How much food is in your food?


Clean Labels are becoming a mainstay in the food and beverage industries rather than a passing trend, one in five tracked products had a clean label, up from 17% the year before.

This has inspired 64% of Americans to check ingredients labels, looking for ingredients that are easy to understand and to stay away from artificial additives, preservatives and artificial colors. For good reason!

FEMA GRAS (Generally Recognized As Safe) is a US Government program that employs an expert panel that includes top experts in toxicology, organic chemistry, biochemistry, metabolism, and pathology. For new products to be approved they must meet four key criteria:

  1. There must be general recognition of safety by qualified experts.
  2. The experts must be qualified by training and experience to evaluate the substance’s safety.
  3. The experts must base their determination of safety on scientific procedures or on common use in food prior to 1958.
  4. The determination of general recognition of safety must take into account the condition of intended use for t its function in the food, e.g. flavoring.

Besides NRDC, the other petitioners signed against these ingredients were Center for Science in the Public Interest, Center for Food Safety, Consumers Union, Improving Kids’ Environment, the Center for Environmental Health, the Environmental Working Group, and Dr. James Huff, the former associate director for chemical carcinogenesis at the National Institute of Environmental Health Sciences.


FEMA GRAS just disclosed this list of ingredients that are considered to be carcinogenic and unsafe for human consumption to the food industry. These chemicals are no longer considered safe:

  1. Benzophenone (also known as diphenyl ketone) (CAS No. 119-61-9)
  2. Ethyl acrylate (CAS No. 140-88-5)
  3. Eugenyl methyl ether (also known as 4-allylveratrole or methyl eugenol) (CAS No. 93- 15-2)
  4. Myrcene (also known as 7-methyl-3-methylene-1,6-octadiene) (CAS No. 123-35-3)
  5. Pulegone (also known as p-menth-4(8)-en-3-one) (CAS No. 89-82-7)
  6. Pyridine (CAS No. 110-86-1); and styrene (CAS No. 100-42-5)

They originally qualified as safe by tests conducted by the chemical companies that produced them, and the studies were never questioned or challenged. Due to recent FEMA GRAS findings these no longer qualify as safe.

Did you know that in the past few months Kraft Mayonnaise was not allowed to be imported into Israel because to qualify as mayonnaise it has to contain eggs, Kraft Mayonnaise does not contain any part of eggs, Kraft Ketchup isn’t allowed in Israel because to qualify as ketchup it has to contain tomatoes, Kraft Ketchup doesn’t contain any tomatoes either. So what does it contain? Artificial flavorings in the form of chemicals.

Organic Produce

Seasonal and Locally Sourced is always best.

In 2015 artificial flavors were ordered removed from products by FEMA GRAS, Papa John’s Pizza announced that they are going to remove all artificial flavorings from there pizza, like it’s their idea, good marketing which will be followed by many more. Sorta the ‘Mia Pulpa’ (said while patting my heart) of advertising.

Don’t forget that they’ve been using ingredients that were killing you, just know that this caused General Mills to remove ‘artificial flavoring’ from cereals and fruit snacks, Kellogg’s also removed these chemicals from cereals and snack bars and Eggo frozen products and Mondelez from it’s snack products.

Nestle is removing artificial flavors from it’s frozen pizzas and chocolate candy, and Nestle looks like they’re going to be in for a big fight against child labor laws, which have been slipping through the US Court system as long as the factory and children were living in other countries. But the court system is likely to use Nestle as an example, or it will look very (paid off) suspicious (lobby group payoff) if this slips through the (really big payoff) system. Nestle which has a huge bottled water business world wide has also been exposed in the past year for syphoning water from the California deserts and the water table in the Central Valley, with permits that weren’t renewed since 1988. So they buy a small plot of land on a water table, stick in a pump and then sell the locals their own water back, and if you have an opportunity to watch the documentary FLOW (For Love Of Water) you will see that this is part of their corporate culture.

I’m done with Nestle, they’re burnt as far as I’m concerned. I wouldn’t buy their products if they were the last chocolate in the world….they’re not are they? OH my Greek Frappe is made by Nestle..that’s OK I’m taking a stand, I’ll switch to expresso chilled, I’m drinking it with soy condensed milk anyway so it’s not exactly authentic Greek Frappe. If you don’t know what Frappe is? It’s what got those Greeks up the hill to the Acropolis and closer to God. Yep, heavenly coffee, thick with a foam of condensed milk, ordered ‘sweet’, ‘a little sweet’ or ‘not sweet’.


