Archive for sodium nitrite

14 Things People Probably Do Not Want To Know About Their Favorite Foods

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on December 24, 2013 by ecofrenfood

14 Things People Probably Do Not Want To Know About Their Favorite Foods

November 4, 2013 | By |

April McCarthy, Prevent Disease
Waking Times

There are hundreds of food industry facts that are sheltered from consumers and only made public by food scientists if absolutely necessary. The following are 14 of the more well known industry insider secrets that have been exposed now for some time, but still not common knowledge to millions of consumers.

Many consumer watchdogs have found that food label claims such as ‘pure’, ‘fresh’, ‘non-artificial’, ‘natural’ and ‘real’ are largely unregulated and false when these claims are investigated. Moreover, the processing of most foods, ingredients used in manufacturing, their byproducts, waste management and other details are often kept hidden from the public until they’ve been exposed by those willing to publicize the information.

1. The manufacturing of Greek yogurt produces millions of tons of toxic waste every year, and nobody knows what to do with it.

For every three or four ounces of milk, companies who manufacture greek yogurt can produce only one ounce of creamy Greek yogurt. The rest becomes acid whey. It’s a thin, runny waste product that can’t simply be dumped. Not only would that be illegal, but whey decomposition is toxic to the natural environment, robbing oxygen from streams and rivers. That could turn a waterway into what one expert calls a “dead sea,” destroying aquatic life over potentially large areas. Spills of cheese whey, a cousin of Greek yogurt whey, have killed tens of thousands of fish around the country in recent years.The $2 billion Greek yogurt market and state government officials are scrambling not just to figure out uses for whey, but how to make a profit off of it. Source

2. All grocery retail orange juice that is “not from concentrate” is processed with “artificial flavor” to ensure that each bottle tastes exactly the same.

No matter what time of year and regardless of the origin of oranges, large juice manufacturers like Pepsico are consistently blending perfectly flavored orange juice specifically through carefully controlled processes and artificial flavor calibration. These mixtures are added to replace the natural flavors lost when the juice chemically separates oxygen (“deaerates” ) to be able to maintain shelf life for more than one year without oxidizing.

Because the added flavor is technically derived from orange oil extract (although it is completely, artifically and a chemically manufactured derivative), it does not need to be specifically listed in the ingredients.Source

3. Vegetarian burgers are far more toxic than conventional beef patties.

More than 99% of vegetarian burgers at grocery retailers are made with soy protein isolate (aka textured vegetable protein, aka soy meal). These substances derived from defatted soy flour are mostly used in pet foods, but sweetened up with sugar and spices to help improve their taste. Soy oil is generally separated from flaked soybeans — leaving defatted meal that’s ground into flour — using a chemical called hexane, one of the volatile organic compounds that constitutes natural gas, crude oil and gasoline. Since more than 95% of soy is also genetically modified, you’re also getting a nice dose of transgenic DNA in your veggie burgers.The Cornucopia Institute, a U.S.-based progressive farm policy outfit, had samples of soy oil, soy meal and soy grits tested, and both the soy meal and soy grits exceeded the hexane limit in food of 10 parts per million. A bigger question we might be asking ourselves is why there is a hexane limit in our foods in the first place??? Source

4. Conventional milk is made by high heating, homogenizing, pasteurizing, re-packing and combining the milk of hundreds of cows fed genetically modified grain and injected with hormones.

Old-time farmers will say they can tell where their cows have been grazing by the taste of the milk. By contrast, the milk we buy in supermarkets will be uniformly white. Its cream won’t rise. And a lactic perfume will be detectable only if the milk is ultra heated.Cows are kept in herds of about 800 and fed not grass, but standardized mixes of genetically modified grains, old citrus, alfalfa and nut husks. Today, according to UC Davis estimates, about a third of the herds in California are treated with hormones to increase production. The milk will be standardized, fortified, pasteurized and homogenized. Translated, this means that it will be taken apart and put back together again, not always in the same proportions. Then it will be cooked and emulsified. At that point do you think it’s still milk? Source

5. Producers of maraschino cherries chemically bleach (through a preserved brine solution) and then marinate the cherries in huge vats of corn syrup and food coloring (FD&C Red 40) to make the cherries red againSource1 Source2

progressosoup_nImage Source

The food additive “MSG” is a slow poison which hides behind dozens of names, such as natural flavouring and yeast extract. Currently, labeling standards do not require MSG to be listed in the ingredient list of thousands of foods.

