What are some of the most unhealthiest foods you can think of?

Question

Has anybody read the nutritional information on their favorite foods, and been shocked? I've heard of some single entrees that have as much as 2000 calories.

Answer 1

I think of unhealthy in terms of natural versus unnatural. Not in terms of calories.

unhealty would be foods with chemicals and preservatives such as:
Margarine- here is a link about margarine vs.
http://www.oralchelation.net/heartdisease/ChapterThree/page3.htm
Margarine

Lard would be far more healthy for you to eat than margarine. If, after reading this next section you still eat margarine, then you should ask for a refund on the purchase price of this Book!

What was in there was OIL. Some smart guy got the idea that if you could get the oil out of these seeds and beans you could sell the oil and compete with the olive oil market, maybe even the butter market. Some chemists got involved -- I won’t try to give you the whole history of the creation of oleo margarine -- and before you know it this margarine stuff could be produced out of the oil squeezed from cottonseeds, soy beans or many other vegetable sources, even eventually from coconuts -- a product in great supply in cheap-labor countries and not all that much used as a food.

All you had to do was squeeze these seeds or beans and you got the oil out. You had to then mix a bunch of chemicals in with the oil, but eventually you got margarine.

Margarine was invented by a Frenchman in 1869.

When you got down to the paper and pencil work, it looked like the amount of money tied up in a pound of butter (cows, grass, milking, churning, etc.) was vastly higher than what it would cost to produce an equivalent amount of fat from cottonseed oil -- even when that cottonseed oil was converted into the solid stuff -- oleo margarine.

Butter was selling for $1.00 per pound and the cottonseed people saw how they could make a pound of margarine to sell for about $ 0.17. There was obviously a big market here if the butter eaters could be convinced to eat the left-overs from the cotton plantations.

There were problems, of course.

The butter often turned out to be a pretty yellow color. Not always! The dairy farmers had gotten together, even got laws passed, so that they could all agree on a standard yellow color for good butter. Then, when some poor cow produced milk which made butter that was too pale, the farmers just added yellow dye to make the butter yellow.

Now, when the margarine makers got done, their product was a nice natural color -- about the color of lard.

This wouldn’t do!

Butter was an upscale product.

The plot thickens -- just like butter in the churn.

The margarine people had an ugly white product that looked like lard and it was hard to sell it against butter. The butter people, seeing the face of their enemy, got laws passed to prevent the margarine people from putting any of that artificial yellow dye into THEIR product (even though the farmers were putting it into the pale butter).

So, the margarine makers fought back -- selling the ugly white stuff in one pound chunks, wrapped to include a little yellow pill. The instructions said to take the white ugly stuff, put it in a bowl, let it soften a bit at room temperature, and then mix in the yellow powder in the little pill. If you mixed it right, the white stuff turned into pretty yellow -- looking quite a bit like butter.

But what a bother!

If you are old enough, you can remember the days back in the 1940’s and 1950’s when margarine was sold with the little yellow dye tablets!

Now the story gets sinister. The oil people tended to be rich and big. The butter people tended to be small and not so rich. The oil people also were willing to corrupt the governmental processes. The dairy farmers were inherently naive -- not scheming enough.

Here’s the story about margarine:

You start with some cottonseeds -- put them in a gadget which will apply physical pressure on the seeds and allow the oil to be pressed out.

You apply the pressure. You squeeze the seeds!

Hurrah! You get some oil out of the seeds.

But, when you calculate you realize that you are getting only about 5% of the oil that is in the seed. The rest is still in the seed.

You do it again, with new seeds. This time you press harder. You put lots of pressure. This time you notice that the oil coming out is hot. You’ve put so much pressure on the seeds that you have heated them up!

But, you still only got less than 10% of the oil that is actually in the seed.

Incidentally, the first try, squeeze the seeds, but no heat -- that is called cold pressed oil in the stores. It’s much more healthy for you than the stuff that has been heated. Heated oil is bad stuff. I’ll comment on that later.

Now, if you are a cotton plantation owner, with all those cottonseeds going to waste, or if you are a scheming chemist, you figure that you can get ALL that oil out of the seeds.

So, you put the seeds in a gadget that will not only squeeze them hard, but deliberately raise the temperature to 350o F. Then, to really get that oil out you pour in some solvent.



Legally you could use gasoline because the government approves a standard for the types of solvent that can be used in this process. As long as you get most of the solvent out of the oil when you finish, you can use gasoline, hexane, benzene, ethyl ether, carbon disulfide, carton tetrachloride or methylene chloride. Isn’t that comforting! As long as there is not more than 100 parts per million of gasoline left in the oil, it’s legal.

So, you pour in the solvent -- turn on the heat and the pressure and you finally get about 95% of the oil out of the cottonseeds.

