Chemicals in cigarette smoke
Introduction
The chemicals in cigarettes and tobacco smoke is very
harmful to the human body. Tobacco smoke contains over 4,000 different
chemicals, at least 50 of those chemicals are known to be carcinogens and many
are poisonous which may cause cancer.
Cigarettes can be sold legally which can damage and even
destroy you over time if used as intentional. This is not a comprehensive list
of the chemicals in cigarettes but it gives examples that many people will be
able to recognise and relate to the harmful health effects of smoking them.
These are the harmful chemicals that are widely found in cigarettes. In example
Benzene, Formaldehyde, Ammonia, Acetone, Tar, Nicotine and Carbon Monoxide.
What is benzene?
Benzene is a colourless, flammable liquid with a sweet
odour. It evaporates quickly when exposed to air. Benzene is formed from
natural processes, such as volcanoes and forest fires, but most exposure to
benzene results from human activities.
Benzene is used mainly as a solvent and as a starting
material in making other chemicals. In the past it was also commonly used as a
gasoline additive, but this use has been greatly reduced in recent decades.
Benzene is also a natural part of crude oil, gasoline, and cigarette smoke.
Benzene is present in cigarette smoke and accounts for half
of all human exposure to this health hazard. While definitive conclusions have
not yet been drawn, it is generally thought that smokers face an increased risk
of leukemia over their non-smoking counterparts.
Short term Effects
Breathing in high doses of benzene may affect the central
nervous system, which can lead to drowsiness, dizziness, headaches, tremors,
confusion, and unconsciousness. Consumption of foods or fluids contaminated
with high levels of benzene can cause vomiting, stomach irritation, dizziness,
sleepiness, and rapid heart rate. In many cases, death may occur after inhaling
or swallowing very high levels of benzene.
Exposure to benzene liquid or vapour may irritate the skin,
eyes, and throat. Skin exposure to benzene may result in blisters.
Long term Effects
Long-term exposure to benzene mostly harms the bone marrow,
the soft, inner parts of bones where new blood cells are made. This may result
in:
· Anaemia,
which can cause a person to feel weak and tired.
· A low white
blood cell count, which can lower the body's ability to fight infections and
can also be life-threatening.
· A low blood
platelet count, which can lead to excessive bleeding.
There is also some evidence that long-term exposure to
benzene may harm reproductive organs. Some women who have inhaled high levels
of benzene for many months have had irregular menstrual periods and ovary
shrinkage, but it is not known for certain if benzene caused these effects.
What is Formaldehyde?
Formaldehyde is a colourless, flammable gas with a strong
odour. A small amount of formaldehyde is produced in our bodies naturally, but
most formaldehyde is released into our environment by the burning of fuels and
household waste. Cigarette smoke contains formaldehyde.
Formaldehyde is a by-product of the combustion process of
tobacco smoking. Formaldehyde in side-stream cigarette smoke is evident in
concentrations of up to three times occupational limits. Formaldehyde is
responsible for some of the nose, throat and eye irritation smokers experience
when breathing in cigarette smoke.
Effects of Formaldehyde Exposure:
When formaldehyde is present in the air, some individuals
may experience short-term health effects, including:
· watering of
the eyes
· burning
sensations of the eyes, nose, and throat
· coughing
· wheezing
· nausea
· skin
irritation
What is Ammonia?
Ammonia is a toxic, colourless gas with a very strong odour.
Ammonia occurs naturally in the environment and is also a product of human
activity. Ammonia compounds are mostly used in cleaning products and
fertilizers. Ammonia is also used to enhance the impact of nicotine in
manufactured cigarettes.
Freebasing Nicotine With Ammonia:
Tobacco companies discovered that adding ammonia to the
cigarette manufacturing process helps convert bound nicotine molecules in
tobacco smoke into free nicotine molecules. This process is known as
"freebasing." Similar to the chemical process of freebasing cocaine,
the end result is an enhanced effect of the drug on the user. Nicotine exists
in two forms, acid and base. In tobacco smoke, free nicotine molecules vaporize
more easily than bound nicotine molecules. Once nicotine vaporizes into a gas,
it is quickly absorbed by the lungs and distributed throughout body.
What is Acetone?
Acetone (also known as propanone, dimethyl ketone,
2-propanone, propan-2-one and beta-ketopropane) is a colourless and flammable
liquid at room temperature. It is readily soluble in water and other chemicals,
such as ethanol and ether. It is also an important solvent in its own right.
Acetone is a member of a group of chemicals known as ketones. Acetone is
usually the main component of nail polish remover. It may also be used as a
superglue remover. Some sources have revealed that exposure to moderate-to-high
amounts of acetone can irritate the eyes and respiratory system, and cause
people feel dizzy.
Effects of Acetone:
Breathing moderate to high amounts of acetone for a short
amount of time can irritate your nose, throat, lungs and eyes. It can also
cause headaches, dizziness, confusion, a faster pulse, nausea, vomiting,
effects on the blood and possible coma, and a shorter menstrual cycle in women.
. They can help you avoid breathing higher levels of acetone that could hurt
you. Birth defects and male reproductive problems were other results. It is not
known if these same health problems would occur in humans. Studies have not
determined whether or not acetone can cause cancer.
What is Tar?
"Tar" is the term used to describe the toxic
chemicals found in cigarettes. The concentration of tar in a cigarette
determines its rating. For example, high-tar cigarettes contain at least 22
milligrams (mg) of tar, medium-tar cigarettes from 15 mg to 21 mg and low-tar
cigarettes 7 mg or less of tar. Cigarette filters were first added to
cigarettes when it was reported that the tar in cigarettes was associated with
an increased risk of lung cancer. The idea was that the filter would trap
harmful tars and nicotine, but the design never worked as well as hoped. Toxins
still make it through and into the smoker's lungs, exposing them to the risks
of smoking-related disease.
In solid form, tar is the brown, tacky substance that is
left behind on the end of the cigarette filter. It stains a smoker's teeth and
fingers brown and coats everything it touches with a brownish-yellow film.
Imagine that settling into the delicate pink tissue of your lungs.
Tar is present in all cigarettes and tends to increase as
the cigarette is burnt down, which can mean that the last puffs on a cigarette
may contain as much as twice the amount of tar as the first puffs.
Tar in cigarette smoke paralyzes the cilia in the lungs, and
contributes to lung diseases such as emphysema, chronic bronchitis, and lung
cancer.
Effects Of Tar:
Lung cancer is one of the common diseases caused by smoking.
Some known carcinogens that are usually found in tar include benzene,
acrylamide and acrylonitrile. Smoking exposes the delicate cells inside the
lungs directly to these compounds, causing mutations in the DNA of the cells
and leading to cancer.
