Aspartame
Asulfame-potassium
Sucralose
Malitol
Isomalt
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BHA
BHT
TBHQ
Sulphites and Nitrites
Hydrogenated (insert oil)
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Autolyzed/Hydrolyzed(insert protein here)
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Tartrazine
Lake (insert color)
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BGH
rBGH
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Top 3 worst oils...are...?
Ok, so this was the list that we started with right? (if you look hard, i added two to the list not so food related...directly).
Anyhow, to list off what i know about the substances...keep in mind im not that savvy but i know enough..for now. I have to finish other information projects before i can tackle this one head on.
Anyhow.
Sweetners
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Aspartame
Asulfame-potassium
Sucralose
Malitol
Isomalt
Aspartame is known to cause tumours in the brain and nervous system in your skull. It also has killed multiple people where the doctors shrug their shoulders and go..."wtf". Ya...sick [censored].
Asulfame-potassium i would lump in the same catagory.
The others...there is little information published making it difficult to say...but the fact they are required to list it on the front of the package along with aspartame and asulfame means they are equally toxic.
Preservatives
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BHA
BHT
TBHQ
Sulphites and Nitrites
Hydrogenated (insert oil)
BHA and BHT are almost identical in their chemical composition. They both have the same function of TBHQ but BHA and BHT are earlier and more common forms. All three are "oil anti-oxidants". Which means, oil (fat) is what makes a food go bad (and/or rancid if in the specific if oil). There for, they add a BHA to the oil to prevent it from going bad without "hydrogenating it". Tasty no?
Sulphites and Nitrites...i know not much. Nitrites are commonly found in meat. Each have their own catagory of usage...and they will also be high-lighted and shown to be seperate in the ingrediant catagory but not the front on the account of toxicity, but on the lower half of the ingrediants pack in bold letters. They are lumped in with allergies....which these cause sometimes.
Hydrogenated (insert oil).
Well...this is by inserting Hydrogen into the product of choice. This happens in pharmecueticals, hydrocarbons...and yes, fats. This is to happen to Unsaturated Compounds (this means molecular compounds that have bonds that are willing to accept more atoms) which includes un-saturated fats. Mmmmm....makes sense eh? Little chemistry in what you thought was food talk. Ya...anyway, they use catalysts and whatever else to converge hydrogen with your food to make a solid form. It also increases shelf life by alot, increases "trans-fat", saturated fat (hence the saturated compound).
==+ i forgot to add this part...if you are unframiliar with chemistry...then i shalt add this for your sake. A hydrocarbon is made up of carbon and hydrogen molecules. Plastic is built on these hydrocarbons. The unsaturated ones are known as Alkanes or Alkenes... (like Polystyrene or Polypropylene) & (propane)which implies the alkene & and alkanes portion right? Well, the poly and propyl are fancy words for describing the amount of Carbon-Hydrogen 'chunks' that are connected together. Well, when you look at "hydrogenated" substance...and it makes it a staturated compound, it is indeed one molecule shy of being a plastic compound. You can find the chemical compositions of the plastics on the lovely monkey driven Wikipedia and see for your own eyes what im talking about. Just drop a few carbon molecules for a few lipid based molecules and you can almost imagine the taste of chewing on a car bumper or kids toy. Mmmm. +==
Gross eh? This is what you would call a "radical particle" or "radical" in your body. A hydrogen molecule the belongs in the -out- shute of your breathing passage, not your liver. So what does the body do with such a particle?
You guessed it...it goes "wtf the is that thing...no dna match, no mineral vitamen match, no viral match... im wrapping in fat and sticking it in a corner". Oh, while im mentioning this process, ill drop a line in to say your body does the same thing with the poor molecules that are torn apart and re-configured by your microwave oven. (microwaves heat by vibrating the water molecules inside your food, this happens millions of times a second, ie in the term of hz or Hertz. Anyhow, it wiggles these poor molecules and in the process the molecules break apart, change move, ...and yes, the DNA found in your food happens to be made of molecules. Which then get broken apart and become "unknown" and not "brocilli" DNA. Same "radical" system...link for more
http://www.mercola.com/article/microwave/hazards.htm )
Anyway...So hydrogenated oils increase shelf life, process time life, shipping life (which all leads to being able to have massive food processing plants in select locations and only have a very small number or just import it across continents -thats how mcdonalds can be in south america, northern russian, and other "remote" areas-)
On to the next section...im digressing.
