Category Archives: controversial

Baskin Robbins ode to the military … Camouflage Ice Cream

Screen Shot 2014-11-24 at 12.02.01 PMUpon hearing about some new food products or flavors, FoodFacts.com often asks ourselves “Did anyone really need that?”

Honestly, that was our question when we heard that last month Baskin-Robbins introduced its new Camouflage Ice Cream. While its a lovely concept that Baskin-Robbins wanted to honor veterans and our military, we’re not quite sure that anyone was ever thinking about consuming ice cream that looks like camo. Overall, the reviews we’ve read were positive … once people got past the unusual appearance. But that unusual appearance (dark brown, light brown and khaki green) peaked our interest.

We thought we’d take a closer look.

On the Baskin-Robbins website, you’ll find this description for the new flavor: “Chocolate, Salty Caramel, and Cake flavored ice creams team up to make a flavor so delicious, you’ll never see it coming.” Admittedly, the flavor combination sounds interesting. But let’s find out what’s really going on inside those scoops.

In every 4 ou. serving you’ll find:

Calories:                     240
Fat:                             14 grams
Saturated Fat:           9 grams
Sugar:                       19 grams

It’s ice cream and no one expects ice cream to carry stellar nutrition facts. Ice cream is all about ingredients. And here are the ingredients for Baskin-Robbins camouflage ice cream:

Cream, Nonfat Milk, Sugar, Corn Syrup, Vanilla Cream Flavor Base [Sugar, Water, High Fructose Corn Syrup, Modified Corn Starch, Titanium Dioxide (Color), Salt, Natural and Artificial Flavor, Potassium Sorbate (Preservative)], Whey Powder, Salt Caramel Base [Corn Syrup, Butter (Cream, Salt), Water, Sugar, Sweetened Condensed Skim Milk (Condensed Skim Milk, Sugar), Natural Flavors, Caramel Color, Annatto (Color), Salt, Carrageenan, Sulfites], Chocolate Liquor and Cocoa processed with alkali, Stabilizer/Emulsifier Blend (Cellulose Gum, Mono and Diglycerides, Guar Gum, Carrageenan, Polysorbate 80), Caramel Color, Red 40, Yellow 5 , Blue 1, Yellow 6, Natural Flavors (Contains Barley).

Like we said, ice cream is all about the ingredients. First of all we now understand how that interesting camo pattern was achieved. There are far too many colorful ingredients in this list. In addition, 15 of the 38 ingredients are controversial. Too many ingredients to begin with and too many controversial ingredients on top of that.

The question remains. Did anyone really need this? Our answer is absolutely not. We never wanted to eat camo. And we certainly don’t want to eat camo made from these ingredients.

https://www.baskinrobbins.com/content/baskinrobbins/en/products/icecream/flavors.html

McDonald’s answers some questions about the McRib

HT_mcrib_beauty_jtm_141104_16x9_992Possibly the most iconic of any of the McDonald’s menu items, the McRib might just have more fans than the Big Mac. Part of its appeal comes from its limited time availability releases. Since fast food lovers can’t always have a McRib, its allure is heightened. For FoodFacts.com the McRib is not an alluring sandwich. It’s nutrition facts and ingredient list tell us to stay far away from it.

McDonald’s recently launched a new campaign called “Our Food, Your Questions” in an effort to offer consumers more transparency into exactly what’s in their menu items.

The latest dish it tackles is the popular McRib, which only makes limited-time appearances, causing fervor among its devotees. Here’s a step-by-step look at how the beloved barbecue sandwich is made.

Step 1: It begins with boneless pork shoulder.
“We have a boneless pork picnic, which is the main ingredient in the McDonald’s McRib patty,” Kevin Nanke says. “This is what we purchase and bring in to the facility to make the McRib.”

Nanke is the vice president of Lopez Foods in Oklahoma City, Oklahoma, which is McDonald’s USA pork supplier. All the bones and gristle from the pork shoulder are removed to prepare for grinding.

Step 2: The meat is ground and flavoring and preservatives are added.
During grinding, water, salt, dextrose and preservatives are added to the meat.
The dextrose is a type of sugar used to add sweetness, and the preservatives (BHA, propyl gallate and citric acid) help maintain the flavor, according to McDonald’s.