Emphysema is a
disease in which the complex honeycomb of air passages and pockets inside the
lungs breaks down, leading to large open air spaces. These large spaces do not
absorb oxygen from the air nearly as well as the original lung tissue, which
leads to shortness of breath. It is also harder to push air out of the damaged
lung tissue, which leads to increased effort in exhaling. Compounds in tar
cause inflammation inside the lungs, which activates the cells of the immune
system. Over time, the constant activity of these immune cells causes the
breakdown of lung tissue and emphysema.
Smokers have a much higher rate of coronary artery disease,
CAD, than do non-smokers. Part of this increased risk is attributable to the
nicotine in cigarettes, but tar also plays a significant role. Some of the
compounds in tar are adsorbed through the lungs and enter the bloodstream. Once
there, they uphold a chemical transformation of the cholesterol in the blood
that makes it much more likely to form plaques on the walls of arteries,
including the coronary arteries. Smoking and high cholesterol are therefore
multiplicative risk factors for CAD. Having both together is much worse than
the sum of having them separately.
What is nicotine?
Nicotine is an alkoloid contained in the leaves of several
species of plants. The primary commercial source of nicotine is by extraction
from the dried leaves of tobacco plant.
The chemical formula for nicotine is C10H14N2. In proper
nomenclature, nicotine is 3-(1-Methyl-2-pyrrolidinyl)pyridine. Nicotine's
structure looks like this:
What are the Effects of Nicotine?
After a relatively short time, a smoker is often already
significantly dependent on nicotine. Smokers who have an addiction problem
usually smoke a cigarette in the morning often within half an hour of waking
up. They can stop smoking, if they try, but only for a few weeks at a time.
Addiction is an emotionally charged word that is often associated with using
drugs. But smoking also shares all the effects on the body of other addictive
drugs. When a smoker feels the need to smoke and feels uncomfortable, the
reason is that the level of nicotine in the body has been reduced below some
value. After the first puff on a new cigarette, nicotine is back in the brain
within 7 seconds. So the effect of a new dose of nicotine is quickly
noticeable. This way the nicotine causes physical dependence. The body wants to
get the new substance over and over again.
However, an addiction to nicotine can be cured. Most smokers
can even do it without help. It's clear, though, that the will to stop and the
effort to succeed are very important.
The smoker often deals with a double addiction. In addition
to the direct effect of nicotine on the body, as described above, there are all
kinds of moments, all day long, that more or less ask for a cigarette. It is
very hard for many smokers to break that pattern which is a form of mental
dependence. Because smokers smoke after eating, when drinking coffee, while
having a drink, during a phone call, in the car, at work, and during a break.
And even if there is not a direct reason to smoke, they do. Just because they
are used to it, a smoker who stops smoking sits with empty hands on many
occasions, will feel very uncomfortable.
Early smokers notice the nasty effects of the nicotine, and
are initially discouraged from smoking another cigarette. Youngsters who just
started smoking often resolve not to get addicted or to quit smoking before
they become addicted. When you haven't yet started to smoke every day, this
seems a good plan, and maybe also when you smoke less than 2 or 3 cigarettes a
day, but you rarely stop at those few cigarettes. Influenced by the people
around you, smoking gradually becomes a normal thing. That way young people
start to smoke more often. Gradually, the body gets more and more used to the
nicotine, the need to smoke increases and you develop the habit and addiction
that adult smokers know so well and that means that you can't function without
your cigarette anymore.
What is Carbon monoxide?
Carbon Monoxide is a
colourless, odourless gas produced from the incomplete burning of virtually any
combustible product. It may accumulate indoors as a result of tobacco smoking,
poorly ventilated appliances, and attached garages.
Carbon Monoxide enters the blood from the lungs and combines
with haemoglobin, blocking the blood's ability to carry oxygen to body cells.
Symptoms of Carbon Monoxide exposure may mimic influenza and include fatigue,
headache, dizziness, nausea and vomiting, mental confusion, and rapid heart
rate. Depending on the level of exposure, Carbon Monoxide can be immediately
fatal.
Effects of Carbon Monoxide:
Nicotine in cigarettes causes a short-term increase in blood
pressure, heart rate, and blood flow. Nicotine can also cause arteries to
constrict. The carbon monoxide in cigarettes lowers the amount of oxygen the
blood is able to carry. The combination of carbon monoxide in tobacco and the
effects of nicotine increase the demand for oxygen while simultaneously
reducing the amount of oxygen that the blood can supply.
Smoking poses multiple risks and unfortunately, most people
do not realize that carbon monoxide exposure is one of them. Carbon monoxide in
cigarettes is yet another reason why smoking is dangerous.
HARMFUL CHEMICALS IN THE AIR: THE CHEMICAL THAT I INHALE
Introduction
The Air around
us, the air that we breathe is filled with more than we know. Besides O2 and
CO2, the air is filled with many more chemicals and most of them do not belong
in there! It is said that the air now contains thousands of chemical and half
of it are harmful dangerous and hazardous to the environment let alone the
human health.
This situation
has come to existence because many of our daily activities release chemicals
into the air we breathe. For example, motor vehicles release chemicals from
their exhausts, and if we use fires and log burners to heat our homes,
chemicals are released out of the chimney. Chemicals that can affect or harm
our health and the environment are called contaminants or pollutants. When they
build up in the air, they cause air pollution. The amount of pollution in the
air depends on the amount of pollution produced and the rate at which the
pollutants disperse.
It is important
to know more on this subject as it helps us grow our knowledge about our
surroundings. It is also important for us to know this as it can help us to
realize the importance of our environment and help keep it clean for the future
generation ahead. Below are a few chemicals which are found in the air and are
touted to be harmful to humans and the environment.
Vinyl Chloride
Vinyl chloride is the organochloride with the formula
H2C:CHCl. It is also called vinyl chloride monomer, VCM or chloroethene. At
ambient pressure and temperature, vinyl chloride is a gas with a sickly sweet
odor. It is highly toxic, flammable and carcinogenic. It’s used to make
polyvinyl chloride (PVC) pipes, wire coatings, vehicle upholstery, and plastic
kitchen ware. Higher than normal levels of vinyl chloride may be present inside
new cars as the chemical evaporates from new vinyl products.
Vinyl chloride can be formed in the environment when soil
organisms break down "chlorinated" solvents. In the environment, the
highest levels of vinyl chloride are found in air around factories producing
vinyl products. Vinyl chloride that is released by industries or formed by the
breakdown of other chlorinated chemicals can enter the air and drinking water
supplies. Vinyl chloride is a common contaminant found near landfills.
Vinyl chloride is very toxic. People should avoid contact
with this chemical because it cause various health problems to human’s and to
the rest of the environment:
It can cause Damage to the nervous system and bring Changes
in the immune system. Besides that, Exposure to vinyl chloride may increase a
person's risk of developing cancer. Human and animal studies show higher rates
of liver, lung and several other types of cancer. Futhermore, People exposed to
levels of 1,000,000 ppb or more in air may have an increased risk of
miscarriage and birth defects. Damage to male sperm-producing organs has
occurred in laboratory animals. Being exposed to vinyl chloride can affect a
person’s liver, kidney, lung, spleen, nervous system and blood. Long-term
exposure to high levels of vinyl chloride can result in a decrease in bone
strength in fingers, arms, and joints.
