identifying harmful additives and products
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Most aware people agree that many items used to preserve, change flavour and colour food and some waste products that have have entered the food chain are harmful to health. Let’s make a list of those.
What ideas and experience do people have about mitigating those?
Preservative 202 – (published in 2018) says too much intake of potassium sorbate (>25 mg/kg) may lead to DNA breakage and other adverse effects.
Aspartame – Linked to these conditions MS, Lupus, seizures, fibromyalgia, depression, memory loss, vision problems, confusion,
Food Colouring – E102 (tartrazine), E104 (quinoline yellow), E110 (sunset yellow FCF), E122 (carmoisine), E124 (ponceau 4R), E129 (allura red) –
These colours are used in several foods, including soft drinks, sweets, cakes and ice cream. Leads to hyperactivity disorders
Stevia – Although natural, can have side effects such as nausea, bloating, decreased blood pressure, and potential impacts on the liver.
MSG – Mono Sodium Glutamate -Flavor enhancer
Pesticide sprays – Arsenic in Rice, Flour, Fruit and veggies (not just on the skin or outer layer, but in the produce)
Glyphosate spray (Round up) – Opens the aluminium absorption pathways – found in our soil, all grown food.
Iodised salt – Harmful, leads to blood pressure issues, due to the cuts made in the veins. Found in all processed foods and snacks.Instead of these, we can use:
Natural food colouring made from food, such as beetroot and blueberries for red and blue colours.
Sea salt and honey are natural preservatives. (and a move away from processed foods)
Alternatives for sugar are Monk fruit/Erythritol combination. Allulose for baking and making jams. For less calories
organic Coconut sugar, organic brown rice syrup, organic maple syrup and honey for higher calorie sugars
No sub for MSG
Biodiverse farming is the answer to the pesticide and glyphosate issues.
Natural Sea salts and Celtic salt
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