These 4 Food Additives Have Been Killing Us For Years

In 1982, the FDA approved the use of sulfites on produce despite evidence that such chemicals were dangerous to the public. It didn’t take long for a public interest group to document over 10 deaths resulting from the eating of sulfite filled salads. But what did take long was the FDA’s response. It wasn’t until a full four years later that they actually decided to do anything and ban the use of sulfites.

Quite frankly, their record of keeping the public safe is abysmal. They are slow to react, slow to investigate, and slow to take action. In fact, there are a number of highly dangerous chemicals still present in our food supply today. And again, despite the mounting evidence, the FDA has been slow or unwilling to do anything about it.

That’s why you need to take action and avoid these artificial food additives.

4 Artificial Food Additives You Shouldn’t Be Eating

Artificial Coloring Red No. 3 – Erythrosine

Ingredients with a number in them are always scary to me and trying to pronounce erythrosine isn’t easy at all. It’s not surprising to learn that Red #3 was shown to cause cancer in rats over 25 years ago. What is surprising, however, is that the FDA still hasn’t banned it from our food.

When its carcinogenic effects were discovered the FDA promptly banned the dye from cosmetics and claimed they would take steps to do so in food as well. Yet, decades later thanks to the lobbying of Big Food, nothing has changed. The dye can still be found in popsicles, yogurt, fruit cocktails, chewing gums, candy, Nesquik Strawberry Milk, Duff’s cake mix, and Betty Crocker icing.

Apparently, some food producers thought that Americans were more concerned with their food being red, than with it being cancer free. In fact, the FDA has repeatedly put color before health, approving a number of food colorings like Green 1 and 2, Red 1, 2 and 4, and Violet 1, before later banning them for their negative health effects.

Antibiotics

23,000 people died in the US last year from antibiotic-resistant infections, and over 2 million got sick. Despite repeated warnings and widespread concern, the FDA has continued to allow the overuse of antibiotics in our food production.

Beef, chicken, pork, and dairy farmers all use antibiotics, mostly to promote growth and to prevent animals from getting sick in poor conditions. Meanwhile, the FDA has only just recently decided to enact voluntary guidelines to help stop the practice, complete with loopholes and no legal enforceability.

Caramel Coloring Level IV

The most widely used dye in the world, caramel coloring contains the cancer-causing byproduct 4-methylimidazole (4-Mel). Yet, the FDA has determined that it poses no real danger to our health and has no intention of regulating or banning its use. Commonly used in colas, caramel coloring can be found in a variety of different foods and should be avoided.

Partially Hydrogenated Oils

It is estimated that artificial trans-fats cause 20,000 heart attacks a year in America. Yet, despite the Heart Association’s pleas, the FDA is only now moving slowly and reluctantly to ban the use of partially hydrogenated oils. Common in baked goods and fried foods, artificial trans-fats have been known to increase bad cholesterol for more than 20 years.