Ingredients to avoid in processed foods

1 Artificial Colors

Why it is Used
Chemical compounds made from coal-tar derivatives to enhance color.

Why it is Bad
Linked to allergic reactions, fatigue, asthma, skin rashes, hyperactivity and headaches.

2 Artificial Flavorings

Why it is Used
Cheap chemical mixtures that mimic natural flavors.

Why it is Bad
Linked to allergic reactions, dermatitis, eczema, hyperactivity and asthma
Can affect enzymes, RNA and thyroid.

3 Artificial Sweeteners
(Acesulfame-K, Aspartame, Equal®, NutraSweet®, Saccharin, Sweet’n Low®, Sucralose, Splenda® & Sorbitol)

Why it is Used
Highly-processed, chemically-derived, zero-calorie sweeteners found in diet foods and diet products to reduce calories per serving.

Why it is Bad
Can negatively impact metabolism
Some have been linked to cancer, dizziness hallucinations and headaches.

4 Benzoate Preservatives


Why it is Used
Compounds that preserve fats and prevent them from becoming rancid.

Why it is Bad
May result in hyperactivity, angiodema, asthma, rhinitis, dermatitis, tumors and urticaria
Can affect estrogen balance and levels.

5 Brominated Vegetable Oil


Why it is Used
Chemical that boosts flavor in many citric-based fruit and soft drinks.

Why it is Bad
Increases triglycerides and cholesterol
Can damage liver, testicles, thyroid, heart and kidneys.

6 High Fructose Corn Syrup

Why it is Used
Cheap alternative to cane and beet sugar
Sustains freshness in baked goods
Blends easily in beverages to maintain sweetness.

Why it is Bad
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.


(Monosodium Glutamate)

Why it is Used
Flavor enhancer in restaurant food, salad dressing, chips, frozen entrees, soups and other foods.

Why it is Bad
May stimulate appetite and cause headaches, nausea, weakness, wheezing, edema, change in heart rate, burning sensations and difficulty in breathing.

8 Olestra

Why it is Used
An indigestible fat substitute used primarily in foods that are fried and baked.

Why it is Bad
Inhibits absorption of some nutrients
Linked to gastrointestinal disease, diarrhea, gas, cramps, bleeding and incontinence.

9 Shortening, Hydrogenated and Partially Hydrogenated Oils
(Palm, Soybean and others)

Why it is Used
Industrially created fats used in more than 40,000 food products in the U.S.
Cheaper than most other oils.

Why it is Bad
Contain high levels of trans fats, which raise bad cholesterol and lower good cholesterol, contributing to risk of heart disease.

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