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Buyer Beware: Frozen Food Health Dangers Exposed

The AHA! Team — Fri, 15 Nov 2024 06:06:31 +0000

Patrick Tims via NaturalHealth365 – NEW research: Every 10% increase in calories from junk food triggers a ‘CRAZY’ effect on cancer risk We’ve all been tempted by the siren call of the frozen food aisle. Those colorful boxes promise delicious, “home-style” meals in minutes – it’s hard to resist. And when you’re short on time, brands like Stouffer’s may seem like a gift from heaven. But, behind the mouthwatering images and claims of so-called “wholesome” ingredients lurks a less appetizing reality. These frozen favorites contain excess denatured salt, unwanted preservatives, plus other unhealthy additives. While these foods may be easier on our schedules, they’re not doing our health any favors. In this article, we’ll take a closer look at what’s really inside these frozen meals. We’ll explore how companies like Stouffer’s have built empires on convenience and whether that convenience is worth the potential cost to your health. EWG food scores show frozen food companies are no longer trustworthy brands focused on consumer well-being There was a time when Hungry Man dinners and Boston Market frozen meals were staples in many American households. These quick and easy options seemed the perfect solution for busy families and individuals. However, our understanding of nutrition has evolved, and so has our perspective on these freezer aisle options. In recent years, organizations like the Environmental Working Group (EWG) have shed light on the true contents of many frozen foods, including popular brands like Stouffer’s. Their findings have given consumers pause, prompting a closer look at what we’re really eating when we opt for convenience. The EWG’s food scoring system evaluates products based on nutrition, ingredients, and processing methods. This comprehensive approach considers factors such as pesticide residues, contaminants, food additives, and antibiotic use in meat production. When applied to frozen meals, the results are often concerning. Many frozen food brands, Stouffer’s included, fall short in several areas. Most are not certified organic, which raises questions about the quality and origin of their ingredients. More troubling are the additives commonly found in these products. The meat used in frozen entrees presents another area of concern. Much of the meat ingredients come from animals treated with synthetic antibiotics and hormones – practices that are increasingly scrutinized for their potential impact on human health and the environment. It’s important to note that these findings don’t necessarily mean all frozen foods are harmful. However, they do highlight the need for consumers to be more discerning about their choices. As we dive deeper into specific ingredients and their potential effects, it becomes clear that the convenience of frozen meals often comes at a hidden health cost. Don’t believe Stouffer’s misleading frozen food claims When you flip over a Stouffer’s package, you might notice something curious – the vague term “flavor” listed as an ingredient. This ambiguity is just the tip of the iceberg. These frozen meals often contain high levels of toxic fats, excess sodium, and artificial flavors – a far cry from the wholesome, home-cooked meals they aim to replicate. While Stouffer’s maintains that their products are safe and high-quality, recent scrutiny has raised some red flags. For instance, many of their products contain genetically modified organisms (GMOs), including modified food starch and soy protein isolate. While big food companies turn a blind eye to the dangers of consuming GMOs, their presence alone contradicts the “natural” image many associate with the brand. Perhaps more concerning are the chemical additives and other questionable ingredients. Are those mysterious “flavors” listed on the package? They could hide a cocktail of artificial chemicals that manufacturers aren’t required to disclose individually. The EWG report we mentioned earlier also highlights the high levels of denatured salt in these meals. While salt enhances flavor, excessive amounts can pose cardiovascular risks. Moreover, heavily processed ingredients contradict the wholesome, home-style image the Stouffer’s brand tries to project. Let’s look at a specific example: Stouffer’s Cheesy Chicken Bacon Ranch frozen bowl. This product received the worst possible health score of 10 from the EWG, indicating it’s packed with potentially harmful chemicals and unhealthy ingredients. One particularly troubling component is sodium nitrite, which is used to preserve meat color and prevent spoilage. This additive has been linked to an increased risk of cancer. The disconnect between Stouffer’s marketing claims of healthful, non-toxic meals and the reality of their ingredients is stark. While these frozen dinners offer undeniable convenience, consumers should be aware that this convenience may cost their health. As we continue to unpack the world of frozen foods, it’s becoming clear that what we see on the front of the package doesn’t always match what’s listed in the ingredients. Be careful when adding items to your shopping cart When grocery shopping, consider bypassing the frozen food aisle altogether. Instead, opt for healthier, organic, all-natural options. Focus on foods without the aforementioned sodium nitrite. Opt for selections that are organic and contain sea salt. If you pick an item off the shelf with a lengthy list of chemicals and/or additives, don’t put it in your cart. In general, the fewer ingredients listed on the packaging, the healthier it is. Be aware that most frozen food is chock-full of denatured salt, which can contribute to high blood pressure. When choosing between sources of protein, favor antibiotic-free, 100% grass-fed, and organic foods. Sources for this article include: Healthy-holistic-living.com Goodness.com To read the original article click here.

