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Sugar Shock!: How Sweets and Simple Carbs Can Derail Your Life-- and How YouCan Get Back on Track Connie Bennett, C.H.H.C. with Stephen T. Sinatra, M.D. See book keywords and concepts

Eating Patterns in America: Want to Understand the Impact of the Low Carb Craze, Spot Trends in America's Eating Habits and Track the restaurant industry?" http://www.npd xom/foodpress/epa.html. National Restaurant Association. "The restaurant industry 2000 Year in Review." http://www .restaurant.org/research/year_in_review.cfm. Novis. "Consumers Baffled by GI Labels." NUTRAingredients.com, November 24, 2004. http:// nutraingredients.com/news/ng.asp?id=56285&n=dh329&c=eepddtxhprfgmgi. Nutraingredients.com. "Low-Carb Led 2004 Food Launches," January 5, 2005. http://www.nutrain-gredients-usa.

Nutrition in the Prevention and Treatment of Disease Ann M. Coulston and Carol J. Boushey See book keywords and concepts

National Restaurant Association (2000). "Restaurant Industry Pocket Factbook." National Restaurant Association, Washington, DC. 195. Clauson, A. (1999). Share of food spending for eating out reaches 47%. FoodReview 22, 20-33. 196. Nielsen, S. J., Siega-Riz, A. M., and Popkin, B. M. (2002). Trends in food locations and sources among adolescents and young adults. Prev. Med. 35, 107-113. 197. Nestle, M., and Jacobson, M. F. (2000). Halting the obesity epidemic: A public health policy approach. Public Health Rep. 115, 12-24. 198. Guthrie, J. F., Derby, B. M., and Levy, A. S. (1999).

Sugar Shock!: How Sweets and Simple Carbs Can Derail Your Life-- and How YouCan Get Back on Track Connie Bennett, C.H.H.C. with Stephen T. Sinatra, M.D. See book keywords and concepts

National Restaurant Association. "The restaurant industry 2000 Year in Review." http://www .restaurant.org/research/year_in_review.cfm. Novis. "Consumers Baffled by GI Labels." NUTRAingredients.com, November 24, 2004. http:// nutraingredients.com/news/ng.asp?id=56285&n=dh329&c=eepddtxhprfgmgi. Nutraingredients.com. "Low-Carb Led 2004 Food Launches," January 5, 2005. http://www.nutrain-gredients-usa.com/news/news-ng.asp?n=57089-low-carb-led. Opinion Dynamics Corporation. Dieting in the 21st Century: Low-Carb, Low-Fat, and More. -.

Grocery Warning: How to recognize and avoid the groceries that cause cancer, diabetes, heart disease, high cholesterol, high blood pressure, and other common diseases Mike Adams See book keywords and concepts

This subject warrants a lengthy discussion on its own, but the short version is that practically every salad dressing, baked pastry, butter spread, and dessert is going to contain hydrogenated oils and trans fats. The restaurant industry loves hydrogenated oils: they're cheap, they add calories and "fill" to foods, and they have an extended shelf life. What more could a restaurant hope for? Corruption and politics in the soybean oil industry As with all industries, there's a push for self-survival in the soybean oil industry.

Appetite for Profit: How the Food Industry Undermines Our Health and How to Fight Back Michele Simon See book keywords and concepts

REALITY Nutrition Labeling at Fast-Food and Other Chain Restaurants In opposing commonsense laws to require chain restaurants to post basic nutrition information, the restaurant industry has perpetuated a number of myths. Here are the most common examples, and suggestions for how to respond.1 Myth: Restaurant nutrition labeling will force mom-and-pop restaurants out of business. Reality: The proposed legislation would apply only to restaurants that belong to chains with ten or more outlets. Small-business owners would not be affected by this legislation.

How to Fight Back Countering the restaurant industry's rhetoric is relatively easy once you learn to recognize their arguments. Below are a few examples. When they say: This bill will force mom-and-pops out of business. Respond with: Small businesses would not be affected by the legislation since it only applies to chains with at least ten outlets. (In Maine, it was twenty.) When they say: The requirements would cost too much, even for chains.

Yet the restaurant industry was quick to reject Ledbetter's proposal and lobby against the nutrition-labeling bill.36 A similar deal was stalled in the South Carolina legislature in early 2006. The Hospitality Association of South Carolina explained its opposition by saying it was afraid that doing something so "unique" would place an "undue burden on our restaurants."37 What does this tell us? Clearly, it suggests that food corporations fear providing people with information about their products more than the possibility of lawsuits.

Despite meeting with much resistance and ridicule, Ortiz remains undeterred even on his fourth attempt to pass the measure. The restaurant industry's lobbying strategy is geared to convincing key legislators to oppose the menu-labeling initiative. Lobbying pressure, according to Robert Stern, the program manager for the New York Assembly's Task Force on Food, Farm and Nutrition Policy, appears to have persuaded at least one New York State assembly member to withdraw her support of Ortiz's bill.

In 1990 McDonald's (along with the rest of the restaurant industry) managed to successfully exempt itself from the Nutrition Labeling and Education Act's updated "Nutrition Facts" law, which required that all packaged foods be labeled with specific nutrition data. While the FDA sought to subject restaurants to the labeling rule as well, President George H. W. Bush's administration bowed to industry pressure.

The glaring shortcomings of the current voluntary system of menu labeling have done little to deter the restaurant industry from insisting that it's working just fine. This rosy rhetoric has been roundly criticized by CSPI and other advocates and lawmakers who are calling on restaurants to make nutrition information clearly visible in restaurants at the point of decision-making—on menus and menu boards. Marketers call such positioning "point-of-purchase" and understand that it has the highest impact on consumer behavior, which explains why industry is so dead set against it.

Food Fight Kelly Brownell and Katherine Battle Horgen See book keywords and concepts

That these groups and activities exist is a sign that the business world, government leaders, and the general public believe that it is legitimate enterprise to sell products to children. A restaurant industry publication, Restaurant Hospitality, reported that "if there was one mantra that emerged from Restaurant Hospitality's recent Kids Marketing Conference it was this: Kids are very important customers who can make a big difference to your bottom line."58 Take the Golden Marble Awards. On occasion these are given to companies who use marketing for good causes.

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ABOUT THE CREATOR OF NATURALPEDIA: Mike Adams, the creator of this NaturalNews Naturalpedia, is the editor of NaturalNews.com, the internet's top natural health news site, creator of the Honest Food Guide (www.HonestFoodGuide.org), a free downloadable consumer food guide based on natural health principles, author of Grocery Warning, The 7 Laws of Nutrition, Natural Health Solutions, and many other books available at www.TruthPublishing.com, creator of the earth-friendly EcoLEDs company (www.EcoLEDs.com) that manufactures energy-efficient LED lighting products, founder of Arial Software (www.ArialSoftware.com), a permission e-mail technology company, creator of the CounterThink Cartoon series (www.NaturalNews.com/index-cartoons.html) and author of over 1,500 articles, interviews, special reports and reference guides available at www.NaturalNews.com. Adams' personal philosophy and health statistics are available at www.HealthRanger.org.