G2Voice Broadcast #24:
“Detoxing your life” - Part II
Sunday, Feb 16th 10AM EST at:
We are continuing our broadcast from last week, Sunday Feb.19th where we were talking about; how to detox your life. This topic is so exhaustive that we might be covering this for a while. As many of you know, the Genesis II Church Sacraments and Protocols are the best, easiest and cheapest ways in the world for detoxifying the body and restoring health. Everyone should look into the testimonies of cured dis-eases found at:
1. www.mmstestimonials.is – WRITTEN & VIDEO
2. VIDEO YouTube channel “MMSTestimonials”: https://www.youtube.com/user/MMStestimonials
Note: Here you can find over 175 VIDEO testimonies of people we interviewed that attended seminars worldwide. This YouTube channel has over 1,100,000 views!
3. Watch the Genesis II Church documentary we did last year here: www.quantumleap.is Now subtitled in 10 languages!
Please, Like, Share and Subscribe to these links and then share with EVERYONE you know!
We want to talk about “FLS” or food like substances people routinely eat for breakfast and snacks, as well as most “foods” found in supermarkets today that are only nutrient-poor disease-creating industrial food products. Here are a few examples:
Are you sure that's food?
"Everything in moderation" is usually pretty sound advice, but let's face it: some things you should just not put in your mouth. From artificial flavors and colors to words you'd need an advanced degree in chemistry to pronounce, there are thousands of ingredients making their way into your food that are simply not, strictly speaking, food.
Bottom line: Even though you can buy these 19 foods at the grocery store doesn't mean you should.
Cheese that isn't cheese
Cheese faking is an art nearly as popular as cheesemaking. All kinds of brands make not-cheese, but the classic is Easy Cheese. This “pasteurized cheese snack” is full of fillers, oil, and emulsifiers. The ingredients are so un-cheeselike that lobbyers tried to force Kraft to call its cheese products “embalmed cheese”—but the government settled on “processed cheese,” according to the Complete Idiot’s Guide to Cheese of the World.
Ingredients: Whey, cheddar cheese (milk, cheese culture, salt, enzymes), canola oil, milk protein concentrate, whey protein concentrate, milk, contains less than 2% of sodium citrate, sodium phosphate, salt, calcium phosphate, lactic acid, sodium alginate, autolyzed yeast extract, sorbic acid as a preservative, cheese culture, enzymes, apocarotenal (color), annatto (color).
Mayonnaise that's not mayonnaise
Less of an impostor than a consumer mistake: This white spread doesn’t technically meet the official definition of “mayonnaise,” which requires at least 65% vegetable oil. What do you get instead? "Dressing," where the major players are water, soybean oil, and vinegar. Tasty? Sure. Mayo? No.
Ingredients: Water, soybean oil, vinegar, high fructose corn syrup, modified cornstarch, sugar, eggs, salt, natural flavor, mustard flour, potassium sorbate as a preservative, paprika, spice, dried garlic.
Vanilla that's not vanilla
There’s actually no vanilla (nothing that even starts with the prefix van-) on the ingredient list of Nilla Wafers. The only tribute to their namesake? “Natural and artificial flavor,” from what? The label doesn't tell us.
Ingredients: Unbleached enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate (vitamin B1), riboflavin (vitamin B2), folic acid), sugar, soybean oil, high fructose corn syrup, partially hydrogenated cottonseed oil, whey (from milk), eggs, natural and artificial flavor, salt, leavening (baking soda, and/or calcium, phosphate), emulsifiers (mono- and diglycerides, soy lecithin).
Chocolate that's not chocolate
A chocolate chip cookie, by any other name, is a total red flag. See chocolate-chip-flavored cookies. Why is it called "flavored"? To be called chocolate, the FDA requires that a food contain cocoa butter, and these use cheaper vegetable oils as substitutes. And yes—that partially hydrogenated palm kernel oil is code for trans- fat. Better bake your own.
