20 Habits That Make You Fat

 

20 Habits That Make You Fat

 

20. #1: Eating "low-fat":

It sounds crazy, but stop buying foods marketed as low-fat or fat-free. Typically, they save you only a few calories and, in doing so, they replace harmless fats with low-performing carbohydrates that digest quickly—causing a sugar rush and, immediately afterward, rebound hunger. Researchers from the University of Alabama at Birmingham found that meals that limited carbohydrates to 43 percent were more filling and had a milder effect on blood sugar than meals with 55 percent carbohydrates. That means you'll store less body fat and be less likely to eat more later.

 

19. #2: Not seeking nutrition advice:

Good news here: By reading this, you're already forming habits that can help you shed pounds. When Canadian researchers sent diet and exercise advice to more than 1,000 people, they found that the recipients began eating smarter and working more physical activity into their daily routines. Not surprisingly, the habits of the non-recipients didn't budge. Don't lose your momentum:

18. #3: Sleeping too little or too much:

According to Wake Forest researchers, dieters who sleep five hours or less put on 2½ times more belly fat, while those who sleep more than eight hours pack on only slightly less than that. Shoot for an average of six to seven hours of sleep per night—the optimal amount for weight control.

17. #4: Eating free restaurant foods:

Breadsticks, biscuits, and chips and salsa may be complimentary at some restaurants, but that doesn't mean you won't pay for them. Every time you eat one of Olive Garden's free breadsticks or Red Lobster's Cheddar Bay Biscuits, you're adding an additional 150 calories to your meal. Eat three over the course of dinner and that's 450 calories. That's also roughly the number of calories you can expect for every basket of tortilla chips you get at your local Mexican restaurant. What's worse, none of these calories comes paired with any redeeming nutritional value. Consider them junk food on steroids.

16. #5: Drinking soda—even diet!:

The average American guzzles nearly a full gallon of soda every week. Why is that so bad? Because a 2005 study found that drinking one to two sodas per day increases your chances of being overweight or obese by nearly 33 percent. And diet soda is no better. When researchers in San Antonio tracked a group of elderly subjects for nearly a decade, they found that compared to nondrinkers, those who drank two or more diet sodas a day watched their waistlines increase five times faster. The researchers theorize that the artificial sweeteners trigger appetite cues, causing you to unconsciously eat more at subsequent meals.

15. #6: Skipping meals:

In a 2011 national survey from the Calorie Control Council, 17 percent of Americans admitted to skipping meals to lose weight. The problem is, skipping meals actually increases your odds of obesity, especially when it comes to breakfast. A study from the American Journal of Epidemiology found that people who cut out the morning meal were 4.5 times more likely to be obese. Why? Skipping meals slows your metabolism and boosts your hunger. That puts your body in prime fat-storage mode and increases your odds of overeating at the next meal.

14. #7: Eating too quickly:

If your body has one major flaw, this is it: It takes 20 minutes for your stomach to tell your brain that it's had enough. A study in the Journal of the American Dietetic Association found that slow eaters took in 66 fewer calories per meal, but compared to their fast-eating peers, they felt like they had eaten more. What's 66 calories, you ask? If you can do that at every meal, you'll lose more than 20 pounds a year!

13. #8: Watching too much TV:

A University of Vermont study found that overweight participants who reduced their TV time by just 50 percent burned an additional 119 calories a day on average. That's an automatic 12-pound annual loss! Maximize those results by multitasking while you watch—even light household tasks will further bump up your caloric burn. Plus, if your hands are occupied with dishes or laundry, you'll be less likely to mindlessly snack—the other main occupational hazard associated with tube time.

12. #9: Ordering the combo meal:

A study in the Journal of Public Policy & Marketing shows that compared to ordering a la carte, you pick up a hundred or more extra calories by opting for the "combo" or "value meal." Why? Because when you order items bundled together, you're likely to buy more food than you want. You're better off ordering your food piecemeal. That way you won't be influenced by pricing schemes designed to hustle a few more cents out of your pocket.

11. #10: Facing the buffet:

Cornell researchers found that when eating at a buffet-style restaurant, obese diners were 15 percent more likely to choose seats with a clear view of the food. Your move: Choose a seat that places your back toward the spread. It will help you avoid fixating on the food.

10. #11: Eating off larger plates:

One study found that when given an option, a whopping 98.6 percent of obese individuals opt for larger plates. Translation: More food, more calories, and more body fat. Keep your portions in check by choosing smaller serving dishes. If need be, you can always go back for seconds.

For more great swaps and completely up-to-date calorie counts and nutritional information, order Eat This, Not That! 2012 today.

