Category Archives: food additives

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Types of produce for natural food coloring

A large portion of the foods that we consume contain artificial food colorants. Many of these artificial food dyes have been banned for use in food manufacturing in the United Kingdom, Norway and other European countries. However, they are still considered safe for use in the United States by the Food and Drug Administration (FDA).

Thankfully, there is a growing number of various concerned groups who heed the warnings of numerous reports linking artificial food colorants to a myriad of health problems. Health-conscious consumers, for instance, actively take matters into their own hands and opt for natural food colorants. Some food manufacturers are giving in to the demands of these consumers, along with the outcry of health advocates and medical communities. Kraft, General Mills, Nestlé and a few more companies have pledged to phase the use of synthetic food colorants out in their manufacturing process.

While FoodFacts.com joins the American public in celebrating the ingenuity of the country’s confectioners during National Candy Month, we maintain that you should take caution in consuming sweet treats that are filled with artificial food colorants. This month, we shared important information of two of the most commonly used artificial food dyes according to the Center for Science in the Public Interest, Red Dye #40 and Yellow Dye #5, including the risks they pose to our health.

Staying away from vibrant, artificial food dyes doesn’t mean you’re left with dull, colorless foods. The great news is, you can make your own natural food dyes from produce. In the previous blog post, we shared a recipe for homemade red and yellow food dyes made from raspberries and mangoes, respectively. Today, we’re sharing other types of produce that you can use to make natural food colorants. After all, June isn’t just all about the candies; it’s also National Fresh Fruits and Vegetables Month!

Red and Pink

  • Beets
  • Pomegranate

Yellow

Blue  and Purple

  • Blueberries
  • Blackberries
  • Radicchio
  • Red cabbage

Green

  • Spinach
  • Matcha powder

Orange

  • Carrots
  • Paprika

Bear in mind that there are different processes in making your own natural food colorants, depending on the type of produce you decide to use. Homemade natural food dyes are boiled, puréed or dissolve with vinegar.

If you don’t have the do-it-yourself bone in you, there are brands of natural food coloring that you can easily purchase from grocery stores. Use the All My Food Facts app to see their health scores. Get the app on iTunes, Google Play and Amazon!

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Yellow Dye #5

Earlier this month, FoodFacts.com shared some known facts about Red Dye #40, the most commonly used artificial food coloring (AFC) according to the Center for Science in the Public Interest (CSPI). Before National Candy Month comes to a close, we would like to bring our readers’ attention to another commonly used AFC, Yellow Dye #5.

Yellow Dye #5 or tartrazine is a food colorant derived from coal tar. There have been many publications that extensively discussed the harmful effects of this colorant. Toxicology, in particular, published the findings that tartrazine causes disruption of estrogen in humans, which essentially affects the hormonal balance that can lead to a myriad of health problems.

Because of the potential harmful effects it poses to the body, Yellow Dye #5 is banned in many European countries such as Norway and Austria. However, its use in the United States has only been regulated, albeit to a certain extent, by the Federal Drug Administration (FDA). Yellow Dye #5 is widely used in the country in the manufacturing of potato chips, candies, soda and “fruit” drinks, and even pet food.

Here are the reported health effects of Yellow Dye #5:

Allergic reactions

Reports state that consumption of candies and other foods with Yellow Dye #5 triggered hypersensitivity to chemicals such as nonsteroidal anti-inflammatory drugs (NSAID). Other sources say that asthma is also among the allergic reactions caused by Yellow Dye #5.

Behavioral problems

Like Red Dye #40, Yellow Dye #5 can cause hyperactivity and other behavioral problems in children. Some of the behavioral problems include, but not limited to, impulsive behavior, lack and/or loss of concentration and inability to control activity.

Cancer and other health risks

Yellow Dye #5 and many other AFCs are reported to be tainted with cancer-causing contaminants. Because of the hormonal imbalance side effect, Yellow Dye #5 may cause adverse effect on male potency, genital size and sperm count. Some reports also say that the said imbalance can cause breast development and even breast cancer in men.

