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ACESULFAME-K
Artificial sweetener: Baked goods, chewing gum, gelatin desserts, soft drinks.
This artificial sweetener, manufactured by Hoechst, a giant German chemical company, is widely used around
the world. It is about 200 times sweeter than sugar. In the United States, for several years acesulfame-K
(the K is the chemical symbol for potassium) was permitted only in such foods as sugar-free baked goods, chewing
gum, and gelatin desserts. In July 1998, the FDA allowed this chemical to be used in soft drinks, thereby
greatly increasing consumer exposure.
The safety tests of acesulfame-K were conducted in the 1970s and were of mediocre quality. Key rat tests were
afflicted by disease in the animal colonies; a mouse study was several months too brief and did not expose
animals during gestation. Two rat studies suggest that the additive might cause cancer. It was for those
reasons that in 1996 the Center for Science in the Public Interest urged the FDA to require better testing
before permitting acesulfame-K in soft drinks. In addition, large doses of acetoacetamide, a breakdown product,
have been shown to affect the thyroid in rats, rabbits, and dogs. Hopefully, the small amounts in food are
not harmful. |
 |
ALGINATE, PROPYLENE GLYCOL ALGINATE
Thickening agents, foam stabilizer: Ice cream, cheese, candy, yogurt.
Alginate, an apparently safe derivative of seaweed (kelp), maintains the desired texture in dairy products,
canned frosting, and other factory-made foods. Propylene glycol alginate, a chemically-modified algin, thickens
acidic foods (soda pop, salad dressing) and can stabilize the foam in beer. |
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ALPHA TOCOPHEROL (Vitamin E)
Antioxidant, nutrient: Vegetable oil.
Vitamin E is abundant in whole wheat, rice germ, and vegetable oils. It is destroyed by the refining and
bleaching of flour. Vitamin E prevents oils from going rancid. Recent studies indicate that large amounts
of vitamin E may help reduce the risk of heart disease and cancer. |
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ARTIFICIAL COLORINGS
Most artificial colorings are synthetic chemicals that do not occur in nature. Because colorings are used
almost solely in foods of low nutritional value (candy, soda pop, gelatin desserts, etc.), you should simply
avoid all artificially colored foods. In addition to problems mentioned below, colorings cause hyperactivity
in some sensitive children. The use of coloring usually indicates that fruit or other natural ingredient has
not been used. |
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ARTIFICIAL COLORINGS: BLUE 1
Artificial coloring: Beverages, candy, baked goods.
Inadequately tested; suggestions of a small cancer risk. |
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ARTIFICIAL COLORING: BLUE 2
Artificial coloring: Pet food, beverages, candy.
The largest study suggested, but did not prove, that this dye caused brain tumors in male mice. The FDA
concluded that there is "reasonable certainty of no harm." |
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ARTIFICIAL COLORING: CITRUS RED 2
Artificial coloring: Skin of some Florida oranges only.
Studies indicated that this additive causes cancer. The dye does not seep through the orange skin into the
pulp. No risk except when eating peel. |
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ARTIFICIAL COLORING: GREEN 3
Artificial colorings: Candy, beverages.
A 1981 industry-sponsored study gave hints of bladder cancer, but FDA re-analyzed the data using other
statistical tests and concluded that the dye was safe. Fortunately, this possibly carcinogenic dye is
rarely used. |
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ARTIFICIAL COLORING: RED 3
Artificial Coloring: Cherries in fruit cocktail, candy, baked goods.
The evidence that this dye caused thyroid tumors in rats is "convincing," according to a 1983 review
committee report requested by FDA. FDA's recommendation that the dye be banned was overruled by pressure
from elsewhere in the Reagan Administration. |
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ARTIFICIAL COLORING: RED 40
Artificial coloring: Soda pop, candy, gelatin desserts, pastry, pet food, sausage.
The most widely used food dye. While this is one of the most-tested food dyes, the key mouse tests were flawed
and inconclusive. An FDA review committee acknowledged problems, but said evidence of harm was not
"consistent" or "substantial." Like other dyes, Red 40 is used mainly in junk
foods. |
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ARTIFICIAL COLORING: YELLOW 5
Artificial coloring: Gelatin dessert, candy, pet food, baked goods.
The second most widely used coloring causes mild allergic reactions, primarily in aspirin-sensitive
persons. |
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ARTIFICIAL COLORING: YELLOW 6
Artificial coloring: Beverages, sausage, baked goods, candy, gelatin.
Industry-sponsored animal tests indicated that this dye, the third most widely used, causes tumors of the
adrenal gland and kidney. In addition, small amounts of several carcinogens contaminate Yellow 6. However,
the FDA reviewed those data and found reasons to conclude that Yellow 6 does not pose a significant cancer
risk to humans. Yellow 6 may also cause occasional allergic reactions. |
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ARTIFICIAL AND NATURAL FLAVORING
Flavoring: Soda pop, candy, breakfast cereals, gelatin desserts, and many other foods.
Hundreds of chemicals are used to mimic natural flavors; many may be used in a single flavoring, such as for
cherry soda pop. Most flavoring chemicals also occur in nature and are probably safe, but they are used
almost exclusively in junk foods. Their use indicates that the real thing (often fruit) has been left
out. Companies keep the identity of artificial (and natural) flavorings a deep secret. Flavorings may
include substances to which some people are sensitive, such as MSG or HVP. |
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ASCORBIC ACID (Vitamin C), SODIUM ASCORBATE
Antioxidant, nutrient, color stabilizer: Cereals, fruit drinks, cured meats.
Ascorbic acid helps maintain the red color of cured meat and prevents the formation of nitrosamines, which
promote cancer (see SODIUM NITRITE). It helps prevent loss of color and flavor by reacting with unwanted
oxygen. It is used as a nutrient additive in drinks and breakfast cereals. Sodium ascorbate is a more soluble form
of ascorbic acid. ERYTHORBIC ACID is very similar to ascorbic acid, but has no value as a vitamin. Large
amounts of ascorbic acid may reduce the severity of colds and offer other health benefits |
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ASPARTAME
Artificial sweetener: "Diet" foods, including soft drinks, drink mixes, gelatin desserts,
low-calorie frozen desserts, packets.
Aspartame (Equal, NutraSweet), a chemical combination of two amino acids and methanol, was thought to be
the perfect artificial sweetener, but questions arose about whether it might cause cancer or neurological problems.
