 |
| Source: beaphotoninja.com. |
By Gundhramns Hammer & Salvatore Scimino
February 9, 2014
Select, paste & translate
Have you ever wonder what is in the spaghetties? Do you think it is just durum wheat as the list of ingredients indicate? Or is there anything more that you are not aware of?
Gone are the days when you planted the wheat, when you harvested it and reaped the benefits of it. Although it was a lot of work and toil, at least at the end of the chain you were eating the real thing: Wheat.
But for A or B reasons you gave up or were made to give up the plot of land, if you ever had one, and headed to the big city to become a sophisticated hand and live a “better life”.
Living on a 9 to 5 job and the weekend and a few other days of the year here and there to recuperate from your real modern “slavery”.
And you go on and on this way until you become an old person and the top baboons have sucked you dry and left you like a dried prune.
After this vampirising process, they kick you out of the production line with a measly pension. This is the case for most people in the “developed” nations and some lucky ones in the “developing” countries.
Some of these “retired” people have a hard time or cannot paid their utilities to heat their ass during the winter time, if they live in northern latitudes. Neither can they pay their home insurance.
So they usually end up going to a bank or financial joint to borrow money to pay what they have to pay. The rest of the year, they scratch here and there to pay their debt. Little by little they go on paying to the loaning sharks. That is if they are ever able to pay it back anyway, for it becomes a never ending cycle of borrowing money and paying back.
This is the normal pattern. Unless you are one of those lucky ones who have a good paying job, you are a crook or a creepy and snakey politician and have managed to put more eggs in the retirement basket, then the whole story is a different matter.
It is widely known that some people get rich using the laws of economy extracted from the mountain of laws made for and by the ones who make the laws to protect those who control the laws of economy. Thus, they they have the right cards to play this game and become rich.
If you are a good player in this legal thievery game, then you will end up having more than what you need, taken directly or indirectly away from those who were near or far away from you and who also had needs but they did not know how to play this fucking game well, ignored the rules or were forced out of the game and ended up with little or nothing and everything went for the few ones who knew how to play well in this rotting game called “democratic market economy”.
But let us not get stray and get back to what we are talking about.
Since the olden days wheat (Triticum aestivum) has been one of the most important crops in the history on mankind. It is a very versatile cereal. It is one of the staple foods for millions of people on planet Earth.
But this story has changed now. Most people do not ever see how wheat, or any food item is produced by that matter, let alone where it comes from. And most folks do not give a fuck about it anyway.
They do not give a shit unless they cannot shit or get really sick from eating shit, any sophisticated food item.
By sophisticated we mean that foods have been altered in their essence by adding chemical additives (Fig. 1) or any other strange substance to it.
And such sophisticated food items can be found by the thousands at any supermarket nowadays (Fig. 2).
In case you are amongst those folks who are not on medication and pay enough attention to what you eat or have eaten and the notice or have noticed any change in your body, be it an ache, behavioural change or anything different than usual, then it will be a different story.
But most people are so alienated nowadays that they cannot tell their own ass from a hole in the ground.
Most people usually notice nothing at all until it is too late, when their fucking bodies quit working. It time time to go see the doctor or take you to the funeral home!
The sophistication of wheat
Wheat can be wheat if man let it be wheat. But man is an economical and greedy creature and has found ways to literally squeeze milk out of turnips!
He squeezes wheat and make it, change it, turn it into sophisticated wheat or make it look like wheat even though it carries little, nothing or is no wheat at all.
And now wheat is even transgenic! But GM wheat could well be a double edged knife.
Why settle with just plain wheat when you can get more money out of selling sophisticated wheat? Thus goes the philosophy with no sophos of the modern industrialists.
A few decades back, people used to use their own home grown wheat grains to manufacture flour to make wholesome bakery products or pasta. This is what you can call healthy foods.
But then the Age of Sophistication came along and all of a sudden wheat became a golden egg goose.
Wheat (Triticum aestivum) has now become the source for numerous products in the food industry. Most processed foods contain wheat including gluten. Here is a short list:
February 9, 2014
Select, paste & translate
Have you ever wonder what is in the spaghetties? Do you think it is just durum wheat as the list of ingredients indicate? Or is there anything more that you are not aware of?
Gone are the days when you planted the wheat, when you harvested it and reaped the benefits of it. Although it was a lot of work and toil, at least at the end of the chain you were eating the real thing: Wheat.
But for A or B reasons you gave up or were made to give up the plot of land, if you ever had one, and headed to the big city to become a sophisticated hand and live a “better life”.
Living on a 9 to 5 job and the weekend and a few other days of the year here and there to recuperate from your real modern “slavery”.
And you go on and on this way until you become an old person and the top baboons have sucked you dry and left you like a dried prune.
After this vampirising process, they kick you out of the production line with a measly pension. This is the case for most people in the “developed” nations and some lucky ones in the “developing” countries.
Some of these “retired” people have a hard time or cannot paid their utilities to heat their ass during the winter time, if they live in northern latitudes. Neither can they pay their home insurance.
So they usually end up going to a bank or financial joint to borrow money to pay what they have to pay. The rest of the year, they scratch here and there to pay their debt. Little by little they go on paying to the loaning sharks. That is if they are ever able to pay it back anyway, for it becomes a never ending cycle of borrowing money and paying back.
