Tasty but DEADLY

 

In today’s increasingly complex and globalized food production and distribution chain much controlled by huge companies, tracking down the source and quantity of all components that goes into our food and beverages becomes a difficult task.

TAIWAN FOOD SCARE

Not long ago food scare that taints Taiwan food industry is a nightmare for millions of citizens who have been consuming related toxic products for almost three decades without realizing the devastating effects on their health.

The problem surfaced after a vigilant lab researcher at the Department of Health noticed something not right arising from a routine test of a dietary supplement product. It is laced with a toxic chemical DEHP and further investigations found it in part of the entire food processing chain in the country.

This chemical consists of high level of plasticizers, used to make clouding agents, which is added to food and drinks so that the other ingredients can blend better. The end product can then look more tempting to consumers.

For information, applying plasticizers such as DEHP increase the plasticity of materials commonly used in production of commercial items such as leather goods, rainwear, flooring, wiring and cable, food packaging materials and children’s toys.

Traditionally, palm oil or gum arabic was used as clouding agents but replaced by cheaper chemicals like DEHP and DINP by two taiwanese food additive manufacturers. Produced in bulk in some cottage backyards, they are also supplied as emulsifiers to big F & B manufacturers and smaller outlets serving fruit juices, jellies, tidbits, iced tea, bubble tea, yogurt, pastries and ice cream. Even health supplements like probiotic powder and multivitamins, and cough syrups are not spared. Such byproducts have reached the shores of neighboring countries like Hongkong, China, Philippines and Vietnam.

Not only has the nationwide sales plummeted after the news was broadcasted, the national image abroad is badly tarnished. Several countries have banned DEHP-tainted F & B sourced from Taiwan. Though there is no report of death as with vegetable contamination happening in Europe at the same time, the issue is serious enough to prompt immediate attention. Taiwan Government is trying to pacify the public by stating that the chemicals involved are not life-threatening and not proven to link to cancer (but positive on animals).

Closely resembling the 2008 scandal in which mainland Chinese company Sanlu added melamine, banned for use in foodstuffs, to baby powder to indicate higher levels of protein, the main victims in the Taiwan case are young children.

Health researchers warned that children’s developmental growth can be retarded if heavily intoxicated. Some pregnant women who have been consuming related products for prolonged period of time reported that their male offsprings are observed to have underdeveloped reproductive systems. It is believed that kids who consume beverages contaminated with DEHP on a long-term basis are eight times more at risk of developing problems with their reproductive system. The males are more likely to suffer from feminization and shrinking of the penis and testicles when they become adults, whilst girls are facing the prospect of premature development of their sexual organs. Thyroid dysfunction and fertility problems can be real threats later in life.

A study conducted in HK from a sample population showed stunning result with 99% having traces of such chemicals in their blood. Arising from this matter, the taiwanese products are advised to be tested by Authorities in Hong Kong to allay public fear. Two glaring failed cases are sesame oil packets found in Weilih’s hand-made instant noodles contained DEHP and Chuang’s Square Cookies contained DEHP and DINP. Both products, manufactured in Taiwan are well-known signature foods.

ASIAN TIDBITS

 

They come in a tasty blend of sweet, sour and salty. So tempting but they can also be deadly.

Yes, craving for that piece of dried sour plum can kill you, albeit slowly. Many types of dried fruits imported from China, Taiwan and other Asian countries have been found to contain high levels of lead.

Lead is a metal that can be absorbed into the body over time. Excess consumption, especially by the young, can lead to serious health problems, including delayed mental and physical development and learning deficiencies. It also poses risks to pregnant women and infants.

 

In Malaysia, the Health Minister Datuk Seri Liow Tiong Lai said only dried fruit products other than these brands would be allowed to be sold in the country.

“Under Regulation 38 of the Food Regulations 1985, the level of lead accepted is two parts per million. Action will be taken if the lead content exceeds the amount,” he said.

Malaysia’s move to bar the 18 brands of dried fruits comes in the wake of last Friday’s move by the United States’ Food and Drug Administration’s (FDA) advisory against eating dried fruits imported from Asia. Testing results in Texas found that dried plums and products contained lead as much as 300 times the acceptable level. The FDA doe not have lead limits specifically for prunes, but the Centre for Disease Control and Prevention has advised avoiding consumption of any amount of lead. The warning, however, did not apply to prunes from the US.

