Posted by: renssuperawesomepage | September 7, 2011

Preservatives, What are they really doing to our body?

In modern day life it’s fabricated reality vs the organic
produce which man has lived off for thousands of years. Not surprisingly the
human cell is having a hard time keeping up with our modern day lifestyle.

“The small print on your Twinkies reads more like rocket
fuel than food for human consumption with unpronounceable test tube names
labelling chemicals manufactured in the cauldrons of industry” (http://www.freedomyou.com)

 

What
is it doing to your body?

There is no doubt that the world has fallen in love with
foods like ‘Twinkies, Oreos, or other nice tasting sweet test tube fabricated
foods, but is it at the expense of our health? What price are we really paying
for preservatives and additives that make our food taste better and are cheaper
to purchase?

The human body is composed of billions of living cells
which contain perfectly balanced amounts of water and organic substances. If
you have been living on the standard “western food” for most of your life, without
any health problems it’s because of your body’s amazing defence mechanism. When
ingesting foods rich in preservatives like the Twinkie you are ingesting
thousands of toxins into your body. Toxins increase the risk of disease and
premature death. Disease is like heating a pot of water. When the water becomes
too hot, it quickly boils over. The biochemistry of the body will absorb toxins
only to a point. There is a boiling point—illness!

Chemicals
which have the power to produce mutations through chromosome damage are called
mutagens. They cause disruptions of the genetic code which are responsible for
over 15,000 inheritable, genetic disorders. Sadly, they may have a drastic
consequence to generations to come.

 

How are they using preservatives in everyday food?

The new fashion for the food industry is manufacturing products that look and taste
appealing without any consideration into the nutritional value of the food.
Processed food is loaded with chemical additives and DESIGNED to be addictive! manufactured
first for profit.

Don’t be fooled! it’s not just your cakes and biscuits that are packed with additives,

  • Sulphur
    is used to keep dried fruit fresh. Formaldehyde which is used to retard corpse
    decomposition is added to disinfect frozen vegetables.
  • The
    blue shimmer on the surface of luncheon meat is the result of sodium nitrate.
    Sodium nitrate is commonly used in the preservation of ham, bacon, sausage and
    bologna to keep meat looking red, when normally, it would have decomposed into
    an unappealing gray. In the stomach, sodium nitrate is converted into nitrous
    acid which is suspected of inciting stomach cancer. Germany and Norway have
    banned the use of this powerful toxin.
  • The
    food that they feed conventional farming chickens contains arsenic to stimulate
    growth, increase egg-production and give the chicken a yellowed skin.
  • Aluminium
    compounds are added to baking powder, aspirin, antacids, beer, table salt and
    antiperspirants. It also leaches into our food and water through cookware, soft
    drink cans and aluminium foil.
  • Potatoes…..
    Harmless enough?  Because of their bad
    habit of sprouting, they are coated with the chemical inhibitor, maleic
    hydrazide, which has resulted in cancer in laboratory animals.
  • Ice
    cream producers use propylene glycol, the same substance in antifreeze and
    paint remover. Carboxymethylcellulose doesn’t sound very appealing does it? is
    a stabilizer, used in ice cream, salad dressing, cheese spreads and chocolate
    milk. It has produced tumours in 80% of rats injected. Yet, the food industries
    flatly deny it as a carcinogen, for the reason that when it was given to the
    rats orally, it didn’t cause cancer.
  • For
    50 years, producers have added brominated oils to bottled fruit juice to
    maintain a look of freshness—even after 6 months of storage. Unfortunately,
    brominated oils have side effects. They produce changes in heart tissue,
    enlargement of the thyroid, kidney damage, decrease in liver metabolism and
    cause withered testicles. Canada, Holland, and Germany have banned brominated oils
    in the production of bottled drinks, yet they can still be imported from other
    countries.

 

If it’s bad why are they using it?

The processed food industry loads fat, sugar and salt into their products because
they are cheap. They use chemicals to change these cheap, raw materials into
brightly-coloured, tasty products which last longer on our shelves. Food
producers buy the cheapest raw materials, manufacture the product as quickly as
possible, then sell it for the highest price. Good good for making money, but at what cost to our health?.

Before cyclamate was banned, it was used to sweeten drinks which
contained 28.5% of this substance. It was discovered that 30% of humans
converted as much as 40% of the cyclamates ingested into Cyclohexylamine which
produces chromosome damage in animals, a high rate of still-born young, and
birth defects. It was then banned. It seems as if food companies will do just about anything to enhance
the taste and textures of their products. The aim is to increase the pleasure
of eating even if it means compromising nutritional value and human health.

MONOSODIUM
GLUTAMATE

A common example of the thousands of chemicals used in our new high-tech foods
is monosodium glutamate. MSG is like glutamic acid, an amino acid that is used
in the function of the brain. Dr. John W. Olany of the University School of
Medicine, in St. Louis, decided to test MSG by injecting it into infant mice.
After the MSG injection, nerve cells became dramatically swollen. Within several hours, these cells died. It was discovered
that the enzymes which help to metabolize MSG in adults do not exist in
infants. It is suspected that instead of the nutrient glutamic acid, MSG is
carried to the brain, causing a dangerous excess.