This is the normal pattern. Unless you are one of those lucky ones who have a good paying job, you are a crook or a creepy and snakey politician and have managed to put more eggs in the retirement basket, then the whole story is a different matter.
It is widely known that some people get rich using the laws of economy extracted from the mountain of laws made for and by the ones who make the laws to protect those who control the laws of economy. Thus, they they have the right cards to play this game and become rich.
If you are a good player in this legal thievery game, then you will end up having more than what you need, taken directly or indirectly away from those who were near or far away from you and who also had needs but they did not know how to play this fucking game well, ignored the rules or were forced out of the game and ended up with little or nothing and everything went for the few ones who knew how to play well in this rotting game called “democratic market economy”.
But let us not get stray and get back to what we are talking about.
Since the olden days wheat (Triticum aestivum) has been one of the most important crops in the history on mankind. It is a very versatile cereal. It is one of the staple foods for millions of people on planet Earth.
But this story has changed now. Most people do not ever see how wheat, or any food item is produced by that matter, let alone where it comes from. And most folks do not give a fuck about it anyway.
They do not give a shit unless they cannot shit or get really sick from eating shit, any sophisticated food item.
By sophisticated we mean that foods have been altered in their essence by adding chemical additives (Fig. 1) or any other strange substance to it.
 |
| Figure 1. The danger addtive list. Source: Runner´s Fuel. |
And such sophisticated food items can be found by the thousands at any supermarket nowadays (Fig. 2).
 |
| Figure 2. Sophisticated foods. Source: voiceofeden. |
In case you are amongst those folks who are not on medication and pay enough attention to what you eat or have eaten and the notice or have noticed any change in your body, be it an ache, behavioural change or anything different than usual, then it will be a different story.
But most people are so alienated nowadays that they cannot tell their own ass from a hole in the ground.
Most people usually notice nothing at all until it is too late, when their fucking bodies quit working. It time time to go see the doctor or take you to the funeral home!
The sophistication of wheat
Wheat can be wheat if man let it be wheat. But man is an economical and greedy creature and has found ways to literally squeeze milk out of turnips!
He squeezes wheat and make it, change it, turn it into sophisticated wheat or make it look like wheat even though it carries little, nothing or is no wheat at all.
And now wheat is even transgenic! But GM wheat could well be a double edged knife.
Why settle with just plain wheat when you can get more money out of selling sophisticated wheat? Thus goes the philosophy with no sophos of the modern industrialists.
A few decades back, people used to use their own home grown wheat grains to manufacture flour to make wholesome bakery products or pasta. This is what you can call healthy foods.
But then the Age of Sophistication came along and all of a sudden wheat became a golden egg goose.
Wheat (Triticum aestivum) has now become the source for numerous products in the food industry. Most processed foods contain wheat including gluten. Here is a short list:
- White wheat flour,
- Enriched wheat flour,
- Instant drinks,
- Wheat germ,
- Wheat bran,
- Bread,
- Baked goods,
- Breakfast cereals,
- Pasta,
- Cooking oil,
- Biofuel,
- Breaded and battered foods,
- Gravy and dip mixes,
- Salad dressings,
- Beer,
- Wine,
- Pizza,
- Vegetables in sauce,
- Canned soups,
- Sauces,
- Desserts,
- Sweets,
- Protein for processed meats,
- Cheese spreads,
- Artificial cheese,
- Artificial milk,
- Imitation or synthetic meats,
- Condiments,
- Ground spices,
- Pet foods,
- Animal feed,
- Baby foods,
- Etc.
The medical, pharmaceutical and cosmetic industries
also use wheat in some of their formulations.
Here we are talking about the fractionation of
wheat, the raw material, into different components, producing a
diversification of components which can then be commercialised alone or mixed,
with the addition of preservatives, additives, fortifying
chemicals and other substances. In short, wheat and its byproducts
have been sophisticated, adulterated to fit into man´s
economic schemes and whims.
The more the manufacturers took the essence out of
wheat and the more they added other strange products to add volume and made it
more expensive and/or “protect” the consumers´ health, then the more
they made more money.
Wheat has been turned into a plethora of sophisticated products.
And with its sophistication came along the risk
or danger of illness.
Sophisticated wheat flour (i.e., whitened, adulterated with additives and
preservatives) is one of the main sources of disease in humans. Believe it or
not.
And this sophistication story does not end here. It
has continued with biotechnologists and bioengineers having genetically
modified the source of the raw materials - the miraculous wheat plant – into what is called GM wheat (e.g.,
Monsanto´s wheat tolerant to glyphosate). And this story is not finished yet.
Food technologists are always working hard to find new ways to rearrange wheat molecules for “our own benefit”.
Food technologists are always working hard to find new ways to rearrange wheat molecules for “our own benefit”.
But this is another bag of bread and we will leave it
at that.
Now let us see what we mean when we say sophisticated
spaghetties or pasta.
Who can deny that pasta is one of the most delicious
foods in the world? Now, now, almost nobody.
But a few centuries back some people would have said
that they found pasta rather boring. But there was an event that would changed
this story forever.
On their way back to Europe, Spanish conquistadors
brought tomatoes (Solanum lycopersicum) from the New World.
The word tomato is derived from Nahuatl tomatl (from verb tomaua = to fatten up, with a fat or thick appearance) which means fat object (Andrews, 1975).
