Do you understand food Labels----Identify Safe Food Additives

 Food additives (artificial and natural) are those substances or mixture of substances, other than the basic food stuffs, which are present in food as a result of any aspect of production, processing, storage, or packaging (not including chance contaminants). There 8,600 food additives approved for use with varying safety and toxicity level whether synthetic or natural for the purpose of improving nutritional value in attempt to replace nutrients lost in processing but rarely does it make food more nutritious than it would have been in its whole state without processing (with the exception of certain breakfast cereals), it is also used to enhance  quality or consumer acceptability, improve product storage life,  to help in food preparation and to make food more readily available. But unfortunately, the names of many additives do not identify whether their source is natural or synthetic, it is often impossible to know from reading label if a food contains artificial additives.

 Food additives are regulated by the Food and Drug administration (FDA) under the food Additives amendment containing Delany clause, which states that “no additive shall be deemed safe if it is found to induce cancer when ingested by man or animal”. Exempt from regulation are those additives Generally Recognized As Safe (GRAS).

One good example of a food additive is SULFITE;--Sulfite is a food additive used primarily to reduce or prevent spoilage and discoloration. Sulfites can be found on product labels as sulfur dioxide, sodium sulfite, sodium and potassium bisulfate, and sodium and potassium metabisulfite. They are commonly found in dried fruits, shellfish (fresh, frozen, canned or dried), soups, vegetables (fresh, peeled, frozen, canned, or dried), packaged lemon juice, salad dressings, sauces and gravies, corn syrup, avocado dip, potatoes (fresh, peeled, frozen, dried, or canned), maraschino cherries, meat products especially in fruit beverage like wine vinegar, alcoholic wines & beers and it is not always listed on the label.  Sulfites are also used in restaurants to keep food fresh to cover up the fact that it is not fresh. Sulfites are frequently used in salad bars, on fresh fruits and vegetables, seafood, cooked vegetables dishes, precut potatoes and bakery product without informing customers. And sulfite is a harmful substance and can trigger severe allergic reactions in sulfite-sensitive individuals. Asthmatics are greatly at risk and it is estimated that 10% of asthmatic are sulfite sensitive and suffer sulfite reactions like wheezing, vomiting, nausea, diarrhea, unconsciousness, abdominal pain, cramps, hives, breathing difficulties and in some cases, anaphylactic shock can result leading to death. But since FDA considers this addictive to be safe for consumption by the general public, it is not banning its use, and so therefore it is your responsibility to control your intake or avoid it.

Nitrates is another harmful substance added to approximately 60 to 65 percent of all pork produced in the united states, as well as some other meats, poultry, fish, and cheese. It is especially common in processed meats, such as bacon, sausage, luncheon meats, and hot dogs, to preserve the pink color and inhibit growth of the bacteria that cause botulism food poisoning. Nitrates are toxic to our health because when it combines with amines in the food, they form carcinogenic nitrosamines that cause cancer. Also, food additives can have a synergistic effect and become more harmful when they combine. This has been clearly demonstrated in a study by Dr. Benjamin Ershoff at the institute for nutritional studies in California. Rats were given different combinations of three common food additives: sodium cyclamate, Red Dye No.2, and polyoxylethelene sorbitan monosterate.  At first the rats were fed only one of the three additives, and nothing happened. Then the laboratory animals were given sodium cyclamate and Red dye No.2; they stopped growing, lost their hair, and developed diarrhea. When the rats finally were given all three additives they lost weight rapidly and died within two weeks. Researchers suggest that a primary contributing factor to many modern diseases is linked to eating processed, low-fiber, low-nutrition foods packed with food additives that encourages obesity, heart disease and cancer such as high fructose corn syrup, sulfites, MSG etc. One additive by itself might not react by itself but when other food additives and ingredients are added they may interact and this is the real issue with consuming food containing several additives. Generally, if the label says “artificial’, or if you don’t recognize an ingredient as a food, or if it doesn’t say ‘natural’ (as in ‘natural flavor” or “natural color”), you probably shouldn’t buy it. However, the best way to minimizing your exposure to added harmful additives or toxic food ingredient/substances is to consume more fresh whole diet like fresh raw dried, and home-cooked vegetables and fruits, whole grains and legumes, eggs from free range organic farms, organic wild honey and other natural sweetener such like stevia.  Avoiding more metal and plastic canned foods as well as reading the labels will help you make sure you are avoiding those harmful ingredient in food product before you purchase them especially if you are more concerned about eating to maintain optimal health-----to protect your cells. We have already listed some toxic food additives and finally we have also listed some safe food additive for you below.

