Chemical Cuisine

Just another magic Monday! Although it is raining AND the worst day of the week, lets put a smile on! My class even got canceled this morning... did not find out till I got on campus... but I could always use that extra hour :D PLUS PLUS PLUS I have on my super sweet purple pants today! How was everyones weekend? The weather was okay for the most part. Kinda got chilly yesterday, but its February so that's okay, right? This is the first weekend in a while I wasn't completely stressed out with homework and man did it feel good! For what homework I had, I took a nice bike ride over to Sweetheart and read in my hammock. Talk about relaxing :D

Its just been one of those feel-good times in my life. I am learning to stress less and appreciate more. I think I have finally found a happy place and it just so happens to be with some awesome people. Cortney is finally home after about 2 months in the CF ward. I can not be happier, she doesn't deserve to be cooped up in the hospital. After all, her personality is WAY to big for that place! 


So with the help of my roomie and fellow nutrition major, Sarah, I would like to share with you something called Chemical Cuisine. Haha that name alone just sounds terrifying. When did it become okay to classify our food as 'chemical cuisine' and have an APP to educate us about what is going into our bodies? Well I cant hate on this too much-- BECAUSE if you are going to eat processed foods (which most of America is currently doing so) it is better not to be completely clueless.Thanks to the Center for Science in the Public Interest, we now have just this.

How many of you knew that the FDA and Center for Science in the Public Interest posted a glossary about food additives? ( <-- check it out!) Well, it is one of the most visited sections on BOTH websites. People are indeed become more interested in what they are consuming and with food allergies more prevalent, this glossary is pretty awesome. For the most part, food additives are safe if consumed in small amounts, but scientists have still flagged the ones that they think the public should avoid.  

"Chemical Cuisine was researched by CSPI executive director Michael Jacobson, who authored "Eater's Digest: The Consumer Factbook on Food Additives" and holds a Ph.D. from MIT in microbiology. CSPI led efforts to restrict or ban the use of such additives as sodium nitrite, sulfites, olestra, Violet dye 1, and others. A CSPI petition calling on the FDA to ban food dyes spurred the Food and Drug Administration to hold a recent advisory committee meeting on the impact of dyes on children's behavior." -- Center for Science in the Public Interest

So, if youre willing to 0.99 for this-- Id say go for it! 

Well have a wonderful day! If you would like a nice workout to this lazy day, come see me at Pilates tonight-- 5:30 :D

Stay Happy and Healthy !