Preservatives Cause Cancer

Preservatives Cause Cancer 

(NaturalNews) The term food preservatives sounds quite positive, and if you don't look any deeper than the surface, it's a good thing. It means the food that's packaged in boxes, bags, jars and cans has a longer shelf life, before mold, mildew, bacteria and fungi kick into high gear and start breaking down the food, changing it's structure, color and, most of all, its nutritional value. But look deeper, into the science of "preservatives," and you will find some quite ominous information, and you will forever see the term as something that can affect your life expectancy and lead to something that starts with the letter "c" from which one in every three people suffer.

The same "preservatives" that prolong the shelf life of food also shorten human life. How? Human cells need oxygen. Certain preservatives choke your mitochondria, depriving them of oxygen.

Chemical food attack

There are over 20 "cousins" of MSG, including hydrolyzed soy protein, autolyzed yeast extract, soy protein isolates and maltodextrin. They are all glutamate blockers. There are many drugs on the market that claim to treat LTD, long term depression, that block glutamate as well. The great contradiction lies in the fact that what is being treated is triggered by glutamate and aspartic acid found in aspartame. Do you think some evil pharmaceutical company came up with the idea to poison the public with a synthetic sweetener and then treat that poisoning with more chemicals? Well they did. That company was called "Searle," and Donald Rumsfeld can tell you the story, or Google.