Your Weekly Food-Like-Product – Lunchables Pt. 3 – Crackers


These are just some of the ingredients in Oscar Meyers Ham Lunchables. Because there are 67 of them.

  • Pt. 1 – Ham
  • Pt. 2 – Pasteurized Prepared American Cheese Product
  • Pt. 3 – Crackers
  • Pt. 4 – Cherry Flavored Water Beverage with Other Natural Flavors, Candy Bar


(Unbleached Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Whole Grain Wheat Flour, Soybean Oil, Sugar, Partially Hydrogenated Cottonseed Oil, Salt, Leavening (Baking Soda and/or Calcium Phosphate), Whey (From Milk), Soy Lecithin, Natural Flavor)

(11.) Unbleached Enriched Flour

Flour, white flour, wheat flour, plain flour, is the food prepared by grinding and bolting cleaned wheat, other than durum wheat and red durum wheat. To compensate for any natural deficiency of enzymes, malted wheat, malted wheat flour, malted barley flour, or any combination of two or more of these, may be used.

It contains in each pound:

  • 2.9 milligrams of thiamin
  • 1.8 milligrams of riboflavin
  • 24 milligrams of niacin
  • 0.7 milligrams of folic acid
  • 20 milligrams of iron

Knowing our nations Agriculture system, these are more thank likely derived from GMOs.

According to the U.S. Department of Agriculture, 1 cup of unbleached, enriched white flour has approximately

  • 460 calories
  • 12 g protein
  • 2 g fat
  • 95 g carbohydrates
  • 3 g fiber
  • 0.5 g sugar

In contrast, a cup of whole-grain wheat flour has:

  • 410 calories
  • 16 g protein
  • 3 g fat
  • 86 g carbohydrates
  • 13 g fiber
  • 0.5 g sugar

Note the significant differences in fiber and protein contents.

Harmless preparations of α-amylase obtained from Aspergillus oryzae, alone or in a safe and suitable carrier, may be used in addition of the vitamins.  

The experience of safe commercial use of A. oryzae is extraordinarily well established. As a “koji” mold it has been used safely in the food industry for several hundred years. Aspergillus oryzae has apparently been an essential part of oriental food production for centuries and is now used in the production of many different oriental foods such as soy sauce, sake and miso.

EPA has reviewed, under TSCA, two genetically modified strains of A. oryzae used for the production of enzymes

On a side note of enriched flour, here are some bleaching agents used for bleached flour:

  • Oxides of nitrogen
  • Chlorine
  • Nitrosyl chlorid
  • Chlorine dioxid
  • Benzoyl Peroxide mixed with one or any mixture the following: potassium alum, calcium sulfate, magnesium carbonate, sodium aluminum sulfate, dicalcium phosphate, tricalcium phosphate, starch, calcium carbonate
  • Acetone peroxide
  • Azodicarbonamide

(12.) Partially Hydrogenated Cottonseed Oil

More than likely genetically modified

When it comes to fat, trans fat is considered by some doctors to be the worst type of fat. Unlike other fats, trans fat, also called trans-fatty acids, both raises your “bad” (LDL) cholesterol and lowers your “good” (HDL) cholesterol.

A high LDL cholesterol level in combination with a low HDL cholesterol level increases your risk of heart disease, the leading killer of men and women.

Commercial baked goods, such as crackers, cookies, cakes and many fried foods, such as doughnuts and french fries,  may contain trans fats. Shortenings and some margarines can be high in trans fat.

To convert soybean, cottonseed, or other liquid oil into a solid shortening, the oil is heated in the presence of hydrogen and a catalyst. That hydrogenation process converts some polyunsaturated fatty acids to monounsaturated and saturated fatty acids. It also converts some monounsaturated fatty acids to saturated fatty acids. Thus, a healthful oil is converted into a harmful one.


