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Processed foods
ammonium sulfate can be found inside many brands of bread,
including Subways. The chemical
provides nitrogen for the yeast, creating a more consistent
product.
The anal glands of a beaver, conveniently euphemized as
castoreum, are a common ingredient in
perfumes and colognes but are also sometimes used to believe it
or not enhance the flavor
of raspberry candies and sweets.
After killing thousands at a time, the dried insects are boiled
to produce a liquid solution that can
be turned to a dye using a variety of treatments. Some people
worry that the coloring often
called carmine or carminic acid could be listed as a natural
color, disguising the fact that there
are bugs in the product.
You know that shiny coating on candies like Skittles? Or the
sprinkles on cupcakes and ice cream
sundaes? Well, they get that glaze from the secretions of the
female lac beetle. The substance is
also known as shellac and commonly used as a wood varnish.
The oils inside sheeps wool are collected to create the goopy
substance called lanolin. From there,
it ends up in chewing gum (sometimes under the guise of gum
base), but also is used to create
vitamin D3 supplements.
Whats in your morning bagel? If you get it from Noahs Bagels, it
contains either human hair orduck feathers, and its your guess as
to which. The substance, called L-cysteine or cystine, is used
as a dough conditioner to produce a specific consistency. While
artificial cysteine is available, itis cost prohibitive and mostly
used to create kosher and halal products.
Coal tar is listed as number 199 on the United Nations list of
dangerous goods, but that doesnt
stop people from using it in food. The coloring Allura Red AC is
derived from coal tar and iscommonly found in red-colored candies,
sodas and other sweets.
In the UK, all cheeses are labeled as either suitable or not
suitable for vegetarians because in
Britain and everywhere else many cheeses are made using rennet,
which is the fourth
stomach of a young cow. In the United States and most other
countries, people are left to guess
about the stomach-content of their cheese.
Sand is hidden in Wendys chili as a name you might remember from
high school chemistry class:
silicon dioxide. Apparently they use sand as an anti-caking
agent, perhaps to make sure the chili
can last for days and days over a heater.
http://webecoist.com/2009/05/08/10-weird-and-gross-ingredients-in-processed-food/
http://www.averagebutnot.com/2010/04/24/nine-horrible-yes-horrible-ingredients-in-processed-food/
Ingredient Why it is Used Why it is Bad
Artificial Colors
Chemical compounds made fromcoal-tar derivatives to enhance
color.
Linked to allergic reactions,fatigue, asthma, skin rashes,
hyperactivity and headaches.
Artificial Flavorings Cheap chemical mixtures that Linked to
allergic reactions,
http://cat.inist.fr/?aModele=afficheN&cpsidt=18629183http://en.wikipedia.org/wiki/Shellachttp://www.vrg.org/nutshell/faqingredients.htm#cystinehttp://en.wikipedia.org/wiki/Allura_Red_AChttp://webecoist.com/2009/05/08/10-weird-and-gross-ingredients-in-processed-food/http://www.averagebutnot.com/2010/04/24/nine-horrible-yes-horrible-ingredients-in-processed-food/http://en.wikipedia.org/wiki/Shellachttp://www.vrg.org/nutshell/faqingredients.htm#cystinehttp://en.wikipedia.org/wiki/Allura_Red_AChttp://webecoist.com/2009/05/08/10-weird-and-gross-ingredients-in-processed-food/http://www.averagebutnot.com/2010/04/24/nine-horrible-yes-horrible-ingredients-in-processed-food/http://cat.inist.fr/?aModele=afficheN&cpsidt=18629183
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Ingredient Why it is Used Why it is Bad
mimic natural flavors.
dermatitis, eczema, hyperactivity
and asthma
Can affect enzymes, RNA and
thyroid.
Artificial Sweeteners(Acesulfame-K, Aspartame,Equal, NutraSweet,
Saccharin,
Sweetn Low,
Sucralose, Splenda & Sorbitol)
Highly-processed, chemically-derived, zero-calorie
sweeteners found in diet foodsand diet products to reduce
calories per serving.
Can negatively impactmetabolism
Some have been linked to cancer,
dizziness hallucinations and
headaches.
Benzoate Preservatives(BHT,
BHA, TBHQ)
Compounds that preserve fatsand prevent them from becoming
rancid.
May result in hyperactivity,angiodema, asthma, rhinitis,
dermatitis, tumors and urticaria
Can affect estrogen balance andlevels.
Brominated Vegetable Oil(BVO)
Chemical that boosts flavor inmany citric-based fruit and
soft
drinks.
Increases triglycerides and
cholesterol
Can damage liver, testicles,thyroid, heart and kidneys.
High Fructose Corn Syrup
(HFCS)
Cheap alternative to cane and
beet sugar
Sustains freshness in bakedgoods
Blends easily in beverages tomaintain sweetness.
May predispose the body to turn
fructose into fat
Increases risk for Type-2diabetes, coronary heart disease,
stroke and cancer
Isnt easily metabolized by the
liver.
MSG(Monosodium Glutamate)
Flavor enhancer in restaurant
food, salad dressing, chips,
frozen entrees, soups and otherfoods.
May stimulate appetite and cause
headaches, nausea, weakness,
wheezing, edema, change in
heart rate, burning sensations anddifficulty in breathing.
Olestra
An indigestible fat substitute
used primarily in foods that arefried and baked.
Inhibits absorption of some
nutrients
Linked to gastrointestinaldisease, diarrhea, gas, cramps,
bleeding and incontinence.
