Food Additives to Avoid

food additives to avoid

People often ask what food additives they should be sure to avoid. Before I answer this question, I would like to explore the purpose of these ingredients. The vast majority of elements we suggest you avoid in food are additives and preservatives with some classified as excitotoxins. These chemicals are used to preserve as well as enhance the color, flavor and appearance of the product.

If you think like we do, then you are also wondering why foods would need these added “services”. All of us usually prefer fresh foods to anything else. When most people are served really fresh foods they appreciate the color, appearance and most of all the great taste.

Why then would foods need to be processed or enhanced? Could it be that they would otherwise not be fit for consumption or maybe in order to extend the shelf life they must be “de-natured”? The truth is simply this: by adding these chemicals to our food supply, manufacturers can mass produce the food in larger quantities and extend the shelf life of their product while “enhancing flavor”. Basically, chemicals are used to increase their profit margins.

Before we continue I understand that you may be thinking, “It’s such a small amount of toxins I don’t see how ingesting them can be so harmful. Surely food companies would not put something so dangerous on the shelves.” You’re right, they are very small amounts of pesticides or additives that are in each piece of food you eat, but ask yourself, can your body truly consume small amounts of poison every day and not be affected? Not likely.

When considering the idea of organic, healthy eating, many people believe it is price prohibitive and unrealistic. People are unfamiliar with the idea that organic, healthy foods, when prepared correctly, will actually taste better than their processed counterparts. And because the body is getting the nutrients it needs, people will tend to eat less. The end result is that it can actually save them money on their grocery bills.

With the right knowledge and recipes, we can enjoy the same meals we currently love, only in a much healthier way. Our overall message is: the simpler the better. Stick to foods with few ingredients and preferably ones that you can pronounce without a dictionary. Start by staying away from things like aspartame, monosodium glutamate, high fructose corn syrup, trans fats and hydrogenated oils. Make sure your fish is wild caught and your meats were not given antibiotics or hormones. Finally, if you want to take your health a step further, click here for a printable list of Food Additives to Avoid. Feel free to post this on your refrigerator or take it to the grocery store with you.

Food Additives to Avoid


aspartame
autolyzed yeast
benzoates in food
butylated hydroxyanisole (BHA)
bleached flour
bromated flour
brominated vegetable oil (BVO)
calcium bromate
calcium caseinate
calcium disodium EDTA
calcium sorbate
certified colors
cysteine or l-cysteine (usually in bread products)
disodium inosinate
(ethylenediaminetetraacetic acid) EDTA
colors FD & C
gelatin
glutamate
glutamate
glutamic acid
high fructose corn syrup
hydrogenated fats/oils
hydrolyzed protein
disodium inosinate (IMP)
irradiated foods
methylparaben
microparticularized (whey protein derived fat substitute)
monosodium glutamate (MSG)
nitrates
nitrites
partially hydrogenated oil
potassium benzoate
potassium bromate
preservatives
propylparaben
saccharin
sodium caseinate
sodium glutamate
sodium nitrate/nitrite
solvent extracted oils, as standalone single-ingredient oils (except grapeseed oil).
sucralose
sucroglycerides
sulfites (sulfur dioxide)
textured protein
trans fats
whey
yeast extract
yeast food

Sources:
“Sweet Poison”, by Dr. Janet Starr Hull
“Excitotoxins: The Taste that Kills” , by Dr. Russell L. Blaylock
“The Deadly Deception: Story of Aspartame” , by Mary Nash Stoddard
“Slow Poisoning of America”, by John E. Erb and Michelle Erb
“Defense against Alzheimer’s Disease” , by Dr. H.J. Roberts

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