Dangers of artificial food colors

"Should the FDA be so permissive with chemicals in food, suspect or not, that amount to little more than marketing?" asks The Daily Green (http://www.thedailygreen.com/healthy-eating/eat-safe/artificial-food-...). This question is particularly pertinent considering that colorings have not always proven to be harmless.

Citrus Red 2, Red 3, Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2 and Green 3, --which include some of the most commonly used artificial food colorings--have all been identified as being, or being contaminated with, potential cancer-causing chemicals, according to the Center for Science in the Public Interest. And Blue 1, Red 40, Yellow 5, and Yellow 6 are known to trigger reactions in those with allergies.

History paints an ugly food color portrait

Until the twentieth century, food coloring could only be obtained from what people found in nature. Ancient Romans used saffron and other spices to put a rich yellow color into various foods (http://homecooking.about.com/od/foodhistory/a/foodcolorhistry.htm). Other frequently used natural colors included paprika, turmeric, beet extract, and petals of various flowers.

But many of the other frequently used natural colors were not only unappetizing, but downright dangerous (http://onlinelibrary.wiley.com/doi/10.1111/j.1541-4337.2009.00089.x/p...). Bakers added chalk to whiten bread, for example, and sweets manufacturers loaded candy with vermilion (which contains mercury), red lead, white lead, verdigris (which is a copper salt), blue vitriol (which contains copper) and Scheele's green (which contains both copper and arsenic).

The science of food coloring evolved from there and technology created a new kind of dye derived from coal tar, a waste product of coal gas and coke. The synthetic dyes came to be known at coal-tar colors and they are what we still use today.

By the beginning of the 20th century, some 695 of these had been synthesized, and over 80 were on the market. While they were generally a safer alternative to metal salts and used in less quantity, they were still unregulated.

In 1938, responsibility for regulating and enforcing color was granted to the newly instituted Food and Drug Administration. At that point, there were 15 synthetic colors approved for use in foods, 6 of which are still used today.

Modern food colorings have their own problems

While manufacturers were no longer adding mercury or arsenic to their products, food-coloring dangers took center stage, yet again, in the 1950s after many children became ill from eating Halloween candy containing the Orange 1 food coloring. The FDA banned the color after more rigorous testing suggested that it was toxic (http://www.nytimes.com/2011/03/30/health/policy/30fda.html).

Red 32 and Orange 2 were also delisted due to the same Halloween incident, according to the Harvard Law School paper, The Palette of Our Palates: A brief history of food coloring and its regulation.

The controversy continued when, in 1976, the agency banned Red 2 because it was suspected to be carcinogenic, according to The New York Times (http://www.nytimes.com/2011/03/30/health/policy/30fda.html).

Other colors have since been banned in the US including: Violet 1; Reds 2 and 4; Yellows 1, 2, 3 and 4, and Yellow 5 is undergoing testing, according to Encyclopedia Britannica (http://www.britannica.com/EBchecked/topic/212658/food-colouring).

The FDA decided to remove Red 2 from the provisional list in 1976, after Conflicting studies were published. Some studies showed the dye was safe and others showed that it was not safe and, in fact, caused breast and intestinal tumors in rats and was toxic to gonads and embryos. The FDA de-listed it stating that the color industry had not met its burden of proving the safety of Red 2.

Yellow 5 was the successor to Red 2 in popularity. The color, sometimes called Tartrazine, also had its own problems. It was one of the dyes singled out in 1977 by Ralph Nader's Public Citizen Health Research Group as unsafe. The group pointed to the de-listing of Red 2 and Red 4 a year earlier as evidence that dyes we consider "safe" are often later shown to be toxic.

While the FDA said that Public Citizen was "overstating the issue and causing public alarm that is simply not warranted," they simultaneously admitted that Yellow 5 caused severe allergic reactions in a small number of people.

Is the FDA doing a better job today?

The FDA suggested that problems associated with artificial coloring might be akin to a peanut allergy or intolerance to these substances and not to any inherent toxic properties of the colorings themselves, said the New York Times.

This may not be accurate, according to a 2004 Southampton University study covered by the BBC. A team of researchers found that adding food colors to children's diets increased hyperactivity rates in all young children, not just those who were allergic to food colorings or who had Attention Deficit Hyperactivity Disorder (http://news.bbc.co.uk/2/hi/health/3742423.stm).