One of the oldest traces of the introduction of tomato in Italy is reported in the Herbarium of “equitis Joannis Baptista Morandi, Mediolanensis, Botanici Galenici pictoris” edited in 1731.
Since Europeans knew some hallucinogens such as henbane, belladonna and mandrake in the same nightshade family (Solanaceae), the tomato was received with suspicion and distrust. It acquired the reputation of being poisonous and as a result, the tomato was left out of the diet (Álvarez López, 1945).
It took some time for Europeans to realise the wonders of this botanical miracle.
The word tomato is derived from Nahuatl tomatl (from verb tomaua = to fatten up, with a fat or thick appearance) which means fat object (Andrews, 1975).
One of the oldest traces of the introduction of tomato in Italy is reported in the Herbarium of “equitis Joannis Baptista Morandi, Mediolanensis, Botanici Galenici pictoris” edited in 1731.
Since Europeans knew some hallucinogens such as henbane, belladonna and mandrake in the same nightshade family (Solanaceae), the tomato was received with suspicion and distrust. It acquired the reputation of being poisonous and as a result, the tomato was left out of the diet (Álvarez López, 1945).
It took some time for Europeans to realise the wonders of this botanical miracle.
But soon hunger hit the vein and people got to know the tomatoes´ bonanza. People started
using tomatoes in their diets. Eventually
eating pasta in Italy or anywhere reached heights undreamed of.
Spaghetties, or any pasta, with tomato sauce became a
wonderful meal. Yum! Yum!
But there was a time when spaghetties were made of
wholesome durum wheat right at home. Now it is a different story.
Spaghettis and other pasta products are now
manufactured at big factories and what appears to be wheat products is more
than wheat.
Spaghetties are now more than just spaghetties, despite
of what the label says.
They have additives which can make you restless and
worst yet, burn the epithelium of your colon, especially if you are nearing the
top or going down the hill of your life (50 years). Spaghetties have been sophisticated.
After having a big dish of delicious spaghetties, the
following day you may notice nothing.
But keep adding to your gut other sophisticated wheat
products: White bread, white flour pancakes, white flour hamburger buns, white
flour donuts, white flour cakes... Then sooner or later you will feel a crinch
of pain at the colon, if you are lucky. Your body is telling you to quit eating
crap right away.
But if you are close to the top of the hill or over
the hill (50 years of age) on the way to the end of your sophisticated life and
you are on a never ending stuffing up with any white flour product + meat, a
deadly combination, anything you can get, soon you will be out of luck.
You will get arthritis, a terrible appendicitis or
worst yet, colon cancer and the next thing you know you are in the surgery room
or kick the bucket.
Any traffic jam in your intestines – i.e., you can´t
shit – spells trouble. You had better listen to your body. Your bowels and
intestinal microbiota are telling you enough is enough.
Of course, if you are on pain medication you will
notice nothing and will go on until your colon rots away and you get a damn
giant ball of cancer (Fig. 3). Which means that pasta al dente or sophisticated foods have dented your butt, haven´t they?
 |
| Figure 3. Adenocarcinoma of the colon (colon cancer). Source: My VMC. |
This cancer will send you to the surgery room and lose
a piece of your large intestine. Or if the disease is too far advanced, you had
better make the arrangements with the funeral home, for you are soon to kick
the bucket.
Kids and adults who eat too much of these sophisticated
(adulterated) foods including wheat products and of course pasta (full of additives & their gang) may get
the following health problems, sooner or later:
- Asthma,
- Short of breath,
- Allergies,
- Skin rashes and other cutaneous problems,
- Scalp dermatitis,
- Headaches,
- Heartburn,
- Stomachaches,
- Obesity,
- Thyroid disorders,
- Constipation,
- Hyperactivity disorder,
- Nervousness,
- Restless leg syndrome,
- Short temper,
- Temper tantrums,
- Anger fits,
- Ear aches,
- Achy muscles,
- Arthritis,
- Inflamed intestines,
- Itchy groins,
- Itchy ass and perianal zone,
- Irritable bowel syndrome,
- Colon cancer,
- Hemorrhoids,
- Diabetes type 2,
- Pancreas cancer,
- Dark bags under the eyes (a sign kidneys are not functioning well),
- Kidney stones,
- Lack of concentration,
- Lack of attention,
- Alzheimer´s disease,
- Depression,
- Panic attacks,
- Fatigue,
- Etc., etc.
But what the fuck do spaghetties contain anyway? What
makes them sophisticated and nasty to our health?
This is what manufacturers put in pasta, with
the OK of the health authorities (Table 1):
Table 1. Chemical additives in spaghetties and the
like products. Source: Codex General Standard for Food
Additives (Codex Stan 192-1995).
What was that? Let us find out!
Now let us get busy. Let us decipher the above sophisticated food hieroglyphics and see what they are and what the fuck these additives do to our health (Table 2):
Table 2. List of additives found in pastas and the like and their health effects. Based on our own investigation.
Additive
|
Number
|
Remarks
|
Ascorbic
acid
|
E300
|
Vitamin C source, flavour enhancing agent, antioxidant in foods.
Vitamin C is produced industrially from glucose by the Reichstein
method. This process involves a series of chemical steps through which starch
is converted to glucose, and then to sorbitol. Finally, microorganisms are
used in ascorbic acid production from sorbitol.
