“In the 9/21/19 Asbury Park Press newspaper, there was an article written by Candice Choi, a reporter for Associated Press entitled, “New veggie patties’ ingredients debated”, that talked about company regulators split over use for taste and color.
Any comments I have will be in between ( ).
What makes Impossible burgers possible? An engineered ingredient that makes the veggie patty look bloody – and one of many new concoctions food regulators expect to see more of in the coming years.
Several new vegetarian products are competing to win over meat lovers, but two California companies – Impossible Foods and Beyond Meat – are grabbing attention for patties that are red before they’re cooked, making them resemble raw beef. (Who in their right mind would want to eat something that resembles a dead cow?)
The ingredient Impossible uses hadn’t been sold before, and regulators and the company disagreed about whether its purpose was to add color, or just flavor. The company’s cooked burgers have been in restaurants since 2016, but it wasn’t until July that the U.S. (Fraud and Drug Administration) Food and Drug Administration gave the OK that let Impossible sell its red, uncooked “beef” in grocery stores.
This week, Impossible announced its first retail locations, grocery stores in Southern California.
To replicate the taste of beef (blood), Impossible Foods said it scanned plants for molecules that would mimic a protein in meat (dead flesh) that contains iron and makes blood red, It eventually settled on something called soy leghemoglobin, found in the root of soy plants. (I wonder if they reveled that 92% of all soy is GMO and they assured that theirs was non-GMO)
To make it, Impossible asserts synthetic (non-real) versions of sections of soy DNA into yeast so the yeast produces soy leghemoglobin during fermentation. (Hello MSG!)
“No plant is actually touched in the process of us making this protein,” said Smita Shankar, a biochemist with Impossible Foods. (Rest assured, it’s all chemicals)
The ingredient is supposed to be no more than 0.8% of the patty. (What harm will less than 1% of poison create?)
For many ingredients, companies don’t have to get FDA approval before putting them in foods. ( Just make sure the kickbacks are big enough to get the approval)
Companies and the scientific experts (hookers) they hire can declare independently that all ingredients are “generally recognized as safe.” (As long as the kick backs are salivating) They don’t have to tell regulators, but often do not generate confidence among investors and the public.
The FDA doesn’t technically approve a company’s GRAS declaration, but will issue a letter saying it has “no questions”, ( as long as the payoff meets their standards) which is seen as an agreement.
Impossible says soy leghemoglobin had “self-declared GRAS status” since 2014 when a panel of experts (paid-off hookers) it it convened declared the ingredient safe. (and laughed all the way to the bank)
The company also later submitted a GRAS notification to the FDA (hookers) that received a “no questions” (the money was sufficient) response last year.
They don’t usually get much attention, but companies constantly develop new flavors, sweeteners (not shown a sugar) and other ingredients (like Organic, Non GMO maltodextron, aka MSG).
As startups try to change the way food is made by replicating meat and eggs without animals (gee, what chemicals were concocted to make the resemblance?), the regulators (hookers) expect innovation to accelerate (along with the kickbacks).
The FDA notes companies are responsible for ensuring the safety of their food (as long as no one gets sick or dies for at least five years, like the chemotherapy industry) and that it has the power to determine a substance not safe. (Hey, it’s all on you and in no way are we responsible)
Still, groups including the Center for Science in the Public Interest and Environmental Defense Fund have criticized the system that lets companies make their own safety determinations. (That covers their butts)
A lawsuit by advocacy groups challenging the system is ongoing. (Since lawsuits take years and years to manifest and resolve, millions will be made)
Unlike some other ingredients, new color additives have to be approved to be used in food. (Thank God!)
That led to a quibble between Impossible the regulators (hookers). (Hey, if you can guarantee no backlash on us, you’re good)
Impossible Foods has said the sole purpose of soy leghemoglobin is flavor.
But the FDA noted the company’s own website said the ingredient contributes to the patties meat-like color. (What about beets asshole?)