• Acetic acid is another name for plain vinegar
• Agar-agar, carrageenan, dulse and alginates gotten from seaweed
• Annatto
• Beta-carotene gotten from carrots
• Citric acid is another name for vitamin C gotten from citrus fruits
• Guar gum
• Gum tragacanth
• Lactic acid made by fermentation of whey, corn-starch, potatoes, and molasses
• Pectin I gotten from lemon or orange rinds
• Lecithin is isolated from eggs, soybeans, and corn

writer:
 Onyinye A is a freelance writer who specializes in nontoxic self improvement, green & Eco-friendly living, nontoxic lifestyle (preventing cancer, illness and toxicity) and everything related to organic living. Her work has been published by nontoxiclifestyle.org, Ezine.com, and other online and print publications.

Balancing your Diet to a more Alkaline type.

Maintaining good health requires balancing the alkaline and acidic level of your blood through your nutrition and your lifestyle choices. Human blood pH should be slightly alkaline (7.35 - 7.45). A pH of 7.0 is neutral.  A pH below 7.0 is acidic.  A pH above 7.0 is alkaline. (P.H means potential of hydrogen or the concentration of hydrogen ions in a particular solution or medium. Excess of hydrogen ions=Acidic, too few hydrogen ions =Alkaline) If your blood P.H level falls below 7.0 your blood is acidic meaning you’re eating more acidic food, or have emotional stress such like been a worry worm, anger or overworking yourself, toxic overload in your blood, toxic drugs and or immune reactions in the body that deprives the cells of oxygen and sufficient nutrients. The body will try to compensate by using alkaline minerals.  If the diet does not contain enough minerals to compensate, a buildup of acids in the cells will occur.  When your blood becomes more acidic your body’s ability to absorb minerals and nutrients is decreased, energy production in the cell is decreased and immune system will have more difficulty repairing damaged cells. When your blood is more acidic than balanced or less alkaline, your body becomes less effective in detoxifying heavy metals making your body more vulnerable to fatigue and illness such like cancer, tumors and inflammations. A blood pH of 6.9, which is only slightly acidic, can induce coma and death. Acidosis is more common in our society because our choice of diet is far too low in alkaline producing foods--nutrients and too high in acidic producing foods.

  A typical American diet is a highly acidic one because we consume more animal products like meat, eggs and dairy, ketcup, Soft Drinks, Vinegar beer, breads, brown sugar, carbonated soft drinks, cereals (refined), refined chocolate, cigarettes and tobacco, corn oil, canola oil, cream of wheat (unrefined), custard (with white sugar), deer, fish, artificial commercial fruit juices with sugar, jams, jellies, lamb, Liquor, maple syrup (processed), molasses (sulphured), pasta (white), pastries and cakes from white flour, pickles (commercial), pork, poultry, seafood, sugar (white), table/iodine salt (refined and iodized), tea (black), white bread, white vinegar (processed), whole wheat foods, wine, and yogurt (sweetened), artificial sweeteners like (NutraSweet, Spoonful, Sweet 'N Low, Equal or Aspartame), pudding, jam, jelly, table salt (NaCl), beer, yeast, hops, malt, refined sugar, white (acetic acid) vinegar, processed cheese, ice cream, beef, lobster, pheasant, barley, cottonseed oil, hazelnuts, brazil nuts, fried foods, and cola soft drinks, Bread, Cornstarch, Crackers, soda, Flour, wheat Flour, white flour, Macaroni, cup Noodles, Butter, Cheese, Cheese, Processed, Ice Cream, Ice Milk, Bacon, Beef, Carp, Clams, Cod, Corned Beef, Fish, Haddock, Lamb, Lobster, Mussels, Organ Meats, Oyster, Pike, Pork, Rabbit, Salmon, Sardines, Sausage, Scallops, Shellfish, Shrimp, Tuna, Turkey, Veal, Venison Avacado Oil, Butter, Corn Oil, lard, Aspirin, Chemicals Drugs, Medicinal Drugs, Psychedelic, Herbicides, Pesticides, Tobacco. 


The above food and drinks is highly acidic and should be excluded from your healthy meal platter as much as you possibly can.

