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Monthly Archives: April 2018

Worst Food Additives

1) HFCS – High Fructose Corn Syrup

High Fructose Corn Syrup (HFCS) is a highly-refined artificial sweetener made from corn starch and found in almost all processed food such as: bread and baked goods, salad dressing, candies, yogurt, soda etc. And according to some studies has become the number one source of calories in the US.

Indeed, its easy handling and cheap cost made it the number one granulated sugar replacement: The amount of refined sugar we consume has declined over the past 40 years, while we’re consuming almost 20 times as much HFCS.

HFCS is linked with weight gaining, it increases your LDL (“bad” cholesterol) levels, and contributes to the development of diabetes and tissue damage, among other harmful effects.

Also, recent researches published by the American Association for Cancer Research found that the fructose in HFCS promotes cancer growth, specifically pancreatic cancer.

2) Sodium Nitrate & Sodium Nitrite (NaNO3- NaNO2)

Both of them are chemical compound used as a food additive to preserve and give to cured meats, smoked fish and poultry a nice red pinkish color. Although their purpose seems harmless, these ingredients are highly carcinogen and their consume is linked with gastrointestinal cancer and heart diseases.

In fact, under certain conditions, they can form nitrosamines compounds, molecules that cause cancer in animals and humans.

Also, in massive doses, nitrite – and nitrate, which under some conditions changes to nitrite – can lead to a condition called methemoglobinemia. In our body, nitrites, indeed, have the ability to change the structure of the hemoglobin into methemoglobin: the binding of oxygen to whom results in an increased affinity for oxygen in the remaining heme sites. This leads to an overall reduced ability of the red blood cell to release oxygen to tissue and it may occur in tissue hypoxia.

Can’t give up on eating salami, bacon or ham? Choose the uncured ones.

Sodium Nitrate is listed under its INS number 251 or E number E251, Sodium Nitrite has the E number E250.

3) MSG – Monosodium Glutammate

Monosodium glutamate (MSG) is a flavor enhancer commonly added to Chinese food, canned vegetables, soups and processed meats. While the Glutamic acid is naturally present in our bodies, and in many foods, such as tomatoes and cheese, the ones exploited by the processed-foods industry is chemically produced through hydrolysis of vegetable proteins with hydrochloric acid to disrupt peptide bonds or by the fermentation of starch, sugar beets, sugar cane or molasses.

The substance produced has the ability to excite our taste buds and make everything taste delicious, which wouldn’t be a big deal if it hasn’t been shown that high levels of MSG can seriously screw with brain chemistry causing damage to areas of the brain unprotected by the blood-brain barrier.

4) Artificial Colors

Food dyes are one of the most common ingredients in processed food used with the purpose to make your meals or drinks more desirable and appealing.

Nothing against that if they wouldn’t have been linked to some serious health problems.

Blue #1 and Blue #2 (E133)

Banned in Norway, Finland, and France. May cause chromosomal damage.

Found in candy, cereal, soft drinks, sports drinks and pet foods.

Red dye #3 (also Red #40 – a more current dye) (E124)

Banned in 1990 after 8 years of debate from use in many foods and cosmetics. This dye continues to be on the market until supplies run out! Has been proven to cause thyroid cancer and chromosomal damage in laboratory animals, may also interfere with brain-nerve transmission.

Found in fruit cocktail, maraschino cherries, cherry pie mix, ice cream, candy, bakery products and more!

Yellow #6 (E110) and Yellow Tartrazine (E102)

Banned in Norway and Sweden. Increases the number of kidney and adrenal gland tumors in laboratory animals, may cause chromosomal damage.

Found in American cheese, macaroni and cheese, candy and carbonated beverages, lemonade and more! (source Food Matters website)

The slogan “Eat the Rainbow” is still cool but go natural, please!

5) BHA & BHT

BHA (butylated hydroxyanisole), also listed with the label of E320, and BHT (butylated hydroxytoluene) are two organic compound widely used by the food industry as preservatives due to their antioxidants proprieties as they can prevent rancidification of food containing fats.

Although declared safe from FDA, The U.S. National Institutes of Health reported that they may form cancer – cause reactive compounds in our body potentially leading to cancer.

Also, they can disturb your hormone and neurological system.

BHA is in tons of food: pick up a bag of chips, a box of cereal, a package of frozen sausages or simply eat a gum, and you have a high probability to find BHA and or BHT (or even worse, both of them) in the ingredients list.

Reading Food Labels

It’ll Give You the Information You Need To Make Smart Choices

If you are like most people if you do examine food labels the very first thing that you likely listen to is how many calories listed. But calories are really all about circumstance and do not tell the entire story. You have to be paying attention to the serving size these calories are predicated on. A fast glance at the food label of a pint of Ben & Jerry’s ice cream recorded at 270 calories may not seem like very much. But that is not the entire story! The Serving Size is really 1/2 cup and also for 4 servings. This means that you’ll just eliminate consuming 270 calories should you restrict yourself to just 1/4th of the pint. Yes, that also means that one night once you opted to complete a whole pint in once you ate over 1000 calories!

