You may have noticed that the conventional spices include some dangerous and harmful ingredients. The conventional spices contain artificial colors, preservatives and GMOs. Most of the spices that people use are treated with chemicals, include GMOs and are radiated.
Thomas Fricke, a co-founder and president of ForesTrade, an organic spice company in Brattleboro Vermont, notes: “Almost all conventional spices made in the United States are sterilized with harmful chemicals that are disallowed in Europe.”
Sterilizing Spices with Toxic Chemicals and Radiation
Spice contamination normally appears while processing, warehousing, distribution and sale. Spices can be contaminated with insect parts, rodent hair and feces. The manufacturers sterilize the spices with poisonous chemicals like ethylene oxide in order to avoid the appearance of these not so tasty ingredients. The lab mice that were exposed to ethylene oxide suffered from cancers, and the cellular researches proved that ethylene oxide causes genetic (DNA) mutations and chromosomal damage that can result with cancer.
According to the United States Environmental Protection Agency,
The short term (acute) effects of ethylene oxide in people consist mostly of central nervous system (CNS), depression, irritation of the eyes and mucous linings. Long-term (chronic) exposure to ethylene oxide in people can result with irritation of the eyes, skin and mucous linings, and issues in the working of the brain and nerves. Some human cancer data points an increased in the incidence of leukemia, stomach cancer, cancer of the pancreas and Hodgkin’s disease in people exposed to ethylene oxide. Anyway, these data are limited and unconvincing because of some doubts in the studies. Ethylene oxide has been classified by EPA as a Group B1, possible human carcinogen.
The food irradiation is another process for sterilizing the spices. The manufacturers use radiation in this process in order to destroy the bacteria and other toxins. But, the radiation is not only effective against the bacteria, but it also reduces the amounts of vitamins, minerals and natural enzymes in the product that we eat. The irradiation changes the chemical structure of the spices, potentially producing toxic, carcinogenic by-products in the food and raising our exposure to free radicals. The free radicals are the main reason why we are vulnerable to diseases and grow old, which is the main problem for us and we tend to avoid it.
Most of the spices on the market shelves today include monosodium glutamate (MSG), which has been proved as carcinogenic, endocrine disrupter and destroyer of the brain cells, which may be related to the appearance of cardiac issues, kidney issues, neurological disarrays, Alzheimer’s, Parkinson’s and Lou Gehrig’s diseases. It can also cause migraines, obesity and cell damage, inflammation by only a several potential effects.
You can find MSG under many different names like hydrolyzed protein, sodium caseinate, yeast extract, textured protein and autolyzed yeast. Many spices include free glutamate- which in fact is the same as MSG. In place of adding straight monosodium glutamate the manufacturers process ingredients in such a way to produce free glutamatic acid in order to get the wanted effect without labeling.
Artificial Colors, Preservatives and GMOs
The spices from the markets can also include:
- Anti-caking agents which are assisting in holding them together.
- GMO soy and corn derivatives
- Unnatural colors
- Unnatural aromas
- Preservatives
Use Organic Spices
Organic spices don’t include some fillers, synthetic anti-caking agents, unnatural colors, aromas or preservatives that are included in most of the conventional spices. They aren’t exposed to radiation and aren’t genetically modified.
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Source : livingtraditionally.com