20 % of these acidic food can be added to your healthy diet: sweetened oatmeal, oat bran, Spaghetti, Spelt, Wheat Germ, Wheat Milk, Black Beans, Chick Peas, Green, Peas, Kidney Beans, Lentils, Pinto Beans, Red Beans, Rice Milk, Soy Beans, Soy Milk, White Beans, Legumes, Peanut Butter, Peanuts, Pecans, Tahini, Walnuts, brazil nut, winter squash, Safflower Oil, Sesame Oil, Sunflower Oil, Canned or Glazed Fruits, Cranberries, Plums, Prunes, Amaranth, barley, Bran, wheat, pure cocoa, dark chocolate. 

Citrus fruits appear as though they would have an acidic effect on the body however; the citric acid they contain actually has an alkalizing effect in the system.
 
Note that food acid or alkaline forming in the body has nothing to do with the actual pH of the food itself. Likewise, meat will test alkaline before digestion, but it leaves very acidic residue in the body so, like nearly all animal products, meat is very acid forming and that is why becoming a vegan or vegetarian is healthier for your body.

It is important that we make a shift to a more alkaline diet. Your diet should consist of 80 percent alkaline foods and 20 percent acidic foods. A rainbow selection of six servings of fruits and vegetables, organic whenever possible, can help you maintain acid/alkaline balance, thereby helping reduce inflammation by providing the body with sufficient amounts of antioxidants-(a substance that blocks or inhibits destructive oxidative reactions). Generally, alkaline forming foods include: most fruits, green vegetables, legumes, whole grain, spices, herbs and seasonings, and seeds and nuts.

80 % of these alkaline food can be added to your healthy diet: Alfalfa, Barley Grass, Beet Greens, Beets, Broccoli, Cabbage, Carrot, Cauliflower, Celery, Chard Greens
Chlorella, Collard Greens, Cucumber, Dandelions, Dulce, Edible Flowers, Eggplant, Fermented Veggies, Garlic, Green Beans, Green Peas, Kale, Kohlrabi, Lettuce, Mushrooms, Mustard Greens, Nightshade Veggies, Onions, Parsnips (high glycemic), Peas, Peppers, Pumpkin, Radishes, Rutabaga, Sea Veggies, Spinach, green Spirulina, Sprouts, Sweet Potatoes, TOMATOES, Watercress, Wheat Grass, Wild Greens, Apple, Apricot, Avocado, Banana (high glycemic), Berries, Blackberries, Cantaloupe, Cherries, sour Coconut, fresh Currants, Dates, dried Figs, dried Grapes, Grapefruit, Honeydew Melon, LEMON, Lime, Muskmelons, Nectarine, Orange, Peach, Pear, Pineapple, Raisins, Raspberries, Rhubarb, Strawberries, Tangerine, Tomato, Tropical Fruits, Umeboshi Plums, Watermelon, Daikon, Dandelion Root, Kombu, Maitake, Nori, Reishi, SHITAKE MUSHROOM, Umeboshi, Wakame, Almonds, Chestnuts, Millet, Tempeh (fermented), Tofu (fermented), Whey Protein Powder, STEVIA, Curry, GINGER, Chili Pepper, Cinnamon, turmeric, Herbs (all), Miso, Mustard, Tamari, Alkaline Antioxidant Water, apple Cider Vinegar, Bee Pollen, Fresh Fruit Juice, Green Juices, Lecithin Granules, Mineral Water, Molasses, blackstrap, Probiotic Cultures, soured soy milk and soy yogurt, Veggie Juices Pumpkin Seeds, Quinoa, Sauerkraut, Soy Products, Sprouted Seeds, Squashes, Sunflower Seeds, Flax Seeds, Green Tea, Herbal Tea, Honey, Kombucha, Lima Beans,  Lentil, Brazil Nuts, Brussel Sprouts, Buckwheat, Amaranth, Barley, Almonds, Cashews, pure/cold pressed virgin olive oil, .Flax Oil, Hemp Seed Oil, Alkalizing food include yams, yellow bell peppers, Zucchini, wild rice, winter squash, watermelon, watercress, wakame seaweed, apple cider vinegar, umeboshi vinegar, cucumbers, cumin seed, Dandelion greens, Daikon radish, currants, fennel seed, oat flour, cow whey, flaxseed, flax seed oil, oat flour, pineapple juice, lemon juice, lime juice, pear juice, orange juice, grape fruit juice, apple juice, berry juice, baked apples, apricots, Avocados, Bananas, Blackberries, Blueberries, Boysenberries, Cantaloupe (muskmelon), cherries, coconuts, currants, grapes, garlic, ghee, Quinoa, Japonica rice, wild rice, Unsweetened Granola, green bell peppers, Green onions, green tea, Hash brown potatoes, okra, mushroom, onions, parsnips, Radishes, potatoes, mustard greens, lotus root, lettuce, kale, kohlrabi, jicama, green onions, papayas, red bell peppers, raspberries, Raisins, pumpkin seeds, primrose oil, baked potatoes chip, persimmon, dill with apple cider vinegar, green-black-cayenne peppers, peaches, peas snow, pears, olives, oatmeal, oregano, chest nuts, sesame seeds, sunflower seed, Macadamia nuts, coriander seeds, nori seaweed, almond, cashews, black strap molasses,  honey dew, celery seeds, dandelion greens, baked apples, dill seed, mace, mandarin oranges, mangos, marjoram, lentils, limes, turnip, turnip greens, squash, rutabagas, salad greens, taro root, string, green, snap, wax, and yellow beans, without formed beans, jicama, burdock root,brussels sprouts, cabbage, organic carrots, eggplants, endive, garlic, cauliflower, celery, chard, collards, artichokes, asparagus, beets, bell peppers, thyme, green tea, tarragon, tamari soy sauce, tangelos, tangerines, sesame butter (tahini sauce), rice syrup, organic sucanat, sunflower seeds, cashew butter, apple butter, almond butter, borscht and vegetable soup, baked potatoes chip,  pumpkin seeds, scallions (green onions), japonica rice, wild rice, quinoa, persimmon, paripka, parsley, parsnip, chestnuts, miso, muskmelon, lentils,  spinach is low acid vegetable while kale is a high alkaline vegetable, kohlrabi seaweed, mustard green, kraut (sauerkraut), horseradish, sea salt is alkaline while iodized table salt is acidic, bay leaf, basil, cardamon seeds, curry powder is a low acidic spice ,  ginger root and tea, raspberries, almond milk, apollinaris water, baking powder, baking soda, homemade vegetable juice cocktail, chamomile tea, coconut and coconut oil, miso, and to drink plenty of mineral water or pure filtered water; etc

