Anthony Alayon Presents - 101 Toxic Food...

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Anthony Alayon Presents

TruTh AbouT Food

PreservATives And Cooking oils

http://www.101ToxicFoodIngredients.com


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



TruTh AbouT Food


PART 1



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

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

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

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

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

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



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

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

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

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

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



brominATed vegeTAble oil

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

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

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

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

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



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

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

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

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

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

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



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

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

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

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



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

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

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

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

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



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

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

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

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

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



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

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

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

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

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

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

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

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



bhA (buTYlATed

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

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

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

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

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



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

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

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

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

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

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

means choosing healthier foods instead.



buTYlATed hYdroxYToluene

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

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

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

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

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



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

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

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

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

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

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



TbhQ (TerT-buTYlhYdroQui-

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

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

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

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

most cookies and snacks made by Kellog’s contain TBHQ

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



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

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

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

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

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

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



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

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

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

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

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



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

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

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

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



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

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

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

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

It may cause inflammation of the prostate.

This preservative may also cause liver and kidney issues.

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

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

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



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

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

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

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

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

cosmetics, toothpaste.



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

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

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

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



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

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

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

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

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



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

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

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

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

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



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

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

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

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



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

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

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

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

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



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

Beverage:• Brewed coffee

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

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

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

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

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

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



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

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

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

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

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

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

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

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

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



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

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

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

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

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

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



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

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

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

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

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

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

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

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

per week.



hYdroChloride (PYroxidine)

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

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

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

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

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



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

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

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

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

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

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

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



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

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

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



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

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

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

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

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

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

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



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

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

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

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

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

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

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



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

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

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

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

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



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

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

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

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



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

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

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

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

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



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

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

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

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

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



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

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

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

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

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

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

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

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

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

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

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

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



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

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

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

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

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

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

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

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

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



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

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

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

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

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

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

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

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

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



TruTh AbouT Food


Bonus: Miscellaneous Preservatives PART 2



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

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

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

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

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

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

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

baked items.



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

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

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

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



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

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

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

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

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

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

Parkinson’s and premature aging.

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

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



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

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

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

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

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

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

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

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

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



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

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

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

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

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

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



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

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

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

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

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

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

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

• Cash register receipts made using thermal paper.

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



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

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

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

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

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

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

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

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

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

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

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

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

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



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

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

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

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

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



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

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

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

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

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

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

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

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



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

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

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

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



eThYlenediAmineTeTrAACeTiC (AkA disodium edTA)

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

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

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

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

malabsorption of vitamin C or the B vitamins can result

• Allergic reactions• Very low blood pressure,

blood calcium or blood sugar levels

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

died between the years of 1971 and 2007

• Weakened immune system



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

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

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

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

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

out of the body.



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

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

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

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

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

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

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

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

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

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



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

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

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

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



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

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

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

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

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

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

be used only in very small quantities.

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

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

• Sodium nitrate can cause damage to the heart.



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

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

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

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

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

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



PArTiAllY hYdrogenATed oils

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

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

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

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

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

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

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



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

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

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

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

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

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



PArTiAllY hYdrogenATed

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

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

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



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

artery disease• Can cause hypertension (high blood

pressure)• Hardened, clogged arteries increase the

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

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

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

diabetes

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

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

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

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



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

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

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

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

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

to lubricants and cosmetics

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

reactions in those allergic to corn or corn products.



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

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

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



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

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

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

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

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

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



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

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

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



sulFiTes (sodium sulFiTe,

sulFur dioxide, sodi-um bisulFiTe, CAlCium

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

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

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

• Baked goods• Dried citrus fruit beverage powder mixes• Confections and frostings• Relishes and condiments• Modified dairy products• Alcoholic beverages, such as beers, wines, and wine coolers• Shellfish and fish• Gelatins, fillings, and puddings• Fresh fruits and vegetables• Jams and jellies



• Grain products and pastas• Nuts and nut products• Many plant protein products• Snack foods, especially dried fruits• Processed vegetables• Soups and mixes• Tea (instant and liquid concentrates)• Sweet sauces and toppings

C) Problems/Health RiskFor individuals sensitive to any kinds of sulfites in their foods, medications, snacks and beverages, the result can be a severe, if not deadly allergic reaction.

