even though i believe very strongly that would stop or take away the benefits from these killings but instead people instantly start talking about gun control restrictions that would have nothing to do with these attacks that would actually make it so vulnerable citizens there would be less able to defend themselves otherwise. >> thank you for your time tonight sir. very briefly a two-part question. one is multiple states since sandy hook have introduced legislation to prevent state and local authorities from enforcing federal gun control laws should those paths. my two part question is one, do you think that those laws have any bearing under federal wage and two has an economists do you think that money will follow the freedom principles in those states to attract people who value their protection? >> well let me just point out

it's a legal issue. but the law i think is pretty clear. the federal government can't force local police or sheriff to go and do something so the staty our police can enforce laws are not. the federal government could send an federal agents into those areas and those federal agents can enforce those laws so i mean it doesn't mean that the laws won't be enforced. they may not reinforce this much but it's not going to stop them from enforcing any federal laws in those areas. i don't know how significant or important the point you bring up is and i'm sure it's part of many issues. i couldn't tell you. >> thank you for your time tonight. i was wondering if you could touch on, there's a lot of misinformation out there about the military style semiautomatic weapons that are often discussed as the subject to being banned

and if you could address the functional differences or similarities to what are called legitimate sporting weapons? >> one of the other questioners asked a two-part question and i only got to the first part of his question. look, this whole term assault weapons is pretty much a made-up term. their three different types of guns. their machine guns, automatic, one poll of the trigger and lots of bullets come out, semiautomatic one bullet comes out three loads itself, one pole of the trigger and one bullet comes out and then there is manual. rifles or something like that. and military weapons are machine guns. they -- the m-16 as a machine-gun mode, one pull of the trigger and several bullets can come out at once. the thing is, it makes no sense

to ban guns on the basis of the way they look. the ar-15 looks like an m-16 but no military around the world would go and use an ar-15 because the way it functions is exactly the same as the sporting rifles or hunting rifles you are talking about. they fire the same bullets with the same for pathétique with doing the same damage. if you want to ban semiautomatic guns then ban all of them. don't just banned the ones that look a particular way. i think that's the problem with senator feinstein is having with her bill. we have tried this before. lots of academics have worked at the date in the united states. even studies funded by the clinton administration and administration and they didn't find any benefits in terms of crime rate. it's not surprising. you know it didn't change. the only guns that were banned were the ones that looked close to how they functioned and that

also covered magazine sizes. so, i don't think the president wants to go and try to argue for banning all semiautomatic guns. what he calls military weapons, and you know the reason why he doesn't is because most guns of all and in the united states would declassify a semiautomatic weapons. people know the benefits. you now if you had a bolt action where you have to keep on pulling it back and loading it yourself you're not going to be able to fire very quickly. i have found seven cases without even trying where at least 10 shots were fired by the dems to defend themselves in an attack and that is because you have three or four burglars breaking and simultaneously into their home. i don't think the president wants to make that claim. instead they go after just a small group of weapons based on how they look and i think

they're going to have a hard time. at the state level you know it's a different story. >> thank you so much dr. lott. [applause] >> thank you very much. appreciate it. >> said the reports on how food scientist created an expensive product that according to the author are devoid of nutritional value addictive and a potential harm to one's health. mrs. warner examines the proclivity of processed foods and the commonly used ingredients which makes up approximately 70% of calories consumed in the united states. it's about five minutes. [applause] >> thank you so much and thank

you for being here to talk about a subject of processed food. i do hope that everyone has had their dinner already. you may find it easier to talk about this once people have r.d. in. i don't want to be responsible for spoiling anyone's meal. so this book, i think the origins of this book go way back for me to plan i was a kid growing up with my mom, long before it was fashionable. my mom was someone who paid attention to ingredieningredien t labels. she would go to the grocery store and my brother and i often came with her, and she would cart down the aisle and she was constantly picking up boxes. she would ring them close to her face and squint to read the ingredient ingredient label and as soon as she did this my brother and i knew that we basically were not going to be getting whatever it was she just picked up so entire aisles were off-limits.

