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Preservatives and Additives
This is an excerpt from the book, North American
Diet

PRESERVATIVES AND ADDITIVES
This is the age of science. A fabricated custom-made reality, competing with the natural, organic world man from which has lived for thousands of years. Yet the living, human cell has been incapable in keeping up with our ever-changing times. The small print on your Twinkies reads more like rocket fuel than food for human consumption with unpronounceable test tube names labeling chemicals manufactured in the cauldrons of industry. There is no doubt that the Twinkie-drug has been a successful experiment in taste-bud delight, their bright plastic husks found in dumps all over the planet. But are there side effects? And if so, do they outweigh the benefits that Twinkies are providing for the millions who have come to depend upon their relief from the drudgery of daily living?

The human body consists of billions of microscopic living cells, composed of perfectly, balanced quantities of water and organic substances. If you have eaten the standard North American Diet for years, without serious harm to your health, it is due to your body's outstanding resistance. Yet genetic weaknesses may be hidden by youth. The cumulative effect of toxins will increase the risk of becoming a host to disease or premature death. Unfortunately, resistance to disease diminishes as the abuse continues. Disease is like heating a pot of water. When the water becomes too hot, it quickly boils over. The biochemistry of the body will absorb toxins only to a point. There is a boiling point—illness!

We live like no other generation before us. A giant experiment of toxic ingestion. In this game, the stakes are high, it can cost your life. We may consider our way of eating as normal, but the modern diet is about as normal as a test tube of chemicals. The body’s chemistry is recreated by ingesting countless food additives and environmental contaminants.

The toxins in your body have been accumulating since birth and are imbedded in every cell structure and organ. But do not despair, there is an answer. Toxins disrupt the natural chemistry of your body. Remove the harmful elements in your diet, replacing them with health-filled foods, and a wonderful new metamorphosis will occur. God has created the body to be irrepressibly healthy!

Chemicals which have the power to produce mutations through chromosome damage are called mutagens. They cause disruptions of the genetic code which are responsible for over 15,000 inheritable, genetic disorders. Sadly, they may have a drastic consequence to our grandchildren.

The food industry aims at making products look and taste appealing without thought to the products' nutritional value. Loaded with chemical additives and designed to be addictive, processed food is manufactured first for profit.

All great chefs will tell you that the tangy flavor of lemon juice is a must in enhancing and lifting the taste of fish. In fact, lemon juice is widely used to compliment a variety of popular dishes. But to cut cost and for the sake of convenience, manufacturers have replaced lemon juice with 2-methyl-3-(pisopropylphenyl)-propionaldehyde. An unpronounceable name to add to the estimated three thousand chemical additives which we consume.

Your body has become a chemical depository. Sulfur is used to keep dried fruit fresh. Formaldehyde which is used to retard corpse decomposition is added to disinfect frozen vegetables. The blue shimmer on the surface of luncheon meat is the result of sodium nitrate. 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.

Feed for raising chickens contains arsenic to stimulate growth, increase egg-production and give the chicken a yellowed skin. Aluminum compounds are added to baking powder, aspirin, antacids, beer, table salt and antiperspirants. It also leaches into our food and water through cookware, soft drink cans and aluminum foil. It has been discovered in high concentrations in the brain of Alzheimer's patients and is suspected in contributing to this most hideous disease.

Potatoes may seem untouched by chemicals but because of their bad habit of sprouting, they are coated with the chemical inhibitor, maleic hydrazide, which has resulted in cancer in laboratory animals.

Ice cream producers use propylene glycol, the same substance in antifreeze and paint remover. Carboxymethylcellulose is a stabilizer, used in ice cream, salad dressing, cheese spreads and chocolate milk. It has produced tumors in 80% of rats injected. Yet, the FDA flatly denies it as a carcinogen, for the reason that when it was given to the rats orally, it didn’t cause cancer.

For 50 years, producers have added brominated oils to bottled fruit juice to maintain a look of freshness—even after 6 months of storage. Unfortunately, brominated oils have side effects. They produce changes in heart tissue, enlargement of the thyroid, kidney damage, decrease in liver metabolism and cause withered testicles. Canada, Holland, and Germany have banned brominated oils in the production of bottled drinks, yet they can still be imported from other countries.

New food additives are believed to be met with stringent testing. But due to unreliable testing methods, lack of qualified technicians, expensive analysis equipment, budget cuts and government lobbying by food conglomerates, additives that are marginally carcinogenic, mutagenic, or teratogenic stay in use.

The fetus cannot deal with foreign chemicals. Whatever toxic substances the mother eats flow largely unimpeded into the fetus. Unlike an adult, the fetus lacks protective, detoxifying systems. Teratogens are toxins which harm fetal development. Certain food additives are considered mildly teratogenic.