Published Oct 9, 2009 Malaysian paper report

 

Don't disregard dried fruits yet……

 

If you are watching your sugar intake, you may appreciate dried fruits. As fruit dries, the natural sugar in it concentrates, making it sweet. Dried fruits are especially good replacement for sugar-laden snacks. Diabetic patients can also take, given its low glycemic index (the lower this index the slower it is digested, allowing a slow release of blood sugar). Those who are on weight control program can benefit from the high fibre content.

 

For most foods, the nutritional value retained is about the same as with freezing. Drying also destroys fewer vitamins than canning. In fact, the loss of nutritive value during most drying processes is small in comparison to the loss during cooking. This makes dried fruits a much healthier alternative compared to other commercially prepared foods with additives and preservatives.

Fruits contain vitamin B complex vitamins, vitamin C, carbohydrates and mineral salts such as iron, phosphorous, potassium and calcium. Some vitamin C may be lost through the drying process but other nutrients are relatively unaffected.

Compared with fresh fruit, the shelf life of dried fruit is at least six months. If you refrigerate them, you can keep them for up to a year.

Wise up! Make your foods tasty and healthy!!

Source: http://www.fave.com.sg/feature-healthanswers.htm

GREEN PEAS FROM MALAYSIA

Green peas are green rounded pea seeds that are sweet and starchy in taste. Containing twice the protein of most vegetable, they are a healthier substitute for meat. Three quarters cup of peas provides 6 grams of protein, plus thiamine, riboflavin, niacin, calcium, iron, phosphorus, potassium and 645 units of Vitamin A.

It is unfortunate that some food industries are cheating the customers with fake green peas (actually cheap brown peas) soaked in dye solution overnight. Frequent consumption of fake green peas can lead to colon and bladder cancer. Health Authorities in US, Canada, all European countries banned products using such chemicals.

 

How to tell fake green peas:

Put the peas in boiling water for 30 seconds, the water turns greenish. Also, after consumption your tongue is stained green with light bitter taste.

 

Symptoms

 

1. Stomach irritation, pain or acidity.

2. Urine turns to light green color.

3. Mild headache.

Read link: http://www.chinadaily.com.cn/china/2010-03/31/content_9664992.htm

Food poisoning

 

Is it safe to consume a piece of food that has dropped on the floor 5 sec ago?

The answer is NO.

Why?

Bacterial infection can occur almost instantly. Fatal bacteria has a 100% transfer rate. Even for food left around after 24 hours, the transfer rate drops by 40%, but some bacteria can survive up to 4 weeks. Study conducted found that dry surfaces can transfer more bacteria.

A person can be poisoned after consuming food directly containing harmful toxins, chemicals, parasites or microorganisms like bacteria or viruses.

What is bacteria?

Bacteria are usually classified as plants. They are some 10000 times larger than viruses. Living mainly in the space between the cells attacked, they would feed on them. Most bacterial diseases result from poisons known as exotoxins that can be very toxic.

Symptoms

Symptoms of food poisoning may include nausea, vomiting, abdominal cramps, diarrhoea, chills, fever, severe headache that can last for few days. Contamination can be so severe, spreading like wildfire to land a patient in hospital and having drips after intense dehydration.

Elderly, children and those with poor immune system may suffer more and lead to other complications like arthritis, liver and kidney failure if left untreated.

Food poisoning can be broadly divided into 2 categories:

(1) Infectious agents such as viruses, parasites and bacteria eg. E. coli, campylobacter, shigella and clostridium. The symptoms usually appear 12-72 hours or more after taking contaminated food.

What is always mistaken about E.coli - is harmless and commonly found in the intestines of humans and animals. In fact, it actually serves a useful function – to suppress harmful bacteria and aid in vitamin absorption. However, it can also turn nasty under the right circumstances. For instance, nearly 85% of urinary tract infections are caused by this bacteria.

