Poison Foods

Poison Preservatives

April 22, 2012
 (NaturalNews) Preservatives and synthetic agents found in packaged foods inhibit oxygen and delay the development of fungus and mold, creating a longer shelf-life for products. But after being consumed, these toxins deprive human cells of oxygen and rob them of nutrients, thus leading to cell mutation and the perfect breeding ground for cancer.

 Just like humans, cells need oxygen to survive and thrive. “Fungus fighting” preservatives and man-made food agents choke out your body’s nutrients at the DNA level by depriving mitochondrial cells of oxygen, sometimes completely shutting them down. And if the body does not have enough essential nutrients, it becomes more susceptible to disease.

Longer shelf life = shorter human life

If you’re not a label-reader already, you better become one soon. You don’t have to be a chemist or a linguist either, just be able to sight read and spot the poisons so you can live cancer-free. Most food toxins are followed by a phrase, often in parenthesis, to make them sound “safe” and in your best interest, like “as a preservative,” or “for added freshness,” or “to preserve flavor.” These catchy little phrases really mean for the added choking of your cells to aid with cancer development.

The top 10 cell stranglers revealed

The United States has several major regulatory agencies and “cancer prevention” organizations which have not only been suppressing natural cancer cures for 70 years, but have been approving, supporting, endorsing and profiting from cancer-causing agents in food, beverages and cosmetics since World War II.

1. Sodium Benzoate: This stealthy killer flies under most people’s radar, and is found in just about everything in jars and bottles, like salad dressing, pickles, sauces, mayonnaise, almost all soda and juice drinks, and even in foods labeled as “all natural.”

2. Canola Oil: This artificial, Canadian-exported GMO is super popular and is found in over 30% of all products. It chokes out your mitochondrial cells. Canola oil is really rapeseed oil and can cause emphysema and respiratory distress, eventually leading to cancer.

3. Monosodium Glutamate (MSG): The FDA allows 20 “pseudo” names for it including autolyzed yeast extract, free glutamate, glutamic acid, soy lecithin, calcium caseinate, hydrolyzed corn, hydrolyzed soy protein, and maltodextrin to name a few. Just because a product says “No MSG” doesn’t mean it’s not in there!

4. Sodium Nitrates (nitrosamines): Used for fertilizers and explosives, and as a solvent in the dry cleaning industry. This ingredient keeps hemoglobin molecules in your blood from carrying oxygen to your body tissues. It’s considered a “super salt” (like MSG) added to things like hot dogs, cold cuts and bacon for added shelf-life, color and flavor. Problems compound when microwaved.

5. Margarine: The body cannot incorporate trans-fatty acids into membranes, thus causing deformed cellular structures. Vegetable shortening and partially hydrogenated vegetable oils accelerate aging and degenerative changes in tissues.

6. Anti-foaming agents: (Dimethylpolysiloxane) An industrial chemical used in caulks and sealants. This component is mostly used in fast food chicken nuggets and eggs. Also watch for TBHQ, a petroleum derivative, used as a stabilizer in perfumes, resins, varnishes and oil field chemicals, and linked to stomach tumors and DNA damage.

7. Anti-caking agents: Chemicals that absorb moisture and prevent other compounds from sticking together. These are added to table salt and powdered food products. They are often composed of phosphate, carbonate, silicate and oxide compounds which contain aluminum. Watch for sodium alumino-silicate, alumino-calcium silicate and aluminium silicate. Aluminum is linked to Alzheimer’s and is also used in flu shots and vaccines.

8. Artificial colorings: Synthetic petrochemicals made from petroleum, antifreeze and ammonia. Blue #1 causes kidney tumors in mice. Red #2 and Blue #2 cause brain and bladder tumors in rats. Red #3 causes thyroid cancer in animals, and is banned in cosmetics, but still allowed in food. Red #40 debilitates the immune-system. Green #3 causes bladder and testes tumors. Yellow #5 and #6 cause adrenal tumors in animals.

