How your hard earned money is making your life shorter.

Developing a sensible attitude or philosophy to manufactured food products.

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.

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.   

EXPERIMENT - The Economic Sense Of Making Your Own Pizza And Savoury Snacks

An undisputable fact of life is that when you make something yourself you know what goes into it and you have control over content, cost. Every one of you is capable of making something new and sustainable. We have talked about pizza but every mother with kids to feed must know that snacks are important for growing youngsters. Experimenting is something you should start now and play around with for the rest of your lives. Never let a failure pull you down; if it turns out wrong make notes, maybe discuss it with a friend, Google to find answers.
Just take the standard biscuit - sugary, little or no fibre, high in refined carbohydrate and mostly wheat and thus the problems of gluten and starch, usually baked to a brown colour, and full of fat that has been exposed to high heat - all bad!
You have an idea what you want - something you can hold in your hand and bite into with a cup of tea.
Well you have to start off with some flour and think gluten free so rice, tapioca or buckwheat etc.
Because we are omitting gluten use a teaspoon of psyllium or an egg to bind the mix.
Think fibre  so grind up some linseed or sunflower kernels.
Think of texture so find some rolled oats or jumbo oats ( or ground nuts such as almond if your in the money ) .
Think of something to mix it with - water, milk, or sultana water as discussed in a line or two below.
Remember a biscuit should be hard enough to snap so go easy on how much moisture you put in.
Don't think about sugar - soak some sultanas overnight - firstly just rinse a handful, barely cover with water and leave over night - the soaking water will provide all the sweetness you need for your mix and the sultanas will be soft and juicy in the biscuit itself.
A little butter might be nice so melt some and add to the mix bit by bit
Mix it together so its a soft and mobile paste spattered with the sultanas. The wetter the mix the longer and or the greater the heat that will be needed to drive the water off. We don't want a biscuit that is browned by heat because that infers the presence of acrylamides which are toxic.
A teaspoon of bicarbonate and the smallest pinch of salt would be optional.
Dollop spoonfuls onto a greased oven plate and bake for say half an hour in a moderately hot oven.
These are biscuits - nothing is going to go wrong - We don't want to brown them - just cook the flour
mix.
Let them cool and taste.
If there too soft - let them rest - if still soft pop them back in the oven for a little longer.
All done and cool, now pop them in an airtight tin and use as necessary.
Be an experimental cook - DON'T BE A SLAVE TO RECIPES - make a few notes in an exercise book as you go along. Always use small amounts till you get the feel of things. You will develop an independence of cook books and the slavery of being obedient to their writers - you will have flops but they will be edible flops and they will teach you lots. Keep your eyes and ears open for tips about the fundamentals of food preparation. A tip or basic idea will be with you forever and may be applicable to a thousand different. ( for instance instead of using the sultanas to make a slightly sweet biscuit use some grated cheese and some finely chopped olives to make them savoury!)
REMEMBER- IF IT DOESN'T TASTE LIKE THE BOUGHT THING YOU MAY HAVE INVENTED THE NEXT TASTE THING.
Good cooking.
John.

Now Make Your Own Pizza

Having made a song and dance about what is wrong with almost all bought pizza it is time to think about making your own.

The base:

  Use a round wrap but look for those with the highest fibre content - they most likely will be those with seeds in them. Making your own could be good http://bit.ly/1SiCKqa but remember to think of adding some fibre and a bit less flour - perhaps sticking to the recipe to get confidence in it and then play around with it using psyllium, ground nuts and linseed to bump up the fibre.

  The wrap now needs a light but complete  film of olive oil or butter to waterproof it and a light coat of  pasata or tomato paste. Sprinkle with grated or thin flaked cheese and pop into the oven for  5 minutes or the microwave on a very low settling for one minute or so. Keep it warmish ready for the topping.

The toppings:

  Here use some warm raw vegetable salad, some pulled meat - warmed meat, chicken, turkey etc

you have cooked yourself ( not pepperoni ) and , olives, sliced boiled egg, extra cheese, and whatever else  you like that’s healthy. Trickle some virgin olive oil over it and serve.

You have got a pizza that is low in fat, with no preservatives or carbonised dough  and with healthy toppings.