A 1970s study suggested that aspartame caused brain tumors in rats. However, the Food and Drug Administration
persuaded an independent review panel to reverse its conclusion that aspartame was unsafe. The California
Environmental Protection Agency and others have urged that independent scientists do new animal studies to
resolve the cancer question. In 2005, the first such study was published. It indicated that very low doses
of aspartame caused lymphomas and leukemias in female rats. However, the European Food Safety Authority
reviewed the study and concluded that the tumors probably occurred just by chance.
In 2006, National Cancer Institute researchers studied a large number of adults 50 to 69 years of age over
a five-year period. There was no evidence that aspartame posed any risk. That allays some of the concerns,
but the study was limited in three regards: It did not involve truly elderly people (the rat study monitored
the rats until they died a natural death), the subjects had not consumed aspartame as children, and it was
not a controlled study (the subjects provided only a rough estimate of their aspartame consumption, and
people who consumed aspartame might have had other dietary or lifestyle differences that obscured the
chemical's effect on cancer).
In 2007, the same Italian researchers published a follow-up study that began exposing rats to aspartame
in utero. This study found that aspartame caused leukemias/lymphomas and mammary (breast) cancer. It is
likely that the new studies found problems that earlier company-sponsored studies did not because the
Italian researchers monitored the rats for three years instead of two.
The bottom line is that lifelong consumption of aspartame probably increases the risk of cancer.
People - especially young children - should not consume foods and beverages sweetened with aspartame,
should switch to products sweetened with SUCRALOSE (Splenda), or should avoid all artificially sweetened
foods. Two other artificial sweeteners, SACCHARIN and ACESULFAME-K, have also been linked to a risk of cancer.
Some people have reported dizziness, hallucinations, or headache after drinking aspartame-containing
diet soda, and one independent study confirmed that aspartame can cause headaches in sensitive individuals.
Obviously, any people who think they have been affected by aspartame should avoid it. Also, the few people
with the rare disease PKU (phenylketonuria) need to avoid it.
There is some evidence that this and other artificial sweeteners help people lose weight. However, drinking
a diet soda at lunch does not mean it is okay to have a larger dessert at dinner. Artificial sweeteners
are clearly not magic bullets to vanquish obesity: Since 1980, consumption of artificial sweeteners
and rates of obesity have both soared, but those sweeteners certainly might aid some strong-willed dieters.
Finally, be wary of claims scattered around the Internet that aspartame is responsible for a wide range
of diseases. Most such claims are not supported by any good studies. |
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BENZOIC ACID
See SODIUM BENZOATE. |
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BETA-CAROTENE
Coloring; nutrient: Margarine, shortening, non-dairy whiteners.
Beta-carotene is used as an artificial coloring and a nutrient supplement. The body converts it to Vitamin A,
which is part of the light-detection mechanism of the eye and which helps maintain the normal condition of
mucous membranes. Large amounts of beta-carotene in the form of dietary supplements increased the risk of
lung cancer in smokers and did not reduce the risk in non-smokers. Smokers should certainly not take
beta-carotene supplements, but the small amounts used as food additives are safe. |
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BROMINATED VEGETABLE OIL (BVO
Emulsifier, clouding agent: Soft drinks.
BVO keeps flavor oils in suspension and gives a cloudy appearance to citrus-flavored soft drinks. Eating BVO
leaves small residues in body fat; it is unclear whether those residues pose any risk. Fortunately, BVO is
not widely used. |
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BUTYLATED HYDROXYANISOLE (BHA)
Antioxidant: Cereals chewing gum, potato chips, vegetable oil.
BHA retards rancidity in fats, oils, and oil-containing foods. While most studies indicate it is safe, some
studies demonstrated that it caused cancer in rats. This synthetic chemical can be replaced by safer
chemicals (e.g., vitamin E), safer processes (e.g., packing foods under nitrogen instead of air), or can
simply be left out (many brands of oily foods, such as potato chips, don't use any
antioxidant). |
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BUTYLATED HYDROXYTOLUENE (BHT)
Antioxidant: Cereals, chewing gum, potato chips, oils, etc.
BHT retards rancidity in oils. It either increased or decreased the risk of cancer in various animal studies.
Residues of BHT occur in human fat. BHT is unnecessary or is easily replaced by safe substitutes (see
discussion of BHA). Avoid it when possible. |
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CAFFEINE
Stimulant: Naturally occurring in coffee, tea, cocoa, coffee-flavored yogurt and frozen desserts.
Additive in soft drinks, gum, and waters.
Caffeine is the only drug that is present naturally or added to widely consumed foods (quinine is the other
drug used in foods). It is mildly addictive, one possible reason that makers of soft drinks add it to their
products. Many coffee drinkers experience withdrawal symptoms, such as headaches, irritability, sleepiness, and
lethargy, when they stop drinking coffee. Because caffeine increases the risk of miscarriages (and possibly
birth defects) and inhibits fetal growth, it should be avoided by women who are pregnant or considering
becoming pregnant. It also may make it harder to get pregnant (but don't use it as a birth-control pill!).
Caffeine also keeps many people from sleeping, causes jitteriness, and affects calcium metabolism. The caffeine
in a cup or two of coffee is harmless to most people. But if you drink more than a couple of cups of coffee
or cans of caffeine-containing soda per day, experience symptoms noted above, are at risk of osteoporosis,
or are pregnant, you should rethink your habit. |
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CALCIUM (or SODIUM) PROPIONATE
Preservative: Bread, rolls, pies, cakes.
Calcium propionate prevents mold growth on bread and rolls. The calcium is a beneficial mineral; the
propionate is safe. Sodium propionate is used in pies and cakes, because calcium alters the action of
chemical leavening agents. |
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CALCIUM (or SODIUM) STEAROYL LACTYLATE
Dough conditioner, whipping agent: Bread dough, cake fillings, artificial whipped cream, processed egg whites.
These additives strengthen bread dough so it can be used in bread-making machinery and help produce a more
uniform grain and greater volume. They act as whipping agents in dried, liquid, or frozen egg whites and
artificial whipped cream. SODIUM STEAROYL FUMARATE serves the same function. |
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CARMINE; COCHINEAL EXTRACT
Artificial coloring.
Cochineal extract is a coloring extracted from the eggs of the cochineal beetle, which lives on cactus
plants in Peru, the Canary Islands, and elsewhere. Carmine is a more purified coloring made from cochineal.
In both cases, the actual substance that provides the color is carminic acid. These colorings, which are
extremely stable, are used in some red, pink, or purple candy, yogurt, Campari, ice cream, beverages, and
many other foods, as well as drugs and cosmetics. These colorings have caused allergic reactions that range
from hives to life-threatening anaphylactic shock. It is not known how many people suffer from this allergy.
