Monday, August 15, 2011

Nine Ingredients to Keep Out of Your Diet

As I start school, I become more and more aware of my desire to eat and live healthfully.
While staying at a target weight is important, I would much rather have as much energy, be as focused, and enjoy life as much as possible!
For me, that means closely monitoring my diet, I know not everyone has the same standards for health as I do but here is a list of nine ingredients everyone should avoid!
Nine Ingredients to Avoid {at all costs!}{not at all costs, but really, they're bad}

1. Artificial Colors

What: Chemical compounds made from coal-tar derivatives to enhance color.
Why: Linked to allergic reactions, fatigue, asthma, skin rashes, hyperactivity and headaches.
Artificial Flavorings

2. Cheap Chemical mixtures that mimic natural flavors

Why? Linked to allergic reactions, dermatitis, eczema, hyperactivity and asthma
Also can affect enzymes, RNA and thyroid.

3. Artificial Sweeteners

What: (Acesulfame-K, Aspartame, Equal®, NutraSweet®, Saccharin, Sweet’n Low®, Sucralose, Splenda® & Sorbitol) Highly-processed, chemically-derived, zero-calorie sweeteners found in diet foods and diet products to reduce calories per serving.
Why: Can negatively impact metabolism
Also, some have been linked to cancer, dizziness hallucinations and headaches.

4. Benzoate Preservatives (BHT, BHA, TBHQ)

What: Compounds that preserve fats and prevent them from becoming rancid.
Why: May result in hyperactivity, angiodema, asthma, rhinitis, dermatitis, tumors and urticaria
Also, can affect estrogen balance and levels.

5. Brominated Vegetable Oil (BVO)

What: Chemical that boosts flavor in many citric-based fruit and soft drinks.
Why: Increases triglycerides and cholesterol
Also, can damage liver, testicles, thyroid, heart and kidneys.

6. High Fructose Corn Syrup (HFCS)

What: Cheap alternative to cane and beet sugar, sustains freshness in baked goods, and blends easily in beverages to maintain sweetness
Why: May predispose the body to turn fructose into fat
Also, increases risk for Type-2 diabetes, coronary heart disease, stroke and cancer
Also, isn’t easily metabolized by the liver.

7. MSG (Monosodium Glutamate)

What: Flavor enhancer in restaurant food, salad dressing, chips, frozen entrees, soups and other foods.
Why: May stimulate appetite and cause headaches, nausea, weakness, wheezing, edema, change in heart rate, burning sensations and difficulty in breathing.

8. Olestra

What: An indigestible fat substitute used primarily in foods that are fried and baked.
Why: Inhibits absorption of some nutrients
Also, is linked to gastrointestinal disease, diarrhea, gas, cramps, bleeding and incontinence.

9. Shortening, Hydrogenated, and Partially Hydrogenated Oils
(Palm, Soybean and others)

What: Industrially created fats used in more than 40,000 food products in the U.S. {Cheaper than most other oils.}
Why: Contain high levels of trans fats, which raise bad cholesterol and lower good cholesterol, contributing to risk of heart disease.

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