According to Natural News, Kraft Foods recently announced that it will phase out the use of the chemical preservative sorbic acid in some of its “Singles” products, only to replace it with a GMO-derived antifungal agent in combination with an unnamed, proprietary stabilizing compound.
According to the Chicago Tribune, Kraft plans to phase out sorbic acid just from its “American” and “White American” varieties of Kraft Singles, a highly processed, cheese-like food product that does not mold, in an apparent attempt to appeal to changing consumer tastes. Instead of sorbic acid, these two products will soon contain a blend of natamycin, a chemical preservative derived from GM bacteria, and some other mystery compound that the company disturbingly refuses to disclose.
Somehow, replacing one chemical preservative with another — and a GMO at that! — is considered an improvement at Kraft, the second-largest food and beverage company in the world. Kraft also apparently believes that consumers want to know less about what they are eating, hence its decision to include an additional secret ingredient.
“We know families today want convenient foods that have no artificial preservatives and a simpler, more recognizable ingredient list,” declared Brian Gelb, a senior associate brand manager for Kraft Foods, in a recent statement intended to be taken seriously. “Kraft is working to deliver more of these options for some of our most beloved brands.”
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Recognition of gluten sensitivity and the consequence of Celiac disease if that sensitivity is ignored is not so easy to determine early. Medical tests fail often enough, turning up negative while people who are gluten intolerant continue to suffer a plethora of symptoms.
Those people are often told that it’s all in their heads after testing shows up negative, but traditional gluten intolerance blood testing looks for only one of six polypeptides in wheat, gliadin.
There are five others: wheat germ agglutinin, gluteomorphin, glutenin, prodynorphin and omega-gliadin. Any one or a combination of these five can cause anyone to have reactions to wheat.
Symptoms alone can be attributed to several other issues. Even gluten intolerant or Celiac disease sufferers will manifest a variety of different symptoms. It’s rather complex.
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