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The Frightful 15: Food Additives That are Killing You
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11. Artificial Colors
Artificial colors are synthetic colors that are not found in nature. Most are a derivative of coal tar and can contain lead and/or arsenic (up to 10 PPM) and still be considered safe by the FDA. These are known to cause allergic reactions, headaches, ADD in children, and are linked to nerve damage. These are just a few of the common colors used:
- Blue #1 and #2 – Found in candy, drinks, pet food, or baked goods. These have been shown to cause damage to chromosomes, cause uncontrolled cell mutation (which is a precursor to cancer), are strongly linked to brain tumors, and serious problems such as refractory hypotension, and even death.
- Citrus Red #1 and #2 – These are sometimes sprayed on oranges to make them look more ripe. Red #1 has been linked to in so many studies that it fractures the chromosomes and can lead to cancer that the even the lax FDA is seriously considering a ban on red #1. Citrus red #2 has been linked to cancer as well.
- Green #3 – Not as common as red and blue, but green #3 has been linked to tumors in the bladder.
- Red #3 and #40 – Red #3 is often found in red fruit processed foods such as cherry pies or maraschino cherries. It has been linked to thyroid cancer and nerve damage. Red #40 is very common and can be found in candy, soda, pet food, and sausage, to name a few. This dye is a suspected carcinogen.
- Yellow #5 and #6 – Yellow #5 is perhaps the most popular dye. It can be found in gelatin, soda, pastry and pet food. It’s a suspected carcinogen and has been known to cause serious allergic reactions. #6 is found in many of the same foods as #5 and it has been strongly linked to tumors in the kidneys and adrenal glands.
12. Diacetyl
This is most commonly found in the “butter” flavoring of frozen foods and microwave popcorn. It can also be used to flavor yogurt and cheese. Diacetyl has been linked to neurological problems, including the development of Alzheimer’s disease. Diacetyl has also been linked to respiratory damage, including permanent scarring of the airways, in studies done with those working at factories that produce microwave popcorn.
13. Phosphates
These are used to improve the moisture retention in foods so that they don’t dry out, and to reduce acid levels, Phosphates are in so many processed foods it’s hard to list them all, but some of the most common foods are baked goods, processed meats, and fast foods. These chemicals have been linked to heart disease.
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Rosemarie Bass
Apr 22, 2015 at 1:57 pm
There is a chemical that has just begun to show up in whole ground corn products: fumaric acid. It is replacing natural lime in corn tortillas etc. When I looked it up it was said to be “practically non-toxic”. What???? It either is toxic or is non-toxic. I guess because it will only kill fish instantly and gradually destroys human kidneys it is practically non-toxic as we can live without functioning kidneys dialysis is a great option, right? The chemicals listed in this article, I have already eliminated the hard way; trial and error as I have become so sensitized that the smallest amounts that the tiniest amounts produce poisoning symptoms. Swelling in the extremities, joint and back pain and nasty oozing skin/scalp sores which doctors have told me, I was doing to myself by scratching. Please add fumaric acid to this list ASAP!!! No one should live in utter misery as I have for years. Can you say chronic fatigue syndrome or fibromyalgia because that is what they diagnose food additive poisoning as claiming not to know causes those ” mysterious ” ailments.