It'll be good right from the start and you will just get better and quicker at doing it.

The Problem With Pizza

The only problem with pizza is pizza. There are many reasons why this is so.

The toppings:

these are the 5 commonest fillings in the USA: http://bit.ly/1RxzEPr

As you will note the usual meats are in the first five. 

Pepperoni:- this most popular of all meat component is raw and  mostly a mix of beef and pork though it can contain turkey and in some countries goat, horse-meat and donkey.

The amount of fat is 35% of which one third is saturated. http://bit.ly/1P2Xwfn

This has its particular vascular health risks. The cuts of meat are likely to be those that won’t sell in their own right or, in other words, scrap. The casings might not be natural especially in western countries.

                   :- the preservatives are salt, sodium nitrite and nitrate, and some versions are smoked to improve keeping qualities as well as flavour. These can cause a mix of heart and cancer conditions.

                   :- spices such as cayenne and paprika give the ‘hot’ flavour.

Hot spices are know to contribute to cancer of the gut.

                   :- other additives may be corn syrup and dextrose, presumably for flavour, binding and texture. These substances are implicated in eating habits which lead to diabetes.

Sausage 
This is the fourth most popular filling. I don’t think this is popular in the UK. Here there are some similar issues as apply to pepperoni, especially the preservative used called sodium metabisulphite which can cause allergic respiratory and gut reactions.

I personally would not expect such sausage to be of a high standard and all the tricks of the trade to used to expand the content such as fat, biscuit and binders. Casings also might be synthetic.

Bacon 
The fifth most popular filling, this carries fat, the nitrate/nitrite preservatives, and salt with the risks of those and if the bacon is smoked further risk still.

The Bread or Dough.

The flour for this is high in gluten and is of course a refined carbohydrate with a high glycemic index. It sadly lacks even a reasonable amount of fibre. The high gluten content, mostly around 12.5% is a reflection of the gluten content and the inherent need to get a risen crust.

The use of the oven on the dough ensures a crunchy but fairly burned crust and consequently a source of acrylamides, which are known to promote some cancers.

The Cheese.

It is easy to check what is most popular wherever but for the mass marketing of pizzas the cheese mixture are designed for browning and chewiness. Sadly the former is again what seems to be a imperative in making pizzas and that is browning or caramelising of protein, fat and carbohydrate. This changes the chemistry of the food such that it irritates cells lining the gut and might over time promote a cancer.

The Vegetables.

Onion is a very popular filling and I must concede that cooking onion a little for many makes it more palatable. However cooking of any vegetable except tomatoes depletes it nutrition. Of course if the vegetables, raw but grated were put on after removing the pizza from the oven that would be better - of course they would not have sunk into the melted cheese which many find so delicious.

In summary.

Pizza is a popular savoury food which is not healthy by virtue of the kind and quality of the ingredients. The burning of the crust and the fact that the ingredients are similarly singed or caramelised imparts much of the flavour. Spicy hotness is popular and so are salami type toppings.

It is expensive for what is is and is eminently suited to be easily made at home.

So what will make a pizza healthy, easy to make and easy on the pocket?.

The dough: use a wrap - these are convenient, thin, already cooked and usually are not burned. Their thinness means less refined carbohydrate. They are cheap and available and some with seeds and grain mixed in.

They can be heated in a warm oven or a microwave with or without the toppings.

The sauce. A matter of choice but the passata, purée or tomato paste is best spread on the wrap directly before brushing with virgin olive oil. This helps it adhere better.

The cheese. Hard cheese melts especially well if grated or shaved and if of the soft variety thin slices spread about do well.

The meat, its kind and quality is what you choose. You can avoid fat, preservatives and additives if are using your own prepared meats. One doesn't have to depend on pepperoni to get that spiciness. A little olive oil and the chopped meat of your choice mixed with cayenne, chilli, or harissa will do nicely instead but remember hot spices can cause cancer changes so do go easy.

Pizzas are perfect for leftovers so use them up. Chicken would be a favourite.

The vegetables are anything you want but grated, finely chopped. Julienne of vegetables is fine but cut the strands up short so they stay on the fork. Garlic is great but go easy on your friend unless you know them. They can be prepared as a warm raw vegetable already flavoured and tossed with olive oil. Always check the stoned olives you use are in fact stoned - other wise a broken tooth or choking can occur. Chopping up the olives is a good way of ensuring this.