Seasonal and Locally Sourced is always best.

Well dear  good2eat4U members as I pride myself in being slightly ahead of the curve and out on a limb:  Hummmmm,

How much of what you’re eating does not contain any food?

A WHOLE LOT. As I explore the world of food manufacturing I have learned that there is a major investment in making chemicals taste and feel like food. In fact, I have come to realize that we are being programmed to accept chemicals in place of food. Cheap, no waste, no garbage (well, nothing but garbage really), no labor, just a machine pushing out chemicals in items sold as Healthy: (and that’s the part that really burns me) like protein drinks, energy drinks, vitamin capsules, and even chemical Chicken Stock, ketchup and mayonnaise.

When America’s Test Kitchen did a show on Chicken Stock, none of the top 5 brands “had any part of a chicken” in them, in fact they laughed and said something about a chicken not even being close enough to cross the road, as I recall. Our top 5 brands are brought to us, and I quote the host and test moderator here: “examples of the wonderful world of chemicals, and how much salt seems to determine the winner” which was Swanson’s.

The Really Ugly

FDA called for the removal of trans fats earlier last year, manufacturers were given a three-year deadline to take trans fats out of food. There are several petitions working through legislation (pay offs) to be exempt of this demand and that loop hole was written into the law (lobbyists). How closely related is our food industry with the chemical industry (think Monsanto)? Food/Medical/Chemical Take your health back, take your life back, there is no responsibility greater than your own to your body, for you and the people you love.

Am I a radical foodie? OH YES, and I really find the rolling eyes are being replaced with legitimate questions. It’s always been common sense to me. I don’t eat gluten, because of the change in wheat and the chemicals sprayed in the fields. No I don’t eat dairy, because of the change in hormones and antibiotics fed to cows (and chickens) that are forced into a constant state of pregnancy and processing – it’s really not dairy anymore. And I don’t eat sugar, makes me rush and pass out, then wake up jacked up. And now I know that my instincts were right all along. AND SO DO YOU. I think that’s why there was a backlash when people asked me why I look so young, and what I eat. “Oh I’d rather die than never eat pizza again.” OK funny choice to me, but that statement, that I heard more than any other, is closer to the truth than even I imagined.

Eat Locally grown, Eat Organic, Eat real food, Juice is a lie, Vitamins are a lie, Stay away from chemicals or you will find that you need a prescription for chemicals that will cause a downward spiral that you can’t get out of.

Let’s see I always like to end on a funny note: So when I caught the America’s Test Kitchen ‘Chicken Stock’ episode, I was appalled. I was appalled by the results but even more appalled by the response of the moderators, it was funny to them. So I’ll end this with “Why did the chicken cross the road?” “To get you to come to the other side”

Broth-Stock Chicken: 60 Calories – Protein – Can-D Cook-E

You Tube

Chicken Broth

Nothing you can buy compares to organic home made chicken broth.

Serving Size: 6 full meals

NEWS FLASH: Commercial Chicken Stock is not made from chicken, it is completely made from chemical flavorings. Making it yourself is much easier than you think.
Make ‘Stock’ with bones and giblets, for Broth put in a whole bird (chicken).
This is a very forgiving and foolproof opportunity to explore unlimited choices. You can make it ethnic by the spices you use, every culture makes stock and broth.
HERBLENDS were made for broth and stock, and you are free to add one or more of the suggested add-ins to change it up.


1 whole Organic Chicken that fits inside the pot, I use a pasta pot with an insert-lift the chicken including the spices and get a clear broth
6 Quarts Water, to cover the thighs of the chicken, the breast will steam and be tender
2 stalks Celery Stalk, broken in half
1 TBS Salt
1 teaspoon Pepper
2 whole Carrots, cut into 1 inch pieces don’t bother to peel
1/2 whole Onion, Halved or Quartered
2 TBS Herblends, your choice  Herblends, 100% perfectly blended herbs
To enhance or replace Herspanic
1 whole Lime, inside the cavity of chicken
2 whole Jalapeno Chiles, leave whole unless you want heat, then slice into coins
1 Handful Cilantro, toss on top while cooking
2 sprigs Oregano, toss on top while cooking

