I haven’t blogged in some time but I haven’t been idle.I’m always looking for ways to help people be healthier. This week I’ve been immersed in what I can only describe as an ongoing horror story, a story being played out each and every day with increasing frequency, and our government has had a hands-off, deregulatory policy since 1900. Americans are walking toxic Superfund sites!
A doctor friend of mine loaned me excerpts from an upcoming book about obesity, health, and the chemicals (additives) we put in foods, and I have immediately begun to change what I had thought was a pretty healthy diet for myself and my family. Out of respect for the author and the protection of her intellectual property, I won’t divulge her name or that of the book until I get her approval. The following information, however, I will share, due to its relevance to health.
More and more evidence indicates that the plastics, pesticides, and emulsifiers (detergents) that the food industry adds to foods to increase shelf life and retard spoilage is causing metabolic abnormalities in our bodies; our metabolism doesn’t quite know what to do with these chemicals, and they end up as visceral or common called belly fat.
There are at least two types of fat, visceral fat and subcutaneous (SC) fat (some say there is also brown and white fat, but for the purpose of this blog, only visceral and SC fat will be discussed). Roughly 15 feet of small intestine sits behind a structure known as the omentum. The omentum encases what is called visceral fat, or ‘belly fat.’ The other area of fat is called SC fat, the fat just under the skin. Metabolically, there is very little similarity between the two. Visceral fat cells are larger and more active. Visceral fat cells contain a lot of blood vessels that increase its exposure to chemicals in the blood stream. Visceral fat is ‘metabolically active’; it is strongly associated with metabolic syndrome, diabetes, heart disease, and obesity. Visceral fat = fat bellies, and it is extremely difficult to get rid of. Why? Because we keep eating the things that promote visceral fat; the chemicals in our foods. These chemicals take food and make it a ‘product’, far from what nature intended. As a result, the ‘product’ is abnormal; nonresponsive at the biochemical level, and has a feedforward loop that causes the fat cells to keep multiplying.
Visceral fat is called “pathogenic”, which means it causes disease. Smoking cause lung cancer, so eating, breathing, and inhaling pollutants leads to killer metabolic diseases. People with diabetes and peripheral neuropathy have high levels of chemical pollutants in their blood. Pesticides contain detergents that may be a cause of peripheral neuropathy. Detergents such as polysorbates and spans contain sorbitol. REsearchers in Sweden found high levels of sorbitol in men with peripheral neuropathy. Look at the history of a man-made chemical called Vacor.
In 1978, the Journal of the American Medical Association reported that a man ate rat poison in an attempt to kill himself. He didn’t die. Instead, he developed diabetes with peripheral neuropathy (peripheral neuropathy is a painful nerve disorder affecting the peripheral nerves that is usually associated with diabetes). The poison he took is a chemical formerly marketed as “Vacor.” One may conclude that contracting diabetes and peripheral neuropathy was just a sad coincidence, except that the same thing had been reported 15 times before.
Sadly, Vacor would still be on the market today if doctors hadn’t reported what happened to people who tried to commit suicide with it. Chemicals used in foods, deodorants, drain cleaners, toothpaste,laundry soap, and colognes are not tested whether they cause metabolic diseases. How many other Vacors are out there?
Detergents, also known as emulsifiers and surfactants, are man-made chemicals. Detergents contain fat and are used in place of real fat in food-like products (Coffee Mate, Cool Whip, Star Buck’s Frapuccino drinks to name a few). They proudly claim “low-fat” on the labels, and we Americans gobble them up with increasing frequency. It may seem odd for detergent to be made of fat but consider that Crisco was originally created as a soap ingredient. Healthwise, you’d be better off eating foods made with lard than with “low-fat” emulsifiers.
Look at the nutrition label on a box of cake mix. You’ll find detergents like polysorbates, sodium laurel sulfate, sodium dodecyl sulfate, mono and diglycerides, and monostearate. Noe, repeat NONE has ever been tested for long-term effects on humans, and yet their toxicity to metabolism has been repeatedly, conclusively demonstrated. I have a long list of references to studies showing these adverse effects, which I’ll gladly supply to anyone asking for it.
