(Natural News) When you go into a large supermarket, the number of food options you have to choose from is almost overwhelming. Just five feet from the main entrance, shoppers are immediately inundated with Oreos, Pringles, 2-liter bottles of soda, cases of water, candy, and various other snacks. Walking through the aisles, it’s common to…
There is a growing body of evidence to indicate that this may just be the case, for it is certainly disturbing a great many of our body’s processes. Titanium dioxide (TiO2) is food additive found in a significant percentage of processed food products we consume including dairy, cereals, condiments, sauces and many others.
Modeling is based on the consumption of manufactured foods containing titanium dioxide. When food intake is approx. 500gms per day, the consumption of titanium dioxide may be as high as 1%. This equates to approximately 5gms of titanium dioxide being consumed per day.
Under normal conditions, the body can only excrete approx 0.8gms each day. Above 0.8mgs, bioaccumulation starts to occur, as the following figures illustrate:
Equates to 4.2gms of weight increase per day
Equates to 1.533kgs increase in 1year
Equates to 15.33kgs in 10 years
This bioaccumulation of Titanium dioxide sets in motion inflammatory processes which affect each individual differently, this depends on many co-factors.
Red flags implicating TiO2 in many diseases are starting to appear in the scientific literature.
Nature protects the biodiversity on this planet by locking up the most toxic materials in complex mineral forms, although titanium dioxide is one of the most abundant minerals on this planet, it is not found freely in nature. Titanium dioxide has to be extensively manufactured, to release it from the ores in which it is found.
Titanium Dioxide is a ceramic and as a ceramic, it is similar to Asbestos, especially if it is electro-spun. (a manufactured fibre form)
So it is hardly a surprise that it would produce similar toxicological responses within the body as Asbestos.
Please go to PreventDisease to read the entire article.
Why is Titanium Dioxide in our Food?
October 3, 2012
We have been enslaved for control by future electromagnetic weapons and tasers. A solution of water and Titanium Dioxide will superheat in microseconds from directed energy weapons. Each human or animal is now a target!
We have heard about the effects of Fluoride in our water. But we remain unaware of the greater dangers of Titanium Dioxide in our food.
by Rob Watson
Titanium Dioxide is used in cosmetics and vitamins and other drugs as a filler to construct tablets. But it is also used in skimmed milk, cheeses, yogurts, mayonnaise, chocolate marshmallows, manufactured fast foods, tomato ketchup. It is fed to animals that humans eat.
Titanium dioxide accounts for 70% of the total production volume of pigments worldwide. It is widely used to provide whiteness and opacity to products such as paints, plastics, papers, inks, foods, and toothpastes. It is also used in cosmetic and skin care products, and it is present in almost every sunblock, where it helps protect the skin from ultraviolet light.
Titanium dioxide is a metal oxide with unique properties. It rivals diamonds for hardness and is notable for excellent electrical properties.
But why in food? This chemical is not a nutrient; it is totally insoluble and amounts to eating ground glass!..
Source: Abel Danger: Is This Fear Mongering? – You Decide – Connection Between Titanium Dioxide and Directed Energy Weapons – Titanium Dioxide Among Five Most Carcinogenic Substances on the Planet – Average Titanium Dioxide Intake Per Day: 5gms – Are We Being “Magnetized For Control” with These Nanoparticles? – Obese Population Become Zombies – Titanium Dioxide-Laced Foods – Alternatives: Soil Health Principles
By Julie Fidler. As far as fast-food joints go, Subway is considered to be one of the healthier ones. The chain offers many low-calories menu items, and it agreed to ditch a harmful bread additive found in yoga matsafter concerned citizens inked a petition demanding the chemical’s removal. But an investigation by the CDC Marketplace reveals what some are calling a disturbing and disgusting secret about Subway’s chicken strips: they’re not 100% chicken. 
It might be time for another petition.
A Marketplace DNA analysis of the chicken, found in Subway’s grilled sandwiches and wraps, found that in the case of 2 popular Subway sandwiches, the strips only contained about 50% chicken DNA.
The investigatory team tested 6 popular fast-food sandwiches:
- McDonald’s Country Chicken (grilled)
- Wendy’s Grilled Chicken Sandwich
- A&W Chicken Grill Deluxe
- Tim Hortons Chipotle Chicken Grilled Wrap
- Subway Oven Roasted Chicken Sandwich
- Subway Sweet Onion Chicken Teriyaki (chicken strips)
An unadulterated piece of chicken should come in at 100% chicken DNA. Seasoning, processing, and marinating can drop that number, so fast-food chicken seasoned for taste shouldn’t be expected to reach 100%. But out of all the sandwiches tested, Subway had the lowest percentage of chicken DNA:
- A&W Chicken Grill Deluxe – 89.4%
- McDonald’s Country Chicken – 84.9%
- Tim Hortons Chipotle Chicken Grilled Wrap – 86.5%
- Wendy’s Grilled Chicken Sandwich – 88.5%
Subway’s oven-roasted chicken scored a mere 53.6% chicken DNA, while the chain’s chicken strips scored only 42.8% chicken DNA. So, what else comprises most of Subway’s chicken?
In other words, you’re not just being fooled when you bite into a Subway chicken sandwich or wrap, you’re also consuming a major potential allergen.
Other Unnecessary Ingredients
The Marketplace investigation found that once the other (read: non-chicken) ingredients are factored in, the fast-food chicken contained about 1/4 less protein than you would get in a home-cooked piece of the poultry. Do you like a side of salt with your healthy chicken wrap? I hope so, because the sodium levels tested proved to be 7-10 times what they would be in a piece of unadulterated chicken.
Subway’s chicken is hardly fresh from the farm, as the company’s ads would have you believe.
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