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12 Worst Ingredients In Foods




"The earth brings forth good food the natural way, but the food is poisoned by other ways. The fertilization they use and the preservatives are all poisonous. They know their limited time of six thousand years to rule that they are experimenting on growing food for their markets, because it is the almighty dollar they seek and not the almighty health and long life for you and me. - The Hon. Elijah Muhammad, How To Eat To Live.

Note: See the link below for a separate article on the pig (swine, pork and hog).

These are just some of the worst ingredients in food today.
1. Monosodium Glutamate (MSG)





What it is: MSG is an amino acid used as a flavor-enhancer in cooked and processed foods (one of the most common food additives).
Why It’s Bad: It’s an known excitotoxin, which is a neurotoxic chemical additive shown to harm nerve cells— overexciting them, sometimes to the point of cell death. Regularly consuming excitotoxins like MSG destroys significant numbers of brain cells and can lead to serious health problems, including neurological disorders. (The two other common excitotoxins used in food are aspartic acid (found in aspartame) and l-cysteine, which is used as a dough conditioner.) In addition, regular consumption of MSG has been shown to stimulate the appetite and contribute to weight gain and obesity.
AKA: MSG goes by several aliases, such as Hydrolyzed Vegetable Protein, Hydrolyzed Plant Protein, Vegetable Protein Extract, Yeast Extract, Glutamate, Glutamic Acid, Sodium Caseinate, Textured Protein, Soy Protein Isolates, Barley Malt, Calcium Caseinate and Malt Extract.
It's Found in:
Processed foods like salad dressings, low-fat yogurt, canned meats, frozen entrees, fast foods, pizza's, frozen dinners, lunch meats, potato chips, canned soups (including Campbell’s Condensed Chicken Noodle Soup), and flavored crackers (like Wheat Thins, Cheez-Its and Triscuits).
2. Artificial Sweeteners - Aspartame:
What it is: One of the most widely-used artificial sweeteners.
Why It’s Bad: Like MSG, aspartame is an excitotoxin. It also is believed to be carcinogenic, and produces neurotoxic effects such as headaches, dizziness, blurry vision, and gastrointestinal disturbances.
Aspartame is not your friend. Aspartame is a neurotoxin and carcinogen. Known to erode intelligence and affect short-term memory, the components of this toxic sweetener may lead to a wide variety of ailments including brain tumor, diseases like lymphoma, diabetes, multiple sclerosis, Parkinson's, Alzheimer's, fibromyalgia, and chronic fatigue, emotional disorders like depression and anxiety attacks, dizziness, headaches, nausea, mental confusion, migraines and seizures. Cancer, birth defects, migraines, insomnia, memory loss, Lyme disease, Graves Disease, Meniere's Disease, Epilepsy, Lupus, Non-Hodgkin's Lymphoma and ADD. 
This long list is just the tip of the ice-berg. 
It’s Found In: Over 6,000 products contain it, diet or sugar free sodas, diet coke, coke zero, jello (and other gelatins), desserts, sugar free gum, drink mixes, baking goods, table top sweeteners, cereal, breath mints, pudding, kool-aid, ice tea, chewable vitamins,  sugar-free chewing gum, yogurt, breath mints, instant breakfasts, frozen desserts and juice beverages.
Aspartame contains 10-percent methanolwhich is shown to be broken down by the body into the toxic by-products formic acid and formaldehyde. Formaldehyde is considered to be a potent nerve toxin and carcinogen, which may explain why aspartame accounts for more reports to the FDA of adverse reactions than all other foods and food additives combined.
AKA: NutraSweet, Equal, Canderel, Spoonful, Natrataste, AminoSweet, plus others.
Avoid Its Pals: Splenda (Sucralose), Sweet ‘n’ Low (saccharine)
3. High Fructose Corn Syrup (HFCS)





