What is the Role of Food Additives?
         
  

 
 
 
 
 
 
 
 
 
Aspartame is a dangerous chemical food additive, and its use during pregnancy and by children is one of the greatest modern tragedies of all time.

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Dangerous things you MUST be aware, they can kill you!

* What are artificial flavorings

* How does food coloring affect the food you eat?

* What are pesticides and how much of it is in our food?

And ye shall know the Truth, and the Truth shall make you free." - Jesus Christ, John 8:32.

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The Food we eat is KILLING Us!

Make NO mistake about it. The Food and drug companies are KILLING us and WE are LETTING them.

 

 
 
 
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No GMO’s
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No Trans Fats
No Hydrogenated Oils

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Please take the time to read the entire page, your health is at risk!
 
  

What is the role of Food Additives?  


 Food additives serve five main roles: 

Maintain product consistency. Emulsifiers provide a consistent texture and prevent products from separating. Stabilizers and thickeners provide a uniform texture. Anticaking agents enable substances to flow freely.                                                    

Improve or preserve the nutrient value. Fortification and enrichment of foods has made it possible to improve the nutritional status of population. For example, vitamins and minerals are added to many foods including flour, cereal, margarine, and milk. This helps to make up for vitamins or minerals that may be low or lacking in an individual’s diet.

Maintain the wholesomeness and the palatability of foods. Contamination from bacteria can allow food-borne illnesses to occur. Preservatives reduce the spoilage that air, fungi, bacteria, or yeast can cause. Preservatives such as antioxidants help baked goods preserve their flavor by preventing the fats and oils from becoming rancid. They also keep fresh fruits from turning brown when exposed to the air.

Control the acidity and alkalinity, and to provide leavening. Specific additives aid to adjustment of the acidity or alkalinity of foods to gain a wished taste, color, or flavor. Leavening agents that release acids when they are heated react with baking soda to help biscuits, cakes, and other baked goods rise.

Provide color and improve flavor. Certain colors improve appearance of foods. There are many spices and natural and synthetic flavors that bring out the best in the flavor of food.

Some food additives have more than one use. Food additives are listed according to their roles. Examples of the most common roles according to classes are:

Colorings add or restore color to foods. Color retention agents keep or intensify the color of food. Preservatives help protect against deteriorations caused by microorganisms. Artificial sweetening substances are substances which give a sweet taste for fewer kilojoules or calories than sugar. Flavor enhancers improve the flavor and/or aroma of food. Flavorings restore taste losses because of processing, maintain uniformity and make food more palatable. Anticaking agents keep powdered products such as salt, flowing freely when poured. Emulsifiers help to prevent oil and water mixtures from separating into layers. Food acids help maintain a constant sourness in food. Humectants prevent foods such as dried fruit from drying out. Mineral salts improve the texture of foods, such as processed meats. Thickeners and vegetable gums improve texture and maintain uniform consistency. Stabilizers maintain the uniform dispersion of substances in a food. Flour treatment agents are substances added to flour to improve baking quality and appearance. Glazing agents give a shiny appearance or provide a protective coating to a food. Propellants are gases which help propel food from a container.

 

ARTIFICIAL COLORINGS. Most artificial colorings are synthetic chemicals that do not occur in nature. Because colorings are used almost solely in foods of low nutritional value (candy, soda pop, gelatin desserts, etc.), you should simply avoid all artificially colored foods. In addition to problems mentioned below, colorings cause hyperactivity in some sensitive children. The use of coloring usually indicates that fruit or other natural ingredient has not been used.

BLUE 1 ... Artificial coloring: Beverages, candy, baked goods.

Inadequately tested; suggestions of a small cancer risk.

BLUE 2 ... Artificial coloring: Pet food, beverages, candy.

The largest study suggested, but did not prove, that this dye caused brain tumors in male mice. The FDA concluded that there is "reasonable certainty of no harm."

