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Seven Food Modifications To Avoid
2. Nitrates and Nitrites
As meat ages, it turns brown. To prevent this, meat companies use the toxic chemicals called nitrites and nitrates to keep meat fresh. Steak, hamburger, and most other processed meats are treated with these synthetic cancer-causing compounds. Since the 1970s, it was known that nitrites are transformed into nitrosamines in the human body which causes leukemia. Still, these dangerous chemicals are a common ingredient in beef jerky, hot dogs, bacon, and sausages. The toxicity of these substances is proven by their use in killing wild hogs with nickel sized tablets of nitrites which cause death within a few hours of consumption.
3. Sodium benzoate
This preservative keeps foods fresh and extends it’s shelf life. Used to preserve canned and jarred foods, one of the side effects of sodium benzoate in the human body is the strangulation of mitochondria (brain cells). Eventually, it causes cancer. So while the food corporations use it to extend the life of food, it effectively shortens the life of the people who consume it. This chemical is commonly found in canned fruits and vegetables, pickles, dressings, sauces, and many more food products found in the center aisles of almost every American grocery store and supermarket.
4. Food-Grade Shellac
You may have seen a label on produce which says something like ‘This product has been coated with an FDA approved food-grade wax to preserve freshness.’ This artificial, unnecessary coating is used for cosmetic purposes only and does nothing to enhance nutrition. Also derived from petroleum, shellac is used on fruits and vegetables to make them shinier and more attractive. Apples, oranges, tomatoes, avocadoes, pineapples, and other produce receive the same coating that a new surfboard gets. Even though the labels says ‘FDA-approved’, ‘food safe’ and ‘to maintain freshness,’ no human being should be putting petroleum products into their body, regardless of how ‘safe’ the FDA says it is.
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