June 30th, 2017 - Brian Maguire

In the present era, high levels of toxins are prevalent in most edibles. Many toxic substances are found in most conventionally grown fruits, vegetables, with even higher levels in conventional meat and commercial dairy. Processed foods of CONVENIENCE are even far worse.  Besides the pesticides, hormones, antibiotics, GMO’s and oxidized vegetable oils, these foods are loaded with dyes, preservatives, heavy metals, and artificial flavorings that make them last longer, taste better, look more attractive, and keep you addicted! In consequence, a great deal of the nutrients and enzymes in these foods are damaged or destroyed leaving you with “low energy” empty calories. Food is energy after all, and the energy is processed right out, leaving you fatigued and imbalanced, while your cells starve for nutrients! Ravaging hunger is inevitable as your body begs for the nutrients it isn’t getting, causing you to over eat, and the vicious cycle of weight gain continues. 

Toxic foods like these can accumulate major damage in the body over time. These processed nutrient-void foods are also known to increase homocysteine levels, proteins that can damage the arterial walls and lead to arteriosclerosis. Many contain refined sugars and salts, and unhealthy hydrogenated or oxidized fats that damage cell membranes and result in an overproduction of insulin as cell receptors become resistant. This causes our bodies to store more fat and increases our risk for diabetes, cardiovascular, and all types of degenerative diseases!

These toxic substances can and do accumulate in the body. People on a typical SAD diet, or even those that would consider their diet to be somewhat healthy, are putting a serious strain on their liver. It’s not uncommon for the liver to be running on 60% proficiency, which would leave a significant amount of toxins unprocessed and allowed to run a muck in the bloodstream. This puts an additional strain on the immune system and the other detoxification systems. All these toxic substances increase acidity and inflammation, potentially causing tumors and other disease conditions to develop.

These foreign toxic substances have an affinity to settle in weak organ systems and joints, as well as fatty glandular tissues like the thyroid and adrenals. Often times the consequence is the immune system attacking its own tissues leading to a crap shoot of autoimmune conditions. At the same time, the food itself and its denatured protein structure can become foreign to the body and indigestible, causing inflammation and malabsorption. This can congest the colon and leave your body starving for nutrition, hence the uncontrollable food cravings as your cells are starving for nutrients. Food is information for your DNA. Processed, chemical laden, and genetically modified foods, decode or damage that vital information allowing for miscommunication and unhealthy cellular reproduction.

Here are some food toxins you should be aware of:

Antibiotics are known to create antibiotic resistance in both animals and human beings. Antibiotics kill the good flora in the intestines and allow the bad bacteria to flourish, compromising immunity, digestion and allowing for many diseases to flourish over time.

The overuse and abuse of antibiotics has led to the infamous super bugs. These super bacteria learn to build a resistance by developing new genes, rendering the antibiotic useless.

A report from the CDC (Center for Disease Control) in 2013 called ‘Antibiotic resistance threats in the United States’, found that at least 2 million people in the US each year become infected with bacteria that are resistant to antibiotics and at least 23,000 people die each year as a direct result of these infections. A lot more people died from complications related to antibiotic-resistant infections.

A shocking 80% of all antibiotics sold in the US are actually fed to animals! The reasons for this are primarily due to their unhealthy confined, overcrowded, unsanitary living conditions which breed disease. They are also used to induce weight gain for profit. These non-prescribed smaller doses of antibiotic drug residues gradually build up in humans as they consume conventional animal products that are given these drugs. The 15-17 million pounds of antibiotics used sub-therapeutically in the United States each year can damage the critical microbial balance in humans where the majority of the immune system resides, and introduce antibiotic resistant pathogenic bacteria that can be LETHAL!

If you do decide to go on an antibiotic for whatever reason, make sure that you eat fermented foods and/or take a high-quality probiotic to reseed the microbiome.

  • Synthetic Growth Hormones (rBGH): are man-made hormones used to artificially enhance breeding and promote weight-gain in animals. The consumption of these animal products puts you at greater risk for weight gain, obesity, diabetes, early onset puberty, premature aging, and leaves you at greater risk for cancer from their estrogenic growth promoting effects.
  • Genetically Modified Organisms (GMOs): are plants and animals whose DNA is altered through genetic engineering methods. These procedures are used to encourage higher yields and to enhance their resistance to insecticides, herbicides and pesticides. This way crops can be sprayed with enormous amounts of chemicals like Roundup, containing “probable human carcinogens” to deter pests from damaging the crops. This can have EXTREMELY damaging effects on the humans and livestock that consume them!

In the US, about two dozen farmers reported that thousands of pigs became sterile after consuming certain GM corn varieties. In India, it has been reported that when shepherds let sheep graze on (GMO) cotton plants, thousands died. We would be kidding ourselves to believe that similar consequences would not occur in human beings.

