Poisons That We Consume Every Day

Every thing that we eat and consume could be viewed as a poison, the amount (dose) that we have taken in is what determines if it would cause disease or become lethal (cause death).

Almost every food I have seen has a component, that can cause adverse health effect in everybody or some specific group of people.

If this is not really clear, let me use this analogy of a drug called Indocid.

When I mentioned this name, what would come to the mind of many people here in Nigeria is its use in killing mice and rats in the house.

Well, the drug was actually designed to help relief the painful condition involving inflammation of joints or muscles.

It could be arthritis. When rats take that amount we put in foods for them, it is lethal but not for human.

This analogy is true for every food component that has been labelled ad dangerous or risky — they all have a dose at which they are lethal in the body.

We only have to eat enough of it to see adverse effect in our body. This is not to say that we should not care about the dangers every food pose, in fact we have to endeavour to find out about them.

This way, we can know the hazards posed by the food component, at what quantities it becomes dangerous and the problems it causes when its adverse effects start to manifest.

This post is juts to enlighten us to know about what we eat and to let us know that, when we mention that you should be wary of the dangers of a food.

We are not telling you to stop eating it — just avoid it as much as you can so that you would reduce your chance of reaching the lethal dose or the dose that can cause illness.

Some of these substances are present naturally in foods and some are added to serve a functional purpose, but bring along these undesirable toxins with them.

For example, Monosodium glutamate is a substance found in natural foods such as tomatoes and cheese. They are also a major ingredient in food seasonings such as Maggi, Knorr, Ajinomoto, Vedan and almost every seasoning cube you would see in the market.

Regulatory bodies in many parts of the world has classified MSG as a food ingredient that’s “generally recognized as safe,” but its use remains controversial because some people reports adverse health effects after consuming foods containing MSG.

For this reason, when MSG is added to food, it is widely required that it be listed on the label. This way, people that don’t to consume it will avoid it.

It is the reason my colleague mentioned it in an article that explained the funny habits people indulge in when cooking.

Source: foodsng.com


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