Yummy! Lets have a Burger King Shake

[Guest guest]

from Eric SChlossers Fast Food Nation

 

A typical artificial strawberry flavor, like the kind found in a

Burger King strawberry milk shake, contains the following

ingredients: amyl acetate, amyl butyrate, amyl valerate, anethol,

anisyl formate, benzyl acetate, benzyl isobutyrate, butyric acid,

cinnamyl isobutyrate, cinnamyl valerate, cognac essential oil,

diacetyl, dipropyl ketone, ethyl acetate, ethyl amyl ketone, ethyl

butyrate, ethyl cinnamate, ethyl heptanoate, ethyl heptylate, ethyl

lactate, ethyl methylphenylglycidate, ethyl nitrate, ethyl

propionate, ethyl valerate, heliotropin, hydroxyphenyl-2-butanone (10

percent solution in alcohol), a-ionone, isobutyl anthranilate,

isobutyl butyrate, lemon essential oil, maltol, 4-methylacetophenone,

methyl 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, g-undecalactone,

vanillin, and solvent.

 

Although flavors usually arise from a mixture of many different

volatile chemicals, often a single compound supplies the dominant

aroma. Smelled alone, that chemical provides an unmistakable sense of

the food. Ethyl-2-methyl butyrate, for example, smells just like an

apple. Many of today's highly processed foods offer a blank palette:

whatever chemicals are added to them will give them specific tastes.

Adding methyl-2-pyridyl ketone makes something taste like popcorn.

Adding ethyl-3-hydroxy butanoate makes it taste like marshmallow. The

possibilities are now almost limitless. Without affecting appearance

or nutritional value, processed foods could be made with aroma

chemicals such as hexanal (the smell of freshly cut grass) or 3-

methyl butanoic acid (the smell of body odor).

 

The 1960s were the heyday of artificial flavors in the United States.

The synthetic versions of flavor compounds were not subtle, but they

did not have to be, given the nature of most processed food. For the

past twenty years food processors have tried hard to use

only " natural flavors " in their products. According to the FDA, these

must be derived entirely from natural sources -- from herbs, spices,

fruits, vegetables, beef, chicken, yeast, bark, roots, and so forth.

Consumers prefer to see natural flavors on a label, out of a belief

that they are more healthful. Distinctions between artificial and

natural flavors can be arbitrary and somewhat absurd, based more on

how the flavor has been made than on what it actually contains.

 

WHY DO THE FRIES TASTE SO GOOD? FIND OUT WHY HERE

 

http://www.rense.com/general7/whyy.htm

[Guest guest]

Very interesting... thanks Mike.... Jen

FareChase - Search multiple travel sites in one click.

[Guest guest]

Excellent post Mike. I'm re-posting it to natural-health-forum and misc.health.alternative, misc.kids.health, misc.kids.breastfeeding and misc.kids.pregnancy in the Google Groups...

 

Thanks,

Timviolinmike2002 <violinmike2002 wrote:

from Eric SChlossers Fast Food Nation A typical artificial strawberry flavor, like the kind found in a Burger King strawberry milk shake, contains the following ingredients: amyl acetate, amyl butyrate, amyl valerate, anethol, anisyl formate, benzyl acetate, benzyl isobutyrate, butyric acid, cinnamyl isobutyrate, cinnamyl valerate, cognac essential oil, diacetyl, dipropyl ketone, ethyl acetate, ethyl amyl ketone, ethyl butyrate, ethyl cinnamate, ethyl heptanoate, ethyl heptylate, ethyl lactate, ethyl methylphenylglycidate, ethyl nitrate, ethyl propionate, ethyl valerate, heliotropin, hydroxyphenyl-2-butanone (10 percent solution in alcohol), a-ionone, isobutyl anthranilate, isobutyl butyrate, lemon essential oil, maltol, 4-methylacetophenone, methyl 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, g-undecalactone, vanillin, and solvent.Although flavors usually arise from a mixture of many different volatile chemicals, often a single compound supplies the dominant aroma. Smelled alone, that chemical provides an unmistakable sense of the food. Ethyl-2-methyl butyrate, for example, smells just like an apple. Many of today's highly processed foods offer a blank palette: whatever chemicals are added to them will give them specific tastes. Adding methyl-2-pyridyl ketone makes something taste like popcorn. Adding ethyl-3-hydroxy butanoate makes it taste like marshmallow. The possibilities are now almost limitless. Without affecting appearance or nutritional value, processed foods could be made with aroma chemicals such as hexanal (the smell of freshly cut grass) or