9. #12: Putting serving dishes on the table:

Resist setting out foods buffet- or family-style, and opt instead to serve them from the kitchen. A study in the journal Obesity found that when food is served from the dinner table, people consume 35 percent more over the course of the meal. When an additional helping requires leaving the table, people hesitate to go back for more.

8. #13: Choosing white bread:

A study from the American Journal of Clinical Nutrition found that when obese subjects incorporated whole grains into their diets, they lost more abdominal fat over the course of 12 weeks. There are likely multiple factors at play, but the most notable is this: Whole grain foods pack in more fiber and an overall stronger nutritional package than their refined-grain counterparts.

7. #14: Taking big bites:

The American Journal of Clinical Nutrition found that people who took large bites of food consumed 52 percent more calories in one sitting than those who took small bites and chewed longer. By cutting food into smaller pieces, you can increase satiety and enjoy your food more thoroughly. A good general rule? The smaller your bites, the thinner your waistline.

6. #15: Not drinking enough water:

Adequate water intake is essential for all your body's functions, and the more you drink, the better your chances of staying thin. In one University of Utah study, dieting participants who were instructed to drink two cups of water before each meal lost 30 percent more weight than their thirsty peers. And you can magnify the effect by adding ice. German researchers found that six cups of cold water a day could prompt a metabolic boost that incinerates 50 daily calories. That's enough to shed five pounds a year!

For more great swaps and completely up-to-date calorie counts and nutritional information, order Eat This, Not That! 2012 today.

5. #16: Having overweight friends:

Research from the New England Journal of Medicine indicates that when a friend becomes obese, it ups your chance of obesity by 57 percent. This probably has to do with the social norms that you're exposed to. Rather than ditch a friend who starts to put on a few extra pounds though, suggest healthy activities that you can do together, and avoid letting him or her dictate the meal ("Let's split the cheesecake!").

4. #17: Eating too late :

Your body can burn flab while you sleep, but only if it isn't too busy processing a full stomach. A new study in the journal Obesity looked at the sleeping and eating habits of 52 people over seven days, and it found that those who ate after 8 p.m. took in the most daily calories and had the highest BMIs.

3. #18: Not using a scale:

Looking at your body weight reinforces weight-loss goals and makes it difficult to cheat your diet. When University of Minnesota researchers observed dieters who weighed themselves daily, they discovered that the routine of stepping on a scale helped those people lose twice as much weight as those who weighed themselves less frequently. Avoid being thrown off by natural fluctuations in body weight by stepping onto the scale at the same time every day.

2. #19: Drinking fruity beverages:

Most restaurants and bars have ditched their fresh-fruit recipes in favor of viscous syrups made mostly from high fructose corn syrup and thickening agents. As a general rule, the more garnishes a drink has hanging from its rim, the worse it is for your waistline.

1. #20: Eating when emotional:

A study from the University of Alabama found that emotional eaters—those who admitted eating in response to emotional stress—were 13 times more likely to be overweight or obese. If you feel the urge to eat in response to stress, try chewing a piece of gum, chugging a glass of water, or taking a walk around the block. Create an automatic response that doesn't involve food and you'll prevent yourself from overloading on calories.

Thanks for reading!

 

 

"All of your dreams can come true if you have the courage to pursue them." -  ºoº Walt Disney ºoº  

 

Emotional Eating And The Holidays: What To Do

By Rob Dobrenski, Ph.D., Licensed Psychologist
Dec 05, 2011

ShrinkTalk

by Rob Dobrenski, Ph.D., Licensed Psychologist

On Thanksgiving, how many of us ate more than our bodies needed?  "Most" is probably an understatement.  Many holidays have food as a central component which, unfortunately, allows us to easily eat beyond what is needed to satisfy our hunger/provide necessary nutrients.  For a lot of people, this extra consumption is simply a mindless force of habit but, for others, Emotional Eating (EE) is the major culprit. In short, this is using our feelings to dictate what, when and how much we eat, rather than what our bodies actually need. 

For those who are interested in curbing this habit as we roll into the holiday season, awareness is the first and perhaps most important tool. You need to know and understand what the emotion(s) is that is generating poor eating habits.  It's at that point you can intervene so you are making the best decisions regarding food choices.  Below are common emotional states people experience during the holidays that lead to EE, along with some possible solutions.

Boredom

This is the most commonly reported emotion that leads to EE, and for good reason.  While many people enjoy the respite from the daily grind of life, the reality is that there isn't all that much to do.  Most public arenas are closed and there are only so many films/television programs to watch, so what do many people do?  Eat.

Obvious Solution: Fill up your calendar…in advance!  Know what you'll do with your time, plan it out, be active.  Don't take a "wait and see" approach to what the holidays will offer, dictate the pace and plan.

