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Ingredient | Why it is Used | Why it is Bad | Artificial Colors | * Chemical compounds made from coal-tar derivatives to enhance color | * Linked to allergic reactions, fatigue, asthma, skin rashes, hyperactivity and headaches. * Linked to allergic reactions, dermatitis, eczema, hyperactivity and asthma | Artificial Flavorings | * Cheap chemical mixtures that mimic natural flavors. | * Can affect enzymes, RNA and thyroid. | Artificial Sweeteners | * Highly-processed, chemically-derived, zero-calorie sweeteners found in diet foods and diet products to reduce calories per serving. | * Can negatively impact metabolism * Some have been linked to cancer, dizziness hallucinations and headaches. * May result in hyperactivity, angiodema, asthma, rhinitis, dermatitis, tumors and urticaria | Benzoate Preservatives(BHT, BHA, TBHQ) | * Compounds that preserve fats and prevent them from becoming rancid. | * Can affect estrogen balance and levels. | Brominated Vegetable Oil(BVO) | * Chemical that boosts flavor in many citric-based fruit and soft drinks * Cheap alternative to cane and beet sugar | * Increases triglycerides and cholesterol * Can damage liver, testicles, thyroid, heart and kidneys. * May predispose the body to turn fructose into fat | High Fructose Corn Syrup
(HFCS) | * Sustains freshness in baked goods * Blends easily in beverages to maintain sweetness. | * Increases risk for Type-2 diabetes, coronary heart disease, stroke and cancer * Isn't easily metabolized by the liver. * May stimulate appetite and cause headaches, nausea, weakness, wheezing, edema, change in heart rate, burning sensations and difficulty in breathing. | MSG(Monosodium Glutamate) | * Flavor enhancer in restaurant food, salad dressing, chips, frozen entrees, soups and other foods. | * Inhibits absorption of some nutrients | Olestra | * An indigestible fat substitute used primarily in foods that are fried and baked |