Shortening, Hydrogenated and
Partially Hydrogenated Oils
(Palm, Soybean and others)
Industrially created fats used in
more than 40,000 food productsin the U.S.
Cheaper than most other oils.
Contain high levels of trans fats,which raise bad cholesterol
and
lower good cholesterol,
contributing to risk of heart
disease.
http://www.sheerbalance.com/nutrition/natural-sweeteners-to-replace-sugar/http://www.sheerbalance.com/nutrition/splendas-new-sham/http://www.sheerbalance.com/nutrition/natural-sweeteners-to-replace-sugar/http://www.sheerbalance.com/nutrition/natural-sweeteners-to-replace-sugar/http://www.sheerbalance.com/nutrition/splendas-new-sham/http://www.sheerbalance.com/nutrition/natural-sweeteners-to-replace-sugar/http://www.sheerbalance.com/nutrition/natural-sweeteners-to-replace-sugar/
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A typical artificial strawberry flavor, like the kind found in a
Burger King strawberry
milk shake, contains the following ingredients: amyl acetate,
amyl butyrate, amyl
valerate, anethol, anisyl formate, benzyl acetate, benzyl
isobutyrate, butyric acid,
cinnamyl isobutyrate, cinnamyl valerate, cognac essential oil,
diacetyl, dipropyl ketone,
ethyl acetate, ethyl amyl ketone, ethyl butyrate, ethyl
cinnamate, ethyl heptanoate, ethyl
heptylate, ethyl lactate, ethyl methylphenylglycidate, ethyl
nitrate, ethyl propionate,ethyl valerate, heliotropin,
hydroxyphenyl-2-butanone (10 percent solution in alcohol),
a-ionone, isobutyl anthranilate, isobutyl butyrate, lemon
essential oil, maltol, 4-
methylacetophenone, methyl anthranilate, methyl benzoate, methyl
cinnamate, methyl
heptine carbonate, methyl naphthyl ketone, methyl salicylate,
mint essential oil, neroli
essential oil, nerolin, neryl isobutyrate, orris butter,
phenethyl alcohol, rose, rum ether,
g-undecalactone, vanillin, and solvent.
Ethyl-2-methyl butyrate, for example, smells just like an apple.
Many of today's highly
processed foods offer a blank palette: whatever chemicals are
added to them will give
them specific tastes. Adding methyl-2-pyridyl ketone makes
something taste likepopcorn. Adding ethyl-3-hydroxy butanoate makes
it taste like marshmallow. The
possibilities are now almost limitless. Without affecting
appearance or nutritional value,
processed foods could be made with aroma chemicals such as
hexanal (the smell of
freshly cut grass) or 3-methyl butanoic acid (the smell of body
odor).
Distinctions between artificial and natural flavors can be
arbitrary and somewhat absurd,
based more on how the flavor has been made than on what it
actually contains.
"A natural flavor," says Terry Acree, a professor of food
science at Cornell University,"is a flavor that's been derived with
an out-of-date technology." Natural flavors and
artificial flavors sometimes contain exactly the same chemicals,
produced through
different methods. Amyl acetate, for example, provides the
dominant note of banana
flavor. When it is distilled from bananas with a solvent, amyl
acetate is a natural flavor.
When it is produced by mixing vinegar with amyl alcohol and
adding sulfuric acid as a
catalyst, amyl acetate is an artificial flavor. Either way it
smells and tastes the same.
A natural flavor is not necessarily more healthful or purer than
an artificial one. When
almond flavor -- benzaldehyde -- is derived from natural
sources, such as peach and
apricot pits, it contains traces of hydrogen cyanide, a deadly
poison. Benzaldehyde
derived by mixing oil of clove and amyl acetate does not contain
any cyanide.
Nevertheless, it is legally considered an artificial flavor and
sells at a much lower price.
Natural and artificial flavors are now manufactured at the same
chemical plants, places
that few people would associate with Mother Nature.
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Cochineal extract (also known as carmine or carminic acid) is
made from the desiccated
bodies of female Dactylopius coccus Costa, a small insect
harvested mainly in Peru and
the Canary Islands. The bug feeds on red cactus berries, and
color from the berries
accumulates in the females and their unhatched larvae. The
insects are collected, dried,
and ground into a pigment. It takes about 70,000 of them to
produce a pound of carmine,
which is used to make processed foods look pink, red, or purple.
Dannon strawberryyogurt gets its color from carmine, and so do many
frozen fruit bars, candies, and fruit
fillings, and Ocean Spray pink-grapefruit juice drink.
Eric Schlosser is a correspondent for The Atlantic. His article
in this issue is adapted
from his first book, Fast Food Nation, to be published this
month by Houghton Mifflin.
http://www.rense.com/general7/whyy.htm
The following ingredients ALWAYS contain MSG:
1. glutamate2. monosodium glutamate3. monopotassium glutamate4.
yeast extract5. hydrolyzed protein6. glutamic acid7. calcium
caseinate
8. sodium caseinate9. yeast food
10. hydrolyzed corn gluten11. gelatin
12. textured protein13. yeast nutrient
14. autolyzed yeast15. natrium glutamate
The following ingredients contain MSG or this dangerous food
ingredient is created duringprocessing:
1. carrageenan2. natural pork flavoring
3. natural beef flavoring4. flavor(s) & flavoring(s)
5. natural flavor(s) & flavoring(s)6. malt flavoring
7. natural chicken flavoring8. bouillon & broth9. whey
protein concentrate10. whey protein11. whey protein isolate12. malt
extract13. soy protein isolate14. soy sauce15. soy sauce extract16.
soy protein
http://www.rense.com/general7/whyy.htmhttp://www.msgmyth.com/hidename.htmhttp://www.rense.com/general7/whyy.htmhttp://www.msgmyth.com/hidename.htm
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17. maltodextrin18. citric acid19. ultra-pasteurized20. barley
malt21. pectin22. protease23. protein enzymes
24. anything enzyme modified25. enzymes anything26. soy protein
concentrate27. anything soy fortified28. anything fermented
29. seasoning
Propyl gallate is another preservative-often used together with
BHA and BHT. It can be foundin some meat products, chicken soup
base, and chewing gum. Animal studies have linkedpropyl gallate to
cancer.
