Do you ever wonder what's in your food and its effect on your body? Do you believe you are what you eat? If the thought ever crosses your mind that an ingredient could be potentially hazardous to your health, you may want to think twice about putting it in your mouth!  Here are some ABCs...you might want to look out for:

A is for

Acesulfame potassium (acesulfame K, Ace-K, Sunett [brand name], Sweet One [brand name]): non-nutritive artificial sweetener that is 200x sweeter than sugar; frequently found in bakery items, candy, ice cream, and soda; one study showed it caused weight gain, significantly increased the gut bacteria Bacteroides and altered the bacteria Anaerostripes and Sutterella in male mice; the same study showed a decrease in the gut bacteria Lactobacillus, Clostridium, unassigned Ruminococcaceae genus, and unassigned oxalobacteraceae genus and an increased amount of Mucispirillum in female mice; linked to breast and lung tumors in rats; the FDA approved it in 1988 specifically for food and beverages and in 2003 approved it as a general purpose sweetener and flavor enhancer (excluding meat and poultry); the FDA states greater than 90 studies consider it safe

Aluminum: preservative in packaged food items that may lead to cancer; aluminum containing compounds in deodorants prevent perspiration; some research implies the aluminum compounds in deodorants are absorbed by the skin and alter estrogen receptors in breast cells; the FDA’s Select Committee on Generally Recognized As Safe (GRAS) Substances opinion on aluminum salts approximated the daily intake of aluminum from all dietary sources to be 10-100 mg and from this amount, on average, 20 mg comes from aluminum compounds added to food (75% in the form of sodium aluminum phosphate); by FDA’s standards and based on body weight, the above levels are not high enough to produce toxicity in experimental animals; there is concern higher levels of aluminum, particularly in those who also consume aluminum containing antacids; higher aluminum levels interfere with phosphorus metabolism and can result in bone demineralization (osteomalacia), kidney damage, and disrupt the metabolism of glucose by hindering enzyme phosphorylation; for taking antacids containing aluminum, the FDA states that a high phosphorus diet may have a protective effect; the FDA states there is no evidence-based research to imply aluminum ammonium sulfate, aluminum potassium sulfate, aluminum sodium sulfate, aluminum sulfate, acidic sodium aluminum phosphate, basic sodium aluminum phosphate, or aluminum hydroxide cause harm to people when used at the current levels; the FDA also states that although there are no consumption or biological data on aluminum oleate, aluminum palmitate, sodium aluminate, and sodium phosphoaluminate, there is no reason to consider these substances hazardous when consumed in amounts such as when substances travel from paper/paperboard food packaging into the food

Agave nectar: natural sweetener sprung from a cactus; previously appealed to diabetics for its low glycemic index; fructose does not immediately raise blood sugar (ie glucose) because the body is not as good at metabolizing fructose); agave contains higher levels of fructose than high fructose corn syrup; current research suggests that excess fructose consumption disrupts liver function and leads to obesity; the increasing incidence of type 2 diabetes and nonalcoholic liver disease today is largely linked to increased fructose consumption; high fructose consumption may also cause heart disease and cancer

Annatto (E160b): yellow to deep orange food dye derived from seeds of the achiote tree; Used in home kitchens and industrial factories around the globe as far as Africa and Asia; most frequently used in the Caribbean and Latin America as well as in Filipino cooking to add a mild, peppery flavor to food and provide a nutty, floral scent; fights bacteria, contains antioxidants, prevents bone disease; may cause hives if allergic, trigger IBS, cause diarrhea, abdominal pain or bloating, may cause a drop in blood pressure

Arsenic: a natural component of the earth's crust; there are two forms - organic and inorganic; the inorganic form is very toxic and largely found in groundwater, particularly in Argentina, Bangladesh, Chile, China, India, Mexico, and the United States; people are exposed to inorganic arsenic by drinking water and consuming crops and/or food that has been irrigated and/or prepared with contaminated water; Although arsenic exposure is largely due to the consumption of contaminated groundwater, human arsenic exposure can come from dietary sources (cereals, dairy products, fish, meat, poultry, and shellfish); the arsenic in seafood is typically manifested in the less hazardous, organic form; arsenic is also used in the industrial processing of ammunition, glass, metal adhesives, paper, textiles, and wood preservatives, in tan hide making, pesticides, additives in feeds, and pharmaceuticals; tobacco smokers may be exposed to inorganic arsenic because tobacco plants absorb naturally occurring arsenic from the soil; tobacco plants used to be treated with lead arsenate insecticide which in turn increased the risk of elevated arsenic exposure; symptoms of acute arsenic poisoning include abdominal pain, diarrhea, and vomiting followed by muscle cramping, numbness and tingling of the extremities, and if severe enough can cause death; long term effects of chronic inorganic arsenic exposure include skin changes (pigmentation, lesions, and/or hard patches on the hands and feet) which can occur after a minimum of 5 years of exposure and may be an antecedent to skin cancer; long term arsenic exposure may also cause bladder and lung cancer; the International Agency for Research on Cancer (IARC) identified arsenic and arsenic containing compounds as human carcinogens and added that arsenic in drinking water causes cancer in humans; other noxious effects of long-term arsenic exposure include diabetes, respiratory disease, and cardiovascular disease; chronic arsenic exposure only in China has been tied to "blackfoot disease," a blood vessel disease giving rise to gangrene; arsenic exposure in pregnancy is associated with unfavorable outcomes including infant mortality, increased risk of death in young adults due to different types of cancers, respiratory disease, heart attacks, and kidney failure; multiple studies have pointed out that exposure to arsenic adversely affects brain development, intellect, and memory; the World Health Organization (WHO) provisional guideline for arsenic in drinking water is less than or equal to 10 µg/L

Aspartame (Equal, NutraSweet, Sugar Twin [brand names]): FDA approved in 1981 as a nutritive sweetener that could be used in chewing gun, cold cereals, dry bases for beverages, gelatin, fillings, instant coffee, and puddings, dairy products, and toppings; FDA approved the use of aspartame in carbonated beverages, especially diet sodas (and their syrup bases) in 1983 and its use as an "all purpose sweetener" in 1996; it is 200x sweeter than table sugar, heat unstable (loses sweetness when heated and therefore generally not used in baked goods); The FDA states, aspartame is "safe for the general population under certain conditions;" Many scientists question the FDA's statement that aspartame is safe because these scientists discovered that when aspartame was consumed, the methyl ester component of aspartame breaks down into methanol which could then be converted into formaldehyde; long-term methanol exposure has been tied to memory disturbance and Alzheimer's disease in animal studies; the FDA indicates those who have the hereditary disease phenylketonuria (PKU) should control their intake of phenylalanine (a component of aspartame) because these individuals are unable to properly metabolize phenylalanine; the FDA states that food and beverages that include aspartame must be labeled to inform those with PKU that the item has phenylalanine in it; the nonprofit consumer education group US Right to Know (US RTK) issued a fact sheet featuring decades of scientific research indicating aspartame is associated with serious health problems; other research indicates aspartame is an excitotoxin and potential carcinogen that can cause blurred vision, dizziness, headaches, and GI distress; Dr. Mercola wrote that the link between aspartame and obesity, weight gain, and other health ailments is so clear that some are considering it "one of the greatest consumer frauds of all time;" the 2016 Physiology and Behavior study documented the association of artificial sweeteners with heart, metabolic, and other health problems to be "troubling;" the 2017 Canadian Medical Association Journal study indicated that artificial sweeteners were associated with an increased incidence of cardiovascular disease and high blood pressure

Azodicarbonamide (ADA): whitening agent and dough conditioner used in cereals and bread making; can also be found in your yoga mat; the ADA breakdown product semicarbazide was shown to cause tumors in female mice; may cause asthma; banned in Europe; Subway stopped using it in the bread thanks to Vani Hari's (the Food Babe) petition to have it removed; However, the FDA still considers it safe and legal

B is for

Bisphenol A (BPA): used to manufacture polycarbonate plastics used in some beverage containers and dinnerware, compact discs, impact-resistant safety equipment, automobile parts, and toys; BPA epoxy resins are found in the protective linings of food cans and dental sealants; most exposure is through diet from food and drink containers; some animal studies showed effects in fetuses and newborns exposed to BPA; the Center for Disease Control and Prevention conducted the NHANES III study in 2003-2004 which found measurable levels of BPA in 93% of the 2517 urine samples from individuals 6 years and older; FDA amended its regulations in 2012 and 2013 "to no longer provide for the use of BPA-based polycarbonate resins in baby bottles and sippy cups" and "to no longer provide for the use of BPA-based epoxy resins as coatings in packaging for infant formula;" plastics containers with the resin code 7 may be made with BPA containing plastic

Bixin (Annatto B or E): a component of the annatto pigment originating from the seeds of the achiote tree (Bixa orellana) native of tropical America; bixin-based annatto extracts are used to color margarine, shortenings, and processed cheese; they are abundant in baked goods, biscuit fillings, popcorn, snacks, sauces, dressings, and creamy desserts; many cases of allergic food reactions have been tied to annatto; it is the only natural food coloring thought to cause as many hypersensitivity reactions as unnatural (ie artificial) food coloring; it may also cause ADHD in children and asthma; since annatto is a natural dye, manufacturers who label food items can label these items "all natural" or "no artificial colors;" it is used as a flavoring and to make red food dye; some describe the scent as "slightly peppery with a hint of nutmeg;" Goya Foods popular spice blend "Sazon" contains annatto as a primary ingredient; bixin is the only food pigment approved by the FDA that demonstrates powerful NRF2-directed activity; NRF2 is a transcription factor that manages important mechanisms of cellular defense and has been an up and coming molecular aim for the drug prevention of human disease from environmental hazards such as solar UV light; the FDA under title 21 reports that annatto extract can be be prepared using any one or combination of the following food-grade extractants: alkaline aqueous solution, alkaline propylene glycol, ethyl alcohol/alkaline solutions, edible vegetable oils or fats, mono- and diglycerides (from the chemical breakdown with glycerol of eatable vegetable oils or fats); food-grade acids may be used to treat the liquid extracts or alkaline alcohol in order to precipitate annatto pigments - the liquid and dried are divided with or without recrystallization (a process of purifying an impure compound in a solvent) utilizing the following solvents: acetone, ethylene dichloride, hexane, isopropyl alcohol, methyl alcohol, methylene chloride, or trichlorethylene; the alkalinity may be modified with food-grade alkalis or carbonates; annatto extract (including pigments precipitated from them) in food can only include acceptable thinners that are safe in color additive combinations for dyeing foods; the FDA states that annatto extract and its precipitated pigments must obey the following conditions: arsenic (As) must not exceed 3 ppm, lead (Pb) must not exceed 10 ppm; when the above mentioned solvents are used (such as acetone, ethylene glycol, etc.), the annatto extract must not include more solvent residue than is allowed of the comparable solvents in spice oleoresins (made by extracting a solvent from a spice or herb) found under applicable food additive rules on the FDA website under the Code of Federal Regulations (CFR) Title 21, chapter 1, parts 170-189; annatto extract can generally be used to dye foods and is considered safe in quantities compatible with proper manufacturing procedures; however, it cannot be used to dye food for which identity guidelines have been proclaimed under section 401 of the act unless added color is allowed by such guidelines (section 401 of the CFR Title 21 is currently under "reserved" status and cannot be viewed); FDA states that color additive and any combinations made from them and specifically designated partially or completely for coloring should meed the regulations of 70.25(a) (again unable to be viewed; however, the FDA states that this should not be interpreted as the labels must contain the residues of the solvents used); annatto extract is exempt from certification as the FDA finds it unnecessary for the preservation of public health; therefore batches of it are free from certification specifications; the European Food Safety Authority (EFSA) has doubts about the safety of some annatto food colorings; however, it reports that the toxicology information was enough to recommend adequate daily intake (ADI) of bixin-based annatto extracts to not exceed 6 mg bixin per kg bodyweight per day; in 2006, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) allowed a higher adequate daily intake for bixin