CITRUS RED 2 ... Artificial coloring: Skin of some Florida oranges only.

Studies indicated that this additive causes cancer. The dye does not seep through the orange skin into the pulp. No risk except when eating peel.

GREEN 3 ... Artificial colorings: Candy, beverages.

A 1981 industry-sponsored study gave hints of bladder cancer, but FDA re-analyzed the data using other statistical tests and concluded that the dye was safe. Fortunately, this possibly carcinogenic dye is rarely used.

RED 3 ... Artificial coloring: Cherries in fruit cocktail, candy, baked goods.

The evidence that this dye caused thyroid tumors in rats is "convincing," according to a 1983 review committee report requested by FDA. FDA’s recommendation that the dye be banned was overruled by pressure from elsewhere in the Reagan Administration.

RED 40 ... Artificial coloring: Soda pop, candy, gelatin desserts, pastry, pet food, sausage.

The most widely used food dye. While this is one of the most-tested food dyes, the key mouse tests were flawed and inconclusive. An FDA review committee acknowledged problems, but said evidence of harm was not "consistent" or "substantial." Like other dyes, Red 40 is used mainly in junk foods.

YELLOW 5 ... Artificial coloring: Gelatin dessert, candy, pet food, baked goods.

The second most widely used coloring causes mild allergic reactions, primarily in aspirin-sensitive persons.

YELLOW 6 ... Artificial coloring: Beverages, sausage, baked goods, candy, gelatin.

Industry-sponsored animal tests indicated that this dye, the third most widely used, causes tumors of the adrenal gland and kidney. In addition, small amounts of several carcinogens contaminate Yellow 6. However, the FDA reviewed those data and found reasons to conclude that Yellow 6 does not pose a significant cancer risk to humans. Yellow 6 may also cause occasional allergic reactions.

ARTIFICIAL AND NATURAL FLAVORING ... Flavoring: Soda pop, candy, breakfast cereals, gelatin desserts, and many other foods. Hundreds of chemicals are used to mimic natural flavors; many may be used in a single flavoring, such as for cherry soda pop. Most flavoring chemicals also occur in nature and are probably safe, but they are used almost exclusively in junk foods. Their use indicates that the real thing (often fruit) has been left out. Companies keep the identity of artificial (and natural) flavorings a deep secret. Flavorings may include substances to which some people are sensitive, such as MSG or HVP.

CYCLAMATE ... Artificial sweetener: Diet foods. This controversial high-potency sweetener was used in the United States in diet foods until 1970, at which time it was banned. Animal studies indicated that it causes cancer. Now, based on animal studies, it (or a byproduct) is believed not to cause cancer directly, but to increase the potency of other carcinogens and to harm the testes.  

Artificial sweetener: "Diet" products, soft drinks (especially fountain drinks at restaurants), packets. Saccharin (Sweet ’N Low) is 350 times sweeter than sugar and is used in dietetic foods or as a tabletop sugar substitute. Many studies on animals have shown that saccharin can cause cancer of the urinary bladder. In other rodent studies, saccharin has caused cancer of the uterus, ovaries, skin, blood vessels, and other organs. Other studies have shown that saccharin increases the potency of other cancer-causing chemicals. And the best epidemiology study (done by the National Cancer Institute) found that the use of artificial sweeteners (saccharin and cyclamate) was associated with a higher incidence of bladder cancer.

In 1977, the FDA proposed that saccharin be banned, because of studies that it causes cancer in animals. However, Congress intervened and has permitted it to be used, provided that foods bear a warning notice. It has been replaced in many products by aspartame (NutraSweet). In 1997, the diet-food industry began pressuring the U.S. and Canadian governments and the World Health Organization to take saccharin off their lists of cancer-causing chemicals. The industry acknowledges that saccharin causes bladder cancer in male rats, but argues that those tumors are caused by a mechanism that would not occur in humans. Many public health experts respond by stating that, even if that still-unproved mechanism were correct in male rats, saccharin could cause cancer by additional mechanisms and that, in some studies, saccharin has caused bladder cancer in mice and in female rats and other cancers in both rats and mice.

