Archive for the ‘Additives’ Category

Did you know that one of the most commonly used natural flavors used in salty foods in America actually comes from Japan? Did you know that this salty tasting additive was discovered in a certain type of seaweed? And did you know that this additive, call Monosodium Glutamate, is deadly, but yet it is in a ton of our food?

 Monosodium Glutamate is made of one molecule of salt (mono-one sodium-salt) and the amino acid called glutamate. The Japanese were the first to use MSG, as it is commonly known as; they had found it in a local seaweed/kelp. It was first used by the Japanese, in its natural form with other ingredients from the kelp, to flavor the food used by their soldiers and most of their foods for the salty flavor enhancing powers. Possibly for thousands of years the Japanese used this ingredient.

 When the rest of the world discovered the MSG ingredient in the late 1800s and early 1900s, it quickly grew into a multi-million dollar industry around the world because people loved its salty, beefy, meaty taste. After the Second World War, America also discovered MSG and took only the MSG from the kelp and chemically processed it. This became the foundation for major companies that have used MSG in the past. MSG was treated as an all-natural ingredient, and rightly so since it is “from nature” (the Japanese kelp.) Tons and tons of Monosodium Glutamate where processed each year until today when the annual amount of the largest MSG producer as of June 2010 said that the producer had “increased its MSG output 92.9% from 280,000 tons in 2008 to 540,000 tons in 2009, plans to increase its production capacity to 1 million metric tons by 2012.” (Source:

 “Then, in 1957, two ophthalmologists, Lucas and Newhouse, decided to test MSG on infant mice in an effort to study an eye disease…they made a startling discovery. The MSG had destroyed all of the nerve cells in the inner layers of the animal’s retina… Despite this frightening discovery MSG continued to added to food in enormous amounts…” (Introduction to Dr. Russell L. Blaylocks book Excitotoxins: The Taste that Kills, which I recommend you read.)

 Dr. Blaylock goes on to say that ten years later another scientist redid the same experiment and found that not only were the eyes’ retinas destroyed but also one of the most important parts of the brain after one dose of MSG! This part has been named the “Hypothalamus” [say it like this: hi-po-tha-la-moo-s]. This part of the brain holds most if not all of the memory of the brain, both animals and humans, along with so many other functions and more is yet to be discovered.

 So, in brief; MSG has been discover to both destroy eye retina function and certain brain functions, namely memory cell lose.

 In Dr. Blaylock’s book he labels MSG as an Excitotoxin, which he defines as “a substance added to foods and beverages that literally stimulates neurons {which are certain brain cells} to death, causing brain damage of varying degrees {changing or different levels}. Can be found in such ingredients as monosodium glutamate (MSG), aspartame, cysteine, hydrolyzed protein {which I will talk about later on this blog}, and aspartic acid.”

 In Dr. Blaylock’s book, he explains in full detail how monosodium glutamate kills the brain cells and which ones get killed and why. I will only give the very minor summary of some of the information he gives. MSG kills brain cells by flooding certain brain cells with calcium. The way this happens is by the glutamate. Glutamate is an amino acid but not one that is needed to maintain health because it is naturally made in your body by other amino acid. So eating MSG feeds your body an overdose of glutamate, which opens and keeps open the “calcium channels” in certain brain cells.

 Plus in that book, Dr. Blaylock also states that women who are pregnant should try never to eat Monosodium glutamate because that MSG can be transferred to your child and, by doing that, start the brain damage even before birth! This could lead to all kinds of brain defects or even growth problems after birth as well as bad learning skills.

 Each brain cell needs a carefully regulated amount of calcium, which passes through a tiny passage that has been called the calcium channel. This channel is controlled (opened and closed) by many things; such as zinc, magnesium, glycine, and glutamate. The glutamate is the part that opens the calcium channel. So, logically, if you eat too much glutamate, and at the same time your body makes glutamate naturally, you will have and overdose of glutamate that will flood your brain cells in certain places with calcium till they pop and in turn kill them.

