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You Literally Are What You Eat!

appWe know people get tired of hearing this, but eating and exercising go hand in hand. Even if you work out 7 days a week, it won’t save you from losing or gaining weight if you aren’t smart about what you are eating. Not too long ago there was an article in Forbes on just this subject and it kept us wondering why more people don’t seem to grasp how simple this concept it…and how much better your health and wellness is when you realize how important it is to take a look at what you are eating everyday. That old saying “You Are What You Eat,” couldn’t be more true.

What we found most interesting in the Forbes article: “Exercise Can’t Save Us: Our Sugar Intake Is The Real Culprit, Say Experts” is that it breaks down an editorial in the British Journal of Sports Medicine that says that exercise does not promote weight loss. Rather we can exercise till the day is long, but all the sugar and carbohydrates we consume will overtake our weight. As this article points out, exercise has typically stayed the same over the past couple of decades and obesity has skyrocketed. We have no choice but to really look at the foods we are consuming and what they are made up off.

Go down any aisle in your grocery store and you will find an obscene amount of processed food. Let’s face it: people today are on the go and looking for the faster and cheaper solution. And unfortunately what manifests is putting chemicals inside your body that you can barely pronounce. What people need to start realizing is that these processed foods are causing far more issues inside our body than skipping a day of exercise.

As The British Journal of Sports Medicine points out: “What we know to be true is much simpler: Sugar calories promote fat storage and hunger. Fat calories induce fullness or satiation. For every additional 150 calories in sugar (i.e., a can of soda) a person consumes per day, the risk for diabetes rises 11-fold, regardless of how much or little we exercise. The single most effective thing people can do for their weight, is to restrict calories – and even more, restrict carbohydrates.”

Don’t mistake what Foodfacts.com is saying though, as exercise is still an extremely important part of your daily life. But exercise alone will not make you healthy. Avoiding processed foods and trying to eat a cleaner diet with very few ingredients is healthy and smart. Fast food is cheap and easy for a reason: it’s full of ingredients that don’t do anything to get your digestive track healthy. It’s time to not only focus on your training routine, but to also make a concise effort to start putting healthy and clean food into our bodies and throw out the junk food. In doing so, we lower the risk of disease and ailments that can push our immune system down.

One of the many reasons why Foodfacts.com created our all my foodfacts app is to show people that food is more than just about calories or fats. The ingredients that you put inside your body have a direct affect on what happens inside your body. It’s such a simple thing. Download our app today to see exactly why you can’t exercise your way out of a bad diet!

In the iTunes Store: apple.co/1QE8Gb6

In the Google Play Store: bit.ly/1WIOmpu

In the Amazon App Store: amzn.to/1Imr3ie

 

 

Is diet food healthy food? If you believe diet food brands, it is!

diet food collageIf you’ve been part of the FoodFacts.com community for a few years or more, you’re familiar with our stance on branded diet foods. We’re not fans. We truly believe that dieting done right requires adapting a healthy lifestyle – one which embraces fresh, healthy foods, exercise and the avoidance of ingredients that are distinctly unhealthy. If you’ve ever taken a look at the ingredient labels of any of the diet branded foods, you know they don’t fit that bill. It’s become obvious that many consumers agree with our approach as the sales of those foods are in decline. So, like any skilled and savvy manufacturer those diet brands have set out to reinvent themselves. Is diet food healthy food? If you believe diet food brands, it is!

For years, Americans cycled through one brand-name diet after another, each promising a sure method to lose weight. Along the way, Jenny Craig, Weight Watchers and Lean Cuisine made fortunes off their low-calorie, low-fat diet programs and products.

But it seems those days are over, according to industry analysts and nutritionists. “Dieting is not a fashionable word these days,” says Susan Roberts, a professor of nutrition and psychiatry at Tufts University. “[Consumers] equate the word diet with deprivation, and they know deprivation doesn’t work.”

According to Mintel, a market research firm, few people are purchasing diet products anymore. A survey of 2,000 people released by the firm in October found that 94 percent of respondents no longer saw themselves as dieters. They were also disillusioned with the industry: 77 percent of the consumers surveyed said that diet products are not as healthy as they claim to be, and 61 percent said most diets are not actually healthy.

“Consumers are not dieting in the traditional sense anymore – being on programs or buying foods specific to programs,” says Marissa Gilbert, an analyst from Mintel who worked on the report. “And there’s greater societal acceptance of different body sizes.”

