FOOD ADDITIVES: Friend or Foe?
by Mary Louise;Town Jaqua, Health Minister 12/8/15

What do sodium benzoate, calcium propionate, sodium
erythorbate, sodium nitrite, calcium sorbate, potassium sorbate,
BHA, BHT, EDTA, fructose, sorbitol, mannitol, corn syrup, high
fructose corn syrup, saccharin, aspartame, sucralose, acesulfame
potassium (acesulfame-K), neotame, FD&C Blue Nos. 1 and 2,
FD&C Green No. 3, FD&C Red Nos. 3 and 40, FD&C Yellow
Nos. 5 and 6, Orange B, Citrus Red No. 2, annatto extract,
Monosodium glutamate (MSG), hydrolyzed soy protein, autolyzed
yeast extract, disodium guanylate or inosinate, Olestra, cellulose
gel, carrageenan, polydextrose, mono- and diglycerides, guar gum,
polysorbates, sorbitan monostearate, carrageenan, xanthan gum,
ammonium hydroxide, Calcium silicate, iron ammonium citrate,
silicon dioxide,Calcium sulfate, ammonium phosphate, Ammonium
sulfate, azodicarbonamide, lactase, papain, rennet, and chymosin
have in common? They are all food additives. What are these
additives all about? Well, let's see...

FOOD ADDITIVES: Tracing the trail
If we trace the trail of food from source to fork, we find that the
trail takes many twists and turns. At some point, food originates,
whether it be from field, tree, bush, lake, ocean, the ground or
deep within the earth. The Almighty created and placed food on
this planet for the benefit mankind. Discovering and utilizing these
naturally-found foods has meant man's survival for many millennia.
Historical records prove that not all cultures ate the same foods,
for the earth has varying climates and terrain. Nevertheless, it can
be said that man's diet was largely consistent with what was
available to him in his environment.

As societies grew and cultures evolved, so their respective
lifestyles, mostly from a traditionally rural way of life to an urban
setting.This shift presented a new challenges for the food
supply. While local farms were the mainstay of rural communities,
solving the food supply for growing city populations demanded
new strategies. With the advent of the industrial age, aka the
Industrial Revolution, man was introduced to the miracle of
machines and gave him the ability to utilize resources with
increased productivity and convenience. Thus machines
forever changed the course of civilization by reshaping
lifestyles as well as man's relationship to food. As populations
increased and technology advanced, family farms mechanized
their operations, food processing plants sprang up as did
distribution centers and eventually super markets appeared
on street corners. The birth of high-tech eating had begun!
This solution for feeding growing populations was considered
revolutionary in that it offered consumers greater variety of
food at more affordable prices, and most of all, it offered
convenience. The concept of processed food was thus readily
accepted by consumers who eagerly embraced this new way
of eating, a way that was further advanced by two World Wars.
History documents that significant changes in the American diet
occurred during and after World War II when women left their
role as home-makers to enter the work force. This cultural shift
was a boon to food manufacturers who then brought the world
such wonders as white bread, white sugar, refined grains,
boxed cereals, and more. From then on the food industry
experienced a boom that continues to this day.

FOOD ADDITIVES: the science
All will agree that naturally-occurring food has unique
characterics that respect smell, taste, texture, appearance, etc.
When we eat an apple off of a tree, it has a distinct feel, look,
smell, texture, and taste. These properties make an apple an apple.
So it is that each food has a distinct singularity that sets it apart,
especially in regard to nutritional content.

With respect to the nutrient content of foods, science proves
that when naturally-sourced foods are chopped, mixed, blended,
pulverized, ground or milled they begin to lose their life force,
i.e. live vitamins, minerals, phytonutrients, anti-oxidants, oxygen,
naturally-distilled water, and more. Likewise, heating food
in excess of around 110 degrees destroys the inherent nutrient
content, rendering the food lifeless (dead). To compensate for
the loss of nutrients that occurs when food is processed,
manufacturers developed the idea of 'adding value back' into
the food by using food additives.

