Coffee Creamer Is Killing You - and Making You Insane
It’s no secret that corporations are poisoning us through processed and toxic ingredients found in even the most common foods. Take a look around any major supermarket and you will find that 95% of foods that are being sold are full of cancer causing or brain damaging ingredients that a responsible government would never allow human beings to purchase, not to mention consume.
Add to this already dangerous situation the fact that the vast majority of people either don’t have the knowledge necessary to discern the dangers lurking in their foods, or even worse don’t care what they are consuming and feeding their families.
Coffee creamer is a prime example of this. Every ingredient aside from the water is detrimental to your health. Please take a look at this video to discover for yourself the horrific ingredients lurking in every major brand of coffee creamer on the market. If not for yourself, watch in horror to save the life of your loved ones. Share the video and save the lives of as many people as you can, it is truly that toxic!
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“Coffee Creamer Is Killing You – And Making You Insane”
Coffee creamer? Finally, a breakthrough on the root cause of Before It’s News! Hear that Lisa? Lyn? Time to start taking it black! (Lyn said she already does. Would somebody explain to her we’re talking about coffee?)
Evolved monkeys love it. Let them have it if they are stupid enough to eat crap, they paid to die. Choices.
The info is available, no lame b/s pardon for ignorance. Eat your crap and die please. Have extra and
save the world, be a eugenicist victim! OH, and please make sure you eat flesh and blood, it’s a cult
your in. If it moves, kill it and eat it.
Go back to eating picnic tables you hippie
Are you saying to do that to you since you are moving
Our store bought ground coffee in the red plastic container was making us sick. Not every container would do this, but there was a definite sickening we were feeling from some of them – like a real high blood pressure feeling, or our hearts skipping a beat, it was that kind of feeling, but not every container did this.
After listening to an Alex Jones commercial for his special Aravica bean coffee we decided maybe it was the coffee we were drinking every morning, so rather than buying Alex’s pre ground Aravaca coffee, we ordered green coffee beans from the big Auction Web site and learned how easy it is to roast the beans on the stove, and grind them ourselves fresh for every pot of coffee with a $9.99 coffee grinder.
Wow, what a difference. No more bitterness, no more jitters, no more strange high blood pressure feelings. Best of all, we were able to order 15 pounds of green coffee beans and we will end up paying $4 a pound for alive coffee, rather than stale, dead coffee we have been drinking from the store.
If you have a similar health concern, or you are feeling the symptoms we describe above, try getting green coffee beans, roasting, and grinding them yourself for a truly wonderful cup of coffee.
Here is a video of coffee beans you should watch.
https://www.youtube.com/watch?v=JaQNy0Ef4YY
We will not purchase our coffee from the store ever again.
LOL! I just returned to ½&½ and never use the stuff.
BTW, palm oil is not bad as long as it is NOT refined, but in this case I think it is.
And to think I read this article while enjoying a “sweet blonde” cup of coffee and menthol smoke
Live the day….
O:-) :angel:
somebody should post an article about cool whip….take the oil out of cool whip and replace it with a hardener, and you have got Plastic! yum!
…but it’s so good on pie.
Use Heavy Whipping cream or Half & Half instead! I read the label on one of those Non-Dairy Creamers and it was ridiculous how long the list of crap it had.
Aw heck.. does that mean I have to give up all my petroleum distillates ? Oil wells provide so much yummy food.. after all. Like coffee creamers!
You can pour a mound of powder coffee creamer and set it on fire and it will burn for a while. When I saw that I haven’t used it since.
That’s no surprise that solid creamers burn.
Oil and fats burn, and those contain oil and fat.
Most candles used to be made of tallow (animal fat (beef, mutton, etc)), with only some being beeswax due to cost. Now, most “natural” candles are beeswax or a vegetable-based wax (which also burn), and common commercial candles are cheaper by using a petroleum derivative…paraffin.
I should have clarified that I talking about the palm and vegetable oils. I’ve made a “candle” out of vegetable oil and a cotton-swab (an experiment in emergency lighting). Aside from the odd odor, it worked well.
