Three Scary findings in your food
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There are 3 health risks hidden in most Foods in local supermarkets.
1. BHA and BHT
BHA and BHT antioxidants are mainly used to stabilize fats and oils in Food packaging. But not the good kind of antioxidants … at least your body. food manufacturers to use oxygen as they reflect mainly by BHA and BHT as an oxidizing fats or oils, thereby protecting food from spoilage. Therefore> Food may take more time on the shelf.
BHA and BHT are fat soluble, which should offset the alarm, since each connection (good or bad) that are soluble in fat, accumulate in fat deposits in the body. If this accumulation continues over time in the toxicity and serious health problems.
In addition to food storage, BHA and BHT are also used for fats and oils in cosmetics and pharmaceutical industries to obtain.
What foods contain BHA and BHT?
BHA is generallyused to keep fats from becoming rancid too, but is also used as a yeast de-foaming. BHA mainly found in butter, meat, cereals, chewing gum, baked goods, snacks, dried potatoes and beer. It is also found in food and foodstuffs, cosmetics, rubber and petroleum products.
BHT also prevents oxidative rancidity of fats. Its main task is to preserve food odor, color and flavor. Many packages BHT.You will often see "BHT added to preserve freshness in the list of ingredients in many common foods packaged, such as cropping, cereals and other foods containing fats and oils.
BHA and BHT are safe?
Of course not! If they were, it would not be included in the list of harmful additives, should be now? Both BHA and BHT and additional application review by the U.S. Food and Drug Administration is necessary. However, the same chemicalProperties are involved that BHA and BHT also desirable that the preservative in a series of negative effects on health.
BHA, in particular, is well known that severe negative effects on the human body. Both BHA and BHT has been shown to contribute to cancer and tumor growth.
Observed in the German study "… the toxic effects on the lungs were only with BHT. However, the BHA causes tumors in animals, which are dose-dependent, whereas BHT-induced liverTumors in long-term experiments …. all published results, which agree with the fact that tumor promoters BHA and BHT. "
There is also evidence that many people have difficulty metabolizing BHA and BHT, health problems, such as:
• Damage to the liver and kidneys
• conduct disorder,
• Infertility
• weakened immune system,
• congenital anomalies
• Cancer (IARC group 2B)
BHA should certainly should be avoided at all costs for children, adolescentsChildren, pregnant women and people sensitive to aspirin ..
There is less detailed data on BHT rights, but the investigations leading to cancer in animals. For example, after Crisp Data Base National Institutes of Health 1999:
"… The food additive, butylated hydroxytoluene (BHT), supports the development of tumor cells before induction in mice … …"
IARC as a group of BHT 3 ingredients and is interesting, it is forbiddenEngland. Why not elsewhere?
So the key is to avoid these harmful additives. One more reason to eat more food, natural numbers.
2. Sodium nitrite
As the deadly sodium nitrite additive serves a dual purpose, in food by its color change of meat and fish, and prevents growth of Clostridium botulinum, a bacterium that causes botulism.
Are used primarily food producersSodium nitrite, because her "beautification" impact on the meat, turning an ugly brown to bright red attractive! Sodium nitrite is most commonly used in the treatment of meat, like bacon, ham, hot dogs, Bologna, liver, pate, and many others.
In Europe, sodium nitrite, the E-number E250.
Although this chemical to prevent bacterial growth, it has been identified as highly toxic to humans (and other animals).
Various risks, food digestionThe substances have been proposed and studied by scientists. The main problem is the formation of carcinogenic nitrosamines by reaction of sodium nitrite with amino acids in the presence of an acidic environment like the stomach of man.
Many studies have confirmed the link between high consumption of processed meat and bowel cancer, the presence of sodium nitrite. Great literature review (including 17 studies), has drastically that eating processed meats (including evidenceSausage, ground beef, ham, bacon, salami, nitrite-treated meat products and meat), increases the risk of colorectal cancer, a jump of 49%!
Recent studies have also established a link between frequent ingestion proceesed smoked meats with nitrites and chronic obstructive pulmonary disease (COPD), a form of lung disease and the onset of severe migraine.
If you are not able to say now that the presence of sodium nitrite in food is controversial due to thecarcinogenic nitrosamines, which occur in healing or processed meat, cooked at high temperatures, and if it is acidic, as presented in our stomachs.
This caused nitrosamines, if nitrite and secondary amines (usually proteins) react in a strongly acidic (eg) in the stomach or high temperatures, such as frying or grilling. Heating of food, particularly rancid cooking oil, is by far one of the most dangerous things you can do toYour food and your body. And it follows that such practices can significantly associated with cooking a thousand cases of colorectal cancer worldwide each year.
Given their ability carcinogen, it is surprising that nitrosamines in many other types of food, especially beer, fish can be found (and fish) products and processed meat and cheese preserved with salt nitrite pickling. However, given that nitrosamines are not really as food additivesitself (as in a by-product), the regulation of this chemical has been released, at least.
But there is hope – if you want to say. Recently, the U.S. government imposes limits on the amount of nitrites used in meat products to reduce the risk of cancer in the population. The rules were also established food manufacturers add ascorbic acid or related compounds to meat, because they tend to inhibit nitrosamine formation.
