You Won’t Believe What’s in Your Turkey Burger

Back in August 2011, the agribusiness giant Cargill recalled a stunning  36 million pounds of ground turkey tainted with antibiotic-resistant salmonella that had come from a single processing facility in Arkansas, a failure that eventually sickened 136 people and killed another. The company shut down the plant, tweaked its process (mainly by adding to and "intensifying" its system of spraying meat with antimicrobial fluid), and quickly reopened it. Within a month, the company had to recall another 108,000 pounds of ground turkey from the same plant, because it was infected with the same strain of super-bug salmonella.

Have things gotten any cleaner in the world of Big Turkey since those events? Cargill says it has cleaned up its act, but recent research suggests that ground turkey still has an antibiotic-resistant-pathogen problem. The latest evidence comes from Consumer Reports, which has just published the results of testing it did on 257 samples of ground turkey picked up from retailers around the country, produced by a variety of processors, including Cargill. CR contacted Cargill with the results, and got the following response:

"As we've publicly stated over the past year and a half, no stone was left unturned in our efforts to determine the originating source of salmonella Heidelberg associated with the ground-turkey recalls, yet to this day we do not know the origin of the bacteria linked to outbreak of illnesses," said Mike Robach, vice president of corporate food safety and regulatory affairs for Cargill in Minneapolis. He provided a long list of steps that Cargill has taken since the outbreak to make its ground turkey safer.

Even so, the results of Consumer Reports' tests won't make you eager to order that next turkey burger: "More than half of the packages of raw ground meat and patties tested positive for fecal bacteria."

Overall, 90 percent of the samples tested by CR researchers carried at least one of the five bacteria they looked for—and "almost all" of the bacteria strains they found showed resistance to at least one antibiotic. The two fecal-related bacteria strains—enterococcus and E. coli—showed up the most frequently:

 

Consumer Reports

You'll  note from the above charts both good and bad news about salmonella, the source of that 2011 Cargill outbreak. Happily, salmonella was rare in the meat CR tested—just 12 samples contained it, or 5 percent of the total. Unhappily, though, the salmonella they did find tended to be of the super-bug variety—eight of those samples carried salmonella resistant to three or more classes of antibiotics. And there's evidence of lingering problems at that Arkansas plant of Cargill's—one of the multiresistant salmonella strains came from there, CR reports.

Consumer Reports also tested samples of ground turkey labeled "organic," "no antibiotics" and "raised without antibiotics." (Under USDA code, meat labeled organic must come from animals that were never treated with antibiotics.) The bacterial strains that turned up in these products were much less likely to be antibiotic-resistant.

 

The Consumer Reports study comes on the heels of a troubling analysis of Food and Drug Administration meat-testing data performed by Environmental Working Group. Every year, the FDA randomly selects samples of meat from retailers, tests them for resistant bacteria, and publishes the results in a manner that's nearly indecipherable (try it yourself—latest report, released in February, is here). EWG slogged through the results (report here) and found that 81 percent of ground turkey samples contained traces of antibiotic-resistant bacteria.

All of which shines a harsh spotlight on the FDA's "voluntary" approach to curbing antibiotic use on farms. Between 2003 and 2011, antibiotic use on US livestock farms soared from 20 million pounds per year to 30 million pounds—a jaw-dropping 50 percent leap. These facilities now suck in 80 percent of the antibiotics consumed in the United States. The great bulk of these drugs are used not to treat sick animals, but rather to make them grow faster and keep them alive until slaughter under tight, filthy conditions.

Meanwhile, there's the US Department of Agriculture's imminent plan to slash the number of inspectors it places on poultry-industry kill lines (chicken and turkey) while simultaneously allowing those same kill lines to be sped up.

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Why Gluten is Bad For you and your Children

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If you have not read my previous article titled "200 Clinically Confirmed Reasons Not To Eat It"  you can click and read it.

Gluten is a protein molecule commonly found in grains like rye, wheat, and barley. It is found in almost every variety of bread, cereal, or grain. Most types of bread contain this protein. People who prefer to avoid gluten fall in two categories–either they’re allergic (this is known as Celiac disease) or because they believe it will lead to health problems. Problem is that so many people are allergic against gluten and they don´t even know it!
This is why we as The Rawfoodfamily have excluded gluten from our diet all together.
The easiest way to avoid the protein is to not eat foods that contain it, or to eat very little of them.

