Where exactly did someone come up with the idea that putting toxic chemicals in our food was safe? Not only knowing full well that these toxic chemicals were harmful, they’ve endorsed the very toxic products from which they’ve cleared for consumption by millions of consumers, and with the permission granted from the government to do so.
The FDA, the Food and Drug Administration, is the most under regulated federal agency in America, especially in light of all the defunct and harmful products it passes to be marketed to the public. You thought that maybe the economic crisis that prompted foreclosures because of the mortgage industry not being regulated was bad?
There’s a reason why they call it the Food and (Drug) Administration; the two words are synonymous in that there are drugs, and, many toxic chemicals are legally added to our foods. Not just some of our commercially grown and processed foods, but all foods that are not certified organic, hormone free, non-genetically Modified (GMO), antibiotic free and steroid free are unequivocally ladened with modified or added poisonous chemicals in the food we eat.
Unless you are aware of these chemicals and genetic modifications done to the food your eating, your ingesting these foods on a daily basis. After all, we need to eat to survive, and the food you just bought at the grocery store or at a fast food restaurant, there’s no getting away with not having these chemicals in our bodies, which are slowly killing us one bit at a time.
The FDA legally endorse food companies that inject these chemicals into our food from farm to store which are directly responsible and have been linked to degenerative diseases, food borne illness and thousands of deaths of people who have consumed or used the particular products that the FDA considered as “safe”.
The number of lawsuits against the FDA is overwhelming. There are millions who are affected adversely because of the food additives that the FDA legally allows food companies to put in the food and products they sell, as well as the many food borne illnesses that can occur because there is little regulation from the FDA at farms and slaughter houses.
|Stephanie Smith, 22.|
One such incident was of a woman who consumed a hamburger her mother ate. Stephanie Smith, a children’s dance instructor, thought she had a stomach virus. The aches and cramping were tolerable that first day, and she finished her classes.
Then her diarrhea turned bloody. Her kidneys shut down. Seizures knocked her unconscious. The convulsions grew so relentless that doctors had to put her in a coma for nine weeks. When she emerged, she could no longer walk. The affliction had ravaged her nervous system and left her paralyzed.
Ms. Smith, 22, was found to have a severe form of food-borne illness caused by E. coli, which Minnesota officials traced to the hamburger that her mother had grilled for their Sunday dinner in early fall 2007.
Meat companies and grocers have been barred from selling ground beef tainted by the virulent strain of E. coli known as O157:H7 since 1994, after an outbreak at Jack in the Box restaurants left four children dead.
Yet tens of thousands of people are still sickened annually by this pathogen, federal health officials estimate, with hamburger being the biggest culprit. Ground beef has been blamed for 16 outbreaks in the last three years alone, including the one that left Ms. Smith paralyzed from the waist down. This summer, contamination led to the recall of beef from nearly 3,000 grocers in 41 states.
Ground beef is usually not simply a chunk of meat run through a grinder. Instead, records and interviews show, a single portion of hamburger meat is often an amalgam of various grades of meat from different parts of cows and even from different slaughterhouses. These cuts of meat are particularly vulnerable to E. coli contamination, food experts and officials say. Despite this, there is no federal requirement for grinders to test their ingredients for the pathogen.
What is very alarming is that the FDA legally allows food companies like Kraft, Nabisco and a myriad of other food companies to secretly disguise chemical additives in foods labels as something entirely different, and not just a few kinds of foods either.
The grocery stores are lined with literally tons of toxic chemicals in the products they sell, but you wouldn’t know by some of the wording used on the ingredients list like “natural flavor”, which is a chemical disguised as natural, which is actually MSG or some other additive that the FDA allows food companies to secretly list on their food items and in body products as “natural”, “spices”, and a litany of other deceptive labeling.
Monosodium glutamate (MSG) is a flavor enhancer commonly added to Chinese food, canned vegetables, soups and processed meats to give the food a seemingly more flavor and taste. Although the Food and Drug Administration (FDA) has classified MSG as a food ingredient that’s “generally recognized as safe,” the use of MSG remains controversial.
The FDA has classified Vioxx as safe, which was a pain killer, which was recalled and has been linked to increased risk of heart attacks and strokes, with Consumer Reports stating that they estimate Vioxx Caused 27,785 deaths!
This subject hits very close to home as I was prescribed Vioxx which led me to the emergency room with heart attacks symptoms. There was an irregularity on the EKG, though up until that point, I have had no problems with my heart. If my incident was investigated further, in my opinion, it would have led the Vioxx being the culprit.
