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Food Industry Lies Debunked by Science- Thomas DeLauer

Food Industry Lies Debunked by Science- Thomas DeLauer

Food Industry Lies Debunked by Science- Thomas DeLauer

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when it comes down to food industry lies a lot of it is a right snack in the labeling you see here’s the thing the FDA only requires certain things to put on a label and there’s some very fine fine details that you need to know so the purpose of this video is to help you understand the biggest food industry lies that you should be aware of so you can look at a label and understand truly what’s going on I’ll break down the science but also break down the physiology so you understand what’s happening in your body because that’s just how I roll now hey if you haven’t already make sure you hit that subscribe button new videos coming up every single Tuesday Friday and Sunday morning at 7 a.m. Pacific time plus some bonus videos here and there and please hit that bell so you can turn on notifications and know whenever I go live or whenever I post a new video ok the purpose of this video isn’t to be a conspiracy theorist and it’s not trying to get you to become one either what I want to do is simply educate you on a couple of the things that are very very important to know when it comes down to shopping ok the first one is one that you’ve probably heard of before and that’s good old-fashioned trans-fats we know trans fats are bad because we hear it all the time right ok but what we don’t know is what’s truly a happening in the body but B what’s really put on a label you say sneaky FDA legality ends up saying that as long as there is a half a gram of trans fat or less in a serving it doesn’t have to be listed on a label so that means the trans fats that can cause all kinds of issues in our body which I’ll get to in a second may not even be listed on the food that you’re picking up even the presumably healthy food you see the way it works is that we can just adjust serving size so food companies do that let’s say hypothetically that you look at peanut butter and one serving of peanut butter being two tablespoons has one gram of trans fats well that obviously would have to be put on a label but what the food company can do is decrease their serving size down to one tablespoon so that they don’t have to put it on a label because now that’s only a half a gram of trans fats they never have to list it now simply because it’s less than a half a gram of trans fat per serving key word being serving so we’re getting manipulated a little bit here we have to be paying very close attention so what you need to do is when you go to the grocery store turn the food around look at the label and for the word hydrogenated hydrogenated is the key indicator that it’s a trans fat and what that means is that they’ve artificially added a hydrogen to an ordinarily healthy fat so they’ve taken some kind of vegetable oil or some cases even a healthier omega-3 and they artificially heat it to a specific point so where they can add a hydrogen into the mix what this does is it turns it into a saturated fat giving it a crispy or creamier texture but also makes it more shelf stable well here’s the thing these trans fats through this adulteration end up having the membrane changed when the fat membrane changes not only does this become artificially saturated but it also becomes unable to be processed or acted upon by specific enzymes within the body this means these fats take exponentially more time to break down in fact what is called a CIS fat which is a typical trans fat can take up to 51 days to just break down in half the half-life of the breakdown of a trans fat is 51 days that means roughly a hundred days of the things sitting in your body causing issues building up in plaque you can see how the cumulative build-up can cause some serious serious health issues but if that isn’t the worst it also blocks something known as prostaglandins one in three normally healthy fats block specific prostaglandins reducing inflammation within the body well trans fats have the opposite they actually allow these one-in-three prostaglandins to be decreased which means inflammation can overrun your body a lot faster alright enough about the fats let’s talk about whole grains all right I’m not gonna tell you not to eat carbs just because I’m the keto guy alright those of you that watch my videos frequently know that I don’t demonize carbs they have their place but what I’m not a fan of is whole grains and how they’re put on this pedestal like this end-all be-all super healthy thing the reality is whole grains as far as the labeling goes and the official term doesn’t really mean anything to be completely honest we have to understand the entire grain so we have three parts of the grain we have the bran which is the hard outer shell then we have the germ this is the core that eventually sprouts and then we have what’s called the endosperm which is the starchy Center okay so what we have to look at is by of course FDA guidelines a whole grain has to have all three parts of the grain but only 51% of the food has to have three parts of the grade that leaves you 49% being able to be refined being able to be sugar garbage and still be called a whole grain because the majority 51% is a whole grain now here’s what’s even more interesting when you take a whole grain and you go through any kind of refinement process any kind of grinding anything like that you’re losing the fiber and you’re losing the nutrient value so you’re ending up with a pseudo whole grain I know I’m overusing the air quotes here but it’s a lot of it okay we’re taking those whole grains and we’re just adulterating them and then we only need 51% of them so it’s total garbage and then the other thing we have to look at is the brand that outer shell really isn’t all that good for us usually the hard outer shells have anti nutrients in them they have what are called phytates these phytates are designed to make it so we don’t break those grains down so we’re really not getting the nutrient value anyway it’s there as a protective mechanism the brand is there to protect and we think just because it’s fiber that it’s good for us because we don’t digest it well what about the enzymatic function that that has within our body it’s actually a poison believe it or not not saying you shouldn’t eat fiber but you should really think about it when you’re going to eat a whole grain but this wouldn’t be a typical Thomas de Lauer video if I didn’t break it down with at least one study so the Journal of pediatrics took a look at 12 obese teenagers they broke them into two groups half the group they gave instant oatmeal to whole grain healthy instant oatmeal the other group they gave steel-cut oats to the same quantity of calories in the same quantity of fiber the only difference being steel-cut oats have the whole grain intact and are just split steel-cut oats by definition are usually where you take a whole grain and you just split it in half crack it open so that you can actually access the grain that’s all there is to it well what they found is that those that consumed the instant oatmeal even at the same calorie and carb count ended up consuming 53% more calories in their next meal yeah huge insulin spike huge glucose spike leading them to eat more this is obviously exactly what we’re trying to avoid and of course we didn’t even measure the nutrient extraction what they are getting out of that food so be aware of that whole grain does not mean it’s healthy you might as well just disregard it and lastly I want to talk about one secret ingredient that’s put into a a lot of things and that’s known as carrageenan by now carrageenan is getting more popular and I think some of the food companies are realizing they should probably just leave it out of the equation but you should know what it is it’s a thickener it’s a non digestible thickener that’s extracted from red seaweed now what is used to do is to give kind of a creamy consistency to things like some almond butters nut butters but also almond milk cashew milk all those things you need to be looking for and the interesting thing is is that pharmaceutical companies will use carrageenan to trigger inflammation within the body to test anti-inflammatories so let’s say they want to test ibuprofen for example what they’ll do is they’ll inject carrageenan into tissue because they know for a fact that it causes massive amounts of inflammation and then they’ll test their ibuprofen to see if it brings the inflammation down do the math it doesn’t exactly seem like something you want to be putting in your body just because it’s a thickener it’s gonna thicken more than just the food it’s probably gonna thicken your waistline too anyway guys this is just a simple breakdown I do want to make sure that you’re keeping up locked here in my channel I want to make sure that you’re tuning in every Tuesday Friday and Sunday because I promise you you won’t be disappointed with the amazing content that’s coming out close to a million subscribers and more can’t be wrong so make sure you join the fun and I’ll see you in the next video

