Thursday, May 20, 2010

Poisons in your cupboard! Watch out!!

Food Dyes (red #40, Blue Lake #1, etc)

Artificial colors look great. They make food look vibrant and appealing. The majority of food colors are made with petroleum. They are a derivative of Petrochemicals and Coal tar. These chemicals are in no way made to be ingested by humans or any other animal. In fact, food dye is pulled off of the market regularly because of health concerns. Yellow #2 food dye will likely be the next to go. It’s be shown to cause ADHD, multiple types of cancer, male sterility, and many other issues.


MSG is an excitotoxin, which in a nut shell means, these chemical transmitters excite your brain cells to death. Children seem to be more susceptible.
Some specific side effects and disorders related to excitotoxins:
Brain cell death
Brain damage
Brain Tumors

Hydrogenated Oils

The disturbing truth of how hydrogenated oils cause cancer, birth defects, heart disease, diabetes, liver disease and much more.

Artificial Sweeteners

(Aspartame) Some of these symptoms include headache, dizziness, change in mood, vomiting or nausea, abdominal pain and cramps, change in vision, diarrhea, seizures/convulsions, memory loss, and fatigue. Along with these symptoms, links to aspartame are made for fibromyalgia symptoms, spasms, shooting pains, numbness in your legs, cramps, tinnitus, joint pain, unexplainable depression, anxiety attacks, slurred speech, blurred vision, multiple sclerosis, systemic lupus, and various cancers.
(Splenda) Splenda is sweet due to a chlorocarbon chemical that contains three atoms of chlorine for every one of its molecules. No long-term human studies have been conducted to gauge Splenda’s potential health risks. Not one long-term human study has been conducted to ascertain any potential health risks of ingesting Splenda.
In test animals Splenda produced swollen livers, as do all chlorocarbon poisons, and also calcified the kidneys of test animals in toxicity studies. The brain and nervous system are highly subject to metabolic toxicities and solvency damages by these chemicals. Their high solvency attacks the human nervous system and many other body systems including genetics and the immune function. Thus, chlorocarbon poisoning can cause cancer, birth defects, and immune system destruction.

Nitrates and Nitrites

Numerous studies have found that nitrites contribute to a variety of negative health effects, which we've compiled here.

Cancer: When you eat nitrites, they can be converted into nitrosamines, which are potent cancer-causing chemicals, in your body. Specific cancers seem to be most affected, including:

Colorectal Cancer: People who ate the most processed meat were 50 percent more likely to develop lower colon cancer, according to a study in the Journal of the American Medical Association.

Stomach Cancer: An investigation into 15 studies on processed meat found that the risk of stomach cancer increased from 15 percent to 38 percent if the processed meats ratio consumed by an individual rose by 30 grams.

Pancreatic Cancer: People who ate the most processed meats had a 68 percent higher risk of pancreatic cancer compared with those who ate the least, a study in the Journal of the National Cancer Institute found.

Chronic Obstructive Pulmonary Disease (COPD): People who ate more than 14 servings of cured meats per month scored lower on tests of lung function and had an increased risk of COPD compared with people who did not eat cured meats. For each additional serving of cured meat per month, the study found a 2 percent increased risk for COPD.

DNA Mutations: Hot dogs that contain nitrites have been found to contain DNA-mutating compounds. If enough DNA mutations occur in the gut, it could increase your risk of colon cancer.

Brain Tumors in Children: Children born to women who ate a lot of cured meats during pregnancy had a two to three times greater risk of developing a brain tumor than those born to mothers who did not eat cured meats. Children whose mothers at low levels of cured meats during pregnancy had a moderate increase in brain tumor risk, the study, published in Public Health Nutrition, found.