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The Frightful 15: Food Additives That are Killing You
3. MSG (monosodium glutamate)
This chemical is used to “bring out the flavor” of foods, but the reason many companies use it is that the can reduce the amount of “real” foods in their products if they add enough MSG (which is very inexpensive) to make up the difference for lost flavor. Since its introduction in 1960, MSG has been a major concern to the public, but the FDA doesn’t seem to care. One study showed the when infant mice were fed MSG; it destroyed the nerve cells in their brains. Public outcry after this study did cause companies to stop adding it to infant formula and baby food, but MSG is still commonly used in almost everything else including: gum, drinks, prescription drugs, low fat milk, and sometimes even IV fluids.
A great many people are sensitive to MSG, and children especially are more susceptible. Neonatal exposure to MSG can cause a reduction of growth hormones, which can lead to stunted or slow growth and obesity problems. The most common complaints about MSG include headaches, difficulty breathing, nausea, weakness, a burning sensation, especially in the forearms or the back of the neck, and changes in heart rate.
4. Nitrates and Nitrites
These are synthetic preservatives that are often added to meats to make them look nice and pink, so that the consumer will think they look “fresher.” (Find out more disgusting things added to meat). The problem is that nitrates, combined with high heat, form a substance called nitrosamines, which are known carcinogens. Nitrosamines wreak havoc on a cellular level and have been linked to colon, stomach, pancreas, and bladder cancer. Although nitrates can be naturally found in some vegetables, it’s the synthetic type that is applied to meat, and then activated by heat, that is the dangerous culprits.
5. Aluminum
You might wonder why exactly aluminum is being added to your food. The answer: it’s a stabilizer, so that food does not get too soft, too hard, or fall apart. There are numerous types of aluminum added to your foods including sodium aluminum phosphate and sodium aluminum sulfate, just to name two of the most popular kinds. Aluminum accumulates in the body and tends to settle in the brain and bones. Aluminum can cause neurological problems including slow motor response, learning problems and behavior issues. There have been several studies linking Alzheimer’s disease and other neurological problems to an accumulation of aluminum. Avoid any product that lists aluminum in its list of ingredients and never cook with aluminum pots and pans. Read more about aluminum dangers.
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Rosemarie Bass
Apr 22, 2015 at 1:57 pm
There is a chemical that has just begun to show up in whole ground corn products: fumaric acid. It is replacing natural lime in corn tortillas etc. When I looked it up it was said to be “practically non-toxic”. What???? It either is toxic or is non-toxic. I guess because it will only kill fish instantly and gradually destroys human kidneys it is practically non-toxic as we can live without functioning kidneys dialysis is a great option, right? The chemicals listed in this article, I have already eliminated the hard way; trial and error as I have become so sensitized that the smallest amounts that the tiniest amounts produce poisoning symptoms. Swelling in the extremities, joint and back pain and nasty oozing skin/scalp sores which doctors have told me, I was doing to myself by scratching. Please add fumaric acid to this list ASAP!!! No one should live in utter misery as I have for years. Can you say chronic fatigue syndrome or fibromyalgia because that is what they diagnose food additive poisoning as claiming not to know causes those ” mysterious ” ailments.