In general, chemicals affect the same organ systems in all
people who are exposed. However, the seriousness of the effects may vary from
person to person.
A person's reaction depends on several things, including
individual health, heredity, previous exposure to chemicals including
medicines, and personal habits such as smoking or drinking. It is also
important to consider the length of exposure to the chemical; the amount of
chemical exposure; and whether the chemical was inhaled, touched, or eaten.
Dioxin
The chemical name for dioxin is: 2,3,7,8- tetrachlorodibenzo
para dioxin (TCDD). The name "dioxins" is often used for the family
of structurally and chemically related polychlorinated dibenzo para dioxins
(PCDDs) and polychlorinated dibenzofurans (PCDFs). Certain dioxin-like
polychlorinated biphenyls (PCBs) with similar toxic properties are also
included under the term “dioxins”. Some 419 types of dioxin-related compounds
have been identified but only about 30 of these are considered to have
significant toxicity, with TCDD being the most toxic.
Dioxins are a group of chemicals that form as unwanted
byproducts from incomplete burning of household and industrial waste. They also
can be produced during bleaching of paper pulp and the manufacture of certain chlorinated
chemicals like polychlorinated biphenyls (PCBs), chlorinated phenols,
chlorinated benzene and certain pesticides. Exhaust from vehicles, forest
fires, and burning wood also releases dioxins into the air.
Dioxin exposure can cause a severe skin condition called
chloracne, which results in small, pale yellow skin lesions that may last from
weeks to years. Dioxins can cause short-term liver effects without any visible
symptoms. Studies of people exposed to high levels of dioxins through occupation,
accidents or military service do not suggest that adverse health affects will
occur at low levels in the environment. A large historical study suggested
workers exposed to dioxins for many years had increased cancer rates. However,
other environmental factors may be related to the cancer. Studies have shown
that reproductive, immune and nervous systems of the developing fetus and
children are more susceptible to dioxins.
Cadmium
Cadmium, symbol Cd and atomic number 48, occurs naturally in
the earth's crust combined with other elements. It is usually formed as a
mineral such as cadmium oxide, cadmium chloride, or cadmium sulphate and
although these compounds are highly toxic they are less harmful when bound to
rocks. They are present in coal and in the soil. Buildup of cadmium levels in
the water, air, and soil has been occurring particularly in industrial areas.
Environmental exposure to cadmium has been particularly problematic in Japan
where many people have consumed rice that was grown in cadmium contaminated
irrigation water. This phenomenon is known under the name itai-itai disease.
Acute exposure to cadmium fumes may cause flu like symptoms
including chills, fever, and muscle ache sometimes referred to as "the
cadmium blues." Symptoms may resolve after a week if there is no
respiratory damage. More severe exposures can cause tracheo-bronchitis,
pneumonitis, and pulmonary edema. Symptoms of inflammation may start hours
after the exposure and include cough, dryness and irritation of the nose and
throat, headache, dizziness, weakness, fever, chills, and chest pain.
Inhaling cadmium-laden dust quickly leads to respiratory
tract and kidney problems which can be fatal (often from renal failure).
Ingestion of any significant amount of cadmium causes immediate poisoning and
damage to the liver and the kidneys. Compounds containing cadmium are also
carcinogenic.
Carbon TetrachlorideCarbon tetrachloride, also known by many
other names (the most notable being carbon tet in the cleaning industry, and as
Halon or Freon in HVAC) is the organic compound with the formula CCl4. Carbon
tetrachloride may be found in both ambient outdoor and indoor air. It is a
colourless liquid with a "sweet" smell that can be detected at low
levels. Carbon tetrachloride was produced in large quantities to make
refrigerants and propellants for aerosol cans, as a solvent for oils, fats,
lacquers, varnishes, rubber waxes, and resins, and as a grain fumigant and a
dry cleaning agent. Consumer and fumigant
uses have been discontinued and only industrial uses remain. Individuals may be
exposed to carbon tetrachloride in the air from accidental releases from
production and uses, and from its disposal in landfills where it may evaporate
into the air or leach into groundwater. Carbon tetrachloride is also a common
contaminant of indoor air; the sources of exposure appear to be building
materials or products, such as cleaning agents, used in the home. Workers
directly involved in the manufacture or use of carbon tetrachloride are most
likely to have significant exposures to carbon tetrachloride. Individuals may
also be exposed to carbon tetrachloride by drinking contaminated water. The
primary effects of carbon tetrachloride in humans are on the liver, kidneys,
and central nervous system (CNS). Human symptoms
of acute (short-term) inhalation and oral exposures to carbon tetrachloride
include headache, weakness, lethargy, nausea, and vomiting. Acute exposures to higher levels and chronic
(long-term) inhalation or oral exposure to carbon tetrachloride produces liver
and kidney damage in humans. Human data
on the carcinogenic effects of carbon tetrachloride are limited. Studies in animals have shown that ingestion
of carbon tetrachloride increases the risk of liver cancer. EPA has classified carbon tetrachloride as a
Group B2, probable human carcinogen.
Chloromethanes
Most low molecular
weight chlorinated hydrocarbons such as chloroform, dichloromethane,
dichloroethene, and trichloroethane are useful solvents. These solvents tend to
be relatively non-polar; they are therefore immiscible with water and effective
in cleaning applications such as degreasing and dry cleaning. Several billion
kilograms of chlorinated methanes are produced annually, mainly by chlorination
of methane which is CH4 + x Cl2 → CH4-xClx + x HCl
The most important is dichloromethane, which is mainly used
as a solvent. Chloromethane is a precursor to chlorosilanes and silicones.
Historically significant, but smaller in scale is chloroform, mainly a
precursor to chlorodifluoromethane (CHClF2) and tetrafluoroethene which is used
in the manufacture of Teflon.
Inhalation of chloromethane gas produces central nervous
system effects similar to drug intoxication. Exposure may cause drowsiness,
dizziness, or confusion and difficulty breathing, walking or speaking may
occur. At higher concentrations, paralysis, seizures, and coma can result.
In case of ingestion, nausea and vomiting may occur. Skin
contact, when in the form of a refrigerated liquid, may result in frostbite.
Contact with the eyes may result in dim vision, and widely dilated pupils that
react slowly to changes in light.
Chronic exposure to chloromethane has been linked to birth
defects in mice. In humans, exposure to chloromethane during pregnancy may
cause the fetus' lower spinal column, pelvis, and legs to form incorrectly, but
this has not been conclusively demonstrated.
