Body Snatchers – Food Industry
“Body Snatchers 2018”
The Fast Food Industry
Introduction: The fast food industry is in this business for one purpose and it’s not for your health; it’s to make money. Of course they are killing us in the process. It’s nothing more than “The Heart Attack Grill Restaurant” on steroids, enticing every child in America and now the world to overindulge in substances (they call it food! But it’s really just fat, salt, and sugar in many different forms) disguised with multiple chemicals that most of us have never heard of and have absolutely no understanding of why these chemicals are in there. The Heart Attack Grill is a restaurant in Las Vegas that promotes the most unhealthy eating, in the shortest amount of time ever. It’s a gimmick that has shown the people of the wold that eating their heart attack burgers, the wine in IV drip units, the Flatliner Fries cooked in lard, and you can top it off with a ‘butterfat butterShake! In 2011, their spokesperson, Mr. Blair River, who weighed over 570 pounds died suddenly. The family stated his death as a result of pneumonia. But news reports stated he died of a heart attack at the age of 29; had a ….yep, a heart attack!!! Really, you can’t make this stuff up!
- History. You could buy a hamburger for a nickel? Really. “White Castle” is credited with being a leader in the FFI; they started in 1921 and became the first hamburger chain and the first to sell 1 billion burgers. Apparently they are still in business
Of course the king of the FFI is McDonald’s which opened in 1948 by two brothers and in 1954 a Mr. Ray Kroc joined forces. He turned the chain into a global wide franchise; it is now the largest and most successful fast food corporation in the world. Today there are Fast Food chains in almost every city, in almost every country, and just about everywhere. Chinese, Mexican, American, Italian and other national ‘type’ foods are too numerous to count. Burger King, Pizza Hut, Taco Bell, Subway, etc.
- Fast Food Scams.
- ‘Anchoring’ (also called overpricing) is a term in which the FFI will list the price of their items with the highest priced ones at the top, so that the other items will, to you, seem like a better deal. They are playing with our cognitive decision making part of our pre-frontal cortex, our Executive Decision Maker, making us believe we have gotten the ‘better deal’
- ‘Picture Portion Positioning’. Here we have the same process to trick our minds with our visual excitement about getting a lot of tasty food however you may get a smaller portion on a smaller plate, or even a smaller portion, sometimes squashed in a wrapper. It’s a visual illusion and one that will make you feel good before you get scammed.
- ‘Portion sizes’. Here is a technique the entire food industry uses to increase profits. They will reduce the amount of food and, perhaps, add air but maintain the same price. This is classic through the entire food and drug store industries. Your 33% more may be just more ‘hot air’.
- ‘Best by (insert a date here)’ is another industry technique. Many times this only indicated when the weakest item in the package is not as fresh as it was when packaged.
- ‘Color Blindness’ is where the food industries will brighten up the food item pictures, the entire restaurant, and the advertisements. Many times they will lighten up the picture colors and/or walls of the restaurant with foods that are the same color as delicious vegetables! Fat, salt and sugar are not vegetables!!!!
- ‘Plumping’ is so commonly done that we accept it for pleasure because is appears bigger than it really is. Injecting food items such as chicken, shrimp, and other foods with water, air or something else is a common practice in the many food industries, and possibly including your own grocery store!!!
- ‘McDonald French Fries’ are dipped in an ‘Ingredient dip’ prior to freezing (yep, they are frozen way before you order them. Here is what is in the dip: Dextrose ( sugar) to make the fries a consistent golden color, and sodium acid pyrophosphate which keeps the fries from turning grey after freezing, Then they shoot the Russet Burbank (and other) potatoes and through a water knife at 60 mph (they say the do not use GMO potatoes). Now here is some information from author and activist Michael Pollan which is on a YouTube video. The Russet Burbank potato is difficult to grow but they are nice and long. But these potatoes have a common issue, they will have little brown streaks in them called net necrosis from an aphid that is attracted to this type of potato…so McDonalds likes to get rid of these little aphids and the only way they can do that is to use a pesticide called Monitor, that is so toxic that the farmers who grow these potatoes in Idaho will not venture out into the potato fields for 5 days following the spraying. When the potatoes are harvested they are placed in very large, football sized stadiums which are atmospherically controlled structures to allow the gases to ‘off gas’ or release the toxic gases. They are not edible for at least six weeks. I do not eat any French fries but I use to enjoy Mac’s fries so I had to check this out; it appears Mr. Pollan may have stretched the story a little bit. In checking this our I ran across Dr. Steve Savage, who has been working in field of agricultural technology for over 35 years, is a consultant in the field, is a writer, speaker, and has a podcast. He appears quite knowledgeable and was able to clarify and, actually debunk some of Mr. Pollan’s comments. Basically Monitor is not as harmful as implied. The EPA has standards for all pesticides and Monitor has a 4 day waiting period….that still sounds rather drastic to me. But Dr. Savage does debunk the storage to ‘gas off’ the potatoes and stated, “That is simply false and has nothing to do with Monitor or any other pesticide; it is a matter of efficiency.” So, there appears to be ‘False News’ on both sides!!! Buyer Beware.