That’s really hurt the dieting industry, Gilbert says. From summer 2014 to summer 2015, Lean Cuisine’s frozen meal sales dropped from around $700 million to about $600 million, or about 15 percent. Weight Watchers, Medifast and Jenny Craig have also seen revenues wither over the past few years. Sales of diet pills have dropped 20 percent in the last year, according to the Mintel report.

Roberts says it’s likely because many people who wanted to lose weight tried these diets and programs but weren’t successful. “They’ve tried Weight Watchers and Jenny Craig and books and things of their own design,” she says. “It didn’t work.”

As Jean Fain, a Harvard Medical School-affiliated psychotherapist and author, has noted, programs like Weight Watchers typically are just “a short-term fix and conditional support for long-standing eating issues” and can even exacerbate them.

With each subsequent failure, people become more skeptical about the products. Some give up on losing weight altogether, Roberts adds.

But many people do still want to lose weight, and increasingly they’re hoping good nutrition and “healthy eating” will get them there, says R.J. Hottovy, a senior equity analyst with market research firm Morningstar. “Consumers are looking for a more holistic, more health and wellness approach,” he says. “The shift in food trends is toward fresher and more natural ingredients.”

The problem is there’s a lot of disagreement over what a healthy, well-balanced meal looks like. Half of the people in Mintel’s survey said they didn’t know what to think about nutrition and wellness information.
As we’ve reported, even the federal government isn’t sure what “natural” means. And increasingly consumers have to contend with terms like gluten-free, vegan and non-GMO in the grocery store. These and other restrictive notions of eating have been quick to catch on, but often don’t have consistent scientific evidence backing them up as healthful or effective for weight loss.

Roberts, who also founded a weight loss start-up called iDiet but says she doesn’t currently make money from it, observes that food companies are taking advantage of the chaos. “Companies are bombarding [consumers] with gluten-free, sugar-free, cholesterol-free, and it’s got us to a very bad place because people don’t know what to think anymore,” she says. “I think what [consumers] want to do is lose weight by eating sensibly. That’s the holy grail of weight loss, and the companies say, ‘We’ll lock into that.’ ”

And while Weight Watchers’ point system emphasizes “natural” fare and home-cooked meals, it’s still manufacturing processed, high-sodium, low-fiber products.

According to Julie Lehman, marketing director for Lean Cuisine, the company, which is owned by Nestle, has put new labels on products that were already cholesterol-free or gluten-free without changing their formulations. “Lean Cuisine is an emblem of the diet culture that we’ve all grown up with. We know that and we want to walk away from that and focus on eating well and eating healthy,” she says. The brand has added “No Preservatives” and “Gluten-Free” and “Non-GMO” labels and a new line of frozen meals, certified organic by the nonprofit Oregon Tilth. “Consumers are demanding some of these things, and we want to offer it to them,” Lehman says.

Roberts is unconvinced. She doesn’t see the products getting any healthier. “They can relabel them, but the meals are not any different. If you open a box of Lean Cuisine or something like that, you’ll see about a quarter cup of veggies in there. Is that an outstandingly healthy meal? By my standards, it’s not.”

People will still be hungry and still feel deprived, and may ultimately not meet weight loss goals, she says. “They’ll give healthy eating a bad name just as they gave dieting a bad name.”

Healthy food is real food. You can easily determine how healthy your diet is by determining the contents of your grocery shopping. Are you purchasing meals with ingredient, or ingredients for meals? If you’re doing the latter, you’re on the right track!

http://www.npr.org/sections/thesalt/2016/01/20/462691546/as-diet-foods-tank-confusing-health-labels-replace-them

