Acidifiers
Acidifiers control the acidity of processed foods, make dough rise, or change flavor and tartness. Some are used as preservatives or anti-browning agents. These can erode tooth enamel and cause cavities.

Alginates
made from algin found in brown algae. Algin is used as a thickener, stabilizer and crystallization inhibitor.

Alkalies
are pH adjusting agents and act as preservatives and flavor enhancers by controlling the alkalinity.

Aluminum Hydroxide
leavener in baked goods.

Ammonium Chloride
dough conditioner, in large doses may cause nausea and upset stomach

Ammonium Sulfate
dough conditioner

Anti-browning Agent s
including sulfite compounds. Prevents cut fruits and vegetables from oxidizing and turning brown.

Anti-caking Agents
prevents powders like salt, baking powder and soft drink water from absorbing water and becoming hard.

Anti-foaming Agents
found in fruit juices, wine, beer, jelly, milk products and baked goods. Some have been found to be poisonous in large doses.

Anti-myotic Agents
mold inhibitors found in bread, cheese, processed meats, dried fruit, syrup and jelly. Sodium nitrate and calcium propionate are anti-myotics.

Anti-oxidants
slows the oxidation of oils and oil based products and prevents rancidity. A natural anti-oxidant is tocopherol (vitamin E). BHA and BHT are anti-oxidants.

Anti-oxidant
freshness preserver, used to slow the oxidation of oils and oil based products, some are natural such as vitamins C and E, many are synthetic, many are toxic

Ascorbates
anti-oxidants in milk and meat products and related to vitamin C

Ascorbic Acid
natural or synthetic vitamin C, used as an anti-oxidant

Benzoyl Peroxide
used to lighten the color of flour

BHA and BHT
(butylated hydroxyanisole, butylated hydroxytoluene) anti-oxidants used in foods such as butter, cream, shortening, bacon, powdered soup, fried foods, shortening, whipped topping, salad dressing, breakfast bars, peanut butter, canned fruits and vegetables, bottled oil, and foods containing artificial coloring and flavoring, potato chips, gelatin desserts. These tend to accumulate in body fat and have been associated with kidney damage, allergies and BHT has been associated with birth defects.

Binders
to hold processed meats and snack foods together. Many binders are natural substances.

Bleaching Agents
destroy vitamin E. These are found in flour, baked goods, cheese, fats and oils.

Brominated Vegetable Oil
used as a flavor carrier or emulsifier in soft drinks, ice cream and baked goods. Accumulative and linked to heart, liver, kidney, thyroid, pancreas, spleen and testicle problems.

1,3 Butylene Glycol
humectant or flavor carrier in flavored and colored foods. May cause drowsiness, nervous disorders, depression, digestive or respiratory problems.

Calcium Carbonate
(a yeast food) alkali, neutralizer and flavor carrier in bread, candy, ice cream, wine, baking powder and syrup

Calcium Chloride
firming agent in canned fruit, jelly, pie filling, cheese and canned tomatoes. May cause stomach or heart problems.

Calcium Lactate
a salt of lactic acid used as an anti-browning agent and firming agent in fruits and vegetables, a buffer in soft drinks, a yeast food in bread; also used in evaporated milk.

Calcium Oxide
dough conditioner used in bread, baked goods, dairy products and candy. This has been associated with skin and mucous membrane problems.

Calcium Phosphate
bleaching agent and yeast food in flour and baked goods. Tri-calcium phosphate is used as an anti-caking agent in seasoned salt, table salt and vanilla powder.

Calcium Sulfate
(plaster of Paris) dough conditioner used in flour products, sherry, jelly, cottage cheese, brewed drinks and cheese

Carrageenan
made from Irish moss, a seaweed, and is used as a stabilizer, emulsifier, thickener or crystallization inhibitor in milk products, chocolate, frozen desserts, dressings, beer, pudding and gelatin desserts. may cause ulcers in infants.

Casein
milk derivative used as a texturizer in frozen desserts

Chlorine and Chlorine Dioxide
used as a bleaching agent in flour. Destroys vitamin E.

Citric Acid
a natural or synthetic acidifier or anti-oxidant in frozen desserts, soft drinks, canned meats, fruit juice, jelly, margarine, canned fruits and vegetables, cheese, mayonnaise, salad dressing, wine and candy. Can destroy tooth enamel and cause cavities.