What it is: This is a highly-refined sweetener in which corn starch is separated from the corn kernel. The corn starch is then converted into corn syrup through a process called acid hydrolysis.
Why It’s Bad: Nearly all HFCS is made from genetically-modified corn. It is the number-one source of calories in the US diet, and has been shown to contribute to weight gain and the development of diabetes.
HFCS also is a major contributor to cardiovascular disease, arthritis, insulin resistance, and elevated triglycerides and raised LDL cholesterol. In 2009, theEnvironmental Health Journal reported that a study conducted by theInstitute for Agriculture and Trade Policy found mercury in 9 of 20 samples of commercial HFCS. The HFCS came from 3 different manufacturers including popular brands such as Quaker, Hunts, Kraft, Yoplait, Nutri-Grain, and Smuckers. Mercury is a heavy metal and is considered a potent brain toxin. The presence of mercury-contaminated caustic soda in the production of HFCS is common.
AKA: Corn sugar, glucose/fructose (syrup), high-fructose maize syrup inulin, iso-glucose, and fruit fructose.
It’s Found In: Soda, salad dressings, breads, cereals, yogurt, soups, lunch meats, pizza sauce, juices, ice cream, candies, Yoplait yogurt  and condiments. On average, Americans consume 12 teaspoons of HFCS per day.
4. Agave Nectar

What it is: This highly-processed sweetener is derived from the agave (cactus) plant. Most agave sold in the US comes from Mexico.
Why It’s Bad: Many consumers believe agave syrup is a healthful sweetener, but it’s anything but. Agave nectar contains the highest amount of fructose (55-97%) among all the commercial sweeteners, including HFCS (which averages 55% fructose).
Fructose has been shown to increase insulin resistance, the precursor to Type 2 diabetes. It is mainly broken down in the liver and then converted to fat. Excessive fructose, when consumed in quantities greater than 25 grams a day, has been shown to elevate uric acid levels, which causes chronic, low level inflammation throughout the body. It is also a main cause of fatty liver disease.
Fructose consumption also leads to weight gain, elevated blood sugar and triglycerides, plus high blood pressure.
AKA: Agave Syrup
It’s Found In: Ice cream, energy bars and cereals, ketchup and other sauces. Agave is also sold as a stand-alone sweetener.
5. Artificial Food Coloring

What it is: If your food isn’t naturally colorful, these additives tint them much like the dyes that color clothing.
Why It’s Bad: Artificial food dyes were originally synthesized from coal tar — and now they are derived from petroleum. They have long been controversial, and are one of the most widely used additives in food products today. Many dyes have been banned because of their adverse effects on laboratory animals. Studies have confirmed that nine dyes currently approved for use in the US raise the following health concerns.
According to the Center for Science in the Public Interest’s (CSPI) study on food dyes, “The three most widely used dyes, Red 40, Yellow 5, and Yellow 6, are contaminated with known carcinogens. Another dye, Red 3, has been acknowledged for years by the Food and Drug Administration to be a carcinogen, yet it is still in the food supply.” CPSI further reports that these nine food dyes are linked to health issues ranging from cancer and hyperactivity to allergy-like reactions.
A large-scale British government study (published in 2007in the UK medical journal Lancet) found that a variety of common food dyes, as well as the preservative sodium benzoate, increased hyperactivity and decreased the attention spans of children. These additives were shown to adversely affect children with attention-deficit hyperactivity disorder (ADHD), along with children having no prior history of behavior problems.
The European Union (EU) has put labeling regulations in place to inform consumers of the health risks, but the US has failed to follow suit.
AKA: Caramel color, FD&C Blue #1, Brilliant Blue FCF, Bright blue, Blue # 2, Ingtotine, Royal Blue, Red Number 3, Erythrosine, FD&C Red No.40, Allura Red AC, Yellow 5 and 6, FD&C Green Number 3, Fast Green, Sea Green, to name a few.
It’s Found In: Beverages, candy, baked goods, cereal, energy bars, puddings, jams, bread, macaroni and cheese, deli meat, frostings, condiments, fast food, ice cream, sherbet, sorbet, plus meat and fish (to make them appear “fresher”).
6. BHA and BHT
What it is: Butylated hydroxyanisole (BHA) and butylated hydrozyttoluene (BHT) are preservatives used in many foods to prevent oxidation and extend shelf life.
Why It’s Bad: BHA and BHT are oxidants, which have been shown to form potentially cancer-causing reactive compounds in the body. The International Agency for Research on Cancer, part of the World Health Organization, considers BHA to be possibly carcinogenic to humans, and the State of California has listed it as a known carcinogen.
Where It’s Found: In packaging materials, cereals, sausage, hot dogs, meat patties, chewing gum, potato chips, beer, butter, vegetable oils, cosmetics, and animal feed.
7. Sodium Nitrite and Sodium Nitrate



