Nutrition At The Heart Of The Government’s Food Policy – and fairies at the bottom of your garden


 

The announcement that our Government cares about our health and survival may come as a complete shock to your system. I apologise for being the one giving you this heart fright!

I think it only fair to warn you that there are some more shock’s in store for you when you read the following – much hyped article. The original full text is below in black print, with my own additions, insights and comments written in RED

The National Heart Foundation of Australia has been asked by the Gillard Government to help the food industry improve the nutritional value in our food.

READ: NHF will dictate what we can and cannot eat.

ASK:  Who determines what the correct nutritional value of our food is?

Dr Lyn Roberts, National CEO of the Heart Foundation, said the organisation would provide the Government with information to help set Government targets for industry in reducing saturated fat and salt. (Please note no mention of a reduction in sugar!)

READ: The Government is paying us (NHF) to dictate to industry. Remember industry can ‘buy’ from us a RED TICK when they meet OUR criteria.

We’re providing nutrition information on a range of important food categories such as bread, breakfast cereal, simmer sauces, processed meat and more recently we provided data on soups, Dr Roberts said. The Heart Foundation, through our Tick Program, has more than 22 years experience in monitoring the food industry.

READ: Why would a health conscious individual/family buy processed foods such as bread? If this is absolutely essential then you need to know this.

An Italian grandmother once told me, “The only ingredients you need in bread are flour, yeast, water and salt”. She’s right, but food technology has led to huge changes. We once found 50 ingredients in a loaf of bread in the USA. To see what’s in your bread, read the ingredients list. If the bread is not packaged, you will have to ask. In a hot bread shop, ask to see the bag of premix and read the ingredient label.

• avoid additives in the propionate range (280-283), most likely calcium propionate 282. Brumby’s, Bakers Delight and Banjo’s hot bread shops do not use 282 in their breads, and do not have it on the premises. For an outlet near you, see

    Brumbys Bakeries,see www.brumbys.com.au

    Bakers Delight,see www.bakersdelight.com.au

READ: Why would a health conscious family buy pre-packaged breakfast cereals?

Of all the acres of shelving in supermarkets, taken up by hundreds of varieties of cereal, only two items were of good nutritional value. What joy, what a glorious morning it was.

Finally! The truth about those corrupter’s of children’s tastes and lifestyles were revealed. Where is the fruit in frutti loupes or the fibre in Chocó of pops? How dare those multi-national corporations label food so falsely?

BUT WAIT: The government is now going to do something about all these BAD cereals……. (Yeh right!) Surely it would be much healthier if parents/people made their own muesli? Cooked their own steel cut oats? Or even better still ate a full cooked breakfast – high in protein. OM Gosh we can’t do that, it would be too high in saturated fat and that is what the NHF tells us is bad for us.

READ: Why would a health conscious family live off simmer sauces?

THE NHF tells us that Cooking sauces are an important category to target for reformulation. Australia’s households are very busy and families are always looking for quick and tasty ways to get nutritious foods on the table, which is why these types of sauces are so popular.

NOTE: I dispute these are healthy or nutritious items, so why use them at all?

Some pre-prepared meals, especially frozen meals might contain fresh ingredients, be low in sugar and be preservative, colouring and additive free. These are OK occasionally but they are likely to contain sauces that contain flour (and other chemicals) that you would be better without. Food that you prepare yourself from fresh ingredients is best for you. Use garlic, onion and herbs to flavour your home-cooked food. Don’t use bottled and packaged sauces unless you have assessed the ingredients and found that they are SUGAR-FREE, PRESERVATIVE-FREE and ARTIFICIAL COLOURING-FREE. (I would add to ensure also they are free of any artificial sweetener – with the exception of STEVIA, which is an herb not a laboratory manufactured artificial chemical).

But with sauces providing up to 70% of your days sodium in just one meal, this popular and simple option can easily lead to salt overload. That’s why it’s so important that gradual salt reduction is phased in right across the category, she said.

NOTE: If you do not use these chemical cocktails (simmer sauces) on your food – I wonder if that would cause you to be deplete – deficient in sodium? Interesting question huh? Personally my choice is to make all my own gravies and sauces, with all fresh ingredients, and where salt is concerned I use Himalayan Salt, not factory processed salt which is deplete of the other essential minerals. Cooking from scratch you will be amazed at the wonderful flavours that can be achieved, and believe it or not, you will automatically use less salt.

Salt Deficiency: The Cause Of Many Serious Diseases
An eight-year study of a New York City hypertensive population stratified for sodium intake levels found those on low-salt diets had more than four times as many heart attacks as those on normal-sodium diets – the exact opposite of what the “salt hypothesis” would have predicted.

ASK: Why would you choose to eat processed foods?

