Category Archives: Industrial Food Sucks

Why store-bought chips are the worst foods, and cost up to 25 times more than healthy home-made

I have a break-down of what a simple Alice Cracker recipe costs to make here: “Cost, Calories, & Nutrition in Crunch! Alice Crackers versus Commercial Crackers“.  Also compare the nutrition in “Fritos Original Corn Chips Nutrition versus Homemade Corn Chips“. … Continue reading

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Why Industrial food can never be as good as what you make at home

Michael Moss, author of “Salt Sugar Fat: How the Food Giants Hooked Us“, doesn’t believe commercial food can ever be healthy, because corporations must make profits for shareholders, and the way they do that is finding your “bliss point” with … Continue reading

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Why I’m so angry about factory food

Who wouldn’t be mad to discover the food you grew up eating was stripped of nutrition and full of chemicals?  Americans are getting shorter (a sign of poor nutrition and health) and living shorter lives than nearly all other first … Continue reading

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White flour, not whole wheat flour, the main ingredient of most artisan bakery breads

You’re probably avoiding that long aisle of plastic-wrapped bread, but if you think you’re getting something better when you buy expensive artisan bread, think again. Sure, artisan bread tastes better, but no better than industrial packaged brands nutrition-wise. Food writer … Continue reading

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Baked goods have food dyes, chemicals, and unhealthy ingredients

Commercial chips and crackers often have many unhealthy ingredients, chemicals, and dyes.  Here are a few (from labelwatch.com): Dyes: Blue 1, Blue 2 (Lake), Red 40 (lake), Yellow 5 (Lake), Yellow 6 (Lake) Unhealthy or cautionary ingredient: Enriched Flour, High … Continue reading

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Why you Can’t Just say No. A book review of Kessler’s “The End of Overeating”

David Kessler. 2010.  The End of Overeating. Taking control of the insatiable American appetite. David Kessler was a commissioner at the FDA under two administrations, and a dean of the medical schools at Yale and the University of California, San … Continue reading

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Look Before You Eat – the history of Food Cheating

Bee Wilson. 2008. Swindled. From Poison Sweets to Counterfeit Coffee – The Dark History of the Food Cheats. If you’re looking for a way to lose weight, many of the hideous and frightening examples of food adulteration in this book … Continue reading

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White Flour is Killing You

Up to 30 chemicals are added to white flour, and often chemical dyes as well, to make what is now a starch behave like flour again after the bran and germ were removed (and vitamins, minerals, healthy fats, phytochemicals, etc).  … Continue reading

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Chemicals added to White Flour

After the bran and germ are removed from wheat grains, what’s left is mainly the starch in the endosperm.  Try making bread from corn starch and you’ll see why chemicals are added to flour to make it behave like flour … Continue reading

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Dishonest Labeling: How to Tell if Something is Really Whole Grain

Wheat flour is exactly the same thing as white flour. Paula Figoni, author of “How Baking Works”, says that this “…can mislead consumers into thinking that it contains all the health benefits of whole wheat flour”. Labels are misleading; none … Continue reading

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