Bleached starch: a modified food starch that has been chemically changed to permit the starch to work correctly under regular processing or storage conditions such as increased heat, high shear, low pH, freezing/thawing, and cooling; it is used as a food additive for processing food; it is frequently used for thickening and stabilizing foods such as custards, gravies, pie filling, salad dressing, sauces, soups, and to create noodles and pasta; it may be used in a variety of dairy items; consuming bleached starch (modified food starch) may cause asthma and skin irritations; the FDA says it may be used safely in foods under the conditions that the amount used does not exceed that sensibly necessary to achieve the designated physical or technical result, nor outdo any recommended restrictions; the FDA requires that any food item containing modified food starch to say so on the label to insure the safety of its use in food; the FDA allows food starch to be modified by treatment with hydrochloric acid, sulfuric acid, or both; food starch can be bleached by treating it with active oxygen acquired from hydrogen peroxide and/or paracetic acid - not >0.45% active oxygen, ammonium persulfate - not >0.075% and sulfur dioxide - not >0.05%, chlorine (ie calcium hypochlorite) - not >0.036% of dry starch (this type of modified food starch is restricted to using it as part of batter for marketed processed foods), chlorine (ie sodium hypochlorite - not >0.0082 lb of chlorine per pound of dry starch, potassium permanganate - not >0.2 % (residual manganese [Mn] not >50 ppm in modified food starch), and sodium chlorite - not >0.5%; treatment with chloride (ie sodium hypochlorite) - not >0.055 lb of chlorine per pound of dry starch may be used to oxidize food starch; treatment with one of the following can be used to esterify food starch: acetic anhydride when acetyl groups in modified food starch are not >0.25%, adipic anhydride - not >0.12% and acetic anhydride, monosodium orthophosphate when residual phosphate in modified food starch is not >0.4% calculated as phosphorus, 1-octenyl succinic anhydride - not >3%, 1-octenyl succinic anhydride - not >2% and aluminum sulfate - not >2%, 1-octenyl succinic anhydride - not >3% followed by treatment with a ß-amylase that is either an acceptable food additive or is generally recognized as safe (GRAS) (restricted to use as a stabilizer or emulsifier in drinks and drink bases), phosphorus oxychloride - not >0.1%, phosphorus oxychloride - not >0.1% followed by acetic anhydride - not >8% OR vinyl acetate - not >7.5%,  acetyl groups in modified food starch - not >2.5%, sodium trimetaphosphate when residual phosphate in modified food starch is not >0.04% calculated as phosphorus, sodium tripolyphosphate and sodium trimetaphosphate when residual phosphate in modified food starch is not >0.4% calculated as phosphorus, succinic anhydride - not >4%, vinyl acetate when acetyl groups in modified food starch are not >2.5%; treatment with one of the following is allowed to etherify food starch: acrolein - not > 0.6%, epichlorohydrin - not >0.3%, epichlorohydrin - not >0.1% and propylene oxide - not >10% added in a mixture or in any order when residual chlorohydrin is not >5ppm in modified food starch, or epichlorohydrin - not >0.1% followed by propylene oxide - not >25%; treatment with one of the following can be used for esterification and etherification of food starch: acrolein - not >0.6% and vinyl acetate - not >7.5 % when acetyl groups in modified food starch is not >2.5%, epichlorohydrin - not >0.3%, and acetic anhydride when acetyl groups in modified food starch are not >2.5%, epichlorohydrin - not >0.3% and succinic anhydride - not >4%, or phosphorus oxychloride - not >0.1%, and propylene oxide -not >10% when residual propylene chlorohydrin is not >5 ppm in modified food starch; treatment with one of the following can be used to modify food starch: chlorine (ie sodium  hypochlorite) - not >0.055 lb of chlorine per lb if dry starch, 0.45% of active oxygen acquired from hydrogen peroxide, and propylene oxide - not >25%  when residual chlorohydrin is not > 5ppm in modified food starch or sodium hydroxide - not >1%; food starch can be modified by any combination of the treatments listed above; treatment with the following enzymes can be used to modify food starch: α-amylase, β-amylase, glucoamylase, isoamylase, or pullulanase; the Joint FAO/WHO Expert Committee on Food Additives (JEFCA) did not specify an acceptable daily intake (ADI) of bleached starch when they evaluated this item in 2016

Blue #1 (Brilliant Blue, E133): water-soluble artificial coloring found in baked goods, candy, and soda;  it alters chromosomes and is carcinogenic; the FDA approves its use in beauty products, drugs, and food; life-exposure studies done on animals considers an acceptable daily intake (ADI) of blue #1 of 12 mg/kg body weight/day acceptable; the FDA batch certifies blue #1 and states its use in food (candy, sweets, soft drinks, etc) is in quantities accordant with proper manufacturing customs (typically parts per billion [ppb]); the FDA reports no toxicity with the "general use" of blue #1; however, toxicity and death have been reported with the blue #1 tinting of enteral feedings (used to detect pulmonary aspiration)

Blue #2 (Indigo Carmine, E132): artificial food coloring that is made by heating indigo (or its paste) in the presence of sulfuric acid; it is then isolated and purified; the indigo (or its paste) is made by combining N-phenylglycine (made from aniline and formaldehyde) in a liquefied mixture of sodamide and sodium and potassium hydroxides under the pressure of ammonia; found in candy and pet food; may cause tumors in the brain; the CSPI report, Food Dyes: A Rainbow of Risks determined that FD&C Blue #2 was 1 of 9 artificial dyes permitted in the US that could be carcinogenic, cause hypersensitivity reactions, ADHD and other behavioral issues, or are insufficiently studied (the other 8 risky artificial dyes: Blue 1, Citrus red 2, Green 3, Orange B, Red 3, Red 40, Yellow 5, Yellow 6)

Brominated Vegetable Oil (BVO): derived from vegetable oil, keeps citrus flavoring in packaged beverages intact; excess exposure to bromine and/or brominated chemicals has been tied to memory disturbances and nerve disorders, however prior studies have not shown a direct link to health problems from using small amounts of BVO in drinks; Although Coca-cola and PepsiCo promised to stop using BVO in their products in 2014, the FDA still deems it to be safe; Mountain Dew, Squirt, Sun Drop contain BVO; BVO is also used as a flame retardant

Brown HT (E155, food brown 3): artificial Azo food dye derived from coal and petroleum; it is used in sweet foods (candy, cakes, etc), cheeses, dairy items, fruit products, fish, and jams; it is not allowed to be used in the US and Canada; the European Food Safety Authority lists an acceptable level of E155 allowed for consumption; may cause overactive behavior in children, asthma and cancer

Butane: at normal temperatures (20C/68F) and pressures (101.325 kPa) n-butane and iso-butane are colorless, ignitable gases; they are readily converted into a liquid under pressure at room temperature; it is stocked and transported in liquid form; butanes come from natural gas by a separation process after assimilation in oil, adsorption to surfactants, or cooling; the FDA states that the ingredients need to be of a untaintedness necessary for their designed use and "in accordance with 184.1(b)(1), these ingredients are used in food" without restriction besides present acceptable manufacturing methods; the assertion that these ingredients are generally recognized as safe (GRAS) for humans to consume is based upon present acceptable manufacturing methods under the following conditions: "the ingredients are used as propellants, aerating agents, and gases as defined in 170.3(o)(25), the ingredients are used in food at levels not to exceed current manufacturing practice, and prior sanctions for these ingredients different from the uses established in this section do not exist or have been waived;" found in chicken nuggets to maintain their fresh taste; carcinogenic; tertiary butylhydroquinone (TBHQ) comes from petroleum, is similar to butane, and not to far off from lighter fluid; TBHQ prolongs the shelf life of food because it balances fats; it is also effective at stabilizing bombs; studies contradict themselves regarding TBHQ - most report it causes cancer, while one claims it may prevent cancer because it is a "synthetic antioxidant;" TBHQ is not limited to being used in packaged crackers; it is splashed on nuts, used in meat seasoning packets for meats, convenience food containers, and oils from convenience or boxed foods

Butylated Hydroxyanisole (BHA) and Butylated Hydroxytoluene (BHT): preserves fats in food and extends their shelf life; BHA is found in many foods including potato chips and preserved meats; BHA is added to fat and/or fat-containing foods to preserve them and is approved for use as a preservative in flavoring; BHT is chemically similar to BHA and is also used as a food preservative; BHA and BHT act synergistically and are frequently used concurrently; both BHA and BHT are labeled Generally Recognized As Safe (GRAS) by the FDA; after the Food and Agriculture Organization (FAO) banned  usage of BHA and BHT in 1980, researchers discovered BHA and BHT had both favorable and harmful effects; research done on healthy mature rats showed that BHT is more toxic than BHA; this study indicated that BHA and BHT concentrations of 0.75% were harmful to the blood; little research is available that describes the dietary effects of BHA and BHT on blood; while BHA and BHT are metabolized in the liver and expelled in the urine in animals, they may be damaging to the circulatory system; the FDA considers BHA a GRAS additive despite the National Toxicology Program identifying BHA as having the potential to cause cancer in humans; California's Proposition 65 lists BHA as a recognized carcinogen based on studies demonstrating BHA exposure in animals caused tumors; the European Union calls BHA an "endocrine disruptor;" in increased amounts BHA may decrease testosterone and thyroxin (a thyroid hormone) and negatively impact sperm count and the reproductive organs of rats; BHT has not been labeled a carcinogen; however, some studies found that it does cause cancer in animals; lung and liver tumors were discovered in rats who ate BHT; BHT has also been shown to cause developmental effects and changes in thyroid function in animals and has the potential to interfere with signaling of the endocrine system; a neurobehavioral study described how rats exposed to BHT throughout development had changes in motor skills and coordination

C is for

Caramel coloring: found in breads, pastries, sauces, and soda; research on mice showed that when it was made with ammonia, it could be carcinogenic; the food industry is not obligated to inform the public of whether or not ammonia was used to make it; the chemical byproduct 4-methylimidazole (4-MEI) is an small impurity that forms during the processing of Class III and Class IV caramel coloring; class III and IV caramel coloring are used to give soda (such as Coke, Pepsi, Root Beer, and Dr. Pepper) and other foods their color; while the FDA is not concerned about the amount of 4-MEI found in food from the use of caramel coloring, the National Toxicology Program did a study on rats and mice and found in the 2 year mouse study, a higher number of lung tumors among mice exposed to high levels of 4-MEI; that FDA states that the level of 4-MEI in mice far exceed the amount that humans would be exposed to through soda and/or certain foods; it is hard to tell whether a food contains caramel coloring as the requirement for food that includes added colors is writing the name OR writing "artificial colors" in the ingredient list on the food label; the FDA states when the food label says caramel coloring on the label, it does not inevitably mean the foods has 4-MEI in it; Class I and II caramel coloring do not have 4-MEI; FDA states they regularly review the data regarding the safety of 4-MEI and reevaluate possible consumer exposure from Class III and IV caramel coloring in certain foods to see if any regulations need to be in place such as limiting the amount of 4-MEI allowed in caramel coloring; however, at this time the FDA is against consumers changing their dietary habits due to apprehensiveness about 4-MEI; the FDA claims it is essentially not possible to get rid of 4-MEI in food, but companies - if they have not already - are able to minimize its production during the manufacturing process; in 2011 the European Food Safety Authority (EFSA) evaluated the hazard potential of 4-MEI exposure from caramel coloring in humans and found that the threshold level of 4-MEI was significantly below the level of exposure used in the National Toxicology Program (NTP) study; the EFSA reexamined 4-MEI exposure in humans in 2012 and confirmed what it previously concluded - 4-MEI does not seem to be toxic to genes or alter DNA; the EFSA also concluded that the kind of tumors found in mice from the NTP study may occur whether or not they were exposed to 4-MEI; at this point in time, the EFSA is not worried about Europeans being exposed to 4-MEI from caramel coloring in food

Carnauba wax (E903): derived from plants; used in gum, as a glaze in some foods, candy such as gummy bears and fruit snacks, in surface treatments on fresh fruits, medications, dental floss, cosmetics, car wax, shoe polish, surfboards, and in floors; the FDA's Select Committee of GRAS Substances (SCOGS) reports the approximate adult daily intake of carnauba wax was 1.2 mg; the FDA reports that although it has been used in food since 1900, there is no data about its absorption, metabolism or elimination by animals, its hazard potential, or ability to cause cancer; due to inadequate research, the SCOGS reports they are lacking information to assess the safety of carnauba wax when used as an all-around food additive; a German broadcasting station produced a 45 minute investigative documentary showing alleged slave labor practices behind the production of Haribo ingredients - the company that makes gummy bears; Haribo uses carnauba wax to make gelatin; the documentary states that carnauba wax comes from the palm Copernicia in northeastern Brazil where workers are "treated like animals," paid ≤ $12  per day, sleep in vehicles, do not wear protective clothing and lack access to clean water and toilet facilities

