X

Only available on StudyMode
  • Download(s) : 49
  • Published : March 19, 2013
Open Document
Text Preview
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| *...
tracking img