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Researchers found 8 common food additives linked to High Blood pressure and Heart Disease · Health and Healing Dealing with Trauma and Addictions

• 0:06
  SPEAKER_00: Hey guys, excited today.
• 0:08
  SPEAKER_00: This human might I wanted to share a few things with you today as it relates to the common foods that are addictive and likely to cause high blood pressure and heart disease.
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  SPEAKER_00: A major study of more than 112,000 people found that eating foods containing common preservatives may be linked to higher risk of high blood pressure and heart related diseases.
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  SPEAKER_00: We know that we're having some major issues in this country as it relates to the food we eat.
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  SPEAKER_00: Researchers track participants for up to eight years and discover that people consuming the highest amounts of certain preservatives had significantly greater risk of hypertension, heart attack, stroke, and other cardiovascular problems.
• 0:52
  SPEAKER_00: We know that in this country, those issues, strokes and cardiovascular problems, heart attacks, high blood pressure, or hypertension are the number one killers in America, right?
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  SPEAKER_00: Especially among people of color.
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  SPEAKER_00: And so this information I hope is beneficial to you and that you will take your health and your healing serious and consider some of the risk these foods may cause harm to your body.
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  SPEAKER_00: A massive study suggests that some common food preservatives may be putting heart health at risk.
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  SPEAKER_00: A major study of these people tracked their diets in a remarkable detail, including specific food additives that these participants consume.
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  SPEAKER_00: Researchers identified eight commonly used food preservatives that were linked to higher risk of high blood pressure and or course heart attacks.
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  SPEAKER_00: The strongest associations were seen in people who consume the largest amount of preservatives, suggesting that greater exposure may carry a greater risk or higher health risks.
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  SPEAKER_00: People who regularly consume foods containing common preservatives may face a greater risk of developing high blood pressure and cardiovascular disease.
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  SPEAKER_00: Food preservatives are widely used in industrially processed foods to extend shelf life and maintain product quality.
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  SPEAKER_00: Previous laboratories and experimental studies have suggested that some of these additives could affect your heart health.
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  SPEAKER_00: Evidence from human population has been limited.
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  SPEAKER_00: The investigation was conducted as part of an ongoing study and included 12,000 volunteers from across France.
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  SPEAKER_00: Participants reported everything they ate and drank over three-day periods every six months.
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  SPEAKER_00: Researchers then performed detailed assessments of the ingredients in those foods, including the preservatives and additives.
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  SPEAKER_00: Participants' health was monitored for an average of seven to eight years to determine whether they developed high blood pressure or cardiovascular disease.
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  SPEAKER_00: Within the first two years of the study, ninety nine point five percent had consumed at least one food preservative.
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  SPEAKER_00: The analysis found that participants who consumed the highest amounts of non-antidioxidant preservatives had 29% greater risk of hypertension compared with those who consumed least.
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  SPEAKER_00: They also had 16% higher risk of cardiovascular disease, including heart attacks, strokes, and anginas, which means an attack or painful spasm characterized by sensations of choking or suffocating.
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  SPEAKER_00: Any disease of the throat or fossils.
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  SPEAKER_00: People with the highest intake of antidoxidant preservatives showed a twenty two percent greater risk of hypertension.
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  SPEAKER_00: I have a close relative who actually suffers from angina.
• 3:42
  SPEAKER_00: Researchers examine AIDS specifically associated with a higher risk of high blood pressure, potassium sulfate, used chiefly in the manufacture for fertilizers, alums, and mineral water as a reagent and analytical chemistry.
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  SPEAKER_00: Potassium metabisulfites, a potent food preservative and anti dioxidant.
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  SPEAKER_00: It works by releasing sulfur dioxide which inhibits the growth of mold, yeast and bacteria and prevents discoloration.
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  SPEAKER_00: Sodium nitrate, used in the manufacture of dyes and as a color fixative.
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  SPEAKER_00: Asorbic acid, often produced synthetically essential for normal metabolism, used in the prevention and treatment of scurvy and in wound healing and tissue repair.
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  SPEAKER_00: This compound added to food as a preservative for flavor and color, especially in pork, fish, and beef products.
• 4:43
  SPEAKER_00: Sodium ascrobate borax, occurring naturally or obtained from naturally occurring borates, tincle, used as flux, cleansing agent in the manufacturing of glass, porcelain, enamel, and in tanning, also called tinkel, a soluble, readily fusible white mineral consisting of impure hydrates, disodium, tetraborate in monoclinic crystalline form, occurring in alkaline soils and salt deposits.
• 5:13
  SPEAKER_00: Sodom ethiobrate, a white hydroscopic powder that is decomposed by water into sodium hydroxide and alcohol used chiefly in organic synthesism.
• 5:25
  SPEAKER_00: Some of these terms, guys, they're even hard to pronounce, let alone acknowledge that some of this is being a lot of it, I should say, is being added to the food that we intake on a daily basis.
• 5:38
  SPEAKER_00: How about citric acid, a white crystalline water soluble powder, a tribasic acid having a strong acid taste, and intermediate in the metabolism and carbohydrates occurring in many fruits, especially limes and lemons obtained chiefly by fermentation of crude sugar or corn sugar, used chiefly in the flavoring of beverages, confections, and pharmaceuticals.
• 6:06
  SPEAKER_00: Extract of rosemary, a concentrated highly prized for its potent antidioxidant and anti inflammatory properties.
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  SPEAKER_00: It is widely used as a food preservative and supplement for cognitive support and soothing ingredients in skin care.