Carrageenan (E409): non-nutritive food additive derived from Chondrus crispus (a red seaweed commonly referred to as Irish moss); used in several processed foods as a stabilizing or thickening agent; it enhances the texture of dairy products (cottage cheese, ice cream, yogurt), soy milk, and other prepared foods; the degraded, non-food form has been tied to gastrointestinal ulcers and cancer in animal studies; carrageenan that is not degraded and used is food is more alarming as it has been linked to cancers and other GI complications; the research of Dr. Joanne Tobacman proved that exposure to carrageenan caused inflammation and when people consumed it in processed foods, it was enough to cause inflammation in their bodies - the beginning of a chronic disease process; Dr. Tobacman contacted the National Organic Standards Board (NOSB) in 2012 regarding her concerns about the use of carrageenan in organic foods and tried to get them to reconsider its use; she also mentioned to the NOSB that drug researchers used carrageenan to cause inflammation in tissues to test anti-inflammatory characteristics of new medications; lab mice exposed to low levels of carrageenan for just over 2.5 weeks developed significant glucose intolerance and hindered insulin activity - both of which may precede the development of diabetes mellitus; Dr. Tobacman considers both the degraded and undegraded forms hazardous to one's health and wrote, "degraded carrageenan inevitably arises from high molecular weight (food grade) carrageenan;" Studies propose that bacterial activity, digestion of acid, cooking, and machine processing can all speed up the break down of food-grade carrageenan; Although current research shows that carrageenan is hazardous to one's health, the FDA still permits its use as an additive in food; Despite the European Union banning the use of carrageenan in infant formula, in 2015 the Joint Expert Committee of the Food and Agriculture Organization (FAO) of the United Nations and the World Health Organization (WHO) on Food Additives declared that carrageenan "was not of concern" when included in baby formula up to 1000 mg/L

Chlorine Dioxide: a yellow to reddish-yellow manufactured gas (at room temperature) that does not occur naturally in the environment; chlorite anion is a highly reactive chemical formed when chloride dioxide is combined with water; chloride dioxide is found in bleached flour, used in paper manufacturing plants, and to ensure safe drinking water in public water treatment facilities; chloride dioxide and chlorite were used to disinfect many public facilities after the release of anthrax spores in the US in 2001; it may cause tumors and ADHD in kids; a PubMed study reported that utilization of chloride dioxide products or their contact with edible material of the human body is an important matter if the items include a lot of impurities (impurities may result from impure reactants such as 10% H2SO4 and 15% NaClO2 - of which 10% H2SO4 contains 90% of unidentified impurities and 15% NaClO2 contains 80% unidentified impurities; other impurities include byproducts of reactions such as Cl2 and chloroxy anion); trihalomethane, a product of Cl2 reacting with organic matter is a cancer causing agent; chloroxy anions (ClO2- and ClO3-) can also be hazardous to the health of humans.

Citrus red #1: sprayed on oranges to make them appear ripe; potentially hazardous to chromosomes and can cause cancer; not listed on FDA website

Citrus red #2: artificial food coloring, an azo dye; derived from benzadine - a cancer causing compound particularly linked to bladder cancer; FDA approves it for coloring orange peels when ≤ 2ppm by weight AND for surfaces and casings of frankfurters/sausages when ≤150 ppm by weight of end product; FDA reports that citrus red #1 is only approved to be used in oranges and not for processing them; however, if it is used for processing, they must be labeled, "packinghouse elimination;" the 2007-2008 season Market News Bulletin by Florida Citrus Mutual reported that different companies buy packinghouse elimination oranges to use in concentrate and in one strength of juice; State legislatures (not the FDA) in states where oranges are grown regulate the maturity of the fruit at which the dye is injected into it; The states Arizona and California prohibit the use of Citrus Red #2; The FDA also approves the injected solution to contain up to a combined 2% of volatile matter (at 100º C), ≤0.5%, water-soluble matter, ≤ 0.3%, matter insoluble in carbon tetrachloride, ≤0.5%, uncombined intermediates, ≤ 0.05%, subsidiary dyes, ≤2.0%, lead (as Pb), ≤10 ppm, and arsenic (as As), ≤1 ppm; Citrus red #2 is potentially carcinogenic if the orange peel is eaten; Research reported by the Center for Science in the Public Interest showed that only 5-7% of the doses of citrus red #2 given to rats by mouth were fully intact when they eliminated it, meaning the remaining doses were broken down by the digestive system and could have been absorbed into the system; a different study showed an increase in cancerous tumors, particularly in the lungs and lymph nodes of female mice injected with 10% citrus red #2 for just over 8 months; Another study fed citrus red #2 to 40 rats in various doses ranging from 0.05-5% over approximately 2 years; although this study did not report a greater number of tumors in general, the rats that received the highest dose of 5%, did not live much over 7 months, and the rats in the lower dosage group of 0.5% differed "from their controls in the gross appearance, growth, organ weights, and... pathology;" the rats that received 0.1% dosages demonstrated swelling, more organ weight, and a larger number of "fat droplets in the cytoplasm of the cells," Yet another study on infant mice given dosages ranging from 0.05-0.25% shortly after weaning were discovered to have more cells, bladder wall thickening, and both benign and malignant bladder tumors; The effects of citrus red #2 exposure on rats were clear to the Center for Science in Public Interest; this motivated the Center for Science in Public Interest to report an internal FDA memo from a prior FDA employee which stated, "Citrus Red 2 then becomes an intolerable human health hazard if only from the amounts consumed from fingers after peeling oranges treated with this dye. (Some additional dye may be ingested with peel or orange.) The continued certification and use of this color may also be a violation …of the Federal Food, Drug, and Cosmetic Act as amended which prohibits use of any carcinogenic color additive for uses which may result in ingestion of part of such additive.”

Cyclamate: non-nutritive, high-intensity sweetener that when used in combination with other artificial sweeteners has a vast range of uses in food and drinks; the body does not metabolize it well and it is eliminated by the kidneys unchanged; it is used for cooking and baking; cyclamate was discovered at the University of Illinois in 1937 because of inadvertent cigarette contamination with a byproduct of cyclohexylamine; in 1940 DuPont acquired a patent for the production of cyclamate and in 1950 consumers could obtain it; cyclamate consumption rose gradually from 1950 to 1969 when the FDA banned it in the US and other countries banned it because they were worried it was hazardous to health and could cause cancer; despite the concern, recent research has not proven that cyclamate is harmful and many countries continue to use it; however, it is currently banned by the FDA; whole leaf and crude stevia (different from the intensely purified steviol glycosides that come from stevia leaves and are not banned) are not allowed to be used as sweeteners and are subject to "import alert" in the US; the FDA also bans cyclamate salts such as calcium cyclamate, sodium cyclamate, magnesium cyclamate, and potassium cyclamate; Sweet-n-Low and Sugar Twin makers for Canada contain cyclamate, but not the ones made for the US; The Cancer Assessment Committee of the FDA in 1984, the US National Academy of Science in 1985, and the Scientific Committee for Food (SCF) in 1994 all certified cyclamate to be safe; the use of cyclamate is allowed in >50 countries; there was a petition to the FDA to re-approve cyclamate in 2001; however, as of now the FDA continues to ban its use; Research from the 1970s indicated there were a higher incidence of bladder tumors in rats that were fed increased amounts of a combination of sodium cyclamate and saccharin and/or cyclamate metabolites; later studies demonstrated that these substances can potentially cause cancer in other animals; the concern was that human exposure to these substances may cause bladder cancer even though human exposure would be much less than that was given to experimental animals; Although many case-control and cohort studies acknowledge the plausible link between cyclamate consumption and cancer, there is no proof humans are at risk for bladder cancer from this cause; in addition, no scientific studies using humans are currently available demonstrating a link between non-nutritive sweetener consumption and a higher cancer risk

D is for

Disodium Guanylate (E627): sodium salt of guanylic acid; many guanylic acid and guanylates are made from yeasts; however, some are made from fish (ie sardines); able to be abstracted from some mushrooms, dried fish, or dried seaweed; used as a flavor enhancer often in conjunction with monosodium glutamate (MSG) or disodium inosinate; found in snacks and other foods including instant noodles and/or packaged soups, chips, flavored rice, canned vegetables, and cured meats; although guanylic acid and guanylates do not have the "umami taste," (Japanese for "pleasant savory taste" or "yummy") they decrease the amount of salt in food while greatly enhancing many other flavors of food; it should not be used in products given to children ≤3 months; avoid guanylic acid and guanylates if you have asthma and/or gout; guanylates are broken down into purines and although the concentrations are minimal and no adverse reactions are expected to occur, it is best to avoid it anyway; FDA reports that the use of disodium guanylate as a flavor enhancer in foods is safe as long as the amount does not exceed the level necessary to produce the designated effect

Disodium Inosinate (E630): sodium salt of inosinic acid, a natural acid predominately found in animals; made from meat or fish (ie sardines); can also be made when bacteria ferment sugars;  like disodium guanylate, disodium inosinate is a flavor enhancer that does not have a "umami taste," but greatly enhances other flavors and decreases the amount of salt and other flavor enhancers necessary for particular food items; it is found in snack foods, often used in conjunction with monosodium glutamate (MSG); disodium inosinate should also not be used in items intended for those ≤ 3 months of age; it should be avoided in people with asthma and/or gout; the FDA reports that disodium inosinate is safe and allowed to be used in food under the following conditions: 1. "the food additive is the disodium salt of inosinic acid, manufactured and purified so as to include no more than 150 parts per million of soluble barium in the compound disodium inosinate with 7.5 molecules of water of crystallization" and 2. "the food additive is used as a flavoring adjuvant in food"

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Green #3 (Fast Green): less frequently used artificial food dye found in medications (including ingested drugs), beauty care items, cosmetics (other than the eye area), candy, drinks, frozen desserts (such as ice cream and sorbet); some research studies link green #3 to bladder and testicular tumors in male rats; FDA approved green #3 since 1982; they permit the use of green #3 in food, medication, and cosmetics (except for the eye area; however, the FDA permits green #5 in medications and cosmetics including those applied to the eye area; the FDA permits 2.5 mg/kg bodyweight per day for the acceptable daily intake (ADI); approved for use in other countries including Canada and Japan; research data reveals fast green is not toxic to the genes and is not greatly absorbed when consumed orally - making some less concerned about its safety

Guar Gum (gellum gum): made from ground up guar seed (Cyamopsis tetragonoloba) endosperm; the guar plant is grown in Pakistan and India; guar gum is a water-soluble,  non-ionic polysaccharide that contains a main chain of (1-4)-linked ß-D mannopyranosyl units with individual ∝-D-galactopyranosyl units connected to O-6 of the main chain units; it is generally used in different industrial applications since it can create a very viscous solution at low concentration and at low cost; guar gum's high molecular weight (up to 2 million and beyond) allows for the high viscosity solutions; it is used as a thickener and stabilizer; liquid guar gum solutions are extremely viscous in nature; guar gum is used in food, medicine, beauty products, oil, paint, paper, textile, and explosives; its popularity in many industries stems from the fact that it is cheap; its cost-effective nature makes it favored among gum and stabilizer manufacturers; the food industry uses guar gum in ice cream, sauces, drinks, baked goods, meats, and in dietary fiber supplements; consuming guar gum decreases the risk of heart disease by decreasing cholesterol in the body, regulating diabetes, and allowing for regular bowel movements

H is for

High Fructose Corn Syrup (HFCS): sweetener derived from corn starch and genetically modified corn; starch is a string of glucose molecules connected together; corn syrup (which is basically 100% glucose) is produced when corn starch is broken down into single molecules of glucose; when enzymes are added to corn syrup, they convert some of the glucose to fructose to create HFCS; some believe that increased consumption of HFCS can lead to multiple health problems including arthritis, diabetes, insulin resistance, obesity, and heart issues; the "high" in HFCS indicates that it is high in fructose rather than just the glucose that is in corn syrup; the amount of fructose in HFCS depends on the formulation; HFCS 42 contains 42% fructose and is predominately used in baked goods, cereals, processed foods, and some drinks; HFCS 55 contains 55% fructose and is mainly used in soda; the remaining percentage of HFCS in each formulation consists of glucose and water; HFCS is similar to sucrose (glucose and fructose in a 1:1 ratio) in the way that each contain glucose and fructose in similar proportions; HFCS is different from sucrose in that it contains water and there are no chemical bonds that unite fructose and glucose; sucrose contains a chemical bond that unites fructose and glucose, so when one consumes sucrose, the acid in the stomach and enzymes in the gut quickly break down this chemical bond; the FDA has had many people question them about the safety of HFCS compared to other sweeteners; these questioners often refer to research about how humans break down fructose or sweeteners containing fructose; these observational studies showed that there were some distinctions in how humans break down fructose verses other simple sugars; the FDA reports that they are not informed of any proof, including the studies mentioned above that questioners brought to their attention, that HFCS 42 and HFCS 55 containing foods are more or less safe than foods that have equivalent amounts of fructose and glucose (ie nutritive sweeteners) such as honey or sucrose; the FDA participated in the creation of the 2010 Dietary Guidelines for Americans and completely supports the recommendation that everyone should restrict their intake of high fructose corn syrup, sucrose, and all added sugars; the American Heart Association recommends that the majority of women should not consume > 100 calories and the majority of men > 150 calories of added sugar per day no matter the source (equates to ~6 teaspoons of added sugar for women and ~9 teaspoons of added sugar for men)

