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5 Food Additives You Must Avoid

Partially Hydrogenated Vegetable Oils

Partially hydrogenated vegetable oils are processed fats that improve the texture of processed foods and make them last longer. Packed with trans fats and chemicals, these oils increase the risk of heart disease and diabetes. Most processed foods are made with partially hydrogenated vegetable oil, including deep-fried foods, potato chips, margarine, dips and sauces, pizza, and baked goods. Those who consume these foods regularly are more likely to develop arteriosclerosis, high cholesterol, high blood pressure, obesity, stroke, and cancer.

Monosodium Glutamate

Monosodium glutamate is the most widely used flavor enhancer. It is often referred to as an excitotoxin because of its ability to over-stimulate brain cells to death. This dangerous substance may trigger heart arrhythmia, migraines, seizures, depression, mood swings, asthma attacks, skin rashes, fibromyalgia, and obesity. According to health experts, monosodium glutamate is the silent killer lurking in your kitchen. This ingredient comes in pre-packed meals, potato chips, pizza, pastries, deli meat, sweets, chocolate and other processed foods. Its role is to make food taste fresher and smell better. When consumed regularly, it may cause addiction.

BHA and BHT

Butylated Hydroxyanisole and Butylated Hydroxytoulene are two of the mist popular food preservatives. These substances have been banned in Japan and most European countries. They cam be found in cereals, beer, processed meat, chewing gum, pies, snack foods, and cakes. BHA and BHT are made from coal tar or petroleum and may alter brain chemistry. The World Health Organization has listed BHA as a carcinogen. These toxic preservatives could produce hyperactivity in children and increase the risk of cancer, birth defects, infertility, kidney damage, and tumor growth. Despite their dangerous side effects, BHA and BHT are still used by the major cereal brands in America.


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