3-methyl butanoic acid (the smell of body odor).The 1960s were the heyday of artificial flavors in the United States. The synthetic versions of flavor compounds were not subtle, but they did not have to be, given the nature of most processed food. For the past twenty years food processors have tried hard to use only "natural flavors" in their products. According to the FDA, these must be derived entirely from natural sources -- from herbs, spices, fruits, vegetables, beef, chicken, yeast, bark, roots, and so forth. Consumers prefer to see natural flavors on a label, out of a belief that they are more healthful. Distinctions between artificial and natural flavors can be arbitrary and somewhat absurd, based more on how the flavor has been made than on what it actually contains.WHY DO THE FRIES TASTE SO GOOD? FIND OUT WHY HERE

http://www.rense.com/general7/whyy.htm

[Guest guest]

, Tim Campbell

<timcall@s...> wrote:

>

> Excellent post Mike. I'm re-posting it to

natural-health-forum and misc.health.alternative,

misc.kids.health, misc.kids.breastfeeding and misc.kids.pregnancy in

the Google Groups...

>

> Thanks,

> Tim

>

Good thinking. Any of my general info posts can go elsewhere

The ones where I'm talking only about my experiences I kind of

hope to control where they end up.

I don't go to a lot of groups myself so send them on.I can't spend a

lot of time on computer groups- I end up arguing about

something or another eventually and its not worth it. Be nice to

know I may have indirectly caught the eye of hundreds or even

thousands.I see a lot of pregnant women with families feeding them

at Mc Donalds. I hope a few people will also buy Fast Food Nation

Well worth the read- a real eye opener and in trade paperback.

I bet a used copy can be had for 10 bucks.

 

Mike

 

 

Mike

 

 

 

> violinmike2002 <violinmike2002> wrote:

> from Eric SChlossers Fast Food Nation

>

> A typical artificial strawberry flavor, like the kind found in a

> Burger King strawberry milk shake, contains the following

> ingredients: amyl acetate, amyl butyrate, amyl valerate, anethol,

> anisyl formate, benzyl acetate, benzyl isobutyrate, butyric acid,

> cinnamyl isobutyrate, cinnamyl valerate, cognac essential oil,

> diacetyl, dipropyl ketone, ethyl acetate, ethyl amyl ketone, ethyl

> butyrate, ethyl cinnamate, ethyl heptanoate, ethyl heptylate, ethyl

> lactate, ethyl methylphenylglycidate, ethyl nitrate, ethyl

> propionate, ethyl valerate, heliotropin, hydroxyphenyl-2-butanone (10

> percent solution in alcohol), a-ionone, isobutyl anthranilate,

> isobutyl butyrate, lemon essential oil, maltol, 4-methylacetophenone,

> methyl 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, g-undecalactone,

> vanillin, and solvent.

>

> Although flavors usually arise from a mixture of many different

> volatile chemicals, often a single compound supplies the dominant

> aroma. Smelled alone, that chemical provides an unmistakable sense of

> the food. Ethyl-2-methyl butyrate, for example, smells just like an

> apple. Many of today's highly processed foods offer a blank palette:

> whatever chemicals are added to them will give them specific tastes.

> Adding methyl-2-pyridyl ketone makes something taste like popcorn.

> Adding ethyl-3-hydroxy butanoate makes it taste like marshmallow. The

> possibilities are now almost limitless. Without affecting appearance

> or nutritional value, processed foods could be made with aroma

> chemicals such as hexanal (the smell of freshly cut grass) or 3-

> methyl butanoic acid (the smell of body odor).

>

> The 1960s were the heyday of artificial flavors in the United States.

> The synthetic versions of flavor compounds were not subtle, but they

> did not have to be, given the nature of most processed food. For the

> past twenty years food processors have tried hard to use

> only " natural flavors " in their products. According to the FDA, these

> must be derived entirely from natural sources -- from herbs, spices,

> fruits, vegetables, beef, chicken, yeast, bark, roots, and so forth.