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Locust bean gum: acquired from the carob bean Ceratonia silqua, a tree (from the pea family) from the eastern Mediterranean; it dissolves in cool water and will not gel; the greatest viscosity is achieved at 203° F (95°C); Symbiotic effects occur when it is combined with other substances that form a gel in the presence of water; like xanthan gum, locust bean gum increases viscosity and neither can form a gel by themselves; xanthan gum and locust bean gum together will create a very pliant gel after they have been heated and cooled; locust bean gum is made when the carob trees' seed's endosperm is ground to make carob bean gum powder; the endosperm is the nutrient-dense tissue that encircles the embryo inside the plant seeds; 2.7 grams of locust (carob) bean gum contains approximately 9 calories, 2 grams of carbohydrate, and 2 grams of fiber; 3 grams of locust bean gum has approximately 10% of one's daily fiber needs; it is used as a thickening agent in food or when combined with other hydrocolloids for gelling; the American Journal of Clinical Nutrition reported that children and adults who consumed food with 8-30 grams of locust bean gum had a decrease in cholesterol (including LDL) and did not experience any adverse effects; the journal Phytotherapy Research published animal studies in which animals were either given guar gum or locust bean gum for 2-6 weeks continuously; these animals studies showed that both groups had lower levels of insulin and glucose as well as decreased cholesterol; locust bean gum is a soluble fiber in which some believe to be beneficial to people with diabetes because it helps keep blood glucose in control; other benefits include: treatment for GERD, diarrhea relief, and the possibly of counteracting the development of colon cancer; locust bean gum is considered generally recognized as safe (GRAS) by the FDA and it does not appear to be hazardous for the majority of people who consume it in the usual dietary quantities; the FDA states, "There is no evidence of carob bean gum by man since 1925, when it was first used the United States, has adverse effects;" researchers project the high doses of locust bean gum in pregnant animals seems hazardous; however, animal studies that measured the 2 year intake of locust bean gum as 5% of the diet did not show hazardous effects or indicate that it could be cancer causing; an older, smaller study did indicate that locust bean gum affects the absorption of essential nutrients including calcium, iron, and zinc; one more potential adverse effect is when locust bean gum is added to your food, it can delay the transit of food from the stomach to the small intestine

Luo Han Guo fruit extracts (Siraitia grosvenorii Swingle fruit extract [SGFE]; Monk Fruit in the Raw [brand name], Nectresse [brand name], PurLo [brand name]): non-nutritive sweetener from Southern China whose fruit grows on a vine and is from the gourd family Cucurbitaceae; monk fruit contains different levels of mogrosides (I-V) with different levels of sweetness - V is the sweetest and contains the most added health benefit; FDA reported that the extract may be 100-250x sweeter than sugar - the sweetness is based on the mogroside content; other sources say that monk fruit extracts are 300-400x sweeter than cane sugar, are calorie free, and do not impact blood sugar; the FDA reports SGFE with 25%, 45%, or 55% Mogroside V is the subject of generally recognized as safe (GRAS) notifications for particular conditions of use; there is no specific acceptable daily intake (ADI); monk fruit was first grown in the southern Chinese mountains (mostly Guangxi and Guangdong mountains) in the 13th century by monks (where it gets its name); it was uncommon to find it in the wild; the mountain areas in Southern China and some parts of Southeast Asia were ideal locations for this fruit to thrive; many Buddhist temples were located in these regions where monk fruit was grown, so the fruit was also called "Buddha fruit" and the "Lohan or Arhat fruit" - which in Buddhism indicated an individual has attained nirvana; the fruit did not become available in the US until the early 20th century when the National Geographic Society brought it there and gave the fruit its scientific name Siraitia Grosvenorii after its president Gilbert Hovey Grosvenor; the Chinese government banned monk fruit and any components of the fruit from leaving its country; therefore, it must be grown and produced in China; China has a monopoly on monk fruit and mogroside extraction is a difficult process - so together this two factors make monk fruit items costly to make; monk fruit has been called the "longevity fruit" because it contains numerous antioxidants; in medicine, it has been used to relieve a cough, as an expectorant, and to improve respiratory conditions; it has also been used for constipation, diabetes treatment, and a means to eliminate body heat brought about by internal and external causes; many that use monk fruit sweeteners report that it has a favorable taste without the aftertaste of most other sugar substitutes; the health benefits include antioxidant and anti-inflammatory properties, decreases the risk of diabetes and treats diabetes, decreases the risk of obesity, cancer preventative and treatment, fights fatigue and infection, and functions as a natural antihistamine

M is for

Monosodium glutamate (MSG): sodium salt of glutamic acid; glutamic acid exists naturally in our bodies, in numerous food items (such as cheeses and tomatoes), and in food additives; In 1908, the Japanese professor Kikunae Ikeda extracted glutamate from a seaweed broth rich in glutamate and discovered glutamate gave a so-called "umami taste" (ie savory taste) to the soup;  Mr. Ikeda placed a patent to make MSG and in 1909 it was commercially produced; the MSG today is made by fermenting molasses, starch, sugar beets, or sugar cane - a fermentation process that is comparable to that used to create vinegar, wine, and yogurt; MSG previously was made by extracting and crystallizing it from seaweed broth; the FDA classifies MSG as a generally recognized safe (GRAS) item when added to food; MSG is a flavor enhancer that may cause headaches in some individuals; animal studies tie MSG consumption to heart problems, nerve damage, and seizures; the FDA reports that despite many people claiming to have MSG sensitivity, research with these type of participants - given MSG or a placebo - has not produced consistent results showing that MSG caused these adverse reactions; glutamate and glutamic acid are not at all related to gluten; individuals with Celiac disease (gluten intolerance) or gluten sensitivity may experience an adverse effect to wheat in soy sauce, but not to the MSG in that food item; there is no chemical distinction between glutamate in MSG and glutamate in food; the human body breaks down glutamate in MSG and glutamate in food in a similar fashion; adults consume on average about 13 grams of glutamate from food protein and about 0.55 grams of added MSG daily; if a food contains added MSG, the FDA requires it to be written on the ingredient list; however, if the MSG is present naturally as in autolyzed yeast, hydrolyzed vegetable protein, hydrolyzed yeast, soy or yeast extracts, protein isolates, tomatoes, and cheeses, the FDA requires that these items be listed in the ingredients, but does not mandate that these labels indicate that they contain naturally occurring MSG; the FDA states that if any food ingredient contains naturally occurring MSG, the manufacturer cannot write "No MSG" or "No added MSG" on their packaging; in addition, MSG must not be listed as "spices and flavoring;" Although many individuals have reported to the FDA that they have experienced adverse effects including headache and nausea after consuming food with MSG, the FDA states they have not been able to verify that MSG was the cause of the said adverse effects; the numerous complaints from a number of individuals prompted the FDA to involve an independent scientific group Federation of American Societies for Experimental Biology (FASEB) to investigate the safety of MSG; while the outcome of the FASEB investigation was that MSG was safe, some sensitive individuals did experience mild symptoms including, but not limited to drowsiness, flushing, headache, numbness, palpitations, and tingling; these symptoms were often transient and short-lived and the FASEB stated that they may occur in sensitive individuals who consume ≥ 3 grams of MSG without food; this is not likely to occur because a standard serving of a food with MSG contains < 0.5 grams of MSG and eating >3 grams of MSG without food at one time is not probable.

Magnesium sulfate (MgSO4): the naturally occurring mineral epsomite; made when magnesium oxide, hydroxide, or carbonate are neutralized with sulfuric acid and the mixture is evaporated until crystallized; magnesium sulfate meets the requirements of the Food Chemicals Codex, 3d Ed.; as long as good manufacturing practices are in place, there are no conditions in which magnesium sulfate may not be used in food; magnesium sulfate is used as a flavor enhancer, nutrient supplement, and processing aid; the amount of magnesium sulfate used in food (such as tofu) should not go beyond accepted manufacturing practices; earlier authorizations for magnesium sulfate not mentioned above either do not stand or have been dismissed; the FDA advises that pregnant women not receive extended doses of magnesium sulfate (>5-7 day injection) to end pre-term labor because doing so is associated with low calcium levels and bone changes (osteopenia, fractures, etc) in the growing baby; the FDA does not know the shortest time period for a magnesium sulfate treatment to cause harm to the baby; the use of magnesium sulfate for stopping pre-term labor is an off-label use and not FDA approved; however, the FDA does approve magnesium sulfate for the prevention of seizures in preeclampsia (such as the pregnant woman who has high blood pressure and protein in her urine) and for controlling seizures in eclampsia; magnesium sulfate can be inhaled or ingested; when ingested, it can cause abdominal cramps and diarrhea

N is for

Neotame (Newtame, E961): heat-stable, non-nutritive artificial sweetener; 7,000-13,000x sweeter than sugar; made by NutraSweet (owed by Monsanto from 1985-2000) and  derived from the aspartame formula (basically aspartame + 3,3-dimethylbutyl); 3,3 dimethylbutyl stops phenylalanine from being made which means that items containing neotame do not require a warning label for those who cannot tolerate phenylalanine (such as one who has phenylketonuria); the FDA approved its use in 2002 as an sweetener and to improve the flavor of foods (excluding meat and poultry) under specific conditions of use; the FDA analyzed over 113 animal and human studies on neotame to figure out its safety and find out potential hazardous effects on different body systems such as the immune system and reproductive system; despite internet rumors that neotame is allowed in organic foods and it does not have to be written on the label, there is no documentation to support this; the Cornucopia Institute gave a counterargument to refute these rumors which said, "organic foods cannot contain synthetic additives, unless these additives have been petitioned and approved to appear on the National List of Approved and Prohibited Substances" (7 CFR 205.605); Standards Specialist Emily Brown at the USDA's National Organic Program reported the following with regards to neotame, "for organic food, all additives must appear on the National List;" the Cornucopia Institute reports that neotame was never solicited nor permitted to be included on the National List, so for that reason it legally cannot be added to organic foods; the Cornucopia Institute added, "we see no evidence, and see no reason to suspect, that any organic certifying agents would allow organic food manufactures to violate the federal standards by adding this synthetic sweetener;" furthermore, when neotame is directly added to food it must be listed on the label; the Cornucopia Institute has not found any evidence proving neotame is secretly being added to organic foods; they write if organic manufacturers were allowing neotame in food and not including its name on the ingredient label, they would be breaking the law two times; Dr. Mercola reports that after a PubMed.gov search - the US National Library of Medicine - which contains more than 11 million medical citations, "neotame fails to include any double-blind scientific studies on toxicity in humans or animals;" Dr. Mercola states that if neotame were entirely safe to ingest, you would suspect the company who produces it (NutraSweet) to have published one or more double-blind safety studies in the public domain - this is not the case; 3,3-dimethylbutylraldehyde can easily cause fires and is irritating to the eyes, skin, and respiratory system; Dr. Mercola reports that neotame is used in cattle feed as an alternative to molasses; in India, it is sold as "Sweetos," and India's local news reporters state that cattle eat more feed when Sweetos is included in it - contradicting a popular held belief that artificial sweeteners like neotame help with dieting

Norbixin (Annatto C, F, or G): food coloring; norbixin-based annatto classically have been used for giving cheese color; since it precipitates below a pH of 7 (some are not acid stable), it is not used in clear acidic solutions such as clear sodas; it is thought to be appropriate in acidic foods that have a matrix or solid formation; norbixin-based annatto has the ability to react as a base and as an acid - making it appropriate in food items where the proteins and/or starch absorb the pigment, balance it, and decrease its solubility in water; the above traits make norbixin-based extracts appropriate for food items such as cereals, cheese, and smoked fish; the European Food Safety Authority (EFSA) has doubts about the safety of some annatto food colorings; however, it reports that the toxicology information was enough to recommend adequate daily intake (ADI) of norbixin-based annatto extracts to not exceed 0.3 mg bixin per kg bodyweight per day; in 2006, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) allowed a higher adequate daily intake for norbixin; it is may cause ADHD in children and asthma in those who are hypersensitive