RegardlessGovernment efforts, there remains the fact that carcinogens in our food. How can they be in safe or acceptable compound that causes cancer? It makes sense that over time accumulate and additive sodium nitrite in the body and cause considerable damage if it reaches the limit.
Oh … I almost forgot to mention that new epidemiological data also suggest that nitrosamines (via nitrite) in canned foods cause stomachCancer! As if the large intestine and large intestine were not enough.
It is not surprising that the International Agency for Research on Cancer called 2A sodium nitrite as a food additive, which means that it is "probably carcinogenic to humans".
3. Sulfites
If you're like me – someone who is prone to allergies and asthma – then we will pay particular attention to this widely used food additive.
Sulfites and identified as sulfur dioxide, sodium bisulfite,Potassium bisulfite, potassium metabisulfite, sodium metabisulfite or sodium sulfite, a preservative used to prevent discoloration and bacterial growth.
Sulfites are often used to prevent the color in the dried fruit, "fresh" shrimp, and some potatoes. They are also frequently found in many wine and beer. Other examples of foods that contain sulfites are: bread, soups, jams, canned vegetables, pickled foods, sauces, nuts, chips, trail mix,Beer and wine, vegetable juice, sparkling grape juice, apple juice, lemon juice and lemon juice in a bottle, tea, dehydrated, many spices, molasses, fresh or frozen shrimp, maraschino cherries, and cut the peeled potatoes.
Dried Apricots – brown or orange?
One of the deceptive tactics used by food manufacturers for the use of sulfites in dried fruits, color "attractive. For example, dried organic apricots (which do not contain sulfites) have a profoundbrown. However, non-organic dried apricots (contain sulphites) are yellow-orange, most of us associate with fresh apricots.
Although no organic dried apricots are not as healthy for us tend to perform best sellers just because they look more attractive to consumers. Remember that food labeling and packaging is what happens, most of you – regardless of their impact on health? Thus, organic nuts, ifpossible.
The problem is that sulphites mild to severe allergic reactions that can cause about 1% of the population. Estimates, in fact, the Food and Drug Administration (FDA) as one in a hundred people sensitive to sulfites and 5% of those who suffer from asthma like me, are also at risk of side effects substance. As in the case of food intolerances, you can develop a sensitivity to sulphites at any time in life, and because of the sensitivityunknown.
I speak from experience that eating foods that sulphites immediately aggravated my asthma, so my face and go operation creates irritability. For this reason, I limit my consumption of wine (and other sulphite contaminated food), drinking too little, except for special occasions. Is this a relationship?
Lethal reactions, of which the legislature
Non Sulfites sensitive individuals, are generally safe. But if you think you can avoid sensitiveall forms of this substance at least a dozen identifiable cause of death in 1980 and probably much, much more in recent decades. The deaths and less serious side effects have been associated with food restaurant. Sulfite levels in lettuce and potatoes are served in restaurants are often very high because workers would spend the vegetables in a sulfite solution for too long.
From 1980 to 1999 by the FDA in 1132 reports of adverse reactions toSulfites. More than 90 percent of them occurred in restaurants or other places outside the home. But the record number of responses reported on average a decade since 1996, and no deaths since 1990. That sharp drop was due mainly to a four-year campaign for the prohibition of the FDA, led sulfites food from the Center for Science in the Public Interest (CSPI), since 1982.
The hardest part is that by law the side effects of drugs mustFDA reports on doctors and drug companies, but with sulfites and other food ingredients, reporting is voluntary, so it is difficult to say how many people could be compromised.
In the year 1986 following pressure from the Center for Science in the Public Interest (CSPI), the Congressional hearings and media attention, the FDA banned the use of sulphites dangerous and demanding that labels wines sulfite is used. In addition, the FDA banned the use of sulphitesFruits and vegetables that are eaten raw, like lettuce or apples. The rules now also producers who use sulfites in processed products to the list of substances on the labels of their products.
FDA has not yet been set for action on the request of the CSPI to restaurants to disclose that sulfites foods.
Complicated, researchers without identifying the lowest concentration of sulfites needed or cause allergic reactions in susceptible individuals.The FDA requires that manufacturers and food processors to disclose the presence of sulfites are substances in a concentration of 10 ppm (consisting of 1 part of sulfite to 100,000 parts of the food industry represents a drop of water in the bathtub ), but their number could be even lower.
But how much poison in the body should be allowed? In my head, nothing!
Doctors believe that asthmatics develop difficulty breathing by inhaling sulfite fumes from treated foods. In severeAnswer an overwhelming degree of bronchial constriction occurs, which cease to breathe. This can lead to a lack of oxygen to the brain, heart and other organs and tissues and heart rhythm irregularities potentially lethal range. But we do not know who is the first place, asthma or sulfite sensitivity.
Avoid foods that contain or contain sulfites May is the only way to avoid a reaction. If you are sensitive to sulfites, you should read the labels of all foodItem. At the restaurant, ask the chef or sulfites Server, when used or added to foods before or during training. If you do not want to see on food packages that are still fresh.
Tags : Food Pack
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