Click on The Links Below to Listen to Part 1 and Part 2 of The Life Tree Station Broadcasts
Listen to Episode 1: 04/04/11 – Episode 1: Introduction, Dee Dee Shaw & The Deadly Five
Listen to Episode 2: 04/11/11 – Episode 2: Part Two, What’s Wrong With Our Food?
High-fructose corn syrup (HFCS) – increased weight gain, dental cavities, poor nutrition, and increased triglyceride levels, which can boost your heart attack risk
MSG – Monosodium glutamate – contributing to Headache, Flushing, Sweating, Facial pressure or tightness, Numbness, tingling or burning in face, neck and other areas, Rapid, fluttering heartbeats (heart palpitations), Chest pain, Nausea, Weakness
Artificial Sweeteners – Artificial sweeteners, also called sugar substitutes, are substances that are used instead of sucrose (table sugar) to sweeten foods and beverages. Because artificial sweeteners are many times sweeter than table sugar, smaller amounts are needed to create the same level of sweetness. Visit the National Cancer Institute for additional information.
Hydogenated Oils – the hidden killer of the innocent consumers, raise cholesterol and contribute to coronary artery disease.
Nitrates – Nitrate is a chemical found in most fertilizers, manure, and liquid waste discharged from septic tanks. Natural bacteria in soil can convert nitrogen into nitrate. Rain or irrigation water can carry nitrate down through the soil into groundwater. Your drinking water may contain nitrate if your well draws from this groundwater. It reduces the ability of red blood cells to carry oxygen.
Sodium nitrate (NaNO3) and its close relative sodium nitrite (NaNO2) are preservatives that you find in lots of processed meats. Stuff like salami, hot dogs, pepperoni, bologna, ham, bacon and SPAM all normally contain sodium nitrate as one of the ingredients. Fresh meats generally do not contain any added chemicals, so the question is, “Why is sodium nitrate added to all of these processed meats?” There are two reasons for adding these chemicals to processed meats:
* They preserve the color of the meat (meaning that it looks pink like SPAM rather than gray like cooked hamburger). You have probably noticed that nearly all meats that contain sodium nitrate or sodium nitrite remain pink or red even though they are cooked during processing.
* These chemicals inhibit botulism to some degree.
Let’s just throw in one more: Artificial Colors – The Poison Rainbow. FDA tests show that the three most-widely used dyes, Red 40, Yellow 5, and Yellow 6, are tainted with low levels of cancer-causing compounds, including benzidine and 4-aminobiphenyl in Yellow 5. Blue 1, Red 40, Yellow 5, and Yellow 6 have long been known to cause allergic reactions in some people. CSPI says that while those reactions are not common, they can be serious and provide reason enough to ban those dyes. Furthermore, numerous studies have demonstrated that dyes cause hyperactivity in children. Visit Food Educate for additional information.