EPA Sued for Permitting Neurotoxic Pesticide *Chlorpyrifus* on Crops
EPA Sued to Ban Neurotoxic Insecticide Use on Crops
Food Safety News DeskLast week, the Pesticide Action Network North America (PANNA) and the Natural Resources Defense Council (NRDC) sued the Environmental Protection Agency (EPA), asking the court to ban chlorpyrifos, an insecticide that can interfere with the brain development of fetuses, infants and children. Chlorpyrifos can cause nausea, dizziness and confusion, and, at very high exposures, respiratory paralysis and… Continue Reading
FOOD CHEMICALS: The Artificial Sweetener—Obesity Link Explained…New Scientific Study Links Synthetic Sweeteners to Increased Blood Sugar Levels and Obesity
See study here: Artificial Sweetener Study
Artificial sweeteners may exacerbate, rather than prevent, metabolic disorders such as Type 2 diabetes, a study suggests. Calorie-free artificial sweeteners are often chosen by dieters in part because they are thought not to raise blood sugar levels.
Saccharin and other artificial sweeteners may raise blood sugar levels—a condition the sugar substitutes aim to help prevent—by altering digestive bacteria… a first-of-its-kind study suggests one reason why diet sodas and their ilk don’t seem to have made much difference in the obesity crisis. The answer may lie within ourselves, or at least in the bacteria in our intestines that are exposed to artificial sweeteners, a joint team headed by Eran Segal and Eran Elinav of the Weizmann Institute of Science in Rehovot report in the journal Nature…
To see if the effect extends to humans, the team first looked at 381 people in a nutritional study headed by Segal. They found links between artificial sweetener use, symptoms of obesity and elevated blood sugar, and the kinds of altered gut bacteria seen in the mice.
In particular, the study noted a 20-fold increase in the numbers of Bacteroides fragilis bacteria, linked to inflammation in the gut.
Finally, as a proof of concept, the team enrolled five adult men and two adult women who didn’t use artificial sweeteners in a one-week experiment. In the experiment, the volunteers ate the FDA’s recommended allowance of saccharin, about 120 milligrams daily; they had their blood sugar levels checked every five minutes and underwent a daily glucose tolerance test.
"Notably, even in this short-term seven-day exposure period, most individuals (4 out of 7) developed significantly poorer glycemic [blood sugar] responses," says the study. Normal mice fed fecal samples from the four human volunteers with glucose intolerance developed the same condition…
Along with a historical shift toward processed foods over the past century, the move toward artificial sweeteners “coincides with the dramatic increase in the obesity and diabetes epidemic,” the study concludes. "Our findings suggest that [artificial sweeteners] may have directly contributed to enhancing the exact epidemic they themselves were intended to fight."
Source: Artificial sweeteners induce glucose intolerance by altering the gut microbiota, Jotham Suez, et al. Nature (2014)doi:10.1038/nature13793
TEN TIPS FOR EATING CHEMICAL-FREE/ORGANIC ON A BUDGET
1-Eliminate processed/prepackaged foods from your grocery cart. This will allow more available funds for healthy/organic items.
2-Buy foods that you prepare and cook yourself rather than ‘convenience’ versions—they are far cheaper. (Example: buy individual salad ingredients rather than bags of packaged, pre-cut salad; buy blocks of cheese and a grater rather than bags of pre-shredded cheese, etc.)
3-Invest in a good cookbook (used copies can be found online for as little as three dollars) and collect a file folder of recipes you find for free online.
4-Avoid eating out. It’s expensive and unhealthy…most restaurants obtain their ingredients in bulk—ingredients that are frequently filled with potentially dangerous preservatives, dyes, additives, pesticides, synthetic animal hormones, antibiotics and other animal drugs). Instead, invite your friends and family to a cook-in or host potluck dinners of healthy homemade dishes free of unwanted food chemicals.
5-Take advantage of the times your local health food/organic store has specials on large shipments of fruits and vegetables. If you have a good supply of recipes you can save money by getting the fruits and veggies that are on sale because you will know what to do with them/how to prepare them.
6-If you are free of dietary restrictions, include grains and beans as a part of your diet. They supply plenty of nutrients and can be purchased very cheaply in bulk. There are many delicious recipes that focus on both of these food groups.
7-Grow your own vegetables and herbs/seasonings. Look through our archives (or online) for articles on how to start a garden—there are numerous, easy step-by-step instructions—including for people who have apartments or even a single room they are renting.