CMC
( carbo-methyl-cellulose) a form of cellulose from plants used as a texturizer, thickener, stabilizer and emulsifier in ice cream, candy, icing, candy, jelly, beer, pie filling, pie crust, bread, salad dressing, whipped cream, syrup and processed cheese. This may cause cancer in rats.

Cyclamates
once used in many foods as the principal artificial sweetener, were banned several years ago after they were shown to cause birth defects and cancer. They were replaced by saccharin, which is now also under the shadow of cancer, kidney disease, and birth defects.

Dextrin
crystallization inhibitor, anti-foaming agent in beer and candy and a flavor carrier in oils and powdered foods. This is made from starch.

Disodium Phosphate
emulsifier, binder and buffer in evaporated milk, cured meats, sauces, soft drinks, chocolate products, and has been known to irritate skin and mucous membranes

EDTA
(Ethylenediamine tetra-acetic acid) seqeustrant and anti-oxidant in salad dressing, sandwich spreads, margarine, seafood, mayonnaise, beer, canned goods, soft drinks. Linked to skin irritations, liver and kidney damage, cramps, allergic reactions and mineral deficiencies.

Ethyl Cellulose
see CMC

Fumaric Acid
acidifier in gelatin desserts, pudding, jelly, candy, powdered soft drinks.

Gelatin
thickener, stabilizer or crystallization inhibitor. Made from animal protein (basically, any animal part which can not be used in any other industry is sterilized and pulverized into animal gelatin).

Gluconates
(calcium, ferrous and sodium gluconate) flavor enhancers, sequestrants, buffers or firming agents in confections, canned fruit, candy, canned vegetables and soft drinks. made from sugar (glucose) and this may cause stomach or heart problems.

Glutamates
flavor enhancers in meats and other processed foods

Glycerin
( glycerol) humectant, flavor carrier, anti-staling agent in gelatin desserts, soft drinks, candy, baked goods and some meat products.

GMP
(disodium guanylate) very powerful flavor enhancer. This is often used with MSG and IMP in powdered soup, sauces, spreads and some canned vegetables. Can be harmful to those with gout and other uric acid based conditions.

GRAS
(Generally Recognized As Safe) Originally this list was intended to be a list of chemicals intended to be used in any amount in processed foods. Originally formulated in 1958 as a guideline to the industry. Gradually many of those items listed were proven to be unsafe. Among these were the cyclamates, saccharin, saffrole and brominated vegetable oil. Many other GRAS additives have not been tested, although the Food and Drug Administration has been reevaluating each of the additives on the list. Food manufacturers are allowed to add chemicals they feel are safe to the list without obtaining FDA permission. Of the hundreds of chemicals now on the list in order to eliminate an item, it must first be proven to be harmful.

Hydrogen Peroxide
Dough conditioner, bleaching agent and anti-mycotic agent used in cheese, butter and baked goods.

Hydrogenated Vegetable Oil
Polyunsaturated oil to which hydrogen has been added to keep the oil solid at higher temperatures or to prolong self-life...used in margarine, shortening, cooking oil, baked and fried foods, coffee creamer, imitation milk, peanut butter, etc....has been associated with high cholesterol levels and heart disease.

Hydrolyzed Vegetable Protein
Flavor or filler enhance made from vegetable protein (usually soy) which has been made water-soluble...used in instant soup, hot dogs, canned meat dishes, gravy mixes, imitation meats.

IMP
( disodium inosinate) powerful flavor enhancer, often used with GMP and MSG. This is closely related to GMP.

Iodides
Chemicals made from iodine, a " trace element" necessary for proper thyroid functioning...includes potassium and cuprous iodide and potassium and calcium iodate...used as crystallization inhibitors in salt and as dough improvers in bread...if taken in large amounts can cause a form of goiter and may cause allergic reactions.

Lactic Acid
natural or synthetic acidifier, antioxidant, antimycotic agent, or buffer in bread, cheese, olives, butter, beverages, baked goods, beer, etc.

Lecithin
antioxidant usually made from soybeans but present in a number of foods. Emulsifier, stabilizer, thickener, crystallization inhibitor. Used in cereal, margarine, oil products, frozen desserts, chocolate, baked goods, soft drinks. May reduce cholesterol levels in arteries.

Locust Bean Gum
carob, see vegetable gum.

Magnesium
used as buffers, neutralizers, alkalies, or anti-caking agents in soft drinks, dairy products, baked goods, brewed drinks, cocoa, salt, canned vegetables, etc...magnesium silicate may be linked to kidney damage, magnesium carbonate, can be toxic in large amounts.

