Common Food Additives are More Harmful than Thought

Why are there so many additives?  More than 73% of the food in the United States is ultra-processed, containing synthesized and heavily processed ingredients not found in nature.  Additives such as stabilizers, preservatives, colors, firming agents, emulsifiers, and flavors modify the taste and texture of food.  Ultra-processed "foods" are not grown in soil but made my humans in a factory, that use ingredients that cannot be found in your kitchen.  The Food and Drug Administration lists at least 3,972 substances that are added to food.  Perhaps driven by a growing desire for richer and more varied flavors, but where does it stop.

In the past, families used salt and vinegar to preserve food and cooked most of their meals at home.  Now, we rely on ready-made meals available on the supermarket shelf and are at the mercy of the food manufacturers.  The even sadder fact is that we, the people living in the United States, eat way more additives than other countries that have banned some of the ingredients used in our "food."  For example, the FDA has approved 171 emulsifiers, whereas the European Union allows only 63.

It has been found that for every 10% increase in the intake of ultra-processed foods, the risk of all-cause mortality increased by 14%.  Evidence has been found linking ultra-process foods to the rise in cardiovascular disease, common mental disorders, and Type 2 diabetes.  Part of the increased risk can be attributed to the use of high-sugar, high-salt, and high-fat ingredients, but the other part is due to the presence of all the chemicals and additives added to the food.

Phosphate Additives - can be found in stabilizers, thickeners, and emulsifiers that improve texture, enhance flavor, preserve, and color.  The more ultra-processed food eaten, the higher intake of inorganic phosphates, which are quickly absorbed into the bloodstream.  Significantly increasing the release of hormones that can harm the cardiovascular system, kidneys, and bones, resulting in reduced vitamin D levels, bone loss, vascular calcification and impaired kidney filtration capacity.

Emulsifiers - help combine ingredients to improve the texture.  Emulsifiers harm gut microbiota intestinal inflammation, increase toxins in the bloodstream, and increase appetite and obesity.

Mindful choices "We were not designed to eat processed food"- Dr. Nathan Goodyear.  The human body is better equipped to handle foods that exist in nature; these include fruits, vegetables, legumes, grains, nuts, and seeds.  If you are going to eat ultra-processed food, look for the best quality and the fewest added ingredients, and be sure to add lots of natural foods along with processed food.

Orange Peels-  A Superfood?

Who would have guessed that something most people throw away could inhibit a compound tied to cardiovascular problems?  Orange peels can be repurposed into valuable health-promoting ingredients.

Orange peels are beneficial because they are nutrient-dense and rich in antioxidants, vitamins, minerals, and fiber. They also contain phytochemicals that protect cells from damage, reduce inflammation, and defend against DNA damage.

Orange peels contain antioxidant vitamins A, C, and  E.  They also provide calcium, potassium, folate, magnesium, and fiber, contributing to overall health.   And they contain four times more fiber from soluble and insoluble  than from the actual orange itself.  These vibrant skins may help regulate blood sugar levels, reduce cancer and Parkinson's disease risk, and boast anti-inflammatory properties.

You can add them to smoothies, cut them into strips and add them to salads, or brew them into tea.  Start slow because they can be bitter until you get used to the taste.

Rhubarb: Protects Liver, Kidney, Heart . . .  Plus Much More!

Rhubarb is a highly nutritious vegetable with cancer-fighting properties and protection for the kidneys, liver, and heart. It is also rich in Vitamin K, which helps prevent chronic inflammation.  It is known for its tartness, vibrant color, and unique aroma.  It is commonly used in desserts but can also be used in sauces, muffins, or in beverages.

Protect Kidneys—Its antioxidants and anti-inflammatory substances shield the kidneys from oxidation and inflammation. Just eat it in moderation, not in high doses.

Inhibits Cancer- by a compound that can inhibit or kill cancer cells, especially for ovarian cancer, non-small cell lung cancer, melanoma, and colon cancer.

Protects the Liver - by regulating oxidative stress inflammation and fibrosis disorders.

It supports cardiovascular health because of the high fiber content in the stalks and the high levels of vitamin K.

It protects the central nervous system y regulating amino acids and energy metabolism.

Medicinal- uses the roots, which is beneficial for stopping bleeding, promoting circulation, detoxifying, and relieving constipation.

It can also we used culinary which uses stalks.  Avoid eating rhubarb leaves because of their high oxalic acid content, which can cause severe vomiting and can be fatal in large amounts,

Many know it from strawberry rhubarb pie, but why not try this recipe?

"Rhubarb Orange Refresher"

3 cups fresh rhubarb, sliced

1 cup strawberries sliced

4 cups cold water

1 cup orange juice

mint sprigs

Combine the rhubarb and water in a stainless steel pot.  Cover and boil, then simmer over low heat for 15 minutes.  Remove the pot from heat and let it sit for 10 minutes

Strain the rhubarb mixture, pressing gently on the rhubarb with a wooden spoon to extract the liquid.  Pour the liquid into a jar and let it cool to room temperature.  Cover with a lid and refrigerate for a couple of days.

Measure 3 cups of the rhubarb liquid.  Add a strawberry slice and orange juice to a pitcher and mix well. Garnish with mint sprigs.  If desired, sweeten with honey or other sweeteners.