Additives In Food

There Are Now 3000 Chemicals Added To Food

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The Environmental Working Group (EWG) has compiled a detailed reporton food additives, including a “Dirty Dozen” list—the ones that pose the greatest danger to our health. They are as follows:

  1. Nitrates and nitrites – Used to color, preserve, and flavor processed meats like bacon, hot dogs, and salami; a “probable” carcinogen according to the World Health Organization.
  2. Potassium Bromate – Found in bread and other baked goods; linked to various cancers; not allowed in food in Canada, the United Kingdom, or the European Union.
  3. Propylparaben – Used in baked goods; believed to be an endocrine disruptor; also may be carcinogenic.
  4. Butylated hydroxytoluene (BHT) – Used as a preservative in cereal and other foods; caused cancer in animal tests.
  5. Butylated hydroxyanisole (BHA) – Similar to the above; listed by California as a carcinogen.
  6. Propyl gallate – Used in food with animal fats, like lard and sausage; may be carcinogenic.
  7. Theobromine – In chocolate, bread and sports drinks; in animal testing had possible effects on reproduction and development.
  8. Flavorings, natural or artificial – Even when these say “natural,” they may be extracted using other chemicals that aren’t listed. Any time you see words like “flavors” or “spices,” it’s cause for concern.
  9. Artificial colorings – Have been associated with everything from cancer to hyperactivity in children.
  10. Diacetyl – Flavoring, like the “butter” taste in microwave popcorn, hazardous for workers in factories where it’s used.
  11. Phosphates – In thousands of foods; linked to cardiovascular disease risk.
  12. Aluminum additives – Such as sodium aluminum phosphate and sodium aluminum sulfate; used as stabilizers; linked to neurotoxicity.