we couldn't get any of the fun cereals and the stuff that had cartoon characters on it or was brightly. and she had a term that she used for food that we did not bite. she called it gupta then this included anything with too much sugar or artificial food coloring, chemical preservatives and any other ingredients that she deemed bad. so you can imagine this was incredibly annoying to my brother and i. i have two young boys and i see that if you put a healthy non- processed version of a food down and a processed version of the food down they are going to pick the process one every time. they are hardwired that way. but somewhere along the line as often happens when you are their teenager parents are stupid and they don't know anything and then you turn 30 and they seem a little bit smart. the logic of my mom sunk in and

i started with the job covering the food industry for many years and i became fascinated by the food industry. and i remember going to this trade show at one point. this was in 2004. it was a trade call -- trade show for food technologist. i had no idea what a food technologist was. most people don't. it was held at the giant convention center at the time. it was in new orleans in there about 1000 thousand ingredient companies there so they were all the strange ingredients. they remember seeing things like quaid protein and it p5 are in there were starches that have been modified to be used as a dietary fiber or as a replacer of a product. and everyone was talking about food not so much food. they were talking about food as an application as if it was a software program you could put together.

this is an ingredients for me to application or cheese application. i thought what the heck is a cheese application? the whole trade show for me had a very strange surreal quality to it. i felt like a stranger in a strange land in that everyone is speaking a different language. and i remember the last thing i remember at one point going up to a booth. a lot of these food companies, the ingredient companies would give these prototype is for everyone to sample and they were there for the purpose of showcasing their ingredients so i went up to this one booth and i saw that it had some kind of a parfait with a raspberry so i thought that looks delicious. i am going to try that. i was tasting it and it tasted pretty good but it was kind of oddly indistinct. so i went up to the counter and i asked the woman, what is this? what am i eating?

what is the main ingredient. she did look at me as if i asked what the temperature was on jupiter. she had absolutely no idea. no one had ever asked her the question before so she turned to her colleague next to her who also didn't know and after a few minutes she said well it's a cultured dairy. i said okay but it's yogurt? no, no she said, it's not yogurt it's a powdered dairy ingredient. you add water to it. so it occurred to me at that point that everything at this trade show, that was the case for everything at this trade show. everything was essentially a powder that had been extracted, isolated, defined with four particular crops, corn, soybeans yeast and no. these are the things that food companies manufactured to go into the manufacturing process

food. if you actually look in the supermarket and you look at the ingredients list you will find very few of the things that are actually in these foods are actual real whole foods. they are these magical powders that companies are adding. so what i took away from this trade show was that technology had merged with food production to a much greater extent than we realized. and this was the story that i wanted to tell in this book. it was in 2004 and we were starting to learn a fair amount about what was happening on these large industrial farms that produce a lot of our food but we knew very little about what happens after that. what happens in the the factory, the lab and the food industry. so i cover a lot in the book, cover a lot of, a variety these different products in the health applications of these products and i will spare you most of the gory details and save that for

the book but i just want to talk about one that i find, when ingredient that i find fascinating. and that is soybean oil. one of the things about soybean oil is that illustrates the extent to which the food industry really depends on us not knowing the story behind our food. it's one of these ingredients that's incredibly prevalent in our diet, and the american diet. it so 10% of our total calories are coming from soybean oil and to get a sense of how axe -- extensive this is if you look at something like heifer does corn syrup, that is 8%. so most of the soybean oil or i should say all of the soybean oil is coming from processed food and everything in the supermarket is used to fry fast foods in deep fryers. hardly an event is used for people at home to make stir-fry in things.

so when i started researching the book i wanted to be able to see how oil is made first-hand. there were four companies that make it in the u.s. including some that companies you may have heard like cargill. then there are these companies that wouldn't let me into their plans. i think this is a mistake when companies do this because journalists are ours going to be able to pick up the story regardless and companies look like the bad guy like they have something to hide. so i spent a fair amount of time talking to food scientists and people who work at the company and i've read various materials and the production of soybean oil basically goes like this. it involves the crushing of soybeans, pretty simple and then something called hexane extraction. hexane is a chemical that comes from an oil refinery sort of a petroleum refinery i should say and it's a neurotoxin.