Alternative Solution: There's an old saying in psychology that reads "don't just do something, stand there."  In other words, people often believe that boredom requires action.  While behavior can often ameliorate the feeling, it's not mandatory.  Sit with the emotion, don't block it out.  Boredom can sometimes be a cue to reflect on your life: what is working, what isn't, what needs to change, what should stay as is.  Your mind is capable of going in countless directions if you allow it to, so don't believe you simply have to mask your boredom through activity.  This is a chance to be much more mindful about your life.

Depression

Unfortunately, the holiday season is an extremely debilitating time for millions.  Dissatisfaction with life, paired with the pressure to be happy and grateful and "into the holiday spirit" can bring about or amplify depression. 

Obvious Solution: Remember that, first and foremost, food is a very poor antidepressant.  Like alcohol, the positive effects are quite brief while the aftermath of emotional eating (e.g., weight gain, feeling overstuffed, self-dislike) is of much greater duration and intensity.  Identify the people and tasks you enjoy and immerse yourself in them instead. 

Subtle Solution:  Even the most religious people recognize that the holiday season, at least regarding duration, is man-made; it is society that has created a month-long extravaganza filled with consumerism and psychological pressure.  That said, make the holidays what you want them to be, independent of what anyone tells you.  Conforming to society's standards might be expected, but it is certainly not required.  Change your mindset about what the holidays "should" be for you as an individual and the depression associated with it is often tempered.

Stressed Out

This isn't an emotion per se; it's really a compilation of many different feelings.  But it is what many of my patients report when they think about the psychological toll of holiday shopping, party planning, party attending and, of course, spending time with some relatives who aren't necessarily the easiest group to get along with. 

Obvious Solution: Cut back on the demands.  Do your shopping online instead of in the chaos that is the retail outlets.  Pick a select number of gatherings and only attend those.  In short, streamline your life during this time.

Subtle Solution: Remember that what you "should" be thinking, feeling and doing is not necessarily reality.  Make your holiday what you want it to be and your stress level will decrease.

Happy

Not all Emotional Eating is based on negative emotions.  Many cultures use food for celebration and appreciation.  This is not a bad thing, but one must recognize its limits as a healthy experience. 

Obvious Solution: When you're happy, anything should seem possible.  Using food as a sole expression of happiness is, quite frankly, psychologically lazy.  Embrace your family, friends, health, wealth, religion, whatever it is that brings you joy.  Isn't that at least part of what the holidays are about?

Subtle Solution: Eat a reasonable meal, in the same way you would any other day.  Holidays are notorious for leftovers, so after you've consumed your fair share, bring all the extra food to a soup kitchen or shelter. Rid yourself of temptation while helping others.  Contrary to popular belief, the happiest people on the planet are the most altruistic, so why not actually increase your own happiness by elevating someone else's?  That is what the holidays should truly be about.

 

 

"All of your dreams can come true if you have the courage to pursue them." -  ºoº Walt Disney ºoº  

 

Top 10 Weight Loss Tips

Top 10 Weight Loss Tips

By Stephanie Dolgoff | Healthy Living – Mon, Dec 12, 2011 6:10 AM EST

Weight loss tips

If you don't understand many weight loss tips, research them before you overlook them all together. In order to know the difference between what works and what doesn't work you must also realize that there are also many weight loss myths and lies out there as well.

Follow these ten weight loss tips and in no time you will feel and look great!

1. Don't eat after 8 pm. This is because, as your prepare to sleep, your metabolism becomes slower and therefore it is harder to properly digest food. Eating late at night doesn't allow for proper metabolism of food..

2. Stop eating when you begin to feel full, and eat only when you are hungry. Learn the difference between hunger and emotions.

3. Never forget that weight loss should be a personal journey. However, working with a friend who has the same goals is helpful to many who are trying to lose weight.

4. Eat protein rich foods regularly. Eating high protein, raw foods is one of the best ways to keep hunger at bay in addition to being a healthy change to your diet.

5. Never wait to get back on track if you have broken your diet. Do it immediately!.

6. Don't be afraid to refuse diet breaking snacks or foods. Don't be afraid of being rude when turning down unhealthy foods, it is acceptable. Don't be worried about doing so.

7. Don't skip meals! You are much more likely to overeat during later meals. Skipping meals may also slow down your metabolism..

8. If you become full, it is okay to not completely clear your plate. If you are concerned with wasting food, eat smaller portions.

9. Finish at least two 8oz cups of water prior to eating. This will help you feel full much quicker, allowing you to eat less and still be fulfilled.

10. These weight loss tips would not be complete without suggesting exercise. When you exercise, your metabolism will be boosted and a more effective fat burn will be activated throughout the entire day.