The average consumer eats over one gram of MSG
per day. When pregnant women eat MSG, it passes through the placenta. MSG fed to
growing rats, reduced their growth rate by 16%. The effect on the human fetus
is still unknown!

FOOD
COLORING

Synthetic colour adds nothing to nutritional value. Numerous colours have been
banned after years on the market, only to discover that they were
carcinogenic.

All food
colours used today are of polycyclic aromatic hydrocarbons that are universally
suspect as carcinogenic. Food industries argue that food colouring is safe
because it causes cancer only when injected into rats, not when they are feeding
on it. Therefore, the government gives manufacturers the freedom to use food
colouring as they please. Children are attracted to bright colours. Fruit
loops, gum balls, popsicles and fruit drinks are mostly colour and sugar. The
food industry is making millions on selling chemical substances that have zero
value to health

  • Dyes,Bleaches,antioxidants,
    preservatives, chemical flavors, buffers, noxious sprays, alkalizers,
    acidifiers, deodorants, moisteners, drying agents, expanders, modifiers,
    emulsifiers, stabilizers, thickeners, clarifiers, disinfectants, defoliants,
    fungicides, neutralizers, anticaking and antifoaming agents, hydrolyzers,
    hydrogenators, herbicides, pesticides, synthetic hormones, antibiotics,
    steroids and four thousand other drugs that just make your mouth water with
    anticipation.

They find their way into the human food chain and become the raw materials for every cell
of your body. They disrupt the natural chemistry resulting in cancer, diabetes,
heart disease, kidney disease, allergies, emphysema, stomach ulcers, premature
aging, impotence, hypoglycemia and arthritis. These countless diseases exist
because chemically-synthesized substances disrupt the bio-chemistry of hundreds
of billions of microscopic living cells which make up the body.

The life of most cells is short; new cells are constantly being made to replace dead ones.
The raw materials for this rebuilding come from the blood stream. When it contains
toxins, the process of rebuilding cells is disrupted. Resistance to disease
decreases. If you have a genetic weakness and continue to eat processed foods,
the effect of toxins will increase the risk of becoming a host to disease or
premature death.

How Do I Identify these products in food labels?

Preservatives are often disguised in food
lables as numbers  (eg preservative 220)