What They Are: These two closely-related chemicals are used to preserve meat.
Why They’re Bad: When added to meat, the nitrates are readily converted to nitrosamines, which are associated with an increased risk of certain types of cancers. This chemical reaction occurs most readily at the high temperatures. In a 2007 analysis, The World Cancer Research Fund revealed that eating 1.8 ounces of processed meat every day increases your cancer risk by 20%.
AKA: Soda niter, Chile saltpeter
They’re Found In: Cured meats, bacon, ham, salami, corned beef and hot dogs, pate, pickled pig’s feet, canned meat (Vienna sausages, deviled ham), smoked salmon, dried fish, jerky.
8. Potassium Bromate




What it is: A form of bromide, it is used as an additive to increase the volume in some breads, rolls, and flours.
Why It’s Bad: It has been shown to cause cancer in animals and is banned in the EU, Canada, and several other countries. The FDA, since 1991, has requested that bakers voluntarily stop using it. It is rarely used in California because a cancer warning is required on the label. Bromide is considered to be an endocrine disruptor.
AKA: Bromic acid, potassium salt, bromated flour, “enriched flour.”
It’s Found In: Most commercial baked goods in the US, including Wonder Bread, Sunbeam, Home Pride (but not in Pepperidge Farm, Arnold, Entenmann’s, and Orowheat brands). It’s also common in flour, and occurs in some toothpaste and mouthwash brands as an antiseptic.
9. Recombinant Bovine Growth Hormone (rBGH)









What it is: Produced by Monsanto, rBGH is a genetically-engineered version of the natural growth hormone produced by cows. It is used to boost milk production in dairy cows.
Why It’s Bad: “rBGH milk” contains high levels of insulin-like growth factor (IGF-1), excess levels of which have been implicated as major causes of breast, colon and prostate cancers. rBGH milk is not required to be labeled.
Giving cows rBGH has been shown to increase the incidence of mastitis. When a cow has mastitis, pus and blood are secreted into the milk. It also leads to antibiotic resistance, which is tied to the spread of virulent staph infections such as MRSA. Hormones in food have also been linked to the onset of early puberty for girls.
Consumer feedback spurred such megabrands as Dannon and General Mills, and the supermarket chains Wal-Mart, Starbucks, and Publix to phase out products with hormones rBST and rBGH.
AKA: Recombinant bovine somatotropin (rBST).
It’s Found In: All dairy products that aren’t specifically labeled “No rGBH or rBST.”
10. Diacetyl (DA_
Scientists are beginning to understand one of life's enduring mysteries - Diacetyl (DA) is a chemical that imparts the buttery flavour in microwave popcorn. 

Why it is bad: It has a disease named after it because many microwave popcorn factory workers exposed to it have developed a lung condition called diacetyl-induced bronchiolitis obliterans or "Popcorn worker's lung".
New evidence found that DA intensifies the damaging effects of an abnormal brain protein linked to Alzheimer's disease.
A new study raises concern about chronic exposure of workers in industry to the food flavoring ingredient used to produce the distinctive buttery flavor and aroma of microwave popcorn, margarines, snack foods, candy, baked goods, pet foods and other products. The study appears in ACS' journal Chemical Research in Toxicology
It's Found In: 
Buttered popcorn, wine, coffee, artificial banana and strawberry flavorings.
10. Refined Vegetable Oil