"I want this to address a fundamental issue which is 'Why do we have to have colored food?' said Professor John Warner, the study's author.

"It's absolutely imperative to have follow up studies because we are not now just talking about a population of children with a particular problem we are saying there's a potential for this to be an effect on all children," he said. "And, if that really is the case, then food coloring should be removed."

Consumers can avoid synthetic food colorings by checking labels in grocery stores or by shopping at chains like Whole Foods Market and Trader Joe's, which refuse to sell foods with artificial coloring.

Sources for this article include
http://onlinelibrary.wiley.com/doi/10.1111/j.1541-4337.2009.00089.x/p...
http://www.britannica.com/EBchecked/topic/212658/food-colouring
http://www.thedailygreen.com/healthy-eating/eat-safe/artificial-food-...
http://www.nytimes.com/2011/03/30/health/policy/30fda.html
http://news.bbc.co.uk/2/hi/health/3742423.stm
http://www.heartland.org/healthpolicy-news.org/article/29857/Group_Ca...
http://homecooking.about.com/od/foodhistory/a/foodcolorhistry.htm

Fabric softeners contain toxic chemicals

Fabric softener ads often portray an image of comfort, freshness and sweetness. Yet most fabric softeners contain a grim list of known toxins which can enter your body through the skin and by inhalation, causing a wide range of health problems, particularly for young children.

Some of the harmful ingredients commonly found in liquid or sheet fabric softeners include:

• Chloroform: This substance was used as an anesthesia in the 1800s up through the early 1900s when its potential for causing fatal cardiac arrhythmia was discovered. A carcinogenic neurotoxin, it is on the EPA's Hazardous Waste list. Inhaling its vapors may cause loss of consciousness, nausea, headache, vomiting, and/or dizziness, drowsiness. It may aggravate disorders of the heart, kidneys or liver. Its effects worsen when subjected to heat.

• A-Terpineol: Causes Central Nervous System (CNS) disorders, meaning problems relating to the brain and spine such as Alzheimer's disease, ADD, dementia, Multiple Sclerosis, Parkinson's disease, seizures, strokes, and Sudden Infant Death Syndrome. Early symptoms of CNS problems include aphasia, blurred vision, disorientation, dizziness, headaches, hunger, memory loss, numbness in face, pain in neck and spine. A-Terpineol also irritates the mucous membranes and, if aspirated into the lungs, can cause respiratory depression, pneumonia or fatal edema.

• Benzyl Alcohol: This upper respiratory tract irritant can cause central nervous system (CNS) disorders, headache, nausea, vomiting, dizziness and dramatic drops in blood pressure.

• Benzyl Acetate: This substances has been linked to pancreatic cancer. Its vapors can be irritating to eyes and respiratory passages and it can also be absorbed through the skin.

• Ethanol: Another fabric softener ingredient which is on the EPA's Hazardous Waste list and linked to CNS disorders.

• Pentane: A chemical known to be harmful if inhaled.

• Ethyl Acetate: This substance, which is on the EPA's Hazardous Waste list, can be irritating to the eyes and respiratory tract. It may also cause severe headaches and loss of consciousness, as well as damage to the liver and kidneys.

• Camphor: Another substance on the EPA's Hazardous Waste list. It is easily absorbed through body tissue, causing irritation of eyes, nose and throat. Camphor can also cause dizziness, confusion, nausea, twitching muscles and convulsions.

• Linalool: A narcotic known to cause respiratory problems and CNS disorders. In animal testing, exposure to linalool has resulted in death.

• Phthalates: Used in scented products to help the scent last longer, phthlates have been linked to breast cancer and reproductive system problems.

• Limonene: This known carcinogen can cause irritation to eyes and skin.

• Also, if you follow a vegan lifestyle, you should be aware that many fabric softener sheets are made using tallow, a form of animal fat.

Manufacturers are aware that the products contain toxic chemicals. The packaging on many brands include a warning that the product should not be used on children's sleepwear. Since some of the same brands also have large images of children and toys, however, consumers may miss the small print message.

