Toxic Brain Killers in Foods

       I read an article about what causes dementia and Alzheimer's more than just getting older. There seems to be a great amount of information that some of our foods have ingredients that may be toxic to our brains. So I listed 5 of the best known toxic items and did a bit of research on them and in what foods they could be found that we the public consume. It surprised me and alarmed me that most of the foods I consume seem to have these toxic ingredients.  I still don't understand why food companies would subject us to these things in our foods if they could potentially harm our health. Some foods have some of these ingredients naturally and are not an added ingredient. I will list those I read about also. 

The five toxic ingredients are:

1. MSG or monosodium glutamate:

2. Aspartame:

3. Sucralose:

4. Diacetyl:

5. Aluminum:

MSG:   Fast foods contain this ingredient. Some restaurants add MSG to a number of popular dishes, including fried rice.  Chick-fil-A’s Chicken Sandwich and Kentucky Fried Chicken’s Extra Crispy Chicken Breast are just some of the menu items that contain MSG. 

Chips and Snack Foods:  potato chips, corn chips, and snack mixes, so it’s best to read the label if you want to avoid consuming this additive. 

In fact, MSG is used in the production of low sodium items to increase flavor without the addition of salt. MSG can be found in many low sodium flavoring products, including seasoning blends and bouillon cubes (13).

Additionally, MSG is added to some meat, poultry, and fish rubs and seasonings to enhance the palatability of foods.

Many companies that make frozen dinners add MSG to their products to improve the savory flavor of the meal.

Other frozen products that often contain MSG include frozen pizzas, mac and cheese, and frozen breakfast meals. 

 Many other soup products, including canned soups, dried soup mixes, and bouillon seasonings, can contain MSG, making it important to check individual product labels if intending to avoid eating any foods with MSG. 

  hot dogs, lunch meats, beef jerky, sausages, smoked meats, pepperoni, and meat snack sticks can contain MSG  & MSG is added to meat products like sausage to reduce the sodium content without changing the flavor.

 Condiments like salad dressing, mayonnaise, ketchup, barbecue sauce, and soy sauce often contain added MSG and  In addition to MSG, many condiments are also packed with other additives like added sugars, artificial colorings, and preservatives. These added ingredients can contribute to poor health,

 Many popular instant noodle packages are often of low nutritional value as they are made with refined carbs and are high in sodium and preservatives which could harm your health. Instant noodle consumption has been associated with increased heart disease risk factors, including elevated blood sugar, cholesterol, triglyceride, and blood pressure levels.

 Although research is mixed on how MSG may affect overall health, it’s clear that consuming high doses of 3 grams or higher of MSG per day is likely to lead to adverse side effects, including headache and increased blood pressure.  However, certain individuals who have a sensitivity to MSG may experience side effects like hives, swelling of the throat, headache, and fatigue after consuming smaller amounts, depending on individual tolerance.

ASPARTAME: As more Americans shy away from sugar, artificial sweeteners have stepped in to fill the gap in people's favorite recipes, with more than 6,000 products manufactured with aspartame. However, on July 13, the cancer research arm of the World Health Organization released a report categorizing the artificial sweetener as "possibly carcinogenic to humans." 

Aspartame is a dipeptide artificial sweetener, meaning it is composed of two amino acids (aspartic acid and phenylalanine) joined together by a peptide bond. The artificial sweetener, which is 200 times as potent as regular granulated sugar.  Brand names include Nutrasweet, Equal and Sugar Twin. Since then, it has become a key ingredient in foods and beverages across North America, Asia and Europe, data from the scientific journal Nutrients shows.

Foods that contain aspartame

Here are some common foods and beverages that contain aspartame: 

• Zero-sugar or diet sodas, including Diet Coke
• Sugar-free gums, such as Trident gum
• Diet drink mixes, including Crystal Light
• Reduced-sugar condiments, such as Log Cabin Sugar Free Syrup
• Sugar-free gelatin like Sugar-free Jell-O
• Tabletop sweeteners sold under brand names including Equal and Nutrasweet
  

 consumers should check the ingredient lists on individual products to confirm whether or not it contains aspartame. 

