10 Chemical Food Additives That Should Be Avoided

They’re usually generically dubbed as additives. Their role is to either enhance the taste of the food or preserve it. What chemical analysis reveals is that they’ll usually do more harm than good.

Although most are now aware of the dangers of these food additives, the majority of the manufacturers are always one step ahead of the consumer. These additives are extremely easy to mask, this through the storing, processing, or packaging methods.

It’s unfortunately children who are the most exposed and vulnerable, especially if they’re fed processed or frozen foods. The key becomes reading the labels to avoid these additives.

10. High Fructose Corn Syrup

the worst food additives
High fructose corn syrup is an extremely dangerous artificial sweetener, being considered the number one source of empty calories that’s found in sweet convenient foods. This inexpensive syrup is found in all processed foods, and the key contributor to promoting weight gain. It also increases the “bad” cholesterol LDL, while increasing the development of diabetes and tissue damage.

9. MSG Flavoring

What MSG flavor enhancer does is constitutes an excitotoxin which is known to cause the over excitation of cells, this to the point of nerve damage. What studies show is that MSG disturbs the hunger neurotransmitters in the brain, which are particularly associated with the saturation sensation which contributes to obesity. Monosodium Glutamate is still commonly found in soups, dressings, frozen foods, and certain restaurant dishes.

8. Potassium Bromate

What some bakeries and pastry chefs will do is add potassium bromate into the flour to make their products more tasty. Doing so also increases the lifespan of the end product. What’s not known is that potassium bromate can cause major illness. What some reports suggest is that even just small amounts in white bread and bakery products, can potentially lead to long-term health problems.