So reading labels, this is a funny section, there's an indication that artificial nutrients may actually contribute to the growth and development of cancer cells. Isn't that fun to know? So all those goodies that they put in there and make it taste better, preserve it forever, preserves you for ever as well. scientists do receive compensation I hate to say it but they do they receive scientific compensation, monetary compensation for their scientific studies, so that they can alter facts ever so slightly or just give you the facts they want to. Just sounds good or omit? Yes, we just gotta admit the fact that yes, sugar and fat are really bad for you.

And you have that and when we know that whole industry, and how clever that was. eat sugar. It's better than facts. Stop eat bad sugars, evil. You're both you So when I do this online I actually make people go into their pantry and like open up the cabinets and look at what they have in there so when you go home you can do this Not tonight please go to bed when you when you get out of here and you're looking for these ingredients though some of these things are okay, they're necessary if we're going to have to actually have some kind of shelf life. We have to have some of these ingredients however some of these are not so good.

And when you look at a package and the ingredient list is over three syllables and it's like all these things that you can't make extra money for Then what is it extra before the extra money I sounded really good. We'll see if that's on the slide coming up. I'm going to show you some labels that you definitely don't want in your house and you'll understand why when you see them. seltzer waters, okay. Looking good looking at right now. Anything that ends in toast is a sweetener so lactose frutos maltose all those goodies.

It's just a type of a sugar. It's not necessarily evil, it's just denoting that it's a sugar. There are natural and nutritional sweeteners and there are chemical sweeteners there is there's a whole line of labs in Jersey that are just there to make food taste good. It's just the lab. foods made in labs. flavorings are actually the largest group of additives.

Natural flavorings are a third of those flavorings. Synthetic flavorings are again created in a lab and that's the rest of the flavorings that are in your food. Side know when you see natural flavorings could usually does denote MSG. flavor enhancers are salt and MSG. MSG does not have to be listed to naturally burn compounds. That fun and it's usually made out of GMO foods.

There are 2000 additives currently, probably more than that with new ones out of daily. Don't worry about those you know what those 2000 are nor do I actually go through them because I know we need sleep but we don't even got bad. Coloring agents can be things that are natural like caramel or Nacho beet powder, Saffron turmeric a lot of times you'll see the more natural reputable companies will use stuff like this. So you know we used to dye our clothes using natural five natural ingredients. We'll be doing a class on really nice, perfect that close time. We're going to be done with natural plant based like beats and stuff like that.

So my question is are you going to use urine to set the dyes now retreat the retreat it without First, I was being healthy. I find it nice, but I know what you because Did you do that class with Cynthia fair? Yeah. Cynthia has up in a bucket. Well, actually, I watched Outlander and they were talking about it. They don't eat in your food, I hope when they add coloring agents.

Most of them most coloring agents, unfortunately, are not natural. They're derived from petroleum or kartal coal tar products and try that one again. Many are known carcinogens. So they cause cancer. They cause allergic reactions and behavioral problems. It's actually why yellow has to be listed as a food additive.

Even medicine contains food dyes. Yay. Isn't that nice? Because somehow medicine needs to look good for us to take that it's actually like, well, all the pills couldn't be white. You couldn't distinguish the green. You'd have to read those silly little numbers.

No preservatives is another form of additives There are over 100 chemicals that keep food fresh for a longer amount of time. Okay, it's good and bad. I mean, yeah, if it's gonna last a week, that's great if it's gonna last for like four years. I like a McDonald's burger that with a Twinkie? Twinkie. Yeah, still going strong good.

Yeah, not good. That's a product AIDS. Yeah. preservatives must be listed. They do include things that are good though like antioxidants, mold inhibitors and sick questions so you can see how it's not necessarily a bad thing to have preservatives in your food. They keep food from changing color, flavor, appearance and are often paired with attitude prevent spoilage.

So when you see that it just means it's a preservative. EDTA however, is not one of my favorite preservatives. It should not be one of your favorite preservatives either. It's a dangerous one. You'll often see it in canned products, especially beans. If you look on Beans because it keeps them from changing colors blah blah blah preserves more this is more this is a horrible I can't pronounce it.

