anthony alayon presents - 101 toxic food...

www.101ToxicFoodIngredients.com 2

Anthony Alayon Presents

The TruTh AbouT Food IngredIenTs

They never Told you AbouT

Quick Start Guide

http://www.101ToxicFoodIngredients.com


TAble oF conTenT

Who Is Anthony Alayon 5

Step #1: Truth About Artificial Coloring and Flavors 14

Step #2: Truth About Food Additives 36

Step #3: Truth About Artificial Sweeteners 57

Step #4: Truth About Preservatives and Cooking Oils 90

Step #5: Truth About Water 184

Step #6: Truth About Food Labels 205



reAd ThIs secTIon Thoroughly beFore goIng Any FurTher!

PrecAuTIons

• You should always consult a physician before starting any fat reduction and

training program.

• If you are unfamiliar with any of the exercises, consult an experienced trainer to

instruct you on the proper form and execution of the unfamiliar exercise.

• The instructions and advice presented herein are not intended as a substitute for

medical or other personal professional counseling.

• The editors and authors disclaim any liability or loss in connection with the use of

this system, its programs and advice herein.

• These precautions should be taken under consideration with all Fat Extinction

products and recommendations, whether implicitly or explicitly stated.

Copyright © 2014 Anthony Alayon

All Rights Reserved



Who Is AnThony AlAyon

My name is Anthony Alayon and I am a Certified Sports Nutritionist and Certified Fitness Trainer. I have always been into sports and loved reading the muscle building magazines growing up. You see, it has always been a passion of mine to follow fitness. I watch sports on tv just about every night growing up. It did not matter if it was baseball, football or basketball. I could not get enough of it.

Staying in shape and exercising was always easy as I stayed active. But getting my abs was a different story. No matter what I did, I could not see them until I met my high school weight lifting coach. So I will give you a brief overview of how I saw my abs for the first time with this story below.

“You should do it Alayon…what is the worst that can happen? Just try it out.”

I remember those words coming from my high school weight lifting coach like it was yesterday back in 2004 which was my junior year in high school. What I am referring to is my coach who wanted me to try out for Mr. Cougar. This was an annual bodybuilding show held at the school.

He told me, you already work out…why not follow the diet and compete. I must admit, I was very skeptical at first. I said, ABSOLUTELY NOT! Go out in front of my entire school in a speedo? What is wrong with you I told him!



I demanded and answer but after a week of talking with him, I told him I would at least try it out. So I follow the diet and 4 days later….YAWZA! It happened. I was able to see the outline of my abs for the first time EVER!

I Became ObsessedAfter following the diet and strength training program for 3 months, I won my weight class and took 2nd place overall.

The next year I came back with a vengeance and my senior year I won the show by a land slide. I used that philosophy/discipline to dominate college and study accounting. I had to discipline myself my junior year by not going out as much to the bars and partying like many of the other people were doing. I applied that same discipline from my bodybuilding show, to graduate with honors from The University of South Florida.

But There Was Still a Problem…

Even though I had abs, my health was not where it should be. I would constantly get heart burn, have stomach aches, lack energy and just didn’t feel good.

I began investigated the foods I was eating and while they were good for me, some of the added ingredients were NOT healthy!

So I began studying book and book and consulting some of the top nutritionists in the world for advice. I realized that some of the “so called” healthy foods have been tainted!

That is right, these foods are tainted with TOXIC ingredients that the GIANT food companies didn’t want us to know about. After I stopped eating these foods and replaced them with healthier alternatives, the results spoke for themselves.

I began to have more energy, my heartburn and indigestion were gone and I felt



like a brand new person. I was able to think clearer and live life all by switching a few things in my diet.

This is my purpose in creating this system…to reveal what these TOXIC ingredients are and how you too can replace them to restore your health today!

So let’s get started!



WhAT To exPecT WITh ThIs sysTem

I am here to drop the hammer on all of the Giant Food Companies that have been feeding you nothing but lies for years. I have researched these topics for months and years on end to reveal the truth about the food ingredients you eat.You see, food companies are NOT required to tell you if they put harmful ingredients such as G.M.O.’s (Genetically Modified Organisms) in your everyday foods. The lobbyist have bought their way out of this.

What is even scarier is that over 80% of the corn and processed foods in the U.S. alone are G.M.O. G.M.O.’s have not been around long enough to severely harm us as a society but think of them as tobacco.

When tobacco was released to the general public, public health officials stated there was not enough evidence to back up the claims that cigarettes are harmful for smokers. Now, over 30 years later we know that this is FALSE! Tobacco is a PROVEN killer that causes an array of negative health side effects.

My job is to reveal not only the G.M.O. foods, but the “Dark Side” of the nutrition label as I like to call it that says “Other Ingredients”. If you have ever bothered to read these ingredients, you can see that they are all scientific terms that are hard to pronounce, much less know what they mean!



Ingredients like Neotame, Red Dye 40, Blue #1, Yellow #5, Aceslulfame-K, Saccharin, Mannitol, Polydextrose, Dextrin, Corn Starch, Bleached White Flour, Olestra, Brominated Vegetable Oil, Azodicarbonamide, Aspartame, MSG, Butylated Hydroxytoluene (BHT), TBHQ (Tert-Butylhydroquinone), Propylene Glycol, Acrylamide, Ammonium Sulfate, and Carrageenan just to name a few!All of these ingredients have been SILENT KILLERS destroying your health behind the scenes. The good news is I will be revealing all of these foods in a 4 Step process where I decode them for what they really are.

In the 4 step process, I will explain what the ingredient is, which foods contain these ingredients, the health risks of eating these foods regularly, and some healthier alternatives to these foods that do not have the harmful ingredients in them.

So FASTEN your seat belt and get ready for the truth about food ingredient labels!



your sTeP by sTeP bluePrInTs To geT sTArTed

It is now time to take action and for us to finish this program together. So what I did was lay out the agenda for you to read along. Basically, there are 6 parts to this program.

Simply follow my instructions below and you will finish this course in just 3 short weeks.

Step #1: Truth About Artificial Coloring and Flavors

Inside of this reference guide, you will learn which foods contain artificial coloring/flavors that are harmful for your health and some natural alternatives that can prevent these unwanted problems from occurring.

When to Start and Finish: Begin on Day 1 and Finish by Day 4

Step #2: Truth About Food Additives

Inside of this reference guide, you will discover the truth about certain food additives that are being placed in the foods you eat every day and know if which one’s deteriorate your health and which one’s help to increase your health and vitality.




Step #3: Truth About Artificial SweetenersInside of this manual, you will discover the “evil” foods you eat that contain artificial sweeteners and how they are RUINING your health. I will also disclose the solution as to how you can eat your desserts without the CRAZY health side effects with natural alternatives.


Step #4: Truth About Preservatives and Cooking Oils

Food preservatives are arguably the #1 Villain that is deteriorating your health today. You see, in order to increase the shelf life of a food item, preservatives are added in order to increase the expiration date.

However, these ingredients are harmful and many of them damage our health, increasing the likelihood of disease.

Inside of this reference manual, you will see who the villains are and a healthy alternative to continuing to eat the foods you love without the side effects.


Step #5: Truth About Water

Drinking clean water is vital for our health as we would not be able to survive without it. Over 70% of our bodies consist of water. However, a MAJORITY of the fountain water and even bottled water contains a TOXIC ingredient that they didn’t bother telling you about.



This is scary given the amount we drink throughout the year.

Inside of the manual you will see the type of water to AVOID and how you can ensure you are not drinking the “dangerous” ingredients lurking in the water system.


Step #6: Truth About Food Labels

Just because a food label says “Organic”, “Healthy”, “All-Natural”, “Low Calorie”, Zero Grams of Sugar”, does Not mean it is healthy. That is correct!

Even the foods that say “Organic”, does not mean it is 100% organic. There are still some ingredients that are NOT required to be labeled which is why it is so tricky to eat healthy.

However, all of this trickery comes to an end with this manual as I debunk all of the myths surrounding food labels and give you the truth, whole truth and nothing but the truth regarding these “shady” food labels that the giant corporations do not tell you about.




leT’s geT sTArTedIf you are reading this now and have not read the 1st 6 steps on the previous page, STOP immediately and do that first.

My goal as your coach is to get you to educate yourself. Take action and read these through as many times as it takes to understand what these ingredients are and how they affect your health.

Once you have done this, you will be well equipped and armed with the knowledge you need to reclaim your health.

So do these steps now and enjoy the results and new found energy you will have as a result of it!



Red dye #2A) Origins/History/What is its Purpose?Red dye #2 originated as an azo dye made from two hydrocarbon groups of atoms. This dye was originally called “amaranth” because its color was similar to a plant of the same name. After the Federal Food, Drug, and Cosmetic Act was passed in 1938, amaranth was renamed as FD&C Red #2. In addition to the dye’s renaming, the FD&C Act required that each batch of food coloring be certified. After food dye-related illnesses in children developed in the 1950s, more questions about their safety developed. (Artificial, versus natural food colorings, have been connected to potential health hazards.)

The U.S.’ Color Additives Amendments, passed in 1960, disallowed several artificial food color additives, among them, Red #2.

B) Where do you find it? (Foods, beverages, etc.)Red soft drinks, ice cream, jellies, jams, cake mixes, and processed foods.

C) Problem/Health RiskSome effects of red dye #2 include angioedema, which is a swelling under the skin. This swelling is temporary, often resolving itself within 24 hours. Sensitive individuals can develop urticaria, which is an attack of hives paired with intense itching. If someone is allergic to this dye, the allergic reaction can potentially be dangerous, especially if the dye has been used in foods to which the person is known to be allergic.

Another symptom of sensitivity to red dye #2 can be pruritus, which is also a severe itching. The nerve endings under the skin become irritated by the dye, which results in the itching.

In some individuals, exposure to red dye #2, especially when it has been



combined with Sunset Yellow or Ponceau, leads to bronchoconstriction or a narrowing of the airways leading to, and within the lungs. If the person already suffers from asthma, this is potentially dangerous and life-threatening. Allergic or sensitive individuals have to get immediate medical attention; asthmatics who are sensitive to red dye #2 should also have their rescue inhalers close by. If a reaction to this dye isn’t reversed after using the inhaler, these individuals need to get to their doctors or the emergency room.

People who are either allergic or sensitive to red dye #2 may also experience other unspecified symptoms.

D) Healthy AlternativesRather than using red dye #2 or any dye causing allergic reactions, use the following to color your foods:

• The juice of red fruits or vegetables, especially if they can stain clothing. These include strawberries, cherries, beets, or raspberries. Add a little of one of these juices to the foods. For pink or red frosting, beet juice will not change the taste – the sugar in the frosting eliminates that.

• Buy natural red food coloring from the Select brand. This uses black currants to create the color.

• For baking, use pomegranate juice or the juice from boiled cranberries. Steep hibiscus flowers in hot water until the water cools down.

• Use red beet powder as a coloring agent.



Red dye #3A) Origins/History/What is its Purpose?Red dye #3 also goes by the name “disodium 2 (2,4,5,7-tetraiodo- 3-oxido- 6- oxoxanthen-9-yl) benzoate monohydrate.” It originated in a chemistry laboratory, from a test beaker. Another name for red dye #3 is Erythrosine.

This food dye is used in foods to which food manufacturers want to give a cherry-red tint. It is also used in the ever-popular red velvet cake. FDA has stated that this dye is known as a carcinogen – but still allows it to be used in the nation’s food supply.

B) Where do you find it? (Foods, beverages, etc.)Look for red dye #3 in confections (baked goods), canned cherries, snack foods and dairy products. In addition, it is found in fruit leather snacks, red gelatin desserts, frozen desserts such as popsicles, cake decorations, pistachios, canned fruit cocktail, and children’s frozen meals.

C) Problems/Health RiskRed dye #3 was singled out by FDA because it caused thyroid cancers in male rats. It was banned for use in externally applied drugs and cosmetics. The lakes or insoluble compounds were banned for use in cosmetics, drugs, and foods. The soluble form of the dye itself, however, is still allowed to color the cherries in fruit cocktail, for now. FDA announced it would eliminate red dye #3 for use in foods – but that still has not happened.

For some, red dye #3 can lead to hyperthyroidism and sensitivity to light. Because of the tendency of this dye to stimulate estrogen-related growth, it could also be considered a genotoxic, which means a negative action on the genetic material of a cell, affecting its integrity. This form of toxicity may lead to gene mutations or cancer. In humans, this dye may be a significant risk factor for breast cancer.



Food dyes have no nutritional value. Food manufacturers add them only for the visual appeal they add to foods – foods marketed for children, in particular.

Children may be particularly vulnerable to the effects of red dye #3 – behaviorally. For some, the dye may cause ADHD-like symptoms. When their parents make the link between food dyes and their children’s behaviors, however, they may meet resistance from their children when they attempt to substitute healthy foods for foods containing the dye. Even more significant – when parents have been successful in removing food dyes from their children’s diets, the behavioral symptoms don’t go away. When the children are examined and tested, they may receive diagnoses of ADD or ADHD and be prescribed medication to deal with the symptoms.

D) Healthy Alternatives• Pulverize raspberries or strawberries

in a blender and strain the juice out. • Pour out the beet juice and use this

as a food coloring. Beet juice has nearly no flavor from the beets and, if you are coloring frosting for a cake, the sugar eliminates any residual “beet” taste that remains. If you have raw beets on hand, juice or boil them, then take the juice and add as much as you need to color the food you’re making.



Red dye #40A) Origins/History/What is its purpose?This food dye originates from petroleum products – products used in producing gasoline used in engines; it is a refined petrochemical, not a food substance. Red food dye #40 replaced red #2 when the FDA learned that #2 was linked to cancer. Red dye #40, also called Allura and carmine, contains 4-aminobiphenyl and benzidine – and both of these ingredients have also been linked to cancer.

Red dye #40’s purpose is to give foods, beverages, candies, medications and even pet foods a bright red color. This dye is also approved for use in cosmetics, cotton candy and in some tattoo inks.

The version of red dye #40 called carmine comes from a process that extracts the red (or purple) color from the bodies of insects. This food dye is included in candies, yogurts, beverages and gums.

Health and other concerns include allergic reactions. For individuals who follow dietary restrictions for religions reasons, this could violate their beliefs.

B) Where do you find it? (Foods, beverages, etc.)Red dye #40 is added to some medications, candies, beverages, some desserts, and pet foods. In cereals, this dye is found in Reese’s Peanut Butter Puffs, Lucky Charms, Cap’n Crunchberries, Froot Loops and Honey Bunches of Oats with Strawberries. It is also found in Welch’s Frozen Fruit Bars, Nacho Cheese Doritos, Breyer’s Popsicles –different flavors, Dannon



fruit-blend yogurts – most flavors, Breyer’s strawberry shortcake ice cream, Swheppes diet ginger ale, Campbell’s V8 Splash – strawberry-kiwi, Minute Maid and Sunkist orange sodas, various Gatorade flavors, most flavors of Kraft barbecue sauce, Del Monte fruit salad, Betty Crocker’s lasagna Hamburger Helper, various flavors of Jolly Ranchers and Starburst, Nestle’s Sweetarts and Lifesavers, Duncan Hines – golden, yellow and fudge marble cake mix and vanilla Homestyle Frosting, chocolate chip, strawberry, blueberry and S’mores Pop-Tarts, Quick strawberry milk powder and the strawberry and lite chocolate Hershey’s syrups.

This dye can also be found in salmon, meats cheeses and liquid suspensions of children’s medication.

C) Problems/Health RiskThis food dye has been linked to lymphomas, which are tumors of the lymph glands. It has already been banned in the European Economic Community (EEC). Red dye #40 is also a known neurotoxin, in that it damages nervous tissues or kills them. These symptoms may be delayed or they may show up immediately after someone has eaten something with this dye. Look for sexual dysfunction, limb weakness/numbness, behavioral and/or cognitive disorders, headache, loss of intellect or vision, and memory loss. Children especially vulnerable to its effects may develop aggressive, angry behaviors, which can last for several days after eating something containing red dye #40.

Other health issues include decreased concentration, headaches or migraines, sleep disturbances and a feeling like someone is “crawling out of his skin.”

D) Healthy Alternatives• Foods containing real fruit juices; popsicles and gelatin desserts that have

been made using fruit juices. Steer clear of any foods with “U.S.Certified colors” or “artificial food coloring” on the labels.



Blue #1A) Origins/History/What is its Purpose?Blue dye #1, also called “brilliant blue,” used to be made from coal tar. Now, it is made from a synthetic oil base. It is one of the seven artificial dyes that FDA has approved for use in foods and beverages, although the Center for Science in the Public Interest (CSPI) contends that this, as well as other food dyes may be a cause of ADD. A study published in “The Lancet,” a U.K. medical journal, has come to the same conclusion.

B) Where do you find it? (Foods, beverages, etc.)Brilliant blue is found in dairy product powders, beverages, gelatin desserts, pudding, feta cheese, confections, extracts, icings, jellies, syrups, dessert powders, cereal and medications. It is also found in canned processed peas, dairy products and ice creams.

It may also be found in shampoos and lotions, deodorants, mouthwash, pet foods, toothpaste and cosmetics.

C) Problems/Health RiskIn a study that has not been published, a link between blue dye #1 and kidney tumors in mice has been made.

This dye is capable of causing allergic reactions in persons who have been diagnosed with moderate asthma. In addition, a test conducted in test tubes suggested a link between blue dye #1 and nerve cell development. The Hyperactive Children’s Support Group and the Feingold Association have also put forth a recommendation that this dye be eliminated from children’s diets.

This dye is linked to chromosomal damage inside the nucleus of an individual cell, which leads to uncontrolled cell mutation/division – cancer.



Patients with serious illnesses who ate or drank anything with this dye developed serious health complications such as metabolic acidosis, refractory hypotension or death.

Blue dye #1-sensitive individuals may also develop hives and other allergic reactions.

Enteral feeding solutions (tube feeding) with blue dye #1 have been linked to toxic reactions leading in some cases to death. While the dye was used to help find pulmonary aspiration in tube-fed patients, some of these patients developed a blue coloration of their urine, feces and skin.

D) Healthy Alternatives• Eat from the food groups whose colors are naturally vibrant – eggplant,

blueberries and rainbow chard.• If you still want to give your family low nutritional-value foods, such as

candies and sodas, find the variety with natural dyes rather than those with the artificial dyes you currently buy. Artificial dyes are slightly less expensive than natural dyes – and their coloring in foods is more liable to be of a consistent tone.



Blue #2A) Origin/History/What is its purpose?Blue dye #2, also called indigotine, is the same dye used to color blue denim jeans. It’s actually the synthetic preparation of a plant-based dye called “indigo” – which has long been used as a textile dye.

This textile dye dates back about 4,000 years, to the times of the Babylonians, who wrote a cuneiform recipe for dying wool using indigo. The plant from which indigo comes is called indigofera. Evidence exists to support the belief that indigo was also used during the times of the Pharaohs in Egypt, as well as in neolithic Europe. Think of the Mel Gibson movie, “Braveheart.” That blue dye on the actors’ faces came from a woad plant called Isatis tinctoria. The Celts of Scotland used that dye on their faces before going into battle.

B) Where do you find it? (Foods, beverages, etc.)Blue dye #2 can be found in snack foods, baked goods, ice cream, cereals, cherries and confections. Regarding the cereals, think of the children’s brightly colored, sweetened cereals. It is also found in pet foods, candy, beverages and cherries. This dye can also be found in drink powders, frozen desserts and in mint-flavored jellies.

C) Problem/Health RiskThis dye has been linked to brain cancer (gliomas) in male rats. For sensitive individuals, blue dye #2 can cause allergic reactions, nausea and rashes. It can



lead to heart issues and asthma attacks. Blue dye #2 also causes hyperactivity.

If the dye is inhaled, it will have a harmful effect on the respiratory tract. Blue dye #2 is a skin and eye irritant. This dye is so irritating that lab technicians are required to wear goggles, lab coats and gloves when working with it.

It is used in tests for milk and in kidney tests. The dye is intravenously injected for the kidney test. While making its way through the body and kidneys, it is rapidly filtered through the system, enabling nephrologists to be able to detect any kidney abnormalities. For vulnerable patients, blue dye #2 can cause an increase in blood pressure that, in some, can be dangerous. This dye has been officially banned in the European Union.

D) Healthy Alternatives• Choose foods as close to nature as you can. This means select fresh

fruits and vegetables, especially those that are vividly colored from nature. Chicken and lean meats don’t contain food dyes.

• Help children switch over from sweetened, artificially colored cereals.• Replace these cereals with healthier varieties that contain fruits. For

children who don’t suffer from allergies, look for cereals that contain some nuts. Make homemade oatmeal and add natural sweeteners and dried fruits such as brown sugar, raisins or dried cranberries.

• Give children snacks such as yogurt that has not had any food dye added as an ingredient. Rather than giving them “electric blue” sugary drinks, children can drink plain milk, water and, in moderation, fruit juices. As much as possible, food dyes should be removed from children’s diets.



yellow #5A) Origins/History/What is its purpose?Yellow dye #5 (tartrazine) is an azo dye – a synthetic organic dye originating from amino compounds. Many of the yellows, browns and reds come from this classification.

B) Where do you find it? (Foods, beverages, etc.)This dye is found in beverages, candies, cereals, dessert powders, baked bakery goods and gelatin desserts. Look for this food dye in brightly colored sodas such as Mountain Dew, egg noodles, corn chips, flavored corn chips such as nachos and Doritos, energy drinks such as Monster, corn flakes, pickles, yellow popcorn and ice cream. It’s also found in cotton candy, instant puddings and muesli. It is added as an ingredient in custard powder, instant (cube) soups, popsicles, Peeps marshmallow candies, marzipan, chewing gum, jellies, jams, marmalade, horse radish, mustard, Kraft dinner noodles, some fruit squashes, potato chips, fruit cordial, biscuits, potato chips and some convenience foods that also contain lemon, glycerin and honey products.

It’s also found in pet foods, cosmetics and pharmaceutical preparations. Look for it also to appear in vitamins, bar soaps, tanning lotions, moisturizers and shampoos.



C) Problem/Health RiskYellow dye #5 can sometimes cause potentially severe hypersensitivity reactions in children, leading to behavioral issues and hyperactivity. This hypersensitive reaction appears mainly in those who are sensitive to aspirin. Allergies to tartrazine and aspirin seem to “cross-react.” Children already diagnosed with hyperactivity may become more restless and irritated. They may also experience sleep disturbances after eating something containing tartrazine or yellow dye #5. This dye is the one causing the most reactions of intolerance as well as the most allergies. Those who are sensitive can display symptoms within minutes for up to about 14 hours.

Individuals who are prone to developing migraine headaches may realize tartrazine is a trigger for their headaches.

Of particular concern about tartrazine is that it may also contain benzidine and 4-aminobiphenyl, which both cause cancer. It may also contain chemicals that, once in the body, convert to these cancer-causing substances. FDA has conducted research on tartrazine, looking for a link between this dye and thyroid tumors. This dye has also been linked to chromosomal damage.

Biochemical markers in the kidneys and livers of rats can be altered at low and high doses in foods, beverages and medications, regardless of the dosage. When foods containing tartrazine are eaten over a long period of time by rats, the linings of their stomachs become irritated.

The European Union (EU) is phasing tartrazine out so it cannot be ingested by any EU citizens or visitors.

D) Healthy Alternatives• Buy and prepare foods with natural food coloring (beta-carotene, annatto

extract, caramel color, beet powder, paprika, fruit juice, turmeric, saffron and vegetable juice).

• Give children plain, 2% milk, not flavored milks.



• Don’t buy foods that have a high degree of bright, unnatural color in them, such as breakfast pastries. As you read the nutrition label, you’ll see several of the seven food dyes allowed by FDA. Instead, search for foods that have natural food colorings added. Those sugary, brightly colored cereals won’t be on this list.



yellow #6A) Origins/History/What is its purpose?Like tartrazine, yellow #6, also called Sunset Yellow, is a synthetic azo dye.

B) Where do you find it? (Foods, beverages, etc.)Sunset yellow is found in: bakery goods with coloring, beverages (orange sodas), dessert powders, cereals, sausage, gelatin desserts, drugs and cosmetics. Snack chip manufacturers add this dye to their products, as do the manufacturers of cheese sauce mixes used in pasta dishes. The dye is added to bread crumbs and hot chocolate mix. Look for it in American cheese, macaroni and cheese, orange jelly, Swiss rolls, marzipan, citrus marmalade, apricot jam, sweets, lemon curd, trifle mix, packet soups, shelf fresh noodles and Cadbury Creme Eggs.

C) Problems/Health RiskSunset Yellow dye has caused tumors of the adrenal gland and kidneys in animals. The food dye industry sponsored these tests It has the potential for causing hypersensitivity reactions that can become severe.

The production process causes “small amounts” of benzidine and 4-aminobiphenyl to be developed in this dye, which can also increase the intake of aluminum. FDA, after reviewing the data, has decided that Sunset Yellow doesn’t present a significant cancer risk to human beings. This dye, however, is banned in Norway and Finland. It is being phased out in the remainder of the EU. Sunset Yellow may be linked to chromosomal damage. It has also been linked to skin swelling and stomach upset. In individuals suffering from aspirin intolerance, Sunset Yellow may also cause allergic reactions, leading to the following symptoms: nettle rash or urticaria, gastric upset, vomiting and diarrhea. Add to this skin swelling (angioedema) and migraine headaches. Sunset Yellow has also been linked to hyperactive reactions in young children.



D) Healthy Alternatives• Offer whole foods, not

snacks full of artificial ingredients and artificial colors. Read nutritional labels closely – Sunset Yellow (FD&C #6) will be listed on many of them.

• Substitute foods containing natural coloring, such as beta-carotene, fruit juice, saffron, beet powder, caramel color, annatto extract, paprika, vegetable juice and turmeric.



CaRamel ColoRingA) Origin/History/What is its purpose?Sugars are combined so they react with sulfite and ammonium compounds. This variety of “caramel coloring” is known as Caramel IV, which is used to color Coca-Cola and Pepsi dark-brown. This version of caramel coloring is also the most toxic. Another process involves combining sugar with sulfites and a third process involves combining sugar with ammonium compounds.

B) Where do you find it? (Foods, beverages, etc.)Caramel coloring is found in brown colas – Coke and Pepsi chief among them. It is also found in gravies, baked goods, confections, soy sauces and sauces. Because it makes foods and beverages look more appetizing, it is also added to breads so the crusts are a deeper brown. Baked goods with caramel coloring also have a more-uniform look. Beer manufacturers add it to their products for a more “full-bodied” appearance.

C) Problem/Health RiskThe sugar and ammonium compounds can lead to the formation of some chemical byproducts that include 4-methylimidazole and 2-methylimidazole, both of which have been shown, through government studies, to cause thyroid, liver and lung tumors in lab mice and rats.

Rats fed 4-MEI were found to develop higher rates of leukemia as well. While observing the rats, researchers noted abnormal behaviors in the rats – hyperactivity, difficulty walking and excitability in female rats.



In 2011, both Coca-Cola and Pepsi stopped adding this version of caramel coloring to their beverages. Now, they use one that does not have a 4-MEI. The new version of Coke is already on store shelves and Pepsi says its new product should hit stores in February of 2014.

The caramel coloring added to sodas has been positively linked to high blood pressure. The Journal of the American Medical Association, in a study, deduced that the high blood pressure came, not from the caffeine, but the caramel coloring.

At this time, caramel coloring has been left on the Generally Regarded as Safe list – along with some ingredients known to cause health issues.

D) Healthy Alternatives• Find foods with shorter ingredient lists. It’s more likely the food is closer to

its natural form. Look for caramel food coloring on the nutrition label. If you find it higher on the label, the food or beverage is likely to have more of the coloring in it.

• If you must drink sodas, drink clear varieties.• Look for foods that take their dark coloring from carrot juice or beet juice.



gReen #3A) Origins/History/What is its purpose?Green #3 is a synthetic dye intended for use in foods.

B) Where is it found? (Foods, beverages, etc.)Green #3 is a sea-green and used in colored beverages – brightly colored fruit-flavored drinks, ice cream, candies, sorbets and ice cream. This dye is also added to processed and canned green peas, other vegetables, sauces, fish, jellies, dry bakery mixes and desserts. Look for it to be included in other processed vegetables and in sauces.

For non-food applications, green #3 found in lipsticks, other externally applied cosmetics and in oral medications.

This dye is used in molecular biology labs to stain proteins and DNA so they are more visible.

C) Problems/Health riskIn industry-sponsored lab tests conducted in 1981, green #3 has been linked to significant incidences of testes and bladder tumors in male rats. FDA studied the data and re-analyzed it once more, then decided that the dye does not pose health risks. Can also cause mutations in humans and lab animals.



This dye is not well-absorbed by the intestines once the food or beverage has been ingested.

D) Healthy Alternatives• Rather than buying canned green vegetables, consumers can opt for fresh,

green veggies (broccoli, green beans, sugar snap peas, baby spinach leaves and dark green lettuce).

