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"Sweetness: History, preference, and genetic variability. food technology, 1991. November:108-13. 20. Looy, H., S. Callaghan and H. Weingarten, Hedonic response of sucrose likers and dislikers to other gustatory stimuli. Physiology and Behavior, 1992. 52(Aug.):219-25. 21. Laeng, B., K. Berridge and C. Butter, Pleasantness of sweet taste during hunger and satiety: Effects of gender and "sweet tooth." Appetite, 1993. 21(Dec): 247-54. 22. Wurtman, J. J., H. R. Lieberman, and B. Chew, Changes in mood after carbohydrate consumption among obese individuals." - Kathleen DesMaisons, Potatoes Not Prozac: Solutions for Sugar Sensitivity (Get the book.)

"C&O Nursery subscribes to a number of trade magazines, both of the fruit-growing variety and of the chemical-flavoring variety: food technology, Produce Business, Good Fruit Grower, Food Chemical News. Their diverging editorials seem to have intersected in Snyder's mind. "You wanna have a Sudafed apple in the future? I'm not gonna close any doors," he says. "Look at nanotechnology. We don't know where it's gonna go." In recent years, the advent of presliced apples has been a boon to growers. Studies have shown that 65 percent of consumers would rather purchase sliced apples than whole apples." - Adam Leith Gollne, The Fruit Hunters: A Story of Nature, Adventure, Commerce and Obsession (Get the book.)

"Food companies and the fast-food industry have used marketing as well as the science of food technology to trigger wanton gluttony in a way that is eerily similar to the methods the tobacco companies employed to develop more addictive cigarettes. The food industry, through lobbying, coercion, greed, and advertising, has influenced us to make dietary choices that fatten us up and harm our health." - Michael T. Murray and Michael R. Lyon, Hunger Free Forever: The New Science of Appetite Control (Get the book.)

"A poll of 37,000 Americans conducted by food technology found that half of them were deficient in vitamin Bg (pyridoxine), 42 percent did not consume sufficient amounts of calcium, 39 percent had an insufficient iron intake, and 25 to 39 percent did not obtain enough vitamin C. Additional research has shown that a vitamin deficiency may not affect the whole body, but only specific cells. For example, those who smoke may suffer from a vitamin C deficiency, but only in the lung area." - Phyllis A. Balch, CNC, Prescription for Nutritional Healing, 4th Edition: A Practical A-to-Z Reference to Drug-Free Remedies Using Vitamins, Minerals, Herbs & Food Supplements (Get the book.)

"Before the development of food technology, not counting the introduction of fire and cooking, we only needed to know what foods were safe and what ones would make us sick or kill us. This information was developed by personal experiences passed on by example and instruction to our offspring. We did not have to depend upon reading and teaching. Fortunately, we did have good instincts based upon our sense of taste, smell, and touch. These are the senses that guide animals in their selection 12 of food. Plant or animal food that did not taste good was avoided." - Abram Hoffer, PhD, MD, FRCP(C) and Dr. Jonathan Prousjy, DPHE, DSC, ND, FRSH, Naturopathic Nutrition: A Guide to Nutrient-rich Food & Nutritional Supplements for Optimum Health (Get the book.) "Tomorrow is our responsibility Modern food technology has become food chemistry. We know a good deal about the chemical structure of food, but in the process of developing the chemistry of food, we have neglected to study the physiology of food. There is thus an almost total imbalance between our needs and what we eat. It is almost as odd as feeding lions only on grass. Our needs are the type of whole foods to which our ancestors had adapted 10,000 years ago." - Abram Hoffer, PhD, MD, FRCP(C) and Dr. Jonathan Prousjy, DPHE, DSC, ND, FRSH, Naturopathic Nutrition: A Guide to Nutrient-rich Food & Nutritional Supplements for Optimum Health (Get the book.) "There was no change in food technology except for storage. It was now possible to store grain for several years. In the bible, Joseph advised the Pharaoh to store a 7-year supply of grain in preparation for the 7-year drought he predicted. Agriculture forced a change in social habits, from a wandering, nomadic existence to the development of large cities. Territorial needs were changed from sparsely occupied areas with few interactions with others to huge, over-crowded, over-concentrated areas we know as modern cities." - Abram Hoffer, PhD, MD, FRCP(C) and Dr. Jonathan Prousjy, DPHE, DSC, ND, FRSH, Naturopathic Nutrition: A Guide to Nutrient-rich Food & Nutritional Supplements for Optimum Health (Get the book.) "Grinding and separating cereal components is the basis for much of our present food technology. Grinding was an important discovery because it made it possible to digest foods that formerly could not be digested. Sifting out the most nutritious portion of the grain to create while flour became fashionable for the wealthier classes. The poor, slaves, and peasants had to be content with whole-meal grain. They were, of course, lucky and must have been healthier than their masters and superiors." - Abram Hoffer, PhD, MD, FRCP(C) and Dr. Jonathan Prousjy, DPHE, DSC, ND, FRSH, Naturopathic Nutrition: A Guide to Nutrient-rich Food & Nutritional Supplements for Optimum Health (Get the book.)