O is for

Olestra (Olean): calorie-free, fat-free fat substitute that the body cannot absorb; natural fats are replaced with olestra in some snack items; found coincidentally by Procter and Gamble in 1968; approved in 1996 for use as a food additive and not long after became well known for its adverse effects such as bad diarrhea and leakage from the anus; olestra may also cause problems with digestion and is unhealthy for the heart; the FDA classifies olestra as a combination of octa-, hepta-, and hexa-esters of sucrose with fatty acids acquired from eatable fats/oils or fatty acid sources that are generally recognized as safe (GRAS) or permitted for use in food; the length of the fatty acid chains are ≥12 carbons; research done by Purdue University in 2011 showed that rats following a high-fat diet who ate potato chips with Olean ate larger quantities in general and put on more weight than the rats who had high fat diet and ate regular (full-fat) potato chips; this goes against a popular belief that eating low calorie, low fat foods rather than foods with full fat will in the long term decreased total calorie intake and assist in losing weight; Susan Swithers, the lead author and psychology professor at Purdue University wrote that the body's capability to manage what it eats is hindered when fat substitutes are consumed; as a result people overeat; in 2011 an abc news medical unit article reported that eating too much is not the only explanation as to why fat substitutes cause one to gain weight; scientists think that artificial fats interfere with the body's ability to break down food - causing one to hold on to the weight from what he/she eats; Swithers stated, "Our bodies make predictions on what to prepare to digest based on taste and how food feels in our mouth;" when the body encounters something fattening or sweet, it is prepared to metabolize the high caloric intake - prompting the metabolism and starting a series of hormonal secretions to break down calories, fat, and nutrients; "When we get cues that something is fatty, but no calories arrive -- like with fat substitutes -- our bodies get confused," Swithers reported; "This confusion can make the body stop preparing to digest fatty food when it does come;" the FDA permits the use of olestra in prepackaged salty or flavorful snacks (not sweet snacks) and prepackaged, ready to heat unpopped popcorn kernels; in foods like the ones previously mentioned, olestra can be used instead of fats/oils for baking or frying, in dough conditioners, in filling ingredients, in sprays, or in flavors; the FDA writes that to offset the hindrance in absorption of fat soluble vitamins, the listed vitamins should be added to foods that have olestra: 1.9 mg α-tocopherol equivalents per gram olestra, 51 retinol equivalents (ie retinyl acetate or retinyl palmitate) per gram olestra, 12 IU vitamin D per gram olestra, and 8 micrograms vitamin K1 per gram olestra; the FDA requires that the previously mentioned vitamins A, D, E, and K found in foods must have their names listed in the ingredients on the food label and such vitamins should not be counted towards deciding the nutrition information or for any stated or mentioned nutrition assertions; an asterisk next to  vitamins A, D, E, and K must be present on the food ingredient label as well as a superscript following each vitamin; directly after the ingredient list an asterisk and declaration with the words, "dietarily insignificant" must be there and clearly seen as required by the FDA; the FDA states that olestra should not be regarded as a fat or calorie source for purposes of chapters 101.9 and 101.13 of Title 21 on the FDA website

Orange B: disodium salt of 1-(4-sulfophenyl)-3-ethylcarboxy-4-(4-sulfonaphthylazo)-5-hydro-xypyrazole; azo food dye used in hot dog and sausage coverings; large dosages damage the liver and bile duct; a 1995 PubMed.gov study article reported  pregnant Osborne-Mendel rats given 0.4% of Orange B (highest dose used in study) in drinking water (corresponding to 532.3 mg/kg body weight) throughout gestation had a higher incidence of moderate to severe hydroureters, increase in mean number of fetuses with a minimum of one and a minimum of two variations in soft tissue per litter, and the percentage of offspring having fetuses with a minimum of two soft tissue variations; the FDA permits the use of Orange B in casings or surfaces of frankfurters and sausages as long as the quantity of the color additive is not > 150 ppm by weight of the end food product; the FDA requires that products containing Orange B be properly labeled according to Title 21 Chapter I Section 70.25 and that every batch of Orange B be authorized and in agreement with the rules specified in section 80; the FDA requires that Orange B be used under the following conditions: volatile matter is not >6%, chlorides and sulfates (measured as the sodium salts) not be >7%, water insoluble matter - not more than 0.2%, 1-(4-Sulfophenyl)-3-ethylcarboxy-5-hydroxypyrazolone and 1-(4-sulfophenyl)-3-carboxy-5-hydroxypyrazolone - not >0.7%, Naphthionic acid -  not > 0.2%, Phenylhydrazine-p -sulfonic acid - not >0.2 %, the trisodium salt of 1-(4-sulfophenyl)-3-carboxy-4-(4-sulfonaphthylazo)-5-hydroxypyrazole - not >6.0%, other subsidiary dyes, not >1.0 %, lead (Pb), not >10 ppm, arsenic (As), not > 1 ppm, and total color, not <87.0%

P is for

Paraben: found in food (to prevent mold and/or yeast formation), medications, and beauty products; some of the beauty products that contain parabens include hair-care items, makeup, moisturizers, shaving creams, and some deodorants; the FDA states they do not have information regarding the affect of parabens used in cosmetics on human health; the FDA has multiple questions regarding the potential hazards of human exposure to parabans including - what do the studies show about parabens being potential hazardous to humans?, are the effects of experimental research using parabens also seen in real life?, what are the risks/benefits of using/not using parabens?, if we do not use parabens in cosmetics, what preservatives are risk-free alternatives that may be used to protect consumers from bad bacteria, are there scientific studies that describe the health effects of using parabens and how do these effects pertain to cosmetics?, and do various parabens behave similarly or dissimilarly in the human body?; currently these questions remain unanswered, but the FDA states they will continue to assess current information on parabens and if they discover a hazard or potential hazard with the use of parabens, they will make recommendations to the industry and inform the public; a Environmental Working Group (EWG) intern reports that the CDC tested over 2,500 urine samples and found methyl paraben in 99% and propyl paraben in 93% of the samples; the intern wrote that despite the FDA saying parabens are generally recognized as safe (GRAS), there is more proof showing the potential risk to health - particularly adverse effects on the endocrine system which in turn may impede hormone function; the EWG intern reports that some businesses are attempting to avoid such health matters with a few beauty products companies making claims such as "parabens are natural" and used in healthy foods including blueberries, carrots, and olives; the intern wrote that even the CDC bought into this by writing on their website that parabens, "occur naturally in some foods, including specific fruit juices and wine;" the CDC quoted a paper that stated there was a broad and normal appearance of parabens in food - "cloudberry, yellow passion fruit juice, white and naturally sweet wines, bourbon vanilla" - but did not give any references to back these statements; it was found out that a business responsible for obtaining authorization for using chemical additives in food were the same people as the authors of the above mentioned paper; this prompted the EWG intern to do her own research on parabens and discovered two scientific studies that mentioned methyl paraben was used in cloudberry and vanilla extract - and adding "it is a big exaggeration to say they are common in fruits and vegetables;" many declarations about parabens being naturally occurring fall short when it comes to giving references to peer-reviewed scientific research studies for verification of claims; in comparison, several studies using advanced methods to analyze chemical components of specific products did not find parabens in blueberries nor were natural parabens in items previously claimed to have them; some researchers believe that parabens may be tied to breast cancer

Polysorbate 60 (polyoxyethylene (20) sorbitan monostearate): an emulsifying agent (thickener) used in bakery items; also found in moisturizers, sunscreens, conditioners, and some beauty products; the Environmental Working Group (EWG) considers polysorbate 60 overall to be a low risk to human health; however, they have greater concern about the contaminants ethylene oxide and 1,4 dioxane - both of which may cause cancer; the EWG reports that research assessing the risk of polysorbate 60 is lacking and there are data gaps in the information available; the FDA states polysorbate 60 is permitted for use in food under the following conditions: 1. it is made by stearic acid reacting with sorbitol with the end result no more than 10 for the acid number and the water content no more than 0.2 percent (ethylene oxide is then reacted with the product of stearic acid and sorbitol), 2. Polysorbate 60 added to food must meet the following requirements: "saponification # 45-55, acid # 0-2, hydroxyl # 81-96, oxyethylene content 65 -69.5%," 3. it is used for the following: A. as a thickener in whipped eatable oil sauce with or without sorbitan monosterate, polysorbate 65, and/or polysorbate 80 where the upper limit of additive(s) is not >0.4% of the mass of the end product (exception: if combination additives are used, then sorbitan monosterate may be used in larger amounts than 0.4 percent as long as the quantity of the additive is not >0.77 percent and the quantity of sorbitan monosterate is not >0.27 percent of the mass of the end product of whipped eatable oil dressing ), B. as a thickener in baked goods (ie cakes and cake mix) with or without polysorbate 65 and/or sorbitan monosterate (polysorbate 60 must not be >0.46 percent of the dry weight of the cake/cake mix when used by itself); when polysorbate 60 is combined with polysorbate 65 +/- sorbitan monostearate, it must not be >0.46 percent, nor should the polysorbate 65 be more than 0.32 percent or sorbitan monostearate be more than 0.61 percent, and no combination of these thickening agents should be more than 0.66 percent of the dry weight of the cake/cake mix, C. used alone as a thickener or combined with sorbitan monostearate in "non-standardized" sweet "coatings" and "standardized cacao products" under the following conditions: when used alone, it must not be >0.5 percent the weight of the end "non-standardized confectionery coating or standardized cacao product" and when used in combination with sorbitan monostearate, it is no more than 0.5 percent of polysorbate 60 and no more than 1% sorbitan monosterate - given that the entire combination is not >1% of the end product of "nonstandardized confectionary coating or standardized cacao," 4. "reserved," 5. as a thickener in cake fillings and cake icings with/without polysorbate 65 and/or sorbitan monosterate that when used by itself - polysorbate 60 should not be more than 0.46 percent of the mass of the cake fillings/icings - and when combined with polysorbate 65 +/- sorbitan monostearate - it should not be more than 0.2 percent or the sorbitan monostearate should not be more than 0.7 percent - AND no combo should be more than 1 percent of the mass of cake filling/icing, 6. to give sugary sweet coatings more opacity by which the upper limit of the additive is not >0.2 percent of the mass of the end product, 7. as a thickener in "non-standardized dressings in which the upper limit of the additive is not >0.3 percent of the end weight of the dressings, 8. as a thickener by itself or in addition to polysorbate 80, in shortenings and eatable oils meant to be used in foods when the regulations do not hinder the use (when used by itself, the quantity is not >1 percent of the mass of the end product of oil/shortening, when used with polysorbate 80 in any combination - polysorbate 60 and polysorbate 80 are no more than 1 percent each and combined the entire end product of oil/shortening is no more than 1 percent, and the 1 percent rule listed above in #8 can be surpassed in "premix concentrates of shortening or edible oil" if it follows the labeling specifications), 9. as a thickener in solid form, eatable "vegetable fat-water emulsions" meant to be used as coffee creamer/milk substitute with/without polysorbate 65 and/or sorbitan monostearate - the upper limit for the additive(s) must not be more than 0.4 percent the mass of the end product, 10. as a "foaming agent" in mixes that do not contain alcohol, but are added to drinks that contain alcohol - these additives must not be more than 4.5 the mass of the end mix that does not contain alcohol, 11. as a conditioner for dough in yeast fermented baked goods in a quantity no more than 0.5 percent the mass of flour used, 12. as a thickener by itself or in combo with sorbitan monostearate - in the least amount necessary to achieve designated result - in the making of "white mineral oil" following the rules in 172.878 and/or "petroleum wax" following the rules in 172.886 for using it on raw fruits and vegetables as a protective coating, 13. as a "dispersing agent" in desserts/dessert mixes containing gelatin and sweetened with artificial sugar in which the quantity of the additive is no more than 0.5 percent the dry weight of the end product, 14. as a thickener in "chocolate-flavored syrups" in which the upper limit of the additive is no more than 0.5 percent in the end product, 15. as a "surfactant and wetting agent" for food coloring (both artificial and natural) in agreement with the following: the quantity of the additive is no more than 4.5 percent the mass of the powdered drink mix, the additive is no more than 0.5 percent the mass of the sugar-based gelatin dessert mixes, the additive is no more than 3.6 percent the mass of the gelatin dessert mixes with artificial sweeteners, the additive is no more than 0.5 percent the weight of the sugar-based pudding mixes, and the additive is no more than 0.5 percent the weight of the pudding mixes containing artificial sugars; 16. as a thickener in frozen custard, fruit sorbet, ice cream, and "non-standardized" frozen desserts when used by itself or in combo with polysorbate 65 +/- polysorbate 80 in which the upper limit for the additive(s) by themselves or in combination is not more than 0.1 percent of the end frozen dessert product; to make certain safe usage of polysorbate 60, the FDA requires proper labeling of the additive and states that any intermediate premixes must list the name of the additive along with the strength/concentration; the FDA also requires that the labeling includes instructions that produce an end product that abides by the rules and regulations for the limitations for use of such additives.

