10 Shocking Ingredients In Your Food

10 Shocking Ingredients In Your Food

Here are 10 dangerous ingredients to look out for :

1.Sodium Nitrate:

Sodium Nitrate is an additive used as a preservative. It is found in deli meats, hot dogs, bacon, and other processed meats. Studies have linked sodium nitrate to heart disease, diabetes, cancer, neurological conditions, and gastrointestinal problems. If you eat meat, stick to lean fresh meats and limit or steer clear of meats containing sodium nitrate.

2. Azodicarbonamide:

Azodicarbonamide is an industrial chemical that is used to make rubber and synthetic leather. It makes things foamy, so somewhere along the way, someone thought it was a good idea to add it to bread to make it spongy! It is also used to whiten cereal flour. While the FDA claims that there is insufficient research to determine harm from exposure to this chemical in food, it has been banned in Europe and Australia. The World Health Organization and the CDC list respiratory issues, and skin and eye irritation warnings, and say not to ingest. Other sources associate ingesting this chemical with damaging hormones and immune function.

3. High fructose corn syrup:

Despite to corn industry’s aggressive campaign to convince us otherwise, high fructose corn syrup is NOT a natural food – it is highly processed. It is also not the same a natural sugar and it is not processed by the body in the same manner. Given that, coupled with the high quantities of high fructose corn syrup hidden in our food, it creates numerous health risks. High fructose corn syrup is linked to obesity, type II diabetes, high blood pressure, liver disease, and heart disease. Food manufacturers know consumers are looking for it on ingredient labels, so many now list it as fructose or fructose syrup. It’s the same dangerous ingredient, same high quantities, just a deceptive new name.

4. BHT (butyl hydroxytoluene)

Butyl hydroxytoluene (BHT) is a synthetic compound used as a preservative in foods and cosmetics. It slows the natural oxidation process, keeping foods and cosmetics from going bad. Interestingly, if you read the MSDS (Material Safety Data Sheet) for this chemical, it clearly identifies it as a toxic substance. But it is in our food! Studies have linked BHT to cancer in animals. “They,” say that low doses are fine, whereas high doses are not, however, BHT is in a ton of food products, so how do you determine high vs. low doses? And is there a cumulative effect?

5. Enriched flour:

Essentially, enriched flour is flour that has been chemically and mechanically stripped of all its fiber and nutrients, and then has a small fraction of those nutrients artificially replaced. This leaves you with a product with virtually no nutritional value whatsoever. Due to the highly processed and depleted state, foods made with enriched flour are not processed in the same manner by your body. They immediately change into sugar and cause blood sugar and insulin spikes. This leads to numerous health risks, including increased risk for type 2 diabetes, damage to blood vessels, high blood pressure, and increased risk for certain cancers. You may be accustomed to the texture and taste of white bread and flour, but do your health a favor and switch it up to true whole grains.

6. Soybean oil:

The soybean has commonly been viewed as healthy food and is a popular replacement for animal protein. Unfortunately, soybean and soybean oil are also linked to many health conditions. One major problem is that the bean is commonly mass-produced with lots of carcinogenic pesticides and genetically modified. Soy and soybean oil are linked to inflammation, digestive issues, allergies, malabsorption of nutrients and protein. The oil is also partially hydrogenated, thus a trans-fat, which you know poses numerous health risks. If you choose soy, be sure to find non-GMO, organic soy.

7. MSG

MSG is a flavor enhancer that is added to many foods in the US. Unless you have been living under a rock for the past few decades, you have heard that MSG is bad for your health. It is linked to obesity, headaches, eye damage, nausea, and other health problems. There are conflicting studies about short and long-term effects of MSG, however, sensitivities are very common. With all the unknowns and the evidence toward health risks, you’re better of eliminating it from your diet.

8. Yellow #5 (tartrazine):

Yellow #5 is a food additive included in many foods to give it a yellow coloring. Studies have linked this additive to a number of health considerations. These include allergic reactions, hyperactivity, low sperm count, and cancer risks. Pay attention to this and other food coloring additives as many of them are linked to health concerns.