8-Check your area for community gardens and discounts with local farms. Many offer deep discounts for picking your own fruits and vegetables and/or volunteering a couple hours a month.
9-Make your own healthy, organic snacks and breakfast drinks rather than buying prepared versions. We have posted recipes for both so check our archives and watch for future postings.
10-Use the recipes we have posted on this blog and other online sources to make your own grooming products like shampoo, conditioner, facial wash, masks, etc. Not only are these organic versions chemical-free and healthier for you but you will save a significant amount of money that can be put towards your organic food budget.
FOOD CHEMICALS: Commercially Processed Bread
From the Upcoming Book: “The Essential Chemical-Free Shopping & Eating Guide: A How-To Manual for Eating Clean”
Bread. And now on to America’s favorite long-time love affair. More powerful than weepy Hallmark Channel ads at Christmas time, many people have precious memories of comfort and love tied up in the aromas and textures and tastes of freshly baked bread—sometimes stemming from memories of their grandmothers or other family members baking bread from scratch, filling the home with smells that wrapped the inhabitants with visceral feelings of warmth, love and anticipation. Unfortunately, the processed, commercial versions residing in the bread aisles of modern day grocery stores hold little resemblance to the homemade bread of previous eras. Instead, modern day commercial bread is primed for profit and made in factories, designed to sit for long periods of time in warehouses, in the backs of transit carriers and grocery store shelves, and thus is frequently filled with additives like:
sodium acid pyrophosphate (disodium dihydrogen diphosphate; disodium pyrophosphate),
DATEM (diacetyl tartaric and fatty acid esters of mono and diglycerides),
partially hydrogenated vegetable oil,
propionic acid (ethyl formic acid; propanoic acid; methyl acetic acid; ethanecarboxylic acid),
cellulose gum (carboxymethylcellulose, CMC),
soy lecithin (and if it is derived from commercial soy, it is likely genetically modified [GMO]),
and TBHQ (tertiary butylhydroquinone).
If there is any testament to the truism that humans are highly adaptive it is their acceptance of today’s plastic-wrapped, processed dough and additive-laden concoctions passing for the ultimate symbol of love and care-taking of their youth. But despite all the negative food additives in modern-day bread, all is not lost. On the upside fast food giant Subway has announced they will be removing the additive azodicarbonamide from their breads, and even better, national bread supplier and cafe chain Panera recently announced they would be removing all synthetic and industrialized food additives by the end of 2016. Keep hope alive.
Copyright, 2014, Chemical-Free-Life.org.
(1) Learn the Red Flags scientific studies have linked with these additives here: “Food Additives To Avoid List”: FATAL
(2) Read the ingredients label on the package and choose bread that is free of unwanted additives
(3) Invest in a bread-maker and make your own fresh, additive-free bread
Fracking Chemicals and Public Health Concerns
P. Carlisle, Ph.D., Executive Director, Researcher,
Overview of problem: The hydraulic fracking process involves the use of fracturing fluid products—water combined with a cocktail of toxic chemicals—to extract gas and oil from shale rock deep beneath the earth’s surface. A number of toxic chemicals commonly used in the fracking process have been linked in scientific research to chronic toxicity, teratogenicity, developmental neurotoxicity and carcinogenicity. The potential for public health problems due to exposure to these toxic chemicals is not just hypothetical; studies have detected toxic chemicals present in the ground water and drinking water wells in areas where fuel extraction via hydraulic fracking has occurred. Investigations of water contamination in fracking areas have uncovered more than 1,000 cases across seven states where toxic chemicals have leached into surface and ground water. Further, a House of Representatives report on the chemicals used in the fracking process revealed that U.S. hydraulic fracking companies inject more than 10 million gallons of fluid that contain hundreds of chemicals considered to be either possible human carcinogens or known human carcinogens.
Fracking chemicals and health problems: Two recent studies examining the potential health hazards associated with proximity to residential fracking (one study suggests a link with proximity to fracking wells in Colorado and an increased risk for congenital heart defects in newborns, and the other suggests a link with fracking proximity in Pennsylvania and low birth weight and low Apgar scores of newborns) are among the latest additions to a growing body of scientific literature linking toxic chemicals commonly used in the fracking process with serious adverse health repercussions.