20 GENETICALLY MODIFIED FOODS COMING TO YOUR PLATE

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If the need to halt GMOs were not urgent enough, this article should scare the pants off you. Here we glimpse some of the potentials for the unabated and bizarre proliferation of GMOs. Some of these developments you will already know about (hopefully), but some will come as a surprise. As I see it we are now at a crossroads where we can still dismantle this dangerous and perverted manipulation of the very fabric of life, the sacred code of nature, which will undoubtedly affect each and every one of us in profound ways now and in the future.

Here we are reminded that the fight against GMOs and to save organics is not just a battle for what we knew yesterday, which is bad enough. It is a fight against the future of the GE movement and the unlikely and increasingly creepy, scary, and deranged turns it will likely take. Just today I read elsewhere that 35 species of fish, in addition to salmon, are slotted to be genetically engineered for various traits. I am not going to preview the highlights of what is below, but maybe you too will be left wondering, “What will they think of next?”

I hope we never have to find out. We have to stop this now before we and future generations have to be genetically engineered, RoundUp and 2,4-D Ready at the least perhaps, to withstand the onslaught of the weird stuff being channelled into our food supply and into our environment. If you haven’t already, perhaps after reading this article you will be more ready to take a real stand against GMOs by enacting the 11 Simple Steps to Eradicate GMOs and join our GMO Eradication Movement. Now put down that bowl of GMO corn chowder, buckle your seatbelts, clear you ears and clean off your eyeglasses for the list of 20 GMOs coming soon and already arrived to supermarket shelves near you.

 

Good luck distinguishing these Frankenfoods from real, natural food as they flood our supermarkets.

Genetically altered to withstand heavy applications of toxic chemicals, resist disease or contain more nutrients, so-called “Frankenfoods” are appearing on supermarket shelves at a rapid rate. Currently, genetically modified (GM) corn and soy can be found in many processed foods, and the produce section may contain GM zucchini, corn on the cob and papaya. But beyond those that have already been approved for human consumption, many more GMOs are on the way – and they probably won’t be labeled. These 20 crops and animal products include both those that are already available (whether we like it or not) and some that are still in development, like cows that produce human breast milk.

Corn

If you eat any kind of processed food on a regular basis – tortilla chips, cereal, granola bars – chances are, you consume genetically modified corn. The Center for Food Safety estimates that over 70% of the processed foods in American grocery stores contain genetically modified corn or soy. Corn is altered to contain proteins that kill insects that eat them, so they effectively produce their own pesticides.

Rice

Rice plants are often modified to be resistant to herbicides and pests, to increase grain size and to generate nutrients that don’t exist in the grain naturally. Varieties include Bayer’s herbicide-resistant “LibertyLink” rice, vitamin A-infused “golden rice” and the bizarre Ventria Bioscience “Express Tec” rice, which has been altered to contain human proteins naturally found in breast milk. The latter is used globally in infant formula.

Tomatoes

Among the first foods to be genetically altered, GM tomatoes have been developed to be unnaturally high in anti-oxidants, to have more intense flavor and to stay fresh longer. While there are not currently any genetically modified tomatoes on store shelves, they’re being used extensively by scientists to study the function of genes that are naturally present in the plants.

Soybeans

The most common genetically engineered food of all is the soybean. Since 1996, scientists have been creating varieties of soybeans that are resistant to both pests and herbicides, and they wind up in places you’d least expect them, like candy bars. A new GM soybean with higher levels of healthy oils was approved by the USDA in 2010; chemical companies DuPont and Monsanto are both working on their own versions of the biotech bean.

Cotton

We don’t think of cotton as a food, and technically it isn’t – but we still end up eating it. Cotton isn’t classified as a food crop, so farmers can use any chemicals they want when growing it. That means cottonseed oil, which is present in products like mayonnaise and salad dressing, can be packed full of pesticides. Along with soy, corn and canola, cotton grown for oil extraction is one of the most frequently genetically modified crops in the world.

Canola Oil

Canola, a cultivar of rapeseed, produces one of the most commonly consumed food oils, and it’s one of America’s biggest cash crops. What you may not know is that canola stands for “Canadian oil, low acid,” referring to a variety of rapeseed developed in the 1970s. 80% of the acres of canola sown in the U.S. are genetically modified, and a 2010 study in North Dakota found that the modified genes of these plants have spread to 80% of wild natural rapeseed plants.