9. Propylene glycol alginate:

Propylene glycol is a commonly used additive to foods, also a primary ingredient to antifreeze. Research studies around this food additive have produced inconsistent findings related to health risks. Some studies have shown risks associated with neurological issues, kidney and liver disease, and respiratory and cardiovascular disease. Due to the conflicting studies, there is no conclusive evidence, however, is it really worth taking the risk while the researchers figure it out?

10. Polysorbate 60:

Polysorbate 60 is commonly used as a thickener in foods and cosmetics. While there is not a lot of information available on this chemical compound, its ingredients are linked to carcinogens and fertility issues.

The #1 Easiest Way To Avoid These Scary Ingredients:

The scary thing is that the above list is just a few of the numerous risky chemicals and compounds found in packaged foods.

The only way to get truly healthy is to avoid these harmful additives and know what you are putting into your (and your family’s) bodies.

One of the most effective ways to avoid these foods is to focus on whole foods.

Buy fresh fruits and vegetables, and unprocessed meats and fish if you are an omnivore. Adding green smoothies to your diet is also an amazing way to start eating lots of healthy, whole fruits and vegetables without worrying about the taste. Not only that, but the nutrients in green smoothies can help reverse any damage that has already been caused by these hidden chemicals. Smoothies are quick and easy to make, inexpensive, and portable. They are a great solution for healthy eating overall and on the go.

Watch my FREE presentation and learn how people all over the world are losing weight, dramatically improving their health, and feeling better than they ever thought possible using this simple information.

Memphis & Kansas City Rub Recipes

Here’s a couple of good ideas for a Memphis & Kansas City rub recipes

One of the main differences between Memphis and Kansas City style BBQ is that Memphis style has a little more kick to it and is less sweet. Kansas City style is more on the sweet side.

It’s interesting that the BBQ sauces also follow the same flavor profile.

Kansas City is the sweeter of the two and Memphis being more tangy and spicy with a little less sweet.

Tip #1: Maybe just use these rub recipes as a guide. Don’t like the heat? Leave it out. Don’t like garlic? Leave it out or reduce the amount. Want to throw in a little cumin? Go right ahead – who’s stopping you?

Tip #2: Don’t be afraid to give your ribs a good coating too. That’s one of the most asked questions from my students – How much rub do I use?  It’s a little hard to explain, but I usually tell them to coat the entire surface of the meat with just one layer of rub.

Sort of like if you covered the meat with 1/8th of an inch of rub and then picked your ribs up and shook off the excess.

Basically apply just enough rub to the meat so you can’t see the meat anymore and it has no thickness to it – you never want to have 1/8th of an inch of rub on your BBQ. It’s all about balancing the layers of flavor profiles, not having one flavor profile that is overpowering.

Too much rub will also prevent smoke from getting onto your meat surface.

Tip #3: I used to put one rub on the top of my ribs and another rub on the bottom. Maybe use contrasting flavors like sweet and heat or sweet and salty. Don’t forget the edges too!

A Great Memphis Rub Recipe (great on ribs)

  • 5 tsp.  Sweet Hungarian paprika
  • 2 tsp.  Kosher salt
  • 1 tsp.  black pepper
  • 1 tsp.  cayenne pepper
  • 1 tsp.  chili powder
  • 1 tsp.  garlic granules
  • 1 tsp.  onion powder
  • (Makes about 1/4 cup of rub)

Try this Kansas City Rub Recipe on Ribs

  • 1/4 cup brown sugar or turbinado sugar
  • 1 tblsp. Kosher salt
  • 1 tblsp. Sweet Hungarian paprika
  • 1 tsp. chili powder
  • 1/2 tsp. garlic granules
  • 1/2 tsp. onion powder
  • 1/4 tsp. black pepper
  • 1/4 tsp. red pepper
  • (Makes about 1/2 cup of rub)

If you get the munchies, eat this

If you get the munchies, eat this

I defy anyone who gets a case of the munchies to tell me that their willpower alone will be enough to ensure that they don’t reach for the cookie jar or the potato chips when no one else is looking.