Genes from a bacterium called Bacillus thuringiensis (Bt), have been introduced to crop plants in some cases, as an alternative or in addition to the use of sprayable insecticides used to deter insects. These genes produce proteins that damage or explode the intestines of the pests that consume the crops. What effect do you think that may have on the digestive systems of the humans that consume these plants??

GMO foods were introduced into the food supply in the 1990’s with no long term testing at all. In most US states GMOs are not even required to be labeled so most consumers are unaware that they are even consuming them. GMOs have been implicated in immune suppression and other gut disorders, antibiotic resistance, food allergies, sterility, infertility and CANCER.

One example is the Flavr Savr tomato which was modified to allow the tomato to delay ripening after picking. GM crops can be toxic, allergenic, and less nutritious. Unfortunately, a whopping 85% of corn, 91% of soybeans, 88% of cotton, and 8o% of all processed foods produced in the United States are genetically modified along with other conventional produce. Avoid GMO products by consuming organic foods.

  • Pesticides and Herbicides: chemical agents used to eliminate pests, generally in plants. Prolonged exposure to them can lead to cancer, neurological, circulatory, digestive, reproductive and immune problems. Pesticides, like other toxic substances, can build up in the body over time, and even more so when you’re not cleansing and maintaining an anti-inflammatory pH balanced diet. These chemicals are found mostly in conventional produce and at even higher levels in commercial meats and dairy.

According to May Thompson from Oregon Physicians for Social Responsibility, residues of at least one pesticide have been found on 72% of non-organic fruits and vegetables, and in more than 90% of water stream samples. These chemicals are also found in 92 % of children and in 82% of adult urine samples.

The International Agency for Research on Cancer (IARC) has classified glyphosate, found in Roundup, the most extensively applied herbicide on GM crops as a “probable human carcinogen,” meaning CANCER causing, and classified a second herbicide, 2,4-dichlorophenoxyacetic acid (2,4-D), as a “possible human carcinogen.” Excessive pesticide and herbicide use is destroying the quality of our water and soil, making both humans and animals a target for their ill effects.

  • High Fructose Corn Syrup (HFCS): A concentrated sweetener made from corn starch processed to transform some of its glucose into fructose. It is extracted from corn through a toxic process that massively increases its sugar content. It’s a sweetener that stabilizes food products and increases their shelf life. Unlike in nature, the fructose levels in HFCS are higher in ratio to glucose and higher in concentrated free form fructose. Especially in larger increments, HFCS can increase uric acid levels and thus inflammatory conditions, feed bad bacteria in the intestines weakening the immune system, and increases the risk for diabetes, obesity, leaky gut, auto-immune and other conditions aging the body more rapidly.

The liver processes HFCS nearly the same as it does alcohol, allowing you to pack on extra pounds quickly and compromise liver function. HFCS is a cheap sweetener and filler that is known to contain mercury, another highly toxic substance, due to chlor-alkali products used in its manufacturing. It can be found in sodas, juices, canned vegetables, powder sugars, commercial dairy, soy milks, ice creams, fried foods, peanut butter, processed meats, beer, wines and sauces. Adding HFCS to foods and beverages has now become so commonplace and profitable that fructose has unfortunately become one of the greatest source of calories for Americans!

  • Artificial Sweeteners: Aspartame found in Equal and NutraSweet, Sucralose in Splenda, and Saccharin in Sweet-N Low are toxic chemicals that can alter brain neurochemistry, affect mood, impair liver and kidney function, trigger cancer, and lead to many other adverse conditions. They are found in so-called healthy sugar-free products. Refined sugar, especially in high doses can be toxic to the body, but not as much as synthetic sweeteners.

Well renowned osteopathic physician Dr. Mercola concludes that ASPARTAME in particular is by far the most dangerous substance added to foods today and accounts for over 75 percent of the adverse reactions to food additives reported to the FDA! Symptoms include headaches, seizures, heart palpitations, fatigue, joint pain, memory loss, and more, potentially leading to many chronic illnesses like diabetes, chronic fatigue syndrome, Alzheimer’s, Parkinson’s, and Fibromyalgia. Aspartame, for instance, is added to about 6,000 consumer foods and beverages sold worldwide, including diet sodas, other soft drinks, instant breakfasts, breath mints, sugar-free chewing gum, cocoa mixes, cereals, frozen desserts, yogurt, and a lot of other processed foods.