Therefore, industrial ascorbic acid may cause allergies because it may
contain traces of GM fungi (e.g., Kluyveromyces lactis, Zygosaccharomyces
bailii).
The raw materials (corn (Zea mays) or wheat (Triticum
aestivum)] for the industrial production of ascorbic acid may come from genetically
modified crops.
Large doses of vitamic C supplements may cause heartburn and stomachaches, especially if taken after
meals or at night before going to bed.
|
Calcium
carbonate
|
E170
|
Colouring and firming agent.
It may cause allergies, bronchitis, asthma, irritation to eyes, skin
and respiratory systems.
Large doses may cause irritation or burning in the colon, anus and
perianal zone.
Calcium carbonate upsets the intestinal microbiota.
|
Canthaxanthin
|
E161g
|
Colouring agent for foods.
It may be of animal origin or from artificial beta-carotene.
It causes loss of night
vision, skin discolouration, sensitivity to glare, recurrent hivesand “gold dust” retinopathy (Statham, 2007).
Canthaxanthin upsets
the intestinal microbiota.
|
Caramel IV –
Sulfite ammonia caramel
|
E150c
|
Colouring and flavouring agent. It is made using ammonia.
It may be from sugar cane, sugar beet or corn starch. This raw
material may be transgenic.
It may cause allergies, bronchitis and asthma, burning sensation in
the rectum, anus and perianal zone.
Caramel can also cause vitamin B6 deficiencies, certain genetic
defects and even cancer (Pandey & Upadhyay, 2012).
Large doses of E150c may cause colon cancer.
Caramel IV upsets the intestinal microbiota.
|
Carotenes,
beta, vegetable
|
E-160e [beta-apo-8´-carotenal
(C30)
|
Colouring agents.
E-160e [beta-apo-8´-carotenal (C30) is a synthetic
product.
Natural beta-carotene is a member of the carotenoid group,
which are liposoluble and pigmented (orange, reds, yelows) compounds.
This one, along with alpha and gamma carotenes, are
pro-vitamins, which means that they can become vitamin A, a very important
vitamin for our health.
Beta -carotene is naturally present in vegetables (e.g., carrots) and fruits (e.g.,
pumpkins, sweet potaoes) with orange and red colour; in cereals; grains and
oils.
Food industry uses beta-carotene extracted from oil palm fruits
(Elaeis guineensis) which come from large plantations involved in the
destruction of tropical rain forests and biodiversity; also obtained from GM
corn or from fermentation based on GM fungi
(Blakeslea trispora, Serratia marcescens, Saccharomyces
cerevisiae,Rhodotorula spp.) and from cultivated algae (Haematococcus
pluvialis, Dunaliella bardawil, D. salina).
As a general rule, food manufacturers use artificial beta-carotene
which is chemically different from the one extracted from natural sources.
People who consume a good quantity of fruits and vegetable riched in
carotenoids have a lower risk of cancer, according to the experts.
On the other hand, artificial beta-carotene, the one found in
vitamin suplements bought at the supermarkets, is not recommended because it
has the opposite effect.
Synthetic beta-carotene may cause allergies and headaches.
Beta-carotene used to be considered innocuous but recent research shows that this
compound interacts with ethanol.
The combination of beta-carotene and ethanol produces
hepatotoxicity (Leo & Lieber, 1999).
Furthermore, tobacco smokers who also consume ethanol and take beta-carotene
supplements have a higher risk of contracting lung cancer (Leo & Lieber,
1999; Russell, 2002; Netzer, 2000).
According to the European Food Safety Authority (2012), β-apo-8´carotenal (E-160e) causes reproductive system
dysfunctions, cancer and mutagenic and cytogenic effects in experimental
animals.
Artificial beta-carotenes
upset the intestinal microbiota.
|
Citric acid
|
E330
|
Citric acid was originally extracted from lemon juice but nowadays it
is commercially obtained from fermentation processes in the laboratory.
This fermentation process uses transgenic fungi acting on sugarcane
molasses and dextrose as raw materials (Aspergillus niger).
Therefore, coming from fungi, this citric acid may cause allergies if
consumed.
External use (cosmetology) may cause skin allergies (dermatitis,
exfoliation) and eye irritation.
Persons sensible to MSG should avoid
synthetic citric acid.
Statham (2007) indicates that E330 can complicate the herpes virus
simplex.
E330 upsets the intestinal microbiota.
|
Diacetyltartaric and fatty acids esters of glycerol (DATEM)
|
E472e
|
Emulsifier, stabilizer, sequestrant,
flavoring agent for foods (Ash, 2008).
DATEM may cause intestinal problems, bloating and
diarrhoea in adults and should not be given to infants or children younger
than 2 years of age.
Diacetyl and fatty acids esters of glycerol upset
the intestinal microbiota.
|
Fumaric acid
|
E297
|
Used as antioxidant, emulsifier, stabiliser and food acid.
It is made by the
fermentation of glucose or molasses by transgenic
fungi.
Fumaric acid is
considered safe to eat.
However, it can cause
allergies, irritation to the eyes, skin, respiratory problems (coughing,
wheezing, sneezing, bronchitis, asthma) and may damage the kidneys.
