Saturday, April 17, 2010
I saw this on the internet and thought it deserved to be here for those who have not seen it. I think it's very helpful. I hope you do too.
9 Ingredients to avoid in processed foods user
by Brett Blumenthal
If you do have to resort to a processed food for a snack or dinner (anything canned, packaged, etc.), try to avoid those that contain the ingredients listed in the following chart. Although this isn’t an exhaustive list, these ingredients are some of the most highly processed and least healthy of all:
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.
Artificial Flavorings 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.
(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
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
(HFCS) 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.
Olestra 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.