Sulphur Dioxide
Sulphur dioxide, SO2 is a colourless, soluble gas with a
characteristic pungent smell, which forms sulphuric acid when combined with
water. It is produced mainly from the combustion of fossil fuels that contain
sulphur, such as coal and oil (for example, coal being burnt in a home
fireplace for heating and diesel-powered vehicles). Sulphur dioxide is also
produced from some industrial processes, such as fertiliser manufacturing,
aluminium smelting and steel making.
Sulfur dioxide is the product of the burning of sulfur or of
burning materials that contain sulphur, S8 + 8 O2 → 8 SO2.
Sulfur dioxide is typically produced in significant amounts
by the burning of common sulfur-rich materials including wool, hair, rubber,
and foam rubber such as are found in mattresses, couch cushions, seat cushions,
and carpet pads, and vehicle tires.
What is that in my FOOD????
Introduction
Fast food is the term given to food that can be prepared and
served very quickly. While any meal with low preparation time can be considered
to be fast food, typically the term refers to food sold in a restaurant or
store with preheated or precooked ingredients, and served to the customer in a
packaged form for take-out/take-away. The term "fast food" was
recognized in a dictionary by Merriam–Webster in 1951.
Outlets may be stands or kiosks, which may provide no
shelter or seating, or fast food restaurants (also known as quick service
restaurants). Franchise operations which are part of restaurant chains have
standardized foodstuffs shipped to each restaurant from central locations.
Many people nowadays eat fast food more than home food. This
is because the people of this generation are constantly busy and are more on
the fast track of life. They do not have time to cook and prepare homemade
food. Besides that, the younger generation nowadays enjoy eating fast food such
as McDonalds and KFC because of the ‘taste’ of the food yet they fail to
understand the fact that the ‘taste’ they so dearly like is mostly made from
chemicals and food addictives. Many people also think occasional junk food indulgence
can be balanced out by skipping meals later in the week or by putting in some
extra time on the treadmill. The truth is that the consequences of this type of
eating can turn up in unexpected ways, often years later as toxins accumulate
in your body and cause serious illnesses like cancer or diabetes.
It is only in the past several decades that the abundance of
toxic chemical ingredients in food, have made the consequences of dietary
indulgences so lethal. In order to boost profits, food purveyors use chemicals
which have a similar effect to the tobacco industry's addition of nicotine to
tobacco, making a substance at once more addictive and more deadly.
Not all food chemicals have bad side effects to the human
health yet many do. However many do not know this situation and tend to eat
without any knowledge about the food they consume. So, it is important for us
to know about the chemicals in our food and to know how they affect us.
Below are few common chemicals which are widely used in
foods, yet are not well-known by most of us.
A. Monosodium Glutamate (MSG)
Introduction
Monosodium glutamate, also known as sodium glutamate or MSG,
is the sodium salt of glutamic acid, one of the most abundant naturally
occurring non-essential amino acids. The glutamate of MSG confers the same
‘umami’ taste of glutamate from other foods, being chemically identical
industrial food manufacturers market and use MSG as a flavour enhancer because
it balances, blends and rounds the total perception of other tastes. Trade
names of monosodium glutamate include Ac'cent, Aji-No-Moto, and Vetsin. Pure
MSG does not have a pleasant taste until it is combined with a consonant savory
smell. MSG can enhance other taste-active compounds, improving the overall
taste of certain foods. MSG mixes well with meat, fish, poultry, many
vegetables, sauces, soups and marinades, and increases the overall preference
of certain foods like beef consommé. But like other basic tastes except
sucrose, MSG improves the pleasantness only in the right concentration. There
is also an interaction between MSG and salt (sodium chloride), and other umami
substances such as nucleotides. With these properties, MSG can be used to
reduce salt intake (sodium), which predisposes to hypertension, heart diseases
and stroke. The taste of low-salt foods improves with MSG even with a 30% salt
reduction.
Structure
Example 1
Production and Chemical properties
Since the first time that MSG was released into the market,
it has been produced by three methods. The first method is by hydrolysis of
vegetable proteins with hydrochloric acid to disrupt peptide bonds (1909–1962),
followed by the second method which is direct chemical synthesis with
acrylonitrile (1962–1973), and finally the third method which is bacterial
fermentation; the current method.
Initially, wheat gluten was used for hydrolysis because it
contains more than 30 g of glutamate and glutamine in 100 g of protein. But as
the production to achieve the ever-increasing demand for MSG increased, new
production processes were studied such as chemical synthesis and fermentation.
The polyacrylic fiber industry began in Japan in the middle of 1950s and acrylonitrile
was adopted during that period as starting material to synthesize MSG.
Currently, most of the world production of MSG is by
bacterial fermentation in a process similar to wine, vinegar, yogurt and even
chocolate. Sodium is added later through the step of neutralization. During
fermentation, selected bacteria (coryneform bacteria) cultured with ammonia and
carbohydrates from sugar beets, sugar cane, tapioca or molasses, excrete amino
acids into the culture broth from where L-glutamate is isolated. Nowadays, the
conversion yield and manufacture rate from sugars to glutamate continues to
improve in the industrial production of MSG, which allows for keeping up with
demand. The final product after filtration, concentration, acidification and
crystallization is pure glutamate, sodium and water. It appears as a white and
odourless crystalline powder that in solution dissociates into glutamate and
sodium. It is freely soluble in water, but not hygroscopic and practically
insoluble in common organic solvents such as ether. In general, MSG is stable
under the conditions of regular food processing. During cooking, MSG does not
decompose, but like other amino acids, browning will occur in the existence of
sugars at very high temperatures.
Effects of MSG
Monosodium glutamate (MSG) is a flavour enhancer commonly
added to Chinese food, fast food, canned vegetables, soups and processed meats.
Although the Food and Drug Administration (FDA) has classified MSG as a food
ingredient that's "generally recognized as safe," the use of MSG
remains controversial. Consequently, when MSG is added to food, the FDA
requires that it be listed on the label.
MSG has been used as a food additive for decades. Over the
years, the FDA has received many unreliable reports of adverse reactions to
foods containing MSG. These reactions — known as MSG symptom complex which
include:
· Headache
· Flushing
· Sweating
· Facial
pressure or tightness
· Numbness,
tingling or burning in the face, neck and other areas
· Rapid,
fluttering heartbeats (heart palpitations)
· Chest pain
· Nausea
· Weakness
Nevertheless, researchers have found no ultimate evidence of
a link between MSG and these symptoms. Researchers acknowledge, though, that a
small percentage of people may have short-term reactions to MSG. Symptoms are
usually mild and don't require treatment. The only way to prevent a reaction is
to avoid foods containing MSG.
Types of food/products that contain (MSG)
MSG can be used in processed foods, dietary supplements,
cosmetics, personal care products, pharmaceuticals, and the food that is given
to pets and other animals. It can be
used in waxes applied to fresh fruits and vegetables. It can be used as
ingredients in pesticides, fungicides, fertilizers, and plant growth enhancers.
