Our List of Unacceptable Additives

High Fructose Corn Syrup – flavor enhancer and preservative

Derived from cornstarch, usually a combination of 55 percent fructose and 45 percent sucrose. Treated with an enzyme that converts glucose to fructose, which results in a sweeter product. Used in many mass-produced foods including soft drinks, baked goods, jelly, syrups, condiments (like ketchup), fruits and desserts.
Many believe HFCS to be addictive. Coupled with the prevalence of HFCS across so many products, we believe that this contributes to a subconscious desire for everything we eat to be sweet.
High consumption of fructose may contribute to weight gain, diabetes and increased risk of heart disease, particularly in men. In addition, the fructose may alter the magnesium balance in the body, resulting in accelerated bone loss.

Artificial Colors – coloring agents

Artificial food colors are described as one of the most dangerous additives. More than 90% of food colorings now in use are manufactured. The numbered colors, called synthetic colors, are made from coal tar or petroleum.
There are studies that suggest artificial colors have an affect on children’s behavior and of course, they can have an affect on our health and how our bodies function. Artificial food colors have been linked to allergies, asthma, hyperactivity and are a possible carcinogen.
In particular, FD&C Yellow No. 5, or tartrazine, is used to color beverages, desert powders, candy, ice cream, custards and other foods. The color additive may cause hives in as many as one out of 10,000 people. By law, whenever the color is added to foods or taken internally, it must be listed on the label. This allows the small portion of people who may be sensitive to FD&C Yellow No.5 to avoid it.

Hydrogenated Oils (aka Trans Fats or Trans Fatty Acids) – flavor enhancer and preservative

Hydrogenation – the process of adding hydrogen gas under high pressure to liquid oils to turn them into solids at room temperature – increases the shelf life and flavor stability of foods containing polyunsaturated fats.
There are two types of fat to be aware of:
- Saturated fats – let’s call them “the enemy” are hard at room temperature. These fats are not essential to your health. They come from animals and are found in meat, eggs and cheese. They are harder to digest and full of cholesterol.
- Unsaturated fats – “the good guys!” are liquid at room temperature and have been divided into two groups. Monounsaturated fats such as olive oil, and polyunsaturated fats such as sunflower oil.
Partially hydrogenated vegetable oils are much less expensive than the fats originally favored by bakers, such as butter or lard.
Hydrogenated fats, also know as trans fats, are associated with many serious diseases such as cancer, atherosclerosis, diabetes, obesity, immune system dysfunction, low-birth-weight babies, birth defects, decreased visual acuity, sterility, difficulty in lactation and problems with bones and tendons. They have also been found to contribute to cardiovascular disease, such as fat-clogged arteries.
The food industry will be required to state of food labels the amount of trans fats found products containing them by January 1, 2006.

Hydrolyzed Proteins – flavor enhancers

Hydrolyzed proteins, used by the food industry to enhance flavor, are proteins that have been chemically broken apart into amino acids. The chemical breakdown of proteins may result in the formation of free glutamate that joins with free sodium to form MSG. In this case, the presence of MSG does not need to be disclosed on labeling. However, labeling is required when MSG is added as a direct ingredient.
The symptoms of free glutamate toxicity are many and varied. So many symptoms can occur that it is often difficult to believe that it is the free glutamate causing them. How could a single substance cause such diverse reactions? One of the reasons is that it acts like a neurotropic drug, a substance that affects the nervous system. This substance can affect insulin metabolism and diabetes resulting in both excessive insulin secretion and insulin resistance.
Other common symptoms due to free glutamate are:
- Anxiety attacks, asthma-like symptoms, Attention Deficit Syndrome, bloating, burning sensations, carpel tunnel syndrome, chest pains, depression, diarrhea, disorientation and confusion, dizziness, drowsiness,
- Fatigue, flushing, gastric distress, headaches & migraines, hyperactivity in children, Infertility and other endocrine problems, insomnia, irregular or rapid heart beat, joint pain, mood swings, mouth lesions, nausea and vomiting, numbness such as finger tips, seizures, shortness of breath, simple skin rash, slurred speech, stomach aches, tremors, vomiting, weakness.

Artificial Sweeteners – flavor enhancers

Substances that impart sweetness to foods but supply little or no energy to the body; also called non-nutritive or alternative sweeteners.
Artificial Sweeteners (Aspartame, Acesulfame K and Saccharin) cause behavioral problems, hyperactivity, allergies, and are possibly carcinogenic. The government cautions against the use of any artificial sweetener by children and pregnant women. Anyone with PKU (phenylketonuria—a problem of phenylalanine, an amino acid, metabolism) should not use aspartame (Nutrasweet).

MSG (monosodium glutamate) – flavor enhancer

MSG is the sodium salt of the amino acid glutamic acid and a form of glutamate. Used to intensify meat and spice flavorings in meats, condiments, pickles, soups, candy and baked goods.
Asians originally used a seaweed broth to obtain the flavor-enhancing effects of MSG, but today MSG is made by a fermenting process using starch, sugar beets, sugar cane, or molasses.
MSG causes common allergic and behavioral reactions including headaches, dizziness, chest pains, depression and mood swings; also a possible neurotoxin.
Women who ingest MSG while pregnant increase the risk of the developing fetus having a smaller pituitary, thyroid, ovary, or testes. This results in reproductive dysfunction in both females and males. MSG also increases the allergic load, putting someone at risk of developing sensitivities to numerous chemicals and other substances. It can make consumers more sensitive to products containing aspartame (NutraSweet).

Nitrates & Nitrites – color fixatives

Nitrates and nitrites (potassium and sodium) are substances made up of nitrogen, oxygen, and various other organic and inorganic compounds. They are naturally present in a number of foods, but are also used as color fixatives in cured and processed meats (i.e. bacon, bologna, frankfurters) and in some types of smoked fish (i.e. salmon, tuna).
Nitrates and nitrites combine with natural stomach saliva and food substances to create nitrosamines, powerful cancer-causing additives.

Sodium Benzoate – preservative

Sodium Benzoate is used as a preservative, effectively killing most yeast, bacteria and fungi. It is used primarily in foods such as preserves, salad dressings, carbonated drinks, jams, and fruit juices. It is also found naturally in cranberries, prunes, greengage plums, cinnamon, ripe cloves and apples.
Moderately toxic by ingestion, this chemical has caused birth defects in experimental animals. Known to cause nettle rash, and aggravate asthma.

Calcium Disodium EDTA (Ethylenediamine Tetraacetic Acid) – preservative, flavor enhancer and sequestrant/humectant (aids in water retention)

Used as a food additive to prevent crystal formation and to inhibit color loss. Used in canned and carbonated soft drinks for flavor retention. Also used in dressings and mayonnaise as a preservative.
Often added to foods – particularly meat, poultry and fish – to help retain moisture and soft texture.
May cause intestinal upset, muscle cramps, kidney damage, and blood in urine. This additive is on the FDA priority list of food additives to be studied for mutagenic, teratogenic, subacute and reproductive effects.

Sulfur Dioxide – preservative

A gas formed when sulfur burns, this preservative is used to preserve a variety of foods, including fruits and vegetables, alcoholic drinks, dried fruits.
Sulfur dioxide, as with other sulfites, may cause allergic and asthmatic reactions.