A Silent Killer in Your Kitchen: It Holds Bacteria and Harmful Chemicals!

Conventional spices are abundant with dangerous components, and many people are not aware of this fact. Maybe you did not know but whenever you buy conventional spices they are usually packed with GMOs, artificial colors and preservatives. As if this is not enough they are as well as treated with chemicals and are irradiated.

Thomas Fricke, co-founder and president of Fores Trade, an organic spice company in Brattleboro, Vermont, stated: “Practically all conventional spices sold in the United States are fumigated (sterilized) with hazardous chemicals that are banned in Europe.”

Sterilization of Spices by using Toxic Chemicals and Radiation

Spices are usually contaminated during distribution, storage, and sale. They are commonly polluted with rodent hair, feces, pest parts, and other disgusting components. In order for all of them to be eliminated producers sterilize the spices with dangerous chemicals among which the most typical utilized in this process is ethylene oxide. A lab test was performed on rodents who were exposed to ethylene oxide who showed similar cancers, and other studies have also confirmed that this chemical causes chromosomal damage and DNA mutations.

According to the U. S. Environmental Protection Agency (EPA)

The effects of ethylene oxide differ; they can be of short or long term. The acute (short-term) effects of this chemical primarily impacts the central nervous system (CNS) causing depression, irritation of the eyes and mucous membranes. The chronic (long-lasting) effects of the chemical on people are reflected by inflammation of the skin, eyes, and mucous membranes, and also disturbance in the function of the brain and nerves.

According to performed studies, if people are exposed to ethylene oxide then the risk of leukemia, stomach cancer, cancer of the pancreas, and Hodgkin’s disease is highly increased. However, this information is not conclusive and limited as there are some uncertainties in them. Namely, EPA has already categorized ethylene oxide as a Group B1, probable human carcinogen.

Food irradiation is introduced in the process of sterilizing spices utilizing radiation for destroying bacteria and other contaminants. Even though, this harmful process is used solely for killing bacteria, it also reduces the levels of natural enzymes and vitamins. Radiation changes the chemical structure of the spice, producing carcinogenic and dangerous by-products in the food. Likewise, the exposure to the harmful free radicals is greater, which on the other hand are known to cause premature aging and numerous diseases.

Furthermore, many spices available on the marked are packed with monosodium glutamate, an endocrine disruptor, carcinogen and killer of brain cells. This chemical is related to the development of kidney concerns, neurological conditions like Parkinson’s, Alzheimer’s, Lou Gehrig’s disease, cardiac issues, and inflammation issues including cell damage, obesity, and migraines.
The actual name of this ingredient is not printed on the package; it is usually hidden under various names like textured protein, salt caseinate, yeast extract, hydrolyzed protein, and autolyzed yeast. Many spices have free glutamate, which on the other hand creates free glutamic acid which is not labeled.

Preservatives, Artificial Colors and GMOs

This is what conventional spices contain:

• Artificial flavors
• Anti-caking agents
• GMO soy and corn derivatives
• Preservatives
• Synthetic colors

Buy Organic Spices

This is the best possible solution as they are free of GMO soy and corn derivatives, preservatives, synthetic colors, synthetic flavors, and anti-caking agents. Moreover, organic spices are not genetically modified or irradiated.