Some very common food dyes such as Tartazine (Yellow #5)
which gives Kraft’s macaroni and cheese its wonderful color, and Cochineal
which is derived from bugs that are found in cacti in South America, are
polluting our bodies on a daily basis. These dyes have been known to cause a
whole host of problems, from cancer in lab animals to hyperactivity in the
youth population.
Chemical dyes aren’t the
only pests reeking havoc on our bodies, the “human carcinogens” BHA (Butylated
Hydroxyanisole) and propyl gallate, two very common preservatives, also raise
some red flags. BHA causes stomach tumors in lab animals, but is deemed safe
for preserving everything from cereal to bubble gum. And propyl gallate helps
keep mayonnaise and chicken noodle soup from oxidizing and otherwise spoiling,
and is also a main component in adhesive materials and hair products.
Finally, everyone’s favorite little packets of silica that
are found in thousands of different manufactured items. Silica, silicon dioxide
and calcium silicate are wonderful products that help preserve dry powder foods
such as soup mix and dry coffee creamer. Case studies indicate that this same
silicon dioxide has been linked to autoimmune diseases as well as respiratory
disease. After heavy exposure to silica based products, Chinese factory workers
had a higher that normal mortality rate from respiratory disease and lung
cancer.
We consume foods on a daily basis without putting much
thought at all into what makes and keeps those foods so delicious. These are
just a few of millions of different chemicals that make our food taste good,
look good and stay good longer. So, next time you’re enjoying your favorite
snack, do yourself a favor and avoid looking at that nutrition label!
This just makes you wonder if anything is really safe to eat. As much work is put into combining all these different dyes and chemicals into our food for preservation and color, is it even worth eating knowing that it has led to cancer in lab animals.
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