it's regulated by the epa. you basically get the oil out of the soybean much the way you do like you make coffee. you. the hexane through the soybean's multiple times. it's very efficient at getting the oil out. he gets about 99% of the oil out and then after that the soybean oil taste terrible at this point. grassi, teeny and barnyard. i never had a wish to taste the soybean oil but that is how it was described to me. it goes through processes like tea gumming, bleaching, deodorizing and deodorizing gets all the flavors out. with the food industry wants is an oil that has absolutely no flavor so you can put into pretty much whatever you want and also the deodorizing removes the nutrients that would otherwise be in soybean oil like vitamin e and this thing called plants sterile so it's one example of how processing often

are missed a lot of the nutrition that is inherently and food. and so, and then after all that sometimes the oil is hydrogenated and then there is a new process called -- so that is how soybean oil is made. you go to the gracious door and you walk down the aisle and you can find packages that are made with soybean oil. the oil will be identified with a simple natural ingredient and then you can go to the aisle that sells the cooking oil in there you will see it listed as 100% natural. even if you know even a little bit about how soybean oil is made the word natural is probably the last thing that comes to mind. then i saw this over and over again as i traveled throughout the food industry. so much of our food is marketed

in fleeting ways. it makes us very difficult for us as consumers to make choices, to make smart and informed choices about our foods. one of my favorite examples is subway. i used to be occasionally at subway before working on this book and now not so much anymore. i started looking at their ingredient list and they have done an amazing job at marketing themselves as a healthy alternative to fast food. this is partly true because they do limit the amount of and sodium in their product relative to mcdonald's and burger king. but they have also marketed, coming up with with the slogan that e. back fresh. they are selling fresh food. it has an incredible appeal, right? people want fresh but if you look at fruit and habits made and what tenet it becomes very

clear that this is not grandmas homemade roast. subways bread just to focus on the bread is a classic example of industrial breadmaking. it has dough conditioners in it, a variety of them and these are in their because in industrial breadmaking the bread is beaten up and thrashed around in the spread mixers. if you don't have to conditioners in their the bread will disintegrate and clump onto the machine to make a huge giant mess. and then they put a chemical in there also for many faction purposes and food scientists have all this great terminology. they find -- they call it a fine crumb structure. that is so all of the air in the bread is evenly distributed, visually perfect bread anyway.

it is quite a stretch to call it edible. it's being used outside of bread and i should point out it's not just in subway bread. it's an fast food bread and it's also in bread at the supermarket including ones that look super whole food because they have the word multigrain on it. it's also used in the production of plastic, so that's things like yoga mats and the soles of your shoes and the rubber mats that you walk at the gym. they have been minimized and used to make those. there are health implications with those because tests have been done show that to break it down into a carcinogen compound called semi-car beside which is what they use and the breaking -- baking process. as they have done with many food additives they decided the small

amounts that remain the final product were okay, that is not going to cause a concern and i talk about this a fair amount in the book. i think this is something that is quite a bit up for debate. but the fda could ban this ingredient or to put pressure on manufacturers to stop using it. it asks bread manufacturers to please, pretty please, just please use a little bit less of that which as far as i can tell has pretty much been ignored by the industry. and the point i like to make in talking about subway is that yes processed foods are sodas and chips and chicken mcnuggets and hot pockets, one of my favorites and twinkies and taco bell, every new product at taco bell that they come up with every other week but it's also a lot more than that.

it's a lot of what is on the menu add applebee's and chilies and even i'm sad to say a lot of what is in the middle aisle of whole foods. just because whole foods sells it doesn't mean it's unhealthy. it's unfortunate but, and this brings me to the section of the book that i wanted to read, a brief section and this is the section about organic chicken nuggets that i bought at whole foods or my husband bought at whole foods and what happened to them. the chapter is mostly about comets called extended meat and it's mostly about soy protein that this is a section called liquid chicken. one day not long after i did the research for this book my husband arrived from the supermarket with yet another product. he couldn't find their usual bread and chicken tenders we buy

for the kid so he got a different friday. like so many frozen concoctions these tenders are convenient for working parents. i like this in particular because they have a thick meaty texture that makes them seem closer to the real thing. instead of teens my husband got applegate farms organic chicken strips. after a few days they heated up a serving and after heating up a serving i noticed that the strips which look more like nuggets seem kind of puffy. i tasted them. the texture was totally different from what i was used to. it was airy and spongy a not very meaty. this chicken struck me as highly processed and when i looked at the box it informed me that the chicken what i was being was in fact minimally processed. the list of ingredients seem simple enough, organic chicken water organically start secellon natural favoring the chicken and the breading that was flour and