Malic Acid
natural or synthetic is apple acid, acidifier in baked goods, fruit drinks, candy, butter, iced tea mix, dairy products, ice cream, etc.

Manitol
see sweeteners.

Mono/Di Glycerides
(and additives made form them) a ntistaling agents, dough conditioners, anti-foaming agents, crystallization inhibitors, stabilizers, baked goods, chocolate, peanut butter, whipped toppings, candy, margarine, jelly, frozen desserts, etc.

MSG
(monosodium glutamate) Flavor enhance made originally from soybeans, sugar, or seaweed... used in many processed foods, including soup and soup mixes, canned vegetables, processed fish, canned meat, frozen food, seasonings, salad dressings, potato chips, mayonnaise, baked goods, etc..allergic reactions (" Chinese Restaurant Syndrome") are common ...caused brain damage in mice, and may not be safe for human fetuses.

Nitrates and Nitrites
(including sodium and potassium nitrate and sodium nitrite) Antimycotic agents and colors in processed meats like bacon, lunch meats, hot dogs, canned or packaged ham, sausage, etc... can be toxic in moderate amounts...linked to cancer, brain damage, arthritis, etc...labeled dangerous by FDA but not banned because of ability to prevent botulism, especially in canned hams.

Oxystearin
animal fat compound used as crystallization inhibitor in mayonnaise, sugar, salad dressing, yeast, etc.

Papain
enzyme from papaya plant...used as meat tenderizer...taken raw and in large amounts can interfere with digestion.

Paraben
(parahydroxybenzoic acid compounds) preservatives or antimycotic agents used in variety of foods, including soft drinks and beer...related to sodium benzoate.

Pectin
natural gelling agent, thickener, or emulsifier in jelly, salad dressing, barbecue sauce, yogurt, frozen desserts, cranberry sauce, syrup, soft drinks, canned frostings, etc.

Phosphates
Sequestrants, emulsifiers, acidifiers, or texturizers in evaporated milk, baked goods, soft drinks, etc...related to sodium phosphate and phosphoric acid.

Phosphoric Acid
acidifier in frozen desserts, brewed drinks, cheese, candy, baked goods, some dairy goods, jelly, soft drinks. This is used as a sequestrant in animal fats, and can irritate in concentrated doses. It is related to sodium phosphate and to phosphates.

Polysorbate
compounds of polyoxyethylene. Sorbitan, emulsifiers in baked goods, gelatin products, soup, ice cream, candy, artificial toppings, non-dairy creamer, pickles, soft drinks, spreads, chocolate. May cause diarrhea and organ damage in large doses.

Polysorbate 60
see polysorbate.

Potassium
any number of compounds made form the element, potassium. Normally used as buffers, preservatives, or yeast foods in soft drinks, candy, diet jelly, brewed drinks, etc.

Potassium Chloride
Yeast food, salt substitute, or buffer in brewed drinks, jelly, soft drinks, and some baked goods...linked to ulcers, kidney irritation, and in large doses digestive disorders.

Potassium Nitrate
see nitrites.

Propionate
(propionic acid; calcium and sodium propionate) Antimycotic agents in bread, baked goods, cheese, and chocolate, may cause allergic reactions.

Propyl Gallate
antioxidant often used with BHA and BHT in oil, soft drinks, meat products, candy, ice cream, dried soup, nuts, chewing gum, baked goods,...linked to liver damage.

Propylene Glyco l
humectant, flavor carrier, or texturizer in chocolate, soft drinks, coconut, meat products, canned icing, baked goods...also used in antifreeze.

St. Johns Bread Gum
see locust bean gum, in vegetable gums.

Salt
flavor enhancer and occasional preservative in a large number of processed foods, consumed in large amounts by most humans...linked to high blood pressure, hardening of the arteries and water retention...see sodium.

Silicon
any number of additives made from the element, silicon...includes Silica ( silicon dioxide) and silicates, which are anti-caking agents in powdered foods like salt, dry soup mixes, nondairy creamer, baking goods, vanilla powder. Siliconed (like dimethylpolysiloxane and methyl silicone), which are anti-foaming or anti-splattering agents in wines, soft drinks, syrup, yeast, vegetable oil, soup, gelatin, sugar. Some silicon additives-particularly those silicates which are combined with magnesium or sodium-may cause kidney problems...asbestos contamination is possible in some silicates.

Sodium
a number of major additives are based on the element, sodium, including sodium chloride (salt). It is largely the sodium which causes most of the problems people experience with salt.