There are over 40 food ingredients besides "monosodium
glutamate" that contain processed free glutamic acid (MSG). Each,
according to the FDA, must be called by its own "common name". Such
as "Autolyzed yeast,"
"maltodextrin," “hydrolyzed pea protein”, and "sodium
caseinate" are the usual names of some ingredients that contain MSG. They
give the consumer no clue that there is MSG in the ingredient.
In addition to ingredients that contain MSG, some acids and
enzymes when combined with a food that contains protein will produce MSG. The words “enzyme” and “protease” (which is a
type of enzyme) signal the presence of enzymes capable of causing the
production of MSG.
In particular,
· Low fat and
no fat milk products often contain milk solids that contain MSG. Other dairy
products often contain guar gum, or locust bean gum. Low fat and no fat
versions of ice cream and cheese may not be as obvious as yogurt, milk, cream,
cream cheese, cottage cheese and etc but they are not exceptions.
· Protein
powders and protein drinks contain glutamic acid, and the glutamic acid in the
protein powders and drinks will always be manufactured free glutamic acid
(MSG). Individual amino acids are not
always listed on labels of protein powders and drinks.
· Currently,
there is an FDA requirement to give the name of the protein source when listing
hydrolyzed protein products on labels of processed foods. Examples are hydrolyzed soy protein,
hydrolyzed wheat protein, hydrolyzed pea protein, hydrolyzed whey protein,
hydrolyzed, corn protein. If a tomato, for example, were whole, it would be
identified as a tomato. Naming an ingredient “tomato protein” indicates that
the tomato has been hydrolyzed, at least in part, and that processed free
glutamic acid (MSG) is present.
· MSG will be
found in some soaps, shampoos, hair conditioners, and cosmetics, where MSG is
hidden in ingredients with names that include the words "hydrolyzed,"
"amino acids," and/or "protein."
· Binders and
fillers for prescription and non-prescription medications, nutrients, and
supplements, may contain MSG.
· According to
the manufacturer, Varivax–Merck chicken pox vaccine (Varicella Virus Live),
contains L-monosodium glutamate and hydrolyzed gelatin, both of which contain
processed free glutamic acid (MSG). It
would appear that most, if not all, live virus vaccines contain some
ingredient(s) that contains MSG.
· There are a
number of ingredients identified as organic that, organic or not, will contain
processed free glutamic acid (MSG).
Autolyzed yeast, yeast extract, textured soy protein, and anything
hydrolyzed are examples of ingredients that may be made from organic produce,
but will never-the-less contain MSG.
· Drinks,
candy, and chewing gum are potential sources of hidden MSG. They may also contain aspartame, neotame, of
Amino Sweet (the new name for aspartame).
We mention aspartame, neotame, and Amino Sweet because they, like MSG,
contain a neurotoxic amino acid, and can cause the same reactions that MSG
causes.
· Aspartame
will be found in some medications, including children's medications.
· Produce may
have been produced using fertilizer or pesticide products that contain
MSG. Some of these fertilizers may be
organic. It is impossible to know from
looking at produce whether or not it has been treated with an MSG-containing
fertilizer or pesticide product that leaves residue in or on the produce.
· Some
non-organic waxes used on some fruits and vegetables contain MSG.
B. Sodium Nitrite
What is sodium nitrite?Sodium nitrite is the inorganic
compound with the chemical formula NaNO2. It is a white to slight yellowish
crystalline powder that is very soluble in water and is hygroscopic. It is a
useful precursor to a variety of organic compounds, such as pharmaceuticals,
dyes, and pesticides, but it is probably best known as a food additive to
prevent botulism. The salt is prepared by treating sodium hydroxide with
mixtures of nitrogen dioxide and nitric oxide:
2 NaOH + NO2 + NO → 2 NaNO2 + H2O
The conversion is sensitive to the presence of oxygen, which
can lead to varying amounts of sodium nitrate.In former times, sodium nitrite
was prepared by reduction of sodium nitrate with various metals.
As Food Preservative, Sodium nitrite is commonly used in the
food industry as a stabilizer and an additive. It has antimicrobial properties
that inhibit the growth of harmful pathogens and disease-causing bacteria.
Sodium nitrite is used to preserve fish and meats, such as hot dogs, smoked
fish and luncheon meats. It prevents meat from developing botulism, which is a
serious disease caused by the bacterium Clostridium botulinum in food. The Food
and Drug Agency limits the use of sodium nitrite to 200 parts per million in
food products in the United States.
A study by the National Heart, Lung and Blood Institute
revealed that low concentrations of sodium nitrite can be used to treat
diseases. Therapy based on long-term doses of low-concentration sodium nitrite
has restored blood flow in the hind limbs of mice, as reported in
"Proceedings of the National Academy of Sciences." The same research
suggests that low levels of dietary sodium nitrite in combination with sodium
nitrate can heal cardiovascular conditions by strengthening or repairing
damaged blood vessels.
Effects of Sodium Nitrite;
Skin Irritation
Skin contact with sodium nitrite may cause skin irritation,
including pain and redness. The skin can also readily absorb sodium nitrite,
poisoning the body's organs and tissues, according to the JT Baker website.
This chemical is thought to irritate the lining of the respiratory tract and
cause poisoning in the lungs.
Other Dangers
Sodium nitrite is a toxic substance that may irritate the
lining of the stomach, esophagus and mouth. Ingestion may also produce symptoms
such as abdominal pain, irregular breathing, nausea, vomiting, convulsions and
coma. A dose of 1 g to 2 g is considered lethal.
C. Sodium Nitrate
Sodium nitrate is the chemical compound with the formula
NaNO3. This salt, also known as Chile saltpeter or Peru saltpeter (due to the
large deposits found in each country) to distinguish it from ordinary
saltpeter, potassium nitrate, is a white solid which is very soluble in water.
The mineral form is also known as nitratine, nitratite or soda niter.Sodium
nitrate may be used as a constituent of fertilizers, pyrotechnics and smoke
bombs, glass and pottery enamels, as a food preservative and a solid rocket
propellant. It has been mined extensively for these purposes.
In Pharmaceuticals, Sodium nitrate is listed as the inactive
ingredient in a variety of eye drops, presumably as a preservative. Sodium
nitrate is often used as a nitrogen containing, control compound, rather than
an active ingredient in medicine. In a 2005 medical study reported by the
National Institute of Health, researchers found that low concentrations of
nitrite provided protection against injury associated with heart attacks. The
team compared the effects of nitrite versus control treatments of either saline
or nitrate. Nitrate is similar chemically to nitrite, but it cannot convert to
nitric oxide in the blood and therefore does not have the blood vessel dilating
properties that nitrite does. In these studies, sodium nitrate had no effect.
As Explosives, Sodium nitrate is an ingredient in rocket
propellants. It is known to be used as a substitute for potassium nitrate in
black powder propellant, though it's performance is less. In re-crystallized or
cast sugar rocketry, sodium nitrate is more difficult to work with, as it does
not re-crystallize well. As an ingredient in an explosive, sodium nitrate has
several advantages. It is inexpensive, stable, non-toxic and non-poisonous.
