Commercially manufactured food products are bursting with additives that make it more palatable, attractive and ensure long lasting freshness. However, regular intake of these additive-filled foods is known to cause cancer, auto-immune diseases, heart diseases, asthma, Alzheimer’s, Parkinson’s, brain damage, digestive distress, irritability and early signs of ageing among young and old alike.
It is essential to look out for the following additions to the ‘ingredients’ list while buying your packed foods.
1. Sugar Substitutes /Sweeteners
Saccharin: Carcinogen found to cause bladder cancer in rats.
Aspartame: An excitotoxin and thought to be a carcinogen. Can cause dizziness, headaches, blurred vision and stomach problems.
High fructose corn syrup: Sweetener made from corn starch. Made from genetically-modified corn. Causes obesity, diabetes, heart problems, arthritis and insulin resistance.
Acesulfame potassium: Used with other artificial sweeteners in diet sodas and ice cream. Linked to lung and breast tumours in rats.
Sucralose: Splenda. Can cause swelling of liver and kidneys and a shrinkage of the thymus gland.
Agave nectar: Sweetener derived from a cactus. Contains high levels of fructose, which causes insulin resistance, liver disease and inflammation of body tissues.
Bleached starch: Can be used in many dairy products. Thought to be related to asthma and skin irritations.
Tert butyl hydroquinone: Used to preserve fish products. Could cause stomach tumours at high doses.
Other Natural & Artificial sweeteners like Alitame (E956), Aspartame – Acesulfme salt (E962), Cyclamate (E952), Glycerol (E422), Maltitol (E965), Xylitol (E967), Mannitol (E421), Neohesperidin (E959), Neotame (E961) and Sorbitol (E420).
These sweeteners are commonly found in diet or sugar free sodas, diet coke, coke zero, jello (and over gelatins), desserts, sugar-free gum, drink mixes, baking goods, table top sweeteners, cereal, breath mints, pudding, kool-aid, ice tea, chewable vitamins, toothpaste breads, candy, flavored yogurts, salad dressings, canned vegetables, cereals and most processed foods.
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2. Preservatives & Flavour Enhancers
Watch out for these preservatives that are added to enhance the shelf life of the products.
Mono sodium glutamate (MSG) – is an amino acid used as a flavour enhancer in soups, salad dressings, chips, snacks, frozen entrees, seasonings, frozen meats and many restaurant foods. MSG is known as an excitotoxin, a substance which overexcites cells to the point of damage or death. Studies show that regular consumption of MSG may result in adverse side effects which include depression, disorientation, eye damage, fatigue, headaches, and obesity.
Sodium Sulfite (E221) – is a preservative used in wine-making, dried fruit and other processed foods. It causes breathlessness & asthmatic tendencies in individuals that react to these chemicals.
Sodium Nitrate & Sodium Nitrite – used as a preservative, colouring and flavouring in bacon, ham, hot dogs, luncheon meats, corned beef, smoked fish and other processed meats. This ingredient, which sounds harmless, is actually highly carcinogenic once it enters the human digestive system. It’s actually a colour fixer, and it makes old, dead meats appear fresh and vibrant.
Butylated hydroxyanisole (BHA) & Butylated hydrozyttoluene (BHT) – found in cereals, gum, frozen sausages, enriched rice, lard, shortening, candy, jello, chewing gum, potato chips, and vegetable oils. This common preservative keeps foods from changing colour, changing the flavour or becoming rancid. Affects the neurological system of the brain, alters behaviour and has potential to cause cancer. BHA and BHT are oxidants which form cancer-causing reactive compounds in your body.
Sulphur Dioxide (E220) – found in beer, soft drinks, dried fruit, juices, cordials, wine, vinegar, and potato products; this compound causes bronchial problems particularly in those prone to asthma, hypotension (low blood pressure), flushing tingling sensations or anaphylactic shock. It also destroys vitamins B1 and E. Not recommended for consumption by children.
Potassium Bromate – an additive used to increase volume in some white flour, bread, and rolls, potassium bromate is known to cause cancer in animals. Even small amounts in bread can create problems for humans.
Citric acid
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3. Food colours
Red #40: Found in many foods to alter the colour. All modern food dyes are derived from petroleum. A carcinogen that is linked to cancer in some studies. Also, can cause hyperactivity in children. Banned in some European countries.
Blue #1: Used in bakery products, candy and soft drinks. Can damage chromosomes and lead to cancer.
Blue #2: Used in candy and pet food beverages. Can cause brain tumours.
Citrus red #1: Sprayed on oranges to make them look ripe. Can damage chromosomes and lead to cancer.
Citrus red #2: Used to colour oranges. Can cause cancer if you eat the peel.
Green #3: Used in candy and beverages. May cause bladder tumours.
Yellow #5: Used in desserts, candy and baked goods.Thought to cause kidney tumours, according to some studies.
Yellow #6: A carcinogen used in sausage, beverages and baked goods. Thought to cause kidney tumours, according to some studies.
Red #2: A food colouring agent that may cause both asthma and cancer.
Red #3: A carcinogen, that is added to cherry pie filling, ice cream and baked goods. May cause nerve damage and thyroid cancer.
Caramel colouring: In soft drinks, sauces, pastries and bread. When made with ammonia, it can cause cancer in mice. Food companies are not required to disclose if this ingredient is made with ammonia.
Brown HT: Used in many packaged foods. Can cause hyperactivity in children, asthma and cancer.
Orange B: A food dye that is used in hot dog and sausage casings. High doses are bad for the liver and bile duct.
Bixin: Food colouring that can cause hyperactivity in children and asthma.
Norbixin: Food colouring that can cause hyperactivity in children and asthma.
Annatto: Food colouring that can cause hyperactivity in children and asthma.
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4. Trans fat & saturated fat
The major cause of heart disease, elevated lipid levels, hypertension, diabetes and overweight is the consumption of highly saturated fat and trans fat. If the product you are buying contains any of these listed in the ingredients section, then its time to put it back on the shelf.
Hydrogenated oils
Saturated fat
Butter
Coconut oil, palm oil, canola oil
5. Emulsifiers & Leavening Agents
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Used to ensure even baking of bread and to keep chips crisp, these agents are widely associated with digestive disorders, constipation and weight gain when consumed on a regular basis.
E471 (glyceryl mono stearate) – found in cakes, hot chocolate mix, shaped crisps, quick custard mix, packet dessert topping, dehydrated potato, sponge puddings, low-calorie cream, margarine and loaf at spreads, ice cream
E472a (acetic esters of fatty acids) – found in coating for meat products, nuts and fruits, bread, dessert toppings, cheese, cake
E472b (lactic esters of fatty acids) – found in low-calorie spreads, peanut butter, ice cream, macaroni, noodles, potato products, bakery products, whipped toppings
E472c (citric esters of fatty acids) – found in infant formula, milk and other foods for infants and young children
E472e (acetyl tartaric esters of fatty acids) – found in bread, hot chocolate mix, gravy granules, frozen pizza
Remember the following:
Avoid eating at fast food joints – eat at a local deli or a gourmet restaurant.
Refrain from buying ready to eat dinners and frozen dinners – plan in advance and get good kitchen equipment to help you ease out your cooking process.
Prefer fresh cuts of meat over cured & frozen meat.
Buy fresh fruits & vegetables than buying pre-cut or pre-cooked or canned veggies/ fruits – they taste heavenly & your body will love it.
Avoid buying off the shelf snacks, sauces, sodas, fruit beverages, cookies, candies and preserves – it is much tastier & healthier to make them at home.
Eat Healthy-Stay Healthy!
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