A large-scale study links high consumption of common food preservatives to a significantly increased risk of developing Type 2 diabetes, with some additives associated with up to a 49% higher risk. Specific preservatives of concern identified include potassium sorbate (E202), sodium nitrite (E250), calcium propionate (E282) and phosphoric acid (E338), which are ubiquitous in ultra-processed foods. Regulatory agencies (like the FDA) are corrupted by industry influence, permitting the use of these additives despite evidence they can disrupt metabolism and damage cells, prioritizing corporate profit over public health. The diabetes epidemic is a cycle fueled by Big Food (using harmful additives) and Big Pharma…
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