• Drink water, 2% milk, herbal, green and white teas, as well as coffee in moderation.

• For frozen desserts, make homemade ice cream – consumers know what’s going into this confection.

• Make baked goods from scratch, especially cakes. • Read ingredient labels carefully to ensure that green dye #3 is not in

sauces, jellies, desserts or fish.• For foods that consumers want to see with color, look for foods whose

packaging lists natural food colors.• Avoid candies – especially

the bright-colored varieties.



ReseaRChRed Dye # 2:http://www.britannica.com/EBchecked/topic/212658/food-colouringhttp://foodconstrued.com/2012/01/amaranth/http://www.feingold.org/effects.htmlhttp://www.feingold.org/effects.htmlhttp://chocolatecoveredkatie.com/chocolate-covered-recipes/pancake-pandemonium/natural-alternatives-to-food-colorings/http://www.thekitchn.com/5-better-alternatives-to-red-food-dye-184138

Red Dye #3:http://wellnessandequality.com/tag/food-dye-side-effects/http://www.happilyunprocessed.com/2013/04/25/food-dyes/http://www.slashfood.com/2010/06/30/is-food-dye-just-a-colorful-killer/http://articles.chicagotribune.com/1990-04-22/features/9002030888_1_fruit-cocktail-cherries-dyehttp://www.purezing.com/living/food_articles/living_articles_fooddyes.htm

Red Dye #40:http://www.feingold.org/Research/dyesinfood.htmlhttp://dominionhealthmandate.wordpress.com/2011/09/20/red-40-and-the-colors-of-food/

Blue Dye #1:http://www.scientificamerican.com/article.cfm?id=where-does-blue-food-dyehttp://pediatrics.about.com/od/nutrition/a/0608_food_clrng.htmhttp://articles.mercola.com/sites/articles/archive/2011/02/24/are-you-or-your-family-eating-toxic-food-dyes.aspxhttp://www.inspirationgreen.com/food-dyes-linked-to-behavior-problems.htmlhttp://sheerbalance.com/nutrition/every-color-of-the-rainbow-food-coloring-



artificial-color/http://home.allergicchild.com/less-common-allergies-food-dye/http://www.onlineholistichealth.com/food-dyes-additives-proven-unsafe/

Blue Dye #2:(all of the above for #1)http://www.myhealthmaven.com/articles/food-ingredients/food-coloring-a-toxic-rainbow/

Yellow Dye #5:(All of the sites found for Blue #1)

Yellow Dye #6:(All of the sites found for Blue #1)

Caramel Coloring:http://www.huffingtonpost.com/michael-f-jacobson/caramel-coloring-in-soda-_b_823639.htmlhttp://www.npr.org/blogs/thesalt/2013/07/03/198040172/coke-changed-caramel-color-to-avoid-cancer-warning-pepsi-in-transitionhttp://health.howstuffworks.com/wellness/food-nutrition/facts/caramel-coloring.htmhttp://www.webmd.com/food-recipes/news/20110215/group-wants-ban-on-2-types-of-caramel-coloring-in-sodashttp://institutefornaturalhealing.com/2011/03/the-killer-disguised-as-caramel-coloring/

Green Dye #3:All of the sites found for Blue #1http://www.madfoodscience.com/post/18769874177/food-colouring



glutenA) Origins/History/What is its purpose?Gluten is a naturally occurring protein found in several bread and wheat products. It is also found in cakes, pastas, cereals, candy, crackers and many commercial soups and sauces. Look for it as an ingredient in hydrolized vegetable protein, thickeners, ketchup, monosodium glutamate, processed meats, meat substitutes such as Tofurkey, marinades, soy sauce, instant coffee and most processed foods.

Only in the past few thousand years have consumers eaten grains regularly. Before that time, diets consisted mainly of animal proteins, wild plants, fats and fruits. As such, grains and gluten are still considered “new” to our diets.

B) Where is it found? (Food, beverages, etc.)Anything with white or wheat flour:

BeerBagelsBread

CrackersCookiesBaked goods

CakesPastaPretzels

PizzaRollsWraps

Items made with oats. Even though oats do not have gluten, how they are processed can make them off-limits for those who are gluten-intolerant.It is also found in:



Barley Spelt Rye Kamut

Some surprising sources of gluten:

Play-DohLipstick

Some vitaminsStamps

Lickable mailing envelopes

Salad dressings Some medications

C) Problems/Health RiskAnybody who suffers from undiagnosed or diagnosed celiac disease or a latent celiac disease, or anyone who suffers from gluten sensitivity should avoid gluten, especially if they are at a higher risk of dying from cancer or heart disease.Gluten can cause a wide range of conditions and diseases:

OsteoporosisNeuropathyInflammatory bowel diseaseEpilepsy

Irritable bowel diseaseMigrainesAnemiaDementia

CancerSchizophreniaFatigueDepressionCanker sores

AnxietyRheumatoid arthritisMultiple sclerosisLupus

Just because someone has been diagnosed with an autoimmune disease or a neurological condition doesn’t mean they are gluten-sensitive. Patients should ask their doctors to check for a sensitivity to gluten anyway.

American-made wheats are much higher in gluten content than European wheat strains.

D) Healthy AlternativesIf consumers need to go gluten-free, some alternatives exist:

• White rice flour – the bran layer has been removed• Brown rice flour, which still has the bran layer. it is higher in vitamins, fiber



and minerals than the white version• Glutinous rice flour, used to thicken gravies.

Does not have gluten• Tapioca or cassava flour. Good for

thickening, adding chewiness and lightening baked goods. Easily digested

• Potato starch flour, used as a base for baked goods. Makes baked items light in texture and helps maintain needed moisture

• Garfava bean flour (combination of fava and garbanzo beans)

• Garbanzo bean flour• Milo flour, which is higher in protein and fiber• Cornstarch lightens texture of baked goods• Pea, lentil and mung bean flours. These

originate from legumes, so using too much can cause gas and give the baked item a potent flavor

• White sweet potato flour is higher in fiber. This flour is hard to find

• Amaranth flour, which is sweet and nearly nutty. Very sticky. Nutritious, with high levels of iron, fiber and calcium

• Soy, buckwheat and teff flours, which leave distinctive aftertastes in baked goods.



CoRnstaRChA) Origins/History/What is its purpose?Cornstarch is the starch that has been removed from corn – the tiny endosperm in the center of the corn kernel. To make cornstarch, the manufacturer processed the kernels, removing all of the outside shell. Next the endosperms are ground into the fine powder called cornstarch. Cornstarch is white and highly processed, making it almost devoid of any nutritional value.

B) Where is it found? (Foods, beverages, etc.)Cornstarch is used as a thickener for gravies, sauces and yogurt. It has the advantage of thickening clear, not opaque. In baked goods, it is a gluten-free flour substitute, giving the baked items fullness, structure and moisture. When used in frying foods, it is added to the batters for a lighter, crispier texture.It is also found in:

• Puddings• Condiments• Gravies• Sauces• It is sometimes used to dust candies so they won’t stick together• Ingredient in pastas• Added to salad dressings to stabilize the emulsion

C) Problems/Health Issue• People with allergies to

corn or corn products should avoid cornstarch, as should diabetics

• Cornstarch is a carbohydrate – a highly processed one. One



tablespoon has about 30 calories or roughly 7 grams of carbohydrate. It has no fat, vitamins, protein, fiber or minerals. When used on or in foods, it adds no nutritional value

• Because most cornstarch may originate from genetically modified corn (GMO corn), the effects are not known. In one study, GMO corn caused organ damage in rats.

D) Healthy Alternatives• Vegetable gums, a soluble fiber that absorbs water and thickens anything

it’s put into• Puree vegetables, which are lower in carbs and higher in valuable

nutrients. Use them to thicken soups, casseroles and sauces• White or wheat flours. Wheat flours give the advantage of fiber and B

vitamins when used as a thickener• Reduce liquids in sauces with low to low/medium heat• Sour cream, especially if it is reduced-fat, can thicken sauces• Flax seed meal – because of its grittiness, use in egg substitutes or for

smoothies, baked goods and oatmeal• Nut butters – add these for thickening. They have the advantage of adding

healthy fats, protein and fiber. Use unsalted nut butters to avoid adding unneeded sodium to the sauce.



dextRinA) Origins/History/What is its purpose?Dextrin comes from the hydrolyzed breakdown of tapioca starch, which comes from the root of the cassava plant. Starchy vegetables, such as potatoes, corn, tapioca, arrowroot and rice are sources for dextrin.

B) Where is it found? (Foods, beverages, etc.)• Food manufacturers use dextrin as a carrier for colors and flavorings in

dry foods and liquids. It gives no taste to foods, so is considered a bland agent used to add bulk to foods. It is used in dressings, sauces, pie fillings, candies and puddings

• In non-food applications, tapioca dextrin is used to make glue. it is an ingredient for the pyrotechnics (fireworks) industry and in research chemistry

• In the pharmaceutical industry, tapioca dextrin holds the ingredients of a pill together so the pill won’t fall apart

• Maltodextrin is a food additive• It is used in food processing to enhance food crispiness, as a food batter, to

coat foods and provide glaze and shine to some foods• When used in food products, it is converted into a soluble fiber. Before

conversion, it is not easily digestible.

C) Problem/Health Issue• For those allergic to corn or wheat, dextrin may cause allergic reactions.• Overall, dextrin does not pose any health problems for people; as a natural

fiber, it is an effective laxative• It helps to increase the lactobacilli levels inside the colon, thus helping in

the body’s ability to digest foods• Dextrin reduces cholesterol levels, regulates the insulin response during

and after meals, gives a feeling of being full and reduces the risk of



coronary disease• Dextrin helps to exclude

toxins from the body• Increases appetite

D) Healthy Alternatives• Unless consumers are

allergic to corn or wheat, dextrin poses no health concerns.

• Diabetics do need to be careful how they use dextrin products and eat foods containing dextrin.



Refined gRainsA) Origins/History/What is its purpose?The first white bread came from the Roman Empire. Before the fall of the Empire, the technology of flour milling developed and the Romans soon began making four or five commercial flour grades. The finest, nearly white flour was saved for the highest classes while the athletes got the breads made from the coarser fours.

Soon the health status of the Romans in the highest classes began deteriorating, probably from the white bread they were eating. It is also interesting to see that, during the Roman Empire, the percentage of dental cavities shot up to 11 percent as opposed to 4.5 and 5 percent before that time period. About 900 years after the fall of the Roman Empire, the percentage again fell to about 5.5 percent.

During the 19th century, all nutritional portions of wheat were removed, not as a benefit to the customer, but as an advantage to the baker.

B) Where is it found? (Foods, beverages, etc.)Refined grains are found in:

De-germed cornmealWhite flourWhite breadWhite riceCorn tortillasCornbreadCrackersCouscousFlour tortillas

GritsPretzelsNoodlesWhite sandwich buns and rollsWhite pita breadMacaroniSpaghettiCorn flakes



C) Problems/Health RiskEating mainly white, refined grains can lead to the following health problems:

• Added abdominal fat, which can contribute to the development of heart disease and diabetes.

• The development of atherosclerosis or a thickening of the arteries – a factor in heart disease.

• A higher risk for developing type 2 diabetes. Lower magnesium level and vitamin E content, as well as lower fiber, can contribute.

• Early death. Refined fibers encourage the development of the above health conditions, which can lead to premature death.

D) Healthy Alternatives• Whole grain breads• Whole grain cereals• Whole grain flour tortillas• Whole wheat crackers• Whole wheat pastas• Choose whole grains such as

bulgur, buckwheat, barley, millet, brown rice, oatmeal and wild rice

• Buy bran flakes, oatmeal and shredded wheat

• Make wraps with whole wheat four tortillas or make sandwiches with whole-grain rolls and breads

• Eat whole-grain bagels instead of white • Replace the breakfast pastries with low-fat bran muffins• Eat brown rice, wild rice, kasha and bulgur• Switch to whole grains – whole-grain breads and cooked brown rice• Add crushed bran cereal or rolled oats instead of dry white bread crumbs in

recipes



homogenized milkA) Origins/History/What is its purpose?The process of homogenization was begun in 1919 so dairy producers could keep fat from separating from the milk liquid. Homogenized milk is pushed through a fine filter so the fat globules are broken up so they are 10 times smaller than before homogenization. During this process, the milk is pushed through the filter at a pressure of about 4,000 pounds per square inch so the fat molecules are more evenly dispersed through the milk.

B) Where is it found? (Foods, beverages, etc.)

Whole milk1% and 2% milk

Non-fat milkPowdered milk

C) Problems/Health RiskHomogenization destroys whole milk, converting it into a beverage full of carcinogens and allergens. Synthetic vitamin D is added to the milk – this is toxic to the liver

• Non-fat dry milk is added to 1% and 2% milks, which leads to the cholesterol in the dry milk being oxidized. This oxidized cholesterol promotes heart disease

• Bovine growth hormone increases the milk production of dairy cows. BGH causes an increase in IGF-1, which is an insulin-like growth factor in cow’s milk. This survives pasteurization and human digestion. BGH can be absorbed directly into the human’s bloodstream, especially in infants

• IGF-1 may encourage the transformation of human breast cells into cancerous cells; it is also implicated in cancer cells already found in the colon and in breast tissue

• After homogenization, the smaller fat molecules surround the xanthine



oxidase, which is absorbed intact into the blood stream. There is a link between the enzyme and an increased risk of heart disease

• Homogenized milk might contribute to over 50 percent of the ear infections in the U.S., which leads to surgery to insert tubes in the ears of infants and toddlers; if the children stopped drinking this milk, their health might improve

• Homogenized cow’s milk has been linked to diarrhea, cramps bloating, gastrointestinal bleeding, gas, skin rashes, anemia, acne and atherosclerosis; researchers have linked it to rheumatoid arthritis, insulin-dependent diabetes, leukemia, and infertility

D) Healthy Alternatives• Whole, pasteurized milk that has not

been homogenized is available in health food stores and gourmet shops

• Whole cream that has been pasteurized. When diluted with water, it makes a good substitute for people allergic to milk

• Cultured buttermilk is easier to digest than regular milk and can be easily used in baking

• Creme fraiche, which is European-style sour cream has a high enzyme content

• Unhomogenized milk. Because this is a full-fat milk, consumers wanting reduced fat milk will need to pour off some of the cream prior to shaking it before pouring

• Goat’s milk, which does not require homogenizaton



yeast extRaCt – hidden foRm of msg

A) Origins/History/What is its purpose?Yeast extract is taken (extracted) from a yeast culture, a unicellular microorganism in the fungi kingdom. The yeast extract is used as a flavoring and additive in the food industry. It may contain glutamic acid and it comes in dry, liquid or paste forms.

Dried yeast is used in making some medications, livestock feed and pet foods to add digestive microbes and some nutrients.

It is also used as a culture starter for genetic, biological and chemical research. It is also used in making ethanol.

B) Where is it found? (Foods, beverages, etc.)• Yeast extracts are used to cultivate microorganisms in dairy cultures –

cheeses, such as cottage cheese • Yogurts contain yeast extracts• Yeast extract is added to bouillon, chicken broth and darker broths for

heavier soups• It is added to frozen and canned soups to highlight the meaty or cheesy

flavors of the ingredients• Yeast extract works well with all bakery goods and cereal products, so

it is used in them. It can be frozen, microwaved and baked. When it is powdered, yeast extract is used in doughnut, cake, roll and croissant dough. It can also be dusted on their surfaces.

• Yeast extract is added to salad dressings, spice and savory mixes, gravies and sauces. It is sold in its pure form to be used by the home cook to flavor stews, soups and casseroles.



• Yeast extract is in canned fish and processed meats. Look for it in preformed frozen burger patties, lunch meats, veggie burgers, brand-name chickens, and turkeys. It is also an ingredient in canned tuna, bacon, ham, canned salmon and other kinds of canned fish.

• In snack foods, yeast extract is added to pretzels and crackers to enhance flavors

C) Problems/health risk• MSG-sensitive individuals have to read food labels. When they see “yeast

extract” on the food label, they should avoid buying those foods• As a hidden source of MSG, yeast extract can cause migraine headaches,

nervous system disorders and seizures• It damages the endocrine system• Contributes to obesity because of impaired appetite control regulation – the

person is unable to stop eating

D) Healthy AlternativesIn cooking, use other foods to enhance the flavors of foods:

• Meats• Aged cheeses• Seaweeds• Red wine• Tomatoes• Mushrooms• Anchovies• Walnuts• Sourdough bread

Use other cooking methods to bring out the natural flavors of foods – stewing, braising, and roasting, as well as searing.



BleaChed white flouRA) Origins/History/What is its purpose?Before the bleaching of flour was invented, it was aged slowly, using open air. Now, however, it is bleached using a chlorine oxide bath, which both ages and whitens the flour. When flour was naturally aged, baking quality and the gluten both improved.

Chlorine oxide is a strong irritant, and potentially lethal. Inhaling it is dangerous. Other bleaching agents include nitrosyl, oxides of nitrogen, and benzoyl peroxide that has been mixed with chemical salts.

When the chlorine gas mingles with the flour, it oxidizes it, producing an alloxan, which is an “unintended” byproduct. Alloxan results from the decomposition of uric acid, a poison that stimulates the beginning of diabetes in healthy lab animals (mice and rats). Alloxan works to create diabetes, creating huge amounts of free radicals in pancreatic beta cells and destroying them.

B) Where is it Found? (Foods, beverages, etc.)

• Breakfast cereals full of white flour and refined sugars

• Most breads, even those labeled as whole wheat or whole grain

• Baked goods, such as commercial muffins, doughnuts, cakes, scones, cookies, pies and other pastries

• Pastas• Pizzas made with white, bleached

flours



C) Problems/Health IssueEating too many food products made from refined, bleached white flours leads to some of these conditions:

ObesityInsulin resistanceDiabetesAllergiesAsthmaGluten intoleranceCeliac diseaseVitamin deficienciesHeart disease

Immediately after eating a high-carb meal, some consumers may experience:

FatigueHypoglycemia

Brain fogIntestinal bloating

SleepinessDepression

Over time, the following may happen:

Increased fat storage and weight

Higher triglycerides Increased blood pressure



D) Healthy Alternatives• Oatmeal or steel-cut oats, which provide a ow-glycemic breakfast • Buy only breads that contain whole wheat flour• Choose fresh fruit or a few pieces of dark chocolate • Bake using high-fiber flours that are not refined• Consumers should make their own pizza doughs and even pastas from

scratch, using unrefined flours• Eat Italian antipastos• Bake using whole wheat flours• Make quick breads using buckwheat flour or corn flour• Use millet flour or white whole wheat flour• Make waffles and pancakes with buckwheat flour• Teff flour makes tasty crepes• Use whole wheat pastry flour and white winter wheat for desserts and finer

pastries• Millet flour is good for scones and cookies



BRomated white flouRA) Origins/History/What is its purpose?Potassium bromate encourages the development of gluten in doughs. Potassium bromate is added to flours used by commercial bakers to obtain a flour that gives them ore reliable results. Flour that has been bromated is more elastic and able to stand up to commercial baking tools and dough hooks. In some areas, ascorbic acid is used now, replacing potassium bromide.

B) Where is it found? (Foods, beverages, etc.)• Bromated flour is used by commercial bakers in bread baking. Along with

bromate’s strengthening properties on bread dough, it also contributes to the ability of bread to rise before baking. Once baked, the bread is springy, which consumers want.

C) Problem/Health Risks• Potassium bromate is a potential carcinogen. Ideally, it is supposed to bake

out of bread, but if too much potassium bromate was added or if the bread wasn’t baked for long enough, some bromate residue may remain after baking, making it a potential cancer risk.

• Bromated white flour has been banned in some countries because of health concerns.

• Bromine doesn’t allow the body to hold onto iodine, an element needed by the body. This can lead to hypothyroidism, cancer of the thyroid gland, breasts, ovaries, and in men, the prostate.

• Bromine toxicity can lead to psychiatric issues.• Fatigue• Skin rashes• Severe acne• Loss of appetite and abdominal pain



• Metallic taste• Cardiac arrhythmias• Inflamed, bleeding gums in people using toothpastes and mouthwashes

with potassium bromide

D) Healthy Alternatives• Consumers should look for non-

bromated flours• In bread-baking, a high-gluten flour is

a good choice • Choose whole wheat and white

unbleached flours for baking• Eat organic and wash produce

thoroughly• Don’t store foods in or eat from plastic

containers. Use glass or safe ceramic containers

• Buy or make organic whole-grain breads. Look for “bromine-free” or “no bromine” on baked goods labels

• Drink filtered water, iced tea, coffee or milk

• Buy personal care products with no bromates



ReseaRChGluten:http://www.doctorauer.com/history-of-gluten-grain-based-diets/http://www.dummies.com/how-to/content/common-foods-that-contain-gluten.htmlhttp://www.huffingtonpost.com/dr-mark-hyman/gluten-what-you-dont-know_b_379089.htmlhttp://www.dummies.com/how-to/content/glutenfree-flours-provide-healthy-alternatives.html

Cornstarch:http://inrfood.com/ingredients/309http://wiki.answers.com/Q/What_food_has_cornstarch_in_ithttp://nutritionella.com/2012/09/cornstarch-what-is-it-and-is-it-bad-for-me/http://www.jrorganicsfarm.com/blog/health/should-cornstarch-be-eliminated-from-your-diet/

Dextrin:http://inrfood.com/ingredients/4090http://www.ifood.tv/network/dextrinhttp://www.whatsinthisstuff.com/ingredient/Tapioca-Dextrinhttp://www.globalhealingcenter.com/benefits-of/dextrin

Refined Grains:http://turbocharged.us.com/history-of-grains/http://www.choosemyplate.gov/food-groups/grains.htmlhttp://healthyeating.sfgate.com/health-side-effects-refined-grains-3064.htmlhttp://www.mayoclinic.com/health/whole-grains/NU00204/NSECTIONGROUP=2



Homogenized Milk:http://www.naturalnews.com/022967_milk_pasteurization_dairy.htmlhttp://www.mercola.com/article/milk/no-milk.htmhttp://www.quickanddirtytips.com/health-fitness/healthy-eating/homogenized-milk-bad-you?page=allhttp://whfoods.org/genpage.php?tname=dailytip&dbid=300&utm_source=rss_reader&utm_medium=rss&utm_campaign=rss_feed

Yeast Extract - hidden form of MSGhttp://www.inrfood.com/ingredients/49http://www.livestrong.com/article/345981-foods-that-contain-yeast-extract/http://www.draxe.com/yeast-extract/http://www.naturalnews.com/019355_grocery_warning_Doritos.htmlhttp://www.fitday.com/fitness-articles/nutrition/healthy-eating/10-alternatives-to-msg.html#b

Bleached White Flour:http://articles.mercola.com/sites/articles/archive/2009/03/26/The-Little-Known-Secrets-about-Bleached-Flour.aspxhttp://healthyeating.sfgate.com/foods-contain-white-flour-refined-sugars-1330.htmlhttp://articles.mercola.com/sites/articles/archive/2011/06/30/we-have-known-bread-has-been-bad-for-your-health-for-over-a-century.aspxhttp://www.livestrong.com/article/407720-healthy-flour-for-baking/

Bromated White Flourhttp://www.wisegeek.com/what-is-bromated-flour.htmhttp://www.huffingtonpost.com/dr-mercola/thyroid-health_b_472953.htmlhttp://voices.yahoo.com/why-commercial-baked-goods-kill-you-3168947.html?cat=5



aspaRtameA) Origins/History/What is its purpose?Aspartame was accidentally developed when pharmaceutical research company G.D. Searle and Company was working on developing a new ulcer medication in 1964. The researcher tasted a powder he found on the outside of a lab flask and realized how sweet the aspartame tasted. Aspartame is 100 to 200 times sweeter than natural sugar. It is used to sweeten the diet versions of sodas and some foods.

B) Where do you find it? (Foods, beverages, etc.)Diet sodas, cereal, chewing gum, children’s vitamins, puddings, gelatins, cheesecake and juices. Aspartame has been added to up to 9,000 food products.

Soft drink manufacturers use aspartame to replace cane sugar, high-fructose corn syrup and other high-calorie sugars. It is also an ingredient in powdered soft drinks, flavored coffee syrups, flavored water products, sweet iced tea, vegetable drinks and juices and nutritional protein drinks.

Yogurt manufacturers include aspartame in their drinkable yogurt products, fat-free and sugar-free yogurts. If a yogurt product has been made with low-fat or nonfat milk, it is likely to have aspartame as well.



Aspartame is an ingredient in barbecue sauces, fruit spreads, jellies, maple syrup, sugar-free chocolate syrup and ketchup.

Sugar-free candies and gums also contain aspartame. These include breath mints, hard candies, chewy candies and chewing gum. Include desserts on the list of foods containing aspartame. This list includes frozen ices, ice cream novelties, ice cream, sugar-free cookies, no-sugar pies, sugar-free flavored gelatins, mousses and pudding mixes.

C) Problems/Health RiskFor being a “healthy” food ingredient, aspartame has been found to be the cause of a laundry list of adverse reactions, worsening chronic illnesses, neurological damage and, in addition, it poses a strong health risk for those with phenylketonuria.

Some who have eaten or drunk foods with aspartame have suffered dizziness, headaches and migraines, nausea, numbness, muscle spasms, seizures, rashes, fatigue, weight gain, depression, irritability, hearing loss, vision problems, insomnia, tachycardia, breathing problems, loss of taste, heart palpitations, anxiety attacks, slurred speech, vertigo, tinnitus, joint pain, or memory loss.

Aspartame has been identified as worsening or triggering certain chronic illnesses: Parkinson’s disease, epilepsy, brain tumors, multiple sclerosis, chronic fatigue syndrome, fibromyalgia, Alzheimer’s, lymphoma, birth defects, diabetes, and mental retardation.

Two ingredients in aspartame (aspartate and glutamate) destroy neurons. Before someone is diagnosed with a chronic illness such as multiple sclerosis, about 75 percent of neural brain cells in any one area of the brain have been killed before any clinical symptoms become evident. Several illnesses have been linked to long-term usage of aspartame:



Parkinson’s disease, multiple sclerosis, ALS (Lou Gehrig disease), memory loss, hypoglycemia, AIDS, epilepsy, dementia, hormonal problems, brain lesions, Alzheimer’s disease, and neuroendocrine illnesses.

Exposure to glutamate and aspartate may also cause acute reactions, which may include:Asthma and chest tightness, fatigue, anxiety attacks, depression, headaches and migraines, nausea, sleep issues, abdominal pain, and vision problems.

Perhaps most significant is that aspartame can increase the level of phenylalanine in the brain for anyone who ingests it. For those who have inherited phenylketonuria or PKU, this poses a dangerous situation. They can suffer from depression, headaches, memory loss, violent rages and mood swings. Too much phenylalanine in the brain can increase susceptibility to seizures or it can cause schizophrenia.

A complex chemical reaction in the intestines causes aspartame to break down. One by-product is methanol, which further breaks down into formaldehyde – a neurotoxin. Those who consume high amounts of aspartame might develop ear buzzing, headaches, nausea, dizziness, weakness, gastrointestinal upset, chills, vertigo, numbness, memory lapses, behavioral disturbances, shooting pains in the arms and legs, and neuritis. They may also suffer from misty vision, blurred vision, progressive contraction of the visual field, retinal damage, obscured vision, and blindness. Formaldehyde is a well-known carcinogen.

Diketopiperazine or DKP is a byproduct of metabolized aspartame. DKP is suspected in the development of brain tumors in patients who use this sweetener. (This byproduct is formed in liquids containing aspartame – diet sodas – during lengthy storage.) DKP is also blamed for blood cholesterol changes and the development of uterine polyps.



D) Healthy Alternatives• While natural sugar does

have some calories, it is much safer than aspartame. When used in small to moderate amounts, it sweetens foods and beverages.

• People who want no calories from their sweeteners can use stevia. It is plant-based. Stevia doesn’t cause blood sugar spikes, has no detectable side effects and it is about 40 times sweeter than natural sugar. However, the earlier version had a bitter aftertaste. To date, it has not yet been given FDA approval.

• Luo Han Guo is a Chinese sweet fruit used as a sugar substitute. Its sweetening agents are called mogrosides and about 250 percent sweeter than natural sugar. It has been used to help those with respiratory and gastric ailments, stabilizes blood sugar and, as a staple of Chinese medicine, has no known side effects.

• Xylitol occurs naturally in some vegetables and fruits. It has some antibacterial properties and may help slow aging and strengthen the immune system. Xylitol comes in non-GMO and GMO versions. It can be used for baking and cooking. It helps protect against cavities because bacteria in the mouth doesn’t interact with this sweetener to form tooth-attacking acids. It also helps fight candida so yeast infections won’t start. Too much xylitol can cause bloating, gas and diarrhea.



high fRuCtose CoRn syRup (hfCs)

A) Origins/History/What is its purpose?High fructose corn syrup originates from cornstarch. The atoms in the cornstarch are moved around, changing some of the glucose in cornstarch into fructose. Three versions exist: HFCS-42, which is 42 percent fructose, HFCS-55, which is 55 percent fructose, and HFCS-90. This is 90 percent fructose. HFCS-55 is the one that is most used in soft drinks manufactured here in the U.S. Manufacturers began using HFCSA as a cost-saving measure in 1980, and this practice still continues today.

