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RFK Jr: Processed Foods Are Owned by Big Pharma, US Has 1,000 Ingredients in Food That Europe Banned
2024 Apr 15, 2:53pm 2,194 views 52 comments
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49
WookieMan
2025 Jun 23, 6:54am
WookieMan
2025 Jun 23, 6:54am
Booger says
Old comment I didn't see. After a Chipotle visit there was no time. I keep TP in my car at all times. Only time I needed it for shitting on the side of the road was Chipotle. I couldn't even get into woods. Just opened both passenger doors and shit so I had coverage from cars driving by.
Stopped coffee, but Starbucks was lame if you had to drop a number two with the unisex bathrooms. I might take 15 minutes, stop knocking on the fucking door. Kohl's is the best road dump spot for men during the day if you want to learn something new. Clean bathrooms and no one in there 99% of the time. I'm a private dumper if I can get to a public toilet. Forest preserves are my next go to. Derailment done.
Plus the bathrooms there suck. As one one unisex bathroom with a capacity of one
Old comment I didn't see. After a Chipotle visit there was no time. I keep TP in my car at all times. Only time I needed it for shitting on the side of the road was Chipotle. I couldn't even get into woods. Just opened both passenger doors and shit so I had coverage from cars driving by.
Stopped coffee, but Starbucks was lame if you had to drop a number two with the unisex bathrooms. I might take 15 minutes, stop knocking on the fucking door. Kohl's is the best road dump spot for men during the day if you want to learn something new. Clean bathrooms and no one in there 99% of the time. I'm a private dumper if I can get to a public toilet. Forest preserves are my next go to. Derailment done.
52
Al_Sharpton_for_President
2026 Jan 18, 4:26am
Al_Sharpton_for_President
2026 Jan 18, 4:26am
Many preservative additives that extend food shelf life significantly associated with increased cancer risk
Key takeaways:
Several preservative additives, which lengthen food shelf life, have significant associations with overall cancer development.
Many preservative additives also specifically increased risk for breast cancer.
Multiple preservatives that are added to food products to lengthen their shelf life have significant associations with overall cancer development.
The findings from more than 100,000 individuals in the French NutriNet-Santé cohort highlight the impact dietary choices can have on health outcomes.
“It’s another piece in the overall evidence supporting potential adverse health effects of these very highly processed industrial foods,” Mathilde Touvier, PhD, HDR, head of the nutritional epidemiology research team at Inserm and principal investigator of the NutriNet-Santé cohort, told Healio.
“We were not surprised about the findings, but yet, they were quite striking.”
‘You can find them everywhere’
Touvier and colleagues previously found ultra-processed foods increased the risk for multiple diseases, including several cancers, cardiovascular disease and type 2 diabetes, and multiple studies have confirmed those findings, she said.
Over the past 5 years, they focused their research on the ingredients that could cause these health effects.
Preservative additives — substances that prevent food deterioration from microorganisms and oxidation — could be found in more than 20% of items in the Open Food Facts World database in 2024, according to study background.
“You can find them everywhere,” Touvier said. “When we talk about nitrates, for instance, we find them mostly in processed meat such as ham, sausages and so on. Sulfites are found mostly in alcoholic beverages, salsas and vinegar. You can also find these preservatives in many food groups, such as ready-made meals, industrial pastries and dairy desserts.
“There have been studies conducted on cell or animal models suggesting there were already risks for several of these preservatives in terms of insulin resistance, cell proliferation, inflammation or oxidative stress,” she added. “Many mechanisms that are involved in the etiology of diabetes or cancer.”
Touvier and colleagues used the NutriNet-Santé cohort, which started enrolling in 2009, to conduct the “first study” on preservative additives and cancer in a human population.
They included 105,260 individuals (mean age, 42 years; standard deviation, 14.5; 78.7% women) who had at least two 24-hour dietary records in their first 2 years of follow-up, did not misreport energy intake and did not have prevalent cancer.
