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April 4, 2013

Predict The Future Size Of Your Pants & Health Care Bills

via google


Eight Ingredients You Never Want To See On A Nutritional Food Label

So my friends, have you ever wondered why the health of our nation seems to be on a fast downhill decline?

We are a nation of instant gratification, fast food, microwaves, drive through banks, convenience stores etc....  Grab it and go!

If it's quick, we are all about it.

Well, honestly when it come to our nutrition we need to slow down and read between the lines.

We need to read our nutritional Food labels.

The nutrition label can predict the future size of your pants and health care bills. 

We need to become aware and knowledgeable about what we consume. 

Think about this..........Would you give your child a food that you knew down the road was going to cause diabetes, cancer, thyroid issues, high blood pressure, heart disease?

Of course not 

We need to be proactive in our health.  And yes this takes time

Over the pat few years my hubs and I have become increasingly aware of what we should & should not eat, and we are still learning.

Eliminating Sodas was the first major change that we chose to do years ago. 

Did you know that It takes drinking twenty-two glasses of water to flush out the negative effects of one 12oz. soda pop and bring your body back into balance.

Did you know that after consuming one can of soda pop it lowers your immune system for up to 5 hours causing your white blood cells to lower the ability to kill bacteria.

Via google
The research I found below is taken from the internet and is good information that I felt important to share with my readers. Source below

The following are 
acidic ingredients that you never want to see on a label and you never want to ingest:

1. BHA
This preservative is used to prevent rancidity in foods that contain oils. 

Unfortunately, BHA (butylated hydroxyanisole) has been shown to cause cancer in rats, mice, and hamsters. The reason the FDA hasn't banned it is largely technical—the cancers all occurred in the rodents' forestomachs, an organ that humans don't have. 
Nevertheless, the study, published in the Japanese Journal of Cancer Research, concluded that BHA was "reasonably anticipated to be a carcinogen," and from  research have found this ingredient to suppress the white blood cell activity.

what foods contain BHA? You’ll find it in: Fruity Pebbles, Cocoa Pebbles ... Packaged cereals, snack foods and desserts, meats & poultry, beer 

2. Parabens
These synthetic preservatives are used to inhibit mold and yeast in food. 

The problem is parabens may also disrupt your body's endocrine system alkaline balance. A study in Food Chemical Toxicology found that daily ingestion decreased sperm and testosterone production in rats, and parabens have been found present in breast cancer tissues.


 Parabens that are found in some packaged:

·      Cakes
·      Pie crusts
·      Pastries
·      Icings
·      Toppings
·      Fillings
·      The jelly coatings of meat products
·      Surface treatment of dried meat products
·      Cereal- or potato-based snacks and coated nuts
·      Confectionery (excluding chocolate)
·      Liquid dietary food supplements

3. Partially Hydrogenated Oil (Trans fats)
These are highly acidic: Don't confuse "0 grams of trans fat" with being trans fat-free. 

The FDA allows products to claim zero grams of trans fat as long as they have less than half a gram per serving. That means they can have 0.49 grams per serving and still be labeled a no-trans-fat food. Considering that two grams is the absolute most you ought to consume in a day, those fractions can quickly add up. The telltale sign that your snack is soiled with the stuff? Look for partially hydrogenated oil on the ingredient statement.

 If it's anywhere on there, then you're ingesting acidic artery-clogging trans fat.

Foods most likely to contain partially hydrogenated oils include anything made with vegetable shortening, fast food, biscuits, instant coffee beverages, doughnuts, muffins, cakes, crackers, cookies, icing, pie and microwave popcorn -- almost any commercially prepared food. If eating in a fast food establishment or restaurant, the only way you can know if foods contain trans fats is to ask.    

4. Sodium Nitrite
Nitrites and nitrates are used to inhibit botulism-causing bacteria and to maintain processed meats' pink hues, which is why the FDA allows their use. 

Unfortunately, once ingested, nitrite can fuse with amino acids (of which meat is a prime source) to form nitrosamines, powerful carcinogenic compounds. Ascorbic and erythorbic acids—essentially vitamin C—have been shown to decrease the risk, and most manufacturers now add one or both to their products, which has helped. Still, the best way to reduce risk is to limit your intake of this highly acidic ingredient with a pH of less than 2.

5. Caramel Coloring
This additive is dangerous even if you make it the old-fashioned way—with water and sugar, on top of a stove. 

But the food industry follows a different recipe making this ingredient even more caustic: They treat sugar with ammonia, which can produce some nasty carcinogens.

How carcinogenic are these compounds? A Center for Science in the Public Interest report asserted that the high levels of caramel color found in soda account for roughly 15,000 cancers in the U.S. annually

Another good reason to scrap soft drinks? They're among The 20 Worst Drinks in America.

Beer: Caramel coloring (Caramel III) is often used in the beer-making process (even for light-colored beers) because it provides color, stability, and flavor.
Soy sauce: Caramel III is often used to produce synthetic soy sauce in order to obtain the appropriate color and flavor.
Gravies (and other sauces): Caramel III is often used here to get that deep and luxurious brown color.
Licorice: Some conventional varieties of this sugary convection contain Caramel III.
Dark breads: Particularly for some dark breads like pumpernickel or rye, Caramel IV is sometimes used to enhance flavor and visual appeal.

6. Castoreum
Well to start out, would you buy a food product if you knew it contained beaver anal glands? 

Castoreum is one of the many nebulous "natural ingredients" used to flavor food and is highly toxic. 


Castoreum is a substance made from beavers' castor sacs, or anal scent glands. 

These glands produce potent secretions that help the animals mark their territory in the wild. In the food industry, however, 1,000 pounds of the unsavory acidic ingredient are used annually to imbue foods—usually vanilla or raspberry flavored—with a distinctive, musky flavor.

vanilla ice cream anyone?

7. Food Dyes
Food dyes are one of the most widely used and dangerous additives. 

Plenty of fruit-flavored candies and sugary cereals don't contain a single gram of produce, but instead rely on artificial dyes and flavorings to suggest a relationship with nature. 

Not only do these dyes allow manufacturers to mask the drab colors of heavily processed foods, but certain hues have been linked to more serious ailments. 


A Journal of Pediatrics study linked Yellow 5 to hyperactivity in children, Canadian researchers found Yellow 6 and Red 40 to be contaminated with known carcinogens, and Red 3 is known to cause tumors. 

The bottom line? Avoid artificial dyes as much as possible because they are highly acidic and will compromise the delicate pH balance of the body fluids.

8. Hydrolyzed Vegetable Protein
Hydrolyzed vegetable protein, used as a flavor enhancer, is plant protein that has been chemically broken down into amino acids.

One of these acids, glutamic acid, can release free glutamate. When this glutamate joins with free sodium in your body, they form monosodium glutamate (MSG), an additive known to cause adverse reactions—headaches, nausea, and weakness, among others

in sensitive individuals. When MSG is added to products directly, the FDA requires manufacturers to disclose its inclusion on the ingredient statement. But when it occurs as a byproduct of hydrolyzed protein, the FDA allows it to go unrecognized.


Foods that Contain HVP

The FDA requires that manufacturers disclose the use of HVP on the food label. Common foods that contain HVP are hot dogs, soups, chili, dips, dressings and other processed foods. The label cannot just read "hydrolyzed vegetable protein," according to the USDA. It must name the source of the protein, such as hydrolyzed wheat protein, in the ingredients list to meet federal regulations.

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To the transformation of your health!!

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