What toxicology testing cannot accurately predict is the long-term combined effect of 3,000 additives and environmental toxins on children, the elderly, newborn, the fetus, and people with cancer. The combined effect of these toxins on humans is unknown.

The processed food industry loads fat, sugar and salt into their products because they are cheap. They use chemicals to change these cheap, raw materials into brightly-colored, tasty products with a long shelf life. Food producers buy the cheapest raw materials, manufacture the product as quickly as possible, then sell it for the highest price. Good business sense, but, what is lost in the manufacturing is quality.

Before cyclamate was banned, it was used to sweeten drinks such as Cool-Aid which contained 28.5% of this substance. It was discovered that 30% of humans converted as much as 40% of the cyclamates ingested into Cyclohexylamine which produces chromosome damage in animals, a high rate of still-born young, and birth defects. It was then banned. Lipton donated its artificially sweetened product to mental hospitals and prisons in Ohio where it was accepted without question. It seems as if food companies will do just about anything to enhance the taste and textures of their products. The aim is to increase the pleasure of eating even if it means compromising nutritional value.


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MORE GREAT NUTRITION ARTICLES:

Health and Nutrition
Carbohydrates
Cholesterol 
Drinking Water! 
Eating Raw 
Enzymes 
Enzymes and Health 
Essential Fatty Acids 
Enzymes in Food 
Family Won’t Eat
   Healthy? 
Food Additives 
Food Jokes and More 
Frozen Juice
    Concentrates 
Fructose 
Make Your Own Juices,
   and Smoothies
Gluten 
Good Oils And Fats 
Grain 
Grapes and Health 
Growing Sprouts 
Healthy Fats 
Protein: What Do We Need? 
Live a Longer Life! 
Mucus Forming Foods 
Natural Sweeteners 
North American Diet 
Omega3 And Omega6 
Polyunsaturated Oils 
Preservatives and Additives 
Secret Ways to Hide Nutrition
     in Foods Kids Love! 
The Nuts We Know
     and Love 
You Can Have Healthy Skin  
   

Nutrition in Food
All About Rice 
All About Seeds 
Almonds 
Amaranth
Apple Cider Vinegar 
Apples 
Apricots 
Asparagus 
Avocado Information 
B12 
Bananas 
Beets 
Barley 
Benefits of Spirulina 
Broccoli 
Basmati Rice 
Brown Rice 
Buckwheat 
Bulgur 
Brussels Sprouts 
Cabbage 
Cantaloupes 
Carrots 
Cashews 
Celery 
Cherries 
Collards 
Corn 
Cranberries 
Cucumbers 
Dandelion 
Dates and Raisins 
Dulse and Kelp 
Dulse Information 
Fish 
Flax Oil
Garlic 
Grapefruit 
Grapes 
Honeydews 
Kale 
Kidney Beans 
Kiwi 
Lemons 
Lentils 
Lettuce 
Mangos 
Millet 
Mung Beans 
Oats 
Onions 
Oranges 
Papayas 
Parsley 
Pears 
Peanuts 
Peas 
Pepper 
Pineapple 
Pinto Beans 
Potatoes 
Pumpkin Seeds 
Quinoa 
Radishes 
Saturated Fats 
Sea Vegetables 
Sesame Seeds 
Soybeans 
Spice 
Spinach 
Spirulina: A Super Food 
Stevia 
Sucanat 
Strawberries 
Sunflower Seeds 
Sweet Peppers 
Sweet Potato 
Tangerines 
Textured Vegetable Protein 
Tofu 
Tomatoes 
Transformed Fatty Acids 
Triticale 
Unpasteurized Honey 
Vanilla 
Walnuts 
Watermelons 
Wild Rice 
   


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TODAY'S FEATURE ARTICLE

 
Why do people experience incredible weight loss on a juice fast?

Before that question can be answered, we have to understand what ‘juice fasting’ is about.

Juice fasting is about abstaining from solid food, for a period of time, while supplying your body with the most nutritious drinks on this planet. By providing essential vitamins and minerals, the juice can actually jump-start the body’s fat-burning mechanisms. One glass of freshly-made fruit or vegetable juice provides you with the equivalent vitamins, minerals, enzymes, amino acids and chlorophyll you would get by eating several pounds of raw fruits and vegetables.

Most of us have heard how thousands are losing up to 10 pounds in 2 days on the best-selling Hollywood 48-Hour Miracle Diet in which you simply juice fast on bottled (dead) juice for 2 days. Well, juice fasting is a healthier version of the Hollywood Diet because you can fast longer than 2 days while supplying your body with live enzymes and nutrient-rich fresh fruit and vegetable juices.

Dr. Shelton, a great advocate of fasting, wrote "The weight lost by overweight patients in the early days of a fast is astounding. I have seen losses of five and six pounds a day for the first few days. A woman who fasted in the Health School in January and February of 1950 lost twenty-five pounds in the first two weeks.

Read the rest of the article here!


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