Take a look at the article and all those photos in Natural News on all those strange, black tangles or fibers found under the microscope trapped in Chicken McNuggets. What can those dark tangles or fibers be made of — biological cells or well, fibers? And from where did they possibly originate? How did they get into all that processed chicken meat? The Natural News articles asks questions and published many photos taken with microscopes. But where are the definitive answers from scientists, validated studies, or explanations from industry that consumers want to know about what those tangles are made of and why are they in the popular and tasty nuggets eaten by millions of people of all ages? But the answers come from a forensic food lab.
Only can someone define what the angle of the dangle of the tangle is made of? Check out the Aug 15, 2013 YouTube video, “Chicken McNuggets contain strange fibers – microscopic forensic investigation by the Health Ranger.”
You may want to look at the article, “Natural News Forensic Food Lab releases second round of “mysterious fiber” microscopy photos of McDonald’s Chicken McNuggets.” See even more “black tangles” and strange fibers when you peruse the microscope images of those tangles. You may also want to check out the article and photos in Natural News at the microscope photos. Are they biological or something else?
“These microscopic images of strange fibers in Chicken McNuggets do not mean they are unsafe to consume,” reiterates Mike Adams, in the August 17, 2013 Natural News article. Adams led the microscopy research project. “But they do raise many questions about the origin of the ingredients used in Chicken McNuggets, and they possibly raise red flags about quality control procedures used in the manufacture of this popular fast food,” he explains in yesterday’s Natural News article.
After you’ve checked out that site, you may also want to take a look at a recent study in the British Medical Journal (BMJ) on the problem in Europe of high trans fats in popular foods. You can read the abstract of the original study, “A trans European Union difference in the decline in trans fatty acids in popular foods: a market basket investigation.” The study’s published in the online journal BMJ Open. September 17, 2012.
Trans fats around the globe
Trans fats is an issue which in America has been brought to attention in recent years with some eateries at least telling you what fats are used in processing the foods served. But in Europe, it’s a different story, according to the September 17, 2012 news release, “Millions of Europeans still at risk from high trans fatty acid content in popular foods. Why are millions of Europeans still at risk from high trans fatty acid content in popular foods? Even though overall levels have fallen, few countries have legal limits on certain shop bought and restaurant foods.
The heart health of millions of Europeans is still at risk because of the persistently high trans fatty acid content of certain fast and convenience foods, indicates research published in the online journal BMJ Open
While the overall TFA fat content of foods has fallen, few European countries have imposed any legal limits, meaning that it is perfectly possible to buy certain packaged and restaurant foods which still contain very high levels, say the authors.
Trans fatty acids (TFA) are primarily produced by the industrial hydrogenation of vegetable oils, a process that solidifies them and helps to prolong the shelf life of the baked goods in which they are used. But previous research, which analyzed data from four large studies, indicates that a daily intake of TFA of 5 g was associated with a 23% increased risk of coronary heart disease.
The authors analyzed the trans fats (TFA) content of popular foods in 16 member countries of the European Union (EU) in 2005 and again in several countries in 2009
Only those foods which listed “partially hydrogenated vegetable fat” high on the contents list and contained more than 15g of fat per 100g were included. In all, 70 servings of French fries and chicken nuggets, 90 packs of microwavable popcorn, and 442 samples of cakes, biscuits, and wafers were included in the analysis.
In 2005, a large serving of French fries and nuggets, 100g of microwavable popcorn, and 100g of cake or biscuits or wafers provided more than 30g/100g of TFA in five EU countries in Eastern Europe and between 20g and 30g in eight Western European countries. In 2009 the analysis revealed that the TFA content in French fries and nuggets had fallen substantially in all the European countries studied. But while the TFA content of popcorn, cakes and biscuits had fallen in Western European countries, this was not the case in Eastern Europe where it remained high.
The same portions still provided high TFA content of between 10g and 20g in Hungary, Poland and the Czech Republic. But the equivalent menu in Germany, France and the UK provided less than 2g. Clearer food labeling is one way of curbing trans fatty acid intake, but most countries still rely on food manufacturers to voluntarily reduce the TFA content of their products, the authors point out.
Only a few countries—Denmark, Austria, Switzerland and Iceland—have gone down the legislative route and forced industry to limit the amount of TFA used in foods to 2% of the total fat
But foods containing trans fats, which can comprise up to 60% of the total fat content, can still legally be sold as shop bought packaged goods, or unpackaged in restaurants and fast food outlets elsewhere in Europe, the authors emphasize.
