TOXIC CHEMICALS TO AVOID: Lesson 2 - Artificial Sweeteners and Additives to Avoid
Artificial sweeteners are regulated by the FDA as food additives. However, this regulation does not apply to substances that are classified as Generally Recognized As Safe (GRAS), which can be approved without the same rigorous testing.
The Generally Recognized As Safe (GRAS) designation was established under the 1958 Food Additives Amendment to the Federal Food, Drug, and Cosmetic Act. This amendment allowed certain substances to bypass the formal FDA food additive approval process if they were considered safe by qualified experts and had a long history of common use in food.
Example: Monosodium Glutamate (MSG)
MSG is a flavor enhancer commonly used in processed foods, canned soups, snack foods, and restaurant dishes. It was classified as GRAS based on its widespread use and expert consensus at the time. While it is still considered GRAS by the FDA, MSG has been the subject of controversy due to reports of sensitivity reactions in some individuals (e.g., headaches, flushing, or numbness). Scientific studies have not confirmed serious health risks in the general population.
The GRAS process has come under scrutiny because companies can self-determine that a substance is GRAS without notifying the FDA, as long as they document their reasoning. This has raised concerns about the transparency and oversight of food safety.
Below are some common artificial sweeteners and their potential health risks:
1. Saccharin
Found in: Diet sodas, tabletop sweeteners, and low-calorie processed foods
Concern: Linked to bladder cancer in lab rats, saccharin was once required to carry a warning label. While the FDA has since removed that requirement, it remains one of the most controversial sweeteners due to lingering concerns about long-term safety.
2. Aspartame
Found in: Sugar-free gums, diet sodas, yogurts, and low-calorie desserts
Concern: Considered an excitotoxin, aspartame has been linked to headaches, dizziness, mood changes, blurred vision, and gastrointestinal issues. Some research has raised concerns about possible links to cancer, though regulatory agencies still approve its use.
3. High Fructose Corn Syrup (HFCS)
Found in: Soft drinks, candy, sauces, baked goods, and processed snacks
Concern: Derived from genetically modified corn, HFCS is associated with obesity, insulin resistance, type 2 diabetes, fatty liver disease, and increased inflammation.
4. Acesulfame Potassium (Ace-K)
Found in: Sugar-free gum, diet sodas, protein shakes, and baked goods
Concern: Often used with other sweeteners to mask bitterness, Ace-K has shown signs of promoting tumors in animal studies and may affect thyroid function.
5. Sucralose (Splenda)
Found in: Diet products, protein powders, and sugar-free baked goods
Concern: Research suggests sucralose may negatively impact gut bacteria, contribute to glucose intolerance, and has been associated with liver and kidney enlargement in animal studies.
6. Agave Nectar
Found in: Health food snacks, bars, and organic beverages
Concern: Marketed as a natural sweetener, agave nectar is high in fructose, which can overload the liver, promote insulin resistance, increase triglycerides, and contribute to non-alcoholic fatty liver disease.
7. Bleached Starch
Found in: Processed dairy products, puddings, and sauces
Concern: Chemically treated starches may cause allergic reactions in some individuals, with possible links to asthma and skin irritation.
8. Tert-Butylhydroquinone (TBHQ)
Found in: Packaged snacks, frozen fish products, and fast food
Concern: A petroleum-based preservative, TBHQ has been shown to cause tumors in animal studies at high doses and may affect immune function and human reproductive health.
9. Stevia (Refined or Blended Products)
Found in: “Natural” sugar-free drinks, flavored waters, and tabletop sweeteners
Concern: Whole-leaf stevia and crude stevia extracts are not approved by the FDA for use in food due to insufficient safety data. However, highly refined steviol glycosides are GRAS and widely used. Still, many commercial stevia products are mixed with erythritol or other additives that may cause bloating, digestive upset, or allergic reactions in sensitive individuals.
Artificial Food Colorings to Avoid
Artificial food colorings are synthetic dyes added to foods to enhance their appearance. Many are derived from petroleum and have been linked to various health concerns, including hyperactivity in children, allergic reactions, and potential carcinogenic effects.
Artificial dyes and synthetic food colorings are not allowed in products labeled USDA Certified Organic.
According to USDA Organic Standards:
Certified organic foods cannot contain artificial colors, flavors, or preservatives.
Only natural colorings derived from plants, minerals, or other natural sources are permitted.
Synthetic additives (like Red 40, Yellow 5, or Blue 1) are explicitly prohibited in organic certification.
Below is a list of common artificial food colorings to be cautious of:
1.Red No. 40 (Allura Red)
Found in: Soft drinks, candies, snacks, and baked goods
Health concerns: May cause hyperactivity in children and has been linked to immune system tumors in mice.
2. Blue No. 1 (Brilliant Blue)
Found in: Baked goods, candies, and beverages
Health concerns: Potential to cause hypersensitivity reactions; some studies suggest possible effects on nerve cells.
3. Blue No. 2 (Indigo Carmine)
Found in: Candies, beverages, and pet foods
Health concerns: Associated with brain tumors in male rats, raising concerns about its safety.
4. Citrus Red No. 1
Found in: Sprayed on some oranges to enhance their appearance
Health concerns: Can damage chromosomes and has been linked to cancer.
5. Citrus Red No. 2
Found in: Used to color the skins of some Florida oranges
Health concerns: Toxic to rodents at modest levels and has been shown to cause tumors of the urinary bladder and possibly other organs.
6. Green No. 3 (Fast Green)
Found in: Candies, beverages, and ice cream
Health concerns: Caused significant increases in bladder and testes tumors in male rats.
7. Yellow No. 5 (Tartrazine)
Found in: Desserts, candies, and baked goods
Health concerns: May cause hypersensitivity reactions, including hives and asthma symptoms; potential links to hyperactivity in children.
8. Yellow No. 6 (Sunset Yellow)
Found in: Sausages, beverages, and baked goods
Health concerns: Associated with adrenal tumors in animals and may cause severe hypersensitivity reactions.
9. Red No. 2
Found in: Previously used in various food products
Health concerns: May cause both asthma and cancer; it has been banned in the U.S. since 1976 due to its potential carcinogenicity.
10. Red No. 3 (Erythrosine)
Found in: Cherries, candies, and baked goods
Health concerns: Recognized by the FDA as a thyroid carcinogen in animals; banned in cosmetics but still permitted in food.
11. Caramel Coloring
Found in: Soft drinks, sauces, pastries, and breads
Health concerns: Certain types, especially those produced with ammonia, have been shown to cause cancer in mice. Food companies are not required to disclose if this ingredient is made with ammonia.
12. Brown HT (Chocolate Brown HT)
Found in: Packaged foods, including chocolates and baked goods
Health concerns: May cause hyperactivity in children, asthma, and has been linked to cancer.
13. Orange B
Found in: Hot dog and sausage casings
Health concerns: High doses have been associated with adverse effects on the liver and bile duct.
14. Annatto (Bixin, Norbixin)
Found in: Dairy products, baked goods, and snack foods
Health concerns: Although a natural colorant, annatto has been linked to hyperactivity in children and allergic reactions such as asthma.
It's important to read ingredient labels carefully as these colorings are prevalent in many processed foods. Opting for products that use natural colorants or are free from artificial dyes can help minimize potential health risks.
