- The less ingredients is always better when reading the labels on your foods, however there are a few that should be noted as being extremely bad for your health and the health of your families.
Ingredient Why it is Used Why it is Bad Artificial Colors
- 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.
Benzoate Preservatives(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(BVO)
- 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.
Some more to note would be:
Enriched flour: All the grain’s nutrients are destroyed in the refining process. Companies add a little bit of the lost nutrients back and label it “enriched” so it seems nutritious. Fewer nutrients mean you’ll be feeling hungry soon after, so choose foods made with whole grains instead.
I wanted to mention this one again 🙂
Hydrogenated oil (often labeled as trans fats): It’s made through a process that turns free-flowing oil into a lard-like solid at room temperature. The food industry uses it because it’s inexpensive and increases shelf life of products, so companies can increase their profits. Eating this trans fat increases the bad cholesterol (LDL) in your body and is bad for your heart.
Refined sugar: When you put sugar into your system, you experience a sugar high that rapidly raises yourblood sugar levels. So two hours later, you crash, feeling tired and empty. Sugar that is naturally combined with fat or fiber sources, like in fresh fruits, will absorb into your body much slower, helping you avoid the roller-coaster sugar ride.Saturated Fats: These are found mostly in animal products such as butter, cream, hot dogs, beef, and skin from chicken. They increase your cholesterol levels and clog your precious arteries, which causes cardiovascular disease.
- Here are a few more chemically made ingredients to avoid:
- Sodium nitrite
- Saccharin, Aspartame, Acesulfame-K
- Food Dyes
Anyone who has not seen the movie Food, Inc. I strongly encourage you to see it. Living in denial will not help you when you get sick.