Beware: 5 Foods That Research Reveals Are Killers

You might enjoy some of these commonly consumed foods, but you should think twice before eating them again. Research is showing that these foods are associated with many health issues, which eventually lead to death! Get the list here!

Rodale warns…

Sodium, trans fats, hidden calories, genetically modified ingredients: Those are all good reasons to give up processed junk. And if you need one—or 45—more, there are phosphates, food additives that doctors are linking to higher rates of chronic kidney disease, weak bones, and premature death.

Listed under names like “sodium phosphate,” “calcium phosphate” and “phosphoric acid,” there are 45 different phosphate-containing food additives used in hundreds of processed foods, and unless you’re a dedicated ingredient-list reader, you’d have no idea they’re there. Food companies aren’t required to list phosphate levels on the “Nutrition Facts” panel on packaged foods—they’re not even required to analyze foods for phosphate levels at all.

Where It’s Hiding
Our bodies need phosphorous to survive; it’s used to build and maintain strong bones and teeth, and cells use it to transport waste out of our systems. But the naturally occurring phosphorous found in whole grains, non-processed meats, poultry, fish, eggs, dairy products, nuts, and legumes is organic phosphorous. Our bodies only absorb 40 to 60 percent of that.

However, Leon says, the forms of phosphate added to foods are inorganic. They aren’t chemically bound to fats and carbohydrates the way naturally occurring phosphorous is, and are much more easily absorbed by the body, leading to excessive levels of phosphate in the blood.

The recommended daily allowance for either form of phosphorous is 700 milligrams (mg) per day, yet most of us unknowingly eat about 1,500 mg. A few years ago, Leon did her own analysis of processed foods to determine which had the highest levels, and here are the sources that concern her the most:

• Frozen Dinners, which she says have varying levels of phosphorous all of which are “extremely high.”

• Baked Goods. The baking powder used in muffins, cakes, and other processed baked goods is very phosphate rich. According to the European paper, a 14-mg packet (about 0.5 ounces) contains 1,500 mg of phosphorous.

• Processed Meats. The sodium phosphate added to sausage, lunchmeat, ham, canned fish, and other processed meats is used to keep them moist and tender during storage, and the levels can range from 50 mg to as much as 400 mg per serving.

• Convenience foods. ”Kraft Macaroni and Cheese, flavored noodle mixes—those types of foods were very high in phosphorous,” says Leon.

• Sodas. Sodas and fruit juice contain about 100 mg of phosphorous per serving but those levels “pale in comparison” to other foods, Leon says.

Her final advice? We all need to eat less phosphorous, and the best way to avoid it is to read labels. “Read your labels for any words containing ‘phos-,’ and limit your fast-food consumption,” she says.

Get more information at Rodale!