Four Foods You Probably Don't Even Know You're Eating

Should we have to live in a world where we have to check the labels of our ingredients in supermarkets? We are quite sure that we’re not the only ones who feel as though there should be a certain level of trust between a consumer and a supplier. The sad thing is, it’s becoming more and more apparent on a global scale that those who produce, regulate and supplies our food and drink do not care. We suppose that is not entirely correct, they care about profits increasing and overheads decreasing resorting in the introduction of chemical, inorganic and proven harmful substances extending extra shelf-life or enhance the flavouring.

Unfortunately, 90% of the world’s suppliers have chosen commerce over consciousness and are continuing to pump our food with in some cases, chemicals we find in cleaning products and poisons. The sad thing is, this is generally not hidden information and it’s just intelligently labelled in a way in that allows it to pass the eye of someone who’s not looking. What makes the entire situation worse is that the food and drink manufacturers are supposedly “regulated stringently”, so why are finding more and more harmful chemical and inorganic agents added to our foods that are linked with carcinogenesis, organ failure, raised blood pressure and hormone irregularity to name a few.

So if the manufacturers and the regulators know about this, and it’s not being stopped why is it still happening? There is only really one answer and that is that they just do not care. It’s a sad reality that most people will never understand “just because you’re not sick doesn’t mean you’re healthy” just as they may never make the connection between the quality of the foods they’re eating to the quality of their health, mindset and lifestyle. We are in experiencing a pandemic of chronic illnesses and dis-ease that many of the world’s leading independent nutritionists and scientists identify as a result of the consumption of chemical-laced inorganic convenience foods which is advertised as great value for money but holds little to no nutritional benefit.

More and more people are becoming aware of the scandals of the food industry and are asking more and more questions that are becoming difficult to answer and justify by those in charge. Those in the packaging department dealing with the labelling work so hard to misdirect your attention when you’re in the supermarkets by using ingredient names which to the average person does not mean a thing. And that is where they get us.

What we have done is listed four ingredients that are commonly found in our foods and drinks across the world that we really would not expect to see or even think would be allowed on our shelves:

Castoreum

Castoreum is the secretion from the castor sacs of the mature North American, European & Siberian beaver; it’s the yellowish fluid beavers use in combination with urine to scent mark territory. What happens is the removed castor sac of the beaver goes through a process of hot-alcohol extraction before being chemically modified to serve as flavourings or fragrances. Admittedly, castoreum is most commonly found in perfumes is still according to the independent food industry analysts ‘be food smart’an actively used the ingredient in alcoholic beverages, baked goods, frozen dairy, chewing gum, sweets, meat products, ice cream and most typically vanilla & raspberry flavouring.

Across the United States, United Kingdom and Europe, most people simply will never know that they are eating beaver juice as it appears on our products labels under the deceiving umbrella of ‘natural flavourings’. Natural flavourings by the very definition given to us by the regulatory bodies like the FDA, FSA and the EFSA (food and drink Association, food safety association & European food safety authority) can mean any additive that at its root came from a natural source.

Despite the deception and the gross factor, castoreum in its 80 years use has not been recorded to have and minor or major effects on health, the question has to be asked would it not be easier to just vanilla? There are no serious health risk we have found to be linked to castoreum; it is just straight up disgusting.

Arsenic

The very sound of the word arsenic should already raise alarm bells in your mind if you need help remember why this name is so familiar is because you will have heard it being used as a poison. Arsenic was the poison of choice in the Middle Ages most notably by the Borgia family of the Mediterranean. That alone should raise questions, but there’s more, arsenic become so favourable amongst the murderous minded of the middle ages because of versatility and the lethal side-effects were seen almost identical to those of cholera and we now know as a fact as a cacogenic substance.

Arsenic is, however, a naturally occurring substance that is found in the air, food and water, there is a misconception that all forms of arsenic are harmful to the body that is not entirely correct. Arsenic is an organic metal emitted from the earth’s crust found in rock sediment and can be found in small traces in all over the world and in the air we breathe, the water we drink and soils, we grow our crops in. The fact that we find arsenic in the environment naturally does not mean that we should further intoxicate ourselves by failing to avoid the foods riddled with contamination.

Traces of arsenic are found in many of the rice, grain and bean based products due to contaminated water in the irrigation systems, dark-meat fish simply due to the concentration of the naturally arsenic in the sea water and most factory farmed meat products as they’re fed crops grown in arsenic riddled soils. German researchers in 2013 made an attempt to bring the contamination of arsenic in our foods and drinks when they uncovered that wines and beers that undergo a filtering process before bottling can be known to contain twice the amount of arsenic that would be acceptable in water.

To be clear, there is more than one type of arsenic, two of which typically found in our food and drink supply. Organic and inorganic, both recorded to have long-term effects on human health, the more dangerous of the two is inorganic which is found in excessive amounts in white rice and we recommend that you consider reducing your intake if not completely removing it from your diet and substituting it for less chemically exposed brown rice.

Health Effects of Arsenic

Arsenic occurs in inorganic and organic forms. Inorganic arsenic compounds (such as those found in water) are highly toxic while organic arsenic compounds (such as those found in seafood) are less harmful to health.

Acute effects

The immediate symptoms of acute arsenic poisoning include vomiting, abdominal pain and diarrhoea. These are followed by numbness and tingling of the extremities, muscle cramping and death, in extreme cases.

