Expired Spices That Have Lost Their Flavor
Most people cling to their spice collection like it’s some kind of kitchen treasure, but expired spices won’t make you sick, as they don’t spoil with age. However, they will lose flavor over time (just like cocoa powder), and, of course, that defeats the purpose of using them. Ground spices especially become mere shadows of their former selves.
The problem isn’t just about taste either. As spices expire and are left unused in the pantry, there’s a risk of mold growth on forgotten spice packets accidentally exposed to moisture or improper storage conditions. This mold can be hazardous to health if consumed. That paprika you’ve had for three years? It might be doing more harm than good.
Honey That’s Been Sitting Around Too Long
Here’s something that might surprise you: honey can also be a healthy and delicious addition to your diet. However, it’s a food source that can become contaminated with bacteria that cause botulism. Even though botulism is rare, it’s potentially fatal and requires immediate medical attention.
The real danger comes with crystallized honey that’s been improperly stored. Look for irregularities such as crystallization or cloudiness — these can be an indication that there’s moisture in your mixture, which could pose a risk for potential contamination. While crystallization itself isn’t dangerous, the conditions that cause it can create environments where harmful bacteria thrive.
Processed Foods With Artificial Flavoring
Artificial flavors are chemicals designed to mimic the taste of other ingredients. They can be used to imitate a variety of different flavors, from popcorn and caramel to fruit and beyond. What’s alarming is that animal studies have found that these synthetic flavors could have some concerning effects on health. One study found that the red blood cell production in rats was significantly reduced after they were fed artificial flavorings for seven days.
Even more concerning, certain flavors like chocolate, biscuit and strawberry were also found to have a toxic effect on their bone marrow cells. Similarly, another animal study showed that grape, plum and orange synthetic flavorings inhibited cell division and were toxic to bone marrow cells in mice. Your favorite snacks might be slowly poisoning you.
Anything With Brominated Vegetable Oil
Brominated vegetable oil, or BVO, is used to stabilize citrus flavors in sodas and fruity drinks. It can cause neurological and reproductive harm and thyroid toxicity. You’ll find this stuff lurking in everything from sports drinks to citrus-flavored waters.
The chemical could increase cholesterol; it may also damage the liver, testicles, thryroid, heart and kidneys. In very high amounts, drunk over a long period of time, BVO can build up in the body and cause toxic effects. The scary part? Most people have no idea they’re consuming it daily.
Polystyrene Food Containers
If your pantry houses food in foam-like containers, beware. The containers may be made from a compound called polystyrene, a petroleum-based compound that contains the toxic substances styrene and benzene, suspected carcinogens and neurotoxins that are hazardous to human health.
What makes this particularly dangerous is that styrene leaches into food when it comes into contact with heat or acid, so adding boiling water to cook ramen or instant soup should be avoided, as should making or serving hot coffee, tea, or chocolate in a styrene cup. Those instant noodles you love? They might be delivering a side of cancer-causing chemicals.
Foods Containing Sodium Nitrite
Sodium nitrite is an additive used to preserve meat. When added to processed foods, nitrites are associated with an increased risk of cancer. This preservative is found in bacon, hot dogs, deli meats, and countless other pantry staples.
Sodium nitrite is a common ingredient in processed meats that can be converted into a harmful compound called nitrosamine. A higher intake of nitrites and processed meats may be linked to a higher risk of several types of cancer. That sandwich meat in your fridge? It’s basically a cancer cocktail.
Products With Heavy Metal Contamination
Bisphenols (BPA, BPS, BPF): These endocrine-disrupting chemicals have been linked to hormonal imbalances, developmental issues in children, reproductive health problems, and even potential cancer risks. Phthalates: Often used to make plastics more flexible, phthalates have been associated with reproductive issues, developmental problems, and other health concerns.