Alkalizing Minerals includes:
Calcium: pH 12,  Magnesium: pH 9, Potassium: pH 14, Cesium: pH 14, Sodium: pH 14.

To make Alkaline water:

Alkaline water is recommended to neutralize the acidity that is found in more acidic diets although if you eat more alkaline foods consisting of vegetables, fruits, seeds and nuts; you will need none or less alkaline water.  Alkaline water contains no acids or bases. According to many alternative health specialists, the belief is that acidity damages organs and inhibits mental processes. You can treat your water to create an alkaline water by using water containing calcium and magnesium, pouring that through a water ionizer then filtering the water to remove acidic and toxic impurities using Reverse osmosis water filter, finally you add pH booster supplement or vinegar or baking soda but never together.

Healthy food for loved one's!

Viruses, cancer and most diseases don't survive in an alkalized environment. They thrive on anything acidic. The Key to good health is to make sure that you are eating predominantly alkaline food to keep your body balanced. Your health is entirely dependent on your acid-alkaline base levels. We hope that you enjoy making the change to a more PH balanced, more alkaline and less acidic meals for you and your loved one's. 

To find a better list of alkaline food and to understand how your alkaline--acid base body level affects your whole health and optimal energy see this Acid-Alkaline Food guide.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           

writer:
Onyinye A is a freelance writer who specializes in nontoxic self improvement, green & Eco-friendly living, nontoxic lifestyle (preventing cancer, illness and toxicity) and everything related to organic living. Her work has been published by nontoxiclifestyle.org, Ezine.com, and other online and print publications.

Harmful Food Ingredient to avoid and why ? Find out

The food industry is clearly guilty for adding harmful preservatives, pesticides, antibiotics, heavy metals, animal feeds and parts, hormones, artificial color and flavor additives to our food intentionally or not intentionally and what ever the case is, we need to know what these food ingredients are:

Propylene Glycol  is a humectant used in humidifying and delivery ingredient, it is also used in food and cosmetics, along with other glycols and glycerol. It is used to keep products from melting in high heat or freezing when cold. Research indicates that large doses of polyethylene glycol (PEG) given to rat caused tumor. Note that MSDS sheets are referring to 100% concentration of these substance, but considering that food is something we eat on a daily bases it is possible that propylene glycol can be harmful over long haul usage.  It can be found in Goya coconut milk.

Propyl gallate is found in some vegetable oil, meat products, chewing gum, chicken soup, potato chips.

Potassium Sorbate is a chemical that can mutate cells in the body. Food and Chemical toxicology refers to it as a carcinogen.

