Ok, this is a long one, but it’s sooooo important that I couldn’t make myself delete anything. So scroll through it, take your time. This is very eye opening!!

The Food Additive Glossary -

Today, it’s not cooks who are creating our packaged and fast foods anymore – its teams of scientists. And as they continue to discover emulsifiers to make ice cream taste smoother or strange dyes to make our Popsicles redder, we get further and further away from real food – at least as our ancestors would recognize it. It takes a degree in chemistry now to fully understand what we’re putting into our bodies.

The additives, food substitutes, and unpronounceable chemicals that now infuse our meals like mold through stale bread have two different types of effects on our bodies, which can be summed up thusly: those we understand and those we don’t. I’ll leave it up to you to decide which is the scarier of the two.

A lot of food additives still come with big black question marks next to their names. A basic rule of thumb: If you can’t pronounce it, don’t eat it.

Acesulfame Potassium (Acesulfame-K)

A calorie-free artificial sweetener often used with other artificial sweeteners to mask bitterness.
Found in: More than 5,000 food products worldwide, including diet soft drinks and no-sugar-added ice cream

Example: Edy’s Slow Churned No Sugar Added Vanilla Light Ice Cream

What You Need to Know: The FDA has approved it for use in most foods, but some health groups claim that the decision was based on flawed tests. Animal studies have linked it to lung and breast tumors.

Alpha-Tocopherol

The form of vitamin E most commonly added to foods and most readily absorbed and stored in the body. An essential nutrient, it helps prevent oxidative damage to the cells and plays a crucial role in skin health and disease prevention.
Found in: Meats, foods with added fats, and foods that boast vitamin E health claims; also occurs naturally in seeds, nuts, leafy vegetables, and vegetable oils

Example: Campbell’s Essential Antioxidants V8

What You Need to Know: In the amount added to foods, tocopherols pose no apparent health risks, but concentrated supplements might bring on toxicity symptoms such as cramps, weakness, and double vision.

Artificial Flavoring

Denotes any of hundreds of allowable chemicals such as butyl alcohol and phenylacetaldehyde dimethyl acetal. The exact chemicals used in flavoring are the proprietary information of food processors, used to imitate specific fruits, butter, spices, and so on.

Found in: Thousands of highly processed foods such as cereals, beverages, and cookies

Example: Oreo cookies

What You Need to Know: The FDA has approved every item on the list of allowable chemicals, but because flavorings can hide behind a blanket term, there is no way for consumers to pinpoint the cause of a reaction they might have had.

Ascorbic Acid

The chemical name for the water-soluble vitamin C.

Found in: Juices and fruit products, meat, cereals, and other foods with vitamin C health claims

Example: Kellogg’s Special K

What You Need to Know: Although vitamin C is associated with no known risks, it is often added to junk foods to make them appear healthy.

Aspartame

A near-zero-calorie artificial sweetener made by combining two amino acids with methanol. Most commonly used in diet soda, aspartame is 180 times sweeter than sugar.

Found in: More than 6,000 grocery items, including diet sodas, yogurts, and the tabletop sweeteners NutraSweet and Equal

Example: Diet Pepsi

What You Need to Know: Over the past 30 years, the FDA has received thousands of consumer complaints due mostly to neurological symptoms such as headaches, dizziness, memory loss, and, in rare cases, epileptic seizures. Many studies have shown aspartame to be completely harmless, while others indicate that the additive might be responsible for a range of cancers.

BHA and BHT (Butylated Hydroxyanisole and Butylated Hydroxytoluene)

Petroleum-derived antioxidants used to preserve fats and oils.

Found in: Beer, crackers, cereals, butter, and foods with added fats

Example: Quaker Chewy Granola Bar Chocolate Chip

What You Need to Know: Of the two, BHA is considered the more dangerous. Studies have shown it to cause cancer in the forestomachs of rats, mice, and hamsters. The Department of Health and Human Services classifies the preservative as “reasonably anticipated to be a human carcinogen.”

Blue #1 (Brilliant Blue) and Blue #2 (Indigotine)

Synthetic dyes that can be used alone or combined with other dyes to make different colors.

Found in: Blue, purple, and green foods such as beverages, cereals, candy, and icing

Example: Skittles

What You Need to Know: Both dyes have been loosely linked to cancers in animal studies, and the Center for Science in the Public Interest recommends that they be avoided.

Carrageenan

A thickener, stabilizer, and emulsifier extracted from red seaweed.