An Open Letter To Weight Watchers

Dear Weight Watchers,
We’ve read all about how you no longer want to use the word “dieting” to sell Weight Watcher memberships, and have rather termed it, “Beyond the Scale.” We can’t help but tell you that we think this is one of the smartest move you’ve made in years (maybe even more than bringing Oprah Winfrey on board). In fact, this type of move is exactly what our company, FoodFacts, is all about.
When we started FoodFacts.com it was to show people what’s really inside the foods they are eating. But as more and more research evolves, we realize that it’s so much more than that. We also tend to think that people are putting all the emphasis on just dieting and exercising. What they aren’t realizing (and what more and more scientists and doctors are) is that you can exercise morning, noon and night…if you don’t change the way you eat it won’t make any difference to your health.
Don’t get us wrong, exercising is important to maintain your health. But what we want people to realize is that everything you put in your body can have an affect on it (potentially leading to so many diseases) and it’s the most important way to to control your health. We can’t understand why people continue to eat foods that are full of processed chemicals, when eating foods with less, real ingredients is the safest and healthiest way to eat.
If people realized that by simply eating an apple instead of eating a processed apple fruit bar (that contains way too many ingredients and chemicals), they would be taking one step in making a healthier way of life. Eating foods with less ingredients and reducing the processed ingredients that you put in your body can change your life…for the better.
So what we are trying to say is that we are right there with you, Weight Watchers (or WW). And we think that we’d make a good team. Take a look at our “all my foodfacts app” and our site. We are all about wanting people to realize that dieting and counting every carbohydrate you eat isn’t the only way to make you healthy and lose weight. Taking control of what you put in your body and the lifestyle you maintain can make all the difference in the world.
We’d love to talk, please contact us at [email protected]!

The FDA approves Frankenfish … GMO salmon on the market in as little as two years

???????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????Here in America, there are some crops we can pretty much guarantee are GMO. Our corn, our soy, cottonseed, canola and sugar beets are predominantly genetically modified. In the absence of real GMO labeling, this is helpful information for those who are consciously avoiding consuming genetically modified foods. Unfortunately, the FDA just made that a little more difficult by approving genetic modification in a completely different arena.  GMO salmon may be on the market in as little as two years.

This is big: The Food and Drug Administration approved the first genetically modified animal designed to be food. It’s an Atlantic salmon that also contains genetic material from Pacific-Chinook salmon and, well … this thing — an eel-ish creature known as ocean pout. The AquaAdvantage, as it’s officially called, has for years had its critics (for starters, Whole Foods and Trader Joe’s), and that number is likely to keep growing now that the debate isn’t just academic and the fillets could soon be for sale at your local seafood counter.

AquaBounty, the biotech company behind this Frankenfish, says the salmon will be available in two years, and, controversially, there will almost certainly be no label identifying the fish as GM. As the company’s CEO Ron Stotish explains, “When you’re the first and only, labeling is a dangerous decision. We’d like to label it as a premium product, but we’ll probably introduce it as ‘Atlantic salmon.’” AquaBounty says the advantages of this particular fish are that it grows twice as fast and only needs about 75 percent as much food as most conventional salmon.

In addition to the ongoing debate around food that’s been genetically modified, critics are also concerned that these salmon could escape into the wild. The company says that’s not very likely, but it’s implemented “several layers” of safeguards just in case — the fish are raised in sealed-off facilities in Canada and Panama, and the fish that are not used for breeding are always sterilized. Haven’t these people ever seen Jurassic Park?

While GMO salmon isn’t coming to your grocery store fish counter tomorrow, it is on the foreseeable horizon, with some estimates placing the market arrival of this new breed of fish at about 24 months. And once it does show up, GMO salmon isn’t going to be identifiable at that fish counter. The small sign sticking up from the ice next to those filets of fresh salmon won’t read New Salmon Product from AquaBounty. And we’ll never actually know what we’re eating. So even if you don’t like the idea that your salmon is part “eel-ish,” FoodFacts.com wants you to remember that it won’t matter. Because somehow or another according to AquaBounty and the FDA, we’ll all forget about it, stop caring about what we’re eating, or suddenly be perfectly fine with companies pretending to be Mother Nature without actually knowing or understanding whether or not there are ramifications or consequences. We need to stay vocal about this and remind them that there assumptions are incorrect.

http://www.grubstreet.com/2015/11/geneticall-modified-salmon.html?mid=facebook_nymag

McDonald’s focuses on technology instead of food to increase sales

digital menu boarddigital menu boardmcd-menu-boards2015 hasn’t been McDonald’s best year ever. Continuing a trend, sales have declined for the fast food giant. FoodFacts.com has watched with interest as McDonald’s has introduced new products, debuted all-day breakfast and a new app for its customers all in the name of increasing sales. While we really think it would make sense for McDonald’s to concentrate on improving the quality and ingredients of their food, they’ve decided to pursue a different path. McDonald’s focuses on technology instead of food to increase sales.  They need to increase their cost per transaction and they’re relying on technology to get that job done. If that sounds a little cold to you, you’re probably not wrong.