9. Emulsifiers: Carrageenan, polysorbate 80 and brominated vegetable oil (BVO). These are stabilizing, smoothing and thickening agents. They are typically found in chocolate milk, cottage cheese, ice cream, infant formula and jelly. BVO remains in body fat for years. Polysorbate 80 is also found in most vaccines.

10. Artificial Sweeteners: Aspartame, Acesulfame K, Sucralose, Sorbitol, Truvia, and of course, Saccharin. Because they taste sweet, these chemical sweeteners trick the body into ingesting them and holding on to them for extended periods of time, turning rancid in the body fat. Fake sugars are the “Trojan horses” of the cell-choking and mutating, food agent industry. Sorbitol is also found in many vaccines.

America has been breeding and treating cancer with chemicals for 70 years

How does a politician running for office or for a position with a United States Government regulatory agency guarantee winning that election or appointment? He or she simply supports the insidious toxic food and medicine industry by meeting with lobbyists, promising the approval of chemical food agents that strangulate human DNA cells, and furthering legislation which supports cancer treatments to do more of the same.

Besides the wars in the Middle East, there’s a Domestic War going on right now in our country, so pay very close attention to everything you eat, and every “medicine” your doctor recommends. Also, do some research of your own if you want to protect your cells and keep them oxygenated, preventing cancer and other disease.

Sources for this article include:

http://www.truthinlabeling.org/nomsg.html

http://lpi.oregonstate.edu/f-w00/nitrosamine.html

http://www.naturalnews.com/033726_sodium_benzoate_cancer.html

http://www.naturalnews.com/022194.html

http://www.naturodoc.com/library/nutrition/margbutt.htm

http://en.wikipedia.org/wiki/List_of_food_additives

http://findarticles.com/p/articles/mi_m0813/is_2_26/ai_53996201/

http://www.naturalnews.com/z035647_food_industry_ingredients_chemicals.html

The 6 Lies

#6. Your Honey and Spices Are Fake

If you’re like us and you only use spices to impress the opposite sex with the illusion that you know what to do with them, then it’s possible that you don’t even really know what that stuff is supposed to be made of. And that’s exactly where the food industry wants you, if they’re going to sell you fake bootleg spices.

The Horror:

Take honey, for example. You’d think it’s a pretty straightforward product — bees make it, bears steal it from the bees, you eat it. Or something. But the truth is that pretty much all the major players in the industry knowingly buy their honey from dodgy sources in China — a country that, for instance, has no qualms in purveying pepper that is entirely made from mud.

Wait, does that mean that pork comes pre-seasoned?”

Bootleg Chinese honey frequently has all of the pollen filtered out of it to disguise its origin, and it’s then cut like back-alley cocaine with cheap corn syrup and artificial sweeteners. The FDA says that a substance can’t legally be called “honey” if it contains no pollen, and yet most of the stuff tested from the main retailers contained not a trace of it.

Soy sauce is another thing you’d assume no one would feel the need to fabricate, seeing as soy isn’t exactly a rare commodity. Again, you’d be wrong. Proper soy sauce takes a pretty long time to make, so many manufacturers have started producing an imitation product that takes only three days to make and has a longer shelf life. It is made from something called “hydrolyzed vegetable proteins,” as well as caramel coloring, salt, and our good old friend corn syrup. Most of the soy sauce that you get in packets with your sushi is actually this fake stuff. But at least it comes with wasabi, too, right? If by “wasabi” you mean “horseradish mixed with mustard.” Let’s face it, you probably weren’t even served by a real Japanese person.

The worst offender is possibly saffron. The real stuff is up there with the most expensive spices at roughly $10,000 per pound. That’s especially impressive, considering that a lot of “top-quality” saffron consists of roughly 10 percent actual saffron. The rest is just random, worthless plant bits, ground up and mixed with the real thing.

And that’s what you get when you’re lucky. If you’re unlucky, you get the complete forgery:

See if you can taste which one has crayon shavings.

On the left, you see real saffron. On the right — saffron-flavored gelatin. Its appearance is convincing enough, until you put it in water and it completely dissolves, leaving behind little more than a bland aftertaste and a patch of froth shaped like a middle finger.

