Try To Avoid Chemicals And Hormones In Your Food

Chemicals in the food industry are used as aromas, to make colors, to make foods that spoil not to spoil as quickly as without the chemical additions, ….This list goes on.

Synthetic hormones are used in the breeding of lifestock. They cause  havoc to your weight and fat loss and more so to your health. The use of hormones in beef is said to be canrcinogenic and possibly damages the DNS.

Certain hormones can make (young) animals gain weight faster. They help reduce the waiting time and the amount of feed eaten by an animal before slaughter in meat industries. In dairy cows, hormones can be used to increase milk production. Thus, hormones can increase the profitability of the meat and dairy industries. The same is said about breeding of poultry. Eating foods containing those hormones, they get in your body and you gain weight faster.

Hormones used in breeding in the US (and approved by the FDA) and Canada are Östradiol-17, Progesteron, Testosteron, Zeranol, Trenbolonacetat und Melengestrolacetat. (About “hormones in beef”: from Greenpeace Magazin 3.99 German edition).
Hormones in Beef – an articles on Newsvine by: David Gutierrez

Not all US and Canadian farmers use hormones in stock breeding and so not all of US and Canadian beef is health damaging. How can you get meat and poultry hormone-free? Buy 100% organic. Find out how the labels for organic food in your area look. Do not believe that food is organic when you read the word “organic” on the package. The word alone is no guarantee that the food is organic. Only certain labels guarantee that it really is organic.

Chemicals in food are used to preserve it to make it stay longer on the shelf or refrigerator, or to improve the taste or appearance (synthetic colors).

I suggest that you do some research on chemicals and synthetic hormones in food in your area yourself. Furthermore I suggest not to wait until the authorities in your area announce that certain foods are health damaging. Make your own judgment for the sake of your and your children’s health.

Chemicals in food
The International Programme on Chemical Safety (IPCS) has a range of activities to evaluate the safety of food components, toxic natural constituents and contaminants as well as food additives and residues of pesticides and veterinary drugs.
These activities include providing the secretariats and scientific advice to the Joint Expert Committee on Food Additives (JECFA) and the Joint Meeting on Pesticide Residues (JMPR) and carrying out international risk assessments of chemicals of concern such as acrylamide, produced as a by-product of food processing and cooking.

JECFA and JMPR are organized jointly by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) and their work is used by Codex Alimentarius as well as Member States to develop international food standards and to propose international food safety guidelines.
(from: http://www.who.int/ipcs/food/en/)

Acrylamide (C3H3ONH2) is a chemical that is produced naturally in certain foods when they are cooked at high temperatures. It is also manufactured industrially for use in the production of polyacrylamide gels, which are used for various purposes, including the treatment of drinking-water and wastewater. Acrylamide is known to cause cancer in animals and, in high doses, can cause nerve damage in humans. (from: http://www.who.int/ipcs/food/en/)

In 2002, researchers in Sweden discovered elevated levels of acrylamide in foods such as potatoes and bread that are cooked at high temperatures. In animal tests, acrylamide has been shown to be a carcinogen, but full information on this compound in food and effects on humans is not yet available. ….Critical foods, particularly potato chips and crisps (French fries and potato chips, respectively), coffee, pastries, sweet biscuits (cookies), breads, rolls and toasts….. (from: http://www.who.int/ipcs/food/en/)

Semicarbazide (SEM): Concerns arise from the presence of SEM in food products packaged in glass jars with metal lids that have foamed plastic seals. SEM has been detected at low levels in a number of such food products, including baby foods. The presence of SEM has raised concern since it has weak carcinogenic activity when fed to laboratory animals at high doses…. (from: http://www.who.int/ipcs/food/en/)

I guess that you see more and more benefits of eating raw/of raw foods.

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