Animal testing has linked all of these commonly used colorings
to cancer. Blue 1 and 2 can befound in beverages, candy, baked
goods, and pet food.
Red 3 is used to dye cherries, and can be found in fruit
cocktail, candy, and baked products.Laboratory studies have shown
that red 3 causes thyroid tumors in rats.
Green 3 has been linked to bladder cancer; it is used in candy
and beverages. Yellow 6 hasbeen linked to tumors of the adrenal
gland and kidney. It is used in beverages, sausage,gelatin, candy,
and baked goods.
Potassium bromate is used to increase the volume in white flour,
breads, and rolls. It isknown to cause cancer in animals. Even a
small amount potassium bromate can be risky forhumans.
http://www.living-a-healthy-lifestyle.com/dangerous-food-ingredients.html
The guar plant, also known as a cluster plant, grows primarily
in Pakistan and the northern regions of India. Itthrives on
thedrought/monsoon cycles present in those areas. The plants are
harvested after the monsoonseason and the seeds are allowed to dry
in the sun. The seeds are then manually or mechanically
separatedand processed into a flour or sold as split seeds.
The use of guar gum as an ingredient in non-prescription diet
aids was officially banned in the early 1990s bytheFDA. The guar
gum would bind with liquids in the stomach and swell, causing a
feeling of satisfying fullness.However, this mass of swollen guar
gum would also cause dangerous intestinal and duodenal blockages.
Guargum was declared unsafe and ineffective for use as a
non-prescription diet aid, although it is still used in
smallamounts as a food thickener and binder.
http://www.wisegeek.com/what-is-guar-gum.htm
Artificial foods have negative effects on the body.
The composition and molecular structure of food determines how
the digestive system breaks it down. For artificial ingredients,
the digestive systemmust work excessively harder just to try to
digest, absorb the nutrients (which are non-existent), and then
eliminate them from the body. This is thepurpose of the digestive
system. When the body is fueled with artificial ingredients, it
makes one tired, sluggish and in many cases-sick. Once the gut
becomes less efficient, the bodys other systems become effected
as well.According to Puristat Digestive Wellness Center, a
distributor of all-natural digestive health supplementation, there
are nearly six thousand additivesand chemicals used in the
manufacturing of processed foods.
Continue reading on Examiner.com:What your gut thinks about
artificial ingredients - Winston-Salem Digestive Health
|Examiner.comhttp://www.examiner.com/digestive-health-in-winstonsalem/what-your-gut-thinks-about-artificial-ingredients#ixzz1BfAqYOY3
If your gut could speak it could possibly tell you what lies
ahead if you continue to eat processed foods laden with artificial
ingredients - headaches,stomach aches, inflammation and pain of the
joints, constipation, diarrhea, flatulence, bloating, skin
problems, hair loss, intestinal bleeding, sickness,pain,
hospitalizations, digestive disorders, surgery, reduced life span,
and possibly death.
http://www.living-a-healthy-lifestyle.com/dangerous-food-ingredients.htmlhttp://www.wisegeek.com/why-was-pakistan-created.htmhttp://www.wisegeek.com/what-is-a-drought.htmhttp://www.wisegeek.com/what-is-a-drought.htmhttp://www.wisegeek.com/what-is-a-drought.htmhttp://www.wisegeek.com/what-is-the-fda.htmhttp://www.wisegeek.com/what-is-guar-gum.htmhttp://www.examiner.com/digestive-health-in-winstonsalem/what-your-gut-thinks-about-artificial-ingredients#ixzz1BfAqYOY3http://www.examiner.com/digestive-health-in-winstonsalem/what-your-gut-thinks-about-artificial-ingredients#ixzz1BfAqYOY3http://www.examiner.com/digestive-health-in-winstonsalem/what-your-gut-thinks-about-artificial-ingredients#ixzz1BfAqYOY3http://www.examiner.com/digestive-health-in-winstonsalem/what-your-gut-thinks-about-artificial-ingredients#ixzz1BfAqYOY3http://www.examiner.com/digestive-health-in-winstonsalem/what-your-gut-thinks-about-artificial-ingredients#ixzz1BfAqYOY3http://www.living-a-healthy-lifestyle.com/dangerous-food-ingredients.htmlhttp://www.wisegeek.com/why-was-pakistan-created.htmhttp://www.wisegeek.com/what-is-a-drought.htmhttp://www.wisegeek.com/what-is-the-fda.htmhttp://www.wisegeek.com/what-is-guar-gum.htmhttp://www.examiner.com/digestive-health-in-winstonsalem/what-your-gut-thinks-about-artificial-ingredients#ixzz1BfAqYOY3http://www.examiner.com/digestive-health-in-winstonsalem/what-your-gut-thinks-about-artificial-ingredients#ixzz1BfAqYOY3http://www.examiner.com/digestive-health-in-winstonsalem/what-your-gut-thinks-about-artificial-ingredients#ixzz1BfAqYOY3
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Continue reading on Examiner.com:What your gut thinks about
artificial ingredients - Winston-Salem Digestive Health
|Examiner.comhttp://www.examiner.com/digestive-health-in-winstonsalem/what-your-gut-thinks-about-artificial-ingredients#ixzz1BfB9a6ou
TBHQ is a petroleum based product that contains butane.The Food
and Drug Administration (FDA) mandates that TBHQ cannot exceed 0.02
percent of its oil and fatcontent. Death can occur when someone
ingests as little as 5 grams. A single gram of TBHQ can
causevomiting, nausea, delirium, ringing in the ears, sense of
suffocation and collapse.
