Chapter 1 Introduction

Health is wealth, Health is maintained by a variety of ways, the main being food.
People now a days live for a maximum of 80-85 years. It was said that early man lived
up to 600 years of age. What is the reason behind this? It is man himself. He has
corrupted the three main elements required for life; air, water and food.
The food we eat does not matter to us unless it looks good and tastes good. My research
topic focuses on additives used in the food we eat, what are they really? How harmful
can they be? And what substitutes can be used? And mainly to find out how many
people are aware of these dangerous chemicals they ingest and also to spread its
awareness.

1.1 Background of study

This study has been made to identify the harmful effects of food additives and to
educate the public about the various chemicals and poisons they consume that
result in the degradation of their health and that of their family.
We consume processed food blindly thinking that they may be perfectly safe as it
has been tested and approved by various health agencies and critics.
The food we eat is hardly safe, they contain artificial chemicals that result in the
shortening of human life and also causes suffering; misery and various diseases
and we blindly accept it thinking it comes with age or other such reasons. No one
wonders why they are suffering from these problems and they think that there is no
cure.
This project is intended to educate the people about the dangerous chemicals in the
junk and processed food they eat and to teach them to lead a healthy lifestyle with
good eating habits and healthy diets.

1.2 Research objectives:

1.
2.
3.
4.

To identify harmful additives present in food

Create awareness on various harmful additives present in various foods
Suggest healthier alternatives to harmful additives.
Understand the awareness of the people of Mangalore regarding the additives

used in food.
5. Identify natural additives safe for consumption

1.3 Significance of the Study

Food plays a vital role in the health of any living thing. The food we eat now days is
full of chemicals and artificial additives and flavors that have adverse effects on the
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health of people that we may not realize now but which gradually and silently lead to
our destruction.
The interesting thing is that the government is aware of these chemicals used in food
and have approved their use in food products. This is a study is done to understand the
harmful effects of these additives in our food and to spread the message to avoid
packaged and processed foods and to consume natural food items and preferably to eat
at home and to avoid outside food.

1.4 Research Methodology:

The data presented was collected through a questionnaires conducted in the city of
Mangalore by speaking to the participants. This data was collected from two sources:

Primary source
Secondary source

PRIMARY SOURCES:
This is the first hand information collected from the people of Mangalore using
Questionnaire method.
SECONDARY SOURCES:
The information about food additives was also gathered from sources suchas the
Internet.

1.5 Limitations of study:

Not enough access to journals and books that state the harmful effects of

chemicals used
Inaccurate range as sample size is limited

Chapter 2 - Literature Review

2.1 Review of literature

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According to Dr. Julia Gonen: (2007)

(http://www.gaianaturopathic.com/docs/Food_Additives.pdf)
FOOD ADDITIVES
Historically, foods was grown, collected, and eaten directly from a relatively unpolluted
Earth. Wild foods were sought and gathered. Cleaner oceans, lakes and rivers fed us
nutritious fish. As the human population grew exponentially, farming progressed, trade
developed, and local markets shared a variety of goods among a diversity of people.
Techniques for food preparation and preservation, such as pickling, salting, and
smoking, were developed to deal with the new problems of storage, waste, and foodborne illnesses. With advanced technology, our modern food industrys reliance on
processing and additives continues to increase. This seemingly abundance of foodstuffs
found in our supermarkets of today is deceiving our bodies by selling foods products
that are chemically altered and designed to appeal to us. For decades now, the food
industry has continually created new chemicals to manipulate, preserve, and transform
our food. With the use of chemicals, scientists are able to mimic natural flavors, color
foods to make them look more natural or fresh, preserve foods for longer and
longer periods of time. There are even foods products that are made entirely from
chemicals. Coffee creamers, sugar substitutes, and candies consist almost completely of
artificial ingredients. Such manipulation of our food can have a profound effect on our
bodys unique biochemical balance. What are the effects of food additives? Avoiding or
minimizing toxins in your diet is an important step toward enhancing your health and
lowering your risk of disease. Foods, amongst other things (cosmetics & medications),
represent a source of these toxins. Why take a risk with your health and the health of
your children if you dont need to? You may not even know that you are being affected
by food additives. Effects of food additives may be immediate or may be harmful in the
long run if you have constant exposure. Immediate effects may include headaches,
change in energy level, and alterations in mental concentration, behavior, or immune
response. Long-term effects may increase your risk of cancer, cardiovascular disease
and other degenerative conditions. Begin by avoiding the most questionable additives.
Make a decision to either cut down on or cut out altogether those food additives that
may be hazardous to your health. Although it may seem difficult to change habits and
find substitutes for foods you enjoy, remind yourself that you will be adding to your
diet some new wholesome foods that you will come to enjoy even more. Look for
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foods that are not packaged and processed, but enjoy natures own bounty of fresh
fruits, vegetables, grains, beans, nuts and seeds. Find foods that resemble what they
looked like when they were originally grown. Did you ever see a field of Oreo cookies?
FOOD ADDITIVES AND SAFETY

Some studies have linked some food additives to hyperactivity in children. A recent
British study found that children without a history of any hyperactive disorder showed
varying degrees of hyperactivity after consuming fruit drinks with various levels of
additives. Among those that were studied were: Sodium benzoate (E211), Tartrazine
(E102), quinoline yellow (E104), Sunset yellow (E110), Carmosine (E122), Allura red
(E129)

Color additives to avoid:

Color

Where Found

Erythrosine

Cherries in fruit cocktails

FD&C Red No. 3

and in canned fruits for

Possible negative effects

Cancer

salads, confections, baked

goods, dairy products,
Tartrazine (E102)

snack foods.
Ice cream, Carbonated

Hyperactivity, asthma, skin

FD&C Yellow No. 5,

drinks, Fish sticks

rashes, and migraine headaches.

Quinoline yellow (E104)*

Soft drinks, Ice creams,

Asthma, rashes and hyperactivity.

Desserts, Candies, Sauces,

Potential carcinogen in animals:

Cosmetics & medications

implicated in bladder and liver

cancer. Altered reproduction in

Sunset yellow(E110)*

Sweets, Snack foods, Ice-

animals
Growth retardation and severe

Yellow FCF Orange Yellow-

creams, Yoghurts Drinks

weight loss in animal studies.

AVOID in allergies & asthma.

Cancer DNA damage, increases
tumors in animals.

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Carmosine (E122)*

Yoghurts, Sweets

DNA damage and tumors in

animals.

Allura red (E129)*

Carbonated drinks Bubble

May worsen or induce asthma,

FD&C Red No. 3

gum, snacks, Sauces,

rhinitis (including hay fever), or

preserves, Soups, wine,

urticaria (hives).

Ponceau 4R (E124)*

cider, etc.
Carbonated drinks, Ice-

Cancer - DNA damage and

Conchineal

creams, Confectionery

tumors in animals. Can produce

Amaranth (E123)

items, Desserts
Wine, Alcoholic drinks,

bad reactions in asthmatics

May worsen or induce asthma,

Fish roe

allergies or hives.

Ice-creams, Sweets, Baked

May cause nausea, vomiting, skin

goods, Confectionery

rashes, breathing problems and

items, Biscuits

brain tumors. DNA damage and

Dairy products, Sweets,

tumors in animals
Hyperactivity and skin rashes.

Drinks

Listed as human carcinogen by

Indigo Carmine (E132)*

Brilliant Blue (E133)*

the US EPA. Causes DNA

damage and tumors in animals.

Food Preservatives to avoid:

Additive

Where Found

Possible negative effects

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Sodium benzoate (E211)*

Carbonated drinks
Pickles
Sauces
Certain medicines

(even some natural

and homeopathic
Sulphur Dioxide (E220)*

medications for kids)

Carbonated drinks
Dried fruit
Juices
Cordials
Potato products

Aggravates asthma and

suspected to be a
neurotoxin and
carcinogen, may cause
Fetal abnormalities.
Worsens hyperactivity
May induce gastric
irritation, nausea,
diarrhea, asthma attacks,
Skin rashes. Destroys
Vitamin B1. Causes fetal
abnormalities and DNA

Sodium metabisulphite

Potassium nitrate (E249)

Preservatives and

Damage in animals.
May provoke life threatening

Antioxidants.

Asthma.