 The main place, as I said before, that is effected in the brain by MSG is the hypothalamus. The hypothalamus holds most of our memory. When the MSG starts killing brain cells from there it can lead to so many brain related diseases; these include Parkinson’s, Alzheimer’s, Huntington’s, and ALS and many more!

 So why, you may ask, does the FDA allow this food additive to be kept on the market when there are tons of documents (both online and offline) that say MSG is highly toxic and deadly and prove it? Answer: Money! Monosodium glutamate is a multi-million, if not billion, dollar industry. MSG can be found in most of the following: soups, dressings, fast foods, soft drinks, chips, frozen meals, salty, meaty, and beefy tasting seasonings and foods, candies, and even in some cases, MSG has been used in some binding for medications! Money, money, money for those who sell and addiction, sickness, and maybe death for those who buy and eat!

 Beware of Monosodium Glutamate (MSG)! Online there are a lot of groups that call for MSG to be banned, replaced, and or labeled properly. I will post some of these groups on this blog in the future but for now… If the ingredient list has MSG, stay away or at the very least limit your intake and do not eat calcium rich foods with MSG because that will increase the speed of brain cell damage.

 I believe that MSG should be banned and destroyed! It is a chemical “from nature” that can easily be replaced with sea salt or dried organic meat made into powder (for the meaty taste) or nothing at all. No need for chemically altered borrowed “from nature” destructive MSG. God has provided us with natural salt on the earth. Let us use that.

 Praise be to the Great Physician for all Eternity!

Everything has a color. From black to white to the colors of the rainbow and beyond colors are one of the best parts of creation. Color gives feeling and beauty. This of course includes food. Food has amazing amount of color, but is it real? Are the colors in our day-by-day foods really colors “from nature” or colors from a laboratory?

food colors

 In this modern age man creates color everyday for various purposes like paints, furniture, wallpaper, rugs, etc. but did you know man also create a lot of the color in your food? You might at this moment be eating man-made color! There is no problem with man creating color. God gave us the colors of creation and the ability to create art as part of His gifts to man. But man is sinful. Does man miss use his ability to create color in today’s age? The answer, I believe, is YES!

 Look at the ingredient list of any food or food topping and you might see one or more colors like Yellow #5, Red #3, Green #3, Blue #2, or Red #40. The color names usually have “FD&C” before each name, which stands for Food, Drug and Cosmetics. According to this article ( only the following colors are allowed to be in use in foods in the USA:

  FD&C Red 3

(Pink shade)

EU# E127

  FD&C Red 40

(Red shade)

EU# E129

  FD&C Yellow 5

(Yellow shade)

EU# E102

  FD&C Yellow 6

(Orange shade)

EU# E110

  FD&C Blue 1

(Blue shade)

EU# E133

  FD&C Blue 2

(Dark Blue shade)

EU# E132

  FD&C Green 3

(Bluish green shade)

EU# E143

 Of course these colors can and are mixed to make other colors that have different names. The Food and Drug Administration controls what food colorings and dyes can be used in food as well as how much. Plus it is their job to protect us against any harmful colors, right? But how can colors be harmful?

 FD&C Red #40 is a very interesting color, one of the most common that I have seem around… maybe that is just because I look out for it. This is the real red part of food colors, unlike Red #3 that is pinker. What makes Red 40 interesting is its history.

 Red 40 was a replacement of FD&C Red #2 after the FDA found that color to be cancerous! Red 2 was fed to aged female rats and those rats developed cancer! Even though, according to the Time article of that time (,9171,945520,00.html) humans would have “to drink 7,500 12-oz. cans of soda pop containing Red No. 2 every day to reach the rats’ level of consumption” Red 2 was banned by the FDA and later replaced by Red #40. But is this replacement, or any of the current food colors better and safer than Red #2?

 The question now is whether or not FD&C Red #40 is better/healthier than Red 2? And to go even farther, whether or not any of the food dyes and colors are safe? This is a heavily debated topic in the natural and mainstream health industries. The main argument is that most of the food colorings cause problems in children’s brain development, which might lead to ADD or ADHD among other things.

