The Shocking Truth Behind FDA Approved Foods

It comforts me to know that a growing percentage of the American population is turning away from packaged, frozen and microwaveable meals and choosing meals that are fresh and home-cooked. I like to think that the growing interest in cooking shows could be partially to thank. And yet a major portion of the unprepared foods on grocers shelves come packed with toxic additives.

Why is it we are still losing the battle against food additives when we know they can be deadly?

Prior to feeling the effects of chronic illness, I had few doubts that the foods stamped with FDA approval were safe and good for me. I have since been shocked by the reality of the U.S. Food Administration protocol, a system that is dangerously influenced by economic profits and market gains.

The standards set by the American food administration is alarming and their habit of relinquishing full certification rights to individual companies must stop.

Here are some shocking truths about foods that the federally funded council claims “protect and promote your health”:

GRAS Additives:

I’m willing to bet you are unfamiliar with the acronym GRAS. The FDA has this category for foods or products which are “Generally Considered As Safe”. Am I the only one who has a problem with this title?

The FDA touts itself as a regulatory administration in charge of approving foods safe to our health. Generally seems like an awfully suspicious word choice. It should be 100% or nothing when it comes to health.

Nitrates and Nitrites:

Sodium nitrate is used as a preservative in meats like bacon, hotdogs, lunchmeat and cured beef and pork products. Although the FDA has approved the use of nitrates in food, they have yet to determine a safe level of ingestion and has proposed to delete “non-essential” uses of nitrates and nitrites. Non-essential to who exactly?

Is this not an admission that nitrates are in fact dangerous, regardless of quantity?

Nitrates are converted into nitrites when exposed to organisms in and outside of the body. Aside from its use in coloring and preserving meat, nitrates are used for pest control by many farmers, and when mixed with the organisms in the soil and animal waste, sodium nitrate converts into nitrites.

The process of fertilization using nitrates makes it nearly impossible to regulate levels of the toxic byproduct that are leached into the soil and surrounding water supplies.

Potassium Bromate:

This additive is used to improve the rising capabilities of flour. It strengthens the dough and though the FDA claims disappear in the baking process, is an oxidizing agent that has been categorized as 2B carcinogen by the International Agency for Research on Cancer.

Get this, potassium bromate has been banned in the European Union, Canada, Brazil, South Korea, Nigeria, Sri Lanka, Peru, and China to name a few. In 1982 research out of Japan proved that potassium bromate caused cancer of the thyroid, kidneys and other parts of mice and rats.

It’s no surprise this chemical additive has its patent in the US and large fast-food chains still use it in its breads as a cheap way to appeal to consumers.

How can you avoid the trap of toxic additives? Start by choosing organic when possible and always steer clear of pre-made foods like bread, cured meats, and GMO’s produce. It is important that we put pressure on the government to tighten food regulations and always read the fine print!