Oreo is one of America’s favorite cookies. This chocolate wafer sandwich cookie with a sweet creme filling is produced by Nabisco, a company that is a subsidiary of Mondelez International.
The U.S variety of Oreo contains 22 notable flavors. Some of these flavors are forbidden in many countries due to their potentially harmful effects.
According to a recent study conducted by Joseph Schroeder, a professor of neuroscience, and students from Connecticut College, Oreo cookies are just as addictive as cocaine. They have discovered this by analyzing the reactions of lab rats who were given Oreo.
“Our research supports the theory that high-fat/high-sugar foods stimulate the brain in the same way that drugs do,” stated professor Schroeder. He added that this is probably the reason why many people can’t resist these foods even though they are aware that are bad for their health. Schroeder and his research team have discovered that eating Oreos activates more neurons in the “pleasure center” of the brain of lab rats when compared to the exposure to highly addictive and dangerous drugs such as cocaine or morphine.
Besides being highly addictive, the best-selling cookies in the USA also contain many harmful ingredients.
SUGAR, HIGH FRUCTOSE CORN SYRUP (HCFC), SOY LECITHIN, UNBLEACHED ENRICHED FLOUR (, WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), HIGH OLEIC CANOLA OIL, AND/OR, PALM OIL, AND/OR, CANOLA OIL, AND/OR, SOYBEAN OIL, COCOA (PROCESSED WITH ALKALI), CORNSTARCH, LEAVENING (, BAKING SODA, AND/OR , CALCIUM PHOSPHATE) , SALT, CHOCOLATE, VANILLIN (AN ARTIFICIAL FLAVOR)
- Reduced Iron – is a product of Rust that has been de-rusted by applying a hydrogen and an electrical current to the rust.
- Synthetic Folic Acid – is a product of a bacteria called Lactobacillus Casei. This bacteria is treated with many acids until a form of folic acid remains.
- High Fructose Corn Syrup – In one study, rats fed HFCS gained a whopping 300% more fats when compared to the rats who were fed with regular sugar or fruit sugar. Their levels of bad cholesterol have also increased, which has caused a buildup of plaque. As you already know, high levels of bad cholesterol can lead to hypertension, heart disease and even stroke. HCFC can also reduce the ability of the liver to remove toxins from the body. Moreover, HFCS is also rich in mercury. Regular exposure to mercury, especially in young, growing children, can result in permanent damage to the brain and nervous system.
- Soy lecithin – 93% of soy in the USA is GMO. Many studies have found that soy lecithin causes breast cancer, infertility, and behavioral problems.
- High Oleic Canola oil – in the last few years, scientists have developed sunflower (and other) oils that are bred to have a low amount of polyunsaturated fats and high quantities of monounsaturated fats. These oils are manufactured in order to be used in products that need to be shelf-stable. Canola oil is a genetically engineered plant developed in Canada from the Rapeseed Plant. Canada has paid the FDA about $50 million to register and recognize the Canola oil as “safe for use”. (Source: Young Again and others). As we all know, GMOs are engineered to resist heavy spraying with pesticides and herbicides. Moreover, most GMO products in the USA are not routinely tested for safety by the FDA.
- Soybean Oil – soy contains more phytoestrogen than any other food. Phytoestrogens are plant-based estrogens that mimic the estrogen in our body. Regular consumption phytoestrogen is one the biggest causes of breast cancer, infertility, low libido, endometriosis, and uterine fibroids. Other extremely harmful ingredients found in soy include goitrogens (well-known thyroid suppressors) and phthalates (prevent absorption of minerals).
- Calcium Phosphate – can cause some serious side-effects such as loss of appetite, vomiting, constipation, stomach problems, unusual weight loss, mood changes, bone and muscle pain, increased thirst, fatigue, frequent headaches, fast heartbeat.
- Vanillin – is chemically manufactured to mimic the taste of vanilla. It is often mixed with sugar or HCFC to make the product taste better.