Sugar Beets

Despite the fact that an environmental impact study has yet to be completed, the USDA has announced that farmers may now plant Monsanto’s Roundup Ready sugar beets, which have been altered to withstand the company’s herbicide. This decision comes despite a 2010 court order that prohibited planting the GMO beets until the study was performed. Sugar beets provide about half of America’s sugar.

Salmon

Salmon may become the first genetically modified animal to be approved for direct human consumption. The FDA has decided that a variety of GM salmon that grow twice as fast as their natural, un-modified peers is both safe to eat and safe for the environment.

“We’re looking here at a scenario where the fish might wind up sooner or later in the ocean,” Brian Ellis, plant biotechnologist at the University of British Columbia Vancouver, told Discovery News. “I think if we go down this route, we have to be prepared to accept some potentially unknown consequences.”

Sugar Cane

Providing the other half of America’s precious sugar, sugar cane is set to debut on our shelves in genetically modified form sometime soon. Brazil’s state-owned agricultural research agency has beenhard at work developing drought-resistant sugar cane that also bears increased yields for years now, and may have it certified for commercial use within five years. Australia is also working on its own version.

Papaya

After the Ringspot Virus nearly destroyed all of Hawaii’s papaya crops, a new variety was engineered to resist the disease, and it now represents the majority of the papayas grown in the United States.

“Papaya would be unique in the sense where the industry in Hawaii is dependent on biotech,” says Kevin Richards, director of regulatory relations for the American Farm Bureau. “What you have in Hawaii is a very contained, isolated agro-eco system, which is vulnerable to diseases.”

Potatoes

The first genetically modified food to be approved for cultivation in Europe in over a decade, Amflora potatoes are currently being grown in Sweden. High in starch content, the potatoes are actually meant for use in paper, glues and other commercial products rather than as food, but that doesn’t mean they won’t end up affecting the food chain. Nearby farmers worry about their rabbits, deer, and especially their bees.

Honey

Could genetically modified crops have something to do with the mysterious ailments that are killing honeybee colonies by the billions? Some researchers believe so. A zoologist in Germany found that genes used to modify rapeseed crops had transferred to bacteria living inside bees. GMOs are currently considered to be among the possible causes of Colony Collapse Disorder. And if the genes are causing changes within the bees, they’re also likely to cause changes to the honey that the bees produce.

Bananas

After banana crops in Uganda were affected by a bacterial disease that caused the plants to rot, scientists developed a genetically modified variety that could help alleviate the $500 million annual loss. The ban on GM crops was waived to make way for the GM version of Uganda’s staple food. A gene from sweet pepper was inserted into the bananas that make them resistant to the bacteria. Cultivated bananas have almost no genetic diversity, so supporters of this decision argue that introducing the GMO fruits will actually help bananas as a whole.

 

Source: http://ecosalon.com/

http://wakeup-world.com/

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You Think GMO Is Scary? Nano Tech is Here, In Your Store

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Nanotechnology is measured in billionths of a meter, encompassing all aspects of life from food to medicine, clothing, to space. Imagine hundreds of microcomputers on the width of a strand of hair programmed for specific tasks....in your body. Sound good?

Engineering at a molecular level may be a future corporations' dream come true, however, nano-particles inside your body have few long-term studies especially when linked to health issues. Despite this new huge income-generating field there is a growing body of toxicological information suggesting that nanotechnology when consumed can cause brain damage (as shown in largemouth bass), and therefore should undergo a full safety assessment.

It is possible for nano-particles to slip through the skin, suggestive of a potential unnatural interaction with the immune system, or when micro particles enter the blood-stream. Some sunscreens on the shelf  today, for instance, have nano-particles that might be able to penetrate the skin, move between organs, with unknown health effects. Nano-particles in cosmetics have few regulations done by FDA.

Regulators are proposing that food companies that want to use tiny engineered particles in their packaging may have to provide extra testing data to show the products are safe.

The Food and Drug Administration issued tentative guidelines Friday for food and cosmetic companies interested in using nanoparticles, which are measured in billionths of a meter. Nanoscale materials are generally less than 100 nanometers in diameter. A sheet of paper, in comparison, is 100,000 nanometers thick. A human hair is 80,000 nanometers thick.

Thomas Faunce, of the Australian National University, who holds an Australian Research Council fellowship that looks at public nanotechnology health issues, said study's findings are significant and strengthens the case for mandatory labeling, and that stringent safety data should be required from manufacturers.'' Research is showing that nano-particles have the capacity to damage living cells and the precautionary principle should be applied,'' he said.