In May 2000, the U.S. Department of Health and Human Services removed saccharin from its list of cancer-causing chemicals. That action will probably result in the removal of the warning notice required on foods containing saccharin, increased use in soft drinks and other foods, and slightly greater incidence of cancer.

 

NITRATE ... Preservative, coloring, flavoring: Bacon, ham, frankfurters, luncheon meats, smoked fish, corned beef. Meat processors love sodium nitrite because it stabilizes the red color in cured meat (without nitrite, hot dogs and bacon would look gray) and gives a characteristic flavor. Sodium nitrate is used in dry cured meat, because it slowly breaks down into nitrite. Adding nitrite to food can lead to the formation of small amounts of potent cancer-causing chemicals (nitrosamines), particularly in fried bacon. Nitrite, which also occurs in saliva and forms from nitrate in several vegetables, can undergo the same chemical reaction in the stomach. Companies now add ascorbic acid or erythorbic acid to bacon to inhibit nitrosamine formation, a measure that has greatly reduced the problem. While nitrite and nitrate cause only a small risk, they are still worth avoiding.

Several studies have linked consumption of cured meat and nitrite by children, pregnant women, and adults with various types of cancer. Although those studies have not yet proven that eating nitrite in bacon, sausage, and ham causes cancer in humans, pregnant women would be prudent to avoid those products.

The meat industry justifies its use of nitrite and nitrate by claiming that it prevents the growth of bacteria that cause botulism poisoning. That’s true, but freezing and refrigeration could also do that, and the U.S. Department of Agriculture has developed a safe method using lactic-acid-producing bacteria. The use of nitrite and nitrate has decreased greatly over the decades, because of refrigeration and restrictions on the amounts used. The meat industry could do the public’s health a favor by cutting back even further. Because nitrite is used primarily in fatty, salty foods, consumers have important nutritional reasons for avoiding nitrite-preserved foods.

One of the biggest dangers to health, particularly to those who do not live on a natural diet, is the ingestion of chemical food additives. In order to sell in a competitive market, food manufacturers must process their food, preserve it for long shelf life, color it an attractive ripe color, sweeten it, emulsify it, cure it, stabilize it, salt it, irradiate it, bleach it, blanch it, polish it, de-germ it, de-bran it, gas it, spray it with insecticides, with nematocides, with rodenticides and fungicides--all added to the sex hormones, antibiotics, tranquilizers, disinfectants, anti-spoilants, anti-sprouting agents, desiccants, and sex-sterilants that the animal or plant has been given previously.

By the time some of this processed food reaches your mouth, it is loaded with enough chemicals to start a drug store. Many of these chemicals are of proven high toxicity, some of them carcinogenic (tending to cause cancer), and almost all the rest have been insufficiently tested, and their effects are unknown.

There are probably close to 3,000 or more food additives, of which close to 2,000 are synthetic chemicals, most of which have never been tested for carcinogenicity.

These additives are supposed to be added in the food in so-called safe amounts, but the important fact is that the average person eats a wide variety and abundance of these adulterated foods three or more times each day, seven days a week, 52 weeks, 365 days a year. That would be well over 1,000 meals and snacks containing the "small amounts" of poisons which are accumulating in your body.

Whoa, this is a lot of things created to make food be “food”. think about it! Just to think that one simple food products can contain many of these ingredients altogether. People have choose to belief that is good and real food, but their body obviously doesn’t think like this and a high price they pay with their health. These artificial colorings and flavorings and other additives added to our food supply intoxicate the cells of your body. These additives have been show to be carcinogens. What that means? Exactly that, these “ingredients” create cancer cells that will manifest within your body.

