If your ice cream doesn’t melt, it isn’t ice cream.
It’s an engineered product designed to look like food while behaving nothing like it.
Real ice cream collapses under heat because it’s made of ingredients like cream, eggs, and sugar.
The versions sold in most American grocery stores hold their shape because they’re built with stabilizers, gums, emulsifiers, antifreeze proteins, and industrial additives that keep them “perfect” for months.
20 million sales a year of this drink.
Most people order a Pumpkin Spice Latte because it “feels festive.”
But if you break down what’s inside, the PSL is one of the most engineered drinks Starbucks sells 👇
1️⃣ Artificial flavors = chemical formulas, not food 🍂🧪
“Artificial flavor” isn’t one ingredient.
It’s dozens of undisclosed chemicals.
Often derived from: petroleum byproducts, crude-oil components, coal-tar chemicals, and industrial solvents.
Starbucks doesn’t have to disclose any of it, protected under “trade secrets.”
2️⃣ GMO-fed dairy creates a different milk entirely 🐄⚠️
PSL milk comes from cows fed GMO corn, GMO soy, GMO cottonseed, and industrial grain.
This produces milk that’s lower in omega-3s, higher in inflammatory omega-6s, and more likely to contain pesticide residues.
3️⃣ Sugar load hits harder than soda 🍬💥
One PSL has 50+ grams of sugar, more than a Coke.
Coffee + sugar = one of the fastest glucose spikes possible.
This means: a massive insulin surge, a blood-sugar crash (often blamed on caffeine), stronger cravings, and inflammation for hours.
4️⃣ Caramel Color IV (4-MI) is a red flag 🎨🚫
4-MI is formed by heating sugar with ammonia and sulfites.
High intake is linked to tumor formation in animal studies, and it’s restricted in parts of the EU.
In a PSL, it adds color, not flavor or nutrition.
5️⃣ The pumpkin flavor has nothing to do with pumpkins 🎃🤯
The “pumpkin” comes from artificial flavors, industrial “natural flavors,” colorings, and sugar syrups.
“Natural flavor” is still lab-engineered, chemically modified until it behaves like a flavoring agent.
If you want cleaner options or seed-oil-free cafés, comment “SOS” and we’ll send you our app.
Do we have to start testing packaged foods?
Once you learn this rule, grocery shopping becomes effortless.
Soybean oil, canola, sunflower, safflower, corn, “vegetable oil,” “oil blends”, all cheap, industrial byproducts that have only been around for a couple decades. Created to extend shelf life, not your life.
Butter, tallow, lard, duck fat?
Real fats your body actually recognizes, knows how to use, and fats we've been using for centuries.
We have an app that allows you to scan ingredient labels of your groceries to see if what you're buying contains seed oils and other harmful ingredients.
Comment "SCAN" and we'll send you access.
Do you think Campbell’s soup uses 3D printed chicken 👇
Do you think the US should ban seed oils👇
People think eating healthy is about money, but it’s almost never about money.
It’s about what you reach for when you’re stressed, tired, overstimulated, or running on autopilot.
Ultra-processed food is engineered to win that moment.
It’s designed to be the easiest choice, the fastest hit of dopamine, the thing that requires the least energy.
Real food requires something people have never been taught to build.
When you have no structure, you default to convenience.
When you have no awareness, you don’t notice how bad certain foods actually make you feel.
When you have no self-respect around food, you treat nourishment like a chore instead of fuel.
Here’s what actually changes everything:
1. Change the environment, not your willpower.
If your kitchen is full of garbage, you eat garbage.
If it’s full of meat, fruit, eggs, and simple whole foods, your decisions stop being a battle.
Control the environment and the behavior changes automatically.
2. Stop negotiating with cravings. Replace them.
Cravings don’t disappear because you “try harder.”
They disappear because your brain is finally getting the minerals, amino acids, and real nutrients it has been begging for.
Fix what you’re missing and your impulses shift on their own.
3. Build identity around eating well, not discipline.
If you still see healthy eating as punishment, you’ll always fall back into convenience.
The moment you see nourishment as a baseline requirement for the life you want, those choices stop feeling optional.
4. Tie your food choices to your future self.
Every meal is a vote for the person you are becoming.
Inflamed, foggy, anxious, tired you.
Or clear, strong, stable, confident you.
Pick one. Your biology will mirror it.
5. Make eating well your default, not your “plan.”
People fail because they treat good food like a special effort they’ll do when life calms down.
Your food choices have to work on your busiest days, not your ideal days.
When you shift the way you see food, the way you buy it changes.
The way you eat it changes. The way you feel changes.
And suddenly the idea that real food is “too expensive” starts to feel like the biggest lie you ever believed.
Why do you think hospital foods ultra processed 🤔
😱😱😱
If seed oils are healthy, then why...
…do animal studies show higher cancer incidence with high-PUFA diets compared to saturated-fat diets?
…do cultures eating traditional low-PUFA diets (e.g., pre-industrial Japan, Mediterranean regions before refined oils) have far lower rates of obesity, diabetes, and cardiovascular disease than populations high in seed oils?
…does linoleic acid oxidize into toxic aldehydes (like 4-HNE, MDA) at body temperature, which are implicated in atherosclerosis and neurodegeneration?
…do oxidized linoleic acid metabolites (OXLAMs) accumulate in human plasma and are linked to cardiovascular disease?
…do rats fed high-PUFA diets show increased mitochondrial dysfunction and oxidative stress compared to saturated-fat diets?
…does heating seed oils during frying produce mutagenic and cytotoxic aldehydes at levels found in restaurant food?
…do high omega-6 : omega-3 ratios correlate with higher risk of depression, obesity, and inflammation?
…did re-analyses of older RCTs (Sydney Diet Heart Study, Minnesota Coronary Experiment) show that replacing saturated fat with seed oils lowered cholesterol but increased mortality?
…do people with high tissue linoleic acid levels show higher susceptibility to lipid peroxidation and oxidative damage?
…do polyunsaturated fats make cell membranes more fragile and prone to free radical attack compared to monounsaturated or saturated fats?
…do cooking and refining remove antioxidants (vitamin E, polyphenols), leaving oils more vulnerable to oxidation?
…do fried foods cooked in seed oils correlate with increased cardiovascular mortality in large cohorts?
…do endogenous antioxidants (glutathione, SOD, catalase) get depleted under high-PUFA diets, increasing oxidative stress burden?
…does high linoleic acid intake worsen alcoholic liver injury in humans and animals?
…do patients with Alzheimer’s disease show higher levels of lipid peroxidation products derived from linoleic acid?
