CHAPTER 1

An A-Z List of Food Additives

Following is an alphabetical list of the most common food additives you willfind in products on your grocery shelves. I have rated them based on currentscience and regulations; they could change based on new findings. The followingscale rates their impact on your health:

A+ = Safe to eat; may be nutritious

A = Safe to eat

B = Most likely safe, but cut back

C = Reasonably safe, but limit quantities

D = Safety questionable, try to avoid

F = Do not eat foods with this additive

Acacia gum. See Gums

Ace K. See Acesulfame-potassium

Acesulfame K. See Acesulfame-potassium

Acesulfame-potassium (Acesulfame K, Ace K, Sunett®, Sweet One®, potassium 6methyl-2,2-dioxo-oxathiazin-4-olate). Artificial sweetener. White, crystallinesweetener discovered in 1967, used in foods in the United States since 1988.130–200 times sweeter than sugar; often blended with other artificial sweetenersto give a more true sugar taste. Heat stable and contributes no calories.According to FDA guidelines, it is a general purpose sweetener to be added to allfoods except meats. Found in thousands of foods, typically in soft drinks andother beverages, instant coffee and tea, gelatin and pudding desserts, syrups,baked goods, chewing gum. Acceptable daily intake set at 15 milligrams perkilogram body weight. Limited animal studies from more than two decades agoindicate it may cause cancer, although there is no definitive evidence tosuggest that it is a carcinogen in humans. The Center for Science in the PublicInterest (CSPI) has criticized the FDA for their lack of long-term animalstudies using higher levels of the sweetener. CPSI has a Web site dedicated toquotes from cancer experts on its testing:www.cspinet.org/reports/asekquot.html. Rating: F

Acetic acid. Acid, flavor enhancer, preservative. Found naturally in plant andanimal tissues as a product of carbohydrate fermentation. Added to a variety ofproducts including baked goods, cheese, condiments, dairy products, gravies,mayonnaise, meats, oils, salad dressings, and sauces. Can be used as a picklingagent. Safe to consume when diluted and in small amounts such as those found infoods. If ingested in its pure form can cause severe damage (bleeding, ulcers)in the intestines. Rating: A

Agar (agar-agar). Bulking agent, emulsifier, fiber, stabilizer, thickener.Mucilagenous substance from various seaweed sources used to thicken andstabilize desserts, soups, baked goods, frostings, and canned jellied meats.Used extensively in Asian foods and medicinally as a treatment for constipation.May have a laxative effect. Since it swells with water, may promote a feeling offullness when eaten. May cause allergic reactions in sensitive individuals.Avoid if allergic. Rating: A+

Algin. See Alginate

Alginate (alginic acid, algin, sodium alginate, pacific kelp). Bulking agent,emulsifier, fiber, stabilizer, thickener. Brown seaweed-derived ingredient thatcan stabilize foam and act as a thickener in products like jellies, saladdressings, beverages, custards, ice cream, soups, and cheese. Sodium alginate isthe sodium salt form. Theoretically, due to its ability to trap dietarycholesterol in its gel-like structure, it may have cholesterollowering effects.Limited studies suggest it may create fullness or satiety, although this conceptneeds further testing. May cause allergic reactions in sensitive individuals.Avoid if allergic. Rating: A+

Alginic acid. See Alginate

Alpha tocopherol. See Vitamin E

Aluminum ammonium sulfate. Buffer. Odorless crystals with astringent taste usedto purify drinking water and to manufacture baking powder. Two known cases ofhuman poisoning when high amounts (30 grams) were eaten. Excessive amounts maycause digestive upset and nausea. Contains small amount of aluminum—it isunknown whether there is a causal association between aluminum ingestion andAlzheimer's disease. Rating: B

Aluminum calcium silicate. Anti-caking agent. Used in table salt (at 2 percent)and in vanilla powder. Contains a small amount of aluminum—it is unknown whetherthere is a causal association between aluminum ingestion and Alzheimer'sdisease. Rating: B

Ammonium bicarbonate (bicarbonate of ammonia, ammonium hydrogen carbonate,hartshorn). Alkali, leavening agent. An alkali used in making baked goods,especially before baking soda was invented. Now sometimes used in conjunctionwith baking soda. Added to pesticides. Rating: A

Ammonium carrageenan. See Carrageenan

Ammonium chloride (Sal Ammoniac, salmiac). Dough conditioner, flavor enhancer,leavening agent. Clear, white salt made by reacting sodium chloride (salt) withan ammonium salt. Used in baked goods, condiments, dairy products, margarine,dried and processed vegetables. Found in European candies. Higher amounts thanthose typically used in foods (0.5 to 1 gram) can cause nausea and vomiting.Rating: B

Ammonium hydrogen carbonate. See Ammonium bicarbonate

Ammonium phosphate. See Phosphates

Annatto extract. Food coloring, flavoring agent. Red food coloring derived fromthe tropical achiote tree. Imparts sweet peppery flavor. Used in dairy products(butter, cheeses), rice, smoked fish, dessert powders. Has potential to causeallergic reactions in sensitive individuals. Avoid if allergic. Rating: A

Anthocyanins. See Grape color extract

Arabic gum. See Gums

Artificial colorings (FD&C Blue No. 1, FD&C Blue No. 2, FD&C Green No. 3, FD&CRed No. 3, FD&C Red No. 40, FD&C Yellow No. 5, FD&C Yellow No. 6, Orange B,Citrus Red No. 2). Food coloring. Added to food to change its color. Usuallyfound in low-nutrition foods; however, may also be added to "natural" foods likesalmon to provide a more consistent tone in case of natural color variability.Recent studies suggest that artificial colorings cause hyperactivity and/orattention deficit disorder (ADD) in children. Some of these chemicals have ledto formation of tumors in animals, but no proof exists that they do the same inhumans. Hives and asthma have been reported in a small number of individuals whoare particularly sensitive to FD&C Yellow No. 5. Allergic reactions are commonlyassociated with artificial colorings.

Researchers at the National College of Technology in Japan tested the toxicityof thirty-nine currently used food additives in eight mouse organs. Theyreported that dyes were most toxic, causing DNA damage in the stomach, colon,urinary bladder, and gut. Damage to the colon was with low doses of the dyes, inamounts comparable to the guidelines for acceptable intake. There are ninecertified colorings approved for used in the United States by the FDA. Seven arepermitted for use in foods: FD&C Blue No. 1 (Brilliant Blue FCF), FD&C Blue No.2 (Indigotine), FD&C Green No. 3...