As always, FoodFacts urges consumers to check food labels for Yellow Dye #5 and other AFCs. Here are some of the names that Yellow Dye #5 go by:

  • Tartrazine
  • FD&C Yellow 5
  • Yellow 5
  • E102
  • C.I. 19140
  • Acid Yellow 23
  • Food Yellow 4
  • trisodium 1-(4-sulfonatophenyl)-4-(4-sulfonatophenylazo)-5-pyrazolone-3-carboxylate)

Use the All My Food Facts app to check food labels. Get it on iTunes, Google Play and Amazon!

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Red Dye #40

Food dyes are added to our foods to make them look more appetizing. There are actually plenty of natural food dyes available for our consumption, such as beets, spinach and turmeric. However, natural food dyes are highly sensitive to light and heat. Their colors, as well as taste, may be altered dramatically at any given phase of the food manufacturing process, including the final packaging and delivery stages.  This is one reason why food manufacturers generally prefer artificial food dyes over natural food colorants.

Artificial food dyes are more iridescent and more shelf-stable than natural food dyes. They also come in each of the primary colors, therefore allowing manufacturers to mix them up and produce a wide array of other hues.

Red Dye #40 is the most commonly used artificial food coloring, according to Center for Science in the Public Interest (CSPI). It should be of no surprise to learn that it appears in numerous candies. As a matter of fact, candies that suggest any fruit content are most likely to have the said colorant. Red Dye #40 is actually present in other foods that are neither red nor bright. Some of them include, potato chips, barbecue sauce and peanut butter.

Whether natural or synthetic, most of the dyes that we ingest are excreted from our bodies. However, FoodFacts.com wants to remind you of what health experts and advocates alike have been saying for a long time: Red Dye #40 has potential to cause serious harm to the body.

Here are some quick facts released in the recent years about Red Dye #40:

  • The Food and Drug Administration (FDA) regulates that manufacturers disclose the existence of Red Dye #40 in their products on their labels. However, the FDA doesn’t require them to specify how much.
  • The CSPI reports that Red Dye #40 and other artificial food dyes can cause allergic reactions in some people.
  • Research shows that Red Dye #40 can cause hyperactivity and other behavioral problems in children.
  • 43% child-oriented products contain Red Dye #40 and other artificial food dyes.
  • Red Dye #40 contains p-Cresidine, which the U.S. Department of Health and Human Services believes to be cancer-causing.
  • Despite the outcry of CSPI, health advocates and consumers, which includes a petition to ban certain artificial food dyes, there is still no clear consensus from the FDA that Red Dye #40 is toxic.

It is highly recommended that you take caution in consuming foods that contain Red Dye #40. Below are other names that the said colorant go by:

  • FD&C Red No. 40
  • Allura Red
  • Red 40
  • Red No. 40
  • FD and C Red No. 40
  • Allura Red AC
  • C.I. 16035
  • C.I. Food Red 17

FoodFacts.com has always made it explicit that consumers like you be proactive in learning the ingredients contained in your foods. Use the All My Food Facts app to check food labels. Get it on iTunes, Google Play and Amazon!

Food additive approvals … are conflicts of interest endangering consumers?

The FoodFacts.com website offers an extensive collection of information on controversial ingredients – which include many food additives. BHA, BHT, TBHQ, Azodicarbonamide, Sodium Benzoate and numerous food dyes are just examples of the many additives that are currently considered GRAS – or Generally Recognized as Safe by the FDA.

After educating yourself on any of these additives, it’s surprising to find that they are included in the GRAS list. We sometimes wonder why an additive that’s also included in antifreeze made it into our food supply … or how coloring that has been shown to exacerbate ADHD tendencies in children is still an allowable ingredient. Today we read about a study that may provide some insight into these and other important questions regarding the safety of a variety of different additives.

The study was conducted by the Pew Charitable Trusts in Washington, D.C. Researchers used conflict of interest criteria developed by a committee of the Institute of Medicine to analyze 451 GRAS notifications that were voluntarily submitted to the FDA between 1997 and 2012.

For the 451 GRAS notifications, 22.4 percent of the safety assessments were made by an employee of an additive manufacturer, 13.3 percent by an employee of a consulting firm selected by the manufacturer and 64.3 percent by an expert panel selected by either a consulting firm or the manufacturer, according to the results.