Cured meats and

May lower oxygen carrying

canned meat

capacity of

Products.

blood; may combine with

other substances to form
nitrosamines that are
carcinogens; may
negatively affect the

Calcium benzoate (E213)

Drinks, low-sugar

Adrenal gland.
May temporarily inhibit

products, cereals,

digestive enzyme

Meat products.

function and may deplete

levels of the amino acid
Glycine. AVOID with

Calcium sulphite (E226)

In a vast array of

allergies, hives, & asthma

May cause bronchial

foods-from burgers

problems, flushing, low

to biscuits, from

blood pressure, tingling,

frozen mushrooms

And anaphylactic shock.

To horseradish. Used

Avoid them if you suffer

to make old

from bronchial asthma,

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Produce look fresh.

cardiovascular or
respiratory problems and

Butylated Hydroxy-anisole

Particularly in fat

Emphysema.
BHA/BHT is may be

(E320)

containing

Carcinogenic to humans.

BHA/BHT

foods,

BHA also interacts with

confectionery,

nitrites to form chemicals

Meats.

known to cause changes

Drinks, low sugar

In the DNA of cells. Emphysema.

May temporarily inhibit

products, cereals,

digestive enzyme

Meat products.

Function. May deplete

Benzoic acid (E210)

Glycine levels. AVOID in

asthma, or allergies

Flavorings and sweeteners to avoid:

Additive

Where Found

Possible negative effects

Monosodium Glutamate

Processed foods &

Destroys nerve cells in brain

MSG (E621)* **

Drinks, soup mixes.

and linked with aggravating

or accelerating Huntington's,
Alzheimer's and Parkinson's
Diseases. Causes cancer, DNA
damage and fetal

Aspartame (E951)*

Artificial sweeteners (200

Abnormalities in animals.
May cause neurological

times sweeter

damage, Breaks

than sugar)

down in the body to

phenylalanine (neurotoxin may cause seizures), aspartic
acid (damages developing
brain) and methanol
(Converts to formaldehyde).
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Crosses the placental barrier

from mother to baby, even in
Acesulphame K (E950)*

Artificial sweeteners (200

Small doses. Obesity.

Causes cancer in animals.

times sweeter

Linked to hypoglycemia, lung

than sugar)

tumors, increased
Cholesterol and leukemia.

Saccharine (E954)*

Artificial sweeteners (350

May contribute to obesity

May interfere with blood

times sweeter

coagulation, blood sugar

than sugar)

Levels and digestive function.

Causes cancer of the bladder,
uterus, ovaries, skin and
Blood vessels in animals.
Linked to DNA damage and
congenital abnormalities in
Animals. May contribute to

High Fructose Corn Syrup

(HFCS)

Carbonated drinks
Other sweetened
Drinks (juices)
Baked goods
Candies
Canned fruits
Jams & jellies
Dairy products

Obesity.
Obesity
Accelerated aging
Insulin resistance
Diabetes mellitus
Complications of diabetes
Fatty liver
Increased triglycerides
Increased uric acid
Chronic diarrhea
Irritable bowel syndrome
Hives

*All of these additives are considered the Dirty Dozen Food Additives and are
prohibited in the UK for foods marketed for children less than 36 months.
**MSG-intolerant people can develop MSG symptom complex, which is characterized
by one of more of the
Following:
1. A burning sensation in the back of the neck, forearms and chest.
2. Numbness in the back of the neck, radiating to the arms and back.
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3. A tingling, warmth and weakness in the face, temples, upper back, neck and
arms.
4. Facial pressure or tightness, swelling of lips/face
5. Chest pain, rapid heartbeat
6. Headache, nausea, drowsiness
7. Bronchospasm (difficulty breathing) in MSG-intolerant people with asthma.

According to Bianca Nogrady (2013):

(www.abc.net.eu/health/features/stories/2013/02/14/3648.htm)

The Hard facts on food additives

Most food that comes in a packet or container contains at least some food additives.
But what are these little three digit numbers and are they really a cause for concern?
Why do we need them? How safe are they?
Which additives cause problems?
Reading the ingredient list on packaged food can leave you feeling bamboozled,
especially when it comes to the names and numbers of food additives, which are often
completely unidentifiable and unpronounceable.
But despite our confusion, the food additives in our tins of tomatoes, tubs of margarine,
or jars of jam are there for a variety of reasons. They may stop your food going off,
improve its taste or appearance, or keep the ingredients from separating.
Food Standards Australia's chief scientist Dr Paul Brent says: "a food additive is any
substance that is not normally consumed as a food in itself and is not normally an
ingredient, but which is allowed to be there if it fulfills a technological function in the
final food".
Why do we need them?
We've been using ingredients to help us preserve and improve the taste of food for
centuries and without certain additives many processed foods would be unsafe to eat,
and if they weren't we wouldn't want to eat them anyway.

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Some of the functions of food additives include:

Adding or restoring color to foods (artificial colors have code numbers in 100s)

Preventing food from 'going off' (preservatives have code numbers in 200s)

Slowing or preventing the oxidative deterioration of foods (antioxidants have

code numbers in 300s)

Improving the flavor of food (food enhancers have code numbers in the 600s).

"Consumers expect certain types of food to be certain types of color so for example, if
there are no colors we'd be eating clear margarine," Brent says.
He acknowledges many of us are not happy with the amount of additives in our food,
but argues they are a necessity.
"There is general concern about the use of food additives, that they're not natural. Why
do we have them, that we should be eating organic food with no chemicals? But the
fact is that with a lot of food, particularly in a large continent like Australia where food
has to travel a fair way, you do need preservatives."

How safe are they?

Food Standards Australia and New Zealand (FSANZ), closely monitors the use of food
additives, which Brent says undergo comprehensive safety assessments and are subject
to regulatory scrutiny similar to pharmaceuticals and chemicals.
"The amount of data we get for a food additive compares with the amount of data that
other agencies, such as the Office of Chemical Safety or the Therapeutic Goods
Administration get."
In addition, food additives are scrutinized by the World Health Organization, the United
Nations Food and Agriculture Organization and its joint expert committee on food
additives.

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Dr Anne Swain, dietitian from Royal Prince Alfred Hospital's allergy unit, says usually
food additives aren't a problem. But they can become an issue when over consumed, or
if someone with sensitivity to a particular additive consumes them.
The amount of an additive food manufacturers are able to add to foods is based on tests
of what is reasonable and safe, not only at normal levels of consumption, but also
allowing for overconsumption.
"Could you over consume? Yes. But generally the levels that are allowed [to be added
to foods] are taking that into account."

Food additive intolerances

Around 5 per cent of the general population is sensitive to one or more food additives,
says Dr Rob Loblay, head of the allergy unit at Sydney's Royal Prince Alfred Hospital.
"For some people it's a minor problem that only bothers them if they have way too
much of something. For other people, who are very sensitive, it can be a significant
problem and if they happen to have asthma it can be a serious problem," says Loblay.
He points out intolerances to food additives are not food allergies; they don't tend to
involve the immune system and don't show up on allergy tests. Also intolerances are
unlikely to cause life-threatening reactions such as anaphylaxis, even though they can
still make you very unwell.
"It's a dose effect often a little bit is not a problem, a bit more can be a problem, too
much can be a problem. But that's a very individual thing. Each person needs to work
out how much is too much for them of which particular additive," Loblay says.