The Food and Drug Administration should ban cochineal extract and carmine or, at the very least, require
that they be identified clearly on food labels so that people could avoid them. Natural or synthetic substitutes
are available. A label statement should also disclose that, Carmine is extracted from dried insects so that
vegetarians and others who want to avoid animal products could do so. |
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CARRAGEENAN
Thickening and stabilizing agent: Ice cream, jelly, chocolate milk, infant formula.
Carrageenan is obtained from seaweed. Large amounts of carrageenan have harmed test animals' colons; the
small amounts in food are safe. |
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CASEIN, SODIUM CASEINATE
Thickening and whitening agent: Ice cream, ice milk, sherbet, coffee creamers.
Casein, the principal protein in milk, is a nutritious protein containing adequate amounts of all the essential
amino acids. People who are allergic to casein should read food labels carefully, because the additive is
used in some "non-dairy" and "vegetarian" foods. |
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CITRIC ACID, SODIUM CITRATE
Acid, flavoring, chelating agent: Ice cream, sherbet, fruit drink, candy, carbonated beverages,
instant potatoes.
Citric acid is versatile, widely used, cheap, and safe. It is an important metabolite in virtually all
living organisms and is especially abundant naturally in citrus fruits and berries. It is used as a strong
acid, a tart flavoring, and an antioxidant. Sodium citrate, also safe, is a buffer that controls the acidity of
gelatin desserts, jam, ice cream, candy, and other foods. |
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COCHINEAL EXTRACT
see CARMINE |
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CORN SYRUP
Sweetener, thickener: Candy, toppings, syrups, snack foods, imitation dairy foods.
Corn syrup,which consists mostly of dextrose, is a sweet, thick liquid made by treating cornstarch with acids
or enzymes. It may be dried and used as corn syrup solids in coffee whiteners and other dry products. Corn
syrup contains no nutritional value other than calories, promotes tooth decay, and is used mainly in foods
with little intrinsic nutritional value. |
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CYCLAMATE
Artificial sweetener: Diet foods.
This controversial high-potency sweetener was used in the United States in diet foods until 1970, at which
time it was banned. Animal studies indicated that it causes cancer. Now, based on animal studies, it (or
a byproduct) is believed not to cause cancer directly, but to increase the potency of other carcinogens
and to harm the testes. |
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DEXTROSE
Sweetener, coloring agent: Bread, caramel, soda pop, cookies, many other foods.
Dextrose is an important chemical in every living organism. A sugar, it is a source of sweetness in fruits
and honey. Added to foods as a sweetener, it represents empty calories and contributes to tooth decay.
Dextrose turns brown when heated and contributes to the color of bread crust and toast. Americans consume
about 25 pounds per year of dextrose - and a total of about 150 pounds per year of all refined
sugars. |
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DIACETYL
Butter flavoring.
Diacetyl is one of the many chemicals that gives butter its characteristic flavor. Low levels are present
in butter (including unsalted butter, to which extra diacetyl is added to prolong its shelf life). Much
higher levels have been used in butter-flavored popcorn, margarine, and butter-flavored cooking oils and
sprays. The low levels are safe, but workers in factories that produce microwave popcorn learned the hard
way that long-term exposure to diacetyl causes obstructive lung disease, which is potentially fatal.
Following widespread publicity around 2005 to 2007 and several lawsuits persuaded most major American food
manufacturers to protect their workers (and restaurant cooks) by switching to safer ingredients.
|
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DIACYLGLYCEROL
Cooking oil.
This is the diglyceride part of the long-used emulsifier, mono- and diglycerides. The manufacturer claims
that it can help people lose weight and reduce triglyceride levels. |
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EDTA
Chelating agent: Salad dressing, margarine, sandwich spreads, mayonnaise, processed fruits and vegetables,
canned shellfish, soft drinks.
Modern food-manufacturing technology, which involves rollers, blenders, and containers made of metal,
results in trace amounts of metal contamination in food. EDTA (ethylenediamine tetraacetic acid) traps metal
impurities, which would otherwise promote rancidity and the breakdown of artificial colors.
It is safe. |
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ERYTHORBIC ACID
Antioxidant, color stabilizer: Cured meats. See ASCORBIC ACID above. |
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FERROUS GLUCONATE
Coloring, nutrient: Black olives.
Used by the olive industry to generate a uniform jet-black color and in pills as a source of iron. Safe. |
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FOOD-STARCH, MODIFIED
See STARCH, MODIFIED below |
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FRUCTOSE
Sweetener: "Health" drinks and other products.
Fructose (also called levulose) is a sugar that is a little sweeter than table sugar. Modest amounts of
fructose occur naturally in fruits and vegetables, which also contain other sugars. When table sugar is
digested, it breaks down into equal amounts of fructose and glucose (dextrose). Another major source of
fructose in the typical diet is high-fructose corn syrup (HFCS), which typically contains about half fructose
and half glucose. Modest amounts of fructose are safe and do not boost blood glucose levels, making the
sweetener attractive to diabetics. However, large amounts increase triglyceride (fat) levels in blood and,
thereby, increase the risk of heart disease. |
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FUMARIC ACID
Tartness agent: Powdered drinks, pudding, pie fillings, gelatin desserts.
A solid at room temperature, inexpensive, highly acidic, fumaric acid is the ideal source of tartness and
acidity in dry food products. However, it dissolves slowly in cold water, a drawback cured by adding
DIOCTYL SODIUM SULFOSUCCINATE (DSS), a detergent-like additive that appears to be safe. |
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GELATIN
Thickening and gelling agent: Powdered dessert mixes, yogurt, ice cream, cheese spreads, beverages.
Gelatin is a protein obtained from animal hides and bones. It has little nutritional value, because it
contains little or none of several essential amino acids. |
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GLYCERIN (GLYCEROL)
Maintains water content: Marshmallows, candy, fudge, baked goods.
In nature, glycerin forms the backbone of fat and oil molecules. The body uses it as a source of energy or
as a starting material in making more-complex molecules. |
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GUMS:
Arabic, Furcelleran, Ghatti, Guar, Karaya, Locust Bean, Tragacanth, Xanthan
Thickening agents, stabilizers: Beverages, ice cream, frozen pudding, salad dressing, dough, cottage
cheese, candy, drink mixes.
Gums are derived from natural sources (bushes, trees, seaweed, bacteria) and are poorly tested, though
probably safe. They are not absorbed by the body. They are used to thicken foods, prevent sugar crystals
from forming in candy, stabilize beer foam (arabic), form a gel in pudding (furcelleran), encapsulate
flavor oils in powdered drink mixes, or keep oil and water mixed together in salad dressings. Gums are
often used to replace fat in low-fat ice cream, baked goods, and salad dressings. Tragacanth has caused
occasional severe allergic reactions. |
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HEPTYL PARABEN
Preservative: Beer, non-carbonated soft drinks.