• Severe asthma symptoms, especially for those who suffer from sulfite-sensitive asthma

• Individuals deficient in sulfite oxidase, which helps to metabolize and detoxify this ingredient, may suffer fatal reactions to sulfites. When sulfites are in beverages or foods at a level above 10 ppm, they are required to be listed on the label. When reading labels, these individuals should look for:

• sulfur dioxide• sodium sulfite• potassium bisulfite• sodium metabisulfite• potassium metabisulfite• sodium bisulfite.• Wines made with organic

grapes can also contain as much as 100 ppm of



total sulfites, which occur naturally• Choose dried fruits that are labeled “unsulphured.”

D) Healthy AlternativesFoods that are free of sulfites:

• Yogurt, skim, 1%, 2% and whole milk, cream, buttermilk, and sour cream• Cottage cheese, butter, ricotta and all plain cheeses• Pure grains and flours, fresh pizza dough, biscuits, breads, and buns• Baked goods that have been homemade; dried-fruit-free breakfast cereals

(must also be free of coconut as well)• Plain crackers and pastas, no flavorings or seasonings added• Pure frozen and fresh vegetables; 100 percent juices, except for grape,

flavored ciders, bottled lemon, and lime juices; No dried vegetables, pre-sliced potatoes from the dairy section, frozen sliced mushrooms, pickled vegetables, tomato pastes, purees, and pulps

• Pure fresh and frozen fruits; frozen orange juice, all frozen juices, only fresh lemon and lime juices. No dried or glaceed fruit, grapes, frozen sliced apple slices, maraschino cherries

• Any pure frozen or fresh meat, fresh-caught fish, fish canned in water only, some processed meats, but check labels. No gelatin or gelatin mixes, processed crustaceans, deli meats or hot dogs

• All plain legumes; pure peanut butter• Any fresh eggs• Pure butters, creams, margarines and shortenings, homemade salad

dressings, lard, and pure vegetable oils are allowable• Fresh and frozen spices, as well as herbs are allowable. Check labeling for

dried spices and herbs.• 100 percent jams and jellies with no gelatins or pectins, white sugar, maple

syrup and honey are all allowed; No brown sugars, molasses, glucose solids and syrups, corn syrup, or dextrose.

• Allowed: baking chocolate, homemade pickles, pure cocoa, homemade relishes, homemade ketchup. Not allowed: Other vinegars, sprinkles



and chocolate syrups, gelatin, pectin, prepared pickles and relishes, and commercially bottled ketchup. Consumers should check with their doctors regarding baking soda, baking powder, distilled white vinegar, and cream of tartar.

• The most reliable rule of thumb is to “always eat fresh.”



TruTh AbouT Food


Bonus: Miscellaneous Preservatives PART 3



benzoYl PeroxideA) Origins/History/What is its purpose?Benzoyl peroxide is a chemical found in the peroxide family. It’s used to bleach milk for Italian cheese processing, bleach flour and process whey. When heated, processed, or stored, almost all the benzoyl peroxide is changed over to benzoic acid. When cheese milk is bleached using benzoyl peroxide, this may change the levels of vitamin A in the milk. This peroxide works to protect foods against deterioration caused by microorganisms.

Along with being used to process whey, milk, rice flour, and flour, benzoyl peroxide is used as an acne treatment when applied directly to the affected areas of the skin.

B) Where do you find it? (Foods, beverages, etc.)You’ll find benzoyl peroxide in these foods:

• Flour• Swiss Emmental cheese• Whey and milk• Romano cheese• Asiago fresh cheese• Asiago soft cheese• Provolone cheese• Asiago medium cheese• Reggiano cheese• Asiago old cheese• Parmesan cheese• Blue cheese• Gorgonzola cheese• Aciocavallo siciliano cheese



Benzoyl peroxide is also found in topical acne treatments–those treatments applied directly to your skin. It is also an ingredient in anti-acne skin cleansers.

C) Problems/Health RiskBenzoyl peroxide can cause skin irritation in those who are sensitive. For some, this irritation can be severe. After additional processing and storage, the resulting compound (benzoic acid) can cause hives and make asthma symptoms worse.

When added to flour, benzoyl peroxide has been linked to liver problems. Other health issues include the growth of skin tumors, the effect on the weight of testes and fetal body weight.