#5. Your Chicken Is Pumped Full of Weird Liquids

There’s nothing as appetizing as a nice, plump, juicy chicken carcass, roasted to a golden sheen. We’re getting hungry just thinking about it. But as much as everything with a kind of indescribable taste is said to “taste like chicken,” it’s kind of ironic that you probably don’t actually know what real chicken tastes like, because …

“Think I’ll just have some bugs tonight.”

The Horror:

For decades, the vast majority of our “fresh” chicken has been infused with a whole bunch of other substances, up to and including beef and pork waste. That’s bad news for Hindus, Muslims and anyone else who is choosing the chicken dish from the menu because contact with beef or pork is expressly forbidden by their religion.

But even when the chicken is untainted by cloven-hoofed contaminants, you’re still likely eating a bird that’s pumped full of chicken stock, brine and “flavor enhancers.” It’s called plumping, and it’s been standard practice in chicken production since around the ’70s. The industry explains that it’s to add juiciness to chicken that would otherwise be too lean and chewy. Sure, they neglect to mention the fact that the chicken is stringy and inferior because they’ve deliberately bred it to be faster and cheaper to manufacture, but at least they’re not technically lying, at least not at this point.

“Not bad. Now get it into the mold and compress it into a rough chicken shape.”

But food companies often blatantly overdo the required amounts to “plump” a chicken to tenderness by pumping their fowl up until the extra substances make up as much as 30 percent of the total weight, and we’re sure it’s just coincidence that chicken is priced by the pound.

But the weight issue is just the beginning. The industry describes the plumping process as “completely harmless,” in the same way a marathon runner’s nuts could be described as “pleasantly savory.” Plumping can up to quadruple the meat’s sodium levels, leaving it riddled with unnecessary salts. All attempts to “improve” the plumping formula to fix the sodium problem have led to a giant spiral of more and more crap being thrown into the mix, to the point where you probably don’t know what percentage of your chicken is even kind of chicken.

Of course, you can try to avoid it by only buying chicken that has “100 PERCENT NATURAL” printed on the label, and they will laugh at your cute attempts to cheat the system. Due to a technicality in regulations, all chicken — plumped or not — can be labelled as a completely natural product … as long as the ingredients in the plumping solution can be described as “natural” without anyone bursting into laughter.

#4. Your Meat Might Be Made from Glued-Together Scraps

Unless you’re one of those people who substitute a lump of tofu for a real turkey on Thanksgiving, meat is meat. And don’t worry, we’re not about to tell you that the juicy slab of rib eye that you brought home from the shady discount butcher isn’t a real steak. In fact, it’s quite likely half a dozen steaks … as well as whatever else they swept off the slaughterhouse floor.

“Just take it over to Vat 12. We’re making Spam.”

The Horror:

There’s a substance in the meat industry’s bag of tricks called “transglutaminase.” That’s an awful lot of syllables, so most people just call it by its nickname — meat glue. It’s exactly what it sounds like. Its intended purpose is for fancy chefs who sometimes need to stick different parts of a meal together after preparation (to make crab cakes and such), but it has another, shadier purpose among renegade butchers.

It goes like this: During the heavily industrialized process of turning animals into delicious food, there tends to be a lot of pieces left over that aren’t good for much but pet food. Transglutaminase can be used to glue these tiny bits together into a sort of patchwork slab, which looks a lot like one consistent cut of meat.

“The log is actually the most natural form for meat to take in the wild.”

Since the process doesn’t leave a trace, and transglutaminase isn’t among the substances required to be mentioned in the table of ingredients, you have fat chance of knowing it’s there unless you’re an expert at interpreting the seams in your meat. This process not only sells you scraps for the price of prime meat, but it also leaves you with a “steak” that might well be made from a dozen different cows, making it next to impossible to trace the source for your food poisoning, the chances for which are incidentally now tenfold, thanks to the uneven consistency of what you’re trying to fry up.

Meat glue works its magic just as well on chicken and seafood, which is bad news once again for our Muslim, Jewish and Hindu readers — transglutaminase comes from pig and cow blood. Well, at least that tofu turkey is pretty kosher.

