Can Food Kill you?

I bet you can see adds on Google that are always telling you “5 foods to never eat”.  Well, I got curious and started doing some research on whether or not it was truth?  My findings were shocking!  I did not realize there were so many doctors, nutritionists chemists, and folks just like you and me that had the same feeling. They all agree that the items listed below should never be eaten.  I found several websites that back this information up and they all led back to the research that has clearly been true and tested.  You can find more information on food that can kill you by going to some of the sites I have listed:






Something you’re eating may be killing you, and you probably don’t even know it!


Well, bread contains gluten, a protein found in wheat, barley, rye, spelt, kamut, and oats. It is hidden in pizza, pasta, bread, wraps, rolls, and most processed foods. Clearly, gluten is a staple of the American diet.

What most people don’t know is that gluten can cause serious health complications for many. You may be at risk even if you don’t have full blown celiac disease.

There was a 39 percent increased risk of death in those with celiac disease, 72 percent increased risk in those with gut inflammation related to gluten, and 35 percent increased risk in those with gluten sensitivity but no celiac disease.

100% Fruit Juice

The health-impact of juice is a contentious issue.  Yes, it’s full of vitamins and minerals. But it’s also full of sugar.  How much sugar?  The below graph compares the calories and sugar content in a 12-ounce can of Coca-Cola, Pepsi, and Tropicana Orange Juice.  I’ve hidden the names.  Which one is the “healthy” orange juice?  Give up?  12 ounces of Tropicana orange juice actually has more calories than an equal amount of Pepsi or Coca-Cola. 

So juice has a ton of calories, almost all of it from sugar.  And that sugar has a negative metabolic impact on your body whether it comes from a can of Coke or a glass or Pure Premium.


Even worse, liquid calories are not very filling, which means that they can easily increase your overall caloric intake.  Eat an apple or orange and you’ll be full for a while, drink a volume of juice that provides a similar amount of calories and you’ll be far less full.  This is why it’s very easy to accidentally over-consume your fruit when you take it in liquid form, as I’ve pointed out in the past.

Processed Meats

I was recently asked about eating lunch meats – thinly sliced turkey or chicken – and turkey bacon, since these are convenient ways to add protein to salads. This is a very good question indeed, and cannot be simply answered without exploring a number of nutritional issues.  Nevertheless, my initial approach would be to apply the evolutionary template which clearly indicates our hunter gatherer ancestors would have never consumed processed, cured or canned meats (1).  Their staples were the fresh meats, flesh and organs of wild animals along with gathered wild plant foods (2).

Common additives to canned, cured and processed meats include:

Salt, corn syrup, high fructose corn syrup, dextrose (glucose), sucrose (table sugar), modified food starch (made from wheat, corn, potatoes, soy, etc. ) sodium lactate, potassium lactate, calcium sulfate, BHA, BHT, citric acid, propyl gallate, silicon dioxide, vinegar, sodium nitrite, sodium nitrate, potassium nitrite, potassium nitrate, sodium tripolyphosphate, hexametaphosphate, acid pyrophosphate, orthophosphates, erythorbate, vitamin C, vitamin E, oleoresins, spices, monosodium glutamate (MSG), sodium diacetate, bromelin, carrageenan, ficin, gelatin, hydrolyzed proteins (wheat, soy, milk), papain, sodium caseinate, dried whey.

Canned tomatoes

As many of you no doubt know, the linings of tin  cans contain bisphenol-A, a synthetic estrogen-like chemical that’s been associated with a host of medical problems. 

While just about all canned goods contain  bisphenol-A, it’s the acidity of the tomatoes that poses a particular problem  it causes extra chemical to leech into the food.

In fact, according to Fredrick Vom Saal, PhD, an  endocrinologist at the University of Missouri, “You can get 50 mcg. of BPA per liter out of a tomato can, and that’s a level that is going to impact people, particularly the young.”

Gluten Free Prepared Baked Goods

You buy into the hype and eschew your gluten foods for gluten free, only the joke’s on you. Much of the time, gluten-free baked goods like crackers, cookies, and breads are filled with more artificial ingredients, more refined flours, more sugar, and plain more chemicals than the gluten versions.

After all, something has to take the place of the gluten they took out.

I’m well aware that there are plenty of people  with celiac disease or gluten sensitivities and they don’t need me to tell them when it’s okay and not okay to get gluten. But the rest of you? I know you all presumably feel better and look better (from fat loss) when you adopt a gluten free diet, but remember the rule, “prepared foods are processed and full of preservatives”  “When you take out an ingredient, you must replace it with something else”.

Atlantic Salmon – Farm Raised

the Atlantic    salmon you see in grocery stores and fish markets is farm raised, and farm    raised is bad news. Farm raised salmon are fed soy, poultry litter, and    hydrolyzed chicken feathers. As a result, they’re higher in contaminants like    PCBs, dioxin, DDT, flame retardants, and assorted carcinogens.

Add to that the fact that these pen-raised    salmon are often plagued by sea lice, thus necessitating the use of antibiotics    and pesticides. When you eat these fish, you get dosed by the very same    chemicals, you big sea louse, you.

Obviously, we should all stick with wild-caught    Alaskan salmon. Luckily, pretty much all canned salmon is from wild catch.





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