We’ve been hearing a lot lately about Parabens,
BHA/BHT, High Fructose Corn Syrup, Aspartame, and Gluten as being harmful to
our health…but why? It is best to do some research to find out. Here, I’ll help
by summing it up and providing links for you.
1. PARABENS
What are they?
Preservatives used in pharmaceuticals and
cosmetics.
Where are they found?
Shampoo, conditioner, lotions, facial
cleansers, scrubs, makeup
How can they be harmful?
They have been discovered in biopsies of
tumors, especially in relation to breast cancer due to the mimicking of
Estrogen which has also been shown to cause premature development in girls.
This is known as a disruption to the Endocrine system which regulates hormones.
How can I avoid them?
Look on the label for the following
ingredients: Methylparaben, Propylparaben, Isoparaben, or Butylparaben. Also,
look for products that are labeled Paraben-Free, such as Sacred Earth, Biolage,
Organix, Burt’s Bees and Herbal Essences Naked, Earth Science, Eminence, or
Terra Firma.
http://www.bcaction.org/our-take-on-breast-cancer/environment/safe-cosmetics/paraben-free-cosmetics/
2. BHA/BHT
What are they?
BHA (butylated hydroxyanisole) and BHP
(butylated hydroxytoluene) are synthetic antioxidants that act as preservatives
found in foods to prevent oils from oxidizing (coming in contact with oxygen)
which can cause them to become stale and rancid.
Where are they found?
Most packaged foods such as cereal, sausage,
noodles, vegetable oil, cookies, etc. as well as cosmetics such as lipstick and
moisturizers.
How can they be harmful?
They can
cause allergic reactions to the skin, they can interfere with hormone
productions, and they have been proven, through the National Toxicology
Program, to be carcinogens.
How can I avoid them?
Some products, such as those in the whole foods
section of a store, may have ‘BHA/BHT Free’ on the label. It is best to check
the list of ingredients to see if BHA (butylated hydroxyanisole) and BHP
(butylated hydroxytoluene) are listed. If those are not present in the
ingredients, you are good to go.
3. HIGH FRUCTOSE CORN SYRUP
What is it?
It is a fructose/sucrose liquid sweetener
created in the corn plant which is a genetically modified plant. HFCS is
cheaper to produce and distribute than Sucrose, the natural sugar we get from
Sugar Cane.
Where is it found?
Not only is it found in sweet products such as
candy, cookies, cereal and sodas, it can also be found in breads, sauces, salad
dressings, and other processed foods and snacks. It is in nearly everything
that is processed/packaged and widely distributed.
How can it be harmful?
There is much controversy here and from my
studies I have learned that HFCS itself is just as harmful as any
sugar/carbohydrate out there. Too much consumption can lead to health issues
such as Obesity and Diabetes. The issues I have found are that A) It is all too
common in our foods. The fact that it is added to non-sweet foods baffles me.
We do not need it in our breads or sauces, and B) HFCS is produced in corn
which has been genetically modified for years. The true, natural, unaltered
ancestor of corn is Maize, still found in Mexico (see here:
http://learn.genetics.utah.edu/content/selection/corn/). Corn is a GMO source
and now that I have learned this, I avoid it as much as possible. In
conclusion, it is just as bad as any other sugar but it does come from a
genetically modified plant.
How can I avoid it?
Many products out there now offer ‘No High
Fructose Corn Syrup’ such as Dave’s Killer Bread, Hunt’s Ketchup, and Franz
whole grain bread- but still check the ingredients label- you may still see a
form of sugar (ending in ‘-ose’) listed. It is a matter of finding and eating
products that contain little to no amounts of sugar at all. To do this, it is
best to eat lots of vegetables, grass-fed organic meats, nuts, moderation of
fruit, and almond milk/coconut milk vs cow’s milk.
As a very important side
note, Lactose found in dairy products is a sugar. The less fat in a dairy
product, the more sugar it contains. Along with that, sugars break down in our
bodies very quickly whereas proteins do not. Proteins can slow those sugars
down, causing fermentation in our digestive system. This is what can cause an
intolerance to Lactose.
4. ASPARTAME
What is it?
An artificial low-caloric sweetener that is
known to be 200 times sweeter than sugar.
Where is it found?
Better known under the brand names of
Nutrasweet and Equal, it also found in products such as yogurt, gum, soft
drinks, gelatins, puddings, frozen desserts and many products labeled ‘Sugar
Free’. It is even in some pharmaceuticals.
How can it be harmful?
This is another controversial product and in
research and understanding how certain sources can be biased, this is where we
have to dig a little deeper to really understand the facts. Aspartame is
claimed to be low in calories and an amino acid beneficial for our health. This
is taken from the FDA website. Much of their answers regarding health dangers
are very vague and have no resources to back up the true safety of Aspartame.
In doing more research, the Mercola site lists complications due to the
sweetener such as Diabetes and enhancing Diabetes-related complications, cancer
and ulcers, heart conditions, dizziness, fatigue, headaches, and so much more.
At the bottom of one of the pages, they listed clinical references to back up
their findings:
http://www.mercola.com/article/aspartame/hidden_dangers.htm
How can I avoid it?
It is required to list Aspartame on the
ingredients label, so that is where you would need to look. An interesting
piece of information on how companies can trick you into believing that
removing Aspartame is beneficial for consumers is something to pay attention
to. For instance, there is currently a Yoplait Light commercial advertising the
removal of Aspartame. In an article I found, they have replaced it with another
artificial sweetener, Sucralose (aka Splenda). It is just as harmful. The best
advise- know your sugars!
5. GLUTEN
What is it?
It is a wheat protein that gives the elasticity
of dough to help it rise and keep its shape throughout the baking process,
leaving the final product with permeability and providing a chewy texture.
Where is it found?
It is found in wheat and other grains such as
barley and rye. Of course, it is most common in breads and pastries.
How can it be harmful?
We need to throw out the misconception of a
‘gluten sensitivity’. Unless you have been diagnosed with Celiac Disease, the
true Gluten allergy, there is no harm in Gluten itself. It is a naturally occurring protein that provides the elasticity of breads/pastries. It is not found in every wheat source. It is most likely that if you think you have a
gluten issue, it is not that but an issue with other ingredients in the foods
such as sugars/carbohydrates or fats. If you have been told to cut gluten out
of your diet and have not been tested for Celiac, yet you feel better from
doing so, chances are it was something else in the foods you were eating that
had gluten in it. The most common ingredients that affects us negatively are
sugars/simple carbohydrates. The mainstream media is feeding us so much misinformation on this subject. That's when you have to apply some science and being logical about the situation. Wheat, in general, can cause digestive issues, though. Wheat has not always been around and wheat crop processes have certainly changed over the years, so wheat may not be as healthy for us as it used to. http://www.motherjones.com/tom-philpott/2015/03/wheat-gluten-fructans-intolerance
This is to demonstrate how thorough research is
vital to your health. In short, I cannot take a biased approach on these
products until I have all of the facts. Learning your ingredients may very well
save your life.
transferred- original post date 01/08/2015
