Source: NaturalNews.com
S.D. Heyes
June 23, 2016
There are many ways corporations modify food products with chemicals in order to increase sales. They use toxic chemicals to extend shelf life, make food look more attractive, kill bugs in the fields, stave off mold and mildew, kill fungus and bacteria, add flavor back in after chemicals kill the taste, and actually make people depressed and anxious to fuel the chemical medicine industry. Most of it’s nothing new, and has been going on since WWII. GMOs have been in existence for 30 years now, though few people are aware of that.
The cumulative effect of poisons in the body is something you can’t sue one food manufacturer for, or one doctor, or one chemical company. The corporate food industry in America is sinister and insidious. They know they can’t be held accountable for long-term chronic sicknesses from which so many Americans suffer. The FDA could care less about Americans’ health and well-being.
The CDC is a criminal organization too, that invests in the demise of children. Just look at all the toxic vaccines and crazy medicines advertised on TV. It’s crazy that people are stupid enough to take these chemical-based, unproven and unsafe medications for the ills they suffer from the toxic meals they consume, one after another, after another. You are what you eat, so how genetically modified, man-made, and artificially-induced are your health problems? You be the judge.
Here are the top 7 alarming food modifications you should avoid at all costs.
#1. Artificial Food Dyes: Did you know that some dyes are used to mask filth and rot in food and candy? You see them listed on just about every non-natural food item that has those colors of the rainbow, and they come from petroleum, an industrial chemical by-product that affects allergies, behavior, cells and brain function. Watch out for Citrus Red 2, Red 3, Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2 and Green 3 – these are all contaminated with cancer-causing chemicals and trigger allergic reactions.
#2. Food-grade shellac (petroleum): Makes fruit and vegetables shiny. Have you seen this sign at a supermarket yet? It reads, “These Fruits and Vegetables have been coated with FDA-approved food-grade Vegetable-, Petroleum-, Beeswax-, and/or Shellac-based wax or resin to maintain freshness.” Produce is often coated like a new surfboard with shellac and resin, including apples, avocados, oranges, parsnips, pineapples, squash, tomatoes and turnips. Signs say happy stuff like “To maintain freshness,” and “FDA-approved.” Nobody should ever eat shellac or petroleum, no matter what they do in a lab to “verify” its safety for food use.
#3. Chemical pesticides growing inside the produce (GMO): Molecular engineers working in biotechnology laboratories are gene-splicing fruit and vegetable seedlings with poisonous pesticides and herbicides so the plants are inherently protected from the insects and worms that might damage them. The majority of products Americans eat daily contain some form of GMO soy, corn, canola (rapeseed) oil or cotton seed oil. Research shows that consuming GMOs and the popular herbicide Roundup leads to the mutation of cells in the human body, in turn fueling the development of malignant tumors and other various forms of cancer.
#4. Aged red meat turns brown but is dyed back to red with carcinogenic nitrates and nitrites: Cured with toxic chemicals to make it look fresh, red meat like steak and hamburger, as well as most processed meats, usually contain synthetic cancer-causing nitroso compounds to keep them from spoiling so quickly. The FDA has known since the 1970s that nitrites cause leukemia when they turn into nitrosamines in the body. Routinely added to hot dogs, beef jerky, bacon and breakfast sausage, tiny tablets of nitrites the size of a nickel are also used by the USDA to kill wild hogs, which die within a couple of hours after consuming even just one.
#5. Sodium benzoate: This is a chemical used to preserve most jarred and canned foods that strangulates mitochondria (brain cells) and eventually causes cancer. Usually followed by the friendly-sounding words, “as a preservative” or “to preserve freshness,” sodium benzoate extends the life of food while shortening the life of the humans who consume it. Commonly found in pickles, dressings, sauces, fruit cans, jarred vegetables and thousands of shelved food products found in those middle aisles of just about every supermarket in America.
#6. Carrageenan: An emulsifier, gelling and thickening agent that coagulates over time and can cause dangerous lesions in the digestive tract and excretive systems of humans. Permitted even in organic products, carrageenan is derived from a red seaweed compound in products like yogurt, coffee creamer, sour cream, cottage cheese, ice creams, soy milk, almond milk and coconut milk. Research shows that degraded carrageenan triggers inflammation, causes ulceration, and leads to malignancies in the gastrointestinal tract, including lesions, cancer and digestive disorders.
#7. Decaffeination process for coffee: Often involves soaking coffee beans in the toxic chemical benzene to dissolve the caffeine. Continual benzene exposure leads to neurological symptoms. Symptoms include dizziness, drowsiness, headaches and loss of consciousness. Larger doses cause vomiting, dizziness and convulsions, and can eventually lead to death. Dermal exposure leads to reddening and blistering of the skin, and exposure to vapor leads to respiratory problems.
What’s the solution? Start filtering toxins from your daily intake. Where’s the best guide for this? It’s being published next month! View the trailer to the new book Food Forensics by the Health Ranger, that’s available for pre-sale now right here.
“Food Forensics threatens to change the entire future of the food industry” – Mike Adams, scientist, author, editor of Natural News.
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