Tertiary Butylhydroquinone, Tert-Butylhydroquinone
This antioxidant is a petroleum-derived additive which is
primarily used in animal-derived food products, fats and
oils. May be used alone or in combination with BHA and/or
BHT.
The FDA states that the total antioxidant content (TBHQ)
must not exceed 0.02 percent of the oil or fat content of
the food. TBHQ is banned in some countries including Japan.
Countries which consume high amounts of fats containing TBHQ
may exceed acceptable daily intake (including Australia,
China and the United Kingdom).
Found In
oils, fats, butter, ice cream, margarine, bread, potato
chips
Possible Health Effects
Animal studies show this additive may be cancer-causing.
"Dr. Joseph Mercola reveals that tertiary butylhydroquinone
(TBHQ) is an artificial antioxidant derived from petroleum
and is a form of butane. Ingesting a single gram of TBHQ can
cause you to collapse, vomit, suffocate, or experience a
sense of delirium, nausea, and ringing in your ears.
Ingesting 5 grams can be fatal.
Animal studies show that TBHQ can cause biochemical changes
and cell mutation. It also affects the liver and
reproductive system."
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Monosodium Glutamate
Alternate Names
Sodium Glutamate, MSG, Accent , Zest, Ajinomoto, Vetsin
Description
Monosodium Glutamate, “MSG” is the salt of glutamic acid (an
amino acid). It occurs naturally in seaweed, soybeans and
sugar beets. It is used as an enhancer to intensify natural
flavors. There are many forms of glutamate. Free glutamate
is found in other additives such as hydrolyzed vegetable
protein and hydrolyzed yeast. Certain foods, such as
parmesan cheese and tomatoes, naturally contain glutamate.
There is much debate as to if the reactions are the same for
naturally-occurring versus added glutamate.
Additional Information
Between 1980 and 1994 the FDA received 600 reports of
problems due to MSG. The symptoms verified by the FDA
included headache, weakness, muscle tightness, numbness or
tingling, and flushing. Collectively, these symptoms have
been termed the "MSG Symptom Complex." The FDA identified
two groups of people who may develop complications from MSG.
Those intolerant of MSG when the substance is eaten in large
quantities, and develop the MSG symptom complex. The second
group contains patients with severe, poorly controlled
asthma, whose asthma may worsen after they eat foods
containing MSG, in addition to being prone to MSG symptom
complex. People with sensitivities may also experience
similar reactions to the artificial sweetener, Aspartame. A
study, published in 2008 in the Journal Obesity, indicated
that MSG intake may be associated with increased risk of
being overweight.
Found In
chips, canned fruits and vegetables, instant soup, bouillon
cubes, instant foods, salad dressing, frozen foods, soy
sauce, spices and flavorings, Asian foods, Asian restaurant
food
Possible Health Effects
The MSG Symptom Complex includes the following symptoms:
burning sensation of the back of head, facial pressure,
chest pain, headache, nausea, upper body tingling, weakness,
palpitations, numbness, muscle tightness, an drowsiness.
Other reported effects include exacerbation of existing
health conditions such as asthma and fibromyalgia,
depression, and difficulty breathing. May also be associated
with being overweight (see additional info).
Allergy Information
May cause allergic reaction in sensitive individuals
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dimethyl polysiloxane
a form of silicone, an anti-foaming agent used in cosmetics
and other goods. Also found in Chicken McNuggets and Silly
Putty.
The World Health Organization (WHO) hasn’t found any adverse
health effects associated with dimethyl polysiloxane.
However, the additive hasn’t undergone any significant
safety studies either.
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High Fructose Corn Syrup
Alternate Names
HFCS, Isoglucose, Maize Syrup, Glucose-Fructose Syrup,
Glucose/Fructose
Description
Derived from corn. Corn syrup (taken from corn starch), that
has been treated with enzymes, converts glucose into
fructose. This fructose is mixed with corn syrup to create
the right level of sweetness. The ratio of fructose and
glucose is roughly 50/50 and has a similar sweetness to
table sugar. Varieties with higher fructose levels are used
and the higher the fructose level the sweeter it becomes.
Additional Information
HFCS was classified as GRAS (generally recognized as safe)
by the FDA in 1976. Since then, many food companies have
replaced regular sugar with HFCS as it is a cheaper
alternative. This is partially due to governmental subsidies
of US corn farmers. There is much debate as to if HFCS
contributes to the increasing rates of obesity and diabetes.
A 2010 study in rats indicated that HFCS does contribute to
increased body fat (see In The News section). HFCS is found
in thousands of products and is difficult to avoid. Products
containing HFCS cannot be considered 'natural' and should
not be labeled as such, the FDA has said. This is due to the
chemical and enzymatic process that is used to make HFCS.
The Corn Refiners Association fought back with a marketing
campaign which basically states that HFCS has the same
nutritional content as sugar and honey and as with all
sweeteners, should be consumed in moderation. Many food
manufacturers are now moving back to sugar in response to
consumer demand.
Found In
processed food, yogurt, beverages, candy, frozen desserts,
dairy drinks, canned fruit, processed ham, ice cream,
ketchup, lunch meat, salad dressing, syrup
Possible Health Effects
Animal studies indicate that HFCS contributes to obesity,
increased body fat, and higher triglyceride levels.