"Overall, we are as carnivorous now as we were thirty years ago, but we are able to selectively lower our fat intake if we so desire, due to the wonders of food technology. To illustrate, we need only to look at two typical American meals.14,15 Meal #1 is served in a health-conscious home, where the main grocery shopper in the family reads the nutrition labels on every food item he or she buys. The result: a low-fat dining experience. Meal #2 is served in a home where the standard American fare is everyone's favorite. When they cook at home, they make the meal "rich." - T. Colin Campbell, Ph.D. and Thomas M. Campbell II, The China Study: The Most Comprehensive Study of Nutrition Ever Conducted and the Startling Implications for Diet, Weight Loss and Long-term Health (Get the book.)

"Department of Food Science and the Center for Advanced food technology at Rutgers University, recently compared the free-radical-fighting ability of twelve different teas, including several varieties of green, oolong, and black teas. The results were consistent with those from other studies: Dr. Ho found that green tea had the highest yields of polyphenols—particularly for EGCG. Oolong tea was in the middle, and black tea (as a result of its auto-oxidation process) had the lowest polyphenol yield.12 Is the body able to absorb and use the high levels of polyphenols that green tea contains?" - Lester A. Mitscher and Victoria Toews, The Green Tea Book (Get the book.)

"Over the past fifty years, unrivaled changes in food technology, transportation, and agriculture have created an unprecedented increase in the availability of food throughout the world. Because of this, obesity now outranks malnutrition even in most developing countries. According to the World Health Organization (WHO), out of the worlds six billion people, one billion are overweight, compared to 800 million who are undernourished. Even Africa, a continent usually synonymous with hunger, is falling prey to obesity. More than 33." - Michael T. Murray and Michael R. Lyon, Hunger Free Forever: The New Science of Appetite Control (Get the book.)

"The trade journal food technology dryly summarizes this situation: "If a downside to the probiotic trend exists, it relates to its newness and the lack of scientific evidence to back some of the claims. . ." YOGURT FOR KIDS The idea that yogurt is especially healthful makes it an ideal product for the dairy industry to market to kids. Parents will urge their children to eat yogurt without thinking too much about what is actually in it." - Marion Nestle, What to Eat (Get the book.) "The answer: another miracle of food technology. This particular miracle depends on the fact that trans-fatty acids are unsaturated. IM^MM^M^Hi^^^^^^MMffi Oil chemists add so much hydrogen This "naturally cholesterol free," to the soy oil that all of the fatty acids be- no-fat margarine looks like a tub come completely saturated (and, there- margarine but tastes just the way you fore, free of the ones that are trans)." - Marion Nestle, What to Eat (Get the book.)

"Light Fats" and their "Amazing" Effects Take for instance "light-butter" or half-fat butter, which has been heralded as one of the greatest "achievements" of food technology so far. In this high-tech product, at least half of the fat content of butter is replaced with water. It tastes like butter, it spreads like butter and it melts like butter in the mouth, but in reality it is mostly water. To turn water into butter, you have to mix it with a thickening agent like gelatin, an emulsifier that permits mixing fat with water, and then add artificial coloring, aromas, and preservatives." - Andreas Moritz, Timeless Secrets of Health & Rejuvenation: Unleash The Natural Healing Power That Lies Dormant Within You (Get the book.)

"In March 2001, food technology described the reinvention of yogurt into products filled with added "designer" bacteria, now given their own new name: "probiotics." If you have not seen this term before, you might make a note of it because you will certainly be seeing it again. Probiotics means the opposite of antibiotics. The idea is that the added probiotic bacteria will survive passage through the digestive tract and help prevent the diarrhea that sometimes comes with antibiotic treatment. An entire science has grown up around probiotics and —another new term ?prebiotics." - Marion Nestle, What to Eat (Get the book.) "Their only alternative is to turn to complicated and expensive food technology to thicken the oil without hydrogenating it, but this will raise the price of margarine and make it less competitive with butter. One way margarine companies deal with the frans fat problem is to deny that it is a problem at all and, instead, put a favorable spin on the science. To that end, the United Soybean Board and National Association of Margarine Manufacturers funded a study designed to produce data supporting the health "benefits" of margarine." - Marion Nestle, What to Eat (Get the book.)