And if you live alone? Come on.

If there is no one else around to see your transgressions then you are going to binge on whatever you can get your hands on.

That’s just what we are – creatures of comfort food.

Maybe like me, you avoid buying the things you love to eat. If I have something tasty and within reach, it is going to get eaten.

I might be able to stave off for a day or two the desire to slice open a bag of cookies, but I give in eventually, as I am sure you do.

So what are we supposed to do, if this kind of behavior is continually contributing to the number of inches around our waist?

One solution is to replace the “bad” snacks, which is practically every piece of junk food that is sold at your local convenience store, with healthy dessert and snack alternatives.

But what do those look like? More importantly, what do they TASTE like?

I have not-so-fond memories of “healthy” cookies that my mother used to make when the sugar and butter supplies in our household ran low. Thankfully broccoli cookies never appeared on the menu, but nor did anything healthy that also passed as a tasty snack.

Carolyn Hansen, the author of a series of recipe books at Blended Bites, and is quite aware of this problem.

But she was determined to find dessert and snack recipes that did away with the usual cast of bad characters: sugar, flour, butter, and replace these with healthy substitutes that she could live with as a bodybuilder looking to maintain a healthy diet during her preparations for physique contests.

That was some years ago now, and today she is making the recipes she came up with during that period available to anyone who could benefit from being able to grab low-calorie snacks on the run that also taste great.

If you could see some of the photographs of the snacks and treats that she has come up with you would not hesitate to volunteer to be a guinea pig in her kitchen.

Would you believe that you can make cheesecake alternatives that use no dairy, but look and taste delicious nonetheless?

Apparently, you can, and this is just one of the recipe types that litter her books.

For more information on this mouth-watering topic, I recommend you get yourself across to her site Blended Bites, grab yourself a copy of the recipe books and put your blender to work.

The nice thing about Carolyn’s recipes? You don’t even need a stove to prepare them – they are basically no-cook recipes made from natural ingredients that can go straight to your mouth!

When You Have A Blender, Who Needs A Stove?

When You Have A Blender, Who Needs A Stove?

I do not remember the last time that I used the stove. But I have a great excuse.

The only thing I know how to heat up is a teabag. The downside? I eat out every day and the quality of the nutrition I put into my body is not nearly as good as I know it ought to be.

This is why Carolyn Hansen’s books at BlendedBites.com look so appealing to me.

Now the truth is, even though I know I could benefit from eating these amazingly mouth-watering delights, I probably never will. Why?

Because I am lazy, and the idea of having to go to the store to get ingredients, put them in a blender, and then simply pour them out onto a tray seems like a lot of work to me.

But you might not be as lazy as I am, and you might be prepared to take a couple of steps to eat healthy desserts and snacks rather than the store-bought items that are poisoning me.

Well, poisoning might be too strong a word. Still, we all know that the sugar, butter, and other chemical additives that fill traditional snacks are doing none of us any favors. They all contribute in the long run to obesity and other chronic diseases associated with poor nutrition. This is why when someone comes up with a set of healthy food alternatives we should all take notice, rather than continue to be lazy like I am. I am going to suffer the consequences of my actions, I have no doubt. But that does not mean that you need to do the same.

At least I hope you do not. At the very least, do me a favor and go have a look at the recipe books that Carolyn is offering on her site.

If you take a glance at that Strawberry Fields Forever cheesecake alternative or the Carob Fudge, and you still don’t bite (haha) then I will know that I did my bit to help your ward of the coronary disease or hypertension that likely will catch up with you one of these days.

Assuming you eat as poorly as I do, that is. You don’t, do you?

The bottom line: you will want to go check out the Blended Bites recipes if you are less than satisfied with the quality of the desserts and snacks that typically end up inside you over the course of a day.

Alkaline Smoothie

What is an alkaline smoothie?