McDonald’s apparently noticed that people are really into eating seasonally these days — but for the world’s second largest fast food chain, the eerily green Shamrock shake served every March is about as seasonal as it gets. Instead, the McRib slinger has decided to install new digital menu boards that recommend meals based on the weather.

“It can monitor temperature outside and it will know which products sell better at hotter or colder temperatures and promote those products,” McDonald’s US President Mike Andres says. For instance, when it’s 100 degrees out, the menu might suggest a McFlurry; when it’s the dead of winter, the digital menu board may instead push lattes. What’s the proper weather in which to enjoy a McRib, anyway — and which McNugget sauce is best suited to a balmy summer day?

Stay tuned: The digital menu boards will be rolled out to all U.S. locations by the end of 2016. Andres also said “customers ended up spending more on every transaction in restaurants where the new menu boards were tested in Canada,” and the chain can probably use all the help it can get right now: It’s just beginning to emerge from a years-long sales slump.

So there you have it. McDonald’s continues to ignore its food issues in favor of marketing solutions for slumping sales. While that digital menu board may be a cool innovation, let’s face it, it’s not going to improve the ingredients in the McRib, or make the Big Mac taste any better. Consumers have been communicating a consistent message to McDonald’s – they aren’t thrilled with the quality and taste of the menu items. There’s no cool new technology trick that’s going to help them with that. And sooner or later, they are going to have to listen to their customers.

http://www.eater.com/2015/11/11/9716058/mcdonalds-weather-menu-boards

Defining Natural Foods … the government seems to need our help

Natural Food DefinitionThe FDA need consumer help to define Natural Foods. FoodFacts.com really sat down and thought about this. We’ve decided that the government turning to the public for help defining natural foods is a good thing. That’s because it’s our opinion that they have managed to get more than a few things wrong in the world of food when left to their own devises. We’re hopeful that the public will weigh in on this with the same kind of gusto we’ve seen challenge the food industry for making untruthful claims.

The government, or more specifically, The Food and Drug Administration is seeking your input to answer a question: How should the agency define “natural” on food labels?

Disagreement over what “all natural” or “100 percent natural” means has spawned dozens of lawsuits. Consumers have challenged the naturalness of all kinds of food products.

For instance, can a product that contains high fructose corn syrup be labeled as natural? What about products that contain genetically modified ingredients?

The FDA has received three citizen petitions asking for clarification. And, beginning Thursday, the agency will ask us — the public — to weigh in. Comments can be submitted electronically.

Developing a comprehensive, legal definition for this buzzword may be tough. After all, saying something is natural is a little bit like saying something is beautiful. The judgment is in the eye of the beholder.

Ivan Wasserman, a lawyer with the firm Manatt, Phelps & Philips who tracks this issue was asked some questions.

The Food and Drug Administration is asking people to weigh in on a definition for the term “natural” on food labels. Will this process lead to a new rule — a codified, legal definition?

By requesting comments, the FDA is obligated to review them. So, [the agency] has certainly taken on a big project in simply announcing this. But it has not announced that it’s creating a new rule or definition.

The FDA says it has had a long-standing policy on this issue and has “considered the term ‘natural’ to mean … nothing artificial or synthetic (including all color additives regardless of source).” So why is there still confusion over what counts as “natural”?

This policy does not address a lot of these newer issues [such as GMO ingredients, or newer ways of processing foods].

If the FDA were to create a more strict, more comprehensive definition, it would give manufacturers a lot more guidance on whether or not they could use the term “natural” on their food products.

There have been a lot of class-action lawsuits brought against companies that have labeled their products as “natural.” What are some of the most interesting examples?

Some of the original cases were brought against companies that included high fructose corn syrup in their products — which is obviously an ingredient that comes from corn, but has been processed. And there have been lawsuits against companies for including genetically modified ingredients in their products.

There are a lot of sides to this argument. And I think at the end of this process if the FDA does create a definition for “natural,” it’s going to be hard to satisfy everyone.

Food companies may also like the looser language since it gives them more wiggle room to use the term “natural.” Can you think of any precedents here — in food law — of creating stricter standards for food labels?

Yes: the organic label. If you see the [U.S. Department of Agriculture] organic seal on a food product, that has a very strict program [and set of rules] on what foods can bear that seal. So there is some precedent. But the term “natural” is a little more vague.

Do you agree that natural is a vague term?

