Chocolate is well known for its particular attributes in human society.
The manufacture of chocolate starts with a cacao pod, which is, harvested from a cacao tree a tropical tree that only grows within 20 degrees latitude of the equator. Big corporate chocolate manufacturers like Hershey’s do not sell true chocolate products. It is too expensive for them to provide you with real chocolate, so they use an ingredient call Palsgaard4150 (PGPR) in all of their products. PGPR is a substitute for coca butter. Without coca butter, which is derived from the cacao, pod the FDA does not allow any manufacturer to claim that it is a 100 percent chocolate product. You’ll see things like made with chocolate or chocolaty on their labels. The FDA deemed PGPR safe for humans as long as you restrict your intake to 7.5 milligrams per kilogram of body weight. Otherwise you’d be open to reversible liver enlargement at higher intakes. Hershey’s even touts this ingredient as being a non-GMO. In the ever-lasting quest to find low cost ingredients in order to maintain profitability, Hershey’s has even used palm oil, partially hydrogenated vegetable oils in their products instead of cocoa butter. All of these ingredients will not allow Hershey to claim their products as being true chocolate ones. The moral of the story is to stay away from large chocolate manufactures that need a long shelf life at the corner gas station. We all love chocolate, and the best ones to buy in the marketplace use words like organic, and contain cocoa butter.
Hersey’s Corporation, you can suck it! I won’t be buying your products for my family ever again.
Hershey’s kisses list cocoa butter in the ingredients… no PGPR. However their candy bars do list PGPR. I wonder if they have begun disguising PGPR in some of their products… ?
Guess again Karen…I had to list the ingredients of the Hershey Kisses on a label for the peanut blossom cookies I was making and guess what??? PGPR is one of the ingredients! M&M’s do not have it, nor does Dove, Godiva, Ghiradelli or Lindt. FYI.. ironically I checked the label of Palmer, one of the cheapest chocolate candies and even THEY DO NOT USE PGPR!
I have stopped eating Hershey’s because of PGPR. Many Americans have become trusting fast food slaves to the fast/processed food corporations. If enough people would write and complain to Hershey’s, perhaps someone would listen. However, as long as we let huge corporations put synthetic crap in their products, the slavery will continue. Just don’t buy it or eat it. If enough people decide to free themselves, then things will change.
We need to love our children enough to feed them real foods. Thanks to articles like the one above, and writers like you, John, there may still be hope.
Now look at the Reese’s (peanut butter) Reester Bunny -
Milk Chocolate Covered Putter Bunny….
INGREDIENTS: MILK CHOCOLATE (SUGAR; COCOA BUTTER;
CHOCOLATE; NONFAT MILK; MILK FAT; LACTOSE;
SOY LECITHIN; PGPR, EMULSIFIER; PEANUTS; SUGAR; DEXTROSE;
SALT; TBHQ (PRESERVATIVE).
Dist. by The Hershey Companmy
TBHQ, = butane as in Lighter fluid…
It is in a lot of Crackers & now in Candy.
They say that a little won’t hurt you but if a kid eats some candy and some crackers etc. how do we know how much is in the person now? I heard them say a Little Arsenic would Not hurt you also… How much is to much?
In 1940 there were only 300 chemicals in our food Chane.
Used to grow food, color it, flavor it, preserve it, etc.
In 2000 there were over 80,000 chemicals and over 20,000 are
directly in our food Chane. This does not count the 80% of the food grown today that is GMO altered now man made (food).
The well water is not even safe anymore. In NC some water plants are using Chlorine & Ammonia to kill the bad things in the water before sending it to the homes. If you are Not reading the Ingredients of the food and drinking clean filtered water your body can not keep you at optimal Health.
Lee, ammonia and chlorine releases toxic gas, they would not be adding both to the water.
Every municipal water supply has things added to it to limit bacterial growth in the system. Typically it’s chlorine or chlorine gas, many are also adding chloramine. Chloramine is not as effective as chlorine, but it does not off gas like the chlorine will, so they suppliment chlorine treatment with chloramine. There are newer methods being developed. The handling of the chlorine gas systems is extermly hazardous and costly when it comes to maintenance and safety training. They are trying to develop safer methods. One of the newer systems are using miox which is a process of electrolysis of a salt solution to disinfect the water supply.
I think you other numbers may be a bit off as well. Not trying to be rude, propagated misinformation is a dangerous thing.
I do whole heartedly agree with you about reading labels and drinking clean water. I’m fortunate enough to have clean well water where I am at right now.
Just make sure that clea