Govt Slaves March 4 2013
Artificial flavors, colors, preservatives, emulsifiers, sweeteners have saturated the food supply for more than four decades.
We are on the precipice of discovering what our toxic food industry has done to our bodies and our environment. There is a heightened awareness and a sense of caution on the minds of most grocery shoppers, so let’s make it easier for them. Here are 25 of the most common toxic ingredients you must avoid in foods. The discovery of even one of these ingredients on a food label means “stay away.”
This list is by no means all inclusive as there are dozens of other culprits, but these are the most commonly used by the food industry with little regard to consumer’s health.
1. Artificial Flavors
Artificial flavorings are derived from chemicals made in a laboratory and offer absolutely no nutritional value and are a magnet for processed foods. They show up in almost everything today, including bread, cereals, flavored yogurt, soups mixes, and cocktail mixers, so they can be hard to avoid. Every single artificial flavor in the food industry has some kind of detrimental health effect. These include neurotoxicity, organ, developmental, reproductive toxicity and cancer.
2. Enriched Wheat
Wheat is already one of those grains that should be avoided, but the key word to watch out for is ‘enrichment’. That means niacin, thiamine, riboflavin, folic acid, and iron are added after these and other key nutrients are stripped out in the first place during the refining process. That applies to whether it’s wheat, rye, or other grains. Enriched flour is really just refined flour that has had a few nutrients re-added to it, but not enough to make any food made from this nutritionally worthy.
3. Hydrogentated or Fractionated Oils
Fractionating oil is a process most often used on palm and palm kernel oil that involves heating the oil, then cooling it quickly so that it breaks up into fractions (hence the name). The key thing is that the filtration process separates out most of the liquid part of the oil, leaving a high concentration of solid unhealthy fat behind which is terribly toxic for human consumption.
Hydrogenated oils are oils that are often healthy in their natural state, but are quickly turned into poisons through the manufacturing and processing they undergo. They take these naturally healthy oils such as palm, kernel, soybean, corn oil, canola oil or coconut oil and they heat it anywhere from five hundred to one thousand degrees. They then become fantastic preservatives because all the enzymatic activity in the oil has been neutralized during the hydrogenating process. Hydrogenated oils are the closest thing you can get to plastic sludge running through your body. If you see “hydrogenated” anywhere on an ingredient list, run like the wind.
4. Monosodium Glutamate (MSG)
The food additive “MSG” is a slow poison which hides behind dozens of names, such as natural flavoring, yeast extract, autolyzed yeast extract, disodium guanylate, disodium inosinate, caseinate, textured protein, hydrolyzed pea protein and many others. Currently, labeling standards do not require MSG to be listed in the ingredient list of thousands of foods.
MSG is not a nutrient, vitamin, or mineral and has no health benefits. The part of MSG that negatively affects the human body is the “glutamate”, not the sodium. The bound glutamic acid in certain foods (corn, molasses, wheat) is broken down or made “free” by various processes (hydrolyzed, autolyzed, modified or fermented with strong chemicals, bacteria, or enzymes) and refined to a white crystal that resembles sugar.
There are a growing number of Clinicians and Scientists who are convinced that excitotoxins play a critical role in the development of several neurological disorders, including migraines, seizures, infections, abnormal neural development, certain endocrine disorders, specific types of obesity, and especially the neurodegenerative diseases; a group of diseases which includes: ALS, Parkinson’s disease, Alzheimer’s disease, Huntington’s disease, and olivopontocerebellar degeneration.
5. Sugar
The single largest source of calories for Americans comes from sugar.Sugar is loaded into your soft drinks, fruit juices, sports drinks, and hidden in almost all processed foods–from bologna to pretzels to Worcestershire sauce to cheese spread. And now most infant formula has the sugar equivalent of one can of Coca-Cola, so babies are being metabolically poisoned from day one if taking formula. Sugar changes metabolism, raises blood pressure, critically alters the signaling of hormones and causes significant damage to the liver — the least understood of sugar’s damages. These health hazards largely mirror the effects of drinking too much alcohol, which they point out in their commentary is the distillation of sugar. If it’s not a natural sugar, it doesn’t belong in your food.
6. High Fructose Corn Syrup
A few years ago, the Corn Refiners Association petitioned the Food and Drug Administration (FDA) to allow the term ‘corn sugar’ as an alternative label declaration for high fructose corn syrup (HFCS). The reason? Too many people were finding out how lethal HFCS was for the human body.
HFCS causes insulin resistance, diabetes, hypertension, increasedweight gain, and not to mention manufactured from genetically modified corn.
7. Potassium Benzoate and Sodium Benzoate
Sodium Benzoate can convert into lethal carcinogenic poison when combined with absorbic acid. Professor Peter Piper, a professor of molecular biology and biotechnology, tested the impact of sodium benzoate on living yeast cells in his laboratory. What he found alarmed him: the benzoate was damaging an important area of DNA in the “power station” of cells known as the mitochondria. “These chemicals have the ability to cause severe damage to DNA in the mitochondria to the point that they totally inactivate it: they knock it out altogether.” he stated.
Potassium benzoate often shows up in seemingly innocuous foods such as apple cider, low-fat salad dressings, syrups, jams, olives, and pickles. It is just as hazardous as Sodium Benzoate so read your labels.
8. Artificial Coloring
Food colorings still on the market are linked with cancer. Blue 1 and 2, found in beverages, candy, baked goods and pet food, have been linked to cancer in mice. Red 3, used to dye cherries, fruit cocktail, candy, and baked goods, has been shown to cause thyroid tumors in rats. Green 3, added to candy and beverages, has been linked to bladder cancer. The widely used yellow 6, added to beverages, sausage, gelatin, baked goods, and candy, has been linked to tumors of the adrenal gland and kidney.
9. Acesulfame-K
Acesulfame-K, also known as acesulfame potassium, represents one of the food additives used for sweetening aliments and drinks. It is approved by the FDA, but there are several potential problems correlated with consumption of this food additive. Even though there are many studies that attest its safety, acesulfame potassium is still suspected of causing benign thyroid tumors. In rats, the development of such tumors took only 3 months, a period in which the concentration of this additive in the consumed food was between 1 and 5 percent. This is a very short period of time, so the substance is believed to have significant carcinogenic properties. Methylene chloride, a solvent used in the manufacture of acesulfame potassium, is the substance that may give the food additive its potential carcinogenic characteristics.
10. Sucralose
Splenda/sucralose is simply chlorinated sugar; a chlorocarbon. Common chlorocarbons include carbon tetrachloride, trichlorethelene and methylene chloride, all deadly. Chlorine is nature’s Doberman attack dog, a highly excitable, ferocious atomic element employed as a biocide in bleach, disinfectants, insecticide, WWI poison gas and hydrochloric acid. Chlorocarbons are never nutritionally compatible with our metabolic processes and are wholly incompatible with normal human metabolic functioning. Sucralose is a very common additive in protein mixes and drinks so beware all of you who love to add these into your smoothies.
Great research! I often wondered what exactly all these food additives were actually made of! My web research into some of them only turned up very vague descriptions. This article gives precise information.