The nature of crust, the upper crust and what have you.

I was told when I was young eat up your crusts and I think the 'or else' bit was 'you won't get curly hair. I'm unsure of the imperative but definitely crusts were left when we were kids. Now I'm inclined to wonder if some in the innocence of childhood there was a wisdom to all that.
Crusts are something of an adult thing with boutique loaves pouting proud on bread stalls in shops and markets everywhere and demarcate themselves from the pallid regularity of mass produced and sliced and wrapped versions.
A crust is de novo a thinnish and dryish condensation of the softer  mix it is covering. In the presence of modest cooking or heat it remains thin, supple and pretty much the same colour with a little accentuation of the taste of the mix. With more and more heat it darkens considerably through to black, thickens and stiffens so much that it becomes brittle and sharp edged. The taste sharpens from an enjoyable  caramelised taint to the outright bitterness of carbonised dough.
All this is just taste you might say but of course this is true as long as you take on board the rider that 'burnt is bad'. thus:
   More information about this is in a very helpful summary by the USA National Cancer Institute. Note that one of the studies quoted looked at cooking at 200ºC or 250ºC, which is much hotter than ordinary baking/roasting. However, that is the kind of temperature you use to cook a pizza... Apologies to the reference in that it is me who has emphasised pizza, for obvious reasons of course.  
It reasonably follows that heat producing our bread and gently cindering the outer to us the so much liked crust is doing the same to that food.

Why oh why is it time to stop buying pizza and make your own?

Hands up those who like pizza. 
Well, hardly a hand not up in the air. 
So what is so good about pizza? 
Hands up for taste. Well that's about half of you. 
Hands up if its cost. Once again that's about half of you. 
Now hands up for convenience. Goodness gracious, every hand is up.
Yes pizza is nothing if it's not convenient. From the respectability of malls and the high street pizzerias, to the road side parlours or to the coolers in your supermarket or local convenience store pizza is everywhere.
So why am I picking on pizza.
I want pizza to become more healthy.
The problems now with pizza that you buy are the cost to one's health, first and foremost, for all takers.
Then there is the good food for which it may be an alternative,
But way down, there is for some, the price. As I'll explain in due course it really isn't worth anything if it affects your health.

Health. The stuff of which they are made.

       The food for which they are an alternative.

The food of which they are made

 The basic concept:- a slab of dough with a variety of mostly savoury toppings which is baked.

  the dough:- It is by virtue of this that the pizza is a potent source of refined carbohydrate. The flour is mostly white and mostly therefore of little fibre.

It is cooked at great heat to produce the beginnings of burned crust and therefore offers a spectrum of carbonised chemicals including acrylamides which may contribute to gut cancer. Like bread it has a high glycemic index and should be said to be diabetogenic and at the very least a fattening product.

  the toppings:-these can be what you like but mostly when bought they are dairy, very spicy and strong savory salami type sausage, ham, bacon and other salty products (olives,anchovies, capers, dill cucumbers) and sometime salted chillies.

Yes some offer a sprinkling of rocket,and other saladings, and some garlic and onions. With luck any greens will go on after it has been baked. It is fair to say that the meat mentioned is hardly likely to be the best. This is simply because thin sliced, pulled, broken and sizzling hot in a caramelised and savoury milieu its fat is unnoticed and really knowing what animal it comes from could be impossible to tell.

The cost. Pizzerias charge something like twenty five times the material costs for a pizza. Of course their overheads have to be made and they provide a nice place to dine which brings up the matter of...

Convenience:- In or out of house, its made for you and it’s not grossly prohibitive cost wise, a glass of wine, a starter, finish with a sweet and you have

the makings of a visually present and filling meal all without thinking . It’s so conveniently a meal that its seductive, kid’s love it and that makes it very popular.

However people should think about not eating pizza for it is, in most situations, really unhealthy.Fundamentally unhealthy because overcooked and burned crust dough is unhealthy and because most of the toppings are unhealthy.

The food for which they are an alternative
First and foremost would be healthy 'pizza'and this needs defining and after that any wholesome meal.