D) Healthy AlternativesIf you suffer from acne, but you are sensitive to benzoyl peroxide, other topical treatments are a better alternative. Ask your dermatologist for topical treatments with an antibacterial effect.

If you have been diagnosed with asthma, stay away from any topical skin treatments containing benzoyl peroxide. Find alternative treatments!



CAlCium ProPionATeA) Origins/History/What is its purpose?This preservative is made in the lab by combining propionic acid and calcium hydroxide. It is used to slow the growth of bacteria and fungi, improving the shelf life of food items. These foods are mainly breads, though it is added to other baked goods, cultured whey, milk derivatives, and processed meats.

B) Where do you find it? (Foods, beverages, etc.)In food products, you’ll find calcium propionate in baked products. It’s added to slow the growth of mold and bacteria, which helps to give them a longer shelf life. While it’s a synthetic additive, it does occur naturally in some dairy products, such as butter and cheese.

Calcium propionate works by stopping harmful microbes from producing the energy they need to live. This slows their growth. It works best against the Bacillus mesentericus mold.

It is also used by the tobacco industry and, in the dairy industry; it’s given to cows to keep them from developing a calcium deficiency.

C) Problems/Health RiskIf you’re sensitive to calcium propionate, you may develop symptoms such as headaches, diarrhea, nausea, and vomiting. Even though it doesn’t accumulate in your body tissues, you can still be sensitive to it.



This preservative may have the ability to cause permanent damage to the lining of your stomach by making an existing case of gastritis worse. This may lead to severe ulcers.

Calcium propionate has been linked to migraine headaches. Fermented foods produce their own calcium propionate; fermented foods have already been suspected of causing migraines.

This additive has been linked to DNA damage, making it not safe to use as a food additive. It may also be passed on from a breastfeeding mother to her baby.

Researchers suspect that calcium propionate is responsible for disruptive behaviors, such as restlessness, irritability, sleep disturbances, and inattention, in children. However, each of these claims will need to be further researched and verified–or ruled out.

D) Healthy AlternativesChoose fresh-baked breads and pastries, made by a bakery in your community. By doing so, you can avoid many of the potential health effects.



CAProCAPrYlobeheninA) Origins/History/What is its purpose?Caprocaprylobehenin or Caprenin is a fat-based substitute made from fatty acids found in easily obtainable foods. Manufacturers make Caprenin using the standard fat-processing technologies, modifying the fat molecules’ fatty acid composition.

Caprenin is made using caproic acid, capric acid, and behenic acid. Both caproic and capric acides come from palm-kernel and coconut oils. Behenic acid occurs naturally in peanuts, which is bad for those suffering from nut allergies. Behenic acid used to make Caprenin comes from hydrogenated rapeseed oil, meaning nut allergy sufferers can safely use this fat substitute.

B) Where do you find it? (Foods, beverages, etc.)Caprenin does not appear to be in use as of 2013. In 1991, Procter & Gamble filed a petition seeking FDA approval that this fat substitute be recognized as GRAS.

C) Problems/Health RiskCanada no longer allows Caprenin to be used as a fat substitute because of some concerns that it has a role in raising serum cholesterol.

D) Healthy AlternativesWhile Caprenin adds only five calories as compared to the nine that fat usually provides, the health risks connected to this fat substitute are too risky to allow it to remain on the market.

Instead, add olive oil or canola oil to your foods. Butter is also safe to add in small amounts.



CArmineA) Origins/History/What is its purpose?Carmine, which produces a bright red color, comes from the boiled bodies of cochineal bugs. Female cochineals are used to produce this red dye. While some call the cochineal a beetle, it’s not a beetle.

Cochineals are mainly harvested in the Canary Islands and Peru, where they are sun-dried, crushed and immersed in an acidic alcohol solution. The resulting solution is called carminic acid, which will become carmine or cochineal extract. Carmine fell under the “natural color” category until 2009, when it was removed from that list.

B) Where do you find it? (Foods, beverages, etc.)Carmine is added to foods and beverages to give them a red color. You’ll find it in candies such as Skittles, ice cream, Good n’ Plenty, grapefruit juice and pink lemonade.

Carmine is added to cosmetics, such as red lipsticks. It’s also added to prescription pills as a coating.

C) Problems/Health RiskSome individuals have experienced severe allergic reactions to carmine. The nature of their reactions? Life-threatening anaphylactic reactions.