  • Findings imply that trans-fatty acids may alter nutrient handling in liver, adipose tissue, and skeletal muscle and that the mechanism by which trans-fatty acids induce Insulin Resistance differs from diets enriched with saturated fats.
  • Tumorigenic: Equivocal tumorigenic agent by RTECS criteria.
  • Skin and Appendages: Other: Tumors.
  • There is growing evidence that dietary Trans Fatty Acids may increase the risk of metabolic syndrome.
  • High intake of TFAs has been associated with an increased risk of Coronary Heart Disease
  • Studies have shown that dietary trans-fatty acids promote abdominal Obesity and weight gain.
  • TFA consumption may be associated with the development of Insulinn Resistance and type Diabetis

Civilization survived without partially hydrogenated oils for eons. It was first used commercially about 75 years ago, but its use became far more widespread beginning in the 1950s. Now it is used in many thousands of processed foods.

Scientists aren’t sure exactly why, but the addition of hydrogen to oil increases your cholesterol more than do other types of fats. It’s thought that adding hydrogen to oil makes the oil more difficult to digest, and your body recognizes trans fats as saturated fats.

You should be aware of what nutritional labels really mean when it comes to trans fat. For example, in the United States if a food has less than 0.5 grams of trans fat per serving, the food label can read 0 grams trans fat. Though that’s a small amount of trans fat, if you eat multiple servings of foods with less than 0.5 grams of trans fat, you could exceed recommended limits.

(13.) Sugar/Table Sugar

Sugar/Table Sugar/Sucrose is obtained by crystallization from sugar cane or sugar beet juice that has been extracted by pressing or diffusion, then clarified and evaporated.

Refined granulated sugar processing

The next step is decolorization, which removes soluble impurities by adsorption. The two most common adsorbents are granular activated carbon and bone char, manufactured from degreased cattle bones.

Some chemicals used:

  • Isopropyl AlcoholA clear, colorless, flammable, mobile liquid, (CH3)2CHOH, used in antifreeze compounds, in lotions and cosmetics, and as a solvent for gums, shellac, and essential oils.
  • Phosphoric AcidA clear colorless liquid, H3PO4, used in fertilizers, detergents, food flavoring, and pharmaceuticals.
  • Acrylic Acid – An easily polymerized, colorless, corrosive liquid, H2C:CHCOOH, used as a monomer for acrylate resins.

Examples of added sugar include white sugar, brown sugar, raw sugar, corn syrup, corn syrup solids, high fructose corn syrup, malt syrup, maple syrup, pancake syrup, fructose sweetener, liquid fructose, honey, molasses, anhydrous dextrose, crystal dextrose, dextrin. Fruit juice concentrates, Glucose Invert, Sugar, Lactose, Maltose, Malt syrup

Sucrose elevates uric acid, which decreases nitric oxide, raises angiotensin, and causes your smooth muscle cells to contract, thereby raising your blood pressure and potentially damaging your kidneys.

Leads to insulin resistance, which is not only an underlying factor of type 2 diabetes and heart disease, but also many cancers.

Tricks your body into gaining weight by fooling your metabolism, as it turns off your body’s appetite-control system. Sucrose does not appropriately stimulate insulin, which in turn does not suppress ghrelin (the “hunger hormone”) and doesn’t stimulate leptin (the “satiety hormone”), which together result in your eating more and developing insulin resistance.

Rapidly leads to weight gain and abdominal obesity (“beer belly”), decreased HDL, increased LDL, elevated triglycerides, elevated blood sugar, and high blood pressure—i.e., classic metabolic syndrome

The cells of many human cancers come to depend on insulin to provide the fuel (blood sugar) and materials they need to grow and multiply. Insulin and insulin-like growth factor (and related growth factors) also provide the signal, in effect, to do it.

The more insulin, the better they do.

Many pre-cancerous cells would never acquire the mutations that turn them into malignant tumors if they weren’t being driven by insulin to take up more and more blood sugar and metabolize it.”

It is well established that uncontrolled glucose conc in maternal blood are associated with elevated embryonic and fetal death and increased neonatal morbidity and mortality.