a bunch of flavorings. intrigue and confused i did was by now have become an occupational habit. edit the remaining frozen nuggets to my collection of food items and i should preface that by saying many years ago i started collecting all this processed food because i've become curious about expiration dates to see along it would last and i have all this food still in my office. most of it has not molded and has not gone bad and it didn't decompose and it doesn't smell. the fact that is still my office speaks volumes. so i added the frozen nuggets in a ziploc egg and put them on a table in my office. since they were organic quote unquote minimally processed and contained meat that was prepared for the awful smell contaminate my office. instead i got something much more surprising. when i returned home from a trip 10 days later i discovered that the applegate nuggets which i placed in a ziploc bag no longer look like chicken. half of the contents of the bag were essentially liquefied and

the chicken pieces were no longer visible. the whole thing was soft and mushy to the touch of the color had darkened. a few days later the other half of the chicken had liquefied like the rest. the nuggets had completed their dissolution and now all i had was a runny mess. although in early 2012 pink slime beef became a poster child for distrusting the industrial food processing system chicken actually enters considerably more high-tech poking and prodding than beef and soy protein is hardly the only thing we are talking about. despite appearances the chicken you find in the frozen aisles of the supermarket is almost never the same thing he prepared home. those frozen nuggets tenders and will sometimes start off as recognizable cuts cuts of meat and use familiar ingredients but the machines take over. more often than not, the chicken is mixed under high pressure and tumble together under high circumstances.

such as flavoring sodium phosphates and tender nuggets boneless wings. even in cases where the meat is advertised as whole sodium phosphates take on water partly for-profit and partly for -- chicken it turns out is never just chicken. something that is true for any specimen you find in a fast food restaurant. this wasn't supposed to be the case with my applebee's trips they. they were designed to look natural and said so right on the box. minimally processed. i called up applebee's and several weeks later had a perplexing conversation with chris, one of the company's founders. before i got a chance to ask him about the liquid nuggets he explained to me that applebee's was definitely not in the sponge business.

they wish to distinguish the product from so many other frozen nuggets on the product. the meat is loose in the center. we don't have a type and product like a hudson. other conventional manufacturers mix their product successfully. they use additives to add a more wondering bind everything together to lower the cost. when i got around to telling him about my experiments experiments he said while he never tested for that sort of thing, who would? the chicken might need prone to somebody because it wasn't bound together with additives. they got the same result. i also put the tenders to the test and got foul-smelling chicken. after two weeks i couldn't stand the smell and had to throw them out. i wanted to believe applegate is an independeindepende nt company much of of the meat that uses organic but the rest comes from animals raised without hormones and antibiotics. the companies a big supplier of whole foods.

animal muscle muscle doesn't liquefy unless something dramatic has been done to it. the brown mess in my office and the perception of spongy texture seems to suggest the products was more maximally processed mainly. i can see your point is that i proceeded to launch into largely unrelated discussion of mechanically separated meat. a product made by leftover meatless animal carcass in a screen at pressure so high that the whole thing but, the skin and bones connected to show and all turns into a meat smoothie. mechanically separated chicken and pork and turkey due to concerns over mad cow disease is the most industrial meat concoction is commonly and hot dogs. the widely distributed photo of it shows a barbie doll substance abusing like softserve strawberry ice cream from an unidentified piece of machinery was initially --

he wanted me to know that applegate does not use the stuff. it's hard to say what companies turning to goop and it may be related to the fact that it's chicken ships go through an extruder and form them into identical pieces. six lanes of the product my husband bought it was made by chicken with course grinding in the mix along with waters all the rice starch and extract it and and the mixtures fed into an extruder in mind two of the plato fun factory he said. after that comes the breading device cooking in the oven and freezing at which allows the nuggets remain palatable for as long as a year if the product to store probably. is bites his best intentions which i don't doubt applegate's nuggets/trips levy an illustration of modern food assembly. it might not be feasible to make package frozen nuggets that resemble real chicken without some of the industrial manipulation and multiple cooking cooking steps.

beland offends tenders are sold raw. they're subject to one quick fried to set the breading instead of applegate's steps. there is no extruder in the chicken pieces in the boxer from whole pieces of me to come in different sizes and shapes. healy considers a sacrifice to some degree of authenticity to be worthwhile in the name of certainty. in today's food safety world uncooked meat scares me. food safety is in one thread and we are not going to put a product out that can accidentally not because properly set. it's a reasonable concern although bell and evans is never every call our families never gotten sick from a chicken nugget that required 30 minutes of cooking in an oven. it's the trade-offs that sometimes come attached to it that is hard to grasp especially when the word organic appears on the package. those applegate nuggets weren't the worst thing in the world that each nugget was more air and less chicken.