While numerous studies have determined aspartame to be safe in moderation, some research has linked aspartame consumption to cancer. One observational study of more than 100,000 adults in France concluded that individuals who consumed larger amounts of artificial sweeteners, especially aspartame, had a slightly elevated risk of cancer. Aspartame may also cause headaches, seizures and depression, some studies have shown. 

Aspartame is made from three chemicals: aspartic acid, phenylalanine, and methanol.

Aspartic acid:  Blaylock mentions how free excitatory amino acids like aspartic acid are causing chronic neurological disorders and much more.

Phenylalanine:

Phenylalanine is an amino acid that is typically located in the brain. People who have the genetic disorder phenylketonuria (PKU) cannot break down phenylalanine. This leads to an excess amount of phenylalanine in the brain, which can be lethal. But now, it has been shown that consuming aspartame can result in excessive phenylalanine in the brain, even to those who don’t have PKU. Too much phenylalanine in the brain can also lead to emotional disorders like depression because it decreases levels of serotonin.

 Methanol: (or wood alcohol/poison)

Methanol is considered a deadly poison.

Dr. Joseph Mercola explains, “Methanol is gradually released in the small intestine when the methyl group of aspartame encounters the enzyme chymotrypsin.”

Methanol then breaks down into formic acid and formaldehyde in the body. Formaldehyde is well known as neurotoxic.

In a 1993 act the FDA approved aspartame as an ingredient in numerous food items that would always be heated to above 86 degree F (30 degree C).

Aspartame accounts for over 75 percent of the adverse reactions to food additives reported to the FDA.

SUCRALOSE: 

• There has been so much controversy surrounding artificial sweeteners and Splenda is no exception. Its slogan “Made from sugar, so it tastes like sugar has changed” after the company was sued and  became: “Just What’s Good — it’s made from sugar. It tastes like sugar. But it’s not sugar.”
• Sucralose (Splenda) was approved for use in foods as a sweetener in 1998.
• We have tried to gather some information for you:
• New York University professor of nutrition, food studies and public health Marion Nestle regularly addresses artificial sweeteners on her widely read Food Politics blog.
• When asked about Splenda, she tells TakePart, “Splenda is and always will be a non-starter for me. One of my top food rules is never to eat anything artificial. If you eat real food, you don’t have to give a thought to whether Splenda is good, bad or indifferent. It’s simply off the table, where I think it should be.”
• ” THERE’S NO DOUBT about it. Artificial sweeteners cause obesity,” states Dr. Ralph Hyman.
• “Stop confusing your body. If you have a desire for something sweet, have a little sugar, but stay away from “fake” foods. My advice is to give up stevia, aspartame, sucralose, sugar alcohols like xylitol and malitol, and all of the other heavily used and marketed sweeteners unless you want to slow down your metabolism, gain weight, and become an addict,” Dr Hyman adds.
  

 Consumer watchdog group Center for Science in the Public Interest (CSPI) has downgraded sucralose (known as Splenda) from a “safe” rating to “caution” in its Chemical Cuisine guide after an Italian laboratory found the sweetener caused leukemia in mice.

• It is said that most artificial sweeteners may trigger one or more of the following:
• Dizziness
• Migraines
• Allergic reactions
• Weight gain and increases in blood sugar
• Gastrointestinal issues
• Obesity
  

Here are just some of the major symptoms:

Seizures

Breathing difficulty

Anxiety attacks

Vision problems

Hearing loss

Heart palpitations

Memory loss

Vertigo

 

The following chronic conditions can be developed or worsened by aspartame:

Brain tumors

Multiple sclerosis

Epilepsy

Parkinson’s disease

Alzheimer’s

Diabetes

Birth defects

 Cancer has become an epidemic, and according to recent studies, sugar may be one of the biggest contributing factors to this deadly disease. 

• Sugar is in many foods and can be detrimental to our health when consumed too often.
• It has been linked to many ailments including heart disease, diabetes, candida, weak immune system, and cancer.
  

