Eliminate these Products (Free- eBook)

Dec 9

Toxic Food Ingredients & Artificial Additives to Avoid for your health.

There is a gloomy side to food preparation due to our busy schedules as we want things quick and at our convenience. The majority of food in our stores and on our shelves contain additives and chemicals, known to create harm for our human body or laboratory animals. We know that, if they cause harm for animals, they have an ability to harm us too. There are three categories that most of the foods that we should avoid fall inside of: food additives, artificial sweeteners and artificial colors. As more studies and evidence is produced via population studies and animal studies, many scientists are in agreement that we should avoid as much food with chemicals in them as possible. Consuming these chemical foods largely impacts Public health. As such, there has been extreme costs as it relates to our healthcare system and this is due to more and more people connecting to diseases as they eat nutrient lacking foods, foods that are processed with chemicals and additives.

Avoid these food Additives

Though FDA has a list labeled as generally recognized as safe, many additives that fall on this list as ‘safe,’ are revealed to not be safe and there are escalating concerns surrounding the safety of several common food additives, if eaten in large quantities.

Sodium nitrate: Linked to cancer in humans as a (Worst Offender). It is added to processed meats to stop bacterial growth.
Sulfites: Can cause breathing difficulties in those sensitive to the ingredient. Used to keep prepared foods fresh.
Azodicarbonamide: Can cause asthma. Used in bagels and buns.
Potassium bromate: Linked to cancer in humans. Added to breads to increase volume.
Propyl gallate: Linked to cancer in humans. Added to fat-containing products.
BHA/BHT: Linked to cancerous tumor growth. A fat preservative, used in foods to extend shelf life.
Propylene glycol: Used to thicken dairy products and salad dressing. Deemed ‘generally’ safe by FDA.Better known as antifreeze.
Butane: A known carcinogen. Put in chicken nuggets to keep them tasting fresh.
Monosodium glutamate (MSG): Linked in animal studies to nerve damage, heart problems and seizures. Flavor enhancer that can cause headaches.
Disodium inosinate: Contains MSG. In snack foods.
Disodium guanylate: Applied to snack foods, also contains MSG.
Enriched flour: A refined starch that is made from toxic ingredients. Used in many snack foods.
Recombinant Bovine Growth Hormone (rBGH): Boosts milk production in cows. Contains high levels of IGF-1, which is thought cause various types of cancer. Geneticially-engineered version of natural growth hormone in cows.
Refined vegetable oil: High in omega-6 fats, which are thought to cause heart disease and cancer. Includes soybean oil, corn oil, safflower oil, canola oil, and peanut oil.
Sodium benzoate: A known carcinogen and may cause damage our DNA. Used as a preservative in salad dressing and carbonated beverages.
Brominated vegetable oil: Bromate is a poison and can cause organ damage and birth defects. Not required to be listed on food labels. Keeps flavor oils in soft drinks suspended.
Propyl gallate: Shown to cause cancer in rats. Banned in some countries. Deemed safe by FDA. Found in meats, popcorn, soup mixes and frozen dinners.
Olestra: Used in place of natural fats in some snack foods. Can cause digestive problems, and also not healthy for the heart. Fat-like substance that is unabsorbed by the body.
Carrageenan: Can cause ulcers and cancer. Stabilizer and thickening agent used in many prepared foods.
Polysorbate 60: Can cause cancer in laboratory animals. A thickener that is used in baked goods.
Camauba wax: Can cause cancer and tumors. Used in chewing gums and to glaze certain foods.
Magnesium sulphate: can cause cancer in laboratory animals. Used in tofu.
Chlorine dioxide: Can cause tumors and hyperactivity in children. Used in bleaching flour.
Paraben: Can disrupt hormones in the body, and could be linked to breast cancer. Used to stop mold and yeast forming in foods.
Sodium carboxymethyl cellulose: Could cause cancer in high quantities. Used as a thickener in salad dressings.
Aluminum: Can cause cancer and is used as a preservative in some packaged foods.
Methylcellulose: In animal studies this additive used in many vegan meat substitutes may promote colorectal cancer at levels typically present in processed foods. It is also the active ingredient used in many laxatives.

Avoid These Artificial Sweeteners

Products that are ‘generally recognized as safe are not regulated by the FDA, though Artificial sweeteners are regulated by FDA, just as food additives are, they are still not in a natural form. Here’s some offenders!

