Our
ancestors used salt to preserve meats and fish, added herbs and spices
to sharpen the flavor of foods, preserved fruit with sugar, and pickled
cucumbers in vinegar. They also had their own gardens, raised their own
livestock, ate local and in season. However, they were not eating the
Franken-foods of today, including genetically modified food, chemically
preserved food, flavor “enhanced” food, sugar filled food, fortified
food and hormone injected food. They certainly weren’t eating processed
foods, filled with additives and stripped of nutrients. I think it’s
safe to assume that they ate much better than we do today. How backwards
have we gone that we now must pay more money for organic, chemical free
and hormone free food? Who are these psychopaths coming up with the
ideas to modify and poison our food? The FDA and the EFSA cannot be
trusted. They lie. They don’t care about you.
Did you know that many retired FDA officials go to work as special
advisors to the pharmaceutical and food industries? Federal agencies
like the FDA, which were created to protect consumers, often behave like
branch offices of companies like Monsanto, which they are supposed to
regulate. We should all know about the horror of Monsanto by now.
The FDA approved irradiated foods, which become radioactive as a result
of processing. Dr. Gayle Eversole says, “Food irradiation exposes food
to the equivalent of 30 million chest X-rays. Irradiation creates new
chemicals in foods called radiolytic products. Some of these products
are known cancer-causing substances (like benzene in irradiated beef).
Others are unique to the irradiation process and no one knows what
effects these have on human health. Irradiation destroys essential
vitamins and nutrients that are naturally present in food. No studies
have been done to show that a long-term diet of irradiated foods is
safe. Safer, well-tested alternatives to irradiation exist.” Wow, what
an amazing breakthrough FDA! You sure care about us and the environment.
Yet they’ll go on hiding under the cloak of concern and safety for the
public.
The FDA has no definition for “natural” used on food labels and
continues to be extremely sinister and sneaky by labeling MSG under many
obscure names. Why? These people are psychotic and want to poison the
masses.
The European Food Safety Authority isn’t off the hook either. According
to the candid confession of Dr. Herman Koeter, former EFSA director who
resigned in 2008, the EFSA was about to announce to the world that
aspartame is a deadly neurotoxin, unsafe for humans in any form. But
eleven of the “experts” had connections with the aspartame industry.
Somehow the evidence was “lost.” EFSA declared this chemical poison is
safe as rain. Safe for babies, safe for children, safe for pregnant
mothers, safe for diabetics, safe for everybody! Excellent work EFSA!
You really care about what matters most.
This article is intended to bring awareness about dangerous food
additives. Like in the 1985 movie Brazil, where everyone orders food
according to a number, instead of saying what it is, it doesn’t seem so
far off from food labeling today.
If you live in the European Union, you’ve probably noticed the letter E
followed by a number on a label of a food item. This identifies food
additives (e.g., sweeteners, preservatives, stabilizers). Additives
receive an E number (E for Europe), simplifying communication about food
additives in the list of ingredients across the different languages of
the EU. E-numbers are also encountered on food labeling in other
jurisdictions, including the Cooperation Council for the Arab States of
the Gulf, Australia, New Zealand and Israel. They are increasingly,
though still rarely, found on North American packaging, especially in
Canada on imported European products.
It’s time to become a hawk reading food labels at the grocery store. Your physical body, mind and soul depend upon it.
If you live in the EU, you’ll see hundreds of different E-numbers. Most
are toxic and will make you sick in time. Only eat from the following
below, which come from natural sources. We’ll agree that the definition
of natural is, produced by nature. (It was a shorter list to note the
ok’s vs. the bad. For the USA list scroll down.)