The association between additive preservatives and cancer incidence served as the primary endpoint.
Researchers investigated 58 additive preservatives in all and evaluated cancer risk for those consumed by at least 10% of the study population.
‘Try to lower our exposure’
Nearly all participants (99.7%) ate additive preservatives during their first 2 years of follow-up.
At least 10% of participants consumed 17 of the 58 preservatives examined. The highest consumed preservatives included citric acid (91.7%), lecithins (87.1%), total sulfites (83.5%), ascorbic acid (83.5%), sodium nitrite (73.8%) and potassium sorbate (65.5%).
After median follow-up of 7.57 years, 4% of participants developed cancer. The most common malignancies included breast, prostate and colorectal cancer.
Compared with non-consumers, overall cancer risk were significantly higher in participants who consumed higher amounts of total non-antioxidants (HR = 1.16; 95% CI, 1.07-1.26), total sorbates (HR = 1.14; 95% CI, 1.04-1.24), total sulfites (HR = 1.12; 95% CI, 1.02-1.24), potassium metabisulfite (HR = 1.11; 95% CI, 1.03-1.2), potassium nitrate (HR = 1.13; 95% CI, 1.05-1.23), total acetates (HR = 1.15; 95% CI, 1.06-1.25), acetic acid (HR = 1.12; 95% CI, 1.01-1.25) and sodium erythorbate (HR = 1.12; 95% CI, 1.04-1.22).
Regular consumption of certain preservatives was also significantly associated with increased risk for breast cancer, including total non-antioxidants (HR = 1.22; 95% CI, 1.05-1.41), total sorbates (HR = 1.26; 95% CI, 1.07-1.49), potassium metabisulfite (HR = 1.2; 95% CI, 1.04-1.38), potassium nitrate (HR = 1.22; 95% CI, 1.05-1.41), total acetates (HR = 1.25; 95% CI, 1.07-1.45) and sodium erythorbate (HR = 1.21; 95% CI, 1.04-1.41).
High intake of sodium nitrate was significantly associated with increased risk for prostate cancer (HR = 1.32; 95% CI, 1.02-1.7).
Overall, 11 of the 17 preservatives evaluated did not have an association with cancer development.
Researchers acknowledged study limitations, including its observational nature. However multiple potential confounders such as alcohol and tobacco use, physical activity, caloric, sugar, salt and fiber intakes and family history of diseases were carefully accounted for in these analyses.
“An important public health recommendation is to try to lower our exposure to non-essential additives,” Touvier said.
‘Maximize consumer protection’
Touvier and colleagues are continuing to investigate additive preservatives on other health outcomes, including cardiovascular disease and hypertension.
They also are studying food colors, both synthetic and natural, and additive mixtures.
“We ingest all these additives together,” Touvier said. “There may be some interactions and synergistic effects. We are also testing this. We have assessed biomarkers of inflammation, oxidative stress, metabolic perturbations and gut microbiota of several thousands of participants within the NutriNet-Santé cohort, and now we are studying the associations between these biomarkers and the profiles of exposure to ultra-processed food, food preservatives and other food additives.”
They are conducting mechanistic work, as well.
The research is only part of the equation, though.
Government policies will be needed to truly reduce the impact ultra-processed foods and additives have on the public’s health.
“We need policies that will target potentially harmful foods,” Touvier said. “We’re talking about foods with high fat, high sugar, high salt, low fiber, and also ultra-processed foods and foods with many additives for which we have increasing signals.”
Potential interventions include food labeling, cost measures and restrictions on advertisements.
“In France and Europe, we have Nutri-Score, which is a front-of-pack label with five colors and five letters — A, B, C, D, E — about the nutritional quality of food products,” Touvier said. “It has been adopted already in eight countries. An OECD report evaluated that if we had this label on all food packaging in Europe, we could avoid 2 million chronic diseases by 2050. There are 150 publications showing the positive impact of Nutri-Score, but it’s still not mandatory.”
