Foods to Avoid

High Fructose Corn Syrup; is 55% Fructose and 45% sucrose. The corn refiners association maintains that it is safe and has the same calories as table sugar.
     But research tells a different story. From possible contamination with Mercury to it being processed differently by our bodies.
   
    High Fructose Corn Syrup, (HFCS) is manufactured from corn. To extract the syrup from the corn kernel requires a chemical process that uses caustic soda. Caustic soda is manufactured using mercury cells. Some of the mercury leaks into the HFCS.

    When researchers tested products bought from the grocery store they found that approximately 50% of the food products tested had significant amounts of mercury.
According to the FDA 90% of USA manufactures of caustic soda have switched to a non mercury process. But do you know the source of caustic soda that your producer is using?

    When I looked into caustic soda suppliers China has as many suppliers as the USA. We need to have that information on our food labels.

    The 2nd concern is that our bodies don't process fructose the same as it does sucrose. When we eat sucrose it stimulates an Insulin response, and a Lepton response, Our cells start to convert sucrose to energy under the direction of Insulin and Lepton sends a message to the brain telling us we are full and to stop eating.
    When we eat fructose it doesn't stimulate Insulin nor Lepton. Fructose is converted to fatty acids, the beginning of fat, and there is no message to the brain to stop eating.
    It is as if our brain doesn't know that we ate fructose. Fructose contributes to over eating, weight gain, obesity, and type 2 diabetes. Read your food labels and you will see that HFCS is in everything.

    If you are trying to lose weight a great first step is to remove HFCS from your diet.
MSG (Monosodium Glutamate) is considered an excitotoxin. Excitotoxins cause repeated stimulation of nerves until the nerve cell dies, this leads to nerve and brain damage.
    MSG is being linked to many neurological disorders from migraines, to Alzheimer's; Monosodium Glutamate plays a critical role in the development of several neurological disorders including migraines, seizures, infections, abnormal neural development, certain hormone disorders, neuropsychiatries disorders, learning disorders in children, AIDS dementia, episodic violence, Lyme borreliosis, hepatic encephalopathy, specific types of obesity, and especially the neurodegenerative diseases, such as ALS, Parkinson's disease, Alzheimer's disease, Huntington's disease, and olivopontocerebellar degeneration.

    MSG is added to our food as a flavor enhancer, but in reality it is addictive and we crave more of the food which contains it.
    It also works on the Hypothalamus stopping the feeling of being full so we keep eating more of the product which contains the MSG. MSG also damages the Mitochondria which converts sugar to energy. We have less energy and less calorie burn. This contributes to obesity.
For more information on MSG read the book by Dr. Russell L. Blaylock, M.D.

"Excitotoxins The taste that kills"
Other Names for MSG;
Food manufacturers hide MSG in our food by calling it by different names.
If you don't know these names then you don't realize you are consuming MSG.

Hidden Names for MSG:

