supermarkets and food outlets don't discriminate about what they sell as long as its legal.
Legal has little to do with your health.
Legal allows them to make lots of money from you without any come back over the product sold unless it can be shown to have overtly caused disease or illness.
Legal does not discriminate on safety - it would be interesting to know at what point a product is deemed safe - I would suggest it it this - Its consumption cannot show it to be poisonous.
Sugar, salt, hydrogenated fats and refined carbohydrates kill slowly so your consumption of them cannot be pinned down to anyone.
The content of these should be shown in large on all products, not on the back, but on the front the package so it sits under the name of the product.
LEARN TO HAVE A HEALTHY CONTEMPT FOR THE SHOP
FROM WHICH YOU BUY AND THE PRODUCT YOU ARE CHOOSING - THEY MOSTLY INTERESTED IN YOUR MONEY.
It would be fair to say that most of the breakfast cereal shelves are stacked with products exceptionally high in refined carbohydrates,
many with high levels of salt, sweetened and some with chocolate, very low in fibre, probably most of which is heat damaged to make it crunchy. Wheat and the concomitant gluten predominate all the cereals - wheat is very cheap so baking and adorning it with seductive but unhealthy coatings makes it addictive and very lucrative.
The fresh food section where you shop!
I have mentioned the figure of 90% as one embracing how much of packeted and tinned food is affected. I might be corrected in this allowing as I was for the 'fresh' vegetables, fruit and meat and fish section food. However the more one delves into what should be a hallowed and healthy part of the store, the worse it gets and it may be the beautiful displays of fruit and vegetable are affected too by long storage, gas ripening, early picking and that's beside what is put into their growth and leaf protection - hydroponics, herbicides, fungicides, pesticides and GM modification.
Meat I have touched on but fish is not immune and much of what we see comes from other countries and the hygiene of longish travel, delay after being caught and the local hygiene scene could be of concern. Smoked salmon is something of a luxury for many but forgetting the smoking of the fish which is cancer producing, the fish is mostly farmed and subject to the hygiene and feeding provided by the producer. Freezing is common and seriously affects the texture and flavour of fish and this could be the least of problems.
Things are going to get worse so make up your minds to be vigilant when you buy and press, in your own fashion, for legislation for more relevant and clearer, larger labelling to show the dangerous contents on the front of all packaging.
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