to me they felt more like a quick quick forgettable fix than a satisfying meal. i figured maybe the kids would be more of them and compensate the affected appear to happen. if they have to they would have been filling up on a greater proportion of breading which was not the point of the meal. nobody answers the questions of what is for dinner when they answer breading. such compromises are quietly embedded to so some so much of r processed foods. it may come in the form of inadequate nutrition, the presence of less food than you think were safe tidy or maybe some degree of all of them. for most of the sum degree of these trade-offs is a necessary factor in modern life. we give up something and get something in return. it's useful swap as long as we -- the trouble with processed food is that it's really clear what is exactly as we are being. i just want to and by saying that this book is not an argument for a world without processed food.

currently our diet is about 70% processed food which is to say highly processed food and processed food has a role. our lives are all busy. when we be processed food clearly we are buying frozen chicken nuggets. kids love processed food and the book is really an argument for a rebalancing of our diet because we care about health and how much we are spending on health care and if we care about how we feel from day-to-day and when we wake up in the morning, maybe a rebalancing is more like 30% and the foundation, 30% processed food in the foundation of our diet is things that are actually identified as food, fresh food and things that don't always come in a box or a bag. and i think at that point i will

just leave it up to questions from the audience. [applause] >> what is your opinion on white red such as wonder bread and other types of white red? >> i think it's delicious. other types of white bread like french baguette, it's just not as nutritious. because all of the good stuff has been refined out of bits of the germ and bran that has all the vitamins and minerals and fibers are you really not getting the nutrition. you are just getting something that tastes kind of good. yes, maam? >> i have a question about, in

your book do you address the silicone in the chicken mcnuggets and mcdonald's hamburgers and also the gmo question? >> sure. you are talking about the additives that goes into the frying oil in the fast food restaurant? >> my understanding is is actually part of the texture of the nuggets and that is part of what keeps it from breaking down and rotting after long periods of time. >> there are lots of additives and chicken nuggets and other fast food meat although not the hamburger. the hamburgers are mostly just ground beef especially since they took out the pink slime. i am not aware of silicon and chicken nuggets. they use starches and gum to congeal everything together. there is an additive in the frying oil so that you can keep

using the frying oil over and over again you don't have to replace it is frequently with a cost of the restaurant. i don't really talk about it in the book but one of those additives that is an industrial additive. it's not anything that anybody consumes prior to 100 years ago which is really when the whole history of processed food started. gmo's i didn't really talk about gmo's in the book. 90% of all soybeans because i talk about soybean are genetically modified, huge percentage so that as a whole other can of worms and a whole other topic and a whole other book to deal with that so i didn't really delve into that. >> something more about preservatives, are they tested for their effects on health? bea, one of the categories of food additives or preservatives.

it's very important for food to have a long shelf life to be able to last. it's part of the whole system of manufacturing food so it totaled about 5000 attitudes that go into our foods or that are added to foods. i would say that there are a number of preservatives, studies that have been done that have raised concerns in the past and there is not a lot of oversight. there is not much oversight on food additives like we would like there to be. the regulatory process is self-regulatory sows the food processes are doing the testing. the fda hardly ever does the te. it's also voluntary so food companies don't have to notify the fda of new food additives that they want to launch into the market.

the pew research center does great work on this and they have estimated there are about 10,000 of these additives and no one even knows about it, that are in the market and probably going into our food which is not to say that they are all dangerous and horrible but we just don't know. yes, maam? >> how important is it to date cans and the dates on box is? when i was growing up back in the 50s they didn't have dates on things and the canon was fine until it started altering and it does do that. but dates on cans and other things? >> i think if it's one of those processed items in the supermarket that is packaged, cans would fall into that category. you really have a long window before it can go bad. i was mentioning all the foods i

had at my office. if you tried to be it, it's you wouldn't want to try to be it because the flavor is gone and is not going to taste right but it's not going to make you sick. i tell a story in the book of one of these research items that i collected was a store-bought guacamole that also my husband came home from the supermarket with the strange products. i looked at the ingredients on it and there were a variety, this was advertised in the store as fresh guacamole and they even announce it on the microphone. there were things on there that i had never heard of. i tucked it away in the back of the refrigerator and i pretty much forgot about it until my months later when my mother who lived with us, she announced that she had tried some of the guacamole.

