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”
Foods that contain them
Grains and legumes.
Toxic Amino Acids
Fruits, wheat, vegetables nuts etc
Legumes, some fruits and vegetables, tea, chocolate, wine, coffee, vinegar.
Cabbage, collard greens, cauliflower, brussels sprouts, mustard (brown), horseradish
Sesame seeds (heated oil)
Legumes, pseudo-grains, potatoes, red wine.
Berries and dried fruits, some vegetables, herbs and spices.
Nutmeg, mace, black pepper
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).
Bran of grains and pseudo-grains, all kind of seeds, nuts, legumes, potatoes.
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.
Dip, Chew, Tabacco
Neochlorogenic acid (caffeic acid)
Apple, apricot, broccoli, brussels sprouts, cabbage, cherry, kale, peach, pear, plum, coffee (roasted beans)
Grains, pseudo-grains, seeds, nuts, legumes, nightshade vegetables, diary, eggs. (See ref link at bottom for complete list)
Cotton seed (Gossypium spp)
Soy, peanuts and cruciferous vegetables.
All wheat, rye and barley plants.
Barley, buckwheat, durum wheat, bulgur, wheat bran, wheat germ, triticale, quinoa, millet, spelt and teff.
All natural and unprocessed plants and mushrooms
Gluten-containing cereals are a main food staple present in the daily human diet, including wheat, barley, and rye.
Orange juice, mango, black pepper
Beans, manioc, and many fruit pits (such as apricot kernels and apple seeds).
Chlorogenic acid (caffeic acid)
Apricot, cherry, peach, plum, coffee (roasted beans)
Corn and plants of the Solanaceae family.
Coffee (roasted beans)
Green potatoes, egg plant, peppers, tomatoes, goji berries.
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)
Honey, basil, jasmine tea
Grains, legumes, nuts skin, stevia leaves.
Allicin and mustard oil
Onions, shallots, leeks, chives, scallions, and garlic.
Parsley, parsnip, celery
Negative Effect on the body
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.
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).
Leaky-gut; disturbs digestive enzymes.
Binding with calcium: Calcium and magnesium deficiency; kidney stones; disturb digestive enzymes. Hyperoxaluria may play a significant role in autism; COPD/asthma; thyroid disease; fibromyalgia; interstitial cystitis; vulvodynia; depression; arthritis. Researchers believed that "Oxalate hyperabsorptionmay be the main reason for stone formation in more than half of the idiopathic calcium oxalate stone formers".Oxalates affects calcium and magnesium metabolism and react with proteins to form complexes which have an inhibitory effect in peptic digestion. Ruminants; however unlike monogastric animals can ingest considerable amounts of high-oxalate plants without adverse effects; due principally to microbial decomposition in the rumen (Oke; 1969). The hulls of sesame seeds contain oxalates and it is essential that meals should be completely decorticated in order to avoid toxicities (McDonald et al.; 1995). Chemical analysis carried by Alabi et al. (2005) on locust bean seeds revealed that the testa of locust bean seeds had the highest concentration of oxalate (4.96 mg/100 g) followed by the pulp (3.40 mg/100 g) and the cotyledon (1.15 mg/100 g). Olomu (1995) reported that pigeon pea contains about 0.38% oxalic acid. Oxalic acid binds calcium and forms calcium oxalate which is insoluble. Calcium oxalate adversely affects the absorption and utilization of calcium in the animal body (Olomu; 1995).
Cerebral damage and lethargy.Cyanogenic glycosides: Some legumes like linseed; lima bean; kidney bean and the red gram contain cyanogenic glycosides from which Hydrogen Cyanide (HCN) may be released by hydrolysis. Some cultivars Phaseolus lunatus (lima bean) contain a cyanogenic glycoside called phaseolutanin from which HCN liberated due to enzyme action; especially when tissues are broken down by grinding or chewing or under damp conditions (Purseglove; 1991). Hydrolysis occurs rapidly when the ground meal is cooked in water and most the liberated HCN is lost by volatilization. HCN is very toxic at low concentration to animals. HCN can cause dysfunction of the central nervous system; respiratory failure and cardiac arrest (D’Mello; 2000).
Abnormal blood cell counts; spleen enlargement; Lupus (if big amount of juice sprouts is taken).
Hypothyroidism. Goitrogenic substances; which cause enlargement of the thyroid gland; have been found in legumes such as soybean and groundnut. They have been reported to inhibit the synthesis and secretion of the thyroid hormones. Since thyroid hormones play an important part in the control of body metabolism their deficiency results in reduced growth and reproductive performance (Olomu; 1995). Goitrogenic effect have been effectively counteracted by iodine supplementation rather heat treatment (Liener; 1975).
