--- In cancercured@y..., lotecq@y... wrote:
I found this post on another list from a person named seer, and I
thought it might be of interest to some of you.
lotecq

Seer wrote...

On Science and food. I am reading a book that just came out
called "Fast Food Nation" by Eric Schlosser.

WHOA! Talk about an eye opener. For instance, here is some clips from
2 pages: The processed foods (fast and other) are SO processed that
all the flavor is taken out. But science has a solution! In steps
International Flavors and Fragrances (the largest plant of this
nature in the world) aka IFF in Dayton, New Jersey. These people
(called flavorists) are responsible for the flavors in french fries,
hamburgers, corn chips, breads, crackers, cereals, ice cream,
cookies, toothpaste, mouthwash, candies, antacids, soft drinks,
sports drinks, all natural juice drinks, organic soy drinks, beers,
malt liquors....and on and on. All the processed foods. They also
produce the smell of some top notch perfumes and other products such
as deodorant, dishwashing liquids, bath soap, etc., etc. The basic
science behind the scent of your shaving cream is the same as that
governing the flavor of your TV dinner. The American flavor industry
now has annual revenues of about 1.4 billion.

Your flavors appear in mags like Food Chemical News. Food
Engineering, etc. For instance: The typical artificial strawberry
flavor found in a Burger King Shake (sm spelling may be off as I
cannot spell check these) is comprised of: amyl acetate, amyl
butyrate, amyl valerate, anethol, anisyl formate, benzyl acetate,
benzyl isobutyrate, butyric acid, cinnamyl isobutyrate, cinnamyl
valerate, cognac essential oil, diacetyl, dipropl ketrone, ethyl
butyrate, ethyl cinnamate, ethyl heptanoate, ethyl heptylate, ethyl
lactate, ethyl methylphenyglycidate, ethyl nitrate, ethyl propionate,
ethyl valerate, heliotropin, hydroxyphenyl-2-butanone (10% solution
in alcohol), x-ionone, isobutyl anthranilate, isobuty butyrate, lemon
essential oil, maltol, 4-methylacetophenome, methl anthranilate,
methyl benzoate, methyl cinnamate, methyl heptine carbonate, methyl
naphthyl ketone, methyl salicylate, mint essential oil, neroli
essential oil, nerolin, neryl isobutyrate, orris butter, phenethyl
alcohol, rose, rum ether, y-undecalactone, canillin, and solvent.

WHOA. Now when the list says on the back "natural flavors"....they
distill (for example) from bananas with a solvent then amyl acetate
the dominant note of banana flavor, is then called natural. "A
natural flavor," says Terry Acree, a professor of food science
technology at Cornell University, "is a flavor that's been derived
with an out-of-date technology." Natural flavors and artificial
flavors are now manufactured at the same chemical plants. Places that
few people would associate with Mother Nature.

Good book!
seer
--- End forwarded message ---