Anthony Alayon Presents
Truth
About Food
Preservatives and
Cooking Oils
www.101ToxicFoodIngredients.com
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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
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Truth
About Food
Preservatives and
Cooking Oils
PART 1
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Olestra
A) 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 Risk
The 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
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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 fatsoluble 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 Alternatives
People 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.
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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 Risk
When 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.
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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 Alternatives
Rather 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.
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Potassium Bromate
A) 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 Risk
The 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
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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 Alternatives
Search 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.
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Azodicarbonamide
A) 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 Risk
Limited 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.
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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.
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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 Risk
BHA 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
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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.
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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-butylparacresol.” 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 Risk
Because of how well BHT helps to preserve foods and beverages, its
preservative properties may also have negative health effects. BHT has been
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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.
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TBHQ
(Tert-Butylhydroquinone)
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
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C) Problems/Health Risk
When 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)
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• 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.
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Propyl Gallate
A) 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
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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 Risk
As 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
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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.
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Propylene Glycol
A) 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
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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 Risk
Propylene 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.
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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 Alternatives
In skin care and cosmetic products, consumers should look for products that are
free of PG. These include:
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•
•
•
•
•
•
•
•
•
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.
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Acrylamide
A) 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
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•
•
•
•
•
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 Risk
High 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.
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• 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.
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Phosphoric Acid
A) 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 Risk
Women who regularly drink sodas are at increased risk of developing
osteoporosis because the phosphoric acid helps to leach calcium from their
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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.
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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.
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C) Problems/Health Risk
Some 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.
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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 Alternatives
Because 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.
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Sulfur Dioxide
A) 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 Risk
Because 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,
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35
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.”
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Hydrogenated Oils
A) 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.
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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 Risk
Because 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.
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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.
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Trans Fats
A) 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
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•
•
•
•
•
•
•
•
•
•
•
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 fatfree 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
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•
•
•
•
•
•
•
•
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.
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C) Problems/Health Risk
Trans fats do contribute to clogged arteries and
coronary disease. They raise the level of lowdensity 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.
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Truth
About Food
Preservatives and
Cooking Oils
Bonus: Miscellaneous Preservatives
Part 2
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Ammonium Sulfate
A) 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 Risk
When 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.
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Sodium Benzoate
A) 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
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•
•
•
•
•
•
•
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 Alternatives
The 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.
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Potassium benzoate
A) 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 cancercausing 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.
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C) Problems/Health Risk
Potassium 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.
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BPA-Bisphenol-A
A) 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 Risk
BPA is capable of seeping into beverages or food from containers that have been
made using this substance. Some possible health concerns:
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• 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
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•
•
•
•
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 noncarcinogenic. 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.
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Carrageenan
A) 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,
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•
•
•
•
•
•
•
broths
Jellies
Protein drinks
Confections
Personal Lubricants
Toothpaste
Pet foods: canned
Controlled release air freshener gels
C) Problems/Health Risk
Carrageenan’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.
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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
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•
•
•
•
•
•
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.
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Guar Gum
A) 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 Risk
Guar 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
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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.
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Sodium nitrate
A) 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.
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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.
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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
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61
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.
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Partially
hydrogenated
soybean oil
A) 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.
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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.
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Monoglyceride
A) 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.
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D) Healthy Alternatives
Consumers 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.
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Diglyceride
A) 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 Risk
Like 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
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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.
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Sulfites
(Sodium Sulfite,
Sulfur Dioxide, Sodium 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
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•
•
•
•
•
•
•
•
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 Risk
For 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 sulfitesensitive 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
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total sulfites, which occur naturally
• Choose dried fruits that are labeled “unsulphured.”
D) Healthy Alternatives
Foods 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, presliced 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
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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.”
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Truth
About Food
Preservatives and
Cooking Oils
Bonus: Miscellaneous Preservatives
Part 3
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Benzoyl Peroxide
A) 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
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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 Risk
Benzoyl 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 Alternatives
If 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!
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Calcium Propionate
A) 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 Risk
If 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.
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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 Alternatives
Choose fresh-baked breads and pastries, made by a bakery in your community.
