Category Archives: nitrites and sulfites

Can consuming processed meats increase your chances of developing thyroid cancer?

FoodFacts.com has always maintained the position that the consumption of processed meats is not the best choice to make while trying to maintain a healthy diet. We know that most in our community feel the same way and try to avoid processed meats as much as possible.

We recently read about some new research published in the International Journal of Cancer that links nitrites used in processed meats to a increased risk of cancer. The study comes out of the Department of Health Studies at the University of Chicago and focused on participants with higher and lower intakes of nitrites.

Over 73,000 females up to the age of 70 were followed through a food frequency questionnaire. They were followed for an 11 year period. During that follow-up period, 164 cases of thyroid cancer developed within this population. While there was no general association made between nitrate intake and risk for thyroid cancer in most of the studied population, that in the highest range of nitrite intake had a 100% increased risk of developing thyroid cancer when compared with those who had the lowest range of nitrite consumption. You read that right – a 100% increased risk!

While the study is suggesting a link, that link may be quite factual because nitrites can be converted into cancer causing N-nitroso compounds. These compounds have already been discovered to cause other types of cancers.

Nitrites are common ingredients in products such as hot dogs, processed deli meats, ham, bacon, sausage, and many boxed or canned products where preservatives are found. FoodFacts.com cannot stress the importance of reading ingredient labels strongly enough. There are times when a consumer picks up a product in which they would never expect to find nitrites and the ingredient is listed clearly on the product.

In addition to the possibility of picked up a processed food product where you wouldn’t expect to find nitrites as an ingredient, FoodFacts.com is also aware that there are many folks who do have a difficult time completely giving up foods like bacon and sausage. For these folks, the research suggests that taking a high dose of a Vitamin C supplement, or drinking a high Vitamin C fruit juice can help prevent the conversion of nitrites into N-nitroso compounds. The study also points out that while a juice product may be labeled as high in Vitamin C, it is a more reliable option to take Vitamin C supplements regularly because you can be sure of the content of the supplement more readily than that of the juice.

When looking for a healthy Vitamin C supplement, keep in mind that FoodFacts TRI Nutritionals offer you pure, natural, real ingredients that are free from most items you may be actively avoiding in your supplements, like sugar, salt, gluten and corn. FoodFacts.com would, of course as always, be an advocate of eliminating nitrites from your diet completely. It’s one of the best, healthiest decisions you can make for your body.

We invite you to read more about this fascinating study:  http://www.foodconsumer.org/newsite/Nutrition/Food/processed_meat_linked_to_thyroid_cancer_1222120314.html

The Effect of Food Additives on Your Child’s Health

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Foodfacts.com wants to make everyone more aware of the harmful effects of Food Additives on Your Child’s Health. Do you ever wonder how Jello gets its pretty colors? Or how the taste of vanilla can exist in food that doesn’t contain vanilla beans? Additives and chemicals are added to our everyday foods and beverages and most have nothing to do with nutritional value. They exist to fulfill consumer’s expectation of perfection. We know that Mother Nature may not produce a perfect fruit or vegetable so we keep them unblemished with the use of fungicides, pesticides and herbicides. With the continued high demand from consumers for meals that are easy to prepare and taste good, the industry of food additives in the category of flavorings and flavor enhancers is expected to top $1.46 billion this year.

Food additives are not new (originally they were made from coal tar oil) and children have been eating them for decades. So why do we care about them now?

Today our children are exposed to additives and chemicals everyday all day. Instead of the occasional candy, or special occasion pink cupcakes, children growing up in the United States are digesting chemicals from breakfast until bedtime. Multi-colored toothpaste, colored breakfast cereals, artificial whip toppings, bubble gum, liquid medicine and highly processed convenience foods in lunchboxes (can you say Lunchables?) More children are drinking soft drinks with artificial color, flavor, caffeine and aspartame. The more they have the more they crave, and for a tired parent, sometimes the path of least resistance becomes the choice.

More importantly, pesticides, hormones and synthetic food additives have been shown to affect brain development, behavior and learning abilities in children. What you put in your shopping cart is more important than ever!

FOOD DYES Listed on the ingredients label as “Yellow No. 5″, “Red #3″, etc., dyes are used primarily to make food appear fresher than it is, or in the case of many foods made for children, to attract them with bright colors. They are used in breakfast cereals, drinks, candy, bakery goods, puddings, gelatin desserts, just to name a few. Instead, look for carrots and beets as natural coloring agents on the label.

ARTIFICIAL FLAVORINGS Are made up of hundreds of combinations of chemicals, both natural and synthetic. A popular flavoring agent is “vanillin”, also listed as “vanilla flavoring”. This flavoring agent is made from the waste product of paper mills. Instead, look for “pure vanilla” on the label. MSG, salt and sodium containing agents are popular food additives. MSG has been linked to brain damage and infertility in laboratory animals and many people who eat MSG complain of headaches, chest pains and numbness. It’s primarily used to intensify flavor in meats, condiments, pickles, soups, candy and baked goods.

PRESERVATIVES There are about one hundred preservatives, which are used to prevent food from going “bad”. BHA, BHT and TBHQ are three commonly used preservatives. They may also be listed as “anti-oxidants” because they prevent the fats in food from “oxidizing” or spoiling. (There are natural and beneficial anti-oxidants but they are more expensive than the synthetic versions that are currently widely used.) You can find them in beverages, ice cream, candy, baked goods, soup bases, potatoes, breakfast cereals, dry mixes, enriched rice, animal fats and shortenings containing animal fats. These preservatives can cause allergic reactions and have been known to affect kidney and liver functions, brain function and may also convert other ingested substances into cancer-causing additives.

Nitrates, nitrites and sulfites, sodium benzoate, calcium propionate and citric acid are preservatives that trigger terrible symptoms in allergy sensitive kids, but for some they are deadly. Nitrates and Nitrites are used as a color fixative in cured meats, and studies have linked them to cancer. Sulfites are used for their anti-browning effects and to keep fruits and vegetables crisp longer.

SWEETENERS - Refined starches, high-fructose corn syrup and all artificial sweeteners (NutraSweet, Equal, Sweet’n Low, Sucralose, Acesulfame-K) not only rob your children of their health, but artificial sweeteners have been linked to brain damage, MS, Lupus and other central nervous disorders. Excessive sugar intake in children is also a contributing factor to our current childhood obesity epidemic.

As the primary grocery shopper, you are the most important person in your family’s health. By reading labels and selecting wisely, you can protect your family and affect the sales of more wholesome foods.

Article provided by www.familymagazinegroup.com