THE DANGERS OF FOOD ADDITIVES

[Guest guest]

THE DANGERS OF FOOD ADDITIVES

by Dr. William Rice DC, DACBN, CCN, FACCN

 

A food additive is a substance other than basic foodstuffs, present in a

food as a result of any aspect of processing, production or storage. This does

not include chance contaminants. Some additives are beneficial, some are

harmless, some are even poisonous. Although sometimes enriching, additives have

little or nothing to do with the nutritional value of the food.

 

Manufacturers are required by law to list the ingredients on the package in

descending order of predominance of the amount used. (Review " Understanding

Food Labels " .) There are certain " standard " foods, however, for which no

ingredients need be listed, such as mayonnaise, ketchup and ice cream. For

example, 93 additives may go unlabeled in bakery products, 76 in soft drinks,

58 in

frozen desserts and 31 in cheese.

 

 

While additives are subject to a variety of tests for their potential or

immediate toxicity, many additives have not been tested long enough to

determine

their safety. The list of damaging effects from long- or short-term

consumption of food additives includes genetic damage, birth defects, brain

damage,

retardation, paralysis, cancers of all kinds, miscellaneous tumors, kidney and

liver damage, heart damage, poisoning, allergic reactions, hyperactivity,

migraine headaches and death. There is evidence to suggest that the allergenic

properties of many additives may cause hyperactivity in children.

 

The question for the individual then becomes one of common sense. Consumers

should read the package label and then decide, " Is this what I want to put

into my body? "

 

The following information was designed to make you a more knowledgeable

consumer as well as to encourage you to think more carefully about the value

and

content of the food you eat. In this way you can answer the above question

from a more objective perspective.

 

The most common food additives:

 

Sodium/Potassium Nitrate and Nitrite -- chemical preservatives used in

meats, cold cuts, frankfurters, sausage, smoked meats and cured fish as a color

fixative. These are extremely toxic substances that destroy nutrients and

vitamins. When combined with protein (amino acids), they form powerful

cancer-causing substances: nitrosamines.

 

BHA/BHT -- chemical preservatives and antioxidants used in beverages, gum,

ice cream, ices, candy, baked goods, gelatin desserts, soup bases, potatoes,

dry breakfast cereals, dry yeast and shortening. They can cause stress, liver

and kidney disorders and allergic reactions. They are possibly carcinogenic.

 

MSG (Monosodium glutamate) -- use as a flavor enhancer in almost all

processed foods. " Accent " is pure MSG. This is the substance believed

responsible

for the " Chinese Restaurant Syndrome " consisting of chest pain, headache,

dizziness or numbness after a Chinese meal. It causes brain damage in young

rodents and other laboratory animals. It can also cause effects in the

reproductive

systems and may be carcinogenic.

 

EDTA -- a sequestrant (a substance that renders metal ions inactive by

absorbing them) in carbonated beverages, canned seafood and salad dressings. It

is used to retard crystal formation and promote color retention. It can cause

muscle cramps and kidney and gastrointestinal disorders.

 

Sodium/Calcium Propionate -- a mold and fungus inhibitor in bread and rolls,

also used in poultry stuffing, chocolate products, processed cheeses, cakes,

cupcakes and artificially sweetened fruit jelly and preserves. It has been

used as an antifungal medication for the skin. It can cause allergic reactions.

 

Sodium Benzoate -- used as a flavoring and as a preservative in margarine,

codfish, bottled soft drinks, mince meat, fruit juices, pickles, confections,

fruit jelly, preserves and jams. It is also used in the ice used to keep fish

cold. It can cause intestinal upset and allergic reactions.

 

Mono- and diglycerides -- emulsifying and defoaming agents used in bakery

products to maintain softness, in beverages, ice cream, ices, ice milk, milk,

chewing gum base, shortening, oleomargarine, confections, chocolate and

whipped toppings. The diglycerides are being studied for possible mutagenic

(causing genetic changes) and teratogenic (causing changes in the developing

embryo)

effects.

 

Food colors -- some are coal tar derivatives used in soft drinks, ice cream,

candy, baked goods, snack foods, cereals and cosmetics. They can cause

allergic reactions, hives and asthmatic symptoms and are possibly

carcinogenic.

 

Sulfur Dioxide -- used to bleach vegetable colors and to preserve fruits and

vegetables, as a disinfectant in breweries and food factories, a bleaching

agent in gelatin and beet sugar, an antioxidant, and as a preservative and

anti-browning agent in wine, corn syrup, table syrup, jelly and dried fruits,

beverages, dehydrated potatoes, soup and condiments. It destroys Vitamin A and

is very poisonous and highly irritating. Inhalation of the gas produces

respiratory irritation and death when sufficiently concentrated.

 

Aspartame – aka Nutrasweet is the most recent low-calorie sweetner to be

perpetrated on the American consumer seeking to lose weight. This substance is

a

combination of two amino acids. Together, they may alter nerve tissue

function and cause memory loss, panic attacks and many other nervous disorders.

In

addition, it may mimic several chronic degenerative disorders or aggravate

them; multiple sclerosis, alzheimer’s, fibromyalgia, arthritis, parkinson's

disease, lupus , multiple chemical sensitivities (MCS), diabetes, epilepsy,

chronic fatigue syndrome, lyme disease, attention deficit disorder (ADD and

ADHD), panic disorder, depression and other psychological disorders

 

For more information, read A Consumer’s Dictionary of Additives by Ruth

Winter (Crown Publishing Co., NY).

 

 

 

 

 

 

[Guest guest]

Thank you!  Such good information to pass along!  So many folks out there have

no idea of what they are putting into their bodies!  Thanks again.

 

Marji Page, Certified Herbalist

www.CoyoteMoonHerbs.com

 

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Angls4Hope

LymeAngl

Mon, 16 Oct 2006 03:46:55 EDT

THE DANGERS OF FOOD ADDITIVES

 

> THE DANGERS OF FOOD ADDITIVES

> by Dr. William Rice DC, DACBN, CCN, FACCN

>

> A food additive is a substance other than basic foodstuffs, present in a

> food as a result of any aspect of processing, production or storage. This does

> not include chance contaminants. Some additives are beneficial, some are

> harmless, some are even poisonous. Although sometimes enriching, additives

have

> little or nothing to do with the nutritional value of the food...

>

>