We’ve always had an issue with the government definition for the ingredient “Natural Flavor.” By government definition it refers to a combination of ingredients that are derived from natural sources. There are some problems with that – in the first place that one ingredient, “Natural Flavor” is actually more than one ingredient. You’ll just never know which ingredients that manufacturer used to create the single “Natural Flavor.” You’ll also never know if you’re allergic to any of them … or if the manufacturer chemically processed a substance that was derived from natural sources. So there’s a big gray area concerning whether or not those ingredients are really natural. They may have started out that way, but you have no way of knowing exactly how it was processed to become part of that “Natural Flavor.”

We actually find the government definition of “Natural Flavor” to be vague … not necessarily the word natural. In fact, we’re pretty sure we could come up with a definition – and we’re pretty sure concerned consumers can as well.

Let’s all give the FDA our very specific ideas! We’re the people they need to hear from on this very important issue. So visit this link: http://www.fda.gov/Food/NewsEvents/ConstituentUpdates/ucm471919.htm and follow the instructions. Let’s tell them that GMO ingredients aren’t natural … that high fructose corn syrup isn’t natural … that natural flavor needs a more sensible definition – and the other actual facts surrounding this issue that in truth really aren’t vague at all!

http://www.npr.org/sections/thesalt/2015/11/11/455506222/whats-natural-food-the-government-isnt-sure-and-wants-your-input

Eat slowly to eat well.

eat strawberriesWe’ve all got the same goal in mind – healthy eating. Dietary habits can vary – some are vegetarian, others vegan, some adapt a Mediterranean-style diet, some opt for Paleo. No matter how different our dietary choices may be, we’re all looking for optimum health. At the same time, we’re also looking for an optimum eating experience. Decades ago, healthy eating meant sacrificing flavor for health. Today, we’re looking to enjoy the flavors of the fresh, whole foods we consume. We expect to eat well as well as eat healthy. New information suggests that one of the most important aspects of that experience is pretty simple. Eat slowly to eat well.

When it comes to enjoying the flavors in food, our tongues really aren’t that useful. They can detect just a few basic tastes: sweet, salt, sour, bitter, umami, and maybe fat.

But real complexity comes from a food or drink’s aroma, and the main way we sense all the compounds isn’t from sniffing. Our bodies actually blast scents from the back of our mouths up into our nasal cavity where we can take in the difference between merlot and Chianti, according to a study published Monday in the Proceedings of the National Academy of Science.

Of course, you can smell foods by holding them up to your face and huffing. But that’s not quite the same as taking in all the flavors of a food. “When we have food or drink in our mouths, [the flavor] has to be going from the back of the mouth up and into the noise – going backwards,” says Dr. Gordon Shepherd, a neuroscientist at Yale University.

To figure out how that works, Shepherd and a team of Yale engineers and neuroscientists built a model of the inside of a person’s mouth, throat and nasal cavities. Then they used the model to analyze how air flows through it. They found that molecules from food we smell, or food volatiles, pile up at the back of our mouths and throats as we breathe.

When we’re breathing in through the nose, as one might do while chewing, air whips down the nasal cavity and into the lungs, creating a kind of air curtain separating the throat and the mouth. “That air curtain prevents all food volatiles from entering the lungs,” says Rui Ni, a mechanical engineer at Penn State University and lead author on the study. When we exhale, air sweeps into the back of the mouth and throat where that heap of volatile compounds is and carries them up into the nose.

This all happens naturally, Ni says. “But you can only do this effectively when you breathe smoothly,” he says. If you’re stuffing food with abandon down your throat or gasping for breath or heaving, you start to disrupt that normal pattern of airflow. Food volatiles won’t store properly at the back of your mouth, and they could get sucked into your lungs and pass into the bloodstream.

The other problem, notes Laleh Golshahi, a mechanical engineer at Virginia Commonwealth University who was not involved with the study, is if you inhale too slowly while eating, that air curtain doesn’t form effectively. Food volatiles don’t get bounced out of the trachea and then could also be drawn into the lungs.
“[Breathing] not too fast and not too slow is the key,” she tells The Salt in an email. “Though the faster you exhale, you have a better chance to sweep food volatiles from the back of your throat toward the nasal cavity to smell.”

Ni agrees. And so the big takeaway from this study for us eaters is this: To get the best sensory experience from your food, eat slowly and breathe evenly as you do it.

The scientists behind the PNAS study only scanned the throat, nasal and oral cavities of one patient, Golshahi notes. So there could be variability among us that might make the situation different for each person. But best practices for anyone probably include relaxed eating and even breathing.