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CANCER ALERT: 300+ Chemicals Found to Increase Risk of Breast Cancer

AHA Publisher — Thu, 05 Aug 2021 07:23:02 +0000

Sara Middleton via NaturalHealth365 – According to the American Cancer Society, the typical woman has a 1 in 8 chance of developing breast cancer at some point in her lifetime. Sadly, the rates of breast cancer have increased dramatically in recent decades. Today, breast cancer remains the most common type of cancer affecting women, other than skin cancer. Why are breast cancer rates skyrocketing – could the growing number of cancer-causing chemicals found in our environment be to blame? Data from one new study suggests yes. Hundreds of Chemicals Found in Common Everyday Products Shown to Promote the Synthesis of Hormones Linked to Breast Cancer, New Research Finds The study, published in the recent edition of Environmental Health Perspectives, used laboratory testing to identify chemicals that may cause breast cancer by elevating the synthesis of estradiol (estrogen) and progesterone, two hormones linked to an increased breast cancer risk. The researchers found that 296 chemicals demonstrated the ability to increase the activity of one or both of these hormones. Chemicals, including hexythiazox, oxyfluorfen, pirimiphos-methyl, and 3,3′-dimethylbenzidine, were found in various sources, including “pesticides, consumer product ingredients, food additives, and drinking water contaminants.” The researchers note that at least 53 of the chemicals tested are currently being used in consumer products, despite the fact that there is “inadequate information to assess carcinogenic potential.” Incredibly, as many as 13% of the nearly 300 chemicals were previously identified as “unlikely” carcinogens or reproductive/developmental toxicants, despite showing cancer-causing potential in the comprehensive laboratory study. How could such a misclassification occur? One explanation relates to a failure of conventional toxicology testing. Generally, toxicology testing of U.S. consumer products only looks at whether chemicals mimic estrogen or bind to hormone receptors. But what is rarely tested is whether chemicals can actually trigger estrogen production, which is exactly what these researchers discovered. “Because [estradiol and progesterone] are important risk factors for breast cancer, chemicals that increase their synthesis may also increase the risk for breast cancer and must be prioritized for further research and exposure reduction,” the authors conclude. Beyond Everyday Household Items, Common Pharmaceutical Products Have Been Associated With Breast Cancer, Too It’s not just food, pesticides, and household products that can expose you and your loved ones to chemicals that increase the risk of cancer. Unfortunately, many drugs and medical products have an elevated cancer risk, too. Remember hormone replacement therapy (HRT)? Once widely recommended by medical professionals, HRT has been strongly linked to breast cancer, as just one example. We see this especially among postmenopausal women, who are more likely to have breast cancer when they have higher blood levels of estradiol, according to the Susan G. Komen Foundation. According to BreastCancer.org, combination HRT increases a woman’s risk of breast cancer by as much as 75 percent. Another group of medications linked with breast cancer – oral contraceptives, according to the National Cancer Institute. Indeed, the International Agency for Research on Cancer and World Health Organization identified combination oral contraceptives (which contain estrogen and progestin) as a Group 1 carcinogen back 2005 – putting “the pill” in the same category as arsenic, asbestos, and tobacco smoke. Question: if you’re a female or the parent of a female, did your doctor ever explain to you the full range of risks associated with this medication? Were you ever informed that oral contraceptives might cause cancer? Sources for this article include: Childrenshealthdefense.org Grandviewresearch.com NIH.gov NIH.gov NIH.gov Komen.org Cancer.gov WHO.int To read the original article click here. For more articles from NaturalHealth365 click here.