| Number | Name | Comment |
| E100 | Curcumin | Derived from the root of the curcuma (turmeric) plant, but can be artificially produced; used in cheese, margarine, baked sweets |
| E101 | Riboflavin | Occurs naturally in green vegetables, eggs, milk, liver and kidney; used in margarine and cheese |
| E101a | Riboflavin-5’-phosphate | Occurs naturally in green vegetables, eggs, milk, liver and kidney; used in margarine and cheese |
| E150a | Caramel | Dark
brown color derived from sucrose; Used in soft drinks; oyster, soy,
fruit and canned sauces; beer, whiskey, biscuits and pickles. |
| E160a | Carotene | Orange-yellow
colour; human body converts it to ’Vitamin A’ in the liver, found in
carrots and other yellow or orange fruits and vegetables |
| E160d | Lycopene | Red coloured carotenoid found in tomatoes and pink grapefruit, can cause decreasing risk
of cancer |
| E160e | Beta-apo-8’-carotenal (C 30) | Orange color, no adverse effects are known |
| E160f | Ethyl ester of beta-apo-8’-carotenic acid (C30) | Orange color, no adverse effects are known |
| E161b | Lutein | Yellow color derived from plants, naturally found in green leaves, marigolds and egg yolks |
| E161g | Canthaxanthin | Yellow
color possibly derived from animal sources (retinol); the pigment is
found in some mushrooms, crustacea, fish, flamingo feathers |
| E162 | Beetroot Red | Purple color derived from beets; no adverse effects are known |
| E163 | Anthocyanins | Violet color matter of flowers and plants |
| E170 | Calcium carbonate | Mineral
salt, used in toothpastes, white paint and cleaning powders; may be
derived from rock mineral or animal bones; sometimes used to deacidify
wines and firm canned fruit and veg.; toxic at ’high doses’ |
| E171 | Titanium dioxide | White color used in toothpaste and white paint, pollutes waterways; no adverse effects are known |
| E172 | Iron oxides and hydroxides | Black, yellow, red color used in salmon and shrimp pastes; toxic at ’high doses’ |
| E181 | Tannic acid | Tannins, clarifying agent in alcohol; derived from the nutgalls and twigs of oak trees; occurs naturally in tea |
| E290 | Carbon dioxide | Propellant,
coolant, derived from lime manufacture; may increase the effect of
alcohol; typical products are wine, soft drinks, confectionary |
| E297 | Fumaric acid | Derived
from plants of the genus Fumaria esp. F.officianalis or from the
fermentation of glucose with fungi; can be used to flavour, acidify, as
an antioxidant or raising agentused in soft drinks and cake mixes |
| E300 | Ascorbic acid | Flour
treating agent, ’vitamin C’; may be made synthetically from glucose,
naturally occurs in fruit and vegetables; added to products as diverse
as cured meat,breakfast cereals, frozen fish and wine |
| E301 | Sodium ascorbate | Sodium salt of vitamin C |
| E301 | Calcium ascorbate | Calcium salt of vitamin C, may increase the formation of calcium axalate stones |
| E303 | Potassium ascorbate | Potassium salt of vitamin C |
| E304 | Ascorbyl palmitate | Fatty acid esters of ascorbic acid, same function as E300 |
| E306 | Tocopherol-rich extract | Antioxidant.
Found in many vegetable oils, including soy, wheat germ, rice germ,
cottonseed, maize; works as an antioxidant for fatty acids and tissue
fats, preventing vitamin A from oxidation; used in margarine and salad
dressings |
| E307 | alpha-tocopherol | Antioxidant.
Found in many vegetable oils, including soy, wheat germ, rice germ,
cottonseed, maize; works as an antioxidant for fatty acids and tissue
fats, preventing vitamin A from oxidation; used in margarine and salad
dressings |
| E308 | gamma-tocopherol | Antioxidant.
Found in many vegetable oils, including soy, wheat germ, rice germ,
cottonseed, maize; works as an antioxidant for fatty acids and tissue
fats, preventing vitamin A from oxidation; used in margarine and salad
dressings |
| E309 | delta-tocopherol | Antioxidant.