Savoring your food slowly seems to be the way to go for other reasons, too. One study found that when dieters ate slowly, it became easier to control their food intake. And kids who are forced to hurry down a meal in a few minutes ate less and threw out more food.

FoodFacts.com knows that following this advice can sometimes be easier said than done. We’re all way too busy. Slowing down seems to be a thing of the past with few of us having the luxury of doing so. Fitting our quest for the healthiest possible diet into what’s already a packed schedule can seem daunting, leaving us in a “grab-and-go” situation more times than not. We’d like to commit to slowing things down a bit. Let’s leave ourselves time to savor our meals whenever we can. It’s more enjoyable. It’s better for us. And it’s an important choice to make for our healthy lifestyles.

http://www.npr.org/sections/thesalt/2015/11/10/455475805/mechanics-of-eating-why-youll-miss-flavor-if-you-scarf-your-food

Happy Veteran’s Day – find out where veterans eat for free today

veterans-day-free-meals-freebiesFoodFacts.com loves the idea that we’re seeing public acknowledgement of our veterans today on the day we commemorate their valuable service to our country. The parades are great – we all enjoy them. But we really like the idea of a tangible “thank you” and are happy to see several restaurants participating in free meals for veterans today. Find out where veterans eat for free today.  Here’s a working list … so if you know a veteran, please share!

Note: Offers good at participating location. Uniform or military ID may be required as proof of service. Some of the offers listed below originally found at military.com.

Applebee’s – Restaurant offering veterans and active military a free meal from open to close on Nov. 11.

Bar Louie – Free meal up to $12 November 10th and 11th with proof of military ID or service.
Brann’s Steakhouse – Free 6 oz sirloin and two sides

Bob Evans – Veterans and active military personnel get the choice of a free breakfast menu item on Nov. 11. Find more information here

Bonefish Grill – Veterans and active military get free Bang Bang Shrimp on Nov. 11. Find more information here

California Pizza Kitchen – Veterans and active military personnel can choose a free entrée from a list of pizzas, salads and pastas. Find more information here

Carrabba’s — All veterans and active duty service members get a free appetizer November 9 through 15.

Cheeseburger in Paradise – Free burger with fries on Nov. 11. Find more information here

Chili’s – Veterans and active military personnel get free meal from a selection of items. More information here

Cracker Barrel – Veterans receive free Double Chocolate Fudge Coca-Cola Cake on Nov. 11; 10% of sales from the cake will go to the USA Transition 360 Alliance. Find more information here

Dairy Queen – Select Dairy Queen locations will offer free $5 lunches on Veterans Day from 11 a.m. to 9 p.m.; offer includes the following locations: Noblesville DQ Grill & Chill at 5625 Pebble Village Ln, Carmel DQ Grill & Chill at 9802 N Michigan Rd, Meridian St DQ Grill & Chill at 9040 N Meridian St, Indy DQ Grill & Chill at 2425 National Ave, and Greencastle DQ Grill & Chill in Greencastle

Denny’s – Veterans and active military get Free Build Your Own Grand Slam from 5 a.m. to noon on Nov. 11. Find more information here

Dunkin’ Donuts – Free medium hot or iced coffee on Nov. 11. Find more information here

FATZ Café — Veterans and active military get a free World Famous Calabash Chicken meal on November 11.

Fazoli’s – Veterans and active military get free Build Your Own Pasta on Nov. 11. Find more information here

Golden Corral – Free thank you dinner on Military Appreciation Night (Nov. 11 from 5 p.m. to 9 p.m.). Find more information here

Hooters – Veterans and active military get a free menu item of their choice of a pre-selected menu on Nov. 11. Find more information here

IHOP – Free Red, White & Blue pancakes for veterans and active military from 7 a.m. to 7 p.m. on Nov. 11. Find more information here

Krispy Kreme — Krispy Kreme is offering a free doughnut and small coffee to all veterans on November 11 at participating locations.

Krystal — Active and retired military receive a free Krystal Chicken or Sausage Biscuit from 6 AM to 11:00 AM on November 11.

Little Caesars – Veterans and active military personnel receive a free $5 Hot-N-Ready lunch combo, which includes a small deep dish pizza and a 20-ounce drink. Find more information here

Logan’s Roadhouse — In addition to the 10% military discount offered every day, military and former military guests will also receive a free dessert on November 11.

