- Posted June 21, 2014 by
District of Columbia
This iReport is part of an assignment:
Living with a rare disease?
What should you be avoiding?
I found that after changing my diet to avoid all artificial colors, flavors and preservatives that my life totally changed.
The reason it changed is the fact that my body and my mind are no longer clouded by the horribly harmful effects of consuming chemical additives I once ate.
A good friend of mine sent me this link and this webpage is pretty much a summation of the food additives that you all need to avoid.
If the foods, beverages and other goodies contains any of the ingredients listed on this FDA page.... You should not buy it, not eat it, not feed it to your children.
Especially if you have a chronic illness, or are planning on having a child.
These additives are the ones that I believe are the cause of autism, alzheimer's and all of the behavioral disorders shared by all of us.
I came to understand that the migraine headaches caused by the additives are the key and primary part of how autism is able to grab on and hang onto a person.
It's so bad that even a mothers breast milk is tainted and your child should not have any if you eat foods that contain any artificial additives.
In the womb it is the chemical additives that the mother has consumed, used or become exposed to during pregnancy.
When you get a migraine headache.... so does your baby.
Swelling of the brain stem caused by the additives is where it starts. When this happens to the developing fetus within the womb that swelling can cause problems with the flow of things. The human brain is held in a suspension fluid called cerebrospinal fluid. The brain stem swelling causes a fluid pressure build up within the cranial cavity. And this fluid can physically cause an arrested development of parts of the brain, if not the entire brain.
I believe that most birth defect are caused in the same manner. Cerebral Palsy is explained in the way this happens to the unborn child. It varies with each child, with each mother with each case.
The exposure might have been worse for some women because of their lifestyles. Wearing make up, cosmetics, using hand and face lotions and creams, mascara, eye liner, cover up, even your contact lens solution can contain EDTA.
Sure.... EDTA might have some uses but it should have never ever been approved for human consumption. It is Formaldehyde, cyanide, lye and some other chemicals.
On their own each of the chemicals is dangerous and considered to be poisonous and toxic to humans and other living things.
So mixing them together doesn't create any sort of chemical miracle, or magic.
They're toxic alone and they're toxic together. There is no difference. toxic is as toxic does!
Is directly from the FDA page.....
Types of Food Ingredients
The following summary lists the types of common food ingredients, why they are used,
and some examples of the names that can be found on product labels.
Some additives are used for more than one purpose.
Types of Ingredients What They Do Examples
of Uses Names Found on Product Labels
Preservatives Prevent food spoilage from bacteria, molds, fungi, or yeast (antimicrobials); slow or prevent changes in color, flavor, or texture and delay rancidity (antioxidants); maintain freshness Fruit sauces and jellies, beverages, baked goods, cured meats, oils and margarines, cereals, dressings, snack foods, fruits and vegetables Ascorbic acid, citric acid, sodium benzoate, calcium propionate, sodium erythorbate, sodium nitrite, calcium sorbate, potassium sorbate, BHA, BHT, EDTA, tocopherols (Vitamin E)
Sweeteners Add sweetness with or without the extra calories Beverages, baked goods, confections, table-top sugar, substitutes, many processed foods Sucrose (sugar), glucose, fructose, sorbitol, mannitol, corn syrup, high fructose corn syrup, saccharin, aspartame, sucralose, acesulfame potassium (acesulfame-K), neotame
Color Additives Offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions; correct natural variations in color; enhance colors that occur naturally; provide color to colorless and "fun" foods Many processed foods, (candies, snack foods margarine, cheese, soft drinks, jams/jellies, gelatins, pudding and pie fillings) 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, beta-carotene, grape skin extract, cochineal extract or carmine, paprika oleoresin, caramel color, fruit and vegetable juices, saffron (Note: Exempt color additives are not required to be declared by name on labels but may be declared simply as colorings or color added)
Flavors and Spices Add specific flavors (natural and synthetic) Pudding and pie fillings, gelatin dessert mixes, cake mixes, salad dressings, candies, soft drinks, ice cream, BBQ sauce Natural flavoring, artificial flavor, and spices
Flavor Enhancers Enhance flavors already present in foods (without providing their own separate flavor) Many processed foods Monosodium glutamate (MSG), hydrolyzed soy protein, autolyzed yeast extract, disodium guanylate or inosinate
Fat Replacers (and components of formulations used to replace fats) Provide expected texture and a creamy "mouth-feel" in reduced-fat foods Baked goods, dressings, frozen desserts, confections, cake and dessert mixes, dairy products Olestra, cellulose gel, carrageenan, polydextrose, modified food starch, microparticulated egg white protein, guar gum, xanthan gum, whey protein concentrate
Nutrients Replace vitamins and minerals lost in processing (enrichment), add nutrients that may be lacking in the diet (fortification) Flour, breads, cereals, rice, macaroni, margarine, salt, milk, fruit beverages, energy bars, instant breakfast drinks Thiamine hydrochloride, riboflavin (Vitamin B2), niacin, niacinamide, folate or folic acid, beta carotene, potassium iodide, iron or ferrous sulfate, alpha tocopherols, ascorbic acid, Vitamin D, amino acids (L-tryptophan, L-lysine, L-leucine, L-methionine)
Allow smooth mixing of ingredients, prevent separation
Keep emulsified products stable, reduce stickiness, control crystallization, keep ingredients dispersed, and to help products dissolve more easily
Salad dressings, peanut butter, chocolate, margarine, frozen desserts Soy lecithin, mono- and diglycerides, egg yolks, polysorbates, sorbitan monostearate
Stabilizers and Thickeners, Binders, Texturizers Produce uniform texture, improve "mouth-feel" Frozen desserts, dairy products, cakes, pudding and gelatin mixes, dressings, jams and jellies, sauces Gelatin, pectin, guar gum, carrageenan, xanthan gum, whey
pH Control Agents and acidulants Control acidity and alkalinity, prevent spoilage Beverages, frozen desserts, chocolate, low acid canned foods, baking powder Lactic acid, citric acid, ammonium hydroxide, sodium carbonate
Leavening Agents Promote rising of baked goods Breads and other baked goods Baking soda, monocalcium phosphate, calcium carbonate
Anti-caking agents Keep powdered foods free-flowing, prevent moisture absorption Salt, baking powder, confectioner's sugar Calcium silicate, iron ammonium citrate, silicon dioxide
Humectants Retain moisture Shredded coconut, marshmallows, soft candies, confections Glycerin, sorbitol
Yeast Nutrients Promote growth of yeast Breads and other baked goods Calcium sulfate, ammonium phosphate
Dough Strengtheners and Conditioners Produce more stable dough Breads and other baked goods Ammonium sulfate, azodicarbonamide, L-cysteine
Firming Agents Maintain crispness and firmness Processed fruits and vegetables Calcium chloride, calcium lactate
Enzyme Preparations Modify proteins, polysaccharides and fats Cheese, dairy products, meat Enzymes, lactase, papain, rennet, chymosin
Gases Serve as propellant, aerate, or create carbonation Oil cooking spray, whipped cream, carbonated beverages Carbon dioxide, nitrous oxide
Now.. with the exception of the nutrients which are all vitamins and minerals there is nothing here that you need.