Preservatives and Additives

By: Ron Lagerquist

“The small print on your Twinkies reads more like rocket fuel than food for human consumption.”

Each of the billions of living cells that make up our bodies is continually involved in complex chemical actions working within homeostatic balance. The smooth operations of these chemical actions depend on the vital nutrients taken in when you eat breakfast, lunch, or supper. Today’s fashion food has all but replaced the unrefined whole food humankind has subsisted on since Adam’s first meal. The small print on your Twinkies reads more like rocket fuel than food for human consumption. The change in the human diet has been staggering; almost everything we eat is modified, yet unable to keep up is the tiny human cell.

There is no way we can address the vast number of preservatives and additives chewed and swallowed every day. By way of example, we will only look at a few.

Monosodium glutamate has been getting some much-needed attention of late. MSG is similar to glutamic acid, an amino acid that is used in the function of the brain. Dr. John W. Olany of the Washington University School of Medicine in St. Louis decided to test MSG by injecting it into infant mice. After the MSG injection, nerve cells, especially in the hypothalamus, became dramatically swollen. Within several hours, these cells died. It was discovered that the enzymes which help to metabolize MSG in adults do not exist in infants. It is suspected that instead of the nutrient glutamic acid, MSG is carried to the brain. At present, the average consumer eats over one gram of MSG per day, and when pregnant women eat MSG, it crosses the placenta. MSG fed to juvenile rats reduced their growth rate by 16 percent. The effect on the human fetus is still unknown.

Formaldehyde is used to retard corpse decomposition, and is added to disinfect frozen vegetables.

Sodium nitrate is commonly used in the preservation of ham, bacon, sausage and bologna to keep meat looking red when normally it would have decomposed into an unappealing gray. In the stomach, sodium nitrate is converted into nitrous acid, which is suspected of inciting stomach cancer. Germany and Norway have banned the use of this powerful toxin.

Arsenic is found in chicken feed to stimulate growth and increase egg production, giving chicken a yellowed skin.

Aluminum compounds are added to baking powder, aspirin, antacids, beer, table salt and antiperspirants. They have been discovered in high concentrations in the brain of Alzheimer's patients and are suspected of contributing to this crippling disease.

Maleic hydrazide, a chemical inhibitor, is sprayed on potatoes because of their bad habit of sprouting and has resulted in cancer in laboratory animals.

Propylene glycol, the same substance in antifreeze and paint remover, is added to ice cream.

Carboxymethylcellulose is a stabilizer used in salad dressing, cheese spreads and chocolate milk. It has produced tumors in 80 percent of rats injected. The FDA flatly denies it is a carcinogen.

Certified food colors that are commonly used today are of a class of chemicals called polycyclic aromatic hydrocarbons, which are universally suspected as carcinogenic. The FDA argues that food coloring is safe because it causes cancer only when injected into rats, not when they are feeding on it. Therefore, the FDA gives manufacturers the freedom to use food coloring at their discretion. Titanium dioxide is a very useful mineral for producing the bright white color in icing, frosting, candies, oil paint and cosmetics. Children are attracted to bright colors. Fruit loops, gum balls, popsicles and fruit drinks are mostly color and sugar. The food industry is making millions on selling chemical substances that have zero value to life, and could have a negative effect on our health.

These represent only a handful of the many additives in processed foods. Years from now we are going to look back with almost a holocaust horror at how we poisoned our children with the standard North American diet.

Related Article: Food Has Become Big Business

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Mr Lagerquist, I just read the first page of your site,I was trying to find out about some food additives,like MSG, my husbands having problems with leg swelling and discomfort,usually when we eat out or certain boxed I'm finding out it's even worse than I could have imagined..... Thank You for this information Cynthia Zeh
Cynthia Pennington Zeh
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