Toxic Ingredients in your food created to addict and slowly kill you!
You might believe your eating healthy, but what if your definition was not the absolute truth. What if someone knew this and tried to help you by sharing this knowledge with you. Would it help you know the food you were eating was why you were overweight, sick, feeling dull or had prior medical diagnosis of 3 months to live? Would you listen?
When we take a thorough look into the ingredients list in some of our favorite foods we see how hazardous the food really is. From this point we can change to better ourselves.
What is in your food?
“You know before I met you, I really thought I was healthy and in the best shape of my life. But after doing your program and looking at the toxic stuff in the food, I just feel better. I had the kids in car and got them pizza and the smell made me feel sick, I didnt want it.” HH.
Lets take a look at some of the more common toxic ingredients added to food.
Sodium nitrate: Added to processed meats to stop bacterial growth. Linked to cancer in humans. (Worst Offender)
Sulfites: Used to keep prepared foods fresh. Can cause breathing difficulties in those sensitive to the ingredient.
Azodicarbonamide: Used in bagels and buns. Can cause asthma.
Potassium bromate: Added to breads to increase volume. Linked to cancer in humans.
Propyl gallate: Added to fat-containing products. Linked to cancer in humans
BHA/BHT: A fat preservative, used in foods to extend shelf life. Linked to cancerous tumor growth.
Propylene glycol: Better known as antifreeze. Thickens dairy products and salad dressing. Deemed ‘generally’ safe by FDA.
Butane: Put in chicken nuggets to keep them tasting fresh. A known carcinogen.
Monosodium glutamate (MSG): Flavor enhancer that can cause headaches. Linked in animal studies to nerve damage, heart problems and seizures.
Disodium inosinate: In snack foods. Contains MSG.
Disodium guanylate: Also used in snack foods, and contains MSG.
Enriched flour: Used in many snack foods. A refined starch that is made from toxic ingredients.
Recombinant Bovine Growth Hormone (rBGH): Genetically-engineered version of natural growth hormone in cows. Boosts milk production in cows. Contains high levels of IGF-1, which is thought cause various types of cancer.
Refined vegetable oil: Includes soybean oil, corn oil, safflower oil, canola oil, and peanut oil. High in omega-6 fats, which are thought to cause heart disease and cancer.
Sodium benzoate: Used as a preservative in salad dressing and carbonated beverages. A known carcinogen and may cause damage our DNA.
Brominated vegetable oil: Keeps flavor oils in soft drinks suspended. Bromate is a poison and can cause organ damage and birth defects. Not required to be listed on food labels.
Propyl gallate: Found in meats, popcorn, soup mixes and frozen dinners. Shown to cause cancer in rats. Banned in some countries. Deemed safe by FDA.
Olestra: Fat-like substance that is unabsorbed by the body. Used in place of natural fats in some snack foods. Can cause digestive problems, and also not healthy for the heart.
Carrageenan: Stabilizer and thickening agent used in many prepared foods. Can cause ulcers and cancer.
Polysorbate 60: A thickener that is used in baked goods. Can cause cancer in laboratory animals.
Camauba wax: Used in chewing gums and to glaze certain foods. Can cause cancer and tumors.
Magnesium Sulphate: Used in tofu, and can cause cancer in laboratory animals.
Chlorine dioxide: Used in bleaching flour. Can cause tumors and hyperactivity in children.
Paraben: Used to stop mold and yeast forming in foods. Can disrupt hormones in the body, and could be linked to breast cancer.
Sodium carboxymethyl cellulose: Used as a thickener in salad dressings. Could cause cancer in high quantities.
Aluminum: A preservative in some packaged foods that can cause cancer.
Anti Nutrient list
“Use this list to gain understanding. You will need a good dictionary to look up each word that is unfamiliar to you, so you truly understand what they mean”
Anti Nutrient | Foods that contain them |
Trypsin inhibitor | Grains and legumes. |
Toxic Amino Acids | |
Thaumatin-Like Proteins | Fruits, wheat, vegetables nuts etc |
Tannins | Legumes, some fruits and vegetables, tea, chocolate, wine, coffee, vinegar. |
solanine | |
Sinigrin*(allyl isothiocyanate) | Cabbage, collard greens, cauliflower, brussels sprouts, mustard (brown), horseradish |
Sesamol | Sesame seeds (heated oil) |
Saponins | Legumes, pseudo-grains, potatoes, red wine. |
Salicylates | Berries and dried fruits, some vegetables, herbs and spices. |
Safrole | Nutmeg, mace, black pepper |
Rice miRNA | Rice |
Phytoestrogens | Soybeans and soy products, tempeh, linseed (flax), sesame seeds, wheat berries, fenugreek (contains diosgenin, but also used to make Testofen, a compound taken by men to increase testosterone). oats, barley, beans, lentils ,yams, rice, alfalfa, mung beans, apples, carrots, pomegranates, wheat germ, rice bran, lupin, kudzu, coffee, licorice root, mint, ginseng, hops, bourbon whiskey, beer, fennel and anise, red clover (sometimes a constituent of green manure). |
Phytic Acid | Bran of grains and pseudo-grains, all kind of seeds, nuts, legumes, potatoes. |
p-Hydrazinobenzoate | Mushrooms |
