Category: Food

100% Real Chicken – 14 Fast Food Restaurants That Don’t Use It

Trey Food, Nutrition ,
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100% Real Chicken - 14 Fast Food Restaurants That Don't Use It

Buzzwords and phrases like “premium” and “all-white meat” can be common in some of the biggest fast food restaurants around when describing their chicken as 100% real chicken. But the truth of what’s in these products can be a little more complicated.

It’s frustratingly common practice for chicken products in fast food places to not be made of 100% real chicken. Oftentimes, fast food restaurants will fill their food with additives and even other proteins, to keep costs down or to give their food a longer shelf life.

But which restaurants out there are doing this, and are there any fast food chicken products that you should avoid entirely? We’ve got all the answers you need right here.

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FLAVORS: The Shocking and Surprising Truth About Natural Flavors

Trey Food, Health, Nutrition , , , , , , , , , , , ,
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Natural Flavors Listed as Ingredient on a Bag of Food

Most people eat too much these days, and more than 2/3 of Americans are either overweight or obese as a result.

Processed, artificially and naturally flavored foods have a lot to do with this, as these chemicals make you eat food you normally would not want to eat and eat more than you normally would. This creates additional barriers and obstacles when trying to lose weight.

Additionally, a lot of people suffer from lack of energy, the inability to focus, NAFLD, poor sleep quality and other health ailments that are partly the result of the consumption of natural and artificial flavors.

INJECTING LIVESTOCK WITH mRNA IN AMERICA

Trey Farming, Food, Health, Nutrition , , , , , , , , , , , , , , , ,
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AMERICAN FARMERS TO INJECT LIVESTOCK WITH MRNA SHOTS THIS MONTH

The genetic editing of plants to contain edible vaccines is well underway. Work is being done with bananas, potatoes, tomatoes, lettuce, rice, wheat, soybeans, and corn. Companies like Medicago are using gene editing to turn plants into mini-bioreactors.

Replica Meat or Grass-Fed Meat: Which is better for you?

Trey Climate Change, Farming, Food, Nutrition , , , , , , , , , , , , , , , ,
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replica meat, lab made meat, in vitro meat, clean meat, cultured meat, synthetic meat, beyond burger, impossible bur

A Closer Look at the Impossible and Beyond Burgers HOW DID WE GET HERE? Initially the price of new technology is very expensive but in time the price always comes down (as noted by QZ.com, the price of cell-cultured meat has come down from a would-be $1.2 million per pound in 2013 to $100 per… continue reading »

The Health Benefits of Autumn’s Most Popular Ingredient

Sage Food, Health, Resources , , , , , , , , , , , , , ,
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health benefits - pumpkin

    It’s that time of year where pumpkin-flavored food and beverages are popping up everywhere. In 2015 American’s spent $500 million on pumpkin-flavored products, so I think it’s safe to say that pumpkin truly is the ingredient and flavor of the season. Pumpkin spice is likely the most common type of pumpkin flavoring you… continue reading »

10 Reasons to Cook with Lard: Lets Talk Fat

Trey Food, Nutrition, Resources , , , , , ,
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Reasons To Cook With Lard

In recent generations, lard has seemed to completely disappear from home kitchens. Until the early 1900’s, lard was a staple cooking fat across the globe. It was the secret to perfectly flaky pie pastry, crispy fried chicken, melt-in-your-mouth biscuits and luscious gravy. They definitely had 10 Reasons To Cook With Lard. Now, when people hear… continue reading »

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