Much of the concern about food additives has been based on certain groups.
Preservatives have been associated with intolerances, particularly among people with
asthma. Sulfites (including sodium bisulphite (222), sodium metabisulphite (223) and
potassium bisulphite (228)) found in wine, beer and dried fruit, are known to trigger
asthmatic episodes and cause migraines in people who are sensitive to them. Also
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sodium nitrate (251) and sodium nitrite (250), which is used in processed meats, have
been classified as 'probably carcinogenic to humans' by the International Agency for
Research of Cancer (IARC).
Flavor enhancer monosodium glutamate (MSG) (621) is often used in Asian cooking
and has been associated with 'Chinese Restaurant Syndrome' (a collection of symptoms
including headache, numbness and tingling that some people experienced after eating
foods containing MSG). While numerous studies have found MSG is safe for most of
us, some people experience symptoms if they eat a large amount of MSG in a single
meal.
Food colorings, such as tartrazine (102), Allura red (129) and Ponceau 4R (124), are
often credited as the cause of hyperactivity in children. In 2007, a team of researchers
from the University of Southampton in the UK studied food colorings and additives,
and their effect on children's behavior. The authors of the Southampton study
concluded there was a link between hyperactivity and food colorings (and one
preservative) in children aged three and eight to nine years old.
Says Loblay: "It created this enormous wave of concern, as well as lobbying by various
interest groups to ban additives from the market, or to ban colorings from market, or to
ban them from schools. There was a big push to ban things and it caused some concern
for the food authorities because they felt that it was all a bit overblown and so did we."
Natural additives
He says the distinction between 'artificial' and 'natural' food additives, is misguided
because almost everyone who is sensitive to an artificial additive will also be sensitive
to one or more natural substances.
"Sometimes the additives and the natural substance are chemically identical, sometimes
they're chemically closely related and the distinction between natural and artificial is
completely artificial."
Swain says the main difference between these compounds in 'natural' versus processed
foods is concentration.
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"When you're talking about the natural chemicals in food, you'll get a small amount of
these compounds naturally occurring in food but when you get them as an additive, you
get a large dose in one hit," says Swain.
However, she stresses that for the majority of people, the nature and levels of additives
in our food supply are not an issue as long as they are consumed in moderation.
"I'm not saying that people should have lots of colors, preservatives etcetera, but I'm
equally not saying it should be banned from our food supply," Swain says.
"I think there's too much junk out there but for those that want to eat junk, it's there."

According to Linda Tarr Kent (2015):

(www.livestrong.com/article/129493-additive-side-effects/ )

Problem additives
Aspartame
Aspartame is used as a low-calorie sweetener in items like gum, drinks, pudding and
yogurt. If you are allergic to aspartame, it can cause migraine headaches, according to a
guide compiled by CNN.
Saccharin
Saccharin is a sweetener often used in carbonated drinks, jellies, canned fruits and fruit
juice beverages. In laboratory animals, it is known to cause cancer, according to CNN.
MSG
Monosodium Glutamate, or MSG, is used to enhance a foods flavor. It can be found in
everything from frozen foods to dressings to canned tuna and vegetables. Some folks
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suffer side effects when they eat too much MSG, according to CNN. This is dubbed
Chinese restaurant syndrome," due to the fact that MSG commonly is found in foods
at such restaurants. Symptoms can include general weakness, flushing, heart
palpitations or numbness along the back of your neck, according to Dr. Andrew Weil,
Arizona Center for Integrative Medicine founder. Also, if youre on a low-sodium diet,
you need to avoid MSG along with another additive, sodium bicarbonate, because both
are both significant sources of sodium, advises CNN.
BHA and BHT
Butylated hydroxyanisole, or BHA, is used as a preservative to keep foods from going
rancid. Its also a defoaming agent used with yeast. Butylated hydroxytoluene, or BHT,
is a preservative that prevents food from changing color, flavor or odor. In large doses,
studies indicate that BHA and BHT may cause tumors in animals. Results remain
inconclusive, however, advises CNN. BHA is usually found in foods that are high in
oils and fats such as butter. Its also found in snack foods, baked goods, beer, cereals,
meats and dehydrated potatoes. BHT is found in foods that are high in oils and fats,
shortening and cereals.
Sulfites
Potassium bisulfate, potassium metabisulfite, sodium sulfite and sulfur dioxide are
types of sulfites that are used to prevent discoloration in fruit and to halt bacterial
growth in wine, according to CNN. The FDA does not allow their use on raw fruits or
vegetables. Some people suffer allergic reactions to sulfites. People who have asthma
also can have reactions because of the sulfur dioxide in them, which an asthmatic
inhales as he eats sulfited food. Sulfur dioxide irritates his lungs and may cause severe
bronchospasm, or a constriction of his lungs, according to the University of Maryland
Medical Center. Symptoms also may include coughing, wheezing, and shortness of
breath, according to the European Food Information Council.

According to people for ethical living.com:

(www.peopleforethicalliving.com/health-and-fitness/food-choicesnutrition/dangerous-food-additives/)

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Food additives are making you sick; the FDA knows it and does not do
a thing about it. Are you?
In the United States today, we are all being constantly bombarded by chemicals,
poisons and toxins. Virtually everything that we eat or drink makes us less healthy.
The vast majority of Americans gladly consume aspartame, fluoride, BPA, geneticallymodified food, pesticides, high fructose corn syrup, pharmaceutical drugs and toxic
vaccines without any concern that those substances may ruin their health. But the truth
is that we are getting sicker and sicker and sicker as a nation. According to one recent
report, the United States has dropped to 49th place in the world in overall life
expectancy.

Diseases such as cancer, heart disease and diabetes are absolutely

exploding. Thousands of toxins, carcinogens and chemicals are being put into what we
eat and what we drink, courtesy of the FDA and the USDA. Shamefully these
chemicals were tested on helpless animals that were injected, poisoned and died from
their exposure. Still in spite of the obvious dangerous side effects collected from
countless data, first to animals and to humans, the corporate food giants, Kelloggs,
General Mills, Nestle, Coca Cola, etc along with the powerful pharmaceutical and
chemical lobby push and sell their unhealthy business practices to our sold out
government agencies. Start reading labels and do not buy food with additives and
chemicals. True, there may not be much left. Then find alternatives, start protesting to
your supermarket, to your representatives, find a food co-op in your area. It is your
health and your life that is at stake. The next time you go to the supermarket, pick up a
few products and read the labels. You will be shocked by what you find.
With the blessing of our government, food producers and manufacturers mislead you
into thinking that food additives improve the nutritional value of food. Keywords in
Washington are profit and election support.
Words like improved, enriched foods have actually been stripped of their original
nutrients, so the manufacturers add a few synthetic vitamins and minerals to artificially
give it some nutritional value. The final products have fewer nutrients than the starting
product and they are not well received by our bodies as they would have been in their
natural state.

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Preservatives allow food to sit on shelves for a very long time, but while it may be
beneficial for the corporation and their profit quotas, they are very bad for your health.
There are many chemicals to change the texture of food and instant mashed potatoes is
even lighter and fluffier than anything you could ever make at home, but it also has no
nutritional value left in it, just bad carbohydrates and fats (usually from an animal
source).
Artificial flavors exist for the sole purpose of adding something extra to the taste of
denatured foods which after they have been so processed would not otherwise taste
anything like expected: Fake lemon flavor, fake butter flavor, fake berry flavor, to make
up for the fact that none of these ingredients were actually used to make the item.
Food companies pick oranges that are green and unripe, and simply add some dyes to
make them look like what you wish them to look like. Dyes and salts are added to meat,
colorants, artificial flavors, considerable amounts of unhealthy sugars and thickeners
are tampering with traditionally healthy foods, staples in a childs diet, such as yogurt
and juice drinks.

Harmful additives that are approved by FDA:

Acesulfame Potassium (also known as Acesulfame K)
Acesulfame K is a relatively new calorie-free artificial sweetener. It is many times
sweeter than table sugar but has a slightly bitter aftertaste. It is marketed as
DiabetiSweet and Sweet One. It is used in chewing gum, baked goods, and gelatin
desserts
Possible side effects: In some research studies, this sweetener caused lung, cancer, and
thymus gland tumors in rats. It also caused leukemia and chronic respiratory disease
and has now been linked to breast cancer. In humans, it can cause low blood sugar
attacks (reactive hypoglycemia).
Alginic Acid
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Alginic acid is used as gelling agent to thicken drinks and foods, salad dressings, soups,
jellies, cheese spreads and dips, ice cream and other frozen desserts
Possible side effects: birth defects, complications in pregnancy
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.
Possible side effects: In the amount added to foods, tocopherols pose no apparent health
risks, but because it is added to so many things. Concentrated supplements might bring
on toxicity symptoms such as cramps, weakness, and double vision.