Ingredients: Enriched flour bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), sugar, chocolate flavored chips (sugar, partially hydrogenated palm kernel oil, cocoa, cocoa processed with alkali, dextrose, soy lecithin), partially hydrogenated soybean and/or cottonseed oil, water, contains 2% or less of: molasses, wheat protein isolate, baking powder (baking soda, sodium aluminum phosphate), salt, eggs, artificial flavor, nonfat milk.
Cream that's not cream
The world’s most popular cookie is, believe it or not, vegan—which is great for animals, but a bummer for anyone expecting cream in the middle. That white stuff—creme, they call it—is a blend of canola oil, artificial flavors, sugar, and other suspect players. And sadly, the very last ingredient is chocolate.
Ingredients: Sugar, unbleached enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid), high oleic canola and/or palm and/or canola oil, cocoa (processed with alkali), high fructose corn syrup, leavening (baking soda and/or calcium phosphate), cornstarch, salt, soy lecithin, vanillin—an artificial flavor, chocolate.
Caramel that's not caramel
Caramel Syrup may look and taste like the gross approximation of caramel, but industrial caramel is way different than the kind you make at home using a sugar base. Some “caramel color” is processed with ammonia, and California even added the compound that makes it up—4-methylimidazole—to its list of known carcinogens. Companies don’t have to disclose whether they use ammonia in their caramel color, so it’s best to melt your own with this DIY recipe.
Ingredients: Corn syrup, high fructose corn syrup, sweetened condensed skim milk (skim milk and sugar), water, contains 2% or less of: disodium phosphate, sodium citrate, salt, artificial flavor, caramel color, xanthan gum, artificial color (yellow 6, yellow 5).
Whipped cream that's not whipped cream
When you see this fluffy stuff you can't help but wonder (sometimes before you eat it, but more often after): “Wait, what is that stuff?”
Truly, imitation whipped cream is a modern marvel, though very debatably “food.” How else to explain the 14 ingredients responsible for a light-as-air texture? As the old childhood expression goes, “Pretty please, with imitation whipped topping and a cherry on top.”
Ingredients: Water, hydrogenated vegetable oil (coconut and palm kernel oils), high fructose corn syrup, skim milk, light cream, contains less than 2% of: sodium caseinate, natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, beta carotene (color).
Peanut butter that's not peanut butter
Peanut-flavored sugar oil doesn’t have quite the same ring, but it’s far more accurate a name than your average peanut butter. What shouldn’t contain added sugar typically has at least two types, plus partially hydrogenated oil (code for trans fat). What should be on the ingredients list? Peanuts. Period.
Ingredients: Peanut butter [roasted peanuts, sugar, hydrogenated vegetable oils (cottonseed and rapeseed), molasses, salt, partially hydrogenated cottonseed oil], sugar, and honey.
Ice cream that's not ice cream
Gone are the good ol’ days of ice cream. Now, we’re forced to shovel down spoonfuls of Frozen Dairy Dessert, which can’t legally be called ice cream without containing at least 10% milk fat, according to this depressing New York Times lament of ice cream lost. What Breyer’s Extra Creamy Vanilla Frozen Dairy Dessert (phew) does contain is plenty of corn syrup, gums, and whey.
Ingredients: Milk, sugar, corn syrup, cream, whey, mono and diglycerides, carob bean gum, guar gum, carrageenan, natural flavor, annatto (for color), vitamin A palmitate, Tara gum.
Eggs that aren't eggs
Eggs are one ingredient. But substituting them takes 20. Thankfully, eggs top the ingredient list, but it goes downhill from there: the very next ingredient is a proprietary blend of “natural flavor” to conjure up egginess.