+ Most common type is Salmonellosis or Salmonella infection easily found in undercooked poultry, eggs and meat. This bacterium is typically associated with eggs as it hides in the ovaries of the hen and thus contaminates the eggs before the shells are formed. Thus, eggs do not need to be cracked or unclean on the surface to be contaminated. For info, this bacteria requires as little as 20 in number to make a person sick.

+ Another bacteria, vibrio parahaomolyticus can be found in raw seafood like clams, oysters and sushi made from raw fish. This bacteria requires nearly one million to make one sick.

Cooks who handle raw food and then handle other foods, without washing their hands in between, endanger others. Taking steamboat without cooking the raw food well poses similar risk of contamination.

(2) Toxic agents can be found in poisonous fruits or mushrooms, improperly prepared exotic food (eg. fugu sashimi) and fruits and vegetables infected by bacteria that inhabit the soil in the form of harmless spores.

Several foods can naturally contain toxins, many of which are not produced by bacteria. Plants in particular may be toxic whereas animals with natural poison are rare. In evolutionary terms, animals can escape being eaten by fleeing; plants can use only passive defenses such as poisons and distasteful substances, for example capsaicin in chili peppers and pungent sulfur compounds in garlic and onions. Most animal poisons are not synthesised by the animal, but acquired by eating poisonous plants to which the animal is immune, or by bacterial action.

Unlike diseases caused by direct bacterial infection, some foodborne illnesses are caused by exotoxins which are excreted by the cell as the bacterium grows. Exotoxins can produce illness even when the microbes that produced them have been killed. Symptoms typically appear after 24 hours depending on the amount of toxin ingested.

+ For instance, Staphylococcus aureus produces a toxin that causes intense vomiting.

+ The rare but potentially deadly disease, botulism affects the central nervous system by blocking the transmission of impulses from nerves to muscles, paralysing it. In the worst case, paralysis of the entire body and death can happen.  It has been found in home-canned foods with a low acidity level, such as asparagus, corn, beets and green beans. Avoid bulging lid or cracked jar for this matter.

Keeping food in the open for too long allows bacteria to thrive on it. Freezing, drying and treating with chemicals like sodium nitrite prevent C botulinum spores from growing and producing toxins.

+ Aflatoxins, frequently found in tree nuts, peanuts, maize, sorghum and other oilseeds, including corn and cottonseeds, predominantly targets the liver, which will result in necrosis, cirrhosis, and carcinoma.

+ Altertoxins can be present in sorghum, ragi, wheat and tomatoes. Some research has shown that the toxins can be easily cross-contaminated between grain commodities, suggesting that manufacturing and storage of grain commodities is a critical practice.

Mechanism

Incubation period

The delay between consumption of a contaminated food and appearance of the first symptoms of illness is called the incubation period. This ranges from hours to days (and rarely months or even years, such as in the case of Listeriosis or Creutzfeldt-Jacob disease), depending on the agent, and on how much was consumed. If symptoms occur within 1-6 hours after eating the food, it suggests that it is caused by a bacterial toxin or a chemical rather than live bacteria.

The long incubation period of many foodborne illnesses tends to cause sufferers to attribute their symptoms to “stomach flu”.

During the incubation period, microbes pass through the stomach into the intestine, attach to the cells lining the intestinal walls, and begin to multiply there. Whilst some merely stay in the intestine, others produce a toxin that is absorbed into the bloodstream, and some can directly invade the deeper body tissues. The symptoms produced depend on the type of microbe.

Our line of defence

Children are most vulnerable to external attacks given their underdeveloped immune system. In critical cases, the walls of their intestines can be damaged.

As for adults, the gastrointestinal tract responds with an inflammation and may cause the temporary disruption of its ability to absorb and stimulate secretion of fluids.

The body attempts to purge the toxins through vomiting and passing watery stools that can lead to dehydration. At the same time, it raises the temperature to kill the pathogens, resulting in a fever.

Remedies

+ At the first suspicion of food poisoning, protect our immune system by taking 6 charcoal tablets to neutralise and eliminate poisons from the bloodstream. After 6 hours, repeat the same dosage. Flush down with a lot of water.

+ Antibiotics can effectively treat bacterial infections, but can also promote infection by destroying the friendly bacteria found in our digestive tract.