Artificial Flavoring
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. Food flavorings are found thousands of highly processed foods such
as cereals, beverages, and cookies, juices, candies, etc. 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. Most artificial flavorings are banned in food production in EU.
Aspartame
Aspartame is an artificial sweetener. It is marketed under the brand names of
NutraSweet and Equal. Many people with diabetes use aspartame instead of table sugar.
Youll find it in sugar-free beverages, gum, candy, instant desserts, low-calorie desserts,
gelatin, drink mixes, lite and diet labels, power bars, soft drinks, and some brands
of chewable vitamin supplements. Today, aspartame is an ingredient in literally
thousands of different food and drink products. In fact, it is often marketed in health
products such as diet sodas.
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Serious side effects: headaches, nausea, depression, rashes, seizures, dizziness, blurred
vision, insomnia, ringing in the ears, and hallucinations. Some studies show that it may
even cause cancer. Learn more about the dangers of aspartame. According to an article
on Mercola.com, aspartame is one of the most toxic substances being added to our
foods. Aspartame accounts for over 75 percent of the adverse reactions to food
additives reported to the FDA. Many of these reactions are very serious including
seizures and death. A few of the 90 different documented symptoms listed in the report
as being caused by aspartame include: Headaches/migraines, serious vision and eye
disorder dizziness, seizures, nausea, numbness, muscle spasms, weight gain, rashes,
depression, fatigue, irritability, tachycardia, insomnia, vision problems, hearing loss,
heart palpitations, breathing difficulties, anxiety attacks, slurred speech, loss of taste,
tinnitus, vertigo, memory loss, and joint pain.
Researchers and physicians like Dr Janet Hull studying the adverse effects of aspartame
found that the following chronic illnesses can be triggered or worsened by ingesting of
aspartame:

Brain tumors, multiple sclerosis, epilepsy, chronic fatigue syndrome,

Parkinsons disease, Alzheimers, mental retardation, lymphoma, birth defects,

fibromyalgia, and diabetes.

Benzoic Acid
Benzoic acid is used as a food preservative. It prevents the growth of mold, yeast, and
some bacteria. Youll find it in jams, jelly, fruit juice, margarine, beer, pickled
vegetables, soft drinks, mincemeat, and barbecue sauce
Possible side effects: asthma attacks, rashes, irritation of the eyes and mucous
membranes, hyperactivity in children, neurological disorders
BHA and BHT (Butylated Hydroxyanisole and Butylated Hydroxytoluene)
BHA and BHT are Petroleum-derived antioxidants that are used as preservatives used
to preserve fats and oils. They prevent foods from oxidizing and spoiling too quickly.
Youll find it in breakfast cereals, chewy granola bars, desserts, candy, chewing gum,
potato chips, vegetable oils, shortening, butter and sausage. Petroleum-derived
antioxidants used to preserve fats and oils.
18 | P a g e

Side effects: BHA and BHT are oxidants which form potentially cancer-causing
reactive compounds in your body. Other side effects of these food additives include
elevated cholesterol, liver and kidney damage, infertility, sterility, immune disorders,
increased susceptibility to carcinogens, and behavioral problems. The Department of
Health and Human Services classifies the preservative as reasonably anticipated to be
a human carcinogen.
Bisphenol-A (BPA)
BPA is one of the most widely used chemicals in the entire world. If you eat canned
food or you drink bottled water you most likely have BPA in your home and you dont
even know it.
According to Natural News, BPA is not only in virtually every American home and has
been linked to some very serious health problems.
It is used to harden plastic in everything from infant and water bottles to mobile phone
and computer casings, and also to make linings for cans of food, beverages and infant
formula. Yet a growing body of research has implicated the chemical as an endocrine
(hormone) disruptor that can lead to cancer, birth defects, behavioral problems and
other diseases.
Blue #1 (Brilliant Blue) and Blue #2 (Indigotine)
These are synthetic dyes that can be used alone or combined with other dyes to make
different colors. Found in: Blue, purple, and green foods like beverages, cereals, ice
creams candy, and icing.
Possible side effects: Both dyes have been linked to cancers in animal studies, and the
Center for Science in the Public Interest recommends that they be avoided. They are
banned in the EU.
Brominated Vegetable Oil (BVO)
Brominated vegetable oil is used as an emulsifier in citrus-flavored soft drinks. It
prevents the oil and other liquids from separating. Youll find it in soft drinks such as
Gatorade, Powerade, Mountain Dew, Fanta, Fresca, and others

19 | P a g e

Possible side effects: memory loss, loss of muscle coordination, tremors, fatigue,
headaches, drooping eyelids. Bromate, the main ingredient is BVO is a deadly poison,
especially for children
Carrageenan
A thickener, stabilizer, and emulsifier extracted from red seaweed. Found in Jellies and
jams, ice cream, yogurt, and whipped topping.
Possible side effects: 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.
Cochineal Extract or Carmine
A pigment extracted from the dried eggs and bodies of the female Dactylopius coccus,
a beetle like 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

What You Need to Know: Cochineal extract is comprised of about 90 percent insectbody fragments. Although the FDA receives very few complaints, some organizations
are asking for a mandatory warning label to accompany cochineal-colored foods.
Fluoride
Authorities all over the United States are putting one very toxic chemical, called
Fluoride, into our water because it is good for our teeth. In spite of recent warning of
the dangers of Fluoride, governments have no intention to tell you and even less stop
using the chemical in the water supply. People who can afford it only drink good bottle
water or have a full house filtering system. And since most communities disallow the
use of a private drinking water well, youre only choice is to get a filter system to keep
out fluoride.
The Fluoride Dangers blog says that even small amounts of fluoride consumed from tap
water can damage your bones, teeth, brain, disrupt your thyroid function, lower IQ
20 | P a g e

and/or cause cancer, according to evidence revealed in a groundbreaking 2006 National

Research Council (NRC) fluoride report produced by a panel of experts who reviewed
hundreds of published fluoride studies.
The Natural Health and Longevity Resource warns
1. Fluoride exposure disrupts the synthesis of collagen and leads to the breakdown of
collagen in bone, tendon, muscle, skin, cartilage, lungs, kidney and trachea.
2. Fluoride stimulates granule formation and oxygen consumption in white blood cells,
but inhibits these processes when the white blood cell is challenged by a foreign agent
in the blood.
3. Fluoride depletes the energy reserves and the ability of white blood cells to properly
destroy foreign agents by the process of phagocytosis. As little as 0.2 ppm fluoride
stimulates superoxide production in resting white blood cells, virtually abolishing
phagocytosis. Even micro-molar amounts of fluoride, below 0.1 ppm, may seriously
depress the ability of white blood cells to destroy pathogenic agents.
4. Fluoride confuses the immune system and causes it to attack the bodys own tissues,
and increases the tumor growth rate in cancer prone individuals.
5. Fluoride inhibits antibody formation in the blood.
6. Fluoride depresses thyroid activity.
7. Fluorides have a disruptive effect on various tissues in the body.
8. Fluoride promotes development of bone cancer.
9. Fluorides cause premature aging of the human body.
10. Fluoride ingestion from mouth rinses and dentifrices in children is extremely
hazardous to biological development, life span and general health.
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Interesterified Fat
Developed in response to demand for trans-fat alternatives, this semisoft fat is created
by chemically blending fully hydrogenated and non-hydrogenated oils. Found in
Pastries, margarine, frozen dinners, and canned soups
Possible side effects: Testing on these fats has not been extensive, but the early
evidence doesnt look promising. A study by Malaysian researchers showed a 4-week
diet of 12 percent interesterified fats increased 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.
Heterocyclic amines
Meats, organic or not, that are cooked at high temperatures tend to contain sizable
quantities of heterocyclic amines, carcinogens that form as meat cooks. A 2005 amines
study showed that nearly 80 percent of studies in humans found a connection between
cancer incidence and consumption of well-done meat. A more recent study by the
Imperial of London College found that PhIP, one of a group of carcinogens called
heterocyclic amines were commonly found in grilled chicken and barbecued meats. The
researchers found that very small doses of PhIP caused the cells to exhibit extracellular
invasive behavior and concluded that PhIP is not only a potent breast cancer culprit due
to its ability to damage DNA, but could also increase the likelihood that breast cancer
cells will become metastatic, worsening existing disease.
Hexane
Hexane is actually a byproduct of gasoline manufacturing. Its also earned itself the
dubious reputation of being a neurotoxin and air pollutant. Noxious is a good word to
sum up the stuffs properties. But despite hexanes obvious dangers to human health,
the chemical is regularly used by soybean processors as a solvent. Soaking soybeans in
hexane separates the beans oil from the protein, allowing nutrition bar and other food
producers to pump their products full of soy nourishment.
The use of hexane in nutrition bars is bad enough, but whats worse is that many bars
producers use misleading labels like all-natural and made with organic ingredients.
Consumers reach for a Clif, Luna, Mojo, Odwalla, Balance, or Zone Perfect Bar
thinking that theyre purchasing a healthy, eco-friendly product.
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High Fructose Corn Syrup (HFCS)