Yeah. If you go to ew g.org and then just put EDTA in the search, I can guarantee you they have a list as it has to get listed on the queue. Yes, it does. The can beans will say EDTA added to preserve freshness or something I think is the one that are preserved colors is what I see. It's usually black beans and kidney beans. I didn't see it in the garbanzo beans at Hannaford and I didn't see it in the Illini beans either.

I mean more than more than means something like that. It was in those two beans and I was like okay, and then I thought it was just there Brandon at it and then I flipped over and saw the black beans of it. That should pretty prepared. I do I buy bags, it's much cheaper that way and then I can Control. Like how long? Because I don't I don't know if they actually soak them?

I don't think they do because we watched us special on how they make them. And it just looks like they were seen. No, thank you. I like mine soaked for a day or two. So vinegar, sugar, also preservative. So again, they're not all evil, they aren't necessary and those are safer ones, but of course they cost a little more money.

So who wants to do that that's gonna cost you more acids alkalize buffers and neutralizers help maintain the pH of foods so that it doesn't spoil and go rancid. When you make food and you're going to distribute it to the public, you actually have to send it to Cornell University, they'll analyze it and they will say if it's salty enough, sweet enough and the pH is okay and all this other fun stuff because you don't want it to get dangerous substances like diseases salmonella, all those things. bleaching and maturing agents are mainly used as conditioner as a white nurse for breads, you'll see them on their moisture controls keep food from getting too wet or too dry. Again, this is something Cornell looking for because you don't want water in a dried packaged food because water is one of those four things that they teach you in food classes that will cause you to soil.

Moisture controls are not always listed, but they do keep salts from kicking up. So like when you go to restaurants and they have rice in salt to keep it from taking up and keep the moisture out. It's similar to that. But they're not getting right. So activity controls, slower speed, the ripening process. They are not listed.

There's the website ew g.org. For more information on those. Basically what happens is a lot of times Unfortunately, our produce is picked way before it's ripens. It's spread with something so that it ripens in time when it gets to the grocery store. But we got to spray it with something else because we don't want it to be too ripe because it's got to sit on the shelves probably about two weeks before someone buys it. Or they won't buy it because it's swiss chard BB pellet.

Yes, it did. They didn't spray that enough emulsifiers those helped blend oils and waters together. So when you have a dressing that doesn't separate, you know, back in the olden days, in the 80s, we had those good seasoning and then you had the little carafe that said, you add this much water and this much oil, much vinegar, and then you add this packet and she was separate. So every time you go get that dressing out of the fridge, you have to shake it. Well. Sometimes people don't want to do that and they caught on to that.

So now they add emulsifiers to it so that you don't have to keep buying those in skip those emulsifiers shake is thinking right? So unless that's where they came up with that silly little gadget You shake Oh yes. Another thing you can buy yeah that thing as seen on TV, so I left us some lecithin is a very common emulsifier if you get something and it says that's in there, please make sure it's non GMO soy texturizers helps stabilize food and they add texture. Surprise, they keep ice cream from crystallizing. Nobody likes ice cream that's got like little weird crystals in it. It's not good when there's too much water in there.

It's like I eat an ice slushy and ice cream is supposed to be creamy. So if something like Agra Agra, gelatin pectin or nitrates are used gelatin and nitrates are kind of a little boy, No, thank you. nitrates can give people headaches and gelatin. I don't need to go into that that's a whole different class in and of itself to other ingredients or other additives or sanitizing agents gelatin album and tannins. Those two are highlighted because if you are vegan or plant based they are derived from animals. Some of those ingredients are not listed nutritional supplements.

When it says something is enriched, like the bread that we were talking about earlier or cereals are milk is fortified with whatever it's fortified with. It's typically the B vitamins that are lost during the process. So we take rice retained grains, we strip the whole off of it that has all those healthy little vitamins in it. Oh man, now we got to add it back into the white rice. So they added back in a DC and iodine are probably the only nutritionally sound supplements In my opinion, especially iodine. iodized salt is kind of crucial.