+ If vomiting and diarrhea happen at the same time, the body can be seriously dehydrated and need to replace lost fluids and electrolytes urgently.

+ Do not take solid foods but drink plenty of fluids like barley water, porridge, clear soup and juices.

Source: http://en.wikipedia.org/wiki/Foodborne_illness

More comments

+ The way to prevent food poisoning is to take safety precautions during the handling, cooking and storage of food.

+ Bacteria mutate all the time and can turn into a potent virus by altering its genetic material to counteract antibiotic effect. Before the advent of antibiotics, infectious diseases caused by micro-organisms that are of life-threatening nature were treated with garlic. Its main component, allicin is effective against bacteria, virus, fungus and other types of pathogens. Scientific experiments show that 100 mg of garlic extract has the same potency as 10 mg of penicillin.

Best advice is to keep the immune system strong at all times and not to worry what will come next. Populate our gastrointestinal tract with friendly bacteria at all times so that there is lesser chance of pathogens taking charge of our body.

VIVA corner

VIVA Floraguard is an enhanced formula that provides 10 billion CFU/serving of 5 strains of friendly bacteria. It is both a prebiotics as well as probiotics to provide adequate protection to the entire digestive system.

VIVA Biogarlic has the necessary components to rid harmful bacteria.

 

  

Natural TOXINS in common food

          

In Europe, more than 20 people have died and some 2000 others have fallen ill from consuming raw salads that are contaminated with E. coli bacteria.  The culprit is believed to be bean sprouts where such bacteria hide well in the plant or its seeds.

To ensure safety, cooking vegetables under high temperature can destroy pathogens such as E. coli, salmonella, listeria and campylobacter, However veterinary drugs, pesticides and heavy metals like copper and arsenic may remain even after thorough washing and cooking.

Some of the foods we take daily may contain naturally occurring toxins and should be watched closely by certain people.

Almond

+  As a popular snack and pastry ingredient, almond is a rich source of vitamin E, containing 24 mg per 100 g. It is also rich in dietary fiber, B vitamins, essential minerals (eg. calcium), phytosterols and monounsaturated fat – all capable of lowering LDL cholesterol.
+  It can help to overcome stress and depression. Other potential health benefits include improved complexion and possibly a lower risk of cancer. Lactating mothers can take to increase milk production.

+  Never eaten raw as the bitter almond contains trace of lethal cynide in this state and takes only 50 unprocessed pieces to kill a person.  Heat is always applied to destroy its toxicity.

Cherry and peach

Latest studies show that at least one in four women is struggling with arthritis, gout or chronic headaches. A daily bowl of cherries could ease your ache, without the stomach upset so often triggered by painkillers. Enjoy 20 cherries (fresh, frozen or dried) daily, until your pain disappears. The research revealed that anthocyanins, the compounds that give cherries their brilliant red color, are anti-inflammatories 10 times stronger than ibuprofen and aspirin. Anthocyanins help shut down the powerful enzymes that kick-start tissue inflammation, and thus can prevent as well as treat, many different kinds of pain.

A medium peach 75 g (2.6 oz), has 30 Cal, 7 g of carbohydrate (6 g sugars and 1 g fibre), 1 g of protein, 140 mg of potassium, and 8% of the daily value (DV) for vitamin C. Peach allergy or intolerance is a relatively common form of hypersensitivity to proteins contained in peaches and related fruit like almonds. Symptoms may occur like oral allergy syndrome to systemic symptoms, including gastrointestinal and respiratory symptoms.

Both are known to contain highly poisonous compounds in their leaves and seeds. When their seeds are crushed or chewed, they release cyanide.  Symptoms of mild poisoning include headache, dizziness, confusion, anxiety and vomiting.  Larger doses can lead to difficult breathing, increased blood pressure and heart rate, and kidney failure. Reactions can include coma, convulsions and death from respiratory arrest.

Tomato

Tomato is known to be rich in lycopene, known to help prevent prostate cancer and lower risk of breast cancer, but must be cooked to release this component abundantly.