Sodium Benzoate: This chemical is known to turn toxic when it interacts with ascorbic acid which could lead to a carcinogenic condition.
Professor peter Piper tested the effects of sodium benzoate on a living yeast cells in his laboratory, he found benzoate damaging to the DNA in the power cells of body called mitochondria- making it inactivate.

Artificial colors and flavors like Blue 1, Blue2, Yellow5, Yellow6, Red3, Red40 etc these can interact with sodium benzoate to create a euphoric feeling-hyperactivity more like hypersensitivity in young children. These were also found capable of triggering asthma, thyroid tumors, neurotoxicity, organ and development toxicity, reproductive damage, cancer.

Note: Ice cream are made with milk, fat, water, sweeteners, flavorings, emulsifier, stabilizers. For shelf life smooth creamy ice cream over time to preserve. Egg yolk and proteins were usually used to hold the consistency of ice cream as an emulsifier. Today chemicals like sorbitan ester polysorbate 60, Mono- and diglycerides crystalline fats are used.

Soy Lecithin or Soya Lecithin: Soy Lecithin derived from non-GMO and fermented are healthy. It can provide choline, dissolve fat and cholesterol, helps to regulate your kidney, liver and gallbladder function. GM Soy and Un-fermented Soy is not suitable for eating. It can cause hypersensitivity ADD and ADHA, reproductive compilation, digestive distress, loss of libido, PMS endometriosis, immune system breakdown.

Polysorbate 80 can affect the immune system negatively especially for people with already weak immune health. It increases the risk of an Anaphylatic Shock which could cause infertility, hormonal changes, ovary deformities, degenerative follicles.

Acesulfame-K is an artificial sweetener; and can be found in baked goods, chewing gum, diet soda, soda pops, gelatin desserts.

Bromate is banned from most countries except japan and U.S. It is used in bakery, for making bread products. Bromate breaks down to bromide that has been stated to cause cancer in animals because of this it is rarely used by bakeries in California.

Saccharin was discovered when a researchers was working on coal tar derivatives. Saccharin is also known as Sweet and Low, Sweet Twin, Sweet'N Low, and Necta Sweet. its sweetness is 200 to 700 times sweeter than sucrose (table sugar). It has a bitter aftertaste. Saccharin can cause urinary cancer, uterus, ovaries, skin, blood vessels, bladder and other organs of the body. Saccharin with cyclamate can tilt the balance of the body's hormone necessary for preventing inflammation.

Benzidine and 4-aminobiphenyl is a known carcinogen.

Yellow 3 & 4 are artificial colors that has been linked to heart damage in high dosages or long term accumulation.

Yellow 5 is documented as an allergen which means it can cause allergies, hypersensitivity and cancer on a long time exposure.

Yellow 6 can be found in baked goods, candy, gelatin, sausages, in some meat products. It has been found to cause adrenal gland and kidney tumors, and may have carcinogens.

Blue 1& 2 are chemical color additives that has been linked to cause tumors and brain cancer.

Red 3 is a color additive that is found in fruit roll ups, cake icing, pop drinks, chewing gum, ice cream.

Orange B is used in meat product like sausage to turn gray look meat into red orange like color to give the impression of freshness-but the real color of the meat is gray like the color of dead meat. Harmful to the liver and bile duct.

Green 3 is a carcinogenic dye, that has also been linked to tumor growth.

Carragean: Digestive enzymes and bacterial action can convert high weight carragean into low-weight carrageanan and poligeenana in the human gut. Could destroy human cells, cause digestive problems and cancers, depresses the immune system therefore affecting your immunity. It can exacerbate the growth of existing tumors and affect white blood cell count drastically.

Aspartame is a chemical compound from a mix of amino acids, menthanol. It is an artificial sweetener also known as equal, NutraSweet, sucralose (splenda). Aspartame can induce hallucination, hyperactivity, hypersensitivity, neurological problems, dizziness, brain tumor, cancer, lymphomas, leukemia in animals.

(BHA) Butylated hydroxyanisole is used in food products to keep fats and oils from going rancid. It was once linked to cause cancer in rats, mice, hamsters. Companies don't have to use these synthetic chemical to preserve fat and oil containing food, they can use vitamin E for preservation and package food under nitrogen instead of air for freshness.

Caramel color found in colas, baked goods, pre-cooked meats, in some soy product, estershire sauces, chocolate-flavored product, beer often added to these foods in larger amount. Caramel color is produced from heated sugar solution with acidic or alkalis ammonium compounds. This Ammonia contaminates it with L-methylimidazole and 4-methylimidazole.