Step 3: The McRib shape is formed.
In the factory, the ground meat is pressed into the iconic McRib shape, meant to resemble meat and bones — except this is all meat, and the bone shape is pork as well.

Step 4: Water is sprayed on to prepare for freezing.
A fine mist of water is added to the formed McRib to prevent dehydration during freezing.

Step 5: The McRib is frozen.
The factory flash-freezes the McRib to prepare for shipment.

Step 6: The McRib is cooked.
When the McRib is at the restaurant and ready to be prepared, it’s cooked in a Panini press-type machine.

Step 7: The McRib patty is done when both sides are seared to a golden brown.
Food safety, quality and regulatory technicians at Lopez Foods regularly make test batches for quality assurance.

Step 8: After it’s seared, the cooked McRib marinates in barbecue sauce.
The barbecue sauce has a lot of ingredients. According to McDonald’s, here they are and why:

For flavor and texture: Tomato paste, onion powder, garlic powder, chili pepper, high fructose corn syrup, molasses, natural smoke flavor (plant source), salt, sugar and spices

For flavor and as a preservative: Distilled vinegar

For thickness, body and sheen: Water, xantham gum, soybean oil, modified food starch

For color: Caramel color, beet powder

As a preservative: Sodium benzoate

Step 9: The sandwich is assembled.
First, the hoagie-style roll is toasted and layered with onions and pickles before the McRib is placed on.

McDonald’s has been criticized for using azodicarbonamide in their rolls because the same ingredient is used in non-food products, such as yoga mats. Here’s the official explanation:
“The ingredient you refer to is azodicarbonamide (ADA) and it’s sometimes used by bakers to help keep the texture of their bread consistent from batch to batch, which is why it is used in the McRib hoagie-style roll.”

“There are multiple uses for azodicarbonamide, including in some non-food products, such as yoga mats. As a result, some people have suggested our food contains rubber or plastic, or that the ingredient is unsafe. It’s simply not the case. Think of salt: the salt you use in your food at home is a variation of the salt you may use to de-ice your sidewalk. The same is true of ADA — it can be used in different ways.”

The rest of the ingredients in the roll are:

Main ingredients: Enriched bleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water

For caramelization when toasting: High fructose corn syrup

For volume and texture: Yeast, wheat gluten, enzymes, sodium stearoyl lactylate, DATEM, ascorbic acid, azodicarbonamide, mono and diglycerides, calcium peroxide

For tenderness: Soybean oil

For flavor: Salt, barley and malt syrup, corn meal

For leavening: Calcium sulfate, ammonium sulfate, monocalcium phosphate

As a preservative: Calcium proponiate

As for the other ingredients, the onions are just onions, and the pickles have multiple ingredients, all below:

Main ingredients: Cucumbers, water, distilled vinegar

For flavor: Salt, natural flavors (plant source), polysorbate 80 (emulsifier: helps ensure that the spice blend disperses within the brine), extracts of turmeric (for color and flavor)

To maintain crisp texture: Calcium chloride, alum

As a preservative: Potassium sorbate

So McDonald’s is being upfront about the ingredients used in the McRib. And while we think it’s impressive that they’re coming forward with them, we’re honestly offended at their attempt to gloss over the use of azodicarbonamide, as well as how they’re attempting to explain away other controversial ingredients like polysorbate 80, natural flavors, caramel color and high fructose corn syrup. Intelligent consumers aren’t going to accept the idea that McDonald’s needs to use polysorbate 80 to ensure that the spice blend (or natural flavors) disperses within the pickle brine.

Instead of providing transparency, it may appear to some that McDonald’s is actually attempting to make light of the controversial ingredients consistently included in their menu items. Maybe if they tell us they are necessary, we’ll ignore them.

http://abcnews.go.com/Lifestyle/mcrib-made/story?id=26683944

Spreadable Reese’s Peanut Butter Cups are in your grocery store right now

222This is big news for Reese’s Peanut Butter Cup fans. It’s been nicknamed “the Nutella killer.” It’s actually all over the internet. And it’s getting great reviews. Folks are saying that Reese’s new Chocolate Peanut Butter Spread actually tastes like you’re eating a peanut butter cup. Candy in a jar.

Obviously that makes FoodFacts.com think “Hmmmmm … we have to wonder what’s going on in there.”

