 |
"Exposure to toxic chemicals and a
combination of genetic and toxic chemical factors cause about 28
percent of all developmental defects affecting 120,000 infants
born each year." (National Research Council Commission on Life
Sciences study, 2000)
`Instinctively, we crave for freshness in our
food. In the quest to satisfy the consumer's unending demand for
freshness, the food industry keeps trying to achieve it by
extending the shelf life of products. This is a contradiction in
terms. You cannot extend the freshness in food. Food that has
been kept is no longer genuinely fresh. The simple fact is that
you neither store nor process food without damaging its
nutritional content. The more you process it, and the longer you
store it, the more you damage it. Preservation methods simply
serve to slow down some of the aging processes, and mask the
degeneration. They do not maintain true freshness. We have lost
sight of this basic truth and a typical diet now consists of
over 70 percent processed foods. This means 70 percent denatured
food. Modern patterns of illness reflect this trend.' (Gwen Hewett, Healthy Living, Early Summer 1989, p.11)
`Preservatives can be considered in the
classification of poisonous drugs because they have the same ill
effects on the tissues in which they settle. Many of our canned
foods are being preserved with drugs. In the past, arsenic was
used in the canning of peas. We find that some companies are
using certain poisonous fluids and drugs to preserve canned
meats. Soda is frequently used as a preservative. Coal tar [a
known cancer-producing agent] products often are used for
coloring and flavoring.' (B. Jensen D.C., N.D., The Science and
Practice of Iridology, p.168)
One of our major concerns as regards the
action of preservatives is that they work by destroying
bacteria. The problem being that they indiscriminately destroy
bacteria - good bacteria and bad bacteria. Which means that they
could interfere with the growth of the friendly bacteria in the
colon - leading to serious digestion problems, and to various
imbalances in the natural bacterial population that should
thrive in the digestive tract. This, we believe, could be a
major cause of what is known as thrush or Candida.
|
The table below lists a
number of additives, including some
preservatives, that are suspected of having an
adverse effect on the human system. This
information was gleaned from an article by
Garner Thomson in the Johannesburg Star dated
27/6/1985 as well as the book, Harmful Food
|
|
|
"Science advances
funeral by funeral."
(Niels Bohr, Nobel Prize-winning
Physicist) |
|
|
Additives, Kroft and Houben, Port
Washington, New York, Ashley Books, 1981.
The following information should be
considered in the light of the fact that `the average person
consumes between three and eight kilograms of additives per
annum, while the dedicated "junk food junkie" is eating as much
as 15 kilograms per annum.' (Garner Thomson, Johannesburg Star,
27/6/1985)
|
Additive |
Effect |
Found In |
|
Benzoates
A family of about 10 chemicals that are banned in Russia |
Believed to cause brain damage and to trigger allergies such as asthma and
skin rashes |
Margarine, fruit juices, beer, fruit purees, tea and coffee extracts,
pickles and flour. |
|
Bromates
|
Destroy nutrients and cause nausea and diarrhoea |
Used to bleach and to "mature" flour. Found in bread and white
flour. |
|
Butylates
|
Have been implicated in high blood and cholesterol levels, as
well as impaired kidney and liver function. |
Margarine, butter, vegetable oils. |
|
BHA
(butylated hydroxyanisole - a preservative)
|
Suspected of causing liver ailments and cancer
|
Fresh pork and pork sausages, steak sauces, vegetable oils, shortenings,
crackers, potato chips, dry cereals. cake mixes, frozen pizza, instant teas,
drink powders and many more. |
|
Caffeine
Colorant and flavorant
|
Stimulant, diuretic, causes nervousness, heart palpitations;
