Why it is Used and Why it is Bad
* Chemical compounds made from coal-tar derivatives to enhance color.
* Linked to allergic reactions, fatigue, asthma, skin rashes, hyperactivity and headaches.
* Cheap chemical mixtures that mimic natural flavors.
* Linked to allergic reactions, dermatitis, eczema, hyperactivity and asthma
* Can affect enzymes, RNA and thyroid.
(Acesulfame-K, Aspartame, Equal®, NutraSweet®, Saccharin, Sweet’n Low®, Sucralose, Splenda® & Sorbitol)
* Highly-processed, chemically-derived, zero-calorie sweeteners found in diet foods and diet products to reduce calories per serving.
* Can negatively impact metabolism.
* Some have been linked to cancer, dizziness, hallucinations and headaches.
(BHT, BHA, TBHQ)
* Compounds that preserve fats and prevent them from becoming rancid.
* May result in hyperactivity, angiodema, asthma, rhinitis, dermatitis, tumors and urticaria.
* Can affect estrogen balance and levels.
Brominated Vegetable Oil
* Chemical that boosts flavor in many citric-based fruit and soft drinks.
* Increases triglycerides and cholesterol
* Can damage liver, testicles, thyroid, heart and kidneys.
High Fructose Corn Syrup
* Cheap alternative to cane and beet sugar
* Sustains freshness in baked goods
* Blends easily in beverages to maintain sweetness.
* May predispose the body to turn fructose into fat.
* Increases risk for Type-2 diabetes, coronary heart disease, stroke and cancer.
* Isn’t easily metabolized by the liver.
* Flavor enhancer in restaurant food, salad dressing, chips, frozen entrees, soups and other foods.
* May stimulate appetite and cause headaches, nausea, weakness, wheezing, edema, change in heart rate, burning sensations and difficulty in breathing.
* An indigestible fat substitute used primarily in foods that are fried and baked.
* Inhibits absorption of some nutrients.
* Linked to gastrointestinal disease, diarrhea, gas, cramps, bleeding and incontinence.
Shortening, Hydrogenated and Partially Hydrogenated Oils
(Palm, Soybean and others)
* Industrially created fats used in more than 40,000 food products in the U.S.
* Cheaper than most other oils.
* Contain high levels of trans fats, which raise bad cholesterol and lower good cholesterol, contributing to risk of heart disease.