Avoid as best you can the incorrect weight loss information and tips that are available all around you. To obtain effective and healthy weight loss, a nutritional diet and daily exercise plan must be followed.

 

 

"All of your dreams can come true if you have the courage to pursue them." -  ºoº Walt Disney ºoº  

 

A Final Opportunity

A Final Opportunity

And Jesus said to him, "Assuredly, I say to you, today you will be with Me in Paradise." (Luke23:43)

Talk about being in the right place at the right time. The thief on the cross got in under the wire, so to speak.

Initially, both criminals being crucified on either side of Jesus had joined in the mockery of Him. But one came to his senses and said to the other: "Do you not even fear God, seeing you are under the same condemnation? And we indeed justly, for we receive the due reward of our deeds; but this Man has done nothing wrong" (Luke 23:40–41).

Then he said to Jesus, "Lord, remember me when You come into Your kingdom" (verse 42).

And Jesus replied, "Assuredly, I say to you, today you will be with Me in Paradise" (verse 43).

Isn't it amazing how you can tell someone something, and they don't get it . . . don't get it . . . don't get it. Then one day, they get it. Sometimes we have to see it for ourselves, don't we? That is what happened to the criminal on the cross. The truth of who Jesus was eventually dawned on him. Pilate helped a little. He actually wrote a very effective evangelistic tract in the form of a sign that was nailed above Jesus' head. It read, "This is the King of the Jews" (verse 38).

So here was this man being crucified with Jesus. He was taking it all in, watching it all. He heard the words of our Lord, and those words reverberated through his hardened heart. Then he believed right on the spot.

Two men saw and heard the same thing, and one believed and one did not. Both saw the flawless and perfect example of Christ. Both were dying and needed forgiveness. Yet one died just as he had lived: hardened and indifferent.

Summary sentence: Two saw the flawless and perfect Jesus, but only one accepted His grace.

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15 SCARIEST FOOD ADDITIVES

15. Scary Ingredient #1: Olestra:

A fat substitute synthesized by Procter & Gamble. Because human digestive enzymes can't break down the big molecules, Olestra contributes 0 calories to your diet.

 

Why it's scary: In the late '90s, Frito-Lay released Olestra-enhanced WOW chips and Procter & Gamble introduced Fat Free Pringles. Both products were required to carry warning labels to notify customers about the risk of "loose stools." Within 4 years, some 15,000 people had dialed in to a hotline set up specifically to handle adverse-reaction complaints. Apparently the complaints didn't move the FDA, because in 2003, the administration revoked the warning-label mandate. If you want to take your chances with diarrhea, go ahead, but first consider this: Olestra also appears to interfere with the body's ability to absorb some crucial nutrients like beta-carotene and lycopene. To counteract the effect, processers add some nutrients back, but it's unlikely that all the blocked nutrients are adequetly replaced.

 

Where you'll find it: Lay's Light chips, Pringles Light chips

14. Scary Ingredient #2: Caramel Coloring:

An artificial pigment created by heating sugars. Frequently, this process includes ammonia.

 

Why it's scary: Caramel coloring shows up in everything from soft drinks and sauces to breads and pastries. When made from straight sugar, it's relatively benign. But when produced with ammonia it puts off 2-methylimidazole and 4-methylimidazole, chemicals that have been linked to cancer in mice. The risk is strong enough that the California government, a bellwether for better food regulation, categorized 4-methylimidazole as "known to cause cancer" earlier this year. Unfortunately, companies aren't required to disclose whether their coloring is made with ammonia, so you'd be wise to avoid it as much as you can.

 

Where you'll find it: Colas and other soft drinks, La Choy soy sauce, Stove Top stuffing mix

13. Scary Ingredient #3: Saccharin:

An artificial sweetener discovered by accident in the 1870s.

 

Why it's scary: Studies have linked saccharin to bladder tumors in rats, and in 1977, the FDA required warning labels on all saccharin-containing foods. In 2000, the agency changed its stance and allowed saccharin to be sold without warning labels. But that doesn't make it entirely safe. A 2008 Purdue study found that replacing sugar with saccharin in rats' diets made them gain more weight, proving once again that you should be aware of these faux fat foes.

 

Where you'll find it: Sweet 'N Low, TaB cola

12. Scary Ingredient #4: Potassium Bromate:

A compound that conditions flour and helps bread puff up during baking.

 

Why it's scary: Potassium bromate causes thyroid and kidney tumors in rats, and it's banned from food use in many countries. In California, products containing potassium bromate are required to carry a cancer warning. Fortunately, negative publicity has made the additive relatively rare, but until the FDA banishes it, you should remain on the lookout.