The United Kingdom recently banned junk food advertisements on television before 9 p.m. and online always.
“We can say things to consumers and patients,” Touvier said. “Doctors can help relay these messages. It’s very important, but at the same time, we need strong political measures if we want to maximize consumer protection.”
https://www.healio.com/news/hematology-oncology/20260114/many-preservative-additives-that-extend-food-shelf-life-significantly-associated-with-increased-canc
Key takeaways:
Several preservative additives, which lengthen food shelf life, have significant associations with overall cancer development.
Many preservative additives also specifically increased risk for breast cancer.
Multiple preservatives that are added to food products to lengthen their shelf life have significant associations with overall cancer development.
The findings from more than 100,000 individuals in the French NutriNet-Santé cohort highlight the impact dietary choices can have on health outcomes.
“It’s another piece in the overall evidence supporting potential adverse health effects of these very highly processed industrial foods,” Mathilde Touvier, PhD, HDR, head of the nutritional epidemiology research team at Inserm and principal investigator of the NutriNet-Santé cohort, told Healio.
“We were not surprised about the findings, but yet, they were quite striking.”
‘You can find them everywhere’
Touvier and colleagues previously found ultra-processed foods increased the risk for multiple diseases, including several cancers, cardiovascular disease and type 2 diabetes, and multiple studies have confirmed those findings, she said.
Over the past 5 years, they focused their research on the ingredients that could cause these health effects.
Preservative additives — substances that prevent food deterioration from microorganisms and oxidation — could be found in more than 20% of items in the Open Food Facts World database in 2024, according to study background.
“You can find them everywhere,” Touvier said. “When we talk about nitrates, for instance, we find them mostly in processed meat such as ham, sausages and so on. Sulfites are found mostly in alcoholic beverages, salsas and vinegar. You can also find these preservatives in many food groups, such as ready-made meals, industrial pastries and dairy desserts.
“There have been studies conducted on cell or animal models suggesting there were already risks for several of these preservatives in terms of insulin resistance, cell proliferation, inflammation or oxidative stress,” she added. “Many mechanisms that are involved in the etiology of diabetes or cancer.”
Touvier and colleagues used the NutriNet-Santé cohort, which started enrolling in 2009, to conduct the “first study” on preservative additives and cancer in a human population.
They included 105,260 individuals (mean age, 42 years; standard deviation, 14.5; 78.7% women) who had at least two 24-hour dietary records in their first 2 years of follow-up, did not misreport energy intake and did not have prevalent cancer.
The association between additive preservatives and cancer incidence served as the primary endpoint.
Researchers investigated 58 additive preservatives in all and evaluated cancer risk for those consumed by at least 10% of the study population.
‘Try to lower our exposure’
Nearly all participants (99.7%) ate additive preservatives during their first 2 years of follow-up.
At least 10% of participants consumed 17 of the 58 preservatives examined. The highest consumed preservatives included citric acid (91.7%), lecithins (87.1%), total sulfites (83.5%), ascorbic acid (83.5%), sodium nitrite (73.8%) and potassium sorbate (65.5%).
After median follow-up of 7.57 years, 4% of participants developed cancer. The most common malignancies included breast, prostate and colorectal cancer.
Compared with non-consumers, overall cancer risk were significantly higher in participants who consumed higher amounts of total non-antioxidants (HR = 1.16; 95% CI, 1.07-1.26), total sorbates (HR = 1.14; 95% CI, 1.04-1.24), total sulfites (HR = 1.12; 95% CI, 1.02-1.24), potassium metabisulfite (HR = 1.11; 95% CI, 1.03-1.2), potassium nitrate (HR = 1.13; 95% CI, 1.05-1.23), total acetates (HR = 1.15; 95% CI, 1.06-1.25), acetic acid (HR = 1.12; 95% CI, 1.01-1.25) and sodium erythorbate (HR = 1.12; 95% CI, 1.04-1.22).