D) Healthy AlternativesFoods and beverages that are not brightly colored. Look for cosmetics that don’t use carmine as a coloring agent. If you suffer anaphylactic reactions, ask your pharmacist if any of your medications have used carmine dye on the coatings.



CYClAmATesA) Origins/History/What is its purpose?Cyclamates were discovered quite accidentally when Michael Sveda was working to synthesize anti-fever medications. He set his cigarette on the bench, which had some residue from the substance he was working on. Putting his cigarette back in his mouth, he realized the substance had gotten onto the filter of his cigarette. He had just discovered a new artificial sweetener.

After being patented by DuPont and Abbott Laboratories, FDA received a New Drug Application in 1950. FDA recognized cyclamates as GRAS in 1958.

In 1969, FDA banned sales of cyclamates in the U.S. It is still approved as an artificial sweetener in 55 countries.

B) Where do you find it? (Foods, beverages, etc.)Cyclamates are used in sugar-free and diabetic diets. They are found in instant beverages, iced tea, soft drinks, breakfast cereals, sports drinks, dairy products, cakes, and other baked goods, fruit juices and preserves, jams, jellies and marmalades, biscuits, puddings, flans and gelatins, chocolate, toothpastes and mouthwashes, chewing gums and candies, salad dressings and pharmaceutical products. It is also available in tablet, liquid, and powder form to sweeten foods and beverages.



C) Problems/Health RiskThe solution of cyclamates: saccharine was found to increase bladder cancer in rats. While the rats received levels of this sweetener at a very high level (one human drinking 350 cans of diet soda daily), they did develop cancer.

Lab animals developed testicular atrophy that was irreversible. This affected the function of their seminal vesicles, which affected their ability to reproduce. Cyclamates may be implicated in the damage of male reproductive DNA. At this time, complete research has not been done to verify or rule this out.

D) Healthy AlternativesBecause of the potential health risks of cyclamates, other natural sweeteners are a better choice to use for sweetening foods and beverages.



diACeTYl TArTAriC And FATTY

ACid esTers oF mono And diglYCerides

(dATem)A) Origins/History/What is its purpose?DATEM is a genetically modified additive created in a laboratory. It can be made using either soy or meat fat. Its basic materials do mainly come from soya beans that have, themselves, been genetically modified.

It is approved for use in foods in the European Union, New Zealand, and Australia.

When DATEM is put into dough, the dough becomes springier and able to hold more gas from baking powder or baking soda. The volume of bread and steamed bread increases. DATEM is used to increase food shelf life and, when it combines with amylose, it prevents food aging.

B) Where do you find it? (Foods, beverages, etc.)DATEM is found in baked products, such as breads, rolls, cakes, and cookies.

It’s added to cream, making it finer and smoother. Dairies add DATEM to non-dairy creamer to make the emulsion process more homogenous. It is also



added to both butter and concentrated butter to keep the oils from separating. DATEM increases butter’s stability.

DATEM is added to spices, sugar and syrup to increase their shelf life.

C) Problems/Health RiskDATEM is a GMO, made from genetically modified soya beans. Because GMO foods have been linked to some health problems, this adds to the health problems posed by eating processed foods.

When you look at a food label and see no trans fatty acids listed, you may put the food item into your shopping cart, believing that you’ve dodged a health bullet. Wait just a minute and scan that food label completely. If you see DATEM listed, you are looking at what is a trans fatty acid.

Why isn’t it listed as a TFA? Because it isn’t officially considered either a lipid or a fat, it doesn’t have to be labeled as a TFA. So, if you have bought any other foods, believing them to be TFA-free, look at those labels as well. As you know, TFAs have been associated with strokes, diabetes, heart disease, and obesity.

D) Healthy AlternativesRead labels. Avoid anything listing DATEM on its ingredients lists.

Steer clear of processed foods, non-dairy creamers and dairy foods with DATEM on their labels.



eThYlene oxideA) Origins/History/What is its purpose?Ethylene oxide is a colorless, flammable gas made using ethylene and oxygen, with silver being used as a catalyst. In 1859, chemist Charles-Adolphe Wurtz first made ethylene oxide using 2-chloroethanol and a base. During the First World War, it gained additional fame as chemists tried to use it as a chemical weapon.