 

Where you'll find it: Johnny Rockets Hoagie Roll

11. Scary Ingredient #5: Butylated Hydroxyanisole (BHA) and Butylated Hydroxytoluene (BHT):

Petroleum-derived antioxidants and preservatives.

 

Why they're scary: The Department of Health and Human Services says BHA is "reasonably anticipated to be a human carcinogen," yet the FDA allows it to be used anyway. BHT is considered less dangerous, but in animal research, it too has resulted in cancer. Oddly, the chemicals aren't even always necessary; in most cases they can be replaced with vitamin E.

 

Where you'll find it: Goya lard, Golden Grahams, Cinnamon Toast Crunch, Orbit gum

10. Scary Ingredient #6: Partially Hydrogenated Vegetable Oil :

A semi-solid fat created when food processors force hydrogen into unsaturated fatty acids.

 

Why it's scary: Partially hydrogenated fats are the principle sources of trans fat in the American diet, and a Harvard study estimated that trans fat causes 70,000 heart attacks every year. The good news: Partially hydrogenated oils are beginning to slowly retreat from our food. Progressive jurisdictions like New York City are starting to restrict the allowable amounts in restaurants, and many chains are switching to healthier frying oil. Still, the battle isn't over. At Long John Silver's, for example, there are still 17 menu items with more than 2 grams of the stuff. According to the American Heart Association, that's about the maximum you should consume in a single day.

 

Where you'll find it: McDonald's McChicken, Long John Silver's Broccoli Cheese Soup

9. Scary Ingredient #7: Sulfites:

Preservatives that maintain the color of food, and by releasing sulfur dioxide, prevent bacterial growth.

 

Why it's scary: Humans have used sulfites to keep food fresh for thousands of years, but some people—especially asthma sufferers—experience breathing difficulties when exposed. In the 1980s, unregulated use resulted in at least a dozen deaths, prompting the FDA to slap warning labels on wine bottles and develop new guidelines for proper use. Now restaurants can no longer soak fresh ingredients in sulfites. According to the Center for Science in the Public Interest, there have been no known deaths since the new legislation took hold. The bottom line: If you're among the majority of people not sensitive to sulfites, consumption won't hurt you. If you're not sure, ask your doctor for a test.

 

Where you'll find it: Wine, Sun-Maid Mixed Fruit, Jolly Ranchers, Fig Newtons

8. Scary Ingredient #8: Azodicarbonamide:

A synthetic yellow-orange dough conditioner.

 

Why it's scary: This chemical is used most frequently in the production of industrial foam plastic, and although the FDA has approved its use for food in the States, the United Kingdom has labeled it a potential cause of asthma. In a review of 47 studies on azodicarbonamide, the World Health Organization concluded that it probably does trigger asthmatic symptoms. The WHO concluded, "exposure levels should be reduced as much as possible." I'll put it more concisely: Avoid it.

 

Where you'll find it: Dunkin' Donuts bagels, McDonald's burger buns

7. Scary Ingredient #9: Carrageenan:

A thickener and emulsifier extracted from seaweed.

 

Why it's scary: Seaweed is actually good for you, but carrageenan is a mere seaweed byproduct. Through animal studies, it has been linked to cancer, colon trouble, and ulcers. It isn't certain that carrageenan harms humans, but avoiding it is clearly the safer option. Most studies examined degraded forms of the additive, and research from the University of Iowa found that carrageenan could be degraded through the normal digestive process.

 

Where you'll find it: Weight Watchers Giant Chocolate Fudge Ice Cream Bars, Skinny Cow Ice Cream Sandwiches, Creamsicles

6. Scary Ingredient #10: Ammonium Sulfate:

An inorganic salt that occurs naturally near active volcanoes and is used commercially to nourish yeast and help bread rise.

Why it's scary: This nitrogen-rich compound is most often used as fertilizer, and also appears commonly in flame retardants. Thankfully, the ingredient only sounds scary—a 2006 Japanese rat study found the additive to be non-carcinogenic. Both the Center for Science in the Public Interest and the FDA deem it safe.

Where you'll find it: Nature's Own bread, Subway rolls

5. Scary Ingredient #11: Aspartame:

A zero-calorie artificial sweetener made by combing two amino acids with methanol. Most commonly used in diet soda, aspartame is 180 times sweeter than sugar.

 

Why it's scary: Over the past 30 years, the FDA has received thousands of consumer complaints due mostly to neurological symptoms such as headaches dizziness, memory loss, and, in rare cases, epileptic seizures. Many studies have shown the sweetener to be completely harmless, while other have linked the additive to cancer. A 2006 Italian study found that rats fed high daily doses of aspartame—the equivalent of nearly 3 liters for a 150-pound human—experienced higher levels of lymphomas, leukemia, and other types of cancer. Still, after reviewing the study, the FDA concluded that the results weren't strong enough to warrant the confectionary chemical's removal from the market.