And it can also be used as meat glue itself.

#3. Your Salmon Is Dyed Pink

Getty

When you think of salmon in the wild, you’re usually imagining a bunch of strong, determined fish swimming upward through a waterfall, maybe while getting chased by bears. It’s the blood rushing through the powerful salmon’s veins that makes its flesh so pink and healthy as a bastard — by devouring it, you also absorb its strength and the spirit of the untamed Alaskan wilderness.

“… AND THE PEAS WERE PRETTY GOOD, TOO.”

The Horror:

At least, that used to be how it worked. The salmon you eat today has never swum a single damn inch upstream. Instead of the Alaskan wilderness, today’s salmon only contain the spirit of the cramped, overcrowded salmon farms in which they spent their entire lives. Because the fish can’t move much and their diet consists entirely of aquarium pellets, the salmon that arrives at your local Safeway is as gray as a British winter.

So how do they recapture the soul of Alaska? They pump the salmon full of pink dye, obviously. The pellets they feed to those aquatic prisoners are infused with a line of coloring agents developed by the pharmaceutical giant Hoffman-La Roche and selected according to a color fan. That’s right — just like the ones you use to choose the color of your wall paint from the hardware store. Behold, the SalmoFan:

Via Groundtruthtrekking.org

“Hey, it’s our anniversary, we’re allowed to splurge. Let’s order neon.”

This is no small-scale stuff, either. About 95 percent of Atlantic salmon is currently farmed, and pretty much all of it is dyed.

Of course, salmon is not the only thing in your grocery basket that isn’t really the color you think it is. Remember Perdue chicken, Frank Perdue’s famous poultry with the “healthy, golden color”? Turns out that the healthy, natural color was achieved with a mix of marigold petals and dyes. In the baked goods corner we have wheat bread, which is often dyed darker with brown sugar or molasses to make it appear more healthy. The peculiarly orange hue of cheddar cheese is also a careful mix of coloring agents, because the natural color of cheese batches varies, and being faced with variation reduces regular shoppers to confused and aggressive beasts.

“Be careful, they charge when provoked.”

For the red-meat lovers out there, rest assured that your hamburger and sausage meat is often dyed to a more appetizingly red hue that can cause cancer. But hell, who wants to eat slightly inconsistent-looking food?

#2. Kobe Beef Doesn’t Really Exist

Seasoned carnivores know that Kobe beef is just about the cream of the crop, if you can afford it. The Japanese Wagyu cattle it comes from are raised with a very direct set of rules, followed with the kind of strict meticulousness you’d expect from a country where making a cup of tea is an hour-long ritual.

Luckily, the international market has made Kobe beef pretty widely available. Nowadays, many restaurants keep Kobe on the menu, and many a well-equipped meat purveyor is able to get his hands on a chunk every now and then. And as the markets open, the prices plummet — these days, you can totally enjoy a delicious Kobe burger for the relatively measly price of $81.

Via Gothamist.com “Here’s your wrong burger with a side order of french lies. Enjoy!”

Say, ever wonder where all this sudden, delicious Kobe influx comes from?

The Horror:

Nowhere, that’s where. Every single restaurant and beef purveyor boasting Kobe beef is lying its ass off. You have never had real Kobe beef. Not in the U.S., not in Europe, not in Australia. Unless you actually flew to Japan and specifically sought it out, you haven’t had a shadow of a chance to even sniff a Kobe steak.

Nope, doesn’t count.

In fact, the strict rules that apply to Kobe production aren’t in compliance with U.S. legislation, which technically makes the meat more or less illegal stateside. And there is precious little Kobe beef to go around — so it doesn’t. With the exception of Macau, for some reason, Kobe beef is exclusive to Japan, and even there it can be a bastard to find.

So wait, what are they actually feeding us when we pick “Kobe” off the menu? Whatever the hell they want. The term “Kobe beef” is only subject to regulation within Japan, so for the rest of us, it can legally apply to anything that doesn’t violate the “beef” part of the description.

“That’ll be a million dollars.”

