Isn’t there enough evidence already that when scientists fool around with chemicals and our bodies, things can go really, really wrong? Dishonest professional baseball players taking illegal steroids to break home run records, or weight lifter to be able to jerk a 1,000 pounds. Or, the irresponsibly over-prescribed and over-use of antibiotics by doctors, or from residuals in foods causing antibiotic-resistant bacteria.
Sure, antibiotics have their place and are pretty great additions to modern life, if prescribed responsibly for infections, and their use restricted in food animals humans eat. And what about harmful food additives and preservatives added to all processed or precooked foods, as many as 14,000 laboratory-made food additives! Alarmingly, a recent study estimates that highly processed foods make up nearly 60 percent of the American diet. And, how about chemical fertilizers, pesticides, insecticides!
When it comes to our food supply, we’d prefer scientists leave well enough alone and put a little more trust in Mother Nature, and earlier human practices. Nature has been doing it correctly for tens of thousands of years! And up until the last 50 or so years, humans also did it correctly for centuries, by using natural salts, vinegar, herbs, smoking, boiling and refrigeration (ice) to naturally hold food items. Natural preserved foods have always been better than additive-chemically-added ones, some chemicals are far worse than others.
Some cause hyperactivity, high blood pressure, and weight gain, while other have been linked to cancer and heart disease. Have you looked at any food label lately? You have to be a scientists to be able to understand all these chemical compounds, much less pronounce the words. 3 harmful foods to avoid is what our discussion is about, which are foods with additives, foods contaminated with antibiotics-resistant bacteria, and foods with fertilizer and pesticides residuals.
Some food additive are not necessarily bad. In fact, the Food and Drug Administration has approved thousands of food additives. Consuming a small amount of processed foods is safe, but when 60% of the food you eat is processed, that’s where the danger comes in. So, you’ll understand, processed foods include fast foods, processed meats and grains, and prepackaged cooked either fresh or frozen, and literally thousands of others. These types foods are suppressors which means they are harmful foods that prevent your body’s self-healing.
Harmful Chemical Residuals In and On foods
Insecticides and Pesticides. Fruits and vegetables that contain pesticide residues can be a health risk for people of all ages, according to the World Health Association (WHO)in this review “Pesticides Residues In Food”. A NIH studyagreed with the pesticides research by scientists at the Harvard University School of Public Health published in “Pediatrics” in June 2010 discovered exposure to organophosphates may contribute to the prevalence of attention deficit hyperactivity disorder in children, and added there’s an urgent need for a new concept in agriculture.
Children who switch to organic produce no longer have significant harmful levels of organophosphates in their urine, according to research by scientists at Emory University published in “Environmental Health Perspectives” in April 2008. Exposure to a combination of the pesticide maneb and the herbicide paraquat increases risks of Parkinson’s disease, especially in young people, according to research by scientists at the University of California in Berkeley published in the “American Journal of Epidemiology” in April 2009.
Harmful Additives In Foods
Monosodium glutamate is a food additive and preservative associated with some serious health risks, according to this NIH study, linking it to brain lesions and other disturbances. Manufacturers use preservatives such as nitrites and sulfides in processed foods to inhibit growth of microorganisms and increase shelf life. Yet these preservatives increase your health risk.
Nitrites are common preservatives used in processed meats and fish to prevent bacterial growth. Your body converts nitrites to carcinogenic substances called nitrosamines, and occurs particularly when foods are fried. Research by Susanna Larsson at the Karolinska Institute in Stockholm published in the “International Journal of Cancer” in August 2006 found that increased nitrosamine consumption from processed meat increases the risk of stomach cancer.
Sulfides used to preserve dried fruits, fruit juices, wine and beer may increase the risk of asthma attacks, according to the Cleveland Clinic. A 2012 study in the Journal of Attention Disorders suggests that consumption of one preservative and antioxidant called sodium benzoate (BHA) used in beverages, cereals, chewing gum, potato chips, vegetable oil, to prevent fat from becoming rancid.