However, it does have a slow burn rate
As Fertilizers, Sodium nitrate contains nitrogen which is
important in the growth of plants. Too much nitrogen can delay the production
of fruit and flowers, and too little can lead to stunted growth of the plant.
The nitrogen from sodium nitrate fertilizers are immediately available to plant
roots.
Effects of Sodium Nitrate
Cancer
Ingestion of sodium nitrate forms nitrosamines, which are
chemicals that promote the growth of cancerous cells, according to the Organic
Consumers website. Nitrosamines may contribute to colon, pancreatic and other
cancers. The USDA attempted to ban the use of sodium nitrate in the 1970s, but
met opposition from the U.S. meat industry.
Respiratory Distress
According to the JT Baker website, inhalation of sodium
nitrate can contribute to respiratory distress. This chemical is thought to
irritate the lining of the respiratory tract and cause poisoning in the lungs.
D. Hydrogenated Oil
What is hydrogenated oil? Hydrogenated oil is the process of
forcing hydrogen gas into oil at high pressure and temperature. It is used to
take the place of butter in many baked items… some of the things that contain
hydrogenated oils are crackers, cookies, frozen waffles, pudding, peanut
butter, cereal bars, granola bars, prepared frozen foods, most prepared foods,
soups (canned and powered), salad dressings, and more. Try picking up any item
in the grocery store. Chances are that it will have partially or fully
hydrogenated oils.
The use of hydrogenated oils in foods has never been
completely satisfactory. Because the center arm of the triglyceride is shielded
somewhat by the end fatty acids, most of the hydrogenation occurs on the end
fatty acids, thus making the resulting fat more brittle[citation needed]. A
margarine made from naturally more saturated oils will be more plastic (more
"spreadable") than a margarine made from hydrogenated soy
oil[citation needed]. While full hydrogenation produces largely saturated fatty
acids, partial hydrogenation results in the transformation of unsaturated cis
fatty acids to trans fatty acids in the oil mixture due to the heat used in
hydrogenation. Since the 1970s, partially hydrogenated oils and their trans
fats have increasingly been viewed as unhealthy.
After closely scrutinizing data from scientific studies and
reviews, many European countries have either banned hydrogenated and partially
hydrogenated oils altogether or have instituted future dates for elimination of
their use in foods. These government actions concerning the transfatty acids (hydrogenated and
partially hydrogenated oils )is directly related to studies that link trans
fatty acid (hydrogenated and partially hydrogenated oil) consumption from
processed foods to the development of diabetes, cancer and cardiovascular
disease.
E. Partially Hydrogenated Oil
How is partially hydrogenated oil made?
To convert soybean, cottonseed, or other liquid oil into a
solid shortening, the oil is heated in the presence of hydrogen and a
catalyst. That hydrogenation process
converts some polyunsaturated fatty acids to monounsaturated and saturated
fatty acids. It also converts some
monounsaturated fatty acids to saturated fatty acids. Thus, a healthful oil is converted into a
harmful one. The problem arises when
some of the fatty acids are converted to the “trans” form. The term “trans” comes from the fact that two
parts of fatty acid molecules are on opposite sides of double bonds. In the usual “cis” fatty acids, the two parts
are on the same side of the double bonds.
The degree of hydrogenation determines how solid the final product will
be and how much of the different fatty acids it will contain.
Why are oils partially hydrogenated?
To increase shelf life and obtain the cooking properties of
solid shortenings, oils are partially hydrogenated. That eliminates most of the unstable fatty
acids—those with three or two double bonds.
Partially hydrogenated oils have been used to replace butter, lard, palm
oil, coconut oil, and other “hard” fats in such foods as many processed
foods. Fortunately, food technologists
have been figuring out increasingly better ways to make those foods taste
better without hard fats.
F. Aspartame
Aspartame, chemical name 1-methyl ester or [
N-(L-α-Aspartyl)-L-phenylalanine ], C14H18N2O5
is an artificial, non-saccharide sweetener used as a sugar
substitute in some foods and beverages. In the European Union, it is codified
as E951. Aspartame is a methyl ester of the aspartic acid/phenylalanine
dipeptide. It was first sold under the brand name NutraSweet; since 2009 it
also has been sold under the brand name AminoSweet. It was first synthesized in
1965 and the patent expired in 1992.
While known aspects of synthesis of aspartame are covered by
patents, many details are proprietary. Two ways of synthesis are used commercially.
In the chemical synthesis, the two carboxyl groups of aspartic acid are joined
into an anhydride, and the amino group is protected by a compound that will
prevent further reactions of that group. Phenylalanine is methylated and
combined with the N-protected aspartic anhydride, then the blocking group is
removed from aspartic acid by acid hydrolysis. The drawback of this technique
is that a byproduct, the bitter tasting β-form, is produced when the wrong
carboxyl group from aspartic acid links to phenylalanine. A process using an
enzyme from Bacillus thermoproteolyticus to catalyze the condensation of the
chemically altered amino acids will produce high yields without the β-form
byproduct. A variant of this method, which has not been used commercially, uses
unmodified aspartic acid, but produces low yields. Methods for directly
producing aspartyl-phenylalanine by enzymatic means, followed by chemical
methylation, have also been tried, but not scaled for industrial production.
There have been many alleged rumors stating that aspartame
causes dangerous side-effects such as eye blindness or ear tinnitus (ringing or
buzzing sound severe intolerance of noise marked hearing impairment) or even
cancer. But many have been rubbished and proven otherwise. This controversy has
lead to several studies and tests on aspartame. In a study about pregnancy and
lactation done in 1979, the effect of aspartame ingestion on blood and milk
amino acid levels in lactating women was tested. In this study, six women from
the ages of 20 to 29 with established lactation were studied after oral
administration of aspartame or lactose (50 mg/kg body weight) in a random
order, with the intent to study the differences in breast milk between the two.
The study resulted with the conclusion that aspartame administration at 50
mg/kg body weight has a small effect upon the milk aspartate levels and
although a small increase in aspartate time-effect scores was noted over the
four-hour post-absorptive period, no significant difference was noted over the
entire 24 hour watching period. Besides that, studies about the effects of
aspartame on metabolism were also conducted. Upon ingestion, aspartame breaks
down into natural residual components, including aspartic acid, phenylalanine,
methanol, and further breakdown products including formaldehyde and formic
acid, accumulation of the latter being suspected as the major cause of injury
in methanol poisoning. Human studies show that formic acid is excreted faster
than it is formed after ingestion of aspartate. In some fruit juices, higher
concentrations of methanol can be found than the amount produced from aspartame
in beverages. High levels of the naturally-occurring essential amino acid
phenylalanine are a health hazard to those born with phenylketonuria (PKU), a
rare inherited disease that prevents phenylalanine from being properly
metabolized. Since individuals with PKU must consider aspartame as an
additional source of phenylalanine, foods containing aspartame sold in the
United States must state "Phenylketonurics: Contains Phenylalanine"
on their product labels. In the UK, foods that contain aspartame are legally
required by the country's Food Standards Agency to list the substance among the
product's ingredients and carry the warning "Contains a source of
phenylalanine" – this is usually at the foot of the list of ingredients.