Saccharin: Cancer causing agent revealed to cause bladder cancer in rats. (Worst Offender)
Aspartame: An excitotoxin and thought to be a carcinogen. Can cause dizziness, headaches, blurred vision and stomach problems.
High fructose corn syrup: Sweetener made from corn starch. Made from genetically-modified corn. Causes obesity, diabetes, heart problems, arthritis and insulin resistance.
Acesulfame potassium: Used with other artificial sweeteners in diet sodas and ice cream. Linked to lung and breast tumors in rats.
Sucralose: Splenda. Can cause swelling of kidneys and liver along with a shrinkage of the thymus gland.
Agave nectar: Sweetener derived from a cactus. Contains high levels of fructose, which causes insulin resistance, liver disease and inflammation of body tissues.
Bleached starch: Can be used in many dairy products. Thought to be related to asthma and skin irritations.

Tert butylhydroquinone: Used to preserve fish products. Could cause stomach tumors at high doses.

MSG, Excitotoxins and their Hidden Names:

MSG, or monosodium glutamate, is known as a processed food additive. It has been linked to migraines, seizures, ADD/ADHD, heart palpitations, tremors, and MANY other symptoms that can even be fatal. It is also known as an extremely dangerous neurotoxin (excitotoxin) that shrivels and kills brain cells in the hypothalamus. hypothalamus is known as a portion of the brain, situated just higher than the brain stem, about the size of an almond. It is extremely important because it’s responsible for specific metabolic processes and other autonomic nervous system activities.

Excitotoxins, a chemical known to cause a brain cell to fire uncontrollably as it becomes overexcited, causing cell death. Excitotoxins and MSG (like asparatame) potentially causes permanent damage to the nervous system and brain. Studies show that these chemicals are able to cross the placental barrier, harming the brains of unborn children.

Beware of these food ingredients:

Anything “hydrolyzed”

Any “hydrolyzed protein”

Calcium caseinate, Sodium caseinate

Yeast food, Yeast nutrient

Autolyzed yeast

Gelatin

Textured protein

Soy protein, soy protein concentrate

Soy protein isolate

Whey protein, whey protein concentrate

Whey protein isolate

Anything “…protein”

Vetsin

Ajinomoto

Glutamic acid (E 620)

Glutamate (E 620)

Monosodium glutamate (E 621)

Monopotassium glutamate (E 622)

Calcium glutamate (E 623)

Monoammonium glutamate (E 624)

Magnesium glutamate (E 625)

Natrium glutamate

Yeast extract (not from natural sources)

To cause adverse reactions, the glutamic acid must have been processed/manufactured or come from protein that has been fermented. Glutamic acid in unadulterated protein is not known to cause adverse reactions.

Various ingredient names that mostly contain or produce processed free glutamic acid:

Anything “ultra-pasteurized”

Barley malt

Pectin (E 440)

Protease

Anything “enzyme modified”

Anything containing “enzymes”

Malt extract

Soy sauce (as referenced by Russell Blaylock, MD which states in his book, Excitotoxins: The Taste That Kills, that soy sauce ALWAYS contains MSG)

Soy sauce extract

Anything “protein fortified”

Anything “fermented”

Carrageenan (E 407)

Bouillon and broth

Stock

Any “flavors” or “flavoring”

Maltodextrin

Citric acid, Citrate (E 330)

Seasonings

In HIGHLY SENSITIVE people these ingredients are suspected of containing or creating sufficient processed free glutamic acid to serve as MSG-reaction triggers:

Brown rice syrup

Milk powder

Reduced fat milk (skim; 1%; 2%)

Most things low fat or no fat

Anything “Enriched”

Anything Vitamin enriched

Corn starch

Corn syrup

Modified food starch

Lipolyzed butter fat

Dextrose

Rice syrup

Artificial Food Colorings to Avoid

To provide foods with a more attractive appearance, food colorings are used, though some experts believe they cause serious health problems, including hyperactivity in children as well as asthma.

Red #40: Found in many foods to alter color. All modern food dyes are derived from petroleum. Some studied reveal that it is a carcinogen linked to cancer. Creates hyperactivity in children. Removed in some European countries. (Worst of the Offenders)
Blue #1: Used in bakery products, candy and soft drinks. Ability to damage chromosomes and produce cancer.
Blue #2: Ingredient in candy and pet food beverages. Can be associated with brain tumors
Citrus red #1: Used as a spray on oranges for a ripe appearance. Ability to damage chromosomes and produce cancer.
Citrus red #2: Used to color oranges. Ability to cause cancer if the peeling is consumed.
Green #3: Added to candy and beverages. May be associated with causing bladder tumors.
Yellow #5: Added to desserts, baked goods and candy. Some studies reveal a connection to kidney tumors.
Yellow #6: A carcinogen added to sausage, baked goods and beverages. Associated with kidney tumors, as revealed in some studies.
Red #2: A coloring used in food that may cause cancer and asthma.
Red #3: Associated with cancer in studies. Applied to cherry pie filling, baked goods and ice cream. Associated with causing thyroid cancer and nerve damage.
Caramel coloring: Used in sauces, soft drinks, breads and pastries. Studies in mice revealed that when ammonia is used, cancer can be caused in mice. Food companies do not have to reveal if ammonia as a listed ingredient.
Brown HT: Applied to many packaged foods. Associated with an ability to cause hyperactivity in children, also a connection to cancer and asthma.
Orange B: Used in sausage and hot dog casings as a food dye. Large amounts are shown to be bad for the bile duct and liver.
Bixin: Associated with an ability to that cause hyperactivity in children and also asthma, used as a food coloring.
Norbixin: Can produce hyperactivity in children and asthma, used as a food coloring.
Annatto: Can cause hyperactivity in children and asthma, used as a food coloring.