"Tomomatsu, H., food technology, p.61, Oct.1994 " . Goldin, BR, et al., MODERN NUTRITION IN HEALTH AND DISEASE, Shils, ME (eds), p.569. Lea & Febiger, Philadelphia, 1994 ~ . Deitch, EA, Archives Surgery, vol.125, p.403, Mar.1990 *' . Le, MG, etal., J.Nat.Cancer Inst., vol.77, p.633, Sept.1986 *2. Salminen, E., etal., Clin.Radiol., vol.39, p.435,1988 " . Tomomatsu, H., food technology, p.61, Oct.1994 " . Fugiwara, S., et al., J.Japan Soc.Nutr.Food Science, vol.43, p.327,1990 " . Qureshi, AA, etal., Am.J.CIin.Nutr., vol.53, p.1042S, 1991 . Farrell, PM, et al." - Patrick Quillin, Beating Cancer with Nutrition (Get the book.)

"That's primarily due to food technology specialists and their lavish use of sugar and other sweeteners, salt, artificial flavorings, colorings, preservatives and MSG. It also hasn't hurt that newer refining techniques yield blander and purer soy proteins than the "beany," hard-to-cover-up flavors of the past. Cargill even bills its new soy protein isolate as "inconspicuously good." - Kaayla T. Daniel, PhD, CCN, The Whole Soy Story: The dark side of America's favorite health food (Get the book.)

"Tomomatsu, H., food technology, p.61, Oct.1994 " . Fugiwara, S., et al., J.Japan Soc.Nutr.Food Science, vol.43, p.327,1990 " . Qureshi, AA, etal., Am.J.CIin.Nutr., vol.53, p.1042S, 1991 . Farrell, PM, et al., in MODERN NUTRITION IN HEALTH AND DISEASE, Shils, ME (eds), Lea & Febiger, Philadelphia, 1994 " . Komiyama, K., et al., Chem.Pharm.Bull., vol.37, p.1369,1989 " . Tan, B., Nutrition Research, vol.12, p.S163,1992 " . Azuine, MA, et al., Nutr. Cancer, vol.17, p.287,1992 *? Havsteen, B., Biochem.Phamnacol., vo.32, p.1141,1983 " . Murray, MT, ENCYCLOPEDIA OF NUTRITIONAL SUPPLEMENTS, p.321." - Patrick Quillin, Beating Cancer with Nutrition (Get the book.)

"They have to allow us to control our hor- The more you control monal responses, and supply adequate levels of fish the hormones in the 01i body through the , food you eat, the less food technology is the modern battleground. It drugs, if any, you g°t us into this unhealthy mess. It can get us out. need to maintain a How can it solve the problem within thirty days? It state of wellness. can provide alternative products: ice cream, candy -? bars, milkshakes. Hormonally correct snack foods in these packages can be a training wheel. After eating them, consumers say, "I feel better." - APC Books, Healing Our Planet, Healing Our Selves: The Power of change Within to Change the World (Get the book.)

"Numerous national and international organizations have endorsed the process, among them health and food technology associations and—most enthusiastically—groups representing irradiation companies. In the United States, the FDA requires irradiated foods to be labeled "treated with (or by) radiation" and to display the international symbol of irradiation—the radura—printed in green. As shown in figure 9, the radura symbol resembles the logo of the Environmental Protection Agency (EPA) and is meant to reassure the public that irradiated foods are ecologically correct, or "green." - Marion Nestle, Safe Food: Bacteria, Biotechnology, and Bioterrorism (Get the book.)

"Head of food technology and Nutrition Unit, Malaysian Palm Oil Board "Palm oil originated from West Africa. In West Africa, when technology is not available, they simply take the oil palm fruit, put it in a pot and cook a stew out of it. The oil leaches out along with its constituents—provitamin A, carotenoids and vitamin E. We have perfected a technology for Malaysian palm oil, and this technology allows us to produce red palm oil that retains its carotene content and its vitamin E content. We are talking of carotenoids of about 500 mg/kg of oil and vitamin E up to 800 mg/kg of oil." - Gene A. Spiller, The Trans Fats Dilemma and Natural Palm Oil (Get the book.)