initially i thought she was referring to some fresher stuff that we have bought a couple of days ago for a party and i was pretty sure that all that was gone. in fact she had tried the 9 -month-old stuff and i was very worried because she's an older woman and i was worried about food or numbness. she was fine. she tried this because there was no mold on it and it didn't smell bad and it wasn't even brown. it was a little bit brown around the edges and there were no signs that this was not a fresh product. so the point in telling that is processed food, you have to worry about when it's fresh food like meat or sometimes buried. >> is there any pending legislation about processed food in your pie and airing efforts

is there anything before it? >> it's very hard, the food business is dynamic and growing and there are a lot of people getting involved but it took years and years even to get food safety legislation passed. that happened a few years ago, just to update or food safety laws for things like food born alice like e. coli and salmonella and some of the imports coming in. doing controversial things like trying to regulate food additives better or marketing so kids aren't bombarded with all the worse stuff in the grocery store on tv and on line, it's really hard. the food industry has a lot of power and the fda which is the regulatory body for all this, they are pretty much underfunded and have a lot on their plate. it's just not really on their -- yes sir, in the back with a hat.

>> would assure favorite neal? >> processed neal? >> just your favorite overall. >> i don't know. i really don't know if i have a favorite meal. probably my favorite food is cheese. i am of the opinion that cheese is not particularly unhealthy if you don't be massive quantities of it so my challenge is not to be massive quantities of it. sir? >> my mom is very picky about what she eats and she does need a lot of things but she eats cheese and bread and beans sometimes. i was wondering, you said subwae bread. is this widespread like quiznos and stuff like that? she said she doesn't enjoy the

taste of it anymore, and if the bread and she can hardly find any roles that she likes. >> yeah. the way modern bread is made is it's a very fast process so you don't get a lot of flavor. that is one of the reasons why some of the breds don't seem to have a lot of flavor. i think you just have to read the ingredient labels and you have to figure out, is this something that has things that i don't understand and that i can't pronounce and no one was being until recently or says the traditional food made with fairly traditional ingredients? i think it's important and probably more important than looking at the calories or the levels to completely understand what is in the food. sometimes i can be hard. quiznos i think, trying to remember i don't think they publish their ingredient list that sometimes you can search all over the web site and not find anything with these restaurants because they are not required to report that.

yes, maam? >> there is a law that you have to say where the food comes from. in europe processed food has been reported, i'm sorry i'm trying to find the word, they are said to contain beef then nobody knows the origin because the meat has traveled from sweden to germany to england to romania and back and forth and they found that there was horse meat. so i don't know what became of it but -- >> are you talking about the country of origin and? >> we have people asking that

they must write where did the food ingredients come from? you have something like that here? >> no, no. sometimes grocery stores will list what country it's it is coming from or even the farm but it's totally discretionary and up to the store. something like the fans especially hamburger that is ground up, it could be coming from as a dozen or more different farms and even many more animals than that. so that is one of the things that people have tried to force the usda to issue trade systems for me especially with an outbreak an outbreak of the food born on the sand there was something in the recent food safety legislation that try to do that in whether it will work, but now there is nothing. it's very hard and part of the reason is the food system has become so big and so distributed

event so complex and there are so many different things, different ingredients and different animals coming into one product. >> i was trying to think whether whiskey hangs or safeway or where but there's a box in and there are that many ingredients on the package. it doesn't take all those ingredients. >> that's a good question. it's almost like a food dictionary or something on this site. i think a good rule of thumb is to try to find the product in a supermarket that doesn't have three paragraphs of ingredients and doesn't sound like a chemistry experiment. so you do have to search out a little bit more and if they don't carry them then maybe you can ask the manager and let it be known that is what you want.

>> i have a lot of things that i could ask you about but the one thing that she brings up, it's like it looks like food, smells like food and taste like food but it's not food. >> do you think this synthetic nets pertaining to a parents and taste has reached its peak and people will smarten up and avoid or veto this processed food? .. i think it's a good question. it depends on what people do in the choices that they make. the food industry is incredibly responsive as a lot of companies are. ..