They’ve been covering this up for decades…
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—-Important Message—-
Watch: controversial video blows the lid off 100-year old FDA secret
I’m blowing the lid off a very well-kept secret…
A secret that Big Pharma and the FDA have been hiding from us for more than 100 years.
This secret has the power to turn modern medicine on its ear, if I can get it out before they silence me…
So I made this video, hosted on a private page, where I hope THEY won’t see it.
I can’t promise how long it will be up, but every man NEEDS to watch this before they eat another bite of food.
And I mean ANY food…
So hurry and watch this video now to see what I’ve discovered before it’s too late.
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Blowing the lid off this 100-year-old FDA secret
Food additives are a relatively new addition to the food supply, but they are a very real threat to your health.
These often completely unnecessary strangers to our food supply can cause terrible reactions in the body.
Often, the immune system does not recognise these strange chemicals as friendly. This can cause illness by the immune response.
Many of these food additives also tend to inflame the gut and make it leakier.
This can lead to allergies and a whole host of other problems associated with “leaky gut syndrome”.
The FDA has identified one common food additive called polysorbate 80 is a cause of leaky gut and allergic reactions.
Polysorbate 80 is commonly used in foods like ice cream, frozen custard, and other frozen, processed desserts.
It is also used in some treatments.
The research shows that it is something worth avoiding – particularly if you have allergies or gastrointestinal problems.
The cell experiments were carried out at the Center for Food Safety and Applied Nutrition, United States FDA, MD. The findings were published in Molecular Nutrition Research.
Decades ago we started adding strange substances into the food supply.
These include emulsifiers – chemicals which are used to change the textures of food.
Well after these substances were first added we noticed that they were causing health problems.
They can cause allergies by opening up the gut barrier…
Allowing otherwise harmless proteins to enter into the bloodstream and trigger the immune system.
“Certain food emulsifiers may interfere with gut barrier function in ways correlating to increased exposure to allergens.”
This study was designed to learn a little bit more about some common emulsifying food additives.
“Understanding the consequences of interactions between these food ingredients and the intestinal epithelium is important for evaluating allergen dose exposure characteristics.”
The researchers carried out their experiments in human gut (caco-2) cells – set up in a way to mimic the functioning of the gut barrier.
“We challenged Caco-2 cell monolayers, an in vitro model of human intestinal epithelial tight junctions.”
Emulsifiers exist in nature too – for example, lecithin is an emulsifier which exists in egg yolks and the fatty tissues of many plants.
The researchers compared lecithin against polysorbate 80.
They used a number of different substances which can cause allergies.
“We tested with polysorbate-80 or natural lecithin alone, or in combination with known allergens.”
Allergies can be triggered by a weakening of the gut barrier…
Allowing undigested proteins into the rest of the body which trigger an allergic response.
The researchers found a basic toxic effect of the emulsifiers over a certain concentration.
“Toxicity increased at a 0.5% concentration of emulsifiers.”
The researchers found that polysorbate 80 was much more toxic than the natural emulsifier lecithin.
It also raised red flags because it increased the permeability of the gut barrier.
“At low cytotoxic concentration (0.2%), only polysorbate-80 treatment reduced monolayer gut integrity.”
The researchers found that the emulsifiers altered genes which controlled how permeable the gut barrier cells are.
More polysorbate 80 equals a leakier gut.
“Dose-related differences in expression of tight junction genes and occludin proteins were observed with emulsifier treatments.”
(Occludin regulates the formation, maintenance, and function of tight junctions – keeping the gut barrier healthy.)
The researchers found that almost all of the potential allergens tested…
…were more easily able to leak across the good barrier in the presence of polysorbate 80 – the common emulsifying food additive.
Polysorbate 80 was far more likely to trigger things like egg allergy when compared to the natural emulsifier lecithin.
“The transport of all tested allergens across the cell monolayers, excluding ovotransferrin, nearly doubled in the presence of 0.2% polysorbate-80 compared to lecithin and untreated control.”
These allergens included ovalbumin – the main protein in egg white.
“By modulating paracellular permeability, polysorbate-80 may enhance absorption of allergens in a size-dependent manner.”
The research explains how common food additives can cause leaky gut syndrome triggering food allergies.
You can often find the exact same products without these types of problematic additives.
All you have to do is take a little time to become a reader of labels.
It can save you a lot of time and energy in terms of health problems in the long run.
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