Potassium Bromate: food additive used in breads to strengthen the dough; research on rats from 1982 were the first to report that bromates caused tumor formation in rats; this information was later confirmed with additional later research which showed kidney, thyroid, and other organ tumors in rats and mice exposed to bromates; rather than forbidding the use of bromate in the United States, the FDA encouraged bakers to freely terminate the use of it; the United Kingdom, forbid the use of bromate in 1990 and Canada followed suit in 1994; in 1991 California's Proposition 65 classified bromate a substance that causes cancer - meaning that any bakery items that contained above a specific amount of bromate would be required to have warning on the item that it could cause cancer the National Institute for Occupational Safety and Health (NIOSH) at the CDC state that ingested potassium bromate can cause abdominal pain, nausea, vomiting, and diarrhea; they also report that it is may cause cancer in humans; the FDA reports that potassium bromate can be safely used for malting barley when the quantity of bromate (Br) in the treated malt is no >75 ppm and that the treated malt is solely used for the making of fermented malt drinks or distilled alcohol AND the total amount of inorganic bromide residue in malted fermented drinks from the use of malt treated with bromates and added residues of inorganic bromides that could be introduced from handling in agreement with other rules in the chapter made known under the act in sections 408 and/or 409 for bromate not to be >25 ppm; the FDA states that "no tolerance is established for bromide" in alcohol that is distilled for the reason that there is proof that inorganic bromides "do not pass over in the distillation process," the FDA requires that items containing bromates state the name on the label,  instructions for proper use, and the statement (when applicable) "Brewer's Malt-To be used in the production of fermented malt beverages only" or "Distiller's Malt-To be used in the production of distilled spirits only" in addition to other specifications required by the act for use of treated malt; the FDA requires that products containing bromated flour be labeled to identify the ingredient, follow the rules for labeling written for flour in section 137.105 with the exception that the amount of potassium bromate added to flour must not be >50 ppm in the end product of bromated flour, and only be added to flours; the FDA has rules for enriched bromated flour that are similar to bromated flours including the fact that amount of potassium bromate added to the flour must not be >50ppm in the end enriched bromated flour product, but also that bromated flour only be included in enriched flours if it improves the baking quality; bromated whole wheat flour also has similar regulations for use as bromated flour and enriched bromated flour, except the acceptable amount of potassium bromate added to bromated whole wheat flour must not be >75 ppm in the end product

Propylene glycol (propane-1,2-diol, antifreeze, E310): the 3rd product of a multi-step chemical process - propene is converted to propylene oxide - an explosive compound often used in making polyurethane plastics (and to make propylene glycol) - next propylene oxide is hydrolyzed to create propylene glycol; propylene glycol is a fossil fuel derivative; it also exists in nature as a result of fermentation; found in many beauty products (including lotions), packaged foods, drugs (aids in easier absorption of chemicals), and e-cigarettes (partly responsible for the flavor and "smoothness" of the smoke); it makes dairy products and salad dressing have a thicker consistency; propylene glycol is considered to likely cause cancer; the research is full of contradictory statements regarding liquid propylene glycol and therefore scientists are unsure whether propylene glycol is hazardous or not; on the other hand, enough research has reported that propylene glycol infrequently has adverse effects associated with it and when it does have adverse effects, it is because mega doses were used; adverse effects of propylene glycol include irritation of the skin, allergic reactions, conjunctivitis (if it comes in contact with the eyes), liver or kidney toxicity, hazardous to pregnant women, neurotoxicity (such as unconsciousness, seizures, and/or mental health changes), heart and/or lung problems; over time propylene glycol may accumulate in the bloodstream and provide a pathway for different chemicals to access your bloodstream; propylene glycol increases the skin's susceptibility to take in anything that it touches; the FDA permits propylene glycol monoesters and diesters of fats and fatty acids to be included in food without harm under the following conditions: they are made from fats suitable for consumption and/or fatty acids in agreement with 172.860 and/or oleic acid acquired from tall oil fatty acids in agreement with 172.862, and that they are included in food in quantities not greater than that sensibly necessary to create their designed result

Propyl gallate (E310): preservative used in fat-containing foods such as lard and sausage; also found in meats, popcorn, soup combinations, microwave meals, cosmetics, and drugs; although a 1982 National Toxicology Program study did not prove that propyl gallate causes cancer, it did report that propyl gallate caused tumors in male rats and uncommon brain tumors in female rats; in addition, the researchers were concerned about the food additive and questioned whether it should be classified as safe; the FDA considered it generally recognized as safe (GRAS) under the following conditions: "when the total content of antioxidant is not over 0.02 percent lard or oil content, including (volatile) oil content of the food, provided the substance is used in accordance with good manufacturing or feeding practice;" a representative from the European Food Safety Authority reported in 2014 that studies on propyl gallate and its affect on reproduction are old and not well explained; some researchers report propyl gallate could have estrogen-like activity; however, whether or not propyl gallate disrupts the endocrine system is less understood

Q is for

R is for

Recombinant Bovine Growth Hormone (or rBGH, bovine somatotropin or bST, bovine growth hormone): FDA approved animal medication to boost the production of milk in dairy cows; the somatotropin based medication is made naturally in cattle; the protein hormone somatotropin is made from the animal or human pituitary gland and is vital to growth, maturity, and maintenance of health; research in England and Russia from the 1930s and 1940s showed that milk production in cows could be accelerated by introducing cattle pituitary extracts - particularly bST; to lessen the shortage of food during WWII, English researchers tried to accelerate the production of milk in cows with bST; still it was not really attainable or financially doable to make massive marketable amounts of bST using the method of biotechnology until the 1980s; "recombinant" bST or "rbST" was the end product of using the biotechnology method; this method allowed for a more dependable and clean supply of bST; bST was FDA-approved in 1993 (brand name Posilac - sometribove zinc suspension) following the belief that its use would be productive and not dangerous; Posilac is permitted for OTC use in dairy cows beginning at about 2 months post birth of a calf until the completion of lactation; cows are injected subcutaneously with Posilac during this period every 14 days; the average lactation duration is about 10 months, beginning immediately following birth of a calf; therefore, dairy cows are treated with Posilac for approximately 8 out of 12 months; once the 10 month lactation duration is over, the milker ceases milking the cow to give her mammary gland a break and time to regenerate prior to having a calf and beginning the next period of lactation; the FDA decided that milk and meat from Posilac-treated cows was not hazardous for humans to consume because bST is a big protein that when eaten are metabolized by digestive enzymes in the GI tract; additionally, if it were injected, the human body does not identify bST because its molecular make up is dramatically different than somatotropin made in the pituitary gland of humans; there is 0 day withdrawal with Posilac - meaning Posilac treated meat and milk is not dangerous for humans to eat or drink at any time after the cow has been treated with Posilac; many international health and food safety institutions and national supervisory organizations have certified that human consumption of milk and meat from cows treated with bST is safe; the FDA analyzed several studies prior to deciding Posilac was not hazardous to use in treating dairy cows; numerous studies were administered under common farm arrangements in many parts of the US; the treatment results were thoroughly analyzed accounting for the health of the cow, dietary intake, capability of conceiving, and the health of the baby calves; the FDA decided that Posilac was not harmful to use in dairy cows that were healthy; the FDA did notice that there were some adverse effects found in Posilac treated cows, but these effects were controllable under usual US farming conditions; labeling for the product signifies the possible adverse effects to cows that are treated so that dairy farmers can make a knowledgeable choice to use or not to use Posilac in their herd; an after approval audit study of 28 herds throughout the US and involving greater than 1000 dairy cows validated that treatment of dairy cows with Posilac was safe; the genetically-engineered adaptation of natural growth hormone in cows accelerates cow milk production; it contains increased levels of IGF-1 which is believed to cause different types of cancer

Red #2 (armanath): dark red to dark purple, odorless, salty tasting naphthyl-azo dye that contains sulfonic acid; previously used to color food, cosmetics, and medicine; Soviet scientists in 1971 were the first to discover red #2 caused cancer; the Soviet's discovery along with research in female rats showing increased cancer rates in those that took in large amounts of red #2 influenced the FDA's decision to ban the substance since 1976; the m&m candy company (Mars Inc.) claimed that despite not using red #2 dye in their candy, they stopped selling red m&ms at that time; 10 years later (~1986), red m&m's were reintroduced; red #2 has since been replaced by red #40 which is approved by the FDA for use in food; red #2 has been linked to both asthma and cancer

Red #3 (Erythrosine, E123): a tetraiodofluorescein food coloring used in certain foods such as cherries and fish, to reveal dental plaque, and as a stain for some cells; its molecular make up is similar to thyroxine; found in baked desserts, candy, ice cream, maraschino cherries (used in cherry pie filling), oral medication, and sausage coverings; Despite the Acting Commissioner of the FDA stating red #3 "was of greatest health concern," pleading that the FDA must not intentionally permit ongoing exposure (in this example - increased amounts of red #3) of the people to "a provisionally listed color additive that has clearly been shown to induce cancer while questions of mechanism are explored. The credibility of the Department of Health and Human Services would suffer if decisions are not made soon on each of these color additives," the organization postponed taking action on banning red #3 twenty-six times by 1985; the food coloring industry eventually succeeded although FDA scientists and commissioners advised that red #3 be prohibited; there was overwhelming demand to postpone the suggestions from being put into action; in 1990 the FDA discovered red #3 caused thyroid cancer and prohibited its use in beauty care products, drugs that are applied externally, and lakes; however, it did not prohibit red #3 from being ingested orally; while the FDA intended to stop all the use of red #3, regretting that the 21st century cherry containing cocktail "could well be light brown," more than 20 years later, it still remains in our food; the FDA wrote that red #3 consumption had a 1 in 100,000 risk of causing thyroid tumors in a human lifetime

Red #40 (Allura Red, E129): petroleum-derived, most extensively used and consumed food coloring; found in baked goods, candy, cereal, drinks, powders used in desserts, and beauty care products; FDA approved it for use in food (including dietary supplements), medicine, and beauty products; research in mice has shown the red #40 may increase the speed of immune system tumors; it may cause some individuals to have allergic reactions and kids to be hyperactive; red #40 (as well as yellow 5 and 6) contains benzadine - a compound that causes cancer in humans and animals; yet, it is allowed in small apparently not dangerous levels in dyes; in 1985, the FDA estimated that swallowing free benzadine increases the risk of cancer to merely less than the "concern threshold" (one cancer per one million people); the bound form of benzadene has been found in dyes in much larger amounts than the free form; however, the FDA exclusively tests "free contaminants" disregarding the bound element (the bound element is released by intestinal enzymes); scientists believe people (especially children) are exposed to many more cancer causing substances than the FDA's regular testing reveals because there are many dyes and flavorings added to our food

S is for

Saccharin (Sweet and Low, Sweet Twin, Sweet'n Low, Necta Sweet, E954): non-nutritive, no calorie sweetener that is 200-700x sweeter than sucrose; discovered and initially used in 1879 and permitted under specific conditions in drinks and bases/mixes when made for drinking in conformance with the instructions, as an alternative to sugar in cooking or optional additive on the table, or in packaged foods; it was also permitted for use for some projects in technology; saccharin is used in children's medications including chewable aspirin, cough syrup, and over the counter medications; it can also be found in some prescription medications; some of the adverse effects include sensitivity to light, gastrointestinal upset, fast heart rhythm, and the development of some cancers; saccharin was tied to bladder cancer in 2-genertion rat studies in the 1970s; this prompted Congress to order more research to be done and require a warning label on items that contained saccharin; since that time, greater than 30 studies on humans showed that the outcome in rats was not applicable to humans and that human consumption of saccharin was safe; in 2000, the National Toxicology Program of the National Institutes of Health decided that saccharin needed to be taken off the list of items that cause cancer; the FDA reports the acceptable daily intake (ADI) is 15 mg/kg body weight per day