High Fructose Corn Syrup is a liquid sweetener .Youll find it in baked goods, breakfast
cereals, cakes, candies, cookies, fruit drinks, ice cream, jam, salad dressings, soda
pop, soups, and many other processed foods.
Possible side effects: elevated cholesterol, premature aging, obesity, insensitivity of
insulin receptors to insulin
Hydrolyzed Vegetable Protein (HVP)
A flavor enhancer created when heat and chemicals are used to break down vegetables
most often GMO 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
Possible side effects: 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.
Maltodextrin
Sweet and tasteless powder it is used as binding agent for some pharmaceutical
products, and many chewable supplements. Found In popular sodas and drinks, candy
and most sport performance powders and beverages.
Possible side effects: Triggers health issues with people who suffer from Celiac
diseases and allergies to corn, potatoes or wheat .Unexplained weight gain due to the
large number of calorie content in maltodextrin causes unexpected weight gain.
Maltodextrin causes reactions similar to wheat, corn or potato allergy like hives,
itching, rashes, asthma or allergic rhinitis, bloating and flatulence.
Causes rebound hypoglycemia in body builders, who when taking performance
enhancing supplements, suffer from sudden decrease in blood sugar levels after a
vigorous
Mannitol
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It is a sugar alcohol thats 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 sugar free chewing gum.
Possible side effects: Because sugar alcohols are not fully digested, they can cause
intestinal discomfort, gas, bloating, flatulence, and diarrhea.
Methyl iodide
If you need any more proof that your government does not care about you, a potent
carcinogen and neurotoxin for use in strawberry field was just approved by
Schwartzeneger. 53,000 comments urged California to ban the pesticide. In the end,
lobbying and media campaign by the manufacturer ArystaLifeScience put corporate
interests ahead of public health. The chemical has proven to induced late-term
miscarriages and damages developing fetuses in laboratory animals. Fumigating fields
with the gas even with the strictest regulations will result in unacceptable
exposures to farm workers, surrounding populations and unsuspecting consumers. Such
a highly toxic chemical can permeate the fruit itself, leave traces on fruit and leaves and
the land.
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, lowcalorie and diet foods, cookies, frozen meals.
Possible side effects: The starches themselves appear safe, but they have absolutely no
nutritional value. They are just fattening type carbs. And 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 everything from breads, breakfast
pastries, baked goods, mash potatoes, peanut butter, ice cream, margarine, baked goods,
and whipped topping
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One of the food industry dirty little secret, you need to know is that they are a source of
animal fat (actually from the fat of animals) unless specifically labeled vegetable mono
and diglycerides. So when you think you are buying a vegetarian/vegan product such as
whole grain bread, look twice.
Monosodium Glutamate (MSG)
The salt of the amino acid glutamic acid and amino 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, soups, salt substitutes, seasonings, salad dressings,
condiments, chips, frozen entrees, restaurant food, some Asian food, and flavored
potato chips and foods with chicken or beef flavoring
Possible side effects: 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 headaches, serious allergic
reactions, central nervous and vascular system problems nausea, headaches, and chest
pains with heart attack like symptoms, brain edema and weakness.
Olestra
Olestra is a synthetic fat that prevents fat from being absorbed in your digestive system.
It is marketed under the brand name Olea .Youll find it in some brands of potato chips
Possible side effects: gas, abdominal cramps, severe diarrhea, and nutritional
deficiencies. Olestra prevents you from absorbing fat-soluble nutrients from fruits and
vegetables.
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.
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
25 | P a g e

consumption as low as possible, a loophole in the FDAs 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.
Polysorbate 80
Polysorbate 80 is found in a vast array of dairy products and is even used in many
vaccines.
According to Drugs.com; difficulty in breathing is indeed one of the known side
effects of Polysorbate 80. Drugs.com says that the following are common side
effects.
Constipation; cough; diarrhea; dizziness; headache; muscle, joint, back, or stomach
pain; nausea or vomiting; pain, swelling, irritation, redness, or bruising at the injection
site; unusual tiredness or weakness. In addition, Drugs.com says that the following are
severe side effects of Polysorbate 80 that an individual should seek immediate medical
attention for:
Severe allergic reactions (rash; hives; itching; difficulty breathing; tightness in the
chest; swelling of the mouth, face, lips, or tongue); blurred vision or vision changes;
chest pain; confusion; fainting; fast or irregular heartbeat; flu-like symptoms (fever,
chills, sore throat); one-sided weakness; pale skin color; redness, tenderness, or
swelling of the calf; seizures; severe diarrhea, dizziness, headache, stomach pain, or
vomiting; severe or persistent tiredness or weakness; slurred speech; sudden pain or
numbness of an arm or leg; sudden shortness of breath; sudden trouble walking or loss
of balance; swelling of the arms or legs; vision or speech problems; weight gain.
Propyl Gallate
Propyl gallate is a preservative that is used to prevent fats and oils from spoiling. It is
often used together with BHA and BHT. Youll find it in breakfast cereals, vegetable oil
and shortening, mayonnaise, chicken soup base, meat products, candies, chewing gum,
and frozen dairy products
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Possible side effects: The results of animal studies show that propyl gallate has been
linked to cancer. Possible reactions in humans include asthma attacks, allergic
reactions, liver and kidney damage, and gastric irritation
Red #3 (Erythro-sine) and Red #40 (Allura Red)
Food dyes which are cherry red and orange red, respectively. Red #40 is the most
widely used food dye in America. Found in Fruit cocktail, candy, yogurt, chocolate
cake, cereal, beverages, pastries, maraschino cherries, and fruit snacks
Serious side effects: 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
It is an artificial sweetener 300 to 500 times sweeter than sugar. Discovered in 1879,
its the oldest of the 5 FDA-approved artificial sweeteners. Found in Diet foods,
chewing gum, toothpaste, beverages, sugar-free candy, and Sweet N Low
Possible side effects: 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 saccharins safety was never resolved.
More recent studies show that rats on saccharin-rich diets gain more weight than those
on high-sugar diets
Sodium Nitrate (aka sodium nitrite)
Sodium nitrate/nitrite is used as a preservative and a flavoring. It is also used to retain
the red color in meat products .Youll find it in bacon, ham, corned beef, hot dogs,
sausages, luncheon meats, smoked meats, and smoked fish.

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Serious Side effects: According to studies, sodium nitrite/nitrate is linked to certain

kinds of cancer, colon cancer, especially once the meat has been subjected to hightemperatures (e.g. barbecuing). 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 alphatocopherol. It has also been linked to birth defects and childhood leukemia.
Sorbitol
It is a sugar alcohol that occurs naturally in some fruits. Its about 60 percent as sweet
as sugar and used to both sweeten and thicken. Found in Dried fruit, chewing gum, and
reduced-sugar candy
Possible side effects: 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 or Splenda
This is a zero-calorie artificial sweetener made by joining chlorine particles and sugar
molecules. Its 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
What you need to know: is that at least 12000 animals died for the developer, Johnson
and Johnson while the horrific experiments were not mandatory and that all animals of
sucralose after being force fed extremely large amount, most sustained irreparable brain
damaged. Though we are not likely to ingest such huge quantities, a life time of use in
several different items per day can have a very negative impact.
Sulfur Dioxide, Bisulfite and Sulfites
These food additives are used as preservatives. Youll find it in dried fruit, shrimp,
frozen potatoes, wine, and restaurant salad bar items
Possible side effects: asthma attacks and migraine headaches.
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Yellow #5 (Tartrazine) and Yellow #6 (Sunset Yellow)

They are the second and third most common food colorings, respectively. Found in
Cereal, pudding, bread mix, beverages like Kool aid and powdered lemonades aimed at
children chips, cookies, and condiments.
Possible side effects: 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.
Xylitol
It is 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 Sugarless Gum with Xylitol
Possible side effects: Unlike real sugar, sugar alcohols dont encourage cavity-causing
bacteria. They do have a laxative effect, though, so heavy ingestion might cause
intestinal discomfort or gas. It is deadly to your pets.

