Ryan DeLarme,
11/22/2021

A myriad of dubious chemicals has been introduced into our food supply in the last 120 years. This is a difficult truth that many can’t seem to reconcile, as most of us have been consuming ultra-processed foods since birth.  

Even everyday household products and cosmetic items that are inhaled, applied to the skin, or absorbed through the scalp, can contain a bevy of harmful chemicals. The sum total of the overwhelming presence of these chemicals has been linked to nearly every modern chronic affliction and disease, particularly various forms of cancer and neurodegenerative disorders. Two recent examples of everyday products which were finally admitted to being carcinogenic are Monsanto’s pesticide Round-Up (Glyphosate) and Johnson and Johnson’s baby talc powder (asbestos). 

There are many off-ramps on the highway to truth. When faced with an inconvenient truth, most people will search for confirmation of their preferred reality, and the AMA, the FDA, the chemical/ pharmaceutical companies in conjunction with the colleges and media outlets they fund are all too willing to provide that comfortable numbing to the truth. The most notable example that comes to mind is an extremely neurotoxic chemical called fluoride which has been added to the public water supply in most municipal areas. Fluoride is known to interrupt the basic function of nerve cells in the brain, causing more docile and submissive behavior as well as IQ devastation.  Fluoride has never been proven to prevent tooth decay, according to Dr. Robert Carton, a former scientist for the EPA, “Fluoridation is the greatest case of scientific fraud of this century, if not all time.”  

But fluoride isn’t the only harmful additive that exists in our food and water, not by a long shot. Let’s take a look at 10 lesser-known additives that also have a negative effect on our wellbeing:

1. Artificial Sweeteners (Aspartame, Sucralose, Acesulfame, Saccharin, Neotame, )

There are at least 5 artificial sweeteners that have been outed as neurotoxic, carcinogenic, and/or allergenic; Aspartame being the most prevalent and possibly the most damaging of them all. When searching for information on aspartame, depending on which search engine you’re using, you will find (as with most controversial topics) two separate realities: the reality where huge corporations, the medical institutes, and media outlets that they fund dismiss all negative claims directed at aspartame or the reality where current and former MD’s around the world as well as former EPA scientists are trying to raise awareness about the dangers of said sweetener. 

You’ll find testimonials by all manner of “experts” and important-sounding people endorsing aspartame while denouncing those “aspartame alarmists” as lunatics, citing studies conducted by the same pharma funded institutes giving the illusion of unbiased science; but you will also find scientific papers the world over showing the exact opposite. Since only one of these realities can be objectively true you have to ask yourself, who is more incentivized to lie? The corporations profiting from hazardous products or the folks who are putting their careers on the line to raise awareness?

Aspartame is an excitotoxin, a substance that overexcites cells to the point of damage or death, and is commonly found in diet/zero sugar sodas, jello, sugar-free gum, drink mixes, sugar-free sports drinks, baking goods, tabletop sweeteners like Nutrasweet, kool-aid, ice tea, chewable vitamins, breath mints, toothpaste, and mouthwash. It was listed as a potential biochemical weapon by the Pentagon. In the peer-reviewed journal, Aspartame: Methanol and the Public Health, Dr. Woodrow Monte wrote: “When diet sodas and soft drinks, sweetened with aspartame, are used to replace fluid loss during exercise and physical exertion in hot climates, the intake of methanol can exceed 250 mg/day or 32 times the Environmental Protection Agency’s recommended limit of consumption for this cumulative poison.” The effects of aspartame are documented by the FDA’s own data. In 1995 the agency was forced, under the Freedom of Information Act, to release a list of aspartame symptoms reported by thousands of victims. From 10,000 consumer complaints, the FDA compiled a list of 92 symptoms, including death.

A report of a 1980 FDA Board of Inquiry, comprised of three independent scientists, confirmed that aspartame  “might induce brain tumors.” The FDA had previously banned aspartame based on this finding, that is until establishment Republican and American Businessman Donald Rumsfeld, while president of  G.D. Searle (the company that originally held the aspartame patent) vowed that he’d “call in his markers,” to get it approved. Eventually, Monsanto bought out Searle and was untroubled by aspartame’s clouded history. You can read more about Rumsfeld here.