Manufacturers are also required to print '"with sweetener(s)" on the
label close to the main product name' on foods that contain "sweeteners
such as aspartame" or "with sugar and sweetener(s)" on
"foods that contain both sugar and sweetener". In Canada, foods that
contain aspartame are legally required by the country to list the substance
among the product's ingredients and include a measure of the amount of aspartame
per serving. As well, labels must state that the product contains phenylalanine
– this is usually in the order of ingredients, contained in brackets.
Aspartame is found in most of diet or light soft drinks such
as Diet Coke or Pepsi Light. Besides that it is also found in Yoghurt, Chewing
Gum, Cooking Sauce, Tabletop Sweeteners and also in Drink powders. But the two
most famous usage of aspartame are in the tabletop sweeteners Equal and
NutraSweet by Merisant.
G. Polydimethylsiloxane
Poly(dimethylsiloxane) or PDMS, chemical formula
CH3[Si(CH3)2O]nSi(CH3)3, where n is the number of repeating monomer [SiO(CH3)2]
units,
belongs to a group of polymeric organosilicon compounds that
are commonly referred to as silicones. PDMS is the most widely used
silicon-based organic polymer, and is particularly known for its unusual
rheological (or flow) properties. PDMS is optically clear, and, in general, is
considered to be inert, non-toxic and non-flammable. It is occasionally called
dimethicone and is one of several types of silicone oil (polymerized siloxane).
Its applications range from contact lenses and medical devices to elastomers;
it is present, also, in shampoos (as dimethicone makes hair shiny and
slippery), food (antifoaming agent), caulking, lubricating oils, and
heat-resistant tiles.
Synthesis of PDMS can begin from dimethylchlorosilane and
water by the following net reaction:
n Si(CH3)2Cl2 + n H2O → [Si(CH3)2O]n + 2n HCl
During polymerization, this reaction evolves potentially
hazardous hydrogen chloride gas. For medical uses, a process was developed in
which the chlorine atoms in the silane precursor were replaced with acetate
groups, so that the reaction product of the final curing process is nontoxic
acetic acid (vinegar). As a side-effect, the curing process is also much slower
in this case. This is the chemistry used in consumer applications, such as
silicone caulk and adhesives.
Many people are indirectly familiar with PDMS because it is
an important component in Silly Putty, a toy based on silicone polymers which
display unusual elastic rubber-like physical properties, to which PDMS imparts
its characteristic viscoelastic properties. The rubbery, vinegary-smelling
silicone caulks, adhesives, and aquarium sealants are also well-known. PDMS is
also used as a component in silicone grease and other silicone based
lubricants, as well as in defoaming agents, mold release agents, damping
fluids, heat transfer fluids, polishes, cosmetics, hair conditioners and other
applications. PDMS has also been used as a filler fluid in breast implants,
although this practice has decreased somewhat, due to safety concerns. In food,
it is mainly used as a defoaming agent. According to the 34th Session of the
Codex Alimentarius Commission (2011), PDMS can cause several side effects such
as allergy, cancer, cutaneous reactions, diarrhea, eyesight problems or even
nausea.
The most famous usage of PDMS in food are by McDonalds in
their McNuggets(chicken nuggets), Fish-O-Filet and their French Fries, also
Wendy’s Natural-Cut French Fries with Sea Salt have it. It is actually the
secret ingredient that keeps fryer oil from foaming. In fact, most fast-food
items that bathe in a deep-fat fryer are imbued with a hint of
dimethylpolysiloxane.
H. Sodium Benzoate
Chemicals are used
very widely in the process of making fast foods. One of the chemical which has
been used widely is the benzoate preservatives which is also known as sodium
benzoate. Sodium benzoate has a chemical
formula of NaC6H5CO2. It is the sodium salt of benzoic acid and is
easily dissolves in water. The structure of a benzoic acid is :
A novel green route
to synthesize sodium benzoate from the one-pot oxidation of benzyl alcoholusing
air as the oxidant and AuAg/TiO2 as the catalyst under solvent-free conditions
is presented. This process proceeds with advantages from the viewpoint of green
chemistry due to non-toxic reagents, no waste emission and high recyclability
of catalysts, which can retain high catalytic activity (yield > 75%) even
after 6 runs.
Sodium benzoate are widely used in fast foods and it has
many side effects to human health. High of consuming sodium benzoate can lead
to harmful and dangerous sickness. Sodium benzoate is added to many foods with
a pH 4.5 or lower such as pickles, catsup, and soft drinks. Though regulations
only allows the food company to use only certain amount of sodium benzoate in
the food. Meanwhile this depends only in certain countries. It entirely depends
on its own country on how much of sodium
benzoate is used in regularly food processing system. High intake of
this chemical can lead to the damage of mitochondrial DNA and yeast cells. (Mitochondria
are free floating elements in each cell with multiple functions. They are
associated with cell metabolism and aging). Another study that I consider
questionable associated sodium benzoate with ADD. The problem with this study
was that sodium was used in conjunction with food dyes. It is unknown whether
it was the sodium benzoate, the dyes or the combination that caused the
hyperactivity of the children studied. One known cancer danger exists related
to sodium benzoate. If you combine ascorbic acid (vitamin C) with sodium
benzoate and potassium benzoate (another preservative), you get benzene.
Benzene is a known carcinogen. Most of the benzene exposure comes from the
environment including cigarette smoke, car exhaust, industrial waste and service
stations. Some benzene exposure can also come from contaminated food and water.
Some soft drinks have been removed from the market when they were found to
contain benzene. A minimal amount of benzene exposure comes from food
I. Olestra
Olestra (also known by its brand name Olean) is a fat
substitute that adds no fat, calories, or cholesterol to products. It has been
used in the preparation of traditionally high-fat foods such as French fries.
The structure of the olestra is
Olestra has been shown to have unwanted side effects in
Procter & Gamble's studies. The reduction of carotenoid and other
antioxidant levels in human blood minimizes the body's protection against lung
and prostate cancer, heart disease, and macular degeneration (a visual problem
associated with the elderly). Olestra can also trigger cramping, flatulence,
loose bowels, and diarrhea. In its original formulation, olestra was known to
cause "anal leakage," because of its low viscosity. Olestra may cause
clinical diarrhea in addition to gastrointestinal inflammation and poor
absorption of food nutrients.
