(Natural News) On paper, food preservatives sound incredibly beneficial. Various food products can last much longer in your fridge and pantry thanks to these chemicals.
But did you know that certain food preservatives are linked to harmful side effects such as headaches, cell death and heart disease?
Food preservatives are bad news
When you take a gamble with preservative-laden foods, you’re on the losing side.
Corporations win because their products can sit on the shelves in boxes, cans, jars, plastic wrap and plastic containers for much, much longer than ever before, thanks to chemicals that stave off mold, fungus, bacteria, yeast and even viruses. The consumers lose because eating chemicals fuels diseases and disorders, including allergies, skin problems, irritable bowel syndrome, dementia and, of course, cancer.
In America, corporate business is all about the money. There is rarely any concern for human health or well-being, and as long as consumers can’t prove that some harmful preservative is or was detrimental to health, they’ll never win in court.
Plus, it’s more about the cumulative effect of consuming multiple toxins many times a day for years on end, so there’s never really any one culprit to pin the blame on. That’s why it’s super important to recognize the top 6 food preservative “criminals” that are waltzing right into your home and wreaking havoc on your health.
These are the “repeat offenders” that cause chronic damage to you while “preserving” your food.
Even if canola oil is USDA certified organic and expeller-pressed, it doesn’t matter because, over time, canola oil coagulates and clogs your veins and arteries, restricting blood flow, nutrient flow and oxygen flow.
Food manufacturers are mixing canola into processed foods and salad dressings like there’s no tomorrow, and for some folks who eat way too much of it, there just might not be a tomorrow.
Canola never spoils. Bugs won’t touch it. Leave it outside in an open container for about 6 weeks and it stretches out like gooey glue.
As for Mother Nature, there is no such thing as a canola plant. All canola comes from rapeseed, which is highly toxic to humans and has been used as an insecticide for hundreds of years.
Sodium benzoate is one of the cruelest food criminals today. Why?
It suffocates your mitochondria by dissolving their protective protein layer and depriving cells of oxygen. It also damages human DNA. Commonly found preserving soft drinks and jarred pickles and peppers, sodium benzoate breaks down the human immune system and can cause blood cancer (leukemia).
When sodium benzoate is combined with vitamins C and E, benzene is formed, causing programmed cell death. That’s when your body fails to fight off disease and infection.
So while that soda can sit on that shelf for years, waiting for the next ignorant consumer, the ones who have been drinking it regularly are suffering from health problems no medical doctor can seem to figure out.
BHA and BHT
Check your potato chips, frozen sausages, enriched rice, gelatin, vegetable oils, cereals and chewing gum for these food preserving, health- destroying nightmares.
Is your food mutilated or just butylated? BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) keep foods from becoming rancid, hold the flavor and maintain the color. They also affect the brain’s neurological system, altering behavior and helping cancer cells develop.
MSG (monosodium glutamate)
Commonly found in spicy foods, dry soup mixes, ranch dressings, Chinese food, chips, frozen dinners, deli meats, barbecue sauces, buffalo sauces, and believe it or not, many vaccines, MSG is a dangerous concentrated salt that causes such severe migraine headaches that it can kill an infant.
MSG is known as an “excitotoxin” because it over-stimulates human cells to the point where they are permanently damaged or just die off. Some consumers are so allergic to MSG that they suffer depression, disorientation and eye damage.
You know those headaches where you have to sit in a dark, quiet room or else lose your mind? That’s MSG at work.
Sodium nitrates and nitrites
Check your lunch meats, bacon, ham and smoked fish for these chemical compounds that are used to kill wild hogs. Sodium nitrate is used to accelerate the burning of combustible materials, and in large quantities, it becomes explosive.
Sodium nitrate and nitrite are highly carcinogenic inside the human digestive tract, forming nitrosamine compounds in the bloodstream and causing major stress for cleansing organs, such as the pancreas and liver.
The USDA moved to ban these carcinogens in the 1970s, but was run roughshod over by Big Food, because this “color fixer” tricks consumers by making decaying meats appear fresh with that bright-red, vibrant look.
Oh, and by the way, sodium nitrates are also present in cigarettes.
Thousands of people are allergic to sulfites but may not even know it. This popular preservative in the wine-making industry can cause rashes, headaches and severe asthma attacks.
Cases involving death from sulfites have been reported where the preservative literally closed down the victim’s airway completely, leading to a heart attack. Also check for sulfites in your dried fruits, bottled lemon and lime juice, molasses and sometimes even sauerkraut.
The best way to avoid these harmful food preservatives is by following a healthy diet and avoiding junk foods and processed products with all sorts of chemicals.
That bowl of salad looks more appetizing now than a burger, doesn’t it?