 Here is what I have found about FD&C Red #40 only…

 Red 40 causes hyperactivity in young children as they are developing. This is a major problem today. This is also the first step toward disorders like ADD, ADHD, and the like. This is the biggest problem because hyperactivity is usually paired with learning impairment, irritability and or aggressiveness. Plus children are not the only people who are or can be effected. Teenagers, like myself, adults, and maybe even seniors all can be effected in some way by hyperactivity.

Red 40 can cause allergic reactions and allergies. For this reason alone I would ban this color! I know to many people who have allergies and suffer from poor health every season because of it. The less things that can cause allergies the better.

Two ingrediants in food dyes, including Red 40, are called benzidine and 4-aminobiphenyl. Remember how I said before that Red #2 was banned because it was linked to cancer in rats? Well, research has linked these two ingrediants to cancer as well! Yes, the very problem of Red 2 was banned and than replaced by basically its twin brother Red 40! Red 40 is a carcinogen; meaning it causes cancer.

 I’m sure this list will get a lot longer as time goes on. A very interesting quote directly from Wikipedia is the following…

 “In Europe, Allura Red AC {this is just another name for FD&C Red #40 as Wikipedia explains earlier in this article} is not recommended for consumption by children. It is banned in Denmark, Belgium, France and Switzerland, and was also banned in Sweden until the country joined the European Union in 1994. The European Union approves Allura Red AC as a food colorant, but EU countries’ local laws banning food colorants are preserved. In Norway, it was banned between 1978 and 2001, a period in which azo dyes were only legally used in alcoholic beverages and some fish products.
In the United States, Allura Red AC is approved by the Food and Drug Administration (FDA) for use in cosmetics, drugs, and food. It is used in some tattoo inks and is used in many products, such as soft drinks, children’s medications, and cotton candy. On June 30, 2010, the Center for Science in the Public Interest (CSPI) called for the FDA to ban Red 40. Executive Director Michael Jacobson said, “These synthetic chemicals do absolutely nothing to improve the nutritional quality or safety of foods, but trigger behavior problems in children and, possibly, cancer in anybody.” (Source: )

Until Red #40 is banned and taken off the market, which is a goal for many, the best thing to do is stay away from it. Read the labels and ingredient lists on all food, drugs, and cosmetics before buying. It might just safe you from hyperactivity, allergies, or even cancer!

Everything I have showed you about red 40 is true for most of the other seven legal food colors. This begs the biggest question – If the FDA banned Red 2 because it caused cancer in rats, than why legalize Red 40, which is linked directly to cancer as well as the other food dyes? Food for thought…

food colors

More Reading about Red 40 and the other seven colors:

I found on the Food and Drug Administration’s (FDA) website a HUGE list of ALL of the food additives/chemicals, vitamins, and stuff that is put into our foods. It is impossible to write about all of them, if any one wants to write about one be my guest.

Read the 40 page long list on their website here:

40 pages on added stuff to food! A reminder: some of those things are good, like the vitamins. But still, do we really need stuff like “ACETALDEHYDE ETHYL CIS-3-HEXENYL ACETAL” or “CIS-5-ISOPROPENYL-CIS-2-METHYLCYCLOPENTAN-1-CARBOXALDEHYDE”? (Do not ask me to tell you how to even say these. :D)

On the list the FDA, thankfully, has put which additives have been banned, but not really why. You can do your own research there.

I’m going to continue the Food Additive series for a couple more posts. I will be talking about Red 400, MSG, and a couple others, and what we can do about them. Some words to look out for and conclusion thoughts. Than I’ll move on to a quick series about GMOs and what we can do about them. Special posts by other writers are coming after the GMO series. Topics include Abortion and STDs. If you want to write an article email me at

Praise be to the Great Physician for all Eternity!

I found two articles by, one about High Fructose Corn Syrup and one about Aspartame.

Read more on HFCS here:

Read more on Aspartame here:


Tell me what you think and remember: If you want to write about any food additive, even one already written about, tell/email me at, Tweet me @DHM_blog, or like Dominion Health Mandate on Facebook!

Praise be to the Great Physician for all Eternity!