This information barely attempts to scratch the surface when it comes to the dangers and shady history associated with aspartame. 

2. High Fructose Corn Syrup (HFCS)

High Fructose Corn Syrup is a highly-refined artificial sweetener which has become the number one source of calories in America. HFCS is found in just about all processed foods, packs on pounds faster than any other ingredient, increases your LDL Cholesterol levels, contributes greatly to the development of diabetes and tissue damage, promotes cancer, stimulates fat accumulation in the liver, increases the risk of heart disease, and increased mercury intake. Here are some statistics as of September 2016:

• Americans consume an average of 50 grams of HFCS every day. 
• HFCS now represents more than 40 percent of caloric sweeteners added to foods and beverages and is the sole caloric sweetener in soft drinks in the U.S. 
• HFCS has been shown to increase the risk of developing high blood pressure, diabetes, and heart disease.
• Consumption of HFCS increased more than 1,000 percent between 1970 and 1990, far exceeding the intake changes of any other food or food group, and is a main factor in our current obesity epidemic.
• HFCS can cause leaky gut syndrome.
• HFCS contains up to 570 micrograms of health-hazardous mercury per gram.
• HFCS has been shown to promote cancer.
• The average 20-ounce soda contains 15 teaspoons of sugar, all of it high fructose corn syrup.

To create HFCS, caustic soda is used to shuck the corn kernel from its starch, and corn syrup is then created. Enzymes (commonly GMO) are introduced to convert the corn syrup’s sugars to super-sweet fructose. HFCS contains no enzymes, vitamins, or minerals; only sugar and calories. Since HFCS is produced from corn, a natural vegetable, some people try to say that it’s a natural sugar; but there is so much processing that goes on to produce and chemically alter corn to make it into HFCS that it’s so far from natural. On top of that, so much of the corn today isn’t natural because it’s being genetically modified by growers for bigger crop yields and more money.

3. Trans Fat

The fiscal incentives for companies to include trans fat in their products are numerous. It’s used to greatly extend the shelf life of processed foods and is among the most dangerous substances you can consume. Found in deep-fried fast foods as well as processed foods that have been made with margarine or vegetable oils. Numerous studies show that trans fat increases LDL (bad) cholesterol while decreasing HDL or “good” cholesterol; it has also been shown to increase the risk of heart attacks, heart disease, stroke, and inflammation. Oils and fats are now forbidden in the Danish market if they are found to contain trans fatty acids in excess of 2 percent. Besides fast food, trans fat is also found in margarine, chips, crackers, and most commercial baked goods. 

The link between trans fat and cardiovascular disease shouldn’t be ignored.  Multiple studies on Pacific Island populations who get 30-60% of their total caloric intake from fully saturated coconut oil have all shown nearly nonexistent rates of cardiovascular disease. The truth is that not all saturated fats are created equal, the operative word here being “created” because some saturated fats do occur naturally, while others are artificially manipulated into a saturated state through a man-made process called hydrogenation. Hydrogenation alters vegetable and seed oils by adding hydrogen atoms while heating the oil, producing a rancid substance that really only benefits shelf life and profits. Just about all experts finally agree that hydrogenation does nothing good for your health and actually causes harm.

4. Monosodium Glutamate (MSG/E621)

MSG is a slow poison that hides behind numerous titles like: “natural flavoring”, “yeast extract”, “textured protein”, “disodium guanylate”, “disodium inosinate”, or “hydrolyzed pea protein”. Currently, labeling standards don’t require MSG to be listed by name, meaning it can hide behind all kinds of disarming verbiage. MSG is an amino acid used as a flavor enhancer in soups, dressings, frozen foods, seasonings, cookies, lunch meats, and many restaurants. MSG, like aspartame, is an excitotoxin. Studies show that regular consumption may result in adverse effects such as depression, disorientation, impaired vision, fatigue, headaches, and obesity.