FOOD ADDITIVES: What are they?
While some additives are naturally-sourced and processed
through various forms of fermentation, the vast majority of
food additives are chemicals. They are synthetic, man-made
substances that food manufacturers formulate and then add
to their products to enhance

  • color
  • flavor
  • texture
  • smell
  • freshness/shelf life

These substances are used for the express purpose of making
processed foods look, taste, and feel like the original food(s),
so that the products will appeal to consumers. Common uses of
food additives include:

  • Anti-caking agents – stop ingredients from becoming lumpy.
  • Antioxidants – prevent foods from oxidising, or going rancid.
  • Artificial sweeteners – increase the sweetness.
  • Emulsifiers – stop fats from clotting together.
  • Food acids – maintain the right acid level.
  • Colours – enhance or add colour.
  • Humectants – keep foods moist.
  • Flavours – add flavour.
  • Flavour enhancers – increase the power of a flavour.
  • Foaming agents – maintain uniform aeration of gases in foods.
  • Mineral salts – enhance texture and flavour.
  • Preservatives – stop microbes from multiplying and spoiling the food.
  • Thickeners and vegetable gums – enhance texture and consistency.
  • Stabilisers and firming agents – maintain even food dispersion.
  • Flour treatment – improves baking quality.
  • Glazing agent – improves appearance and can protect food.
  • Gelling agents – alter the texture of foods through gel formation.
  • Propellants – help propel food from a container.
  • Raising agents – increase the volume of food through the use of gases.
  • Bulking agents – increase the volume of food without major changes
    to its available energy.

By law food additives must be listed on product labels. Identifying the
nature of additives, however, usually requires personal research. For
example, the words 'enriched' or 'fortified' on labels signify that
synthetic, coal tar vitamins have been added to the product. Coal tar
is a petroleum-based substance that is a known carcinogen. It
contains approximately 10,000 chemicals, of which only about 50%
have been identified. Besides being used in many processed foods,
most vitamin supplements sold on the market are synthetic and
contain some form of additives, including coal tar. Coal tar and
other food additives are also used in formulating pharmaceutical
drugs and vaccines,. Suffice it to say, the use of additives is
more widespread than one would think.

FOOD ADDITIVES: Common industry favorites
Hundreds of food additives exist, but a few additives are industry
favorites. Most likely these additives are prefered and used
freely because the products which contain these additives
elicit favorable consumer response (sales). Some of the
most popular and widely used/accepted food additives are:

1. Aspartame- an artificial sweetener that is widely used
in processed foods, especially no fat and sugar free-labeled
soda, gum, sweets, cereal, yogurt, many convenience foods,
beverages, supplements, and pharmaceutical drugs. It is a
neurotoxin, carcinogen, and endrocrine disruptor with proven
links to cancer, brain tumors, diabetes, multiple sclerosis,
Alzheimer’s, anxiety disorders, migraines, and mental retardation.
It depletes the body's serotonin level which causes manic
depression, paranoia, rage, and suicidal tendencies; ruins
female sexual response, induces male sexual dysfunction,
disrupts fetal development by aborting or inducing birth
defects, and promotes heavy metal poisoning. Aspartame
contains Methyl alcohol
, Phenylalanine [PHE], Aspartic Acid (40%),
, Formaldehyde, Formic acid. Aspartic acid is
an amino acid that, when isolated, is excitotoxic, i.e. it excites
neurons (brain cells) to death. Arthur M. Evangelista, a former
FDA Investigator, confirms that aspartame is not only a neurotoxin
but in part a chemical warfare agent.

2. Monosodium Glutamate (MSG)- a flavor-enhancing, popular
amino acid that is used in many processed foods. It is an excitotoxin
which is added to soups, salad dressings, restaurant entrees,
seasonings, supplements, and more. Can cause disorientation,
impaired vision, headaches, neurological damage, heart attacks/
palpatations, breathing problems, obesity, and death. Glutamic
acid is a naturally-occurring amino acid known as L-glutamate that
is found in plants, tomatoes, milk, and mushrooms, and is also
found in body cells (including mothers milk). It is a neurotransmitter
that involves a wide variety of brain functions. Naturally-occurring
L-glutamic acid is a bound acid and is broken down in the digestive
process to be delivered to glutamate receptors in the brain and
elsewhere.  Broken down naturally, glutamate is harmless. MSG,
however, is
formulated as free glutamic acid (78.2% free glutamic
acid, 12.2% sodium, and 9.6% water). Thus it cannot be properly
digested, assmilated, or utilized by the body but in fact acts as
foreign, poisonous invader. MSG is widely used as a flavor
enhancer and preservative and has over fifty known aliases.

3. Trans Fat- popular fats/oils that increase LDL (bad) cholesterol
levels, consumption of which leads to heart disease, diabetes,
chronic inflammatory disorders, and strokes. Found in most
deep fried foods, chips, crackers, baked treats, or foods made
with margarine or partially hydrogenated vegetable oil.
Hydrogenated or partially hydrogenated oils are vegetable oils
that have been heated in excess of 400 degrees and then
infused with nickel.

4. High Fructose Corn Syrup- a popular sweetener that is
found primarily in processed snacks, breads, salad dressings,
cereals, and candy, touted as being 'empty calories.' It raises
LDL cholesterol (bad) levels, aids weight gain and contributes
to type 2 diabetes. HFCS is an unnatural, industrial food product
that is manufactured through a highly secretive process; it
contains contaminants including mercury that are not regulated
or measured by the FDA. HFCS is used widely in nutrient-poor
products or “food-like substances”.

