Food Additives Exposed - What's in Frozen Pizzas

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OTHERS HOT INFO:

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May cause irritation in eyes or respiratory tract May lead to muscle weakness, lethargy and confusion. This is in its real form why would you want to eat this?

Sodium Nitrite:

Recently, sodium nitrite has been found to be an effective means to increase blood flow by dilating blood vessels, acting as a vasodilator. While this chemical will prevent the growth of bacteria, it can be toxic for mammals. A principal concern is the formation of carcinogenic N-nitrosamines by the reaction of sodium nitrite with amino acids in the presence of heat in an acidic environment. Sodium nitrite has also been linked to triggering migraines.

Recent studies have found a link between high processed meat consumption and colon cancer, possibly due to preservatives such as sodium nitrite. On top of this I believe Sodium Nitrite acts as a catalyst (from the dilation is does to your veins) which aids in all these other nasty ingredients to hurry themselves through your body just like Cayenne pepper and other foods with sculville units in them (hotness).

BHA, BHT & TBHQ:

In high doses, it has some negative health effects on lab animals, such as precursors to stomach tumors and damage to DNA. A number of studies have shown that prolonged exposure to TBHQ may induce carcinogenicity. Other studies, however, have shown protective effects for TBHQ and other phenolic antioxidants.

BHA, BHT & TBHQ are petroleum based that's why it keeps food preserved (it will preserve your body which is bad times).

Partially Hydrogenate Oils:

Trans fats are neither essential nor salubrious (useful) and, in fact, the consumption of trans fats increase one's risk of coronary heart disease by raising levels of "bad" LDL cholesterol and lowering levels of "good" HDL cholesterol. 1 gram of trans fat a day has been linked to a 33% higher chance of catching the coronary heart disease. A 6 piece of chicken nuggets has 6 grams of trans fat, fries have 4 grams of trans fat.

Its common name is monounsaturated or polyunsaturated fat.

The human lipase enzyme is ineffective with the trans configuration, so trans fat remains in the blood stream for a much longer period of time and is more prone to arterial deposition and subsequent plaque formation. While the mechanisms through which trans fats contribute to coronary heart disease are fairly well understood, the mechanism for trans fat's effect on diabetes is going to find that it increases symptoms.

Monocalcium Phosphate:

Calcium dihydrogen phosphate (also called mono-calcium orthophosphate) Ca(H2PO4)2 is a chemical compound. It is commonly found as the dihydrate, Ca(H2PO4)2·H2O, which releases a water molecule before it melts at 109 °C. It decomposes at 203 °C.

Phosphorus is an important nutrient and so is a common component of fertilizers Calcium dihydrogen phosphate is also used in the food industry as a leavening agent to cause baked goods to rise. Because it is acidic, when combined with an alkali ingredient - commonly sodium bicarbonate (baking soda) or potassium bicarbonate

- it reacts to produce carbon dioxide and a salt.

Xanthan Gum:

(Allergy Warning)

Some people are allergic to xanthan gum, with symptoms of intestinal gripes and diarrhea. Workers exposed to xanthan gum dust exhibit nose and throat irritation as well as work-related illness, with symptoms becoming more prevalent with increasing exposure.

Also, since xanthan gum is produced by a bacterium that is fed corn to grow, some people allergic to corn will also react to it.

MSG/Natural Flavors:

The 1987 Joint Expert Committee on Food Additives of the United Nations Food and Agriculture Organization and the World Health Organization placed mono sodium glutamate in the safest category of food ingredients.

A 1991 report by the European Community's (EC) Scientific Committee for Foods reaffirmed mono sodium glutamate safety and classified its "acceptable daily intake" as "not specified", the most favorable designation for a food ingredient. In addition, the EC Committee said, "Infants, including premature, have been shown to metabolize glutamate as efficiently as adults and therefore do not display any special susceptibility to elevated oral intakes of glutamate."

A 1992 report from the Council on Scientific Affairs of the American Medical Association stated that glutamate in any form has not been shown to be a "significant health hazard".

A 1995 FDA-commissioned report acknowledged that "An unknown percentage of the population may react to mono sodium glutamate and develop mono sodium glutamate symptom complex, a condition characterized by one or more of the following symptoms:

Burning sensation in the back of the neck, forearms and chest Numbness in the back of the neck, radiating to the arms and back Tingling, warmth and weakness in the face, temples, upper back, neck and arms Facial pressure or tightness,Chest pain, Headache, Nausea, Rapid heartbeat, Broncho spasm (difficulty breathing), Drowsiness, Weakness Sweating.

A 2002 report from researchers at Hirosaki University in Japan found rats fed on diets very high in glutamate (up to 20%) suffered eye damage. Lead researcher Hiroshi Ohguro said the findings might explain why, in eastern Asia, there is a high rate of normal-tension glaucoma.

Monosodium glutamate has been shown to indirectly cause obesity in lab rats by down regulating hypothalamic appetite suppression and, thus, increasing the amount of food the lab rats consumed Because glutamate is absorbed very quickly in the gastrointestinal tract (unlike glutamic acid-containing proteins in foods), glutamate could spike blood plasma levels of glutamate.

Glutamic acid is in a class of chemicals known as excitotoxins, high levels of which have been shown in animal studies to cause damage to areas of the brain unprotected by the blood-brain barrier and that a variety of chronic diseases can arise out of this neurotoxicity.

The debate among scientists on the significance of these findings has been raging since the early 1970s, when Dr. John Olney found that high levels of glutamic acid caused damage to the brains of infant mice.

Updated Information 04/02/09:

Keep in mind that the MSG/excitotoxins also contribute to addictive behaviors (gambling, overeating, violence, mood swings, depression, etc.) since the excitotoxins stimulate other hormones in the brain. when they're stimulated, your dopamine and other hormone levels go haywire.

changing your diet is all it takes to snap out of it. its amazing how simple it is, but so many are hooked on junk food and processed foods.

Sorbitan monostearate (also known as Span 60):

Is an ester of sorbitan (a sorbitol derivative) and stearic acid and is sometimes referred to as a synthetic wax. It is primarily used for emulsifying water and oils together. Sorbitan monostearate is used in manufacture of food and health care products, and is a nonionic surfactant with emulsifying, dispersing, and wetting properties.

It is also employed to create synthetic fibers, metal machining fluid, brighteners in the leather industry, as an emulsifier in coatings, in pesticides, and various applications for the plastic, food and cosmetics industries.

by Nathan Scheer - He is a alternative researcher, author, affiliate marketer and blog owner. To view similar information please visit: Simranjeet.com. Article Source: http://EzineArticles.com/3493867

This page concern to food sciences, nutrition and additives topics. The information provides thorough and up-to-date information, covering a broad range of topics in the food science and technology. Topics covered include: Food industry, food groups and composition, food chemistry, food processing and preservation, food laws and regulations, food microbiology and fermentation, food safety, food toxicology, food biotechnology, sensory evaluation, and food product development.

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