“Between 1997 and 2012, financial conflicts of interest were ubiquitous in determinations that an additive to food was GRAS. The lack of independent review in GRAS determinations raises concerns about the integrity of the process and whether it ensures the safety of the food supply, particularly in instances where the manufacturer does not notify the FDA of the determination. The FDA should address these concerns,” the study concludes.

The Food Additives Amendment of 1958 allows manufacturers to determine when an additive is GRAS. After a GRAS determination is made, manufacturers are not required to notify the U.S. Food and Drug Administration (FDA), although in some instances the agency is notified, the authors write in the study background. The study goes on to add that the individuals that companies select to make these determinations may have financial conflicts of interest.

Marion Nestle, Ph.D., M.P.H., of New York University, commented on the study saying it provides an important addition to the growing body of evidence for undue food industry influence on food safety policy. Nestle also commented that the lack of independent review in GRAS determinations raises serious questions about the public health implications of unregulated additives in the food supply, especially the additives that the FDA does not even know about.

FoodFacts.com wanted to get this important information out in front of our community. We should all be aware of the possibility that the Generally Recognized As Safe designation can be more about food manufacturers than food safety. In response to these findings, we encourage our community to reach out within their own networks and educate other consumers regarding the use of controversial ingredients in food  products.   Our knowledge can be a powerful thing. And as always, let’s avoid processed foods, so that we can avoid the questionable additives that are lurking in our food supply.

http://media.jamanetwork.com/news-item/research-examines-conflicts-of-interest-in-approvals-of-additives-to-food/

Food for Thought: Pink Slime

FoodFacts.com will be tackling the topic of pink slime today.

 

Pink slime, also known as lean finely textured beef (LFTB), has been making headlines recently compliments of the controversy surrounding its usage in fast food and school lunches. This meat filler, as some may know, is used in roughly 70% of all ground beef.

 

Pink slime is nothing new – it’s been used for years in meats. However, not many people may know as much. It earned the nickname “pink slime” several years ago, when a microbiologist referred to LFTB as such in an email. The topic has recently been picked up thanks to a campaign against pink slime by celebrity chef Jamie Oliver.

 

What is pink slime? In short, it’s ammonia-treated beef. While many people think cleaning products when they think ammonia, ammonium hydroxide was actually cleared for usage in food products back in the 1970s. It is used in meats to remove things such as salmonella and e-coli.

 

As many of you, especially our Facebook followers, are aware, the foods we consume typically contain ingredients we may have never even considered or known about. This is just another example of not really knowing what exactly is going into our bodies.

 

That being said, deciding whether or not LFTB should be eaten essentially falls on the consumer. Making yourself aware of the issue, and educating yourself on the topic itself, you should be able to make your own informed decision. Is it safe? Is it unsafe? Is it gross? Those are questions one has to answer for themselves. But the basic facts are these:

 

-         Pink slime is nothing new. In fact, we’ve been consuming it for years.

-         Pink slime is ammonia-treated beef.

-         Ammonium hydroxide has been approved for use in foods for 40+ years.

-         Ammonia is used to remove salmonella and e-coli.

 

However, just some food for thought. There are plenty of products that have been okayed for consumption (think artificial colors), which are plenty controversial because of unknown effects. That’s not to say this is necessarily bad for you, but it’s something to certainly consider.

 

As for its use in fast food and school lunches, pink slime has been eliminated from many fast food items. As for school lunches, the easiest way to avoid such products if so chosen is to send kids to school with homemade lunches. That’s not to say the controversial item won’t be removed from school lunches, but it’s an option to keep in mind to put parents at ease.

 

FoodFacts.com would like to wish you the best!

If it looks like a blueberry and smells like a blueberry, it still might not be a blueberry

FoodFacts wonders if you know what Aunt Jemima Blueberry Waffles, Tropicana Cherry Berry Twister and Betty Crocker Super Moist Carrot Cake Mix have in common.