B) Where do you find it? (Foods, beverages, etc.)In foods, ethylene oxide is added to spices to sterilize them. It is also added to coconut, flour, cocoa, dehydrated vegetables and fruits. It is also added to cosmetics.

In more industrial applications, ethylene oxide is added to detergents, textiles, solvents, polyurethane foam, and adhesives. During the bioterrorism attacks taking place in October 2001, ethylene oxide was one of the pesticides used to decontaminate anthrax spores that had been mailed to U.S. leaders.

Small amounts are used as a fumigant. In the hospital setting, it is used to sterilize surgical equipment and plastic devices for which steam sterilization cannot be used.

Ethylene oxide exists in burning fuels, such as coal, petroleum, and natural gas. It is present in tobacco smoke due to its use in growing tobacco leaves.

C) Problems/Health RiskIf you inhale ethylene oxide, it can be fatal. Inhalation leads to your lungs filling with fluid hours after you breathed the fumes in. Other effects can include



nausea, vomiting, bronchitis, neurological disorders, pulmonary edema and, at high concentrations, emphysema. It’s also a skin and airway/respiratory irritant. Look for these overexposure symptoms: dizziness and headaches, convulsions, seizures and coma.

If you come into exposure to ethylene oxide as a refrigerated or pressurized liquid, if it evaporates, you can suffer from frostbite if the liquid comes into contact with your skin.

Lab animals that have been exposed to this additive for their entire lives are at higher risk of developing liver cancer. Ethylene oxide exposure can cause negative reproductive effects, which includes a higher rate of miscarriages and mutations. While the reproductive effects of this additive have not been studied in humans, they may be similar to those of animals.

Humans who are constantly exposed to this additive may be at higher risk of developing cataracts, but if the exposure is low, they do not seem to be at higher risk of cancer. At higher doses, it may be a human carcinogen. Among the cancers this additive can cause are stomach cancer, pancreatic cancer, Hodgkin’s disease, and leukemia.

D) Healthy AlternativesBecause the effects of ethylene oxide get worse as the level of exposure rises, simply limit your exposure to the amounts used to sterilize foods and spices.



meThYlPArAbenA) Origins/History/What is its purpose?Methylparaben comes naturally from fruits, such as blueberries. It is used as an antifungal agent in cosmetics and personal care products. It biodegrades easily and causes no harm to human beings.

B) Where do you find it? (Foods, beverages, etc.)You will find methylparaben in hair color and hair bleaches, anti-aging compounds, facial moisturizers and skin treatments, styling gels and lotions, shampoos, facial powder, eye shadow, eyeliner, blush and mascara.

In foods, you’ll find methylparaben in frozen dairy products, baked goods, candy, marinated fish items, jams, jellies, mustard, processed vegetables, mayonnaise, soft drinks, salad dressings, fruit juices, and spicy sauces.

C) Problems/Health RiskIf you have very sensitive skin, methylparaben can cause minor allergic reactions or skin irritation. If it reacts with UVB rays, it can increase your risk of skin damage, increasing your risks of skin aging.

For those not sensitive to its effects, it is safe for pregnant and breastfeeding mothers as well as very young children.

Chronic exposure to estrogenic activity paraben compounds may lead to the development of breast cancer.



In men, the estrogenic effects of methylparaben can adversely affect their reproductive glands, especially in the testes.

D) Healthy AlternativesDon’t buy cosmetics, toiletries, or skin-care products containing any paraben formulations. Instead, buy these items if they contain neem extract, polyaminopropyl biguanide, phenoxyethanol, rosemary oleoresin, or potassium sorbate.



ProPYl gAllATeA) Origins/History/What is its purpose?This food additive is produced in the laboratory as a white crystal powder. Its intended use is as a food preservative and to keep the oils and fats in foods from spoiling.

B) Where do you find it? (Foods, beverages, etc.)Look for propyl gallate in:

• Vegetable oils• Snack chips• Mayonnaise• Cereals• Imitation chocolates• Chewing gums• Herb mixes• Dried fruits• Desserts• Meat products• Soup bases

In non-food products, it is added to cosmetics to help maintain their texture and color.

For industrial applications, it is used in lubricants, pharmaceuticals, adhesives and in animal food.

C) Problems/Health RiskThis food additive is suspected of causing cancer in lab rats. This evidence is still not conclusive, but foods preserved with propyl gallate should be avoided.



