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Thursday, July 21, 2011

New Identity: The Rebranding of Popular Food Items

New Identity: The Rebranding of Popular Food Items is one topic that makes me froth at the mouth with fury at how our food source is being contaminated by bio-engineering, and poisoning us in every possible way.  Thanks to the liars who run those food corporations and the federal government who turns a blind eye, we can no longer trust any food source as pure, definitely not with GMOs in every wheat, corn, soy, etc. grain that we consume for one example.
Below is even more of this crime against humanity, as I see it.
"Here’s a food riddle: When is high-fructose corn syrup (HFCS) not high-fructose corn syrup? When it’s “corn sugar.” Yes, get ready to start seeing this new, innocent-sounding moniker pop up in commercials and on labels. Because of the thrashing HFCS has taken in the court of public opinion in the past few years, its makers have decided to help it shed its old battered skin and emerge as a sleeker, more natural-sounding product.
Rebranding happens all the time in the corporate world. Philip Morris became Altria. The SciFi Channel became SyFy, GMAC became Ally Bank, Puff Daddy became Diddy, and Prince became The Artist Formerly Known as Prince. When a name—for one reason or another—just isn’t working, the strategy is to regroup and debut as something else."

"Aspartame, aka AminoSweetDiscovered in 1965, aspartame was among the first major artificial sweeteners to hit the U.S. food market, and because of its potency and lack of calories, manufacturers put it in everything. But due to competition from newer sweeteners and persistent rumors that the chemical is linked to cancerous tumors, sales of aspartame have lagged in recent years. The FDA has consistently maintained that aspartame is safe, but in early 2010, Ajinomoto (one company that manufactures the compound) decided to rename it AminoSweet. The new name is meant to make the product sound more natural and to evoke the two amino acids that account for its sweetness."

"Low Erucic Acid Rapeseed Oil, aka Canola Oil. There’s no such thing as a canola. Actually, the proper spelling is “Canola” with a capital C, because Canola isn’t even a plant—it’s the proper name of the product.  Canola oil comes from the rapeseed plant. Rapeseed oil was used in many parts of the world for cooking and industrial purposes, but it wasn’t until the 1970s that it became a staple in American kitchens, after Canadian scientists genetically engineered a strain of rapeseed plant that yielded a product significantly less bitter than regular rapeseed oil. It also contained less erucic acid, which had been associated with heart problems. The tasteless, odorless oil was perfect for cooking and baking, but manufacturers decided that “low erucic acid rapeseed oil” was not likely to motivate consumers to buy. They called the new oil Canola oil, after the name given to the experimental seed by the Canadian government: Can.-O.-L.A., which stood for Canadian, oilseed, low-acid. Thanks to smart branding, today it’s the third most popular cooking oil in the United States."

New Identity: The Rebranding of Popular Food Items.  These few items discussed in this article are only the tip of the proverbial iceberg. I am eating a mostly raw diet of fruits and vegetables, juices and green drinks, and my one weakness which is chocolate. (now that it's been rationalized to death and finally considered healthy).  

My nutritional "bottom line" is simply this: Hormone, antibiotic, GMO, chemically laded bio-engineered foods are not the slightest bit appetizing to me.  

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