B) Where do you find it? (Foods, beverages, etc.)HFCS is found in carbonated beverages – non-diet sodas and in fruit drinks. There’s a reason HFCS is called “liquid candy” – every man, woman and child in the U.S. could drink over 52 gallons every year. Soda companies make enough of this empty-calorie beverage to supply more than 555 12-ounce cans per person annually. This doesn’t take into account non-carbonated soft drinks, to included sweetened iced teas, fruit drinks and energy drinks.

Look at the labels of any processed food product. This includes bread products, yogurt with fruit, ketchup, crackers, and cereals. HFCS retards spoilage, allowing these products to stay on store shelves longer.

HFCS is included in fast foods to help preserve it and to make it taste better.



American teens eat fast food, on average, twice a week. This equates to about 20 percent of their weekly caloric intakes. Some fast food outlets, such as Starbucks, have eliminated HFCS from their menus, relying more on fresh foods and natural foods. In 2007, Ocean Spray Cranberries removed HFCS from its products, converting to sugar, then to beets by 2008.Quaker, PepsiCo and Tropicana co-funded several studies that found “no” difference between the effects of HFCS and sugar on the human body.

C) Problem/Health RiskHFCS now accounts for 42 percent of added calories and sweeteners in foods and beverages as compared to less than 1 percent 30 years ago, when it was first introduced. Along with this sharp rise in the inclusion of HFCS in the foods Americans eat, obesity, including childhood obesity and Type 2 diabetes have risen sharply. Medical professionals estimate that as many as 60 million American adults suffer from obesity while childhood obesity has tripled. Teens take in 13 percent of their caloric intake from non-carbonated and carbonated soft drinks.

Because twice as many molecules of sweetener are in a 10 percent solution of HFCS as compared to a 10 percent sugar solution, someone drinking a soda sweetened with HFCS will want that drink more than one sweetened with simple sugar.

Obesity contributes to the development of Type 2 diabetes. When someone takes in high amounts of HFCS, whether it is in beverages or fast foods, they are likely to be taking in excessive amounts of calories – increasing their risk of obesity, which can lead to diabetes.

The prevalence of Type 2 diabetes is going up every year. Of the Americans born in the year 2,000, one in three will eventually develop diabetes, making them vulnerable to renal failure, blindness, nerve disease, strokes, and heart disease.



D) Healthy Alternatives• Ordinary table sugar, when used in moderation, is less risky than HFCS.

Consumers also need to cut back on their intake of soft drinks, fast foods and processed foods.

• Honey, which has proteins, enzymes, vitamins and minerals, is also healthier. When someone takes in 50 to 80 grams of honey per intake, which is a minimum of 3.5 tablespoons, they benefit from its nutrition.

• Maple syrup is a good substitute for corn syrup. It’s all-natural and consumers can choose from several strengths to suit their personal tastes. Maple syrup contains minerals, including potassium and calcium.

• Agave nectar has a lower glycemic index than that of corn syrup. It has been more processed than honey or maple syrup.

• Simple syrup, made with 1/4 cup of water and 1 cup of granulated sugar. Simmer the mixture until the sugar is melted. Allow it to cool. This makes about 1 cup of simple syrup – the equivalent of 1 cup of corn syrup.



neotameA) Origins/History/What is its purpose?Neotame, manufactured by NutraSweet, which is a former division of Monsanto, is a cousin of aspartame. Even though 80 percent of all complaints made to FDA about adverse reactions to aspartame, it was still approved for inclusion in beverages and processed foods. The addition of 3,3-dimethylbutyl reduces the human body’s production of phenylalanine. This supposedly makes it safer for those suffering from phenylketonuria or PKU.

B) Where do you find it? (Foods, beverages, etc.)Neotame is used as a tabletop sweetener in addition to being allowed to be used in processed foods such as gelatin and pudding mixes. It’s also found in jams, jellies, canned fruits, syrup and fruit juices. Baked goods manufacturers also include it in their baked products. It is added to soft drinks, chewing gum and frozen desserts. These products are marketed as sugar-free or sugarless, something for which those diagnosed with diabetes look for during shopping trips.

C) Problem/Health RiskAs dangerous as aspartame is, Neotame may potentially be even more so because of the addition of the 3,3-dimethylbutyl, which is a flammable toxic compound that is included on the “most hazardous” chemicals list maintained by the Environmental Protection Agency. This toxin alone can irritate the eyes, respiratory airways and skin. Neotame’s safety has not been determined via double-blind safety studies for animals or humans.



Because of its close relationship to aspartame, medical researchers believe it could lead to many of the same health problems caused by aspartame, to include:

• Headaches and migraine headaches• Cancer• Memory loss• Fatigue• Emotional disorders• Insomnia• Diabetes• Premature birth, when pregnant women use this sweetener

Rather than losing weight when consuming foods or beverages with artificial sweeteners, including Neotame, people gain weight. In a Purdue study conducted in 2004, lab rats given liquids containing artificial sweeteners ate more high-calorie foods compared to rats who were provided liquids sweetened with high calorie sweeteners. The Journal of Biology and Medicine, in 2010, stated that, because of the sweetness of artificial sweeteners, consumers are more likely to experience sugar cravings and dependence. A San Antonio Heart study, conducted over 25 years, found that, rather than losing weight when study subjects drank diet sodas, they were more likely to gain significant amounts of weight.

D) Healthy Alternative• Cane sugar, when used in small-to-moderate

amounts, is safer and healthier than Neotame.

• Honey, which contains vitamins, minerals and other nutrients, is also safer for everyday use.

• Maple syrup, which is manufactured in differing strengths, also has minerals and vitamins beneficial to the human body.



suCRaloseA) Origins/History/What is its purpose?McNeil Nutritionals makes sucralose, more widely known as Splenda. Consumers should readily recognize the yellow box in which the yellow packets of sucralose are packed. Splenda was first released on April 1, 1998 (April Fool’s Day). Sucralose is a mixture of dextrose – a simple sugar – and maltodextrine and is 600 times sweeter than table sugar.

Sucralose contains a chlorine atom, which, when combined with carbon, forms a covalent bond. The result is an “organochlorine,” which should not be used for human consumption. Chlorine atoms that have been covalently bound are found in herbicides, insecticides and pesticides.

B) Where do you find it? (Foods/beverages, etc.)• Sucralose is found in these bottling company beverages: • Diet sodas from large and small bottlers all across the U.S.;• Musselman’s “No Sugar Added” Applesauce;• Still beverages from large and small bottlers all across the U.S.;• Sugar-free versions of sweet sauces, syrups and toppings;• Arm & Hammer dental gum for kids (sugar free) and Warner-Lambert’s

Trident for Kids; Sugarless Gum Berry Bubble gum;• Hunt-Wesson Inc’s Swiss Miss “No

Sugar Added” Hot Cocoa Mix;• Nutritional products from large and

small manufacturers across the U.S.;

• Baked Goods:• Heavenly Cheesecakes, Inc.

Heavenly Cheesecakes;• Sorbee Cookies, Animal Crackers,



Chocolate Chip, Chocolate Fudge, Oatmeal Peanut Butter;• Wilson’s Foods Fantastic Mini Wafers;• Smokey Mountain Snuff (non-tobacco) Cherry• Breyers CarbSmart ice cream: Vanilla, Chocolate, Strawberry;• Good Humor Breyers ice cream;• HP Hood, Inc., Hood Carb Countdown (TM) Homogenized Dairy Beverage:

Chocolate 2% Reduced Fat, 2% Reduced Fat, Fat Free and Homogenized;• Klondike CarbSmart (TM):• Fudge Bar, Ice Cream Bar, Vanilla Ice Cream Sandwich• Whitey’s Ice Cream

Confectionery:Goelite Jelly Belly Gummy Bears

Microwave Kettlecorn:Orville Redenbacher

C) Problem/Health RiskBecause of the link between sucralose and organochlorines, consumers are at risk of developing diabetes, Hodgkin’s and non-Hodgkin’s lymphoma and other forms of cancer.

Sucralose is fat soluble, entering every area of the body. Consumers may develop an irregular heart beat, weakened immune function, gastrointestinal issues. blood sugar increases, blurred vision, seizures, allergic reactions, weight gain, skin rashes, headaches, shortness of breath, kidney and liver damage, and, in unborn generations, birth defects.

Common symptoms may include wheezing, cough and chest tightness; skin swelling, blistering and weeping, rashes, crusting, redness, eruptions, and hives.

• A swelling of the eyelids, lips, tongue, throat and face.• Red, swollen, watery or itchy eyes



• Stuffy or runny nose, and sneezing.• Stomach bloating, pain, gas, nausea, diarrhea, vomiting or bloody diarrhea.• Heart palpitations.• Achy joints.• Dizziness, anxiety, depression, or a spaced-out sensation.

In animal testing, increased male infertility and brain lesions at higher doses.Decreased red blood cells when sucralose has been given at more than 1,500 mg/kg per day.

Spontaneous abortions in 1/2 the rabbit population being tested; no aborted pregnancies in the control group.

Calcified and enlarged kidneys – put off to poorly absorbed substances.

Rabbits on sucralose died at a rate of 23 percent compared to a 6 percent death rate in the control rabbits.

Splenda has been found to reduce the amount of good bacteria by 50 percent in the guts of animals upon whom it was tested. It also increased the pH level in their intestines and led to increased body weight.

Sucralose also affected the P-glycoprotein levels in the animals’ bodies so that certain medications could be rejected. These medications included medications for heart conditions, chemotherapy and medications for AIDS. These drugs were rerouted back into the intestines instead of being absorbed into the body.

D) Healthy Alternatives• If consumers must eat sweets, they should start sweetening their foods and

beverages with stevia.• Natural sugar in low to moderate amounts in sweets or beverages.



aCeslulfame-kA) Origins/History/What is its Purpose?Acesulfame-K or acesulfame potassium, is actually a potassium salt that, because of its easy solubility, is used in many diet beverages. Its chemical structure is similar to that of saccharine. This sweetener was discovered in 1967, approved by FDA in 1988, but not used as an artificial sweetener in dietary sodas until a decade later.

This sweetener was approved by FDA in 2003 for use as a general-purpose sweetener in the U.S. In contrast to other food ingredients and additives, Acesulfame-K has a longer history of approval and use in Europe, where it was used beginning in 1983. It’s used in food products and beverages in 90 other countries worldwide.

Acesulfame-K can be found under these brand names: Sweet One, Sunette and, particularly in other countries, Swiss Sweet.

B) Where is it found? (Foods, beverages, etc.)This artificial sweetener is added to diet sodas, Hershey’s Lite Syrup, Fat Free Dutch Chocolate Hot Cocoa, alcoholic beverages, candies, sauces, syrups, sugar-free jell-O, yogurt and Trident gum. It is 150 to 200 times sweeter than table sugar.

In non-food items, Acesulfame-K is added



to some medications and toothpastes.Acesulfame-K is heat-stable, which means it is safe for use in baked goods. It is a zero-calorie sweetener because the body won’t metabolize it. Because of this, it is completely excreted in urine without undergoing changes of any kind.

C) Problems/Health RiskSome have experienced symptoms of sensitivity to acesulfame-K as well as to other artificial sweeteners. Because it has often been combined with other sweeteners, medical professionals are not always able to figure out which sweetener has caused any sensitivity reactions. Individuals who experience any physical ailments, such as sensitivity to light, digestive upsets or headaches, should visit their doctors to discuss the issue.

One ingredient of acesulfame-K – methylene chloride – is a known carcinogen. Exposure to methylene chloride over the long term can cause mood issues, nausea, headaches, kidney and liver impairment, vision problems and the risk of cancer. It may also contribute to symptoms of hypoglycemia.

By itself, this artificial sweetener does not appear to pose significant health risks to laboratory animals or humans. It has been researched at least eight times by the World Health Organization, FDA and other health organizations around the world – all have concluded that it is safe for consumption by adults, pregnant and breastfeeding women, and children. Regarding any cancer risks, the National Institutes of Health have not reported any increased cancer risks when Acesulfame-K was tested on mice.

When this artificial sweetener is combined with other artificial sweeteners (aspartame, for instance), its safety could change.

Use this sweetener in moderation. Its recommended acceptable daily intake is about 15 mg per kg. During manufacturing, about 40 mg of acesulfame-K is added to each diet soda, meaning that someone weighing a little over 120



pounds can conceivably drink up to 20 diet sodas daily without exceeding the recommended daily intake.

This sweetener has been the least-studied of all artificial sweeteners. Because of the presence of methylene chloride, earlier studies have pointed up a possible link between acesulfame-K and multiple types of cancer in lab animals.

D) Healthy Alternatives• Table sugar in low to moderate

amounts• Honey, which has several nutrients,

minerals and vitamins• Maple syrup, which comes with similar

benefits to honey



saCChaRinA) Origin/History/What is its purpose?Saccharin, or benzoic sulfinide, was invented by accident in 1878 by Ira Remsen in his laboratory at Johns Hopkins University. (Benzoic sulfinide is coal tar and it is about 700 times sweeter than ordinary table sugar.) Remsen’s lab partner, Constantin Fahlberg, accidentally over-boiled a beaker containing o-sulfobenzoic acid, which reacted with ammonia and phosphorus chloride – forming benzoic sulfinide.

Today’s saccharin is made using anthranilic acid, which is a corrosive acid on metal, sulfur dioxide, nitrous oxide, and ammonia. This preparation creates a very sweet taste.

B) Where is it found? (Foods, beverages, etc.)Saccharin is still found in diet soft drinks. Think back to the 1970s, when Coca-Cola manufactured Tab. Tab, a zero-calorie diet soft drink, was made with saccharin. Under FDA rules, saccharin must be listed on the ingredient labels.

It is also found in commercially prepared bakery items, such as pies, cakes, cookies and muffins. Consumers can buy saccharin for use in baking, as well as individual packets of saccharin (Sugar Twin and SweetN’Low), which they can sprinkle on cereal, hot cereal and beverages.

Saccharin is added to sugar-free



ice cream, as well as regular ice cream. Ice cream manufacturers have been adding saccharin to ice cream so they can reduce the amount of sugar, using instead, a zero-calorie sweetener.

C) Problem/Health RiskScientists testing saccharin in 1970 have found that this sweetener caused bladder cancer in lab rats. The FDA, in 1958, added an addendum to the Food, Drugs, and Cosmetic Act that says that it will prohibit any compounds that induce cancer when consumed by animals or humans. Instead, however, FDA only added a warning to foods containing saccharin saying that it has caused bladder cancer in rats.

In 1997, rodent studies showed that, aside from bladder cancer, saccharin also caused lung and vascular cancer in rats. In female mice, the risk of uterine cancer increased. Rats who were exposed in utero were more likely to develop some form of cancer than those rats exposed right after being born. Because researchers are not willing to carry out placebo-controlled, double-blind studies on humans, nobody knows what the effects of saccharin would be. Case-controlled studies do exist that prove there is a definite link between the use of saccharin and an increased risk of developing cancer.

Between 1973 and 1994, the National Cancer Institute was aware of a 10 percent increase in the incidence of bladder cancer; 1,900 cases of bladder cancer were linked to heavy use of artificial sweeteners. In addition, over 600 cases of an increased cancer risk were found in Canadian men who either consumed artificial sweeteners for a long period of time or consumed them more heavily. A study in Britain pointed up a higher risk of cancer in English women who had consumed more than 10 tablets of an artificial sweetener – these were mostly saccharin.

In addition to the cancer findings and concerns, it is linked to allergic reactions such as breathing issues, skin rashes, headaches, and diarrhea.



Diabetics who use saccharin may experience a “significant” increase in their plasma insulin concentration after rinsing their mouths out with a mouthwash containing – saccharin.

D) Healthy Alternatives• Stevia. This is an herbal sweetener

that comes in liquid and powdered formulations

• Low and moderate amounts of ordinary table sugar

• Honey• Maple syrup



sugaR alCoholsA) Origins/History/What is its purpose?Sugar alcohols are a kind of hybrid of sugar and alcohol. The chemical structure of sugar alcohols resembles both sugar and alcohol – but they don’t contain any ethanol. Sugar alcohols (sorbitol, xylitol, mannitol, maltitol syrup, lactitol, maltitol, isomalt, erythritol and hydrogenated starch hydrolysates) are naturally found in vegetables and fruits.

Since their discovery in these foods, they have been commercially produced from other carbohydrate sources such as glucose, starch and sucrose. Also called polyols, sugar alcohols add both bulk and texture, a sweet taste, and few calories to foods and beverages. During baking, they also inhibit the browning in cooked foods.

B) Where is it found? (Foods, beverages, etc.)Sugar alcohols are found in sugar-free foods marketed for diabetics. Xylitol has been found to inhibit the growth of oral bacteria, leading to fewer dental cavities. This sweetener is now used in several brands of sugarless chewing gum and in sugarless breath mints.

Sorbitol is added to chewing gums, frozen desserts, sugar-free candies and baked goods.

Xylitol: gum drops, hard candies, sugarless chewing gums, oral health products, pharmaceutical preparations (throat lozenges, children’s chewable multivitamins, toothpastes, cough syrups, and mouthwashes. Used in special dietary foods.



Maltitol: Chewing gums, hard candies, baked goods, chocolates, and ice cream.

Isomalt: Toffee, candies, fudge, lollipops, wafers, throat lozenges, and cough drops.

Lactitol: Some cookies and cakes, chocolates, soft/hard candies, and frozen dairy desserts.

Mannitol: An ingredient in chocolate-flavored coatings for ice creams, confections, and as a dusting powder on chewing gums.

Erythritol: Used as a bulk sweetener in low-calorie foods.

Hydrogenated Starch Hydrolysates: Bulk sweetener for low calorie foods for sweetness, used to add texture and bulk to some sugarless items.

C) Problems/Health RiskFDA requires sugar alcohols to be regulated either as food additives or GRAS (generally accepted as safe). Isomalt, maltitol, HSH, lactitol and erythritol have had GRAS affirmation petitions filed by FDA. On the GRAS list: sorbitol. Listed as food additives are xylitol and mannitol.

Sugar alcohols don’t fully absorb into the body, meaning they do not add too many calories to the daily caloric intake.

Because the body doesn’t fully absorb them, some consumers may experience both abdominal gas and diarrhea, especially if they eat too much of the foods containing a sugar alcohol. For this reason, foods with mannitol or sorbitol are required to have a label that warns that, if someone eats the food to excess, they may experience a “laxative effect.”

If someone eats more than 50 grams a day of sorbitol or, if they consume more



than 20 grams a day of mannitol, they are likely to experience diarrhea.

Sugar alcohols are not completely calorie-free. If a consumer believes that, because of the low-calorie designation, they can eat unlimited quantities, they will gain too much weight, in addition to developing a laxative effect.

To date, not all the facts about the safety or risks of sugar alcohols are not fully known or understood. While they can help diabetics maintain almost-normal blood sugar levels, each diabetic should consult with his doctor or a registered dietitian for the best guidance.

Individuals required to maintain low-carbohydrate or reduced calorie diets should also follow their doctors’ recommendations regarding the use of sugar alcohols.

D) Healthy Alternative• Because the research into any risks from sugar alcohols is not complete,

consumers should proceed with caution when they buy and consume anything with sugar alcohols in them

• Sugar in low to moderate amounts for those who can eat sugar• Stevia



hydRogenated staRCh hydRolysates

A) Origin/History/What is its purpose?Hydrogenated starch hydrolysates (HSH) originally come from natural foods, but they have been extracted and combined to make a bulk sweetener. There are different HSH compounds. Sorbitol comes from the hydrogenation of dextrose with the high dextrose equivalent (DE) making pure dextrose.

When a low DE hydrolysate is hydrogenated, the result is maltitol, sorbitol and a maltitrol a.o called a longer chain hydrogenated saccharide. While they come from natural sources, their manipulation makes them artificial sweeteners. These are about 20 to 50 percent as sweet as sugar, depending on which composition they fall into.

B) Where is it found? (Foods, beverages, etc.)HSH products are used as bulk sweeteners, agents to add body and moisture to foods. They are added to baked goods, confections, dental hygiene products, mouthwashes and foods marketed for diabetics. HSH, as an artificial sweetener, is particularly well suited to sugar-free candies because it will not crystallize.



C) Problem/Health RiskWhile this artificial sweetener has been added to foods for diabetics because the body absorbs it incompletely and slowly, it can also cause carb cravings, which can lead to sugar binges. Not all diabetics will respond well to sugar alcohols because of this “trigger effect.”

Because of the incomplete absorption of HSH, it can lead to a laxative effect in those who eat too much food with HSH. Factors such as illness, individual sensitivity and what other foods have been eaten can have an impact on the laxative effect as well.

D) Healthy Alternative• Foods with natural sugars such as fruits and vegetables• Sugar in low amounts for those who can safely eat sugar• Stevia



mannitolA) Origins/History/What is its purpose?Mannitol comes from fruits and vegetables such as onions, strawberries, celery, mushroom, and pumpkins. It is also present in the leaves and other parts of these plants.

When commercially prepared, mannitol is made from fructose – which comes from cornstarch. It used to be made from the fructose part of invert sugar. While it is being hydrogenated, the fructose molecule undergoes arrangement to the sugar called mannose, which is why this ingredient is called mannitol.

B) Where is it found? (Foods, beverages, etc.)This sweetener is used in flavored jelly spreads, jams, soft and hard candies, frostings, confections, cough drops, and chewing gums. FDA regulates how much is allowed to be added to each of these products. It is roughly 60 percent as sweet as sucrose and contains about 1.6 calories/gram.

Mannitol is added to chocolate-flavored coatings for ice creams and sweets because it won’t discolor at high temperatures. This also makes it an excellent choice to be used in nutritional tablets and pharmaceutical preparations. Chewing gum manufacturers use mannitol as a dusting powder to prevent the gum from sticking to wrappers and the equipment used to make the gums.



When added to foods for diabetics, this gives them a larger choice of foods from which to select.

C) Problems/Health RiskIf mannitol is eaten in large quantities, it has an unfortunate and uncomfortable laxative effect, with abdominal gas and diarrhea. At this time, no other negative side effects or health risks from mannitol are known.

D) Healthy AlternativesWhen eaten in low quantities, mannitol is a safe sweetener. If the side effects are bothersome, consumers can switch to:

• Low amounts of sugar, if they are safely able to use this• Stevia• Fresh fruits and vegetables



polydextRoseA) Origins/History/What is its purpose?Polydextrose originates in the laboratory. It’s a large molecule that has been made to contain roughly 89 percent glucose, 0.1 percent phosphoric acid and 10 percent sorbitol. It is manufactured as either a white powder that easily dissolves in water. It has no sweetness of its own.

It is used, instead, to mimic sugar’s structural function in the recipes in which it’s used. When sweetness is needed, polydextrose is used in combination with a high-intensity sweetener.

B) Where is it found? (Foods, beverages, etc.)It is found in “high fiber” cereals, such as Cocoa Pebbles. It will also be added to brownies, cookies, diet drinks and ice creams. Because it has been created from sorbitol and glucose, it is categorized as a low-calorie carbohydrate, in addition to being considered as a fiber additive. FDA has approved its addition in many more food products, giving them a “high-fiber” content. When added to fat-free ice cream, polydextrose acts as a bulking agent to improve its taste.

C) Problems/Health RiskAs with other polyols, polydextrose will “speed up” the intestines of those who eat too much of a food that contains this sweetener/fiber. Consumers will need a smaller amount of polydextrose to feel its laxative effect as compared to wheat bran. For consumers who are more sensitive to the laxative effects, they will need to monitor their intake of foods containing polydextrose. If this consumer frequently eats foods with polydextrose, he may be able to develop a tolerance and increase their consumption.



D) Healthy Alternatives• Foods with natural fiber, such as wheat bran, fruits and vegetables. These

are much healthier and give consumers many more health benefits.



soRBitolA) Origins/History/What is its purpose?Sorbitol comes as a carbohydrate alcohol from fruits, cherries, grapes and prunes and is produces as a glucose.

B) Where is it found? (Foods, beverages, etc.)Diabetics can find a whole range of foods containing sorbitol. “Lite” and “sugar-free” foods marketed toward diabetics have been sweetened with sorbitol. The sweetener appears in brownies, cakes, condiments, cookies, chocolate sweets and snacks, beverages, and meal replacement bars.

It’s also found in sugar-free cake and sugar free syrup, boxed cookie and brownie mixes, boxed sugar free gelatins and puddings, fruit toppings, sugar-free whipped toppings, sugar-free jellies and jams, and dessert toppings. Snack foods for diabetics – meal replacement beverages and bars, as well as chocolate candies may also contain sorbitol.

Candies and gums also contain sorbitol. These include sugar-free mints, gums and candies. It is added to Dentyne, Extra, Orbit and Eclipse. Sugar-free Altoids and Lifesavers list sorbitol in their ingredients lists. Sugar-free chocolates and candies in the bulk sections of grocery stores may also contain sorbitol.

Sorbitol appears naturally in apples, prunes, pears and peaches, as well as in these juices.



C) Problems/Health RiskBecause sorbitol is only partially absorbed by the body, what remains is fermented in the large intestine, converting to gas. If individuals vulnerable to sorbitol overeat a food containing this sweetener, they may develop bloating, abdominal pain and flatulence (passing gas). Those intolerant to sorbitol may develop diarrhea after eating or drinking as little as 5 grams of sorbitol.

Infants under 1 year of age should not be given sorbitol because of the risk of severe diarrhea.

Sugar-free chewing gum sweetened with sorbitol can induce gum-chewers to develop chronic diarrhea. If left untreated, the diarrhea can lead to unwanted weight loss.

D) Healthy Alternatives• Stevia for individuals who should not be using sugar• Sugar in low to moderate amounts for those individuals who do not need to

limit their intake for health reasons• Fruits in moderation



ReseaRChAspartame:http://rense.com/general50/killer.htmhttp://www.livestrong.com/article/389334-a-list-of-foods-containing-aspartame/http://articles.mercola.com/sites/articles/archive/2011/11/06/aspartame-most-dangerous-substance-added-to-food.aspxhttp://www.naturalnews.com/037102_sugar_substitutes_aspartame_sweeteners.html

High Fructose Corn Syrup:http://earthsky.org/human-world/a-brief-history-of-high-fructose-corn-syruphttp://www.livestrong.com/article/35128-list-foods-containing-fructose-corn/http://healthyliving.msn.com/diseases/diabetes/sickeningly-sweet-the-effects-of-high-fructose-corn-syrup-1http://www.livestrong.com/article/467945-healthy-corn-syrup-substitute/

Neotame:http://articles.mercola.com/sites/articles/archive/2012/03/28/neotame-more-toxic-than-aspartame.aspxhttp://www.wisegeek.com/what-is-neotame.htmhttp://www.drmercola.info/artificial-sweeteners/is-neotame-more-dangerous-than-aspartame/

Acesulfame-K:http://www.livestrong.com/article/414517-what-is-acesulfame-potassium/http://www.elmhurst.edu/~chm/vchembook/549acesulfame.htmlhttp://www.fitday.com/fitness-articles/nutrition/healthy-eating/top-number-most-dangerous-artificial-sweeteners.html#b



Saccharin:http://www.chemheritage.org/discover/media/magazine/articles/28-1-the-pursuit-of-sweet.aspx?page=1http://www.livestrong.com/article/321511-foods-containing-saccharin/http://www.naturalhealthsherpa.com/saccharin-danger-side-effects/52849

Sugar Alcohols:http://www.foodinsight.org/Resources/Detail.aspx?topic=Sugar_Alcohols_Fact_Sheethttp://www.ynhh.org/about-us/sugar_alcohol.aspxhttp://www.onhealth.com/artificial_sweeteners/page4.htm

Hydrogenated Starch Hydrolysates:http://www.starch.dk/isi/glucose/sorbitol.asphttp://www.caloriecontrol.org/sweeteners-and-lite/polyols/hshhttp://www.janethull.com/newsletter/0108/sweet_sugar_alcohols.phphttp://www.sugar-and-sweetener-guide.com/hydrogenated-starch-hydrolysate.html

Mannitol:http://sugar.org/other-sweeteners/sugar-alcohols/http://sugar.org/other-sweeteners/sugar-alcohols/http://sugar.org/other-sweeteners/sugar-alcohols/

Polydextrose:http://www.inrfood.com/ingredients/2345http://www.slate.com/articles/life/food/2009/03/dietary_fibber.single.htmlhttp://www.hc-sc.gc.ca/fn-an/securit/addit/sweeten-edulcor/polyols_polydextose_factsheet-polyols_polydextose_fiche-eng.php



Sorbitol:http://www.food-info.net/uk/e/e420.htmhttp://www.livestrong.com/article/333345-foods-containing-sorbitol/http://livinginatoxicworld.blogspot.com/2008/01/health-effects-of-sorbitol.html



olestRaA) Origins/History/What is its purpose?Olestra was developed in 1968 by researchers at Procter & Gamble as they searched for a way of increasing the fat intake of premature babies. In their research, they synthesized sucrose polyester, which they named “olestra.”

