U.S. food additives banned in Europe: Expert says what Americans eat is making them sick

I blame Clark

This is all you need to see to know why:



Did you notice that in the US version of "Strawberries and Cream" there are no actual strawberries or cream?

And we wonder why we are all so sick all the time...

a reply to: Vroomfondel

Show us cream of chicken or cream of mushroom soup. Here in the US, it is soybean oil.

What is worse is when a product is marketed as organic, all natural, etc but end up have bunches of cellulose, natural flavors (which is BS that natural flavor ingredients aren't investigated), etc.

Its all unhealthy and will end up putting everyone in hospitals/sick which is what I think the government wants since there is profit to be had in healthcare.

I have tried to research a lot of the chemicals used on foods, it is really hard to identify if they are bad because multiple chemistries are involved. And some chemistries that are neutralized in manufacturing don't have to be listed. Chlorinated chickens are fogged with Chlorine gas then go into a vat of sodium which is not listed because salt is formed....but it is not actually just regular sodium chloride.

Plus, Carageenan does not have to be listed on the lable if it is less than two percent by weight unless the company wants to say it is in there. It is not allowed over five percent by weight. Carrageenan is a very lightweight powder, four percent by weight is a lot of carageenan in ice cream or sour cream. GRAS certifications are not all the same in how they apply. Another thing is that the new way that they are listed on the lables is not in order of concentration, they did away with that a few years ago because it allowed some to identify patented recipes. So the number one ingredient may actually be four down on the contents. Beef chicken pork could actually be chicken with a teeny bit of pork and beef. Read that declasification info on the FDA site I think already about four or five years ago.

An honest company will list everything on the label, but some of the ones that are deceivers will have way less listed than are actually in there.

originally posted by: DBCowboy
a reply to: infolurker

The British eat jellied eels.

The French eat snails.

And they're dissing OUR food choices?


BWAHAHAHAHAHAHAHAHAHAHAHA-glucose coma-AAHAHAHAHAHAHAHAHAHAHAHAHAHA

How long before we know if it's U.S. food, or Covid Vaccines, that are causing their maladies?

a reply to: DBCowboy

interestingly the jellied part comes from the high amounts of collagen in eels.. something American women especially menopausal ones spend a lot of money to buy....

I only tried it once when i was 8.. never again the texture and taste is to much..

a reply to: tanstaafl

I dont have links right now, the info was just from my memory as years ago
Read about the fluoride etc....fluoride needs other halogen like iodine to displace it, and even quite large quantity.

Again from, memory ...to remove/displace 1 mg fluoride in body people need 10mg iodine intake.

With bromide it's easyer as Himalayan salt have nice amount of chlorine, so once the bromide start moving and feel bad just start taking salt and it should be like 1-2 day operation about . Taking Lugols start remove both fluoride and bromide.

Dont they use bromide also as some anti-fire chemicals that end up to textiles, like car seats etc ?

originally posted by: Kenzo
a reply to: tanstaafl

I dont have links right now, the info was just from my memory as years ago
Read about the fluoride etc....fluoride needs other halogen like iodine to displace it, and even quite large quantity.

Again from, memory ...to remove/displace 1 mg fluoride in body people need 10mg iodine intake.

Ah, we're talking about two different things.

I'm not talking about displacing the bromide/fluoride.

I'm talking about using high dose iodine to do the displacing, and using activated charcoal and/or living clay water to mop it up and get it out of the system once it is displaced.

Activated charcoal has aDsorptive properties and acts like a magnet for many different chemical toxins, and clay water has aBsorptive properties and binds with heavy metals and other toxins to remove them from the body.

a reply to: tanstaafl


From my understaning, activated charcoal does not remove or bind fluoride.
Red clay or other edible clays may bind to fluoride but not sure and how much but considering it only mostly bind in gut i doubt it's good way .....


IMO the best method to remove fluoride and bromide out from system is to take high dose iodine . If take only litle dosages Lugols the detox symtoms can be bad, because if have enough iodine in system it acts also as remedy to fluoride poisoning . But it's up to everyone to choose the dosage. Just should not take high dosages without iodine co-nutrients, specially selenium. In fact it's mistake to start take higher dosage iodine without enough selenium, thyroid might feel bad with just high iodine .

originally posted by: Kenzo
a reply to: tanstaafl
From my understaning, activated charcoal does not remove or bind fluoride.

Again... there is a difference between moving something out of the cellular structure where it is currently bound, and binding to something once it has been freed up (unbound from the cellular structure that previously bound it) and removing it from the body (generally through the feces).

Without differentiating between the two we cannot have a rational discussion about what might serve to bind toxic matter that has been de-bound from the cellular structure and is now free-floating around in the blood stream.

Red clay or other edible clays may bind to fluoride but not sure and how much but considering it only mostly bind in gut i doubt it's good way .....

There is also a difference between aBsorbption, and aDsorption. The former is more a physical contact thing, the latter is more an attractive force, similar to electrostatic in nature...

IMO the best method to remove fluoride and bromide out from system is to take high dose iodine.

Again, this will displace these chemicals from where they are bound up in our cells, but it doesn't remove them from the body, and this is precisely why one experiences negative symptoms when detoxing from them, because the problems they cause when freed up into the blood stream and/or inter-cellular fluids (lymphatic system, etc).

a reply to: tanstaafl

I know how activated charcoal works, and i know how to dislodge toxic materials from cells.

The issue is , fluoride is use mainly renal excretion, via urine....and only minimal amounts trought feces. So that's why activated charcoal is not for the job, or would take ages to do it, it does not bind to fluoride either.