What it is: There are many different kinds of commercially-refined vegetable oils. Stay away from them. They are; soybean oil, corn oil, safflower oil, canola oil, sunflower oil, cottonseed oil, grapeseed oil shortening, margarine, smart balance, I can't believe its not butter (You better believe it!) and peanut oil. Any fake butter or vegetable oils.
Why It’s Bad: Refined cooking oils are made by intensive mechanical and chemical processes that extract the oil from the seeds. The refining process also utilizes chemical solvents and high temperatures. The oils are then typically deodorized and bleached. This process removes the natural vitamins and minerals from the seeds and creates a product that has been shown to become rancid and oxidize easily, causing free radical formation.
These oils are also high in Omega-6 fatty acid, which is inflammatory and neutralizes the benefits of Omega-3s in your diet. The oxidation effect has been shown to contribute to inflammation in the body, DNA damage elevated blood triglycerides, and impaired insulin response. Additionally, many refined vegetable oils are hydrogenated. This process creates trans fatty acids, which are known to contribute to heart disease and some cancers.
It’s Found In: Many, if not most, processed foods such as crackers, granola bars, and baked goods use these vegetable oils. They also are popular as stand-alone products (i.e., cooking oils and margarines).
What are your alternatives? Use wholesome butter or olive oil. 

11. Soy 

We need to do a separate article on soy. Here are the dangers of soy.

Phytoestrogens
Soy is higher in phytoestrogens than just about any other food source. Phytoestrogens are plant-based estrogens that mimic estrogen in our bodies. In recent years, you may have read about studies which indicate phytoestrogens are good for you. But ask yourself, who funded those studies? The soy industry, that’s who. Independent research has clearly shown that consuming phytoestrogens is downright dangerous for the human body.
It’s only common sense. No one argues, for example, that a leading cause of breast cancer, endometriosis, uterine fibroids, infertility, and low libido is unopposed estrogen, or estrogen dominance. Why, then, wouldanyone argue that we should consume more of a food high in estrogen?

An infant taking the recommended amount of soy formula is consuming a hormone load equivalent of 4 birth control pills a day! Is it any wonder we’ve seen such a dramatic rise in precocious puberty with young girls starting their periods at 6 and 7?
Goitrogenic
Soy will destroy your thyroid. Many foods are goitrogenic (thyroid suppressing), but soy is king of them all. Goitrogens work by preventing your thyroid from getting the necessary amount of iodine. Friends, I believe this is what happened to Oprah’s thyroid. She pushed soy for years, featured it in everyone one of her “healthy” diets, and it destroyed her thyroid. If your thyroid fails, what happens? You gain weight. You have a harder time regulating your moods. You get colder more easily. You’re more easily fatigued. You demonstrate an inability to concentrate and remember details. The list goes on. You simply don’t want to mess with your thyroid.
Phytates
Phytates are enzyme-inhibitors that block mineral absorption in human digestive tract. They are naturally present in all grains, seeds, nuts, and legumes (which is why everyone should read this primer on how to eat grains, if you eat them at all.) But soy is so high in phytates that it’s almost impossible to get rid of them. Simply soaking soy overnight in an acidic medium won’t do the trick. Soy must be fermented in order to be digestible to humans. That means that if you eat soy at all, you should stick to fermented soy products like miso, tempeh, natto, or a naturally fermented soy sauce (tamari).
Trypsin inhibitors
Finally soy is rich in trypsin inhibitors. Trypsin is a digestive enzyme we need to properly digest protein. Without enough trypsin, you’ll experience many digestive problems including stomach cramps, diarrhea, and bleeding. You’ll also be leaving yourself open to future problems with your pancreas.

Its found in:
Just about everything. Read the labels. Bread, vegetable oil, ice cream, cookies, crackers, imitation creams, salad dressings and so much more.

12. Trans Fat





Trans Fat is used to enhance and extend the shelf life of food products and is among the most dangerous substances that you can consume. Found in deep-fried fast foods and certain processed foods made with margarine or partially hydrogenated vegetable oils, trans fats are formed by a process called hydrogenation. Numerous studies show that trans fat increases LDL cholesterol levels while decreasing HDL (“good”) cholesterol, increases the risk of heart attacks, heart disease and strokes, and contributes to increased inflammation, diabetes and other health problems. Oils and fat are now forbidden on the Danish market if they contain trans fatty acids exceeding 2 per cent, a move that effectively bans partially hydrogenated oils.  Although there is still a significant push to eliminate this additive from all food products, be mindful of its presence in: margarine, chips and crackers, baked goods and fast foods.
Its Found In:
Oreo cookies (1 cookie contain 2 grams of trans fat), potato chips, sandwich cookies, instant noodles and soups, canned soups, ramen noodles, cake mixes, french fries, (especially Mcdonalds), fried chicken, fish sticks, pizza, waffle mixes, frozen foods and pot pies. 