However, the leaves and stem of the tomato plant contain a chemical called glycoalkaloid, which causes extreme nervousness and discomfort for the stomach. Hence, the stem can be used for cooking as flavor enhancer but must be removed during eating.  This chemical is so powerful that it is actually used as a way to control pests.

Potato

The humble potato contains vitamins and minerals, as well as an assortment of phytochemicals, such as carotenoids and natural phenols.  It is best known for its carbohydrate content (approximately 26 grams) mostly comprises starch.  Only a small but significant portion of this starch is resistant to digestive enzymes in the stomach and small intestine, and so reaches the large intestine essentially intact. This effect is similar to fibre in providing bulk and offering protection against colon cancer. Also it improves glucose tolerance and insulin sensitivity, lowers plasma cholesterol and triglyceride concentrations and increases satiety. Vinegar potato salad chilled overnight form resistant starch crystals — that triggers the production of two hunger-halting hormones, and thus helps the body to incinerate more fat for fuel while making less fat available to stash away in fat cells.

Do not take potatoes that turn green as the green hue is due to a high concentration of the glycoalaloid poison being released from the stems and leaves when over-riped.  In serious cases, death follows after a period of weakness, confusion and coma.  Throw away green potatoes and when new sprouts appear on the surface.

Cashew nut

The fats and oils in cashew nuts are 54% monounsaturated fat (18:1), 18% polyunsaturated fat (18:2), and 16% saturated fat (9% palmitic acid (16:0) and 7% stearic acid (18:0). It is also rich in magnesium, Vitamin B1, B2 and B5, recommended for cases of nervousness and fatigue.

The nut is actually the seed of the cashew fruit, found encased in a double shell that contain toxins.  The raw cashews contain urushiol, which is the same chemical in poison ivy and can cause the body similar reaction to one experienced from poison oak or ivy.

Handling the shell or eating a nut with shell oil on it can cause the skin to itch. Those ‘raw cashews’ sold in stores have actually been steamed.  Roasted cashews are treated at high temperature to destroy the shell oil and thus do not trigger a reaction.

Chilli

Red chillis contain high amounts of vitamin C (can aid in the uptake of non-heme iron), B vitamins and very high in potassium, magnesium and iron.

The chemical capsaicin is what makes chilly spicy. Chili padi found in tropical countries are so hot that the burning sensation can be awesome when you cut the chili. Incidentally, this chemical is so strong that it is used as a paint stripper and pepper spray by police forces.

Till now is not clear if the role of capsaicin is a carcinogen, co-carcinogen or tumor promoter as there are many who swear by its ability to prevent and treat cancer.

Strawberry

As strawberry is grounded during maturity, pesticides used are easily trapped on its surface, thus voted one of the most contaminated foods, especially those grown non-organically.

For this reason, pesticide exposure causes negative impact on health. The liver’s ability to process other toxins, the cells’ ability to produce energy, and the nerves’ ability to send messages cannot function properly.

This enticing fruit also contains measurable amounts of oxalates, naturally-occurring substances found in plants, animals and human beings. When oxalates become too concentrated in body fluids, they can crystallize and cause health problems. Hence, individuals with existing and untreated kidney, liver or gallbladder problems may want to give it a miss as the detoxifying organs are already overloaded with toxicity.

Starfruit

Starfruit is loaded with potent antioxidants and vitamin C to protect our cell integrity.  It is low in sugar (fructose), sodium and acid.  Not only that, its antimicrobial activities enables it to scavenge against pathogens such as E. coli, Salmonella typhi, Staphylococcus aureus and Bacillus cereus.

However, this is one fruit like strawberries that a small percentage of the human population should avoid at all cost.  According to nephrologist, neurotoxin found in it normally can be filtered out by the kidneys but not in patients suffering from kidney failure, kidney stones or those under kidney dialysis treatment who may end up with symptoms like hiccups, numbness, vomiting, weakness, agitation, Epileptic fist, nausea and mental confusion. Fatalities have been documented in some patients as well.

Source:  Mind your Body, ST dated 9-6-2011

SILENT food KILLERS

You may not be aware that there are some devastating and silent killers that are lurking in your kitchen proven to be more detrimental to your health than alcohol, nicotine and many potent drugs.