Because of the size of one individual olestra molecule, this fat cannot be metabolized by the enzymes and bacteria residing in the gut; they are not absorbed, nor are they digested. In essence, olestra makes food low fat or fat free.

B) Where do you find it? (Foods, beverages, etc.)Olestra is found in savory snacks, such as tortilla chips, potato chips, crackers, corn chips, and cheese chips.

C) Problems/Health RiskThe American Journal of Clinical Nutrition published a study showing that people eating foods with olestra experienced an increase in their appetites. The appetites of 16 healthy men were tested after eating foods containing olestra and after eating conventional foods.

The foods with olestra had a total energy of 2,700 kcal while the conventional foods contained 2,300 kcal. Researchers found that, on the day after eating the foods with olestra, test subjects increased their fat and carbohydrate intake.

Because of the molecular makeup of olestra, it is indigestible. If someone eats one ounce of savory snacks every day, she may develop painful and embarrassing gastrointestinal symptoms such as abdominal cramping, severe diarrhea, and fecal incontinence (anal leakage) several hours after consuming the snacks. Bowel movements are also looser and more frequent. According to



a survey carried out by the Center for Science in the Public Interest, 58 percent had mild side effects, 23 percent suffered moderate effects, and 19 percent reported suffering from severe side effects. CSPI estimated that approximately 3 percent of the U.S. population could potentially suffer from severe symptoms after eating foods containing olestra.

Two years later, in February of 1998, CSPI received reports from over 2,000 people who said they suffered gastrointestinal side effects after eating snacks made with olestra. Of the 2,000, at least 18 reported that their symptoms were so severe they had to be taken to the hospital for treatment.

Those who eat snacks containing olestra are at risk of suffering from the depletion of nutrients their bodies need for normal health and the prevention of some health conditions. Specifically, olestra causes the body to secrete fat-soluble vitamins, notably vitamin A.

If they eat olestra-containing snacks daily, this nutrient depletion develops within two weeks. After eating snacks with olestra for two months, it can reduce total serum carotenoids by 70 percent. Carotenoids help to protect against macular degeneration and against certain types of cancer.

D) Healthy AlternativesPeople who are watching their fat and calorie intake can accomplish this by using canola oil or olive oil. Both of these fats, when used in moderation, are healthier than olestra. In addition, consumers won’t develop the painful or embarrassing side effects that olestra can cause. Olive oil can be mixed with vinegar and used as a salad dressing.



BRominated VegetaBle oil

A) Origins/History/What is its purpose?Brominated vegetable oil has been bonded with atoms from an element called bromine. Known as BVO, this food additive was classified in 1958 as “generally recognized as safe,” or GRAS by the U.S. Food and Drug Administration.

The FDA removed the GRAS designation in 1970 after several studies began connecting BVO with cardiac disease in rats. After determining BVO should be limited to no more than 15 ppm (parts per million), FDA again reclassified this additive as an “interim food additive” in 1977, pending the results of new studies underway at that time.

BVO has been used in fruit-flavored drinks and soft drinks under this classification for over 35 years. Additionally, Douglas Karas, an FDA spokesman, said that BVO’s classification as a flame retardant does not mean it cannot be used as an ingredient in food as long as it is used safely.

B) Where do you find it? (Foods, beverages, etc.)BVO is used in citrus-flavored soft drinks, such as Mountain Dew, Fresca, Squirt, Fanta Orange, and Sunkist Peach. It is also added to sports drinks such as Powerade.

C) Problems/Health RiskWhen soda drinkers drink fruit-flavored sodas to excess, some have had to ask for medical intervention for several health issues. These included memory loss, nerve disorders, and skin lesions.



Some scientists are again asking that the FDA re-examine their decision to classify BVO as an interim food additive. Based on what they call “thin” data that is over 30 years old, they believe BVO and past research need a new examination.

Charles Voorhees, a Cincinnati Children’s Hospital Medical Center toxicologist, believes that additives such as BVO should be re-examined more often.

When drinks with BVO as an ingredient are consumed to excess, bromine builds in the drinker’s body to excessive levels, leading to several significant symptoms. These include fatigue, headaches, and poor memory and muscle coordination.

A 1997 case illustrates this: A man eventually admitted to drinking roughly 2 to 4 liters daily of soda that contained BVO. His condition eventually required kidney dialysis—he did recover eventually.

Six years later, a man developed swollen hands and oozing sores. After running several tests, the doctors concluded that he had developed the rare condition bromoderma. Blood tests showed his bromine level was twice the normal limit – this patient admitted that he had drunk 8 liters daily of Ruby Red Squirt.

D) Healthy AlternativesRather than drinking sodas or diet sodas – with or without BVO – that cause health issues, those seeking healthy alternatives can drink fresh water, iced tea with lemon, coffee or iced coffee in moderation, and milk.



potassium BRomateA) Origins/History/What is its purpose?Potassium bromate was patented as a food additive in the United States in 1914. It’s used to oxidize and chemically age flour faster than the flour would age in the open. When potassium bromate-treated flour is used to make bread, the dough is artificially bleached. However, its elasticity is also made stronger, allowing the bread to come out fluffy and soft.

While the potassium bromate usually converts to potassium bromide during the baking process, this doesn’t always happen. Potassium bromide is a completely harmless byproduct. If the bread isn’t baked at the right temperature or if it isn’t baked long enough, the potassium bromate doesn’t convert to the harmless byproduct – meaning a harmful food additive is in a food that many people eat every day.

B) Where do you find it? (Foods, beverages, etc.)Potassium bromate is found in white flour and in baked products made using white, bromated flour. Looking at how bread changes chemically, the gluten molecules in bread have to find a way of binding to each other. The oxidation process allows this to happen. When flour is allowed to age naturally, these molecular connections happen, but it takes time for the aging process to complete itself. Potassium bromate ages the flour much more quickly.

C) Problems/Health RiskThe additive potassium bromate is a known carcinogen. When this additive was tested on rats and mice, the animals developed cancer. Potassium bromate is still legal for use as a food additive in the United States. In China, Canada, the European Union, Brazil, and other countries, it



is outlawed as a food additive because of the risk of cancer.

Japanese researchers published a series of studies beginning in 1982. Their studies stated that potassium bromate caused kidney and thyroid cancers in rats. Additional studies showed that the lab rats developed cancerous tumors in other parts of their bodies as well.

After the Japanese studies were published, several countries began banning potassium bromate. The U.S. Food and Drug Administration did not do so, however. Their reason for not enacting a ban: the amount of the additive still remaining in bread after it has been baked is less than 20 parts per billion.

Baking industry trade groups agree with the decision of the FDA, saying the measures necessary to ensure that the portion remaining in baked bread are easy for modern bakeries to ensure. That does not take into consideration the risks of adding too much potassium bromate to flour or of under-baking bread.

D) Healthy AlternativesSearch for and buy bread from commercial bakeries that do not use bromated flour. Read nutrition labels and ingredients lists to ensure the bread does not contain potassium bromate. Buy other types of flour, such high-gluten flour, white unbleached flour, and whole wheat flour and learn how to bake your own bread at home. Look for flour that has been clearly labeled “bread flour.” This does not contain potassium bromate, thus making it safer for use as consumers look for healthier foods.



azodiCaRBonamideA) Origins/History/What is its purpose?Azodicarbonamide originated in the chemistry lab, synthesized from a reaction between urea and dihydrazine sulfate. Once this has taken place, the result is oxidized with sodium chlorate and spun in a centrifuge. The end result is azodicarbonamide, which is then used as an additive in several food products. The use of azodicarbonamide is banned in both Europe and Australia.

B) Where do you find it? (Foods, beverages, etc.)This preservative is found in packaged entree foods, sliced white bread, hamburger and hot dog buns made by several manufacturers, rolls, biscuits, cakes, pastries, pies, frozen appetizers and side dishes, bagels, English muffins, and frozen meals.

It is also found in toaster pastries, cookies, frozen seafood, frozen breakfast meals, toddler snacks, baking doughs, starch-based side dishes, whole loaf breads, and pizza crusts.

C) Problems/Health RiskLimited studies conducted on lab animals show that after foods with azodicarbonamide have been eaten, large amounts of the preservative will not be absorbed into the intestines or bloodstream. Because of this, it will be excreted in feces.

The lab animals were most exposed to the preservative’s byproduct, which is biurea. When toxicity studies on lab animals were conducted, low-acute toxicities were found. The animals did not suffer any respiratory tract, skin or eye irritations.



Azodicarbonamide is a mutagen in bacterial systems of lab animals. Researchers have not been able to find any evidence that mutations would take place in a living organism.

To date, no comprehensive tests exist on whether this food preservative may be carcinogenic or harmful to the reproductive organs of laboratory animals or humans.

Several epidemiological studies and case reports do exist, however, showing that azodicarbonamide has the capacity to induce respiratory symptoms, including asthma, in sensitive individuals. Skin sensitization in select persons has also been documented. Regarding the exposure of other body systems to this food preservative, no studies have been conducted.

D) Healthy Alternatives• While scant evidence about health risks from azodicarbonamide exist, for

those who would prefer to avoid this food preservative, they can make their own baked goods from scratch. Because baking doughs contain azodicarbonamide, they should not buy them.

• Buy unbleached, not white flour, to bake breads, cakes and cookies; make pie dough from scratch.

• Make and serve breakfasts, seafood, meals, appetizers, sides, pizza crusts, and starch-based side dishes from scratch.

• Make croutons, bread crumbs and stuffings from scratch, using homemade bread.



Bha (Butylated

hydRoxyanisole)A) Origins/History/What is its purpose?BHA is a chemical food additive that originates from petroleum products. Because of its ability to slow spoilage in certain foods, it is used rather than adding another safer additive that comes from nature. BHA acts as an antioxidant.

B) Where do you find it? (Foods, beverages, etc.)Food manufacturers add BHA to the following foods: beverages, sausage, nuts, ice cream, dry yeast, snack foods, oils, breakfast cereals, dehydrated (dried) foods and mixes, soups, fats, beer, food flavorings, instant mashed potatoes, chewing gum, baked goods, candies, and some medications. Foods with oils or fat substitutes are more likely to have BHA added to preserve them. It has been added to medications such as lovastatin, isotretinoin and simvastatin.

It may be used along with another antioxidant called BHT (butylated hydroxytoluene).

BHA can also be found in eye shadows, lipsticks and other cosmetic products. Look for BHA to be added to some petroleum and rubber products, because of its antioxidant properties. Over the last 40 years, the daily intake of BHA has gone steadily up.

C) Problems/Health RiskBHA has been listed by the FDA as GRAS (generally regarded as safe). Despite evidence that this food preservative is carcinogenic, the FDA has not banned it



as an additive for foods, medications or cosmetics. Three animal species that have been fed BHA have developed cancers. In animals with fore stomachs, consumption of BHA has caused cancer in the fore stomach and kidneys. Thyroid damage has also been detected.

Because of the similarities of both animal and human organ structures, the likelihood that humans could develop cancers after being exposed to BHA is reasonable. This food additive does not work with animal or human organs. It can disrupt normal functions of the body.

Some on the other side of the BHA argument say that it’s impossible to come close to ingesting the levels of this preservative needed to cause cancer or other harmful reactions. However, other industries—the pharmaceutical industry, for example—adds more BHA to medications than is added to snacks, breakfast cereals, candies or baked goods. Consumers need to keep this guideline in mind: BHA is added to foods that are usually not healthy choices.

When taken in moderation, this preservative may not pose many serious health risks to humans. While the recommended allowance of BHA per day is lower than 1 mg per kg of total body weight, it would be difficult to exceed this—food manufacturers add very little to their products, which means consumers would need to eat much higher and unhealthier amounts than are recommended. Because of the tiny amounts added to foods, it’s not likely that consumers will experience any immediate major side effects.

D) Healthy Alternatives• Because of how little BHA is added to foods and beverages, it does not

pose an immediate health risk. • Concerned consumers should stay away from foods containing BHA. This

means choosing healthier foods instead.



Butylated hydRoxytoluene

(Bht)A) Origins/History/What is its purpose?This preservative comes straight from a test tube in a laboratory. Its official name is “3,5-di-tert-butyl-4-hydroxytoluene;methyl-di-tert-butylphenol;2,6-di-tert-butyl-paracresol.” With this many numbers and syllables in the chemical name, it is obviously not a natural product.

B) Where do you find it? (Foods, beverages, etc.)BHT is mainly found in foods containing fats to prevent them from going bad or rancid. It is also added to shortening and butter, cereals, meats, baked goods, chewing gum, snack foods, beer, and dehydrated potatoes.

Consumers who look for BHT on product labels can also find it in animal feed, cosmetics, food packaging, petroleum products, and rubber products.

Along with preventing food products from going rancid, BHT helps to preserve the colors, scents and flavors of food.

C) Problems/Health RiskBecause of how well BHT helps to preserve foods and beverages, its preservative properties may also have negative health effects. BHT has been



implicated as a carcinogen. However, it may also help the body to fight the oxidizing effects of stress.

Some individuals may have a hard time metabolizing BHT, which can cause some behavioral and/or health changes.

Some consumers who find they are highly sensitive to BHT may develop “intense” abdominal pain after eating anything containing BHT.

D) Healthy Alternatives• Read food labels carefully and do not buy anything containing BHT,

especially for individuals sensitive to its presence;• Eat foods as close to their natural state as possible, which means choosing

fresh fruits and vegetables;• Avoid high-fat foods.



tBhQ (teRt-ButylhydRoQui-

none)A) Origins/History/What is its purpose?TBHQ (Teriary Butylhydroquinone) is a food stabilizer/preservative in fried packaged and baked products that are sold by fast food restaurants and supermarkets. Food manufacturers add TBHQ, along with BHA and BHT to foods to prevent them from spoiling and going rancid.

Foods to which TBHQ has been added last much longer on the shelf than they would without this preservative. TBHQ is related chemically to BHA and, when BHA is metabolized by the body, TBHQ then forms.

B) Where do you find it? (Foods, beverages, etc.)Consumers find TBHQ in foods that have fat, snack foods, cereals and vegetable oils. Specific foods do have TBHQ in them. These include:

• Red Baron Frozen Pizzas• Keebler cookies: many of the Keebler cookies• Little Debbie snacks• Kellog’s Pop-Tarts: in fact,

most cookies and snacks made by Kellog’s contain TBHQ

• TastyKake• McDonald’s McNuggets• Cereals• Cheez-Its



C) Problems/Health RiskWhen lab rats eat higher doses of TBHQ, these rats develop DNA damage and precancerous cell changes in the stomach.

Long-term exposure to TBHQ may lead to the development of cancer—particularly stomach cancer. However, other studies point to a slowing in the growth of HCA-induced cancerous changes. TBHQ may depress metabolic activation for cancerous cell changes. The study that produced these results was conducted in 1986.

When the FDA only allows up to 0.02 percent of TBHQ to be added to manufactured foods and snacks, it can’t be a product that’s good for anyone’s health.

In contrast, the European Food Safety Authority, along with the FDA, consider it to be a “safe,” non-carcinogenic additive.

Eating a large amount of foods containing THBQ can cause the following symptoms:

• Nausea• Tinnitus (ringing of the ears)• Delirium• Collapse• Vomiting• May cause hyperactivity in children or aggravate symptoms of ADHD• May lead to dermatitis (skin irritation)• May cause rhinitis (cold-like symptoms)



• May lead to asthma• May cause restlessness• May affect levels of estrogen in women

D) Healthy Alternatives• Occasional intake of foods that contain TBHQ may not cause any negative

reactions, but for consumers who are sensitive and notice reactions, steering clear of packaged snack foods, frozen pizzas and breakfast pastries.

• Instead of ordering McNuggets, consumers should opt for homemade chicken nuggets. Alternatively, they can visit restaurants local to their communities and order food that has been freshly made.

• Stop buying pre-packaged, non-nutritious “meals” and snacks. Rely, instead, on foods cooked from scratch, fresh fruits, vegetables and low-fat fish and chicken.



pRopyl gallateA) Origins/History/What is its purpose?Propyl gallate has nothing natural about it. It is produced in a laboratory. Its chemical name: propyl 3,4,5-trihydroxybenzoate. It was formed with propanol and condensed gallic acid and, since 1948, has been added to foods containing fats and oils in order to retard oxidation.

B) Where do you find it? (Foods, beverages, etc.)In food items, consumers should look for this preservative to be added to foods with oils and fats.

It is added to microwavable popcorn, dried milk, baked goods, processed meats, meat products, potato products, soup mixes, frozen meals, mayonnaise and chewing gums.

In cosmetics, propyl gallate is added to lip liners, lipstick, brow makeup, lip glosses with SPF, anti-aging skin care products, lip treatments, eye liners, skin faders/lighteners, eye creams and treatments, facial moisturizers and treatments, concealers, cosmetic glitters, skin care kits, hemorrhoid treatments, acne treatment kits, facial cleansers, sunscreens with SPF of 15 and higher, acne creams/gels, polish removers, makeups in general, oral pain relievers, body washes and cleansers, hand



creams, conditioners, hair colors and bleaches, women’s depilatory treatments, lip plumpers, foundations, hair loss treatments, cradle cap treatments, eye shadows, anti-frizz treatments, lip balm with SPF, fever blister/cold sore treatments, throat lozenges, antiseptic mouth washes, anti-dandruff shampoos, skin wound cleansers, baby wipes, body firming lotions, facial wipes, moisturizers with SPF, general baby care items, facial masks, nail polishes, facial scrubs, oil controllers, peels, mascaras, styling gels and lotions, and hair care kits.

In pet foods, it is added to dry cat foods and dry dog foods.

C) Problems/Health RiskAs an artificial food preservative, and a preservative used in pharmaceuticals and cosmetics, propyl gallate prevents oxygen molecules from interacting with the oils in food.

On lab tests on rats, this preservative may have caused thyroid tumors in male rats as well as more-rare brain tumors in females who ingested low doses. It has been linked to benign tumors of the preputial gland, which are glands that make pheromones. It has also been linked to adrenal gland tumors in male rats receiving low doses. It is suspected of causing pancreatic tumors.

It may cause inflammation of the prostate.

This preservative may also cause liver and kidney issues.

Propyl gallate may lead to skin and stomach irritations, along with allergic reactions that make it hard to breathe.

Other countries have either severely limited the use of propyl gallate or banned it outright; the FDA still considers this preservative to be safe.

Scientists classify propyl gallate as an “xenoestrogen,” meaning it contains



estrogen-like effects. In men, this preservative can reduce male sperm counts and increase the risk of breast cancer in women.

D) Healthy Alternatives• Buy and eat organic foods, including organic milk.• At every opportunity store foods in glass containers. Glass will not interact

with the foods in the containers.• Stay away from artificial food additives, processed foods, and unfermented

soy items.• Buy and use natural cleaning products that you make yourself or buy them

at a health food store.• Change over to natural toiletries brands—antiperspirants, shampoo,

cosmetics, toothpaste.



pRopylene glyColA) Origins/History/What is its purpose?Propylene glycol is a chemical (propane-1, 2-diol) or 1, 2-propanediol. It is made from propylene oxide – from either a catalytic or non-catalytic method. It is an ingredient in antifreeze. Various industries, including the skin and hair care industries, use it as an ingredient in their products. It is included in these products because of its ability to increase the product’s ability to retain moisture.

In ancient times, this chemical was never used. Instead, skin and hair products were made using herbs, nut butters, and fruit extracts. Any skin irritations were treated using natural remedies and herbs.

B) Where do you find it? (Foods, beverages, etc.)Consumers can find this preservative in moisturizers, soaps, hand creams, hand sanitizers, and baby powder. It is also added to shampoos, conditioners, styling aids, detanglers and hair care treatments. In cosmetics, it is added to eye makeup, mascaras, concealers, toners, and lipsticks. In other personal care applications, it can be an ingredient in bubble baths, baby wipes, deodorants and aftershaves.

It is added to hair sprays, foot odor controllers, breath fresheners, hair removal waxes, body washes and cleansers, general oral care products, sunless tanning products, hair relaxers, hemorrhoid products, foot cleansers, massage oils and lotions, redness/rosacea treatments, ear wax removal products, anti frizz products, women’s fragrances, after shaves, feminine powders/deodorants, general feminine care, menstrual and diuretic preparations, lice treatments, insect bite remedies, body sprays, shaving creams for men, facial scrubs, lip plumpers, toothpastes, skin lighteners, contact lens cleaners and saline solutions. It is added to spermicides and lubricants; treatments for poison ivy, oak



and sumac. It is also found in women’s depilatories, bath oils, salts and soaks, baby conditioners, general nail care products, facial care bleaches, both firming lotions, and shampoo/conditioner combinations.

In industrial applications, propylene glycol is an ingredient in rubber cleaners, antifreeze, tire sealants, paint, adhesives, degreasers, and wallpaper strippers. Manufacturers add it to stain removers, detergents, fabric softeners and other products used inside and outside the home. It is an ingredient in laundry detergents, fabric treatments, air fresheners, and automatic dishwashing detergents. In all, propylene glycol is an ingredient in over 180 products.

When propylene glycol is added to foods, it is called a carbohydrate—it is a form of mineral oil, which develops when carbohydrates and yeast ferment.

C) Problems/Health RiskPropylene glycol may cause immunotoxicity, respiratory toxicity and sense organ or skin toxicity.

Propylene glycol is made in several grades or strengths. The strength depends upon what it will be used in. The FDA does consider pharmaceutical grade propylene glycol as “generally recognized as safe,” or GRAS, as does the World Health Organization.



When rats and dogs were fed propylene glycol (PG) at doses ranging from 2 to 5 grams per kilogram of body weight, there were no links to cancer. Because of this testing, the Cosmetic Ingredient Review Expert Panel recommended that PG with a concentration lower than 50 percent can be added to cosmetics. While cancer has been ruled out as a risk, PG has been found to cause allergic reactions in eczema patients and in patients with other forms of skin allergy—even in concentrations much lower than 50 percent.

Mammalian cells in vitro underwent mutagenic changes in studies done to test for side effects and other forms of damage. In tests conducted between 20 and 30 years ago, researchers documented toxic side effects after small doses of PG were ingested or put on the skin in repeated tests. Intravenous injection of drugs that had been dissolved in PG showed that acute toxicity developed. It appears that, in the smallest amounts, PG may not cause negative side effects.

When PG is used in over-the-counter products, it is almost impossible to gauge how much has been ingested – making an overdose a real risk. The consequences of an overdose of PG include:

• Metabolic acidosis• acute tubular necrosis• Nephrotoxicity• Lactic acidosis• Allergic contact dermatitis• Central nervous system depression• Arrhythmias• Seizures

D) Healthy AlternativesIn skin care and cosmetic products, consumers should look for products that are free of PG. These include:



• Clearskin-A Gel & Skin Wash• Herbal Shampoo, 100 percent natural• Henna Natural Hair Color• Herbal Choice Aromatherapy Bath Crystals• Herbal Choice Natural Toothpaste• “Newbrite” Dish Soap• “Newbrite” Detergents• Herbal Choice Natural Shampoo for Children• Natural Body Wash by Herbal Choice

In pharmaceuticals, patients should ask their doctors for alternatives to etomidate, lorazepam, nitroglycerin, diazepam, and phenytoin. PG is added to these medications to make them more soluble.

In foods, when suppliers aren’t as worried about flavor, they should turn to glycerol, which is a filler for low-fat baked goods. It helps to preserve foods and does not raise blood glucose levels. It is rated as a very low hazard.

Above all, consumers must read product ingredient labels and decide if PG belongs in their cosmetics, medications, skin/hair care products or food. If not, exposure to PG should be limited as much as possible.



aCRylamideA) Origins/History/What is its purpose?Acrylamide has never been made in a lab. Instead, it is a chemical compound that occurs naturally during the frying and cooking processes. Sugars react with some of the amino acids in food and, during the cooking and browning process, convert to an acrylamide. When foods begin browning, such as toast, this is called the “maillard reaction.” Acrylamide, along with other chemical compounds, forms and end up in the food.

This compound was discovered in Stockholm, Sweden in 2002, when researchers spoke about it during a presentation.

B) Where do you find it? (Foods, beverages, etc.)Fried foods:

• Restaurant French fries• Oven baked French fries• Cookies• Potato chips

Non-fried foods:• Toast• Cereals• Cakes, pies• Soft bread• Crackers• Corn snacks• Popcorn• Pretzels• Chile con carne• Pizza



• Peanut butter• Burritos, tostadas• Bagels• Breaded chicken• Soup mix

Beverage:• Brewed coffee

* Acrylamide has been found in dried fruits. This compound forms even in those that are dried at lower temperatures. The fruits most likely to contain acrylamide are dried prunes and pears.

Foods high in carbohydrates or asparagine (an amino acid) are more likely to form acrylamide as they are cooked at higher temperatures. These cooking methods include baking, frying and roasting. Foods that are boiled or not cooked rarely contain detectable levels of acrylamide.

C) Problems/Health RiskHigh levels of acrylamide have been linked to cancer in lab animals. Neurological damage has also been linked to this chemical compound. Acrylamide’s role in human nerve damage has been known for years. This includes impaired muscle coordination and muscle weakness. Now, however, new studies are pointing to a link between chronic exposure and nerve cell damage in the brain, as well as some neurodegenerative diseases such as Alzheimer’s disease.

This chemical compound is not likely to cause breast cancer in women.

D) Healthy Alternatives• New agricultural practices, including increasing levels of soil sulfur in soil

that will be planted with wheat, along with decreasing the availability of nitrogen in crops can actually reduce the levels of asparagine.



• Genetically modified potatoes with a lower sugar level can help control levels of asparagine, which may reduce the levels of acrylamide development during frying, roasting and baking.

• When toasting, roasting, baking and frying, cooks should try not to make the food too dark – higher levels of acrylamide are found in darker cooked foods. Burnt toast and French fries should be avoided.

• Cut back significantly on potato chips and French fries.• When toasting bread, toast it only until it is a light-golden brown. Throw

away burned toast.• Bread crusts may contain acrylamide. Despite your parents’ advice, cut the

crusts off.• Drink light-roasted coffee, not dark-roasted.• Store raw potatoes in a cool, dark spot if you plan to cook them by baking,

frying or roasting. Soaking and drying potatoes removes some of the sugar. Steamed or boiled potatoes don’t have the same high levels of acrylamide;

• Cook any food until it is only light-golden brown—especially fried, baked, grilled or roasted carbohydrate foods. Higher temperatures and longer cook times increase the potential for the formation of acrylamide.

• Quit smoking. Acrylamide is present in cigarette smoke.• Start taking N-acetyl-cysteine, which may protect against acrylamide. It’s

best, however, to cut back on how foods are cooked. • Begin steaming and boiling more foods.



phosphoRiC aCidA) Origins/History/What is its purpose?Phosphoric acid is a compound made using phosphorus, hydrogen and oxygen. The most common form is orthophosphoric acid. Along with some food uses, it is used to rust-proof metals.

B) Where do you find it? (Foods, beverages, etc.)Baking powder has phosphoric acid added to it. Bakers use this additive as an acidulant, or a substance that gives a sharp taste to the foods it’s added to.

Phosphoric acid is also added to sodas to give them a sour taste. It’s found in both regular sodas as well as in diet sodas.

Dairy producers add phosphoric acid to milk-based beverages, processed cheese, fermented cheese products and non-dairy creamers. When added, the pH in these products is buffered. It is also easier to obtain the desired texture of each product; the phosphoric acid also extends the shelf life and the minerals in each dairy product are chelated.

Phosphoric acid, as a corrosive acid, is also found in dyes, fertilizers, soaps, livestock feed, polishing metals, polishes and in other non-food items. When it comes into contact with ketones, alcohols, or other organic compounds, toxic fumes can develop.

C) Problems/Health RiskWomen who regularly drink sodas are at increased risk of developing osteoporosis because the phosphoric acid helps to leach calcium from their



bones. This additive also slows the growth of bacteria and molds in sugary beverages.

Teen girls involved in athletics who drink sodas are at a risk of bone fractures higher than those who do not drink sodas.

When teeth are frequently exposed to acidic beverages, their enamel erodes. However, teeth would have to be exposed to an acidic beverage for about 72 hours before the effects are seen. Researchers don’t know whether eating a meal with the sodas would affect the tendency toward erosion.

In industrial settings, when high levels of phosphoric acid are used, workers can suffer side effects, including pain, dermatitis, blurred vision, tearing, difficulty swallowing and digestive problems. Because the amount of phosphoric acid added to sodas is so small, consumers wouldn’t experience any health issues.