 

Where you'll find it: Nutra-Sweet, Equal, Diet Coke, Diet Pepsi

4. Scary Ingredient #12: Monosodium Glutamate (MSG):

The salt of the amino acid glutamic acid, used to enhance the savory quality of foods. MSG alone has little flavor, and exactly how it enhances other foods is unknown.

 

Why it's scary: After forty years of scrutiny, research has yet to reach a definitive verdict on MSG. Studies have shown that injecting the amino acid into mice causes brain-cell damage, but the FDA believes these results are not typical for humans. Still, the administration fields complaints every year for nausea, headaches, chest pains, and weakness. It could be that the results are limited to people with acute MSG sensitivity, so the FDA continues to allow manufacturers to use it.

 

Where you'll find it: Hormel Chili, Hamburger Helper, Stove Top Cornbread Stuffing

3. Scary Ingredient #13: Nitrates and nitrites:

 Nitrogen-based compounds that are essential for digestion in small amounts. They occur naturally but are synthetically produced for use in fertilizer and as food additives. They're commonly used to cure processed meats.

 

Why they're scary: Nitrates and nitrites have a tendency to fuse with amino acids to become carcinogenic nitrosamines. Ironically, the processed meats into which nitrates are commonly added are rich with amino acids, making nitrosamine formation very likely. In addition to concerns about cancer, increased nitrate and nitrite intake has been linked to deaths in Alzheimer's, type 2 diabetes, and Parkinson's patients. Despite the risks, the valuable use of nitrates and nitrites as inhibitors of botulism warrant their acceptance as food additives in the eyes of the FDA.

 

Where you'll find it: Oscar Meyer hot dogs, Hormel bacon, Hillshire Farm deli meat

2. Scary Ingredient #14: Blue #2:

An artificial dye used to color food. It can be used alone or mixed with other dyes, and the goal is typically to suggest the appearance of natural food.

 

Why it's scary: A study published by the Center for Science in the Public Interest showed that the ingestion of Blue #2 led to increases in tumor development in the brain and mammary glands in lab rats. The FDA dismissed these findings, citing a variety of nebulous weaknesses in the study's methods. The bottom line: whether or not artificial dyes are harmful, the foods they appear in are the most heavily processed, nutritionally bankrupt foods in the supermarket.

 

Where you'll find it: Fruit Loops, Skittles, Betty Crocker Rainbow Chip frosting

1. Scary Ingredient #15: Paraben:

Parabens are used to prevent mold and yeast formation in food, and they're also used in cosmetics, toothpaste, and personal lubricant. Although they exist in nature, the parabens used in commercial products are created synthetically.

 

Why it's scary: It's been documented that parabens act as mild estrogens, and according to the Environmental Working Group, they can disrupt the natural balance of hormones in your body. In a Japanese study, male rats fed propyl paraben daily for four weeks suffered lower sperm and testosterone production, and other studies have found parabens present in breast cancer tissues.

 

Where you'll find it: Baskin Robbins sundaes

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Nail polish

Fell in love with the OPI version at Sephora. Went to buy it and they didn't have any in stock. While at Target I figured I would see if they had anything similar. Lo and behold they had a $3.99 version. I know how I am with polishes - fickle, so this suits me fine. It's so pretty.

15 Grossest things your eating

From eat this not that:

Gross Ingredients—Not Always on the Label

Unfortunately, gross food has become the norm in most supermarkets, with packaged food ingredients lists reading more like chemistry homework than something you'd want your family to eat. But in many cases, marketers have figured out a way to keep toxic additives and disease-promoting food packaging off of the label, making your job as a consumer harder than ever. We're here to clear up the confusion and help you avoid some of the grossest foods on the market!

Flame Retardant–Laced Soda

What it is: The toxic flame retardant chemical brominated vegetable oil, or BVO, was initially used to keep plastics from catching on fire. 

Where it is: For decades, the food industry has been adding it to certain sodas, juices, and sports drinks, including Mountain Dew, Fanta Orange, Sunkist Pineapple, and some Gatorade and Powerade flavors. BVO's purpose? To keep the artificial flavoring chemicals from separating from the rest of the liquids.

Why it's bad: Scientists have linked too much BVO to bromide poisoning symptoms like skin lesions, memory loss, and nerve disorders.

Paint Chemical in Salad Dressing

What it is: Titanium dioxide is a component of the metallic element titanium, a mined substance that is sometimes contaminated with toxic lead. 