Ingredients: Egg whites (99%), less than 1% of the following: natural flavor, color (includes beta carotene), spices, salt, onion powder, vegetable gums (xanthan gum, guar gum). Vitamins and minerals: calcium (sulfate), iron (ferric phosphate), vitamin E (alpha tocopherol acetate), zinc (sulfate), calcium pantothenate, vitamin B2 (riboflavin), vitamin B1 (thiamine mononitrate), vitamin B6 (pyridoxine hydrochloride), vitamin B12, folic acid, vitamin D3, biotin.
Butter that's not butter
Serve this on your popcorn and you’ll have people believing it’s not butter in no time. "Butter" spray is as artificial as it gets.
Ingredients: Water, soybean oil, salt, sweet cream buttermilk, xanthan gum, soy lecithin, polysorbate 60, lactic acid, (potassium sorbate, calcium disodium EDTA) used to protect quality, natural and artificial
flavor, vitamin A palmitate, beta carotene (color).
Potatoes that aren't potatoes
Meet the mashed-potato-in-a-box, whose first ingredient is, thankfully, potatoes. (Dehydrated potato flakes, to be exact.) But they also come with preservatives, emulsifiers, flavorings, and even trans- fat. At that point, good luck trying to convince anyone of potato-realness.
Ingredients: Potato flakes (sodium bisulfite, BHA, and citric acid added to protect color and flavor), contains 2% or less of: Monoglycerides, partially hydrogenated cottonseed oil, natural flavor, sodium acid pyrophosphate, butteroil.
Chocolate milk that's not chocolate milk
Take a closer look: That’s chocolate drink in your hand, not chocolate milk. Yoo-hoo doesn’t actually contain any liquid milk, but it does come with a dose of partially hydrogenated soybean oil (hello, trans fat!). We dare you to get even halfway down the ingredient list before shedding a chocolate-flavored tear.
Ingredients: Water, high fructose corn syrup, whey (from milk), sugar, corn syrup solids, cocoa (alkali process), partially hydrogenated soybean oil, sodium caseinate (from milk), nonfat dry milk, salt, tricalcium phosphate, dipotassium phosphate, xanthan gum, guar gum, natural and artificial flavors, soy lecithin, mono and diglycerides, vitamin A palmitate, niacinamide (vitamin B3), vitamin D3, riboflavin (vitamin B2).
Orange juice that's not orange juice
Here’s what’s inside each bottle of Sunny D: high fructose corn syrup, and less than 2% of concentrated orange, tangerine, apple, lime, and grapefruit juice. Fruit concentrates are basically syrup, usually added to drinks and foods as additional sweeteners.
Ingredients: Water, high fructose corn syrup, and 2% or less of each of the following: concentrated juices (orange, tangerine, apple, lime, grapefruit). Citric acid, ascorbic acid (vitamin C), beta-carotene, thiamin hydrochloride (Vitamin B1), natural flavors, food starch-modified, canola oil, cellulose gum, xanthan gum, sodium hexametaphosphate, sodium benzoate to protect flavor, Yellow #5, Yellow #6.
Maple syrup that's not maple syrup
Check out the syrup in your pantry before you pour it on your stack of pancakes: Chances are good you won’t find anything close to resembling maple syrup, but you’ll find plenty of corn syrup (two types!) and artificial flavorings. Here, treat your pancakes to another squeeze of sodium hexametaphosphate!
Ingredients: Corn syrup, high fructose corn syrup, water, cellulose gum, caramel color, salt, sodium benzoate and sorbic acid (preservatives), artificial and natural flavors, sodium hexametaphosphate.
Blueberries that aren't blueberries
What goes best with fake maple syrup? Fraudulent pancakes, of course. Read the tiny print that says “with imitation blueberries”, and you’ll be dying to hear how to fake a fruit. Here’s the secret: take some dextrose, fractionated palm kernel oil, flour, citric acid, cellulose gum, maltodextrin, artificial flavors, two types of blue, one part red, and you’re set.