When you buy something labeled “Kobe beef,” it’s likely that you’re actually buying something with a vague explanation, like it’s prepared “in the style” of a Kobe steak, which probably isn’t enough to warrant the $80 price tag, unless you’re one of those creepy Japanophiles.

#1. Your Olive Oil Is Fake, Thanks to the Mob

Even though it’s basically just fat, olive oil is one of those fabled “good fats” that sounds like “healthy cigarettes,” except that the folks at Harvard will even tell you that olive oil can prevent heart disease and generally help you live longer. It’s such a shame that you may never actually get to try the stuff, thanks to a shadowy global conspiracy that exists purely to keep it away from you.

“They’re on to us. Pack your things — we have to get out of town right now.”

The Horror:

As crazy as it sounds, olive oil piracy is one of the Italian Mafia’s most lucrative enterprises, to the extent that it appears that most olive oil on the market is either greatly diluted or completely forged by a massive shadow industry that involves major names such as Bertolli.

They’ve been at it for a while, too — Joe Profaci, said to be one of the real-life dons who inspired the character of Don Vito Corleone in The Godfather, was known by the moniker of “The Olive Oil King.” But evidence suggests that olive oil racketeering has been a major problem in the world for centuries. Hell, the ancient Sumerians had a fraud squad for shady olive oil peddlers.

“Hurry up, man, my salad is getting limp and wilted.”

Today, the stuff that is pawned off to us as quality olive oil is often just a tiny amount of the real thing, mixed with up to 80 percent of ordinary, less than healthy, cheap as muck sunflower oil. That is, if you’re getting any olive oil at all. In fact, we’re so used to shitty olive oil that apparently food connoisseurs reject the real stuff because it tastes fake to them.

But why would anyone bother? It’s freaking olive oil. How much money can there be in it when you can get a bottle for a few bucks at the grocery store? It turns out that, profit-wise, shady olive oil is comparable to cocaine trafficking. If anything, the reality would have really changed the atmosphere of the Godfather movies.

Pauli Poisuo tweets here and writes about his various adventures with and without food here. You can read more of his Cracked articles here.

http://www.cracked.com/article_19896_the-6-creepiest-lies-food-industry-feeding-you.html

Dangerous Foods

July 5, 2012

In the days of the ancients all food was wholesome and organic. Today, many foods are laced with preservatives, peppered with flavor enhancers, infused with artificial chemicals and hormones, or doused with toxic herbicides and insecticides. Top health experts know all too well that many of the foods featured on grocery shelves are harmful, even deadly over the long run. Yet some foods are potentially more dangerous than others. Foods that are irradiated are obviously questionable…they’re something any person concerned with what’s going into their body strives to avoid. Other foods that may be very dangerous are the ones being genetically modified to kill insect predators. Many health professionals continually point out that ignorance is killing Americans. Too many people are blissfully unaware just what exactly it is they’re eating. Many times what they’re filling their guts with are toxic, contaminated foods.

Government agencies

Although the FDA and U.S. Department of Agriculture routinely label dubious food as “safe,” health-conscious consumers have a tendency to question everything that will end up in their gut. That’s a smart decision since the old saying “You are what you eat” is as vaild today as when the axiom was first uttered.

Ironically, FDA and USDA officials are not immune from their own faulty judgments. Many, like a growing number of the population, develop chronic diseases, need walkers by the time they reach their late 60s, suffer from heart and circulatory disease, are ravaged by arthritis, or die moaning and drugged-up as cancer eats them alive.

They believe its all part of growing old. It’s not. Few of the Ancient Masters ever suffered these diseases. These modern day ailments are primarily brought on by poisons in the food consumed over decades.

Foods that are harmful can be found in virtually every supermart and unless you know specifically what to steer clear of you might slip one or more of these into your shopping cart. Below is a list of five foods that most health experts avoid like the plague, and for good reason. Like a plague these foods can harm your health and may one day lead to debilitating diseases or chronic ailments.

How canned tomatoes can harm you

Medical study after study show that tomatoes have significant health benefits. The fruit is especially beneficial for men as it contains high amounts of lycopene that research reveals may reduce the risk of prostate cancer.