 

POTASSIUM BROMATE ... Flour improver: Bread and rolls..                    This additive has long been used to increase the volume of bread and to produce bread with a fine crumb (the not-crust part of bread) structure. Most bromate rapidly breaks down to form innocuous bromide. However, bromate itself causes cancer in animals. The tiny amounts of bromate that may remain in bread pose a small risk to consumers. Bromate has been banned virtually worldwide except in Japan and the United States. It is rarely used in California because a cancer warning might be required on the label. In 1999, the Center for Science in the Public Interest petitioned the FDA to ban bromate. PROPYL GALLATE ... Antioxidant preservative: Vegetable oil, meat products, potato sticks, chicken soup base, chewing gum. Propyl gallate retards the spoilage of fats and oils and is often used with BHA and BHT, because of the synergistic effects these preservatives have. The best studies on rats and mice were peppered with suggestions (but not proof) that this preservative might cause cancer. Avoid.


 
  
 
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Pesticides

 

 

What is a Pesticide?

EPA Definition:

A pesticide is any substance or mixture of substances intended for preventing, destroying, repelling, or mitigating any pest. Pests can be insects, mice and other animals, unwanted plants (weeds), fungi, or microorganisms like bacteria and viruses. Though often misunderstood to refer only to insecticides, the term pesticide also applies to herbicides, fungicides, and various other substances used to control pests. Under United States law, a pesticide is also any substance or mixture of substances intended for use as a plant regulator, defoliant, or desiccant.

Every day we are exposed to thousands of chemicals, including hundreds known to cause serious harm to people and the environment.

Pesticides are specifically formulated to be toxic to living organisms, and as such, are usually hazardous to humans. Most pesticides used today are acutely toxic to humans. Pesticides cause poisonings and deaths every year and are responsible for about one out of every sixteen calls to poison control centers. Chronic health effects have also been reported from pesticides, including neurological effects, reproductive problems, interference with infant development, and cancer.

Did you know that there are over 60,000 chemicals in regular use. They are everywhere and some of them affect us in ways that you would find hard to imagine. Many of them are carcinogenic and are used every day by millions of people. If you are using chemicals around the house make sure that you keep the house well ventilated while using them! Or better yet, don’t use them!. This goes for all sorts of household cleaners and substances that have strong smells. Try to avoid inhaling the fumes.

Acute Impacts

Acute pesticide poisonings frequently involve organophosphate pesticides, or sometimes their close relatives, the n-methyl carbamates. These pesticides were originally derived from chemical warfare agents developed during World War II. Some common organophosphates in use today include chlorpyrifos (Dursban®), diazinon, azinphos-methyl (Guthion®), malathion, and methyl-parathion. Aldicarb (Temik®) and carbaryl (Sevin®) are common n-methyl carbamates. They kill by blocking the enzyme that breaks down a critical nerve-impulse-transmitting chemical known as acetylcholine. The result is that certain nerve impulses are over-expressed, resulting in an array of acute toxic symptoms. Symptoms of organophosphate or carbamate poisoning include blurred vision, salivation, diarrhea, nausea, vomiting, wheezing, and sometimes seizures, coma, and death. Mild to moderate pesticide poisoning mimics gastroenteritis, bronchitis, or intrinsic asthma, and even astute clinicians may not link these symptoms to pesticides.

Chronic Impacts

Chronic effects of pesticide exposure may include adverse effects on neurological function, cancer, reproductive harm, reduced growth and development, and birth defects. Much of the evidence of chronic effects is based on studies of adult workers who are exposed to a mixture of chemicals every day, making it difficult to pinpoint specific pesticides. The effects of individual pesticides during specific periods of fetal life, infancy, and early development have been studied in laboratory animals. Little research on the chronic effects of pesticides has been done directly on children, and even less on farm children.Neurological Effects