Food colorings. Blue 2, Yellow 6, Red 40, Yellow 5, to name a few of the more common food colorings in our food supply. But these foods go one step further than using the food colorings … they may in fact be using the food colorings in order to deceive you, the consumer. The Center for Science in the Public Interest reports today that it is urging the FDA to require food companies to disclose on the front of the food labels whether or not a product is artificially colored. We think they have a point. If you see an illustration of fruit on a front label, you may in fact assume that the fruit in the illustration is actually included in that product.

Let’s take a look at a few product ingredient lists and see if the front label packaging is sometimes giving us the wrong impression.

Here’s Aunt Jemima’s Blueberry Waffles.

The product is featured on the front of the packaging. You can see all the “blueberries” in the waffles pictured, as well as some fresh blueberries garnishing the plate atop which the waffles sit. You can also see that in a lighter color type next to the words Blueberry Waffles, are the words “Artificially Flavored”. At least the words are there. The ingredient list cites “Artificial Blueberry Bits” … and that’s the only place you’ll see the word blueberry in that list. You will, however see, Red 40 Lake, Blue 2 Lake, Yellow 5 and Yellow 6. We guess they need to use something to make those dots in the waffles actually look like blueberries.

 

Next we have Betty Crocker SuperMoist Carrot Cake Mix. This was a featured product in the report from the Center For Science in the Public Interest.

If you look closely at the image, you can see what appear to be bits of real carrot in the cake. Sadly, when you look further into the ingredient list, those bits of carrot are actually listed as “Carrot Flavored Pieces that are made out of corn syrup, enriched flour, corn cereal, partially hydrogenated cottonseed and/or soybean oil, carrot powder and yellow 6 and red 40.” That carrot powder mentioned in the Carrot Flavored Pieces is the only carrot in the entire ingredient list. What leads you to believe the carrot cake mix is made with actual carrots is the photo gracing the front of the package.

 

Tropicana Twister Cherry Berry Blast is using Red 40 in what appears to be an effort to make the consumer think that the cherries and berries pictured on the label are actually in the product.
The product does, in fact, contain fruit juice, just no cherry or berry juice.

 

We can also feature Strawberry Cool Whip.

The artwork on the front of the package pictures lovely, whole strawberries surrounding with a dollop of Strawberry Cool Whip sitting on top. Unfortunately, that’s the biggest relationship to a strawberry this product has. When you check the ingredient list, it doesn’t mention strawberries at all. It does, though, mention Red 40 which makes the whipped topping pink and, therefore leads the consumer to believe it actually contains strawberries.

Share your opinions with FoodFacts. We’d like to know if you think the efforts of the Center for Science in the Public Interest will help this situation. Would reading clearly on any of these front labels contains Food Coloring Red 40 or Yellow 6 make this more intelligible to the consumer. Perhaps they shouldn’t be able to picture a fruit on the label that’s actually unrelated to the product. Or maybe you have other ideas that we can share. Let us know.

Propyl Gallate. Cancer causing Food Additive?

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Brought to you by Foodfacts.com:

Maybe on Friday night’s you eat popcorn, during the day you’ll pop a few M&M’s, and late one night you may indulge with a slice of Digiorno pizza. As some may already be aware, these aren’t the greatest choices, but some people may consider them as treats every so often. Well all of these products have one ingredient in common, propyl gallate. Sounds very scientific, doesn’t it? Well, it is.

As an anti-oxidation additive, propyl gallate is commonly found in edible fats, oils, mayonnaise, shortening, baked goods, candy, dried meat, fresh pork sausage, and dried milk; but that’s not all. Propyl gallate is also an ingredient in shampoos and conditioners, cosmetics, lubricating oil additives, and transforming oils. In summary, the same additives you put in your hair, car, and some appliances; you put in your mouth. Sounds delicious.

AFTER food companies began to use this additive, studies were done by the National Toxicology Program and the National Institute for Health to determine the carcinogenic properties of propyl gallate. Yes, that’s right, after this additive was already added to our foods. Research including mice and rats were conducted by including propyl gallate into the diet in small amounts. Although these studies did not conclude that propyl gallate directly causes cancers, results did show that it may potentially increase risk of certain cancers. Other side-effects associated with this additive are asthma attacks, stomach and skin irritation, liver damage, and kidney damage.