Ingredients: Enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, may contain malted barley flour), imitation blueberry pieces (dextrose, fractionated palm kernel oil, enriched flour [wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid], citric acid, cellulose gum, maltodextrin, artificial flavor, red 40, blue 1, blue 2), sugar, soy flour, leavening (sodium bicarbonate, monocalcium phosphate, sodium aluminum sulfate), canola or soybean oil, dextrose, salt, mono-diglycerides, guar gum, artificial flavor.
Bacon that's not bacon
Ever wonder what’s in bacon bits? Not bacon. Bac’n Pieces™ (aka fakin’ bacon) has 12 ingredients, lots of unpronounceables, and no hint of the sizzly stuff.
Ingredients: Textured soy flour, canola oil, salt, caramel color, maltodextrin, natural and artificial flavor, lactic acid, yeast extract, disodium inosinate and disodium guanylate (flavor enhancers), and FD&C Red 40.
Lemonade that isn't lemonade
Even if life doesn’t give you lemons, you can still make lemonade. Their lemonade drink mix ingredient list mentions nary a lemon, but plenty else! Because nothing captures the color of summer quite like Yellow #5.
Ingredients: Sugar, fructose, citric acid, contains less than 2% of maltodextrin, natural flavor, ascorbic acid (vitamin C), sodium acid pyrophosphate, sodium citrate, magnesium oxide, calcium fumarate, soy lecithin, artificial color, yellow 5 lake, tocopherol (preserves freshness). Contains soy.
Tea that's not tea
Tea=tea+water. It's the easiest recipe on earth, yet companies so often seem to lose sight of what they're brewing. See SoBe, a PepsiCo company, that manages to cram 11 ingredients and no less than five weird extracts into their green tea. All in all, that's 21 grams of sugar and zero green tea—in our book, an extract does not a green tea make.
Ingredients: Filtered water, sugar, natural flavor, citric acid, ascorbic acid (vitamin C), green tea extract, caramel color, Reb A (purified stevia extract), guarana seed extract, panax ginseng root extract, rose hips extract.
Many people eat the above "FLS", food like substances, now let's look at the "nutrient-poor disease-creating industrial food products” or processed foods:
9 Ways That Processed Foods Are Harming People
Processed foods are bad.
They are the main reason why people all over the world are getting fat and sick.
How do we know?
Every time a population adopts a “Western” diet high in processed foods, they get sick.
It happens within a few years. Their genes don’t change, their food does.
Real vs Processed Food
The word “processed” often causes some confusion, so let me clarify what I mean.
Obviously, most foods we eat are processed in some way. Apples are cut from trees, ground beef has been ground in a machine and butter is cream that has been separated from the milk and churned.
But there is a difference between mechanical processing and chemical processing.
If it’s a single ingredient food with no added chemicals, then it doesn’t matter if it’s been ground or put into a jar. It’s still real food.
However… foods that have been chemically processed and made solely from refined ingredients and artificial substances, are what is generally known as “processed food.”
Here are 9 ways that processed foods are bad for your health.
1. Processed Foods Are Usually High in Sugar and High Fructose Corn Syrup
Processed foods are usually loaded with added sugar… or its evil twin, High Fructose Corn Syrup.
It is well known that sugar, when consumed in excess, is seriously harmful.
As we all know, sugar is “empty” calories – it has no essential nutrients, but a large amount of energy.
But empty calories are really just the tip of the iceberg when it comes to the harmful effects of sugar…
Many studies show that sugar can have devastating effects on metabolism that go way beyond its calorie content (1).
It can lead to insulin resistance, high triglycerides, increased levels of the harmful cholesterol and increased fat accumulation in the liver and abdominal cavity (2, 3).
Not surprisingly, sugar consumption is strongly associated with some of the world’s leading killers… including heart disease, diabetes, obesity and cancer (4, 5, 6, 7, 8).
Most people aren’t putting massive amounts of sugar in their coffee or on top of their cereal, they’re getting it from processed foods and sugar-sweetened beverages.
Bottom Line: Processed foods and beverages are the biggest sources of added sugar (and HFCS) in the diet. Sugar is very unhealthy and can have serious adverse effects on metabolism when consumed in excess.