Long John Silver’s – Offering a free 2-piece fish basket to our veterans this week at participating locations. Find more information here

O’Charley’s – Veterans and active duty service members get a free $9.99 meal on November 9, as well as free pie on November 11.

Olive Garden – Veterans and active military eat free from selection of entrées. Family members dining with them also get 10% off their meals. Find more information here

On the Border — Veterans and active duty military can enjoy a free meal from the “Create Your Own Combo menu” on November 11.

Outback Steakhouse – Veterans and active military personnel receive free Bloomin’ Onion and beverage on Nov. 11; deployed personnel can get a rain check for the offer. Find more information here

Ponderosa – Veterans and active military receive free buffet on Nov. 11 from 4 p.m. to close. Find more information here

Red Lobster – Veterans and active military receive their choice of free appetizer or dessert; offer good from Nov. 9 through Nov. 12. Find more information here

Red Robin – Veterans and active military personnel get free Red’s Tavern Double burger with bottomless steak fries on Nov. 11. Find more information here

Ruby Tuesday — Veterans, active duty and reserve service members get a free appetizer on November 11.

Starbucks — Veterans, active duty service members and spouses get a free tall coffee on November 11 at participating locations.

Sticky Fingers — Veterans, active, inactive or retired servicemen and servicewomen get a free entrée up to a $12.99 value on November 11. In addition to the free meal, veterans who dine-in get a coupon valued at $10 to be used on their next visit.

Texas Roadhouse – Veterans and active military get free meal from pre-selected menu plus choice of drink. Find more information here

TGI Fridays — Veterans and active duty military get a free lunch from a select menu on November 11 from 11 a.m. to 2 p.m.

Tim Horton’s (West Michigan) – Free Donut on Nov. 11

Uccello’s Ristorante – Free express lunch buffet. Veterans should show proof of military service, like a Military ID card or Driver’s License with veterans designation.

Uno Pizzeria & Grill – Veterans and active military get a free entrée or individual pizza with an entrée or pizza purchase of equal or greater value on November 11.

White Castle – Veterans and active military get free breakfast slider with choice of small coffee or small drink. Find more information here

Thank a veteran today! Let’s all remember the sacrifices our service men and women make for our freedom every day!

http://fox17online.com/2015/11/11/veterans-day-2015-freebies-full-list-of-restaurant-deals-on-nov-11/

Attention vegetarians: there’s a 10 percent chance that the veggie hot dog you’re eating isn’t really a veggie hot dog

141110163713-hot-dog-file-story-topIf you’re a vegetarian, FoodFacts.com knows that you’ve got a tremendous variety of food choices available to you that “replace” a meat product. There’s vegetarian sausage, vegetarian bacon, veggie burgers, veggie pepperoni for pizza and, of course, vegetarian hot dogs. Most folks we know have a favorite brand for a variety of reasons that probably include ingredient lists. A new study is pointing to the idea that if you’re a fan of vegetarian hot dogs, you may have more to think about than what’s printed on the ingredient list of the brand to which you’re loyal.

A new study is indicating that there’s a possibility that the vegetarian hot dog you’re purchasing actually isn’t vegetarian at all.  In fact, there’s a 10 percent chance that the veggie hot dog you’re eating isn’t really a veggie hot dog – it contains meat.

Perhaps worse, the company found hygiene issues in four of its 21 vegetarian samples. It also found human DNA in 2% of its hot dog samples — and two-thirds of the vegetarian samples.

Overall, 14.4% of the hot dogs and sausages tested by Clear Foods “were problematic,” the company said.

Clear Foods is a company that “translates quantifiable molecular tests into actionable food data insights,” according to its website. In English, that means it uses genetic sequencing to figure out just what’s in your lunch.

Its results on hot dogs aren’t always comforting. Overall, the company found nutritional label inaccuracies, pork substitution and some unexpected ingredients, including chicken and lamb.

On the other hand, Clear gave high marks to a variety of manufacturers, both national and regional. Butterball, McCormick, Eckrich and Hebrew National led among national brands, each with a score of 96 out of 100, based on Clear’s formula.

This information is particularly disturbing. Vegetarians need to be able to trust the brands they rely on to keep meat out of their products. In addition, FoodFacts.com wants to note the hygiene issues suggested by the finding of human DNA in a variety of different hot dog brands, as well as the presence of pork where no pork was supposed to be used, as well as a few other unpleasant items of note, truly create an incredible violation of trust between hot dog consumers and food manufacturers.

