re: Kellogg Needs to Stop Marketing Sugary Cereals to Kids!

beauley1 — Mon, 12 Jan 2009 21:07:51 GMT

I believe we have forgotten something that's even more important, which is artificial color #2, etc., along with other artificial colors to make their additives look like blueberries, etc. The fraud here is they call them by a fruit name that is totally untrue. There is no need to point any fingers here. They know who they are.

Just a little extra I wrote myself.

In order to sell food to millions of consumers, the food industry must make it appealing to as many as possible, from the young child to the elderly. In order to accomplish this, individual food suppliers use additives to make their foods taste better.

www.gomestic.com/.../Are-There-Hidden-Additives-in-Our-Foods.153115

Are There Hidden Additives in Our Foods?

re: Kellogg Needs to Stop Marketing Sugary Cereals to Kids!

blahface — Fri, 19 Sep 2008 03:58:51 GMT

I enjoy the website and thank you for providing everyone with all this information which others would be reluctant to display.

However, I wanted to point something out. Levulose and fructose are the same molecule. Fructose is sometimes referred to as "levulose" because fructose is a levarotatory molecule (i.e. it rotates the plane of polarized light to the left; Glucose is often referred to as "dextrose" because it rotates light right; dex- = right, lev = left).

I think the main problem with high fructose corn syrup is just that it is chemically treated. It is simple sugar with very little, if any, accompanying micronutrients that promote good health and help individuals process the sugar. Also, since it is chemically treated, there is the chance that there are contaminants, from unreacted materials or from incompletely filtered byproducts (I don't know for sure since I am not familiar with the process(es) involved, but this is likely as chemical reactions never proceed with 100% extent and filtration is never perfect).

On a side note, it's interesting to observe the partial hydrogenation process that creates those horrible artificial trans fats (with the main one being elaidic acid) involves using transition metals such as nickel as a catalyst. Trans fats are found in very small concentrations (nowhere near the amounts in hydrogenated foodstuffs) in natural fats such as milk-fat and some other animal fats. It makes me wonder if some of the adverse health effects of trans fats are not just from the trans fats themselves, but perhaps from incomplete filtration of the transition metals...

Obviously the effect of any chemical contaminants in processes like these would be small initially due to the small amounts. The damage, however, could accumulate over time.