— BudwigCenter Germany (@OriginalBudwig) February 18, 2017
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– 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