Sodium carboxymethylcellulose (cellulose gum): sodium salt of carboxymethylcellulose; made from the cell walls of the wood pulp plant, cottonseed plant, or other plants; used as a thickening agent in food and to make food creamier without the added fat; in addition to food, it is used in toothpaste, medicines, and some household items; some believe it may cause cancer if consumed in large amounts; the FDA classifies it as generally recognized as safe (GRAS) when used in agreement with proper production methods; the FDA allows it to be used with one or a mixture of 2+ gums and as an optional ingredient in cheese; in addition, the FDA permits its use in dressings, jams and jellies, and frozen deserts; the Center for Science in the Public Interest (CSPI) reports sodium carboxycellulose may boost texture, balance foam, prevent sugar crystallization, bind water, and has some other uses/functions and this is why cellulose gum is often used in a variety of foods; the benefits of cellulose gum include: it is a hunger suppressant (reason you find it in reduced fat/diet foods), has the ability to maintain satiety, and can be used as a laxative to lose weight; Some of the risks of consuming cellulose gum include: loose stools (when consumed in large quantities), it is not a whole food ingredient and therefore some risks are unidentified, and/or hypersensitivity reaction (rare); CSPI warns that since some food labels write "dietary fiber" instead of carboxymethylcellulose, people may falsely think they are getting extra fiber in their diet; Cellulose gum does not give you the same healthy fiber that you obtain from natural foods; the New England Journal of Medicine (NEJM) reported a rare case of an allergic reaction from consuming carboxymethylcellulose in a drug; the NEJM reported that cellulose gum is extensively used as a thickening agent in drug formulations, a variety of food items, and personal beauty care products; they also state that the fact that cellulose gum is generally unabsorbable/undigestable by the body, it would be rare that an allergic reaction from consuming carboxymethylcellulose would occur

Sodium benzoate: sodium salt of benzoic acid; it is a colorless crystalline powder made by neutralizing benzoic acid with sodium bicarbonate, sodium carbonate, or sodium hydroxide and does not occur naturally; the FDA classifies the preservative as generally recognized as safe (GRAS) when the level is <0.1% and in agreement with proper manufacturing methods; used as an antifungal preservative in food and medicine and as a means to test liver function; sodium benzoate is also used as an antiseptic, as an ingredient in tobacco, as a medium for synthesizing dyes, and a way to prevent rust and fungus formation; studies of the adverse effects of human exposure to sodium benzoate showed dermatological reactions (rash) and + patch tests in some people; there were also reports of asthma, rhinitis, and anaphylactic shock happening quickly after exposure and resolving around 3 hours later; sodium benzoate was found to be "mutogenic and cytotoxic in lymphocytes, where it caused micronucleus formation and chromosome breaks;" in rat studies, the death rate was 50% among the group of rats who received the highest dose of sodium benzoate (8% sodium benzoate which was about 6,290 mg/kg body weight per day); other adverse effects in these rats include decreased weight gain, enlargement of the liver and kidneys, as well as deleterious effects on the liver and kidneys; in male and female mice given sodium benzoate in the form of drinking water, the result from 5 weeks onward for lifespan showed no effect on the survival of the treated vs. the untreated control; there was also no significant difference among the distribution of tumors in mice treated with sodium benzoate vs. mice who were not treated (the control); many of these studies support the FDA's conditional statement (see above) that sodium benzoate is generally recognized as safe; despite this, sodium benzoate is flammable; it can irritate the skin (cause rash) and eyes (redness), cause cough when inhaled, and nausea, vomiting, and abdominal pain when ingested; when sodium benzoate reacts with ascorbic acid (vitamin C) as may occur in some beverages, the end product is benzene - which is a known carcinogen

Sodium lauryl sulfate: (SLS, monododecyl ester sodium salt, sodium dodecyl sulfate, sodium dodecyl sulphate, sulfuric acid monododecyl ester sodium salt): used as a wetting agent in shampoos and toothpastes; although it is capable of killing the following infectious agents: Herpes Simplex virus (HSV), HIV-1, Semliki Forest virus, Papillomaviruses, Reovirus, Rotavirus, and Poliovirus, it is not permitted for this use; the Environmental Working Group (EWG) reports that this chemical can irritate the eyes, skin, and lungs and is classified as being hazardous to the human organ system (non-reproductive); they also believe it could be hazardous to the environment; EWG reports that multiple exposures are "designated as safe for general or specific, limited use in food;" it also writes that PubMed science library has 90,333 studies that may contain data on sodium lauryl sulfate; the research on human exposure of SLS has shown that those with eczematous dermatitis suffered more allergic reactions; other studies comparing SLS and SLS-free dentifrice (a product used to clean teeth) in patients with aphthous stomatitis; the results showed that the SLS-free product did not reduce the number of ulcers and episodes, although it did affect the healing process of the ulcers and decreased the pain experienced by this group of patients; rat studies who were exposed to SLS (through diet or force fed) overall showed local gastrointestinal inflammation; extensive research was done on three different species to test the possible developmental hazard, teratogenicity, and genetic toxicity of sodium dodecyl sulphate; while mice and rabbits were the most responsive to testing, the results in bacterial tests and those done in vitro and in vivo mammalian systems did not prove toxicity to genes with or without a metabolic catalyst; The FDA permits sodium lauryl sulfate to be used in food provided the additive meets the following regulations: "it is a mixture of sodium alkyl sulfates consisting chiefly of sodium lauryl sulfate and has a minimum content of 90% sodium sulfates," it is used or designated for use: "as an emulsifier in or with egg whites whereby the additive does not exceed the following limits: egg white solids - 1,000 ppm, frozen egg whites - 125 ppm, liquid egg whites - 125 ppm," the FDA reports that its use as a whipping agent must not contain >0.5% by weight of gelatin used in making marshmallows; when used as a surfactant in fumaric acid-acidulated dry drink base, the additive must not surpass >25 ppm of the end drink and such drink is not permitted in a food for which a standard identity established under section 401 of the Act bans such use; additionally, for fumaric acid-acidulated fruit juice beverages, the additive must not surpass 25 ppm of the finished fruit juice beverage and it is not permitted in a fruit juice drink for which a standard of identity established under section 401 of the Act bans such use; the FDA states when used as a "wetting agent," the level must not be >10 ppm in the separation of low and high melting fractions of crude vegetable oils and animal fats, rendered that the separation process comes after the regular refining actions that involved "alkali neutralization and deodorization" of the oils and fats; the FDA requires that foods containing the additive sodium lauryl sulfate, must write the exact name on the label and that products containing sodium lauryl sulfate must have proper directions for creating end products that are in agreement with the above regulations; the FDA states that the above regulations are in place to provide the non-hazardous application of the additive 

Sodium nitrate (E251): a salt used to preserve food; added to processed meats such as bacon, beef jerky, ham, hot dogs, sandwich meats, salami, and smoked fish; it adds a specific flavor to food, regulates fat metabolism, prevents bacterial growth, and increase shelf life; the FDA supports the safety of sodium nitrate for use in or on specified foods under the following conditions: "as a color fixative in smoked cured tuna fish products" so that the amount of sodium is not >10ppm in the end result, "as a preservative and color fixture, with or without sodium nitrate, in smoked, cured sablefish, smoked, cured salmon, and smoked, cured shad" so that the amount of sodium nitrate is not >200 ppm and the level of sodium nitrate is not >500 ppm in the end result; "as a preservative and color fixture, with sodium nitrate, in meat-curing preparations for the home curing and meat products (including poultry and wild game), with directions for use which" cap the quantity of sodium nitrate to no >200 ppm in the end meat product, and the quantity of sodium nitrate is not >500 ppm in the end results of the meat item; if inhaled (through aerosol), it may cause cough, if it comes in contact with the skin or eyes, it causes redness and can cause eye pain, if ingested it can cause stomach pain, cyanotic (blue) lips, fingernails, and skin, muscle spasms, diarrhea, wooziness, headache, heavy breathing, disorientation, nausea, and loss of consciousness; one source reports that the evidence is insufficient regarding nitrates in foods and drinking water causing cancer in humans and/or animals; however, the same source reports that overall the understanding is that if humans consume nitrate or nitrite under the circumstances that end in "endogenous nitrosation" it perhaps causes cancer in those individuals; a reporter for the Baltimore Sun interviewed the head of gastroenterology division at the Greater Baltimore Medical Center recently and based on the interview she reported that the consumption of foods high in nitrates can cause stomach cancer; the reporter also wrote that there is considerable evidence that tie stomach cancer to diets high in salt and salted foods including processed meats, salted fish and vegetables; the same reporter, mentioned the World Health Organization (WHO) in 2015 analzyed the documentation that tied processed meats to different cancers and discovered there was a definate connection among consuming meat that has been processed and gastric cancer; An article from the Harvard TH Chan School of Public Health wrote that eating processed meat can cause cancer and after the International Agency for Research on Cancer (IARC) Working Group had 22 scientists from 10 countries analyze more than 800 studies - they reported that red meat could also potentially cause cancer (specifically colon cancer); the research showed a clear link among eating processed meats and gastric cancer as well as a link among eating red meat and pancreatic and prostate cancer; they reported that the processing of meat (adding nitrates/nitrites such as by curing or smoking) can produce cancer-causing chemicals to form such as N-nitroso-compounds (NOC) and polycyclic aromatic hydrocarbons (PAH); meat contains heme iron which may aid in the making of cancer-causing N-nitroso-compounds; cooking meats over a flame at high temperatures (such as frying or grilling) may also create cancer-causing heterocyclic aromatic amines (HAA) and polycyclic aromatic hydrocarbons; nitrates are also naturally occurring in fruits (such as strawberries and currents), vegetables (such as celery), and grains; naturally-occurring nitrates in fruits and vegetables that convert to nitrites in the body are less likely to convert to nitrosamines (cancer-causing agents) because of the vitamin C content in these foods that prevent this conversion - as a result naturally occurring nitrates are much less harmful than the nitrates added to processed, cured, and/or smoked meats

Sucralose (Splenda): non-nutritive sweetener that is ~600x sweeter than sugar; it is made by replacing 3 of the hydrogen molecules on sucrose (table sugar) with 3 chlorine molecules (a chlorinated sucrose product); it was initially discovered through the creation of an insecticide and was not meant for human consumption; it is found in baked deserts, drinks, gums, gelatin, and cold dairy deserts; the FDA approved its use in 1998 for 15 food classifications and in 1999 approved its use for sweetening foods under specific conditions; the FDA reports it is an effective sugar substitute in baked goods because it can withstand heat and maintain its sweetness; the FDA also reports that sucralose has been studied exhaustively and that they have reviewed greater than 110 studies regarding sucralose and its safety which helped them decide to permit its use as a common use sweetener for food; the Center for Science in the Public Interest in 2014 put sucralose in the "caution" section awaiting an analysis of a scientific study that discovered it could be tied to leukemia in mice; the Journal of Toxicology and Environmental Health reported that baking with sucralose at increased temperatures can create hazardous chloropropanols; research on humans and rodents showed that sucralose can change glucose, glucagon-like peptide 1, and insulin levels; the same report describes how sucralose is not biologically inactive - rather, it can be broken down by the body and have hazardous effects on the body at the same time; others have reported that sucralose can cause the liver and kidneys to swell and decrease the size of the thymus

Sulfites: chemical preservatives found in food, drinks, and medications to keep them fresh (prevent browning and discoloration); items containing sulfites may list potassium bisulfite, potassium metabisulfite, sodium bisulfate, sodium metabisulfite, sodium sulfite, or sulfur dioxide on the label; using sulfites as a food preservative significantly increased in the 1970s and 1980s; however, the FDA put a ban on their use in fresh fruits and vegetables in 1986 as a result of multiple cases of serious allergic reactions; sulfites have been used to make wine for many 100s of years; despite originally recognizing the adverse effects individuals suffered with reactions to sulfites from restaurant salad bars, for the past couple decades, this kind of sulfite exposure has not been the cause of recent allergic reactions; sulfites are still being used in beer and wine, potatoes, shrimp, and in drugs - including medicines used to treat allergies and asthma; individuals who are sensitive to sulfites may suffer from a respiratory problems ranging from benign wheezing to severe and possibly life-threatening asthmatic reactions; anaphylaxis from sulfite exposure is infrequent, but may occur in those who develop a sulfite allergy; the severity of asthmatic symptoms varies among sulfite-sensitive individuals who consume food and drinks containing sulfites; Many adverse effects occur after inhaling sulfur dioxide made from food or drinks containing sulfites; the FDA reports that sodium sulfate is generally recognized as safe (GRAS) when used in agreement with proper processing methods, except that it is not included in meats; in addition the FDA states it is safe in food that is a known source of vitamin B1, and on raw/fresh fruits and vegetables