According to green and healthy.info:

(www.greenandhealthy.info/diseasescausedbytoxins.html)

Toxic build-up / exposure have been linked to serious diseases and

developmental disorders, including:

General health problems: Cancer, Cardio-vascular diseases, Immune system

diseases, Hormonal imbalances

Childhood & reproductive health problems: ADHD, hyperactivity, learning

disability, autism. May cause reproductive damage.
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Neurological disorders / brain disease: 25% of the chemicals in the

environment are neurotoxins linked to increased incidence of brain disease.
Other related symptoms: memory lapses, "brain fog"

Obesity: The body naturally manufactures fat in abundance to incarcerate and

absorb chemicals and toxins that accumulate over time. As you cleanse the
body, one can expect fat and inches to be substantially reduced." - J. K.Paulsen,
M.D. - a Bariatric Physician

Joint Pain & Stiff Knees

Other: headaches, anemia, nasal congestion and mucus, skin rashes, dark
circles under eyes and brown blotches on the face.

The very best you can do for your health and longevity is to
minimize exposure to toxins in your home and your diet.
These are factors you have control over:
Typical foods

Chemical's Names:

Potential Health

found in:
Meat products

Effects?
Chemicals found in Meat

Cancer

Products:
Hormonal growth promotants
used to enhance meat production
(growth) in livestock - linked to
cancers
The use of antibiotics in animals linked to antibiotic resistance in
humans
30 | P a g e

Food, water, even

Heavy metals

lipsticks

Severe anemia, permanen

t brain
damage, Alzheimer's
Disease, dementia,
neurological disorders,
reproductive problems,
diminished intelligence,
impaired immune system,
behavioral disorders, as
well as death

Flavor enhancer of

Glutamic acid, most commonly

If there is a high level of

tomatoes, aged

found in the form monosodium

glutamates in the

cheese and

glutamate (MSG)

bloodstream, glutamate

mushrooms. Found

can enter the brain and

in a seaweed sauce.

cause the neurons to

Added to frozen and

misfire, causing physical

canned foods to

and psychological

cover any

problems, and in extreme

unpleasant tastes.

cases, permanent damage.

There is evidence that
behavioral problems in
children previously
thought to have attention
deficit hyperactivity
disorder or emotional
problems might be caused
at least in part by the
glutamates in their diet.
There have been
numerous cases of
children thought to be
"problem" children
undergoing a remarkable
change when MSG is
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eliminated from their diet.

Cola and non cola

Benzene (Preservative)

Can cause vomiting,

soft drinks, flavored

irritation of the stomach,

mineral waters, fruit

dizziness, sleepiness,

juice, fruit drinks

convulsions, rapid heart

Deserts, bakery

Artificial & Questionable

rate, and death.

Linked to cancers,

goods, beverages

"Natural" Sweeteners

hyperactivity /ADHD /
learning disability.
Benzene causes harmful
effects on the bone
marrow and can cause a
decrease in red blood
cells leading to anemia. It
can also cause excessive
bleeding and can affect
the immune system,
32 | P a g e

increasing the chance for

infection.
Decaffeinated

Methylene chloride - a solvent that

Proven carcinogenic that

Coffee

is used to remove caffeine from

is toxic to lungs, the

coffee. This process leaves this

nervous system, liver,

chemical in the coffee.

mucous membranes,
central nervous system
(CNS). Repeated or
prolonged exposure to the
substance can produce
target organs damage.

Sodas, sweets, jams,

Tartrazine aka FD&C Yellow No:

Cancer probability.

cereals, snack foods,

5; CI Acid Yellow23, CI Food

Known to

canned fish,

Yellow 4. Coal tar dye. Polycyclic

provoke asthma attacks

packaged soups

Aromatic Hydrocarbon.

(though not recognized by

* Artificial color - Banned in

Norway, Austria and Finland.
Restricted use in Sweden and
Germany.

the US FDA) and

urticaria (nettle rash) in
children (the US FDA
estimates 1:10 000). May
cause altered states of
perception and behavior,
uncontrolled hyper
agitation and confusion;
wakefulness in young
children. Is also known to
inhibit zinc metabolism
and interfere with
digestive enzymes.

Milk deserts,

Indigotine, Indigo carmine, FD&C

May cause nausea,

sweets, biscuits, ice

Blue No:2, synthetic coal tar dye.

vomiting, high blood

creams, baked
goods,
confectionary

* Artificial color - Banned in

Norway.

pressure, skin rashes,

breathing problems, brain
tumors and other allergic
reactions.
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Dairy products,

Brilliant blue FCF, FD&C Blue

sweets and drinks

Dye No:1, CI Acid blue 9, CI Food skin rashes,

blue 2, CI Pigment blue 24
* Artificial color - Banned in
Austria, Belgium, France,
Germany, Norway Switzerland,

Can cause hyperactivity,

bronchoconstriction
(combined with 127 and
132), and chromosomal
damage.

Sweden.
Sulphured dried

Sulphur dioxide (SO2) - a

Protects vitamin C, but

fruit, fruit drinks,

preservative used in gaseous form

destroys vitamin B1.

wine, meat, and as a

or as salts (sulfites); also prevents

Small amounts may cause

processing aid to

enzymic and non-enzymic

asthma and anaphylactic

control physical

browning. This additive is unsafe

shock. Dangerous for

properties of flour

or very poorly tested

asthma, allergy sufferers,

Has resulted in deaths.
Banned on fresh fruits
and vegetables." The
main danger of sulphur
dioxide as someone
mentioned earlier is for
those who are sensitive or
allergic to sulfites.

Sugar-coated flour
confectionery, silver
coated tablets.

Aluminum

There is evidence that

aluminum accumulation
in body cells could be
toxic and linked to
Parkinson-type diseases,
or that skeletal
deformations could occur.
Suspect of being a
neuron-toxic hazard and
been linked to
osteoporosis.

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Food Coloring
Colors, Both synthetic colors and colors derived from natural pigments may be added
to foods to improve appearance. Most processed foods contain color additives. For
example, margarine would not be yellow without color additives. Color additives may
be used to offset color loss resulting from exposure to air, light, moisture, temperature
extremes and storage conditions. They also may be used to correct natural variations in
color, enhance naturally occurring colors and provide color to foods (e.g., foods that
naturally lack an appealing color).
Some artificial food colors are made from petroleum with added antifreeze to hold the
color.
The source of many artificial food colors that go into our food are coal tar and
petrochemicals. The human body was not designed to eat petrochemicals and the risk
the consumption of these ingredients poses to our health is obvious.
So why are we putting petrochemicals in our foods?
The food companies are doing so to make the foods they sell more attractive to the
consumers. The health effects on consumers appear to be of little consideration. Several
artificial colors have been banned and pulled off the market over the last several
decades because it was ultimately found to cause cancer. The safety of those still
35 | P a g e

allowed on the market is questionable to say the least; and eventually many of them
will be outlawed when the myriad health problems they cause are made public.

Things you can do to protect your family:

Make better decisions at the grocery store by reading ingredient labels.
Look for artificial food coloring ingredients like Yellow #2, Red #5 or Blue Lake #40,
and then avoid them.
Cheap, low-grade products in the grocery store tend to use these artificial colors.
You will also find that the same snack chips, processed foods, boxed dinner meals, and
junk food made by the biggest food companies also contain refined white flour, MSG
and hydrogenated oils.
Watch out for artificial colors in fruit drinks and candy. There are loads of artificial
colors in candy, which makes for a very bad combination -- especially for children.
Your orange flavored drink has tricalcium phosphate, cellulose gum, and the color
tartrazine which is already banned in some countries.
Another repeat offender in this category is "sport drinks," which are loaded with
petrochemical artificial colors that have no purpose other than to make the beverage
visually appealing to consumer.
The confectionery industry relies heavily on artificial colors to make its foods -- like
cake and icing -- look appealing as well. Icing is usually made of hydrogenated
soybean oil, which is a nerve toxin, combined with refined sugars, which are dietary
poisons that cause diabetes. The petrochemical-based artificial colors are used to top it
off.
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Read the ingredients on blueberry bagels at your local grocery store next time, and
you'll find that there are really no blueberries but plenty of artificial blue and green
colors to create the impression of little blueberry bits.
Instead, you look for natural food coloring ingredients.
There are products colored with beet juice, a much healthier way to color food; annatto,
a very healthy plant source; or turmeric, a fantastic herb with anticancer, antiinflammatory and antioxidant properties.

Natural food color is not always "good."

