Harmful Foods That You Shouldn’t Eat?10 dangerous food additives
It is good to know that many additions to packaged foods and snacks are not really tested by the Food and Drug Administration because they are listed on the “Generally Safe” list.
In FDA alert programs, substances that are generally considered safe do not need to be approved or tested by the FDA.
This system makes sense for harmless additives like basil and black pepper, but it creates space with multiple holes that allow manufacturers to use potentially dangerous additives without supervision.
This is clearly dangerous. Some of the most common nutritional supplements in processed foods have been linked to health problems such as cancer, hyperactivity in children, heart disease, headache, anxiety, obesity, and depression (only a few are mentioned).
Sometimes these additions are difficult to avoid, but clean eating promotes a program that consists of a variety of natural, additive-free foods. Of course, you may want to use canned foods from time to time, so here are some common additions that are likely to cause some side effects that you should avoid:
Artificial sweeteners are found in sugar-free or diet products such as soft drinks, sugar-free gum, sugar-free sweets, chewable vitamins, cough syrup, toothpaste, and even whole grains.
These artificial sweeteners, in addition to other sweeteners, cause problems such as obesity, headache and some types of cancer.
Research also shows that artificial sweeteners can lead to an unhealthy balance of good and bad bacteria in the intestine and disrupt intestinal biological function from metabolism to mood.
High fructose corn syrup
Sweeteners found in processed foods such as bread, candy, milk, salad dressing, canned vegetables and whole grains. This type of treated fructose is toxic to the liver and also increases insulin resistance significantly, leading to diabetes and heart disease.
Strong flavors of Chinese food, potato chips, snacks, cakes, spices, canned soups, frozen foods and processed meats. These additives lead to migraines and are often an integral part of high sodium levels.
Laboratory-produced fats are often found in processed foods such as margarine, potato chips, crackers, fast foods, and cooked foods, which are used to increase shelf life and improve food consistency. Closely related to heart disease and diabetes.
Fortunately, the U.S. Food and Drug Administration recently established a rule to remove trans-fats from restaurants and packaging foods by 2018.
Refers to the artificial colors found in fruit cocktails, cherry juice, ice cream, candy, bakery, pasta, cheese, etc. Many of these dyes contain oily pigments, which have resulted in hyperactivity in children and cancer in laboratory animals.
Food colors are widely used, including drinks, beer, brown bread, chocolate, cakes, donuts, ice cream and pickles. Some of the caramel pigments are made from ammonia, which has the potential to stimulate cancer cells.
Sulfates are preservatives and natural flavors found in wine and beer and added to non-alcoholic drinks such as juices, dried fruits, spices and potato products.
The U.S. Food and Drug Administration estimates that about 10% of people are allergic to sulfur compounds, and after ingestion, they experience symptoms ranging from mild hay fever to severe allergies that pose a serious threat to their lives.
An artificial preservative in processed meats such as sausage, processed meat, bacon and smoked fish.
Some animal research shows that it is gradually turning into carcinogenic compounds in the body, but this is still a subject of controversy. Natural sodium nitrate in the form of celery powder is found in many uncooked meat products that may be healthier.
BHA and BHT
Preservatives are found in potato chips, chewing gum, cereals, frozen sausages, fortified rice, ham, crunchy pastry oil, candy and jelly.
The two are made of oil, and the National Institutes of Health has stated that based on animal studies, BHA may be a human carcinogen. Although BHT is lower, it is also linked to cancer.
Oversized flour factor found in breads, sandwiches, loaves of bread, loaves of bread, and crumbs of bread. An oxidizing agent to strengthen the dough and shorten cooking time, but it may cause nervous or kidney disorders and a digestive disorder.