Food Additives Increase Cancer & Diabetes Risk by Up to 50%

Two major studies out of France have revealed alarming new evidence linking common food additives and preservatives to a significantly higher risk of cancer and type 2 diabetes even when those additives are labeled “Generally Recognized as Safe” by the FDA.

In this video, I break down findings from a 10+ year study of over 109,000 people, where researchers tracked dietary habits, specific food preservatives, and long-term health outcomes. The results shocked even the scientists.

Here’s what they found:
• Six specific preservatives were strongly associated with increased cancer risk (including breast and prostate cancer)
• Other additives increased the likelihood of developing type 2 diabetes
• Risk climbed as people consumed more different additives
• Some lab-produced versions of vitamins C and E behaved very differently than when they occur naturally in whole foods

The takeaway is simple: the body thrives on real food, not chemically preserved products even if they’re “approved.”

If you want vibrant health, stable energy, and freedom from degenerative disease, this research reinforces what I’ve taught for decades:
👉 Eat whole, organic, single-ingredient foods and avoid additives entirely.

If sugar feels harder than it should, you’re not alone.

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