Monosodium Glutamate(MSG):

Monosodium glutamate (MSG), one of the most abundant naturally occurring non-essential amino acids, is a flavor enhancer or food additive commonly added to Chinese food, canned vegetables, soups and processed meats to balance, blend and round the total perception of other tastes. Although the Food and Drug Administration (FDA) has classified MSG as a food ingredient that is generally recognized as safe, the use of MSG remains controversial.

 

The chemical breakdown of MSG is approximately 78% free glutamic acid, 21% sodium and up to 1% contaminants. Umami is the taste of glutamate, which is a savory flavor found in many Japanese foods, bacon and MSG as well. It aids foods with MSG to taste heartier, more robust and generally better than without.

Monosodium glutamate was invented by a Japanese, Kikunae Ikeda in 1908, who identified the natural flavor enhancing substance of seaweed. Subsequently, together with a partner he went on to develop Ajinomoto, which is now the world’s largest producer of MSG.

Currently, most of the world production of MSG is by bacterial fermentation in a process similar to wine, vinegar, yogurt and chocolate. Sodium is first added for neutralization purpose. Then fermentation follows with selected bacteria cultured with ammonia and carbohydrates from sugar beets, sugar cane, tapioca or molasses, to enable excretion of amino acids into the culture broth from where L-glutamate is isolated.

A condition known as “Chinese Restaurant Syndrome” entered the medical literature, describing the numerous adverse reactions to foods containing MSG such as:

• Flushing
• Headache
• Sweating
• Facial pressure or tightness
• Numbness, burning sensation
• Rapid, fluttering heartbeats (heart palpitations)
• Obesity
• Eye damage
• Chest pain
• Nausea
• Fatigue and disorientation
• Depression

Dr. Russell Blaylock, a board-certified neurosurgeon and author of “Excitotoxins: The Taste that Kills.” In it he explains that MSG is an excitotoxin, which means it overexcites your cells to the point of damage or death, causing brain damage to varying degrees — and potentially even triggering or worsening learning disabilities, Alzheimer’s disease, Parkinson’s disease, Lou Gehrig’s disease and more. This is partially explained by that free glutamic acid is the same neurotransmitter that your brain, nervous system, eyes, pancreas and other organs use to initiate certain processes in your body.

The next time you visit a restaurant, ask your server which menu items are MSG-free and request that no MSG be added to your meal.

Here is a list of ingredients that ALWAYS contain MSG:

Autolyzed Yeast	Calcium Caseinate	Gelatin
Free Glutamate	Glutamic Acid	Hydrolyzed Protein
Monopotassium Glutamate	Monosodium Glutamate	Sodium Caseinate
Textured Protein	Yeast Extract	Yeast Food
Yeast Nutrient	Hydrolyzed corn	Maltodextrin

Just because a product says “No MSG” does not mean it is not in there!

Sodium Nitrates (nitrosamines):

Sodium nitrate is a white solid compound which is very soluble in water. It may be used as a constituent of fertilizers, explosives, solvent in the dry cleaning industry and as a food preservative.

Nitrates are used in curing, which is a broad category of techniques for preserving foods, mainly processed meat and fish, like hot dogs, luncheon meats, cold cuts and bacon for added shelf-life, color and flavor. Similar to the use of salt, sugar or some form of dehydration, the purpose is to make the food unattractive to the bacteria that cause food spoilage. This works because bacteria are tiny organisms that require moisture, oxygen and food to survive.

This ingredient, sodium nitrate is bad for the heart because it keeps hemoglobin molecules in your blood from carrying oxygen to your body tissue and makes your arteries more likely to harden and narrow. Not forgetting that the salt and saturated fat in these meats are unhealthy.

A small amount of the nitrate added to meat as a preservative breaks down into nitrite, on top of any nitrite that may also be added. The nitrite then reacts with protein-rich foods (such as meat) to produce NOCs – formed either when meat is cured or in the body as meat is digested. Problems may compound when microwaved.

Though sodium nitrate is used in foods sparingly, the accumulative effect can be carcinogenic destroying DNA and increasing cellular degeneration. This can lead to an increased risk of Alzheimer’s, diabetes mellitus, Parkinson’s, and cancer such as gastric cancer, oesophageal cancer and colorectal cancer.