The following substances contain the highest percentage of factory created free glutamate, with MSG approaching 78% of the content of the substance.
MSG, Monosodium glutamate Autolyzed plant protein
Mon potassium glutamate Sodium caseinate
Glutamate, Glutamic Acid Senomyx
Gelatin Calcium caseinate
Vegetable protein extract Textured protein
Hydrolyzed vegetable protein Yeast Extract
Yeast food or nutrient Autolyzed Yeast
Hydrolyzed plant protein Wheat extract labeled as artificial flavors
The following substances contain some factory created free glutamate in varying amounts. Please note that some food labels list several of these items, which can add up to a considerable and dangerous amount in one product:
Malted barley Flowing agents
Barley malt Malt extract or flavoring
Maltodextrin Wheat, rice
Dextrose corn or oat protein
Dextrates Protein fortified "anything"
Carmel flavoring Enzyme modified proteins
Stock Ultra pasteurized dairy products
Broth Fermented protein
Milk powder Gluten
Carrageenan Gluten flour
Algae Whey protein isolate or concentrate
Pectin phytoplankton
Gums (quar and vegetable) sea vegetables
Protease enzyme wheat/barley grass powders
Lecithin Modified food starch
Rice syrup or brown rice syrup Amino acids (as in Braggl's liquid amino acids and chelated to vitamins
Natural flavors Lipolyzed butter fat
flavors Low or No fat items
flavoring Corn syrup and corn syrup solids
Reaction flavor high fructose Corn syrup
Milk powder Citric acid when process from corn
Sow Sauce or extract Natural chicken, beef, or pork, flavoring "seasonings"
Soy Protein dry milk solids
protein fortified milk Soy protein isolate or concentrate
Cornstarch spices
Fructose Dough conditioners
Yeast nutrients Protein powders; whey, soy, oat, rice (as in protein bars shakes and body building drinks.
BPA (Bisphenol-A) is used to make plastics and line the inside of food cans and pop cans.
    It is suspected of causing cancer, disrupting hormones, weight gain and type 2 diabetes. Bisphenol-A is used primarily in plastics to make them shatter proof.
    It has been in use since 1957. Recent studies have linked BPA with cancer, weight gain, obesity, and Type 2 diabetes. It acts like estrogen and messes with our hormone system. Stimulating estrogen sensitive cancers like Breast and prostrate cancer. It has detrimental effects on our nervous systems and brain especial in infants and children.
    It effects the dopamine system of the brain and is implicated in learning disorders like ADD, ADHD, and hyperactivity.
    BPA has been shown to bind to thyroid hormone receptor sites preventing the thyroid hormones from performing their functions.
    It disrupts the methylation of our gene expression. It also interrupts sexual behavior.
    The USA is aggressively removing BPA from our products. But when you look at BPA manufactures the largest percent are located in China. I would caution you against the use of plastics made in China.

 Here is the break down of manufactures based on country.
BPA
FDA's statement on BPA
All Canned Foods and Drinks are lined with epoxy resin with BPA. Although US manufactures are removing BPA from baby bottles and some plastics there doesn't appear to be a substitute for the lining of cans.
    Cans are lined with a plastic resin to keep the food or liquid from dissolving the tin or aluminum into the food or drink.

    A study conducted by a coalition of consumer and food safety groups found detectable levels of BPA in 46 of 50 grocery store cans tested. The results suggest BPA routinely leaches from can linings into food.

    BPA has been associated with a variety of health problems in laboratory animals, including cancers, early puberty, and developmental problems.
    The highest BPA level detected was 1,140 parts per billion, found in a can of Del Monte French Style Green Beans obtained from the pantry of a study participant in Wisconsin.

    "I no longer eat food out of cans. I no longer buy cans, I look for jars," said Sen. Dianne Finstein, D-Calif.
    Feinstein sponsored a bill banning BPA from food packaging but also allows for a one-year delay in the ban as manufacturers shift to other packaging materials.
PBDEs Polybrominateddiphenylethers: Structurally, PBDEs are very similar to PCBs. There are over 209 different PBDE compounds, and the three most common commercial formulations are deca, octa, and penta depending on the number of bromine atoms. PBDEs are considered more degradable than other persistent chemicals due to their weak carbon-bromine bond (#Schmidt, 2003). Because they are merely additives mixed into products, they have the ability to leave the products during degredation (A#TSDSR, PBBs and PBDEs). They accumulate in fatty tissues of organisms and are passed up the food chain to larger organisms in a process known as biomagnification. A 25-year Swedish study indicated that PBDE levels in people double approximately every five years (#Stiffler, 2007, #Schmidt, 2003).
Aspartame (NutraSweet, Equal, Spoonful, and Equal-Measure)
    Accounts for 75% of the adverse reactions to food additives reported to the FDA.
    90 different documented symptoms;
it is by far, the most dangerous substance on the market that is added to foods.
Many of these reactions are very serious including seizures and death. A few of the 90 different documented symptoms listed in the report as being caused by aspartame include: Headaches, migraines, dizziness, seizures, nausea, numbness, muscle spasms, weight gain, rashes, depression, fatigue, irritability, tachycardia, insomnia, vision problems, hearing loss, heart palpitation, breathing difficulties, anxiety attacks, slurred speech, loss of taste, tinnitus, vertigo, memory loss, and joint pain.
    The following chronic illnesses can be triggered or worsened by ingesting of aspartame; Brain tumors, multiple sclerosis, epilepsy, chronic fatigue syndrome, Parkinson's, Alzheimer's, mental retardation, lymphoma, birth defects, fibromyalgia, and diabetes.
    The risk to infants, children, pregnant women, the elderly and persons with certain chronic health problems are the greatest.
    Never give a child under 2 years of age Aspartame.
Look at the ingredients listed below for diet Coke and diet Pepsi. You won't find one item that is healthy for your body. Diet Dr Pepper contains aspartame also.
 