Propyl gallate may be linked to stomach and skin irritation, allergic reactions, and kidney, and liver problems. Asthmatics may develop allergic reactions, causing asthma attacks.

D) Healthy AlternativesBuy and use additive-free oils that have been minimally processed. Buy them in smaller bottles so you use them up more quickly.



ProPYlPArAbenA) Origins/History/What is its purpose?This paraben comes from nature, being found in larger berries, such as cranberries. It is also found in some insects. For commercial use, propylparabens are synthesized from benzoic acid. For foods, this additive is used as a preservation agent, adding to the shelf life of foods and beverages.

B) Where do you find it? (Foods, beverages, etc.)You can find propylparaben in:

• Processed vegetables• Frozen foods• Spicy sauces• Candies• Soft drinks• Fruit juices• Mayonnaise• Mustard• Marinated fish items• Fruit jellies

For non-food items, it is used in eye shadows, eyeliners, mascara, facial powder, blush, hair colors, and hair bleaches, anti-aging products, concealers, facial moisturizers, treatments, and foundations with SPF.

C) Problems/Health RiskPropylparaben can cause disruptions to hormone function, increasing the risk of reproductive toxicity and breast cancer. This additive mimics estrogen.



It is also linked to endocrine disruption, immunotoxicity, skin irritation, and neurotoxicity.

D) Healthy AlternativesLook for foods and products that do not contain polyparaben. Buy smaller quantities of foods, oils, and cosmetics so you use them up more quickly.

Wear cosmetics for the minimal amount of time, and then remove every trace of makeup before going to bed.



sodium Aluminum sulFATe

A) Origins/History/What is its purpose?This additive is actually a mineral called mendozite which has been purified chemically for industrial use. it is classified as an alum.

B) Where do you find it? (Foods, beverages, etc.)It used to be added to baking powder to bring carbon dioxide out in doughs and batters. It is also used to clarify water. It is also used in:

• pH adjusting baking powder • Firming agents in pickled products• Food colorings used in cake decorations• Emulsifiers for processed cheese spread

C) Problems/Health RiskYour body doesn’t need or use aluminum, but, because your cooking pans may contain small amounts of aluminum, you may ingest small amounts. Aluminum builds up in your body. Studies have linked aluminum consumption to Alzheimer’s disease, although research studies have not made a connection.

Aluminum adversely affects the nervous and reproductive systems of laboratory animals.

D) Healthy AlternativesUse anodized aluminum cookware if at all possible. Steer clear of foods containing aluminum.



vAnillinA) Origins/History/What is its purpose?Vanillin is produced completely in the laboratory, starting with benzene and propene. The resulting compound is combined with hydrogen peroxide. One of the benzenediols that results is a catechol called ethyl vanillin. It is used in fragrances, maple syrup, chocolate, beverages, and ice cream.

In the fragrance industry, vanillin is used for several kinds of fragrances and other additives. It is also found in perfumes, deodorants, and cosmetics.

The electroplating industry uses vanillin to coat the surface of a conducting material with metal. It’s also used to whiten both fabric and paper.

B) Where do you find it? (Foods, beverages, etc.)You’ll find vanillin in:

• Hair conditioners• Shampoos• Lip glosses• Moisturizers• Lip balm• Makeup removers• Lip liner• Lip treatments• Lipsticks with SPF• Foundations• Tobacco• Toothpaste• Wine



In foods, it is added to cakes, instant noodles, cool drinks, crackers, candies, bread, chocolates, yogurts, and ice creams.

C) Problems/Health RiskIn large quantities, vanillin can be toxic. Some side effects can include coughing and respiratory irritation. Another symptom is gastrointestinal tract irritation.

D) Healthy AlternativesBuy toiletries, skin care products, and cosmetics that don’t have vanillin listed on their ingredients lists. Check to see if you can find any fragrance-free versions.



suCrose PolYesTerA) Origins/History/What is its purpose?Sucrose polyesters or fat substitutes were created in the laboratory in response to consumers’ requesting foods tasting as good as their fat-filled counterparts, without adding to their daily caloric intake. Some of these fat substitutes include Olean and Olestra, neither of which remains on the market.

B) Where do you find it? (Foods, beverages, etc.)This additive is found in savory snacks, such as flavored and salty chips.