And still, propyl gallate is added to many foods, such as:
DiGiorno Pizzas
Pop-Secret Popcorn
Johnsonville Sausage
M&M’s
Stove Top stuffing
Stouffer’s prepared frozen products

Keep your eyes on the lookout for propyl gallate!

Brominated Vegetable Oil in Soda!

sunkist-soda-can-flavorBrought to you by Foodfacts.com:

Soda sales around the world have sky-rocketed in the last 6 decades. Brands such as Coca Cola, Pepsi, and Cadbury Schweppes have made billions of dollars in revenue selling their flavorful and bubbly beverages worldwide. Another trend running parallel to this one; lack of reading nutrition labels. Major food companies recognize that many consumers neglect to read the nutrition fact labels. Therefore, they have more room to sneak in potentially harmful ingredients without raising any eyebrows. One ingredient in particular is brominated vegetable oil.
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As mentioned in last week’s blog pertaining to potassium bromate; Bromine is a harmful halogen element which is highly reactive and potentially lethal to biological organisms. In soda applications, bromine is bonded to atoms of vegetable oil to be used as an emulsifier. This emulsifier helps citrus flavors stay suspended in the beverage and also provide a cloudy appearance. Brominated vegetable oil has been used in soda industries since the early 1930′s.

In many countries, BVO has already been banned as a food additive. However, the US has yet to make take this step. So how does the FDA regulate this ingredient? BVO is on the short list of interim food additives. This is basically a list of “questionable” food additives that are still in production as research continues to explore the safety and potential health effects. Why this list was created?

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“The Commissioner recognizes that, with the vast increase in the quantity of scientific testing and in the sophistication of test methodology, there is virtually no[ ] natural or synthetic food substance that cannot be questioned on some technical ground. It would be impossible to require elimination from the food supply of every food substance for which such scientific questions have been or will be raised.”

Currently, BVO is added in certain quantities to flavorings for citrus sodas. Make sure to closely examine food labels and be on the lookout for this ingredients!

Aspartame Detoxification Program

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Foodfacts.com looks into the Aspartame Detoxification Program. Aspartame is the common denominator for over 92 different health symptoms at the root of modern disease. The Aspartame Detoxification Program demonstrates the most effective way to reverse disease symptoms is removing the underlying cause – aspartame.

Some nutritionists and physicians who have counseled aspartame victims worldwide have witnessed nine out of 10 clients restore their health by following an Aspartame Detoxification Program. Begin with detoxifying your body of all residual chemical toxins from aspartame’s chemical make up of phenylalanine, aspartic acid and methanol and their toxic by-products, and see if any adverse health symptoms remain. Some claim that, by trying the Aspartame Detoxification Program, within 30 days your symptoms should disappear.

Steps:

1. Remove all sugar-free products with aspartame from your diet.
2. Learn to “read” your body. Begin recording any health changes.
3. Get a hair analysis.
4. Be happy with yourself.
5. Detoxify.
6. Restore depleted nutrients.
7. Exercise and get plenty of rest.
8. Eat 75% raw foods at every meal.
9. Drink water, water, water.
10. Get control of your life.

This Ten Step Program is alleged to help protect your health and the health of those you love from being seduced by the sugar-free diet craze.

What can you do about aspartame side effects?

Set an example by changing your diet.

• Tell everyone you know.
• Talk to the schools and day care centers. Offer to speak at parent-teachers meetings.
• Contact your local, state, and Federal government representatives.
• If you see someone with a diet drink, ask if they have had any of the typical aspartame side effects.
• Spread the word at your work.
• Tell your doctor about the scientific research available proving the negative side effects of aspartame.
• Register a complaint with the FDA, the FAA, the NutraSweet Company about aspartame poisoning.
• Return all food products with aspartame, opened or unopened, to your grocer. Tell him/her the products make you sick. The grocer can return them to the manufacturer for a store refund.
• Spread the word on computer networks.
• Publish articles in newsletters at your church, place of work, or neighborhood association.
• Set a personal example for health and wellness.

Let us know what you think, follow us on facebook!

