Topic

nutrition

40 petitions

Update posted 2 weeks ago

Petition to Chris Kempczinski, Jano Cabrera, Cindy Goody, PhD, MBA, RD, LDN, Morgan Flatley, Linda VanGosen, Steve Easterbrook

It's Time For A Healthy, Meatless Option (Please!)

My name is Kathy Freston. I'm an author of books like Clean Protein and The Book of Veganish, and some of you may have seen me talking about healthy living and conscious eating with Ellen Degeneres, Oprah Winfrey, Dr. Oz, or others on television or in print. I've been fortunate enough to reach millions of people with a positive message, and with this petition I’m hoping to bring a positive change to America with a mainstream meatless option at McDonald’s! Adding plant-based protein options at McDonald's will appeal to workers out for a quick lunch, families with health-conscious members out to dinner, children on field trips, and anyone looking for something different than the current menu at McDonald’s where even the french fries contain beef flavoring (they don't in Europe, incidentally)! According to a recent survey, more than one-third of Americans already buy meat substitutes for reasons that range from health to ethics! So why not make a meatless option available at one of America’s favorite restaurant chains for everyone to enjoy? Healthy living should be about progress, not perfection, and this is an easy step that McDonald’s could be taking. Sales of meat substitutes in the U.S. bring in over $553 million a year and visionaries like Bill Gates of Microsoft and Evan Williams and Biz Stone of Twitter are helping fund some of the many meatless options in development for mass markets. Meanwhile competitors like Chipotle have new braised tofu Sofritas, Tropical Smoothie added vegan chicken strips, and Burger King has a veggie burger! That's not even getting into the fact that KFC has vegan chicken in Canada (really, try it!), Subway already has a veggie patty, and McDonald's Canada has veggie wraps!  We Americans love a protein center to our meal, so veggies and salads alone (or even in a wrap) won’t do the trick; we want something hearty and protein-centric just like the burgers and sandwiches you already have, only with something plant-based instead. In September, McDonald's partnered with President Bill Clinton (who improved his own health by eating plant-based foods) and the Alliance for a Healthier Generation to make some youth marketing improvements, but still left me and many members of the public wondering about people of all ages looking to lower cholesterol, reduce saturated fat intake, and cut calories. Offering an option that is completely without animal products is ideal, not only for those who don’t eat animal products for ethical reasons, but for those who are lactose intolerant or have egg allergies. Like many Americans, I’m over this "all or nothing" way of thinking by powerful decision makers in the government and in the corporate world. We need to work together to find positive ways to work towards common goals like eating healthier, farming sustainably, and treating animals with respect. In that spirit, one very simple step can come from fast food giant McDonald's adding a healthy, plant-based item to the menu in the United States. Truly, there can be something for everyone! Please sign my petition to support adding a healthy, meatless option at McDonald's.

Kathy Freston
231,401 supporters
Started 2 months ago

Petition to Chick-Fil-A

Chick-Fil-A - Remove Dimethylpolysiloxane (Silly Putty) by Changing Your Peanut Oil!

Chick-Fil-A is using peanut oil with dimethylpolysiloxane (main ingredient in Silly Putty) in 15 of their menu items and they need to remove it NOW. While I am sure this peanut oil is cheap and increases margin, there are many other options available to you to create a delicious sandwich. The alternatives are abundant and one that is not potentially harmful to consumers health needs to be used. Dimethylpolysiloxane is a non-biodegradable synthetic substance that, although has no conclusive research proving serious danger to human health, lacks much research at all. It's the main ingredient in Silly Putty, hence the nickname. This ingredient does NOT have conclusive evidence showing its safety OR danger. The FDA also allows up to 1% of dimethylpolysiloxane to be made of formaldehyde. That is unacceptable considering what we know about formaldehyde. Would you let your family eat just a LITTLE bit of poison? I mean, it's just a little, right? If studies have not been able to say decisively, that an ingredient is completely safe - why allow it to be used in our country's food? I believe it is important to note, the FDA also allows ingredients like polyoxypropylene glycol FORMALDEHYDE (proven flammable and cancer causing)  and BHA/BHT (banned in UK, Japan and most European countries for its dangers). Which are both ingredients with studies supporting their danger in human consumption. So to me, it's pretty tough to trust the FDA with everything they approve and claim is "generally recognized as safe". Chick-Fil-A is currently offering 15 different menu items containing dimethylpolysiloxane and 2 of them are listed on the kids menu targeting your children! I am sure their food will be just as good without it. Waffle Fries  Chicken Sandwich Deluxe Chicken Sandwich Biscuit Sandwich Chicken Minis Chicken Egg and Cheese Bagel Cobb Salad Crispy Nuggets Crispy Strips Hash Brown Scramble Burrito  Hash Brown Scramble Bowl Chicken Strip Kids Meal Chicken Nugget Kids Meal Spicy Chicken Sandwich  Deluxe Spicy Chicken Sandwich Per stoppoisoningus.org... Dangers of Dimethylpolysiloxane PDMS, under high temperature conditions, is known to degrade into compounds that include formaldehyde. This later element, often used for embalming, is a very dangerous carcinogen. Comparisons of American entree ingredient lists from popular fast food restaurants with that of the equivalent entree in a U.K. restaurant show that PDMS is more commonly found in American fast food restaurants than in overseas counterparts of the same entree. Do fast food consumers in the U.K. like their fries extra foamy? Or is PDMS simply an unnecessary ingredient added in American fast food joints to cut corners and cut costs? In the past, PDMS was put into use as a fluid to fill breast implants. However, after receiving the “safety concern” label, the practice of using the chemical in the production of breast implants has gone down dramatically. But why hasn’t the fast-food industry caught up? The FDA listed Dimethylpolysiloxane as a “substance generally recognized as safe in food” in (Sec. 176.200). In this document, defoaming agents are to be used under the pretense that: "The quantity of defoaming agent or agents used shall not exceed the amount required to accomplish the intended effect, which is to prevent or control the formation of foam."This generic limitation allows for virtually free use of this synthetic chemical in food. Listen, I want to be able to eat Chick-Fil-A too. I just know that we all deserve to eat food that doesn't contain ingredients like this. There are many other oils, even peanut oils, that do not contain this ingredient.  Remember the yoga mat ingredient in Subway bread? Well they removed that after a petition just like this. Sign today and be part of the change! Chick-Fil-A isn't the only company that uses this ingredient too. Many other fast-food chains are guilty too. Chick-Fil-A is the third largest fast-food chain in America and them making this change can be the catalyst in removing this ingredient from all menus. Links https://stoppoisoningus.org/dimethylpolysiloxane/ https://www.fda.gov/food/food-additives-petitions/food-additive-status-list http://tarek.kakhia.org/books_eng/Defoamer.Tarek_Kakhia.pdf https://www.atsdr.cdc.gov/phs/phs.asp?id=218&tid=39 https://www.epa.gov/formaldehyde/facts-about-formaldehyde https://www.cancer.gov/about-cancer/causes-prevention/risk/substances/formaldehyde/formaldehyde-fact-sheet https://www.chick-fil-a.com/#entrées  