Food Labels Help You Hit Nutritional goals

Many Americans are not getting numerous crucial nutrients that they want. Among the most typical reasons why is simply because plenty of people don’t have any idea what exactly they are eating. As an instance, are you getting enough fiber in your daily diet? Many Americans aren’t. 1 way to change this is to first determine how much fiber you are already eating daily and subsequently adjusting your diet plan so. Begin with assessing the quantity of fiber to the food labels of everything you are already eating. When you’ve figured out exactly what your present average daily consumption is, you may start selecting foods with high fiber content to raise this figure.

Whilst food labels may supply you with lots of the info you want to make healthy food selections, it may frequently be beneficial to utilize an expert to help you ascertain what nutritional targets you need to try for. Why don’t you operate with a free gym trainer and think of a strategy together? If it sounds like something which may assist you.

Food Acids

Malic Acid: This is a component of many of the foods that we eat daily; mainly contained in candies, diet sodas and other artificially sweetened drinks due to its ability in masking artificial flavors and alternative sweeteners. The food that is most famous for its high malic acid content is the apple. Other fruits with a very high concentration of the acid are lychees, peaches nectarines, cherries, tomatoes, bananas, mangoes, and strawberries.

Tartric Acid: This compound is naturally found in many plants, particularly in grapes, tamarinds, pineapples, potatoes, carrots and bananas. It is also one of the especial acids found in wine. Tartaric acid can be added to food when a sour taste is desired. Tartaric acids have a dual role of an antioxidant and an anti-inflammatory which can help boost the immune system and promote overall wellness.

Acetic Acid: Acetic acid, also known as ethanoic acid, is a sour-tasting compound best known for the sour taste and pungent smell in vinegar, pickles, and sourdough bread. Its produced by fermenting and oxidizing ethanol and the distillation of wood. Acetic acid has many functions, but it is mostly used as a chemical reagent, fungicide, herbicide, and solvent in a variety of industries such as food, agriculture, cosmetics and cleaning.

Oxalic Acid: Oxalates or Oxalic acids is a compound occurring in many plants and vegetables. It is also produced in the body by metabolism of glyoxylic acid or ascorbic acid and does not go through metabolism but excreted in the urine. The body is known to absorb oxalic acid from only a handful of foods, including peanuts, pecans, cocoa, guava, rhubarb wheat bran, spinach, beets and beet greens and chocolate.

Benzoic acid: A natural source of benzoic acid is gum benzoin, which comes from certain tree barks, but, it can also be made by synthetic means. Benzoic acid is very useful as Preservatives to make food products last longer, and also eradicate harmful yeast and bacteria. Benzoic acid is present in various products, including Cranberries, prunes and plums sauces, jams, jellies and candied fruits.

Butyric acid: Butyric acid also known as butanoic acid, is a saturated short-chain fatty acid with a 4-carbon backbone occurring in the form of esters in animal fats and plant oils. Butyrate is produced as end-product of a fermentation process such as, decomposition of butter solely performed by obligate anaerobic bacteria. It is found in milk, especially sheep and buffalo milk, goat, cheese and butter.

Lactic acid: This is an organic compound which is white and water-soluble in its solid state and colourless in its liquid state. It is produced both naturally and artificially but naturally present in many foodstuffs via natural fermentation in products such as cheese, yogurt, soy sauce, sourdough, meat products and pickled vegetables. Lactic acid in food products usually serves as either as a pH regulator or as a preservative. It is also used as a flavouring agent.

Summer Foods

Yogurt – For those who are fine with the dairy products intake, yogurt is the best option to get the high proteins and burn the fat better. Blend your fruits and veggies with plain yogurt to make delicious colorful smoothies or simply get the dose of protein from the frozen variety topped with fresh fruits instead of flavored ones.

Watermelon – This summer staple is the savior to treat your sweet tongue and hydrate those dry out beauties. Basically, it curbs down the cravings for a dessert and saves you from gulping down hundreds of calories. Melons are loaded with the high water content, which keeps you hydrated on the sun scorching days and increases the overall calories expenditure. Bonus, it has fewer calories than other summer fruits.

Iced Green Tea – In a truly genius move, sipping up this sassy sugar-free iced tea instead of a glass of wine at any time of the day saves you from alcohol consumption as well as high calories content. It strokes your appetite and gives you chills down to the nerves. Green tea promotes weight loss and it is super easy to combine minty flavors with the hydrating drink free from the fizz.

Cucumbers – You must have heard about the benefits of eating the refreshing vegetable in summers. All of them are so true as it keeps the body hydrated and gives you healthy glowing skin in no time. Another reason to eat this veggie is our salad platter is incomplete without it. So whenever you think of salad don’t forget to add cucumbers for its reaping benefits.