Here are a few ingredients in a McDonalds hamburger bun. I am
sure it isntonly McDonalds hamburger buns either; you can find
these chemicals in manyof our every day processed food products
[2].
Ammonium sulfate According to the Materials Safety Data Sheet
this stuff is harmful if swallowed
Calcium carbonate Antacid with several side effects
Sodium propionate Is used in bakery products as a mold
inhibitor
Calcium sulfate Pigment in white paint, soil conditioner and
also known as Plaster of Paris
Ammonium chloride Causes irritation to the gastrointestinal
tract
What happened to real food? For a comparison I went to the Great
Harvest bakery and looked at the ingredients
in a loaf of their bread, the five ingredients are:
Fresh-ground whole wheat flour
Water
Fresh yeast
Salt
Honey (usually local honey)
chicken nuggets, the ingredients include corn starch, yellow
corn flour and corn oil. In addition to the corn fillersthere are
two soy products in the ingredients, soybean oil and hydrogenated
soybean oil. Soybeans are alsomostly GMO. Half of these chicken
nuggets are chicken and the rest is weird fillers and chemicals
Some of the ingredients in our food I looked at are also listed
on Drugs.com. Ifound these ingredients in popular processed foods
like pizza rolls, macaroniand cheese, non-dairy creamer, breads and
buns.
Aspartame is an artificial sweetener with at least 90 health
related problems associated with it.
Medium chain triglycerides is for dietary use in people who
cannot digest food properly like gluten or
lactose intolerance [5].
Sodium tripolyphosphate is mainly used in soap and dishwasher
detergents, in food it is used as a
preservative.
Ferrous sulfate is iron and listed on Drugs.com as a drug to
treat people with anemia
Sodium aluminum phosphate is listed as a pesticide among its
many uses
Titanium dioxide is bits of titanium and is used in cosmetics
and sunscreen. In food it is used to whiten
products and artificial coloring and is now classified as a
possible cancer causing carcinogen to humans
[6].
http://www.examiner.com/digestive-health-in-winstonsalem/what-your-gut-thinks-about-artificial-ingredients#ixzz1BfB9a6ouhttp://www.examiner.com/digestive-health-in-winstonsalem/what-your-gut-thinks-about-artificial-ingredients#ixzz1BfB9a6ouhttp://www.examiner.com/digestive-health-in-winstonsalem/what-your-gut-thinks-about-artificial-ingredients#ixzz1BfB9a6ouhttp://www.examiner.com/digestive-health-in-winstonsalem/what-your-gut-thinks-about-artificial-ingredients#ixzz1BfB9a6ouhttp://www.examiner.com/digestive-health-in-winstonsalem/what-your-gut-thinks-about-artificial-ingredients#ixzz1BfB9a6ouhttp://www.examiner.com/digestive-health-in-winstonsalem/what-your-gut-thinks-about-artificial-ingredients#ixzz1BfB9a6ouhttp://www.examiner.com/digestive-health-in-winstonsalem/what-your-gut-thinks-about-artificial-ingredients#ixzz1BfB9a6ouhttp://www.examiner.com/digestive-health-in-winstonsalem/what-your-gut-thinks-about-artificial-ingredients#ixzz1BfB9a6ou
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Ammonium sulfate is used as nitrogen for yeast in bread and bun
products, it is also used in fertilizer.
Sodium erythorbate is a chemical variation of vitamin C with
general side effects listed as dizziness,
fatigue, headache and flushing.
Guar gum can cause temporary digestive problems.
Sodium aluminum sulfate is a leavening agent also used for
waterproofing materials.
Sodium metabisulfite can cause dangerous health problems in
those with allergies or asthma. And it
goes by other names like Disodium Salt Pyrosulfurous Acid and
Disodium disulfite.
Sodium Benzoate can turn into benzene, which is a
carcinogen.
BHA (Butylated Hydroxyanisole) is a known carcinogen
Olestra can be found in some foods labeled light and has nasty
stomach side effects like diarrhea and
cramps.
Tartrazine or FD&C Yellow # 5 is a food coloring is
associated with numerous health problems including
suppressing the immune system and has been banned in Europe.
FD&C Red Dye #3 or erythrosine is a known to cause cancer
and behavioral problems in children.
Other synthetic food colors include blue 1, blue 2, green 3, red
40 and yellow 6 all cause health
problems and could be banned soon.
Processed Food and Health Problems
Food allergies, food intolerances, IBS, fibromyalgia, chronic
pain, asthma, chronic fatigue syndrome and ADHD
are health problems that have increased dramatically. Could this
be a result of all the chemicals in processed
food.
