There are many ways corporations modify food products with chemicals in order to increase sales. They use toxic chemicals to extend shelf life, make food look more attractive, kill bugs in the fields, stave off mold and mildew, kill fungus and bacteria, add flavor back in after chemicals kill the taste, and actually make people depressed and anxious to fuel the chemical medicine industry. Most of it’s nothing new, and has been going on since WWII. GMOs have been in existence for 30 years now, though few people are aware of that.
The cumulative effect of poisons in the body is something you can’t sue one food manufacturer for, or one doctor, or one chemical company. The corporate food industry in America is sinister and insidious. They know they can’t be held accountable for long-term chronic sicknesses from which so many Americans suffer. The FDA could care less about Americans’ health and well-being.
– Why Is Gut-Wrecking Carrageenan in So Many Organic Food Products? (Truthstream Media, March 5, 2014):
“The common food additive carrageenan (CGN) predictably induces intestinal inflammation in animal models.” — Bhattacharyya S, et al., 2013
“During the past decade carrageenan has become much used experimentally mainly for its ability to induce an acute inflammation.” — Di Rosa M, 1972
“Carrageenan is readily taken up by macrophages and stored in lysosomes, which subsequently swell and rupture, apparently resulting in cell death.” — Catanzaro PJ, Schwartz HJ, & Graham RC, 1971
Carrageenan is a dangerous food additive that causes inflammation of the gut — it has no place in our food, but especially not in organic/natural products. The industry lobbied the USDA Organic Standards Board for its approval, so there it is. Alternatives like guar gum and carob bean gum do not have any of the same risks and side effects.
Dr. Joanne Tobacman has researched carrageenan extensively, and testified before the Organic Standards Board to argue against its approval for organic products, but was ignored. In just one of her many studies, Tobacman covered the risk of this food additive in her research paper Review of harmful gastrointestinal effects of carrageenan in animal experiments, arguing in the abstract:
– The 10 worst toxins hidden in vitamins, supplements and health foods (Natural News, March 26, 2013):
I’m absolutely shocked at how many people don’t investigate what’s really in the products they swallow. When something is sold as an herb, vitamin, superfood or supplement, they think it’s automatically safe. And while the natural products industry has a truly remarkable safety record — especially in contrast to the massive number of deaths caused by pharmaceuticals — it still suffers from a lot of hidden toxins that are routinely used throughout the industry.
I know this because I’ve been an investigative journalist and activist in the natural health industry for over a decade. Natural News is arguably the most-read natural health news website in the world, reaching millions of readers a month. I’ve walked the floors of countless trade shows, conducted hundreds of interviews and spent tens of thousands of dollars on laboratory tests to determine what’s in these products. On top of that, I’m deep into organic product formulations and certified organic food production, serving as the supervisor of a USDA-certified organic food production and packing facility.
– The food industry is waging war on your cells with these 10 toxic ingredients (Natural News, April 22, 2012):
Preservatives and synthetic food agents found in foods inhibit oxygen and delay the development of fungus and mold, creating a longer shelf-life for products. But after being consumed, these toxins deprive human cells of oxygen and rob them of nutrients, thus leading to cell mutation and the perfect breeding ground for cancer.
Just like humans, cells need oxygen to survive and thrive. “Fungus fighting” preservatives and man-made food agents choke out your body’s nutrients at the DNA level by depriving mitochondrial cells of oxygen, sometimes completely shutting them down. And if the body does not have enough essential nutrients, it becomes more susceptible to disease.
Longer shelf life, shorter human life
If you’re not a label-reader already, you better become one soon. You don’t have to be a chemist or a linguist either, just be able to sight read and spot the poisons so you can live cancer-free. Most food toxins are followed by a phrase, often in parenthesis, to make them sound “safe” and in your best interest, like “as a preservative,” or “for added freshness,” or “to preserve flavor.” These catchy little phrases really mean for the added choking of your cells to aid with cancer development.
The top 10 cell stranglers revealed