But beware of some canned tomatoes. Why? They can be contaminated with poison.

Because of the high acidic content every variety of tomato has, when steel cans are used the inside of the cans are lined with a protective sleeve that stops the acid from eating into the metal. That lining contains a chemical resin called bisphenol-A (BPA), a synthetic estrogen. BPA’s been positively linked to illnesses that run the gamut from heart disease and obesity to diabetes and reproductive disorders.

Even canned tomatoes that are labeled organic are contaminated with the potentially dangerous chemical resin. So instead of their acids eating into the steel can, the acid in the tomatoes dissolves the dangerous BPA. In turn, the BPA leaches into the tomatoes and they soak it up like thirsty sponges.

Shockingly, recent studies have revealed that the amount of BPA present in most people’s bodies far exceeds the amount necessary to suppress sperm production in human males. It also causes chromosomal damage and mutation in the eggs of mammals.

Advice: use only fresh, organic tomatoes, dried organic tomatoes, or organic tomatoes packed in glass jars.

Why non-organic potatoes are likely poisonous

Why do so many potato farmers swear they’d never consume the potatoes they market? Why do many of them have small, segregated fields where they grow potatoes for themselves and their families without the chemical fertilizers and insecticides they ship off to the grocery stores?.

Because root vegetables soak up more pesticides, herbicides and fungicides than any other vegetable. They can absorb relatively massive amounts of toxic chemicals from contaminated soil.

Potatoes are the worst.

During the growing season, farmers liberally spray their potato crops with strong fungicides to inhibit the growth of molds and fungus. After the spuds are harvested, they’re soaked in harsh chemicals. Those chemicals help to inhibit sprouting and increase shelf life.

Advice: purchase and consume only organic potatoes…unless you enjoy mouthfuls of poison.

Fresh salmon may not be what you think

Although indistinguisable to the eye, two kinds of fresh Atlantic salmon are sold at the fish counters in America’s grocery stores: wild caught salmon and farm-raised.

Farm-raised Atlantic salmon is problematic and may present a health problem for unwary consumers of the fish.

One reason farm-raised salmon is inferior to wild caught salmon is the level of contaminants in the flesh; farm-raised salmon have significantly higher levels of contamination including carcinogenic agents such as flame retardants and pesticides such as dioxin and DDT.

A second reason why farm-raised are bad for long-term health? The entire growing process is artificial. Salmon are confined in small, submerged cages, force-fed soy protein meal; manufactured and hydrolyzed, minced chicken feathers; and ground-up scrapings of poultry litter.

The net affect of that diet causes the flesh of salmon to suffer significant reductions of critical Vitamin D levels and Omega-3 fatty acids. Wild salmon flesh, bursting with Omega-3s, is virtually missing in farm-fed varieties.

Concerns have also been raised about the high amounts of antibiotics and pesticides used on farm-fed fish (similar in some respects to the massive coop factories in the poultry business). Eating fish treated with antibiotics and toxic pesticides exposes the consumer to the same levels the fish receive.

Advice: purchase only wild-caught Alaska salmon. Check the labels carefully. The notice that fresh Atlantic salmon are farm-raised often appears as very fine print.

Corn-fed beef: delicious, but deadly

The meat of cattle can have an array of healthy qualities, but for many decades ranchers have fed their cattle grain: soybeans and corn.

Grains accelerate the production of fat in cattle and produces a more tender beef product. It also increases profits because of a quicker turnaround time from calf to slaughter house. Doing all that also keeps the overall price of beef lower.

Everyone wins, right? Wrong.

This highly developed process creates borderline malnutrition.

A recent study conducted by the USDA and researchers at Clemson University in South Carolina found grass-fed beef, versus corn-fed beef, contains significantly higher levels of beta-carotene, vitamin E, omega-3s, calcium, magnesium, potassium and other nutrients the body needs. Grass-fed beef’s also significantly lower in the type of saturated fats linked to heart disease.