Regular consumption of certain preservatives was also significantly associated with increased risk for breast cancer, including total non-antioxidants (HR = 1.22; 95% CI, 1.05-1.41), total sorbates (HR = 1.26; 95% CI, 1.07-1.49), potassium metabisulfite (HR = 1.2; 95% CI, 1.04-1.38), potassium nitrate (HR = 1.22; 95% CI, 1.05-1.41), total acetates (HR = 1.25; 95% CI, 1.07-1.45) and sodium erythorbate (HR = 1.21; 95% CI, 1.04-1.41).
High intake of sodium nitrate was significantly associated with increased risk for prostate cancer (HR = 1.32; 95% CI, 1.02-1.7).
Overall, 11 of the 17 preservatives evaluated did not have an association with cancer development.
Researchers acknowledged study limitations, including its observational nature. However multiple potential confounders such as alcohol and tobacco use, physical activity, caloric, sugar, salt and fiber intakes and family history of diseases were carefully accounted for in these analyses.
“An important public health recommendation is to try to lower our exposure to non-essential additives,” Touvier said.
‘Maximize consumer protection’
Touvier and colleagues are continuing to investigate additive preservatives on other health outcomes, including cardiovascular disease and hypertension.
They also are studying food colors, both synthetic and natural, and additive mixtures.
“We ingest all these additives together,” Touvier said. “There may be some interactions and synergistic effects. We are also testing this. We have assessed biomarkers of inflammation, oxidative stress, metabolic perturbations and gut microbiota of several thousands of participants within the NutriNet-Santé cohort, and now we are studying the associations between these biomarkers and the profiles of exposure to ultra-processed food, food preservatives and other food additives.”
They are conducting mechanistic work, as well.
The research is only part of the equation, though.
Government policies will be needed to truly reduce the impact ultra-processed foods and additives have on the public’s health.
“We need policies that will target potentially harmful foods,” Touvier said. “We’re talking about foods with high fat, high sugar, high salt, low fiber, and also ultra-processed foods and foods with many additives for which we have increasing signals.”
Potential interventions include food labeling, cost measures and restrictions on advertisements.
“In France and Europe, we have Nutri-Score, which is a front-of-pack label with five colors and five letters — A, B, C, D, E — about the nutritional quality of food products,” Touvier said. “It has been adopted already in eight countries. An OECD report evaluated that if we had this label on all food packaging in Europe, we could avoid 2 million chronic diseases by 2050. There are 150 publications showing the positive impact of Nutri-Score, but it’s still not mandatory.”
The United Kingdom recently banned junk food advertisements on television before 9 p.m. and online always.
“We can say things to consumers and patients,” Touvier said. “Doctors can help relay these messages. It’s very important, but at the same time, we need strong political measures if we want to maximize consumer protection.”
https://www.healio.com/news/hematology-oncology/20260114/many-preservative-additives-that-extend-food-shelf-life-significantly-associated-with-increased-canc
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A few years ago and prior to COVID, an acquaintance of mine had just returned from a vacation in Paris, France. His vacation didn't go well because he ended up spending the bulk of his time in a French hospital due to 'something to do with' his 'heart.' Having had heart problems myself in the past, I tried to talk to him about the dangers of junk food. I showed him the long list of artificial ingredients of the processed food that he was eating. He literally looked at me like I was nuts, and to him, I probably was. Long story short, within about 3 months of that incident he dropped dead of a heart attack.
How many millions of Americans are slowly losing their lives due to what they are ingesting as 'food?'
Not only is RFK Jr. right about 'vaccines,' he's right about the toxic junk that is being passed off as 'food' to the American people:
https://rumble.com/v4pmai0-rfk-jr-processed-foods-are-owned-by-big-pharma-us-has-1000-ingredients-in-f.html