"Thus, food technology i99i;45(5)-.248-253 refers to an article published in the fifth (in this case, May) issue. As is customary in this style, text citations sometimes appear out of numerical order; these are space-saving cross-references to material cited earlier in the same chapter. Also to save space, references to multiple quotations or facts in a paragraph are listed in order under one note at its end; references to U.S. government reports omit their place and publisher (Washington, DC: U.S." - Marion Nestle, Safe Food: Bacteria, Biotechnology, and Bioterrorism (Get the book.)

"In the university world, gastronomy has never been represented except in its more folk-loristic forms, or at most as the subject of anthropological and ethnographical research, whereas the food technology used by industry boasts high-powered specialists who teach at universities all over the world. In reality, the fund of traditional knowledge on the subject of food processing—the set of simple acts of everyday preparation—is an extremely rich and valuable heritage." - Carlo Petrini, Slow Food Nation: Why Our Food Should Be Good, Clean, And Fair (Get the book.) "There has been a growing predominance of industrial food technology over more traditional methods. Such methods, often dismissed because they were part of everyone's normal stock of cultural knowledge and were deemed unworthy of scientific attention, have faded almost completely away because others produce our food for us. For many today, cooking has become chiefly a matter of heating up something precooked and frozen. The predominance of technology can be understood if we consider the current academic status of gastronomy compared to that which is accorded to the food technologies." - Carlo Petrini, Slow Food Nation: Why Our Food Should Be Good, Clean, And Fair (Get the book.) "The combination of new needs and of new discoveries in the field of food technology made possible a great expansion of the food industry, but it later turned out that the use of chemistry had been too indiscriminate, resulting in food scandals, new diseases, and the impoverishment of our diet in nutritional value and taste." - Carlo Petrini, Slow Food Nation: Why Our Food Should Be Good, Clean, And Fair (Get the book.)

"Tomomatsu, H, food technology, p.61, Oct. 1994 79 . Goldin, BR, et al, MODERN NUTRITION IN HEALTH AND DISEASE, Shils, ME (eds), p.569, Lea& Febiger, Philadelphia, 1994 80 . Deitch, EA, Archives Surgery, vol.125, p.403, Mar.1990 81 . Le, MG, et al, J.NatCancer Inst, vol.77, p.633, Sept.1986 82. Salminen, E, etal, Clin.Radiol, vol.39, p.435,1988 83. Tomomatsu, H, food technology, p.61, Oct.1994 84 . Fugiwara, S, etal, J.Japan Soc.Nutr.Food Science, vol.43, p.327,1990 85. Qureshi, AA, etal, Am.J.CIin.Nutr, vol.53, p.1042S, 1991 86 ." - Patrick Quillin, PhD,RD,CNS, Beating Cancer with Nutrition (Get the book.)

"The National Honey Board food technology Program sponsors the Honey Hotline to answer all your questions. Call the hotline at (800)356-5941 or write to: National Honey Board food technology Program, P.O. Box 281525, San Francisco, CA 94128-1525. Raw Or Processed? The best honey is raw, not processed. Raw honey is loaded with bee pollen, enzymes and nutrients, all of which are destroyed when it is processed with high heat and filtration. In fact, once honey is processed, all you're really left with is the sugars." - Glenn W. Geelhoed, M.D. and Jean Barilla, M.S., Natural Health Secrets From Around the World (Get the book.)

"Severe deficiency diseases are rare in this country, partly because of advances in food technology and distribution that have made it possible for most foods to be available all year long. In addition, manufacturers fortify many foods with vitamins and minerals. "Our food technology has really helped make these diseases a thing of the past," says Jack M. Cooperman, Ph.D., clinical professor of community and preventive medicine at New York Medical College in Valhalla. But even though serious deficiency diseases are rare in this country, they still occur." - Prevention Magazine, Prevention's New Foods for Healing: Capture the Powerful Cures of More Than 100 Common Foods (Get the book.)

"Buchanan RL, Doyle MP. food technology ij97;5i(io):69-76. ""Bringing a food to 15 5°F is sufficient to kill these bacteria; recommended cooking temperatures provide a 5°F margin of safety. Pasteurization brings liquids to scalding temperatures (about i40°F) for short times; this process desrroys mosr bacteria and delays the growth of rhose that survive. Oi57:H7 outbreaks.17 As we will see, fruits and vegetables that have come into contact with cattle feces or with contaminated raw meat also are a source. E. coli Oi57:H7 is considered newly emergent because its recognition is so recent." - Marion Nestle, Safe Food: Bacteria, Biotechnology, and Bioterrorism (Get the book.)

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