Diet Coke™
Nutritional Information
Amount (% RDA Ingredients)
Diet Pepsi™
Nutritional Information
Amount (% RDA Ingredients)
Calories 0 Calories 0
Fat 0g (0%) Fat 0g (0%)
Sodium 40mg (2%) Sodium 25mg (1.25%)
Carbohydrates 0g (0%) Carbohydrates 0g (0%)
Sugar 0g Sugar 0g
Protein 0g (0%) Protein 0g (0%)
Diet Coke™ - Ingredients Diet Pepsi™ - Ingredients
Carbonated Water Carbonated Water
Caramel Color Caramel Color
Phosphoric Acid Phosphoric Acid
Natural Flavors Natural Flavors
Caffeine Caffeine
* Aspartame (NutraSweet) * Aspartame (NutraSweet)
Potassium Benzoate Potassium Benzoate
Citric acid Citric acid
CBS News Health Watch on Aspartame
Artificial Color FDC colors and dyes;   A rainbow of Risks
In the USA, the following seven artificial colorings are permitted in food (the most common in bold) as of 2007:
FD&C Blue No. 1 – Brilliant Blue FCF, E133 (blue shade)
FD&C Blue No. 2 – Indigotine, E132 (indigo shade)
FD&C Green No. 3 – Fast Green FCF, E143 (turquoise shade)
FD&C Red No. 40 – Allura Red AC, E129 (red shade)
FD&C Red No. 3 – Erythrosine, E127 (pink shade, commonly used in glacé cherries)[4]
FD&C Yellow No. 5 – Tartrazine, E102 (yellow shade)
FD&C Yellow No. 6 – Sunset Yellow FCF, E110 (orange shade)
The above are known as "primary colors"; when they are mixed to produce other colors, those colors are then known as "secondary colors". The report Food Dyes – A Rainbow of Risks reviews the risks that have been known for quite some time:
Blue 1, Red 40, Yellow 5, and Yellow 6 have long been known to cause allergic reactions in some people. CSPI says that while those reactions are not common, they can be serious and provide reason enough to ban those dyes.
    Furthermore, numerous studies have demonstrated that dyes cause hyperactivity in children.
Tests on lab animals of Blue 1, Blue 2, Green 3, Red 40, Yellow 5, and Yellow 6 showed signs of causing cancer …Yellow 5 also caused mutations, an indication of possible carcinogenicity, in six of 11 tests…In addition, according to the report, FDA tests show that the three most-widely used dyes, Red 40, Yellow 5, and Yellow 6, are tainted with low levels of cancer-causing compounds, including benzidine and 4-aminobiphenyl in Yellow 5. 
   
Full Article can be downloaded:
PDF
Preservatives; Some preservatives used in food can be considered to fit into the same classification as poisonous drugs. Preservatives are added to foods to prevent decomposition from chemical changes and microbial growth. They keep food from spoiling during shipment and prolong shelf life.
    Common food preservatives act as either antioxidants or antimicrobials. Antioxidants prevent the oxidation of constituents in food, keeping it from becoming rancid or from developing black spots when exposed to oxygen (like an apple does when you cut it open).  Antimicrobial preservatives kill or prevent the growth of bacteria and fungi. 
    They are harmful to the body and can cause a number of health problems, especially if consumed in large amounts. Some common food preservatives used in the United States have been banned in some other countries because of the harm they can cause.