By doing so, you can avoid many of the potential health effects.
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Caprocaprylobehenin
A) 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 Risk
Canada 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 Alternatives
While 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.
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Carmine
A) 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 Risk
Some individuals have experienced severe allergic reactions to carmine. The
nature of their reactions? Life-threatening anaphylactic reactions.
D) Healthy Alternatives
Foods 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.
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Cyclamates
A) 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.
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C) Problems/Health Risk
The 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 Alternatives
Because of the potential health risks of cyclamates, other natural sweeteners are
a better choice to use for sweetening foods and beverages.
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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 nondairy creamer to make the emulsion
process more homogenous. It is also
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82
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 Risk
DATEM 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 Alternatives
Read 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.
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Ethylene Oxide
A) 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 Risk
If 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
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84
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 Alternatives
Because 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.
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Methylparaben
A) 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 Risk
If 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.
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In men, the estrogenic effects of
methylparaben can adversely affect their
reproductive glands, especially in the testes.
D) Healthy Alternatives
Don’t buy cosmetics, toiletries, or skincare products containing any paraben
formulations. Instead, buy these items if
they contain neem extract, polyaminopropyl
biguanide, phenoxyethanol, rosemary
oleoresin, or potassium sorbate.
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Propyl Gallate
A) 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 Risk
This 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.
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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 Alternatives
Buy and use additive-free oils that have been
minimally processed. Buy them in smaller
bottles so you use them up more quickly.
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Propylparaben
A) 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 Risk
Propylparaben can cause disruptions to hormone function, increasing the risk of
reproductive toxicity and breast cancer. This additive mimics estrogen.
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It is also linked to endocrine disruption, immunotoxicity, skin irritation, and
neurotoxicity.
D) Healthy Alternatives
Look 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.
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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 Risk
Your 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 Alternatives
Use anodized aluminum cookware if
at all possible. Steer clear of foods
containing aluminum.
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Vanillin
A) 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
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In foods, it is added to cakes, instant noodles, cool drinks, crackers, candies,
bread, chocolates, yogurts, and ice creams.
C) Problems/Health Risk
In large quantities, vanillin can be toxic. Some side effects can include coughing
and respiratory irritation. Another symptom is gastrointestinal tract irritation.
D) Healthy Alternatives
Buy 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.
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Sucrose Polyester
A) 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 Risk
Sucrose 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.
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Because of how sucrose polyesters work,
the fats you eat are excreted quickly
through your bowels, causing sometimessevere 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 Alternatives
Eat 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.
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Research
Azodicarbonamide:
http://www.inrfood.com/ingredients/3236
http://www.goodguide.com/ingredients/37393-azodicarbonamide
http://apps.who.int/bookorders/anglais/detart1.
jsp?codlan=1&codcol=38&codcch=16
http://www.happilyunprocessed.com/2013/02/07/whats-really-in-your-eggmcmuffin/
BHA (Butylated Hydroxyanisole)
http://www.cspinet.org/reports/chemcuisine.htm
http://www.nutrition411.com/education-materials/miscellaneous-topics/item/2337butylated-hydroxyanisole-bha
http://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.htm
http://chemistry.about.com/od/foodcookingchemistry/a/bha-bht-preservatives.htm
http://woodbury.patch.com/groups/jane-kramers-blog/p/bp--the-health-effects-ofbha-and-bht-on-your-body
http://eatdrinkbetter.com/2009/03/02/mushrooms-grasses-could-replace-bht-andother-artificial-preservatives/
TBHQ:
http://www.cspinet.org/reports/chemcuisine.htm
http://wakeupnews.weebly.com/tbhq-in-foods.html
http://www.naturalnews.com/031318_TBHQ_food_preservatives.html
http://www.naturalnews.com/031318_TBHQ_food_preservatives.html
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Propyl Gallate:
http://www.inrfood.com/ingredients/6105
http://www.goodguide.com/ingredients/102260-propyl-gallate
http://blog.fooducate.com/2009/09/10/10-things-to-know-about-propyl-gallate/
http://articles.mercola.com/sites/articles/archive/2009/03/19/two-food-additivesfound-to-have-estrogenlike-effects.aspx
Propylene Glycol:
http://www.naturalwellbeing.com/learning-center/Propylene_Glycol
http://www.goodguide.com/ingredients/37423-propylene-glycol
http://www.naturalnews.com/023138_propylene_glycol_products_natural.html
Acrylamides:
http://www.foodinsight.org/Default.aspx?tabid=60&EntryId=246
http://drbenkim.com/articles/acrylamide-food.htm
http://www.sciencedaily.com/releases/2007/08/070821090455.htm
http://www.sciencedaily.com/releases/2007/08/070821090455.htm
Phosphoric Acid:
http://www.infoplease.com/encyclopedia/science/phosphoric-acid.html
http://www.livestrong.com/article/306359-foods-with-phosphoric-acid/
http://www.livestrong.com/article/468217-why-is-phosphoric-acid-bad-for-you/
http://www.webmd.com/osteoporosis/features/soda-osteoporosis
Hydrochloride (Pyridoxine)
http://inrfood.com/ingredients/6562http://www.webmd.com/vitaminssupplements/ingredientmono-934-PYRIDOXINE%20(VITAMIN%20B6).
