Food Additives Needing Your Awareness
- Autolyzed Yeast (or autolyzed "anything")
- Hydrolyzed Protein (or hydrolyzed "anything")
- Monosodium Glutamate (or anything else glutamate)
- Calcium Caseinate
- Carageenan (from seaweed) - in most dairy products, this is one of my TOP offenders
- Yeast Extract
- Textured Protein
- Whey Protein
- Soy Protein
- Modified Enzymes
- Spice Extractives - anything extracted has to be processed...
- Natural Flavors (can include 20% MSG) - this one tricked me a long time
- Malted Barley Flour - malting the barley is the issue
- Citric Acid - I experience much less issue with this one
- Aspartame/Sucralose/Nutrasweet - do a little reading on these and their ties to diseases and headaches
- Corn Syrup Solids - the process to make this is very similar to how some of the other additives of this list are made
- Hydrogenated Oils - this messes with your intestines as much as your blood
- Interesterified Oil - Sometimes taking the place of hydrogenated oils, there are questions as to this being worse! You'll find it in tortillas, breads, etc.
- Artificial Flavors - In my research I found most are petroleum-derived. Why settle for aritifical anything?
- Nitrates/nitrites - these made me sick since I was a kid - in most hotdogs, cold cuts, sausages, and pepperoni (hooray for uncured bacon!)
- Irradiated foods - I'm seeing this more often now. Radiation in your food - how hard is that one to figure out?
- Azodicarbonimide and DATEM - Do not allow these atrocities in your bread! Same goes for mono and di-glycerides! BUY REAL BREAD.
If you've read this far...
Here's what you need to know about the commonality of these items - and two things in particular jump out at me. First, they are irritants to your digestive system. They irritate your stomach and intestines. Trust me, I've been there for a whole lot of years. And we know that irritation is a large part of so many problems, like irritable bowel, fibromyalgia, and cancer.
Second, most of them have similar methods of production. Do the research yourself and see just how many of these ingredients are leftover products after something else is boiled or processed, much of the time the boiling of the original product is accomplished using some toxic acid (hydrochloric in particular). You're eating the flaky leftovers from boiling things in acid. When I see the method to create an ingredient follows that type of methodology, I avoid it, and it makes a difference.
There are MORE items, this list is NOT comprehensive. But it's a great start, and a great way to avoid most of the troublemaking products.