    Harmful Effects of Preservatives in common food include:
    Benzoates can trigger allergies and may cause brain damage. Foods include pickles, flour, margarine, fruit purees, fruit juices, and beer.
    Bromates can destroy nutrients and cause diarrhea. White flour and bread are common foods that contain this preservative.
    BHA and BHT (butylated hydroxyanisole and butylated hydroxytoluene) are the two most widely used synthetic antioxidants in foods. These preservatives have caused cancers in rats; however, some studies show they may actually protect against the development of cancers. BHA can be found in meats, baked goods, cereals, snack foods, and beer. BHT is often found in pre-packaged food.
   Glutamates may cause headaches, palpitations, dizziness, and cancer. Almost all convenience foods contain this harmful preservative. Mono- and Di-glycerides may cause birth defects and cancer. You can find these preservatives in many foods, such as cookies, cakes, pies, bread, peanut butter, dry roasted nuts, vegetables packaged with sauce, shortening, and margarine.
    Nitrates and Nitrites are known carcinogens. These harmful preservatives are used to preserve meat. Propyl gallate may cause birth defects and damage the liver. This preservative is mostly found in meat products, vegetables packaged with sauce, pickles, vegetable shortening and oils, and even in chewing gum.
    Sulfites are also common food preservatives and may cause headaches, joint pain, heart palpitations, allergies, and cancer. Foods include fruit, dried fruit, jarred olives and peppers, corn syrup, cornstarch, wine vinegar, and wine. To help avoid harmful effects of preservatives, read all food labels closely.
Pesticides;
some of the harmful things pesticides can do to us humans:
cause low birth weight and birth defects
interfere with child development and cognitive ability
cause neurological problems
disrupt hormone function
cause a variety of cancers, including leukemia, kidney cancer, brain cancer, and non-Hodgkin's lymphoma.
Children and fetuses suffer more of these effects from pesticides than do adults because children's bodily systems are still developing. Additionally, children are much less able than adults to detoxify most pesticides. Pesticide effects in the unborn and in infants can have lifelong effects.
     For instance, the risk of neurological or behavioral problems following early pesticide exposure extends through puberty, as the reproductive system, nervous system, and brain continue to grow. It's also worth noting that farm workers suffer more than their share of bad pesticide effects; and birds, beneficial insects, and other wild critters are impacted, too.
    Pesticide exposure can occur through means other than food intake, but research shows that reducing pesticide intake via food has an immediate observable effect on body-burden levels of pesticides. So, when in the produce aisle, pick organic when you can, and when you can't, try to avoid foods with high pesticide residues and substitute those with low pesticide residues.
Use these charts as a guide.

Redzone SoSo Better Best

Charts can be downloaded:
PDF
Thyroid Disrupting Chemicals; PCBs, Dioxins, Flame retardants (TBBPAs,PBDEs,PCBs,BPAs), Phenols, Phthalates, Parabens, and Pesticides. There are approximately 100,000 chemicals in commercial use today and approximately 4,000 to 6,000 new chemicals produced each year, it is no wonder we are becoming so sick.
    80% of these chemicals have never been tested for human safety or their effects on the unborn.
    Many of these chemicals are known thyroid disrupting chemicals and also disrupt endocrine hormones. Thyroid hormone is extremely important for brain development.
    We are literally poisoning our children with chemicals that impair brain function. Even though PCBs were banned in the 1970s they are still found in high concentrations in humans. Infants that are only six weeks old have been found to have elevated levels of PCBs.
    Studies have shown the early exposure to PCBs results in deficits such as low IQ, attention deficit disorder, impaired coordination, and reduced ability to remember what has been said.
    These negative effects are due to PCBs binding to thyroid hormone receptors and altering their function. BPA (Bisphenol-A) see above description, has been found in the blood of pregnant women, in the amniotic fluid, and in the umbilical cord after birth as well as the placenta. BPA has been specifically shown to bind to thyroid receptors and can be considered a weak estrogen.
One study found that rats exposed to BPA developed ADHD attention-deficit hyper-activity disorder.
    PBDEs are an emerging chemical that is a flame retardant and is being found in greater concentrations in human tissues. PBDEs are also used in antibacterial soaps and creams.
    They are also found in cosmetics and personal products including nail polish removers, hair spray, perfume and eye shadow. These are thyroid hormone disrupters and are linked to hyper activity. Parabens are widely used as a preservative in cosmetics, foods, and prescription drugs.
    Studies show that parabens have estrogen like effects that can inhibit thyroid function.
    Pesticides DDT and HCB have been shown to decrease Thyroid function.