may cause heart defects |
Coffee, tea, cocoa, cola, soft drinks, chocolate |
|
Caramel
A popular coloring and flavoring agent
|
Suspected of causing vitamin B6 deficiencies, having genetic
effects and possibly even causing cancer |
Candy, instant tea, soft drinks, bread, frozen pizza, brown
colored foods like spreads, chocolate and baked goods. |
|
Carrageenan
Thickening agent and binder |
Suspected of colitis effects, possible genetic effects |
Sour cream, cottage cheese, yoghurt, whipped toppings, chocolate milk, ice
cream, beer, jelly, gelatin, pudding desserts, baby formulas, punch drinks,
olives, vegetables packaged with sauces, cookie dough, bread. |
|
Chlorines
Banned everywhere in the EEC except Britain |
Powerful Irritant |
Used to bleach flour and fat. In bread, flour and water. |
|
Coal Tar AZO Dies
Includes Tartrazine. |
Hyperactivity, birth defects in animals, allergies, stomach upsets |
Packet soups, sweets, smoked fish and meat, salad cream and jams. |
|
Gallates
They stop fats from going rancid |
Stomach irritant and allergen |
Vegetable oils, bread, dry cereals, and fats. |
|
Glutamates
As in monosodium glutamate
|
Can cause headaches, neck and/or chest pains in the sensitive, dizziness,
palpitations and cancer. May cause genetic damage. |
Used in almost every convenience food
|
|
Mono- and Di-glycerides |
May cause genetic changes, cancer, birth defects and other
abnormalities |
Shortening, margarine, peanut butter, broth, bread, pies, dry
roasted nuts, vegetables packaged with sauce, cookies, cakes, ravioli. |
|
Nitrates/Nitrites
Used to preserve meat and give hams their pink color |
Increasingly suspected of causing cancer - especially in
combination with other products. Overdoses have caused deaths |
In cured meat products, some cheeses and in water where nitrate
fertilizers are frequently used |
|
Propyl Gallate |
May damage the liver. May cause birth defects. |
Meat products, potato sticks, vegetables packed with sauces, vegetable
shortening and oils, chewing gum, pickles. |
|
Red Dye 40
(Allura Red AC) |
Possibly causes birth defects. Cancer suspect |
Frankfurters, red gelatin desserts, red sweets, red soft
drinks, red pistachio nuts, red chewing gums, cereals and baked goods. |
|
Saccharin
Inexpensive sugar substitute. Popular with diabetics. Danger warning now
required on packets in some countries. |
Causes allergic response and toxic reactions affecting skin,
heart and gastro-intestinal tract. May cause tumors and bladder cancer. |
Sugar substitute used in diet foods, ginger ale, plain and diet sodas,
frozen desserts and breakfast drinks. |
|
Sodium Erythrobate (Preservative, coloring agent, used to "freshen" foods) |
Possible genetic effects, banned in several countries |
Bacon, ham, frozen turkey roast, frankfurters, baked goods,
potato salads, beverages. |
|
Sulphites
As in sulphur dioxide and calcium sulphite
|
Genetic mutations, cancer and allergies |
Fruit, dried fruit and some wines |
|
Tannin
(Tannic Acid) Used for flavoring and in leather tanning |
May cause liver tumors, cancer and other ailments |
Wine, coffee, tea cocoa, beer, butter, artificial flavorings such as
caramel. brandy and maple. |
|
Recommended Reading
All of the books listed below may be ordered via
www.amazon.com
Poisons in Your Food. The dangers you face
and what you can do about them. Ruth Winter. M.S., ISBN
0-517-57681-3
The Hundred-Year Lie. How to protect yourself
from the chemicals that are destroying your health. Randall
Fitzgerald. ISBN 978-0-452-28839-3
The Crazy Makers. How the food industry is
destroying our brains and harming our children. Carol Simontacchi. ISBN 1-58542-035-2
A Consumer's Dictionary of Food Additives.
Descriptions in plain English of more than 12,000 ingredients
both harmful and desirable found in foods. Ruth Winter. M.S.,
ISBN 1-4000-5232-7
Food Additives: A Shoppers Guide To What's
Safe & What's Not. By Dr Christine Farlow: ISBN
978-0-9635635-7-6
|
 |