BHA may be linked to ADHD-related symptoms in college students, and the World Health Organization’s International Agency for Research on Cancer considers BHA a possible human carcinogen. The National Institutes Of Health (NIH) confirmed in two studies, when BHA is combined with Vitamin C, it forms a new harmful chemical hazard called benzene, which is associated with cancer development, referred to by NIH as benzene-induced cancers.
A NIH study linked one preservative mono sodium gutamate (MSG), found in salad dressings, condiments, seasonings, bouillons and snack chips, caused various symptoms and reactions, such as tightening in the chest, headaches and a burning sensation in the neck and forearms, and causing a rise in blood pressure. Another NIH study researched MSG sensitivities. Potassium Bromate, found in white flour, breads, and rolls, used to increase volume, is known to cause cancer in animals and toxic to humans when taken orally.
the agent is carcinogenic in rats and nephrotoxic in both man and experimental animals when given orally.
Even small amounts in bread can create a risk for humans. California requires a cancer warning on the product label if potassium bromate is an ingredient. Carrageenan is derived from red seaweed and is used as a thickener, emulsifer, and preservative in almond milk, cottage cheese, ice cream and coffee creamers, and has been shown to trigger inflammation and negatively affect gut health, and cause instestinal ulcers and growths. Another study by the University Of Iowa College Of Medicine confirmed the harmful gastrointestinal effects of carrageenan.
Sodium nitrite or nitrate are added to cured meats and fish, such as bacon, ham, frankfurters, luncheon meats, smoked fish, corned beef, to preserve their color and flavor. But as is the case with other additives, they may have side effects. A 2012 study in the International Journal of Cancer shows that these nitrates cause thyroid cancer.
An NIH study verifies the connection between red a processed meats with additives as potential causes of colorectal, colon, and rectal cancer. The NIH completed another study which discussed the significance of red and processed meats and causing bladder cancer and found no evidence of red meat, but did find a connection with processed meats.
This meta-analysis suggests that processed meat may be positively associated with bladder cancer risk
Artificial Coloring. Artificial colors increase consumer appeal but may also increase your risk of disease. The Center for Science in the Public Interest, a consumer advocacy group, reports that caramel coloring used in many popular cola soft drinks contains two chemicals called 2-methylimidazole and 4-methylimadazole that cause cancers of the lungs, liver and thyroid and leukemia.
However, according to an NIH study, found no evidence of caramel food coloring having a detrimental effect on human health and called for more tests. Food coloring such as Yellow No. 5, 6 and 10 and Red 40 can increase the risk of or exacerbate hyperactive behavior in children, according to another NIH study “Artificial Colors and Attention-Deficit/Hyperactivity Symptoms“. Red 3 coloring found in cake icing, fruit roll-ups, chewing gum, causes thyroid cancer in rats.
The diet of farmed salmon doesn’t include crustaceans, which contains a natural astaxanthin that causes pink flesh in wild salmon. As a result, producers add astaxanthin to farm-salmon diets for that fresh-from-the-water appearance. Astaxanthin is manufactured from coal tar, and although there is no evidence it causes any harmful health issue, why take the risk of buying farm-raised salmon with synthetic astaxanthin in the flesh, when you can easily buy wild-caught salmon, which is much healthier, and most likely, safer.
Synthetic Fats and Sweeteners. Industrially produced fats and sweeteners common in processed foods are bad for your health. The FDA removed the GRAS (generally regarded as safe) status of trans-fats. Manufacturers previously used trans fats, which increase the risk of coronary artery disease, in processed breads, cookies, margarine and microwave popcorn.
High-fructose corn syrup, a sweetener used in soft drinks, salad dressings and desserts, can increase your risk of obesity, according to research by scientists at Louisiana State University in Baton Rouge published in “The American Journal of Clinical Nutrition” in April 2004. The NIH endorsed the American Journal study. The consumption of large quantities of high-fructose corn syrup has been fingered as a causative factor in heart disease. It causes inflammation in cell by activating insulin, raises blood levels of cholesterol and triglyceride fats, while making blood cells more prone to clotting and accelerating the aging process.