“Aspartame is composed of two amino acids, aspartic acid and phenylalanine, as the methyl ester. Amino acids are the building blocks of protein. Aspartic acid and phenylalanine are also found naturally in protein containing foods, including meats, grains and dairy products. Methyl esters are also found naturally in many foods such as fruits and vegetables and their juices. Upon digestion, aspartame breaks down into three components (aspartic acid, phenylalanine and a small amount of methanol), which are then absorbed into the blood and used in normal body processes. Neither aspartame nor its components accumulates in the body. These components are used in the body in the same ways as when they are also derived from common foods.” (Quote from here:

A few things to note before I talk about Aspartame; First, there is a highly used common misconception of an idea that is when something is made from nature, or when something contains even one natural ingredient, the entire item is “from nature.” Second, when something is said to be “from nature” people think nature equals good for your body, i.e. healthy for you. Third, a lot of foods, mainly in the processed section, that say “100% Natural” or “All Natural” sometimes only has one or two all natural ingredients but the rest are chemicals or food additives. All the food additives in this series have these three problems.

On this website: the writer says Aspartame is made up of “50% phenylalanine (an amino acid), 40% aspartic acid (also an amino acid) and 10% methanol (basically, wood alcohol).”

Amino Acids are the “building blocks of protein” in the body, but there are many kinds of amino acids, including Acidic and Basic (alkaline), along with aliphatic and aromatic amino acids. Eating one of these kinds of amino acids too much will cause the body to become acidic or alkaline over time. There needs to be a perfect balance of each.

Phenylalanine is Aromatic; Aspartic Acid’s main ingredient is Aspartate, which is an Acidic amino acid; Methanol when in the body is broken down into formaldehyde (embalming fluid) and formic acid (which is ant sting venom); Aspatame also breaks into a substance called diketopiperazine (DKP), we will get to that one latter.

In the book Excitotoxins: The Taste that Kills Dr Russell Blaylock labels Aspartame’s ingredient Aspartate as an Excitotoxin because of it effect on the brain and body. I encourage you to read the book to get the full meat of what I will be paraphrasing. When eaten Asparate kills certain brain cells in the frontal lubes (front part of brain) by opening a small “calcium channel” in the cell too much. Each cell needs a certain amount of calcium to work and this calcium channel is highly regulated by things like magnesium and zinc. There are two main amino acids talked about in the book that open the channel, these are Aspartate (also aspartic acid) and Glutamate, are needed to open the channel. But, when too much of even one of these amino acids are eaten the “flood gates” of these calcium channels are opened and the calcium pours into the brain cell killing it in a short period of time (two hours or less after eaten). Killing these brain cells this way can cause, contribute to, or lead to a host of diseases relating to the brain, possibly Alzheimer’s, Parkinson’s, and or Huntington’s disease. Please read Dr Blaylock’s book for the proof and a deeper look into the how and why of this.

Phenylalanine is called a neurotoxin, which also kills certain brain cells. Eating to much Phenylalanine has been linked to ADHD and ADD and many emotional and behavioral disorders. (See here: I would add that the risk would increase with how young a person is who starts eating it. The sooner the person starts eating the great the chance for a disease to develop.

Methanol, wood alcohol, is used mainly for embalming dead bodies and a form of methanol is being looked into as a possible energy/fuel alternative. Methanol toxicity is becoming more common in today’s age. Methanol is absorbed by the stomach, lungs, and skin, and is also found in many other items like car windshield washer solvent, gas line antifreeze, copy machine fluid and the like. Read your cleaners ingredient label. In the body it is converted into a highly toxic metabolites that can cause blindness and even death! (Read more here:

Methanol breaks down into an embalming fluid called formaldehyde and formic acid, which is the “ingredient” in a red ant sting’s venom. I do not think I need to say much about this. I mean really, who in their right mind wants red ant venom and fluid that preserves dead bodies in their bloodstream? Well, I guess since they are “from nature” it is ok, right?

So each of the three main ingredients of Aspartame has its own problems separately, but what can they do together to your body or your child’s body. Aspartame has been linked to birth defects, multiple sclerosis (MS) like symptoms (though not the real disease), kills brain cells (result of this can be memory loss, headaches, depression, and dizziness), fibromyalgia symptoms, bodily/joint pain, blindness, etc. I’m not saying you will get any side effect, but why risk it when there are better things. The facts remain. Even the FDA put together a list of 92 possible side effects after 10,000 complaints. See it here: and see this amazing article: A big “Well Done” to that writer!