14.4% of the hot dogs samples in Clear Food’s study had some sort of a problem: vegetarian hot dogs containing meat; nutritional label inaccuracies; hygienic issues; ingredient substitutions and more. Read the results of the study here at http://www.clearfood.com/food_reports/2015/the_hotdog_report for the full details and the brands included in the analysis.

http://www.cnn.com/2015/10/26/health/vegetarian-hot-dogs-contain-meat-clear-foods-feat?sr=twCNN102615vegetarian-hot-dogs-contain-meat-clear-foods-feat0444PMStoryLink&linkId=18263176

Is potassium bromate hiding in your bread? Possible cancer-causing additive still included in the ingredient lists of many bread products

bread-wheat-gluten-100927-02FoodFacts.com covers a wealth of controversial ingredients on our website. We highlight those items as they appear in the ingredient lists of over 100,000 products in our database. And we provide descriptions of why those ingredients are controversial. Let’s go a little bit further here, though, and put a spotlight on one specific ingredient. There may be potassium bromate hiding in your bread. It may cause cancer. And it’s lurking in a variety of bread products on our grocery shelves.

Potassium bromate is added to flour to strengthen the dough, allow it to rise higher and give the finished bread an appealing white color.

Potassium bromate is an ingredient in at least 86 baked goods and other food products found on supermarket shelves, including well-known brands and products such as Hormel Foods breakfast sandwiches, Weis Kaiser rolls and French toast, and Goya turnover pastry dough.

Regulators in the United States and abroad have reached troubling conclusions about the risks of potassium bromate that you probably don’t know about, but should. In 1999 the International Agency for Research on Cancer determined that potassium bromate is a possible human carcinogen. It is not allowed for use or is banned as a food additive in a number of countries, including the United Kingdom, Canada, Brazil and the European Union. The state of California requires food with potassium bromate to carry a warning label.

In tests on lab animals, exposure to potassium bromate increased the incidence of both benign and malignant tumors in the thyroid and peritoneum – the membrane that lines the abdominal cavity. Later research confirmed and expanded these findings, concluding that ingesting potassium bromate resulted in significant increases in cancer of the animals’ kidneys, thyroid and other organs.

Potassium bromate also has the potential to disrupt the genetic material within cells. Upon entering the body, potassium bromate can be transformed into molecules called oxides and radicals. These highly reactive molecules can damage DNA and may play a role in the development of cancer. Scientists have observed such damage in human liver and intestine cells, where exposure to potassium bromate resulted in breaks in DNA strands and chromosomal damage.

Researchers also saw significant damage to the cell membranes of lysosomes – the small intracellular bodies responsible for important cell functions such as cellular digestion – ironically, the process by which food is broken down into components useful to our cells. Models of the relationship between DNA damage and potassium bromate show a consistent low-dose linear response, which means that the amount of DNA damage observed is proportional to the amount of potassium bromate consumed.

Despite the significant evidence of potassium bromate’s harmful health effects, the food industry has long argued that it is of no concern in baked products. The industry claims potassium bromate is theoretically fully converted into potassium bromide, a similar yet non-carcinogenic chemical, during baking. But testing in the United Kingdom revealed that potassium bromate remains detectable after baking, with six out of six unwrapped breads and seven out of 22 packaged breads containing measurable levels.

California is the only state to have taken any measures to warn residents of the dangers associated with this chemical, placing potassium bromate on its Proposition 65 list, which means that products that contain it must carry a cancer warning on their labels. However, no other regulatory agency has taken any action to regulate or remove this dangerous chemical from American grocery store shelves. Our nation’s food additive review system fails in its mandate to keep Americans safe. Congress must overhaul this broken process in order to truly protect us from potentially cancer-causing chemicals such as potassium bromate.

FoodFacts.com is here to help you avoid potassium bromate. And our latest app won’t just tell you what products include potassium bromate, it will tell you how many times you’ve actually eaten the ingredient each day, week and month! Check out how easy it is to take control of your healthy lifestyle:
https://itunes.apple.com/us/app/all-my-foodfacts/id986062388?mt=8

https://play.google.com/store/apps/details?id=com.foodfacts.mobileApp

http://www.amazon.com/Keep-Track-of-Your-FoodFacts/dp/B016261NA6/ref=sr_1_1?s=mobile-apps&ie=UTF8&qid=1443801192&sr=1-1&keywords=foodfacts

Read more: http://www.ewg.org/research/potassium-bromate