Here is the table

Additive
Number
Name of
Food Additive
Hyper-activity Asthma Cancer
102
& E102
Tartrazine
(food color)
H A C
104
& E104
Quinoline
Yellow (food color)
H A C
107
& E107
Yellow
2G (food color)
H A C
110
& E110
Sunset
Yellow (Yellow food color #6)
H A C
120
& E120
Carmines,
Cochineal (food color)
H A
122
& E122
Azorubine,
Carmoisine (food color)
H A C
123
& E123
Amaranth
(Red food color #2)
H A C
124
& E124
Ponceau,
Brilliant Scarlet (food color)
H A C
127
& E127
Erythrosine
(Red food color #2)
H A C
E128 Red 2G
(Red food color)
H A C
129
& E129
Allura
Red AC (food color)
H A C
E131 Patent
Blue (food color)
H A C
132
& E132
Indigotine,
Indigo Carmine (food color)
H A C
133
& E133
Brilliant
Blue (food color)
H A C
142
& E142
Acid
Brilliant Green, Green S, Food Green (food color)
H A
143 Fast
Green (food color)
A
150
& E150
Caramel
(food color)
H
151
& E151
Activated
Vegetable Carbons, Brilliant Black (food color)
H A C
154 Food
Brown, Kipper Brown, Brown FK (food color)
H A C
155
& E155
Chocolate
Brown HT, Brown HT (food color)
H A C
160b
& E160b
Bixin,
Norbixin, Annatto Extracts (yellow, red to brown natural colors)
H A
E173 Aluminium
(preservatives)
C
E180 Latol
Rubine, Pigment Rubine (preservatives)
H A C
200
&E200-203
Potassium
& Calcium Sorbates ,Sorbic Acid (preservatives)
H A
210
& E210
Benzoic
Acid (preservatives)
H A C
211
& E211
Sodium
Benzoate (preservatives)
H A
212
& E212
Potassium
Benzoate (preservatives)
A
213
& E213
Calcium
Benzoate (preservatives)
A
E214 Ethyl
Para Hydroxybenzonate (preservatives)
A
E215 Sodium
Ethyl Para Hydroxybenzonate (preservatives)
A
216
& E216
Propyl
P Hydroxybenzonate, Propylparaben (preservatives)
A
E217 Sodium
Propyl P Hydroxybenzonate (preservatives)
A
220
& E220
Sulphur
Dioxide also Sulfur dioxide (preservatives)
H A
221
& E221
Sodium
Sulfite or Sodium Sulphite (preservatives)
A
222 Sodium
Bisulfite or Sodium Bisulphite (preservatives)
A
223
& E223
Sodium
Metabisulfite or Sodium Metabisulphite (preservatives)
A
224
& E224
Potassium
Metabisulphite or Potassium Metabisulfite (preservatives)
A
225
& E225
Potassium
Sulfite or Potassium Sulphite (preservatives)
A
E226 Calcium
Sulfite or Calcium Sulphite (preservatives)
A
E227 Calcium
Hydrogen Sulphite or Calcium Hydrogen Sulfite (preservatives)
A
E228 Potassium
Bisulfite, Potassium Hydrogen Sulfite or Potassium Bisulphite, Potassium
Hydrogen Sulphite (preservatives)
H A
E230 Diphenyl,
Biphenyl (preservatives)
C
E231 Orthophenyl
Phenol (preservatives)
C
E236 Formic
Acid (preservative)
C
E239 Hexamine,
Hexamethylene Tetramine (preservatives)
C
249
& E249
Potassium
Nitrate (preservative)
A C
250
& E250
Sodium
Nitrite (preservative)
H A C
251
& E251
Sodium
Nitrate (preservative)
H C
252
& E252
Potassium
Nitrate (preservative)
H C
260
& E260
Acetic
Acid, Glacial (preservatives)
A
280 to
283
Calcium
or Potassium or Sodium Propionates, Propionic Acid (preservatives)
H A
310
& E310
Propyl
Gallate (Synthetic Antioxidant)
A C
311
& E311
Octyl
Gallate (Synthetic Antioxidant)
A
312
& E312
Dodecyl
Gallate (Synthetic Antioxidant)
A
319
& E319
TBHQ,
Tert Butylhydroquinone (Synthetic Antioxidants)
H A
320
& E320
Butylated
Hydroxyanisole (BHA) (Synthetic Antioxidants)
H A C
321
& E321
Butylated
Hydroxytoluene (BHT) or Butylhydroxytoluene (Synthetic Antioxidants)
H A C
330
& E330
Citric
Acid (NOT DANGEROUS naturally occurring e330 & 330 citric acid
additive – can contain sulfites and mold, explained earlier in the article
next to this table printable version link.)
407
& E407
Carrageenan
(Thickening & Stabilizing Agent)
A C
413
& E413
Tragacanth
(thickener & Emulsifier)
A
414
& E414
Acacia
Gum (Food Stabilizer)
A
416 Karaya
Gum (Laxative, Food Thickener & Emulsifier)
A
421
& E421
Mannitol
(Artificial Sweetener)
H
430 Polyxyethylene
Stearate (Emulsifier)
C
431 Polyxyl
Stearate (Emulsifier)
C
E432 –
E435
Polyoxyethylene
Sorbitan Monostearate (Emulsifiers Gelling Stabilisers Thickeners Agents)
C
433 –
436
Polysorbate
(Emulsifiers)
C
441
& E441
Gelatine
(Food Gelling Agent)
A
466 Sodium
CarboxyMethyl Cellulose
C
507
& E507
Hydrochloric
Acid (Hydrolyzing Enhancer & Gelatin Production)
C
518
& E518
Magnesium
Sulphate (Tofu Coagulant)
C
536
& E536
Potassium
Ferrocyanide (Anti Caking Agent)
A
553
& E553 & E553b
Talc
(Anti Caking, Filling, Softener, Agent)
C
620 –
625
MSG
Monosodium Glutamate, Glutamic Acid, all Glutamates (Flavour Enhancers)
H A C
627
& E627
Disodium
Guanylate (Flavour Enhancers)
H A
631
& E631
Disodium
Inosinate 5 (Flavour Enhancers)
A
635
& E635
Disodium
Ribonucleotides 5 (Flavour Enhancers)
A
903
& E903
Camauba
Wax (used in Chewing Gums, Coating and Glazing Agents)
C
905
& 905 a,b,c
Paraffin
and Vaseline, White Mineral Oil (Solvents, Coating and Glazing, Anti Foaming
Agents, Lubricant in Chewing Gums)
C
924
& E924
Potassium
Bromate (Agent used in Bleaching Flour)
C
925
& E925
Chlorine
(Agent used in Bleaching Flour, Bread Enhancer and Stabiliser)
C
926 Chlorine
Dioxide (Bleaching Flour and Preservative Agent)
C
928
& E928
Benzoyl
Peroxide (Bleaching Flour and Bread enhancer Agent)
A
950
& E950
Potassium
Acesulphame (Sweetener)
C
951 Aspartame
(Sweetener)
H A
952
& E952
Cyclamate
and Cyclamic Acid (Sweeteners)
C
954
& E954
Saccharine
(Sweetener)
C
1202
& E1202
Insoluble
Polyvinylpyrrolidone Insoluble (Stabiliser and Clarifying Agent added to
Wine, Beer, Pharmaceuticals)
C
1403 Bleached
Starch (Thickenner and Stabiliser)
A

Resources used for this article

http://www.traditionaloven.com/articles/122/dangerous-food-additives-to-avoid

http://www.freedomyou.com

article requested by Danielle Pomeroy

for questions about this article or to request a subject E-mail
http://www.infiniteefitness@live.com.au

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Responses

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