MSG affects neurological pathways in the brain and disengages the “I’m full” response which explains the rapid weight gain. The part of MSG that negatively affects the human body is the “glutamate”, the glutamic acid in corn, molasses, or wheat is broken down by processes like hydrogenation or by fermenting with strong chemicals, bacteria, and enzymes. It has been well-established that MSG has some laudable gustatory and psychological effects as well as positive effects with regard to hypertension and iron deficiency. However, at the same time, there are abundant reports of harmful effects such as oxidative stress, DNA damage, protein modification, and lysis of stromal cells.

5. Common Food Dyes

The dangers of food coloring have been known for decades, and for decades scientists were bankrolled by the food industry to produce results that showed the contrary, tweaking details in the abstract to elicit the desired result. The food colorings that are still on the market today are linked to cancer and neurological issues. Blue 1 and 2 is found in beverages, candy, baked goods, and pet food; and has been linked to rapid cancer growth in mice. Red 3, used to dye cocktail cherries, grenadine, candy, and baked goods; has been shown to cause thyroid tumors.  

Green 3, most commonly found in candy and beverages, has been linked to bladder cancer. The widely used yellow 6, added to beverages, sausages, gelatine, baking ingredients, and candy has been linked to tumors of the adrenal gland and kidneys. Multiple studies have shown that artificial colorings may contribute to behavioral problems in children and a significant reduction in IQ. Blue #1 & #2 are banned in Norway and Sweden.

6. Sodium Sulfite (E221) and Sodium Chloride

I know you might be scratching your head at the mention of sodium chloride on this list, common table salt exists in an overwhelming majority of diets the world over, but most diet-conscious individuals are aware that sodium chloride has almost nothing in common with traditional rock or sea salt. Even the mainstream media will admit that you should stay away from sodium chloride.

Sodium Sulfite, a preservative used in wine-making and other processed foods, is even more dubious. According to the FDA, approximately one in every 100 people is sensitive to sulfites in food, but some believe that this ratio is optimistic. Some medical experts have suggested a possible link between sulfites and asthma. Sulfite-sensitive individuals may experience headaches, breathing problems, and rashes. In severe cases, sulfites can actually cause death by closing up the airways altogether, leading to cardiac arrest. Sulfites are also commonly found in some brands of dried fruits as well.

7. Potassium Sorbate, Sodium Sorbate, Sodium Benzoate, and Potassium Bromate

Potassium Sorbate is one of the most prolific preservatives used in the food industry, it’s nearly impossible to find any packaged candy or ice cream without it The food industry and its “scientists” will parrot endless assurances that potassium sorbate isn’t a health threat, but conflicting data suggests otherwise. The combination of sodium benzoate or potassium benzoate with ascorbic acid in soft drinks may result in the production of benzene, a carcinogen. Potassium Bromate is used to increase volume in white flour and is found mostly in bread and rolls. Potassium Bromate is known to cause cancer and even small amounts in bread can create problems for humans. 

Sodium Sorbate is known to be genotoxic (DNA damaging), As per a 2012 study:

“Results of the study revealed that SS, which is commonly used in the food industry, has genotoxic and clastogenic effects in human peripheral lymphocytes. Madle et al. (1993) reported that using human lymphocytes could provide the best results for human mutagenicity studies. According to these data, it can be concluded that SS may also cause cancer because of its mutagenic and genotoxic effects.”

8. Sodium Nitrate (Sodium Nitrite)

Sodium nitrate is used as a (drumroll) preservative, food coloring, and “flavor enhancer” in bacon, ham, fish, hotdogs, lunch meats, corned beef, and other processed foods. This ingredient, which sounds harmless, is actually highly carcinogenic once it enters the human digestive system. Once ingested, it forms a variety of nitrosamine compounds that enter the bloodstream and wreak havoc on a number of internal organs: the liver and pancreas in particular. Sodium nitrite is widely regarded as a toxic ingredient and the USDA actually tried to ban this additive in the 1970s but was vetoed by influential food manufacturers who complained that had “no alternative” for preserving packaged meat products.