Found in: Jellies and jams, ice cream, yogurt, and whipped topping

Example: Ben & Jerry’s Cherry Garcia Ice Cream

What You Need to Know: In animal studies, carrageenan has been shown to cause ulcers, colon inflammation, and digestive cancers. While these results seem limited to degraded carrageenan – a class that has been treated with heat and chemicals – a University of Iowa study concluded that even undegraded carrageenan could become degraded in the human digestive system.

Casein

A milk protein used to thicken and whiten foods and appearing often by the name sodium caseinate. It is a good source of amino acids.

Found in: Protein bars, shakes, ice cream, and other frozen desserts

Example: Healthy Choice Beef Tips Portobello with Gravy

What You Need to Know: Although casein is a by-product of milk, the FDA allows it and its derivatives – sodium and calcium caseinates – to be used in “nondairy” and “dairy-free” creamers. Most lactose intolerants can handle casein, but those with broader milk allergies might experience reactions.

Cochineal Extract or Carmine

A pigment extracted from the dried eggs and bodies of the female Dactylopius coccus, a beetlelike insect that preys on cactus plants. It is added to food for its dark-crimson color.

Found in: Artificial crabmeat, fruit juices, frozen-fruit snacks, candy, and yogurt

Example: Tropicana Orange Strawberry Banana

What You Need to Know: Cochineal extract is comprised of about 90 percent insect-body fragments. Although the FDA receives very few complaints, some organizations are asking for a mandatory warning label to accompany cochineal-colored foods.

Corn Syrup

A liquid sweetener and food thickener made by allowing enzymes to break corn starches into smaller sugars. USDA subsidies to the corn industry make it cheap and abundant, placing it among the most ubiquitous ingredients in grocery food products.

Found in: Every imaginable food category, including bread, soup, sauces, frozen dinners, and frozen treats

Example: Kellogg’s Pop-Tarts Frosted Strawberry

What You Need to Know: Corn syrup provides no nutritional value other than calories. In moderation, it poses no specific threat – other than an expanded waistline.

Dextrose

A corn-derived caloric sweetener. Like corn syrup, dextrose contributes to the American habit of more than 200 calories of corn sweeteners per day.

Found in: Bread, cookies, and crackers

Example: Reese’s Peanut Butter Cups

What You Need to Know: As with other sugars, dextrose is safe in moderate amounts.

Evaporated Cane Juice

A sweetener derived from sugarcane, the same plant used to make refined table sugar. It’s also known as crystallized cane juice, cane juice, or cane sugar. Because it’s subject to less processing than table sugar, evaporated cane juice retains slightly more nutrients from the grassy cane sugar.

Found in: Yogurt, soy milk, protein bars, granola, cereal, chicken sausages, and other natural or organic foods

Example:Amy’s Organic Chunky Tomato Bisque Soup

What You Need to Know: Although pristine sugars are often used to replace ordinary sugars in “healthier” foods, the actual nutritional difference between the sugars is miniscule. Both should be consumed in moderation.

Fully Hydrogenated Vegetable Oil

Extremely hard, waxlike fat made by forcing as much hydrogen as possible onto the carbon backbone of fat molecules. To obtain a manageable consistency, food manufacturers often blend the hard fat with unhydrogenated liquid fats.

Found in: Baked goods, frozen meals, and tub margarine

Example: Jif Creamy Peanut Butter

What You Need to Know: In theory, fully hydrogenated oils, as opposed to partially hydrogenated oils, should contain zero trans fat. But the process of hydrogenation isn’t completely perfect, which means that trans fat will inevitably occur in small amounts.

High-Fructose Corn Syrup (HFCS)

A corn-derived sweetener representing more than 40 percent of all caloric sweeteners in the supermarket. In 2005, there were 59 pounds produced per person.

Found in: Nearly everything: ice cream, chips, cereal, bread, ketchup, canned fruits, yogurt, and two-thirds of all sweetened beverages

Example: Wonder Bread Whole Grain Wheat

What You Need to Know: Since 1980, the US obesity rate has risen proportionately to the increase in HFCS, and Americans are now consuming at least 200 calories of the sweetener each day. Still, research shows that the body metabolizes HFCS no differently than sugar.

Hydrolyzed Vegetable Protein (HVP)

A flavor enhancer created when heat and chemicals are used to break down vegetables – most often soy – into their component amino acids. HVP allows food processors to achieve stronger flavors from fewer ingredients.

Found in: Canned soups and chili, frozen dinners, beef- and chicken-flavored products

Example: Slim Jim Meat Sticks

What You Need to Know: One effect of hydrolyzing proteins is the creation of MSG, or mono- sodium glutamate. When MSG in food is the result of hydrolyzed protein, the FDA does not require it to be listed on the packaging.

Interesterified Fat

Developed in response to demand for trans-fat alternatives, this semisoft fat is created by chemically blending fully hydrogenated and nonhydrogenated oils.