Margarine:

 

Not all margarines are created equal — and some are worse than butter. In recent times, some brands of margarine are found to contain hydrogenated oils or trans-fats.  Basically, the more solid a margarine is at room temperature, the more trans fat it contains, as much as 3 grams per tablespoon.

When selecting a spread, be sure to check and pay particular attention to the grams of saturated fat and trans-fat. Look for products that have the lowest combined amount and a low percent Daily Value for cholesterol.

 

Trans fat is formed when vegetable oils undergo hydrogenation, which is a commercial process to harden oil for production of fats like shortening and hard margarine. Trans fat raises LDL-cholesterol (‘bad’ cholesterol) and lowers HDL-cholesterol (‘good’ cholesterol) in the body. As a result, trans fat increases the risk of developing heart disease and stroke.

Though some margarine manufacturers claimed that their new margarines contain plant sterols and removed trans-fats from their spreads or lowered the concentration considerably, it is still far from safe. When reading the Nutrition Facts panel, check if there is any mention of partially hydrogenated oils or fractionated oils. Even a margarine lists zero grams of trans-fat can still have small amounts of these unhealthy fats.

Excess trans-fatty acids are harmful to our cell membranes and can cause deformed cellular structures, resulting in accelerate aging and degenerative changes in tissues. Hence, most heart doctors recommend butter over normal margarine but recommend trans fat free margarines over butter.

Artificial Sweeteners:

Aspartame, Acesulfame K, Sucralose, Sorbitol, Truvia and Saccharin are chemical sweeteners produced as sugar substitute. Aspartame is well-known as it is commonly found in all diet soft drinks such as Diet Coke and Diet Pepsi and artificial sweeteners such as NutraSweet, Equal and Spoonful.

Found in thousands of foods and beverages including chewing gum, candies, diet soft drinks, desserts, yogurt, and condiments.

Aspartame is the excrement of genetically modified E. coli bacteria. It comprises 40% aspartic acid, 50% phenylalanine and 10% methanol.

- Aspartic acid acts as a neurotransmitter, and when presents in excess amount actually over-excites the brain cells (known as an “excitotoxin”), thus stimulating them to death. This risk is enhanced for mental sufferers, infants, children, pregnant women, the elderly and persons with certain chronic health problems.
- While phenylalanine is an amino acid already exists in the brain, excess levels due to ingesting aspartame with carbohydrates can cause serotonin to decrease over time, which can lead to chemical imbalances that can cause depression, seizure and emotional disorders. Some findings reported high blood phenylalanine concentration in brain parts is especially dangerous for infants and fetuses.
- Methanol is an industrial solvent, used as fuel and antifreeze, and in many paints and varnish removers. This ingredient also known as wood alcohol is a deadly poison. When hit up to a temperature exceeding 86 deg F, it is converted to Formaldehyde, and then to formic acid. Formaldehyde belongs to the same class of potent poisons as Cyanide and Arsenic.
The only difference is – Formaldehyde kills gradually and quietly, causing neurological damage (eg. lupus, multiple sclerosis) and retinal damage leading to blurred or dimmed vision and even blindness. Accompanying symptoms include headaches, fatigue, chest tightness, nausea, lack of concentration, seizures and behavioral impairment. Over a prolonged period, it can even lead to coma and death. Being carcinogenic, it can interfere with DNA replication and cause birth defects.

Aspartame accounts for over 75% of the adverse reactions to food additives reported to the FDA with serious cases of seizures and death. List of the 90 different documented symptoms listed in the report include: Headaches/migraines, dizziness, seizures, nausea, numbness, muscle spasms, weight gain, rashes, depression, fatigue, irritability, tachycardia, insomnia, vision problems, hearing loss, heart palpitations, breathing difficulties, anxiety attacks, slurred speech, loss of taste, tinnitus, vertigo, memory loss, and joint pain.

Caution: These faked sugars trick the body into ingesting them and holding on to them for extended periods of time, turning rancid in the body fat resulting in cell-choking and mutating. Check on labels on any foods purchased, including vitamins and pharmaceuticals for trace of such “sugar-free” content.