• University College London (UCL) study:
• UCL scientists have discovered a new method of detecting cancer by using magnetic resonance imaging (MRI) to map sugar consumption. This new technique is a huge breakthrough, because it is safer than techniques that use radiation. MRI’s also allow doctors to get a more detailed picture of tumors. This new technique is called ‘glucose chemical exchange saturation transfer’ (glucoCEST), and was put together by the belief that tumors consumed more sugar than normal tissues to sustain growth.

 The researchers found that setting an MRI to target sugar consumption made cancer cells in mice appear bright on the images, suggesting that they were consuming more sugar. This provides strong evidence that cancer cells do in fact feed on sugar.

 

DIACETYL:

Diacetyl is an organic compound found in foods and additives that are used for dairy flavoring.

Diacetyl is also found in brown flavors, such as caramel, butterscotch, and other sweeteners.

Foods containing diacetyl can be found in a variety of products but is most commonly associated with popcorn because of the substance’s connection to “popcorn-lung” — Bronchiolitis obliterans.

While diacetyl can be found naturally in some foods, it is most common in processed food products that contain flavoring additives.

These products commonly include:

• Popcorn
• Potato chips
• Crackers
• Corn chips

Diacetyl is also used as a brown flavor sweetening additive in products such as:

• Chocolate
• Cookies
• Cocoa-flavor products
• Gelatin
• Candy
• Flour mixes
• Syrup with flavoring
• Frostings
• Chewing gum
• Ice cream
• Soft drinks
• Sauces

Along with processed foods, diacetyl occurs naturally in some foods and beverages.

• Dairy products such as milk, cheese, yogurt and butter
• Beer and wine – found in the fermentation of alcohol
• Honey and most fruits
• Coffee, coffee beans, coffee grounds which has been linked to Coffee Worker Lung Disease
• Animal foods

 Foods and beverages containing diacetyl are not inherently dangerous to consume if they are not heated.

It is important to note, however, that heating products containing diacetyl trigger a chemical reaction that releases the dangerous compound into the air as a more dangerous vaporous form.

While consuming diacetyl is not a major health risk, inhaling diacetyl vapors can be very dangerous. This poses a great threat to users of Juul and other e-cigarettes.

Diacetyl vapor inhalation is linked to an array of pulmonary complications, including popcorn lung.

If you are heating a product that contains diacetyl — such as microwave popcorn, coffee, hot-cocoa – ensure that the product has cooled down before consuming it.

Distance yourself from the product while it is heating up, and avoid prolonged exposure to diacetyl vapors.

I HAD TO COPY PASTE THIS NEXT GROUP AS WE NEED TO KNOW THIS:

 

