clemenza

@CarniClemenza

27 Tweets • 2022-03-08 23:27:13 UTC •  See on Twitter

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"Big Food" stole your taste buds.

Let me show you how they did it and how to get

them back.

THREAD
McCormick is a giant in the flavor industry.

When you walk into a supermarket you see their

spices lining the shelves.

What you don’t see is the number of products with

McCormick's flavoring infused into them.
Would you believe me if I told you McCormick
distributes flavoring to:

- 9 out of the 10 largest American food companies

-8 out of the 10 largest food service companies

They engineer flavors into just about everything you

walk past in the modern American grocery store.

Ironically McCormick owns the trademark "The

Taste You Trust".

Which begs the question should you trust them?

This thread exposes the backstory of why trusting

McCormick has harmed your families health for
decades and why you should avoid flavorings at all
costs
By the end of this you will know:

1) How do your taste buds work?

2) What happened to the flavor in your food?
3) How do McCormick and other companies pray
on your taste buds?

If you make it to the end I provide you a road map

to reclaim the power of your taste!

1/ 10,000 tastes buds line your tongue to solve the

complex puzzle of flavor which sends a detailed set
of information to your brain to answer a few basic
questions of whether or not the food in your mouth
is good or bad.
In nature we call this “nutritional wisdom” – your
body knows what to eat because the response to
eating certain nutrients is a chemical bomb going
off in your brain to alert your body of all the
positive nutrients OR potential toxins you just
decided to ingest.

The relationship between flavor and nutrition is

critical in order to see what you are up against every
time you walk into a grocery store.

Not only are you being attracted to fancy, well-

branded labels but the feedback loop engrained in
your memory uses flavor against you.
When you bite into that bag of chips loaded with
flavors, your taste buds are signaling all good.

The problem?

The flavors are simply tricking your brain to like

food that ultimately lacks what it needs to survive.

The nutrition your body wants is nowhere to be

found.
While 5 flavors occur in varying degrees in nature,
the modern world has found ways to manipulate
and engineer all of these tastes.

Before I show you how "Big Food" engineered flavor

into food let me show you how they engineered
flavor out of the foods your body wants to love.
2/ Beginning in the 1900s large institutions began
seeing the benefit in commercializing the food
system. But what did that mean for food?

Enter The Chicken of Tomorrow contest held in

1948 (as outlined in @MarkSchatzker's book 'The
Dorito Effect').
@MarkSchatzker WWII had been great for chicken
farmers. Rations on red meat led to chicken
consumption nearly doubling in a short period of
time.

Howard Pierce - a poultry researcher - feared

people turning back to red meat so he set out to
find ways to grow chickens larger and faster.

@MarkSchatzker The larger and faster concept was

nothing new to farming.

Earl Butz, the secretary of Agriculture in the 70s

branded it, but the idea of engineering higher
quantities of food started in the early part of the
century due to multiple food shortages globally.
@MarkSchatzker The Chicken of Tomorrow contest
led to breakthroughs in growing larger chickens in
less time.

Chickens today grow in less than half the time than

in 1948 and weigh 1.5lbs more on 1/3rd of the feed.

The US now eats 26bn lbs of chicken per year - 5x

the amount eaten in 1948.
@MarkSchatzker Chickens grew in size and
consumption and shrank in flavor & nutrition.

Much of the increase in size is a result of feeding

the chickens a healthy diet of corn and soy.

Unfortunately the concept of farming bigger and

faster was not isolated to chickens.

@MarkSchatzker Nearly every crop or animal is

farmed at an excessive rate today and most of the
biodiversity in the food system has been engineered
away.

15 vegetable crops account for 90% of our plant-

based diets and we have lost more than 90% of our
vegetable seed varieties.
@MarkSchatzker Engineers made plants
impervious to disease and grew faster but they
drained them of taste and nutrients than in the
1950s:

- Kale had 2x the Riboflavin as today

- Cauliflower had 2x the Thiamin as today
- Asparagus had 3x the Vitamin C
@MarkSchatzker The food we are eating today is
not what our grandparents were eating.

If you are paying attention you can taste the

difference or can you?!

Here is where McCormick comes into the mix again

@MarkSchatzker 3/ Flavor left the food on the

front end and McCormick reintroduced it on the
back end with spices and artificial flavors.

Since 1918 our uses of herbs and spices has

increased by 500%.

Food chemists have distorted our taste buds

interpretation of "nutritional wisdom".
@MarkSchatzker Flavorings are not only left to
food.

Tobacco companies use flavorings to hook

customers and they have been doing it for decades.

RJ Reynolds Tobacco Company has a list of

ingredients in their cigarettes of 145 items - 90% of
them are "flavors".

@MarkSchatzker Spices, seasonings, and extracts

also fall victim to similar manipulations of
flavoring.

Vanilla Extract - a beautiful aroma and flavor

responsible for making cookies, drinks, and
chocolate taste better - has also been manipulated
by "Big Food".
@MarkSchatzker Vanilla is flavor "royalty" but its
impossible to find.

Companies like McCormick have used Pinecones to

recreate a similar taste and mass-produce a product
disguised as something completely different.

@MarkSchatzker The deception in the flavor

industry is simply meant to fix the problem that
agricultural engineering and food science created
all at the expense of your taste buds and your
health.

So what can you do about this?

@MarkSchatzker As @MarkSchatzker outlines in

his book:

- Eat real food

- Eat for flavor
- Eat meat from pasture-raised animals
- Avoid synthetic flavorings
- Avoid restaurants that use synthetic flavorings
@MarkSchatzker Artificial flavors to avoid include:

- monosodium glutamate
- MSG
- disodium guanlyate
- disodium inosinate
- torula yeast
- yeast extract
- sucralose (Splenda)
- sacchrin

For the full list I recommend reading 'The Dorito

Effect' to see how taste and nutrition work in
parallel!

@MarkSchatzker Bonus tips for moms out there:

The lasting effects of flavor start in the womb!

Moms who eat junk tend to have kids who eat junk
according to research on the relationship between
baby and amniotic fluid and breast milk.
 @MarkSchatzker If you enjoyed this thread
please...

LIKE & RT the first post

Comment any questions on taste buds

And FOLLOW me and my fellow meat mafia boss

@MrSollozzo for much more content on ancestral
health.

Catch us on the Playing with Fire Podcast and our

newsletter in the bio!

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