To enhance Hersweetie 
4 sprigs Tarragon, add in the final 20 minutes with the lid off
1 inches Ginger Root, add once it is on simmer
To enhance Heroccan HERBLENDS
1 whole Cinnamon Stick, add at beginning of cooking
5 Cardamon Pods, add at beginning of cooking
1 teaspoon Turmeric Root, add at beginning of cooking
4 sprigs Marjoram
1 whole Lemon, in cavite of the chicken
Add these fresh herbs to replace or enhance Hertaliana
1 sprigs Parsley
1 sprigs Rosemary
1 whole Bay Leaf
1 sprigs Oregano
1 whole Lemon, inside the cavity of the chicken
1 handful Fennel Fonts, add in last 10 minutes of cooking
To enhance or replace Hercajun
1 TBS White Pepper, 1 TBS File Gumbo, when done cooking


1. Rinse the chicken inside and out, between the legs are the cavity, there is a flap of fat on both sides of the cavity tug them off, insert a lemon into the cavity.

2. Place the chicken into a stock pot, or in the basket inside a pasta pot.
Fill with cool water to the top of the meat on the legs, leave the breast out of the water. This actually leaves the breast moist and the dark meat well cooked.
3. Add the onion, carrots, heart of celery stalk. These all add depth to the flavor and are all optional. The onion flavor is essential, can be replaced with onion seasoning.

4. Now add seasonings that you have on hand: sage, thyme, marjoram, oregano, bay leaf, parsley, tarragon, a poultry blend or any herbs you want in dried or fresh form.
HERBLENDS can be added to the top of the chicken breast and will dramatically change the flavor of the stock: Herspanic will be Spanish/Latin (chicken tacos, enchiladas etc.), Hertaliana/Italian (stock for Risotto), Hercajun/Cajun (dirty rice, gumbo, jambalaya Southern American) Heroccan will make the stock Moroccan, (great for couscous, vegetable Tagine), etc.

5. Add Sea Salt, crushed black pepper to the water.

6. Put a lid on the pan and bring it to a gentle boil.
Lower the temperature to medium and cook for 60 minutes.
Place a thermometer into the bottom of the breast meat, cook until the internal temperature is 165ºF.

7. Lift the basket from the pasta pot or use large forks to remove the chicken, let it drain for a few seconds before placing on a cutting board or baking sheet.
Discard any twigs or leaves remaining of the herbs that are in the basket around the chicken.
You can save the carrots, easily peel the skin, all else should be thrown out in a plastic bag.

8. When cool enough to handle (about 10-15 minutes) remove the skin from the chicken and serve it or place it in a large container with a lid.
You can pull the meat off the bone now and pour stock over the chicken meat, or cove the whole chicken with stock to keep it moist while reheating.
Store the chicken meat and stock in the container for 4-6 days.
Pour the stock in serving size containers in the freezer for up to a year.

Notes: Stock or broth is ‘A Basic’. It adds flavor and moisture to recipes that call for water and the potential uses in soups are limited only by your imagination.
I freeze the broth in containers that are appropriate for soup (2 cups per serving), cooking grains (3 cups per 1 cup of grain) and this is my secret weapon for easy risotto and paella (4-6 cups).
Label them with the date and the flavor profile: American/Moroccan/Italian etc.
All carbohydrates are better when made with stock as opposed to water. Rice, potatoes, noodles, vegetables are all heightened when cooked with a flavorful stock, the herbs and subtle meat flavor add their full dimension to simple dishes without much effort.
Broth, stock’s rich cousin, can change the tone of proteins or vegetables.


Hertaliana: pasta fagoli, wedding soup, French cassoulet, Greek egg-lemon soup, Risotto, chicken caccitori, veal Milanese, bread stuffing

Heroccan: CousCous, Chicken Tagine (with dried fruit and almonds or preserved lemon and olives) , vegetables with or without Herissa.

Hercajun: gumbo, jambalaya, dirty rice, corn bread stuffing

Herspanic: Tortilla soup, tacos, enchiladas, paella, rice stuffing

Why I love using a pasta pot with an insert for this task: you can pull the chicken and all of the add in’s out of the put and are left with a clear broth.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s