   
The Environmental Working Group has an excellent cosmetic database that provides data on many cosmetic products and the harmful chemicals that they contain.
The Environmemtal Working Group
Trans Fats, Partially hydrogenated fats, Margarine, Fried Foods;
   
Trans fats are good for food manufactures because they are cheaper and extend the shelf life of packaged foods. But what are they doing to our health and are they contributing to heart disease? Trans Fats do occur in nature but in very small amounts.
    That's not the case for man made oils. Companies like using trans fats in their foods because they’re easy to use, inexpensive to produce and last a long time.    
    Trans fats give foods a desirable taste and texture. Many restaurants and fast-food outlets use trans fats to deep-fry foods because oils with trans fats can be used many times in commercial fryers.
    Manufacturers are trying to find ways to use cheaper oils and not create trans fats in the process. But that may be a few years away so for now I recommend not eating partially hydrogenated oils such as palm, soy bean, corn, safflower, etc.
    The problem with trans fats is that we lack the enzymes to break them down and utilize them. A trans fat has a double bound which is hard for our bodies to break. There for they stay in the blood stream longer and contribute to vascular and heart disease. The primary health risk identified for trans fat consumption is an elevated risk of coronary heart disease.(CHD). There is less evidence but some research that links trans fats to other conditions like, Alzheimer's, cancer, diabetes, obesity, liver dysfunction, and infertility in women.
    Trans fats can be found in many foods – but especially in fried foods like French fries and doughnuts, and baked goods including pastries, pie crusts, biscuits, pizza dough, cookies, crackers, and stick margarines and shortenings.
    You can determine the amount of trans fats in a particular packaged food by looking at the Nutrition Facts panel. You can also spot trans fats by reading ingredient lists and looking for the ingredients referred to as “partially hydrogenated oils.”
Refined Carbohydrates: have a tendency to raise blood sugar, cause a insulin spike, contribute to weight gain, obesity and type 2 diabetes.
     When I do my health classes I find that there is confusion about the difference between refined carbohydrates vs. complex carbohydrates. A simple example would be a potato is a complex carbohydrate and a potato chip would be a refined carbohydrate.
    Like wise a beet would be complex carbohydrate and beet sugar (table sugar) would be a refined carbohydrate.
    Refined means that every thing has been removed but the sugar. Or the way I like to think about it is that complex is the way GOD made it and refined is what man has done to it.
    Refined carbohydrates (sugars) inter the blood stream quickly and raise the blood sugar causing an Insulin response. Recent research is showing that this insulin response is at the root of many undesirable health problems, from effects on our brains to effecting our hormone balance to causing excess free radical production and resultant Mitochondrial damage.
    Mitochondria convert blood sugar to energy (ATP). Repeated sugar spikes actually reduces the efficiency of our Mitochondria and less sugar is converted to energy and more sugar is diverted to storage (FAT).
   
    There are two charts that you should be familiar with, the Glycemic Index (GI) and the Insulin Index. The Glycemic Index shows use how much sugar a certain food type contains. The Insulin Index shows us how much of an Insulin response will occur with certain food.
    The Glycemic Index can be effected by food combinations. If we eat carbohydrate that have a large GI number with foods that have a low GI number the net effect is some where between the two numbers.
    The importance of the Insulin Index is that it represents how we respond to certain foods. A good example is the Potato. If we eat a raw potato (complex the way GOD made it) our blood sugar will go up 1 point and then quickly drop back to normal. If we boil and mash the potato (refined / carbohydrates break down into simple sugars with cooking) our blood sugar will raise 56 points in the first half hour, still be raised 51 points after an hour, and 2 hours after the meal still be raised 11 points.
    Likewise, if grains like Wheat are ground to a fine powder it will enter the blood stream quickly raising our blood sugar and cause an Insulin response. If the wheat grain is left more intact this response is slowed.