So just in case you’re one of those folks that’s always dreamed about spreading a peanut butter cup between two slices of bread, or on an apple slice or a banana, we wanted to find out what you can expect inside that jar that’s made all your peanut butter cup dreams come true.

Nutrition Facts:

Serving Size:             2 tablespoons
Calories:                    190 calories
Fat:                            12 grams
Sugar:                       19 grams

Not the healthiest spread in the world. But we do need to point out that the facts for the Reese’s Chocolate Peanut Butter Spread are almost an exact replica of those for Nutella. The sugar content is fairly high here, and it’s definitely not something you want to mindlessly dip apple slices into for that very reason. There are almost 5 teaspoons of sugar in every serving and you’ll probably go through a few servings on one sliced apple.

We’ve got the ingredient list too — and these are very similar to the ingredients found in the candy:

Sugar, Peanuts, Vegetable Oil (Sunflower and Palm Oil), Dextrose, 20% or less of: Cocoa Processed with Alkalai, Cocoa, Salt, Hydrogenated Vegetable Oil ( Palm and Canola Oil), Soy Lecithin, Natural Vanilla Flavor, TBHQ, Citric Acid

We’re not thrilled. First, we can talk about the idea that the first ingredient is sugar. As we already stated, there’s a lot of it in here. There’s a lot of oil here as well — and while it isn’t partially hydrogenated oil, we’re not fond of the need for it in a product that features peanuts (that contain their own oils). We’d also like to point out the presence of TBHQ (which the actual candy also contains) and “natural vanilla flavor.” Remember that as long as the word flavor follows natural and vanilla, it’s not really natural or vanilla.

So, even though the reviews point out how tasty the Reese’s Chocolate Peanut Butter Spread is and how they feel like they’re eating candy out of a jar, we can’t quite get on the bandwagon for this one. The main reason for that is that people really are eating candy out of a jar, sugar and controversial ingredients included. Honestly, it was bad enough as candy.

http://www.hersheys.com/reeses/spreads/flavors

Dunkin introduces the Croissant Donut

dunkinYou might remember back in 2013 the Dominique Ansel Bakery in New York City debuted its now famous Cronut — a unique hybrid of a croissant and a donut. To say that it took off would be an understatement. While no one has the recipe from the commercial bakery, Dominique Ansel did work out a version of his recipe for home bakers. It’s quite complicated — taking three days from start to finish. In addition, it’s REALLY unhealthy. And honestly, it should be. It’s a cross between a croissant and a donut — each of which is an unhealthy choice all by itself. Put them together in that recipe and you end up with 26 tablespoons of butter and oil as needed for deep frying. Pretty astonishing.

So when Dunkin Donuts introduces a Croissant Donut, we would assume pretty quickly that their version of this dual-action baked good is going to outdo the unhealthiest of their regular donuts. While the Croissant Donut doesn’t present the ideal nutrition facts or ingredient list, we’re pleased to tell you that it’s fairly equal to the rest of the donuts on the Dunkin menu. Let’s take a look:

Calories:                     300
Fat:                             14 grams
Saturated Fat:           8 grams
Sugar:                        12 grams

How does that stack up against the Glazed Plain Cake Donut?

It’s actually a little better. The Croissant Donut has 60 less calories, 8 fewer grams of fat, 2 fewer grams of saturated fat and 7 less grams of sugar. We’re not really sure how that’s possible if the donut is going to be flaky and buttery like a croissant. But those are the nutrition facts for the new donut.

Here are the ingredients:

Croissant Donut: Enriched Wheat Flour (Flour, Niacin, Thiamin Mononitrate, Riboflavin, Ascorbic Acid, Folic Acid, Enzymes), Water, Unsalted Butter, Sugar, Palm Oil, Yeast, Whey Powder (Milk), Salt, Wheat Gluten; Glaze: Sugar, Water, Maltodextrin, Contains 2% or less of: Propylene Glycol, Mono and Diglycerides (Emulsifier), Cellulose Gum, Agar, Citric Acid, Potassium Sorbate (Preservative), Vanillin (an Artificial Flavor). May contain traces of Eggs, Soy, and Tree Nuts (Pecans, Hazelnuts).

There are controversial ingredients in the Croissant Donut, but surprisingly there are fewer of them in this new offering than there are in that Glazed Plain Cake Donut.

