Davidson  Day  School  

�  Why  Do  We  Care?    When  foods  are  processed,  nutrients  are  lost,  fibers  removed,  texture  modified,  natural  variation  and  flavors  are  lost.    

�  After  processing,  what's  actually  left  behind  is  a  bland,  uninteresting  "pseudo-­‐food"  that  most  people  would  find  entirely  unappetizing.      

�  Food  manufacturers  must  add  back  in  the  flavor,  color  and  texture  in  order  to  make  them  desirable,  and  this  is  why  they  become  loaded  with  food  additives.          

�  Result  –  highly  processed  food  is  now  being  linked  to  food  allergies,  ADHD,  cancer,  diabetes,  heart  disease.    

�  Sugar  Causes  inflammation  in  the  body  which  leads  to  many  diseases  over  time.  

Few  examples  -­‐  suppresses  immune  system,  weakens  eyesight,  arthritis,  depression,  heart  disease,  increase  cholesterol,  depletes  vitamins,  premature  aging  of  skin.  

�  Artificial  Sweeteners  (such  as  equal,  splenda,  sweet  n  low)  Consist  of  many  harmful  chemicals.    Aspartame  is  of  particular  concern  because  it  contains  

phenylalanine  (50%),  aspartic  acid  (40%)  and  methanol  (10%),  three  well-­‐recognized  neurotoxins.      

 Actually  increases  hunger.  

�  High  Fructose  Corn  Syrup  (soft  drinks,  candy,  cereal,  condiments,  baked  goods  including  bread)  Obesity  enticing  ingredient,  according  to  Princeton  University  Studies    Highly  processed  with  chemicals.  

�  Caramel  Coloring  Found  in  certain  brands  of  iced  tea  &  children’s  vitamins)    Contains  harmful  chemicals  linked  to  lung,  liver,  thyroid  cancer  

 �  Food  Dyes    

   Blue  #  1  Brilliant  Blue    Blue  #2  Indigo  Carmine      Citris  Red  #2    Green  #3  (Fast  Green)      Red  #3  (Erythrosine)    Red  #40  (Allura  Red)      Yellow  #5  (Tartrazine)    Yellow  #6  (Sunset  Yellow)  

 �  Every  year,  food  manufacturers  pour  15  million  pounds  of  artificial  food  dyes  

into  U.S.  foods  such  as  cereal,  juice,  gelatin,  candy,  cheese  puffs,  baked  goods,  ice  cream,  mac  &  cheese  to  name  a  few.  

�  Risks  Numerous  forms  of  cancer,  behavioral  issues,  hyperactivity,  effects  kidneys,  brain,  bladder  

�  Preservatives  (TBHQ)    Designed  to  prevent  bacteria  growth  and  spoilage,  increases  shelf  life  BUT  causes  toxic  damage  in  the  body,  Mayo  Clinic  links  it  to  asthma,  behavioral  changes,  heart  damage,  cancer.  

�  Artificial  Flavors  (such  as  nitrates  in  bacon  and  hot  dogs)    Synthesized  chemicals,  most  derived  from  petroleum.  May  cause  respiratory  issues,  cancer,  effects  the  brain.  

�  Our  eating  habits  in  childhood  stay  with  us  for  life,  hence  the  importance  of  getting  it  right  at  an  early  age.    

 �  Resources  –  Dr.  Oz,  Mayo  Clinic,  Princeton  University,  National  Institute  of  Environmental  Health  Sciences.  

 �  We  encourage  you  to  do  your  own  research,  just  google  any  one  of  the  topics  “harmful  effects  of  …..”  

 �  We  want  to  encourage  &  promote  healthy  eating  -­‐      fruit,  vegetables,  natural  products,  sugar  in  moderation.  

1.  Please  share  your  ideas  for  a  healthy  child  friendly  lunch  menu.  

2.  Can  you  recommend  any  caterers  that  can  provide  the  school  with  a  healthy  child  friendly    menu?  

3.  What  food  &  beverages  would  you  like  to  see  stocked  in  the  concession  stand  and  vending  machine?  

4.  What  ideas  do  you  have  for  classroom  parties  (healthy  fun  snacks,  crafts,  games)?  

 Note  -­‐  many  soft  drinks  contain  copious  amounts  of  all  the  ingredients  highlighted  above  -­‐  sugar,  dyes  and  sweeteners.    Flavored  milks  and  100%  juice  can  contain  as  much  sugar  as  soda.        Feel  free  to  e-­‐mail    your  responses  or  any  other  comments  you  have  to    denisefiore77@yahoo.com  or    susan_ratcliff@hotm