“It means that in 2012 only a minority—approximately 14 million of the 500 million people in the EU—are protected by legislation against foods [containing] high amounts of [TFA],” they warn, according to the September 17, 2012 news release, “Millions of Europeans still at risk from high trans fatty acid content in popular foods.
Immigrant groups eat high-calorie American foods to fit-in, says a recent study
As for people eating high calorie foods, check out the May 3, 2011 news release, “‘Fatting in’: Immigrant groups eat high-calorie American meals to fit in.” In that University of Washington study, researchers have found that recent immigrants were trying to fit in better by eating more high-calorie American meals.
Scientists from the University of Washington in that study found that immigrants to the United States and their U.S.-born children gain more than a new life and new citizenship. They gain weight. The wide availability of cheap, convenient, fatty American foods and large meal portions have been blamed for immigrants packing on pounds, approaching U.S. levels of obesity within 15 years of their move.
Psychologists show that it’s not simply the abundance of high-calorie American junk food that causes weight gain. Instead, members of U.S. immigrant groups choose typical American dishes as a way to show that they belong and to prove their American-ness.
“People who feel like they need to prove they belong in a culture will change their habits in an attempt to fit in,” explains Sapna Cheryan, corresponding author and an assistant professor of psychology at the University of Washington, in the May 3, 2011 news release ‘Fatting in’: Immigrant groups eat high-calorie American meals to fit in. “If immigrants and their children choose unhealthy American foods over healthier traditional foods across their lives, this process of fitting in could lead to poorer health,” she says in the news release. The results are published in the June 2011 issue of Psychological Science.
Public health studies show that diets of immigrants, including those from Asia, Africa and Central and South America, worsen the longer they stay in the United States
Remembering her own self-consciousness about the healthy school lunches her mother packed for her during her childhood in Berkeley, Calif., co-author Maya Guendelman suspected that immigrants might use food as a way to appear more American. “I remember wanting lunches that would make me feel more mainstream,” explains Guendelman, whose parents immigrated from Chile, according to the news release. Guendelman is a psychology graduate student at the University of California at Berkeley. Benoît Monin, an associate professor of psychology at Stanford University, is also a co-author.
The researchers surveyed Asian-American and white college students to learn about embarrassing childhood food memories. Sixty-eight percent of the Asian-American respondents recalled food-related insecurities around white peers while growing up, like awkwardness about using chopsticks and the custom of eating all parts of the animal – chicken feet, fish eyes and pork head. Only 27 percent of white respondents remembered embarrassing food practices from childhood.
Then, the researchers measured whether the threat of not being identified as American had an influence on food preferences. To trigger this threat, a white experimenter asked half of the participants, “Do you speak English?” before beginning the experiment. Then the 53 participants – all English-speakers and a mix of whites and Asian-Americans – wrote down their favorite foods.
List of favorite foods of immigrants in America
Inquiring about English skills prompted 75 percent of Asian-Americans to mention a typical American food as their favorite compared with 25 percent of Asian-Americans who had not been asked if they spoke English. White participants’ lists of favorite foods did not differ whether the experimenter asked if they spoke English or not.
Actual eating habits were affected, too. In a follow-up study, 55 Asian-Americans were asked to select a dish to eat from local Asian and American restaurants. Before making this selection, researchers told some participants: “Actually, you have to be an American to be in this study,” as a way of threatening the participants’ American identity.
Immigrants whose American identity was threatened choose more American dishes that resembled fast food
The participants whose American identity was threatened chose more American dishes, such as hamburgers and grilled cheese sandwiches, than Asian-American participants who were not asked if they were American. Because the sampled American dishes tended to be fattier, threatened participants ended up consuming an extra 182 calories, 12 grams of fat and seven grams of saturated fat – roughly equivalent to a four-piece order of McDonald’s chicken nuggets – than participants who were not asked if they were American.
The root of the problem is social pressures, not that immigrants lack self-control when eating, Cheryan said. “In American society today, being American is associated with being white. Americans who don’t fit this image – even if they were born here and speak English – feel that pressure to prove that they’re American.” For more information on what scientists study about dieting and health, you may wish to check out a Scientific American Podcast on the results of a study on the importance of breakfast on health. See, “Breakfast Is The Most Important Meal For Dieters.”