Detergents don’t go away after they’re swallowed-they are metabolized as fat, but they really are just a man-made perversion of fat. It has been known since the 1940’s that manmade emulsifiers alter how a person’s body metabolizes fat. DuPont funded research looking for data that would make its detergents (polysorbates) marketable as fat-enhancers; products that would enhance the absorption of foods and drugs, even though early research showed that polysorbate 80 spikes up blood cholesterol and fat. Yet, because of the governments ‘deregulation’ back in 1900, the increased use of chemical detergents marches on. And our health is paying a steep price: obesity, heart disease, diabetes…….
Americans eat a lot of “fast food” and “convenience” food-like products from boxes, plastic cartons, aluminum cans, and styrofoam. All of these are toxic. These products contain little “real food” and lots and lots of chemicals. The great myth has been that the sugar and fat (empty calories) that makes these products fattening. Empirical evidence, however, says it’s the chemicals in the food-like products are really whats making Americans fat and is giving them metabolic diseases.
Pluronic detergents, known as poloxamers and other names, are FDA-approved food additives. They are also drugs. They cross the blood brain barrier and keep cells from ejecting toxins. They slash energy production by 50% inside cells. This is great for treating cancer. But what are they doing in pizza dough or cake mixes? A drug added to food is still a drug, right?
I’ve gotten smarter in recent years regarding lifestyle choices and my improved health is testament to that. But, I keep abreast of new information and tweak my regimen to accommodate and incorporate any pertinent, new information. Anything I do three to five times a day like eating is bound to have a significant impact on my health. And, as always, I’ll pass that information along. Below is an example.
There is a great website called traditionaloven.com/articles/122/dangerous-food-additives-to-avoid which provides information on food additives to avoid. I’ve also included the list here.
Dangerous Food Additives – AVOID!
Hyperactivity (H) – Asthma (A) – Cancer (C)
102 & E102 Tartrazine (food color) H A C
104 & E104 Quinoline Yellow (food color) H A C
107 & E107 Yellow 2G (food color) H A C
110 & E110 Sunset Yellow (Yellow food color #6) H A C
120 & E120 Carmines, Cochineal (food color) H A –
122 & E122 Azorubine, Carmoisine (food color) H A C
123 & E123 Amaranth (Red food color #2) H A C
124 & E124 Ponceau, Brilliant Scarlet (food color) H A C
127 & E127 Erythrosine (Red food color #2) H A C
E128 Red 2G (Red food color) H A C
129 & E129 Allura Red AC (food color) H A C
E131 Patent Blue (food color) H A C
132 & E132 Indigotine, Indigo Carmine (food color) H A C
133 & E133 Brilliant Blue (food color) H A C
142 & E142 Acid Brilliant Green, Green S, Food Green (food color) H A –
143 Fast Green (food color) – A –
150 & E150 Caramel (food color) H – –
151 & E151 Activated Vegetable Carbons, Brilliant Black (food color) H A C
154 Food Brown, Kipper Brown, Brown FK (food color) H A C
155 & E155 Chocolate Brown HT, Brown HT (food color) H A C
160b & E160b Bixin, Norbixin, Annatto Extracts (yellow, red to brown natural colors) H A –
E173 Aluminium (preservatives) – – C
E180 Latol Rubine, Pigment Rubine (preservatives) H A C
E200-203 Potassium & Calcium Sorbates ,Sorbic Acid (preservatives) H A –
210 & E210 Benzoic Acid (preservatives) H A C
211 & E211 Sodium Benzoate (preservatives) H A –
212 & E212 Potassium Benzoate (preservatives) – A –
213 & E213 Calcium Benzoate (preservatives) – A –
E214 Ethyl Para Hydroxybenzonate (preservatives) – A –
E215 Sodium Ethyl Para Hydroxybenzonate (preservatives) – A –
216 & E216 Propyl P Hydroxybenzonate, Propylparaben (preservatives) – A –
