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Health basics: What is sodium benzoate and how does it strangle human cells?

Sodium benzoate

(NaturalNews) You've seen the words a hundred times, but your brain may not have registered them, although your wallet did. It's often listed near the middle of the ingredients list on jars, cans and packaged foods, with one of the following phrases: "As a preservative," or "to preserve freshness." It's sodium benzoate, and it has the ability to not only stave off mold, bacteria, fungus and yeast in foods, but also to deprive human cells of oxygen, all while it breaks down the immune system and causes blood cancer. Synthesized in a laboratory using chemicals, the sodium benzoate listed on a food product label is not the same thing as benzoic acid, which is found naturally in low levels in many fruits.

Derived from a reaction of combining benzoic acid with sodium hydroxide, sodium benzoate is actually the sodium salt of benzoic acid, and is a known carcinogenic additive, that gets transported to the liver, where it begins inflicting its damage first. At the cellular level, sodium benzoate deprives mitochondria of oxygen, sometimes completely shutting down the "power station" of your cells. It's programmed cell death, and when cells are deprived of oxygen, they cannot fight off infection, and that includes the infection known as cancer – the mutation and uncontrolled division of cells. Plus, when sodium benzoate is combined with vitamin C or E, benzene is formed, which is also a known carcinogen that causes leukemia.

See what's happening now? Big Food manufacturing companies preserve the food's shelf-life, while shortening the consumer's life. This doesn't happen by accident. Everything mixed with the word sodium is not safe to consume, even "in small doses," so don't ever fall for that again.

Cancer is a cumulative effect of consuming synthetic food "agents" over time. Sodium benzoate is found in thousands of products from soda to fruit juices, and is a major contributor to overall health detriment, that should NOT go underestimated just because the FDA approves it.

Sodium benzoate is easily found in most conventional foods, especially the acidic ones, including pickles, peppers, soy sauce, ketchup, salad dressings, jams, most condiments, vinegar, fruit juices, salsa, dips, shredded cheese and diet or regular soda. You may also see it listed on your mouthwash, toothpaste, cough syrup, cream, lotion and hundreds of cosmetic products. Sodium benzoate is the cheapest mold inhibitor on the market, and is one of the main reasons many Americans do not have enough essential nutrients in their bodies to detoxify. This is occurring at the cellular level – think of Parkinson's and other neuro-degenerative, premature aging diseases.

Food Insight.org wants you to believe otherwise, though. They want you to think of anything sodium as having to do with "keeping food safe." It won't matter if that means loading up deli meats with nitrates, or floating pickles in sodium benzoate for months, or polluting hot dogs with mono sodium glutamate, because the word sodium is safe! By the way, sodium fluoride is an industrial waste by-product used for insecticide and deliberately added to U.S. tap water. On the other hand, sea salt, such as Celtic salt, is associated with a wide range of health benefits, including helping you resist infections.

Education about dangerous, cancerous food additives and synthetic preservatives

Yes, the disinformation campaign runs deep. Food Insight.org wants to try to lump all the salts in one category: healthy. It's a big lie. Sure, sodium chloride has been used to preserve foods since medieval civilizations, and the ancient Greeks and Romans used salt as currency and to ensure food provisions when access to fresh food was limited. Today, sodium benzoate is NOT found in foods unless it's added as a preservative. Only benzoic acid is found naturally in foods. This is where the disinformation campaign specialists infuse confusion for health-investigating consumers.

Human volunteers have been tested for toxicity from sodium benzoate. A molecular biology expert at Sheffield University found that sodium benzoate damages mitochondrial DNA – cells associated with metabolism and aging. How much DNA damage is done by sodium benzoate? Nobody knows. Yet there is a whole array of diseases tied to this type of DNA (coding sequence) damage. Somatic mitochondrial mutations (mtDNA) have been increasingly observed in primary human cancers. In other words, mutant DNA eventually take over if fed the right carcinogenic "fuel," namely sodium benzoate.

So, when you see the phrases, "to preserve freshness," and "... as a preservative" – watch out! You could be shortening your life. Your perishable foods should do just that: They should perish, not be preserved indefinitely in a jar with toxic food dyes and known carcinogens. This is a public service message.

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