Kyle Peters
13 supporters
Update posted 5 months ago

Petition to Norman E Sharpless. M.D., Sonny Perdue, Victor J. Dzao. MD

Modernize the Definition of Protein Quality

We call upon the Commissioner of the FDA and the US Secretary of Agriculture to commission a working group of the National Academy of Medicine to modernize the formal definition of protein quality to one that better serves both public, and planetary health. The current definition of protein quality, based solely on the concentration and digestibility of amino acids is outdated- designed for a population struggling to get sufficient protein. That is not the case in the United States, or much of the developed world, where average protein intake often exceeds requirements and recommendations (Pasiakos et al.), and where even diets composed exclusively from plant foods readily provide ample amounts of all essential amino acids (Gardner et al). Since the word "quality" denotes something desirable, and preferable, its application to protein should lead people to foods that can enhance the quality of their health. Ideally, it should also lead to foods with a favorable environmental footprint, that can be produced sustainably. In both cases, the current definition of protein quality, and its implications for both popular culture and policy making, lead in the opposite direction- toward higher intake of meat products associated with poorer health outcomes and greater environmental harm. Importantly, the current definition of protein quality also leads the public away from the specific recommendations in the Dietary Guidelines for Americans, a conflict within federal nutrition guidance itself (2015-2020 Dietary Guidelines for Americans). The current definition of protein quality also conflicts with the 2015 Dietary Guidelines Advisory Committee Report, which emphasizes more sustainable eating patterns (2015-2020 Dietary Guidelines Advisory Committee Report). In a paper recently published in the peer-reviewed scientific journal Advances in Nutrition, and authored by scientists working on behalf of the True Health Initiative, the case is made for basing a modernized definition of protein quality not only on the protein in a food, but on the overall nutritional (and environmental) properties of the food (Katz et al). This paper illustrates how a metric could readily be developed to reflect the quality and concentration of protein, and also the healthfulness of the food delivering that protein. A related Citizen's Petition, currently under review at the FDA, calls for an updated framework for nutrient content claims, which would allow a food product to carry a nutrient content claim, only if that product contains a meaningful amount of at least one health-promoting food, as recommended by the 2015 DGAs. Protein food selection at the population level plays a prominent role in the prevailing burden of chronic diseases, and in environmental degradation from climate to aquifers, to biodiversity (Symonds et al). We accordingly call upon the federal authorities to act with a sense of urgency - and bring the definition of protein quality into alignment with the Dietary Guidelines for Americans, and up to date with the public and planetary health imperatives of our time. References Pasiakos, S., Agarwal, S., Lieberman, H., & Fulgoni, V. (2015). Sources and Amounts of Animal, Dairy, and Plant Protein Intake of US Adults in 2007–2010. Nutrients,7(8), 7058-7069. doi:10.3390/nu7085322 Gardner CD, Hartle JC, Garrett RD, Offringa LC, Wasserman AS. Maximizing the intersection of human health and the health of the environment with regard to the amount and type of protein produced and consumed in the United States. Nutr Rev 2019, 77 (4): 197–215. (n.d.). Retrieved from https://health.gov/dietaryguidelines/2015/ Scientific Report of the 2015 Dietary Guidelines Advisory Committee. (n.d.). Retrieved from https://health.gov/dietaryguidelines/2015-scientific-report Katz, D. L., Doughty, K. N., Geagan, K., Jenkins, D. A., & Gardner, C. D. (2019). Perspective: The Public Health Case for Modernizing the Definition of Protein Quality. Advances in Nutrition. doi:10.1093/advances/nmz023 Symonds, M. (2019). Prime recommendation of Food in the Anthropocene: The EAT-Lancet Commission on healthy diets from sustainable food systems.- Post-publication Peer Review of the Biomedical Literature. doi:10.3410/f.734866501.793555670

Jennifer Lutz
3,159 supporters