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 (more…)
A nonprofit group is calling for the US Food and Drug Administration (FDA) to ban artificial caramel coloring used in Coca-Cola, Pepsi and other foods because animal tests suggest the additive is contaminated with two cancer-causing chemicals. (more…)
A few weeks ago, a friend emailed me a link about the FDA’s decision to take a closer look at the possible link between artificial food coloring and hyperactivity in children.
“Wow!” she wrote, “Do you believe it? The FDA’s finally taking a stand!” My friend has four kids, so I can understand why she was interested.
But, ever the cynic, I wrote back, “Yes, but it’s just a ruse. They’ll review the data and then say ‘we’ve looked at it and determined there’s no problem.’ So go ahead, eat all the Froot Loops and Jello Jigglers you want!”
Sure enough…I was right.
The FDA panel decided that food coloring does not cause hyperactivity in most children. (There is plenty of scientific research that proves otherwise. To see the research for yourself, go www.cspinet.org/new/pdf/petition….) (more…)