More on trans fat....

The untold story of trans fats and why they are poison
by  Maximus Mark Ottobre


Trans-fats are unfortunately common and wreak havoc on health. Trans-fats are not natural.
The easiest way to explain trans-fats is – a processed, chemically made fat that does nothing positive for the body. If that doesn’t put you off this will:
Shortening was developed in 1907 by the Proctor & Gamble Company. They were looking for an inexpensive alternative to paraffin (like kerosene) and beef tallow (think of lard) to make candles and soap as the meat packing industry controlled and monopolized the price of lard and tallow needed to make candles and soap (much like petrol prices are controlled by oil companies).
So with the help of German chemist, E.C. Keyser, they found a way to change the structure of the cottonseed plant to make the oil solid. They succeeded by inventing a process called “hydrogenation” which turns liquid oil into a solid. Now they could create as much soap and candles as they wanted without having to pay high prices for lard.
But with the discovery of electricity, the candle business rapidly declined and as such, their product had little use. Since hydrogenated cottonseed oil resembled lard, they thought, “Why not get back into business selling it as food?”
So the idea “Why can’t we cook with it?” launched a company known today as CRISCO.


            Birthday cakes are made with nothing but Crisco,
powdered sugar and food coloring.

7266434 The Untold History of Trans Fats (and why they are poison)










Proctor and Gamble launched “Crisco” in 1911 where they repackaged and marketed their “food product” to housewives as a “healthier” alternative to animal fats. As a marketing strategy, they published a cookbook where all the recipes used shortening (trans-fats) and Crisco oils. This free cookbook introduced this new product to the public. Soon vegetable oil (which is another way to say trans-fats) was used in baking and included in packaged foods.
When I first made this discovery it seemed surreal. What’s even more surreal is the fact that the FDA (Food and Drug Administration) have listed hydrogenated fat in the “Generally Regarded as Safe” category (GRAS) despite 50 years of the worlds leading researchers producing evidence that trans-fats are undisputedly linked to ill-health and disease.
At the forefront of research, Walter Willent, Professor of epidemiology and nutrition, and chair of the Department of Nutrition wanted to see partially hydrogenated fats removed from the FDAs GRAS category, which would essentially eliminate their use. “Given that every major review of trans fats has concluded that intake should be as low as possible,” he said, “it is indefensible that they be allowed as GRAS constituents of foods.”
For more information visit:
Common food items that contain trans-fats:
  • Fried foods
  • Donuts
  • Packaged foods
  • Crackers
  • Pastries
  • Refined and processed oils (Such as canola and vegetable oils)
  • Fast food restaurants
And that is just a small example. Check food labels for the term “partially hydrogenated”. That means there are trans-fats in the product.
Just for fun, look in your cookbooks and recipe box. How many of these recipes call for shortening? Most people believe that shortening is better than butter for making an apple pie or a dessert.
For the record, nothing is better than pure, organic butter; it’s one of the most nutritious foods and has been around for centuries (unlike margarine or shortening).
Trans-fats are essentially fats whose chemical structure has been altered through a process called hydrogenation so that the oil is no longer liquid – it has that thick, almost buttery texture. It’s desirable for a company to use this kind of fat because it is very stable and can sit on the shelf for years without expiring. As Udos Erasmus would put it, It’s a manufacturers dream.”
Do you have shortening in the cupboard? How long have you had it? People hold on to these tubs for years. Now is the time to throw it.
What are the health consequences of trans-fats?
The main problem with trans-fats is that the body has no idea what to do with it.
It’s not a natural substance so when digesting it, the body gets confused. As a result, health problems can arise. In other words, people who eat imitation products (such as margarine) that are made with trans-fats may think they are doing something good for their health because the label reads ‘low fat’.
In reality they’re consuming a poison. People who are scared to consume saturated fats don’t realize that unlike trans-fats, the body is equipped to digest saturated fat properly. Humans have lived off saturated fats for centuries. How do old foods cause new diseases?
By the way, margarine is one module off plastic!
So, why exactly is it bad? The big problem with them is that they are in a lot of foods that we don’t expect. Companies try and hide trans-fats with marketing leaving the average consumer clueless about what they are eating.