Heptyl paraben, short for the heptyl ester of para-hydroxybenzoic acid, is a preservative. Studies suggest
that this rarely used additive chemical is safe, but it, like other additives in alcoholic beverages, has never
been tested in the presence of alcohol (such as in animals weakened by long-term consumption of alcohol). |
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HIGH-FRUCTOSE CORN SYRUP
Sweetener: Soft drinks, other processed foods.
Corn syrup can be treated with enzymes to convert some of its dextrose to fructose, which results in High
Fructose Corn Syrup (HFCS). HFCS has largely replaced ordinary sugar used in soft drinks and many other
foods because it is cheaper. Americans consume about 59 pounds per year of HFCS (and a total of 150 pounds
per year of all refined sugars).
Our consumption of high-fructose corn syrup (HFCS) has soared since around 1980. That's because this
sweet syrupy liquid is cheaper and easier for some companies to use than sugar. HFCS has been blamed by
a few people for the obesity epidemic, because rates of obesity have climbed right along with HFCS
consumption. But that's an urban myth. There is not a shred of evidence that HFCS is any more harmful than
sugar. We are consuming way too much of both.
Some people think that HFCS is mostly fructose, and fructose probably does play a role in obesity.
However, HFCS, on average, is about half fructose and half glucose - exactly the same as ordinary table sugar,
sucrose, when sucrose is metabolized by the body. When sugar is (or, as is generally the case, was)
used in soft drinks, much of it was broken down to glucose and fructose right in the bottle. If the big
soda companies were not using HFCS, they would be using regular sugar, and the extra cost would only be a couple
of cents per can, a difference that likely would have little effect on consumption.
HFCS starts out as cornstarch. Companies use enzymes or acids to break down the starch into its glucose
subunits. Then other enzymes convert different proportions of the glucose to fructose. The resulting syrups
contain as much as 90 percent fructose, but most HFCS is 42 percent or 55 percent fructose. In 2005,
about 77 pounds of corn sweeteners, mostly HFCS, and 63 pounds cane and beet sugar were produced per
capita (U.S.). A total of 142 pounds of all caloric sweeteners, down from the 1999 high of 151 pounds,
was produced per person. (Production does not equal actual consumption, because some sugars, or the
products in which they are used, are lost or discarded in the distribution chain.) |
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HYDROGENATED STARCH HYDROLYSATE (HSH)
Sweetener: Dietetic and reduced-calorie foods.
HSH, like sorbitol, is slightly sweet and poorly absorbed by the body. Like sorbitol, and other sugar
alcohols, eating significant amounts of HSH may cause intestinal gas and diarrhea. |
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PARTIALLY HYDROGENATED VEGETABLE OIL, HYDROGENATED VEGETABLE OIL
Fat, oil, shortening: Margarine, crackers, fried restaurant foods, baked goods.
Vegetable oil, usually a liquid, can be made into a semi-solid shortening by reacting it with hydrogen.
Partial hydrogenation reduces the levels of polyunsaturated oils - and also creates trans fats, which
promote heart disease. A committee of the U.S. Food and Drug Administration (FDA) concluded that on a
gram-for-gram basis, trans fat is even more harmful than saturated fat. Ideally, food manufacturers
would replace hydrogenated shortening with less-harmful ingredients. The Institute of Medicine has advised
consumers to consume as little trans fat as possible, ideally less than about 2 grams a day (that much
might come from naturally processed trans fat in beef and dairy products).
Beginning in 2006, Nutrition Facts labels must list the amount of trans fat in a serving of food. That
requirement spurred many companies, including Frito-Lay, Kraft, ConAgra, and others, to replace partially
hydrogenated oil. Usually the substitutes are healthier and the total of saturated plus trans fat is no
higher than it was. Where progress has been limited is restaurants. Most large chains and many smaller
independent restaurants continue to fry in partially hydrogenated oil and their French fries, fried
chicken, fried fish, and pot pies contain substantial amounts of trans fat. In Denmark, however, the
government has virtually banned partially hydrogenated oil. In that country, as well as Australia and
Israel, McDonald's fries in trans-free liquid vegetable oil. In 2004, the Center for Science in the Public
Interest petitioned the FDA to immediately require restaurants to disclose when they use partially
hydrogenated oil and to begin the process of eliminating partially hydrogenated oil from the food supply.
Fully hydrogenated vegetable oil does not have any trans fat, but it also does not have any polyunsaturated
oils. It is sometimes mixed (physically or chemically) with liquid oil to create trans-free shortening.
When it is chemically combined with liquid oil, the ingredient is called inter-esterified vegetable oil.
Meanwhile, oil processors are improving the hydrogenation process so that less trans fat forms. |
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HYDROLYZED VEGETABLE PROTEIN (HVP)
Flavor enhancer: Instant soups, frankfurters, sauce mixes, beef stew.
HVP consists of vegetable (usually soybean) protein that has been chemically broken down to the amino acids
of which it is composed. HVP is used to bring out the natural flavor of food (and, perhaps, to enable companies
to use less real food). It contains MSG and may cause adverse reactions in sensitive individuals. |
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INVERT SUGAR
Sweetener: Candy, soft drinks, many other foods.
Invert sugar, a 50-50 mixture of two sugars, dextrose and fructose, is sweeter and more soluble than sucrose
(table sugar). Invert sugar forms when sucrose is split in two by an enzyme or acid. It provides "empty
calories," contributes to tooth decay, and should be avoided. |
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LECITHIN
Emulsifier, antioxidant: Baked goods, margarine, chocolate, ice cream.
A common constituent of animal and plant tissues, lecithin is a source of the nutrient choline. It keeps
oil and water from separating out, retards rancidity, reduces spattering in a frying pan, and leads
to fluffier cakes. Major natural sources are egg yolk and soybeans. |
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LACTIC ACID
Controls acidity: Spanish olives, cheese, frozen desserts, carbonated beverages.
This safe acid occurs in almost all living organisms. It inhibits spoilage in Spanish-type olives, balances the
acidity in cheese-making, and adds tartness to frozen desserts, carbonated fruit-flavored drinks, and
other foods. |
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LACTITOL
Sweetener: candy, chocolates, baked goods, ice cream, and other sugar-free foods.
Lactitol, like sorbitol, mannitol, and xylitol, is a sugar alcohol, also called a polyol. It is made from
lactose, or milk sugar. Like other sugar alcohols, lactitol is not absorbed well by the body (which means
it has fewer calories per gram than table sugar) and does not promote tooth decay. However, large amounts
(above 20 to 30 grams) may cause loose stools or diarrhea. |
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LACTOSE
Sweetener: Whipped topping mix, breakfast pastry.