Piedmont Hospital in Atlanta reports eating high-fructose corn syrup can increase your risk of diabetes. Animal and human studies hint that lifelong consumption of aspartame, an artificial sweetener, found in diet foods and drinks, may increase the risk of cancer; and might cause altered brain function. The American Cancer Society’s position on aspartame is there is no documented evidence it causes any harmful effects in humans and there are warnings on labels of products containing aspartame, as to how many diet drinks should be consumed in a 24 hour period.
Trans-fats, found in stick margarine, vegetable shortening, crackers, fried restaurant foods, baked goods, icing, microwave popcorn, contributes to heart disease, as this NIH study reveals. In fact the FDA has removed trans-fats GRAS (generally accepted as safe) status recently. Olestra, a synthetic fat substitutes found in light potato chips, causes diarrhea and loose stools, abdominal cramps, flatulence, and other adverse effects.
It also reduces the body’s ability to absorb fat-soluble, cancer-preventing carotenoids such as beta-carotene and lycopene from fruits and vegetables. The NIH study on Olestra confirmed the negative affects of gut discomfort and digestion issues with its use, but also said there were no dangers of life-threating issues. The FDA requires foods containing olestra carry a warning label. Residuals of antibotics-resistant bacteria in food is the last of the 3 harmful foods to avoid.
Harmful Antibiotic-Resistent Bacteria Residuals In Food
In 2017, the World Health Organization (WHO) published an article “Stop using antibiotics in healthy animals to prevent the spread of antibiotic resistance“, urging farmers and the food industry to stop using antibiotics, or antimicrobials, routinely to promote growth and prevent disease in healthy animals. Quoting the WHO,
Recommendations aim to help preserve the effectiveness of antibiotics that are important for human medicine by reducing their unnecessary use in animals. In some countries, approximately 80% of total consumption of medically important antibiotics is in the animal sector, largely for growth promotion in healthy animals.
These recommendations call for an overall reduction of the use of all classes of medically important antibiotics in food-producing animals, including complete restriction of these antibiotics for growth promotion and disease prevention without diagnosis.
Healthy animals should only receive antibiotics to prevent disease if it has been diagnosed in other animals in the same flock, herd, or fish population, and no other time.
Scientific evidence demonstrates that overuse of antibiotics in animals can contribute to the emergence of antibiotic resistance,
(antibiotic-resistant bacteria)says Dr Kazuaki Miyagishima, Director of the Department of Food Safety and Zoonoses at WHO. Alternative options offered by WHO, to using antibiotics for disease prevention in animals called for improving hygiene, better use of vaccination, and changes in animal housing and husbandry practices.
As far back as 2011, the FDA issued a report about the over-use of antibiotics in food animals causing a phenomenon known as antibiotic resistance. This resistance develops when potentially harmful bacteria change in a way that reduces or eliminates the effectiveness of antibiotics. Examples of the types of bacteria that have become resistant to antibiotics include the species that cause skin infections, meningitis, sexually transmitted diseases and respiratory tract infections such as pneumonia.
Antibiotics use should be restricted to combating bacterial infections only, and not used for the treatment of viruses, because they have no effect against viruses or influenza. The primary concern relates to the potential that the use of antimicrobial drugs in animals could contribute to increases in antibiotic resistance among bacteria that cause food borne illnesses in people. The NIH weigh in on the seriousness of restricting the wholesale use of antibiotics in food animals, and said this:
Countries should therefore follow WHO, OIE, and FAO recommendations to implement national action plans encompassing human, (food) animal, and environmental sectors to improve policies, interventions and activities that address the prevention and containment of ABR from farm-to-fork.
In an extensive study by Oxford Academic Journal Of Antimicroorial Chemotherapy, concluded the following:
We support truly rational and prudent use of antibiotics in all contexts—aided by the many guidelines that now exist.