Obesity continues to increase. Hidden sugars, hidden carbs and
chemicals of all kinds are in most of our foods
today. Could these synthetically made processed foods be part of
the problem, is there something with all of
these chemicals that causes weight gain or overeating.
http://factoidz.com/processed-food-whatever-happened-to-real-food/
Sodium Benzoate and Potassium BenzoateThese preservatives are
sometimes added to soda to prevent mold from growing, but benzene
is a knowncarcinogen that is also linked with serious thyroid
damage. Dangerous levels of benzene can build up whenplastic
bottles of soda are exposed to heat or when the preservatives are
combined with ascorbic acid(vitamin C). Dont risk it, people
7. Butylated Hydroxyanisole (BHA)
BHA is another potentially cancer-causing preservative, but it
has been deemed safe by the FDA. Its job is
to help prevent spoilage and food poisoning, but its a major
endocrine disruptor and can seriously mess
with your hormones. BHA is in HUNDREDS of foods. Its also found
in food packaging and cosmetics. BHA
has many aliases. You can look them up. Or you can follow my
advice and DITCH processed foods
altogether.
8. Sodium Nitrates and Sodium Nitrites
No thats not a typo. These two different preservatives are found
in processed meats like bacon, lunch
http://factoidz.com/processed-food-whatever-happened-to-real-food/http://factoidz.com/how-obesity-became-an-epidemic/http://factoidz.com/processed-food-whatever-happened-to-real-food/http://factoidz.com/processed-food-whatever-happened-to-real-food/http://factoidz.com/how-obesity-became-an-epidemic/http://factoidz.com/processed-food-whatever-happened-to-real-food/
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meat, and hot dogs. Theyre some of the worst offenders, and
theyre believed to cause colon cancer and
metabolic syndrome, which can lead to diabetes. Protect your
health by always choosing fresh, organic
meats.
http://www.everydayhealth.com/health-report/jillian-michaels-healthier-life/processed-
foods-pitfalls.aspx
When milk is ultra-pasteurized, it kills the enzymes available
in fresh, raw milk,that allow your body to benefit from the
nutrients, thus eliminating the benefit ofwholesome milk.
The ultra-pasteurization process may cause the formation of
processed freeglutamic acid, which has the same effect on the body
as MSG. In other words,this is a source of hidden MSG.
However, canola oil becomes rancid easily. Baked goods made with
canola oilbecome moldy quickly.Originally canola oil was hybridized
rapeseed oil. Now most is genetically engineered (GE). You cant
even
say that organic canola oil is not GE because of all the cross
contamination that occurs with GE crops
growing near non-GE crops.
Canola oil is processed at extremely high temperatures refined,
bleached, degummed and deodorized. It
may be contaminated with solvents used for extraction.
Much of the canola oil used in processed foods is partially
hydrogenated. So it will contain trans fats.
Canola oil has been shown to
deplete the bodys stores of vitamin E
cause heart problems
cause abnormal changes in blood platelets
retard growth
shorten the life span of lab animals.
FD&C stands for Food, Drugs & Cosmetics. These colors
are approved by theFDA to be used in Food, Drugs & Cosmetics.
They are artificial colors. Most are
derived from coal tar, a petrochemical which is known to cause
cancer.Now, while the FD&C colors themselves may not be known
to cause cancer, many are potentialcarcinogens or may be
contaminated with cancer-causing chemicals.
FD&C Colors are certified by the FDA to not contain more
than 10 parts per million (ppm) of lead and
arsenic, both of which are poisonous to the human body. The FDA
does not address any other harmful
effects these colors may have on human health.
Sometimes you will just see ingredients like Red 40 or Yellow
No. 5. Theyre still FD&C colors. Any time
you see a color with a number on a food package, its an FD&C
color.
http://www.everydayhealth.com/health-report/jillian-michaels-guide-to-a-healthier-you.aspxhttp://www.everydayhealth.com/health-report/jillian-michaels-healthier-life/processed-foods-pitfalls.aspxhttp://www.everydayhealth.com/health-report/jillian-michaels-healthier-life/processed-foods-pitfalls.aspxhttp://www.everydayhealth.com/health-report/jillian-michaels-guide-to-a-healthier-you.aspxhttp://www.everydayhealth.com/health-report/jillian-michaels-healthier-life/processed-foods-pitfalls.aspxhttp://www.everydayhealth.com/health-report/jillian-michaels-healthier-life/processed-foods-pitfalls.aspx
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These artificial colors can contribute to hyperactivity in
children. They may also contribute to learning and
visual disorders and nerve damage.
http://healthyeatingadvisor.com/blog/?cat=38
Times have changed!
Today, most food comes in a box, bottle, bag or can. Its had
most of the nutrients processed out.A few synthetic chemical
vitamins are added to make you think youre getting some
nutrition.
Then its bleached, deodorized and preserved so it can sit on a
grocery store shelf for three yearsand still taste fresh when you
buy it. Frequently it contains a long list of chemical ingredients
that
youd never find in your kitchen.
How are you supposed to know whether its healthy or not?
This is where knowing about food additive safety comes in. Food
manufacturers are not going totell you the truth about the
additives they put in your food. Neither is the FDA. You have to
get it
from another reliable source you can trust.
FOOD ADDITIVES: A Shoppers Guide To Whats Safe & Whats
Notgives you the facts the real truth. It is THE reliable source
you can trust.
"A great pocket resource in understanding
labeleze."-Earl Mindell, R.Ph., Ph.D., Author of The Vitamin
Bible
Why you need to know how to read labels
and understand the ingredients on the package...
