The vast majority of chicken and poultry products are injected with phosphorus preservatives, which are often not listed in the ingredients. Reducing one’s intake of meat, junk food, fast food, and processed cheese may help lower intake until labeling is mandated.
The phosphorus preservatives injected into poultry may not just be an arterial toxin. They also appear to dramatically increase the growth of food poisoning Campylobacter bacteria.
The consumption of phosphorus preservatives in junk food, and injected into meat, may damage blood vessels, accelerate the aging process, and contribute to osteoporosis.
In response to definitive evidence showing artificial colors may increase inattentiveness, impulsivity, and hyperactivity among young children, a call has been made by consumer groups to ban food dyes.
The artificial butter flavoring diacetyl has been linked not only to deaths of workers handling the chemical, but also to serious lung disease in consumers of microwave popcorn.
Carrageenan is a food additive used as a thickener and fat substitute in a variety of dairy and nondairy products. Concerns about potential intestinal tract damage are placed in the context of dietary consequences.
People eating conventional diets may ingest a trillion microparticles of the food-whitening additive, titanium dioxide, every day. What implication might this have for inflammation in the gut?
Human beings lost the ability to detoxify uric acid millions of years ago. What implications does this have for our health today?
La muerte en los EE. UU. es, en gran medida, una enfermedad alimentaria. El Dr. Greger, enfocándose en estudios publicados durante el año anterior, en revistas médicas revisadas por pares, ofrece recomendaciones prácticas sobre como alimentarnos nosotros mismos y a nuestras familias, para prevenir, tratar e incluso revertir muchos de nuestros 15 principales asesinos en los Estados Unidos.
Given their inherent resistance to food-poisoning bacteria, maggots can be used to create an antibacterial food additive to increase the safety of the meat supply.
Bacteria-eating viruses (bacteriophages) have been approved as meat additives to reduce the risk of Listeria and Campylobacter found in processed meat and poultry products, but there’s a concern they could spread toxin genes between bacteria.
Chronic obstructive pulmonary disease is now the third leading cause of death. The good news is that. in addition to smoking cessation, there are dietary interventions that can help prevent COPD.