The dispute was resolved after Impossible filed paperwork to get the ingredient approved as a color additive and it was approved by the FDA in July. (What else is new as long as the bucks keep coming in?)
The Associated Press Health and Science Department receives support ($$$) from the Howard Hughes Medical Institute’s Department of Science Education. The AP is solely responsible for all content.”
(I guess we can’t find fault with any government or medical agency wanting to keep people sick so they can rake in the bucks when the solution is eventually treating a symptom and never the cause or not telling the public to stay away from chemicals in food. Why would anyone want to eat a food that resembled a dead body that is subjected to decay, stinking and creating illness? After all, if the nature of a dead body is to rot, how can anyone get off on eating anything that resembles that? My opinion: stay away from synthetic crappola!)
Just to put things in perspective, after I graduated from Weequahic High School and before going to Seton Hall University, I had a part-time job working for a butcher. I was the delivery guy and occasionally had to go to the slaughterhouse to pick up products for the store. Needless to say, I had no consciousness nor awareness, as change never came then despite the horrors I witnessed on an almost daily basis.
After graduating with a degree in accounting from Seton Hall, I eventually got married and moved to a town called Livingston. Livingston was basically a yuppie community where everyone was judged by the neighborhood they lived in and their income. To say it was a "plastic" community would be an understatement.
Livingston and the shallowness finally got to me. I told my wife I was fed up and wanted to move. She made it clear she had to be near her friends and New York City. I finally got my act together and split for Colorado.
I was living with a lady in Aspen at the end of 1974, when one day she said, " let's become vegetarians". I have no idea what possessed me to say it, but I said, "okay"! At that point I went to the freezer and took out about $100 worth of frozen, dead body parts and gave them to a welfare mother who lived behind us. Well, everything was great for about a week or so, and then the chick split with another guy.
So here I was, a vegetarian for a couple weeks, not really knowing what to do, how to cook, or basically how to prepare anything. For about a month, I was getting by on carrot sticks, celery sticks, and yogurt. Fortunately, when I went vegan in 1990, it was a simple and natural progression. Anyway, as I walked around Aspen town, I noticed a little vegetarian restaurant called, "The Little Kitchen".
Let me back up just a little bit. It was April of 1975, the snow was melting and the runoff of Ajax Mountain filled the streets full of knee-deep mud. Now, Aspen was great to ski in, but was a bummer to walk in when the snow was melting.
I was ready to call it quits and I needed a warmer place. I'll elaborate on that in a minute.
But right now, back to "The Little Kitchen". Knowing that I was going to leave Aspen and basically a new vegetarian, I needed help. So, I cruised into the restaurant and told them my plight and asked them if they would teach me how to cook. I told them in return I would wash dishes and empty their trash. They then asked me what I did for a living and I told them I was an accountant.
The owner said to me, "Let's make a deal. You do our tax return and we'll feed you as well". So for the next couple of weeks I was doing their tax return, washing their dishes, emptying the trash, and learning as much as I could.
But, like I said, the mud was getting to me. So I picked up a travel book written by a guy named Foder. The name of the book was, "Hawaii". Looking through the book I noticed that in Lahaina, on Maui, there was a little vegetarian restaurant called," Mr. Natural's". I decided right then and there that I would go to Lahaina and work at "Mr. Natural's." To make a long story short, that's exactly what happened.
So, I'm working at "Mr. Natural's" and learning everything I can about my new dietary lifestyle - it was great. Every afternoon we would close for lunch at about 1 PM and go to the Sheraton Hotel in Ka'anapali and play volleyball, while somebody stayed behind to prepare dinner.
Since I was the new guy, and didn't really know how to cook, I never thought that I would be asked to stay behind to cook dinner. Well, one afternoon, that's exactly what happened; it was my turn. That posed a problem for me because I was at the point where I finally knew how to boil water.
