1. Hidden Dangers and Little Known Facts About the Food Industry
What is in our Food?
Hidden Dangers and Little Known Facts About the Food Industry

2. Nutrition Review: Protein
Ask students for examples of protein sources

3. Nutrition Review - Protein
Building blocks of cartilage, muscle, bone, skin, hair, nails, and blood
Composed of amino acids - have an influence on the function of organs, glands, tendons and arteries; essential for healing wounds and repairing tissue
1g protein = 4 calories
Not stored in the body (unlike fat/carbs)
Macronutrient – needed in large quantities on a daily basis
Nuts, seeds, meat, poultry, legumes, eggs, fish

4. Nutrition Review: Carbohydrates
Ask students for examples of carbohydrates

5. Nutrition Review - Carbohydrates
Macronutrient - Source of energy for CNS and working muscles
Sugars, starches, and fiber in fruit, vegetables, grains, and milk products
1g carbohydrate = 4 calories
Glucose (immediate energy) vs. glycogen (storage) – body can store 2000 calories of carbs in liver and muscles, excess is stored as body fat
Fiber – essential for digestion

6. Carbohydrates (cont’d)
Good carbs vs Bad Carbs – examples?
Good: Vegetables, whole grains, fruit, legumes (all have nutritional value)
Bad: Processed granulated sugar, white flour, artificial sweeteners, corn syrup/HFCS
Simple vs. Complex – examples?
Simple – contain just 1 or 2 sugars: fructose, galactose, lactose, sucrose; table sugar, milk, fruit
Complex – 3 or more sugars: potatoes, corn, parsnips, whole grains, legumes

7. Nutrition Review: Fat
Ask students for examples of fat

8. Nutrition Review: Fats
Fat does not make you fat!
Saturated, Unsaturated (Poly and Mono), and Trans fats
1g fat = 9 calories
Provide energy
Help your body absorb vitamins
Insulates the body
Good for skin and hair
Controls inflammation
Aids in brain development and blood clotting

9. Saturated Fat vs. Unsaturated Fat
Saturated – Bad for your heart? New studies found no link between saturated fat and heart disease.
Unsaturated – Thought to be protective against heart disease
- Monounsaturated fats (MUFA’s), such as avocados, olive oil, and nuts, don’t protect against heart disease, but don’t increase chances of getting heart disease.
- Polyunsaturated fats (PUFA’s) come from vegetable oils and nuts (omega- 6) and fatty fish (omega-3)

10. Omega 3 and Omega 6 PUFA’s
Should try to keep your ratio of Omega 6:Omega 3 as close to 1 as possible.
Western diets typically fall in the range of 15/1
Higher Omega 6 consumption and high Omega 6:Omega 3 ratio is linkedwith the promotion of diseases, including heart disease, cancer, inflammatory and autoimmune diseases.
Fish oil supplementation may be indicated for those that don’t like to eat fish but need to increase their Omega 3 fatty acid consumption.
Trans fats – manufactured; contain high level Omega 6; AVOID these fats! (ex: margarine)
Saturated fat – not all created equal; saturated fats from grass-fed, organic meats contain higher levels of Omega 3 and beneficial essential fatty acids such as CLA (conjugated linoleic acid). Coconut oil is is a very healthy saturated fat.
Trans fat – Margarine is a big example – contains chemicals found in plastics; no Omega 3; leads to heart disease (artery-clogging)

11. GMO’s GMO = Genetically Modified Organism
Many of the foods that we eat, such as corn and wheat, are not the same as the crops that were grown during the beginning of the Agricultural Era.
GMO’s were developed as a way to make food sustainable and to feed the millions of people who don’t have regular access to food.
Problem is, we don’t know what these genetically altered foods are doing to our bodies! Increase in cancer rates? Increase in autoimmune diseases?
GMO Labeling not currently required by the government

14. GMO’s
Monsanto is the largest producer and distributor of genetically engineered products and herbicide (Roundup).
Herbicide = Pesticide = TOXIC!

16. Organic Foods Look for USDA Organic label
Fruit and vegetable codes should begin with the number 9
Features cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity.
Synthetix pesticides and fertilizers are not allowed to be used. Organic pesticides may be approved for use under certain and limited conditions.
not processed using irradiation, industrial solvents, or synthetic food additives.]

18. Food additives Not naturally occurring; typically are toxic chemicals
Added to food to improve flavor, texture, and appearance and to increase the shelf life of food.
Examples
Many of these food additives, preservatives, and pesticides are BANNED in other countries!!
“Natural flavors” = GMO!
Examples: food coloring (Yellow #5), sugar (and its various forms, like HFCS), artificial flavors, MSG, gums

19. Sugar
Highly addictive – leads to diabetes, inflammation, heart disease, weight gain
White sugar = nutritionally poor
100% Maple syrup,, molasses, and honey contain some nutrients
Average American eats 76.7g per day, or 19 teaspoons (2008 study)
Average American eats 60 pounds of sugar per year, not including fruit juices (2008)
Natural sugars - Raw honey, molasses, and 100% maple syrup are better option; still limit consumption
Stevia? - Natural – made from a plant. Conflicting reports on whether it truly is safe.
Chemical/manufactured sweeteners – processed white sugar, HFCS, etc.

21. HFCS HFCS = High Fructose Corn Syrup Manufactured from corn starch
Is NOT a natural fruit sugar- it is highly refined
Made from genetically modified corn

22. Artificial Sweeteners
Examples?
Decrease the good bacteria in your intestines
Increases likelihood of depression, various cancers
Brain processes eating these sweeteners the same as eating sugar. Thus, your body craves more of it and your appetite is not satiated. Leads to weight gain!
Have kids give examples

23. The Secrets of Sugar

24. Take Home Points
Read your labels: Look for products with few ingredients and pronounceable ingredients!
Choose organic whenever possible – avoid the top 10; buy conventional fruit and veggies that have a peel or that have low amount of toxins.
Avoid GMO’s and demand labeling of them
Limit sugar consumption
Fat won’t make you fat! Eat a diet that is balanced with complex carbs (starchy vegetables, greens, potatoes), protein, and healthy fats.