  • Refined Sugar: Through a refining process raw sugar is softened and dissolved, then its constituents are separated to produce pure white sugar or sucrose, also known as table sugar. Refined sugar is devoid of fiber and can cause a rapid rise in blood sugar leading to elevated insulin levels and diabetes. It also feeds pathogenic bacteria in the gut compromising immunity directly. It is a cancer cells favorite food, and introduces gastrointestinal issues, lowered immune function, nutrient depletion, food allergies, obesity, fatigue, dental disorder and cardiovascular disease. Regular consumption of refined sugar can interfere with protein absorption.

The United States Department of Agriculture (USDA) reports that the average American consumes anywhere between 150-170 pounds of refined sugars in ONE year! This is a dramatic leap from less than 100 years ago when the average American’s intake of sugar was a mere 4 pounds per person a year!

The fructose in refined sugar, which equates to half, is broken down in the liver, producing some uric acid as a byproduct when consumed in higher amounts like in soda and soft drinks. When you consume this sugar in fruit form, it is not processed, and supported by fiber and alkaline nutrients, making fruit a safe and extremely healthy choice for most. However, when this sugar is concentrated like when it is refined or in HFCS form, and consumed often, uric/lactic acid levels can spike, gut-bacterial immunity is compromised, and cells can become insulin resistant, leading to kidney, vascular, & arterial damage, especially in someone who is already too acidic, which includes the VAST majority according to inflammatory disease statistics!

  • Partially Hydrogenated Vegetable Oil (PHVO): is made from vegetable oil and hydrogen, which is processed, and hardened. They are found in margarines, vegetable shortening, crackers, candies, baked and snack goods, fried and a large amount of processed foods. PHVOs are associated with cardiovascular disease, high cholesterol levels, diabetes, painful degenerating conditions like arthritis, and cancer. A lot of restaurants and manufacturers have done away with PHVOs as Trans fats are becoming popularly demonized. However, we’re still facing a massive problem as restaurants and food manufacturers are using plain old vegetable oils like GMO corn, and soy for frying and cooking. These oils when processed or heated convert into free radical forming acidic toxins themselves and can be just as damaging or worse than Trans fats. 

NOTE: Labels that say “partially hydrogenated or “shortening” do contain Trans fats. Under US FDA regulations, “if the serving contains less than 0.5 gram of Trans fat, the contents, when declared, shall be expressed as zero.” Suppose a product contains 0.4 grams per serving and you eat three servings? You have just consumed 1.2 grams of trans fat, even though the label claims that the product contains “zero grams” of trans fat in each serving. This is one of many forms of deceptive marketing. 

  • Monosodium Glutamate (MSG): a chemically converted compound used to enhance the flavor of food. This food TOXIC additive known as an excitotoxin can disrupt nerve cells, cause headaches like migraines, nausea, weakness, as well as respiratory, cardiovascular, neurological issues, and even brain tumors. MSG can be found in infant formulas, commercial dairy, candy, gum, products containing artificial flavors, and restaurants, especially Chinese food establishments, who are notorious for its use. MSG, with its many aliases, has also been implicated for damaging the hypothalamus, which is in charge of appetite regulation. This can lead to leptin resistance which can then lead to diabetes and obesity as you can no longer control the urge to eat. Without the feeling of fullness that comes with leptin, you don’t know when enough is enough. Besides MSG being directly added to foods, many products contain processed glutamic acid in high concentrations, and the glutamic acid only has to combine with a sodium molecule to become MSG or glutamate.
  • These ALWAYS contain MSG:
    • Glutamate
    • Glutamic acid
    • Gelatin
    • Monosodium glutamate
    • Calcium caseinate
    • Textured protein
    • Monopotassium glutamate
    • Sodium caseinate
    • Yeast nutrient
    • Yeast extract
    • Yeast food
    • Autolyzed yeast
    • Hydrolyzed protein (any protein that is hydrolyzed)
    • Hydrolyzed corn gluten
    • Natrium glutamate (natrium is Latin/German for sodium)

    These OFTEN contain MSG or create MSG during processing:

    • Carrageenan
    • Maltodextrin
    • Malt extract
    • Natural pork flavoring
    • Citric acid
    • Malt flavoring
    • Bouillon and broth
    • Natural chicken flavoring
    • Soy protein isolate
    • Natural beef flavoring
    • Ultra-pasteurized
    • Soy sauce
    • Stock
    • Barley malt
    • Soy sauce extract
    • Whey protein concentrate
    • Pectin
    • Soy protein
    • Whey protein (cheaper brands)
    • Protease
    • Soy protein concentrate
    • Whey protein isolate
    • Protease enzymes
    • Anything protein fortified
    • Flavors(s) and flavoring(s)
    • Anything enzyme modified
    • Anything fermented
    • Natural flavor(s) and flavoring(s)
    • Enzymes anything
    • Seasonings (the word “seasonings”)
  • Butylated Hydroxytoluene (BHT) and Butylated Hydroxyanisole (BHA): are preservatives found in processed foods that may contribute to carcinogenicity, hyperactivity, liver and kidney damage, and sleep and appetite problems. BHT and BHA can be found in commercial butter, conventional meats, cereals, gum, baked and snack goods, cosmetics, rubber and petroleum products.
  • Sodium Nitrate and Nitrite: are preservatives found in canned foods and processed meats like sausages, bacon, hot dogs, and corn beef that can form nitrosamines in the body and lead to neurological diseases and cancer. A 2005 University of Hawaii study found that processed meats increase the risk of pancreatic cancer by a shocking 67 percent.  Another study found that for every 50 grams of processed meat consumed daily increases colorectal cancer risk by an alarming 21 percent.