2. Processed Foods Are “Hyper Rewarding” and Lead to Overconsumption
We all want to eat good food. That’s just human nature.
Evolution provided us with taste buds that are supposed to help us navigate the natural food environment.
Our appetite gravitates towards foods that are sweet, salty and fatty, because we know such foods contain energy and nutrients that we need for survival.
Obviously, if a food manufacturer wants to succeed and get people to buy their product, it has to taste good. But today, the competition is fierce. There are many different food manufacturers, all competing with each other.
For this reason, massive resources are spent on making foods as desirable as possible.
Many processed foods have been engineered to be so incredibly “rewarding” to the brain, that they overpower anything we might have come across in nature.
We have complicated mechanisms in our bodies and brains that are supposed to regulate energy balance (how much we eat and how much we burn) – which, until very recently in evolutionary history, worked to keep us at a healthy weight.
There is quite a lot of evidence that the reward value of foods can bypass the innate defense mechanism and make us start eating much more than we need, so much that it starts to compromise our health (9, 10).
This is also known as the “food reward hypothesis of obesity.”
The truth is, processed foods are so incredibly rewarding to our brains that they affect our thoughts and behavior, making us eat more and more until eventually we become sick.
Good food is good, but foods that are engineered to be hyper rewarding, effectively short circuiting our innate brakes against overconsumption, are NOT good.
Bottom Line: Food manufacturers spend massive amounts of resources on making their foods as “rewarding” as possible to the brain, which leads to overconsumption.
3. Processed Foods Contain All Sorts of Artificial Ingredients
If you look at the ingredients label for a processed, packaged food, chances are that you won’t have a clue what some of the ingredients are.
That’s because many of the ingredients in there aren’t actual food… they are artificial chemicals that are added for various purposes.
This is an example of a processed food, an Atkins Advantage bar, which is actually marketed as a low-carb friendly health food.
I don’t know what this is, but it most certainly isn’t food.
Highly processed foods often contain:
• Preservatives: Chemicals that prevent the food from rotting.
• Colorants: Chemicals that are used to give the food a specific color.
• Flavor: Chemicals that give the food a particular flavor.
• Texturants: Chemicals that give a particular texture.
Keep in mind that processed foods can contain dozens of additional chemicals that aren’t even listed on the label.
For example, “artificial flavor” is a proprietary blend. Manufacturers don’t have to disclose exactly what it means and it is usually a combination of chemicals.
For this reason, if you see “artificial flavor” on an ingredients list, it could mean that there are 10 or more additional chemicals that are blended in to give a specific flavor.
Of course, most of these chemicals have allegedly been tested for safety. But given that the regulatory authorities still think that sugar and vegetable oils are safe, I personally take their “stamp of approval” with a grain of salt.
Bottom Line: Most highly processed foods are loaded with artificial chemicals, including flavorants, texturants, colorants and preservatives.
4. Many People Can Literally Become Addicted to Processed Junk Foods
The “hyper rewarding” nature of processed foods can have serious consequences for some people.
Some people can literally become addicted to this stuff and completely lose control over their consumption.
Although food addiction is something that most people don’t know about, I am personally convinced that it is a huge problem in society today.
It is the main reason why some people just can’t stop eating these foods, no matter how hard they try.
They’ve had their brain biochemistry hijacked by the intense dopamine release that occurs in the brain when they eat these foods (11).
This is actually supported by many studies. Sugar and highly rewarding junk foods activate the same areas in the brain as drugs of abuse like cocaine (12).
Bottom Line: For many people, junk foods can hijack the biochemistry of the brain, leading to downright addiction and cause them to lose control over their consumption.
5. Processed Foods Are Often High in Refined Carbohydrates
There is a lot of controversy regarding carbohydrates in the diet.
Some people think that the majority of our energy intake should be from carbs, while others think they should be avoided like the plague.