Why does the industry still use this additive? Simple, this chemical (sodium nitrite) just happens to turn packaged meats bright red. It’s a “color fixer”, and it makes old, dead meats appear fresh and vibrant for an unnaturally long time. Like its nitrate counterpart, it can be found in hotdogs, bacon, ham, lunch meat, cured meat, corned beef, smoked fish, and other forms of processed meat.

9. Butylated Hydroxyanisole (BHA) and Butylated Hydroxytoluene (BHT) 

BHA and BHT (E320) are used to preserve common household foods and are known to be toxic. Any processed food item that has a particularly long shelf life is often filled with BHA. These preservatives are found in things like cereal, chewing gum, potato chips, and vegetable oils. BHA and BHT keep foods from changing color, changing flavor, or becoming rancid. They are also oxidants, which form potentially cancer-causing reactive compounds in your body and can affect the neurological system of the brain and alter behavior.

These additives are typically found in potato chips, chewing gum, cereals, frozen sausages, enriched rice, lard, shortening, cake, candy, and jello.  Propyl Gallate is another preservative often used in conjunction with BHA and BHT. It is sometimes found in meat products, chicken soup base, and chewing gums. Animal studies have suggested that it too could be linked to cancer growth, though other studies claim it can induce cell death to cancer cells. Propyl Gallate can also cause stomach and skin irritation, liver damage, kidney damage. 

10. Sulfur Dioxide (E220)

A lot of these additives can be downplayed by clever manipulation of wording and how the more biased “studies” alter the parameters to end up with a more desired result, but Sulfur additives are undeniably toxic. In the United States, the FDA has actually completely prohibited their use in fruit and vegetables. Adverse reactions include bronchial problems, particularly in those prone to asthma, hypotension (low blood pressure), flushing, tingling sensations, or anaphylactic shock. Sulfur additives also destroy vitamins B1 and E, which can be particularly damaging to developing children.

The International Labour Organization of the UN says to avoid E220 if you suffer from conjunctivitis, bronchitis, emphysema, bronchial asthma, or cardiovascular disease. It is found in beer, soft drinks, dried fruits, juices, cordials, wines, vinegar, and potato products.

Author's Note: I hope that while you read these texts you do your own cross-referencing and learn firsthand just how split the medical and scientific communities really are on most topics. I would ask that you put your problem-solving and critical thinking skills to use and consider who has more to lose on either side of these arguments, and what could possibly cause a respected MD or scientist to commit career suicide. 
           If you still prefer to use Google for these fact-finding ventures, you will likely be provided a surplus of damage control articles and “testimonies”, if you use duckduckgo it will be closer to an even mix, and if you use Qwant you will see things you’d never find otherwise. You will no doubt come across a media outlet called “Healthline” which provides assurances that all of these claims are false despite scientific evidence to the contrary (provided below in the sources section). I’d also like to point you towards the primary funders of Healthline, a who’s who of big-money investment firms containing many dozens of corporations each. Lawsuits against these funders include everything from security fraud to violating the Clean Water Act, so consider this before placing blind trust in the words of a well-financed propaganda mouthpiece.

Sources

Artificial Sweeteners:

• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5617129/
• https://archpublichealth.biomedcentral.com/articles/10.1186/s13690-019-0355-z
• https://archpublichealth.biomedcentral.com/articles/10.1186/s13690-020-0395-4
• https://archive.phmovement.org/en/node/157.html
• https://www.researchgate.net/publication/318465965_Potential_Carcinogenic_Risks_of_Aspartame
• https://www.opednews.com/articles/Letter-to-FDA-Commissioner-by-Dr-Betty-Martini-Aspartame-Carcinogen_Aspartame-Causing-Birth-Defects_Brain-Tumors-Caused-By-Ajinomoto-Aspartame_Dr-Scott-Gottlieb-Fda-Commissioner-190125-989.html 
• https://www.huffpost.com/entry/donald-rumsfeld-and-the-s_b_805581 