Top 10 Scariest Food Additives

Here at foodfacts.com, we like to keep our readers informed of all current and up-to-date information regarding health and food. Here is a recent news article discussing the 10 scariest food additives in some of the most popular food products most can find in their pantry.

There was a time when “fruit flavored” and “cheese flavored” meant “made with real fruit” and “made with real cheese.” Today? It’s artificial everything. Most of the food at your local supermarket is no more authentic than Snooki’s tan. Our fruit comes packaged in Loops, our cheese delivered via Whiz. Sure, it’s edible, but there’s no way your great grandparents would recognize this junk as food.

The problem with additives runs deep. The FDA currently maintains a list of ingredients called Everything Added to Food in the United States (EAFUS), which features more than 3,000 items and counting. Thankfully, most EAFUS ingredients are benign, but a few of them do have potentially harmful effects. Why they’re legal is a mystery to us. Some of them might be backed by powerful lobby groups, while others probably survive simply because some guy at the FDA has too much paperwork on his desk and hasn’t made time to adequately review the data.

Below are 10 of the most dubious ingredients hiding in your food, compliments of Eat This, Not That! 2011. Even if you’re not convinced of their danger, you have to admit this: The more filler ingredients you cut from your diet, the more space you have for wholesome, nutritious foods.

Scary Ingredient #1: Olestrapringles
A fat substitute synthesized by Procter & Gamble. Because human digestive enzymes can’t break down the big molecules, Olestra contributes 0 calories to your diet.

Why it’s scary: In the late ’90s, Frito-Lay released Olestra-enhanced WOW chips and Procter & Gamble introduced Fat Free Pringles. Both products were required to carry warning labels to notify customers about the risk of “loose stools.” Within 4 years, some 15,000 people had dialed in to a hotline set up specifically to handle adverse-reaction complaints. Apparently the complaints didn’t move the FDA, because in 2003, the administration revoked the warning-label mandate. If you want to take your chances with diarrhea, go ahead, but first consider this: Olestra also appears to interfere with the body’s ability to absorb some crucial nutrients like beta-carotene and lycopene. To counteract the effect, processers add some nutrients back, but it’s unlikely that all the blocked nutrients are adequetly replaced.

Furthermore, just last week I tweeted that an animal study at Purdue University found that fake fats like Olestra may cause more weight gain than real fat.

Where you’ll find it: Lay’s Light chips, Pringles Light chips

Scary Ingredient #2: Caramel Coloring
An artificial pigment created by heating sugars. Frequently, this process includes ammonia.stove-top

Why it’s scary: Caramel coloring shows up in everything from soft drinks and sauces to breads and pastries. When made from straight sugar, it’s relatively benign. But when produced with ammonia it puts off 2-methylimidazole and 4-methylimidazole, chemicals that have been linked to cancer in mice. The risk is strong enough that the California government, a bellwether for better food regulation, categorized 4-methylimidazole as “known to cause cancer” earlier this year. Unfortunately, companies aren’t required to disclose whether their coloring is made with ammonia, so you’d be wise to avoid it as much as you can.

Where you’ll find it: Colas and other soft drinks, La Choy soy sauce, Stove Top stuffing mix

Scary Ingredient #3: Saccharin
An artificial sweetener discovered by accident in the 1870s.sweet-n-low

Why it’s scary: Studies have linked saccharin to bladder tumors in rats, and in 1977, the FDA required warning labels on all saccharin-containing foods. In 2000, the agency changed its stance and allowed saccharin to be sold without warning labels. But that doesn’t make it entirely safe. A 2008 Purdue study found that replacing sugar with saccharin in rats’ diets made them gain more weight, proving once again that you should be aware of these faux fat foes.

Where you’ll find it: Sweet ‘N Low, TaB cola

Scary Ingredient #4: Potassium Bromate
A compound that conditions flour and helps bread puff up during baking.

Why it’s scary: Potassium bromate causes thyroid and kidney tumors in rats, and it’s banned from food use in many countries. In California, products containing potassium bromate are required to carry a cancer warning. Fortunately, negative publicity has made the additive relatively rare, but until the FDA banishes it, you should remain on the lookout.