Secretly, soup manufacturers admit that they have refered to MSG as “natural” (that is refined from vegetable protein and yeast) and establish it in the list of ingredients as ” yeast extract “or” hydrolyzed protein. “War of ads broke in 2008 because Campbell and Progresso were so worried that customers would not buy soup if they knew the amount of MSG containing. Source

7. Processed canned soups go through such violent processing that manufacturers must grow mutant sized vegetables so they don’t disintegrate in the soup.

The food you make at home isn’t reheated while being violently shaken. In order to destroy any pathogens, FDA requirements dictate that soup, once canned, be heated to 250 degrees; many manufacturers speed that process by agitating the can, thereby ensuring that the heat distributes itself more rapidly. This requirement changes the flavor of soup also changes the way the soup itself is actually made.Soup companies shy away from ingredients that break down in the canning process so they grow special freakish mutant vegetables like carrots which look like tree limbs–they’re like baseball bats. But once they go through the cooking process, they come out looking like the small young ones that you’d put into your soup. Source

8. Most ice creams are thickened and stabilized with a slew of toxic ingredients. 

These include a variety of emulsifiers which prevent the ice cream from destabilizing. They include polysorbate 80, potassium sorbate, sodium benzoate, carrageenan, xanthan gum, guar gum and soy lecithin. If your store brand or parlor ice cream melts rapidly, that’s a good sign as it likely has a low overrun and little fat destabilization, which means a lower percentage of toxic emulsifiers and stabilizers. Source

9. Hot dogs are filled with a sticky mixture of cuts of mechanically separated chicken, pork, fats and starch or “grain fillers.”

The red or light brown dog varieties usually on sale everywhere contain very little real meat. Instead, they are made up of 64 percent mechanically-recovered chicken and 17 percent is pork. Mechanically-recovered meat is the slimy paste created when a carcass — stripped of all traditional cuts — is forced through a metal sieve or blasted with water. The process is banned for beef, but is permitted for pigs and poultry, and the meat produced is ten times cheaper than normal meat.Most hot dogs typically contain, high fructose corn syrup, starch, milk protein, sodium nitrite, flavors, potassium and sodium triphosphates, polyphosphates (E452), sodium ascorbate and carmine. Source

10. Many olive oils “extra virgin” imported (and expensive) are actually made with cheaper oils of seeds and nuts.

To boost profits, for example, some producers have been caught adulterating the oil they label as “extra virgin” with much cheaper hazelnut, soy, or sunflower seed oil, among others, as well as mislabeling its country of origin.

Read the fascinating (and hilarious) report by Tom Mueller on olive oil fraud business, that eventually became the book Extra Virginity: The Sublime and Scandalous World of Olive Oil. Source

11. Food products that are red and pink are often dyed with cochineal extract, also known as tiny crushed insect bodies.

Cochineal extract sometimes appears as carminic acid or carmine. You can learn more about the process of making the dye hereSource

12. Coffee creamer is made from corn syrup and (trans fatty acids/hydrogenated) vegetable oils.There is no cream. These are the ingredients listed on the label of the original liquid cremora Coffee – Mate:

Mono-and diglycerides

13. To make bacon, the pork bellies hanging in this strange wash cabinet are bathed in a shower of “liquid smoke”.
The creepy red rain converts the flesh tints to a more familiar color of bacon that consumers desire. The European Food Safety Authority (EFSA) is investigating the safety of liquid smoke as a food flavoring. Source

14. Shredded cheese is packed with refined wood pulp to prevent sticking.

Cellulose made of decomposed plant fibers (including wood) and is a common food additive to make make ice cream creamier or thicken salad dressing without adding calories. Since it is natural, even packaged foods labeled as organic often include cellulose. Mmmmm Sawdust! Yummy.