Breathing and wearing poison

If you use fabric softener, these toxic chemicals coat your towels, sheets and clothing so that you absorb toxins through your skin, the largest organ of the body. When you wear chemically "softened" clothes, you inhale these chemicals with every breath. Even if you do not use fabric softener, you can ingest these chemicals through dryer exhaust sending them into the air or simply by working with someone whose clothes have been chemically treated in this way. Fabric softeners are designed to remain in fabric for a long period of time, slowly releasing into the air.

Fabric softeners were invented to hide the unpleasant smells of synthetic fabrics, whose odors tend to become stronger when heated, whether on a sweating, active body or in the dryer. The chemicals in fabric softeners include those meant to eliminate static cling, as well as perfumes to disguise both the other chemicals and the odor of synthetic fabrics.

Alternatives

Fabrics air dried outside on a line do not develop static cling and are more likely to have a natural pleasant smell. If weather or other factors make natural line drying of your clothes an impractical choice, try using more other natural means to eliminate static cling and impart a fresh smell to your laundry.

If possible, install a water softener. You can also eliminate many clothing odors by thoroughly dissolving a cup of baking soda in the water before putting your clothes in the washing machine.

There are several types of dryer ball products on the market. The ones made of rubber may not be the most eco-conscious means of reducing static as these may off-gas. Instead, try the variety made of felted wool. Some natural retailers offer dryer bags, like large tea bags, containing dried lavender. You can also make your own version of these bags by sewing laundry sachets using cotton muslin and filling them with your favorite dried herbs.

In part two of this series, we will look at the listed ingredients and warnings for mainstream fabric softeners, as well as some product lines which are both vegan and environmentally friendly.

Sources:

http://www.epa.gov/dfe/pubs/laundry/consider/

http://planetgreen.discovery.com/fashion-beauty/replace-fabric-softener-vinegar.html

http://www.naturallifemagazine.com/0608/softener.htm

http://shop.sixwise.com/thetoxicdangeroffabricsofteneranddryersheets2805.aspx

http://users.lmi.net/wilworks/ehnfs.htm

http://www.environmentalhealth.ca/special/fall07FabricSofteners.html

http://www.norwexgreenclean.net/page/page/5367159.htm

http://www.care2.com/greenliving/6-natural-alternatives-to-toxic-fabric-softeners.html

Source: http://www.naturalnews.com/034617_fabric_softeners_toxic_chemicals_laundry.html#ixzz1jBJlWqjR

How to detox aluminum and why it's necessary

We are in the "Age of Aluminum", this according to a lecture by Dr. Chris Exley, PhD at a January 2011 vaccine safety conference in Jamaica. A common expression among those who deflect aluminum's toxicity issues is that aluminum is prominent throughout the earth's crust. What they fail to mention is that aluminum (Al) wasn't widely bioavailable to humans until the latter part of the 19th Century when it began to be mined for creating metals and medicines.

Now we have aluminum appearing in cookware, wrapping foils, beverage and food containers, underarm deodorants, tobacco, over the counter (OTC) and prescribed medicines, and as adjuvants in vaccines. Al is highly reactive with other chemicals and creates antigens to stimulate immune system antibody responses in vaccines. But the mechanics of these reactions are not understood by Big Pharma.

Dr. Exley, has been focused on aluminum biochemical mechanics for two decades, and doesn't claim to know all the answers. But he knows how wrong those who do claim to have all the answers are, and they are among the ranks of Al toxicity danger naysayers and the vaccine industry.

Aluminum body burdens

We all have some level of Al in us with which are bodies are coping. The tissues most prone to collecting and storing aluminum are those tissues with a slow cellular turnover. Cells die off and regenerate quickly on the skin, but not so quickly in bone matter, heart tissue and the brain. Those last three organs that don't have a rapid cellular turnover are most prone to collecting and storing Al.

Yes, the brain stores quite a of bit Al. And that's where MS, chronic fatigue syndromes, epilepsy, ADD, Alzheimer's, Guilliane-Barre' syndrome (a common post vaccination injury) and other neurological disorders manifest. Aluminum compounds that are injected bypass the liver and kidneys and tend to remain in slow cellular replacing tissues.

Non-ingested Al also includes smoking tobacco or marijuana, applied sunscreens and cosmetics and chemtrails. All vaccinations contain Al. Claiming they're safe without mercury, as some A1 proponents do, is incorrect. Exley also mentioned that most vaccines contain some iron -- iron combined with aluminum creates a highly biochemically-reactive compound.

