10 Secrets The Food Industry Doesn't Want You To Know


Unfortunately, gross food has become the norm everywhere in the US. If you think your food is safe because they are not from one of those disgusting fast food restaurants, think again.

According to government and industry estimates, almost 40 percent of bottled water is ordinary tap water, often with no additional treatment.

Almost 99 percent of imported food is never inspected by the FDA or USDA, the two agencies responsible for protecting Americans from tainted products.

One in five office coffee mugs contains fecal bacteria and E. coli, which can cause diarrhea, food poisoning, and infections.

One pound of peanut butter can contain up to 150 bug fragments and 5 rodent hairs.

Vegetarians beware: many low-fat and nonfat yogurts and sweets contain gelatin, which is made from animal tendons, ligaments, and bones.

Bacteria multiply between temperature of 40° and 140°F, so be careful when reheating food in slow-cookers or chafing dishes.

Red-colored groceries items like fruit punch and strawberry yogurt are often dyed with carmine, which is made from ground-up cochineal beetles. For some, carmine can cause severe allergic reactions and can even lead to anaphylactic shock.

The two species of mushroom Death Cap and Destroying Angel, often confused for an edible whitecap mushroom, contain seven toxins and can be lethal with just one bite.

Food makers now conceal MSG in packaged food by listing it under other names, such as autolyzed or hydrolyzed vegetable protein, torula yeast, soy extracts, yeast extracts, and protein isolate.

Potatoes contain toxic compounds called glycoalkaloids that cannot be reduced in cooking. Comsumption of high does can cause diarrhea, vomiting, and, in severe cases, death.