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Food Adulteration causes 95% of Chronic Diseases ?

Food Adulteration causes 95% of Chronic Diseases ?

Following are the 6 most harmful chemicals added to our common foods which we are consuming in our day-to-day life,

  • AJINOMOTO- Monosodium Glutamate (MSG)

MSG is a sodium salt of commonly known amino acid, that is, glutamic acid. MSG has only a bit of flavor and is mainly used to enhance the flavor of savory foods. It is also used in meats, condiments, pickles, soups, candy, and baked goods to increase flavor. Formerly, the flavor-enhancing property of MSG was achieved by using seaweed broth. In a more recent approach, MSG is produced by fermentation process using starch, sugar beets, sugar cane, or molasses.

The adverse effects of MSG include headaches, serious allergic reactions, nausea, chest pains with heart attack–like symptoms, brain edema, weakness, and so forth.

Use of MSG increases the chances of reproductive dysfunction in both females and males ,

  • Artificial Food Colouring

Food coloring, or color additive, is any dyepigment, or substance that imparts color when it is added to food or drink. Food coloring is used in both commercial food production and domestic cooking to give good appeal and look to attract the customers e.g. Cake, chocolates, cookies, muffins and cupcakes etc.,

Widespread public belief that artificial food coloring causes ADHD-like hyperactivity in children originated from Benjamin, a pediatric allergist from California, who proposed in 1973 that salicylates, artificial colors, and artificial flavors cause hyperactivity in children. However, there is no evidence to support broad claims that food coloring causes food intolerance and adhd-like behavior in children. It is possible that certain food colorings may act as a trigger in those who are genetically predisposed, but the evidence is weak. (Source-Wikipedia)

  • Sodium Nitrite.

Sodium nitrate is a common preservative used in cured meat products including bacon, deli meat, and jerky. It has been linked to the development of heart disease and diabetes. Excessive addition of sodium nitrate as a preservative in cured meats can lead to acute health issues, being associated with an increased risk of cancer, Parkinson’s disease, Alzheimer’s disease, high blood pressure, and others.

Excessive ingestion of sodium nitrate is also associated with increased risk of mental impairment, abdominal pain, gastroenteritis, kidney abnormalities.

  • High-fructose corn syrup (HFCS)

 High fructose corn syrup (HFCS) is a common sweetener. Diets rich in HFCS have been linked to health concerns like fatty liver, high triglycerides, insulin resistance, high blood sugar, and an increased risk of type 2 diabetes.

Many foods and drinks that contain HFCS also have lots of calories, highly refined oils, preservatives, and artificial colorings and flavors. Each of these may contribute to weight gain, increased inflammation, and many other health concerns

HFCS are commonly used in candy , packaged sweets, soda, packed juices, fast food, sauces & other condiments, ice cream & ice pops and bread & crackers. Refined carb products, like bread and crackers, are often made with HFCS. Ritz crackers, club crackers, and wonder bread are just some examples of popular bread and cracker products that contain HFCS. What’s more, a diet high in refined carbs like the items listed above may increase your risk of certain health conditions, including high blood pressure and heart disease

  • Artificial sweeteners.



The 4 common artificial sweeteners generally used in food industry are,

  1. Aspartame - dozens of studies have linked the popular artificial sweetener aspartame to serious health problems, including cancercardiovascular diseasealzheimer’s diseaseseizuresstroke and dementia,as well as negative effects such as intestinal dysbiosismood disordersheadaches and migraines.Aspartame is a high-intensity, artificial, non-nutritive sweetener
  2. Acesulfame k2- acesulfame potassium is an artificial sweetener also known as ace-k since it's more than 200 times sweeter than sugar, manufacturers can use far less acesulfame potassium, lowering the amount of calories and carbohydrates in a product. Ace-k is often combined with other artificial sweeteners and most often used in: soda, frozen desserts, candies, drinks, baked goods , chewing gum, sauces‌. Acesulfame potassium has been deemed "generally recognized as safe" by the fda. Still, some researchers are finding it could have negative health effects. One study done on mice found that ace-k caused weight gain and shifts in the gut microbiome, which could potentially lead to obesity and chronic inflammation.
  3. Saccharin- one disadvantage to using saccharin is that some studies show that large amounts of saccharin may negatively affect the balance of bacteria in your gut. Microbial changes in the intestines may lead to type 2 diabetes, obesity, and – in rare cases – cancer.
  4. Sucralose - alters glucose and insulin levels, increases risk of digestive problems/ alters gut health and damages the giract / kills probiotics/ may play a role in certain cancers/ generates toxic compounds when heated.
  • Sodium Benzoate

Sodium benzoate is a preservative added to some sodas, packaged foods, and personal care products to prolong shelf life. Some people claim that this man-made additive is harmless, while others link it to cancer and other health problems. Sodium benzoate inhibits the growth of potentially harmful bacteria, mold, and other microbes in food, thus deterring spoilage. It’s particularly effective in acidic foods .therefore, it’s commonly used in foods, such as soda, bottled lemon juice, pickles, jelly, salad dressing, soy sauce, and other condiments. Studies suggest that sodium benzoate may increases your risk of inflammation, oxidative stress, obesity ,and allergies, it may also convert to benzene, a potential carcinogen, but the low levels found in beverages are deemed safe.

  • Trans-Fat


Trans-fat, or trans-fatty acids, are unsaturated fatty acids that come from either natural or industrial sources. Naturally-occurring trans-fat come from ruminants (cows and sheep). Industrially-produced trans-fat are formed in an industrial process that adds hydrogen to vegetable oil converting the liquid into a solid, resulting in “partially hydrogenated” oil.

Approximately 540,000 deaths each year can be attributed to intake of industrially produced trans-fatty acids, high trans-fat intake increases the risk of death from any cause by 34%, coronary heart disease deaths by 28%, and coronary heart disease by 21%, this is likely due to the effect on lipid levels: trans-fat increases LDL(“bad”) cholesterol levels while lowering HDL (“good”) cholesterol levels. Trans-fat has no known health benefits.-

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