Long-term effects

The first symptoms of long-term exposure to high levels of inorganic arsenic (e.g. through drinking-water and food) are usually observed in the skin, and include pigmentation changes, skin lesions and hard patches on the palms and soles of the feet (hyperkeratosis). These occur after a minimum exposure of approximately five years and may be a precursor to skin cancer.

In addition, to skin cancer, long-term exposure to arsenic may also cause cancers of the bladder and lungs. The International Agency for Research on Cancer (IARC) has classified arsenic and arsenic compounds as carcinogenic to humans, and has also stated that arsenic in drinking-water is carcinogenic to humans. - WHO - World Health Organisation.

Coal Tar

Coal tar to which most of us would instantly associate to the flammable brown viscous by-product of carbonised coal used in a variety of heavy duty industrial applications like surfacing the roads we drive our cars on. Coal tar we know has a complex mixture of phenols, polycyclic aromatic hydrocarbons (PAHS) and heterocyclic compounds from which is extracted benzene, xylene and toluene the main base for the food colourings and dyes Red#40, Blue#1 and most commonly Yellow #5 found all across the food supply.

Dyes and colourings are providing no nutritional benefit whatsoever; they’re only added for marketing purposes for example wild salmon is naturally pink due to its shrimp diet, but 70% of the world’s salmon is fishery farmed and fed a diet of oil’s and pelagic fish resulting in a brown flesh. For suppliers to mimic the natural pinkness of the natural salmon, they have to use dyes because it’s been long understood and exploited that the colour of food corresponds to our willingness to eat it.

These coal tar based dyes are used in a broad range of processed foods from sweeties, drinks, meats, dairy products, canned & dried fruits and are not out of place in the modern day ingredients for many vitamin tablets, toothpaste and chap sticks. As you can imagine coal tar doesn’t feature on your labels as brazen, instead it’s disguised cloaked by an alias. The extensive list of colours available to manufacturers is slowly becoming whittled down. This is due to the controversy caused by the consumer and scientific community alike concerning the safety and long-term side-effects from the use of coal tar derived additives. To help you spot them when you are label checking, we would recommend you check this source to see the delisted, banned and accepted additives. (Wikipedia)

Health effects from Coal Tar Based Additives.

As there are so many, we are going to list some of the most dangerous ones that require attention.

Yellow#5 AKA Tartrazine – Is used alone and in conjunction with other colours and has been long linked to hyperactivity, childhood obesity and lowered sperm count in males potentially rendering them sterile. Tartzine if not bad enough, is capable of catalysing allergic reactions such as abdominal cramping, hives nasal congestion & other repertory issues, kidney damage and chromosomal damage. Chromosomal damage is the first step of cellular mutation; tartrazine is turning people into mutants.

Red#3 AKA Erythrosine – is used in inks, “biological” stains used by dentists to expose plague build up and worst of all as a radiopaque medium. That means it’s impenetrable by x-ray light, why is this being used in our food. Disgustingly enough, Red#3 is found in canned fruit custard mixes, sweets and most noticeably in Maraschino cherries and has been linked to light-sensitivity and hormone imbalances leading to hyperthyroidism that left unbalanced leads to thyroid cancer.

For more information a good source would be Macquirelatory.com

Borax

Borax goes by quite a few different names like Boric Acid, Sodium Tetraborate, Sodium Borate or Disodium Tetraborate and is a naturally occurring chemical compound found in the world's water and soil. Understandably, grown fruits, vegetables and grains typically contain a manageable trace. If you’re not already sickened by the tolerance of our supposed ‘entrusted’ food manufacturers, then this one may change your mind. Borax is considered extremely versatile and has many uses outside of the food industry which question its place on out plates.

Borax is sold in as a household and commercial cleaning chemical, it’s found in fire retardants, soaps, and bleachers and you can buy boxes of pure borax from a company called 20Mule Team who sell it as a detergent booster. In addition to that, it’s other uses are insect killer, herbicides, pesticides and fungicides. When borax is used by the food industry, it’s referred to as E285 and has been long used as an acidity regulator, preservative and added to give more foods more texture.

Since the early 20th century, scientists and ingredient-conscious consumers posed the question regarding the safety of borax and boric acid in foods and since the 1920’s many countries created legislations against the use as an additive due to the high levels of toxicity. Many countries to date still ban the use of borax in foods although there are of course exploitable loopholes unmissed by the suppliers. Although banned in the US, Canada it’s accepted in the EU but is used in caviar, shrimp and other crustaceans that are sold in the US.

Health Effects of Boric Acid and Borax

At low concentrations, borax can be converted to boric acid in the body prior to absorption.

In humans, it is believed that adverse reactions associated with low doses of boric acid per day are unlikely to occur. However, exposure to large amounts of boric acid over a short period of time can affect the stomach, bowels, liver, kidney, and brain, and may even lead to death.

Animal studies indicated that excessive ingestion of boric acid over a prolonged period of time may cause adverse developmental and reproductive effects. Testicular lesions and impaired fertility have been observed in experimental animals given boric acid in the diet. However, there is no evidence that boric acid is toxic to the genes or carcinogenic. - http://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_37_01.html

In truth, it is of our opinion until more people wake up unite and oppose the world food suppliers and their governing bodies our food will continue to be laced with contaminants that pose both short-term and long-term health effects that are recorded to be contributing to the global pandemic of chronic illness and disease. The best way to protect yourself is to become aware of what is being used against you first; next find local suppliers like farmers markets. We will be covering more of these disgusting and harmful in the coming weeks, in the mean time if you have any questions don’t hesitate to email us or get in touch with us on social media.

Stay Vigilant People.