About the Author

April McCarthy is a community journalist playing an active role reporting and analyzing world events to advance our health and eco-friendly initiatives.

The top five cancer-causing foods

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , , , , , , on January 5, 2013 by ecofrenfood

The top five cancer-causing foods

Tuesday, April 24, 2007
by Mike Adams, the Health Ranger
Ever wonder which foods should be strongly avoided by those at high risk for cancer? We can begin identifying cancer-causing foods once we know which ingredients in our food cause cancer. Some of those ingredients are food additives and chemicals used to enhance taste, while others are used strictly for appearance or to increase product shelf life. The key to avoiding cancer-causing foods is knowing which ingredients are carcinogens — or cancer promoters — and then reading food labels to permanently avoid consuming those ingredients.Cancer tumors develop, in part, by feeding on sugar in the bloodstream. If you eat lots of sugary snacks loaded with simple carbs, you’re loading your bloodstream with the chemical energy needed for cancer cells (and tumors) to proliferate. No biological system can live without fuel for its chemical processes, including cancer cells. Thus, one of the strategies to pursue for any anti-cancer diet is to eat low-glycemic diet. That means no refined sugars… ever! No refined grains (white flour, for example), no heavy use of sweeteners and the lifetime avoidance of sugary soda pop. Aside from starving tumors, eating foods low in sugar and avoiding simple carbs will also keep your weight in check while helping prevent blood sugar disorders such as type-2 diabetes.

What to avoid on the labels: high-fructose corn syrup, sugar, sucrose, enriched bleached flour, white rice, white pastas, white breads and other “white” foods.

The dangers of hydrogenated oils


Hydrogenated and partially hydrogenated oils — another danger — are developed from otherwise harmless, natural elements. To make them hydrogenated, oils are heated in the presence of hydrogen and metal catalysts. This process helps prolong shelf life but simultaneously creates trans fats, which only have to be disclosed on the label if the food contains more than 0.5 grams per serving. To avoid listing trans fats, or to claim “trans fat free” on their label, food manufacturers simply adjust the serving size until the trans fat content falls under 0.5 grams per serving. This is how you get modern food labels with serving sizes that essentially equate to a single bite of food. Not exactly a “serving” of food, is it?

Besides being a cancer factor, trans fats promote heart disease, interrupt metabolic processes, and cause belly fat that crowd the organs and strain the heart. The essential fatty acids that the hydrogenation process removes are responsible for a number of processes in your body. When trans fats replace these essential fatty acids, they occupy the same space without doing the same job. The “anchor” portion of the fatty acid is in place (which is how the body recognizes the fatty acid and puts it to work) but the chemically active part of the fatty acid is twisted, distorted, and missing vital parts.

After the hydrogenation process, the fatty acid can’t biochemically function in the same way. Things like brain cell function, hormones, gland function, oxygen transport, cell wall function (keeping things in or out of your cells) and digestive tract operation (putting together nutrients and blocking allergens) are adversely affected.

Food manufacturers don’t tell you this on the product label, of course. Your body needs essential fatty acids and you are programmed to keep eating until you get them. If you’re only eating trans fats, you’ll never feel fully satiated, because your body will never get the fatty acids it needs for essential function. Since cancer needs high blood sugar and low oxygen levels, a person with lots of belly fat who just can’t seem to put down those trans fat cookies or crackers (also loaded with flour and simple sugars) presents the ideal environment for the development of cancer.

The acrylamide factor

Since trans fats are often formed during the frying process, we should also talk about acrylamides. Acrylamides are not added into food; they are created during the frying process. When starchy foods are subjected to high heat, acrylamides form. A Swedish study found that acrylamides cause cancer in rats, and more studies are under way to confirm the understanding that acrylamides also cause cancer in humans.

Sodium nitrite (and nitrates)


Food companies add sodium nitrite into certain foods on purpose. This carcinogen is added to processed meats, hot dogs, bacon, and any other meat that needs a reddish color to look “fresh.” Decades ago when meats were preserved, it was done with salt. But in the mid 20th century, food manufacturers started using sodium nitrite in commercial preservation. This chemical is responsible for the pinkish color in meat to which consumers have grown accustomed. Although today the use of refrigeration is largely what protects consumers from botulism and bacteria, manufacturers still add sodium nitrite to make the meat look pinkish and fresh.