Found in many vegetable oils, including soy, wheat germ, rice germ,
cottonseed, maize; works as an antioxidant for fatty acids and tissue
fats, preventing vitamin A from oxidation; used in margarine and salad
dressings |
| E330 | Citric acid | Food
acid, naturally derived from citrus fruit, used in biscuits, canned
fish, cheese and processed cheese products, infant formulas, cake and
soup mixes, rye bread, soft drinks, fermented meat products |
| E331 | Sodium citrates | Food acid |
| E332 | Potassium citrates | Food acid |
| E333 | Calcium citrates | Food acid; in small quantities |
| E334 | Tartaric acid | Food acid, obtained from unripe fruit, grape juice; in small quantities |
| E335 | Sodium tartrates | Food acid |
| E336 | Potassium tartrates | Food acid |
| E337 | Sodium potassium tartrate | Food acid |
| E338 | Phosphoric acid | Food acid, derived from phosphate ore; used in cheese products |
| E339 | Sodium phosphates | Mineral salt, used as a laxative and a fixing agent in textile dyeing; high intakes may upset the calcium/phosphorus equilibrium |
| E965 | Maltitol | Humectant,
starch decomposed with digestive enzymes; used in confectionery, dried
fruits, low-joule foods; laxative in high concentrations |
| E967 | Xylitol | Humectant, found in raspberries, plums, lettuce and endives, though produced for commercial
purposes from wood pulp; used in low-joule foods and carbohydratemodified sweets, icecream and jams |
| E999 | Quillaia extract | Foaming
agent, emulsifier, natural surfactant; derived from chilean soap bark
tree (Quillaia Saponaria); used in beer and soda; known to promote
healing and reduce excessive oilness in the skin |
| E1103 | Invertase | Stabiliser;
an enzyme that catalyzes the hydrolysis of sucrose; usually derived
from yeast but also synthesized by bees, who use it to make honey from
nectar |
| | |
| Note: E307, 308 or 309 might be GMO |
If you live in the USA, avoid these toxic additives, preservatives,
sweeteners, flavor enhancers, firming agents, solvents and more.
Preservatives: (Found in fruit sauces and jellies, beverages,
baked goods, cured meats, frozen fish, oils margarines, cereals,
dressings, snack foods and fruits and vegetables)
sodium benzoate, benzoic acid, calcium propionate, sodium nitrite,
sodium nitrate, BHA (butylated hydroxyanisole), BHT (butylated
hydroxytoluene), EDTA (calcium disodium), TBHQ (tert-butylhydroquinone),
sodium nitrite, propyl p-hydroxybenozoate, propylparaben, paraben,
sulphur dioxide, sodium sulfite, sulfur dioxide
Sweeteners: (Found in beverages, baked goods, confections, sugar substitutes and many processed foods)
sucrose (note: sugar is needlessly added into everything these days),
glucose, corn syrup, high fructose corn syrup, fructose, saccharin,
aspartame, sucralose, acesulfame potassium, neotame
Color Additives: (Found in many processed foods, candies,
snack foods, margarine, cheese, soft drinks, jams/jellies, gelatins,
pudding and pie fillings)
FD&C Blue No. 1, FD&C Green No. 3, FD&C Red No. 3, FD&C
Yellow Nos. 5 & 6 also known as tartrazine, Citrus Red No. 2, Sudan
1, stannous chloride (tin), (note: exempt color additives are not
required to be declared by name on labels but may be declared simply as
colorings or color added)
Flavors & Flavor Enhancers: (Found in pudding and pie
fillings, gelatin dessert mixes, cake mixes, salad dressings, candies,
soft drinks, ice cream, toppings, BBQ sauce, Asian sauces, popcorn
butter and many processed foods)
artificial flavor, natural flavor (note: the FDA has no definition for
“natural.”), monosodium glutamate (MSG), hydrolyzed vegetable protein
(HVP), diacetyl, chloropropanols, disodium guanylate, nonyl alcohol,
polysorbate 80 (also known as tween 80), potassium bromate, potassium
nitrate (SaltPeter, also a component of gun powder), disodium guanylate
or inosinate, seasoning
Fat Replacers: (Found in baked goods, dressings, frozen desserts, confections, cake and dessert mixes, dairy products)
modified food starch, olestra, olean, sucrose polyester
Emulsifiers: (Found in salad dressings, peanut butter,
chocolate, margarine, frozen desserts and used to allow smooth mixing of
ingredients, prevent separation, keep products stable, reduce