Remove all dangerous foods

The Dangers of Soy Summarized

Phytic acid high levels in soy reduce acalcium, magnesium, copper, iron and zinc assimilation. Ordinary preparation methods such as soaking, sprouting and long, slow cooking are not used with phytic acid in soy, so it is not neutralized. Studies show that phytate diets that are higher cause growth problems in children.
In test animals soy containing trypsin inhibitors caused stunted growth. Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic disorders.
Soy has been shown to have the potential to cause infertility and to promote breast cancer in adult women. Soy phytoestrogens disrupt endocrine function as well.
In infants, consumption of soy formula has been linked to autoimmune thyroid disease. Soy phytoestrogens are potent antithyroid agents that cause hypothyroidism and may cause thyroid cancer.
The body’s requirement for B12 is increased because Vitamin B12 analogs in soy are not absorbed.
Soy foods are known to increase the body’s requirement for vitamin D.
Fragile proteins are denatured during high temperature processing to make soy protein isolate and textured vegetable protein.
The way soy protein is processed it results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.
Free glutamic acid or MSG is formed during soy food processing and additional amounts are added to many soy foods, this is a potent neurotoxin.
Soy foods have been found to contain high levels of aluminum which is toxic to the nervous system and the kidneys.

Also remove:

Refined sugar, sugary juices and drinks

Foods lacking nutrition

Eliminate meat from your diet

Eliminate dairy milk sources

Chemical names in your ingredients list

Free eBook list of products to avoid: contact Cheryl Provost Jones via email: CherylJones7@icloud.com or Leticia Dean via email: Historymaker370@yahoo.com for free eBook.

Source:

Amchova P, Kotolova H, Ruda-Kucerova J. Health safety issues of synthetic food colorants. Regul Toxicol Pharmacol. 2015 Dec;73(3):914-22. doi: 10.1016/j.yrtph.2015.09.026. Epub 2015 Sep 25. PMID: 26404013.

Kobylewski S, Jacobson MF. Toxicology of food dyes. Int J Occup Environ Health. 2012 Jul-Sep;18(3):220-46. doi: 10.1179/1077352512Z.00000000034. PMID: 23026007.

Carocho M, Morales P, Ferreira ICFR. Sweeteners as food additives in the XXI century: A review of what is known, and what is to come. Food Chem Toxicol. 2017 Sep;107(Pt A):302-317. doi: 10.1016/j.fct.2017.06.046. Epub 2017 Jul 5. PMID: 28689062.

Capone K, Sentongo T. The ABCs of Nutrient Deficiencies and Toxicities. Pediatr Ann. 2019 Nov 1;48(11):e434-e440. doi: 10.3928/19382359-20191015-01. PMID: 23026007

Jennifer S. Xiong, Debbie Branigan, and Minghua Li. Deciphering the MSG controversy.

Lottenberg SA, Glezer A, Turatti LA. Metabolic syndrome: identifying the risk factors. J Pediatr (Rio J). 2007 Nov;83(5 Suppl):S204-8. doi: 10.2223/JPED.1715. PMID: 18038021.

Das S, Yadav D, Narang R, Das N. Interrelationship between lipid peroxidation, ascorbic acid and superoxide dismutase in coronary artery disease. Curr Sci. 2002;83:488–91.

Yang WH, Drouin MA, Herbert M, Mao Y, Karsh J. The monosodium glutamate symptom complex: assessment in a double-blind, placebo-controlled, randomized study. J Allergy Clin Immunol. 1997 Jun;99(6 Pt 1):757-62. doi: 10.1016/s0091-6749(97)80008-5. PMID: 9215242.

Weston A Price. Studies Showing Adverse Effects of Dietary Soy, 1939-2014.

Tomas-Barberán F, Osorio C. Advances in Health-Promoting Food Ingredients. J Agric Food Chem. 2019 Aug 21;67(33):9121-9123. doi: 10.1021/acs.jafc.9b04279. PMID: 31339705.

Cheryl Jones