Would you believe they actually make al food color from squashed insects?
Carmine, also called Crimson Lake, Cochineal, Natural Red 4, C.I. 75470 or E120, is a
pigment of a bright red color obtained from the carminic acid produced by some scale
insects, such as the cochineal and the Polish cochineal, and is used for a particularly
deep red color.
Carmine is used as a food dye in many different products, such as juice, ice cream,
yogurt, and candies, eye shadow, lipstick, etc. Although principally a red dye, it is
found in many foods that are shades of red, pink, and purple. As a food dye it has been
known to cause severe allergic reactions and anaphylactic shock in some people.
Food products containing carmine-based food dye may prove to be a concern for
people who are allergic to carmine, or people who choose not consume any or certain
animals, such as vegetarians, vegans, and followers of religions with dietary law (e.g.
kashrut in Judaism and halaal in Islam).

Benzene Exposure
Sources of Benzene:
Benzene can be formed in beverages that contain both ascorbic acid (vitamin C) and
sodium benzoate (a preservative). The reaction between the ascorbic acid and sodium
37 | P a g e

benzoate in beverages can create benzene. Beverages most likely to have benzene
formation and included:

Cola and non cola soft drinks

flavored mineral waters
fruit juice
fruit drinks

Associated Health Problems:

Eating or drinking foods containing high levels of benzene can cause vomiting,
irritation of the stomach, dizziness, sleepiness, convulsions, rapid heart rate, and death.
Cancer: Long-term exposure to high levels of benzene in the air can cause leukemia,
particularly acute myelogenous leukemia, often referred to as AML. This is a cancer of
the blood forming organs. The Department of Health and Human Services (DHHS) has
determined that benzene is a known carcinogen. The International Agency for Research
on Cancer (IARC) and the EPA have determined that benzene is carcinogenic to
humans.
The major effect of benzene from long-term exposure is on the blood. Benzene causes
harmful effects on the bone marrow and can cause a decrease in red blood cells leading
to anemia. It can also cause excessive bleeding and can affect the immune system,
increasing the chance for infection.
Some women who breathed high levels of benzene for many months had irregular
menstrual periods and a decrease in the size of their ovaries, but we do not know for
certain that benzene caused the effects. It is not known whether benzene will affect
fertility in men.
How can benzene affect children?

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Children can be affected by benzene exposure in the same ways as adults. It is not
known if children are more susceptible to benzene poisoning than adults.
Benzene can pass from the mothers blood to a fetus. Animal studies have shown low
birth weights, delayed bone formation, and bone marrow damage when pregnant
animals breathed benzene.

Testing for benzene exposure

There is a test for measuring benzene in the breath; this test must be done shortly after
exposure. Benzene can also be measured in the blood; however, since benzene
disappears rapidly from the blood, this test is only useful for recent exposures.
In the body, benzene is converted to products called metabolites. Certain metabolites
can be measured in the urine. The metabolite S-phenylmercapturic acid in urine is a
sensitive indicator of benzene exposure. However, this test must be done shortly after
exposure and is not a reliable indicator of how much benzene you have been exposed
to, since the metabolites may be present in urine from other sources.

According to Dr. Mercola (2015):

(www.articles.mercola.com/sites/articles/2015/06/10/hazardous-food-

additives.aspx)
Food additives are more dangerous in combination
Americans spend about 90 percent of their food budget on processed foods, which
contain a wide array of artificial food additives, preservatives, colors, and flavor
enhancers.

39 | P a g e

More than 10,000additives are allowed in food when you factor in those that are added
directly to your food as well as those in the packagingsuch as bisphenol-A (BPA),
bisphenol-S (BPS), and phthalateswhich can migrate to your food.
That your health can suffer as a consequence of this chemical assault should come as
no surprise. After all, your body is not a machine designed to run on synthetic
chemicals.
Additives are used in food processing to slow spoilage, prevent fats, and oils from
going rancid, prevent fruits from turning brown, and fortify or enrich the food with
synthetic vitamins and minerals to replace the natural ones that were lost during
processing.
Theyre also added to improve taste, texture, and appearance, as many processed foods
would be as dull and bland as cardboard without some artificial help.

Safety Testing Is Grossly Lacking

Despite widespread use, many food additives have questionable safety profiles or none
at all, since only a small percentage has ever been properly tested.
Many do not realize that food additives are not automatically required to get premarket
approval by the US Food and Drug Administration (FDA). Certain items that fall under
the generally recognized as safe (GRAS) designation are exempt from the approval
process altogether.
A company can simply hire an industry insider to evaluate the chemical, and if that
individual determines that the chemical meets federal safety standards, it can be
deemed GRAS without any involvement from the FDA. No independent third party
objective evaluation is required.

As reported by the Washington Post:

The FDA said that although the law allows for food manufacturers to make their own
safety determinations, the agency encourages companies to consult with the agency
when developing new ingredients. Ultimately, the FDA said, manufacturers are
responsible for ensuring that their food products are safe and lawful.

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When Used in Combination, Food Additive Hazards Are Amplified

What little risk assessment is done is typically done on individual chemicals in
isolation, and mounting research now suggests that when you consume multiple
additives in combination, the health effects may be more serious than previously
imagined.
A recent assessment done by the National Food Institute at the Technical University of
Denmark found that even small amounts of chemicals can amplify each others adverse
effects when combined.
As reported by the Institute:
A recently completed, four-year research project on cocktail effects in foods... has
established that when two or more chemicals appear together, they often have an
additive effect.
This means that cocktail effects can be predicted based on information from single
chemicals, but also that small amounts of chemicals when present together can have
significant negative effects.

According to Jane Sheppard (2008):

www.healthychild.com/food-additives-and-human-health/
Is It Necessary to Give Up All Processed Foods and Food Additives?
When you begin to realize the health risks associated with processed foods and food
additives, it makes good sense to start eating less of them. But this doesnt mean you
need to take an alarmist approach. Here is a sensible rule to start with: If there are
special treats that you just cant imagine living without, have them only on occasion.
But be aware of what those special treats contain. Think about the possible wholesome
alternatives that might taste just as good and which dont put your health at risk. Also,
consider changing your consumer habits. Are there farmers markets in your area where
you could shop frequently? Is there a natural foods market with organic produce nearby
that youve never bothered to check out?

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Changing your shopping and eating routines isnt something you can easily do
overnight. The first step is to sharpen your awareness about what youre currently
eating. Then you can take steps to make the changes you desire.

Chapter -3 Data Analysis

3.1 Analysis of Data
3.1.1: Necessity of additives in food

Necessity of additives in food

YES

NO

Fig 3.1
Parameter
Necessity of
additives in food

Response

Percentage

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Yes
No

9
21

30%
70%
Table 3.1

Analysis: From Fig 3.1 and Table 3.1 we see that 70% of the respondents
said that additives were not absolutely necessary. We can understand that
the public are aware that additives are not absolutely necessary.

3.1.2: Knowledge of any additive names

Knowledge of any additive names

NO

Parameter
Knowledge of any
additive names
Yes
No

YES

Fig 3.2
Response

Percentage

12
18

40%
60%
Table 3.2

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Analysis: From Fig 3.2 and Table 3.2 we see that 60% of the respondents
said that they did not know names of any additive. We can understand that
even though the public are aware of additives in general they do not know
any specific additives.

3.1.3: Can differentiate between adulterant and additive

Can differentiate between adulterant and additive

YES

NO

Fig 3.3

Parameter
Can differentiate
between
adulterant and
additive
Yes

Response

Percentage

15

50%
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No

15

50%
Table 3.3

Analysis: From Fig 3.3 and Table 3.3 we see that 50% of the respondents
did not know the difference adulterant and additive. This shows that public
cannot differentiate between adulterant and additives thus showing the
ignorance for the same.

3.1.4: Are additives harmful

Are additives harmful

YES

NO

Fig 3.4

Parameter
Are additives
harmful?

Response

Percentage

Yes
No

26
4

87%
13%

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Table 3.4

Analysis: From Fig 3.4 and Table 3.4 we see that 87% of the respondents
thought that additives are harmful. Here we see that majority of the people
are aware that additives are harmful but are not completely aware of the
harmful effects.