Clearly Merck who was the drug maker was at fault for creating such a deadly drug, but what’s more frightening is that not only did the FDA pass the drug as “generally recognized as safe,” the U.S. Food and Drug Administration did not require a Vioxx recall; Merck voluntarily pulled Vioxx from the market on September 30, 2004.
The list goes on and on about the deception from the FDA and it’s ‘above the law’ stance when considering that there are protections in place that make is nearly impossible to sue the FDA and win a court case against them because of agency protections from the government from such lawsuits.
Since 1972, inspections conducted by the FDA declined 81 percent. Since 2003, the number of FDA field staff dropped by 12 percent, and between 2003 and 2006 federal inspections dropped by 47 percent, according to analysis by the CSPI, an advocacy group dedicated to food safety. And a recent congressional study revealed that the agency inspects less than 1 percent of the U.S. food supply, leaving the food industry to police itself.
In the space between farm and table – at processing plants, where food is handled and sorted – is where many experts believe our best chance exists to catch food borne pathogens.
There has not been a coordinated system, nor any government oversight by the Food and Drug Administration to place safeguards to ensure that our food isn’t potentially deadly.
“FDA not only has insufficient resources, but it also has some major gaps in its authority,” said Sandra Eskin, director of the Food Safety Campaign at Pew Charitable Trusts.
An unwanted side effect of those gaps: 76 million illnesses and 5,000 deaths are caused by food borne illness in the U.S. each year.
This past Tuesday’s passage of a new law called, S. 510, the FDA Food Safety Modernization Act gives the FDA more power to prevent outbreaks – a change that was hailed by food safety advocates.
Sadly though, this does not address the allowance of toxic additives to our foods labeled as something that has nothing to do with what is actually in the product. The FDA allows food companies to legally mis-label their food products, with no penalties, so that they will stay on the shelves longer, and seemingly taste better, no matter the consequences, which are documented by peer review journals as being dangerous to our health by being exposed to toxic additives that are added to our food.
There are over 14,000 man-made chemicals added to our American food supply today. Food additives are not natural nutrition for humans or their pets. Children are suffering the most from food additives because they are exposed to food chemicals from infancy, and human bodies were not meant to be exposed to the degree of chemicals and food additives found in most all our foods.
Toxic build-up / exposure have been linked to serious diseases and developmental disorders, including:
* Cancer, Cardio-vascular diseases, Immune system diseases, Hormonal imbalances.
* Childhood and reproductive health problems: ADHD, hyperactivity, learning disability, autism. May cause reproductive damage.
* Neurological disorders / brain disease: 25% of the chemicals in the environment are neurotoxins linked to increased incidence of brain disease. Other related symptoms: memory lapses, “brain fog”, depression, anxiety, fibromyalgia,
“The body naturally manufactures fat in abundance to incarcerate and absorb chemicals and toxins that accumulate over time. As you cleanse the body, one can expect fat and inches to be substantially reduced.” – J. K.Paulsen, M.D. – a Bariatric Physician.
Looking out for specific foods to avoid is key. Studies show that eating just one sausage a day can significantly raise your risk of bowel cancer, one of the deadliest forms of the disease, according to an analysis by the World Cancer Research Fund. Eating 1.8 ounces of processed meat daily – about one sausage or three pieces of bacon – raises the likelihood of the cancer by a fifth. Processed meats may also trigger cancer in the prostate, lung, stomach and esophagus.
Processed meats include bacon, ham, pastrami, salami and hot dogs. Sausages and hamburgers can also fall into the category if they have been preserved with salt or chemical additives. The analysis also found that red meat raises the risk of bowel cancer, but to a lesser extent. Processing raises levels of cancer-causing chemicals called N-nitroso compounds, making bacon, sausages and other processed meats more deadly.
According to estimates, if everyone cut down on red and processed meat, one in 10 cases of bowel cancer could be prevented. (Ref.: Daily Mail March 31, 2008 World Cancer Research Fund: Food Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective November 2007)
Nearly everything we consume unless certified organic has pesticides, hormones, steroids, antibiotics, heavy metals, preservatives, artificial sweeteners, food coloring, sulfites, nitrites, nitrates and a vast amount of other toxic additives.
The following is an online list of 45 additives having the functional class “preservative,” from the Codex General Standard for Food Additives (GSFA) Online Database.
Mind you that these are only a short list of just preservatives, not including all the other toxic additives put in our food.
But people want convenience, and most don’t find the time to prepare a healthy meal that is inexpensive because the fast food joint on the corner, or prepared meals are easier to make and costs less.
But at what price do we pay for in our health by having these conveniences?