Lactose, a carbohydrate found only in milk, is one of Nature's ways of delivering calories to infant mammals.
One-sixth as sweet as table sugar, lactose is added to food as a slightly sweet source of carbohydrate. Milk
turns sour when bacteria convert lactose to lactic acid. Many people, especially non-Caucasians, have trouble
digesting lactose. Bacteria in their guts may produce gas. |
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MALTITOL
Sweetener: Candy, chocolates, jams, and other sugar-free foods.
Maltitol, like sorbitol, mannitol, and xylitol, is a sugar alcohol, also called a polyol. It is made
by hydrogenating maltose, which is obtained from corn syrup. Like other sugar alcohols, mannitol is
not absorbed well by the body (which means it has fewer calories per gram than table sugar) and does
not promote tooth decay. However, large amounts (above 20 to 30 grams) may have a laxative effect. |
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MANNITOL
Sweetener, other uses: Chewing gum, low-calorie foods.
Not quite as sweet as sugar and poorly absorbed by the body, it contributes only half as many calories as
sugar. Used as the "dust" on chewing gum, mannitol prevents gum from absorbing moisture and becoming
sticky. Safe except that large amounts that are used in gum may have a laxative effect and even cause
diarrhea. |
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MONO- and DIGLYCERIDES
Emulsifier: Baked goods, margarine, candy, peanut butter.
Makes bread softer and prevents staling, improves the stability of margarine, makes caramels less sticky,
and prevents the oil in peanut butter from separating out. Mono- and diglycerides are safe, though most
foods they are used in are high in refined flour, sugar, or fat. |
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MONOSODIUM GLUTAMATE (MSG)
Flavor enhancer: Soup, salad dressing, chips, frozen entrees, restaurant foods.
This amino acid brings out the flavor in many foods. While that may sound like a treat for taste buds, the
use of MSG allows companies to reduce the amount of real ingredients in their foods, such as chicken in
chicken soup. In the 1960s, it was discovered that large amounts of MSG fed to infant mice destroyed nerve cells in
the brain. After that research was publicized, public pressure forced baby-food companies to stop adding MSG
to their products (it was used to make the foods taste better to parents).
Careful studies have shown that some people are sensitive to MSG. Reactions include headache, nausea, weakness,
and burning sensation in the back of neck and forearms. Some people complain of wheezing, changes in heart
rate, and difficulty breathing. Some people claim to be sensitive to very small amounts of MSG, but no good
studies have been done to determine just how little MSG can cause a reaction in the most-sensitive people.
To protect the public's health, manufacturers and restaurateurs should use less or no MSG and the amounts of
MSG should be listed on labels of foods that contain significant amounts. People who believe they are
sensitive to MSG should be aware that other ingredients, such as natural flavoring and hydrolyzed vegetable
protein, also contain glutamate. Also, foods such as Parmesan cheese and tomatoes contain glutamate that
occurs naturally, but no reactions have been reported to those foods. |
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MYCOPROTEIN
Meat substitute: Quorn brand foods.
Mycoprotein, the novel ingredient in Quorn-brand frozen meat substitutes, is made from processed mold
(Fusarium venenatum). Though the manufacturer's (Marlow Foods) advertising and labeling implied that
the product is "mushroom protein" or "mushroom in origin," the mold (or fungus) from
which it is made does not produce mushrooms. Rather, the mold is grown in liquid solution in large tanks.
It has been used in the United Kingdom since the 1990s and has also been sold in continental Europe.
The chunks of imitation meat are nutritious, but the prepared foods in which they are used may be high in
fat or salt. Several percent of consumers are sensitive to Quorn products, resulting in vomiting, nausea,
diarrhea, and, less often, hives and anaphylactic reactions. |
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NEOTAME
Artificial sweetener: diet soft drinks and other diet foods.
Neotame, produced by NutraSweet Co. (maker of aspartame), is about 8,000 times sweeter than table sugar
and 40 times sweeter than aspartame. Neotame is chemically related to aspartame, but the difference confers
greater chemical stability, enabling the new sweetener to be used in baked foods. It likely will be used
mostly in low-calorie foods, but may also be used to adjust the flavor of other foods. It was approved by
the U.S. FDA in 2002. |
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OLESTRA (Olean)
Fat substitute: Chips, crackers.
Olestra is Procter & Gamble's synthetic fat that is not absorbed by the body, but runs right through.
Procter & Gamble suggests that replacing regular fat with olestra will help people lose weight and
lower the risk of heart disease.
Olestra can cause diarrhea and loose stools, abdominal cramps, flatulence, and other adverse effects. Those
symptoms are sometimes severe.
Even more importantly, olestra reduces the body's ability to absorb fat-soluble carotenoids (such as alpha
and beta-carotene, lycopene, lutein, and canthaxanthin) from fruits and vegetables. Those nutrients are
thought by many experts to reduce the risk of cancer and heart disease. Olestra enables manufacturers to offer
greasy-feeling low-fat snacks, but consumers would be much better off with baked snacks, which are perfectly
safe and just as low in calories. Products made with olestra should not be called "fat free," because
they contain substantial amounts of indigestible fat. |
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OLIGOFRUCTOSE
Bulking agent, emulsifier, prebiotic: various foods.
Oligofructose, which is produced from chicory roots, consists of up to several dozen fructose molecules
linked end to end. It is not absorbed in the small intestine, but is partly digested in the large
intestine. This slightly sweet ingredient provides less than about half as many calories per gram as
fructose or other sugar. Oligofructose promotes the growth of "good" bifidus bacteria. |
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PARTIALLY HYDROGENATED VEGETABLE OIL, HYDROGENATED VEGETABLE OIL (Trans Fat)
Fat, oil, shortening: Margarine, crackers, fried restaurant foods, baked goods.
Vegetable oil, usually a liquid, can be made into a semi-solid shortening by reacting it with hydrogen.
Partial hydrogenation reduces the levels of polyunsaturated oils - and also creates trans fats, which
promote heart disease. A committee of the U.S. Food and Drug Administration (FDA) concluded in 2004 that
on a gram-for-gram basis, trans fat is even more harmful than saturated fat. Ideally, food manufacturers
would replace hydrogenated shortening with less-harmful ingredients. The Institute of Medicine has advised
consumers to consume as little trans fat as possible, ideally less than about 2 grams a day (that much
might come from naturally occurring trans fat in beef and dairy products). Harvard School of Public Health
researchers estimate that trans fat has been causing about 50,000 premature heart attack deaths annually,
making partially hydrogenated oil one of the most harmful ingredients in the food supply (see discussion
of salt below).
