Sunday, April 18, 2010

Ingredient Why it is Used Why it is Bad

This was from the website shine.yahoo.com.  The article is by Brett Blumenthal

(This is Steffanie) I've tried to create my blog with only information I would tell you about - as a friend talking to another friend, but I wanted to post this article.  It's amazing the millions of symptoms people can experience due to eating food with the below items in them.  There is a college professor of mine who was suddenly losing her strength after eating and found that it was because of MSG.  Imagine if it took years to find out what the problem was... that would be HELL on earth for her.  The stories go on and on.... 

Here is Brett's article.... (As you read it, think of each "problem that's caused" and picture an actual person in place of the reaction.  Example:  Artificial Color caused an allergic reaction in "Insert Name"....Artificial Color caused fatigue to "Insert Names".  These are real people examples...not tests on animals.)

Artificial Colors Chemical compounds: Made from coal-tar derivatives to enhance color

Linked to allergic reactions, fatigue, asthma, skin rashes, hyperactivity and headaches


Artificial Flavorings: Are cheap chemical mixtures that mimic natural flavors.

Linked to allergic reactions, dermatitis, eczema, hyperactivity and asthma

Can affect enzymes, RNA and thyroid


Artificial Sweeteners: (Acesulfame-K, Aspartame, Equal®, NutraSweet®, Saccharin, Sweet’n Low®, Sucralose, Splenda® & Sorbitol) Highly-processed, chemically-derived, zero-calorie sweeteners found in diet foods and diet products to reduce calories per serving.

Can negatively impact metabolism

Some have been linked to cancer, dizziness hallucinations and headaches.


Benzoate Preservatives: (BHT, BHA, TBHQ) Compounds that preserve fats and prevent them from becoming rancid.

May result in hyperactivity, angiodema, asthma, rhinitis, dermatitis, tumors and urticaria

Can affect estrogen balance and levels.


Brominated Vegetable Oil: (BVO) Chemical that boosts flavor in many citric-based fruit and soft drinks.

Increases triglycerides and cholesterol

Can damage liver, testicles, thyroid, heart and kidneys.


High Fructose Corn Syrup: (HFCS) Cheap alternative to cane and beet sugar, sustains freshness in baked goods, blends easily in beverages to maintain sweetness.

May predispose the body to turn fructose into fat

Increases risk for Type-2 diabetes, coronary heart disease, stroke and cancer

Isn’t easily metabolized by the liver.


MSG: (Monosodium Glutamate) Flavor enhancer in restaurant food, salad dressing, chips, frozen entrees, soups and other foods.

May stimulate appetite and cause headaches, nausea, weakness, wheezing, edema, change in heart rate, burning sensations and difficulty in breathing.


Olestra: An indigestible fat substitute used primarily in foods that are fried and baked.

Inhibits absorption of some nutrients

Linked to gastrointestinal disease, diarrhea, gas, cramps, bleeding and incontinence.


Shortening, Hydrogenated and Partially Hydrogenated Oils: (Palm, Soybean and others) Industrially created fats used in more than 40,000 food products in the U.S. Cheaper than most other oils.

Contain high levels of trans fats, which raise bad cholesterol and lower good cholesterol, contributing to risk of heart disease.

Summary (from Steffanie)...
 
Shane (my husband) and I had a joke many years ago that said "If it tastes too good to be Gluten-Free IT PROBABLY ISN'T".   That was when I was trying to eat the processed food diet I was use to and simply change the gluten-filled food I could no longer eat with the gluten-FREE alternative.  The problem with this is that in order to taste good there was a lot of "bad stuff" added so that it would actually taste good.  Since I've eliminated processed food from my diet (even gluten-free) processed food, my food tastes wonderful.  I eat food that is "Naturally gluten-free".  And so now my husband and I no longer joke about gluten-free food tasting bad.
 
Good luck to you in your lifestyle changes.
 
-Steffanie

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