Top 10 cancer-fighting foods

by Stepy — October 15, 2020

• We are making vital choices that impact our health every time we go grocery shopping.
• Did you know? According to the American Cancer Society, “About 1,660,290 new cancer cases are expected to be diagnosed in 2013, and in 2013 about 580,350 Americans are projected to die of cancer, almost 1,600 people a day.”
• In the United States, cancer is the second most common cause of death, just behind heart disease.
• Take charge of our body and include cancer-fighting foods in your diet.
•  
• We know which foods to avoid, how about taking a close look on selecting the right foods?
• The obvious thing is to think about what we could “remove” from our diet. What if instead we could “add” foods to our diet that could boost our body’s defense system? What should we eat to defeat cancer? Makes sense?
• Cancer, cardiovascular disease and diabetes, to name a few, share a common denominator: faulty angiogenesis.
• Angiogenesis is the term for the process our body uses to grow its blood vessels.
• Cancer-fighting foods contain natural substances that work by cutting off the blood supply feeding cancer cells. Without a blood supply, cancers cannot grow. With the right foods we can starve cancer and keep the process from happening.
• Foods that have cancer-fighting and starving properties: 
• 1. Organic arugula is a champion. It is an anti-cancer cruciferous green and contains two cancer fighters called kaempferol and quercetin. Researchers have shown that diets containing arugula can reduce the risk of lung cancer.
• 2. Organic radicchio is a powerhouse. A serving has 10 percent of your daily value of folate, which is essential for healthy cell building, and contains the compound intybin, which helps with digestion and is known as a liver detox aid. Radicchio, contain a substance called inulin, which naturally helps to regulate blood sugar levels.
• 3. Organic tomatoes are a must. They contain lycopene, the other common name is rhodopurpurin.
• Lycopene is an antioxidant compound that gives tomatoes and certain other fruits and vegetables their color. Lycopene helps cancers of the prostate, lung, and stomach.
• 4. Organic squash should be in your shopping basket. They contain two cancer fighters, lutein and zeaxanthin. Diets high in squash have been shown to reduce the risk of a cancer of the lymph system called Non-Hodgkin’s Lymphoma.
• 5. Organic bananas are a favorite as they also contain cancer fighters. They are called catechins and delphinidin, and studies have shown diets rich in bananas can reduce the risk of breast cancer.
• 6. Organic oranges, tangerines and clementines have hesperidin and naringenin. They are found in the juice. Researchers have shown they can reduce the risk of esophageal cancer. But don’t forget the zest, as it contains antioxidants too.
• 7. Fish: Wild Alaskan Salmon is the ultimate choice, but Calamari is a close tie. They contain healthy omega-3 fatty acids that are not only good for your heart but they also are antiangiogenic and can starve cancer cells. Salmon is also rich in Vitamin D, known to fight breast cancer.
• 8. Organic garlic and the Allium Family are powerful. Garlic belongs to the Allium family/class of bulb-shaped plants, which also includes onions, chives, leeks, shallots and scallions. They are all potent cancer-fighters. Yet, garlic is unique because of its high organic sulfur content, arginine, oligosaccharides, flavonoids, and selenium; all of of which are beneficial to health. Regular intake of garlic can reduce cancer of the stomach, colon, esophagus, pancreas, and breast.
• 9. Organic green tea is the drink of choice. It contains polyphenol compounds, particularly catechins, which are antioxidants and whose biological activities are relevant to cancer prevention.
• 10. Raw, unpressed and organic olive oil is liquid gold. It contains cancer-fighting polyphenols, which give the oil its unique taste. The stronger the flavor of the oil, the higher the level of its polyphenols. It also has high levels of oleic acid, an anti-cancer fatty acid.
• The green rule remains: support your local farmers and eat  fresh. Do not fry, use natural salt, avoid refined sugar and animal fat.
• Write a list of what you eat for one week and you will see firsthand what you are doing right and what needs to change.
• Be honest with yourself and you will be surprised on how fast you can adopt new healthy habits.

 

 ALUMINUM:  Aluminum is a naturally-occurring metal, the 13th element on the periodic table. Aluminum is found in nature and manufactured items.

 It’s also a widespread ingredient in many processed foods, even though exposure to high levels of aluminum is considered toxic.   It’s a preservative in canned food, used in artificial colors, baking products, beer, processed cheeses, and chewing gum. It creates a creamy texture, keeps food “fresh” for longer, and creates brighter colors. Its use in nearly everything has made it an “industry standard” ingredient, despite a lack of information on the long-term health effects.  

Because the NIH considers it safe, aluminum became an industry standard ingredient, meaning it doesn’t have to be listed on ingredient labels. Instead, you’ll find aluminum disguised within food colorings and “preservatives.”

Even worse, aluminum in food is classified as “good manufacturing practice,” or GMP. With aluminum included in many things, it’s easy to end up overeating this preservative. While the influential government health organizations in the United States have slacked on studying the health effects of this chemical, Europe has banned various ingredients containing aluminum. 

Its commonality makes it challenging to avoid. While most average people don’t show signs of adverse health due to aluminum, some groups are extra sensitive. Both adults and children with renal diseases and diminished kidney function or those with specific gastrointestinal issues have difficulty finding food without aluminum because of its “safe” classification. Children particularly sensitive to certain ingredients and experience sensory issues, hyperactivity, or other similar cognitive functioning are often sensitive to aluminum.