While the full lists of chemicals used in fracking products are considered proprietary and therefore are unknown, some of the most commonly used chemicals that we do know about include: Methanol (vapors can trigger headaches, fatigue and eye damage and high doses can be fatal); Ethylene Glycol (toxic to humans; derivatives and metabolites are teratogenic; ingestion can lead to poisoning and adverse effects of the central nervous system, metabolic acidosis, and kidney damage/failure); BTEX compounds (short-term exposure to these compounds can trigger headaches, dizziness, difficulty breathing, weakness, nausea and vomiting), additionally, long-term exposure and perinatal/neonatal exposure can be serious: Benzene (a known carcinogen), Toluene (among the chemicals linked with developmental neurotoxicity and neurodevelopmental disabilities including loss of IQ points, attention-deficit hyperactivity disorder, dyslexia and autism among other types of cognitive damage, and central nervous system damage in adults), and Ethylbenzene and Xylene (both of which have also been shown to have harmful effects on the central nervous system); Naphthalene (inhalation can cause respiratory problems, nausea, and vomiting; additionally, Naphthalene is among the toxic chemicals that has been detected in human umbilical cord blood; this common PCB contaminant can lead to kidney and liver damage); Lead (among the chemicals linked with developmental neurotoxicity and neurodevelopmental disabilities including loss of IQ points, attention-deficit hyperactivity disorder, dyslexia and autism and other cognitive damage in children; also linked with high blood pressure and nerve disorders in adults); Diesel Fuel (contains toxic compounds such as BTEX and can cause skin disorders; long-term exposure can lead to severe skin damage and cancer); and then there are Sulfuric Acid, Crystalline Silica, and Formaldehyde (all are potentially harmful if inhaled and can lead to lung damage; all are carcinogenic).
Weighing the potential health risks of fracking brings to mind what Henry David Thoreau once said, “The price of anything is the amount of life you exchange for it.”
Natural gas operations from a public health perspective, International Journal of Human and Ecological Risk Assessment, Colborn T, Kwiatkowski C, Schultz K, and Bachran M. September, 2011, 17(5):1039-56.
Chemical analyses of 10 umbilical cord blood samples were conducted by AXYS Analytical Services (Sydney, BC) and Flett Research Ltd. (Winnipeg, MB), Environmental Working Group, July 14, 2005. http://www.ewg.org/research/body-burden-pollution-newborns
Demands to Report Toxic Chemical Releases, Environmental Integrity Project (EIP), October, 2012.
Fracking Chemical Disclosure Registry: http://fracfocus.org/chemical-use/what-chemicals-are-used
What the Frack is in That Water? ProPublica, Lena Groeger, March, 2012
Shale Gas Development and Infant Health: Evidence from Pennsylvania, A working paper from The Charles H. Dyson School of Applied Economics and Management, Cornell University, Elaine L. Hill, December, 2013.
Neurobehavioural effects of developmental toxicity, The Lancet Neurology Journal, Philip Landrigan and Philippe Grandjean,Volume 13, Issue 3, Pages 330 - 338, Mar 2014doi:10.1016/S1474-4422(13)70278-3
Birth Outcomes and Maternal Residential Proximity to Natural Gas Development in Rural Colorado, National Institute of Environmental Health Sciences, Lisa M. McKenzie, Ruixin Guo, Roxana Z. Witter, David A. Savitz, Lee S. Newman, and John L. Adgate, January, 2014. http://dx.doi.org/10.1289/ehp.1306722
National Resource Defense Council, Miriam Rotkin-Ellman, February 4, 2014.
CHEMICALS USED IN HYDRAULIC FRACTURING Chemicals Used in Hydraulic Fracturing, United States House of Representatives Committee on Energy and Commerce Minority Staff Report, April 18, 2011.
Study Shows Fracking Is Bad for Babies, Bloomberg, Mark Whitehouse, January 4, 2014.
FOOD CHEMICALS: Most Kids Exposed to Synthetic Food Dyes, says FDA Report
FDA Assessment: Most Children are Exposed to Food Dyes
Food Safety News
Exposure assessments conducted by the Food and Drug Administration find that most American kids are exposed to food dyes. FDA has not yet published the full results, but according to results presented Aug. 13 at the 248th National Meeting of the American Chemical Society, estimates of at least 96 percent of children aged 2-5 years are exposed to Red 40, Yellow 5, Yellow 6 and Blue 1.
A recent review of the empirical studies on food dyes revealed: “The food industry dumps over 15 million pounds of the dyes studied into the food supply each year. Three of the dyes carry known carcinogens, and four can cause serious allergic reactions in some consumers. New studies show that seven of them contributed to cancer in lab animals, including brain and testicular tumors, colon cancer, and mutations” (Curran, 2010).