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Food Industry Lies Debunked by Science- Thomas DeLauer

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Food Industry Lies Debunked by Science- Thomas DeLauer… When it comes down to food industry lies, a lot of it is right smack in the labeling. You see, here’s the thing. The FDA only requires certain things to be put on a label, and there’s some very fine, fine details that you need to know. The purpose of this video is to help you understand the biggest food industry lies that you should be aware of, so you could look at a label and understand truly what’s going on. I’ll break down the science, but also break down the physiology so you understand what’s happening in your body, because that’s just how I roll.

Okay, the purpose of this video isn’t to be a conspiracy theorist, and it’s not trying to get you to become one either. What I want to do is simply educate you on a couple of the things that are very, very important to know when it comes down to shopping. Okay, the first one is one that you’ve probably heard of before, and that’s good old-fashioned trans fats. We know trans fats are bad, because we hear it all the time, right? Okay, but what we don’t know is what’s truly, A, happening in the body, but B, what’s really put on a label. You see, sneaky FDA legality ends up saying that as long as there is a half a gram of trans fat or less in a serving, it doesn’t have to be listed on a label. That means that trans fats that can cause all kinds of issues in our body, which I’ll get to in a second, may not even be listed on the food that you’re picking up, even the presumably healthy food.

You see, the way it works is that we can just adjust serving size, so food companies do that. Let’s say hypothetically that you look at peanut butter, and one serving of peanut butter, being two tablespoons, has one gram of trans fats. Well, that obviously would have to be put on a label, but what the food company can do is decrease their serving size down to one tablespoon so that they don’t have to put it on a label, because now that’s only a half a gram of trans fats. They never have to list it now, simply because it’s less than a half a gram of trans fat per serving, key word being serving. We’re getting manipulated a little bit here. We have to be paying very close attention.

What you need to do is when you go to the grocery store, turn the food around. Look at the label, and look for the word hydrogenated. Hydrogenated is the key indicator that it’s a trans fat. What that means is that they’ve artificially added a hydrogen to an ordinarily healthy fat. They’ve taken some kind of vegetable oil, or in some cases, even a healthier omega-3, and they artificially heat it to a specific point so where they can add a hydrogen into the mix. What this does is it turns it into a saturated fat, giving it a crispier, creamier texture, but also makes it more shelf-stable.

Well, here’s the thing. These trans fats through this adulteration end up having the membrane changed. When the fat membrane changes, not only does it become artificially saturated, but it also becomes unable to be processed or acted upon by specific enzymes within the body. This means these fats take exponentially more time to break down. In fact, what is called a cis fat, which is a typical trans fat, can take up to 51 days to just break down in half. The half-life of the breakdown of a trans fat is 51 days.

References:
1) Trans fatty acids ? A risk factor for cardiovascular disease. (2014, January). Retrieved from
2) Trans fats’sources, health risks and alternative approach – A review. (n.d.). Retrieved from
3) The Truth About Trans Fats. (2016, April 22). Retrieved from
4) Hydrogenated Fat Dangers | Understand Trans Fats Dangers. (n.d.). Retrieved from
5) Remig V , et al. (n.d.). Trans fats in America: a review of their use, consumption, health implications, and regulation. – PubMed – NCBI. Retrieved from
6) Ludwig DS , et al. (n.d.). High glycemic index foods, overeating, and obesity. – PubMed – NCBI. Retrieved from
7) Melinda Wenner Moyer. (2013, July 25). Whole-Grain Foods Not Always Healthful. Retrieved from
8) Review of harmful gastrointestinal effects of carrageenan in animal experiments. (n.d.). Retrieved from /

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