I very rarely use “creamer”, nor do I use extra any MSG “seasoning” product, but do I feel compelled to point out a few things to balance this out a bit.
(I have NO financial or personal connection to the food industry or chemical companies, etc.
I’m a scientist, engineer, and programmer…retired by disability)
I strongly suggest you do your own research as well.
As with ALL chemicals and foods, MODERATION is vital. An excess of anything, even pure clean water, can cause a fast death or protracted serious illness.
#1-I have NEVER seen any fresh non-dairy creamer that looks like that plastic-looking “goo” in the video.
#2-re: MSG and Sodium Caseinate
In the food industry, Sodium Caseinate is created by processing MILK proteins with an acid to remove lactose and a few other bits then treating the resulting acid casein curd (almost 100% protein) with sodium hydroxide (a base) to improve water solubility for biological processing).
Here are some more facts re: MSG.
MSG/Monosodium glutamate (aka Sodium Glutamate) is a salt of glutamic acid (aka Glutamate). MSG is also found NATURALLY in foods, and in relatively large quantities in some specific foods (like Parmesan Cheese).
Glutamate is found in almost all nutritionally-viable protein, and worldwide is one of the most abundant naturally occurring amino acids.
The food industry creates the MSG additive by naturally fermenting Glutamate. In the U.S.this is primarily by fermenting corn (source: foodinsight.org).
By the way, in the case of Parmesan Cheese, MSG is NATURALLY created by forming a chemical bond between the glutamate with the sodium and water in the cheese. The amino acid glutamate, is a building block of proteins.
When you add water to powdered milk its consistency is about the same as what you saw. I am as anti msg as it gets but there is a seasoning called ‘everglades seasoning’ and that stuff is incredible! I wish the company would /could make it without it but i guess they cant and that’s my 1 of many simple guilty pleasures!
If that’s the case, I think you must be using FAR too much powder…as if you’re making carpenter’s glue.
I have also been using powdered no-fat milk (as per the box instructions) for 2 decades. I’ve also used it to make coffee “concentrated creamer” by using WAY more and too much powder to a few ounces/ml of water…while that greater amount of powder does make the “creamer” thicker, yet again, I never saw anything near like what was in the vid. It always pours easily and never “gloms” onto the spoon, nor creates that kind-of “webbing” effect in the vid.
Perhaps in this case it’s the “no-fat” v. 2% element that makes the difference, but that’s hard to believe.
By the way, the reason I’ve tried and use no-fat powdered (and liquid) milk instead of the pre-made “creamers” was simply because the “creamers” were way over-priced…even the generic store-brands.
I could always flavor as desired with things like NATURAL vanilla flavoring (made from JUST the vanilla beans and alcohol). Even using the natural vanilla flavoring it was cheaper than even the pre-made unflavored creamer. Or, instead of vanilla I’d try various pre-made flavorings like those found in (now obsolete) book store coffee lounges. I always tried finding flavorings that weren’t full of additives.
I think I’ll try to find that “Everglades Seasoning”. Thanks for the tip. I’ve been cutting back on ALL seasonings mostly because of economics, but it’s always interesting to give something a shot when it’s not a major financial impact.
Actually I was going to point out how MSG is a naturally occuring seasoning but you pointed it out as well as I ever could. Very well said.. I agree with everything except that I don’t think moderation is very helpful with petroleum distillates such as used in artificial creamers. IMO there simply isn’t enough data yet to truly verify their safety over the long run.
Have to agree with you re: the various petro-distillates in foods. Not comfortable with it in general. However, that doesn’t 100% stop me from using the very infrequent packet of creamer at restaurant…when I’m actually drinking coffee or tea (generally prefer just filtered water).
I tend to be more concerned about aluminum compounds and preservatives in powdered food additives than most other ingredients.
Eat, drink, and be merry! Please eat, and drink responsibly, and don’t forget to take your vitamins G, M, and O!