> Consumers prefer to see natural flavors on a label, out of a belief

> that they are more healthful. Distinctions between artificial and

> natural flavors can be arbitrary and somewhat absurd, based more on

> how the flavor has been made than on what it actually contains.

>

> WHY DO THE FRIES TASTE SO GOOD? FIND OUT WHY HERE

>

> http://www.rense.com/general7/whyy.htm

>

>

>

 

[Guest guest]

Thanks Mike; well stated and understood...I also posted it to sci.life-extension, sci.med.nutrition, ba.food, co.food, nyc.food and ne.food; all through Google Groups.

 

Timviolinmike2002 <violinmike2002 wrote:

, Tim Campbellwrote:>> Excellent post Mike. I'm re-posting it tonatural-health-forum and misc.health.alternative,misc.kids.health, misc.kids.breastfeeding and misc.kids.pregnancy inthe Google Groups...> > Thanks,> Tim> Good thinking. Any of my general info posts can go elsewhereThe ones where I'm talking only about my experiences I kind of hope to control where they end up.I don't go to a lot of groups myself so send them on.I can't spend alot of time on computer groups- I end up arguing aboutsomething or another eventually and its not worth it. Be nice to know I may have indirectly caught the eye of hundreds or eventhousands.I see a lot of pregnant women with families feeding themat Mc Donalds. I hope a few people will

also buy Fast Food NationWell worth the read- a real eye opener and in trade paperback.I bet a used copy can be had for 10 bucks.Mike Mike > violinmike2002 wrote:> from Eric SChlossers Fast Food Nation > > A typical artificial strawberry flavor, like the kind found in a > Burger King strawberry milk shake, contains the following > ingredients: amyl acetate, amyl butyrate, amyl valerate, anethol, > anisyl formate, benzyl acetate, benzyl isobutyrate, butyric acid, > cinnamyl isobutyrate, cinnamyl valerate, cognac essential oil, > diacetyl, dipropyl ketone, ethyl acetate, ethyl amyl ketone, ethyl > butyrate, ethyl cinnamate, ethyl heptanoate, ethyl heptylate, ethyl > lactate, ethyl methylphenylglycidate, ethyl nitrate, ethyl > propionate, ethyl valerate, heliotropin, hydroxyphenyl-2-butanone (10 > percent solution in alcohol), a-ionone,

isobutyl anthranilate, > isobutyl butyrate, lemon essential oil, maltol, 4-methylacetophenone, > methyl 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, g-undecalactone, > vanillin, and solvent.> > Although flavors usually arise from a mixture of many different > volatile chemicals, often a single compound supplies the dominant > aroma. Smelled alone, that chemical provides an unmistakable sense of > the food. Ethyl-2-methyl butyrate, for example, smells just like an > apple. Many of today's highly processed foods offer a blank palette: > whatever chemicals are added to them will give them specific tastes. > Adding methyl-2-pyridyl ketone makes something taste like popcorn. > Adding

ethyl-3-hydroxy butanoate makes it taste like marshmallow. The > possibilities are now almost limitless. Without affecting appearance > or nutritional value, processed foods could be made with aroma > chemicals such as hexanal (the smell of freshly cut grass) or 3-> methyl butanoic acid (the smell of body odor).> > The 1960s were the heyday of artificial flavors in the United States. > The synthetic versions of flavor compounds were not subtle, but they > did not have to be, given the nature of most processed food. For the > past twenty years food processors have tried hard to use > only "natural flavors" in their products. According to the FDA, these > must be derived entirely from natural sources -- from herbs, spices, > fruits, vegetables, beef, chicken, yeast, bark, roots, and so forth. > Consumers prefer to see natural flavors on a label, out of a belief > that they are more

healthful. Distinctions between artificial and > natural flavors can be arbitrary and somewhat absurd, based more on > how the flavor has been made than on what it actually contains.> > WHY DO THE FRIES TASTE SO GOOD? FIND OUT WHY HERE > > http://www.rense.com/general7/whyy.htm> > > > > > > > > >