People who drank two colas or more every day—regular or diet—were at a higher risk of developing kidney disease. Researchers believe that phosphoric acid changes urine, which promotes kidney stones.

D) Healthy Alternatives• Beverages: Drink milk, water or unsweetened coffee and tea.• Use milk when preparing breakfast foods such as waffles, cocoa or

pancakes.• Make nonfat powdered milk an ingredient in several recipes: soups,

puddings, breads, cookies, casseroles and gravy.• Take a vitamin D supplement with a calcium tablet.• Participate in weight-bearing and resistance exercise at least three times

per week.



hydRoChloRide (pyRoxidine)

A) Origins/History/What is its purpose?Pyroxidine hydrochloride is available as a dietary supplement meant to treat a vitamin B6 deficiency as well as other disorders. It can be produced in the laboratory, as well as being found in several vegetables as well as in cod, eggs and tuna.

Othr names include Adermine Hydrochloride, Adermine Chlorhydrate, Vitamin B6, B Complex vitamin, Phyosphate de Pyridoxal, Pyridoxal Phosphate, Pyridoxal-5-Phosphate and Pyridoxal 5 Phosphate.

When it is sold in bulk, it is prepared with a pH of 2.4 to 3.0, making it an acidic compound.

B) Where do you find it? (Foods, beverages, etc.)Pyridoxine is found naturally in eggs, liver, beans, cereals, meats and vegetables such as garlic celery, cauliflower, bell peppers, asparagus, turnips, and potatoes. Scientists are also able to make a synthetic version in the laboratory.

It is also found in spinach, chicken, sardines, avocados, and bananas.



C) Problems/Health RiskSome side effects of Pyridoxine hydrochloride can include nausea, drowsiness and headaches.

Persons who take high doses of pyridoxine (more than 55 mg/day) can experience peripheral neuropathy or sensory neuropathy in the legs and arms. They can experience, freezing, burning, tingling and numbness, as well as a loss of muscle coordination.

At times, the person feels as if they were wearing a sock or glove, making it more difficult to physically sense whatever they may be touching. When supplementation stops, the symptoms of neuropathy stop. The condition is not permanent.

Another symptom of long-term use of this supplement is ataxia – lack of muscle coordination, especially when walking.

High doses of Pyridoxine hydrochloride can interfere with the intended effects of some medications. These include phentoin and phenobarbitol, which are anticonvulsant medications.

Some medications, such as those taken for tuberculosis (cycloserine, isoniazid, and penicillamine, as well as L-dopa, which is used to treat Parkinson’s disease, can interfere with the body’s ability to metabolize Pyridoxine hydrochloride. Hydralazine, a blood pressure medication and birth control pills can also cause persons to become deficient in vitamin B6.

The drugs bind to the vitamin, making it unable to be absorbed into the body.



Alcoholics can be deficient in b6 – drinking alcohol to excess can deplete their bodies of the vitamin. Patients can take additional doses of this vitamin so they can get sufficient quantities into their systems.

D) Healthy AlternativesBecause doctors prescribe Pyridoxine hydrochloride for several conditions, such as carpal tunnel symdrome, hyperoxaluria type 1, morning sickness, sideroblastic anemia and hydrazine poisoning, and for infants suffering from a deficiency of Pyridoxine, it is considered to be a safe dietary supplement.

For patients whose diets are deficient in vitamin B6, as well as for those suffering from a genetic metabolism disorder that causes a secondary deficiency of vitamin B6, Pyridoxine hydrochloride can actually help reverse the deficiency.



sulfuR dioxideA) Origins/History/What is its purpose?Sulfur (sulphur) dioxide develops when sulphur is burned. Since ancient times, it has been used as a preservative for foods and alcoholic beverages, particularly wines. Sulphur dioxide is a colorless gas. Along with its use as a preservative, it is an oxidizing agent. It bleaches flour. It is added to white wines to keep them from discoloring.

B) Where do you find it? (Foods, beverages, etc.)Sulphur dioxide is added to soft drinks, dried fruits (fruit leathers), alcoholic beverages and vegetables.

Sulfites are also present in pizza, beer, and mass-produced, low-quality wines. Organic wines have a much lower concentration of sulfites.

To this list, add jams, processed meats and seafood products.

C) Problems/Health RiskBecause of its antimicrobial and antioxidant properties, sulphur dioxide is added to dried fruits to stop the growth of microorganisms and to keep the fruits fresh. The sulphur dioxide also prevents discoloration, keeping the dried fruits looking bright.

Because of several health risks, the FDA does not allow sulphur dioxide to be used on dried fruits unless the food label specifically lists is presence.

Individuals sensitive or allergic to sulfites can develop several adverse reactions,



especially anaphylaxis, which is a life-threatening reaction. Eating even a tiny amount of dried fruits that have been treated with sulphur dioxide can lead to anaphylactic shock or death.

Sulphur dioxide can make symptoms of asthma worse in those diagnosed with this condition. Exposure to this preservative can cause difficulty breathing, wheezing and other life-threatening reactions. Most of these reactions develop after inhaling sulphur dioxide, which is generated on sulfite-treated dried fruits as asthmatics eat them. Even short-term exposure to sulphur dioxide can be associated with asthma.

Being exposed to sulphur dioxide can increase the risk of developing certain types of cancer, such as leukemia, lung cancer and non-Hodgkin lymphoma. For individuals with a family history of cancer, a discussion with the doctor about eating sulphur dioxide-preserved dried fruits is advisable.

Treating otherwise-nutritious foods with sulphur dioxide destroys vitamin B1; in flour, it lowers levels of vitamin E. The “good” bacteria present in some dairy foods are killed off when sulfites are added to them.

D) Healthy Alternatives• Avoid processed meats if at all possible.• Choose organic wines, which have a much lower concentration of sulfites.

For those who are highly sensitive to sulfites, they will have to completely avoid any food or beverage item preserved with sulfites.

• Read food and beverage labels carefully and don’t buy any that mention “sulfites.”



hydRogenated oilsA) Origins/History/What is its purpose?Hydrogenated vegetable shortening was introduced to U.S. kitchens in 1911 (Crisco). Procter and Gamble bought the U.S. rights to the patent from Crofield’s in 1909. By 1911, P&G was marketing Crisco, which was made with a high amount of cottonseed oil.

It wasn’t used much in baking until 1920 because, prior to 1915, shortening and margarine’s production relied completely on animal fats. Hydrogenation was seen as a way of increasing the supply of these then-rare fats. Cooks were able to have on hand fats that looked like butter and lard—made using vegetable oils.

In the late 1970s, about 60 percent of all edible fats and oils in the U.S. were partially hydrogenated. About 75 percent of the soy oil that was used in the U.S. was put through the hydrogenation process to develop shortening and margarine, in addition to making lightly hydrogenated soy salad and cooking oils.

In 2006, the FDA required hydrogenated oils to be listed on nutrition labels, but consumers still buy and eat foods containing these oils.

B) Where do you find it? (Foods, beverages, etc.)Hydrogenated oils are found in margarine, which is 100 percent hydrogenated oil. Vegetable shortenings are another huge source of hydrogenated oils.White breads are highly processed and do contain different amounts of hydrogenated oils.



Non-dairy whipped dessert toppings and cake frostings, and non-dairy coffee creamers are made using hydrogenated oils.Donuts and flour tortillas are made with hydrogenated oils.

Fast foods—hamburgers and hot dogs, especially the buns, are full of hydrogenated oils. Ice cream is full of trans-fats. Peanut butter contains high amounts of hydrogenated oils.

C) Problems/Health RiskBecause hydrogenated oils are a man-made substance made by cooking vegetable oils at very high temperatures, then adding hydrogen and a metal such as nickel so the oil will solidify as it cools, these oils are not recognized by the body, which cannot easily digest them. They stay in the body for much longer, leading to weight gain, chronic heart disease, chronic inflammation and digestive issues.

In the hydrogenation process, the molecules are rearranged and, when cooled, are closer to cellulose than oil. In the body, blood becomes denser, forcing the heart to work harder to move blood through every part of the body. Arterial plaque forms and can lodge in arteries, leading to clogged arteries. These ill effects can begin almost as soon as someone has eaten foods with hydrogenated oils.



D) Healthy Alternatives• The best healthy alternative: olive oil. This fat is monounsaturated. Of

this type of oil, consumers should buy extra virgin olive oil with no added flavorings or salts

• Tofu, which is high in dietary protein, is another healthy alternative to hydrogenated oils. It only works as a substitute during baking. The “very soft” variety is the best for baking.

• Applesauce, with its minerals, vitamins and dietary fiber, is another healthy substitution. It will only work when used for baking, however.

• Yogurt made from nonfat or low-fat milk, is another good substitute for hydrogenated oils. Full of dietary protein and high levels of calcium, it has fewer fat grams. It can be made thinner by mixing in a small amount of milk.



tRans fatsA) Origins/History/What is its purpose?Trans fats are partially hydrogenated oils that are added to foods because of their preservative effects. They give foods a longer-than-natural shelf life, as well as a more pleasing texture and taste. During World War II, the supply of butter dropped sharply due to rationing. Margarine, which is made wholly of hydrogenated oils, took its place.

In the 1980s, fast-food restaurants responded to a consumer advocacy campaign and stopped using saturated fats to fry their foods. Instead, they began using partially hydrogenated oils that contained trans fats.

In the 1990s, research studies pointed out the link between trans fatty acids and increased levels of LDL cholesterol. LDL cholesterol is a “bad” cholesterol, contributing to coronary disease. More recent studies now suggest that trans fats may also contribute to the development of diabetes as well. The labeling of trans fats became mandatory in 2006 in the U.S. The American Heart Association recommended that less than 1 percent of calories per day should come from trans fats.

B) Where do you find it? (Foods, beverages, etc.)• Potato chips• Fast-food French fries• Any fast-food fried food with a batter on it, such as onion rings, fried,

battered fish or chicken, even if the restaurant says they use vegetable oils.• Pies and pie crusts you buy in the frozen section, such as Marie



Callender’s. Frozen pie crusts you use to make pies at home, such as Pillsbury Pet-Ritz Frozen Deep Dish All Vegetable pie crusts.

• Stick margarine: Shedd’s Spread Country Crock Spreadable Sticks, Land O’Lakes sticks, Blue Bonnet Regular sticks, and Fleischmann’s.

• Shortenings. While the nutrition label says “0 grams of trans fats,” they still do have partially hydrogenated oils in them.

• Packaged cake mixes and frostings. Look for the word “shortening” on the labels.

• Bisquick packaged pancake and waffle mix. The dry powder still has trans fats in it. Choose the healthier gluten-free, trans fat free or the Heart Smart variety of Bisquick.

• Frozen meals with fried chicken – Kid Cuisine All American Fried Chicken contains trans fat. If you’re eating out, give fried chicken and fried fish the same cautious glance that you give to French fries. Ask management if their foods are fried in hydrogenated oils.

• Haagen-Daz makes some flavors with trans fats in them. Whether these are naturally occurring in the dairy products or if these have been added isn’t known. Be cautious because of their caloric count.

• Those non-dairy creamers can pack a trans fat punch—even low-fat and fat-free versions.

• Orville Redenbacher’s microwave popcorn: their Pour Over Movie Theater butter flavoring, as well as the Pour Over Caramel flavoring both have some trans fats in them. Pop Secret has even more trans fats.

• Ground beef contains natural trans fats. Burgers made at restaurants also have significant amounts of this fat in them.

• Packaged cookies: Chips Ahoy!, Nilla Wafers, and Girl Scout Cookies all contain trans fats. Pillsbury’s Ready to Bake cookies and Carr’s ginger-lemon creme cookies also have this fat, which helps maintain their freshness.

• Sweet rolls: those picked up in the refrigerator cases at the store, such as Pillsbury’s Grands, and Homestyle Butter Tastin’ both contain trans fats. Their Cinnabon cinnamon rolls and caramel rolls also contain this unhealthy fat. Chain fast-food restaurants such as McDonald’s, Burger King and Popeye’s



do offer biscuits with no trans fats in them, but it still does show up. Krispy Kreme’s pecan and cinnamon rolls (large) still have about 1 gram apiece.

• Burger King sells breakfast sandwiches that still have about 1 gram of trans fats. From the refrigerator case, Jimmy Dean’s packaged breakfast sandwiches have even more—up to 3 grams. On the good side, Dunkin’ Donuts reworked their doughnut recipe so they have less than 0.5 grams or no trans fats in them.

• Those creamy or frozen beverages, such as the Chocolate Chip Cookie Dough Arctic Avalanche, while it looks so refreshing, is one of the unhealthiest choices to make—it has 9 grams of trans fats per serving.

• Slim Jim meat sticks: the Monster and Giant sized Dare have from 1 to 2 grams per stick.

• Crackers make a surprise appearance on the list of trans fat-containing foods. Nabisco and Ritz both manufacture crackers that contain less than 0.5 grams of trans fats, but the Stoned Wheat Thins and Premium Saltines (Nabisco) still have partially hydrogenated cottonseed oil. Munching more than just a few crackers means the cumulative intake will add up.

• This is no surprise: frozen dinners contain trans fat. Marie Callender’s grilled chicken bake, country fried beef, fettuccini alfredo and tortellini Romano have at least 0.5 gram per meal.

• Crunchy, ready-to-eat chow mein noodles don’t seem to be a food that would contain trans fat—but La Choy makes their rice noodles and crunchy chow mein noodles with about 1.5 grams per 1/2 cup serving. This fat also lurks in microwavable soup cups and packaged ramen noodles.

• Wolf Brand Chili has between 1 and 1.5 grams of trans fats per serving. This includes several varieties that come with and without beans.

• Snack Pack makes a dessert pudding that has 1 gram of trans fat; even worse, every flavor contains at least 8 percent of the daily recommended allowance for saturated fat. The Dessert Twists Caramel Cream pudding is specifically listed. Consumers need to read the ingredients lists to ensure that no hydrogenated fats are listed.



C) Problems/Health RiskTrans fats do contribute to clogged arteries and coronary disease. They raise the level of low-density lipoproteins (LDL) or bad cholesterol. Taking gender into consideration, women who take in high amounts of trans fats are at much higher risk of suffering a heart attack than women who avoid trans fats.

Trans fats also lead to the increase of triglycerides in the blood, which leads to clogged arteries.

According to population studies, trans fats are linked to diabetes.While saturated fats actually help to increase levels of high density lipoprotein (good cholesterol), trans fats don’t do this.

D) Healthy Alternatives• Small amounts of butter and lard are actually considered to be healthier.

The key is using them in small amounts only.• If consumers need or want a fat with a creamy consistency, saturated

vegetable oils—coconut, palm and palm kernel oils may be a substitute. Until the science is fully understood, however, consumers should be careful that they don’t use too much.

• Switch to a trans-fat free shortening. Crisco markets a blend made from soy, sunflower and cottonseed oils.

• Because some whole foods (meat and dairy) have natural trans fats, limiting intake from other foods is vital. The American Heart Association recommends that consumers should eat less than 2 grams/day of trans fats, meaning snacks, baked goods, fast food and margarine cannot have any trans fats in them;

• Pick heart-healthy fats--trans-fat free margarine (Promise, Smart Beat), avocados, nuts and peanut butter.



tRuth aBout food

pReseRVatiVes and Cooking oils

Bonus: Miscellaneous Preservatives PART 2



ammonium sulfateA) Origins/History/What is its purpose?Ammonium sulfate is a chemical compound. In nature, this is the mineral mascagnite. Commercially, it is a fertilizer, fireproofing agent and used to prepare other ammonium compounds.

B) Where do you find it? (Foods, beverages, etc.)• Subway 9-Grain wheat breads. Ammonium sulfate is found, along with

16 other chemical compounds, in these breads. The ammonium sulfate is used to nourish the yeast used to make the bread and help it to brown during baking.

• Several fast-food companies use ammonium sulfate in their baked items.• Nature’s Own Bread uses ammonium sulfate as an ingredient—because of

its ability to nourish yeast, helping the bread to rise before baking.

C) Problems/Health RiskWhen consumed with foods, people can develop digestive irritation with symptoms such as diarrhea, nausea and vomiting. Unless it is eaten in large quantities, it isn’t toxic.Ammonium sulfate can also be a neurotoxin, causing behavioral changes and mental confusion.

D) Healthy Alternatives• Choose other Subway bread varieties.• Make your own bread.• Avoid eating at fast-food restaurants that use ammonium sulfate in their

baked items.



sodium BenzoateA) Origins/History/What is its purpose?When benzoic acid and sodium hydroxide are neutralized, the result is sodium benzoate. Benzoic acid is naturally found in low levels in cranberries, prunes, ripe cloves, cinnamon, greengage plums, and in apples. Food manufacturers prefer sodium benzoate because of its dissolvability in water.

This preservative is an effective antimicrobial (stops bacterial growth in foods).

Food manufacturers currently use sodium benzoate as they prepare acidic foods such as carbonated drinks, salads, and fruit juices. Medications and cosmetics have also used this preservative.

B) Where do you find it? (Foods, beverages, etc.)• Added to mouthwashes with an alcohol base• Toothpaste• Cough syrup• Lotion• Creams• Wide listing of cosmetic products• Silver polishes• Animal foods, up to .01 percent• Used to prevent fermentation of wine• Processed foods• Beverages• Coca-Cola• Pickles• Salad dressings• Peppers• Several condiments



• Fruit juices• Vinegar• Salsas• Shredded cheese• Dips• Ketchup• Regular or diet soda

C) Problems/Health Risk• In combination with artificial food colorings, sodium benzoate may increase

hyperactivity for some children.• • When sodium benzoate combines with vitamin C, it may also form

benzene, a known cancer-causing substance.• • Deprives mitochondrial cells of oxygen, breaking down the body’s immune

system and may cause cancer.• • Sodium benzoate is transported to the liver, but by that time, it has already

done its damage• • Sodium benzoate has also been linked to neural-degenerative diseases,

Parkinson’s and premature aging.

D) Healthy AlternativesThe only way to avoid using sodium benzoate in cosmetics, skin care products and medications is to read product labels and avoid buying anything with this preservative or any labeled with “antimicrobial” in the label.

• When buying food, consumers should avoid buying anything that has sodium benzoate listed on the labels.



potassium BenzoateA) Origins/History/What is its purpose?Lab chemists make potassium benzoate by oxidizing toluene. Another method of making this preservative: causing methyl benzoate to react with potassium thioacetate.

This chemical is used as a food preservative to prevent bacteria, yeast and fungi from growing in acidic foods and drinks. It helps to prolong the shelf life of juice products, processed foods, dried, fermented and smoked fish.It is also used to manufacture fireworks, in soap making, fuel production and in cosmetics.

While its addition to foods and beverages is to prevent them from spoilage and keep them safe for eating, under the right conditions, it becomes a cancer-causing agent.

B) Where do you find it? (Foods, beverages, etc.)• Canned foods: potassium benzoate is added to low-sodium canned foods

to stabilize the sodium that is in the food.• Other canned goods, such as vegetable sauces, olives, salted margarine,

pickle relish, canned vegetables and low-fat salad dressings.• Beverages with high acidity, such as Diet Pepsi, Diet Code and Diet RC. It

is also added to fruit juices and apple cider to increase the tangy aftertaste.• Added to sweets during their preparation to keep microorganisms from

growing. Canned and preserved sweets such as jellies, jams and fruit preserves often have potassium benzoate added. Look for this preservative in pie fillings and fruit salads as well.

• Potassium benzoate helps stabilize foods for transport and to preserve their shelf life; it protects them from bacterial- and fungi-related spoilage, and stops the growth of some microorganisms.



C) Problems/Health RiskPotassium benzoate is a cancer-causing agent; as it interacts with vitamin C, it becomes a carcinogen. These carcinogens build up in the body; they are not flushed out of the person’s system.

Potassium benzoate that becomes benzene after interacting with vitamin C is known to cause liver and kidney cancer. In addition, it causes the degeneration of some genetic materials.

D) Healthy Alternatives• Read food and beverage labels carefully. Do not buy any that indicate that

potassium benzoate is an ingredient.• Instead of drinking sodas, switch to sparkling water with a slice of lime or

lemon; drink non-sparkling water, homemade unsweetened tea, moderate amounts of coffee and milk.

• Opt for fresh fruits and vegetables instead of canned.• Make your own low-fat salad dressings at home.



Bpa-Bisphenol-aA) Origins/History/What is its purpose?In 1891, bisphenol-A was synthesized as a synthetic estrogen. In the 1950s, its properties were studied and it was discovered to be a polycarbonate and epoxy resin, found mainly in plastic bottles and the inner linings of cans.

A carcinogenisis study was conducted in the late 1970s by the National Cancer Institute and National Toxicology Program. The NTP reported that it found reproductive toxicity, but the report regarding its carcinogenic effects stated that the evidence wasn’t convincing. About 20 years later, low doses of bisphenol-A were given to mice, who were then studied. Researchers found changes in the reproductive organs of male mice, along with increased prostate weights.

B) Where do you find it? (Foods, beverages, etc.)• BPA is found in sports water bottles bought

before July of 2012;• Canned goods in which the metal cans have

been lined with a BPA-containing sealant;• Baby bottles and sippy cups intended for use

by children 3 and younger – these bottles and cups contained BPA if they were bought before July of 2011;

• Hard, clear plastic food or beverage containers—the environmental triangle with a “7” in the center indicates it may have BPA

• Cash register receipts made using thermal paper.

C) Problems/Health RiskBPA is capable of seeping into beverages or food from containers that have been made using this substance. Some possible health concerns:



• Behavioral changes in children and infants.• Development disorders in the reproductive, metabolic development and

behavioral systems of those who have been exposed to BPA.• Changes in the prostate glands of male children, fetuses and infants.

D) Healthy Alternatives• Choose fresh, not frozen or canned foods.• Buy and store foods in glass or ceramic containers. Foods that are sold

in cardboard-brick cartons, such as juice boxes, are a safer alternative. Before buying, consumers should check to see if the box was made by SIG Combibloc or Tetra Pak.

• Dispose of old, bottles, water bottles, hard, clear plastic food storage containers and sippy cups made before 2011. Toss scratched or cracked plastic containers. If possible, recycle them; if not, throw them into the garbage.

• Drink from unlined stainless-steel or glass water bottles.• Sort through plastic food containers and toss any that have a “7” inside the

recycle symbol – any with a 1, 2, or 5 are BPA-free.• Heat foods in stainless steel or glass containers – do not do so in

polycarbonate containers.• Use polycarbonate plastic for cold storage or for non-food items.• Wash polycarbonate plastics by hand, not in the dishwasher. If they are

washed in the dishwasher, they may become scratched, which releases BPA.

• After handling receipts made of thermal paper, wash hands; cashiers who must handle many receipts may want to put on latex or non-latex gloves

• Cut back on canned goods – the cans are lined with a resin containing BPA.

• Buy BPA-free products. These include aluminum water bottles – these should be lined only with a BPA-free epoxy. Nalgene bottles, Well-Baby bottles and Camelback are all alternatives to BPA plastics.

• Plastics marked with a 2 are made using high density polyethylene or



HDPE. These are the non-reusable containers that hold juices, water, milk and other drinks.

• Polyproplyene or PP is used to make most reusable food storage containers. It is now being used to make plastic baby bottles. It is non-carcinogenic. Brands of baby bottles include Ameda and Dr. Brown’s.

• Polyethylene Terephthalate or PET is used to make soda and water bottles. These are recyclable and made of a non-carcinogenic plastic. They are meant for single-use applications.

• Can manufacturers are now using polyester coatings either in place of BPA liners or over a BPA undercoating. As an overlay, this reduces the ability of BPA to leach into foods by up to 95 percent. Oleoresin is another alternative to BPA linings. Eden Foods is not using oleoresin linings and Muir Glen now packs tomatoes in BPA-free cans.

• Tetra Paks are 70 percent paperboard that have been combined with thin layers of low density polyethylene (LDPE) and aluminum foil. These are widely used in Europe and their use is now picking up in the U.S. for soups, juices, wine and liquid dairy products.



CaRRageenanA) Origins/History/What is its purpose?“Carrageenan” is the name for polysaccharides that have been removed from some types of algae. In 1819, Dawson Turner wrote that Chondrus crispus (as Fucus crispus) melted when it was boiled, then after cooling, would harden into a gelatin.

Chondrus crispus was recommended as a cure for respiratory illnesses in Ireland in about 1810. It was renamed “carrageenan,” probably from Carrigan Head, located in County Donegal, Ireland.

After World War II, carrageenan slowly became an additive in foods; today, it is the leading seaweed extract around the world. Because of the ability of carrageenans to emulsify and gel, even at very low percentages, they help to keep milk products from separating, for instance. Carrageenans easily react to a range of food products and beverages.

B) Where do you find it? (Foods, beverages, etc.)• Dairy foods: chocolate milk, ice cream, whipping cream, cottage cheese,

sour cream, and squeezable yogurts, custards, cheeses, flans, low-fat cheeses

• Meats: Prepared chicken and sliced turkey• Dairy alternatives: Almond milk, soy milk, coconut milk, hemp milk, soy

desserts, soy puddings• Nutritional drinks: SlimFast, Ensure, Carnation Breakfast Essentials, and

Orgain• Prepared foods: Frozen pizza, microwavable dinners, canned soups,



broths• Jellies• Protein drinks• Confections• Personal Lubricants• Toothpaste• Pet foods: canned• Controlled release air freshener gels

C) Problems/Health RiskCarrageenan’s chemical structure means the body recognizes it as a “dangerous invader,” triggering an instinctive immune response in the body. Ongoing consumption of carrageenan eventually leads to inflammation. Conditions can include inflammatory bowel disease, arteriosclerosis, rheumatoid arthritis, cancer and many other conditions.

D) Healthy Alternatives• Read food and beverage labels. Do not purchase any that list carrageenan

on the ingredients labels. Because it is found in so many food items, consumers will have to read food labels of everything they are thinking of buying.



ethylenediaminetetRaaCetiC (aka disodium edta)

A) Origins/History/What is its purpose?Ethylenediaminetetraacetic acid, or disodium EDTA, is a chemical salt intended to separate heavy metals from dyes, as well as from other substances. It is also added to foods and cosmetics to keep air from spoiling them. When oxygen is added into the molecular structures of food and cosmetics, they spoil.

It is also used in alternative medicine as a chelating agent to remove plaque from arteries and to remove heavy metals from bodies.

B) Where do you find it? (Foods, beverages, etc.)Processed food manufacturers add it to their products.

C) Problems/Health Risk• Dangerous for individuals diagnosed with hypertension• Nutrient depletion; when heavy metals are chelated out of the body,

malabsorption of vitamin C or the B vitamins can result

• Allergic reactions• Very low blood pressure,

blood calcium or blood sugar levels

• Kidney failure• Seizures• After EDTA use, 11 patients

died between the years of 1971 and 2007

• Weakened immune system



• Digestive issues• Compromised cellular and nerve function• Cramps• Anemia• Kidney damage• Dangerous interactions with cefriaxone or Rocephin, used for bacterial

infections. EDTA reacts with calcium disodium EDTA, forming calcium crystals in the kidneys and lungs—a potentially life-threatening condition; the body may also absorb more Rocephin than intended, reducing the medication’s ability to destroy bacteria

• In the environment, calcium disodium EDTA, as well as other EDTA salts will remain as persistent organic pollutants. As it breaks down, its byproducts are ethylenediamine triacetic acid, then diketopiperazine. The second byproduct is similar to PCBs and DDT.

D) Healthy Alternatives• Avoid processed foods and opt for fresh fruits and vegetables. Read food

labels carefully to eliminate any that have EDTA.• Opt for other alternative health practices that don’t involve chelating metals

out of the body.



guaR gumA) Origins/History/What is its purpose?Guar gum comes from the guar plant (Cyampopis tetragonolobus). It is a legume and polysaccharide useful in food manufacturing. Guar does have some nutritional value for both animals and humans.

Guar gum has about eight times the thickening ability of cornstarch.

B) Where do you find it? (Foods, beverages, etc.)• Guar gum is added to soft ice cream to stiffen it.

It stabilizes cheeses, whipped cream substitutes and instant puddings. It also works as a meat binder.

• Low-grade guar gum is used in paper and cloth manufacturing. In addition, it is used in explosives, well-drilling muds, ore flotation and other industrial applications.

• Guar gum is added as a thickener to toothpastes, lotions and creams.

• Binder used in manufacturing tablets.• Used as a laxative. As a fiber, it soaks up extra

liquid in the stool.• Used to treat diabetes, high cholesterol and irritable bowel syndrome or

IBS.• It is also used in the hydrofracturing (fracking) process.

C) Problems/Health RiskGuar gum can block the esophagus and intestines when taken in high enough quantities without sufficient water. (Guar gum can expand up to 20 times its original size.) Persons trying to lose weight have used it as a weight loss additive



because it helps them to feel full. Because of its high fiber content, guar gum can cause digestive issues in sensitive individuals.

• As well as blocking the intestines, guar gum can block the absorption of glucose, preventing metformin from being absorbed in the intestines. For diabetics, this is potentially dangerous.