So i think that high dose iodine is the main player, with it people may have
Herx / healing crisis as the toxic fluoride start moving to blood, and bromide also.

You can also take boron which to some degree help also against fluoride, and tamarind .

Some people have used borax also, i never dare to start that.

The reason i advise to play with higher iodine dosage is because i earlyer started with smaller dosages, then read advises from others to try higher...i think higher iodine may have less detox effects , because blood / tissues get saturated with iodine better which then prevents better fluoride re-entering back to cells which is same as poisoning again . So iodine actually protects against the process of fluoride in blood re-enter back to tissues IMO .

The daily dosages i played, with Lugol's were between 200-500mg once i get slowly to the higher doses.

Thought, higher iodine dosages also can dislodge heavy metals.....thats where activated charcoal or clay can help. I like modified citrus pectin also . Magnesium malate helps againts aluminium .

originally posted by: DBCowboy
a reply to: infolurker

The British eat jellied eels.

The French eat snails.

And they're dissing OUR food choices?


BWAHAHAHAHAHAHAHAHAHAHAHA-glucose coma-AAHAHAHAHAHAHAHAHAHAHAHAHAHA

Two natural foods, vs the frankenstein creations on your side. Wow. You really showed us.

This thread is precisely why morons like trump who are obsessed with rolling back regulations across the board should be called out on all sides.

originally posted by: fencesitter85

originally posted by: DBCowboy
a reply to: infolurker

The British eat jellied eels.

The French eat snails.

And they're dissing OUR food choices?


BWAHAHAHAHAHAHAHAHAHAHAHA-glucose coma-AAHAHAHAHAHAHAHAHAHAHAHAHAHA

Two natural foods, vs the frankenstein creations on your side. Wow. You really showed us.

This thread is precisely why morons like trump who are obsessed with rolling back regulations across the board should be called out on all sides.

That's a complete sick burn.

I'd stand up and and take offense but I haven't had my chemical lunch yet, (brought to you by Dow Chemical, where we make some things edible!]


AAAAAAAAAHAHAHAHAHAHAHAHAHAHAHAHA-myocardial infarct-AHAHAHAHAHAHAHAHAHAHAHAHA

I once knew a billionaire who said he would sell garbage contaminated plastics to China who then recycle it into toys and other stuff like plastic utensils and sell it back to America.

They can even take regular garage and make type of cardboard and hide it in furniture as filler.

The faux flooring from China is toxic

a reply to: [post=26899895]carewemust[/po

Or possibly covd vaxx in foods...

How long before we know if it's U.S. food, or Covid Vaccines, that are causing their maladies?

originally posted by: Nyiah

Even my kids noticed packaged foods taste like # anymore, lol. Something is damn well wrong when the ravenous teenagers of the world notice the grub tastes off.

Odd I think that is the #2 side effect reported about the vaccine.

But it's chemicals that Americans eat that's making europeans sick.

Sounds about right...

a reply to: Athetos

That's easy to say and do, except making stuff yourself doesn't stop you from consuming these chemicals. Example bromate is found in almost all flours. So making your bread at home is just as bad as buying in the store minus preservatives. As non-bromate flours don't rise well, and are climate/temp/elevation reliant in most recipes. (Bromate = fool proof baking) unless it's sour dough. It's literally a baker's chemical. Found in everything that uses flour on a mass scale.

It's not just as easy "making your own food" when raw ingredients are contaminated from the source of the actual ground, and water. So even hydroponic growth might reduce the amount of exposure but definitely doesn't eliminate it.

So you think growing it yourself is good enough? Growing your own your exposed to contaminates from the water supply, most of which has 200%-500% more chemicals then federal regulations allow. That also holds true for "organic" produce as well, because trust they ain't distilling the water they pour on your "organic" crops. In fact that is how they keep their organic label, while still providing poisons found in organic produce.. (in fact it's been proven that 78% of people who eat only organic foods have more poison then those that don't often 300% more then those that eat conventionally grown because they are more likely to consume more "fresh produce". It's still labelled organic because the farmer themselves aren't adding the chemicals the state is, so US organic foods are essentially a scam.)

So outside of the "dirty dozen", it literally makes no difference wether you buy organic or not. That list is based off products that consume nutrients more from the water supply vs soil. (Think melons, apples, avocados, lettuces, etc as they pull more nutrients/contaminates from the water supply then the soil itself..)

originally posted by: Vroomfondel
This is all you need to see to know why:

Did you notice that in the US version of "Strawberries and Cream" there are no actual strawberries or cream?

And we wonder why we are all so sick all the time...

We also have the "Simply" variety so you're comparing apples to oranges not apples to apples.

They call is Oats So Simple, we call it Simply Oats. In US both versions are usually available on the shelf, many times there are "no sugar" version and "low sodium" choices of the very same product available on the shelf.

Simply Oats

a reply to: iamthevirus
Yep, it's why I started importing certain shelf stable foods.. more expensive for sure.. but worth the cost when comparing how you feel after.

Anyone who eats US foods seriously needs to take vitamins.. because all of that crap is processed right out of products. Which is the real reason why people are getting sick from foods. I mean at that point it's no different then eating flavored cardboard..

People are obese because their bodies are literally starving to death(this is why some over eat, and others can't lose weight no matter what.) Since none of it is identified as food by your body it all gets converted to non-nutritional fats, which the body "slowly" uses..

Don't get me started on how most of the population in the US is on some form of medication most of which damage the stomachs enzymes which breaks down foods to begin with.

There's a lot of factors that add to this, from GMOs to water, to soil quality, to medications, stress levels etc.