An alkaline smoothie has high ph levels which can help restore your balance and well-being.

When your pH level is not balanced, you will have health issues.

To name a few of these health issues we might find :

acid reflux, heartburn, and a weak immunity system.

If not taken care of, this may it can lead to obesity, kidney and bladder infections, cardiovascular illness, and diabetes.

This doesn’t mean to completely avoid acidic food, but rather to keep it in moderation.

Ok now the good News

here you will find an amazing list of Smoothies Recipes

Diet and healthy eating. Fruits, vegetables and juice

Non-dairy Smoothies


Some people do not like milk or other dairy products, and the others simply cannot stand them (the reason being different allergies or lactose intolerance). More and more scientists point out that frequent consumption of milk and dairy products is not very healthy. The following smoothie recipes do not include milk and dairy products, however, they are still very yummy!

Delicious Pear Morning Smoothie
Ingredients:
• 1 ripe banana
• ½ pear (pitted)
• ½ cup spinach
• ½ cup cold water
• ½ cup almond milk (unsweetened)
• 1 tbsp. chia seeds
• 1 tbsp. flaxseed (ground)
• ½ tbsp. hemp seeds

Directions: Put all the ingredients to a blender and blend until smooth.

Refresh-Me Morning Mango Smoothie
Ingredients:
• ½ cup almond milk
• ½ tbsp. natural almond butter
• ½ cup cold water
• 1 ripe banana
• ½ cup mango (fresh or frozen, diced)
• ½ lime, freshly squeezed
• 1 tbsp. hemp seeds
• ½ tsp. chilli powder

Directions: First squeeze ½ lime to make fresh lime juice. Put it into the blender and then add all the other ingredients. Blend until smooth.

Antioxidant Blueberry Green Tea Smoothie
Ingredients:
• 1 ½ cup green tea (chilled)
• 1 cup blueberries (fresh or frozen)
• 1 ripe banana
• 1 tbsp. hemp protein powder
• ½ tbsp. hemp seeds
• 1 tbsp. chia seeds

Directions: Put all the ingredients into a blender and blend until smooth.

Energizing Coffee Smoothie
Ingredients:
• ¼ cup coffee (cooled)
• ¼ cup ice cubes or cold water
• 1 cup natural coconut or almond milk (unsweetened)
• 1 ripe banana
• ¼ cup cashews (soaked for at least six hours)
• 1 tbsp. cacao nibs
• 1 tsp. cacao powder (as a topping)

Directions: Put all the ingredients into a blender and blend until smooth. Top with cacao powder and enjoy.

Best Berry Smoothie
Ingredients:
• ½ cup natural fresh cranberry juice
• ½ cup coconut or rice milk (unsweetened)
• 1 ripe banana
• ¼ cup strawberries (fresh or frozen)
• ¼ cup blueberries (fresh or frozen)
• ¼ cup cranberries (fresh, dried or frozen)
• ¼ cup raspberries (fresh or frozen)
• 2 tbsp. natural almond butter
• ½ tbsp. honey (as a sweetener, if needed)

Directions: Put all the ingredients into a blender and blend until smooth. Add some honey if the smoothie is not sweet enough.

Vegan Jamaican Jerk Kabobs

Kabob ingredients:

2 8 oz. packages of chicken chunk alternative or organic chicken (plain, no breading)
1 15 oz. can organic pineapple
1 organic red pepper
1 organic yellow pepper
1 organic orange pepper
1 8 oz. package organic portobello mushrooms
½ organic onion

Jamaican Jerk marinade ingredients:

½ cup organic packed brown sugar
8 organic garlic cloves
4 Scotch bonnet peppers
2 bunches of organic scallions (green onions)
1 tablespoon organic ground thyme or 2 tablespoons organic thyme leaves
¼ cup organic allspice or ½ cup ground organic allspice berries
1 teaspoon organic cinnamon
½ teaspoon organic nutmeg
2 tablespoons organic soy sauce
Salt and pepper to taste

Instructions:

Dump thawed vegan chicken chunks in a large shallow dish. Use a fork or meat fork to punch holes into the chunks, which will allow them to absorb more marinade. In traditional Jamaican cooking, the meat is scored and rubbed with the sauce for more flavor.