Where you’ll find it: Johnny Rockets Hoagie Roll

Scary Ingredient #5: Butylated Hydroxyanisole (BHA) and Butylated Hydroxytoluene (BHT)
Petroleum-derived antioxidants and preservatives.
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Why they’re scary: The Department of Health and Human Services says BHA is “reasonably anticipated to be a human carcinogen,” yet the FDA allows it to be used anyway. BHT is considered less dangerous, but in animal research, it too has resulted in cancer. Oddly, the chemicals aren’t even always necessary; in most cases they can be replaced with vitamin E.

Where you’ll find it: Goya lard, Golden Grahams, Cinnamon Toast Crunch, Orbit gum

Scary Ingredient #6: Partially Hydrogenated Vegetable Oil
A semi-solid fat created when food processors force hydrogen into unsaturated fatty acids.sandwich

Why it’s scary: Partially hydrogenated fats are the principle sources of trans fat in the American diet, and a Harvard study estimated that trans fat causes 70,000 heart attacks every year. The good news: Partially hydrogenated oils are beginning to slowly retreat from our food. Progressive jurisdictions like New York City are starting to restrict the allowable amounts in restaurants, and many chains are switching to healthier frying oil. Still, the battle isn’t over. At Long John Silver’s, for example, there are still 17 menu items with more than 2 grams of the stuff. According to the American Heart Association, that’s about the maximum you should consume in a single day.

Where you’ll find it: McDonald’s McChicken, Long John Silver’s Broccoli Cheese Soup

Scary Ingredient #7: Sulfites
Preservatives that maintain the color of food, and by releasing sulfur dioxide, prevent bacterial growth. fig-enwton

Why it’s scary: Humans have used sulfites to keep food fresh for thousands of years, but some people—especially asthma sufferers—experience breathing difficulties when exposed. In the 1980s, unregulated use resulted in at least a dozen deaths, prompting the FDA to slap warning labels on wine bottles and develop new guidelines for proper use. Now restaurants can no longer soak fresh ingredients in sulfites. According to the Center for Science in the Public Interest, there have been no known deaths since the new legislation took hold. The bottom line: If you’re among the majority of people not sensitive to sulfites, consumption won’t hurt you. If you’re not sure, ask your doctor for a test.

Where you’ll find it: Wine, Sun-Maid Mixed Fruit, Jolly Ranchers, Fig Newtons

Scary Ingredient #8: Azodicarbonamide
A synthetic yellow-orange dough conditioner bagel

Why it’s scary: This chemical is used most frequently in the production of industrial foam plastic, and although the FDA has approved its use for food in the States, the United Kingdom has labeled it a potential cause of asthma. In a review of 47 studies on azodicarbonamide, the World Health Organization concluded that it probably does trigger asthmatic symptoms. The WHO concluded, “exposure levels should be reduced as much as possible.” I’ll put it more concisely: Avoid it.

Where you’ll find it: Dunkin’ Donuts bagels, McDonald’s burger buns

Scary Ingredient #9: Carrageenan
A thickener and emulsifier extracted from seaweed.popsicle

Why it’s scary: Seaweed is actually good for you, but carrageenan is a mere seaweed byproduct. Through animal studies, it has been linked to cancer, colon trouble, and ulcers. It isn’t certain that carrageenan harms humans, but avoiding it is clearly the safer option. Most studies examined degraded forms of the additive, and research from the University of Iowa found that carrageenan could be degraded through the normal digestive process.

Where you’ll find it: Weight Watchers Giant Chocolate Fudge Ice Cream Bars, Skinny Cow Ice Cream Sandwiches, Creamsicles

Scary Ingredient #10: Ammonium Sulfate
An inorganic salt that occurs naturally near active volcanoes and is used commercially to nourish yeast and help bread rise.4036996_orig

Why it’s scary: This nitrogen-rich compound is most often used as fertilizer, and also appears commonly in flame retardants. Thankfully, the ingredient only sounds scary—a 2006 Japanese rat study found the additive to be non-carcinogenic. Both the Center for Science in the Public Interest and the FDA deem it safe.

Retrieved from: Yahoo.com