Sodium Nitrite/sodium nitrate can be found in preservative, coloring, flavoring, bacon, sausage, ham, hot dog, luncheon meats, smoked fish, beef and corn beef, frankfurters wipe cream.

Cinnamyl anthranilate is an artificial color that has been linked to liver cancer.

Cyclamate is a synthetic/artificial sweetener that can damage testes, promote bladder cancer. Although it is not known to cause cancer directly but can increase the risk for carcinogenic condition at high dose or usage over a long period of time.

Trans fat are hydrogenated fats. Adding hydrogen to fatty foods to keep it fresh, less greasy and gives package food more shelf life.

Downside of Trans fat: Trans fat are said to be harmful to our health because our body finds it difficult to digest this type of fats; also the body recognizes trans fats as saturated fats so would react to it as such. Trans fats can be found in commercial baked goods such as crackers, cookies and cakes, fried foods, doughnuts, french fries, shortening and margarine; meat and dairy products. Another name for trans fat is partially hydrogenated oil meaning it could contain trans fat. Note: Trans fat in processed food are more harmful.

Sulfites are chemicals that are used to keep peeled and cut fruits and vegetables from discoloring as well as prevent bacterial growth and fermentation in wine. Once considered safe but has been found to cause fatal allergic reactions.

Note that some preservatives like MSG, refined sugar, color can irritate intestinal system and affect brain cells. May retard growth in younger children.
Smoked food like meats may contain carbon dioxide and carbon monoxide.

 Note:  In August of 2006 the FDA approved the process of preventing the food-borne disease by spraying bacteria-eating viruses on processed meats and cold cuts.
    To create new flavor additives chemists sometimes use fungal and tissue cultures—both of which can produce flavorings classified as "natural."

MSG is the Cocaine of all food addictive, it can found in almost all processed food items and sometimes hidden in food products using other names- see obscure labeling
More about MSG.

Note: All this additive can be harmful over a long use and accumulation in the body. Children, elderly, pregnant and sick people may be more susceptible to the effects of these additives. A way to avoid this will be to eat more fresh unprocessed foods grown by local farmers. When shopping check your food ingredient label for harmful additives and colors. Reduce your consumption of ready made meals. It is worth spending the time to find unprocessed food or cook it because it returns fresh flavor, provides more nutrient without harmful preservatives and it is safe for you and your family.









O.A

Toxic stuff in our food part 3

BHA, BHTBHA (butylated hydroxyanisole) and BHT (butylated hydrozyttoluene) are preservatives used in foods to prevent oxidation. They are used in fats and oils to stop them from becoming rancid.These preservatives are found in such common foods as chewing gum, cereals, potato chips, and various vegetable oils. It may be a contributing factor that can cause cancer and tumor.

Propyl Gallate

Propyl gallate is another preservative-often used together with BHA and BHT. It can be found in some meat products, chicken soup base, and chewing gum. Animal studies have linked propyl gallate to cancer.

Acesulfame-K

Acesulfame-K is an artificial sweetener which was approved by the Food and Drug Administration (FDA) in 1998 for use in soft drinks. Its use has gone beyond soft drinks to baked goods, chewing gum, and gelatin desserts.

Acesulfame-K is 200 times sweeter than sugar. Rat studies show that this artificial sweetener may carcinogenic.

Food Colorings: Blue 1,2; Red 3; Green 3; Yellow 6

Animal testing has linked all of these commonly used colorings to cancer. Blue 1 and 2 can be found in beverages, candy, baked goods, and pet food.

Red 3 is used to dye cherries, and can be found in fruit cocktail, candy, and baked products. Laboratory studies have shown that red 3 causes thyroid tumors in rats.

Green 3 has been linked to bladder cancer; it is used in candy and beverages. Yellow 6 has been linked to tumors of the adrenal gland and kidney. It is used in beverages, sausage, gelatin, candy, and baked goods.

Olestra

Known by the brand name Olean, olestra is a synthetic fat. It prevents the body from absorbing fat. Olestra is used in some brands of potato chips.

While stopping the absorption of fat, olestra often leads to severe diarrhea, abdominal cramps, and gas. Besides the severe abdominal discomfort, olestra prevents vitamin absorption from fat-soluble carotenoids found in fruits and vegetables.

Potassium Bromate

Potassium bromate is used to increase the volume in white flour, breads, and rolls. It is known to cause cancer in animals. Even a small amount potassium bromate can be risky for humans.