There goes my summer.

Bad food

By fat emmet

Some people exist solely to ruin my life, I swear. To defend myself, I should learn to be more selective, in my friendships and especially in my voracious reading. I read from morning to night, falling asleep reading some E-book about another violent bank robbery.
During the day, I scan various websites to both keep me amused and to avoid that jungle of a lawn that always demands attention. I think it was the BING website that destroyed my summer. Why should I read anything that says “Food You Should Avoid?”
Hadda read it.
Let’s just say you are planning a Fourth of July cookout with hamburgers, corn on the cob, maybe some swordfish on the grille, diet soda and strawberry shortcake or hot fudge sundaes for dessert.
Bad, bad, bad bad, bad and bad.
You knew this was coming. In self-defense I have been cutting way back on hamburgers, mostly because they last for about an hour these days. My fading body is trying to tell me something. I will eat the occasional burger at Trackside (with fries), but it is nothing like the old days.
This will ruin your day. Michael Pollan who penned “The Omnivore’s Dilemma,” said the problem is “Cattle raised in filthy conditions, pumped full of growth hormones and fed diets composed mostly of genetically modified corn are three major reasons humane, grass-fed ground beef is a better alternative for your burger. USDA scientists have found dangerous levels of disease-causing bacteria in over 50 percent of ground beef samples they’ve tested, he said.
Pollan admitted a weakness for burgers. But I only eat them when they’re grass-fed and ground by a butcher,” Pollan says.
I was once a McDonald junkie, with at least one Big Mac a day, maybe two. Gradually, painfully, I have radically decreased my McDonald’s consumption. But those Egg Mcmuffins and egg-and-biscuit combos make for a quick, satisfying breakfast, especially when you are starving and in the middle of South Carolina.
Enter Joel Salatine, a “sustainable farmer” and author of “This Ain’t Normal, Folks.” Joel is not a friend of McDonalds. He is their sworn enemy. Listen: “McDonald’s isn’t just about food-it’s about food mentality, according to Salatin. “It represents the pinnacle of factory-farming and industrial food,” he says. “The economic model is utterly dependent on stockholders looking for dividends without regards to farm profitability or soil development. “Fast food typically is loaded with all sorts of the ingredients mentioned earlier in our list-genetically engineered corn, food dyes, artificial sweeteners, and other bad actors in the food supply.
Salatine’s solution? Learn to cook at home. Be serious.
When you are the deck finishing off that cheeseburger, what else is on that paper plate? An ear of corn, that’s what.
Danger, Will Robinson.
“Today’s corn plants are more like little pesticide factories with roots, “ according to the tag team of Maryam Henein and George Langworthy, the directors of the film documentary “Vanishing of the Bees.” I am not going to like this.
They said most of the nation’s corn supply is genetically engineered to either produce its own pesticide supply within the plant or withstand heavy sprayings of chemicals, which wind up inside of the food. That’s problematic not just for bees, but for people, too. “I avoid corn because most is genetically modified, and on top of that, most of the seeds are treated with systemic pesticides that are killing our bees,” says Henein.
The finest dessert, according to a Cobb Manor survey, is strawberry shortcake. Let’s find a killjoy to ruin that. Let’s ask Robert Kenner, director of Foods, Inc. and founder of Bobby went to a strawberry patch to film the harvesting process.
He said, “The workers wear these suits to protect themselves from the dozens and dozens of known dangerous pesticides applied to strawberries. When I saw this, I thought to myself, if this is how berries are grown, I don’t really want to eat them anymore. I haven’t been able to eat a nonorganic strawberry ever since.” One study group found 13 different pesticides on chemically grown strawberries. His solution? Buy organic or don’t buy at all.
I have been trying to wean myself from soda, with occasional success. I have never bought diet soda because of the lingering aftertaste. I would rather have the real thing and take my chances. That’s a good thing, according to our new pal, Isaac Eliaz, integrative health expert (whatever that is) and founder of the Amithbha Medical Clinic and healing center in Sebastopol (I knew it) California. His stern advice: stay away from any diet soda or foods, sugar-free candies, and gum containing artificial sweeteners such as sucralose, aspartame, acesulfame K, and neotame, among others. No problem there.
I stand behind no one in my daily appreciation of bread. When I visit ABC Bakery in Rockland, I am like a kid in a candy store, trying to make my choice between multigrain, wheat, rye or sour dough. I just knew someone in the damn study would ruin (or at least try to ruin) my bread jones.
Enter Billy Davis, a kill-joy cardiologist and author of the New York Times best seller “Wheat Belly.” Billy, out to ruin breakfast, lunch and dinner said “Modern wheat is nothing like the grain your mother or grandmother consumed. Today, wheat barely resembles its original form, thanks to extensive genetic manipulations of the 1960s and ’70s to increase yields. “You cannot change the basic characteristics of a plant without changing its genetics, biochemistry, and its effects on humans who consume it,” Dr. Davis notes. “If there is a food that yields extravagant, extraordinary, and unexpected benefits when avoided, it is bread,” says Dr. Davis. “And I don’t mean white bread; I mean all bread.”
Good grief! Bread!

If your summer is not ruined yet, let’s add warning for swordfish (my fave), butter flavored popcorn, white chocolate (no problem there), sprouts (ditto) and canned tomatoes. Don’t forget (gasp) chain restaurant hot fudge sundaes.
There goes that cookout.
Soyburger with no roll, anyone?