Does FoodFacts.com think that the Croissant Donut is a healthy choice? No, we don’t. But we do have to admit that on the Dunkin Donuts menu, this is actually among the better options. We do have to point out, though, that both the nutrition facts and ingredient list do not point to buttery, flaky, fried pastry. We have to think that the original Cronut will safely hold on to its throne as the king of unhealthy hybrid fried pastry.

http://www.dunkindonuts.com/content/dunkindonuts/en/menu/food/bakery/donuts/donuts.html?DRP_FLAVOR=Croissant+Donut

McDonald’s cheeseburgers fail the all-American burger experiment — they’re the only burgers that don’t decompose!

McDonald's Cheeseburgers Don't DecomposeWhat happens when you place burgers from seven different fast food chains in jars, close the lids and leave them alone for 30 days. You’d expect that every one of them would age and grow mold, wouldn’t you? After all, that’s what happens to food when it’s left out for a month, especially in a tightly closed jar. Frighteningly, it appears that this isn’t always the case.

As the fast food giant McDonald’s launched its “Our Food. Your Questions” campaign earlier this week, BuzzFeedBlue conducted the all-American burger experiment in the YouTube video “How Fast Do Burgers Age?”

Seven burgers from seven different fast food chains, including McDonald’s, Burger King, Wendy’s, Carl’s Jr., Jack in the Box, In-N-Out, and Umami Burger were each placed into their own glass jar for a month. BuzzFeed expected to see what commonly happens to food that’s left unrefrigerated for 30 days — to look unappetizing with mold. In reality, all burgers should look unpleasant and unable to be stomached after a month because it is a natural process of decomposition.

All of the fast food burgers, minus one, were covered in mold after 30 days. From Wendy’s to In-N-Out, mold could be spotted on the surface of the food with gray fur, fuzzy green dots, and even white dust on the cheese. According to the U.S. Department of Agriculture (USDA), when a food shows heavy mold growth, “root” threads have invaded it deeply. This can increase the possibility of poisonous substances contained in and around these threads that could spread throughout the food.

The McDonald’s cheeseburger was the only one from the seven fast food giants that did not change in its physical appearance. There was no mold, no rot, or anything. The burger looks the same on day 30 as it did on day one. McDonald’s burgers seem to be immune to the natural aging process of foods, but why?

On McDonald’s Canada website, Laura B asked: “How is it that a McDonald’s burger does not rot?” Dr. Keith Warriner, program director at the University of Guelph’s Department of Food Science and Quality Assurance suggests the burgers do not rot because they are laden with chemicals.

“In the example of a McDonald’s hamburger, the patty loses water in the form of steam during the cooking process. The bun, of course, is made out of bread. Toasting it reduces the amount of moisture. This means that after preparation, the hamburger is fairly dry. When left out open in the room, there is further water loss as the humidity within most buildings is around 40 percent.” The burger simply dries out and does not rot since there is a lack of moisture or high humidity.

Interestingly, the other burgers undergo the same cooking process, so why did they decay so much more than the McDonald’s hamburger patty? Melanie Warner, author of the book Pandora’s Lunchbox: How Processed Foods Took Over the American Meal, conducted several food experiments earlier this year and found some other fast foods like chicken sandwiches and American cheese can pass the mold-free test. These items are small in size and have a relatively large surface area, which helps it lose moisture very fast.

Standing out from the crowd is usually considered a good thing. This is one of those cases where it’s just not. We actually want to see food covered in mold growth after sitting in a jar for 30 days. It lets us know that it’s actual food. And that explanation provided by McDonald’s just doesn’t cut it for us. FoodFacts.com is constantly talking about how controversial ingredients can affect our health. The incredible, non-decomposing cheeseburger is certainly a clear manner of illustrating the point. And by the way, McDonald’s, while we have a pretty clear idea of the ingredients in the bun, the cheese, the pickles and the ketchup, we’d like to see a few more details concerning that beef patty now.

http://www.medicaldaily.com/all-american-burger-experiment-what-happens-your-best-fast-food-burger-when-left-jar-30-307363

An unwelcome ingredient in some gluten-free foods — arsenic

Arsenic in Gluten-Free FoodsFoodFacts.com has often been quite impressed by the distinct differences between the majority of gluten-free food products and their gluten-containing counterparts. Nutritional values appear to be much better and ingredient lists can be far superior. While gluten-free foods have been developed specifically for consumers with gluten sensitivities and celiac disease, we know that many have embraced these food products for other perceived health reasons. They may simply be reading the ingredient lists and realizing that there are gluten-free foods that are simply better products. We read something today, though, that might be of concern to all gluten-free food consumers.