According to the UK Action against Salt people, who I personally contacted recently:

“….75% salt in our diets comes from processed foods. I made a case for home cooking versus eating pre-packaged and processed foods like we do here at home and was told:  almost nobody can afford to shop like you – due to lack of time, money & interest – education is a small part of it, (&) those most deprived and likely to suffer from the effects of a high salt diet are those that buy cheap processed foods. Our society has lost the way in cooking from scratch over many years, it will take many more to get it back on track – during which, if we didn’t improve processed food, people would be needlessly dying.”

The UK Action on Salt people are very similar in their mode of operation (with industry and the government) in having the food content of salt reduced – to save the people, from themselves and future heart/health issues.

ASK YOURSELF: Why is it that studies that conflict with the Governments mindset, are totally ignored?   According to a European study that measured salt levels in people’s urine over an eight-year period, there are more cardiovascular deaths among people with low salt, than high salt. The authors from the University of Leuven, Belgium, who published their findings in JAMA (Journal of the American Medical Association), found absolutely no link between higher salt intake and hypertension risk or complications caused by cardiovascular disease.

The researchers wrote:   “Extrapolations from observational studies and short-term intervention trials suggest that population-wide moderation of salt intake might reduce cardiovascular events. The assumption that lower salt intake would in the long run lower blood pressure, to our knowledge, has not yet been confirmed in longitudinal population-based studies.”

AND AS TO SOUPS: These are once more a processed food item, containing artificial ingredients, colours, flavourings and other chemical substances, to fool your taste buds into accepting them as tasty, nutritious and beneficial.

The healthiest households usually have a pot of stock/broth on the simmer, or at least some frozen in handy sizes for a quick meal. YES the store bought varieties of soup have too much salt in them, along with too many unnecessary chemical additives which are not kind to your body, and the prepaced blocks of stock you buy in the supermarket do not have the nutritional value that homemade stocks do.

We’re very pleased to be a part of the Food and Health Dialogue a coalition comprising food industry, supermarket retailers, health groups and Government who are working together to bring about nutrient improvements to the foods Australians eat most often.

Foods will be improved by key companies reaching agreed targets and timelines for reducing salt and saturated fat in the foods we eat.

NOTE: Were you asked for your input? I know I wasn’t asked, but I see there is a whole army of paidbureaucrats ready and willing to determine what should and should not be put into our bodies.

Another of their BIG BADDIES that must,
at all cost be reduced are saturated fats.

By working together we can achieve the sort of widespread nutrition improvements, required to make Australians healthier, that cannot be achieved by one group in isolation, said Dr Roberts.

READ: Saturated fats from animal and vegetablesources provide a concentrated source of energy in the diet; they also provide the building blocks for cell membranes and a variety of hormones and hormone like substances. Fats as part of a meal slow down absorption, so that we can go longer without feeling hungry. In addition, they act as carriers for important fat-soluble vitamins A, D, E and K. Dietary fats are needed for the conversion of carotene to vitamin A, for mineral absorption and for a host of other processes.

Politically Correct Nutrition is based on the assumption that we should reduce our intake of fats, particularly saturated fats from animal sources.

NOTE: What we have here, with the NHF pushing to lower saturated fats in our diet is nothing short of a misguided attempt to make us all ill. Saturated fats are necessary for cellular function at the basic level. Please refresh your basic food learning curve and read the article.

I do still say that we need to get back to basics, and cook as much as possible without using processed foods, sauces and packet stuffs like ‘simply add water’. But for those who do eat an occasional treat, the natural fats are of heath benefit – essential – life giving.

While we’re very pleased to use our expertise with this work, we d also like to see the Government do more to make our food healthier.

READ: Give us more money and power to decide.

Specifically, we d like to see the Food and Health Dialogue be better resourced and do more active monitoring of food available in our supermarkets.

Diets high in salt and saturated fat can lead to high blood pressure and high blood cholesterol both risk factors for heart disease, which is Australia s number one killer.

Opinion: Meat (or more specifically Sat Fat in meat) gives you heart disease; Reality: Misinformed and wrong again. – You could also add in here that advice that “all cholesterol is bad and the best way to eat is low fat”. Wrong assumptions once again. Again there are plenty of civilizations devoid of heart disease that live on a higher fat intake diet and mostly from saturated and monounsaturated fats (MUFAs). What you will find in common with those people is a lower amount of PUFAs especially in regards to vegetable oils and low consumption of sugar as well. The paranoia about sat fats and heart disease is also known as the “lipid hypothesis”, in which concludes sat fat and cholesterol intake from meats raised blood cholesterol which in turn lead to increased risk of heart diseases. The truth is that saturated fats are important for hormones and cell membrane structure. It is true “you are what you eat” when it comes to fats.If you substitute in low quality and unstable vegetable oils and add in more rancid and processed meats, don’t expect good things to happen. The quality of your meats and fats is important, that is if you like good health. We are only as healthy as our cellular structures, so what do you want them made out of? 