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What Role Do Food Additives Play in Celiac Disease?

AHA Publisher — Mon, 23 Nov 2020 08:00:46 +0000

Ratan-NM, M. Pharm. via News-Medical Net – Celiac disease is an autoimmune disease in which gluten ingestion results in damage to the lining of the small intestine. The damage to the small intestine leads to nutritional deficiencies and various disease conditions. Celiac disease is found in genetically predisposed individuals when they consume grains such as wheat, oat, barley, etc. Celiac disease, if left untreated or undiagnosed, can lead to serious complications. Though the exact cause of celiac disease is unknown, certain genes have been held responsible for its development. The primary treatment for celiac disease is a gluten-free diet. One in 100 people are affected by celiac disease worldwide; however, recent studies show an increase in celiac disease prevalence. Food processing is said to play a key role in the increased prevalence; evidence suggests that certain food additives can trigger autoimmune attacks, which may lead to celiac disease. What are the symptoms of celiac disease? Celiac disease is associated with around 200 symptoms, making it difficult to make an exact diagnosis. The symptoms may occur in the digestive system or other parts of the human body. There is also a possibility of being asymptomatic and still test positive for the disease when a blood test is done – the reason for this is yet to be deciphered. The symptoms can differ between adults and children, with children being more prone to digestive symptoms. Some common symptoms of celiac disease are as follows: abdominal bloating and pain chronic diarrhea, constipation, vomiting pale, foul-smelling, or fatty stool iron-deficiency anemia weight loss fatigue bone or joint pain seizures or migraines missed menstrual periods canker sores itching and rash Role of food additives in celiac disease Food additives are substances added to improve the taste, safety, and appearance of food products. Food additives can be derived from animals, plants, minerals, and synthetic sources. There are three major classes of food additives – flavoring agents that improve taste or aroma, enzyme preparations, and other additives for preservation, coloring or sweetening. According to the World Health Organization (WHO), food additives need to be safe and approved before use. Though food additives are generally safe, recent research shows a link between the increased prevalence of celiac disease and the consumption of certain food additives. Food additives in the form of metal nanoparticles Food additives in the form of metal nanoparticles affect the immune system and intestines by making the intestinal walls more active and responsive to gluten. This action of the metal nanoparticles is said to increase celiac disease risk, especially in genetically predisposed individuals. The mechanisms linking metallic nanoparticles with celiac disease are as follows: Impairment of the intestinal barrier may cause gluten peptides to permeate the submucosa and cause celiac disease. Effect on microbiota could also cause celiac disease; however, further studies are needed to prove this link. Interaction with the immune system- Nanoparticles can trigger hyperactivation of the immune system, which may be a possible cause for autoimmune disorders such as celiac disease. Transglutaminase and celiac disease Microbial Transglutaminase (mTGs) is a commonly used food additive. Microbial transglutaminase is used due to its ability to increase products’ juiciness, water retention capacity, emulsifying properties, stability, and elasticity. Recent studies show a possible link between microbial transglutaminase and celiac disease. Microbial transglutaminase can generate autoimmune response and can also increase the immunogenicity of gluten peptides. Conclusion Though studies point to a possible link between food additives and increased prevalence of celiac disease, more studies are required to ascertain the exact mechanism responsible for this pattern. Given the potential risk, experts recommend all foods processed with these food additives to be labeled appropriately. Consumers are also suggested to check labels to avoid being at risk of celiac disease. Sources Mancuso, C., et al. (2019). Food additives can act as triggering factors in celiac disease: Current knowledge based on a critical review of the literature. World journal of clinical cases, 7(8): 917–927. Torsten M., et al. (2018). Microbial Transglutaminase is immunogenic and potentially pathogenic in pediatric celiac disease. Frontiers in Pediatrics. 11(6):389. Celiac Disease Foundation. Available on: https://celiac.org/about-celiac-disease/what-is-celiac-disease/ World Health Organization. Available on: https://www.who.int/news-room/fact-sheets/detail/food-additives To read the original article click here.

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