Some gluten free foods have been found to boast worrying concentrations of arsenic, as revealed by the analyses of flour, cakes, bread, pasta and other foods made with rice.

With demand up, so is supply, and more gluten-free rice-based products are hitting the shelves. This is no doubt a boon for celiac disease sufferers, who now have a large variety of meal options. However, a new study published in the journal Food Additives & Contaminants says it’s also dangerous, as more of these products have been found to contain worrying levels of arsenic, a toxic and carcinogenic substance.

Arsenic is found naturally in the Earth’s crust, and it is often absorbed with water by rice plants.

These levels are low enough where they are not a threat to standard consumers, but study co-author Ángel Carbonell says that people who exclusively eat gluten-free products – namely celiac sufferers – might be slowly poisoning themselves.

“These figures show that we cannot exclude a risk to the health of people who consume these kinds of products,” Carbonell said in a statement.
He and his colleagues argue that current arsenic limits set by the US and European Union do not accommodate for celiac disease sufferers, as current limits assume the average citizen is eating less rice-product than these niche consumers.

“What is needed is for health agencies to legislate to limit the levels of arsenic that cannot be exceeded in rice-based foods intended for consumers who suffer from celiac disease,” Carbonell said.

The authors also call for clearer labeling, as the quality and even location of rice can affect its arsenic content.

While this information is especially important for those who are exclusively consuming gluten-free products due to sensitivities or celiac disease, it’s important for any consumer who has decided to embrace a gluten-free lifestyle. While these products can be substantially better in terms of nutrition facts and ingredients, we do think that the presence of a dangerous ingredient that will not appear on any list worth noting.

http://www.natureworldnews.com/articles/9704/20141018/gluten-free-foods-contain-arsenic.htm#ixzz3GjsWepQv

PepsiCo introduces Caleb’s Kola craft soda — don’t get too excited!

CalebsWe’re sure you’ve heard that craft sodas (handcrafted carbonated beverages) are the next big thing. The term “craft soda” has somehow developed a halo effect. It’s one of those terms that consumers assume infers a healthier option. And to be fair, a little internet research reveals that some of these sodas actually are better choices. According to most recent reports, craft sodas are flying off grocery store shelves and exciting consumers at restaurants across the country. So it makes sense that mainstream soda manufacturers want to get in on the action — especially since soda sales overall have been dropping pretty quickly here in the U.S.

That brings us to PepsiCo’s latest introduction — Caleb’s Kola craft soda. Sounds like it could be “handcrafted,” doesn’t it? Don’t be fooled though. The only major difference here is that Caleb’s Kola is sweetened with cane sugar. The rest of it really could be Pepsi.

Here are the nutrition facts straight from the new website:

Calories:         110
Sodium:          50 mg
Sugar:             29 grams

How does that stack up against a regular Pepsi?

First, FoodFacts.com needs to mention that a can of Pepsi offers one 12 ounce serving. A bottle of Caleb’s Kola contains 10 ounces of soda. This smaller bottle does contain less calories per serving. It contains additional sodium. And it does contain what appears to be less sugar. A bottle of Caleb’s Kola contains a little over 7 teaspoons of sugar, while a 12 ounce can of Pepsi contains a little over 10 teaspoons. At the end of the day though, ounce for ounce, they’re fairly similar.

For us, an acceptable soda would feature a completely different ingredient list than sodas from the mainstream brands. As a general statement, sodas are chemical concoctions with absolutely no nutritional value. Many of the ingredients featured are harmful — phosphoric acid, caramel color, natural and artificial flavors. There’s just no way we could ever be fans of a beverage containing these items.

So how does the ingredient list for Caleb’s Kola read?

Sparkling Water, Cane Sugar, Caramel Color, Phosphoric Acid, Natural Flavor, Sodium Citrate, Caffeine, Gum Arabic, Citric Acid, Kola Nut Extract

FoodFacts.com can’t be a fan of Caleb’s Kola. The ingredient list isn’t so much different from the non-handcrafted options available.