Beginning in 2006, Nutrition Facts labels have had to list the amount of trans fat in a serving. That
spurred many companies, including Frito-Lay, Kraft, ConAgra, and others, to replace most or all of the
partially hydrogenated oil in almost all their products. Usually the substitutes are healthier and the
total of saturated plus trans fat is no higher than it was. Foods labeled "0g trans fat" are permitted to
contain 0.5g per serving, while "no trans fat" means none at all. Consumers need to read labels carefully:
foods labeled "0g trans" or "no trans" may still have large amounts of saturated fat.
Restaurants, which do not provide nutrition information, have been slower to change, but the pace of change
has picked up. They use partially hydrogenated oil for frying chicken, potatoes, and fish, as well as in
biscuits and other baked goods. Wendy's, KFC, Taco Bell, Ruby Tuesday, and Red Lobster are some of the large
chains that have largely eliminated trans fat or soon will. McDonald's, the largest chain, expects to
complete the change-over sometime in 2008. Most large chains and many smaller independent restaurants continue
to fry in partially hydrogenated oil and their French fries, fried chicken, fried fish, and pot pies contain
substantial amounts of trans fat.
In Denmark, the government has virtually banned partially hydrogenated oil. In 2004, the Center for Science
in the Public Interest petitioned the FDA to immediately require restaurants to disclose when they use
partially hydrogenated oil and to begin the process of eliminating partially hydrogenated oil from the entire
food supply. While the FDA rejected the idea of requiring restaurants to disclose the presence of trans fat,
New York City, Philadelphia, and other jurisdictions have set tight limits on the trans-fat content of
restaurant foods. Meanwhile, the FDA is continuing to consider CSPI's petition to revoke the legal status
of partially hydrogenated oil (the FDA considers that oil to be "generally recognized as safe," even though
it and everyone else considers it to be "generally recognized as dangerous."
Fully hydrogenated vegetable oil does not have any trans fat, but it also does not have any polyunsaturated
oils. It is sometimes mixed (physically or chemically) with polyunsaturated liquid soybean oil to create
trans-free shortening. When it is chemically combined with liquid oil, the ingredient is called inter-esterified
vegetable oil. Meanwhile, oil processors are trying to improve the hydrogenation process so that less
trans fat forms. |
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PHOSPHORIC ACID; PHOSPHATES
Acidulant, chelating agent, buffer, emulsifier, nutrient, discoloration inhibitor: Baked goods, cheese,
powdered foods, cured meat, soda pop, breakfast cereals, dehydrated potatoes.
Phosphoric acid acidifies and flavors cola beverages. CALCIUM and IRON PHOSPHATES act as mineral supplements.
SODIUM ALUMINUM PHOSPHATE is a leavening agent. CALCIUM and AMMONIUM PHOSPHATES serve as food for yeast
in baking. SODIUM ACID PYROPHOSPHATE prevents discoloration in potatoes and sugar syrups. While excessive
consumption of phosphates could lead to dietary imbalances that might contribute to osteoporosis, only a
small fraction of the phosphate in the American diet comes from additives. Most comes from meat and dairy
products. |
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PLANT STEROL ESTERS
Cholersterol-lowering Additive: Margarine, other foods .
These substances, which are extracted from pine trees, reduce the absorption of cholersterol from food and
lower blood cholersterol levels. They are not toxic, but they may reduce the body's absorption of nutrients
called carotenoids that are thought to reduce the risk of cancer and heart disease. Used in Benecol-brand
products (margarine, salad dressing, and others). |
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POLYDEXTROSE
Bulking agent: reduced-calorie salad dressings, baked goods, candies, puddings, frozen desserts
Polydextrose is made by combining dextrose (corn sugar) with sorbitol. The result is a slightly sweet,
reduced-calorie (only one calorie per gram because it is poorly digested) bulking agent. The FDA requires
that if a serving of a food would likely provide more than 15 grams of polydextrose, the label should advise
consumers that "Sensitive individuals may experience a laxative effect from excessive consumption of
this product." |
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POLYSORBATE 60
Emulsifier: Baked goods, frozen desserts, imitation dairy products.
Polysorbate 60 is short for polyoxyethylene-(20)- sorbitan monostearate. It and its close relatives,
POLYSORBATE 65 and 80, work the same way as mono- and diglycerides, but smaller amounts are needed. They
keep baked goods from going stale, keep dill oil dissolved in bottled dill pickles, help coffee whiteners
dissolve in coffee, and prevent oil from separating out of artificial whipped cream. |
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POTASSIUM BROMATE
Flour improver: Bread and rolls.
This additive has long been used to increase the volume of bread and to produce bread with a fine crumb (the
not-crust part of bread) structure. Most bromate rapidly breaks down to form innocuous bromide. However,
bromate itself causes cancer in animals. The tiny amounts of bromate that may remain in bread pose a small risk
to consumers. Bromate has been banned virtually worldwide except in Japan and the United States. It is rarely
used in California because a cancer warning might be required on the label. In 1999, the Center for Science
in the Public Interest petitioned the FDA to ban bromate. |
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PROPYL GALLATE
Antioxidant preservative: Vegetable oil, meat products, potato sticks, chicken soup base, chewing gum.
Propyl gallate retards the spoilage of fats and oils and is often used with BHA and BHT, because of the
synergistic effects these preservatives have. The best studies on rats and mice were peppered with suggestions
(but not proof) that this preservative might cause cancer. Avoid. |
|
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QUININE
Flavoring: Tonic water, quinine water, bitter lemon.
This drug can cure malaria and is used as a bitter flavoring in a few soft drinks. There is a slight chance
that quinine causes birth defects, so, to be on the safe side, pregnant women should avoid quinine-containing
beverages and drugs. Relatively poorly tested. |
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QUORN
See MYCOPROTEIN above. |
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SACCHARIN
Artificial sweetener: "Diet" products, soft drinks (especially fountain drinks at restaurants), packets.
Saccharin (Sweet 'N Low) is 350 times sweeter than sugar and is used in dietetic foods or as a tabletop
sugar substitute. Many studies on animals have shown that saccharin can cause cancer of the urinary bladder.
In other rodent studies, saccharin has caused cancer of the uterus, ovaries, skin, blood vessels, and other
organs. Other studies have shown that saccharin increases the potency of other cancer-causing chemicals. And
the best epidemiology study (done by the National Cancer Institute) found that the use of artificial sweeteners
(saccharin and cyclamate) was associated with a higher incidence of bladder cancer.
