This reckless use of chemicals is not just a risk because of the exposure to the chlorine by poultry workers and consumers; the use of these chemicals is done as an end-of-production “solution” to having bad hygiene and engaging in inhumane practices regarding their chickens during rearing and slaughter. It would be safer and more efficient for poultry facilities to fight bacteria at each stage of animal farming, rather than attempting to douse the already-infected animal in chemicals.
When flour is bleached in this speedy process, it also creates a byproduct called alloxan. Alloxan is used in labs to give healthy lab rats diabetes for experiments and the FDA still allows the processes that produce alloxan in flour to be used in food. Bleaching flour also significantly reduces the number of nutrients found in flour, such as calcium, iron, and B vitamins.
The free radicals in irradiated foods is truly cause for concern. While the free radicals are able to kill some bacteria to make food safer, they also bounce around and destroy vitamins and enzymes. With fewer enzymes, the body also has to work harder to digest the foods.
To avoid phosphate additives in your food, it’s best to shop at markets that sell more wholesome foods, rather than budget markets and multipurpose mega centers. These additives are more likely to be injected into products from big industries, which gives you a good reason to simply ditch junk food altogether.
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