T is for

Terbutylhydroquinone (butylated hydroxyanisole, tertiary butylhydroquinone, TBHQ): slightly colored, crystalline food additive with a minimal smell found in candy, crackers, instant noodles, pizza, meat seasoning packets, sprayed on nuts, and used in oils in fast food or packaged foods; used to prolong shelf life and prevent food from spoiling; often used in conjunction with other food additives including propyl gallate, butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT), TBHQ is made when the body breaks down BHA; food manufacturers appreciate the fact that TBHQ prevent    iron-containing foods from discoloration; adverse health effects include nausea, vomiting, ringing in the ears, delirium, sense of chocking, liver damage, and alteration of reproductive organs; it is so toxic that merely 5 grams can cause death; the FDA permits TBHQ in food if it is < 0.02% of the oil or fat content of the food (including the necessary (volatile) oil measure of the food); the Centers for Science in the Public Interest (CPSI) reported this additive in food caused a greater incidence of tumors in rats; the National Library of Medicine (NLM) reported that humans who ate food with TBHQ experienced more vision problems; the NLM also reported research has shown that TBHQ causes the liver to enlarge, seizures, neurological disturbances, and paralysis in lab animals; others believe that TBHQ may cause hyperactivity in humans; the World Health Organization (WHO) reported that mean consumption of TBHQ in the US is approximately 0.62 mg/kg body weight - that is almost 90% of the acceptable daily intake (ADI); WHO also reported that those with a high fat diet consumed more TBHQ - approximately 1.2 mg/kg body weight - which is equivalent to 180% of the acceptable daily intake; TBHQ is also found in paints, varnishes, and beauty products

U is for

V is for

W is for

X is for

Xanthan Gum (Bacterial Polysaccharide, Corn Sugar Gum, Xanthan): made when the bacteria Xanthomonas campestris ferments glucose, lactose, or sucrose; it is then formed into a solid by isopropyl alcohol; after drying, it is blended into fine particles where it may be combined with liquid to make gum; xanthan gum as a commercial polymer has many benefits including increased output of production, increased viscosity concoctions at reduced gum concentrations, increased behavior of the following type - as when fluids lose viscosity under strain, and stability at different pH levels, salt concentrations, and temperatures; the manufacturing of xanthan gum is valuable for the prudent assessment of mechanical waste products and for adding to the economy; its used in diabetics to decrease blood sugar and total cholesterol, as a bulk-forming laxative in those who suffer from constipation, and as a substitute for saliva in those who have dry mouth (such as Sjögren's syndrome); in manufacturing, it is used in food, medicine, and toothpaste as a stabilizing and thickening agent; it can also be found in sustained-release medications; xanthan gum expands in the intestine which triggers the GI tract to move stool through; it may also delay sugar absorption from the GI tract and function similar to saliva to moisten the mouth in those who cannot make ample saliva; consuming up to 15 grams per day is considered safe; the side effects of xanthan include gas and bloating; xanthan gum powder exposure may cause flu-like symptoms, irritation of the nose and throat, and respiratory complications; there is insufficient evidence about the use of xanthan gum while breast-feeding or pregnant, so it is suggested not to consume more than that found in foods if applicable; xanthan gum should not be taken if you have any of the following: appendicitis, firm and/or impacted stool, intestinal blockage, unidentified pain in the stomach, nausea, and/or vomiting because it is a bulk-forming laxative that can be hazardous in these circumstances; xanthan gum should be discontinued a minimum of 2 weeks prior to a planned surgical procedure as it could disrupt blood glucose control during and following surgery; if you are taking medications for diabetes and xanthan gum at the same time, you may be at risk for your blood glucose dropping too low; it is advised that diabetics carefully watch their blood glucose levels as the dose of diabetes medications may need to be adjusted; scientific research has been done regarding the acceptable amounts of xanthan gum one may consume per day; the World Health Organization (WHO) reports that xanthan gum is acceptable to be used as a food additive at no more than 10 mg/kg per day and as a laxative at no more than 15 grams per day; in addition, for safety purposes, xanthan gum when used as a bulk laxative, necessitates more fluids; 12 grams per day (as an ingredient in muffins) is a common dose of xanthan gum for a diabetic

Y is for

Yellow #5 (Tartrazine, E102): petroleum-derived, azo (contains nitrogen) artificial coloring used in baked goods, candy, cereals, desserts (including gelatin-based), drinks, and pet food; the FDA allows its use in cosmetics, food, and medications; studies show it cases hypersensitivity reactions including allergies and hives; more research showed that yellow 5 changes into an aromatic amine sulfanilic acid after being broken down by gut bacteria; research on rats showed an increased amount of lymphocytes and eosinophils in the antrum mucosa of the stomach, but no cancerous changes were discovered;  some research shows that it causes tumors in the kidneys; since yellow 5 is from the azo class, research suggests, consuming food with this dye can lead to cancer 

Yellow #6 (Sunset Yellow): petroleum-derived artificial coloring; the FDA approved its use in cosmetics, food, and medications; commonly found in baked goods, candy, cereals, drinks, deserts (including gelatin-based), sausages, beauty products, and medications animal studies showed animals who consumed this dye developed tumors in the adrenal glands; it infrequently caused allergic reactions; according to the 1985 journal Pediatrics article '"Inactive" ingredients in Pharmaceutical Products," the adverse health effects from yellow 6 consumption include: hives, runny nose and/or congestion, bronchoconstriction (when combined with amaranth and/or ponceau), anaphylaxis (when combined with ponceau [acid red 112]), increased eosinophil response, bruising, allergies, tumors in the kidney, injury to chromosomes, abdominal pain, vomiting, upset stomach, and distaste for food

Z is for

This is by no means an exhaustive list. There are many theories with regards to ingredients and their safety. One governing body may contradict another (such as the Food and Drug Administration (FDA) vs. the European Food Safety Authority (EFSA)) leaving consumers wondering what is the truth about ingredients in food, medicine, or cosmetics. The goal of this article is to encourage you to pay closer attention to what you put in or on your body, to read nutrition labels, and do your own research so that you can make an informed decision about your own nutrition. Keep in mind too that just because an ingredient is not listed on the label, does not mean it is not in your food. Be smart. Be aware. Don't be a victim to food corruption.

Sources:

• http://abcnews.go.com/Health/Diet/eating-fake-fat-makes-real-fat-olestra-study/story?id=13893613

• http://apps.who.int/food-additives-contaminants-jecfa-database/chemical.aspx?chemID=273

• https://articles.mercola.com/sites/articles/archive/2011/02/24/are-you-or-your-family-eating-toxic-food-dyes.aspx

• https://articles.mercola.com/sites/articles/archive/2012/03/28/neotame-more-toxic-than-aspartame.aspx

• https://articles.mercola.com/sites/articles/archive/2015/03/18/8-worst-processed-food-ingredients.aspx

• https://articles.mercola.com/sites/articles/archive/2017/08/29/aspartame-health-risks.aspx

• https://chem.libretexts.org/Core/Physical_and_Theoretical_Chemistry/Physical_Properties_of_Matter/Solutions_and_Mixtures/Case_Studies/RE

  CRYSTALLIZATION

• https://cspinet.org/new/bromate.html

• https://draxe.com/annatto/

• https://draxe.com/artificial-sweeteners/

• https://draxe.com/monk-fruit/

• https://draxe.com/propylene-glycol/

• https://draxe.com/what-is-xanthan-gum/

• http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0178426

• https://monsanto.com/company/history/articles/former-monsanto-products/

• https://mphprogramslist.com/50-jawdroppingly-toxic-food-additives-to-avoid/

• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2957945/

• https://noshly.com/additive/1403/emulsifier-plus/1403/#.WmvWKXlG3IU

• https://nutritionfacts.org/2015/04/30/coloring-to-dye-for-dangers-of-red-no-3/

• http://onlinelibrary.wiley.com/doi/10.2903/j.efsa.2016.4544/epdf

• http://onlinelibrary.wiley.com/doi/10.2903/j.efsa.2.17.4966/epdf

• http://pantryparatus.com/butane-based-bthq-food-safe-just-ask-the-fda/

• http://pediatrics.aappublications.org/content/pediatrics/76/4/635.full.pdf

• https://prevention.cancer.gov/funding-and-grants/funded-grants/R03CA212719

• https://pubchem.ncbi.nlm.nih.gov/compound/Bixin#section=Top

• https://pubchem.ncbi.nlm.nih.gov/compound/chlorine_dioxide#section=Top

• https://pubchem.ncbi.nlm.nih.gov/compound/sodium_benzoate#section=Toxicity-Summary

• https://pubchem.ncbi.nlm.nih.gov/compound/sodium_nitrate#section=NIOSH-Toxicity-Data

• https://pubchem.ncbi.nlm.nih.gov/compound/27872#section=Top

• https://pubchem.ncbi.nlm.nih.gov/compound/6093196#section=Top

• http://www.baltimoresun.com/health/bs-hs-expert-stomach-cancer-20180109-story.html

• http://www.businessinsider.com/foods-illegal-outside-us-2017-3

• https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/artificial-sweeteners-fact-sheet#q2

• https://www.cancer.org/cancer/cancer-causes/antiperspirants-and-breast-cancer-risk.html

• https://www.cdc.gov

• https://www.cdc.gov/niosh/ipcsneng/neng1197.html

• https://www.dogfoodadvisor.com/red-flag-ingredients/tbhq-dangeorus-dog-food-preservative/

• https://www.drweil.com/diet-nutrition/food-safety/is-carrageenan-safe/

• https://www.drweil.com/diet-nutrition/nutrition/whats-wrong-with-agave-nectar/

• https://www.ecfr.gov/cgi-bin/retrieveECFR?gp=&SID=17723345ba7c363ef25a68e9776aa2cd&r=PART&n=21y1.0.1.1.28#se21.1.74_1102

• https://www.ewg.org/research/ewg-s-dirty-dozen-guide-food-additives/generally-recognized-as-safe-but-is-it#.WoxvfHxG3IU

• https://www.ewg.org/skindeep/ingredient/702431/FD%26C_RED_40/#

• https://www.ewg.org/skindeep/ingredient/705139/POLYSORBATE-60/#.Wphj6nxG3IU

• https://www.ewg.org/skindeep/ingredient/706110/SODIUM_LAURYL_SULFATE/#.WnTaNHxG3IU

• https://www.ewg.org/skindeep/ingredient/702442/FD%26C_YELLOW_5/#.Wm-B1nlG3IU

• https://www.ewg.org/skindeep/ingredient/702444/FD%26C_YELLOW_6/#.Wm-OSHlG3IU

• https://www.fda.gov/

• http://www.food-info.net/uk/e/e627.htm

• http://www.food-info.net/uk/e/e631.htm

• https://www.foodnavigator.com/Article/2016/08/25/EFSA-casts-doubt-on-safety-of-some-annatto-food-colours

• https://www.healthline.com/health/food-nutrition/cellulose-gum#3

• https://www.healthline.com/health/food-nutrition/potential-tbhq-dangers#1

• https://www.huffingtonpost.com/2014/12/22/umami-what-is-it-anyway_n_6355960.html

• https://www.hsph.harvard.edu/nutritionsource/2015/11/03/report-says-eating-processed-meat-is-carcinogenic-understanding-the-findings/

• https://www.iacmcolor.org/safety-of-color/safety-synthetic-certified-colors/green-3/

• https://www.livescience.com/35905-red-dye-no-2-truth.html

• https://www.livestrong.com/article/509298-how-nitrates-nitrites-affect-our-bodies/

• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2957945/#b2-ehp-118-a428

• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3931889/

• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4008741/

• https://www.ncbi.nlm.nih.gov/pubmed/3757972

• https://www.ncbi.nlm.nih.gov/pubmed/8748420

• https://www.ncbi.nlm.nih.gov/pubmed/17505761

• https://www.niehs.nih.gov/health/topics/agents/sya-bpa/index.cfm

• http://www.odomedicine.com/orange-just-orange/

• http://www.safefood.eu/Food-Colour-Resource/Food-Colour/E155.aspx

• https://www.sciencedirect.com/topics/pharmacology-toxicology-and-pharmaceutical-science/sodium-cyclamate

• http://www.thisisinsider.com/investigation-into-haribo-alleges-slave-labor-2017-10

• https://www.webmd.com/vitamins-supplements/ingredientmono-340-xanthan%20gum.aspx?activeingredientid=340

• http://www.who.int/mediacentre/factsheets/fs372/en/

Disclaimer: What is written here is not intended to prove or disprove one theory or another with regards to any of the above ingredients.  The purpose of this post is to share the viewpoints of various governing bodies, physicians, and scientists on ingredients with the information available to the general public.