Badditives! The Worst Additives in our Food
In Badditives! The 13 Most Harmful Food Additives in Your Diet and How to Avoid Them, Linda and Bill Bonvie, who for several years wrote the Citizens for Health “Food Identity Theft” blog, have identified a rogues’ gallery of the “worst of the worst” ingredients out there. We are fortunate to be able to bring you selections from this important book on a weekly basis to provide you with the information you need to be as effective you can be in managing your own health and wellness.
April 25, 2017
Washington, D.C. – Next up in the list no one would want to be a part of – Badditives! The 13 Most Harmful Food Additives in Your Diet and How to Avoid Them – Artificial Colors – Agents of Food Fraud That Are Putting Kids on the Road to Ritalin:
Of all the cheap tricks used by food processors to mass-market their commodities while compromising the health of customers, the use of synthetic dyes is the one that really takes the cake when it comes to being flagrantly fake.
While such fakery in the bakery isn’t that hard to distinguish, what may be less apparent are many of the packaged products, ranging from cereals to salad dressings, which have had their appearance artificially enhanced through the use of coloring agents made from petroleum derivatives.
Fortunately, a growing number of consumers are no longer falling for this pervasive form of food fraud – especially after being made aware of the behavioral effects it can have on their kids, for whom many of these prettied-up products are intended. A number of major companies, as a result, have begun to respond by simply dispensing with these deceptive dyes and replacing them with more natural substances.
However, that’s not to say there aren’t plenty of processed foods dressed up in counterfeit colors that still remain on supermarket shelves, many of which are deliberately designed to appeal to preschoolers. That’s why we can’t afford to let our guard down – and why it’s so important to keep up the pressure on the industry to drop the deceptive and damaging disguises they use to lure innocent children and unwary grown-ups…
…It’s hardly surprising that so many supposedly “harmless” synthetic hues have been found to be otherwise when you consider their origins and backgrounds. In fact, the passage of the original federal food safety law, the 1906 Pure Food and Drugs Act, was largely designed to curtail the use of hazardous coloring agents to disguise the appearance of various products…
…In spite of… [such] measures, our processed food products have continued to be colored with synthetic compounds that rresearch is increasingly revealing to be hazardous to our health (and especially that of our childrren) – badditives that only recently have begun to be replaced with substances more fit for human consumption.
April 18, 2017
Washington, D.C. – As promised, we bring you another selection from Badditives! The 13 Most Harmful Food Additives in Your Diet and How to Avoid Them. Today’s excerpt is from the first chapter, Aluminum – The Metallic Menace to Your Mentality:
Like other substances of questionable safety, this most commonplace of metals came into widespread use in consumer products during the post-World War II period. In various forms, it was officially accorded GRAS (generally recognized as safe) status as a food additive by the FDA back in 1959—meaning that as something in “common use” by then, it required no clinical testing or risk-benefit analysis (which translates to: it must be safe, because people have been using it for a while without any immediately apparent ill effects).
In fact, after President Nixon in 1969 directed the FDA to undertake a systematic safety review of all GRAS substances, a select committee of the Federation of American Societies for Experimental Biology (FASEB) was contracted to do a “re-review” on the status of aluminum. The committee concluded: “There is no evidence in the available literature on . . . acidic sodium aluminum phosphate [and other forms of aluminum] . . . that demonstrates, or suggests reasonable grounds to suspect, a hazard to the public when they are used at levels that are now current or that might reasonably be expected in the future.”²
Interestingly enough, although “noting that care should be taken by patients with kidney disease when consuming food containing high levels of Al (aluminum) salts,” the authors of that report “did not mention either dialysis encephalopathy, which has been attributed to aluminum, or “the controversial role of Al in Alzheimer’s disease. Description of these clinical problems began about the same time,” notes Robert A. Yokel, a University of Kentucky pharmaceutical sciences professor.³…
…Consumers were constantly reassured that there was never enough “proof” of an aluminum–Alzheimer’s association to be concerned about it, especially given that the victims were mostly older people and no direct cause-and-effect association was ever clearly established.
All that changed, however, in 2014, when much stronger evidence of such a link emerged—strong enough to move aluminum from something regarded with mere suspicion into the category of an official “suspect.”
2. Yokel, Robert A., Aluminum in Food: The Nature and Contribution of Food Additives, p. 206, http://cdn.intechopen.com/pdfs-wm/28917.pdf
3. Ibid, p. 205
April 11, 2017
Washington, D.C. – Today is officially Read Your Labels Day #RYLD! (Yes, we are a little nerdy when it comes to the work to which we have dedicated ourselves.) As promised, we bring you another selection from Badditives! The 13 Most Harmful Food Additives in Your Diet and How to Avoid Them.