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  SPEAKER_00: Among these additives, zorbic acid was also specifically linked to cardiovascular disease.
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  SPEAKER_00: These results suggest we need a revaluation of the risk and benefits of these food additives.
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  SPEAKER_00: The FDA in the USA must acknowledge this for better consumer protection.
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  SPEAKER_00: In the meantime, these findings support existing recommendations to favor nonprocessed and minimally processed foods and avoid unnecessary additives.
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  SPEAKER_00: The higher preservative intake is linked to a greater health risk.
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  SPEAKER_00: Doctors and other healthcare professionals play a key role in examining these recommendations to the public.
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  SPEAKER_00: However, you must acknowledge your taste buds and intake of certain foods and advocate for yourself.
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  SPEAKER_00: A self-discipline pertaining to the consumption of foods you eat also gain some understanding of certain foods.
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  SPEAKER_00: As mentioned earlier, the consumption of the list I mentioned does contribute to the risk of cardiovascular disease, high blood pressure, and heart disease.
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  SPEAKER_00: And we wonder why hospitals are filled with people who are having these issues.
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  SPEAKER_00: It's the food we eat.
• 7:41
  SPEAKER_00: The research team is continuing to investigate how food additives and ultraprocessed foods influence inflammation, oxidative stress, blood, metabolic markers, and the consumption of the gut microbiota.
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  SPEAKER_00: These studies may help explain biological mechanisms that could connect food additives to an increased risk of disease.
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  SPEAKER_00: Inflammation, which is redness, swelling, pain, tenderness, heat, and disturbed functions of an area of the body, especially as a reaction to tissue to injurious agents, the response of tissues to injury or injection.
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  SPEAKER_00: Oxidative stress, an age-related condition of the body in which the production of oxidants and the increase of free radicals exceed the ability of anti dioxidants to neutralize them, resulting in damage to cells, proteins, and DNA.
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  SPEAKER_00: Blood metabolic markers, a profound change in form from one stage to the next in the life history of an organism.
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  SPEAKER_00: The complete change of form, structure, or substance, a type of alteration or degeneration in which tissues are changed.
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  SPEAKER_00: Gut microbiota, microorganisms that live in the human body, symbiotically and pathologically.
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  SPEAKER_00: Symbiosis in a way or relation to characterized by symbiosis, the close associations between two or more organisms of different species, often but not necessarily benefiting each other.
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  SPEAKER_00: Pathology in a way or to a degree that is pathological or indicative of disease or illness abnormal.
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  SPEAKER_00: In the US, around 57% of foods are ultraprocessed, and the majority of these products contain preservatives.
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  SPEAKER_00: I'm almost willing to bet that that number has climbed up to 63 to 65% today.
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  SPEAKER_00: It's virtually impossible to reduce your preservative intake to zero, but cutting down on UPFs is a great place to start.
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  SPEAKER_00: UPF unprocessed foods.
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  SPEAKER_00: Prioritize whole foods, which will naturally have fewer cosmetic commercial additives.
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  SPEAKER_00: These foods, which include fruit, whole grains, veggies, nuts, seeds, herbs, and spices are rich in fiber.
• 10:08
  SPEAKER_00: I've changed my diet a great deal.
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  SPEAKER_00: As a kid, I didn't like fruit very much.
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  SPEAKER_00: But today I eat fruit almost every day.
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  SPEAKER_00: One reason I didn't like it was the fact that citrus fruits I was allergic to.
• 10:23
  SPEAKER_00: And it would close up my throat, make my throat itch, and all of those other things.
• 10:27
  SPEAKER_00: Sometimes it still does, but I force myself to eat certain foods like fruits, whole grains.
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  SPEAKER_00: Always been a good veggie eating kind of guy, but nuts, seeds, herbs, I incorporate a lot of that in my diet today.
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  SPEAKER_00: So if you contrast those to these foods, processed meat products, sodas and often contain preservatives.
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  SPEAKER_00: Add more fiber to your diet.
• 10:48
  SPEAKER_00: We know that fiber is an essential nutrient that supports good gut health, immune function, and heart health.
• 10:55
  SPEAKER_00: Guys, if you take a little extra time at the supermarket or stores, remember to read the labels and check product information.
• 11:03
  SPEAKER_00: Yes, your taste buds rule, but your health is quite more important than what food looks like, smells, or tastes like.
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  SPEAKER_00: And it will do wonders for your overall health and life.
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  SPEAKER_00: Just because it looks good and you're used to eating it doesn't make it necessarily good for you.
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  SPEAKER_00: Also, yes, kids are about that sugar life.
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  SPEAKER_00: You must monitor that form and not allow that to be a part of their palate.
• 11:31
  SPEAKER_00: You can eliminate sugar intake and replace it with healthy foods so they will reap the benefits early and not later.
• 11:39
  SPEAKER_00: We're not dealing with heart attacks, cardiovascular issues, and hypertension, alright?
• 11:53
  SPEAKER_00: They've done the work for us, guys.
• 11:54
  SPEAKER_00: These are the eight common additives that are linked to high blood pressure and heart disease.
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  SPEAKER_00: We have got to do better.
• 12:01
  SPEAKER_00: Now, I'm a firm believer of what you put in is what you're gonna get out.
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  SPEAKER_00: You put in junk, junk's gonna definitely come out.
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  SPEAKER_00: So let's live healthy, let's live whole, and let's heal together.
• 12:12
  SPEAKER_00: Talk to you soon.
• 12:13
  SPEAKER_00: God bless.
• 12:14
  SPEAKER_00: Bye now.