It is legal for food manufacturers to add cancer-causing
additives to the food they
produce.Even though the Delaney Clause of the 1958 Food
Additives Amendmentstates that...
"No additive shall be deemed to be safe if it is found to induce
cancer when ingested by
man or laboratory animals or if it is found, after tests which
are appropriate for the
evaluation of the safety of food additives, to induce cancer in
man or animals,
cancer-causing ingredients can still be added because
Food additives in use prior to the Delaney Clause are classified
as Generally Recognized
As Safe orGRAS. They are not required to be tested to determine
if they really are safe!These include additives like sodium nitrite
and BHA. The International Agency for
Research on Cancer (IARC) says thatnitrites and nitrates
probably cause cancer,and BHA possibly causes cancer. Nitrites are
used in most processed meats because
they prevent botulism. BHA is frequently used as a preservative
in processed foods.
In 1962, an amendment, the DES Proviso, was added to the Delaney
Clause which
permitted the use of carcinogenic compounds as animal-feed
additives andveterinary drugs as long as no residue of the additive
shall be found by methods
approved by the Secretary by regulation in any edible portion of
the animals afterslaughter or in any food such as milk or eggs
yielded by or derived from living
animals.
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No residue is defined as meeting a negligible-risk standard. It
does not require zeroresidue of cancer-causing substances.
Pesticides, which were originally included in the Delaney
Clause, were removed in 1996 by
the Food Quality Protection Act which
instead instituted a general safe standard of a reasonable
certainty of no harm to
consumers.
This very vague definition allows pesticides to be used that
would not be permittedunder the Delaney Clause.
"I loved your little book. Its contents are excellent.... I will
use it myself as areference."-Bruce West, D.C., Author of HEALTH
ALERT newsletter
If you buy processed food, there is very high likelihood that
there are cancer-causing ingredients
in it.Do you eat any of the following processed meats?
Bacon
Ham
Sausage
Hot dogs
Pepperoni
Salami
Pastrami
Bologna
Deli meats, like chicken, turkey, roast beef
Most processed meats, unless you buy organic and nitrite-free,
contain nitrates or nitrites. Asstated in the bullet above, these
are chemicals that are classified as probable carcinogens by
the
International Agency for Research on Cancer (IARC). They
probably cause cancer.
Are you feeding those meats to your children?
The incidence of childhood cancer is on the rise. Even if your
children dont get cancer whiletheyre young, feeding them food with
cancer-causing ingredients in them now can increase their
chances of getting cancer at some later time in their life.
Other Cancer-Causing Ingredients You Might Find In Your Food
BHA, as stated in the bullets above, is a preservative that IARC
classifies as a possible
carcinogen; it possibly causes cancer. It may be used to
preserve foods, like cereal, that come in a
box, or it may be sprayed on the packaging instead. Either way
it should be avoided.
Potassium bromateis in brominated flour, often found in bread.
Its classified as a possiblecarcinogen. Most countries in the world
have banned this ingredient, except for the United
States and Japan.
Citrus Red No. 2 or FD&C Citrus Red No. 2 is also a possible
carcinogen. Its use is limited to
coloring orange skins. If you eat the orange peel or grate it to
use in any foods that you make,you will be eating a chemical that
possibly causes cancer. You can avoid this cancer-causing
chemical if you buy organic oranges.
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FD&C Colorsare generally derived from coal tar. Coal tar is
a human carcinogen. It is known tocause cancer. While the FD&C
colors are not themselves known to cause cancer, do you really
want to be eating additives in your food that are made from
cancer-causing chemicals?
Smoked foodsmay contain nitrosmaines andpolycyclic aromatic
hydrocarbons (PAH),both of which can cause cancer. There is not
enough information to know ifsmoked
flavorings pose the same risk. Lack of information about the
safety of the chemicalsadded to the processed food you eat every
day is very common in the food industry.
Pickled vegetablesthat are prepared the traditional way as done
in Asia are possiblycarcinogenic according to the IARC. Before you
take your next bite,ask yourself:what is the
possibility that they are right?Would you guess American toy
stores would still be full oflead tainted toys? This shocking news
has triggered massive toy recalls to protect our innocent
children. Do we have to wait until more children and adults die
to prove that our food is
contaminated with deadly substances?
Chinese style salted fishcause cancer. Not probably, not
possibly. IARC says they do causecancer.
"I am very pleased with this book! At first it seemed like a lot
of money for a pocket-sized-book, but it is worth every penny, even
with the shipping cost added to the
purchase. I am learning a lot, and it's so easy to follow, and
so very helpful, plus it'seasy to carry, just put it in your
pocket. I have highlighted the safe additives for
quick reference. I highly recommend this book to everyone!"-Meh,
A reader from Somerset, MA
Trans Fats increase Your Risk of Heart Disease
Trans fat is known to increase the bad cholesterol (LDL) and
decrease the good cholesterol
(HDL). It can clog your arteries and cause Type 2 Diabetes, as
well as other serious healthproblems.
Hydrogenatedandpartially hydrogenatedoils contain trans fats. So
do margarine and buttersubstitutes.
The law allows food manufacturers to put No Trans Fats on the
label if the product
contains less than 0.5 g trans fat per serving.
However, according to the Institute of Medicine...
there is NO SAFE LEVEL OF TRANS FATS
Aspartame(aka Nutrasweet, Equal, Spoonful) was approved over the
objections of the FDAsBoard of Inquiry. Adverse reactions
attributed to aspartame include headaches, dizziness,
difficulty breathing, memory loss, blindness and even death. In
all there have been 92 differentadverse reactions reported to the
FDA. Symptoms caused by aspartame can mimic the symptoms
present in various diseases like Alzheimers, epilepsy, severe
depression, mental illness, Epstein
Barr, chronic fatigue syndrome, multiple sclerosis and others.
