Food additives have been used for centuries to enhance the appearance and flavor of food and prolong shelf life. But do these food additives really “add” any value to your food? Food additives find their way into our foods to help ease processing, packaging, and storage.
Used in: “diet” or “sugar-free” products Aspartame is a neurotoxin and carcinogen. The components of this toxic sweetener may lead to a wide variety of ailments including brain tumor, lymphoma, diabetes, multiple sclerosis, Parkinson’s, Alzheimer’s, fibromyalgia, chronic fatigue, depression and anxiety attacks, dizziness, headaches, nausea, mental confusion and seizures.
HIGH FRUCTOSE CORN SYRUP (HCFS)
Used in: Most processed foods, breads, candy, flavored yogurts, salad dressings, canned vegetables, cereals HFCS packs on the pounds faster than any other ingredient, increases your LDL (“bad”) cholesterol levels, and contributes to the development of obesity and diabetes.
MONOSODIUM GLUTAMATE (MSG)
Used in: Chinese food, potato chips, many snacks, chips, cookies, seasonings, frozen dinners, lunch meats MSG affects the neurological pathways of the brain and disengages the “I’m full” function which results, for many, in weight gain. MSG is an excito-toxin, and regular consumption may result in depression, disorientation, eye damage, fatigue, headaches and obesity
HYDROGENATED VEGETABLE OILS (TRANS FATS)
Used in: Margarine, chips and crackers, baked goods, fast foods Trans fat increases LDL cholesterol levels while decreasing HDL (“good”) cholesterol, increases the risk of heart attacks, heart disease and strokes, and contributes to increased inflammation, diabetes and other health problems.
Used in: Wine and dried fruit Individuals who are sulfite sensitive may experience asthma, headaches, breathing problems and rashes.
Used in: Most processed foods, cereals, ice cream, candy, bakery products, American cheese, macaroni and cheese Artificial colorings may contribute to behavioral problems in children and lead to a significant reduction in IQ. Animal studies have linked other food colorings to cancer.
BHA AND BHT
Used in: Used as a preservative in many processed foods, potato chips, gum, cereal, candy, jello BHA and BHT are oxidants which form cancer-causing reactive compounds in your body. Affects the neurological system of the brain, alters behavior and has potential to cause cancer.
Used in: Hotdogs, bacon, ham, luncheon meat, cured meat, or any other type of processed meat Sodium Nitrate is the chemical that turns meats bright red but it’s highly carcinogenic once it enters the human digestive system. This toxic chemical is linked to many cancers.
Used in: Main exposure is through processed products containing aluminum May have neurological effects upon behavioral, motor and learning functions. Has been associated with Alzheimer’s disease and other neurodegenerative conditions.
Used in: Used to increase volume in bread and bread-rolls Potassium bromate is known to cause cancer in animals. Even small amounts in bread can create problems for humans.
Email Erica to start your journey today! firstname.lastname@example.org
Erica Hunter is a holistic-ish Health Coach. A zen-ish mom with two amazing kids. And a badass wife to a super patient husband. As Owner of NOW Health and Wellness, she specializes in food sensitivity testing and the elimination of inflammatory foods to improve mental and physical wellbeing. She believes we are what we eat, the food-body connection is powerful, and our daily food choices matter. Erica didn’t always love veggies, or know much about the connection between food and health. Until 2008, her diet consisted of high sugar, highly processed foods and tons of coffee. Throughout her life attempts at eating “healthy”, proved unsuccessful and following her first pregnancy, severe digestive symptoms began to interfere with daily life. Each day was a struggle to get out of bed and perform daily tasks. In pursuit of better health and a better quality of life, she eliminated gluten from her diet. The change in her digestive and overall health was apparent after just two weeks. She has never looked back and has been gluten-free since 2008. Finding her trigger food and understanding its impact on the body made a profound difference for her and her family. In 2014, she received her training as a Holistic Health Coach from the Institute for Integrative Nutrition studying over 100 dietary theories, practical lifestyle management techniques, and innovative coaching methods with some of the world’s top health and wellness experts. Combining over 15 years of real-life experience with her training, Erica creates custom programs that focus on the powerful food-body connection and lead to improved quality of life. She received her training as a Holistic Health Coach from the Institute for Integrative Nutrition where she studied over 100 dietary theories, practical lifestyle management techniques, and innovative coaching methods with some of the world’s top health and wellness experts.