I was desperate, clueless and basically up the creek without a paddle. Fortunately, there was a friend of mine sitting in the gazebo at the restaurant and I asked him if he knew how to cook. He said the only thing he knew how to cook was enchiladas. He said that his enchiladas were bean-less and dairy-less. I told him that I had no idea what an enchilada was or what he was talking about, but I needed him to show me because it was my turn to do the evening meal.
Well, the guys came back from playing volleyball and I'm asked what was for dinner. I told them enchiladas; the owner wasn't thrilled. I told him that mine were bean-less and dairy-less. When he tried the enchilada he said it was incredible. Being the humble guy that I was, I smiled and said, "You expected anything less"? It apparently was so good that it was the only item on the menu that we served twice a week. In fact, after about a week, we were selling five dozen every night we had them on the menu and people would walk around Lahaina broadcasting, 'enchilada's at "Natural's" tonight'. I never had to cook anything else.
A year later the restaurant closed, and somehow I gravitated to a little health food store in Wailuku. I never told anyone I was an accountant and basically relegated myself to being the truck driver. The guys who were running the health food store had friends in similar businesses and farms on many of the islands. I told them that if they could organize and form one company they could probably lock in the State. That's when they found out I was an accountant and "Down to Earth" was born. "Down to Earth" became the largest natural food store chain in the islands, and I was their Chief Financial Officer and co-manager of their biggest store for 13 years.
In 1981, I started to do a weekly radio show to try and expose people to a vegetarian diet and get them away from killing innocent creatures. I still do that show today. I pay for my own airtime and have no sponsors to not compromise my honesty. One bit of a hassle was the fact that I was forced to get a Masters Degree in Nutrition to shut up all the MD's that would call in asking for my credentials.
My doing this radio show enabled me, through endless research, to see the corruption that existed within the big food industries, the big pharmaceutical companies, the biotech industries and the government agencies. This information, unconscionable as it is, enabled me to realize how broken our health system is. This will be covered more in depth in the Introduction and throughout the book and when you finish the book you will see this clearly and it will hopefully inspire you to make changes.
I left Down to Earth in 1989, got nationally certified as a sports injury massage therapist and started traveling the world with a bunch of guys that were making a martial arts movie. After doing that for about four years I finally made it back to Honolulu and got a job as a massage therapist at the Honolulu Club, one of Hawaii's premier fitness clubs. It was there I met the love of my life who I have been with since 1998. She made me an offer I couldn't refuse. She said," If you want to be with me you've got to stop working on naked women". So, I went back into accounting and was the Chief Financial Officer of a large construction company for many years.
Going back to my Newark days when I was an infant, I had no idea what a "chicken" or "egg" or "fish" or "pig" or "cow" was. My dietary blueprint was thrust upon me by my parents as theirs was thrust upon them by their parents. It was by the grace of God that I was able to put things in their proper perspective and improve my health and elevate my consciousness.
The road that I started walking down in 1975 has finally led me to the point of writing my book, “A Sane Diet For An Insane World”. Hopefully, the information contained herein will be enlightening, motivating, and inspiring to encourage you to make different choices. Doing what we do out of conditioning is not always the best course to follow. I am hoping that by the grace of the many friends and personalities I have encountered along my path, you will have a better perspective of what road is the best road for you to travel on, not only for your health but your consciousness as well.
Last but not least: after being vaccinated as a kid I developed asthma, which plagued me all of my life. In 2007 I got exposed to the organic sulfur crystals, which got rid of my asthma in 3 days and has not come back in over 10 years. That, being the tip of the iceberg, has helped people reverse stage 4 cancers, autism, joint pain, blood pressure problems, migraine headaches, erectile dysfunction, gingivitis, and more. Also, because of the detoxification effects by the release of oxygen that permeates and heals all the cells in the body, it removes parasites, radiation, fluoride, free radicals, and all the other crap that is thrust upon us in the environment by Big Business.
For more, please view www.healthtalkhawaii.com and www.asanediet.com.
Namaste!