Aspartame has been shown tocause cancer in rats at levels approved
for human consumption. It is genetically
engineered.
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Acesulfame-K(aka Ace-K, Acesulfame-potassium) causes cancer and
elevated cholesterol inlab animals. It is known to cause low blood
sugar attacks. It has not been adequately tested for
safety.
Splenda(aka Sucralose) is chlorinated sugar. Contrary to
manufacturers claims, it ispartially absorbed by the body. The U.S.
FDA states it is 11% 27% absorbed; the JapaneseFood Sanitation
Council says its 40% absorbed. It has caused shrunken thymus
glands, enlargedliver and kidneys, miscarriage and diarrhea in
animal studies. Small amounts of dangerous
contaminants have been detected in sucralose. Only six human
studies have ever been doneas of 2006, and the longest was three
months. No studies have ever been done with
children or pregnant women. People with chlorine allergies may
suffer severe reactions.
Saccharin, previously thought to cause cancer, was delisted as a
carcinogen in 1997.
However, there are a number of prominent scientists who warn
that saccharin still posesa cancer risk and it should be
avoided.Food additives in use prior to the Delaney Clause are
classified as Generally Recognized AsSafe orGRAS. They are not
required to be tested to determine if they really are safe!
These
include additives like sodium nitrite and BHA. The International
Agency for Research on Cancer(IARC) says thatnitrites and nitrates
probably cause cancer, and BHA possibly causes
cancer. Nitrites are used in most processed meats because they
prevent botulism. BHA is
frequently used as a preservative in processed foods. In 1962,
an amendment, the DES Proviso, was added to the Delaney Clause
which
permitted the use of carcinogenic compounds as animal-feed
additives andveterinary drugs as long as no residue of the additive
shall be found by methodsapproved by the Secretary by regulation in
any edible portion of the animals after
slaughter or in any food such as milk or eggs yielded by or
derived from living
animals.
No residue is defined as meeting a negligible-risk standard. It
does not require zeroresidue of cancer-causing substances.
Pesticides, which were originally included in the Delaney
Clause, were removed in 1996 by
the Food Quality Protection Act which
instead instituted a general safe standard of a reasonable
certainty of no harm to
consumers.
This very vague definition allows pesticides to be used that
would not be permittedunder the Delaney Clause.
Twinkie, Deconstructed :
Polysorbate 60, wheat flour, bleach, enrichment blend (ferrous
sulfate and B vitamins niacin,
thiamine mononitrate, (B1) riboflaven (B2), folic acid), sugar,
corn sweeteners, corn syrup(dextrose, glucose, high-fructose corn
syrup), corn thickeners (cornstarch, modified cornstarch,
corn dextrins, corn flour), water, soy (partially hydrogenated
vegetable and/or animal shortening,
soy lecithin, and soy protein isolate), eggs, cellulose gum,
whey, leavenings, baking soda,phosphates (sodium acid pyrophosphate
and monocalcium phosphate), salt, mono and
diglycerides, natural and artificial flavours, sodium stearoyl
lactylate, sodium and calcium
caseinate, calcium sulfate, sorbic acid, and last but not least,
FD&C yellow no. 5 and red no. 40.
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A preservative is considered necessary to keep food wholesome
but we should be aware whetherwe do benefit from the system or not.
Few people dispute that preservativesare necessary to keepbut it is
the extent of preservatives use that has become a point of
debate.
As food patterns and lifestyles change, influenced by more
travel and consumption of a greater
variety of foods, people are demanding attractive looking food
that is cheap, quick to prepare and
has a long storage life. And manufacturers and retailers are
willing to provide that.
Food has today simply become a commodity to be consumed to
exist, to pass time or to sootheourselves. Where it was once a
pleasant connection to home, memories and nostalgia with
families sitting down together for a natural, well cooked and
nutritious meal, today it is replaced
by nutrient deprived foods and mass produced substitutes. Nobody
is taking food as seriously as
one should.
[edit]How does this affect me?
The human body is a well crafted piece of machinery. At the
cellular level, there are a number of
inter reactions that happen each day with the bodys immune
systemprepared for all
eventualities. But when we introduce outside chemicals into the
body, the natural defenses do not
know how to react and that results in the body either absorbing
these foreign substances or
causing illness and breakdown of the organs. Studies have shown
that a number of diseases thatare occurring in humans such as
Chronic fatigue syndrome, Irritable Bowel Syndrome and acid
stomach are because of the chemical food intake.
[edit]Food preservatives and health
The effects of preservatives on human health are only just
coming to fore, with many studies and
research being done. For example nitrites and nitrates are
anti-microbials that are very effective
against the bacterium Clostridium botulinum. They are used
mainly in packaged meats and also
used to impart a pink, colour to cured meat but they react with
amino acids to form cancer-causing
nitrosamine, Sulfites that are compounds related to Sulfur
dioxide and used in juices, can cause
allergies in some people.
There are enough cases of people who have been made abnormally
sensitive by some defect in
the body chemistry. People have suffered from among a range of
ailments- skin rashes, dermatitis,
eczema, breathing problems, asthma, Migraine, bowel disorders
and palpitations. Lumps and
blotches on the skin are the most common bad reactions.