As far as craft soda is concerned, we’ll keep right on looking. This one isn’t doing anything for us!

http://calebskola.com/about

Because breakfast wasn’t bad enough … introducing the Jimmy Dean for lunch

Jimmy-Dean-Macaroni-and-CheeseWe get it. Brands need to keep growing. They need to break into new markets. Develop increased market share. Find new customers. FoodFacts.com understands this applies to every brand … not simply the ones that offer consumers healthier options. But we have to confess that seeing Jimmy Dean branch outside of the breakfast food arena might have been a bit too much for us.

Jimmy Dean isn’t our idea of a healthy brand. The ingredient lists for the majority of their breakfast sandwiches are far too long and far from healthy. Needless to say we really couldn’t get excited about their new lunch options.

We decided to look a little further and picked the Smoked Bacon Mac and Cheese Bowl as our subject. There are plenty of other options but we went with this one because honestly it’s one of the better offerings in the new lunch line.

First let’s look at the nutrition facts:

Calories:                         440
Fat:                                 15 grams
Saturated Fat:                8 grams
Cholesterol:                   45 mg
Sodium:                         1020 mg

O.k., it isn’t a burger — but that doesn’t make it good. And we’re really not happy about the sodium level in this lunch option. Let’s make a loose comparison. You can have a cup of Betty Crocker Cheese Pizza Macaroni and Cheese (about 236 grams as opposed to the 255 gram serving size for the Smoked Bacon Macaroni and Cheese Bowl) for 80 less calories, 13 less grams of fat, no saturated fat at all, and 530 mg less sodium. We should point out that there’s no bacon in that one. But there’s still a big difference between the fat and sodium content of the two products.

The ingredient list follows:

Ingredients: Elbow Macaroni (Water, Durum Wheat Semolina, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, and Folic Acid), White Three Cheese Sauce (Water, Skim Milk, Cheddar/Parmesan, Mozzarella Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Cream, Corn Starch, Whey, Natural Flavors, Salt, Sodium Phosphate, Potassium Chloride, Xanthan Gum, Spice and Yeast Extract), Shredded Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto Color), Bacon (Cured with Water, Salt, Sugar, Sodium Phosphates, Sodium Erythorbate, Sodium Nitrite, Smoke Flavoring)

Like we said, this is one of the better Jimmy Dean lunch products. We’re still not thrilled with the list and believe that it could be a lot better.

But if you’ve ever taken a good look at the ingredient lists for the Jimmy Dean breakfast sandwiches, the Smoked Bacon Mac and Cheese Lunch Bowl is actually an improvement, albeit a slight one.

The next time we’re craving macaroni and cheese, we’re making it from scratch with our own choice of ingredients. Yes, it’s certainly an indulgence, but FoodFacts.com is much more comfortable with an occassional indulgence with better ingredients than we are with Jimmy Dean for lunch!

http://www.jimmydean.com/products/bowls/smoked-bacon-mac-cheese-bowl#nutritional_info

Most children in the U.S. are exposed to artificial food dye — many at levels that can trigger behavioral difficulties

dyesArtificial food dyes have been a very controversial topic for years now. These chemical colorings carry many problems with them straight into our food supply. Unfortunately, one of the most concerning problems surrounding artificial colors is that they’ve almost certainly been linked with hyperactivity and behavioral problems in children. Unfortunately, according to new information coming from the FDA, this important message hasn’t reached everyone just yet.

Nearly every child in America is exposed to Red 40, Yellow 5, Yellow 6, and Blue 1, according to a new estimate of Americans’ exposure to the controversial chemicals released by the Food and Drug Administration. For children who consume a lot of dyed foods, the estimate of the amount of Red 40 alone exceeds the amount of total dyes sufficient to trigger hyperactivity and other adverse effects on behavior in some studies.

The results were first released at a poster session held at a conference sponsored by the American Chemical Society on August 13. FDA has not yet published the full results and says the assessment is ongoing.

This meal of Hamburger Helper (2 cups), salad with Kraft Creamy French dressing (4 T.), and Powerade Orange (8 oz.) contains 47.5 mg of artificial food dyes. Behavioral tests found as little as 30 mg can trigger hyperactivity or ADHD symptoms in sensitive kids.