aspx?activeIngredientId=934&activeIngredientName=PYRIDOXINE%20
(VITAMIN%20B6)
http://www.livestrong.com/article/181931-pyridoxine-hydrochloride-dangers/
http://www.livestrong.com/article/222840-what-is-pyridoxine-hcl/
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Sulfur Dioxide:
http://www.food-info.net/uk/e/e220.htm
http://www.ncbi.nlm.nih.gov/pubmed/7426352
http://www.livestrong.com/article/317156-the-health-risks-of-sulfur-dioxide-indried-fruits/
http://www.neurope.eu/article/new-alternative-sulphur-dioxide
Hydrogenated Oils:
http://wholehealthsource.blogspot.com/2009/01/more-on-hydrogenated-fat.html
http://www.3fatchicks.com/10-foods-to-avoid-that-contain-hydrogenated-oils/
http://www.livestrong.com/article/272066-why-is-hydrogenated-oil-bad-for-you/
http://www.naturalnews.com/024694_oil_food_oils.html
http://www.3fatchicks.com/healthier-substitute-options-for-hydrogenated-oils/
Trans Fats:
http://www.heart.org/HEARTORG/GettingHealthy/FatsAndOils/Fats101/A-Historyof-Trans-Fat_UCM_301463_Article.jsp
http://www.health.com/health/gallery/0,,20533295,00.html
http://www.webmd.com/diet/features/trans-fats-science-and-risks
http://www.webmd.com/diet/features/finding-the-best-trans-fat-alternatives
Ammonium Sulfate:
http://www.infoplease.com/encyclopedia/science/ammonium-sulfate.html
http://www.mnn.com/food/healthy-eating/stories/8-creepy-mystery-ingredients-infast-food
http://www.aluminumsulfate.net/Ammonium-Sulfate.html
Sodium Benzoate:
http://www.naturalwellbeing.com/learning-center/Sodium_Benzoate
http://www.webmd.com/diet/features/the-truth-about-seven-common-foodadditives?page=3
http://www.naturalnews.com/033726_sodium_benzoate_cancer.html
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http://thehealthreporter.tv/2009/06/15/how-to-prevent-aging-and-cancer-sodiumbenzoate/
Potassium Benzoate:
http://inrfood.com/ingredients/310364
http://www.livestrong.com/article/271869-what-foods-contain-potassiumbenzoate/
http://www.livestrong.com/article/271869-what-foods-contain-potassiumbenzoate/
http://www.dietsinreview.com/media/pdfs/Top_10_Healthy_Food_Alternatives.pdf
BPA (Bisphenol-A)
http://www.enhs.umn.edu/current/2008studentwebsites/pubh6101/bpa/history.