Grain-fed beef are often exceedingly low on many nutrients the body needs to function properly. Like the farm-raised Atlantic salmon, it looks and tastes good, but is cheating the consumer relying on obtaining critical nutrients.

The good news is more ranchers are returning to raising grass-fed cattle.

Advice: Purchase natural range or grass-fed beef. It can be found at most grocery store chains and better butcher shops.

Dairy products to die for

Nowadays, milk and milk products such as hard and soft cheeses, cottage cheese, ice cream and yogurt often come from cows injected with recombinant bovine growth hormone (rBGH or rBST). These hormones increase milk production and boost the quantity of milk. The hormones also boost the dairy farmer’s profit margin giving modern dairy operations a huge incentive to use rBGH or rBST.

When the USDA approved the use of rBGH experts at the time believed that it was safe. Yet since then it’s been shown high levels of IGF-1 may contribute to certain cancers such as those that occur in the prostate, colon and breast.

The original panels that approved the hormone additives containing IGF-1 believed it acted like insulin and would subsequently break down in the body and be digested.

Disturbingly, subsequent research reveals it’s not broken down. Instead, the substance casein milk contains serves to insulate most of the IGF-1 in the hormone additives and keeps the IGF-1 from being broken down. Because of this the more milk consumed the greater the exposure to the potentially cancer-causing hormone.

Although most of Europe has banned rGBH, it’s still allowed in the U.S.

Advice: To avoid these hormones carefully check the labels of all dairy products. before purchasing, confirm the product is free of artificial hormones. Certified organic milk will also be free of artificial bovine growth hormones.

Staying healthy means staying informed. Over the long run no one can protect your health better than you. Determining what foods are healthy and which have hidden, adverse health consequences is sometimes a little confusing, but worth it in the years ahead.

Source:

http://www.pakalertpress.com/2012/07/05/why-healthy-people-avoid-these-dangerous-foods/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+pakalert+%28Pak+Alert+Press%29

Acrylamide Frying potatoes to make chips or French fries produces a potent chemical carcinogen called acrylamide

Feb. 1, 2012

(NaturalNews) It’s not just the high fat content that makes potato chips and French fries bad for you; the very process used to cook them produces potent carcinogens inside the potatoes themselves.

Baking, roasting or frying any starchy food at high temperatures causes the sugars found in these foods to combine with an amino acid to produce high levels of a potent carcinogen known as acrylamide. (http://www.naturalnews.com/acrylamides.html) Because all potato chips must be cooked at high heat, and because restaurants tend to cook French fries at high temperatures to bring them to the table more quickly, a healthy diet should contain only minimal quantities of these foods.

For people willing to go to a little extra effort to make French fries at home, there are ways to minimize acrylamide content. Potatoes should be stored outside the refrigerator in a cool, dark place. Before frying, they should be sliced, soaked in water for 15-30 minutes, then patted dry. They should be fried at lower temperatures for less time, until they are golden yellow — not brown.

Commercial food producers sometimes use the same frying oil for weeks at a time, saturating the oils with extremely high acrylamide levels.

 

Importantly, even though it’s found in the food, acrylamide does not have to be listed on any food labels.

Source: 25 Amazing (and Weird) Facts about How Food is Made and Where it Comes From, authored by Mike Adams and David Guiterrez. This report reveals shocking but true things that will blow your mind about how food is actually made. Click here to download the full report (FREE) (PDF Adobe Acrobat, non-DRM), and you’ll learn about weird food ingredients, food manufacturing processes and bizarre food sources. FREE report from NaturalNews.com.

 Additional sources:

http://www.fda.gov/Food/FoodSafety/FoodContaminantsAdulteration/Chemi…

http://www.naturalnews.com/z034833_acrylamide_French_fries_fried_foods.html

Is it Safe to Eat?

http://www.fourwinds10.net/siterun_data/health/food/news.php?q=1328723372

NightShades

The Link Between Nightshades, Chronic Pain and Inflammation:

Few people are familiar with the term nightshades, and many will be surprised to learn that consuming foods from this plant group may be contributing to their pain and inflammation. Nightshades belong to the Solanaceae family which includes over 2,000 species.  They also include some of the most popular foods consumed today; such as tomatoes, potatoes, all types of peppers, and eggplant.  Although not truly nightshades, blueberries, huckleberries, goji berries and ashwaganda all share the same inflammation-inducing alkaloids.

