Pg. 266 "Of the antibiotics sold in 2014, 80% were for use on livestock and poultry; only 20% were for human use. Those antibiotics given to animals survive slaughter and processing and are then delivered to our intestines."
Pg. 268 "Phenylalanine and tryptophan are essential amino acids, which means you have to eat them, and tyrosine comes from phenylalanine--meaning glyphosate-treated crops are going to be low in these amino acids necessary to make the neurotransmitters serotonin, dopamine, and norepinephrine."
Pg. 273 "Another class of compound called parabens is used as a preservative in cosmetics and lipstick and in certain foods such as tortillas and muffins. They can alter the expression of genes, including those in breast cancer cells, and contribute to impaired fertility in women. Parabens have also been shown to advance the timing of puberty in girls."
Pg. 274 "Nitrates turn into nitrites, which react with amino acids to form nitrosamines, which then react with nitrogen to form nitrosoureas. These are among the most potent carcinogens around and are associated with virtually every cancer of the alimentary tract; stomach, intestine, and colon. In 2010, the WHO declared nitrates as probable human carcinogens, and there are now regulations as to how many can be added to your cured meats, though we still don't know what a safe amount actually is."
Pg. 275 "Nitrates and trans-fats are the only items that have ever been removed from the FDA GRAS list, so you know they must be bad for you."
The processed food industry vociferously argues that sugar is a required and necessary ingredient in their recipes. And that's true because if it weren't for the sugar, you wouldn't eat it, and their profits would dwindle. Here are five of the industry's pro-sugar arguments, and why it's good for them and bad for you.
Pg. 268 "Phenylalanine and tryptophan are essential amino acids, which means you have to eat them, and tyrosine comes from phenylalanine--meaning glyphosate-treated crops are going to be low in these amino acids necessary to make the neurotransmitters serotonin, dopamine, and norepinephrine."
Pg. 273 "Another class of compound called parabens is used as a preservative in cosmetics and lipstick and in certain foods such as tortillas and muffins. They can alter the expression of genes, including those in breast cancer cells, and contribute to impaired fertility in women. Parabens have also been shown to advance the timing of puberty in girls."
Pg. 274 "Nitrates turn into nitrites, which react with amino acids to form nitrosamines, which then react with nitrogen to form nitrosoureas. These are among the most potent carcinogens around and are associated with virtually every cancer of the alimentary tract; stomach, intestine, and colon. In 2010, the WHO declared nitrates as probable human carcinogens, and there are now regulations as to how many can be added to your cured meats, though we still don't know what a safe amount actually is."
Pg. 275 "Nitrates and trans-fats are the only items that have ever been removed from the FDA GRAS list, so you know they must be bad for you."
The processed food industry vociferously argues that sugar is a required and necessary ingredient in their recipes. And that's true because if it weren't for the sugar, you wouldn't eat it, and their profits would dwindle. Here are five of the industry's pro-sugar arguments, and why it's good for them and bad for you.
- Sugar adds bulk. Kellogg's Honey Smacks are 56% sugar.
- Sugar makes food brown. Indeed, we love the brown color and caramel taste. Every time the Maillard reaction (glycation, browning) occurs, it throws off an oxygen radical that can damage the cell.
- Sugar raises the boiling point. This allows for caramelization to occur, which is very tasty but can cause cells to age over time. There are also data to suggest that fructose could "caramelize" your hippocampus, which might contribute to memory decline.
- Sugar is a humectant (attracts and maintains moisture). How soon does fresh bakery bread become stale? Maybe two days? How about grocery store commercial bread? More like three weeks. Ever wonder why? In commercial bread, the baker adds sugar to take the place of water, known as water activity. Sugar doesn't evaporate but instead takes up space in the bread while holding onto the water during baking so the loaf stays moist.
- Sugar is a preservative. Have you ever left a soda at room temperature? Of course, after the carbonation escapes, it goes flat. But do bacteria or yeast ever grown in it? Never.
Oh, and by the way, sugar is addictive. They don't want you to know. They'll deny deny deny the same way the tobacco industry executives testified in congress, "I believe that nicotine is not addictive."