In October of 2015, the World Health Organization officially classified processed meat, like bacon preserved with sodium nitrate, as a class 1 carcinogen, not equal to, but in the ranks with cigarettes and arsenic!

NOTE: these cancer risks are not associated with eating fresh, non-processed grass fed organic meats. These risks appear in people who regularly consume processed meat products containing sodium nitrite preservatives.

  • Brominated vegetable oil (BVO): a chemical that preserves flavor oils like citrus in soft drinks while keeping them in suspension, preventing them from floating to the top. BVO was first patented as a flame retardant! (BVO) is mostly GMO corn or soybean oil bonded with toxic halogen bromine, a known endocrine disrupter, and is found in up to 10 percent of sodas sold in the US. There are legitimate reasons why this toxic flavor enhancer has been banned in Europe and Japan. BVO can contribute to immune dysfunction and lead to allergies, memory loss, and nerve disorders. Our precious children are the most affected as sodas are still the number one source of calories for teenagers between the ages of 14 to 18, according to a 2010 study by the National Cancer Institute.
  • Food dyes: More than 15 million tons of artificial food coloring is used in food manufacturing annually in the US with zero nutritional benefit. Children are the primary demographic for synthetically color enhanced dyed foods. Researchers have linked these toxic substances to allergies, mood disorders, ADHD (Attention Deficit Hyperactivity Disorder), and other learning disorders. Countries like Europe already have bans or warning labels in place for artificial food dyes. It always comes down to profit, and artificial dyes are much cheaper than their natural alternatives. The Center for Science in the Public Interest (CSPI) is pressuring the FDA to take a closer look at the adverse physiological effects artificial food dyes pose to yours and especially your children’s health.

Saving pennies for stockholders and corporate executives at the expense of our children’s health is barbaric to say the very least. Besides, there is no cost great enough to protect the welfare of our beloved children!

  • In 2000, total meat consumption (red meat, poultry, and fish) reached 195 pounds (boneless, trimmed weight equivalent) per person, 57 pounds above average annual consumption in the 1950’s (table 2-1). Each American consumed an average of 7 pounds more red meat than in the 1950’s, 46 pounds more poultry, and 4 pounds more fish and shellfish. Red meat, (toxic conventionally raised), was put into group 2A, defined as “probably carcinogenic to humans,” meaning that there is sufficient evidence as to the substance’s carcinogenic nature in experimental animal models.

It’s not just the considerable increase in meat consumption that created all the health issues alone. It’s the actuality that people are NOT consuming enough alkaline forming fruits, vegetables, and greens to properly balance the acidic effect of concentrated animal proteins that they are over consuming that is the main problem.

It’s also the fact that most people are consuming conventional meat and dairy that is significantly higher in acidic, toxic, DNA and hormone disrupting pesticides, rGBH, and GMOs rather than organic grass fed products which contain traces or none of these toxic substances. Additionally, conventional farm raised animal products add to the already high omega 6: omega 3 ratio diets that are problematic to both humans and animals. The livestock are fed high omega 6 grains and soy that increase its inflammatory acidic effects, as well as the humans that consume the meat. On the other hand, higher omega 3, organic, grass fed, free roaming, or wild meats promote anti-inflammatory beneficial effects when in balance with alkaline forming food choices. 

  • The grains that conventionally raised animals are fed are grown through intensive industrial farming operations that use intense doses of pesticides and often rely on genetically engineered (GE) crop varieties. Common genetic modifications include plants that are bred to contain insecticides within their genetic DNA makeup like Bt corn, that explodes the stomachs of insects that consume them, or that can withstand aggressive applications of herbicides, like glyphosate resistant soybeans, rendering these foods FAR more toxic. In addition to causing environmental damage, when these grains are grown with pesticides and then fed to livestock, pesticide residues can accumulate in the fatty tissue of the animal as well as their milk. Arsenic Pesticide compounds are incorporated into livestock feed to limit intestinal parasites and other pathogens. All of these factors increase the acidifying, toxifying effects the end product will have on the consumer.