Toxic “food” coloring: Titanium dioxide nanoparticles

University of Sydney research provides new evidence that nanoparticles, which are present in many food items, may have a substantial and harmful influence on human health.

The study investigated the health impacts of food additive E171 (titanium dioxide nanoparticles) which is commonly used in high quantities in foods and some medicines as a whitening agent. Found in more than 900 food products such as chewing gum and mayonnaise, E171 is consumed in high proportion everyday by the general population.

Published in Frontiers in Nutrition, the mice study found that consumption of food containing E171 has an impact on the gut microbiota (defined by the trillions of bacteria that inhabit the gut) which could trigger diseases such as inflammatory bowel diseases and colorectal cancer.

Co-lead author Associate Professor Wojciech Chrzanowski said the study added substantially to a body of work on nanoparticle toxicity and safety and their impact on health and environment.

“The aim of this research is to stimulate discussions on new standards and regulations to ensure safe use of nanoparticles in Australia and globally,” he said.

While nanoparticles have been commonly used in medicines, foods, clothing, and other applications, the possible impacts of nanoparticles, especially their long term effects, are still poorly understood.

Titanium dioxide consumption has considerably increased in the last decade and has already been linked to several medical conditions, and although it is approved in food, there is insufficient evidence about its safety.

Increasing rates of dementia, auto-immune diseases, cancer metastasis, eczema, asthma, and autism are among a growing list of diseases that have been linked to soaring exposure to nanoparticles….

https://www.sciencedaily.com/releases/2019/05/190513123017.htm

It’s absurd that anyone would be surprised that ingesting random chemical substances based on their appearance, smell or taste should be surprised at the outcome. It’s even more absurd that people who make a living in the “food sciences” departments of taxpayer-funded universities would not be sounding the alarm on such obvious stupidity.

To reiterate, most chemical poisons act by masquerading as innate biochemicals used in metabolic processes by the body. When they are incorporated into such processes based on their superficial chemical “appearance”, they gum up the works because their chemical properties are not identical to the real thing in whatever processes they get involved in. Adding random chemicals to food based on their superficial attributes (colors, smells and flavors) is the same principle on a higher level: tricking the body’s means of distinguishing food from non-food.   Whether such substances turn out to be harmful is purely a matter of chance.   At best however, they are nutritionally inert.

Why bother?   Aren’t bullets more reliable?

Where are the adults in this??

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