html
http://www.lhwmp.org/home/chemtoxpesticides/bisphenola.aspx
http://www.mayoclinic.com/health/bpa/AN01955
http://www.oeconline.org/our-work/healthier-lives/tinyfootprints/toxic-prevention/
safer-alternatives-to-bisphenol-a-bpa
Carrageenan:
http://www.seaweed.ie/uses_general/carrageenans.php
http://www.cornucopia.org/wp-content/uploads/2013/02/Carrageenan-Report1.pdf
http://www.cornucopia.org/shopping-guide-to-avoiding-organic-foods-withcarrageenan/
Ethylenediaminetetraacetic acid, aka EDTA:
http://www.eatfreelyfromnaturestable.com/bolo-be-on-the-lookout-for.html
http://tricountysentry.com/blog/four-foods-that-steal-your-bodys-nutrients/
http://www.livestrong.com/article/220542-dangers-of-calcium-disodium-edta/
Guar Gum:
http://www.mgingredients.com/guargum/about_guar.html
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100
http://girlmeetsnourishment.com/guargum/
http://www.livestrong.com/article/314356-the-harmful-side-effects-of-guar-gum/
Sodium Nitrate:
http://sodiumnitrate.co.uk/history_of_sodium_nitrate_-_how_a_chemical_can_
start_a_war.html
http://www.livestrong.com/article/264858-list-of-foods-that-have-sodium-nitrate/
http://www.mayoclinic.com/health/sodium-nitrate/AN02119
http://healthyeating.sfgate.com/lunch-meat-sodium-nitrate-2295.html
Partially Hydrogenated Oils
http://www.heart.org/HEARTORG/GettingHealthy/FatsAndOils/Fats101/A-Historyof-Trans-Fat_UCM_301463_Article.jsp
http://www.livestrong.com/article/405549-foods-made-with-partiallyhydrogenated-vegetable-oil/
http://www.mayoclinic.com/health/trans-fat/CL00032
http://www.rodale.com/good-fats?page=0,1
Partially Hydrogenated Soybean Oil
http://www.inrfood.com/ingredients/308424
http://www.livestrong.com/article/405549-foods-made-with-partiallyhydrogenated-vegetable-oil/
http://www.naturalnews.com/027445_fat_fats_trans.html
http://articles.mercola.com/sites/articles/archive/2013/01/27/soybean-oil.aspx
Monoglycerides:
http://inrfood.com/ingredients/18647
http://www.livestrong.com/article/445850-what-is-bad-about-mono-diglycerides/
http://www.stopkillingmykids.com/monoglycerides-diglycerides/
Diglyceride:
http://www.food-info.net/uk/e/e471.htm
www.101ToxicFoodIngredients.com
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http://www.befoodsmart.com/ingredients/monoglycerides.php
http://www.livestrong.com/article/445850-what-is-bad-about-mono-diglycerides/
Sulfites: (Sodium Sulfite, Sulfur Dioxide, Sodium Bisulfite, Calcium
Sulphite)
http://dictionary.reference.com/browse/sulfite
http://extoxnet.orst.edu/faqs/additive/sulf_tbl.htm
http://www.consumerreports.org/cro/news/2010/06/the-real-risks-of-sulfites/index.
htm
http://www.allergy-and-diabetic-health.com/sulfite-free-foods.html#.UkHfZ2TwKI0
Ammonium Chloride
https://www.cspinet.org/reports/chemcuisine.htm#ammonium
http://www.goodguide.com/ingredients/115498-ammonium-chloride
Benzoyl Peroxide
https://noshly.com/additive/928/flour-treatment-agent-plus/928/#.UrhnOGRDtRE
http://www.befoodsmart.com/ingredients/benzoyl-peroxide.php
http://beforeitsnews.com/strange/2013/10/bread-why-it-could-be-the-worst-nonfood-to-eat-2452426.html
Calcium Peroxide
http://inrfood.com/ingredients/3131
http://www.goodguide.com/ingredients/73478-calcium-peroxide
Calcium Propionate
http://nutrition.about.com/od/changeyourdiet/a/calciumpropionate.htm
http://www.livestrong.com/article/314019-the-side-effects-of-calcium-propionate/
http://inrfood.com/ingredients/310669%20
Caprocaprylobehenin
http://books.google.com/
www.101ToxicFoodIngredients.com
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