Found in: Pastries, margarine, frozen dinners, and canned soups

Example: Pepperidge Farm Milano Cookies

What You Need to Know: Testing on these fats has not been extensive, but the early evidence doesn’t look promising. A study by Malaysian researchers showed a 4-week diet of 12 percent interesterified fats in-creased the ratio of LDL to HDL cholesterol, not a good thing. This study also showed an increase in blood glucose levels and a decrease in insulin response.

Lecithin

A naturally occurring emulsifier and antioxidant that retards the rancidity of fats. The two major sources of lecithin as an additive are egg yolks and soybeans.

Found in: Pastries, ice cream, and margarine

Example: Nutella

What You Need to Know: Lecithin is an excellent source of choline and inositol, compounds that help cells and nerves communicate and play a role in breaking down fats and cholesterol. There is some concern, however, that the naturally occurring estrogens in soy lecithin can cause hormonal problems in men who consume excessive amounts of it.

Maltodextrin

A caloric sweetener and flavor enhancer made from rice, potatoes, or, more commonly, cornstarch. Through treatment with enzymes and acids, it can be converted into a fiber and thickening agent.
Found in: Canned fruit, instant pudding, sauces, dressings, chips, and chocolates

Example: Cheetos Cheese Snacks

What You Need to Know: Like other sugars, maltodextrin has the potential to raise blood glucose and insulin levels.

Mannitol

A sugar alcohol that’s 70 percent as sweet as sugar. It provides fewer calories and has a less drastic effect on blood sugar.

Found in: Sugar-free candy, low-calorie and diet foods, and chewing gum

Example: Orbit Peppermint Sugar-Free Gum

What You Need to Know: Because sugar alcohols are not fully digested, they can cause intes-tinal discomfort, gas, bloating, flatulence, and diarrhea. But in small quantities, you should be safe from any ill effects.

Modified Food Starch

A catch-all term describing starches (derived from corn, wheat, potato, or rice) that are modified to change their response to heat or cold, improve their texture, and create efficient emulsifiers, among other reasons.

Found in: Most highly processed foods, low-calorie and diet foods, cookies, frozen meals

Example:Kraft Easy Mac

What You Need to Know: The starches themselves appear safe, but the nondisclosure of the chemicals used in processing causes some nutritionists to question their effects on health.

Mono- and Diglycerides

Fats added to foods to bind liquids with fats. They occur naturally in foods and constitute about 1 percent of normal fats.

Found in: Peanut butter, ice cream, margarine, baked goods, and whipped topping

Example: Dove Unconditional Chocolate Ice Cream

What You Need to Know: Aside from being a source of fat, the glycerides themselves pose no serious health threats.

Monosodium Glutamate (MSG)

The salt of the amino acid glutamic acid, used to enhance the savory quality of foods. MSG alone has little flavor, and exactly how it enhances other foods is unknown.

Found in: Chili, soup, and foods with chicken or beef flavoring

Example: Hormel Chili No Beans

What You Need to Know: Studies have shown that MSG injected into mice causes brain-cell damage, but the FDA believes these results are not typical for humans. The FDA receives dozens of reaction complaints each year for nausea, headaches, chest pains, and weakness.

Olestra

A synthetic fat created by pharmaceutical company Procter & Gamble and sold under the name Olean. It has zero-calorie impact and is not absorbed as it passes through the digestive system.

Found in: Light chips and crackers

Example: Lay’s Light Original Potato Chips

What You Need to Know: Olestra can cause diarrhea, intestinal cramps, and flatulence. Studies show that it impairs the body’s ability to absorb fat-soluble vitamins and vital carotenoids such as beta-carotene, lycopene, lutein, and zeaxanthin.

Partially Hydrogenated Vegetable Oil

A manufactured fat created by forcing hydrogen gas into vegetable fats under extremely high pressure, an unintended effect of which is the creation of trans-fatty acids. Food processors like this fat because of its low cost and long shelf life.

Found in: Margarine, pastries, frozen foods, cakes, cookies, crackers, soups, and nondairy creamers

Example: Honey Maid Graham Crackers

What You Need to Know: Trans fat has been shown to contribute to heart disease more so than saturated fat. While most health organizations recommend keeping trans-fat consumption as low as possible, a loophole in the FDA’s labeling requirements allows processors to add as much as 0.49 gram per serving and still claim zero in their nutrition facts. Progressive jurisdictions such as New York City, California, and Boston have approved legislation to phase trans fat out of restaurants, and pressure from watchdog groups might eventually lead to a full ban on the dangerous oil.