Chemtrails are not contrails. They are real. All samples collected worldwide contained aluminum and more (http://www.naturalnews.com/032572_chemtrails_health.html).

In the last 100 years, we have managed to increase the Al body burden considerably. The threshold for Al toxicity varies. But the incredible increase in neurological disorders during this "Age of Aluminum" demonstrates the need for eliminating it from our bodies as much as possible.

Easy methods for eliminating Aluminum

Dr. Exley mentions one agent that pushes out stored Al from our bodies: High silica content mineral water. He mentioned two brands, Volvic, which is sold at various Whole Food and Trader Joe stores, and Spritzer, which is harder to find.

He and his team of researchers have tested the urine to prove high silica content mineral waters do the trick. He even presented anecdotal evidence of Gardasil adverse-reaction victims improving after a few months of drinking this type of water. He recommends drinking a liter a day to reduce your aluminum body burden.

But that water's a little pricey. You can order an inexpensive pound of horsetail herbs and make teas and tinctures to accommodate a less expendable budget. Making tinctures is easy (http://www.naturalnews.com/032298_herbs_tinctures.html). Organic cucumbers are high in silica also and provide yet another alternative.

As long as there pockets of Al stored in our bodies, the potential for passing the threshold of absolute toxicity exists. Reducing the Al burden is vital for optimum health even when you manage to avoid the most common sources.

Source: naturalnews.com by: PF Louis

Sources for this article include:

http://gaia-health.com/gaia-blog/2011-12-14/leach-aluminum-from-your-body-drink-silicon-rich-water/

http://www.ncbi.nlm.nih.gov/pubmed/10612067

http://www.whole-body-detox-diet.com/raw-foodist.html

Learn more: http://www.naturalnews.com/034607_aluminum_poisoning_detox.html#ixzz1jBIHD5gX

America's Toxic Flu shots: 250 times EPA mercury limit

Thimerosal is a widely used vaccine preservative that is present in the majority of flu shots and other vaccines. Thimerosal is 49% mercury by volume, an extremely toxic chemical element that wreaks havoc on the nervous system, neurological function, and overall biological function [1]. Each dose of flu vaccine contains around 25 micrograms of thimerosal, over 250 times the Environmental Protection Agency's safety limit of exposure.

Mercury, a neurotoxin, is especially damaging to undeveloped brains. Considering that 25 micrograms of mercury is considered unsafe by the EPA for any human under 550 pounds, the devastating health effects of mercury on a developing fetus are truly concerning.

Though thimerasol is not entirely mercury, the mercury content is still extremely high, making it very toxic to the human body. Despite highly exceeding the EPA safety standards for mercury content by over 250 times, flu shots are still recommended for children over 6 months and pregnant women.

It seems that the age groups that are urged to receive the flu shot are actually most affected by mercury exposure. Young children, pregnant women, and elderly are the 'targeted' demographic of flu shot manufacturers, and these individuals also happen to have the least defense against the elemental neurotoxin mercury.

Dr. Russel Blaylock, a leading neurologist, explains:

A recent study looked at the immune reaction in newborn infants up to the age of one year who had received the HepB vaccine to see if their immune reaction differed from adults getting the same vaccine. What they found was that the infant, even after age one year, did react differently. Their antibody levels were substantially higher than adults (3-fold higher) and it remained higher throughout the study.

In essence, they found that the babies responded to the vaccine by having an intense Th2 response that persisted long after it should have disappeared, a completely abnormal response.

In 2004, the The Coalition for Mercury-free Drugs petitioned the FDA to limit the use of thimerosal in vaccine citing safety concerns. In a reply made public years later, the FDA denied the request despite overwhelming evidence that mercury is harmful to the human body [2] [3] [4].

In addition to mercury, vaccines also contain other toxic fillers and preservatives that have been linked to health conditions such as cancer:

-- Aluminium: Also a neurotoxin, aluminum has been linked to Alzheimer's disease [5] and other cognitive diseases [6].

-- Formaldehyde: Among the 8 new substances to be added to the U.S. Department of Health and Human Services list of carcinogens.

-- Antibiotics: Various forms include neomycin, streptomycin, and gentamicin.

-- Triton X-100: A detergent that should not be injected into the human bloodstream.