5. Dyes- Blue #1 and #2 (or E133), red #40 (or E124), yellow #6
(or E110), and yellow tartrazine (or E102)- commonly used in
sweet snack foods, boxed macaroni and cheese, cereal, soda,
energy drinks, and ice cream. Are known neurotoxins, carcinogens,
and endrocrine disruptors. Banned in European countries for
causing brain, behavioral issues (ADD, ADHD, hyperactivity),
thyroid and adrenal cancer, and chromosomal damage.

6. BHA (Butylated hydroxyanisole) and BHT (butylated
hydrozyttoluene)-added to foods such as boxed cereals,
chewing gum, some frozen meats, jello, and potato chips
made with vegetable oils or snacks made with shortening and
lard to prevent spoilage of taste and color. Both are
mood-altering and carcinogenic.

7. Sodium Nitrate- added to processed lunchmeats such as
bacon, ham, hot dogs, to boost color and increase shelf life.
It is carcinogenic to the digestive system and causes liver
and pancreatic damage.

8. Potassium Bromate- “fluffs” or boosts the volume of bread
products made with refined, white flour. Food testing studies
show that it causes several cancer types.

9. Sulfur Dioxide- so toxic that the U.S. Federal Drug Administration
(FDA) banned its use in soda, beer, juice, vinegar, and dried fruits.
Formerly sprayed on raw fruits and vegetables for preservation in
grocery stores; has been linked to hypotension, conjunctivitis,
asthma, bronchitis, emphysema, and cardiovascular disease.

10. Sodium Sulfite- listed as sulfites on wine and foods
containing processed dried fruit. It is a prime cause of food
sensitivities and associated headaches, rashes, and asthma.
Can cause anaphylaxtic shock (restricted airways) and lead
to death.

It is important to note that most food additives are addictive.
This fact is perhaps best evidenced by consumer sales which
in themselves may serve to explain their widespread use.

FOOD ADDITIVES: the ethics
Considering the volatility of food additives as toxic substances
that pose potentially alarming consequences for the consumer,
it is almost inconceivable that they are allowed on the market.
Nevertheless, there is big politics in food. It is no secret that
food has become a political football for processing companies,
their lobbyists, corporate governments and their agencies.
While the big whigs toss the foodball around, consumers sit on
the sidelines as a injured players, victimized by the very foods
that food manufacturers make and consumers eat. At the risk
of being labeled a poor sport one might rightfully ask, "Does
sacrificing consumer health for the sake of corporate profit
constitute fair play?"

The prophet Isaiah warned, "Woe unto them that call evil good,
and good evil; that put darkness for light, and light for darkness;
that put bitter for sweet, and sweet for bitter! (Isaiah 5:20). Have
YHVH's people become so deceived and thus corrupted by toxic
substances that they heartily eat poison and call it good?

Of food companies it could be accurately stated that altering the
good foods that YHVH made and turning them into poisonous
potions is equivalent to committing adultery (Exodus 20:14),
a crime that holds grave consequences for both food companies
and consumers.

It is said that no one can fool Mother Nature nor improve
on YHVH, but food manufacturers appear to think otherwise.
That they have successfully deceived consumers for many
years with their toxic-laden products is a sad testament to
their cunning, proving that the snake oil salesman is yet
alive and profiting well.

Much to our shame, we have allowed our understanding of
food to be reinvented and re-engineered by food manufacturers.
Sadly, they have reshaped and redefined America's concept of
eating into a strange fantasy if not a weird, horrific fairy tale. So it
is that 'fantasy food' with all its 'smart,' synthetic contents has
captivated, captured, and ultimately corrupted the tastebuds of
the average American if not much of the world to the point that
food is no longer food in that it destroys instead of nourishes the
body. Much like Snow White, what is consumed daily as food is
actually a bitter pill that promotes sickness, pain, disease, and death.


References and further reading:

In Bad Taste: The MSG Symptom Complex- Dr. George Schwartz, MD
Excitotoxins: The Taste That Kills
- Dr. Russel Blaylock, MD
Fast Food Nation: The Dark Side of the All-American Meal
- Eric Schlosser


Hidden Names for MSG


Summary of the Safety of All Additives-

Aspartame Murders Infants - Violates Federal Genocide Law

5 Reasons High Fructose Corn Syrup Will Kill You

Harmful or Harmless: Guar Gum, Locust Bean Gum, and More

Scientists Discover What is Really Inside Chicken Nuggets


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