C) Problems/Health RiskSucrose polyester depletes your body’s store of carotenoids, which are important to your body’s optimal functioning and health, helping you to fight the development of cancer. It also depletes lutein and zeaxanthin, both of which are important to healthy eye function. Even when you supplement with select vitamins or multivitamins, this won’t reverse the depletion effects that this additive can cause.



Because of how sucrose polyesters work, the fats you eat are excreted quickly through your bowels, causing sometimes-severe gastrointestinal disturbances, such as fecal urgency, diarrhea, more frequent and looser bowel movements.

Sucrose polyester may be linked to the development of several types of cancer. Lab rats fed sucrose polyester fat substitutes developed liver foci; felt to be precursors of cancer.

D) Healthy AlternativesEat low-fat foods in moderation. Dietary fat is necessary, so include it in your diet, but keep your fat gram intake low.

Focus on foods containing polyunsaturated and monounsaturated fats, steering clear of saturated fats.



reseArChAzodicarbonamide:http://www.inrfood.com/ingredients/3236http://www.goodguide.com/ingredients/37393-azodicarbonamidehttp://apps.who.int/bookorders/anglais/detart1.jsp?codlan=1&codcol=38&codcch=16http://www.happilyunprocessed.com/2013/02/07/whats-really-in-your-egg-mcmuffin/

BHA (Butylated Hydroxyanisole)http://www.cspinet.org/reports/chemcuisine.htmhttp://www.nutrition411.com/education-materials/miscellaneous-topics/item/2337-butylated-hydroxyanisole-bhahttp://www.3fatchicks.com/food-additives-to-avoid-bha/http://www.livescience.com/36424-food-additive-bha-butylated-hydroxyanisole.html

BHT (Butylated Hydroxytoluene)http://www.cspinet.org/reports/chemcuisine.htmhttp://chemistry.about.com/od/foodcookingchemistry/a/bha-bht-preservatives.htmhttp://woodbury.patch.com/groups/jane-kramers-blog/p/bp--the-health-effects-of-bha-and-bht-on-your-bodyhttp://eatdrinkbetter.com/2009/03/02/mushrooms-grasses-could-replace-bht-and-other-artificial-preservatives/

TBHQ:http://www.cspinet.org/reports/chemcuisine.htmhttp://wakeupnews.weebly.com/tbhq-in-foods.htmlhttp://www.naturalnews.com/031318_TBHQ_food_preservatives.htmlhttp://www.naturalnews.com/031318_TBHQ_food_preservatives.html



Propyl Gallate:http://www.inrfood.com/ingredients/6105http://www.goodguide.com/ingredients/102260-propyl-gallatehttp://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-additives-found-to-have-estrogenlike-effects.aspx

Propylene Glycol:http://www.naturalwellbeing.com/learning-center/Propylene_Glycolhttp://www.goodguide.com/ingredients/37423-propylene-glycolhttp://www.naturalnews.com/023138_propylene_glycol_products_natural.html

Acrylamides:http://www.foodinsight.org/Default.aspx?tabid=60&EntryId=246http://drbenkim.com/articles/acrylamide-food.htmhttp://www.sciencedaily.com/releases/2007/08/070821090455.htmhttp://www.sciencedaily.com/releases/2007/08/070821090455.htm

Phosphoric Acid:http://www.infoplease.com/encyclopedia/science/phosphoric-acid.htmlhttp://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/vitamins-supplements/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/



Sulfur Dioxide:http://www.food-info.net/uk/e/e220.htmhttp://www.ncbi.nlm.nih.gov/pubmed/7426352http://www.livestrong.com/article/317156-the-health-risks-of-sulfur-dioxide-in-dried-fruits/http://www.neurope.eu/article/new-alternative-sulphur-dioxide

Hydrogenated Oils:http://wholehealthsource.blogspot.com/2009/01/more-on-hydrogenated-fat.htmlhttp://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.htmlhttp://www.3fatchicks.com/healthier-substitute-options-for-hydrogenated-oils/

Trans Fats:http://www.heart.org/HEARTORG/GettingHealthy/FatsAndOils/Fats101/A-History-of-Trans-Fat_UCM_301463_Article.jsphttp://www.health.com/health/gallery/0,,20533295,00.htmlhttp://www.webmd.com/diet/features/trans-fats-science-and-riskshttp://www.webmd.com/diet/features/finding-the-best-trans-fat-alternatives

