Ingredients to always AVOID.
Think about these ingredients the next time you are looking at the labels of your foods:
Hydrogenated, partially hydrogenated oils
A fat manufactured which enabled the creation of margarine, it is commonly used in processed and fast foods. Processed foods, friend foods, shortenings, contain high levels of trans fats, which raise bad cholesterol and lower good cholesterol, contributing to risk of heart disease
MSG (Monosodium Glutamate)
A flavour enhancer used in many common foods. May stimulate appetite and cause headaches, nausea, and weakness. MSG has been known to affect heart rate and cause difficulty in breathing.
High Fructose Corn Syrup (HFCS)
A common cheap alternative to cane and beet sugar. It is used to sustain freshness in baked goods. High fructose corn-syrup may prompt the body to turn fructose into fat cells. Diets that include high fructose corn syrup will increase the risk for Type-2 diabetes, coronary heart disease, stroke and cancer
Artificial Sweeteners (Examples: Aspartame, NutraSweet®, Sweet’n Low®, Splenda® & Sorbitol)
Known best as the “zero-calorie sweeteners.” These additives are highly-processed, and regularly found in most diet foods and “low-fat” products. Artificial sweeteners may hinder diets as they negatively impact metabolism. Some have been linked to cause certain types of cancer, dizziness, hallucinations and headaches.
Sodium nitrates and nitrates
Found in many processed and deli meats. Have been linked to increased risk of cancers, diabetes, and heart disease.
BHA (Butylated hydroxyanisole) & BHT (butylated hydroxytoluene)
Commonly used food preservative. BHA is generally used to keep fats from becoming rancid. BHA is found in butter, meats, cereals, chewing gum, baked goods, snack foods, dehydrated potatoes, and beer. BHT also prevents oxidative rancidity of fats. It is used to preserve food odor, color, and flavor. Potential cancer causing agents