In 1977, the FDA proposed that saccharin be banned, because of studies that it causes cancer in animals.
However, Congress intervened and permitted it to be used, provided that foods bear a warning notice. It has
been replaced in many products by aspartame (NutraSweet). In 1997, the diet-food industry began pressuring
the U.S. and Canadian governments and the World Health Organization to take saccharin off their lists
of cancer-causing chemicals. The industry acknowledges that saccharin causes bladder cancer in male rats, but
argues that those tumors are caused by a mechanism that would not occur in humans. Many public health experts
respond by stating that, even if that still-unproved mechanism were correct in male rats, saccharin could
cause cancer by additional mechanisms and that, in some studies, saccharin has caused bladder cancer in mice
and in female rats and other cancers in both rats and mice.
In May 2000, the U.S. Department of Health and Human Services removed saccharin from its list of cancer-causing
chemicals. Later that year, Congress passed a law removing the warning notice that likely will result in
increased use in soft drinks and other foods and in a slightly greater incidence of cancer. |
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SALATRIM
Modified fat: Baked goods, candy.
This manufactured fat (developed by Nabisco) has the physical properties of regular fat, but the manufacturer
claims it provides only about 5/9 as many calories. Its use can enable companies to make reduced-calorie
claims on their products. Salatrim's low calorie content results from its content of stearic acid, which the
manufacturer says is absorbed poorly, and short-chain fatty acids, which provide fewer calories per unit weight.
Critics have charged that it does not provide as big a calorie reduction as claimed by Nabisco. Moreover,
only very limited testing has been done to determine effects on humans. Eating small amounts of salatrim is
probably safe, but large amounts (30 grams or more per day) increase the risk of such side effects as stomach
cramps and nausea. No tests have been done to determine if the various food additives (salatrim, olestra,
mannitol, and sorbitol) that cause gastrointestinal symptoms can act in concert to cause greater effects.
Nabisco declared salatrim safe and has marketed it, as the law allows, without formal FDA approval.
(Nabisco has since sold salatrim to another company, Cultor.) In June 1998, the Center for Science in the
Public Interest urged the FDA to ban salatrim until better tests were done and demonstrated safety. |
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SALT (Sodium Chloride)
Flavoring: Most processed foods, soup, potato chips, crackers.
Salt is used liberally in many processed foods and restaurant meals. Other additives contribute additional
sodium. A diet high in sodium increases the risk or severity of high blood pressure, which increases the
risk of heart attack and stroke. Everyone should eat less salt: avoid salty processed foods and restaurant
meals, use salt sparingly, and enjoy other seasonings. |
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SODIUM BENZOATE, BENZOIC ACID
Preservative: Fruit juice, carbonated drinks, pickles, preserves.
Manufacturers have used sodium benzoate for a century to prevent the growth of microorganisms in acidic foods.
The substances occur naturally in many plants and animals. They appear to be safe for most people, though
they cause hives, asthma, or other allergic reactions in sensitive individuals. In children, sodium benzoate
may adversely affect behavior (especially in children with Attention Deficit-Hyperactivity Disorder).
Another problem occurs when sodium benzoate is used in beverages that also contain ascorbic acid (vitamin C).
The two substances, in an acidic solution, can react together to form small amounts of benzene, a chemical
that causes leukemia and other cancers. Though the amounts of benzene that form are small, leading to only
a very small risk of cancer, there is no need for consumers to experience any risk. In the early 1990s the
FDA had urged companies not to use benzoate in products that also contain ascorbic acid, but in the 2000s
companies were still using that combination. A lawsuit filed in 2006 by private attorneys ultimately forced
Coca-Cola, PepsiCo, and other soft-drink makers in the U.S. to reformulate affected beverages, typically
fruit-flavored products. |
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SODIUM CARBOXYMETHYL- CELLULOSE (CMC)
Thickening and stabilizing agent; prevents sugar from crystallizing: Ice cream, beer, pie fillings, icings,
diet foods, candy
CMC is made by reacting cellulose with a derivative of acetic acid. Studies indicate it is safe. |
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SODIUM NITRITE, SODIUM NITRATE
Preservative, coloring, flavoring: Bacon, ham, frankfurters, luncheon meats, smoked fish, corned beef.
Meat processors love sodium nitrite because it stabilizes the red color in cured meat (without nitrite, hot
dogs and bacon would look gray) and gives a characteristic flavor. Sodium nitrate is used in dry cured meat,
because it slowly breaks down into nitrite. Adding nitrite to food can lead to the formation of small amounts of
potent cancer-causing chemicals (nitrosamines), particularly in fried bacon. Nitrite, which also occurs
in saliva and forms from nitrate in several vegetables, can undergo the same chemical reaction in the stomach.
Companies now add ascorbic acid or erythorbic acid to bacon to inhibit nitrosamine formation, a measure that
has greatly reduced the problem. While nitrite and nitrate cause only a small risk, they are still worth avoiding.
Several studies have linked consumption of cured meat and nitrite by children, pregnant women, and adults with
various types of cancer. Although those studies have not yet proven that eating nitrite in bacon, sausage,
and ham causes cancer in humans, pregnant women would be prudent to avoid those products.
The meat industry justifies its use of nitrite and nitrate by claiming that it prevents the growth of bacteria
that cause botulism poisoning. That's true, but freezing and refrigeration could also do that, and the U.S.
Department of Agriculture has developed a safe method using lactic-acid-producing bacteria. The use of
nitrite and nitrate has decreased greatly over the decades, because of refrigeration and restrictions on the
Amounts used. The meat industry could do the public's health a favor by cutting back even further. Because
nitrite is used primarily in fatty, salty foods, consumers have important nutritional reasons for avoiding
nitrite-preserved foods. |
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SORBIC ACID, POTASSIUM SORBATE
Prevents growth of mold: Cheese, syrup, jelly, cake, wine, dry fruits.
Sorbic acid occurs naturally in many plants. These additives are safe. |
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SORBITAN MONOSTEARATE
Emulsifier: Cakes, candy, frozen pudding, icing.
Like mono- and diglycerides and polysorbates, this additive keeps oil and water mixed together. In chocolate
candy, it prevents the discoloration that normally occurs when the candy is warmed up and then cooled down. |
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SORBITOL
Sweetener, thickening agent, maintains moisture. Dietetic drinks and foods, candy, shredded coconut,
chewing gum.
