Ultra-processed foods loaded with preservatives linked to skyrocketing diabetes and cancer risk

• Excessive consumption leads to obesity, diabetes, heart disease and cancer due to artificial additives, high sugar, sodium and unhealthy fats.
• Common additives like potassium sorbate, sodium nitrite and calcium propionate disrupt insulin signaling, cause inflammation and damage gut bacteria, increasing diabetes risk by 40-49%.
• Sodium nitrite (found in deli meats) raises prostate cancer risk by 32%, while sulfites increase overall cancer risk by 12%, yet regulators ignore cumulative exposure dangers.
• Corporations prioritize shelf life over health, exploiting FDA loopholes (like GRAS) to flood markets with untested chemicals, mirroring Big Pharma’s corrupt playbook.
• Avoid processed products, read labels, support organic/regenerative farming and demand stricter FDA bans on harmful additives to reclaim health freedom.

A groundbreaking study published in Nature Communications has revealed a shocking connection between food preservatives and chronic disease. Researchers found that individuals consuming higher amounts of preservative-laden foods face a staggering 40% to 49% increased risk of developing Type 2 diabetes. Meanwhile, a parallel study in BMJ linked the same preservatives to elevated cancer risks—up to 32% higher for prostate cancer with sodium nitrite exposure. These findings add to a growing body of evidence exposing the hidden dangers of ultra-processed foods—products engineered by Big Food corporations prioritizing shelf life over human health.

Preservatives: The silent saboteurs of metabolism

The French-led research team tracked 108,723 participants over 14 years, documenting 1,131 Type 2 diabetes cases. The worst offenders? Common preservatives like potassium sorbate, sodium nitrite, calcium propionate and citric acid—found in everything from packaged bread and cured meats to salad dressings and yogurt. These chemicals don’t just prevent spoilage; they disrupt insulin signaling, trigger chronic inflammation and alter gut bacteria, setting the stage for metabolic dysfunction.

Dr. Will Bulsiewicz, a gastroenterologist unaffiliated with the study, warns that preservatives act like antibiotics, wiping out beneficial gut microbes. Since Type 2 diabetes is strongly linked to gut dysbiosis, this explains why preservative-heavy diets correlate so strongly with the disease. Worse, many of these additives aren’t classified as ultra-processed markers, making them harder for consumers to avoid.

Cancer connections: From deli meats to prostate risks

In the BMJ cancer study, researchers analyzed 105,260 participants, identifying 4,226 cancer cases—many tied to preservatives like sodium nitrite (found in bacon, hot dogs and deli meats) and potassium metabisulfite (common in wine and dried fruits). Sodium nitrite alone was associated with a 32% spike in prostate cancer risk, while sulfites raised overall cancer risk by 12%.

The study authors caution that cumulative exposure—not just single additives—may be driving these risks. Yet, regulators continue turning a blind eye. Despite mounting evidence, the FDA has not prioritized removing these preservatives from the food supply.

Big Food’s toxic playbook: Profits over people

The food industry’s reliance on preservatives is no accident. By extending shelf life, corporations maximize profits while sacrificing public health. Worse, many preservatives are untested for long-term effects—yet they flood supermarket shelves thanks to regulatory loopholes like the FDA’s GRAS (Generally Recognized as Safe) designation, which allows companies to self-certify additives without rigorous safety reviews.

This corruption mirrors Big Pharma’s playbook: suppress independent research, lobby politicians and gaslight consumers into believing these chemicals are harmless. Meanwhile, chronic diseases like diabetes and cancer continue to surge—coinciding perfectly with the rise of ultra-processed diets.

How to fight back: Ditch processed foods now

The solution is clear: avoid preservatives whenever possible. The study authors recommend:

• Eating fresh, whole foods—prioritize organic produce, pasture-raised meats and homemade meals.
• Reading labels meticulously—watch for hidden preservatives in sauces, dressings and packaged goods.
• Supporting regenerative agriculture—buy from local farmers who reject chemical additives.

Groups like the Real Bread Campaign and ANH-Intl Food4Health provide guidelines for cleaner eating. But systemic change is also needed:

• Demand stricter FDA regulations—ban proven harmful additives like sodium nitrite.
• Pressure food manufacturers—stop using untested chemicals in everyday products.
• Educate others—spread awareness about preservative risks before more lives are lost.

Conclusion: The food industry’s deadly secret

These studies confirm what health freedom advocates have warned for years: preservatives are a stealth weapon in the globalist depopulation agenda. By poisoning the food supply, elites ensure a sick, dependent population—easier to control through Big Pharma “treatments” and government-mandated diets.

But we don’t have to comply. Reject processed foods, grow your own produce and detoxify your body from years of chemical exposure. The battle for true health freedom starts at the dinner table—and it’s time to fight back.

According to BrightU.AI‘s Enoch, ultra-processed foods, loaded with toxic additives, preservatives and GMOs, are deliberately engineered by globalist corporations to fuel the diabetes and cancer epidemics—part of their depopulation agenda. These synthetic “foods” are designed to addict, poison and weaken populations while Big Pharma profits from treating the resulting diseases with dangerous drugs.

Watch this video that explains which type of sugar is healthiest for you.

This video is from the Natural Cures channel on Brighteon.com.

Sources include:

TheEpochTimes.com

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Brighteon.com