But one thing that almost everyone agrees on, is that carbohydrates from whole foods are much better than refined carbohydrates.
Processed foods are often high in carbs, but it is usually the refined variety.
One of the main problems is that refined, “simple” carbohydrates are quickly broken down in the digestive tract, leading to rapid spikes in blood sugar and insulin levels.
This can lead to carb cravings a few hours later when blood sugar levels go down again. This phenomenon is also called the “blood sugar roller coaster” – which many people who have been on a high-carb diet can relate to.
Not surprisingly, eating a lot of refined carbohydrates is associated with negative health effects and many chronic diseases (13, 14, 15).
Do NOT be fooled by labels like “whole grains” that are often plastered on processed food packages, including
These are usually whole grains that have been pulverized into very fine flour and are just as harmful as their refined counterparts.
If you’re going to eat carbs, get them from whole, single ingredient foods, not processed junk foods.
Bottom Line: The carbohydrates you find in processed foods are usually refined, “simple” carbohydrates. These can lead to rapid spikes in blood sugar and insulin levels and cause negative health effects.
6. Most Processed Foods Are Low in Nutrients
Processed foods are extremely low in essential nutrients compared to whole, unprocessed foods.
In some cases, synthetic vitamins and minerals are added to the foods to compensate for what was lost during processing.
However, synthetic nutrients are NOT a good
replacement for the nutrients found in whole foods.
Also, let’s not forget that real foods contain much more than just the standard vitamins and minerals that we’re all familiar with.
Real foods… like plants and animals, contain thousands of other trace nutrients that science is just beginning to grasp.
Maybe one day we will invent a chemical blend that can replace all these nutrients, but until that happens… the only way to get them in your diet is to eat whole, unprocessed foods.
The more you eat of processed foods, the less you will get of vitamins, minerals, antioxidants and various trace nutrients.
Bottom Line: There are many nutrients found in whole foods that are not found in processed foods. The more processed foods you eat, the less you will get of these nutrients.
7. Processed Foods Tend to be Low in Fiber
Fiber, especially soluble, fermentable fiber, has various benefits.
One of the main ones is that it functions as a prebiotic, feeding the friendly bacteria in the intestine (16, 17).
There is also evidence that fiber can slow down the absorption of carbohydrates and help us feel more satisfied with fewer calories (18, 19).
Soluble fiber can also help treat many cases of constipation, which is a very common problem today (20).
The fiber that is found naturally in foods is often lost during processing, or intentionally removed. Therefore, most processed foods are very low in fiber.
Bottom Line: Soluble, fermentable fiber has various important health benefits, but most processed foods are very low in fiber because it is lost or intentionally removed during processing.
8. It Requires Less Energy and Time to Digest Processed Foods
Food manufacturers want their processed food products to have a long shelf life.
They also want each batch of the product to have a similar consistency and they want their foods to be easily consumed.
Given the way foods are processed, they are often very easy to chew and swallow. Sometimes, it’s almost as if they melt in your mouth.
Most of the fiber has been taken out and the ingredients are refined, isolated nutrients that don’t resemble the whole foods they came from.
One consequence of this is that it takes less energy to eat and digest processed foods.
We can eat more of them in a shorter amount of time (more calories in) and we also burn less energy (fewer calories out) digesting them than we would if they were unprocessed, whole foods.
One study in 17 healthy men and women compared the difference in energy expenditure after consuming a processed vs a whole foods-based meal (21).
They ate a sandwich, either with multi-grain bread and cheddar cheese (whole foods) or with white bread and processed cheese (processed foods).
It turned out that they burned twice as many calories digesting the unprocessed meal.
The Thermic Effect of Food (TEF) is a measure of how much different foods stimulate energy expenditure after eating. It totals about 10% of total energy expenditure (metabolic rate) in the average person.
According to this study, people who eat processed food will cut their TEF in half, effectively reducing the amount of calories they burn throughout the day.