Hyperactivity in children and some
forms ofcancer have also been blamed on preservative
[edit]All about preservatives
Chemical preservatives are being used for quite some time now.
These chemicals act as either
antimicrobials or antioxidants or both. They either inhibit the
activity of or kill the bacteria, molds,
insects and other micro-organisms. They also prevent the loss of
some essentialamino acidssome
vitamins. Some of the most common additives are-
Benzoates (such as sodium benzoate, benzoic acid)- They are used
in the preservation of
many beverages,jams, pickled products, salads, cheeses,meats and
margarines.
Nitrites (such as sodium nitrite)- They are used mainly in
packaged meats. They also
impart a pink, fresh hue to cured meat
Sulphites (such as sulphur dioxide)- They are used as a
preservative in dried
fruits, wines (particularly red wines) and fruit juices and in
many other food products.
Sorbates (such as sodium sorbate, potassium sorbate)- They are
used in breads,
cheeses, bakery productsetc.
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[edit]Preservatives categories
There are 19 categories of additive, grouped according to
function. An additive may be in a
product to do more than one job but will be listed only under
the main one. Some of the categories
are -
Anticaking agents
Antioxidants
Artificial sweetening substances
Bleaching agents
Food Colours
Emulsifiers
Enzymes
Flavour enhancers
Flavours
Flour treatment agents
Food acids
Humectants
Minerals Mineral salts
Preservatives
Propellants
Thickeners
Vegetable gums
Vitamins
Preservatives do have their advantages. Some preservatives aid
manufacturing. Antifoaming
agents prevent liquids from boiling over or from frothing when
they are bottled. Anticaking agents
keep fine powders such as salt, flowing freely. Flour improvers
help to make bread rise. The
mineral hydrocarbons are used as glazing agents to seal and give
gloss.
[edit]Types of preservatives
There are many kinds of Preservatives
Antimicrobials, which prevent the growth ofyeasts, molds and
bacteria. For example
sodium nitrate in sausage and ham or sulphur dioxide in wine and
beer
Antioxidants, which prevent food items from changing colour or
getting black spots, like
tocopherols in fat for cakes, ascorbyl palmitate in margarine.
And sometimes both kinds are
also used in the same food product.
There are other kinds as well like -
Thickening and Stabilizing agents which are added to give a
certain consistency and
texture to food such as pectin in jam, locust bean gum in ice
cream to prevent
formation of ice crystals.
Emulsifiers that are used to manufacture foods containing fats
and water such
as lecithin in chocolates, lactic acid esters of mono and
digycerides in many bakery
products.
Then there are flavouring agents in soft drinks, ice creams and
sauces.
And Colours that are added as extras to both impart colour to
food or compensate for lost
colour due to processing. Such as caramel colour in soft drinks,
carotenes in cheese and
margarine.
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Even to replace sugar in low calorie foods, one adds sweeteners
that fall under the
preservative range.
[edit]Long term worries
A large number of people are worrying that, despite the efforts
of the food regulators and
governmental rules, not many tests are being done on the
cumulative effects of absorbing a range
of additives over many years or on possible interactions between
the thousands of additives now
approved for use. Some people assume that all preservatives are
bad but still use the bakingpowder for home baking.
The use of natural extracts rather than synthetic additives does
not lessen the worry. If someone
suffers ill effects from a particular chemical substance, the
effect will be the same whether it has
occurred naturally or been man made.
[edit]Identifying foods containing preservatives
Ingredients of processed foods are listed on the wrapping or
package in order of the amount used.
Preservatives, which must be listed, are present in tiny amounts
and so appear at the end of the
list. When they are in specific categories, such as colors,
preservatives or minerals, they are
grouped under their category heading by their official name,
their code number or both.
The permitted flavorings are not itemized but are simple
recorded as flavorings. Foods often
contain traces of substances that are not listed. These are
substances that are not ingredients of
the product but have previously been added to one or more of the
ingredients, to keep them in
good condition. For example enzymes used to tenderize meat for
pies and other meat products.
The answer to the safety aspect of food additives is based on
reviews of all available toxicological
data, including observations of tests done to animals and on
man. From the available data, a
maximum level of an additive that has no demonstrable toxic
effect is determined. This is called
the no-observed-adverse-effect level (NOAEL) and is used to
determine the Acceptable Daily
Intake (ADI) figure for each food additive.
The problem occurs in translating that into actual safety levels
for humans or the effect more than
one additive has when it reacts with others. Studies and tests
cannot be conducted on the entire
spectrum of human population, subgroups and diversity. Hence it
becomes difficult to catalog the
effect on children, the old and the ill, people with specific
ailments etc. And that is where the
harmfulness of food preservatives comes in first.
[edit]What can I do about it?
One must read the ingredient list for any food item bought.
Never assume that because one is paying more or is buying a
product from a health food
store, that it is natural or free from preservatives.
Develop a healthy eating habit. Eat only as much as you need.
And ensure that families eat
as one. Avoid Bad Eating Habits such as eating in front of the
tv, snacking inbetween meals, eating
junk food etc.
Eat whole foods or Organic Food
Always pick foods labeled "low sodium" or "reduced sodium."
Do not add salt to your food. Instead, useherbs and spices to
flavor foods.
[edit]Ninty degrees
Some substances approved as preservatives are a natural,
desirable part of food. For example
there is some coloring and monosodium glutamate in tomatoes but
the colouring carotene and the
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flavour enhancer monosodium glutamate are viewed less favorably
when they are added to
processed foods.
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