Oxalates | Grains bran, nuts, soy, spinach, rhubarb, swisschard, chocolate, black tea, some fruits and vegetables. Metabolite of fungus and dysbiotic flora. Metabolism of the amino acids glycine and serine, vitamin C and sugar. |
Oligosaccharides | Legumes |
nicotine | Dip, Chew, Tabacco |
Neochlorogenic acid (caffeic acid) | Apple, apricot, broccoli, brussels sprouts, cabbage, cherry, kale, peach, pear, plum, coffee (roasted beans) |
Lectins | Grains, pseudo-grains, seeds, nuts, legumes, nightshade vegetables, diary, eggs. (See ref link at bottom for complete list) |
Gossypol | Cotton seed (Gossypium spp) |
Goitrogens | Soy, peanuts and cruciferous vegetables. |
Gluten | All wheat, rye and barley plants. |
Glutamylp-hydrazinobenzoate | Mushrooms |
Gliadin | Barley, buckwheat, durum wheat, bulgur, wheat bran, wheat germ, triticale, quinoa, millet, spelt and teff. |
Fiber | All natural and unprocessed plants and mushrooms |
Exorphins | Gluten-containing cereals are a main food staple present in the daily human diet, including wheat, barley, and rye. |
Ethyl acrylate | Pineapple |
Estragole | Basil, fennel |
D-Limonene | Orange juice, mango, black pepper |
Cyanide | Beans, manioc, and many fruit pits (such as apricot kernels and apple seeds). |
Chlorogenic acid (caffeic acid) | Apricot, cherry, peach, plum, coffee (roasted beans) |
Chaconine | Corn and plants of the Solanaceae family. |
Catechol | Coffee (roasted beans) |
Canavanine | Alfalfa sprout. |
Calcitriol | Green potatoes, egg plant, peppers, tomatoes, goji berries. |
Caffeic acid | Apple, carrot, celery, cherry, eggplant, endive, grapes, lettuce, pear, plum, potato, absinthe, anise, basil, caraway, dill, marjoram, rosemary, sage, savory, tarragon, thyme, coffee (roasted beans) |
Benzyl acetate | Honey, basil, jasmine tea |
Amylase inhibitors | |
Alpha-amylase inhibitor | Grains, legumes, nuts skin, stevia leaves. |
Allicin and mustard oil | Onions, shallots, leeks, chives, scallions, and garlic. |
5-/8-Methoxypsoralen | Parsley, parsnip, celery |
Cocoa | Cocoa |
Anti Nutrient | Negative Effect on the body |
Phytic Acid | Binding with minerals of food in the gut: deficiency of iron; zinc; calcium and other minerals. Reduces the digestibility of starches; proteins; and fats. Phytic acid occurs naturally throughout the plant kingdom and is present in considerable quantities within many of the major legumes and oilseeds. This includes soybean; rapeseed and cotton seed. Matyka et al. (1993) reported that about 62-73% and 46-73% of the total phosphorus within cereal grains and legume seeds being in form of organically bound phytin phosphorus; respectively. As phytic acid accumulates in storage sites in seeds; other minerals apparently chelates to it forming the complex salt phytate (Erdman; 1979). Studies by Martinez (1977) revealed that in oilseeds; which contain little or no endosperm; the phytates are distributed throughout the kernel found within subcellular inclusions called aleurone grains or protein bodies. Whole soybeans have been reported to contain 1-2% phytic acids (Weingartner; 1987; Osho; 1993). The major part of the phosphorus contained within phytic acid are largely unavailable to animals due to the absence of the enzyme phytase within the digestive tract of monogastric animals. Nwokolo and Bragg (1977) reported that in the chicken there is a significant inverse relationship between phytic acid and the availability of calcium; magnesium; phosphorus and zinc in feedstuffs such as rapeseed; palm kernel seed; cotton seed and soybean meals. Phytic acid acts as a strong chelator; forming protein and mineral-phytic acid complexes; the net result being reduced protein and mineral bioavailability (Erdman; 1979; Spinelli et al.; 1983; Khare; 2000). Phytic acid is reported to chelate metal ions such as calcium; magnesium; zinc; copper; iron and molybdenum to form insoluble complexes that are not readily absorbed from gastrointestinal tract. Phytic acid also inhibits the action of gastrointestinal tyrosinase; trypsin; pepsin; lipase and “-amylase (Liener; 1980; Hendricks and Bailey; 1989; Khare; 2000). Erdman (1979) stated that the greatest effect of phytic acid on human nutrition is its reduction of zinc bioavailability. |
Lectins | Leaky gut; neurodegenerative disease; inflammatory diseases; infectious and autoimmune diseases; blood clotting.Lectins (phytohaemagglutinins): Phytohaemagglutinins or lectins are glycoproteins widely distributed in legumes and some certain oil seeds (including soybean) which possess an affinity for specific sugar molecules and are characterized by their ability to combine with carbohydrate membrane receptors (Pusztai; 1989). Lectins have the capability to directly bind to the intestinal muscosa (Almeida et al.; 1991; Santiago et al.; 1993); interacting with the enterocytes and interfering with the absorption and transportation of nutrients (particularly carbohydrates) during digestion (Santiago et al.; 1993) and causing epithelial lesions within the intestine (Oliveira et al.; 1989). Although lectins are usually reported as being heat labile; their stability varies between plant species; many lectins being resistant to inactivation by dry heat and requiring the presence of moisture for more complete destruction (Ayyagari et al.; 1989; Poel et al.; 1990; Almeida et al.; 1991). |
Saponins | Leaky-gut; disturbs digestive enzymes. |
Oligosaccharides | Gas production. |