Fumaric
acid upsets the intestinal microbiota.
|
Lactic acid
|
E270
|
Preservative, stabilising and antioxidant agent.
It is produced by bacteria in fermented foods.
Industrial lactic acid is produced by bacterial fermentation on starch
and molasses. The raw material may come from transgenic crops (corn,
beet) and the bacterial strains may be genetically engineered for such
purpose.
No side effects are known in adults but stereoisomers of lactates (D-
or DL-lactates) should not be given to babies and small children (Food-Info,
2013).
Large doses of transgenic produced lactic acid upset the intestinal
microbiota.
|
Malic acid
|
E296
|
Acidity regulator and flavouring agent.
Malic acid is an organic compound found naturally in fruits. It is an
important component in the Krebs cycle in cell physiology.
In an age when people are obsessed with looking young and inmortality,
malic acid supplements may cause headaches, gastrointestinal problems such as
stomach aches, bloating and cramping and even diarrhoea in some consumers.
Recent research has shown that people who suffer from chronic fatigue
syndrome or fibromyalgia may get pain relief by eating foods high in malic
acid or taking suplements of this acid.
You should consult your physician before taking malic acid
supplements.
Commercial malic acid may upset the intestinal microbiota.
|
Phosphates
|
Phosphates are organic ester compounds found naturally in protein-rich
foods (soja, beans, fish, dairy products, etc.)
When these natural phosphate esters are consumed, they are broken down
in the gastrointestinal tract.
But sophisticated or processed foods contain too much phosphates or
polyphosphates.
Phosphates additives are used in food industry as preservatives,
emulsifying, acidifying, acidity buffer and flavour enhancing agents.
Phosphates are widely used by the cheese and meat industry as
preservatives. They are also found in soft drinks, energy drinks and powdered
products such as chocolate, milk and fruit juices.
Commercial phosphates (calcium, magnesium, potassium, sodium)
additives cause renal and cardiovascular problems, large intestine
irritation, anal and perianal itching and even hemorrhoids.
Phosphate additives upset the intestinal microbiota.
|
|
Polysorbates
|
E20, E40,
E60, E65, E80
|
Emulsifier, dispersant, solubiliser and stabiliser agents.
Polysorbates, for example E80, are practically in anything that has
been touched and sophisticated by man´s industrial hand.
Polysorbates can be found from processed foods such as chewing gum,
ice cream and shortening to chemical and pharmaceutical products such as
cosmetics, vaccines, cancer drugs, and vitamins and supplements.
Polysorbates cause various health problems which can go from mild to
severe.
They can produce allergic reaction (sneezing, coughing, skin rashes,
itching and pain, swelling, shortness of breath, swollen tongue, etc.);
ocular problems (eye irritation or damage); cardiovascular problems (cardiac
arrythmia, heart attack, stroke); reproductive problems (lack of libido,
erectile dysfunction or impotence, infertility and vaginal irritation in
women); gastrointestinal problems (stomachaches, abdominal pain, nausea,
vomiting, diarrhoea, large intestine irritation); anal and perianal itching,
hemorrhoids and anal bleeding; and tumours and cancer.
After drinking beverages which contain polysorbates, some people may
develop abdominal pain at the lower right corner of the abdomen, where the
appendix is located, a condition which can be confused with appendicitis by
inexperienced physicians at hospitals.
Polysorbates upset the intestinal microbiota.
|
Potassium
carbonate
|
E501 (i)
|
Buffering, softening, acidity regulator, drying, rising and baking
agent.
Industrial potassium carbonate causes irritation and corrosion of the
eyes, the skin, the respiratory tract and digestive system.
If ingested, pure potassium carbonate can produce irritation of the
gastro-intestinal tract with nausea, vomiting and severe burns.
Potassium carbonate
used in industrial food products can cause dermatitis of the scalp, forehead
and hands (Statham, 2007) and irritation and pain in the colon, and anal and
perianal itching. Too much of it may produce hemorrhoids and colon and anal
cancer.
Potassium carbonate upsets the intestinal microbiota.
|
Sodium
acetate
|
E262 (i)
|
Also known as sodium ethanoate.
Sodium acetate is a chemical agent with multiple uses:
Preservative, seasoning and flavouring in food industry; neutralising
in textile industry; tanning in leather industry; and dying in photography.
It is often used in meat and poultry as a flavour enhancing agent.
Sodium acetate in foods may cause allergies, headaches, restlessness
and colon irritation.
Direct exposure to sodium acetate cause eye and skin irritation.
Ingestion or inhalation of large doses of sodium acetate can produce
nausea, vomiting, chest and abdominal pain and loss of counsciousness in some
people.
Sodium acetate upsets the intestinal microbiota.
|
Sodium
carbonate
|
E500
|
Anticaking and acidity regulator agent.
It may cause headaches, allergies, skin rashes, respiratory problems
and irritate the colon, rectum, anus and perianal zone.
According to Statham (2007), large doses of sodium carbonate can cause
gastrointestinal bleeding, vomiting, diarrhoea, shock and death.
Sodium carbonate upsets the intestinal microbiota.
|
Sodium
hydrogen carbonate
|
E500 (ii)
|
Also known as sodium bicarbonate or baking soda. Used in bakery as a
leavening agent.
Sodium bicarbonate is used as an antiacid to relieve acid indisgestion
and heartburn.
