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Avoid These 10 Chemical Filled Foods That Keep Us Sick and Addicted

Have you ever wondered about the enchanting mystery that lies behind the irresistible allure of fast food addiction? It’s more than just the taste; it’s a carefully crafted blend of clandestine ingredients that entices you to indulge repeatedly. As we delve into this journey of flavor manipulation, let’s uncover the concealed additives in fast food that have the power to transform your taste buds into dedicated enthusiasts of the world of junk food.

Monosodium Glutamate (MSG)

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Monosodium glutamate, commonly known as MSG, serves as a flavor enhancer in various fast food and convenience items. While the FDA considers it safe, debates persist due to reports of adverse reactions, including skin issues, asthma, depression, and more. Because it is cheap, it allows the food industry to mask the quality of ingredients. 

Furthermore, MSG might disrupt your appetite, leaving you feeling hungry even after a full meal (enough reason to avoid MSG). Instead, make your meals at home from scratch and add your favorite natural spices like fresh or dried herbs and spices, sea salt, garlic, and ginger. 

High Fructose Corn Syrup

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High fructose corn syrup is a highly processed sugar derived from corn, commonly used to enhance the taste of junk food (and many other unsuspecting places). This cheap sweetener is often blamed for contributing to the obesity epidemic due to its high sugar content and potential impact on overeating. Excessive consumption of this ingredient has been associated with health issues such as weight gain, type 2 diabetes, and heart problems. 

Hydrogenated and Partially Hydrogenated Oils

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Hydrogenated oils are types of processed fats used in many packaged and fried foods. These oils are created through a chemical process called hydrogenation, where hydrogen gas is added to liquid vegetable oils, turning them into solid fats at room temperature. It’s usually done to increase the shelf life of foods and create a desirable texture in products. 

However, hydrogenation also produces trans fats, which are known to have adverse health effects. Trans fats can raise LDL (bad) cholesterol levels while lowering HDL (good) cholesterol, increasing the risk of heart disease and obesity. 


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Casein is a type of protein found in milk and dairy products. It is known for its slow-digesting properties, making it a valuable source of sustained protein release in the body. 

However, casein is often processed and concentrated in fast food, contributing to the addictive qualities found in items like cheese. Many people indeed find cheese irresistible, often craving it without realizing it.

Fast food items containing casein include french fries with milk-derived ingredients, buns, milkshakes, desserts, salad dressings, and sausages. These items can be problematic because they often combine the addictive elements of casein with high levels of processed fat and sugar, leading to potential health issues like weight gain and other diet-related problems.

Potassium Bromate

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Potassium bromate is a food additive that has been used in some baking processes, particularly in the production of bread and other baked goods. It serves as a dough conditioner, resulting in bread with a desirable appearance. 

Studies conducted on animals have suggested that potassium bromate may cause cancer in humans when consumed in large amounts over an extended period.

Because of these concerns, many countries have banned the use of potassium bromate. In the United States, the FDA has not banned potassium bromate, but it does limit the maximum allowable level in bread and requires labeling when it’s used.


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TBHQ, or Tertiary Butylhydroquinone, is a synthetic antioxidant commonly used as a preservative in processed foods. Its primary function is to prevent the spoilage of fats and oils.

While TBHQ is generally recognized as safe by the FDA, studies suggest that TBHQ could alter the effects of probiotics (on gut health), and it might also impair the immune response to the flu, subsequently influencing overall well-being. It’s alarming!

Phosphate Additives

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Phosphate additives are often used to improve the texture and moisture retention of foods. They can make meat products juicier (yes, those chicken nuggets), enhance the creaminess of dairy products, and improve the texture of baked goods. 

However, high levels of these dietary phosphates can disrupt the balance of minerals in the body, potentially leading to health issues such as kidney problems, bone health concerns, and cardiovascular risks.

Propylene Glycol

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Propylene glycol is a synthetic compound used as an anti-caking agent in various food products. It helps maintain the texture and moisture content of foods, preventing them from clumping or drying out. 

Consuming excessive amounts of foods containing propylene glycol may pose potential health risks, especially for individuals with liver and kidney issues. The body metabolizes and eliminates this compound, and high intake could overwhelm these organs.


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Salt or sodium chloride is one of the most frequently used ingredients in fast food, even appearing in sweet items like shakes and sundaes, where its salty taste might not be immediately apparent.

The problem is these junk items can contain significant amounts of sodium, contributing to the overall salt intake. For example, a double cheeseburger from McDonald’s has a whopping 1150 mg of sodium, which is a concern given the potential health risks associated with excessive sodium consumption (particularly high blood pressure). 

Toxic Plastic Packaging

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The cheap plastic packaging that foot is kept in often loaded with phthalates. These can leech into the food and are known hormone disruptors, affecting fertility and correlating to diseases like cancer, obesity, and diabetes.

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