In adults, exposures to insecticides and herbicides have been reported to confer an approximately fourfold increased risk of early-onset Parkinson’s disease. Other long-term neurological problems, particularly shortened attention span and reduced coordination, have been reported in adults overexposed to organophosphate pesticides. Although such studies have not been done in human children, animal studies have revealed that some pesticides appear to target the developing brain during the critical period of cell division, thereby leading to lasting behavioral aberrations. Not only do organophosphate pesticides interfere with a critical nerve-impulse transmitter, but they also can permanently change the number of receptors in the brain for this neurotransmitter. This mechanism may explain the subtle, permanent effects observed in animals.Childhood Cancer

According to Dr. Lynn Goldman of the U.S. EPA, at least 101 pesticides in current use are probable or possible human carcinogens. Examples of pesticides which are known carcinogens in animals and are still used around humans today include pentachlorophenol, 1,3-dichloropropene (Telone II®), and dichlorvos (DDVP). Studies of farm populations indicate that adults exposed to pesticides may be at increased risk for cancers of the lymphatics and blood, stomach, prostate, testes, brain, and soft tissues. Several human studies and studies of household dogs have consistently reported a particular association between exposure to the common herbicide 2,4-dichlorophenoxyacetic acid (2,4-D) and non-Hodgkin’s lymphoma.

There is evidence of associations between parental or infant exposures to pesticides and childhood brain tumors, leukemia, non-Hodgkin’s lymphoma, sarcoma, and Wilm’s tumor. In many of the reports, children’s increased cancer risks were of greater magnitude than the risks reported in studies of adults. Five of the nine human studies that evaluated the risk of childhood leukemia after parental exposures to pesticides found an increased risk, while four out of five studies looking at postnatal exposures to pesticides also found a link with acute leukemia. In one California study, children with leukemia were three to nine times more likely to have a parent who reported using pesticides in the home or garden during pregnancy or lactation. Eight of the nine studies evaluating the link between childhood brain tumors and pesticide use showed an association, with three reaching statistical significance.Reproductive and Developmental Toxicity

Numerous pesticides are known or suspected reproductive toxicants. Examples include the fungicides benomyl (Benlate®) and vinclozolin (Ronilan®), as well as the fumigants methyl bromide and metam sodium. People who live in agricultural regions or undergo occupational exposure to pesticides are at increased risk of a variety of adverse reproductive outcomes. An investigation of stillbirths and neonatal deaths in California reported that maternal occupational exposure to pesticides was associated with more than a doubling of the risk of stillbirth due to congenital anomalies, and a slightly increased overall risk of all types of stillbirth. Numerous types of birth defects, particularly limb-reduction defects, have been associated with pesticide exposures in human studies. A Minnesota study indicated an association between paternal employment as a pesticide applicator and a variety of birth defects in offspring, including abnormalities of the lungs, heart, musculoskeletal system, and urogenital system. Furthermore, the general population of agricultural regions of the state had an increase of birth defects, with the peak incidence among children conceived in the spring, when spraying is most intense.Endocrine Disruption

Many currently used pesticides are now known to interfere with normal hormonal function in animals. For example, vinclozolin and iprodione, popular fungicides, both break down into a metabolite that interferes with testosterone and other androgens. Several organochlorine pesticides, including DDT, methoxychlor, endosulfan, and dicofol, mimic estrogen. Lindane, which is sometimes used to treat head lice in children, acts as an anti-estrogen, and is also toxic to the nervous system. Atrazine, a popular herbicide, can disrupt ovarian function, cause mammary (breast) tumors in animals, and interferes with the binding of steroid hormones and the breakdown pathway of estrogen. Although no human studies have been done involving the endocrine effects of these chemicals, the endocrine system in animals is nearly identical with the human, making it likely that effects observed may be relevant to human health. In humans and animals, the endocrine system is critical to life. Disruption of hormone function can permanently alter normal development of the fetus and child. Some pesticides have also been reported to be toxic to the immune system in animals. (info extracted from the Natural Resources Defense Council).

 

 

 


 Take care of your body. It's the only place you have to live.
Rohn, Jim   

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