Aspartame can be found in anything that says one of the following: “0% sugar” “Sugar free” “100% sugar free” “No sugar added” “Sugar substituted” “Sugarless” “Diet” (all diet items have aspartame, unless otherwise stated). Most sodas, ice creams, chewing gum, diabetic items, and desserts have aspartame. Basically anything sweet you should double check.

So what can you do about this? You can write to the FDA or your government leader saying ban Aspartame, you can stop using Aspartame and use real natural sugar like honey or stevia, tell other about this and tell them to read this article, or, I pray you do not do this, you can keep eating Aspartame and “live your life” and possibly die from it.

The bottom line is Aspartame, though it may have ingredients “from nature,” is poison and causes disease. It might not raise diabetics’ blood sugar to harmful levels, but really kill them in the process. May God raise up someone who will cause Aspartame to be banned and destroyed so that lives might be saved for the future generations.

Praise be to the Great Physician for all Eternity!

“Aspartame is a low-calorie sweetener which is approximately 200 times sweeter than sucrose (table sugar). The rapid rise in aspartame’s popularity can be attributed to the many benefits aspartame provides to calorie-conscious consumers…” This quote is taken directly from the website found here The writer goes on to list the benefits of Aspartame some of which are listed below.

“Aspartame Does Not Promote Tooth Decay”

Does not promote, meaning help or encourage, but it does not stop tooth decay. So I would not say this is a benefit. The benefit goes on to quote the ADA in saying that aspartame is “safe and non-contributory to tooth decay.” Not promoting something is not the same as stopping or even preventing it to happen. Not promoting something is like saying, “I don’t like when people have abortions” but not trying to stop or prevent abortions from happening. Similarly chewing gum does not promote tooth decay but it does not stop or prevent it either. So this is not really a benefit.

“Aspartame is Helpful for Individuals with Diabetes”

Ok maybe this is partly true. While aspartame is not really sugar it doesn’t directly affect diabetics diabetes. But this begs the question; does aspartame affect anyone else, including diabetics, in other ways? We will see.

“Scientific Studies Show Aspartame is Beneficial in Weight Control”

There is a lot of controversy on this topic of whether or not aspartame causes obesity. I do not think aspartame directly causes fat people to get fat, but possibly the continued use or abuse of it and the foods aspartame are in might cause obesity over time. I will have to look into this debate more.

“Aspartame Can Be Part of a Healthful Diet”

Their logic is as follows: “Aspartame can reduce or replace the sugar and calories in foods and beverages while maintaining great taste. Thus aspartame offers one simple step to help people move closer to achieving a more healthful diet.” This is a perfect example of a This Therefore That fallacy. They are saying that because aspartame is not sugar and by doing so replaces or reduces calories therefore you are less likely to get fat. Calories do not always equal getting fat. They are forgetting the customers’ lifestyles, other foods they eat, and whether or not they exercise. Over generalizations are being made big time. Aspartame might cut unneeded calories but again they beg the question, does it cause other health problems? We will see.


Discovered by a chemist named James M. Schlatter in 1965, the aspartame industry has been approved by the FDA and exploded. Aspartame is in chewing gum, most sweeteners that substitute sugar, like Equal, NutraSweet, and the like, basically anything that says “sugar free,” “no sugar added,” “0% sugar,” all “diet” items, or the like have aspartame in them.

So, what is in Aspartame anyway? What do people say it does to you? Is there Hard Evidence of harmful health risks related to the eating of Aspartame? What foods contain hidden Aspartame? Is the benefit list telling the truth?
Stay Tuned for the answers to these questions in Part Two of Aspartame!

Praise be to the Great Physician for all Eternity!