Zinc and iron deficiency; decrease in both growth rate and body weight gain; perturbation of mineral absorption; inhibition of digestive enzymes; accelerate blood clotting; produce liver necrosis. Tannins are water soluble phenolic compounds with a molecular weight greater than 500 daltons. They have the ability to precipitate proteins from aqueous solution. There are two different groups tannins:- hydrolyzable tannins and condensed tannins. Condensed tannins are widely distributed leguminous forages and seeds. Cattle and sheep sensitive to condensed tannins; while goats are more resistant (Kumar; 1983; Kumar and Horigome; 1986; Kumar and Vaithiyanathan; 1990; D’Mello; 2000).Tannins may form a less digestive complex with dietary proteins and may bind and inhibit the endogenous protein; such as digestive enzymes (Kumar and Singh; 1984). Tannin-protein complexes involve both hydrogenruminants bonding and hydrophobic interactions. The precipitation of the protein-tannin complex depends upon pH; ionic strength and molecular size of tannins. Both the protein the precipitate increase with increase in molecular size of tannins (Kumar and Horigome; 1986). However; when the molecular weight exceeds 5;000 daltons; the tannins become insoluble and lose their protein precipitating capacity and degree of polymerization becomes imperative to assess the role of tannins in ruminant nutrition (Kumar; 1983; Lowry; 1990). Tannins have been found to interfere with digestion by displaying anti-trypsin and anti-amylase activity. Helsper et al. (1993) reported that condensed tannins were responsible for the testabloat bound trypsin inhibitor activity of faba beans. Tannins also have the ability to complex with vitamin B (Liener; 1980). Other adverse nutritional effects of tannins have been reported to include intestinal damage; interference with iron absorption and the possibility of tannins producing a carcinogenic effect (Butler; 1989).
Growth inhibition and pancreatitis. Protease inhibitors: Protease inhibitors are widely distributed within the plant kingdom; including the seeds of most cultivated legumes. Protease inhibitors have the ability to inhibit the activity of proteolytic enzymes within the gastrointestinal tract of animals (Liener and Kakade; 1980). Trypsin inhibitor and chymotrypsin inhibitor are protease inhibitors occurring in raw legume seeds. Protease inhibitors are the most commonly encountered class of antinutritional factors of plant origin. These inhibitors have been reported to be partly responsible for the growth-retarding property of raw legumes. The retardation has been attributed to inhibition of protein digestion but there is evidence that pancreatic hyper- activity; resulting in increased production of trypsin and chymotrypsin with consequent loss of cystine and methionine is also involved (McDonald et al.; 1995). Trypsin inhibitors have been implicated in reducing protein digestibility and in pancreatic hypertrophy (Liener; 1976). Trypsin inhibitors are polypeptides that form well characterized stable complexes with trypsin on a one-to-one molar ratio; obstructing the enzymatic action (Carlini and Udedibie; 1997). Protease inhibitors are inactivated by heat especially moist heat; because of even distribution of heat (Bressani and Sosa; 1990; Liener; 1995).
Dysbiosis (candidiasis). Deleterious histological changes to the pancreas. Amylase inhibitors: Amylase inhibitors are also known as starch blockers because they contain substances that prevent dietary starches from being absorbed by the body. Starches are complex carbohydrates that cannot be absorbed unless they are first broken down by the digestive enzyme amylase and other secondary enzymes (Marshall and Lauda; 1975; Choudhury et al.; 1996). Pigeon pea have been reported to contain amylase inhibitors. These inhibitors have been found to be active over a pH range of 4.5-9.5 and are heat labile. Amylase inhibitors inhibit bovine pancreatic amylase but fail to inhibit bacterial; fungal and endogenous amylase. Pigeon pea amylase inhibitors are synthesized during late seed development and also degraded during late germination (Giri and Kachole; 1998).
Allicin and mustard oil
Bad breath; and bad body odor; indigestion; acid reflux; diarrhea; stomach pain; gas; anemia; reduced blood clotting of open wounds.; allergic reactions; accidental abortions in humans. Disturbs a baby's ability to breast feed.
Same as medicines (aspirin): bleeding of the stomach and gastrointestinal tract; dyspepsia; skin reactions; liver toxicity; prolonged bleeding time; impaired kidney function; dizziness; mental confusion; allergic reactions.
Calcinosis; muscle pain and tightness; morning stiffness; poor healing; arthritis; insomnia gall bladder problems.
Diverticular disease; constipation; hemorrhoid's; bloating; anal bleeding; abdominal pain; leaky gut syndrome; inflammatory bowel diseases; a host of other autoimmune diseases; bowel cancer; depletes vitamins and minerals from the body.