If a food borne disease requires treatment with an antibiotic and the bacteria are resistant to it, then the severity of the disease could increase with consequences such as lengthening of the disease, increased rates of hospitalization or, in extreme cases, increased risk of death. In “A Call To Action“, the NIH had this to say about over-use of antibiotics in food animals, particularly in feedlots or close quarters.
The current indiscriminate use of antibiotics for animal agriculture is irresponsible and misguided…….(the public)can start this process by refusing to buy meat raised with nontherapeutic antibiotic use
When food animals are given antibiotics or antimicrobials, resistant bacteria could emerge and multiply in the intestinal tract of the animal the same way that can happen in people when antibiotics are used to treat infections. Some of these bacteria in the food animal might contaminate the surface of its meat during processing. If the meat is not thoroughly cooked to kill these bacteria, and enough organisms are present to infect a person, they could cause a food borne illness.
The incidence of food-born antibiotic-resistant bacteria developing is much higher in feed-lot or housed animals, such as beef cattle, swine, dairy cows, and chickens and turkeys, in which they are mostly housed in very close quarters, in unsanitary conditions and grain-fed, and not naturally-fed in open fields where they can graze on their own, and also given antibiotics and synthetic hormones.
This article “The Shame Of Concentrated Feedlots” by United Nations University, will give you a real look at the horrible way most of world’s foods are produced. The development of antibiotic-resistant bacteria is far less in traditionally-fed food animals such as beef cattle and dairy cows raised on nutrient-rich natural organic grasses, and in free-range (not housed) raised pigs, sheep, and poultry including turkey, chicken, and duck, including laying-hens for eggs.
These food sources are much safer for human consumption. It also holds true for farm-raised fish sold as wild-fish, that are given antibiotics, and harmful food additives routinely, resulting in contaminated food-born bacteria-resistant fish. Naturally-caught or wild caught fish and seafood, who only rely on the sea for their nutrition, like land-based grass-fed food animals, are more nutritious, and much healthier and safer for human consumption.
In addition, food animals raised in the traditional old farming way, the way nature intended, are not routinely given antibiotics, because there’s no need to, because they are leaner and much healthier, living a life of less stress, and free to roam and graze at their own will in sanitary conditions, on healthy natural grasses, having little or no incidence of bacterial infections or illnesses, as this Jarid Woodgate short video shows. Food animals deserve a better life, don’t you think?
The fact that these food animals are eating natural grasses and bugs, and the wild fish and seafood are eating from their natural saltwater environment, as nature intended, which are all very high in nutrition, including protein and micronutrients consisting of antioxidants, anti-inflammatories, vitamins and minerals, antioxidants, omega 3 fatty acids (not omega 6s), and essential amino acids, should tell you all you need to know.
Change Your Eating Habits
If you’d like to avoid consuming these potentially harmful ingredients, there is only one surefire way: Avoid processed foods and precooked packaged foods, foods which aren’t organically-grown (using chemical fertilizers and pesticides), and feed-lot or housed meat food sources and farm-raised fish. Eat foods in their fresh, whole, natural, organic state and you won’t have to worry about harmful side effects from chemically processed additives, or chemical residuals or bacterial-contaminated foods.
That simply means eating fresh natural certified organic nutrient-dense foods consisting of lean finished grass-fed or free-range meats, and dairy products, cage-free brown eggs, wild-caught or cold-water fish such as salmon, fruits, vegetables, nuts, and seeds. The fruits, veggies, nuts, and seeds, hopefully you are growing in your own backyard garden. If not, starting a backyard garden should be one of your primary goals. Supplementing with a natural and organic, nutrient-dense whole-food Adaptogen called Peruvian Maca is also a great idea. You can learn all about the incredible health benefits of P Maca by reading these reviews: “Where Can I Buy Maca?” and “What Is In Maca Root?”
You now know the 3 harmful foods to avoid in order to maintain or restore you and your family’s overall health and well being. The question is are you going to take an active roll in changing your eating habits? The choice is yours. Your comments and questions are welcomed.