In medicine, it is often used to bring down blood and urine acidity.
Sodium bicarbonate should be taken with caution, especially if you are
on a sodium-restricted diet. Children should avoid it.
Used as antiacid to fight digestion problems, sodium bicarbonate may
lead to hypernatremia (increase of sodium level in the body), a condition
with a blood sodium level exceeding 140mM.
Hypernatremia also occurs when the body is subjected to dehydration or
the person is not drinking sufficient water.
Too much sodium in the body leads to headaches, restlessness,
nervousness, agitation and mucus membranes become dry.
Convulsions and coma will develop when sodium levels are extremely
high in the body.
Sodium hydrogen carbonate upsets the intestinal microbiota.
|
Sodium
lactate
|
E325
|
Emulsifier, antioxidant, humectant, moisturiser, acidity regulator,
bulking, crisping and firming agent.
Plasticiser substitute for glycerin.
It is produced by fermentation of corn or beet sugar whose raw
material may be of transgenic origin.
Sodium lactate may cause a panic response in patients who suffer from
multiple chemical sensitivity syndrome (MCS) and premenstrual syndrome (PMS).
This panic response includes chest tightness, shortness of breath,
palpitations, paresthesias, light-headedness, and mental confusion MCS
patients (Binkley & Kutcher, 1997) and changes in heart rate, anxiety and
mood disorders in women with PMS (Facchinetti et al., 1992).
Sodium lactate upsets the intestinal microbiota.
|
Horrible, isn´t
it?
Now you know why your butt itches and/or your colon is dented. Perhaps totaled.
Moreover, this is one of the chief reasons why you are now shapeshiting into an alien.
Now you know why you feel funny or feel like fucking right away after having a big pasta meal.
Of course, if you are not tuned at all with your body, you will not notice a damn thing.
Spaghetties are delicious and wonderful to eat. But the days of good and healthy spaghetties are now over.
Over unless you have control over the whole cycle: Planting the wheat, nurturing it, harvesting, milling, making the pasta and cooking it, otherwise you will eat shit. As simple as that.
And to top it all off, what you read on the spaghetties or any pasta label on the package does not have anything to do with the truth.
The truth of the truth of what should be the truth and nothing but the truth over the truth of any food deals you get at the grocery store may not be the thruth.
Remember, “the truth can be adjusted.”
Furthermore, there are some health directives that allow food manufacturers not to put the ingredients of their secret recipes on the label; or if an ingredient is less that 25% of the total of the ingredients, then they will not put them on the label either.
This way if you read the spaghetties label you will only see: 100% durum wheat. Fuck!
Big food corporations can get away with murder sometimes and many a times, can´t they?
Their philosophy without sophos is if we can have the cake and eat it too, then we are in for a big kill in business. And this is exactly what happens. The global elite gets the whole damn cake.
And along the way, to “protect our health” (which may or may not be true), to “keep microorganisms in foods away” (which is true), to “make food items last longer on the shelves” (which is true), to “give us more choice with foods at the store” (which is true), to “make more money” (which is also true), the food industrialists add additives and other related substances of the same chemical gang to any sophisticated stuff we eat.
Hmmm.... If we could just make our human cattle somehow stay ill forever we would feather our nest, some global food oligarchs often say when concocting and cooking up.
And voilá... People do get sick consuming sophisticated stuff. Slowly at times, fast at other times. But sick they get
This reminds us what an expert once told us in the hall at a food technology symposium: “It makes sense to make people sick, for it is essentially true that the owners of the food industry are usually found in the pharmaceutical companies as directives or shareholders. And if you follow the money trail, you will also find politicians sleeping in the same bed.”
After all, the best livestock farming in the world is human cattle ranching. Humans are the best cattle to make money with in the world. If you do not think so, ask any billionaire.
Man: From one sophistication to another sophistication until doomsday
Man is going from one sophistication to another sophistication until his sophistications will put him in a sophisticated situation of ecological crisis.
This ecological crisis is already here.
Will man be sophisticated enough to get out of this mess of sophistications that are killing him surely but slowly?
What will the end of this chain of sophistications be? His doom?
These are sophisticated questions that need not sophistication to solve.
It is only a matter of putting the horse before the wagon. But man insists on putting the wagon before the horse.
In the end, this sophisticated highway man is riding on right now can lead to two things: More sophistication to postpone a sophisticated death or a closer to home extinction.
Will man wake up and get out of his sophisticated dream on time?
Now you know why your butt itches and/or your colon is dented. Perhaps totaled.
Moreover, this is one of the chief reasons why you are now shapeshiting into an alien.
Now you know why you feel funny or feel like fucking right away after having a big pasta meal.
Of course, if you are not tuned at all with your body, you will not notice a damn thing.
Spaghetties are delicious and wonderful to eat. But the days of good and healthy spaghetties are now over.
Over unless you have control over the whole cycle: Planting the wheat, nurturing it, harvesting, milling, making the pasta and cooking it, otherwise you will eat shit. As simple as that.
And to top it all off, what you read on the spaghetties or any pasta label on the package does not have anything to do with the truth.
The truth of the truth of what should be the truth and nothing but the truth over the truth of any food deals you get at the grocery store may not be the thruth.
Remember, “the truth can be adjusted.”