Sorbitol occurs naturally in fruits and berries and is a close relative of sugars. It is half as sweet as
sugar. It is used many dietetic foods. It is used in non-cariogenic (non-decay-causing) chewing gum because
oral bacteria do not metabolize it well. Some diabetics use sorbitol-sweetened foods because it is absorbed
slowly and does not cause blood sugar to increase rapidly. Moderate amounts of sorbitol may have a strong
laxative effect and even cause diarrhea, but otherwise it is safe. |
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STARCH
Thickening agent: Soup, gravy.
Starch, the major component of flour, potatoes, and corn, is used in many foods as a thickening agent.
However, starch does not dissolve in cold water. Chemists have solved this problem by reacting starch with
various chemicals to create MODIFIED STARCHES (see next entry). |
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STARCH, MODIFIED
Thickening agent: Soup, gravy, baby food.
Modified starches are used in processed foods to improve their consistency and keep the solids suspended.
Starch and modified starches sometimes replace large percentages of more nutritious ingredients, such as
fruit. Choose baby foods without added starches (starch-thickened baby foods have contained as little as
25 percent as much of the fruit ingredients as 100-percent-fruit baby foods). One small study suggested that
modified starches can promote diarrhea in infants. |
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STEVIA
Natural, high-potency sweetener: powdered dietary supplement. (Not approved as a food additive
in the U.S., Canada, EC.).
Stevia, which is about 100 times sweeter than sugar, is obtained from a shrub (yerba dulce) that grow in
Brazil and Paraguay. The name of the actual sweet chemical is stevioside. The health-food industry advocates
stevia extract as a safe alternative to synthetic sweeteners, like saccharin, aspartame, and sucralose. It
is said to be widely used in Japan and several other countries. However, just because a substance is natural,
does not mean that it is safe.
The U.S. FDA has rejected stevia (or stevioside) for use as a food additive. Likewise, Canada has not approved
stevia, and a European Community scientific panel declared that stevia is unacceptable for use in food.
Studies found that high dosages fed to rats caused reduced sperm production and an increase in cell
proliferation in their testicles, which could cause infertility or other problems. When pregnant hamsters
were fed large amounts of a derivative of stevioside called steviol, they had fewer and smaller offspring.
In the laboratory, steviol can be converted into a mutagenic compound, which may promote cancer by
causing mutations in the cells genetic material (DNA). In addition, very large amounts of stevioside can
interfere with the absorption of carbohydrates in animals and disrupt the conversion of food into energy
within cells. In sum, small amounts of stevia are probably safe, but it is inappropriate to endorse
wide use of this sweetener. |
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SUCRALOSE
Artificial sweetener: Diet foods.
Approved in the United States in 1998, sucralose, marketed as Splenda, is used in soft drinks,
baked goods, ice cream, sweetener packets, and other products. It previously had been used in Canada, Europe,
and elsewhere. Sucralose is safer than saccharin, acesulfame-K, and cyclamate. The manufacturer, McNeil
Nutritionals, advertises Splenda as being "made from sugar, so it tastes like sugar." That statement may be
literally true, but is misleading. In fact, the sweetener is a synthetic chemical that is made by chemically
reacting sugar (sucrose) with chlorine. However, just because it is synthetic does not mean it is unsafe. |
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SUGAR (SUCROSE)
Sweetener: Table sugar, sweetened foods.
Sucrose, ordinary table sugar, occurs naturally in fruit, sugar cane, and sugar beets. Americans
consume about 65 pounds of sucrose per year. That figure is down from 102 pounds per year around 1970, but
the decrease has been more than made up for with HIGH-FRUCTOSE CORN SYRUP and DEXTROSE. About 156 pounds
of all refined sugars are produced per person per year, an increase of 28 percent since 1983. Interestingly
that's just when the use of ASPARTAME started skyrocketing. In other words, it appears that artificial sweeteners
have not replaced sugar, but may have stimulated America's sweet tooth.
Sugar and sweetened foods may taste good and supply energy, but most people eat too much of them. Sugar,
corn syrup, and other refined sweeteners make up 16 percent of the average diet, but provide no vitamins,
minerals, or protein. That means that a person would have to get 100 percent of his or her nutrients from
only 84 percent of his or her food. Sugar and other refined sugars can promote obesity, tooth decay, and,
in people with high triglycerides, heart disease. |
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SULFITES (SULFUR DIOXIDE, SODIUM BISULFITE)
Preservative, bleach: Dried fruit, wine, processed potatoes.
Sulfiting agents prevent discoloration (dried fruit, some "fresh" shrimp, and some dried, fried,
or frozen potatoes) and bacterial growth (wine). They also destroy vitamin B-1 and, most important, can
cause severe reactions, especially in asthmatics. If you think you may be sensitive, avoid all forms of this
additive, because it has caused at least twelve known identifiable deaths in the 1980s and probably many, many
more in the preceding decades. Deaths and less severe reactions were linked most commonly to restaurants
foods. Sulfite levels in the lettuce and potatoes served at restaurants were often extremely high, because
workers would allow the vegetable to sit in a sulfite solution for far too long a time. As a result of
pressure from the Center for Science in the Public Interest (CSPI), a congressional hearing, and media
attention, the FDA banned the most dangerous uses of sulfites and required that wine labels list sulfite,
when used. Since those actions, CSPI has not been aware of any additional deaths. |
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TAGATOSE
Sugar substitute
This new additive is chemically similar to glucose (dextrose, corn sugar), but is poorly absorbed by
the body. That is why it yields only one-third as many calories and why large amounts cause diarrhea,
nausea, and flatulence. In one study, 20 grams (about five teaspoons) caused nausea. |
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THIAMIN MONONITRATE
Vitamin B-1.
Perfectly safe, despite adding minuscule amounts of nitrate to our food. |
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TRIACETIN (GLYCEROL TRIACETATE)
Wetting agent. Beverages.
This perfectly safe chemical is used in small amounts in foods and drinks to reduce the surface tension
of water. |
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TRANS FATS
See Partially Hydrogenated Vegetable Oil. |
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VANILLIN, ETHYL VANILLIN
Substitute for vanilla: Ice cream, baked goods, beverages, chocolate, candy, gelatin desserts.
Vanilla flavoring is derived from a bean, but vanillin, the major flavor component of vanilla, is cheaper to
produce in a factory. A derivative, ethyl vanillin, comes closer to matching the taste of real vanilla. Both
chemicals are safe. |
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VEGETABLE OIL STEROLS
Cholesterol-lowering Additive: Margarine, other foods.
These substances, which are extracted from soybeans, reduce the absorption of cholersterol from food and
lower blood cholersterol levels. They are not toxic, but they may reduce the body's absorption of nutrients
called carotenoids that are thought to reduce the risk of cancer and heart disease. Used in Take Control-brand
margarine. |
MoonDragon's Nutrition Information: Food Additives Index