E217 Sodium Propyl P Hydroxybenzonate (preservatives) – A –
220 & E220 Sulphur Dioxide (preservatives) H A –
221 & E221 Sodium Sulphite (preservatives) – A –
222 Sodium Bisulphite (preservatives) – A –
223 & E223 Sodium Metabisulphite (preservatives) – A –
224 & E224 Potassium Metabisulfite (preservatives) – A –
225 & E225 Potassium Sulfite (preservatives) – A –
E226 Calcium Sulphite (preservatives) – A –
E227 Calcium Hydrogen Sulphite (preservatives) – A –
E228 Potassium Bisulphite, Potassium Hydrogen Sulphite (preservatives) H A –
E230 Diphenyl, Biphenyl (preservatives) – – C
E231 Orthophenyl Phenol (preservatives) – – C
E236 Formic Acid (preservative) – – C
E239 Hexamine, Hexamethylene Tetramine (preservatives) – – C
249 & E249 Potassium Nitrate (preservative) – A C
250 & E250 Sodium Nitrite (preservative) H A C
251 & E251 Sodium Nitrate (preservative) H – C
252 & E252 Potassium Nitrate (preservative) H – C
260 & E260 Acetic Acid, Glacial (preservatives) – A –
280 to 283 Calcium or Potassium or Sodium Propionates, Propionic Acid (preservatives) H A
310 & E310 Propyl Gallate (Synthetic Antioxidant) – A C
311 & E311 Octyl Gallate (Synthetic Antioxidant) – A –
312 & E312 Dodecyl Gallate (Synthetic Antioxidant) – A –
319 & E319 TBHQ, Tert Butylhydroquinone (Synthetic Antioxidants) H A –
320 & E320 Butylated Hydroxyanisole (BHA) (Synthetic Antioxidants) H A C
321 & E321 Butylated Hydroxytoluene (BHT) or Butylhydroxytoluene (Synthetic Antioxidants)
H A C
407 & E407 Carrageenan (Thickening & Stabilizing Agent) – A C
413 & E413 Tragacanth (thickener & Emulsifier) – A –
414 & E414 Acacia Gum (Food Stabilizer) – A –
416 Karaya Gum (Laxative, Food Thickener & Emulsifier) – A –
421 & E421 Mannitol (Artificial Sweetener) H – –
430 Polyxyethylene Stearate (Emulsifier) – – C
431 Polyxyl Stearate (Emulsifier) – – C
E432 – E435 Polyoxyethylene Sorbitan Monostearate (Emulsifiers Gelling Stabilisers
Thickeners Agents) – – C
433 – 436 Polysorbate (Emulsifiers) – – C
441 & E441 Gelatine (Food Gelling Agent) – A –
466 Sodium CarboxyMethyl Cellulose – – C
507 & E507 Hydrochloric Acid (Hydrolyzing Enhancer & Gelatin Production) – – C
518 & E518 Magnesium Sulphate (Tofu Coagulant) – – C
536 & E536 Potassium Ferrocyanide (Anti Caking Agent) – A –
553 & E553 & E553b Talc (Anti Caking, Filling, Softener, Agent) – – C
620 – 625 MSG Monosodium Glutamate, Glutamic Acid, all Glutamates (Flavour Enhancers)
H A C
627 & E627 Disodium Guanylate (Flavour Enhancers) H A –
631 & E631 Disodium Inosinate 5 (Flavour Enhancers) – A –
635 & E635 Disodium Ribonucleotides 5 (Flavour Enhancers) – A –
903 & E903 Camauba Wax (used in Chewing Gums, Coating and Glazing Agents) – – C
905 & 905 a,b,c Paraffin, Vaseline, White Mineral Oil (Solvents, Coating, Glazing, Anti
Foaming, Lubricant Agents in Chewing Gums) – – C
924 & E924 Potassium Bromate (Agent used in Bleaching Flour) – – C
925 & E925 Chlorine (Agent used in Bleaching Flour, Bread Enhancer and Stabiliser) – – C
926 Chlorine Dioxide (Bleaching Flour and Preservative Agent) – – C
928 & E928 Benzoyl Peroxide (Bleaching Flour and Bread enhancer Agent) – A –
950 & E950 Potassium Acesulphame (Sweetener) – – C
951 Aspartame (Sweetener) H A –
952 & E952 Cyclamate and Cyclamic Acid (Sweeteners) – – C
954 & E954 Saccharine (Sweetener) – – C
1202 & E1202 Insoluble Polyvinylpyrrolidone Insoluble (Stabiliser and Clarifying Agent added
to Wine, Beer, Pharmaceuticals) – – C
1403 Bleached Starch (Thickenner and Stabiliser) – A –
LIST UPDATES AT:
and search the blog for ‘food additives’ or go straight to the page:
Stay well, John R Blilie, M.S.
I agree with you, I get it…..but what then can I eat? And why is no one doing something about all this?
I know, it makes eating a challenge. I suggest you get a copy of “Clean,” a book by Dr. Junger. It sure helped me.