Furthermore, there are some health directives that allow food manufacturers not to put the ingredients of their secret recipes on the label; or if an ingredient is less that 25% of the total of the ingredients, then they will not put them on the label either.
This way if you read the spaghetties label you will only see: 100% durum wheat. Fuck!
Big food corporations can get away with murder sometimes and many a times, can´t they?
Their philosophy without sophos is if we can have the cake and eat it too, then we are in for a big kill in business. And this is exactly what happens. The global elite gets the whole damn cake.
And along the way, to “protect our health” (which may or may not be true), to “keep microorganisms in foods away” (which is true), to “make food items last longer on the shelves” (which is true), to “give us more choice with foods at the store” (which is true), to “make more money” (which is also true), the food industrialists add additives and other related substances of the same chemical gang to any sophisticated stuff we eat.
Hmmm.... If we could just make our human cattle somehow stay ill forever we would feather our nest, some global food oligarchs often say when concocting and cooking up.
And voilá... People do get sick consuming sophisticated stuff. Slowly at times, fast at other times. But sick they get
This reminds us what an expert once told us in the hall at a food technology symposium: “It makes sense to make people sick, for it is essentially true that the owners of the food industry are usually found in the pharmaceutical companies as directives or shareholders. And if you follow the money trail, you will also find politicians sleeping in the same bed.”
After all, the best livestock farming in the world is human cattle ranching. Humans are the best cattle to make money with in the world. If you do not think so, ask any billionaire.
Man: From one sophistication to another sophistication until doomsday
Man is going from one sophistication to another sophistication until his sophistications will put him in a sophisticated situation of ecological crisis.
This ecological crisis is already here.
Will man be sophisticated enough to get out of this mess of sophistications that are killing him surely but slowly?
What will the end of this chain of sophistications be? His doom?
These are sophisticated questions that need not sophistication to solve.
It is only a matter of putting the horse before the wagon. But man insists on putting the wagon before the horse.
In the end, this sophisticated highway man is riding on right now can lead to two things: More sophistication to postpone a sophisticated death or a closer to home extinction.
Will man wake up and get out of his sophisticated dream on time?
That is the tough question.
We must go the “simplify, simplify” way, as Henry David Thoureau said.
We are working on it. Are you?
References
Alvarez López E. (1945). Las plantas de América en la botánica europea del siglo XVI. Rev. Indias, 6 (20): 221-288.
Andrews, J. R. (1975). Introduction to Classical Nahuatl. 1st Edition. University of Texas Press, Austin, TX, USA. 222 p.
Ash M. & I. (Comp.) (2008). Handbook of Food Additives. 3rd Edition. Synapse Information Resources, Endicott, NY, USA. 3159 p.
Binkley K. E. & Kutcher S. (1997). Panic responseto sodium lactate infusion in patients with multiple chemical sensitivity syndrome. J. Allergy Clin. Immunol., 99 (4): 570-574.
Bremus C., Herrmann U., Bringer-Meyer S. & Sahm H. (2006). The use of microorganisms in L-ascorbic acid production. J. Biotechnol., 124: 196-205.
Cowan T. (2013). Unapproved genetically modified wheat discovered in Oregon: Status and implications. CRS Report for Congress, 7-5700: 1-5.
El-Samragy Y. (2012). Food Additive. InTech, Rijeka, Croatia. 256 p.
Facchinetti F., Romano G., Fava M. & Genazzni A. R. (1992). Lactate infusion induces panic attacks in patients with premenstrual syndrome. Psychosom. Med., 54: 288-296.
FAO (1995). Codex General Standard for Food Additives: Codex Stan 192-1995. Rome, Italy. 332 p.
Food-Info (2013). E270: Lactic Acid. www.acid.food-info.net. 1 p.
Food Safety Commission (2007). Evaluation Report ofFood Additives: Polysorbates (Polysorbates 20, 60, 65 and 80). FSC, Japan. 33 p.
Hasenhuettl G. L. (2008). Synthesis and Commercial Preparation of Food Emulsifiers. Chapter 2. In: Pp: 11-37, Food Emulsifiers and their Applications, 2nd Edition, Hasenhuettl G. L. & Hartel R. W. (Eds.), Springer Science+Business Media, LLC, New York, NY, USA. 426 p.
Hasenhuettl G. L. & Hartel R. W. (Eds.) (2008). Food Emulsifiers and their Applications. 2nd Edition. Springer Science+Business Media, LLC, New York, NY, USA. 426 p.
Kill R. C. & Turnbull K. (Eds.) (2001). Pasta and Semolina Technology. Blackwell Science Ltd., Oxford, UK. 226 p.
Minich D. M. (2009). An A-Z Guide to Food Additives:Never Eat What You Can´t Pronounce. Conari Press, San Francisco, CA, USA. 160 p.
Msagati T. A. M. (2012). The Chemistry of Food Additives and Preservatives. Wiley-Blackwell, John Wiley & Sons, Ltd., Chichester, West Sussex, UK. 322 p.
Pandey R. M. & Upadhyay S. K. (2012). FoodAdditive. Chapter 1. In: Pp: 1-30, Food Additive, El-Samragy Y. (Ed.), InTech, Rijeka, Croatia. 256 p.
Rewatkar A. (2010). Microbial production of L-ascorbic acid from sorbitol. Asiatic J. Biotechnol. Res., 3: 268-274.