  • Sucrose was not carcinogenic, but showed tumor promoting activity in female Swiss albino mice
  • Sucrose produced skeletal changes in a guinea pig fetus after feeding the mother 5 to 10 g sucrose/kg body weight in the latter half of pregnancy.
  • A high resorption rate and an increased number of malformed offspring … /were seen in/ rats fed a diet composed of 72% sucrose, 18% casein, and 5% butter plus vitamins and a salt mixture.
  • In a study invlolving 91 children, the subjects were givin the choice of 1 of 3 high-sugar cereals (high-sugar condition) or low-sugar cereals (low-sugar condition), as well as low-fat milk, orange juice, bananas, strawberries, and Sugar packets Children in the low-sugar cereal condition consumed, on average, slightly more than 1 serving of cereal (35 g), whereas children in the high-sugar condition consumed significantly more (61 g) and almost twice the amount of refined Sugar in total (24.4g vs 12.5 g). Children in the low-sugar condition were more likely to put fruit on their cereal (54% vs 8%) and consumed a greater portion of total calories from fresh fruit (20% vs 13%).
  • Women consuming 1 or more sugar-sweetened soft drinks per day had a relative risk [RR] of type 2 diabetes of Similarly, consumption of fruit punch was associated with increased diabetes risk
  • Sugar is noteworthy as a substance that releases opioids and Dopamine and thus might be expected to have addictive potential. These behaviors are then related to neurochemical changes in the brain that also occur with addictive drugs
  • Under certain circumstances rats can become sugar dependent. This may translate to some human conditions as suggested by the literature on Eating disorders and Obesity.

(14.) Monosodium Glutamate 

Also known as…

  • Natural Flavor
  • Glutamic acid
  • Glutamate
  • Monosodium glutamate
  • Monopotassium glutamate
  • Calcium glutamate
  • Monoammonium glutamate
  • Magnesium glutamate
  • Natrium glutamate
  • Yeast extract
  • Anything “hydrolyzed”
  • Any “hydrolyzed protein”
  • Calcium caseinate
  • Sodium caseinate
  • Yeast food, Yeast nutrient
  • Autolyzed yeast
  • Gelatin
  • Textured protein
  • Soy protein,
  • Soy protein concentrate
  • Soy protein isolate
  • Whey protein
  • Whey protein concentrate
  • Whey protein isolate
  • Anything “…protein”
  • Vetsin
  • Ajinomoto
  • Names of ingredients that often contain or produce processed free glutamic acid:
  • Carrageenan
  • Bouillon and broth
  • Stock
  • Any “flavors” or “flavoring”
  • Maltodextrin
  • Citric acid, Citrate
  • Anything “ultra-pasteurized”
  • Barley malt
  • Pectin
  • Protease
  • Anything “enzyme modified”
  • Anything containing “enzymes”
  • Malt extract
  • Soy sauce
  • Soy sauce extract
  • Anything “protein fortified”
  • Anything “fermented”
  • Seasonings

After a single dose of MSG, Doctors discovered that specialized cells in a critical area of the animal’s brain, the hypothalamus, had been destroyed.

Millions of babies all over the world were eating baby foods containing large amounts of MSG and hydroloyzed vegetable protein (a compound which contains three excitotoxins).


  • Protein class of substances that damage neurons through paroxysmal overactivity. They are toxins that bind to certain receptors (e.g., certain glutamate receptors) and may cause neuronal cell death.-
  • Samuels (1999) reported that MSG is a neurotoxic agent i.e. causing damage to brain cells, retinal degeneration, leading to many endocrine disorders and causes renal damage.
  • The best known excitotoxins are the excitatory amino acids that can produce lesions in the CNS (Central Nervous System) similar to those of Huntingdon’s chorea or alzheimers disease.
  • Excitotoxicity is thought to contribute to neuronal cell death associated with stroke.

Rats given free access to MSG and water showed a high preference (93-97%) for the MSG solution, regardless of the diet they consumed

Rats treated with MSG showed morphological and morphometric changes as decrease in testicular weight, decrease in tubular diameter, reduction in germinal epithelium height, decrease in the spermatic count and abnormalities of sperms morphology.

