Chemical Changes In The 19th Century

The biggest change over time in our eating habits has been how involved we are with our food. In the 1700s colonists grew many of their own crops and hunted their own game. Most individual families also had a dairy cow in their backyard, especially in New England. This was a tradition that they brought back with them from England. They would use the milk for cooking steamed puddings, cheeses, and custards. It also provided colonial families with fresh milk in the morning. Preparing meat was very laborious and difficult in the 1700s. Colonists had to prepare a dead animal, not just parts of it. The cookbook we read in class walked us through how to dress a turtle and the entire process of preparing it used to take hours. This shows that food would not have been made every day. Colonists had to grow their fruits seasonally and did not have the opportunities to go out and purchase what they did not have.

The people trying to prosecute the companies point out that even though the product labels their ingredients as “natural”, many of them contain ingredients that would be deemed as unnatural. These artificial or synthetic ingredients include high-fructose corn syrup, artificial flavors, chemicals, and etcetera.

According to, http://www.toxicology.org/gp/fda.asp, the Society of Toxicology website, in 1937 the Massengill pharmaceutical company dispersed Elixir Sulfanilamide. This drug was prescribed generally to anyone who had symptoms of strep throat. Elixir Sulfanilamide contains diethylene glycol, which is a chemical equivalent of antifreeze. There were 107 documented deaths, involving many children, because of the lack in regulations. The Pure Food and Drug Act was deemed to insufficient to protect the public. This tragedy was the critical motivation for the creation of the Federal Food, Drug, and Cosmetic Act.

Food is one thing that has been around for many years, because people need it in order to survive. Over time it has caused a big change in the way Americans eat contributing to many other factors such as time and money. For instance, my mother has been trying to lose weight for many years, and she has tried many diets seen on television and diets friends have told her about. All the programs she has tried have not worked out for her, well trying these diets she has lost time and money. The amount of money to join

As one of the primary federal consumer-protection laws in existence today, The Federal Food and Drug Act of 1906 was a law that had two primary goals for food and drugs: (a) forbid harmful ingredients and additions and (b) demand labeling of ingredients to inform consumers. According to Janssen (1981), it was hoped that the enactment of this law would eliminate adulterations and poisons sometimes found in foods, sometimes in drugs and often in both. The foundation of food and drug protection came from the development of scientific methods of analysis by the Federal Bureau of Chemistry,

Artificial flavoring and coloring is a great success in the fast food industry because people like paying for foods that look and taste great, but do not really know what is in it. When Schlosser states, “A typical artificial strawberry flavor, like the kind found in a Burger King strawberry milkshake,...” He lists 49 different ingredients that are in the strawberry flavor itself. Carl is trying to show the reader that none of the 49 ingredients are shown

The Food, Drug, and Cosmetic Act of 1938: Sulfonamide tested for flavor and fragrance but not safety, children died and 350 more were poisoned. This act made it so the sale of unsafe drugs could be stopped, that toxic drugs could be seized, and the burden of proof was given to the manufactures to show data of safety experiments.

Approximately ten thousand processed food products are introduced every year in the United States. The Food and Drug Administration does not require flavor companies to disclose the ingredients other additives so long as all the chemicals are considered by the agency to be GRAS (Generally Regarded As Safe)” (Schlosser 122-125). With the use of flavor add-ins the fast food industry is been able to make their food cheaper to re-create the same taste we are used to. The author use of logos in the novel only allows for the facts to be stated and

Getting fit and losing weight has always been the huge craze of New Year’s Resolutions. But has the thought that ever crossed the minds of these motivated individuals that this process may be made easier by eating real food. As Schlosser begins to explain how silent the flavor industry is about the truth, he adds that the industry believes they are “protecting the reputations of beloved brands” because “fast food chains… would like the public to believe that the flavors of their food somehow originate in their restaurant

3.     Because of this incident, the Food and Drug Administration passed the Federal Food, Drug, and Cosmetic Act in 1938 to protect the public from unsafe cosmetics and resorted to animals for testing dangerous cosmetics.

The first was the passage of the Pure Food and Drug Act in 1906. This was a designed more to control the promotion and marketing of bad foods rather than bad drugs. It came as a result of the exposure of the appalling unsanitary conditions in the Chicago Stockyard in a book by Upton Sinclair called The Jungle.

1. Describe some of the events and scientific discoveries that shook the late nineteenth century’s confidence in the idea of progress. What effect did these events have on music, literature, and the arts?

Oscar Mayer presents two arguments of it being natural and not artificial. In the WomensHealth magazine, Oscar Mayer uses parts of nature to present that it’s natural, but the Hollywood sign in the background projects it to be artificial. Oscar Mayer has a lot of additives that make it a good product for the consumers, like the descriptive details of what’s in it. This advertisement challenges the socio economic status including gender and age. Also this advertisement shows different ideas for the consumers to figure out, that can sometimes be elusive when you analyze it.

product are that it has no artificial colours, flavours or preservatives (Arnott‟s 2009). Plus, it has been proved that in a recommended serve of 13 biscuits, there is only less than a teaspoon of fat

Schlosser provides his personal experience when he went to visit the International Flavors and Fragrances (IFF) where the company is responsible for making our food taste the way it does. There, Schlosser reveals that the “snack-and-savory lab is responsible for the flavors of potato chips, corn chips, … and pet food. The confectionary lab devises flavors for ice cream, cookies, candies, toothpastes, mouthwashes, and antacids” (73). Dedicated into making our food taste and smell good, the IFF’s items that we are eating and the aromas that we smell can be present in our own pet’s food and household products. As said by Schlosser, “all these aromas are made through essentially the same process: the manipulation of volatile chemicals” (74). It becomes clear to Schlosser and his audience, as he continues his tour around the IFF building, that there are no differences between creating the flavors of food and the scent of household items such as: shampoo and