In 2005, The Helmut Kaiser Consultancy Group, global leaders in pro-nanotechnology, stated that about 300 nano-food products were available on the market worldwide estimating that market alone was worth 5.4 billion dollars in the USA. That was then.

 

By 2015, (just a few years away) they predict that nanotechnology will be used in 40% of the food industries. According to these consultants, by 2040, nano-produced food, with correct nutritional composition, maintaining the same taste and texture of organically produced food, will be commonplace, the norm.

It is clear that nanotechnology is already in the in some food and cosmetics, (including anti aging products and sunscreens).  'Smart' packaging and tracking, is ubiquitous. Invisible, (to the naked eye and some microscopes), edible nano-wrappers, complete with bar codes can track not only early spoilage, but improve the taste of food, or, whatever is called food.  Manufacturers are excited because the availability of food would no longer be affected by limited resources, bad crop weather, water problems, etc.  A modern way to feed the world.

Oh, don't expect an informative label on nano-particles in your products. Although marketers are thrilled to present benefits to make wrinkles vanish, or illuminate skin flawlessly, there are health and unknown downsides.

Where is the public debate, on the labeling of nano particles in your foods, or cosmetics, or the risks? Probably no where...Political leaders are still arguing on requiring GMO (genetically modified) labeling, it seems.

When lab rats are starved, and given a choice to eat organic potatoes or GMO, they go right to the organic. When only given the GMO potato they will eat it, or starve to death... (studies have shown severe damage subsequently). What do rats know?

So the next time you reach for something that say's 'smart'...think about what that means. Learn what you can about the source of what you put in, or on your body. Smart mini micro computers to control your skin and body fluids?

Source: http://www.greenmedinfo.com/

http://worldtruth.tv

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What Sugar Does To Your Brain?

 

What is the correlation between sugar and brain function? It turns out that this relationship, like any relationship, has it's good points and it's bad points. Have you ever felt the excitement and agitation of a sugar buzz? And then the lethargy of a sugar crash? Your brain needs some sugar to function, yet too much sugar can be harmful. We all love to have those sweets but must learn to enjoy them in moderation.Overeating, poor memory formation, learning disorders, depression—all have been linked in recent research to the over-consumption of sugar. And these linkages point to a problem that is only beginning to be better understood: what our chronic intake of added sugar is doing to our brains.

According to USDA,  the average American consumes 156 pounds of added sugar per year. That's five grocery store shelves loaded with 30 or so one pound bags of sugar each. If you find that hard to believe, that's probably because sugar is so ubiquitous in our diets that most of us have no idea how much we're consuming. The Centers for Disease Control (CDC) puts the amount at 27.5 teaspoons of sugar a day per capita, which translates to 440 calories—nearly one quarter of a typical 2000 calorie a day diet.The key word in all of the stats is "added." While a healthy diet would contain a significant amount of naturally occurring sugar (in fruits and grains, for example), the problem is that we're chronically consuming much more added sugar in processed foods, generally in the rapidly absorbed form of fructose.

 Glucose

Glucose is a form of sugar that your body creates from the carbohydrates you eat. Once the glucose is made it gets into the bloodstream so that your muscles and organs can use it for energy. In fact, your brain needs at least 125 to 150 grams of glucose per day to function. It's usually the only source of energy for the brain. The brain's neurons must have this supply of energy from the bloodstream since they aren't capable of storing energy, like fat, for later use.

But not all sugar is equal. There are different forms of sugar that your body uses for energy, some more harmful than others. The brain needs a steady supply of energy that will last until more energy comes along. Spikes in this supply are dangerous and cause things such as hyperactivity and 'sugar crashes'. The sugar from fruit will get into the bloodstream at a steady rate as the fruits digests in the stomach. Fruits also provide great sources of vitamins, minerals and fiber, so fruit sources of sugar are great for the brain and your body.

Complex carbohydrates such as starch also break down in the liver to form sugar. These strands of energy take a longer amount of time to break down, so this source of sugar works well with the brain in much the same way as fruit. They can provide energy for hours without diminishing. One thing to think about though about complex carbohydrates is that they contain appetite enhancers and so tend to cause people to overeat, unlike fruit.

