Avoid Eight Dangerous-Food-Additives to Prevent Chronic Disease

Dangerous-food-additives are very difficult to avoid because they are in virtually every commercial food product on our grocer’s shelves. There are hundreds if not thousands of additives in our food supply. Many of these food additives have been implicated in such chronic diseases as cancer, type II diabetes, heart disease, hypothyroidism, hypertension and obesity.

Most food additives are chemicals that are foreign to our body and must be detoxified. They are added to our food for commercial reasons and generally have no nutritional value. And worse yet many replace nutrients in natural food.

Food additives are used as flavor enhancers, coloring agents, bleaching agents, stabilizers, pesticides and/or to increase shelf life. Many commercially processed foods contain multiple dangerous-food-additives, which is especially dangerous because of the possible synergistic effect of combining two or more in the same food.

You almost need to be a biochemist to understand food labels but if you want a quality of life you do need to read the labels. If you cannot pronounce or don’t understand an ingredient, it is probably bad for your health. Make it a habit to read labels and make healthy decisions. Another effective defensive action is avoid dangerous-food-additives by learning to shop the perimeter of the store and buy as much fresh, organic food as possible.

The following dangerous-food-additives should be avoided

  1. Monosodium glutamate (MSG) and its many aliases such as: other spices, yeast extract, etc. MSG is used commercially to enhance flavor in broths, soups, canned and frozen vegetables, flavoring and spice blends, gravies, meats, poultry, and sauces. MSG has been shown to cause heart problems in people with low magnesium levels and also may precipitate type II diabetes.
  2. Aspartame is a synthetic organic compound (a dipeptide) of phenylalanine and aspartic. It is 150–200 times as sweet as cane sugar and is used as a non-nutritive tabletop sweetener and in low-calorie prepared foods and drinks. Aspartame also contains methanol, which breaks down in the body into the toxic substance formaldehyde, a carcinogen. Aspartame may also cause or contribute to autoimmune thyroid disorders such as Hashimoto’s disease or Graves’ disease.
  3. Sodium nitrate and sodium nitrite are oxidizing agents commonly used in the curing of meats such as bacon, hot dogs and lunch meats. These curing agents combine with amines to form nitrosamine, a potentially carcinogenic substance. Nitrosamines are known strong cancer causing substances and have been shown to produce cancer in animals. Vitamin C and certain flavonoids found in green vegetables may constrain these carcinogenic substances.
  4. Partially hydrogenated and hydrogenated oils otherwise known as trans fats are used in a variety of baked goods, cookies, candies, peanut butter, chips and frozen foods. They increase the shelf life and flavor of foods. Trans fats raise LDL cholesterol and the dense lipoprotein[a] increasing the risk of heart disease.  Trans fats may also contribute to thyroid disorders.
  5. Carrageenan or Spanish moss is used for curing leather and as an emulsifying and suspending agent in pharmaceuticals, food products, cosmetics, and shoe polishes. It is a strong promoter of cancer growth and spread. Carrageenan is commonly used in ice cream and baked goods. I have also seen it listed on the labels of rotisserie chicken and packaged sliced turkey in a major super market.
  6. Bromine compounds have mainly been used in flame retardants, but ethylene bromide is still an important compound because of its use to destroy pests in soils. Traces of potassium bromate are added to wheat flour to improve baking. Bromine is one of many dangerous-food-additives because it can cause a depletion of iodine. Iodine is essential in the production of T3 thyroid hormone. This active form of thyroid hormone is necessary for maintaining optimal functioning of every cell in the body. A deficiency of T3 thyroid hormone can cause hypothyroidism and all the problems associated with that condition. Refer to thyroid imbalance.
  7. Sugar feeds cancer. Excess sugar not only pushes insulin levels up but also irritates blood vessel linings and contributes to insulin resistance and high blood pressure. Sugar is a toxin that may cause cancer, diabetes, obesity, liver damage and heart disease. Avoid sugar in all its forms including white flour products such as white bread. Most packaged foods are loaded with sugar. Read labels, any ingredient that ends in “ose” is sugar.
  8. High fructose corn syrup has been found by many studies to be harmful to your health.  High fructose corn syrup may cause a significant risk of obesity, type II diabetes, liver damage, hypertension and elevated LDL cholesterol (so called bad cholesterol). There is also a strong link between high fructose corn syrup and elevated triglyceride levels. Together these can cause arterial plaque build-up, heart problems and stroke.

Dr. Blaylock in his book “Health and Nutrition Secrets” wrote that the introduction of processed foods at the turn of the century may have played a major role in the sudden increase in cardiovascular and cerebrovascular diseases. He acknowledged that the introduction of processed foods provided improvement in the nutrition of millions of persons living in cities who, at the time, had no access to fresh foods. He went on to say that the problem is that over the years, large numbers of people have begun to depend totally on processed foods for nutrition.

Today, many processed foods contain more sugar, more oxidized oils, and other dangerous-food-additives and fewer essential nutrients than ever before.They are added to our food for commercial reasons and not necessarily to improve nutrition.

God has given us an efficient detox system capable of eliminating bodily waste and toxins. It can be, and in too many cases is, overwhelmed by the sheer volume of toxins that we ingest on a daily basis. Our bodies have to handle everything that we put in our mouths. Protect yourself from chronic disease by avoiding dangerous-food-additives.

I believe that the tide is turning and will continue to do so if we as consumers become knowledgeable and more discriminating in our purchasing habits. So what can we do? I suggest that we consider the following:

  • Eat more fresh fruit and vegetables;
  • Do more of our shopping on the stores perimeter;
  • Become label readers and avoid dangerous-food-additives;
  • Prepare more of your own food with fresh, frozen or dried ingredients;
  • Avoid impulse purchasing by developing grocery lists from planned menus; and
  • don’t buy anything promoted in the checkout line.

Disclaimer and goal

Although Moses was one hundred and twenty years old when he died, his eye was not dim, nor his vigor abated. Deut. 34:7

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References and suggested reading:

  •  See retirement resources
  • Russell L. Blaylock, MD, Natural Strategies for Cancer Patients., Kensington Publishing Corp, Heath Press, 2003.  ·  
  • Russell L. Blaylock, MD, Health and Nutrition Secrets that can save your life, Health Press. See page 228 (Processed Foods and Sugar).·   
  • Stephen T. Sinatra, MD, The Sinatra Solution, Metabolic Cardiology, Basic Health Publications.  ·   
  • "Irish moss." Encyclopedia Britannica. Encyclopedia Britannica Ultimate Reference Suite.  Chicago: Encyclopedia Britannica, 2011.
  • David Brownstein, MD, Overcoming Thyroid Disorders, second edition, Medical Alternatives Press.
  • David Brownstein, MD, IODINE, Why You Need It, Why You Can’t Live Without It, 5th Edition, Medical Alternative Press.
  • Michelle Schoffro Cook, DNM, DAc, "The Ultimate pH Solution," Harper Collins, 2008.
  • "aspartame." Encyclopedia Britannica. Encyclopedia Britannica Ultimate Reference Suite.  Chicago: Encyclopedia Britannica, 2011.
  • "bromine." Encyclopedia Britannica. Encyclopedia Britannica Ultimate Reference Suite.  Chicago: Encyclopedia Britannica, 2011.
  • "A Kiwi a Day." Encyclopedia Britannica. Encyclopedia Britannica Ultimate Reference Suite.  Chicago: Encyclopedia Britannica, 2011.
  • "food preservation." Encyclopedia Britannica. Encyclopedia Britannica Ultimate Reference Suite.  Chicago: Encyclopedia Britannica, 2011.

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