As part of the Food and Health Dialogue, Australian food companies have recently agreed to reduce the salt in pasta sauces, Indian-style sauces and other simmer sauces by 15% by 2014.

Cooking sauces are an important category to target for reformulation. Australias households are very busy and families are always looking for quick and tasty ways to get nutritious foods on the table, which is why these types of sauces are so popular.

But with sauces providing up to 70% of your day s sodium in just one meal, this popular and simple option can easily lead to salt overload. That s why it s so important that gradual salt reduction is phased in right across the category, she said.

Food companies participating in the Dialogue will provide the Government with annual reports of sales data and product composition to enable ongoing monitoring of progress towards the commitments and reporting of the actual amount (tonnes) of salt and saturated fat removed from our foods each year.

CONSIDER THIS: Eating healthy means low fat, right? You may be surprised to learn that actually, a low fat diet is not at all healthy.

If we look back fifty years ago, a healthy diet included real food, not low fat, processed junk food. And unfortunately, this change in the definition of what it means to eat healthy has resulted in a health crisis in America and around the world.

Before the 1900s, Americans got about 50% of their calories from natural fats. 

We know that food innovation and reformulation works. Similar strategies in the UK, where the Government is working with the food industry and retailers, have shown impressive results, Dr Roberts said.

In Britain the overall amount of salt consumed by adults has fallen by approximately 10%, a reduction that experts have found could save more than 6,000 lives a year. Companies in the Dialogue recognise that salt is widely used across the food supply and are committed to reducing Australian salt intakes.

NOTE: There is no scientific evidence that this plan is working. There is much evidence that low fat is harmful to the body. Polyunsaturated industrially processed fats are not healthy.

Some companies have been reducing the salt and saturated fat content of some of their products for years through  reformulation. Now wider commitments are being made to build on these efforts to improve the nutritional health of all Australians, said Dr Roberts.

The Heart Foundation has seen the dramatic improvements that are possible to the foods we eat through its work with the Tick Program and participating food companies reducing the salt, saturated and trans fat and energy and increasing the amount of fibre, wholegrain, fruit and vegetable content.

NOTE: The Tick Programme is under scrutiny

We are excited to see some parts of this work applied more broadly to the foods we buy in the supermarket and while there is much more to be done, we remain very optimistic about the potential for success of this Australian-first collaboration, she said.

COMMENT: Follow the dollar. 

TO SUM UP: The Government and the NHF are going to reformulate the processed food industry. There is ample proof that reducing salt and saturated fats is BAD FOR YOU, and that carbohydrates/sugars are the food groups that need drastic reduction. You can avoid all of this hocus pocus, reformulation by simply eating home cooked, healthy, natural, non-chemically laden processed foods.

Don’t allow yourself to become an unpaid trial subject – you will be trailing their new fangled concoctions, and it is your health that will ultimately suffer.

All the links in this article are worth reading, learning from and adapting to your own circumstances. Eat Well – Stay Well!

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About JustMEinT Musings

I like writing, reading and expressing my opinions. I prefer natural health and healing to pharmaceutical drugs. Jesus Christ is my Lord and Saviour.
This entry was posted in Blood Pressure, Diabetes, Doctors - medical Fraternity, Food Police, FOOD SECURITY, Healthy Food, Heart Disease, Industry Shenanigans, OBESITY, OIL's, Processed Foods, Salt, Sugar, Transfats, Unhealthy Food and tagged . Bookmark the permalink.

3 Responses to Nutrition At The Heart Of The Government’s Food Policy – and fairies at the bottom of your garden

  1. Douglas says:

    There’s a fascist edge to it: “By working together we can achieve the sort of widespread nutrition improvements, required to make Australians healthier, that cannot be achieved by one group in isolation, said Dr Roberts.” It’s the sort of slogan that was all the rage in the 1930’s in a couple of countries.

    but,Terrific news! As food quality falls, ie. it becomes inedible, putrid and good only for at best fish bait, food firms and their input suppliers will contract and might even fold, which is great for the ex employed and all with nest eggs called superannuation. Then there can be no “health” problem. A misery problem, yes but what the heck, what’s that compared to the joys of bullying consumers and inflicting more pain on those that actually serve people, firms. It’s wonderful how political parasites think. They had a future, back in the 1930’s – Oh no! Now I see what it’s all about, they yearn for “the good old days”.

  2. So much stuff here! An impressive post. I need a little more time and research to come anywhere near your comprehension and good sense on this issue.
    Present thinking is that I can forego my own attempts at creating a good health/eating theme on my blog and simply refer all my readers to your blog.
    As I said, I am greatly impressed. Keep up the good work.

  3. John says:

    I have tried really hard to learn about nutrition and healthy eating. With so many people telling us so many different things i have come to understand one thing… nutrition is alot like religion… it’s very hard to sort out the truth from the bullshit.

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