PESTS THAT MAKE US SICK - CHEMICALS IN FOOD

PESTS THAT MAKE US SICK - CHEMICALS IN FOOD

If you have a chronic disease or symptoms such as acne , eczema , headaches, reproductive problems, bloating , anxiety, irritable bowel syndrome (IBS) , weight gain , small intestinal bacterial overgrowth (SIBO) or simply want to have as much as possible good health, it is important to avoid common chemicals in food that can worsen your condition and symptoms. Anthony William talks about these food chemicals in his book Cleanse for Health and shares how you can cleanse to remove them from your body.

If you want to heal, Anthony William recommends limiting or completely avoiding the following:

  • Aspartame and other artificial sweeteners
  • Citric acid
  • Formaldehyde
  • Monosodium Glutamate (MSG)
  • Natural and artificial fragrances
  • Nutritional yeast
  • Preservatives
  • Alcohol

Many people are sensitive to these ingredients, and while some of them may seem fun at the moment, their impact on our physical and emotional state is not so pleasant. Anthony William shares exactly how you can cleanse your body of these chemicals in food in his book Cleanse for Health .

Aspartame and other artificial sweeteners

You can find them in diet sodas as well as hidden in flavorings. Aspartame enters the deep, inner core of the liver and is unique in the way it is stored in the liver – it tends to injure the small blood vessels in the liver, causing them to atrophy or shrink. Other artificial sweeteners are also highly toxic to the liver.

Citric acid

Citric acid is very irritating to the lining of the stomach and intestinal tract, so it can cause severe inflammation and discomfort if you are sensitive to it. Citric acid (the additive) is not the same thing as the naturally occurring acid in citrus fruits. It is important not to confuse them. Citrus is a healing food in itself. However, the isolated ingredient citric acid is often of corn origin. Especially if you're experiencing any stomach aches, keep an eye out for citric acid on ingredient labels and consider avoiding foods that contain it.

Monosodium Glutamate (MSG)

MSG usually accumulates in the brain, penetrating deep into the brain tissue. It can then cause inflammation and swelling, kill thousands of brain cells, disrupt electrical impulses, weaken neurotransmitters, burn out neurons, make you feel confused and anxious, and even lead to microstrokes. It also weakens and damages your central nervous system. Monosodium glutamate is especially harmful if you have a disease that affects the brain or central nervous system. However, there are no circumstances in which it would be useful to you. As a result, this is a supplement you should always avoid.

The following terms on food labels usually mean that they contain monosodium glutamate: glutamate, hydrolyzed, autolyzed, protease, carrageenan, maltodextrin, sodium caseinate, balsamic vinegar, barley malt, malt extract, yeast extract, brewer's yeast, corn starch, wheat starch , modified food starch, gelatin, textured protein, whey protein, soy protein, soy sauce, broth and seasoning.

Natural and artificial fragrances

Any ingredient with a name like natural flavoring is hidden MSG. Natural cherry flavor, natural orange flavor, natural lemon flavor, natural fruit flavor... they are not just fruit extracts. The same goes for smoke flavor, turkey flavor, beef flavor, natural mint flavor, natural maple flavor, natural chocolate flavor, natural vanilla flavor, etc. (Although pure vanilla extract is safe to use.) Any type of natural flavoring potentially contains numerous biohazards and chemical compounds.

Artificial fragrances can be any one of thousands of chemicals that have been created in a laboratory. Do not take risks by consuming them.

Nutritional yeast

Nutritional yeast is an MSG-tainted ingredient—there's a reason it's so addictive, with people pouring it in to flavor countless foods. It also has the potential to be an irritant to the digestive system and feed pathogens such as non-productive bacteria.

Preservatives

If you're already anti-preservatives and make sure to buy foods that don't list them, that doesn't mean they aren't sneaking into your diet. Responsibility borders on recklessness when it comes to listing all preservatives on product labels. Not to mention, it's been years before you know it, so your liver has had plenty of time to accumulate different varieties of chemically created preservatives. Your liver may be storing preservatives from a hot dog you ate decades ago, cotton candy from an amusement park, an imitation fruit flavored milkshake, a purple iced frappe... the list is endless.

Alcohol

Alcohol is extremely hard on the liver, making it sluggish, slow and stagnant and damaging liver cells. When someone drinks, it interferes with the liver's ability to recognize, decipher, extract, and retain the vitamins, minerals, and other beneficial elements that also enter the bloodstream. This slows the liver's ability to perform its more than 2,000 chemical functions for the body. ( Don't let this stop you from using an alcohol-based hand sanitizer. Killing the flu virus, strep, or other pathogen you'll encounter in a public restroom or other smelly place is far more important than how much your liver will suffer from this disinfecting wipe ).

In the case of herbal tinctures, actively seek alcohol-free options (avoid the word ethanol as well). You can also refer to the Preferred Dietary Supplements page from Anthony William's blog ( https://www.medicalmedium.com/preferred/supplements ). He maintains this directory of high-quality nutritional supplements to help you choose the ones that will be most beneficial to you.

Formaldehyde

You can be exposed to this chemical from many sources, everywhere from cosmetics to pharmaceuticals, from carpets to food. It does what alcohol does to the liver, only much stronger. It is also fuel for viruses.

Learn more about the pests that make you sick and to avoid and how to heal yourself in the book Cleanse for Health .

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