Heavy Metals: Recycled plastics, in particular, may contain toxic heavy metals like lead and cadmium, which can accumulate in the body over time and lead to various health problems. These metals don’t just disappear from your system – they build up over years, creating a toxic burden your body can’t handle.
Monosodium Glutamate (MSG) Products
Monosodium glutamate, or MSG, is a common food additive used to intensify and enhance the flavor of savory dishes. It’s found in a variety of processed foods like frozen dinners, salty snacks and canned soups. You’ll also find it hiding in countless pantry items under different names.
MSG has been a subject of heated controversy since a 1969 study of mice found that large amounts caused harmful neurological effects and impaired growth and development. Some people experience headaches, nausea, and other symptoms after consuming MSG, though the food industry continues to defend its safety.
Yeast Extract Products
Yeast extract, also called autolyzed yeast extract or hydrolyzed yeast extract, is added to certain savory foods like cheese, soy sauce and salty snacks to boost the flavor. It’s made by combining sugar and yeast in a warm environment, then spinning it in a centrifuge and discarding the cell walls of the yeast.
The problem is that yeast extract contains glutamate, which is a type of naturally occurring amino acid found in many foods. Much like monosodium glutamate (MSG), eating foods with glutamate may cause mild symptoms like headaches, numbness and swelling in people who are sensitive to its effects. It’s basically MSG in disguise.
Red Dye No. 3 and Other Artificial Colors
In 2023, the California Food Safety Act, which banned four toxic chemicals from food sold, manufactured or distributed in the state, was signed into law. The chemicals are potassium bromate, propyl paraben, Red Dye No. 3 and brominated vegetable oil, or BVO. These substances are so dangerous that entire states are banning them.
Last year, the California School Food Safety Act was signed into law. It bans the food additives Red Dye No. 40, Yellow Dye No. 5, Yellow Dye No. 6, Blue Dye No. 1, Blue Dye No. 2, Green Dye No. 3 from food served in public schools. If these dyes aren’t safe enough for school lunch, why are they in your pantry?
Titanium Dioxide Products
Collectively, the legislation would ban not only the California chemicals but also titanium dioxide, butylated hydroxyanisole, or BHA, azodicarbonamide, or ADA, heavy metals and butylated hydroxytoluene, or BHT. The potential health risks of each of these chemicals are well documented. Titanium dioxide is used as a whitening agent in everything from candy to salad dressings.
This additive has been linked to DNA damage and potential carcinogenic effects in laboratory studies. The European Union has already banned titanium dioxide in food products, recognizing its potential health risks. Yet American pantries are still loaded with products containing this dangerous whitening agent.
Butylated Hydroxyanisole (BHA) and BHT
These preservatives are commonly found in cereals, snack foods, and other processed items to prevent rancidity. Collectively, the legislation would ban not only the California chemicals but also titanium dioxide, butylated hydroxyanisole, or BHA, azodicarbonamide, or ADA, heavy metals and butylated hydroxytoluene, or BHT. The potential health risks of each of these chemicals are well documented.
BHA and BHT have been linked to liver damage and have shown carcinogenic effects in animal studies. These chemicals accumulate in fatty tissues and can disrupt hormone function. Many countries have restricted or banned these preservatives, but they remain common in American food products.
Azodicarbonamide (ADA) Products
This chemical is used as a dough conditioner and flour bleaching agent, commonly found in bread, baked goods, and processed foods. Collectively, the legislation would ban not only the California chemicals but also titanium dioxide, butylated hydroxyanisole, or BHA, azodicarbonamide, or ADA, heavy metals and butylated hydroxytoluene, or BHT. It’s the same chemical used to make yoga mats and shoe soles.
When heated, azodicarbonamide breaks down into potentially carcinogenic compounds. The World Health Organization has linked it to respiratory issues and skin sensitization. Many countries have banned this chemical from food products, but it remains legal in the United States. That soft, fluffy bread in your pantry might be made with the same stuff as your exercise equipment.