Numerous scientific studies and clinical trials spanning decades have linked artificial food dyes to a myriad of mild to severe adverse health outcomes including behavioral and mood disturbances (hyperactivity, difficulty concentrating, anxiousness, depression, insomnia), headaches, swelling, skin problems, breathing disturbances (esp. in people with asthma and other respiratory illnesses). Animal studies suggest a link with some artificial food dyes and chronic toxicity/carcinogenicity.
Among the synthetic food dyes most commonly linked with adverse symptoms are:
Blue Dye #1
Blue Dye #2
Caramel Coloring (4 levels; ea. containing differing levels of sulfites, ammonia)
Green Dye #3
Red Dye #3
Red Dye #40
Yellow Dye #5 (Tartrazine)
Yellow Dye #6
These food dyes are common in breakfast cereals, candies, fruit drinks, fruit cocktail, soda, sports drinks, gelatin desserts, baked goods, snack foods, pickles, salad dressings, frozen entrees, and a plethora of other processed foods (as well as prescription and OTC drugs).
From the Upcoming Book : The Essential Chemical-Free Shopping and Eating Guide: A How-To Manual for Eating Clean
Copyright, 2014 Chemical-Free-Life.org
FOOD CHEMICALS: New Findings Reveal a Link Between Pesticides and Allergic Reactions
Antibiotics (like streptomycin) are commonly mixed into pesticides used on produce. Now a new scientific report reveals that eating produce with pesticide residue may trigger allergic reactions—sometimes serious—in some people.
Allergic Reaction to Antibiotic Residues in Foods? You May Have to Watch What Your Fruits and Veggies Eat
Source: American College of Allergy, Asthma and Immunology (ACAAI). “Allergic reaction to antibiotic residues in foods? You may have to watch what your fruits and veggies eat.” ScienceDaily. ScienceDaily, 3 September 2014. <www.sciencedaily.com/releases/2014/09/140903091425.htm>
FOOD CHEMICALS: Junk Food Additives Make You Crave MORE Junk Food—New Study
This will come as little surprise to anyone who has ever opened a bag, bottle or can of junk food—the additives cause an almost immediate biochemical reaction in the brain that mirrors other types of addictive substances—You. Want. MORE! Such clever little devils those food chemists are who work for Big Food corporations…
Ever noticed that eating Cool Ranch Doritos ends up making you crave more Cool Ranch Doritos? Researchers have observed this behavior in rats, noting that junk food not only makes them fat, but reduces their appetite for good food.
“If the same thing happens in humans, eating junk food may change our responses to signals associated with food rewards,”said lead researcher Professor Margaret Morris, head of pharmacology from the School of Medical Sciences.
The junk food diet may create changes to the reward circuits in rats’ brains, the researchers said. That circuitry is similar in all mammals, so the implications are likely to be similar in humans.
The study adds to growing research showing how access to junk food may contribute to the worldwide obesity epidemic.
…TIMEJunk food doesn’t just make you fat (though it does a great job of that). It might also make you boring to eat around. That’s what a new study says…
A diet of junk food not only makes rats fat, but also reduces their appetite for novel foods, a preference that normally drives them to seek a balanced diet, reports a study.
A diet of junk food not only makes rats fat, but also reduces their appetite for novel foods, a preference that normally drives them to seek a balanced diet, reports a study published in the open-access journal Frontiers in Psychology.The study helps to explain how excessive consumption of junk food can change behavior, weaken self-control and lead to overeating and obesity.
The team of researchers, led by Professor Margaret Morris, Head of Pharmacology from the School of Medical Sciences, UNSW Australia, taught young male rats to associate each of two different sound cues with a particular flavor of sugar water — cherry and grape.
Healthy rats, raised on a healthy diet, stopped responding to cues linked to a flavor in which they have recently overindulged. This inborn mechanism, widespread in animals, protects against overeating and promotes a healthy, balanced diet.
But after 2 weeks on a diet that included daily access to cafeteria foods, including pie, dumplings, cookies, and cake — with 150% more calories — the rats’ weight increased by 10% and their behavior changed dramatically. They became indifferent in their food choices and no longer avoided the sound advertising the overfamiliar taste. This indicated that they had lost their natural preference for novelty. The change even lasted for some time after the rats returned to a healthy diet.