Refined sugars and brain function are a big no-no. These are the sugars we typically find in abundance on store shelves and in the average North American diet. The sugar energy from soda, cookies and desserts, flood your bloodstream with glucose almost immediately. At first you get an initial 'sugar high' as the sugar queues serotonin, a brain chemical that makes you feel happy, to be released into the brain. The massive increase in blood sugar signals the pancreas to start pumping out large amounts of insulin. Once the insulin gets into the bloodstream it soaks up the sugar to store for later use, depriving the brain, other organs and muscles of energy. These are the beginnings of the infamous 'sugar crash' as you become weak, tired and unable to focus. The 'sugar high' combined with the ensuing 'sugar crash' causes you to crave even more sugar, most likely resulting in a damaging cycle of sugar binging. So avoid refined sources of sugar as much as possible.

 David DiSalvo of Psycholgy Today writes that Research indicates that a diet high in added sugar reduces the production of a brain chemical known as brain-derived neurotrophic factor (BDNF). Without BDNF, our brains can't form new memories and we can't learn (or remember) much of anything. Levels of BDNF are particularly low in people with an impaired glucose metabolism—diabetics and pre-diabetics—and as the amount of BDNF decreases, sugar metabolism worsens.

In other words, chronically eating added sugar reduces BDNF, and then the lowered levels of the brain chemical begin contributing to insulin resistance, which leads to type 2 diabetes and metabolic syndrome, which eventually leads to a host of other health problems. Once that happens, your brain and body are in a destructive cycle that's difficult if not impossible to reverse.

Another connection between sugar and brain function concerns dysfunction. People who regularly eat too much sugar over a long period of time often become diabetic. These people often have dwindling mental capabilities. They are more at risk to develop depression and different cognitive problems with memory, processing information and recognizing spatial patterns. It can even lead to dementia. Also, people who suffer from diabetes have a 65% higher incidence of Alzheimer's disease than those who are not diabetic.

Research has also linked low BDNF levels to depression and dementia. It's possible that low BDNF may turn out to be the smoking gun in these and other diseases, like Alzheimer's, that tend to appear in clusters in epidemiological studies. More research is being conducted on this subject, but what seems clear in any case is that a reduced level of BDNF is bad news for our brains, and chronic sugar consumption is one of the worst inhibitory culprits.

Other studies have focused on sugar’s role in over-eating. We intuitively know that sugar and obesity are linked (since sugar is full of calories), but the exact reason why eating sugar-laden foods seems to make us want to eat more hasn’t been well understood until recently.

New research has shown that chronic consumption of added sugar dulls the brain’s mechanism for telling you to stop eating. It does so by reducing activity in the brain’s anorexigenic oxytocin system, which is responsible for throwing up the red “full” flag that prevents you from gorging. When oxytocin cells in the brain are blunted by over-consumption of sugar, the flag doesn’t work correctly and you start asking for seconds and thirds, and seeking out snacks at midnight.

What these and other studies strongly suggest is that most of us are seriously damaging ourselves with processed foods high in added sugar, and the damage begins with our brains. Seen in this light, chronic added-sugar consumption is no less a problem than smoking or alcoholsm. And the hard truth is that we may have only begun to see the effects of what the endless sugar avalanche is doing to us.

 Manufacturers today put sugar in everything from the bread in your pantry to the turkey on your table. That makes sweet ol' sugar the ultimate supervillain—or at the very least a driving force behind heart disease and diabetes.

SNEAKY SOURCES OF SUGAR

ASIAN SAUCES

Asian sauces—or at least American versions of Asian sauces—are notorious sources of hidden sugars. The viscous liquids that give us sesame chicken, sweet and sour pork, and beef teriyaki aren't all that dissimilar from pancake syrup. Check the nutrition label for ingredients like corn syrup and high-fructose corn syrup, and watch out for anything that ends in "-ose" (dextrose, maltose). These are all forms of sugar. Then be prepared to do some math—most bottled sauces list nutrition information for impractically small serving sizes. Who uses only 1 tablespoon of sauce?

 

FRUIT SPREADS

Jams, jellies, and preserves seem like healthy breakfast alternatives to butter and cream cheese—and they are if they contain only fruit. But many fruity toppings house a shocking amount of added sugar. Smucker's, for instance, packs three different sweeteners into its classic Strawberry jam. Why three? Because if the company used only one, it would have to list "sugar" as the first item on the ingredient statement. By spreading the impact over three sweeteners, it can push fruit to the top of the ingredient list and hide the sweeteners below. It's a common trick used by food processors to make their products look healthier than they are. Just remember that fruit is its own natural sweetener. Opt for an unadulterated version like Polaner's All Fruit spreads, which—true to name—contain nothing more than fruit and fruit juice.

