Top Five Additives to Avoid

These days one needs a PhD in order to decode an ingredient list on some foods. There are more than 3,000 substances approved by the Food and Drug Administration (FDA) for the purpose of preservation, coloring, texture, increasing flavor and more. While some additives pose no proven health threat, there are approved additives that are poorly tested and possible dangerous to your health.


Artificial colorings. Whether it’s Blue 1, Red 40, Yellow 5, or Citrus Red 2, food colorings are used to give color to foods with little nutritional value such as candies and sodas. Food colorings have been linked to the increase risk of cancers, tumors, allergic reactions and a possible contributing factor to hyperactivity in some children. Eating wholesome nutritious foods is one easy way to avoid these colorings.

Artificial Sweeteners. Aspartame (NutraSweet), Acesulfame K (Sunett), Saccharin (Sweet N Low), and Sucralose (Splenda ) may pose health risk. Some animal studies have shown long term consumption of artificial sweeteners can cause increased cancer risk. Sucralose (Splenda) claims to be a no calorie sweetener but actually it is not calorie-free. One cup of Splenda contains 96 calories and 32 grams of carbohydrates, which is substantial for people with diabetes.

A recent study by Purdue University found that rats given yogurt sweetened with saccharin (an artificial sweetener) consumed more calories and gained more weight than rats fed yogurt sweetened with glucose (a natural variety of sugar). This led researchers to believe that foods with artificial sweeteners, such as saccharin and aspartame lead to greater weight gain than the same foods sweetened with high-calorie sugar.

Although we consume about 65 pounds of sucrose (table sugar) per year, consuming moderate amounts of sugar may be better for our health than consuming artificial sweeteners.

Butylated Hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and Propyl Gallate. Used to help prevent fats and oils from spoiling, animal studies suggest that it might cause cancer. If a brand you commonly buy uses these additives, look for a different variety, as not all manufacturers use these preservatives.

Monosodium glutamate (MSG). Used as a flavor enhancer in many packaged foods, including soups, salad dressings, sausages, hot dogs, canned tuna, potato chips and many more, MSG can cause allergic reactions including headache, nausea, weakness and possible sudden cardiac death, according to Dr. Russell Blaylock, an author and neurosurgeon.

Food manufacturers may try to hide MSG based ingredients by using chemical names you may not recognize. You need to look for all of the following terms, as they all contain MSG:
Autolyzed yeast
Calcium caseinate
Gelatin
Glutamate
Glutamic acid
Hydrolyzed protein
Monopotassium glutamate
Monosodium glutamate
Sodium caseinate
Textured protein
Yeast extract
Yeast food
Yeast Nutrient

Sodium Nitrate, Sodium Nitrite. Prevents botulism in meats. Imparts the red color in cured meat (without nitrite, hot dogs and bacon would look gray) and adds a characteristic flavor. Linked to cancer in lab animal; adding nitrite to food can lead to the formation of small amounts of potent cancer-causing chemicals (nitrosamines), particularly in fried bacon. Several studies have linked consumption of cured meat and nitrite by children, pregnant women, and adults with various types of cancer. Look for labels that say “Nitrate-Free.”

Advice: Avoid processed foods by choosing fresh, nutrient-packed, whole foods. Not only are they additive free but they are generally low in fat, sugar and sodium.