The Solanaceae family contains cholinesterase inhibiting glycoalkaloids and steroid alkaloids including, among others, solanine in potato and eggplant, tomatine in tomato, nicotine in tobacco, and capsaicin in garden peppers. The glycoalkaloids in potatoes are known to contribute to Irritable Bowel Syndrome (IBS) and negatively affect intestinal permeability.  According to Dr. Marvin Childers, “When these inhibitors accumulate in the body, alone or with other cholinesterase inhibitors such as caffeine or food impurities containing systemic cholinesterase inhibiting pesticides, the result may be a paralytic-like muscle spasm, aches, pains, tenderness, inflammation, and stiff body movements.”  These symptoms may dissipate in a few hours or days if ingestion is stopped, based on the sensitivity of the individual, the amount of nightshades consumed on a regular basis and their level of inflammation. However for some heavy consumers of nightshades the process of inflammation and pain reduction can take up to 3 months.

Many  who  suffer with arthritis or an arthritis related disease such as lupus, rheumatism, and other musculoskeletal pain disorders, have found that consuming foods from the nightshade family is in fact adversely affecting their health. Norman F. Childers, PhD, founder of the Arthritis Nightshades Research Foundation stated: “Diet appears to be a factor in the etiology of arthritis based on surveys of over 1400 volunteers during a 20-year period. Plants in the drug family, Solanaceae (nightshades) are an important causative factor in arthritis in sensitive people.

The nightshade list

  • ­ -tomatoes (all varieties, including tomatillos)
  • ­ -potatoes (all varieties, NOT sweet potatoes or yams)
  • ­ -eggplant (aubergine)
  • ­ -okra
  • ­ -artichokes
  • ­ -peppers (all varieties such as bell pepper, wax pepper, green & red peppers, chili peppers, cayenne, paprika, etc.)
  • ­ -goji berries
  • ­ -tomarillos (a plum-like fruit from Peru)
  • ­ -sorrel
  • ­ -garden huckleberry & blueberries (contain the alkaloids that induce inflammation)
  • ­ -gooseberries
  • ­ -ground cherries
  • ­ -pepino Melon
  • ­ -the homeopathic “Belladonna”   -note: this is highly precautionary as homeopathics contain virtually no measurable “active” chemical.
  • ­ -tobacco
  • ­ -paprika
  • ­ -cayenne pepper

Soy sauce made in the U.S. is generally made with genetically modified (GMO) soy beans, which are cut with the nightshade plant Petunia.

The condiments black/white pepper and pepper corns are not nightshades

Other ingredients and products to avoid

  • ­-Homeopathic remedies containing Belladonna – note this is highly precautionary as homeopathics contain virtually no measurable “active” chemical.
  • ­-Prescription and over-the-counter medications containing potato starch as a filler (especially prevalent in sleeping and muscle relaxing medications)
  • ­-Edible flowers: petunia, chalice vine, day jasmine, angel and devil’s trumpets
  • ­-Atropine and Scopolamine, used in sleeping pills
  • ­-Topical medications for pain and inflammation containing capsicum (in cayenne pepper).
  • -­Many baking powders contain potato starch
  • ­-Don’t lick envelopes, many adhesives contain potato starch
  • ­-Vodka (potatoes used in production)

Read labels carefully because you could be doing everything else right, and still be sabotaged by one small amount of an ingredient.

Never buy a food has that uses the generic term of seasoning or spices…. nightshades may be included in the ingredients.

Sources:
http://www.greenmedinfo.com/blog/link-between-nightshades-chronic-pain-and-inflammation

    • DisclaimerAll articles on this website are for educational and entertainment purposes only. Statements made have not been evaluated by the FDA and are not intended to diagnose, treat, cure or prevent any disease. Please discuss with your own qualified health care provider before following advice discovered here. 18+