 

SALAD DRESSINGS

You may not be aware of that salad saboteur lurking in your pantry. When the so-called "light" dressings take out fat, they often add sugar in its place. Take Ken's Sun-Dried Tomato Vinaigrette, pictured here. It contains as much sugar in each serving as some ice creams do in each scoop. And what's worse, it's laced with food starch. Although technically not sugar, it reacts in your body in almost exactly the same way. That means that in addition to the 12 grams of sugar on the label, you're also taking in a heavy dose of blood-sugar-spiking starch. Let's call this dressing what it really is: salad frosting.

 

SPAGHETTI SAUSE

There's no need to add sugar to tomato sauce because tomatoes are naturally sweet. So why do processors insist? Because instead of using fresh olive oil and vegetables, they're often making their sauces from cheaper vegetable oils, dehydrated veggies, and other subpar ingredients. Sugar is a quick fix: It makes everything taste like candy! To that point, Francesco Rinaldi lists sugar as the second ingredient in this sauce, which brings the total impact to nearly 3 teaspoons of sugar in each serving. Your best bet? Go with a no-sugar-added option like Ragu's Tomato Basil. It contains just tomatoes, onions, and spices. And be sure to also look out for the sugar count of barbecue sauces—another tomato-based sauce notorious for sneaky sweeteners.

 

OATMEAL

Oats have been linked to heart health, weight loss, and cancer prevention, so it's natural to assume that oatmeal is always a nutritious breakfast choice. But many food producers spoil the whole-grain goodness by flavoring their oats with artificial ingredients and loads of sugar. Quaker's Cinnamon Roll Oatmeal Express, for example, takes its name very seriously—it contains as much sugar as two Pillsbury cinnamon rolls! A touch of sugar is one thing, but unless you want to eat dessert for breakfast, go with a lower-sugar option. Or better yet, make your oatmeal from scratch so you can control the sugar load. (Tip: Berries are the perfect way to sweeten naturally.

 

"WHEAT" BREAD

Studies have shown that whole grains improve your heart health, keep you full, and help you lose weight, but not all bread products labeled "wheat" are true whole grains. Restaurants and supermarket aisles are rife with whole-wheat imposters containing enriched flours and sugars intended to improve the taste of wheat products. So even though you don't typically file bread under the "sweets" category, your daily sandwich could be loaded with refined carbs and sugars. The best example of the whole-wheat bait-and-switch is the "Honey Wheat" bread Arby's uses on its Market Fresh sandwiches. First, it's not whole wheat (enriched flour is the first ingredient). And second, there are 15 grams (!) of sugar in every two slices. That's more sugar than you'll find in a Hostess Ho Ho!

 

YOGURT

Yogurt is low in calories and high in protein, which is why a recent Harvard study found that regularly consuming the stuff helps you lose weight. The problem? Many producers pump their "fruit flavored" yogurts with sugar. Case in point: The cups in Yoplait’s Original 99% Fat Free line pack as much sugar as a bag of peanut M&M’s. Unless yogurt is your weekly diet splurge, go with a less dessert-y option like Dannon Light & Fit, or opt for plain yogurt and add your own healthy toppings like fresh fruit and nuts.

 

FROZEN DINNERS 

The idea of a frozen meal packed in a nuke-able box probably doesn't get your taste buds giddy with anticipation. Food manufacturers are aware of this fact, so they go heavy on the sugar and/or salt. Some of the worst offenders? Low-cal or otherwise "light" entrées. When food companies remove fat or carbs from their items, they usually replace those calories with excessive doses of sugar or sodium. Take Lean Cuisine's Roasted Turkey Breast entrée, for example. Chances are you don't think of turkey as dessert, but with 7 teaspoons of sugar, that's exactly what you're getting if you pop one of these babies in the microwave. Again, it's all in the nutrition label. Don't just focus on fat and calories; make sure to look out for sneaky sugars and sodium as well. 

BOTTLED TEA

In recent years, tea has received a lot of good press for its impressive antioxidant properties, and beverage companies have taken advantage by flooding the market with options. But the taste of plain herbal tea doesn't draw in the crowds, so many drink purveyors pump their teas with high-fructose corn syrup and other cheap sweeteners to boost flavor. Before you buy a bottle, flip it over and read the nutrition label. If you're looking at Arizona's Green Tea, you'll notice that it has more sugar than a Snicker's bar. 

Source: http://www.psychologytoday.com/

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