So many of the ‘healthy’ packaged goodies and snacks you’re getting from the supermarket every week, may be loaded with additives that can put your health at risk.
Most of us only check for carbs, fat, and calories while paying no attention to the flavor enhancers, which are lab-generated chemicals made to boost sales and cut costs for manufacturers.
Unfortunately, the foods that can’t make you fat can probably kill you!
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1- Partially Hydrogenated Oil
This ingredient is mainly used to prolong shelf life and stabilize flavor.
Partially hydrogenated oil is the primary source of trans fats, which the body finds very difficult to dissolve, moreover, they increase bad cholesterol and have been proven to be active agents of cellular deterioration, nutritional deficiencies, diabetes, and heart disease.
You should avoid all foods that consist of trans fat, such as margarine, chips, salad dressings, cookies, crackers, and vegetable shortening.
Keep in mind that products containing partially hydrogenated oil with less than 0.5 g of trans fat per serving can actually be labeled as trans-fat free and that products with fully hydrogenated oil have no trans fats.
2- High-Fructose Corn Syrup
High-Fructose Corn Syrup (HFCS) is chemically similar to sucrose (table sugar) but is a cheaper alternative. It is actually a highly processed form of glucose which becomes fructose.
HFCS had been shown to restrict leptin, the hormone in charge of telling your brain that you’re full.
Some people would argue that it’s nothing but sugar, however, too much sugar will certainly damage bodily processes in numerous ways, including obesity, greater risk for diabetes, and other metabolic issues.
MSG can be found on your food items as yeast extract, autolyzed vegetable protein, autolyzed yeast, hydrolyzed vegetable protein, sodium caseinate, maltodextrin, monosodium glutamate, or critic acid.
Basically, your grocery store aisles can include over 40 forms of this processed additive. Furthermore, MSG consumption can lead to metabolic syndrome, obesity, and type 2 diabetes.
This additive is often found diet beverages, canned soup, packaged sausages and frankfurters, salad dressing, beef stew, instant soups, and some packaged vegetarian foods.
4- Sodium Nitrate and Sodium Nitrite
These sodium additives are mainly used as food colorants and to prolong the shelf life of meats, such as sausages, bacon, and hot dogs.
The bad news is that when they mix with your stomach acids, they form nitrosamines, which are potent cancer-causing cells linked to bladder, esophageal, brain, stomach, and oral cancers!
Common side effects can include nausea, vomiting, headaches, and dizziness.
You should better opt for meats that are additive-free.
5- BHA (Butylated Hydroxyanisole) and BHT (Butylated Hydroxytoluene)
Antioxidants are known to be highly beneficial, right? Wrong, at least not in this case.
BHA and BHT are antioxidant preservatives used in chewing gum, potato chips, and cereals to prevent them from going rotten.
Although the Department of Health and Human Services had announced them as known carcinogens, the FDA still allows them for some mysterious reasons.
BHA and BHT have extremely negative effects on appetite and sleep and were linked to behavioral problems, hair loss, kidney and liver damage, and cancer.
6- Propyl Gallate
This is another antioxidant preservative that manufacturers use to keep oils and fats from spoiling and is frequently used in combination with BHA and BHT.
Propyl Gallate has a bad reputation that is might cause cancer even though there’s no strong evidence to support this statement.
You should stay away from this additive in the chicken soup base, chewing gum, meat products, potato sticks, vegetable oil, and also cosmetic products.
7- Potassium Bromate
Potassium bromate is used in bread and rolls to boost their volume and create a good crumb structure. It has been inhibited by all industrialized country except for the United States and Japan.
In most cases, this additive breaks down in your body into inert bromide but the dangerous thing is when some leftover bromated sticks around, as it has been proven to cause cancer in lab animals.
You need to constantly check the labels of bread and crackers, also, you can find a wide variety of other baked goodies that don’t use potassium bromate as safer alternatives.
8- Sodium Benzoate and Benzoic Acid
Sodium Benzoate and Benzoic Acid are used to block the development of microorganisms in acidic foods, such as carbonated drinks, pickles, and some fruit juices.
Although they mostly affect only individuals with allergies, there’s a worse issue, which is that when sodium benzoate is used in drinks with ascorbic acid (aka vitamin C) they form small quantities of benzene, the chemical behind leukemia and other cancers.
Even though the amount of benzene is very small, you should better watch out for it, particularly in foods and beverages containing acid.
9- Food Colorings
About 17.8 million pounds of food dyes, many of which are derived from petroleum, are consumed in the US, as stated by the Feingold Association.
Although some colorings are made with natural substances like carmine and beta-carotene, as well as 17 out of 24 synthetic dyes have been inhibited from use in American foods, there is still some fatal news.
Red 40 triggers lymph tumors in lab testing and is found in candy, desserts, drinks, and pet food.
Red 3 has shown thyroid tumors and chromosomal damage and is also used in candy and desserts, as well as baked goods.
Yellow 5 and 6 may lead to chromosomal damage, lymphocytic lymphomas, and kidney and thyroid tumors.
The best thing you can do is to make sure you only consume foods that use natural dyes or are dye-free. You may also consider visiting labelwatch.com to check on the components of popular brands’ products before shopping.
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