Many Chemicals Banned in Other Countries Permeate U.S. Food

ChemicalStewAmericans appear to be the guinea pigs of the world. Many of us are willing test subjects for the food, chemical and pharmaceutical companies’ flooding of the market with dangerous or untested food additives nixed in other countries with more responsible health agencies.

First is a chemical banned from food in 100 countries:

Brominated vegetable oil is found in popular U.S. sports drinks and citrus-flavored sodas. BVO acts as an emulsifier that prevents flavoring from separating and floating to the top.

And then there’s potassium bromate, found in breads, frozen dinners, boxed pasta mixes, cake mixes and packaged baked goods.

Bromine is a poisonous and toxic chemical corrosive, according to nutritionist Mira Calton who, with her husband Jayson spent six years traveling to 100 countries on six continents to compare food ingredients in other nations to those of Americans. What they discovered was shocking…

Bromine in food is banned in all 100 countries they visited. It competes with iodine for receptor sites, and too much of the stuff can cause thyroid issues, autoimmune disease and cancer. It has been linked to birth defects, schizophrenia and organ damage.

Then there’s azodicarbonide,  another dangerous ingredient used in U.S. supermarket breads, frozen dinners, boxed pasta mixes and packaged baked goods. Pizza Hut, Subway and starbucks are also known to include azodicarbonide in bread products. Not only is the chemical banned in other countries, but finding it in food in Singapore can result in a jail sentence of 15 years and a $450,000 fine!

How about BHT (butylated hydroxytoluene), a common food preservative made from petroleum? BHT has resulted in inflamed tissues, organ enlargement and/or growths and cancers in animal subjects.

Another yummy (banned in other countries) additive used in many U.S. bread and packaged products is a petroleum derivative called TBHQ, used extensively in perfumes, resins, varnishes and oil field chemicals. But guess what? It works well in some foods, too. TBHQ is linked to stomach cancers, allergies and other ills, not only by consumption, but by penetrating the skin.

Americans seem to really like those food colorings that make processed food so attractive. Two or three decades ago, food colorings were made from natural sources such as beets, tumeric and saffron. Now most of them are made from coal tar. Many countries still require natural sources. Or do without the pretty color.

Countless fast food chains and U.S. brands reformulate their products without additives for other countries. They include such well-known names as Pizza Hut and Quaker (both owned by Pepsi), Betty Crocker and Kellogg products, Kraft’s Ritz crackers and McDonalds.

U.K. McDonalds French fries, for example, are just what you’d expect French fries to be–potatoes, NONhydrogenated vegetable oil, sugar and salt.

U.S. McDonald French fries, on the other hand, are spruced up with citric acid as a preservative, pyrophosphate to maintain color, dextrose, sodium acid, salt, sugar and, as a final touch before being fried in hydrogenated vegetable oil, dimethylpolysiloxane, an anti-foaming silicone used in caulking and sealing.

Many Americans are aware of the harmful effects of MSG (monosodium glutamate, a taste enhancer that makes you want more), and avoid it. But it’s hidden in many products under such names as “autolyzed yeast extract,” and “natural flavors.”

So why do food companies play this sucker game with Americans? Because they can–and they have the cooperation of U.S. Government agencies to do it.

Those additives serve many profitable purposes, among them Americans’ insatiable appetite (and ultimate addiction to)  junk food.  (Remember that two-thirds of us are overweight and 33 percent obese, and even a third of our children are overweight or obese!) They make things look better, last longer and taste better, thus stimulating the appetite for more. Many of the ingredients are cheap substitutes for real food.

The Caltons have written a book called Rich Food, Poor Food, based on their extensive travels and research. It should be available any time now. For more information on the food chemicals that are banned in other countries but not in the U.S. , check out Yahoo’s website health section or Lisa Leake’s and Vani Hari’s

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