A peer-reviewed study (to read the study, see In the News
section) published in Clinical Epigenetics in 2012 set out
to find out why the autism rates were so different for the
US and Italy. After comparing a variety of variables, they
concluded that one reason may be the drastic differences
between consumption of HFCS. According to the study, U.S.
per capita consumption of HFCS in 2009 was 35.7 pounds per
year. The study goes on to state, "...The Mercury Toxicity
Model shows the HFCS characteristics most likely
contributing to autism include the zinc-depleting effect
that comes from consuming HFCS and certain food colors found
in processed foods, and the additional Hg [mercury] exposure
that may occur from the low Hg concentrations sometimes
found in HFCS as a result of the manufacturing process." The
study concludes that, "A comparison of autism prevalence
between the U.S. and Italy using the Mercury Toxicity Model
suggests the increase in autism in the U.S. is not related
to mercury exposure from fish, coal-fired power plants,
thimerosal, or dental amalgam but instead to the consumption
of HFCS. Consumption of HFCS may lead to mineral imbalances,
including Zn [zinc], Ca [calcium] and P [phosphorus] loss
and Cu [copper] gain and is a potential source of inorganic
mercury exposure."
In The News
May 15, 2012: UCLA study shows high-fructose diet sabotages
learning, memory.
April 4, 2012: Peer-reviewed study published in Clincal
Epigenetics, makes the link between high fructose corn syrup
and autism.
February 26, 2010: A new study titled, High-Fructose Corn
Syrup Causes Characteristics of Obesity in Rats: Increased
Body Weight, Body Fat and Triglyceride Levels, continues to
fuel the debate as to if HFCS causes obesity in humans.
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Calcium Propionate
Alternate Names
Propanoic Acid, Sodium Propionate, Calcium Salt, Calcium
Propanoate
Description
Calcium salt of propanoic acid. Used as a preservative and
mold and fungus inhibitor.
Additional Information
Some studies on children indicated negative health effects
(irritability, restlessness, sleep issues). Not recommended
for people with sodium sensitivity.
Found In
baked goods, processed cheese, chocolate products, poultry
stuffing,
Possible Health Effects
May cause irritability, restlessness, sleep issues,
headache, and upset stomach (especially in children).
Allergy Information
May cause allergic reaction in sensitive individuals
Online Resources/Related
Journal of Paediatrics and Child Health, Controlled trial of
cumulative behavioural effects of a common bread
preservative, August 2002, Dengate S., Ruben A.
Often times ingredients lists don't state what kind of artificial flavor or color, only that some are in there. I will one commonly found in fake butter:
Diacetyl disrupts electrical and chemical brain signaling
leading to Alzheimer's disease
Learn more:
http://www.naturalnews.com/036784_artificial_butter_flavor_Alzheimers_popcorn.html#ixzz23S3GoFMfDanger for Manufacturers of Microwave Popcorn
The Occupational Safety and Health Administration (OSHA) has
issued a Hazard Communication Guidance for workers who
manufacture products containing diacetyl, the artificial
butter flavor in microwaveable popcorn. Employees exposed to
high doses of diacetyl have demonstrated a respiratory
disease known as bronchiolitis obliterans, which causes
permanent lung damage. Some workers have been placed on lung
transplant waiting lists: OSHA now requires respiratory
protection for workers in microwave popcorn packaging
plants. There is no established permissible exposure limit
(PEL) for diacetyl.
For more about artificial colors:
http://www.befoodsmart.com/query-result.php?field=fd%26cMany artificial food dyes are manufactured from coal tar or
petroleum products. Blue No. 1, for example, is manufactured from coal tar
and can be found in some dairy products and in sweets. This
dye has been banned in the European Union, but is acceptable
in the United States.
Yellow No. 5 (tartrazine) has been subjected to many studies
which link artificial coloring agents to Attention Deficit
Hyperactivity Disorder. A 1996 study in the Journal of
Nutritional & Environmental Medicine (Journal of Nutritional
& Environmental Medicine (1997) 7, 333±342) demonstrated
increased activity levels and aggression in children with
ADHD who consumed beverages laced with tartrazine and sunset
yellow (Yellow No. 6). Beverages laced with amaranth (a red
dye, currently delisted by the FDA because of suspected
carcinogenic properties) did not show an increase in hyperactivity.
Polysorbate 80
Alternate Names
Polyoxythylene Sorbitan Mono-Oleate, Tween 80
Description
An emulsifier, thickener, and humectant created by adding an
oleic acid molecule to sorbitol. It is a thick liquid that
is commonly used in non-dairy creamers and whipped cream to
prevent oil separation and allow whiteners to dissolve.
Additional Information
Along with polysorbate 60, it is known to be commonly
contaminated with 1,4 dioxane which is known to cause cancer
in animals. Often derived from petroleum.
http://www.befoodsmart.com/http://onedroponedream.blogspot.com/2012/02/facts-about-dimethylpolysiloxane-found.html
List of artificial flavorings (you can search for many of
them on befoodsmart.com):
http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=172.515&SearchTerm=synthetic%20flavoring
http://leahlefler.hubpages.com/hub/Artificial-Chemicals-in-Food-Additives-in-Modern-Food