3.1.5: Daily consumption of processed foods

Daily consumption of processed foods

YES

NO

Fig 3.5
Parameter
Consumes
processed foods
every day

Response

Percentage

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Yes
No

18
12

60%
40%
Table 3.5

Analysis: From Fig 3.5 and Table 3.5 we see that 60% of the respondents
consume processed foods every day. Here we see understand that 60% of
the respondents are more likely to suffer from toxic poisoning due to
harmful additives.

3.1.6: Preference on type of food

Preference on type of food

HOMEMADE

FASTFOOD

Fig 3.6
Parameter
Preference of
food type

Response

Percentage

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Homemade food
Fast food

26
4

87%
13%
Table 3.6

Analysis: From Fig 3.6 and Table 3.6 we see that 87% of the respondents
prefer homemade food over fast food. We understand that home food is
preferred by majority of the people which means 87% of the population
avoids food which is processed which means less risk of toxic poisoning
by harmful chemicals.

3.1.7: Long term affects on human health

Long term affects on human health

YES

NO

Fig 3.7
Parameter

Response

Percentage

48 | P a g e

Long term effects

on health
Yes
No

27
3

90%
10%
Table 3.7

Analysis: From Fig 3.7 and Table 3.7 we see that 90% of the respondents
think that additives have long term affects on human health. We understand
that majority of the respondents are aware of the long term effects of
additives.

3.1.8: Use of dangerous chemicals in processed foods

Use of dangerous chemicals in processed foods

YES

NO

Fig 3.8
Parameter

Response

Percentage
49 | P a g e

Use of dangerous
chemicals in
processed foods
Yes
No

20
10

67%
33%
Table 3.8

Analysis: From Fig 3.8 and Table 3.8 we see that 60% of the respondents
think that dangerous chemicals are being used in processed foods. From
this we can understand that most of the respondents are aware of the
dangerous chemicals used in processed food items but they consume it
anyway (Refer to Fig. 3.15)

3.1.9: Use of toothpaste is perfectly safe

Use of toothpaste is perfectly safe

YES

NO

Fig 3.9
50 | P a g e

Parameter
Is toothpaste
perfectly safe

Response

Percentage

Yes
No

11
19

37%
63%
Table 3.9

Analysis: From Fig 3.9 and Table 3.9 we see that 63% of the respondents
think that the use of toothpaste is not perfectly safe. We understand that
majority of the respondents are aware of the harmful chemicals used in
tooth pastes. (Refer to page 21for harmful effects of fluoride)

3.1.10: Knowledge about cochineal food color

Knowledge about cochineal food color

YES

NO

Fig 3.10

51 | P a g e

Parameter
Is toothpaste
perfectly safe

Response

Percentage

Yes
No

8
22

27%
73%
Table 3.10

Analysis: From Fig 3.10 and Table 3.10 we see that 73% of the
respondents were aware about cochineal food coloring. Cochineal food
coloring is made from crushed bugs which may cause hives so people
suffering from insect allergies

3.1.11: Knowledge about carcinogens

Knowledge about carcinogens

YES

NO

Table 3.11
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Parameter
Knowledge of
carcinogens

Response

Percentage

Yes
No

7
23

23%
77%

Table 3.11

Analysis: From Fig 3.11 and Table 3.11 we see that 77% of the
respondents were not aware about carcinogens. It was explained that
carcinogens are elements present in a few additives that causes cancer.

3.1.12: Consumption of organic food

Consumption of organic food

12

Table 3.12
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Parameter
No. of times
organic food
consumed
EVERYDAY
NEVER
< ONCE AWEEK
< THRICE A
WEEK

Response

Percentage

8
5
12
5

26%
17%
40%
17%

Table 3.12

Analysis: From Fig 3.12 and Table 3.12 we see that 40% of the
respondents consume organic food more than once a week. Habits must be
inculcated to completely avoid inorganic food and to only consume or
purchase food that has been prepared without the use of artificial
chemicals.

3.1.13: Knowledge of the additive aspartame

Knowledge of the additive aspartame

YES

NO

Fig 3.13
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Parameter
Response
Knowledge of the
additive
aspartame
Yes
12
No
18

Percentage

40%
60%

Table 3.13

Analysis: From Fig 3.13 and Table 3.2.13 we see that 60% of the
respondents had not heard of aspartame before. Aspartame is an additive
(sweetener) used instead of sugar in sugar-free products which may cause
side effects.

3.1.14: Use of food color

Use of food color

6
13

11

Table 3.14

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Parameter
No. of times food
color used in
cooking
EVERYDAY
NEVER
< ONCE AWEEK
< THRICE A
WEEK

Response

Percentage

6
11
13
0

20%
37%
43%
0%
Table 3.14

Analysis: From Fig 3.14 and Table 3.14 we see that 43% of the
respondents used color in their food more than once a week. Artificial
coloring is made from chemicals that causes side effects and regular
consumption leads toxic accumulation in the body.

3.1.15: Participants still consume processed food

Participants still consume processed food

YES

NO

Fig 3.15
56 | P a g e

Parameter
Participants still
consume
processed food
Yes
No

Response

Percentage

12
18

40%
60%
Table 3.15

Analysis: From Fig 3.15 and Table 3.15 we see that 60% of the
respondents would still consume processed foods.
From Fig. 3.15 we can understand the attitude of the public towards food
additives. Completely avoiding processed food may be difficult but it is a
decision that has to be taken to live a healthier life.

Chapter 4 Conclusions
This chapter tells us about the conclusions which we have got from the study,
limitations of the study and the scope for future research. All these data has been
summarized on the basis of the previous chapter, keeping in mind all the findings and
the results which have been found out.

4.1 Summary

Everyone knows that additives are harmful but they do not know what additives
are exactly.
Additives are necessary for food items that are processed so that the shelf life of
the product is increased
The FDA approves small amounts of additives in the food based on certain
studies, but this is not of any use because almost everything we eat contains
additives and this leads to toxic build up in the body.
This research topic mentions many common additives used in food items that
we consume which may cause many forms of illnesses and diseases.
We have learnt that our diet must be closely monitored to avoid build of
chemicals and consumption of harmful chemicals.
57 | P a g e

From the primary data we can understand the awareness of the people in regard
to food additives
We have learnt that the public know that additives are dangerous and yet
consume it because they have very limited choices.
Best ways to avoid unnecessary additives is to avoid packaged food products
and food not made at home. Use only organic food and meats which have not
been injected with artificial hormones. Try shopping at the local farmers market
to get ingredients that are not adulterated with these dangerous chemicals

4.2 Conclusion
This research topic informs us about the dangers of additives in our food and the
various harmful effects they have on the human body.
Food additives can certainly not be avoided as industries require chemicals in their food
products for them to appeal to its consumers and also to avoid pilferage and color
changes and to extend its shelf life.
Are these reasons a fair trade for our degrading health and life span of us humans? This
is something we must ponder on. We must also think of our descendants who will also
suffer from the same diseases which a can be avoided by monitoring our diet and eating
natural food and avoiding processed food products and other artificial food products
which consist of harmful chemicals which cause many side effects and diseases
including genetic alteration.

BIBLIOGRAPHY

Gonen, J., 2007. Food additives. [Online]

Available at: http://www.gaianaturopathic.com/docs/Food_Additives.pdf
[Accessed 22 Feburary 2016].
Green & Healthy.info, n.d. Toxic build up linked to several diseases and
developmental disorders. [Online]
Available at: www.greenandhealthy.info/diseasescausedbytoxins.html
[Accessed 6 March 2016].
Kent, L. T., 2015. Problem additives. [Online]
Available at: www.livestrong.com/article/129493-additive-side-effects/
[Accessed 5 March 2016].
Mercola, D., 2015. Food additives are more hamrful in combination.
[Online]
Available at: www.articles.mercola.com/sites/articles/2015/06/10/hazardous58 | P a g e

food-additives.aspx
[Accessed 1 March 2016].
Nogrady, B., 2013. The hard facts on food additives. [Online]
Available at: www.abc.net.eu/health/features/stories/2013/02/14/3648.htm
[Accessed 20 Feburary 2016].
Peopleforethicalliving.com, n.d. Food additives make you sick. [Online]
Available at: www.peopleforethicalliving.com/health-and-fitness/foodchoices-nutrition/dangerous-food-additives/
[Accessed 4 March 2016].
Sheppard, J., 2008. Is It Necessary to Give Up All Processed Foods and
Food Additives. [Online]
Available at: www.healthychild.com/food-additives-and-human-health/
[Accessed 4 March 2016].

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