• In 2007, the World Health Organization reported that high levels of dioxins had been found in guar gum used in food products originating in India. The dioxin was traced to a pesticide called PCP that is no longer in use. The dioxins disrupt the healthy hormone balance in humans, along with damaging their reproductive and immune systems. The dioxins can also lead to developmental issues and cancer. Dieters who have relied on guar gum as the primary source of fiber may be at higher risk of developing colon cancer.

D) Healthy Alternatives• People not wanting to eat guar gum can make and eat their own ice cream.• Read food labels carefully to avoid buying products with guar gum.



sodium nitRateA) Origins/History/What is its purpose?Nitrate salts—found in Peru and Chile—form mineral deposits that are called caliche. Because the area is so dry, this permits the accumulation of sodium nitrate, which is highly soluble. The caliche is collected, crushed and mixed with hot water. The sodium nitrate compound is extracted and dried.

B) Where do you find it? (Foods, beverages, etc.)Sodium nitrate is related to sodium nitrite, but it is still different.

• Sodium nitrate is used to preserve and cure meats such as ham, bacon, hot dogs, corned beef, smoked fish and lunch meats.

• It is still used today to cure country ham.• Leafy and root vegetables – beets, spinach,

celery, radishes, and cabbage naturally contain nitrates that, in digestion, convert to nitrites.

• Private well water may contain high levels of nitrates.• Home cured products – although sodium nitrate and sodium nitrite should

be used only in very small quantities.

C) Problems/Health Risk• Nitrates in vegetables shouldn’t be a concern

for adults. In very young children, they can cause methemoglobinemia, which is a potentially fatal condition, for children and very young infants. This condition prevents hemoglobin from carrying oxygen. Because of this private well water shouldn’t be used to prepare baby food or formula.

• Sodium nitrate can cause damage to the heart.



It may damage blood vessels, leading to the hardening and narrowing of arteries.

• Sodium nitrate may also change how the body uses sugar, leading to a higher risk of developing diabetes.

D) Healthy Alternatives• Limit meat in the diet to poultry and lean, fresh meats. These should further

be limited to about 6 ounces daily – depending on the person’s dietary plan.• Opt for nitrate-free lunch meats—meats labeled organic or natural are good

choices.• Use unprocessed, grilled or roasted pork, chicken, turkey or steak. If there

is no label, consumers should ask how the meat was prepared and if it has any sodium nitrate in it.



paRtially hydRogenated oils

A) Origins/History/What is its purpose?Originally healthy oils were partially hydrogenated beginning in the early 20th century. During World War II, Americans began using shortening and butter in large quantities as butter fell into very short supply due to rationing.

In 1957, the American Heart Association recommended reducing dietary fats—especially saturated fats—to reduce the likelihood of developing heart disease. Fast food restaurants began using partially hydrogenated oils with trans fats in the mid-1980s.

Partially hydrogenated oils or trans fats extend the shelf life of many foods.

B) Where do you find it? (Foods, beverages, etc.)Partially hydrogenated oils are found in any food that can be made using vegetable shortening, such as biscuits, fast foods, instant coffee beverages, cakes, muffins, doughnuts, crackers, icing, cookies, pies and microwave popcorn, French fries and onion rings.

C) Problems/Health Risk• Partially hydrogenated oils or trans fatty acids

can cause an increase of the “bad” cholesterol or LDL as it lowers the “good” or HDL cholesterol. Increased levels of bad cholesterol increase your risks of coronary artery disease and heart attack.

• While trans fatty acids do occur naturally in some animals, it is still a good



idea to reduce their intake as much as possible. Because they don’t appear to have any benefits for the human body, there is no recommendation for a maximum daily intake. The FDA allows food manufacturers to round down the amount of trans fat on food labels. This means that if a food contains less than 0.5 grams of trans fat in one serving, the food label is legally allowed to state that the food contains 0 grams of trans fats. Therefore, when consumers eat several foods they think are free of trans fats, they may actually exceed what they should be allowing themselves to eat.

D) Healthy Alternatives• Grapeseed oil: good for high-temperature cooking. This oil can improve

heart health. It has a light flavor and is high in protein.• Ghee: Clarified butter. This has been melted down until all of the water

has evaporated, leaving only the butter solids. Even better, it concentrates conjugated linoleic acid, which is a cancer fighter. Use organic butter to make ghee. It is still high in saturated fat, so use only a little in cooking.

• Coconut oil: This oil is high in saturated fat—containing up to 92 percent. Its health benefits outweigh the saturated fat content. It is high in lauric acid, which the immune system needs. Because of its saturated fat content, use only a teaspoon for cooking. Extra-virgin centrifuged coconut oil is ideal for baking; Expeller-pressed coconut oil is a good butter and shortening substitute.

• Olive oil: As a monounsaturated fat, it is good for the heart. It is delicate and doesn’t handle heat well, so it should be reserved for salad dressings. Pure or extra light olive oils can withstand high heat, but have been heavily processed, meaning they contain much less of the beneficial polyphenols and antioxidants the body needs.



paRtially hydRogenated

soyBean oilA) Origins/History/What is its purpose?While the soybean comes from nature, the process used to hydrogenate the oil that comes from it is all laboratory-related. The soybeans are cracked open, then heated. After being taken off the heat, the oil is extracted through solvent extraction. When all the oil is collected, it is refined and then partially hydrogenated, turning it into a harmful food additive.

B) Where do you find it? (Foods, beverages, etc.)Consumers can find partially hydrogenated soybean oil in instant coffee beverages, icings, microwave popcorns, breakfast cereals, cakes, muffins, pies, cookies, crackers, fast foods, doughnuts, biscuits, muffins, and anything that has been made using vegetable shortening. Most commercially prepared foods contain this oil.

The FDA allows food manufacturers and restaurants to round down amounts of partially hydrogenated oils if their products have 0.5 grams or less of these additives. Consumers who believe they are eating a fat-free or low-fat food may be unknowingly harming themselves by eating higher quantities than are recommended. Another way of being able to legally list “0 grams trans fats” is to reduce the size of an individual serving until the content in one serving reaches 0.5 grams/serving – which then allows manufacturers to round the amount down to zero grams.



C) Problems/Health Risk• Increases in heart disease and coronary

artery disease• Can cause hypertension (high blood

pressure)• Hardened, clogged arteries increase the

risk of heart attacks and strokes• The risk of chronic degenerative

disorders rises• The risk of cancer goes up as well• Mineral and vitamin deficiencies because overloaded cells become

distorted and leaky• People who eat foods with trans fats are at higher risk of developing type-II

diabetes

D) Healthy Alternatives• For those who can’t eat saturated fats, a trans fat free or non-hydrogenated

margarine may be an option.• Palm oil• In low amounts, butter is healthier than oils or shortenings containing trans

fats.• Soybean oil isn’t healthy. Replace this with coconut or palm oil.• Consume raw fats from raw dairy products, avocados, olives, olive oil, raw

nuts, macadamia nuts, organic pastured eggs, and krill oil, which is high in omega-3 fatty acids.



monoglyCeRideA) Origins/History/What is its purpose?The fats monoglycerides come from might be vegetable-based or come from hogs or cows. In addition, they may be made synthetically in a lab. A monoglyceride is one fatty acid chain that has been covalently bonded via an ester linkage to a glycerol molecule. Manufacturers use monoglycerides because of their ability to emulsify (allowing two different substances to blend).

They are also used to extend the shelf life of several products. Monoglycerides are a form of trans fat.

B) Where do you find it? (Foods, beverages, etc.)Consumers should read food labels, where they can find monoglycerides listed in:

• Ice cream, shortening, chewing gum, candy, beverages, margarine, whipped toppings, bakery products, and confections

• In soft drinks• In non-food uses, monoglycerides are added

to lubricants and cosmetics

C) Problems/Health Risk• Monoglycerides increase the risk of developing diabetes• Can cause high blood pressure• Increase blood levels of LDL cholesterol, a bad cholesterol• Clog arteries, putting consumers at risk of heart attacks and strokes• Monoglyderides made from vegetables such as corn can cause allergic

reactions in those allergic to corn or corn products.



D) Healthy AlternativesConsumers should do everything possible to avoid trans fatty acids, including monoglycerides. This includes:

• Reading product labels. Look for the words “monoglycerides and diglycerides.”

• Use olive oil, palm oil, and coconut oil in cooking.• Use butter in small quantities.• Use ghee when a more-solid fat is needed for baking.



diglyCeRideA) Origins/History/What is its purpose?A diglyceride is a synthetic fat that has been made from natural fatty acids and glycerol. The fatty acids are mainly from plants, but some animal fats may also be used. Its composition is like that of partially digested natural fat. Diglycerides are used in food and non-food products as stabilizers and emulsifiers (they allow items such as water and oil to mix well). As a trans fat, diglycerides extend the shelf life of several products.

Members of some faiths, such as Jews and Muslims avoid foods containing diglycerides because they may use fat from pork. Vegans also avoid them.

B) Where do you find it? (Foods, beverages, etc.)Consumers should look for diglycerides to be listed on the food labels of chewing gums, candies, beverages, soft drinks, shortenings, margarines, whipped toppings, ice creams, baked goods, meat substitute products, and processed foods.

C) Problems/Health RiskLike its close relative monoglycerides, diglycerides are an artificially made fatty acid. Because they are similar to triglycerides, they:

• Can lead to obesity• Increase levels of LDL (bad) cholesterol in the body• Decrease the levels of HDL (good) cholesterol in the body• Increase the risk of high blood pressure• Increase the chances of stroke, high cholesterol levels, and heart attack• Can increase the risk of developing diabetes• Can lead to inflammation inside the body.

Because diglycerides can include other ingredients, such as tartaric acid, nickel, synthetic lactic acid, sodium hydroxide, and ricinus fatty acids, they may cause



even more health issues—however, not enough study has been carried out on these extra ingredients.

D) Healthy Alternatives• Ghee, a clarified butter that is partially solid• Coconut oil• Palm oil• Olive oil, when used as an ingredient in salad dressings• Consumers should carefully read food labels. Even though diglyceride is a

trans fatty acid, food manufacturers have gotten around FDA requirements for listing levels of trans fats that are above 0.5 grams/serving by separating diglycerides and monoglycerides.



sulfites (sodium sulfite,

sulfuR dioxide, sodi-um Bisulfite, CalCium

sulphite)A) Origins/History/What is its purpose?Sulfites are used to preserve foods, beers, wines and medications. They are naturally present in many foods and develop as a result of fermentation, such as in wines. They are added, however, as preservatives and/or antioxidants to dried fruits and wines to extend their shelf life, inhibit microbial growth and preserve color.

B) Where do you find it? (Foods, beverages, etc.)• Drugs, including in nebulizer bronchodilator solutions, which are used for

asthma; antiemetics, antibiotics, anesthetics, cardiovascular medications, tranquilizers, analgesics, and intravenous muscle relaxers

• Baked goods• Dried citrus fruit beverage powder mixes• Confections and frostings• Relishes and condiments• Modified dairy products• Alcoholic beverages, such as beers, wines, and wine coolers• Shellfish and fish• Gelatins, fillings, and puddings• Fresh fruits and vegetables• Jams and jellies



• Grain products and pastas• Nuts and nut products• Many plant protein products• Snack foods, especially dried fruits• Processed vegetables• Soups and mixes• Tea (instant and liquid concentrates)• Sweet sauces and toppings

C) Problems/Health RiskFor individuals sensitive to any kinds of sulfites in their foods, medications, snacks and beverages, the result can be a severe, if not deadly allergic reaction.

• Severe asthma symptoms, especially for those who suffer from sulfite-sensitive asthma

• Individuals deficient in sulfite oxidase, which helps to metabolize and detoxify this ingredient, may suffer fatal reactions to sulfites. When sulfites are in beverages or foods at a level above 10 ppm, they are required to be listed on the label. When reading labels, these individuals should look for:

• sulfur dioxide• sodium sulfite• potassium bisulfite• sodium metabisulfite• potassium metabisulfite• sodium bisulfite.• Wines made with organic

grapes can also contain as much as 100 ppm of



total sulfites, which occur naturally• Choose dried fruits that are labeled “unsulphured.”

D) Healthy AlternativesFoods that are free of sulfites:

• Yogurt, skim, 1%, 2% and whole milk, cream, buttermilk, and sour cream• Cottage cheese, butter, ricotta and all plain cheeses• Pure grains and flours, fresh pizza dough, biscuits, breads, and buns• Baked goods that have been homemade; dried-fruit-free breakfast cereals

(must also be free of coconut as well)• Plain crackers and pastas, no flavorings or seasonings added• Pure frozen and fresh vegetables; 100 percent juices, except for grape,

flavored ciders, bottled lemon, and lime juices; No dried vegetables, pre-sliced potatoes from the dairy section, frozen sliced mushrooms, pickled vegetables, tomato pastes, purees, and pulps

• Pure fresh and frozen fruits; frozen orange juice, all frozen juices, only fresh lemon and lime juices. No dried or glaceed fruit, grapes, frozen sliced apple slices, maraschino cherries

• Any pure frozen or fresh meat, fresh-caught fish, fish canned in water only, some processed meats, but check labels. No gelatin or gelatin mixes, processed crustaceans, deli meats or hot dogs

• All plain legumes; pure peanut butter• Any fresh eggs• Pure butters, creams, margarines and shortenings, homemade salad

dressings, lard, and pure vegetable oils are allowable• Fresh and frozen spices, as well as herbs are allowable. Check labeling for

dried spices and herbs.• 100 percent jams and jellies with no gelatins or pectins, white sugar, maple

syrup and honey are all allowed; No brown sugars, molasses, glucose solids and syrups, corn syrup, or dextrose.

• Allowed: baking chocolate, homemade pickles, pure cocoa, homemade relishes, homemade ketchup. Not allowed: Other vinegars, sprinkles



and chocolate syrups, gelatin, pectin, prepared pickles and relishes, and commercially bottled ketchup. Consumers should check with their doctors regarding baking soda, baking powder, distilled white vinegar, and cream of tartar.

• The most reliable rule of thumb is to “always eat fresh.”



tRuth aBout food

pReseRVatiVes and Cooking oils

Bonus: Miscellaneous Preservatives PART 3



Benzoyl peRoxideA) Origins/History/What is its purpose?Benzoyl peroxide is a chemical found in the peroxide family. It’s used to bleach milk for Italian cheese processing, bleach flour and process whey. When heated, processed, or stored, almost all the benzoyl peroxide is changed over to benzoic acid. When cheese milk is bleached using benzoyl peroxide, this may change the levels of vitamin A in the milk. This peroxide works to protect foods against deterioration caused by microorganisms.

Along with being used to process whey, milk, rice flour, and flour, benzoyl peroxide is used as an acne treatment when applied directly to the affected areas of the skin.

B) Where do you find it? (Foods, beverages, etc.)You’ll find benzoyl peroxide in these foods:

• Flour• Swiss Emmental cheese• Whey and milk• Romano cheese• Asiago fresh cheese• Asiago soft cheese• Provolone cheese• Asiago medium cheese• Reggiano cheese• Asiago old cheese• Parmesan cheese• Blue cheese• Gorgonzola cheese• Aciocavallo siciliano cheese



Benzoyl peroxide is also found in topical acne treatments–those treatments applied directly to your skin. It is also an ingredient in anti-acne skin cleansers.

C) Problems/Health RiskBenzoyl peroxide can cause skin irritation in those who are sensitive. For some, this irritation can be severe. After additional processing and storage, the resulting compound (benzoic acid) can cause hives and make asthma symptoms worse.

When added to flour, benzoyl peroxide has been linked to liver problems. Other health issues include the growth of skin tumors, the effect on the weight of testes and fetal body weight.

D) Healthy AlternativesIf you suffer from acne, but you are sensitive to benzoyl peroxide, other topical treatments are a better alternative. Ask your dermatologist for topical treatments with an antibacterial effect.

If you have been diagnosed with asthma, stay away from any topical skin treatments containing benzoyl peroxide. Find alternative treatments!



CalCium pRopionateA) Origins/History/What is its purpose?This preservative is made in the lab by combining propionic acid and calcium hydroxide. It is used to slow the growth of bacteria and fungi, improving the shelf life of food items. These foods are mainly breads, though it is added to other baked goods, cultured whey, milk derivatives, and processed meats.

B) Where do you find it? (Foods, beverages, etc.)In food products, you’ll find calcium propionate in baked products. It’s added to slow the growth of mold and bacteria, which helps to give them a longer shelf life. While it’s a synthetic additive, it does occur naturally in some dairy products, such as butter and cheese.

Calcium propionate works by stopping harmful microbes from producing the energy they need to live. This slows their growth. It works best against the Bacillus mesentericus mold.

It is also used by the tobacco industry and, in the dairy industry; it’s given to cows to keep them from developing a calcium deficiency.

C) Problems/Health RiskIf you’re sensitive to calcium propionate, you may develop symptoms such as headaches, diarrhea, nausea, and vomiting. Even though it doesn’t accumulate in your body tissues, you can still be sensitive to it.



This preservative may have the ability to cause permanent damage to the lining of your stomach by making an existing case of gastritis worse. This may lead to severe ulcers.

Calcium propionate has been linked to migraine headaches. Fermented foods produce their own calcium propionate; fermented foods have already been suspected of causing migraines.

This additive has been linked to DNA damage, making it not safe to use as a food additive. It may also be passed on from a breastfeeding mother to her baby.

Researchers suspect that calcium propionate is responsible for disruptive behaviors, such as restlessness, irritability, sleep disturbances, and inattention, in children. However, each of these claims will need to be further researched and verified–or ruled out.

D) Healthy AlternativesChoose fresh-baked breads and pastries, made by a bakery in your community. By doing so, you can avoid many of the potential health effects.



CapRoCapRyloBeheninA) Origins/History/What is its purpose?Caprocaprylobehenin or Caprenin is a fat-based substitute made from fatty acids found in easily obtainable foods. Manufacturers make Caprenin using the standard fat-processing technologies, modifying the fat molecules’ fatty acid composition.

Caprenin is made using caproic acid, capric acid, and behenic acid. Both caproic and capric acides come from palm-kernel and coconut oils. Behenic acid occurs naturally in peanuts, which is bad for those suffering from nut allergies. Behenic acid used to make Caprenin comes from hydrogenated rapeseed oil, meaning nut allergy sufferers can safely use this fat substitute.

B) Where do you find it? (Foods, beverages, etc.)Caprenin does not appear to be in use as of 2013. In 1991, Procter & Gamble filed a petition seeking FDA approval that this fat substitute be recognized as GRAS.

C) Problems/Health RiskCanada no longer allows Caprenin to be used as a fat substitute because of some concerns that it has a role in raising serum cholesterol.

D) Healthy AlternativesWhile Caprenin adds only five calories as compared to the nine that fat usually provides, the health risks connected to this fat substitute are too risky to allow it to remain on the market.

Instead, add olive oil or canola oil to your foods. Butter is also safe to add in small amounts.



CaRmineA) Origins/History/What is its purpose?Carmine, which produces a bright red color, comes from the boiled bodies of cochineal bugs. Female cochineals are used to produce this red dye. While some call the cochineal a beetle, it’s not a beetle.

Cochineals are mainly harvested in the Canary Islands and Peru, where they are sun-dried, crushed and immersed in an acidic alcohol solution. The resulting solution is called carminic acid, which will become carmine or cochineal extract. Carmine fell under the “natural color” category until 2009, when it was removed from that list.

B) Where do you find it? (Foods, beverages, etc.)Carmine is added to foods and beverages to give them a red color. You’ll find it in candies such as Skittles, ice cream, Good n’ Plenty, grapefruit juice and pink lemonade.

Carmine is added to cosmetics, such as red lipsticks. It’s also added to prescription pills as a coating.

C) Problems/Health RiskSome individuals have experienced severe allergic reactions to carmine. The nature of their reactions? Life-threatening anaphylactic reactions.

D) Healthy AlternativesFoods and beverages that are not brightly colored. Look for cosmetics that don’t use carmine as a coloring agent. If you suffer anaphylactic reactions, ask your pharmacist if any of your medications have used carmine dye on the coatings.



CyClamatesA) Origins/History/What is its purpose?Cyclamates were discovered quite accidentally when Michael Sveda was working to synthesize anti-fever medications. He set his cigarette on the bench, which had some residue from the substance he was working on. Putting his cigarette back in his mouth, he realized the substance had gotten onto the filter of his cigarette. He had just discovered a new artificial sweetener.

After being patented by DuPont and Abbott Laboratories, FDA received a New Drug Application in 1950. FDA recognized cyclamates as GRAS in 1958.

In 1969, FDA banned sales of cyclamates in the U.S. It is still approved as an artificial sweetener in 55 countries.

B) Where do you find it? (Foods, beverages, etc.)Cyclamates are used in sugar-free and diabetic diets. They are found in instant beverages, iced tea, soft drinks, breakfast cereals, sports drinks, dairy products, cakes, and other baked goods, fruit juices and preserves, jams, jellies and marmalades, biscuits, puddings, flans and gelatins, chocolate, toothpastes and mouthwashes, chewing gums and candies, salad dressings and pharmaceutical products. It is also available in tablet, liquid, and powder form to sweeten foods and beverages.



C) Problems/Health RiskThe solution of cyclamates: saccharine was found to increase bladder cancer in rats. While the rats received levels of this sweetener at a very high level (one human drinking 350 cans of diet soda daily), they did develop cancer.

Lab animals developed testicular atrophy that was irreversible. This affected the function of their seminal vesicles, which affected their ability to reproduce. Cyclamates may be implicated in the damage of male reproductive DNA. At this time, complete research has not been done to verify or rule this out.

D) Healthy AlternativesBecause of the potential health risks of cyclamates, other natural sweeteners are a better choice to use for sweetening foods and beverages.



diaCetyl taRtaRiC and fatty

aCid esteRs of mono and diglyCeRides

(datem)A) Origins/History/What is its purpose?DATEM is a genetically modified additive created in a laboratory. It can be made using either soy or meat fat. Its basic materials do mainly come from soya beans that have, themselves, been genetically modified.

It is approved for use in foods in the European Union, New Zealand, and Australia.

When DATEM is put into dough, the dough becomes springier and able to hold more gas from baking powder or baking soda. The volume of bread and steamed bread increases. DATEM is used to increase food shelf life and, when it combines with amylose, it prevents food aging.

B) Where do you find it? (Foods, beverages, etc.)DATEM is found in baked products, such as breads, rolls, cakes, and cookies.

It’s added to cream, making it finer and smoother. Dairies add DATEM to non-dairy creamer to make the emulsion process more homogenous. It is also



added to both butter and concentrated butter to keep the oils from separating. DATEM increases butter’s stability.

DATEM is added to spices, sugar and syrup to increase their shelf life.

C) Problems/Health RiskDATEM is a GMO, made from genetically modified soya beans. Because GMO foods have been linked to some health problems, this adds to the health problems posed by eating processed foods.

When you look at a food label and see no trans fatty acids listed, you may put the food item into your shopping cart, believing that you’ve dodged a health bullet. Wait just a minute and scan that food label completely. If you see DATEM listed, you are looking at what is a trans fatty acid.

Why isn’t it listed as a TFA? Because it isn’t officially considered either a lipid or a fat, it doesn’t have to be labeled as a TFA. So, if you have bought any other foods, believing them to be TFA-free, look at those labels as well. As you know, TFAs have been associated with strokes, diabetes, heart disease, and obesity.

D) Healthy AlternativesRead labels. Avoid anything listing DATEM on its ingredients lists.

Steer clear of processed foods, non-dairy creamers and dairy foods with DATEM on their labels.



ethylene oxideA) Origins/History/What is its purpose?Ethylene oxide is a colorless, flammable gas made using ethylene and oxygen, with silver being used as a catalyst. In 1859, chemist Charles-Adolphe Wurtz first made ethylene oxide using 2-chloroethanol and a base. During the First World War, it gained additional fame as chemists tried to use it as a chemical weapon.

B) Where do you find it? (Foods, beverages, etc.)In foods, ethylene oxide is added to spices to sterilize them. It is also added to coconut, flour, cocoa, dehydrated vegetables and fruits. It is also added to cosmetics.

In more industrial applications, ethylene oxide is added to detergents, textiles, solvents, polyurethane foam, and adhesives. During the bioterrorism attacks taking place in October 2001, ethylene oxide was one of the pesticides used to decontaminate anthrax spores that had been mailed to U.S. leaders.

Small amounts are used as a fumigant. In the hospital setting, it is used to sterilize surgical equipment and plastic devices for which steam sterilization cannot be used.

Ethylene oxide exists in burning fuels, such as coal, petroleum, and natural gas. It is present in tobacco smoke due to its use in growing tobacco leaves.

C) Problems/Health RiskIf you inhale ethylene oxide, it can be fatal. Inhalation leads to your lungs filling with fluid hours after you breathed the fumes in. Other effects can include



nausea, vomiting, bronchitis, neurological disorders, pulmonary edema and, at high concentrations, emphysema. It’s also a skin and airway/respiratory irritant. Look for these overexposure symptoms: dizziness and headaches, convulsions, seizures and coma.

If you come into exposure to ethylene oxide as a refrigerated or pressurized liquid, if it evaporates, you can suffer from frostbite if the liquid comes into contact with your skin.

Lab animals that have been exposed to this additive for their entire lives are at higher risk of developing liver cancer. Ethylene oxide exposure can cause negative reproductive effects, which includes a higher rate of miscarriages and mutations. While the reproductive effects of this additive have not been studied in humans, they may be similar to those of animals.

Humans who are constantly exposed to this additive may be at higher risk of developing cataracts, but if the exposure is low, they do not seem to be at higher risk of cancer. At higher doses, it may be a human carcinogen. Among the cancers this additive can cause are stomach cancer, pancreatic cancer, Hodgkin’s disease, and leukemia.

D) Healthy AlternativesBecause the effects of ethylene oxide get worse as the level of exposure rises, simply limit your exposure to the amounts used to sterilize foods and spices.



methylpaRaBenA) Origins/History/What is its purpose?Methylparaben comes naturally from fruits, such as blueberries. It is used as an antifungal agent in cosmetics and personal care products. It biodegrades easily and causes no harm to human beings.

B) Where do you find it? (Foods, beverages, etc.)You will find methylparaben in hair color and hair bleaches, anti-aging compounds, facial moisturizers and skin treatments, styling gels and lotions, shampoos, facial powder, eye shadow, eyeliner, blush and mascara.

In foods, you’ll find methylparaben in frozen dairy products, baked goods, candy, marinated fish items, jams, jellies, mustard, processed vegetables, mayonnaise, soft drinks, salad dressings, fruit juices, and spicy sauces.

C) Problems/Health RiskIf you have very sensitive skin, methylparaben can cause minor allergic reactions or skin irritation. If it reacts with UVB rays, it can increase your risk of skin damage, increasing your risks of skin aging.

For those not sensitive to its effects, it is safe for pregnant and breastfeeding mothers as well as very young children.

Chronic exposure to estrogenic activity paraben compounds may lead to the development of breast cancer.



In men, the estrogenic effects of methylparaben can adversely affect their reproductive glands, especially in the testes.

D) Healthy AlternativesDon’t buy cosmetics, toiletries, or skin-care products containing any paraben formulations. Instead, buy these items if they contain neem extract, polyaminopropyl biguanide, phenoxyethanol, rosemary oleoresin, or potassium sorbate.



pRopyl gallateA) Origins/History/What is its purpose?This food additive is produced in the laboratory as a white crystal powder. Its intended use is as a food preservative and to keep the oils and fats in foods from spoiling.

B) Where do you find it? (Foods, beverages, etc.)Look for propyl gallate in:

• Vegetable oils• Snack chips• Mayonnaise• Cereals• Imitation chocolates• Chewing gums• Herb mixes• Dried fruits• Desserts• Meat products• Soup bases

In non-food products, it is added to cosmetics to help maintain their texture and color.

For industrial applications, it is used in lubricants, pharmaceuticals, adhesives and in animal food.

C) Problems/Health RiskThis food additive is suspected of causing cancer in lab rats. This evidence is still not conclusive, but foods preserved with propyl gallate should be avoided.



Propyl gallate may be linked to stomach and skin irritation, allergic reactions, and kidney, and liver problems. Asthmatics may develop allergic reactions, causing asthma attacks.

D) Healthy AlternativesBuy and use additive-free oils that have been minimally processed. Buy them in smaller bottles so you use them up more quickly.



pRopylpaRaBenA) Origins/History/What is its purpose?This paraben comes from nature, being found in larger berries, such as cranberries. It is also found in some insects. For commercial use, propylparabens are synthesized from benzoic acid. For foods, this additive is used as a preservation agent, adding to the shelf life of foods and beverages.