Where it is: Commonly used in paints and sunscreens, big food corporations add it to lots of things we eat, too, including processed salad dressing, coffee creamers, and icing. 

Why it's bad: The food industry adds it to hundreds of products to make dingy, overly processed items appear whiter. "White has long been the symbolic color of 'clean,'" explains food industry insider Bruce Bradley, who shares the tricks, traps, and ploys of big food manufacturers on his blog,BruceBradley.com. "Funny, when you use real food, you don't need any of these crazy additives—I think I prefer the real deal." 

Maggoty Mushrooms

What it is: Maggots are fly larvae, tiny rice-shaped creatures that feast on rotting foods. 

Where it is: The Food and Drug Administration legally allows 19 maggots and 74 mites in a 3.5-ounce can of mushrooms.

Why it's bad: While maggots do have their place in the medical world—they can help heal ulcers and other wounds—most people think it's pretty gross to eat them!

If you need another reason to ditch canned goods, consider this: Most are lined with bisphenol A, or BPA, a plastic chemical that causes unnatural hormonal changes linked to heart attacks, obesity, and certain cancers.

Cloned Cow's Stomach

What it is: Traditionally, cheese makers used rennet derived from the mucosa of a veal calf's fourth stomach to create the beloved, versatile dairy product. But Bradley notes that cost and the limited availability of calf stomachs have led to the development of several alternatives, including vegetable rennet, microbial rennet, and—the food industry's rennet of choice—a genetically modified version derived from a cloned calf gene.

Where it is: It's used to make the vast majority of cheese sold in the United States. 

Why it's bad: The long-term health effects of eating genetically engineered foods has never been studied in humans. And since GMO ingredients aren't listed on the label, it can be tough for consumers to avoid rennet from this source. "With all these rennet varieties often listed simply as "enzymes" on an ingredient panel, it can be very hard to know exactly what kind you're eating when you buy cheese," says Bradley, author of the soon-to-be-released book, Fat Profits.

Flesh-Eating Bacteria

What it is: Grocery store meats are commonly infused with veterinary medicines, heavy metals, and staph bacteria, including the hard-to-kill, potentially lethal MRSA strain.

Where it is: Unfortunately, the problem is far from rare. A study published last year in the journalClinical Infectious Diseases found that half of grocery store meat tested harbored staph bacteria. Researchers ID the overuse of antibiotics in industrial agriculture as a major cause in the rise of superbugs in our grocery store food.

Why it's bad: MRSA kills about 19,000 people a year in America—that's more annual deaths than from AIDS in the U.S. Purchasing grass-fed meatand eggs from organic farmers is a more sustainable choice. 

Herbicide-Flavored Food

What it is: Glyphosate, the active chemical ingredient in the popular weed killer, Roundup, is a hormone-disrupting chemical now used primarily on corn and soy crops genetically engineered to withstand a heavy dousing of the chemical. Nonorganic farmers dumped 57 million pounds of glyphosate on food crops in 2009, according to U.S. Department of Agriculture (USDA) figures. 

Where it is: Roundup is so heavily used around homes and in farm fields that it's now being detected in streams, the air, and even rain. Because it's a systemic herbicide, it's actually taken up inside the plant…meaning we eat it. Yep, it's legally allowed in our food, and in an amount that worries scientists. It's found in most nonorganic packaged foods because most contain corn- or soy-derived ingredients, the crops that are most often heavily doused with Roundup.

Why it's bad: Glyphosate exposure is linked to obesity, learning disabilities, birth defects, infertility, and potentially irreversible metabolic damage. To avoid pesticides in products, eat organic and avoided processed foods as much as possible. And use caution—"all natural" foods often are chockfull of pesticides and genetically engineered ingredients. 

Beaver Anal Gland Juice

What it is: It's a bitter, smelly, orange-brown substance known as castoreum, explains Bradley. "In nature, it's combined with the beaver's urine and used to mark its territory."

Where it is: It's used extensively in processed food and beverages, typically as vanilla or raspberry flavoring. 

Why it's bad: This gross ingredient won't show up on the label. Instead, companies using it in making processed food list it as "natural flavoring." This poses a dilemma for vegans and vegetarians—and anyone who wants to avoid eating any creature's anal excretions.

Sex Hormones in Milk

What it is: Today's cows produce double the amount of milk they did just 40 years ago, thanks largely to a genetically engineered, synthetic hormone called recombinant bovine somatotropin, or rBST.

Where it is: It could be in milk that's not organic or not labeled as rBST free.

Why it's bad: Scientists link rBST to prostate, breast, and colon cancers. It's banned in other countries, and although still legal here, many dairies are moving away from it due to consumer demand. Choose organic milk to ensure that the cows producing your milk are fed a diet free of antibiotics, hormones, and pesticides.