A big marketing trick that companies use is fortification. They find a substance that has been well researched such as omega 3 or vitamin C then they add it to things like margarine or orange juice. This again is another strategy to confuse the consumer.
I don’t care how much omega 3 they put in margarine, it’s still not healthy!
Trans-fats are a dangerous form of fat that can definitely cause weight gain. When they are in foods, they are usually there in large amounts. Think about what happens when you submerge something in a vat of hot oil. Anything that’s deep fried in trans-fats absorbs a significant amount of this poisonous fat, and not only are these foods high in fat, they are also devoid of nutrition.
On the other hand, natural high fat foods, such as nuts or avocadoes are very good for you because of the nutrients they contain (and the fat is of a healthy variety). The fats in natural products contain essential fatty acids which the body requires.
Here are some other reasons why trans-fats should be avoided at all costs:
  • Insulin – Trans-fats affect your body’s insulin sensitivity mechanism by causing it to lessen. It also heightens the body’s insulin response to glucose.
  • Cholesterol – Trans-fatty acids have a direct affect on cholesterol levels. It raises levels of LDL cholesterol which we often refer to as “bad” cholesterol. It also decreases the body’s HDL level which is also referred to as “good” cholesterol.
  • Triglycerides – Since the body doesn’t exactly know what to do with trans-fats when you consume them, one of the things that happen is that it increases triglyceride levels. This can lead to other problems, particularly heart disease. Chemically, triglycerides are the form that fats take on in the body in order to be stored.
  • Essential Fatty Acids - There are types of fat called essential fatty acids that actually benefit the health and can work with the body to prevent disease. Trans-fats interfere with the body’s use of these vital EFA’s. As a result, the body could exhibit signs of deficiency which could have serious health consequences.
  • Immune system – Trans- fats in general cause the immune system to slow down which means that you will be more susceptible to illness.
  • Liver – Trans-fats can also slow the liver down and raise liver enzymes.
As you can see, there is nothing good about trans-fats. Why would you even wantto eat something that was originally designed to make candles? That’s just silly don’t you think?
Summing Things Up
Trans-fats (and sugar) are nutritional nightmares. The majority of packaged food contains either one or the other and sometimes both. You must avoid these.
  • Go through your cabinets and read the labels. If you care about your health, throw away anything that contains trans-fats or refined sugar. Don’t keep these things in your home.
  • Avoid trans-fats and refined/processed sugar – period. Some labels will list the oil as “partially hydrogenated”, “hydrogenated” or “vegetable oil”. Keep these products on the supermarket shelf.
  • Even if a food says “no trans fats” read the label ingredients anyway. By law, if trans-fats fall under a certain amount (currently 0.5 grams) they do not need to list this on the label and can make claims, “no trans-fats”. Anything that has small amounts of trans-fats (including anything hydrogenated) in the ingredients should be avoided. Additionally, most vegetable oils are tested for transfats AFTER the deodorisation process which is what creates most of the transfat in the first place.
  • If your diet contains foods that contain trans-fats and sugars dailyit is important to rethink this! (And that’s putting it very politely). If you want to have a great body, you must pay attention to your diet and habits. There is no excuse for eating trans-fats or refined sugars as a regular part of your diet.
  • Keep in mind that your body does need SOME carbohydrates. However, avoid refined sugar (such as table sugar) at all costs. Include natural carbohydrates as a part of your diet. Remember to ask the question, “Could a caveman eat this?”
  • Remember, avoiding trans-fats and refined sugars isn’t just advice on how to look good, its advice on how to live longer.
  • A sugar “craving” is often a signal that your body’s blood sugar has dropped. It’s best to avoid crashing by planning healthy meals in advance to sustain blood sugar levels through the day.
  • Your body NEEDS the right fat (EFA’s) – but it will never need chemically made, poisonous trans-fats.

Conclusion: This is certainly not a complete list of all the unhealthful ingredients in commercial foods today, but these are the ones to avoid like the plague. 

The Pig (pork, swine and hog) is the worst food you could eat. Please, for your life and health sake, don't eat pigs. See why you should not. Click here to read the article.