Today the Bonvies share a selection from their Introduction – a glimpse into what motivated them to provide such an important resource for managing what we feed to ourselves and our families. And if you like the “taste” you get from these selections, please support more important information like this by purchasing a copy of the book using the link above. Enjoy!
From the Introduction of Badditives! The 13 Most Harmful Food Additives in Your Diet and How to Avoid Them:
The purpose of Badditives! is to acquaint you with what we have come to regard as the “worst of the worst” in terms of food ingredients, how they came to be an accepted part of our diet, the adverse effects they can have on your health and well-being, and how to steer clear of them. In most cases, of course, the best method of avoiding them is, whenever possible, to buy certified organic products, which not only are grown without chemical pesticides and fertilizers, but are free of most of the substances discussed in this book as well. However, even these aren’t perfect, as you’ll learn in the chapter on carrageenan, a “natural” ingredient that isn’t nearly as harmless as it’s made out to be.
Many of the concerns you’ll find discussed in these pages have been addressed at length in some excellent books, documentary films, and a good deal of scientific and historical information—some of which is cited here and can also be found on the Internet. (Of course, “Internet rumors” and “conspiracy theories” are two of the favorite terms used by industry propagandists in an attempt to dismiss most of the kind of carefully researched information you’ll find here and elsewhere, as if conspiracies—defined as schemes devised by two or more people—were nonexistent, and the Internet was nothing more than a source of unsubstantiated hearsay.) Some of the books we would recommend for those of you who would like to learn more about these issues have been used as references and are mentioned in the chapters that follow.
Hopefully, by the time you finish reading about the damage done by the motley gang of “badditives” to which these chapters are dedicated, you’ll realize that there’s a lot more to worry about in the products you might assume to be safe than merely the amount of sugar (which is actually used much less than it was in years past), sodium (a certain amount of which is actually necessary to keep us alive), and calories they contain. And once you start examining the lists of ingredients on food packages (if you’re not already doing so), you’ll see just how many of them are out there waiting for you and your family to ingest—often half a dozen or more strong in a single product.
At that point, you’ll realize it’s well worth the effort to bar them permanently from your home, your life, and your body.
April 4, 2017
Washington, D.C. – April 11, 201, marks 5 years since the very first CFH Read Your Labels Day #RYLD, the day that serves as a reminder to do everything you can to learn and understand what goes into the things you eat and drink. To commemorate this milestone, Linda and Bill Bonvie have offered to share portions of their new book Badditives! The 13 Most Harmful Food Additives in Your Diet and How to Avoid Them.
Starting on 4/11/17, once a week the Bonvies will share new content from this excellent new resource in the battle to be informed about what we eat, drink, and feed to our families. Feel free to visit this page weekly to check if the latest addition has been posted, or wait to receive the email from us that it is ready to review. Don’t want to wait? Use this link to order a copy for yourself: Badditives! The 13 Most Harmful Food Additives in Your Diet and How to Avoid Them.
We’ll get things started with a selection from the foreword, written by CFH Board Chair, James S. Turner:
Journalists Linda and Bill Bonvie have been on the food beat for a number of years—most recently as the writers of twice-weekly articles for Citizens for Health’s blog Food Identity Theft from 2010 to 2015.
Their articles laid out in detail the debasing of the American food supply, for example, by manufacturers using industrial sweeteners such as high fructose corn syrup (HFCS), “flavor enhancers” like monosodium glutamate, and other brain-damaging excitotoxins and artery-clogging trans fats, all of which have been directly linked to the unprecedented health problems that now plague our society.
The articles formed the basis for Badditives! The 13 Most Harmful Food Additives in Your Diet—and How to Avoid Them, which zeroes in on the worst of the unnatural substances currently found in processed foods, how they got there, and the ways in which they impact our health (beginning with the first of the alphabetically ordered chapters, which reveals links between aluminum and Alzheimer’s disease).
Such ingredients give mechanized foods false color, taste, texture, and stability. Without them most of such processed products would taste bland and appear pale, limp, and inert. Various performance-enhancing chemicals, however, can turn these pasty, unappealing, nutrition-deficient discharges from processing machines into the brightly colored, happy-tasting, feel-good stuff we put into our mouths and call food. They carry real risks, as do other substances covered in the following pages, such as GMOs and fluoride, that adulterate our food for even more devious reasons. Along with chronicling how these badditives came to be accepted by federal regulators, the authors advise you on how to banish them from your diet and thus avoid the pitfalls of the easy, lazy, incurious shopping habits that Big Food encourages.
Stay tuned for more – and don’t forget to commemorate Read Your Labels Day #RYLD by being extra-vigilant about examining what Big Food is putting into what you eat and drink. If you find anything especially egregious, or you want to share examples you’ve seen of what we share from the Bonvies’ book, share it with us and other Citizens for Health on Twitter (@citizens4health) and Facebook.