J. Brominated Vegetable Oil(OIL)
Brominated vegetable oil (BVO) is a type of vegetable oil
that has atoms of the element bromine bonded to it. Brominated vegetable oil is
used as an emulsifier in citrus-flavoured soft drinks to help natural
fat-soluble citrus flavours stay suspended in the drink and to produce a murky
appearance. BVO has been used by the soft drink industry since 1931.
The addition of bromine increases the density of the oil,
and the amount of bromine is cautiously controlled to attain a density that is
the same as the water in the drink. Consequently, the BVO remains suspended in
the water instead of forming separate layers.
What is brominated vegetable oil exactly? It is an ordinary
vegetable oil, just like the olive oil. However, this oil is composed of the
atoms of bromine, which make its molecules attain the density of the sugar
water in soft drinks. Have you ever wondered about the cloudy solution which you
get to see in any citrus-flavored soft drinks? The credit goes to this
vegetable oil which is used as an emulsifier in such drinks. Without this, the
citrus and oil-based flavorings will separate into a floating layer of oil. So,
in order to help the fat-soluble flavor to stay suspended, this oil is put to
use.
Structure
Production and Chemical properties
Brominated vegetable oil was initiated from the chemical
element called bromine. Bromine is a
toxic, corrosive liquid named after the Greek word for stench (“bromos”). Pure bromine is a dark red colour and gives
off an extremely unpleasant odour. It is
considered a hazardous material because it causes severe burns to the skin and
its vapour is a strong irritant to the eyes, nose, throat. Although free bromine doesn’t occur on its
own in nature, stores of it exist in the ocean, and it can be extracted through
a chemical process. To “brominate” something is to combine it with
bromine. Somewhere along the line,
scientists decided to “brominate” vegetable oil and found that the resulting
compound — brominated vegetable oil. Brominated Vegetable oil is a vegetable
oil that has the element Bromine added to it to increase the density of the
oil. The food manufacturer most likely uses this over regular vegetable oil to
prevent the oil from floating to the top of the product. Vegatable Oil comes
from pressing vegetables, and the Bromine for commercial purposes is obtained
by treating brines (from salt wells or seawater) with chlorine, which displaces
the bromine.
Effects of BVO
As we know, the element bromine is a halogen and thus, it is
known to displace iodine. So, consuming products which have this vegetable oil
as one of its ingredients may hamper the function and health of the thyroid
glands. It may also cause the development of depression, memory disorders,
mental disorder symptoms such as hallucinations, seizures, tremors, confusion,
slurred speech, photophobia, fatigue and lethargy. The list of the side effects
do not limit here.
Many cases of BVO side effects have been diagnosed by
doctors which showed that people consuming BVO-based drinks exhibited symptoms
of loss of muscle coordination, headache, elevated serum chloride, abnormal
tendency of being violent and acutely irritable, psychosis, cerebral atrophy,
ataxia, loss of peripheral vision, stupor and tendon reflex changes. A lot of
side effects you may support to affect your health and well-being by making
brominated vegetable oil-based soft drinks as a regular part of your lifestyle.
Furthermore, when this oil was tested upon animals, results were not quite
pleasing to the ears. Heart and kidney damage, increased deposition of fat in
these organs, damage to the testicular and inferior quality of growth, were
obtained as the results.
With time, the BVO gets stored in the fat cells of the body.
As its consumption keeps on increasing, it keeps on accumulating and eventually
manifests its overload by producing a lot of side effects, such as the ones
mentioned above. Furthermore, this oil can also cause increased anxiety,
anorexia nervosa, coma, constricted pupils, blueness of the skin, malfunction
in the heartbeat, slow pulse, respiratory difficulties, drooling, abnormal
perspiration and tearing.
What you have been drinking all these years, supposing to be
a delightful drink, has been loading your body with toxic chemicals and nothing
else. Some people may even be aware about these side effects discussed here,
but give a thought about small kids who have been and are still causing damage
to their body at such a tender age.
As a final point, it is not always about the taste of an
eatable, but it is more about what good does it do to our body. A cola
containing BVO may definitely taste better than a plain fruit juice. However,
if you give consideration to on the effects of both the drinks, it may help you
choose what's best for your health and that of your family. So, why not go for
pure orange flavoured juice, rather than spending out money on a good-for-nothing
orange flavoured soft drinks containing the brominated vegetable oil, and
putting your health in jeopardy.
Types of food/products that contain (BVO)
A substance patented as a flame retardant and banned as a
food ingredient throughout Europe and in Japan is present in 10% of all soft
drinks in the US. The December 12, 2011 issue of Environmental Health News
reviews the history of this toxic ingredient, including the fact that
"extreme soda binges, not too far from what many video gamers regularly
consume" have resulted in skin lesions, memory loss and nerve disorders.
Mountain Dew, Fanta Orange, Squirt, some flavours of Gatorade and Powerade, as
well as other fruit-flavoured beverages contain brominated vegetable oil (BVO).
On the Nutrition Connection page of its website, the Coca-Cola Company, which
manufactures Fanta, defines BVO's as "stabilizers to prevent the citrus
flavouring oils from floating to the surface in beverages." In other
words, as Environmental Health News explains, BVO weighs down the citrus
flavouring so that it mixes with the other soda ingredients, just as flame
retardants slow down the chemical reactions which can cause fires.
Bromine can also be found in a number of products,
including:
Pesticides
(specifically methyl bromide, used mainly on strawberries, predominantly in
California).
Plastics, like
those used to make computers.
Fire retardants
(common one is polybromo diphenyl ethers or PBDEs) used in fabrics, carpets,
upholstery, and mattresses.
Bromine-based hot
tub and swimming pool treatments.
Bakery goods and
some flours often contain a "dough conditioner" called potassium
bromated.
Medications such as Atrovent Inhaler, Atrovent Nasal Spray,
Pro-Banthine (for ulcers), and anastasia agents.
Conclusion
Most fast foods nowadays have come to a state where they
‘cannot’ be made without the usage of food chemicals or food preservative. Not
only fast food, most of the food bought from the groceries, or packaged foods
or even fruits and vegetables grown in the farm and sold come with at least one
food chemicals. But as stated before, not all food chemicals are bad for the
human health. Some help us out and provide as vitamins to our health. So we
should take the initiative and get information about the foods that we eat for
a better and longer healthy life. Thus it is important for us to know what we
eat and to know “What’s That in My Food!”
Supersize Me (McDonald's Fast Food Documentary)
Reference:
- http://www.naturalnews.com/034314_fast_food_nutrition_facts_ingredients.html#ixzz20WA1MA6S
- http://en.wikipedia.org/wiki/Olestra
- http://www.cspinet.org/olestra/
- http://en.wikipedia.org/wiki/MSG
- http://www.msgtruth.org/whatisit.htm
- http://en.wikipedia.org/wiki/Sodium_nitrate
- http://en.wikipedia.org/wiki/Sodium_nitrite
- http://en.wikipedia.org/wiki/Sodium_benzoate