High Fructose Corn Syrup

• http://ajcn.nutrition.org/content/79/4/537.abstract 
• https://ehjournal.biomedcentral.com/articles/10.1186/1476-069X-8-2 
• https://draxe.com/nutrition/high-fructose-corn-syrup-dangers/ 

Trans Fat

• https://www.mayoclinic.org/diseases-conditions/high-blood-cholesterol/in-depth/trans-fat/art-20046114
• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3955571/
• https://pubmed.ncbi.nlm.nih.gov/18937892/
• https://www.verywellhealth.com/trans-fats-increase-your-stroke-risk-4022344
• https://www.stroke.org/en/healthy-living/healthy-eating/eat-smart/fats/trans-fat

Monosodium Glutamate 

• https://pubmed.ncbi.nlm.nih.gov/24802127/
• https://www.reuters.com/article/us-msg-linked-weight-gain/msg-linked-to-weight-gain-idUSTRE74Q5SJ20110527#:~:text=Researchers%20found%20that%20people%20who,number%20of%20calories%20people%20ate. 
• https://medlineplus.gov/ency/article/001126.htm#:~:text=This%20problem%20is%20also%20called,food%20prepared%20in%20Chinese%20restaurants.
• https://www.foodstandards.gov.au/consumer/additives/msg/Pages/default.aspx#:~:text=Food%20manufacturers%20must%20declare%20when,Flavour%20enhancer%20(621)‘.
• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5938543/

Food Coloring:

• https://pubmed.ncbi.nlm.nih.gov/23026007/ 
• https://www.livestrong.com/article/402118-the-health-dangers-of-food-coloring-blue-no-2/
• https://www.cbsnews.com/news/food-dyes-linked-to-allergies-adhd-and-cancer-group-calls-on-us-to-outlaw-their-use/
• https://cspinet.org/resource/food-dyes-rainbow-risks 

Sulfites/ Sodium Chloride

• https://www.consumerreports.org/cro/news/2010/06/the-real-risks-of-sulfites/index.htm#:~:text=Sulfites%20can%20trigger%20severe%20asthmatic,sufferers%20of%20sulfite%2Dsensitive%20asthma.&text=Without%20that%20enzyme%2C%20sulfites%20can,re%20used%20as%20a%20preservative.
• https://health.clevelandclinic.org/5-food-additives-you-should-avoid/
• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4017440/
• https://nj.gov/health/eoh/rtkweb/documents/fs/1674.pdf
• https://www.everydayhealth.com/drugs/sodium-chloride 

BHA & BHT

• https://www.scientificamerican.com/article/bha-and-bht-a-case-for-fresh/ 
• https://www.livescience.com/36424-food-additive-bha-butylated-hydroxyanisole.html 
• https://www.sciencedirect.com/science/article/pii/S0273230021000271 
• https://pubmed.ncbi.nlm.nih.gov/8493816/ 
• https://www.stopkillingmykids.com/the-dangers-of-propyl-gallate/ 

Preservatives

• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3432536/
• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1567851/
• https://ift.onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12284

Sodium Nitrate/ Nitrite

• https://www.cancertherapyadvisor.com/home/tools/fact-sheets/dietary-nitrates-nitrites-and-cancer/#:~:text=High%20nitrate%20intake%20may%20be,and%20other%20types%20of%20cancers.
• https://www.bbc.com/future/article/20190311-what-are-nitrates-in-food-side-effects
• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6893523/ 
• https://nj.gov/health/eoh/rtkweb/documents/fs/2258.pdf
• https://meatsci.osu.edu/sites/meatsci/files/imce/BorchertCassensNitriteHazard1998.pdf 

Sulfur Dioxide

• https://www.nps.gov/subjects/air/humanhealth-sulfur.htm 
• https://www.nytimes.com/1986/07/09/us/us-issues-ban-on-sulfites-use-in-certain-foods.html#:~:text=The%20Food%20and%20Drug%20Administration,scientific%20testing%2C%20becomes%20effective%20Aug.