A silent killer in your kitchen: It Holds Bacteria and Harmful Chemicals Healthy News A silent killer in your kitchen: It Holds Bacteria and Harmful Chemicals

Most people are completely unaware of the fact that conventional spices are packed with detrimental ingredients.  When you purchase conventional spices, they are often loaded with GMOs, preservatives, and artificial colors. To make matters even worse, most of them are treated with chemicals and are irradiated.

As explained by Thomas Fricke, co-founder and president of ForesTrade, an organic spice company in Brattleboro, Vermont, “Virtually all conventional spices sold in the United States are fumigated [sterilized] with hazardous chemicals that are banned in Europe.”

Sterilizing Spices with Toxic Chemicals and Radiation

Spice contamination typically takes place during storage, distribution, and sale.  The spices can be contaminated with feces, rodent hair, insect parts, and other nasty ingredients.  To get rid of them, manufacturers sterilize the spices with toxic chemicals, out of which ethylene oxide is the most commonly used.  Ethylene oxide exposed lab rodents had similar cancers and studies confirm that this chemical causes chromosomal damage and DNA mutations.

According to The United States Environmental Protection Agency,

The acute (short-term) effects of ethylene oxide in humans consist mainly of central nervous system (CNS) depression and irritation of the eyes and mucous membranes.  Chronic (long-term) exposure to ethylene oxide in humans can cause irritation of the eyes, skin, and mucous membranes, and problems in the functioning of the brain and nerves.  Some human cancer data show an increase in the incidence of leukemia, stomach cancer, cancer of the pancreas, and Hodgkin’s disease in workers exposed to ethylene oxide.  However these data are considered to be limited and inconclusive due to uncertainties in the studies.  EPA has classified ethylene oxide as a Group B1, probable human carcinogen.

Food irradiation is yet another process of sterilizing spices and it involves use of radiation to kill off bacteria and other contaminants.  Although radiation is used to destroy bacteria in the spices, the ultimate product has reduced levels of natural enzymes and vitamins.  This process alters the chemical composition of a spice, creating carcinogenic and toxic by-products in the food.  It also increases the exposure to free radicals, which are known to cause aging and various diseases.

Most spices on the market today are packed with monosodium glutamate,  a carcinogen, endocrine disruptor, and killer of brain cells.  This is the reason for its link to development of kidney problems, neurological disorders, cardiac problems. Lou Gehrig`s disease, Parkinson`s, Alzheimer`s, and inflammation-related issues like cell damage, obesity, and migraines.

This ingredient is typically hidden under different names, such as yeast extract, textured protein, sodium caseinate, hydrolyzed protein, and autolyzed yeast.  Many spices contain free glutamate, which is means of creating free glutamic acid to get the same effect without labeling.

Artificial Colors, Preservatives, and GMOS

Conventional spices can also contain

  • Preservatives
  • GMO soy and corn derivatives
  • Artificial colors
  • Artificial flavors
  • Anti-caking agents

Buy Organic Spices

Organic spices are free or preservatives, GMO soy and corn derivatives, artificial colors, artificial flavors, and anti-caking agents. They are not genetically modified or irradiated.


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