stickiness, control crystallization, keep ingredients dispersed, and to
help products dissolve more easily)
sorbitan monostearate, polysorbates, soy lecithin (note: much debate
exists on the effects of soy, especially genetically modified soy)
Other: (firming agents, acid agents, strengtheners, shelf life enhancer, packaging, solvents)
aluminum, silicon/silica/ silicon dioxide, trans fat, potassium
bromated, hexane used in margarine, milk protein concentrate (the dried
leftovers of dairy processing from all over the world are mixed together
and generically called MPC ), propylene glycol prevents discoloration,
sodium acid pyrophosphate, calcium sulfate, fumaric acid, ammonium
sulfate, xanthan gum (questionable GMO), azodicarbonmide, hydrogenated
oil
“Everyone knows that some people get reactions after eating the food
ingredient monosodium glutamate --reactions that include migraine
headaches, upset stomach, fuzzy thinking, diarrhea, heart
irregularities, asthma, and/or mood swings. What many don’t know, is
that more than 40 different ingredients contain the chemical in
monosodium glutamate (processed free glutamic acid) that causes these
reactions. The following list of ingredients that contain processed free
glutamic acid has been compiled over the last 20 years from consumers’
reports of adverse reactions and information provided by manufacturers
and food technologists”-
truthinlabeling.org
| Names of ingredients that always contain processed free glutamic acid: | Names of ingredients that often contain or produce processed free glutamic acid: | The
following are ingredients suspected of containing or creating
sufficient processed free glutamic acid to serve as MSG-reaction
triggers in HIGHLY SENSITIVE people: |
Glutamic acid (E 620), Glutamate (E 620)
Monosodium glutamate (E 621)
Monopotassium glutamate (E 622)
Calcium glutamate (E 623)
Monoammoniumglutamate (E 624)
Magnesium glutamate (E 625)
Natriumglutamate
Yeast extract
Anything“hydrolyzed”
Any“hydrolyzed protein”
Calcium caseinate, Sodium caseinate
Yeast food, Yeast nutrient
Autolyzed yeast
Gelatin
Textured protein
Vetsin
Ajinomoto | Carrageenan(E 407)
Bouillon and broth
Stock
Whey protein
Whey protein concentrate
Whey protein isolate
Any“flavors” or “flavoring”
Maltodextrin
Anything“ultra-pasteurized”
Barley malt
Pectin (E 440)
Protease
Anything “enzyme modified”
Anything containing“enzymes”
Malt extract
Soy sauce
Soy sauce extract
Soy protein,
Soy protein concentrate
Soy protein isolate
Anything “protein fortified”
Anything “fermented”
Seasonings | Corn starch
Corn syrup
Modified food starch
Lipolyzed butter fat
Dextrose
Rice syrup
Brown rice syrup
Milk powder
Reduced fat milk (skim; 1%; 2%)
most things low fat or no fat
anything Enriched
anything Vitamin enriched |
The project of compiling a list of toxic ingredients has been daunting,
aggravating and extremely disappointing because we face the fact that we
are being deliberately poisoned and lied to. None of these ingredients
are necessary. Only psychotics (or aliens who have infiltrated our food
industry in order to kill us off) deem them necessary. As Jack LaLanne
said "If man made it, don’t eat it." I question if mankind is even
behind this because these chemical processes are so alien. This must
run deeper than greed and availability.
Since not every toxic food additive is contained on these lists,
remember a general rule while reading food labels. If you don’t know
what it is, don’t eat it and the fewer ingredients the better. Even
then, we must do some digging to verify that the foods we buy have not
been genetically modified, including soy, wheat germ, maize, cottonseed
and rice. You can always write the food manufacturer and ask! Make a
list of ingredients to avoid and carry it with you when you go grocery
shopping.
Make a lifestyle change and eat real, organic, hormone free and GMO free
food. Support local farmers and companies who distribute organic food.
They need our support! If you eat meat, know your local butchers so you
can ask questions about how the animals are treated. You can discover
ways to mix and match and spice up your menu with ingredients Mother
Earth has already provided.
Source: By Lana Lokteff |
redicecreations.com