B) Where do you find it? (Foods, beverages, etc.)You can find propylparaben in:

• Processed vegetables• Frozen foods• Spicy sauces• Candies• Soft drinks• Fruit juices• Mayonnaise• Mustard• Marinated fish items• Fruit jellies

For non-food items, it is used in eye shadows, eyeliners, mascara, facial powder, blush, hair colors, and hair bleaches, anti-aging products, concealers, facial moisturizers, treatments, and foundations with SPF.

C) Problems/Health RiskPropylparaben can cause disruptions to hormone function, increasing the risk of reproductive toxicity and breast cancer. This additive mimics estrogen.



It is also linked to endocrine disruption, immunotoxicity, skin irritation, and neurotoxicity.

D) Healthy AlternativesLook for foods and products that do not contain polyparaben. Buy smaller quantities of foods, oils, and cosmetics so you use them up more quickly.

Wear cosmetics for the minimal amount of time, and then remove every trace of makeup before going to bed.



sodium aluminum sulfate

A) Origins/History/What is its purpose?This additive is actually a mineral called mendozite which has been purified chemically for industrial use. it is classified as an alum.

B) Where do you find it? (Foods, beverages, etc.)It used to be added to baking powder to bring carbon dioxide out in doughs and batters. It is also used to clarify water. It is also used in:

• pH adjusting baking powder • Firming agents in pickled products• Food colorings used in cake decorations• Emulsifiers for processed cheese spread

C) Problems/Health RiskYour body doesn’t need or use aluminum, but, because your cooking pans may contain small amounts of aluminum, you may ingest small amounts. Aluminum builds up in your body. Studies have linked aluminum consumption to Alzheimer’s disease, although research studies have not made a connection.

Aluminum adversely affects the nervous and reproductive systems of laboratory animals.

D) Healthy AlternativesUse anodized aluminum cookware if at all possible. Steer clear of foods containing aluminum.



VanillinA) Origins/History/What is its purpose?Vanillin is produced completely in the laboratory, starting with benzene and propene. The resulting compound is combined with hydrogen peroxide. One of the benzenediols that results is a catechol called ethyl vanillin. It is used in fragrances, maple syrup, chocolate, beverages, and ice cream.

In the fragrance industry, vanillin is used for several kinds of fragrances and other additives. It is also found in perfumes, deodorants, and cosmetics.

The electroplating industry uses vanillin to coat the surface of a conducting material with metal. It’s also used to whiten both fabric and paper.

B) Where do you find it? (Foods, beverages, etc.)You’ll find vanillin in:

• Hair conditioners• Shampoos• Lip glosses• Moisturizers• Lip balm• Makeup removers• Lip liner• Lip treatments• Lipsticks with SPF• Foundations• Tobacco• Toothpaste• Wine



In foods, it is added to cakes, instant noodles, cool drinks, crackers, candies, bread, chocolates, yogurts, and ice creams.

C) Problems/Health RiskIn large quantities, vanillin can be toxic. Some side effects can include coughing and respiratory irritation. Another symptom is gastrointestinal tract irritation.

D) Healthy AlternativesBuy toiletries, skin care products, and cosmetics that don’t have vanillin listed on their ingredients lists. Check to see if you can find any fragrance-free versions.



suCRose polyesteRA) Origins/History/What is its purpose?Sucrose polyesters or fat substitutes were created in the laboratory in response to consumers’ requesting foods tasting as good as their fat-filled counterparts, without adding to their daily caloric intake. Some of these fat substitutes include Olean and Olestra, neither of which remains on the market.

B) Where do you find it? (Foods, beverages, etc.)This additive is found in savory snacks, such as flavored and salty chips.

C) Problems/Health RiskSucrose polyester depletes your body’s store of carotenoids, which are important to your body’s optimal functioning and health, helping you to fight the development of cancer. It also depletes lutein and zeaxanthin, both of which are important to healthy eye function. Even when you supplement with select vitamins or multivitamins, this won’t reverse the depletion effects that this additive can cause.



Because of how sucrose polyesters work, the fats you eat are excreted quickly through your bowels, causing sometimes-severe gastrointestinal disturbances, such as fecal urgency, diarrhea, more frequent and looser bowel movements.

Sucrose polyester may be linked to the development of several types of cancer. Lab rats fed sucrose polyester fat substitutes developed liver foci; felt to be precursors of cancer.

D) Healthy AlternativesEat low-fat foods in moderation. Dietary fat is necessary, so include it in your diet, but keep your fat gram intake low.

Focus on foods containing polyunsaturated and monounsaturated fats, steering clear of saturated fats.



ReseaRChAzodicarbonamide:http://www.inrfood.com/ingredients/3236http://www.goodguide.com/ingredients/37393-azodicarbonamidehttp://apps.who.int/bookorders/anglais/detart1.jsp?codlan=1&codcol=38&codcch=16http://www.happilyunprocessed.com/2013/02/07/whats-really-in-your-egg-mcmuffin/

BHA (Butylated Hydroxyanisole)http://www.cspinet.org/reports/chemcuisine.htmhttp://www.nutrition411.com/education-materials/miscellaneous-topics/item/2337-butylated-hydroxyanisole-bhahttp://www.3fatchicks.com/food-additives-to-avoid-bha/http://www.livescience.com/36424-food-additive-bha-butylated-hydroxyanisole.html

BHT (Butylated Hydroxytoluene)http://www.cspinet.org/reports/chemcuisine.htmhttp://chemistry.about.com/od/foodcookingchemistry/a/bha-bht-preservatives.htmhttp://woodbury.patch.com/groups/jane-kramers-blog/p/bp--the-health-effects-of-bha-and-bht-on-your-bodyhttp://eatdrinkbetter.com/2009/03/02/mushrooms-grasses-could-replace-bht-and-other-artificial-preservatives/

TBHQ:http://www.cspinet.org/reports/chemcuisine.htmhttp://wakeupnews.weebly.com/tbhq-in-foods.htmlhttp://www.naturalnews.com/031318_TBHQ_food_preservatives.htmlhttp://www.naturalnews.com/031318_TBHQ_food_preservatives.html



the histoRy of fluoRide Being plaCed

in wateR systemIn the 1930s, research showed that fluoride could help to prevent tooth decay and cavities. Water fluoridation began roughly 15 years later, in 1945–despite the fact that, before this time, fluoride was already regarded as a toxin. At concentrations as low as 1 ppm (part per million), fluoride was considered just as toxic as both lead and arsenic.

Due to the cooperation between the U.S. nuclear weapons program, the dental industry, and the aluminum industry, the public relations message soon convinced public health officials that adding small quantities of fluoride to drinking water would benefit residents, not poison them.

At the forefront of community water fluoridation were



Gerald Cox, who was employed by Mellon Institute as a researcher and Francis C. Frary, who was the director of the aluminum laboratory with the Aluminum Company of America. Frary was concerned more with the toxic remains produced by the aluminum plant. The remains were fluoride, which was being deposited into farmland surrounding the plant. It was becoming very expensive to dispose of the fluoride pollution.

Gerald Cox had dealt with a similar situation with asbestos-related health issues and pollution. In trying to prove that asbestos was harmless, he would be able to help Frary and the aluminum industry.

Enter Harold Hodge. In 1957, he stated unequivocally that, at 1 ppm, fluoride was completely safe. Scientists, government officials and the public believed him.

Just who was Harold Hodge? He was the chief toxicologist for the Manhattan Project, responsible for determining the deadliness of the chemicals that were used in producing the atomic bomb. One of those chemicals? Fluoride.

The Kettering Laboratory, along with the National Institute of Dental Research, The Aluminum Company of America, Kaiser Aluminum, The American Petroleum Institute, DuPont, The Aluminum Company of Canada, U.S. Steel and Reynolds Metals, cooperated on a huge bibliography of abstracts touting the safety of community fluoridation. The lead on this project was Robert Kehoe, who worked for the Fluorine Lawyers Committee.



what CountRies haVe the most fluoRide?

From the highest to lowest percentages of community water fluoridation:

• U.S.• Australia• Colombia• Ireland• Malaysia• New Zealand• Singapore

Israel is listed, but has since banned fluoride from its drinking water supplies. Other than Ireland and England, Europe is predominantly non-fluoridated.



what CountRies staRted this and why

Fluoridation began in the U.S. as scientists working on the development of the atomic bomb, aluminum factories and the petroleum industry worked to find a solution to the ever-growing problem of fluoride pollution.

From a letter written by Charles Perkins, a chemist in 1954: Russia, Germany, Hitler and the Nazis foresaw dominating a world controlled by Nazism. To arrive at this goal, they would fluoridate the drinking water of countries they planned to invade. (After drinking fluoridated water for even one year, a person isn’t the same as he was before beginning to drink treated water. A part of his brain will be poisoned and narcotized, making it easy for him to be dominated.)

This allegation has since been found to be false.

It’s becoming clear how a poison was touted as a dental benefit. Now that you know this, how do you know how much fluoride is in your community water?



how to measuRe oR know how muCh fluoRide is in ouR

wateR systemIf your water supply comes from the municipal water supply, which is a public source, you can visit your community water system and ask for the annual report on the quality of your water supply. Every municipal water system is required by the Environmental Protection Agency to provide an annual water quality report called the Consumer Confidence Report.

In this report, you’ll be able to find out about the chemicals your city’s water supply contains, including fluoride.

If you have a private water source, such as a private well, you’ll have to call a laboratory to test your water supply for the presence of fluoride. Contact the EPA and their Safe Drinking Water Hotline to ask for additional information about the safety of your drinking water.

You need to know how much fluoride you and your family are taking in because of the potential health side effects, some of which are serious.



health side effeCts of fluoRide in

ouR wateR systemWhen you are exposed to fluoride, you may suffer from a long list of disorders that can affect your quality of life. These include:

• Lowers the IQ• Brain damage• Dementia• Lethargy or hyperactivity• Muscle disorders• Increased absorption of lead• Arthritis• Bone fractures• Bone cancer• Increased rate of tumor and cancer

development• Synthesis of collagen is disrupted• Lowered thyroid function• Disrupted immune system• Over 60 enzymes are inactivated• Slows or stops the formation of

antibodies• Genetic damage and cell death• Increased aging process• Damage to sperm and an increase in infertility• Reduced melatonin production• Early onset of puberty



Because you don’t know the levels of fluoride in your drinking water, if you get supplemental fluoride from other sources, such as toothpaste, it could be very easy for someone in your family to take in too much fluoride. In communities across the U.S., about 1 ppm of fluoride is added to the community’s water supplies.

This means that very young, small children get the same amount of fluoride, as do grown adults, making it too easy for babies and small children to suffer an acute overdose. People who are medically required to drink a lot of water – kidney patients, for example– take in much higher doses as well.

Fluoride targets your bones and skeleton, kidneys, gastrointestinal system and heart. It also targets your nerves and teeth.

Should someone you know suffer from an acute fluoride overdose, you need to know what symptoms to watch for. These include:

Salivation and thirstAbdominal painDiarrhea

Nausea and vomitingDrowsinessLabored breathing

Stiff spineFever and sweatingDermatitis or a skin rash

If you take in enough fluoride to deplete the calcium levels in your body, you could suffer from hypocalcaemia and/or death.



Below is a list of some short term versus long term side effects of ingesting fluoride:

SHORT TeRm SIDe eFFeCTS(Acute fluoride overdose)

DermatitisDrowsinessLabored breathing

Salivation and thirstAbdominal painDiarrhea

Nausea and vomitingFever and sweatingStiff spine

LOnG TeRm SIDe eFFeCTSHyperactivity or lethargyIncreased lead absorptionDental fluorosis (stained teeth)Skeletal fluorosisBrain damageDementiaLowered I.Q.Muscle disordersArthritis

Synthesis of collagen disruptedBone fracturesBone cancerLowered thyroid functionGenetic damage, cell deathInactivates over 60 enzymesDisrupted immune system

Inhibited formation of antibodiesIncreased rates of tumors and cancersIncreased aging processDamaged sperm, increased infertilityReduced melatonin productionEarlier puberty onset



otheR ways people aRe exposed to fluoRide

otheR than wateROther than the water you drink, cook, shower, launder, and clean with, you are exposed to other sources of fluoride. These include fluoride-containing mouthwashes and toothpastes.

You can also ingest fluoride from foods that have been processed using fluoride-treated water. Fluoride is an ingredient in pesticides – meaning, you can take in more fluoride from foods sprayed with these pesticides. Meat that has been mechanically de-boned has been exposed to fluoride.

Your pharmaceutical drugs may have fluoride in them. Instant tea has fluoride in it. And your infant, if she or he drinks formula or soy formula, can be getting dosed with fluoride as well.

To top all this off, when you visit your dentist, he may apply a professional-strength topical fluoride treatment to your teeth. That’s an additional exposure. He may also prescribe fluoride drops that he wants you to add to your drinking water.



3 independent studies to pRoVing that

fluoRide is Bad to dRink

Some studies link fluoride in your drinking water to the above health issues. These studies include:

Study #1: The National Research Council’s (National Academy) 2006 review, Fluoride in Drinking Water: A Scientific Review of EPA’s Standards, reported on the reasoning for the maximum contaminant level goal for fluoride in drinking water, which had been set by EPA back in 1985. Even though EPA erroneously misdirected the review committee in several circumstances, its report unequivocally stated that dental fluorosis is an adverse health effect.

The report also stated that the standard of 4 mg of fluoride per liter of water doesn’t protect against adverse health effects. The report also stated that silicofluorides, which have been linked to several health conditions, should be tested. The amount of fluoride required to cause harm to the health of the most vulnerable populations is exceeded by the current levels of fluoride in our drinking water.

This report contained detailed information about potential hazards to your health, such as brain damage and endocrine dysfunction. To conclude, Dr. Robert J. Carton wrote that the recommended Maximum Contaminant Level Goal should be set at zero.

Study #2: The International Journal of Pediatric Dentistry, in a September, 2001



publication, reported that children in South Africa who drank water containing 3 ppm of naturally occurring fluoride had more dental decay than children living in other parts of the country drinking water with much lower concentrations of fluoride. American children were found to have twice the rate of cavities than those South African children who drank lower levels of natural fluoride in their water.

Study #3: Dr. Steven Levy, DDS, along with his team of researchers, learned that fluoride destroys teeth from the inside out. His study focused on children four years old and younger. In this study, published in the Journal of the American Dental Association, reported that exposure to excessive levels of fluoride leads to dental fluorosis.

Dr. Levy wrote that, during the first four years of a child’s life, fluoride ingestion was significantly related to fluorosis. Infant formulas made with fluoridated water give infants 100 to 200 times more fluoride than do cow’s milk or breast milk.

Because of the health risks coming from fluoride exposure, you need to learn ways of avoiding overexposure. You also have some healthier alternatives you can use that decrease your exposure to fluoride.



how to aVoid fluoRide and what aRe some healthy

alteRnatiVesYou can avoid fluoride if you are concerned about its effects on your health and that of your family. Of course, if you want to successfully avoid as much exposure to fluoride as you can, you’ll need to think of as many ways you and your family could be exposed so you can take the necessary steps.

• Buy non-fluoridated toothpaste

• Monitor your children as they brush their teeth. For children under 6 years of age, teach them to spit everything out as they brush. Ask your dentist about the advisability of using fluoridated toothpaste for children under 2 years of age

• Topical fluoride treatments are actually more effective than the fluoride added to your drinking water. If you don’t object to an occasional exposure of fluoride for your family members and yourself, then a topical fluoride treatment every six months at your dental appointments should not be worrisome. If your dentist recommends supplemental fluoride for your children, you do have the option of refusing this

• Drink bottled water that lists its source as natural spring water. These bottled waters have the lowest level of fluoride, but if you would like, contact the bottler and ask them about the levels of fluoride



• If your water source is a private well, contact a reputable laboratory and ask to have your water tested for fluoride levels

• Ask your community for the annual water report, which is called the Consumer Confidence Report. This will show you the level of fluoride in your municipal water

Now let’s dive in to a common question asked by people who want to eliminate fluoride while drinking.



Can you put a wateR filteR oVeR

youR kitChen sink to puRify the wateR?

is it possiBle?The only way you can remove fluoride from your home’s water supply is to install an expensive reverse osmosis filter. You would have to install one for every faucet in your home. Not only do you want to filter fluoride out of your drinking water, you want to do the same for the water you cook, clean, launder and bathe with. If you’re wondering why to add these filters to your tub and shower drains, you are capable of absorbing contaminants, including fluoride, through your skin as you bathe or shower.

Those carbon filters you buy at the discount store won’t remove fluoride from your water. If you truly want to remove fluoride from your family’s water, the reverse osmosis filters are one option.

Two other options include alumina defluoridation and distillation.

“Can I boil my water or freeze it to remove fluoride?” No. Instead of removing the fluoride, these actions will only serve to concentrate the fluoride, which is exactly what you do not want.



what aRe some otheR ways to aVoid

fluoRide?• Look at how your food can be exposed to fluoride. If this concerns you, an

option for your family might be to install a rainwater tank. Rainwater does not have fluoride in it, so you can use this as your family’s water source. Once you have set up your well, you’ll have to make sure your water is safe to drink and used for cooking. Ensure that it is safe from contamination, including chemical sources Use an aboveground tank so surface runoff cannot contaminate your rainwater. For the first rainfall after a dry spell, collect that water in a diversion system. Use this water for gardening. Start your own private vegetable garden. To nourish and water the vegetables, use the water from your rainwater well. If you plan to use your rainwater to prepare infant formula, check first with a maternal-infant health nurse. You may have to have your water tested to ensure that nitrates won’t be a problem for your baby.

• Packaged foods may contain fluoride, which you certainly don’t want in your family’s diet. As much as you possibly can, choose whole foods. Whole foods are foods in their natural state. Fruits, vegetables, and meats with no added ingredients or fillers

• Buy a bread maker and make your own bread. Or find some bread recipes you and your family like and make them, using your oven



• Avoid processed foods. Again, as much as you can, make meals and desserts from scratch, using whole food ingredients

• Think back to when your mother cooked the meals you, your siblings and parents enjoyed. Beef stews, chicken potpies, mashed potatoes, meatloaf, fish, casseroles, baked potatoes, French fries, and even homemade desserts are options To make these foods healthy, use unsaturated fats and monounsaturated fats as much as you can. Stay away from the unhealthy food ingredients that increase calorie and cholesterol counts.

• At home, school and in your office, avoid drinking water from water fountains and the water faucet. Instead, buy and drink bottled water that is bottled from a natural spring source

• If possible, have a whole-house reverse osmosis system installed at home. This way, you know the fluoride is being removed from the water coming into your home. Nobody is drinking or bathing in water containing fluoride. You aren’t cooking with fluoride-contaminated water

• Look at the beverages you and your family drink, such as bottled instant teas, sodas and others. These may contain fluoride that you don’t want your family or you to be taking in. Because you now know the negative effects that fluoride can have on your entire body, you need to reduce your exposure as much as you can

• Buy and drink organic wine and grape juice. Traditional vineyards use cryolite, a fluoride-containing pesticide. People who drink grape juices and wines coming from these vineyards take in high amounts of fluoride as a result. (According to the USDA, the average level of fluoride contained in these beverages exceeded 2 ppm for white grape juice and white wine!)



For red wine, the levels are about 1 ppm Raisins from traditional grapevines–those vines grown using non-organic methods–contain about 2.3 ppm of fluoride If you don’t want to pay the extra money for wines made from organic grapes, opt for European-branded wines. If you and your family drink a lot of grape juice and eat a lot of raisins, buy organic

• Enjoy teas made using green and black teas? Be careful! These beverages, particularly the bottled and instant, come from tea plants that are capable of accumulating high levels of fluoride Some of these teas also contain high levels of antioxidants, which can protect you against toxic levels of fluoride If this still worries you, look for teabags and tea leaves made with younger leaves, such as white tea. The antioxidants in young tea leaves are much higher than they are in older green and black leaves. You’ll get the best health benefits of tea without opening yourself or your family to the negative effects of fluoride

• Drink yerba mate. This is an herbal, caffeinated tea from South America containing very low amounts of fluoride

• Throw out your non-stick pans that have been made with the Teflon coating. The coating can deeply increase the fluoride contents of the foods you cook in them. Instead, use stainless steel

• When you develop a bacterial infection, if your doctor wants to prescribe Cipro, ask him for an alternative that is just as effective. It turns out that many of the pharmaceutical medications on the market today are



fluorinated. They have a carbon-fluorine bond that, while it is usually strong enough to resist being broken down in your body, it can break down. Some of these fluorinated meds, if they break down, will metabolize into fluoride inside your body. Other fluorinated medications include anesthetics such as Sevoflurane and Isoflurane, Flecainide, Niflumic acid and Voriconazole. As your doctor if he can prescribe non-fluorinated alternatives if you take any of these

• Steer clear of fluoridated salt. Currently, in the U.S., fluoridated salt is not sold

• Avoid mechanically deboned chicken. In the deboning process, bone particles are introduced into the meat. This increases your exposure to fluoride. Buy whole chicken and take the meat from the bones at home



ConClusionNow that you know the truth about drinking fluorinated water, it is time to use this material and avoid this silent killer at all cost. If you must, re-read this report as your health, longevity and life depends on it.



ReseaRChFluoride in Water:http://www.livescience.com/37123-fluoridation.htmlhttp://articles.mercola.com/sites/articles/archive/2013/01/20/fluoride-denialism.aspxhttp://www.fluoridealert.org/articles/fluoride-facts/http://www.nutri-living.com/free-information/links/item/130-fluoride-and-cancer-healthy-alternatives.html

MSG:http://www.food-info.net/uk/intol/msg.htmhttp://www.msgtruth.org/avoid.htmhttp://health.howstuffworks.com/wellness/food-nutrition/facts/the-dangers-of-monosodium-glutamate.htmhttp://www.livestrong.com/article/531507-monosodium-glutamate-alternatives/

Recombinant Growth Hormone:http://www.mydailymoment.com/moms/nutrition/growth_hormone_containing_food_what_you_need_to_know.phphttp://nutrition.about.com/od/healthyappetizerssnacks/a/Bovine-Growth-Hormones-And-Milk.htmhttp://www.gan.ca/lifestyle/vegetarian+guide/the+downside+to+consuming+animal+products/how+hormones+could+affect+your+health.en.html



“natuRal” oR “fResh”A) Origins/History/What is its purpose?The terms aren’t as easy to define as people would think. “Fresh” means much more than never frozen or raw. The U.S. Department of Agriculture defines “fresh” poultry as meat that has never been held at temperatures below 26 degrees F, which is when the flesh begins freezing.

Furthermore, in 1997, the Food Safety Inspection Service forbade the word “fresh” on any uncooked poultry with an internal temperature lower than 26 degrees F.

When it comes to produce, fresh connotes “fresh from the farm” or raw, but frozen vegetables that have been kept frozen, then prepared properly can be called fresh.

“Natural” may imply “good for you,” but that natural food may actually have contaminants in it. This means that foods grown without the use of chemical preservatives may actually be more dangerous than those that have been grown with herbicides or pesticides.

Going just a step further, the USDA describes “natural” foods as those with only minimal processing and no added color or artificial ingredients.

B) Where is it found? (Foods, beverages, etc.)• “Natural” can be used to describe meats from animals that have been

treated with artificial hormones.• Meat that has been injected with a saline solution can also be described

as natural.• Foods with added natural flavors can also be legally called natural• Unprocessed foods are also called fresh, including beef, vegetables, fruits



and seasonings such as vinegar.• Food manufacturers are told under which conditions they can label their

products as fresh or natural. Even so, they are still able to process their foods to a slight degree as long as they don’t fundamentally change those foods.

C) Problems/Health Risk• Some food products, such

as agave, are sought out by consumers because of the belief that they are healthy or natural. Again, using agave as an example, this is a sweetener that has been just as highly processed as high-fructose corn syrup. For diabetics, adding agave to their coffee could shoot their blood glucose levels sky-high.

• Fresh vegetables and fruits – these seem to be naturally healthy, but if they have been genetically modified (GMO), consumers don’t know how the genetic modifications can affect their health because the effects of GMO foods has not yet been fully studied.

• Salad dressings added to healthy salads are chemical preparations. While they do contain some natural ingredients, the additives far outweigh the natural ones.

• Veggie burgers might seem to be a natural choice for consumers. Taking a look at Morningstar Farms Grillers Vegan Veggie Burgers reveals more additives than vegetables. Many of these additives are known carcinogens while others are implicated in other health conditions.

D) Healthy AlternativesConsumers can make their own foods at home:

• Pasta sauces



• Salad dressings• Homemade ketchup• Home-baked tortilla chips using

corn tortillas or masa harina• Homemade breakfast cereals.

These use millet, steel-cut oats, granola and quinoa. Pour the dry mix into a sandwich bag for a snack food

• Hazelnut butter• Homemade bread using whole-grain flour• Homemade ice cream or yogurt• Homemade snacks or cookies



“made with” oR “Contains”

A) Origins/History/What is its purpose?As food allergies and their danger became known to medical professionals, food manufacturers, and consumer advocacy groups, the need for clear labeling became evident.

Allergens such as peanuts, milk, wheat, eggs, and shellfish can cause potentially life-threatening reactions in sensitive individuals.

While it is expensive for food manufacturers to isolate food-processing areas as they make foods that don’t contain dangerous allergy-causing substances, it is much less expensive than the risk of a lawsuit brought by families who have seen a family member permanently affected from such a reaction.

Adding “made with” or “contains” to ingredient labels alerts these families that a particular food is dangerous to one of their family members – thus, they can pass over that food and buy something without the offending ingredient.

B) Where is it found? (Foods, beverages, etc.)The list of foods and beverages that may contain “contains” or “made with” is lengthy.

• Because lactose-intolerant individuals can’t have even the tiniest amounts of a beverage or food with lactose, they must avoid: milks, cheeses, cheese spreads, cream, cottage cheese, ricotta cheese, hot chocolate mixes, ice cream, malted milk, Kefir cultured milk “drink”, sherbet, reduced lactose



milk, sweet acidophilus or lactobacillus milk, whey, yogurt (with or without live cultures), breads, cereals, instant mashed potato mixes, frozen potatoes with lactose, prepared breads, and pancakes.

• They must also stay away from lactose-containing fats and party dips. The list goes even further regarding fruits and vegetables: creamed vegetables, fruit smoothies containing yogurt, batter-coated vegetables, and fruits and vegetables processed with lactose.

• Meats: Breaded or batter-dipped, main dishes with cheese, omelets or soufflés made with milk, meat in a cream sauce, and processed meats with milk or lactose, such as deli meats.

• Soups: Cream soups, chowders, soup mixes made with milk products, white sauces/gravies, and whipped cream.

• Sweets: Cream or cheese-filled pastries, cookies, pies, cakes, pastries and desserts made with milk (tres leches cake comes to mind), puddings and custards, fudge, chocolates, coated candies, ice milk, butterscotch, toffee, and caramels.

• Food ingredients with lactose: Milk powder, nonfat dry milk, milk protein, milk solids, whey, and whey solids or protein.

This covers only milk. The list can include wheat, peanuts, corn, shellfish, and gluten.

“Made with” or “contains” can also boost the food’s claim of having healthy ingredients. “Made with real fruit” or “Contains real fruit juice” is legally allowable even if only one piece of fruit or a single drop of fruit juice has been added to the food item. The placement of the fruit or juice in the ingredients list explains



everything. If these are close to the bottom of the list, the food isn’t truly nutritious or healthy.

C) Problem/Health RiskWhen food labels warn that the food inside contains possible allergens, this is beneficial. Consumers who know a particular food or beverage contains a potentially deadly allergen can and should avoid it, even for non-allergic family members. The entire family can adjust to new foods that don’t have whatever the allergen happens to be.

On the opposite side of the coin however, is the claim “Contains real fruit” or “Made with real fruit juice.” If the beneficial ingredient is present in far smaller quantities than sugars and potentially harmful additives, consumers are eating junk foods that can harm their health instead of giving them the health benefits that the supposed addition of the nutritious ingredient implies.

D) Healthy Alternatives• Fresh fruits and vegetables• Frozen fruits and vegetables that have not been altered with added

ingredients• Fresh or frozen lean meats, poultry and fish• For those suffering from deadly sensitivities or allergies, homemade baked

goods made with ingredients that don’t contain the allergen• Gluten/or lactose-free foods• Peanut-free foods• The best choice is to read

food labels carefully.



“healthy”A) Origins/History/What is its purpose?Adding the “healthy” label to foods and beverages has a long history going back to the days of the Civil War, when President Lincoln started the Department of Agriculture and the Bureau of Chemistry. Forty-four years later, the Original Food and Drugs Act was passed, forbidding interstate commerce in foods, drugs and beverages that have been adulterated or miss-branded.

In 1938, a revised Act (the Federal Food, Drug, and Cosmetic Act) of 1938 is passed. This revision includes safe tolerances of unavoidable poisonous substances as well as standards of quality, identity and fill-of-container for foods.

Fast-forward to 2002, when the National Organic Program comes into being. This program allows the term “organic” to be used only by certified organic food producers, with certification handled by non-profit, state, and private agencies approved by the USDA.

