Comments on: Wendy’s Fries: Five Times Trans Fattier Than Claimed*

By: Igor

Igor — Sat, 05 May 2007 07:16:50 +0000

Why are you Americans so obsessed with fats? Natural animal fats won’t kill you, neither will trans fats if you don’t eat tons of fries a day.

To the person talking about artificial flavors, don’t worry about that — aspartame is used in almost all diet products and 1g of it is like 180g of regular sugar and nobody seems concerned. And still people insist on having “sugar-free” food on the shelves even if that “sugar-free” means “aspartame inside”. Actually all that diet/lite crap is just good for their pockets because aspartame is cheaper and it takes less space in their warehouses than sugar.

By: John A Elson

John A Elson — Wed, 22 Nov 2006 16:59:36 +0000

mmmm…. sounds good! Especially the methyl heptine carbonate!

By: Cory

Cory — Thu, 16 Nov 2006 14:56:56 +0000

My mistake…
“The chemical that provides the dominant flavor of bell pepper can be tasted in amounts as low as 0.02 parts per billion; one drop is sufficient to add flavor to five average-size swimming pools.” – http://www.rense.com/general7/whyy.htm

Also interesting from the same article…
“The flavor in a twelve-ounce can of Coke costs about half a cent.”

And…
“A typical artificial strawberry flavor, like the kind found in a Burger King strawberry milk shake, contains the following ingredients: amyl acetate, amyl butyrate, amyl valerate, anethol, anisyl formate, benzyl acetate, benzyl isobutyrate, butyric acid, cinnamyl isobutyrate, cinnamyl valerate, cognac essential oil, diacetyl, dipropyl ketone, ethyl acetate, ethyl amyl ketone, ethyl butyrate, ethyl cinnamate, ethyl heptanoate, ethyl heptylate, ethyl lactate, ethyl methylphenylglycidate, ethyl nitrate, ethyl propionate, ethyl valerate, heliotropin, hydroxyphenyl-2-butanone (10 percent solution in alcohol), a-ionone, isobutyl anthranilate, isobutyl butyrate, lemon essential oil, maltol, 4-methylacetophenone, methyl anthranilate, methyl benzoate, methyl cinnamate, methyl heptine carbonate, methyl naphthyl ketone, methyl salicylate, mint essential oil, neroli essential oil, nerolin, neryl isobutyrate, orris butter, phenethyl alcohol, rose, rum ether, g-undecalactone, vanillin, and solvent.”

By: Cory

Cory — Thu, 16 Nov 2006 14:50:42 +0000

FAST food definately put a lot of importance in taste. Double-blind test testing of hundreds of variations in flavoring, scent enhancers, etc. goes on constantly in the corporat “food labs” of these places.

Do you have any idea how many different chemicals are in your average value meal? I’m not talking about the stuff that was already in the potatoe, cow or wheat field before they were converted into food. I mean factory-made stuff that often doesn’t even exist in nature. (Supposedly a single drop of one brand of concentrated “green pepper” flavoring could flavor a swimming-pool size vat of pizza sauce.)

Anyhow, making you want to come back again and again has a lot more to do with corporate fast-food decisions than whether or not the stuff will kill you over time.

By: Seven of Two

Seven of Two — Tue, 14 Nov 2006 18:58:17 +0000

While food producers need to be held accountable for disclosing the contents of their products to consumers, consumers themselves should be willing to take on greater responsibility for their own health. The fast food companies respond to consumers’ demand for cheap, fast, tasty food. If enough consumers “vote with their dollars” and head to the local pita place instead, Wendy’s et. al. will have to produce healthier food or lose business.