Autolyzed/Hydrolyzed (insert protein here)
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From what i have dug up thus far (and i assure you i only re-scroogled the process of hydrogenation for this explanation), is that autolyzed and hydrolyzed protiens is the process of "digesting" the protiens into smaller amino acids and compounds prior to using them for cooking. This process allows the break down of the particulars within the protiens and exploited for "flavour enhancment" much like an MSG. So...you might as well look at it as MSG.
Only...your protein mixed with acid...and then cooked with...
Color
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Tartrazine
Lake (insert color)
Ok, well i dont know very much about this....i just know that any color that forces you to list tartrazine as a seperate ingrediant to your mystery colors...means its bad. Its also on many watch lists.
Lake colors are just bad. Blue...ah...# something... is made from coal. A coal extract. On a related note, you know your frozen blueberry waffles? Well...blueberries cost too much...soooo...they take apples, and color them blue (and since their so small and in a waffle...you'll never catch on) since its so much cheaper that way. And yes, the blue is the bad one from the coal. Tasty no?
One thing i would like to add. Many artificial flavours are built on the hydrocarbon model "aromatics" structure. If any of you are framilar with chemistry...you will remeber that. Artificial flavour isnt just "artificial" its hydrocarbon based. Hydrocarbon = petroleum.
Milk
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BGH
rBGH
Im going to keep this short...as its a section all on its own, much like microwaves...but what is BGH and rBGH (if you havent seen themeatrix.com).
BGH (Bovine Growth Horomone) the non 'r' edition is a synthetic horomone manufactured by the Monsanto group...a awful group that manufactures all sorts of ungodly things for our food including the BGH rBGH, Genetic mod foods, hydrogenated everything and many many others.
Its to induce severe growth within a bovine as to create 2-3 times the regular milk. Which lowers their immune system and they get sick, then they produce puss & blood in the milk....then they get punched full of anti-bodies...which eventually lead to super-bugs. Anyway....its gross...and it was illegal
So monsanto..having great stock in the milk industry made rBGH which is a naturally sourced horomone to crack the cows right out of their skulls.
Last but certainly not least
Top 3 worst oils...are...?
------------------------
This is on the basis of saturated fats and the fats and whatnots you find in these oils that will essentially kill you. They also lack all omega poly-unsaturated fats which doesnt help either.
Coconut
Cotton Seed
Palm Kernal
Coconut will be passed off as "vegetable" oil. For a listing on oils and all their glory....check this place out.
http://www.askdrsears.com/html/4/T043800.asp#T043802
Palm kernal (and Palm...which is still quite bad) are the most common. As for processed oils, soybean oil is the most common processed...though quite good for you in a non-processed fashion.
Contrary to your thought Chad, Canola is thought to be one of the best right up with Flaxseed oil.
As you can see, there is many things i cant elaborate on, because i just dont know enough about...so, if you guys find something, post it! We need to know about these awful things. If you find a new ingrediant, a new definition, anything...post it. If no one else for me ! Im a junky for finding whats bad and whats not...
If you guys can by Organic (and Kosher i believe) certified foods... you will be far better off. And they taste absolutly incredible...im serious. I went from eating 1 bag of regular apples every two weeks to 3 bags of organics every 2 weeks. Its worth the extra buck.
Id love to build a database of all ingrediants found in food...and have a list of all information known about them. Except i cant imagine the undertaking to compile such a list...but i have yet to find one on the net thus far...we should all be able to know the horrible truths behind the ingrediants and not a "well the FDA said...." and blah blah blah....
Anyway....threads longs enough. i think i got most spelling and grammer... i just thought i would let you know what you stick in your face... and this is based on my brothers post on a different forum... and everything i know about this topic is in there
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