Drain juice from pineapple; reserve juice in a bowl, and add pineapple to the vegan chicken chunks.

Chop peppers and portobellos into bite-sized chunks that will easily stay put on a skewer.

Slice the halved onion vertically into wedges.

Add peppers, portobellos, and onion to the pile of vegan chicken chunks.

Chop scallions and thyme, if you’re using thyme leaves.

Add scallions, thyme, and all other Jerk marinade ingredients to a blender or food processor; puree until smooth.

When chopping the peppers, be sure to wear rubber gloves, and wash your hands thoroughly afterward.

And whatever you do, don’t rub your eye!

You can decrease the heat of the peppers by discarding the seeds and by reducing the number of peppers you use.

Likewise, you can turn up the heat by retaining the seeds and increasing
the number of peppers. You can add a little more soy sauce, or even some of the pineapple juice, to make the marinade more liquid if you like.

Pour the marinade over the vegan chicken and chopped vegetables.

Traditional Jamaican Jerk cooking calls for marinading overnight, then cooking very slow over a low charcoal fire.

But if it’s winter or you’re in a pinch for time, you can marinade the vegan chicken and vegetables in the refrigerator for an hour.

Then place them on skewers and broil them until the edges of the vegan chicken and vegetables are crispy and beginning to blacken.

Scotch bonnet peppers are a staple of Jamaican Jerk cooking.

They look like a Scottish hat, hence the name.

They are similar to habanero peppers, which are the hottest peppers on the planet. If you can’t find any Scotch bonnet peppers, try organic jalapenos.

You can also experiment with using different types of organic produce. Try cherry tomatoes, mangoes–whatever you like.

To make this meal truly traditional Jamaican, serve the kabobs with a side of hard dough bread. Red Stripe beer is optional.

Serves four.

Understanding The No Carb Diet

A no carb diet is different from a low carb diet. It is more intense because you’re allowed zero carbohydrate intake.

There must be an alternative source of energy in your diet. Fat will be the main source, and protein is another backup. The bulk of your intake on a no carb diet will be cheese, fish, egg and meat.

The natural consequence of this is a ketogenic state as the fat consumed is converted into ketones.

Oxidization of fat is not the regular setting of your metabolic processes which typically depend on carbohydrates.

For this reason, a strict no carb diet should ideally be vetted by a physician, especially if you have any medical conditions which could make it dangerous to try.

To qualify for the category of zero carb diet, your total daily intake should not exceed 50 grams of carbohydrate.

However, even when you eat more than that, there’s a chance that you’ll continue losing weight.

Preparing for a no carb diet

It’s hard to get started on such a strict dietary regimen without prior preparation.

Give yourself time to prepare for it.

Draw up a list of food items that are allowed.

Don’t assume that because this is a tough diet, it won’t be delicious.

There are many tasty items that can be eaten even on such a protocol.

Creativity is the key in enjoying your restricted diet.

Be ready and willing to try out different new recipes and meal plans.

First, assess how many carb calories you are permitted to eat every day.

This will depend on your weight loss goals and current body weight.

You’ll quickly realize that eating fewer carbs changes and optimizes your body composition and proportion, leaving you in better metabolic health and with improved levels of health biomarkers.

The good news is that when you make sure your glucose and glycogen levels are enough to replenish cellular stores, you will not feel tired or weak even on a strictly carb restricted diet.

Few dieters complain of fatigue, low energy or feeling dull mentally.

There is one caveat with very low carb diets.

You cannot get enough calories if you’re an active person.

Anyone who runs, jogs, skis or is active physically over prolonged durations can manage an adequate calorie intake without including carbs in the diet.

Under such circumstances, starving your body of carbohydrates can lead to tiredness, muscle aches, bone loss and reduced performance.

That is not a desirable situation and your diet plan needs modification.