Bottom Line: We only burn half as many calories digesting and metabolizing processed foods compared to whole foods.
9. Processed Foods Are Often High in Trans Fats or Processed Vegetable Oils
Processed foods are often high in unhealthy fats.
They usually contain cheap fats, refined seed- and vegetable oils (like soybean oil) that are often hydrogenated… which turns them into trans fats.
Vegetable oils are extremely unhealthy and most people are eating way too much of them already.
These fats contain excessive amounts of Omega-6 fatty acids, which can drive oxidation and inflammation in the body.
Several studies show that when people eat more of these oils, they have a significantly increased risk of heart disease, which is the most common cause of death in Western countries today.
If the fats are hydrogenated, that makes them even worse. Hydrogenated (trans) fats are among the nastiest, unhealthiest substances you can put into your body.
The best way to avoid seed oils and trans fats is to avoid processed foods. Eat real fats like butter, coconut oil and olive oil instead.
Just Eat Real Food!
When we replace real, traditional foods like butter, meat and vegetables with crappy, processed junk foods, we get fat and sick.
Real food is the key to good health, processed food is not. Period.
Food Allergies caused by TBHQ?
Cheryl Rockwell, an assistant professor of pharmacology and toxicology at Michigan State University, uncovered during 9 years of research that the common food additive TBHQ (tert-butylhydroquinone) causes abnormal reactions in the immune system that trigger food allergies. She explains that TBHQ negatively affects “T-cells” in the body (which are generally used to fight infections) in a way that promotes allergies to tree nuts, milk, eggs, wheat and shellfish.
“Because humans are exposed to TBHQ through ingestion of food, the development of food allergies may be of particular concern. Notably, there has been an increase in reports of food allergy that seems to correlate with the increased use of TBHQ and other phenolic antioxidants as food preservatives.” ~ Cheryl Rockwell, PhD, The Journal of Immunology
Dr. Rockwell just received a large grant from the National Institute of Environmental Health Sciences to continue her research on TBHQ and its relation to human food allergies. While I highly doubt one single food additive is the cause of all food allergies, this is a move in the right direction. Ingredients are dumped into our food with zero independent or regulatory oversight – some of which trigger very serious allergic reactions and can have other negative effects on our health.
What is TBHQ?
One of my first big restaurant investigations was Chick-Fil-A, in which I found that they used the preservative TBHQ not once – but twice – in their chicken sandwiches as it was in both the chicken and the bun. This sandwich was one of my favorite foods to eat when I was younger, so this really hit home!
You can’t get much more toxic than TBHQ. This synthetic preservative is a form of butane and has been linked to vision disturbances, liver enlargement, childhood behavioral problems, and stomach cancer in animal studies. It’s also banned for use in food in other countries including Japan, and is on the Center For Science in The Public Interest’s list as one of the worst food additives to be avoided.
Even though TBHQ is technically an “antioxidant” which makes it sound healthy – it’s synthetically created in a lab. Other synthetic antioxidants include BHT and BHA, which the Environmental Working Group says should not be in our food.
Journalist Michael Pollan first alerted the masses to this ingredient 10 years ago in his bestselling book, The Omnivore’s Dilemma:
“But perhaps the most alarming ingredient in a Chicken McNugget is tertiary butylhydroquinone, or TBHQ, , an antioxidant derived from petroleum that is either sprayed directly on the nugget or the inside of the box it comes in to “help preserve freshness.” According to A Consumer’s Dictionary of Food Additives, TBHQ is a form of butane (i.e. lighter fluid) the FDA allows processors to use sparingly in our food: It can comprise no more than 0.02 percent of the oil in a nugget. Which is probably just as well, considering that ingesting a single gram of TBHQ can cause “nausea, vomiting, ringing in the ears, delirium, a sense of suffocation, and collapse.” Ingesting five grams of TBHQ can kill.” ~ Michael Pollan, The Omnivore’s Dilemma: A Natural History of Four Meals, 2006
McDonald’s has since removed the TBHQ. Despite the dangers, the FDA has allowed TBHQ in our food since 1972 and since then it has become so common that you can barely walk down a single aisle in the supermarket without running into products with it left and right.