The nitrites themselves are not the problem. People get more nitrites from vegetables than they do from meat, according to research by the University of Minnesota. During the digestion process, however, sodium nitrite is converted to nitrosamine, and that’s where the cancer problems begin. Nitrosamine is a carcinogen, but since it is not technically an ingredient, its presence can be easily overlooked on the packaging. Nitrosamines are also found in food items that are pickled, fried, or smoked; in things such as beer, cheese, fish byproducts, and tobacco smoke.

Knowing about all these ingredients doesn’t mean there is simply a “short list” of foods that should be avoided. You have to vigilant and read labels constantly. Here are the five worst offenders:

    • Hot dogs: The Cancer Prevention Coalition recommends that children should not eat more than 12 hot dogs per month because of the risk of cancer. If you must have your hot dog fix, look for those without sodium nitrite listed among the ingredients.
    • Processed meats and bacon: These meats almost always contain the same sodium nitrite found in hot dogs. You can find some without nitrites, but you’ll have to look for them in natural grocers or health food stores. Bacon is also high in saturated fat, which contributes to the risk of cancers, including breast cancer. Limiting your consumption of processed meats and saturated fats also benefits the heart.
    • Doughnuts: Doughnuts contain hydrogenated oils, white flour, sugar, and acrylamides. Essentially, they’re one of the worst cancer foods you can possibly eat. Reader’s Digest calls doughnuts “disastrous” as a breakfast food, and many experts agree it’s probably one of the worst ways to start the day.
    • French fries: Fries are made with hydrogenated oil and fried at high temperatures. Some chains even add sugar to their fry recipe to make them even more irresistible. Not only do they clog your arteries with saturated fat and trans fat, they also contain acrylamides. They should be called “cancer fries,” not French fries.
  • Chips / crackers / cookies: These generally contain white flour and sugar as well as trans fats, but it’s not enough to simply look for these ingredients on the label; you have to actually “decode” the ingredients list that food manufacturers use to deceive consumers. They do this by hiding ingredients (such as hiding MSG in yeast extract, or by fiddling with serving sizes so they can claim the food is trans fat free, even when it contains trans fats (the new Girl Scout cookies use this trick).

Besides avoiding these foods, what else can consumers do to reduce their risk of cancer? The main things are simple: Eat unprocessed foods and base your diet largely on plants. Consume foods that have omega-3 fats and other essential fatty acids. Eat lots of fruits and vegetables; many common ones have known cancer-fighting properties. Get regular vigorous exercise, since tumors cannot thrive in highly oxygenated environments. Keep your blood sugar stable to avoid being an all-you-can-eat buffet for cancer cells.

Eat foods high in natural vitamin C, a nutrient that deters the conversion of nitrite into nitrosamine and promotes healthy immune function. Make sure you get adequate amounts of cancer-fighting vitamin D through exposure to sunlight — about 10 to 15 minutes each day if you have fair skin, or ten times as long if you have dark skin pigmentation. Stay well hydrated to ensure that your body rids itself of toxins. Avoid smoking and don’t use conventional fragrance, cosmetics and personal care products — virtually all of them contain cancer-causing chemicals.

Preventing cancer is actually quite straightforward. Even the World Health Organization says that 70 percent of all cancers can be prevented with simple changes in diet and lifestyle. The truth is that most people give themselves cancer through the foods, drinks and products they choose to consume. In my opinion, over 90 percent of cancers are easily preventable.

By the way, don’t you find it interesting that the cancer industry seems to have no interest whatsoever in urging people to avoid eating sodium nitrite, or to stop using cancer-causing skin care products, or to get more sunlight on their skin so they can prevent cancer with vitamin D? As you’ll read in many other articles I’ve written here, it is my firm belief that the cancer industry has no interest whatsoever in preventing cancer, and it primarily interested in treating cancer for profit.

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