Unhealthy processed foods greatly outnumber unadulterated healthy foods -
Watch out, because foods that are considered “healthy” and labeled as “natural” contain many harmful chemicals used as food preservatives and flavour enhancers – and these chemicals are often disguised under unrecognizable names.
Today, I’ll expose the hidden dangerous food additives that are lurking in so-called “healthy” foods, how you can easily spot them and the simple and delicious alternatives that won’t sabotage your bone and overall health.
BHT (Butylated Hydroxytoluene): this common additive used to prevent oxidation in a wide variety of foods and cosmetics is listed by the National Toxicology Program (NTP) in 2005 as “reasonably anticipated to be a human carcinogen” on the basis of experimental findings in animals. It is also used in jet fuels, rubber petroleum products, transformer oil and embalming fluid. As if this were not enough, the Material Safety Data Sheet (MSDS) warns that BHT should not be allowed to enter the environment, can cause liver damage, and is harmful to aquatic organisms.
High Fructose Corn Syrup (HFCS): Loaded with “unbound” fructose and glucose molecules, studies have shown that the reactive carbonyl molecules can cause tissue damage that may lead to obesity, diabetes, and also heart disease. So much for this “Strong Heart Antioxidants” cereal recipe! HFCS is made from genetically modified corn and processed with genetically modified enzymes. To make matters worse, studies have recently revealed that nearly half of tested samples of HFCS contained mercury.
Yellow #5: Almost all colorants approved for use in food are derived from coal tar and may contain up tp 10ppm of lead and arsenic. Also, and not surprisingly, most coal tar colors could potentially cause cancer.
Soybean oil: More than half of all soybeans crops grown in the US are genetically modified (GMO) representing a meteoric rise since 1996, when only 7% were GMO soybeans. Genetically modified crops not only pose environmental dangers. There is a growing concern (and mounting scientific evidence) that genetic engineering of food plant seeds may have an unexpected and negative impact on human health.
Propylene glycol alginate (E405): this food thickener, stabilizer, and emulsifier is derived from alginic acid esterified and combined with propylene glycol. Bear in mind that even though propylene glycol is used as a food additive, it has many industrial uses including automotive antifreezes and airport runway de-icers.
Polysorbate 60: short for polyoxyethylene-(20)- sorbitan monostearate this emulsifier is widely used in the food industry. Made of made of corn, palm oil and petroleum, this gooey mix can’t spoil, so it often replaces dairy products in baked goods and other liquid products.
Enriched flour: Pretzels are made with enriched flour. But don’t let the attractive description mislead you: like most highly processed foods, enriched flour is devoid of nutrients and more often than not it is also bleached. Since the wheat germ and bran are removed from this type of flour, the body treats it as a refined starch.
But it doesn’t end here. The “enrichment” itself is made using toxic ingredients. For example, iron is added back into enriched flour. Unfortunately, food makers use a metallic form of iron that your body can barely absorb and should not be ingested.
Textured soy protein concentrate, carrageenan, maltodextrin, disodium inosinate, disodium guanylate, modified cornstarch; all of these are basically different names to hide ingredients that either contain Monosodium Glutamate (MSG) or form MSG during processing.
BOTTOM LINE: ALWAYS READ FOOD LABELS!
Try to eat foods in the most unadulterated “original” format as often as possible and here’s a shortcut; any food packaging that has a long list of ingredients with names that sound like they’re from a distant planet is not the kind of food you want to eat. For strong and healthy bones, eat foods with a short and easy to recognize list of ingredients. Also keep in mind: The best and most natural foods don’t even have a food label. Shop the produce section of your grocery store for the majority of your food.
Source: Vivian Goldschmidt, MA