Anybody ever heard that term before? excite toxins? Sounds fun, doesn't it? It's a term That was coined by Russell Blaylock and he actually has a book on it. And it's called excitotoxin. A taste that kills.

This is his definition of it. It's substances that damage and kill nerve cells by overstimulation. So basically what happens is you ingest one of these excitotoxin. The book lists all of them, or all of them as of the publication date, and it over stimulates your brain cells. So if you got kids that are hyperactive or you're hyperactive, while you're very sensitive to stuff like that, then all of a sudden your neurons are firing too much and it's not good. They're chemical additives.

Preservatives and sugars are a few of those that are linked to hyperactivity, neurological conditions such as Alzheimer's cancer and brain tumors. It's not lovely. Consumers Dictionary of food additives, that is an actual book, getting library. advice, no toxicity for 46% of the chemicals that we ingest so we don't know if they're toxic or not. We just put them in food, the heck with it. 46% of them.

That's almost half of the ones that we do have toxicity for only 5% have a complete evaluation done on them. How do European countries have you looked into how they're because they've banned a lot of these, they ban A lot of it and they list they're a little more specific. Like when I get something that's made overseas, it says like EU and then it's got like a weird number after it or senior they have. They have a classification system that they use, it's a lot more rigid than ours is. They're stricter than they are. They used to actually not have GMO foods or sometimes when you go to certain countries, they actually have like a little section of GMO foods with a big sign that says GMO so that their consumers are aware that there are GMOs in there.

Make sense to me? I don't know. Why do that the average American eats 10 pounds of additives per year. And that's how so there's all those happy little ingredients what was when you when you said dextromethorphan? No, that's in poly dextrose is in now Yeah. dextromethorphan is in medicine it's fine I fructose corn syrup fructose glycerin you have me yet hi hi rose phosphate because I'm gonna like blue number two Lake not lovely.

And then number one yellow surround all these yellow yellow yellows red 40 paradox in the mind good chloride. Well, don't worry. I've got another one. carnauba wax. It's not what I put on my car. Yep.

It's actually an excellent wax. I use it in skincare. It's actually a good wax but yes, it is. Corn wax. Here's another label. And this is again how we get 10 pounds of additives every year.

But what's wrong with pectin? It's not that these are all bad. There's nothing wrong with some of these. I'm just trying to make you aware of again, this is way too many ingredients for any single food. Do we know what that food is? No, but I'm looking at the ingredients.

It looks like it's a chocolate bar or some kind of cherry curry. Or if it's Pop Tarts it's possible there's a chocolate pop tart because there's no cocoa butter. Belgium white chocolate cherry jam in there, right? Yeah, so sometimes you're gonna see some things that aren't always bad. It's not that labels are always evil. I just want you to be aware of some of these things.

Usually also when you see things bolded that means it's a potential. It means it's an allergen. It's one of the common allergens for people. So sometimes if you're vegan or you have a gluten sensitivity, this is a really good way for you to figure out whether you can eat a food really quickly because it's bolded right there. I know there's wheat, egg milk, soy. No.

Sulfur dioxide. Yeah. I don't want that either, because that's a problem. So some of these again, aren't that bad, but some of them are. It's a question of when you look at it, do you recognize all of that stuff? Or do you not recognize legendary tipo TAs cm phosphate?

Yeah, so sodium silicate, sodium, yeah, that one that's not dry poly phosphate. Yeah, that's just not good. And non dairy creamer actually, what a stir. Do you like that non dairy creamer contains milk? Yeah. Where was it?

I didn't see it at the bottom. Yeah, I know it says contain smoke bomb going through the list there and I still don't see this see the derivative. So that's how they could say it has smoke. Yes, it does. Touch i think i think MSG stands for make stuff taste good because it sure does. Alas, it's not necessarily good for you.