Artificial colorings:

Color additive, is any dye, pigment or substance that imparts color when it is added to food or drink. They come in many forms consisting of liquids, powders, gels and pastes. Such applications are common in both commercial food production and domestic cooking. Also extension to non-food applications like cosmetics, pharmaceuticals, home craft projects and medical devices.

Unknowingly, those bright and friendly colors that bring joy to a child slurping down a yogurt drink can turn out to be a dangerous poison. They have the potential to unleash various forms of damage in the body, starting from neurological issues to cancer formation.

Until the 20th century, food coloring was obtained from natural sources. Ancient Romans used saffron and other spices to put a rich yellow color into various foods. Other frequently used natural colors included paprika, turmeric, beet extract and flower petals. Subsequently, the addition of some natural colors were unappetizing and toxic. For instance, chalk was added to whiten bread and candy with vermilion (contains mercury). Apart from synthetic petrochemicals made from petroleum, antifreeze and ammonia, other substances such as lead, copper and arsenic are also utilised.

Manufacturers like to substitute color additives for real food ingredients to lower their costs and make their products more appealing. By so doing, profit can be maximised but at the expense of consumers’ health.

According to the FDA report, the three most-widely used dyes, Red 40, Yellow 5 and Yellow 6, are tainted with low levels of cancer-causing compounds that can cause cell mutations. They are known to cause allergic reactions in some people and hyperactivity in kids.
 

Some findings conducted mainly on animals are as follows:

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.

Do yourself a favor by scanning the ingredient lists of cereals, yogurts, cakes, snacks, soups, meats and virtually any processed product for the colorings before putting in the shopping cart. Look out especially those too tempting if it is not a fresh fruit or veggie.
 

Anti-foaming agents:

An additive is used to prevent formation of foam or is added to break a foam already formed by reducing the surface tension of an industrial solution or emulsion. The first defoamers were aimed at breaking down visible foam at the surface. Kerosene, fuel oil and other light oil products were used to break down foam. Other vegetable oils also found some use. They are used in many industrial processes and products: wood pulp, paper, paint, industrial wastewater treatment, food processing, oil drilling, machine tool industry, oils cutting tools, hydraulics, etc.

 

In recent times, commonly used agents are insoluble oils, dimethyl polysiloxanes and other silicones, certain alcohols, stearates and glycols.

- Dimethylpolysiloxane is an industrial chemical used in caulks and sealants, and as a filler for breast implants. It is also applied in chicken nuggets and eggs.
- Silicone oil is added to cooking oil to prevent foaming in deep-frying.
- TBHQ, a petroleum derivative, used as a stabilizer in perfumes, resins, varnishes and oil field chemicals, is known to link to stomach tumors and DNA damage.
- Antifoaming agents are sold commercially to relieve bloating. A familiar example is the drug Simethicone, which is the active ingredient in drugs such as Maalox, Mylanta, and Gas-X.

For info: According to the McDonald’s Corporation, its famous Chicken McNuggets are made with ingredients including autolyzed yeast extract (which contain free glutamate), sodium phosphates and sodium aluminum phosphate. Also added are “hydrogenated (usually contains trans fat) soybean oil with TBHQ and citric acid added to preserve freshness” and “Dimethylpolysiloxane added as an antifoaming agent.”
 

Other comments

According to Dr. Blaylock, taking in excess of the above components can cause numerous glutamate receptors to be found both within your heart’s electrical conduction system and the heart muscle itself. This can be damaging to your heart, and may even explain the sudden deaths occurrring among young athletes.
He says:

“When an excess of food-borne excitotoxins, such as MSG, hydrolyzed protein soy protein isolate and concentrate, natural flavoring, sodium caseinate and aspartate from aspartame, are consumed, these glutamate receptors are over-stimulated, producing cardiac arrhythmias.
When magnesium stores are low, as we see in athletes, the glutamate receptors are so sensitive that even low levels of these excitotoxins can result in cardiac arrhythmias and death.”

In general, if a food is processed you can assume it contains at least one of the above components. Be prudent by selecting only whole fresh foods in your own kitchen to avoid those toxins and ensure a healthy body. If you cannot avoid such foods, remember to detox as much as possible.