    In reading the labels on bread, whole grain would be preferred because more of the grain is left intact and the absorption into the blood stream is slower. There for just because it says wheat doesn't mean it is better than white bread.
If the wheat has been ground to a fine powder it will have an Insulin response similar to white bread.

For a more in-depth understanding of sugar and why it is driving obesity and health problems I recommend this video.
Sugar: The Bitter Truth
Dairy Products;  According to --Dr Michael Klaper MD
     "It's not natural for humans to drink cow's milk. Humans milk is for humans. Cow's milk is for calves. You have no more need of cow's milk than you do rats milk, horses milk or elephant's milk. Cow's milk is a high fat fluid exquisitely designed to turn a 65 lb. baby calf into a 400 lb. cow. That's what cow's milk is for!" 
     Yes... milk is Mother Nature's "perfect food" ...for a calf... until it is weaned. Everything you know about cow's milk and dairy is probably part of a Dairy industry MYTH.
    Most cow's milk has measurable quantities of herbicides, pesticides, dioxins (up to 200 times the safe levels), up to 52 powerful antibiotics (perhaps 53, with LS-50), blood, pus, feces, bacteria and viruses.
    (Cow's milk can have traces of anything the cow ate... including such things as radioactive fallout from nuke test.

    Calcium? Where do the COWS get calcium for their big bones? Yes... from plants! The calcium they consume from plants has a large amount of magnesium... necessary for the body to absorb and USE the calcium. The calcium in cow's milk is basically useless because it has insufficient magnesium content (those nations with the highest amount of milk/dairy consumption also have the highest rates of osteoporosis.
    Proof? How about a controlled study of 78,000 nurses over a period of 12 years? 80% of the protein in milk is casein. Casein is a powerful binder... a polymer used to make plastics... and a glue that is better used to make sturdy furniture or hold beer bottle labels in place.
    It is in thousands of processed foods as a binder... as "something" caseinate. Casein is a powerful allergen... a histamine that creates lots of mucus. Cow's milk is allowed to have feces in it. This is a major source for bacteria.
    Milk is typically pasteurized more than once before it gets to your table... each time for only 15 seconds at 162 degrees Fahrenheit. To sanitize water one is told to boil it (212 degrees F) for several minutes. That is a tremendous disparity, isn't it!
    Keep in mind that at room temperature the number of bacteria in milk DOUBLE around every 20 minutes. No wonder milk turns rotten very quickly. ONE cubic centimeter (cc) of commercial cow's milk is allowed to have up to 750,000 somatic cells (common name is "PUS") and 20,000 live bacteria... before it is kept off the market. That amounts to a whopping 20 million live squiggly bacteria and up to 750 MILLION pus cells per liter (bit more than a quart).
    1 cup = 236.5882cc 177,441,150 pus cells ~ 4,731,600 bacteria.
    24 oz. (3 glasses) = 532,323,450 pus cells ~ 14,220,000 bacteria.
The EU and the Canadians allow for a less "tasty" 400,000,000 pus cells per liter. Typically these levels are lower... but they COULD reach these levels and still get to YOUR table.
If you want to read more on Dr. Michael Klaper MD
Got Milk?
Processed Meats and Nitrates;
    Many foods, especially cured meats such as bacon and hot dogs, use nitrates to preserve color and maintain microbial safety. Nitrate is harmless, but it can convert to nitrite, which can form nitrosamines, a powerful cancer-causing chemical, in your body.
    Whenever possible, look for nitrate-free preserved meats. When you do eat foods containing nitrates, have a glass of orange juice at the same time (for instance, orange juice with your morning bacon). Vitamin C is known to inhibit the conversion to nitrosamines in your stomach.