Russell R. M. (2002). Beta-carotene and Lung Cancer. Pure Appl. Chem., 74 (8): 1461-1467.
Saltmarsh M. (Ed.) (2013). Essential Guide to Food Additives. 4th Edition. RSC Publishing, Cambridge, UK. 294 p.
Samuels A. (1999). The Toxicity/Safety of Processed Free Glutamic Acid (MSG): A Study in Suppression of Information. Account. Res., 6: 259-310.
Schwartz G. R. (1999). In Bad Taste: The MSG Symptom Complex. Health Press, Santa Fe, NM, USA. 387 p.
Smith J. & Hong-Shum L. (2013). Food Additives Data Book. Wiley-Blackwell, John Wiley & Sons, Ltd., Chichester, West Sussex, UK. 1107 p.
Statham B. (2007). What´s Really in Your Basket? An Easy-to-Use Guide to Food Additives and Cosmetic Ingredients. Summersdale Publishers Ltd., Chichester, West Sussex, UK. 335 p.
We must go the “simplify, simplify” way, as Henry David Thoureau said.
We are working on it. Are you?
References
Alvarez López E. (1945). Las plantas de América en la botánica europea del siglo XVI. Rev. Indias, 6 (20): 221-288.
Andrews, J. R. (1975). Introduction to Classical Nahuatl. 1st Edition. University of Texas Press, Austin, TX, USA. 222 p.
Ash M. & I. (Comp.) (2008). Handbook of Food Additives. 3rd Edition. Synapse Information Resources, Endicott, NY, USA. 3159 p.
Binkley K. E. & Kutcher S. (1997). Panic responseto sodium lactate infusion in patients with multiple chemical sensitivity syndrome. J. Allergy Clin. Immunol., 99 (4): 570-574.
Bremus C., Herrmann U., Bringer-Meyer S. & Sahm H. (2006). The use of microorganisms in L-ascorbic acid production. J. Biotechnol., 124: 196-205.
Cowan T. (2013). Unapproved genetically modified wheat discovered in Oregon: Status and implications. CRS Report for Congress, 7-5700: 1-5.
El-Samragy Y. (2012). Food Additive. InTech, Rijeka, Croatia. 256 p.
Facchinetti F., Romano G., Fava M. & Genazzni A. R. (1992). Lactate infusion induces panic attacks in patients with premenstrual syndrome. Psychosom. Med., 54: 288-296.
FAO (1995). Codex General Standard for Food Additives: Codex Stan 192-1995. Rome, Italy. 332 p.
Food-Info (2013). E270: Lactic Acid. www.acid.food-info.net. 1 p.
Food Safety Commission (2007). Evaluation Report ofFood Additives: Polysorbates (Polysorbates 20, 60, 65 and 80). FSC, Japan. 33 p.
Hasenhuettl G. L. (2008). Synthesis and Commercial Preparation of Food Emulsifiers. Chapter 2. In: Pp: 11-37, Food Emulsifiers and their Applications, 2nd Edition, Hasenhuettl G. L. & Hartel R. W. (Eds.), Springer Science+Business Media, LLC, New York, NY, USA. 426 p.
Hasenhuettl G. L. & Hartel R. W. (Eds.) (2008). Food Emulsifiers and their Applications. 2nd Edition. Springer Science+Business Media, LLC, New York, NY, USA. 426 p.
Kill R. C. & Turnbull K. (Eds.) (2001). Pasta and Semolina Technology. Blackwell Science Ltd., Oxford, UK. 226 p.
Minich D. M. (2009). An A-Z Guide to Food Additives:Never Eat What You Can´t Pronounce. Conari Press, San Francisco, CA, USA. 160 p.
Msagati T. A. M. (2012). The Chemistry of Food Additives and Preservatives. Wiley-Blackwell, John Wiley & Sons, Ltd., Chichester, West Sussex, UK. 322 p.
Pandey R. M. & Upadhyay S. K. (2012). FoodAdditive. Chapter 1. In: Pp: 1-30, Food Additive, El-Samragy Y. (Ed.), InTech, Rijeka, Croatia. 256 p.
Rewatkar A. (2010). Microbial production of L-ascorbic acid from sorbitol. Asiatic J. Biotechnol. Res., 3: 268-274.
Russell R. M. (2002). Beta-carotene and Lung Cancer. Pure Appl. Chem., 74 (8): 1461-1467.
Saltmarsh M. (Ed.) (2013). Essential Guide to Food Additives. 4th Edition. RSC Publishing, Cambridge, UK. 294 p.
Samuels A. (1999). The Toxicity/Safety of Processed Free Glutamic Acid (MSG): A Study in Suppression of Information. Account. Res., 6: 259-310.
Schwartz G. R. (1999). In Bad Taste: The MSG Symptom Complex. Health Press, Santa Fe, NM, USA. 387 p.
Smith J. & Hong-Shum L. (2013). Food Additives Data Book. Wiley-Blackwell, John Wiley & Sons, Ltd., Chichester, West Sussex, UK. 1107 p.
Statham B. (2007). What´s Really in Your Basket? An Easy-to-Use Guide to Food Additives and Cosmetic Ingredients. Summersdale Publishers Ltd., Chichester, West Sussex, UK. 335 p.
RELATED ARTICLES:
No hay comentarios:
Publicar un comentario