REVEALED: The Worst Foods in Your Fridge
Ultra-processed foods are linked to an increased risk of heart disease, type 2 diabetes, dementia, and early death.
If you’ve ever wondered what makes these foods so dangerous, look no further than one particular additive. And it’s likely in the foods filling your kitchen right now.
A recent study showed that this common additive is linked to alarming changes that increase your risk of type 2 diabetes (and more).
The chemical name of this stabilizer is E 407, but you may have heard it called carrageenan.
This popular food additive is used as an emulsifier and thickening agent.
It’s found in many common foods, including milk, ice cream, yogurt, cheese, mayonnaise, processed meats, salad dressings, broth, and more.
The FDA considers carrageenan safe, but the research tells a different story…
In a recent study, 20 men were given 250 mg of carrageenan daily for two weeks, along with their regular diets. The rest of the volunteers received a placebo.
After just two weeks, the carrageenan group had the following:
- Higher body weight
- Reduced insulin sensitivity
- Signs of insulin malfunction in the liver
- Signs of brain inflammation in overweight participants
- Increased permeability in the small intestine (leaky gut)
If these are the effects that one additive can have in as little as two weeks, imagine the combined effect that the rest of the additives could have when consumed daily.
It’s no wonder our country is so sick.
Your best bet to avoid the dangers of ultra-processed foods is simple: Don’t eat them.
Eat real, whole foods instead. Food that doesn’t need an ingredient label. Preferably organic.
At the end of the day, food will be your medicine or your poison.
Every time you put something in your mouth, ask yourself which category it falls into. Then act accordingly.
P.S. FDA FINALLY bans six DEADLY food additives.
View Sources
Wagner, R., Buettner, J., Heni, M. et al. Carrageenan and insulin resistance in humans: a randomised double-blind cross-over trial. BMC Med 22, 558 (2024). doi. org/10.1186 /s12916-024-03771-8