When the World Health Organization evaluated the intake of TBHQ in the U.S., they found that people who regularly eat high fat foods are consuming 180% of the “acceptable daily intake”. In other words… WAY too much!
Soon after I consulted Chick-Fil-A in 2012 and raised concerns about the TBHQ, they began testing peanut oil without it in multiple markets – and finally ditched it completely in 2015. They also didn’t replace it with some other toxic chemical, they just took it out. You’ve got to ask yourself, is this ingredient really necessary?
Beware: Avoiding TBHQ isn’t easy because it’s not always listed on the label.
Food companies are allowed to determine whether or not they will put TBHQ on the label, based on a little loophole in our food labeling regulations. If they decide that TBHQ meets the labeling definition of an “incidental additive” then they can just leave it off the ingredient list. Additives are considered incidental if they don’t serve a function in the finished product and are used in insignificant levels (the FDA doesn’t define what “insignificant” means, so that’s anyone’s guess).
In other words, if TBHQ is used to preserve oil that is an ingredient in cookies, but the amount is considered insignificant and is not preserving the final product (the cookies), it doesn’t need to be listed on the cookie label. Since TBHQ is often used to preserve fats and oils it can be exempt from mandatory labeling as an incidental ingredient in products like crackers, tortillas, and chips.
The same goes for when TBHQ is used to preserve
flavor ingredients – the food company decides if it is preserving the finished product (requiring a label) or not.
As a precaution, many companies do list TBHQ on the label though, so keep your eyes peeled! My team recently scoured the grocery store shelves and found it in dozens of really popular products – many of them targeting children.
Popular Food Brands Guilty Of Using TBHQ:
• Snacks: Keebler crackers, Cheez-it, Town House crackers, Special K Popcorn Chips and Cracker Chips
• Cookies: Keebler, Grandma’s
• Frozen battered fish: Van de Kamps
• Microwave popcorn (select flavors): Smart Balance, ACT II, Jiffy Pop, Jolly Time, Orville Redenbacher’s, Pop Secret
• Chocolates: Reese’s Peanut Butter Cups, Butterfinger, Snickers (peanut butter flavor), Ghirardelli Squares
• Breakfast foods: Pop Tarts, Special K Pastry Crisps, Pillsbury Toaster Scrambles & Toaster Strudels
• Prepared dough: Pillsbury Grands Biscuits (some varieties) and Crescent Rolls, Pillsbury/Cinnabon Cinnamon Rolls
• Frozen foods: Totino’s Pizza Rolls & Pizzas, Tyson Anytizers Boneless Chicken Wings, Hungry Man
• Noodles: Maruchan Raman Noodle Soup and Instant Lunch, Nissin Chow Mein Noodles
• Taco Shells: Old El Paso Hard Taco Shells
• Salad dressing: Hidden Valley Ranch (Fat-free)
• Fast food restaurants: KFC, Arby’s, Hardee’s, Carl’s Jr., Dominos, Pizza Hut, Taco Bell Doritos Locos Tacos, and Jack In The Box (per 2013 ingredient list)
If you want to learn how to detox the body by the G2 Sacraments then go to:
We will be covering more “detoxing your life” on this Sunday’s G2Voice Broadcast #24 at www.g2voice.is
10 AM EST. We will pick up where we left off last week as we look at stopping the flow of toxins entering the body! See you then.
Concerned Stores Pulling Nutella After Report Links it to Cancer
5 Reasons High Fructose Corn Syrup Will Kill You
The Real Reason Wheat is Toxic (it’s not the gluten)
14 Cancer-Causing Foods You Should NEVER Put In Your Mouth Again
Let’s change the world together!
Archbishop Mark S. Grenon