The researchers think that a junk diet causes lasting changes in the reward circuit parts of the rats’ brain, for example, the orbitofrontal cortex, an area of the brain responsible for decision-making. They say these results may have implications for people’s ability to limit their intake of certain kinds of foods, because the brain’s reward circuitry is similar in all mammals.
Journal Reference: Amy C. Reichelt, Margaret J. Morris, R. F. Westbrook. Cafeteria diet impairs expression of sensory-specific satiety and stimulus-outcome learning. Frontiers in Psychology, 2014; 5 DOI: 10.3389/fpsyg.2014.00852
Also consider reading this:
FOOD CHEMICALS: Hidden Additives in the Dairy Aisle
Your local supermarket is a landmine of potentially harmful (and sometimes hidden) synthetic and industrialized additives. Let’s take a brief tour to see what is stocking the shelves…
In the milk, dairy and cheese aisles food and drink items contain preservatives including sodium benzoate, benzoic acid, calcium ascorbate, and sodium ethyl p-hydroxybenzoate, synthetic animal growth hormones, antibiotics and other animal drugs, synthetic pesticides (stemming from the animal feed), emulsifiers, thickeners, neutralizers, and stabilizers including carrageenan, dipotassium phosphate (DKP),sodium phosphate,propionic acid, ethyl butyrate, sodium propionate, disodium phosphate (DSP), sodium hexametaphosphate, acetoin, potassium sorbate, silicon dioxide, acetic acid, sodium potassium tartrate, sulfuric acid, sodium aluminosilicate, monoammonium glutamate, sodium caseinate, lactic acid, calcium acetate, phosphoric acid, calcium chloride,polysorbate 80,citric acid, sodium sulfate,partially hydrogenated vegetable oil, malic acid, autolyzed yeast, aluminumsodium sulfate, sodium stearoyl lactylate,potassium sulfate,sorbic acid, methycellulose,calcium gluconate, xanthan gum, yeast extract, disodium sulfate, potassium phosphate, malt extract, sodium acetate, propylene glycol, synthetic DHA,sodium carboxymethyl-cellulose,sodium gluconate, casein, soy lecithin, gelatin glutamate, sodium acid pyrophosphate, methycellulose,guar gum,disodium guanylate, sodium aluminum phosphate, hydrochloric acid, sulfites, phthalates from processing and packaging, and synthetic nanoparticle tinting agent titanium dioxide—many if not most of these additives are unlisted.
These food additives have been linked in scientific studies and clinical trials with a laundry list of adverse health outcomes—including digestive problems, migraine headaches, respiratory ailments, insomnia, weight gain, depression, anxiety, heart irregularities, kidney and liver problems, and much, much more.
To do an E-Z look-up of the potential problems associated with additives in commercial dairy, milk and cheese, check the additives listed above in the ‘Food Additives to Avoid Listing’.
Go here: FATAL
Copyrighted content from the Upcoming Book “The Essential Chemical-Free Shopping and Eating Guide: A How-To Manual for Eating Clean”
FOOD CHEMICALS: Who’s Driving This Bus? Food Additives Linked with Dangerous Reactions Growing at Alarming Rate, FDA Does Nothing
The FDA has received thousands of consumer complaints about additives in recent years, saying certain substances seem to trigger asthmatic attacks, serious bouts of vomiting, intestinal-tract disorders and other health problems.-Washington Post
Food additives on the rise as FDA scrutiny wanes
The explosion of new food additives coupled with an easing of oversight requirements is allowing manufacturers to avoid the scrutiny of the Food and Drug Administration, which is responsible for ensuring the safety of chemicals streaming into the food supply.
And in hundreds of cases, the FDA doesn’t even know of the existence of new additives, which can include chemical preservatives, flavorings and thickening agents…
“We simply do not have the information to vouch for the safety of many of these chemicals.” - Michael Taylor, FDA’s deputy commissioner for food
The FDA has received thousands of consumer complaints about additives in recent years, saying certain substances seem to trigger asthmatic attacks, serious bouts of vomiting, intestinal-tract disorders and other health problems.
At a pace far faster than in previous years, companies are adding secret ingredients to everything from energy drinks to granola bars. But the more widespread concern among food-safety advocates and some federal regulators is the quickening trend of companies opting for an expedited certification process to a degree never intended when it was established 17 years ago to, in part, help businesses.
A voluntary certification system has nearly replaced one that relied on a more formal, time-consuming review — where the FDA, rather than companies, made the final determination on what is safe.