When you understand this process you will realize that the solvent, at this point, is worth more per gallon than the oil! So, in order to make this process economical we have to have a way to get the solvent out of the oil.



That simply takes more heat. They heat the mess up to an even higher temperature. The solvent is "boiled off" and caught to be used again. It’s good to think that your margarine is made with re-cycled solvent!

They are done, almost. They have cottonseed oil with most of the gasoline removed.

If you were to look at this stuff you would vomit! It is an evil dark color and smells terrible. So, they have chemical deodorants and bleaches they now throw in.

Hurrah! They now have a nice colorless liquid oil that has no smell. They now add in some color because customers don’t believe in colorless vegetable oil.

Well, there is a certain limited market for liquid oil, made as I’ve described it above. But, that is not butter. How, do you suppose, do they fiddle with that oil to make it solid, and color it so it looks like butter, and add more chemicals to make it taste like butter? It would also rot if preservatives were not added. But, fear not, the FDA is at the guard!

The general answer is more chemicals. For instance, lye is used as part of the process.

More specifically, the factory bubbles up some hydrogen through the oil. Some of the hydrogen sticks to the oil particles and makes those oil particles stick to one another. Miracle! The oil becomes solid. That’s why they call that stuff hydrogenated.

Now, you may have guessed, it really isn’t food by any reasonable definition. But, per the government, it is OK to put in the supermarket, next to the real stuff. It’s safe on the unrefrigerated shelf because, you see, it won’t melt! It won’t melt in your stomach either! They put it in the refrigerated case just to make you think it’s like butter!

Now that you have all that straight, I’ll bet a nickel that you are not so likely to eat margarine any more. When you hear the rest of the cholesterol story, you may feel that your government has betrayed you to the special interests of the cotton growers and chemical factories.

Congratulations on waking up!



butterhttp://www.breakthechain.org/exclusives/margarine.html

, all canned meats that have a pink color, such as vienna sausage, spam , and others I haven't thought of in a while. also unhealthy are cheese product or cheese that is not natural( I call fake cheese),
box dinners, and anything that has ingredients that are unknown to me because they are chemicals. anything that contains sodium Nitrate, BHT, BHA, or MSG are unhealthy.

Answer 2

King Bing's are a local candy bar. They look like little mounds of well, you know, but taste great. They have 520 calories and still have the yummy trans fat in them. Hostess fruit pies are also great and they are like 480. I use to chug egg nog by the quart and you have around 1200+ calories there as does the pint of HaigenDaiz I can't keep from finishing once its open. Luckily I gave up vending machine food and went on a low-carb diet. Yum carbs. Lost 45lbs though.

Answer 3

Marie Callender's pot pies have something like 55 grams of fat, which is just ridiculous, but they are soooo tasty. I refuse to give them up altogether, but I certainly use reasonable judgement on the day I feel I need a pot pie.

I can only imagine that Elvis' favorite deep fried Peanut Butter and Banana sandwich would go a long way toward explaining the Fat Elvis years, as well.

Answer 4

Whopper Sandwich from Burger Sling is a real artery clogger, and as far as fast food is concerned I was somewhat surprised to find out that Arby's is one of the worst for you. Cheesecake, icecream, french fries, chugging beef gravy by the pint. Cheese omelette sandwich with bacon on french toast. Greasy Pizza with pepperoni, bacon, Xtra cheese, and sausage dipped in ranch dressing. Philly Steak and Cheese sandwiches. Im getting fatter just typing this list.

Answer 5

Hungry Man XXL meals----http://www.howtobefit.com/xxlmeals.htm
Burger King's Enormous Omelet Sandwich - 730 calories
Hardee's Monster Thickburger - 1420 calories
among others....

Answer 6

Basically anything that tastes good is out. Also if you go to a restaurant not only is the food usually fried or deep fried, but the portions are huge. It is best to stay at home and cook yourself.

Answer 7

Big Mac - there's more calories in a single big mac then a whole days worth of meals in some 3rd world countries, especially when you supersize it with fries and a soda.

Answer 8

Something that has lots of animal fat, salt etc...make home-cooked meals, minus those additives is a start. Any product in a can or stuffs like fast foods, potato chip etc...is a quick way to meet those who have gone before us!

Answer 9

Black out cake by the Cheese cake factory

It has 18360 calories with 852 grams of fat

Answer 10

I consume risky meals. i'm a man or woman that on no account consume any end result nor any vegetables yet i will stay like that. I hate it while people telling to no longer consume risky meals, because of the fact i be responsive to that they are risky yet i would be unable to help myself.

Answer 11

potato chips, Blooming Onions from Outback, a Big Mac supersized meal.