Many studies reported the implication of (MSG) in cases of male infertility as it causes testicular hemorrhage, degeneration and alteration of sperm cell population and morphology

(Processing of MSG)

  • MSG is processed with methylthiopropionaldehyde and Sodium Hydroxide which both are higly corrosive and toxic.
  • “After the concentration of DAP had reached a maximum in the presence of the first mutant, the first mutant was removed and another E. coli strain was added.”
  • “The crude, crystalline glutamic acid is first suspended in water and then dissolved, neutralized and converted to the monosodium salt by the addition of sodium hydroxide.”
  • “The acidic filtrate was then adjusted by addition of sodium hydroxide or ammonia”

These products are carbon oxides, nitrogen oxides and some metallic oxides. Burning may produce carbon monoxide, carbon dioxide or nitrogen oxides.

WHMIS (Canada):

CLASS D-2A: Material causing other toxic effects (VERY TOXIC).

Sodium content

The general population are consuming much more than the current recommendation of sodium for adults, which is 2g sodium/day. Children between ages 1 to 9 are suggested to consume from 1,000mg to 1,500mg of sodium. One Ham Lunchable consists of 580mg of sodium. Depending on age, this meets close to one half to one third of suggested sodium in one day, on top of whatever else you may feed your child that day.

As reliable and trustworthy as they are, according to WHO.

(World Health Organization)

Elevated sodium intake has been associated with a number of NCDs (Non Communicable Diseases, or Chronic Disease) including hypertension and cardiovascular disease. Higher sodium intake was associated with higher risk of incident stroke, fatal stroke and fatal coronary heart disease.

Increased sodium consumption is associated with increased blood pressure. Blood pressure during childhood has a significant association during adulthood, meaning that children with increased blood pressure are at high risk for hypertension and its related morbidities as adults.

Additionally, elevated blood pressure in childhood contributes to cardiovascular disease pathology during childhood itself. Reducing sodium intake significantly reduced systolic and diastolic blood pressure in adults and children. The reduction in blood pressure was detected across a wide range of intake levels. Reducing sodium intake to 2 g/day was more beneficial for blood pressure

Saturated fat content

According to U.S. Department of Health and Human Services, no more than 10 percent of your child’s daily calories should come from saturated fat. In a 1,000 – 1,400 calorie diet, varying from ages 1 – 8, that’s 14 or fewer grams of saturated fat. One Lunchable consists of 6g of saturated fat. Just under half of a young childs recomended daily intake. And that is on top of whatever else you may be feeding your child that day.

Sugar content

The American Heart Association recommends the amount of sugar calories you consume should not exceed half of your discretionary calorie intake for the day.

For preschool children eating a 1,200- to 1,400-calorie diet, this translates into about 16.7g of sugar per day. Children ages 4 to 8 should consume less sugar—about 12.5g per day, because they have greater nutritional needs and have fewer discretionary calories in their daily diets

One Ham Lunchable consists of 21g of sugar, which is over the recommended daily intake, on top of any other sugary food you might feed your child that day


Link to References

John Parks
For two years I've thoroughly enjoyed researching the food additives "scientests" produce and put into all processed food. Also how the FDA classifies them as G.R.A.S. (Generally Recognized As Safe) With about 95% of the research I've done over the last two years the actual science, toxicity reports, manufacturing processes and pure technical aspect of it suggests otherwise.

When you see something that is "hazardous by definition", toxic, poisonous or corrosive and it's in the food you're eating, you would surely have to stop, think and ask, "That's going to go in me. Wait... It passes through the placental barrier? It decreases the testicular weight in mice? It's produced with volvano ash? It's processed with asbestos and krypton gas?"

Now, my main argument is this: If you know the food additive is toxic, corrosive or hazardous by definition, if it requires flammable or corrosive DOT stickers while transporting, if it has saftey precautions, spill procedures and you must wear suitable protective clothing while handling... Can you even assume it's safe to eat?

Irregardless of the exposure limits, the actual amount in food itself, how many regulations and standards there are or how low the toxicity may be... It is the general principle that the additives are still put in the foods you eat on a daily basis. I personally don't believe that when a tomato is dropped you have to evacuate the area and seal off the exits. Because that is exactly the procedure for some of the chemcial agents the FDA allowed in food.