Name: High Fructose Corn Syrup (HFCS)

Meaning of name: Fructose is basically sugar that comes from fruit and certain veggies and foods, including honey. High Fructose means an increased amount of this fruit sugar. But according to this website High Fructose does not mean it is high in fructose but just nearly equal amounts of glucose (another kind or form of sugar) and fructose. There are different kinds of HFCS that have different percentages of glucose and fructose. The most common one is HFCS-42, which has 42% fructose and 58% glucose. Corn syrup implies a thick liquid made from corn, right? This all sounds natural enough.

A little bit of history: High Fructose Corn Syrup was first introduced in the marketplace during the 1960s and 70s as a sugar substitute. In the 1980s, about 530 bushels of annual corn harvest [is turned] into 17.5 billion pounds of high-fructose corn syrup every year! (Information source: What is High Fructose Corn Syrup? HFCS Explained: HFCS the Corn-based Sugar-Substitute, History and Health Risks | HFCS continues to be made and used in very large amounts today.

Foods: The most commonly known food product with HFCS is Coca-Cola. Coca-Cola has been using HFCS since the 1980’s. Since this “made from nature” sugar substitute has been introduced almost the whole food industry jumped onto to HFCS bandwagon.

High Fructose Corn Syrup can be found in cereals, peanut butter, roasted peanuts, most soft drinks, ketchup, baroque sauce, some salad dressings, some breads, most desserts, like ice creams, whip creams, jellies, breakfast and dessert syrups, and some fast foods. Find more lists here: and

Why is High Fructose used?

The main purpose is to be a sugar substitute and for the sweetness. I am guessing that one reason it is substituting sugar is for diabetics, but I cannot find any proof for that. HFCS is said to taste the same or less sweet then normal white table sugar. If HFCS is used for sweetness, why not just use table sugar, which is said to taste the same? If it is used for diabetics, I am sure there are more natural items and more effective items. Again, I have not found any information saying that HFCS is a diabetic sugar substitute. But it can’t be for diabetics because sugar from fruit raises blood sugar levels very quickly; I would guess faster then table sugar. According to the HFCS website HFCS is really cheap in price. So I guess High Fructose Corn Syrup is really used for money reasons.

High Fructose Corn Syrup is made from corn, but the question is: Is the corn Genetically Modified Corn or all natural corn? I have found information out of the horse’s mouth so to speak. Directly from the HFCS website:

Is High Fructose Corn Syrup Genetically Modified?

Those concerned with the consumption of GM foods have expressed concern with regards to HFCS, as GM corn is often the source of this product. Whilst it is true that HFCS is produced from genetically modified corn, corn starch extracted from the corn undergoes so much processing, and the products of the processes are so removed from corn that there is no detectable corn DNA present in HFCS. This means that HFCS itself contains no genetically modified material.”

So basically, even though the corn is GM corn, we should not worry cause there is so much processing involved on the corn that the effects of the GM corn stop effecting cause the DNA from the corn is not in the HFCS… What? But your still taking the fructose from that corn; doesn’t the GM corn it is grown in affect the fructose in some way, shape, or form? I encourage you to read the HFCS website in full here: and post your comments on this blog.

How is it made? Read the full details in these links:

Who makes HFCS? There are manufacturers through the USA and Japan and HFCS is sold worldwide.

Is High Fructose Corn Syrup really bad as people claim or is it a harmless food additive?

Besides the obvious fact that to much sugar, from any source, is not a good thing there are major health risks that must be looked into.

The rest of this article is using the information from the following links:

The health risks of High Fructose Corn Syrup include the following: Possible strong link to obesity through addictive tastes and or chemicals (similarly to nicotine and cigarettes), possible link to higher rates of Type 2 diabetes and or gastrointestinal problems, very strong possibility that some forms of HFCS have certain amounts of mercury in them (I will look into this more for a later article), to name the worst. According to the Buzzle article “the findings of such researches or studies can be considered as conflicting in nature.” Whether or not this is true HFCS needs some strong looking-into related with health risks. Hard proof must be found pro or against before a choice is made on what to do.

We as humans should at least know what is being put into our food and drink. We need to be educated in all the health benefits or risks. Food additives should be completely organically God-made items. God said, “Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat.” (Genesis 1:29) Let us use them properly as they were made.

Praise be to the Great Physician for all Eternity!