By recommending flu shots to the public, the CDC and vaccine manufacturers are ignoring the warnings of not only major studies conducted by prominent universities, but also the EPA. The EPA's safety limit of mercury exposure is being exceeded by over 250 times each shot. In addition to a number of other 'recommended' vaccines, flu shots are dished out each year to the public, meaning that this exposure increases to 250 times the limit each year. Over a 10 year period, it is possible to exceed the limit by 2500 times simply by receiving a yearly flu shot.

Sources:
1. Frustaci A, Magnavita N, Chimenti C, et. al; Marked elevation of myocardial trace elements in idiopathic dilated cardiomyopathy. J Am Coll Cardiology 1999;33:1578-83
2. Chang YC, Yeh C, Wang JD. Subclinical neurotoxicity of merucyr vapor revcelaed by a multimodality evoked potential study of chloralkali workers. Amer J Ind Med 1995;27(2):271-279.
3. Yang Y-J, Huang C-C, Shih T-S, et al . Chronic elemental mercury intoxication:clinical and field studies in lampsocked manufacturers. 1994;Occup Environ Med 57(1):245-247.
4. Bluhm RE, Bobbitt RG, Wlech LW, et al. Elemental mercury vapour toxicity, treatment and prognosis after acute intensive exposure in chloraklali plant workers. Part 1I. History, neuropsychological findings and chelator effects. Hum Exp Toxicol 1992 11(3):201-210.
5. Bertholf, R. Aluminum and Alzheimer's disease: prospectives for a cytoskeletal mechanism. CRC-Crit Rev Clin Lab Sci 25:195, 1987
6. Krishnan, S. Aluminum toxicity to the brain. Sci Total Environ 71:59, 198

Internet site reference: http://www.sott.net/articles/show/235750-Flu-Shots-Contain-More-than-250-Times-the-EPA-s-Safety-Limit-for-Mercury

Hundreds of reports of sick dogs come flooding in as FDA issues warning about pet treats imported from China

(NaturalNews) The US Food and Drug Administration (FDA) is still reportedly trying to pinpoint the cause of an illness outbreak affecting an increasing number of dogs all over the country. According to a recent warning issued by the FDA, dog owners need to be aware of the source of their pet treats. Many chicken jerky treats imported from China have been making dogs severely ill.

Just a few weeks ago, we reported on 70 known cases of dogs becoming severely ill or dying from chicken jerky treats imported from China (http://www.naturalnews.com/034313_p...). But that number has spiked to more than 350 after the FDA's Center for Veterinary Medicine issued a new warning to pet owners to beware of the Chinese imported pet treats.

"FDA is advising consumers who choose to feed their dogs chicken jerky products to watch their dogs closely for any or all of the following signs that may occur within hours to days of feeding the products: decreased appetite; decreased activity; vomiting; diarrhea; increased water consumption and/or increased urination," says the FDA warning (http://www.fda.gov/AnimalVeterinary...).

At this point, regulators have been unable to identify a specific brand, or even a specific contaminant, that may be responsible for causing the illness. However, the warning follows several others dating back to 2007 and 2008 when the FDA issued similar warnings about chicken jerky treats that were making dogs ill, an anomaly that remains to be solved.

Many popular pet treats and pet food products are questionable to begin with, as the source of their ingredients are typically undisclosed. Even pet food products manufactured by domestic companies may contain ingredients sourced from other countries, and sometimes contaminants slip in undetected, as was the case in 2006 when Diamond Pet Foods recalled 19 varieties of dog food that was contaminated with aflatoxin (http://www.naturalnews.com/017839.html).

As an alternative to store-bought food and treats, pet owners may wish to search out local sources of pet food made from farm-fresh ingredients instead. Some local suppliers will carry raw meat products derived from pastured animals, for instance, that are specifically made just for pets.

The Organic Consumers Association (OCA) also has a buying guide for pet products that you can use to find trusted sources of quality pet food in your area (http://www.organicconsumers.org/btc...).




Author: Jonathan Benson, staff writer

Sources for this article include:

http://vitals.msnbc.msn.com/_news/2...

Learn more: http://www.naturalnews.com/034551_pet_treats_China_deaths.html#ixzz1iPMViqoL

Franken-Food Additives Poisoning the Masses

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