Ammonium Sulfate:http://www.infoplease.com/encyclopedia/science/ammonium-sulfate.htmlhttp://www.mnn.com/food/healthy-eating/stories/8-creepy-mystery-ingredients-in-fast-foodhttp://www.aluminumsulfate.net/Ammonium-Sulfate.html

Sodium Benzoate:http://www.naturalwellbeing.com/learning-center/Sodium_Benzoatehttp://www.webmd.com/diet/features/the-truth-about-seven-common-food-additives?page=3http://www.naturalnews.com/033726_sodium_benzoate_cancer.html



http://thehealthreporter.tv/2009/06/15/how-to-prevent-aging-and-cancer-sodium-benzoate/

Potassium Benzoate:http://inrfood.com/ingredients/310364http://www.livestrong.com/article/271869-what-foods-contain-potassium-benzoate/http://www.livestrong.com/article/271869-what-foods-contain-potassium-benzoate/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.htmlhttp://www.lhwmp.org/home/chemtoxpesticides/bisphenola.aspxhttp://www.mayoclinic.com/health/bpa/AN01955http://www.oeconline.org/our-work/healthier-lives/tinyfootprints/toxic-prevention/safer-alternatives-to-bisphenol-a-bpa

Carrageenan:http://www.seaweed.ie/uses_general/carrageenans.phphttp://www.cornucopia.org/wp-content/uploads/2013/02/Carrageenan-Report1.pdfhttp://www.cornucopia.org/shopping-guide-to-avoiding-organic-foods-with-carrageenan/

Ethylenediaminetetraacetic acid, aka EDTA:http://www.eatfreelyfromnaturestable.com/bolo-be-on-the-lookout-for.htmlhttp://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



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.htmlhttp://www.livestrong.com/article/264858-list-of-foods-that-have-sodium-nitrate/http://www.mayoclinic.com/health/sodium-nitrate/AN02119http://healthyeating.sfgate.com/lunch-meat-sodium-nitrate-2295.html

Partially Hydrogenated Oilshttp://www.heart.org/HEARTORG/GettingHealthy/FatsAndOils/Fats101/A-History-of-Trans-Fat_UCM_301463_Article.jsphttp://www.livestrong.com/article/405549-foods-made-with-partially-hydrogenated-vegetable-oil/http://www.mayoclinic.com/health/trans-fat/CL00032http://www.rodale.com/good-fats?page=0,1

Partially Hydrogenated Soybean Oilhttp://www.inrfood.com/ingredients/308424http://www.livestrong.com/article/405549-foods-made-with-partially-hydrogenated-vegetable-oil/http://www.naturalnews.com/027445_fat_fats_trans.htmlhttp://articles.mercola.com/sites/articles/archive/2013/01/27/soybean-oil.aspx

Monoglycerides:http://inrfood.com/ingredients/18647http://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



http://www.befoodsmart.com/ingredients/monoglycerides.phphttp://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/sulfitehttp://extoxnet.orst.edu/faqs/additive/sulf_tbl.htmhttp://www.consumerreports.org/cro/news/2010/06/the-real-risks-of-sulfites/index.htmhttp://www.allergy-and-diabetic-health.com/sulfite-free-foods.html#.UkHfZ2TwKI0

Ammonium Chloridehttps://www.cspinet.org/reports/chemcuisine.htm#ammoniumhttp://www.goodguide.com/ingredients/115498-ammonium-chloride

Benzoyl Peroxidehttps://noshly.com/additive/928/flour-treatment-agent-plus/928/#.UrhnOGRDtREhttp://www.befoodsmart.com/ingredients/benzoyl-peroxide.phphttp://beforeitsnews.com/strange/2013/10/bread-why-it-could-be-the-worst-non-food-to-eat-2452426.html

Calcium Peroxidehttp://inrfood.com/ingredients/3131http://www.goodguide.com/ingredients/73478-calcium-peroxide

Calcium Propionatehttp://nutrition.about.com/od/changeyourdiet/a/calciumpropionate.htmhttp://www.livestrong.com/article/314019-the-side-effects-of-calcium-propionate/http://inrfood.com/ingredients/310669%20

Caprocaprylobeheninhttp://books.google.com/


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