One year later, FDA announces that it will allow food manufacturers to make health claims on food labels. These claims can be supported by “less than conclusive” evidence. The Food Allergy Labeling and Consumer Protection Act comes into effect. Foods containing soybeans, peanuts, wheat, cow’s milk, tree nuts, eggs, crustacean shellfish, and fish must indicate this on the label.

Kraft started Sensible Solutions in 2005, in an effort to highlight some of its “healthier” offerings.

“Guiding Stars” was begun by the Hannaford Brothers Supermarket chain in 2006, guiding customers in choosing healthy foods. Foods marked with three stars are supposed to be the healthiest. Consumer response: even though only 20 percent of the stock was starred, sales of the starred items increased.



NuVal, which scores food on a 1-100 scale, started in September, 2008. The higher the food’s score, the more nutritious it was. Thirty nutrients are used to score foods.

Front of package information starts when Kellogg’s added “Nutrition at a Glance,” which includes the daily percentage values for calories, total fat, sugars, sodium, and vitamins A and C.

In an industry-wide effort to promote a standardized benchmark, General Mills, Coca-Cola, Con-Agra, Unilever, and PepsiCo all participate.

Giant Foods and Stop & Shop supermarkets launch Healthy Ideas in January 2009. Only 10 percent of the items sold in these supermarkets qualify, based on both USDA and FDA guidelines.

In the same month and year, Sara Lee added Nutritional Spotlight front of label language for the bagels, breads and buns it produces.

SuperValu initiates nutritionIQ shelf signage for its Albertsons stores. The signage is supposed to help shoppers make healthier food choices.

In the summer of 2009, Smart Choices was formally started. Hundreds of products, deemed a “smart choice”, were labeled with a green checkmark, with Froot Loops “earning” a check mark. After FDA sent “Dear Manufacturer” letters to Smart Choice participants, mentioning its concern for misleading choices, the Smart Choice program “suspended itself.”

In October, 2010, the Institute of Medicine recommended that four nutrients be taken into consideration when preparing labels for the fronts of packages – calories, saturated fats, trans fats, and sodium.

A few months later, in January, 2011, The Grocery Manufacturers Association



brought out Nutrition Keys. Interestingly, this happened just a few months before FDA planned to release its own guidance to the food industry.

In February, 2012, Wal-Mart started its “Great for You” seal of approval.

B) Where is it found? (Foods, beverages, etc.)Labels such as “healthy,” as well as “good for you” are found on the fronts of food packages. Consumers should also look for these labels on beverage containers, such as juice bottles and cans of energy or protein beverages.

• Even though fruit juices are inherently unhealthy, they are marketed as being good for consumers to drink. One reason: the beverages are actually made of water, artificial flavorings and sugar, not the juices from the actual fruits. A second reason: Heating alters the chemical structure of the juice that is extracted from the fruits. Natural enzymes are denatured.

• Whole wheat bread is marketed as healthy, being the better alternative to white bread.

• Protein bars – they don’t contain very much protein. Instead, they are simply candy bars disguised as nutritious protein bars.

• Energy bars – these are marketed as healthy snacks, but in reality, they contain many of the ingredients consumers should steer clear of – artificial flavoring, additives and wheat.

• Sports drinks, which are marketed as healthy because they contain electrolytes and water – as well as sugar.

• Grain-fed beef – this isn’t a truly healthy alternative because cows aren’t used to eating grains. They get sick, developing E-coli and acid buildup in their stomachs. In addition, this meat is much higher



in Omega-6 fatty acids. Grass-fed beef is much higher in Omega-3 fatty acids, which are truly healthy.

• Vegetable oil, which is high in Omega-6 fatty acids. These oils also have trans fats. Butter, olive oil and coconut oil are much healthier.

C) Problem/Health RiskConsumers want to protect their health and eat mostly nutritious foods. If they aren’t up to speed on what is truly nutritious and what is harmful, they may run the risk of eating foods or drinking beverages that can potentially make them seriously ill.

An example – energy bars, which are loaded with sugar and additives, not healthy grains, minerals and vitamins. Another instance of misleading labeling: grain-fed beef. It sounds like it’s good, but it isn’t.

Another instance of confusion regarding “healthy” labeling is the question of organic food. The evidence still is not in regarding whether organic food is less or more nutritious than conventionally grown foods; research is continuing.

D) Healthy AlternativesHealthier options can include:

• Choosing fresh foods high in vitamins, fiber and minerals and lower in cholesterol and fat. Some of these foods can include:• Low-fat dairy• Low-fat protein• Whole grains• Fresh fruits and vegetables• 100 percent juice beverages containing no added sugars• Fresh fruit or vegetable smoothies

• Lunch foods high in whole grains and low in saturated fats• Meals high in fiber, vitamins, minerals, and low in saturated and trans fats• Snacks that fill consumers up without providing unhealthy ingredients or

dangerous additives.



“oRganiC”A) Origins/History/What is its purpose?Beginning in April 1995, the USDA established a National Organic Standards Board. This board identified organic agriculture as well as the term “organic.” It also established benchmarks for organic agricultural practices and organic food handlers, processors and retailers.

Its purpose was to identify which foods could be given the organic label – these foods are grown by farmers who use renewable resources and conserve soil and water.

Animals are not given growth hormones or antibiotics so that the eggs, poultry, meat and dairy are free of these substances. Food is grown without conventional pesticides or synthetic fertilizers. Food is not ionized with radiation or bioengineered.

Government-approved inspectors inspect each farm to ensure that farmers follow every rule to ensure products meet USDA organic standards.

B) Where is it found? (Foods, beverages, etc.)• Meat packaging carries a USDA Organic seal• Produce is identified as organic with signage in the produce aisle• Beverage containers may be stamped with the term• The term “organic” can be used in a misleading or incorrect way when a

cosmetic or body care manufacturer identifies a product as organic when it is not organic. Instead, that product may be made solely of harmful chemicals.



Caveat: The enforcement of federal laws is not as good as it should be. This confuses consumers who want to buy organic, but can’t be sure that what they are buying is truly organic.

C) Problem/Health RiskThe research is still inconclusive regarding any health risks coming from organic foods, beverages or cosmetics. Some studies claim that organic food isn’t any more nutritious than conventionally grown food while other studies claim that organic foods and vegetables contain, on average, 12 percent higher nutrient values.

The danger comes from the lax enforcement of federal laws governing organic foods. If the food is certified organic when it isn’t, that food may contain substances to which consumers are highly allergic or sensitive.

D) Healthy Alternatives• Consumers have to ask farmers if they follow organic agricultural practices.

Along with this, they need to check whether the farm has been certified as an organic farm. If the farmer sells less than $5,000 per year in organic foods, he is exempt from this certification, but still required to follow USDA standards for organic foods.

• Choose fresh fruits and vegetables. At home, rinse them in a wash of water, distilled vinegar and lemon juice to clean them.

• Buy and eat lean meats, poultry and fish – preferably fresh.

• Make and eat homemade breads and baked sweets.



100% oRganiCA) Origins/History/What is its purpose?Foods labeled 100% organic are supposed to be grown completely organic – no growth hormone, antibiotics, or pesticides are allowed. In foods that have been made, to be labeled 100% organic, they must be made with 100% organic ingredients.

These are the only foods allowed to carry the USDA Organic label.

Consumers should look for the term “free range,” which means in broad terms that animals were allowed to roam outdoors and graze for food outdoors. In the U.S., when animal density is high and square footage of available pasture is low, this term may be more misleading than helpful.

B) Where is it found? (Foods, beverages, etc.)• This label is only allowed on foods that have been made using only 100%

organic ingredients or grown using only organic farming practices. For foods that meet a lower organic benchmark, other labels are used.

• The organic seal might also be applied to meat packages, cheese packages, milk and egg cartons and other packaging of single-ingredient foods.

• Baked and cooked goods made with 100% organic ingredients should also have this label on the package.

C) Problem/Health RiskThe risk doesn’t come from eating or drinking items certified as 100% organic. Rather, it comes from unknowingly ingesting potentially harmful ingredients while



believing the food or beverage is healthy and 100 percent organic.• Starbucks used to use cochineal bugs to color their strawberry

frappuccinos. Now, due to the public response, that additive was removed from the beverage.

• Another organic ingredient in the Starbucks soy latte is carrageenan, a known carcinogen. The soy milk is organic – but it contains carrageenan.

D) Healthy AlternativesFor consumers who are not sure whether the foods and beverages they are thinking of buying are truly 100 percent organic, here are their options:

• Buy fresh fruits and vegetables and wash them well at home.• Buy fresh lean meats, fish and poultry.• Bake their own baked goods at home, using ingredients they trust.



satuRated fatsA) Origins/History/What is its purpose?The Food and Drug Administration requires food producers to list the amounts of saturated fats in their products, allowing consumers to make educated choices at grocery stores. Nutrition facts labels are standardized for all foods, so consumers can quickly find the information they need.

B) Where is it found? (Foods, beverages, etc.)Nutrition facts labels are found on every food produced, except for produce items. As an example, a package of macaroni and cheese lists a serving size and the number of servings in the container. It lists the calories per serving, along with the calories from fat.

The percent of daily value section comes next, along with the total fats. This begins with the total fat, the saturated fat, grams of trans fat, cholesterol, and then the milligrams of sodium. This section of the label is what consumers need to read carefully if they are watching their fat intake.

These nutrition facts labels do provide valuable information to consumers – if they choose to turn the package over and read each section.

Using the sample of the macaroni and cheese, the saturated fat is shown as 3 grams, with the daily value listed as 15 percent. FDA recommends that consumers limit these nutrients, keeping them under a daily maximum. For saturated fat, that is about 20 percent.

This means that one serving of macaroni and cheese takes up 3/4 of a consumer’s daily value. The consumer’s body build and level of activity also affect this percentage. Smaller, less active people, as well as those on a diet should aim for about 18 grams of saturated fat daily while people who need to



take in more calories can eat as much as 25 grams a day.

C) Problems/Health RiskHaving a nutrition facts panel on most foods is more beneficial than it is a problem. Consumers need to know where to find this facts panel so they can quickly and easily determine if an item is something they want to put into their grocery carts or not. Again, using the macaroni and cheese, it’s a convenient dish, quick to make.

On the downside, it is high in fat and low in dietary fiber. Its calcium content is high. Depending on the consumer’s circumstances for that week – amount of cash available for food and the time needed to make meals for the family, an occasional box of mac-and-cheese probably won’t do much harm; as long as this particular food isn’t a staple of the family’s diet, and it is eaten in combination with other healthier foods such as salads, vegetables and fresh fruits, it may make a fair side dish.

D) Healthy AlternativesThe nutrition facts panel is one of the best tools a consumer has for making healthy food choices. In combination with some knowledge of nutrition and other judicious food labeling, it is a good guideline.

Consumers looking for healthier fat choices should look to:• Avocados, which are high in monounsaturated fat• Olive oil, used to dress salads or, over low heat, cook

foods on the stove or in the oven• Nuts – Almonds, peanuts, and macadamia nuts

make excellent snack choices• Peanut butter – It’s a good alternative to snacks high

in saturated fats• Olives – Added to salads, pizzas and pastas,

olives add zing to meals. They are very high in monounsaturated fats.



monounsatuRated fats

A) Origins/History/What is its purpose?Monounsaturated fats are made up of chemical compounds with fatty acids. Our bodies need fat for energy and growth. The fatty acids are made up of three types: saturated, polyunsaturated and monounsaturated.

Saturated fatty acid has the most possible hydrogen atoms connected to each carbon atom-- which is what makes it saturated.

Monounsaturated fatty acids are missing one pair of these hydrogen atoms in the molecule-- making it an unsaturation. Because it is missing these atoms, it is a “monounsaturated” fatty acid. These fatty acids are found mainly in plant foods, as well as in some seafood.

Polyunsaturated fatty acids are missing more than one pair of hydrogen atoms. These are made up of two types – omega-6 or omega-3.

Neither polyunsaturated or monounsaturated fats lead to the formation of fatty plaque deposits in the arteries.

B) Where is it found? (Foods, beverages, etc.)• Monounsaturated fats are found in sesame, olive, peanut, sunflower and



canola oils, all of which are good for cooking. Olive oil goes well on salads and in Greek and Italian meals

• Avocados, green and black olives are also high in monounsaturated fats

• Nuts – specifically, Brazil, almonds, cashews, peanuts, macadamia, hazelnuts, pistachios and pecans. The different nut butters are an excellent source of monounsaturated fats as well. These butters are peanut butter, cashew butter, and almond butter.

C) Problems/Health RiskMonounsaturated fats pose the lowest risk to consumers because, when they are used in moderation, they can have a good effect on health. When they begin to replace saturated fats, they can reduce the levels of LDL cholesterol in the blood, lowering the risk of stroke, heart disease and heart attack. They contain the same number of calories per gram as other fats – 9 calories per gram.

Consumers should strive to keep the percentage of fat in their daily food intake low. Regardless of whether the oil is monounsaturated or polyunsaturated, fat intake should go no higher than 25 or 35 percent of the daily caloric intake.

D) Healthy Alternatives• There is no healthier fat than a monounsaturated or polyunsaturated fat for

the diet. However, olive oil is still high in calories, so consumers need to take care in how much they eat in a single day

• Adding olive oil to unhealthy foods does nothing to make these foods any healthier.



polyunsatuRated fats

A) Origins/History/What is its Purpose?Polyunsaturated fats contain more than one double-bonded carbon in the fat molecule. Even when chilled, these fats remain liquid in composition. When eaten in moderation, these fats can be beneficial to health. They contain 9 calories per gram, just as every other fat does.

For optimal health, consumers should try to keep their fat intake no more than 25 to 35 percent of their daily caloric intake. Smaller or less physically active persons should lower this level to about 20 percent. Polyunsaturated fats are healthier than trans fats or saturated fats, when eaten in moderation.

B) Where is it found? (Foods, beverages, etc.)• Safflower oil. This oil contains up to 74 grams of polyunsaturated fat, of

which about 1/2 will be lost through cooking. Use it to replace lard or butter. It is also good for dressing salads.

• Fatty fish – trout and salmon. These fish have about 2.5 grams of polyunsaturated fat in one serving. Because they have Omega-6 and Omega-3 fats, consumers should try to eat fish more often. Omega-3 fatty acids are healthier than Omega-6 acids.

• Almond butter, which contains about 1.5 grams of polyunsaturated fat per serving – one serving is about 2 tablespoons. Look for almond butter



without additives and hydrogenated oils. The label should specify “all natural” as well.

• Flax, hemp and sesame seed, all of which contain polyunsaturated fats.

C) Problems/Health RiskWhile polyunsaturated fats reduce the levels of cholesterol as well as the risk of cardiac disease, they may increase the risk of cancer. The multiple bonds of each molecule of fat are considered highly unstable. This oil also oxidizes easily.

Refined polyunsaturated oils are damaged in processing. These should be avoided. The Omega-6 fatty acids in polyunsaturated oils have, in the lab, accelerated the growth of prostate tumor cells in rats.

D) Healthy Alternatives• Consumers need to steer clear of commercially fried foods, which are

mostly fried in polyunsaturated oils• Stop buying mayonnaise, commercial salad dressings and other fatty

condiments, which, unless specified otherwise, have been made using refined vegetable oils

• Use coconut oil, olive oil and butter to look and bake. Because of the better taste these oils give, consumers may find this easy to do

• Steer clear of commercial baked goods, which have been made with refined flour, sugar and polyunsaturated oils

• Eat nuts in moderation. Eating too many of them can increase the amounts of Omega-6 fatty acids and boost the polyunsaturated fat intake over the daily recommended allowance



tRans fatsA) Origin/History/What is it Used for?In 1911, American cooks learned about partially hydrogenated oils or trans fats when Crisco was stocked on store shelves. During World War II, when butter was in short supply, shortening and margarine became alternatives for cooks.

In the 1990s, research studies showed up disturbing correlations between trans fats and increased bad (LDL) cholesterol levels and heart disease. More recent research now suggests that trans fats may also contribute to the development of diabetes.

The U.S. government finally agreed (in 2002) with researchers that no safe level of trans fats exists, meaning people should try to eat the smallest amount possible. Labeling of trans fats became mandatory in the U.S. in 2006 as the American Heart Association was the first major health organization that specified a daily limit of less than 1 percent of calories from trans fats.

B) Where is it found? (Foods, beverages, etc.)Trans fats are found in:

• French fries• Potato chips• Fried or battered foods• Pie crusts and pies• Stick margarines• Shortening• Packaged cake mixes and frostings• Pancakes and waffles



• Fried chicken in children’s frozen meals• Ice cream• Nondairy creamers• Microwaved popcorn• Ground beef• Packaged cookies• Sweet rolls and biscuits• Breakfast sandwiches• Frozen and/or creamy beverages• Packaged meat sticks such as jerky• Crackers• Frozen dinners• Asian-branded crunchy noodles• Canned chili• Packaged pudding snacks

C) Problem/Health RiskTrans fats increase levels of bad or LDL cholesterol even as they lower the levels of good (HDL) cholesterol. Those who eat high amounts of trans fats run the risk of developing heart disease and stroke. They are also at risk of developing type 2 diabetes.

D) Healthy Alternatives• Read food product labels and look for the words “partially hydrogenated

oil.” • Olive oil, used in moderation in salads, cooking, and baking• Polyunsaturated fats, such as safflower and canola oil. Use these in

moderation as they may lead to the development of cancer



pRoteinA) Origin/History/What is its purpose?Prior to the late 1960s, food labeling didn’t explain well what the foods contained. FDA worked on a draft of nutrition labels and asked for input from consumer groups, nutritionists, and the food industry. FDA proposed a regulated format to provide information on labels for packaged foods. At this point, any information provided by food manufacturers was voluntary, not mandatory.

Protein is vital for energy, because the body uses protein to make glucose. The National Academy of Sciences recommends that individuals should eat 10 to 35 percent of their daily calories as protein.

B) Where is it found? (Foods, beverages/etc.)Nutrition Facts labels list protein under the “total carbohydrates” and above the vitamins and minerals section of the label. The amount of protein in a given food is expressed in grams.

Because of protein’s importance to the daily diet, accurate, truthful labeling is important. Along with providing energy, protein helps in the repair of the cells in the body.

Meat, seafood, poultry, eggs, peas, beans, processed soy products, seeds, and nuts are all in the protein food group.

C) Problem/Health risk• Deceptive labeling of protein on a

food label can lead the consumer to believe he is eating a beneficial



food that may actually contain food additives or food ingredients that are unhealthy.

• Front-of-package labeling is put there for marketing purposes only.• Consumers wanting to know more about the contents of a package of food

they are thinking of buying do themselves a favor by checking the Nutrition Facts label on the side or back of the package. This label is supposed to list the true amount of protein in grams.

• Look at the serving size, which show a very small amount of food per serving. Consumers who eat more than the amount shown on a label need to multiply, not only the amount of protein, but every nutrient.

D) Healthy Alternatives• The best alternative is to read the Nutrition Facts panel. Most consumers

take in adequate amounts of protein every day – some take in too much.



CaRBsA) Origins/History/What is its purpose?Carbohydrates provide fuel to the body and, if the right kinds of carbs are eaten, they help to prevent excessive weight gain.

On the Nutrition Facts panel, “total carbohydrates” is expressed both ad the amount per serving in grams and as the percentage of daily value.

After 1972, when voluntary food labeling went into effect, consumers slowly became aware of the benefits of carbohydrates.

With the advent of low-carb diets and the belief that carbohydrates are unhealthy, some consumers have tried to keep their daily intake of carbohydrates as low as possible, seeking their day’s nutrition intake from proteins and healthy fats.

Several sections of the Nutrition Label are devoted to carbohydrates – important for those on low-carb diets. Diabetics need carb that gives them a low, slow increase in their blood sugar level, not one that rises sharply, peaks, and then falls.

“Total carbohydrates” should be expressed in a lower number. A higher number means that food will increase blood sugar fast, and then lead to an energy “crash”.

Underneath that line is fiber, sugars and, at times, sugar alcohols. The figures for these lines will not add up to the total because starch isn’t listed. If the difference between the missing carb and total carbs is large, the consumer



should set that package back on the shelf, because that food will raise blood sugar just as high as table sugar will.

B) Where is it found? (Foods, beverages, etc.)Food labeling is now mandatory, with a label that is uniform from one food manufacturer to another. This was done to make label-reading easier for consumers.

Because carbohydrates are either complex (starches) or simple (sugars), these affect how the body obtains energy and responds to them.

Complex carbs are the healthiest choices for consumers to make. These include whole-grain breads, cereals and brown rice, pastas, vegetables and fruits. Ideally, these should be the main source of energy for the consumer, giving him 50 to 60 percent of his daily caloric intake each day.

Dietary fiber is a necessary part of a good diet. It contains no calories. A high-fiber diet may reduce the risk of colon cancer, and may help reduce cholesterol levels and promotes bowel regularity.

Finally, sugars are found on the Nutrition Label. These are found in most foods, even if they aren’t sweet. Fruits and whole-grain breads contribute to sugar intake. Other not beneficial sources include candy, soda and unhealthy snack foods.

C) Problems/HealthDeceptive labeling of foods as “low-carb” when they are not low-carb may pose health risks for those who are under doctor’s orders to reduce their carbohydrate intake. In addition to the additional load of carbs and sugar the consumer doesn’t know he’s just eaten, he also has to worry about high-fat ingredients. This increases the fat content and the calorie count.



Again, for those consumers who are under medical orders to control calorie, fat and carbohydrate intake, a deceptive food label can lead to an increase in blood sugar and, eventually, cholesterol levels, especially if he continues eating that food.

D) Healthy Alternatives• The most reliable protection against deceptive labeling is to read the

Nutrition Label. That is supposed to have accurate percentages and grams and may put the lie to front-of-package marketing labeling

• Eat whole foods, such as oats, whole grains, vegetables and fruits• Meet with a nutritionist if a low-carb diet is critical to health



“0 gRams of sugaR”A) Origins/History/What is its purpose?Consumers who are careful to read food labels as they choose their groceries may justifiably find themselves stumped when it comes to the “sugars” section on the label. If the front-of-package marketing label trumpets the food item as containing “0 grams of sugar,” it gets even worse.

The sugars section includes the sugars that are naturally in a food as well as added sugars. Adding even more to the head-scratching, carbohydrates are a macronutrient.

Breaking this down still further, complex carbohydrates and simple carbohydrates need to be taken into consideration.

“Sugars” refers to simple carbs. Vegetables, plain oatmeal, whole fruits and unsweetened yogurt contain sugar. The label doesn’t say how much sugar has been added to the item.

B) Where is it found? (Foods, beverages, etc.)Deceptive food labels are found on most foods because the standards of listing have not been well enough defined. This leads to confusion for consumers and food manufacturers. To sell more foods, manufacturers are taking advantage of the laxity of labeling requirements and consumer confusion.



C) Problems, Health riskDeceptive labeling can lead to consumers eating too much sugar even when they believe they are keeping sugar intake down. For diabetics, this can be dangerous, leading to a worsening of their conditions. As they get sicker, they suffer widespread organ damage.

For other consumers, eating too much sugar can cause them to become overweight and obese, which leads to increased blood pressure and coronary disease.

D) Healthy Alternatives• Read the label and look for added sweeteners. If these are close to the

top – within the top three to five ingredients or listed more than once, consumers should know the food is very sweet.

• Divide the number of sugar grams on a label by 4. This gives the number of teaspoons of sugar the food contains - both natural and added.

• Consumers need to fight back against deceptive food labeling. Food manufacturers take advantage of consumers’ lack of information. A marketing label on the front of the package may state “0 grams of sugar”, but the food ingredients list “evaporated cane juice crystals” – sugar. Or the list contains “organic evaporated cane juice – again, sugar. Consumers may not know these are sugars, especially if “juice” is used to describe them. These sugars may not be natural or even healthy. Consumers have joined together in several class action lawsuits in Florida and/or California. Defendants are:

• Yucatan Foods



• Clover-Stornetta Farms• Chobani• Kashi• Kellogg’s

These companies may listen to the juries sitting on these class-action lawsuits when they didn’t listen to FDA. Damages may be based on actual sales of mislabeled foods and consumers may receive either a full or partial refund of any money spent buying these mislabeled foods.



“0 gRams of fat”A) Origins/History/What is its purpose?Even though Nutrition Fact labels are standardized for all foods and food manufacturers, they are still confusing – if not outright deceptive. When trans fats are in foods, they are not listed as trans fats because of their justifiably bad reputation. Instead, food manufacturers dodge around the federal requirement to list them by listing “partially hydrogenated oils”.

Because of how FDA has allowed food manufacturers to round down amounts of trans fats if they are below 0.5 grams, these companies get away with allowing trans fats in foods.

Consumers unknowingly eat them, thinking they are eating a food that does not have this unhealthy fat in it – if they eat enough of that food, they may wind up taking in a significant number of trans fat grams.

Another problem is that a suggested serving size may be very small – in the case of potato chips, this may be no more than five chips.

B) Where is it found? (Foods, beverages, etc.)Deceptive labeling is found in foods manufactured by several food makers. Packaged foods, snack foods, and seemingly “healthy” foods may contain more unhealthy fat than is shown on the label.

Food makers know that more and more consumers are trying to eat healthy and keep their intake of unhealthy food items down. Because they don’t want to lose food sales, they manipulate the grams listed or decrease the suggested serving size to an amount that drops the grams per serving to an unnaturally low amount.

On foods labeled as “low fat” or as “health” foods, the fat grams might truly have



been nonexistent – but another unhealthy ingredient may have been boosted so the food’s taste wasn’t compromised.

C) Problems/Health risk• Unknowingly consuming unwanted

fat can expose vulnerable consumers to high blood pressure, high cholesterol and coronary disease as well as stroke.

• Eating too much unhealthy fat can lead to consumers developing type 2 diabetes.

D) Healthy Alternatives• Consumers should read Nutrition

Fact labels closely. Look for different ways of listing unhealthy fats such as partially hydrogenated oils.

• For consumers who are under a doctor’s orders to keep their intake of fats low, a nutritionist can help them identify healthy food choices.

• Choose fresh, lean meats, fish and poultry.• Eat fresh fruits and vegetables.



“low CaloRies”A) Origin/History/What is its purpose?With the advent of front-of-package labeling, food makers have begun pushing the envelope on the claims that their foods are healthy, fat-free, and good for the immune system or low-calorie.

In short, these claims are misleading because these front package labels aren’t monitored or regulated by FDA or any other government agencies.

FDA has punished food makers for deceptive labeling. While this is important, consumers should also take a role in learning more about food labeling.Food makers put deceptive front-of-package claims on their foods to sell a higher volume of foods.

B) Where is it found? (Foods, beverages, etc.)These claims are mainly found on the fronts of packaged foods – “health” foods, snacks, cookies and even beverages. “Low” on a label means consumers can have several servings without going over the recommended amount on the Nutrition Facts label. If, however, the “low calories” claim is less than truthful, consumers run the risk of taking in too many calories.



C) Problem/Health Risk• “Low-calorie” claims on a food package may mean that the food is

sweetened with artificial sweeteners. These sweeteners come with their own health risks, which can include weight gain, joint pain and possible cancer

• Consumers who eat too much of “low-calorie” foods, over a period of time, are at risk of unhealthy weight gain. If they are under a doctor’s orders to control their weight, their health condition can worsen.

• Food makers have begun making claims that some of their foods have some sort of health benefit because of the inclusion of some nutrients in the food. One case is Kellogg’s claim in 2009 that Cocoa Krispies “supported immunity” because of the inclusion of vitamins A, B, C, and E. After a protest by the San Francisco City Attorney, Kellogg’s announced that it would remove the immunity claim for both its Cocoa Krispies and Rice Krispies cereals.

• Implied claims that are false and misleading can lead consumers to choose a food, believing it is good for them. Using a “low-calorie” claim for consumers who are supposed to keep their weight down is a potentially dangerous health benefit claim.

D) Healthy Alternatives• Read food labels• Choose fresh vegetables and fruits and include these as parts of meals and

as snacks• Eat nuts in moderation• Thin-slice fruits and vegetables and bake them in the oven until they crisp

up• Whip up a smoothie using several fruits and vegetables



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“0 grams of fat”



http://abcnews.go.com/Health/Diet/trans-fat-information-food-labels-deceptive-researcher/story?id=12515022http://www.sciencedaily.com/releases/2011/01/110103110325.htmhttp://www.labrada.com/blog/labrada-news/4-ingredients-that-may-detour-your-fat-loss-goals/http://spectrumhealthblogs.org/healthier-possibilities/2013/09/16/fooled-food-labels/

“Low Calories”http://health.usnews.com/health-news/articles/2012/08/22/what-food-labels-really-meanhttp://whotv.com/2013/05/22/sweet-deception-is-low-calorie-heathier/http://www.cspinet.org/new/pdf/food_labeling_chaos_report.pdfhttp://weightloss.answers.com/calories/tips-for-finding-low-calorie-snacks


anthony alayon presents - 101 toxic food...

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