Propyl Gallate

An antioxidant used often in conjunction with BHA and BHT to retard the rancidity of fats.

Found in: Mayonnaise, margarine, oils, dried meats, pork sausage, and other fatty foods

Example: Pop-Secret Kettle Corn

What You Need to Know: Rat studies in the early ’80s linked propyl gallate to brain cancer. Although these studies don’t provide sound evidence, it is advisable to avoid this chemical when possible.

Red #3 (Erythro-sine) and Red #40 (Allura Red)

Food dyes that are cherry red and orange red, respectively. 
Red #40 is the most widely used food dye in America.

Found in: Fruit cocktail, candy, chocolate cake, cereal, beverages, pastries, maraschino cherries, and fruit snacks

Example: Yoplait Light Fat Free Strawberry

What You Need to Know: The FDA has proposed a ban on Red #3 in the past, but so far the agency has been unsuccessful in implementing it. After the dye was inextricably linked to thyroid tumors in rat studies, the FDA managed to have the liquid form of the dye removed from external drugs and cosmetics.

Saccharin

An artificial sweetener 300 to 500 times sweeter than sugar. Discovered in 1879, it’s the oldest of the 5 FDA-approved artificial sweeteners.

Found in: Diet foods, chewing gum, toothpaste, beverages, sugar-free candy, and Sweet ‘N Low

Example: IBC Diet Root Beer

What You Need to Know: Rat studies in the early ’70s showed saccharin to cause bladder cancer, and the FDA, reacting to these studies, enacted a mandatory warning label to be printed on every saccharin-containing product on the market. The mandate was removed after 20 years, but the question over saccharin’s safety was never resolved. More recent studies show that rats on saccharin-rich diets gain more weight than those on high-sugar diets.

Sodium Nitrite and Sodium Nitrate

Preservatives used to prevent bacterial growth and maintain the pinkish color of meats and fish.

Found in: Bacon, sausage, hot dogs, and cured, canned, and packaged meats

Example: Oscar Mayer Bacon

What You Need to Know: Under certain conditions, sodium nitrite and nitrate react with amino acids to form cancer-causing chemicals called nitrosamines. This reaction can be hindered by the addition of ascorbic acid, erythorbic acid, or alpha-tocopherol.

Sorbitol

A sugar alcohol that occurs naturally in some fruits. It’s about 60 percent as sweet as sugar and used to both sweeten and thicken.

Found in: Dried fruit, chewing gum, and reduced-sugar candy

Example: Fudgsicle No Sugar Added

What You Need to Know: Sorbitol is digested slower than sugars, which makes it a better choice for diabetics. But like other sugar alcohols, it can cause intestinal discomfort, gas, bloating, flatulence, and diarrhea.

Sucralose

A zero-calorie artificial sweetener made by joining chlorine particles and sugar molecules. It’s 600 times sweeter than sugar and largely celebrated as the least damaging of the artificial sweeteners.

Found in: Sugar-free foods, pudding, beverages, some diet sodas, and Splenda

Example: Snapple Diet Lemonade Tea

What You Need to Know: After reviewing more than 110 human and animal studies, the FDA concluded that use of sucralose does not cause cancer. The sweetener is one of only 3 artificial sweeteners deemed safe by the Center for Science in the Public Interest.

Yellow #5 (Tartrazine) and Yellow #6 (Sunset Yellow)

The second and third most common food colorings, respectively.

Found in: Cereal, pudding, bread mix, beverages, chips, cookies, and condiments

Example: Sunny D Original

What You Need to Know: Several studies have linked both dyes to learning and concentration disorders in children, and there are piles of animal studies demonstrating potential risks such as kidney and intestinal tumors. One study found that mice fed high doses of sunset yellow had trouble righting themselves in water. The FDA does not view these as serious risks to humans.

Xanthan Gum

An extremely common emulsifier and thickener made from glucose in a reaction requiring a slimy bacteria called Xanthomonas campestris – the same bacterial strain that appears as black rot on cruciferous vegetables like broccoli.

Found in: Whipped topping, dressings, marinades, custard, and pie filling

Example: Newman’s Own Ranch Dressing

What You Need to Know: Xanthan gum is associated with no adverse effects.

Xylitol

A sugar alcohol that occurs naturally in strawberries, mushrooms, and other fruits and vegetables. It is most commonly extracted from the pulp of the birch tree.

Found in: Sugar-free candy, yogurt, and beverages

Example: Trident Spearmint Sugarless Gum with Xylitol

What You Need to Know: Unlike real sugar, sugar alcohols don’t encourage cavity-causing bacteria. They do have a laxative effect, though, so heavy ingestion might cause intestinal discomfort or gas.