“Such widespread exposure to artificially colored foods is bad news for all children, since artificially colored foods aren’t healthy foods in the first place,” said Center for Science in the Public Interest senior scientist Lisa Y. Lefferts. “The FDA is failing kids and parents by allowing the use of these purely cosmetic chemicals in food, which trigger behavioral problems in some children, as even FDA conceded in 2011.”

The FDA tested more than 580 foods whose labels indicated they contained artificial colors, and matched the test results with government data on food consumption for those products, to produce exposure estimates for the general population, young children, and teenage boys. The estimates only include foods that contain dyes, and only include data for people who consumed those foods over a two-day period. The agency has not yet publicly disclosed the brand names of the tested foods.

FoodFacts.com is difficult for parents to be vigilant about eliminating food dyes from their families’ diets. Often it can be a daunting proposition. And often, if your child isn’t affected by smaller levels of artificial colors, it’s easy enough to think this might not be a problem for your family. But it’s important to remember that the studies that have been conducted point to the idea that it isn’t just kids with ADHD who are affected by artificial colors. These chemicals can trigger hyperactivity and behavioral problems in ANY child. If that’s not enough to keep foods with artificial colors out of your home, you can throw in the additional problems associated with colorful processed foods. Things like migraines and facial swelling in adults, the possibility of carcinogenic contaminants, and DNA in mice included in certain animal studies and you can easily see the importance of keeping artificial food dyes out of your diet.

http://cspinet.org/new/201409041.html

Introducing Oreo’s newest flavor: Pumpkin Spice Oreos

sgfwpemysfg3byqk9ijwMaybe the fall flavor craze has really gone too far now. We’re sorry but we really can’t imagine Oreo lovers hoping for a Pumpkin Spice flavored Oreo. It just doesn’t seem incredibly appealing. But it’s also possible that FoodFacts.com has been overwhelmed with everything pumpkin related this season.

That said, we are admittedly not thrilled with this idea. And, admittedly, we’ve been underwhelmed by previous Oreo flavor introductions. For instance the Cookie Dough Oreo wasn’t particularly tasty — and it didn’t make much sense to us. Cookie Dough flavored cream stuffed between two cookies. Did anyone else notice a redundancy there?

Here at FoodFacts.com we take our responsibility of informing our community about what’s really in the foods they’re eating very seriously. So if you’re among the millions of consumers who just can’t say no to pumpkin-spice anything and these cookies seem like a great idea to you, we thought you’d be interested in the ingredients used to create this latest fall “innovation.”

Ingredients: Sugar, Unbleached Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine, Mononitrate (Vitamin B1) Riboflavin (Vitamin B2), Folic Acid, Palm and/or Canola Oil, High Fructose Corn Syrup, Cornstarch, Salt, Baking Soda, Soy Lecithin, Natural and Artificial Flavors, Artificial Color (Yellow 5 Lake, Red 40 Lake, Blue 3 Lake), Paprika Oleoresin (Color)

We’d like to call your attention to the fact that there is absolutely NO PUMPKIN anywhere in that list. Oh wait, they’re PUMPKIN SPICE Oreos, not PUMPKIN Oreos. Technically that would mean that these should taste like nutmeg, cloves, cinnamon and anything else we use to flavor actual pumpkin pie. Funny, we don’t see any of those ingredients on the list either. We do, however, see Natural and Artificial Flavors — which of course is what the folks over at Oreos are using to impart the taste of pumpkin pie spices to the cream inside this cookie. And then, to make it look authentic (because all of those spices carry a rich, deep color), they’ve added a healthy dose of artificial colors.

We’re sorry, this ingredient list doesn’t tempt us with the flavors of the fall season. If we’re building a snowman in the winter, we want to use real snow — not fake snow from a snow machine. The same theory applies to food. The real thing doesn’t contain ingredients that have already been identified as fake, chemical creations. It wouldn’t have been that difficult to use actual spices here.

We’re sticking with the idea that if we’re craving pumpkin — or pumpkin spices, we’re going to actually make something completely out of the box — maybe a pumpkin pie — using the actual ingredients that seem to be inspiring waaaaay too many products this season. Crazy idea we’ve got there. At least we’ll know what we’re eating.

http://www.kotaku.com.au/2014/09/pumpkin-spice-oreos-the-snacktaku-review/