Shampoo Chemicals in Produce

What it is: Phthalates are plasticizing chemicals used in everything from pesticides and fragranced soaps and shampoos to nail polish and vinyl shower curtains. 

Where it is: A 2010 study published in the journal Environmental Health Perspectivesfound phthalates are winding up in our food, too. The source could be direct exposure to pesticides containing the hormone-disrupting chemical. Or to another potential source, human sewage sludge applied as a fertilizer to farm fields. The sludge can be tainted with shampoo chemicals that wash down the drain—it all winds up at the water-treatment plant, the source of the sludge. (Note: Use of human sewage sludge is banned in organic farming.)

Why it's bad: Phthalate exposure, even in small amounts, has been linked to behavioral problems in children, allergies and asthma, eczema, and unhealthy changes in our hormonal systems. 

Human Hair and Feathers

What it is: L-cysteine is a non-essential amino acid made from dissolved human hair (often from China) or duck feathers. 

Where it is: It's used as a commercial dough conditioner to improve the texture of breads and baked goods. 

Why it's bad: Eating something derived from the human body violates Muslim beliefs. Hair and duck feathers pose an ethical dilemma for vegans, too.

Bake your own homemade bread (without hair and feathers) using bread recipes from the Rodale Recipe Finder.

Crushed Bugs

What it is: Carmine, a bright red food colorant, is actually the crushed abdomen of the femaleDactylopius coccus, an African beetle-like insect.

Where it is: Look for it in red candies and red-tinted yogurts and juices (particularly ruby red juices)—it's often listed as carmine, crimson lake, cochineal, or natural red #4 on ingredient labels, according to Bradley.

Why it's bad: Not only is the thought of eating bug juice gross, but it also poses an ethical issue for some vegetarians and vegans.

Ammonia-cleansed Beef

What it is: Factory-farm conditions are rife with bacteria. On top of that, processing plants mix meat from hundreds or thousands of different cows, potentially creating a public health hazard in the mix. To try to make the meat "safer," industry typically puts the beef through an ammonia gas bath.

Where it is: The USDA deems the gross process safe enough, and allows the meat to be sold without any indication that it received the gas treatment. (The process is banned in meats earning organic certification.)

Why it's bad: You might order your burger with pickles or lettuce, but you likely don't want a side of ammonia, a poisonous gas. The kicker? Evidence suggests that blasting beef with it might not even be fully effective at killing germs. Look for organic, pasture-raised meats for a safer option. Often, you can buy these meats directly from local, sustainable farmers. 

Brain-Frying Fake Food Dyes

What it is: Many artificial food dyes found in hundreds of everyday foods are made from petroleum-derived materials.

Where it is: Dyes are used in cereals and candy to make them more "fun" for kids, in pickles to make them appear fresher, and in place of actual real ingredients in a variety of foods. Example? Betty Crocker Carrot Cake Mix is actually a carrot-free product, with "carrot flavored pieces" cooked up from corn syrup and artificial colors Yellow 6 and Red 40.

Why it's bad: Orange and purple food dyes have been shown to impair brain function, while other dyes have been linked to ADHD and behavioral problems in kids and brain cell toxicity. You're getting ripped off, too. It's cheaper for food companies to use fake dyes than real ingredients. (Tropicana Twister Cherry Berry Blast contains 0 percent berry and cherry juice, despite its name.)

Shrimp Coated in Cleaning Chemicals

What it is: Depending on where your shrimp comes from, it could be tainted with chemicals used to clean filthy shrimp farm pens. Just as gross, farmed shrimp from overseas is often full of antibiotics, mouse and rat hair, and pieces of insects.

Where it is: Contaminated shrimp tends to come from critters imported from overseas shrimp farms. If you're looking for safer options, choose domestic shrimp. For the best options, consult the good fish list.

Why it's bad: Only about 2 percent of all imported seafood is inspected, meaning this nasty stuff is making its way onto your plate.

Disease-Promoting Popcorn Bags

What it is: An industrial nonstick chemical that falls under the perfluorinated chemicals class is utilized in certain food packaging.

Where it is: These suspect chemicals are commonly used to coat the inside of popcorn bags to prevent sticking and grease leakage. The same chemicals are also in the nonstick coating of many pots, pans, and baking sheets.

Why it's bad: A study published in January 2012 in the Journal of the American Medical Association found that nonstick chemicals in popcorn bags significantly damage the immune system, opening the floodgates for a whole host of other health problems. Nonstick chemicals are also linked to high cholesterol, sperm damage and infertility, and ADHD. Popcorn—made the good old-fashioned way, in a pot on the stovetop—is still a great option 

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