Sodium Aluminum Phosphate
used with sodium bicarbonate as buffer in flour and cheese products...see sodium.

Sodium Aluminum Sulfate
aluminum "salt" which forms the "SAS" in many baking powders...used in baked goods with baking powder added...has been associated with kidney failure in rats.

Sodium Benzoate
(and Benzoic Acid) preservatives and antimycotic agents, in pickles, baked goods, ice cream, mince meat, margarine, jelly, soft drinks, fruit juice, salad dressing...can cause intestinal upset in large doses...benzoic acid has damaged nerves and brains and stunted growth of animals.

Sodium Bicarbonate
(baking soda) leavener in large number of baked goods...also used as buffer in soft drinks...see sodium.

Sodium Bisulfite
(and Sodium Dioxide) antioxidants, antimycotic agents, or anti-browning agents in grapes and grape juice, dried fruit, powered soup, canned fruit and vegetables, soft drinks, dehydrated potatoes...destroys Vitamin B-1 (Thiamine)...sodium bisulfite may cause genetic mutations.

Sodium Carbonate
neutralizer in butter, coca products, milk products, olives...large amounts may cause intestinal and circulatory problems.

Sodium Erythorbate
antioxidant in processed meat, baked goods, potato salad.

Sodium Meta-Bisulfite
antimycotic agent, anti-browning agent, or preservative in fruit, wine, beer, pie filling, vegetables.

Sodium Tri-Polyphosphate
( STPP) Texturizer or sequestrant in modified starch, canned meat...may rob body of calcium...can irritate skin and membranes.

Sorbic Acid
antimycotic or anti-browning agent in dried fruit, canned frosting, wine, salads, cheese, jelly, margarine, baked goods, syrup, chocolate.

Stannous Chloride
antioxidant in soft drinks and canned vegetables...may irritate skin and mucous membranes.

Starch
natural thickener made from corn, potatoes, flour...used in gravy, soup...often combined with other chemicals to form modified starch, which is used as anti-caking agent, humectant, or thickener in sugar, pie filling, baking powder, baby food, frozen food...some of the chemical combined with modified starch have been linked to heart, kidney, and intestinal diseases.

Sulfites
(ammonium, potassium, sodium sulfite; potassium metabisulfite) Sulfur-based preservatives, antioxidants, and anti-browning agents in wine, juices, vegetables, fruit, and sugar. Can cause digestive problems and depression in large amounts and allergic reactions, asthma, and shock in smaller doses...destroys vitamin B-1 (Thiamine).

Sulphur Dioxide
see sodium bisulfite

Sweeteners
available in many forms - sucrose (white and brown refined sugar), molasses, raw sugar, fructose (fruit sugar), maple sugar and syrup, honey. Sugars are associated with physical and emotional problems, tooth decay, diabetes, hyperactivity, hypoglycemia, depression, and fatigue. Some believe that sugar is addicting, psychologically at least. Synthetic sweeteners have been linked to health problems.

More common sweeteners, Corn Syrup, Corn Syrup Solids, Dextrose, Invert Sugar, Lactose made from milk and some people cannot digest. Manitol, sugar "alcohol" used in variety of foods...can cause gastrointestinal and kidney disorders even in small amounts.

Sorbitol
like manitol..can cause gastrointestinal problems. Xylitol, made from birch wood...used in chewing gum and tooth paste, linked to cancer and bladder problems.

Tannic Acid
clarifying agent and flavor used in oils, liquid flavorings, caramel, butter, wine. May cause liver damage.

Tartaric Acid
acid found in grapes, used in frozen desserts as a acidifier, baked goods, diet jelly, candy, soft drinks, ...may irritate in large doses.

Tocopherol
(Vitamin E) Natural or synthetic antioxidant in oils and oil-based products.

Tricalcium Phosphate
used in salt as a anti-caking agent, in vanilla powder, bleaching agent in flour.

Textured Vegetable Protein
See TVP.

Vanilla
The most common food flavor, natural vanilla is hard to get, and is most often made synthetically as vanillin and ethyl vanillin, ethyl vanillin linked to skin irritation and to reproductive and organ damage in rats.

Vegetable Gums
Gum-like substances extracted from natural sources and used mainly as thickene
gels, stabilizers, emulsifiers, binders, or humectants in variety of processed foods, can cause allergic reactions or act as laxatives, vegetable gums include, furcelleran, guar gum, gum Arabic, gum Ghatti, gum Guaiac, gum Karaya, gum Tragacanth, larch gum, locust bean gum, Xanthan gum.