    The preservative sodium nitrite fights harmful bacteria in ham, salami and other processed and cured meats and also lends them their pink coloration.
    However, under certain conditions in the human body, nitrite can damage cells and also morph into molecules that cause cancer. Still, if you wanted to avoid this preservative, you would have to cut out more than just ham to go cold turkey on nitrite. In a typical person's diet, 80 percent of nitrite comes from vegetables such as spinach, radishes and lettuce, and another 13 percent comes from swallowed saliva.
    How is it possible for a substance that seems unhealthy to be so abundant in the body, and in healthy foods?
    There are two answers. First, nitrite can be poisonous, but only in huge quantities. And second, a host of factors, including the food and bacteria in your gut, determines whether nitrite in moderate amounts becomes a chemical friend or foe.
    In theory, moderate amounts of nitrite can also cause health problems. If all goes well in the body, nitrite in the diet transforms in the gut into nitric oxide, which serves a variety of important functions in the body (and should not to be confused with "laughing gas," nitrous oxide).
    But under certain conditions, nitrite can instead form nitrosamines, molecules that cause cancer in lab animals. In an effort to minimize nitrosamine formation, while still preventing food-borne illnesses like botulism, the U.S. Department of Agriculture enforces a limit of 200 parts of sodium nitrite preservatives per million parts of meat, by weight.
     "Multiple [epidemiological] studies have found a relationship between processed meat intake and increased risk of colorectal cancer," said Amanda Cross, an investigator in the division of cancer epidemiology and genetics at the National Institute of Health. One possible explanation: "In addition to nitrate and nitrite, it is possible that there are other components of processed meats that are responsible for the associations observed with colorectal cancer.
    Bacon is one food that is a potential health risk. Bacon is especially high in nitrite and can form nitrosamines when fried at high temperatures. To avoid this hazard,  cook bacon slowly and at a low temperature.
Genetically Modified Foods and Organisms;
   
  According to the Government's Genome Project GMO's are described as
"Combining genes from different organisms is known as recombinant DNA technology, and the resulting organism is said to be "genetically modified," "genetically engineered," or "transgenic." GM products (current or those in development) include medicines and vaccines, foods and food ingredients, feeds, and fibers".

According to Mike Adams (NaturalNews)
    The American Academy of Environmental Medicine has warned that the public should avoid genetically modified (GM) foods, stating, "There is more than a casual association between GM foods and adverse health effects. There is causation."
    A large number of studies and incidents have implicated GM foods in a wide variety of health problems, including accelerated aging, immune dysfunction, insulin disorders, organ damage and reproductive disruption.

    In a study released by the International Journal of Biological Sciences, analyzing the effects of genetically modified foods on mammalian health, researchers found that agricultural giant Monsanto's GM corn is linked to organ damage in rats.
    "Effects were mostly concentrated in kidney and liver function, the two major diet detoxification organs, but in detail differed with each GM type.
    In addition, some effects on heart, adrenal, spleen and blood cells were also frequently noted. As there normally exists sex differences in liver and kidney metabolism, the highly statistically significant disturbances in the function of these organs, seen between male and female rats, cannot be dismissed as biologically insignificant as has been proposed by others.

Tell The FDA to Label GMO Foods
Protect Yourself From Harmful Chemicals in Cosmetics and Household Products;
According to  Laura Costa, Ph.D. Vice President of Membership, The National Organization of Women (NOW)
     Every day, women are exposed to chemicals in cosmetics, household cleaners, plastics, food, water and many other sources.
    Common household chemicals have been linked to more than 200 health problems including asthma, depression, anxiety, various cancers (including breast, ovarian and brain), birth defects and developmental disabilities, as well as reproductive, cardiovascular and immune system disorders.
    Many of these chemicals are stored in our bodies and accumulate over time to cause health problems after years of gradual exposure.

    The bad news: women are exposed to a far greater number of harmful chemicals than men . In general, women use more personal care products (such as makeup, perfume, nail care and hair care products), do most of the household cleaning (still!), eat more foods with artificial sweeteners, handle more indoor pesticides (e.g., bug sprays), sprinkle more carpet freshener, and burn more scented candles than men.
     For these reasons, women are at higher risk for health problems due to long-term, low-level exposure to harmful household chemicals. Although women are at higher risk than men, the group with the highest risk of all is young children.
    The liver is the main organ that removes toxins from the body and until two years of age, babies' livers are underdeveloped and not fully capable of removing harmful chemicals from their bodies.