The FDA’s new system allows manufacturers to certify, based on research, that such ingredients are already Generally Recognized as Safe, or GRAS— which means food manufacturers no longer have to submit their research and raw data to the FDA. The companies can share just a summary of their findings with the agency.
The changes didn’t work out as planned.
For starters, most additives continued to debut without the FDA being notified. Moreover, companies that did choose to go through the FDA oversight process largely abandoned the formal approval route, opting instead for the new, cursory GRAS process, even for additives that could be considered new and novel, according to agency documents and an analysis of those records by the Natural Resources Defense Council.
Companies often bypass the FDA altogether. Under the rules, companies may make their own GRAS determination. Sharing it with the agency and getting it to sign off is voluntary.
The result is that consumers have little way of being certain that the food products they buy won’t harm them…
In the five decades since Congress gave the FDA responsibility for ensuring the safety of additives in the food supply, the number has spiked from 800 to more than 9,000…Hundreds of food chemicals and ingredients have been introduced without notifying the FDA at all, according to agency officials, trade journals and food safety groups…
Here are just three examples of hundreds of problematic additives cited by the Washington Post:
1-Food additive “Mycoprotein” is an industrialized food chemical…a fungus-based meat substitute used in Quorn brand foods…Independent researchers published three papers in academic journals, between 2003 and 2009, describing severe and even life-threatening allergic reactions to mycoprotein… Consumer advocates have compiled lists of the dangerous allergic reactions it can cause. The Center for Science in the Public Interest cites anaphylactic reactions, nausea, cramps, diarrhea, vomiting so forceful it could break blood vessels in the eyes, and even two deaths.
2-Food additive “Epigallocatechin-3-gallate (EGCG)” is a synthetic food chemical found in cereal, nutrition and energy bars, soft drinks, sports and isotonic drinks, energy beverages, fruit and vegetable juices, meal replacement and soft candies. According to FDA records there are more than a dozen scientific studies linking this additive with dangerous health consequences, including one that showed it could induce “toxicity in the liver, kidneys and intestine.” Another showed it could produce “defects in the brain and heart.” And still another said it may “contribute to infant leukemia.”
3-Food additive “Carrageenan”, an industrialized food chemical extracted from red seaweed, was one of the first substances that the FDA recognized as GRAS. It is used in low-fat foods, vegan foods, almond milk, nondairy creamer, ice cream, yogurt, cheeses, and many other processed foods. It has been linked in scientific studies and clinical reports to gastrointestinal disorders such as diverticulitis, irritable bowel syndrome, Crohn’s disease, inflammatory bowel disease and diabetes.
See more of this Washington Post report here: Washington Post article
and an overview at Food Safety News: Continue Reading
FOOD CHEMICALS: The ‘Healthy Drink’ Scam…Juice, Flavored Waters/Vitamin Waters, Sports Drinks Filled with Questionable Synthetic and Industrialized Additives
Juice, flavored waters/vitamin waters, sports drinks. Now here is where things get a little interesting because many people believe that juice, flavored waters and sports drinks are all natural healthy alternatives to drinks like soda. In theory, maybe. But the reality is that many commercially processed juices, flavored waters and sports drinks contain questionable synthetic and industrialized food additives—chemicals that have been linked with adverse reactions in some consumers. Let’s take a look at some of the additives commonly used in these purported “healthy” drinks:
benzoates such as calcium benzoate, potassium benzoate and sodium benzoate,
dipotassium phosphate (DKP),
brominated vegetable oil (BVO),
synthetic calcium pantothenate,
artificial sweeteners like aspartame,
the mysterious, source unknown “natural flavorings”,
artificial dyes (including tartrazine/yellow dye 5) and artificial flavorings,
sodium carboxymethyl-cellulose (cellulose gum),
Given this lineup either our society has really lowered the bar for what constitutes “healthy” now or Big Food’s marketing agencies are absolute geniuses.
From the Upcoming Book
"The Essential Chemical-Free Shopping and Eating Guide:
A How-To Manual for Eating Clean”
and the ‘Food Additives to Avoid Listing’: FATAL
SOLUTIONS: (1) Go here (FATAL ) to learn the Red Flags associated with these additives, (2) Educate yourself. Don’t assume because it is marketed as ‘healthy’ that it is…Read the ingredients labels and take a pass on unwanted additives, (3) Make your own fresh juice, flavored water and sports drinks.