It was discovered in Asia around 1866 is a form of seaweed that creates a starch and enhances flavor by the 40s. It was made here in America from corn and wheat gluten to make ration This tastes better because well, we needed food to taste better. We were in trouble. Now it's made in America from sugar beet molasses, which is a huge GMO crops huge, huge, huge I think it's 95% of sugar beets are actually genetically modified. And that's how we make most of our MSG now, so there's nothing healthy about it whatsoever. It's tasteless.

It's used in place of higher quality ingredients like herbs and spices because what it does is it opens the taste buds in your mouth so that all that other soft and all the chemicals are more pronounced. So instead of a teaspoon of herbs, they can now use like an eighth of a teaspoon of herbs because there's a little bit of MSG thrown in there. It can be listed as natural flavoring again, it intensely stimulates the brains of children that are four times more sensitive to chemicals than adults. So we have kids not doing PE because it's only like once a week now or whatever crazy thing it is we up the chemicals in their food, and we wonder why they're hyperactive and then we've got these lights with like the buzzing noises, more additives, aspartame, increased tumors of every type carrageenan I think we discussed that last week.

Return is a theory that's believed to increase the risk of cancers, especially colon cancer and IBS. And so you wonder why everybody's running around with stomach problems. It's not just care about what's carried Unum in every ice, it's a it's in a lot of non dairy milks and stuff because it contains everything very nicely, but it's in a lot of stuff. If you start looking when you start reading labels, you'll be surprised at how much some of these additives keep popping up over and over and over again. But understand about it and aspartame, the karagin and is made from a seaweed. Why is that seaweed?

You explained it really well, last week, um, it's the way they process not that it really was bad. The way they process it. It's chemically gotten out. It's like decaf coffee. It's not it's not decaf because they Kept roasting it and eventually all the caffeine like was really well. Yeah, it's because there's a chemical extraction.

It's the process of it. It's not like they took care of Deena and the whole form of seaweed and dumped it in there. Same thing with MSG, and it's great. It's you know, from a Seaweed Seaweed derived however, the extraction process we want to make stuff cheaper, faster, easier. So that's what we see in Ireland. They have they use the seaweed.

Yes. And they make puddings. Yes, the seaweed. Yes, you can get in seaweed. You know, I mean, you can you know, put a red Irishman. Yes.

Yep. Yeah, it's magical because I've seen that recipe where it calls for Yeah, I have it too. And I you know, sometimes I'll use carrageenan because it does work really well. And when I make vegan cheese's Unfortunately, the sad truth is Until we're 100% sustainable, we're at someone else's mercy. I don't know when or how that's gonna happen because it's really difficult even me who's kind of obsessed with stuff like this so relies somewhat on some processed foods, you know, I don't make pasta from scratch at home. So I'm at the mercy of the company that tells me that there's whole grain in it and they're not lying to me.

Quick grocery store guide, just in case, just in case we can't actually get there one day live and in person, the outer ring of the stores typically the floral department, the bakery, the deli and prepared foods produce seafood, meat, poultry, and dairy. I bolded produce because that's my favorite section at the grocery store. And that's where I like everyone to stand. It's also where the frozen items are, as well as other refrigerated items like pickles. You'll always find them mixed in the weird section. some reason they're like right by the hot dogs which freaks me out.

Hot Dogs snap And then that's where all the pickles and sauerkraut are. The inner ring of the stores typically the bulk foods, bread, pasta, grain, cereals, oils, vinegar, spices, those are all really good international foods. Try it, try a different one every week if you want. Just again, be careful the ingredients sometimes they're not just because it's in the package in international doesn't mean I necessarily promote it. snack foods and candy are also in the middle. Avoid.

That's why I put that there, avoid those drinks. Some juices are okay, I'm not a huge fan of them, but that's where the drinks are there and then middle section, household items and toiletries and pet supplies. Typically what I tell people is to stick to the outer ring of the grocery store. Obviously, again, that rule of thumb doesn't always work because that's where the beans and the rice ours in the middle