Hidden Toxins in Food Labels: How to Identify Harmful Ingredients (Part 1)

Learn How to Decode Food Labels, Spot Toxic Ingredients, and Avoid Harmful Additives

Ultra-processed foods often contain hidden additives, preservatives, artificial sweeteners, seed oils, and GRAS-approved chemicals that disrupt gut health, hormones, metabolism, and long-term health.

Have you ever picked up a “healthy” snack, only to flip the package over and find a long list of ingredients you can’t even pronounce? You’re not alone.

Would you still eat your favorite snacks if you knew they contained chemicals linked to cancer, obesity, and hormonal imbalances?

Did you know that the average American consumes nearly 150 pounds of artificial additives each year—without even realizing it?

Food labels can be incredibly misleading, often hiding harmful ingredients under unfamiliar or deceptive names. In fact, studies show that over 60% of packaged foods contain added sugars, preservatives, artificial flavors, or other chemical additives that can negatively impact your health. (1)

Many processed foods contain hidden toxins that have been linked to inflammation, hormonal imbalances in both males and females, gut disturbances, metabolic disorders, ADHD, autism, mental and emotional disorders, and chronic diseases such as diabetes, heart disease, and cancer. (2)

With food manufacturers exploiting loopholes in labeling laws to disguise unhealthy ingredients, it has become more important than ever to be an informed consumer.

This is why I created this guide—to help you navigate the deception behind food labels. Misleading marketing tactics and vague ingredient names make it easy to believe you’re making healthy choices, when in reality many products contain toxic additives, preservatives, and synthetic chemicals.

→ Detoxification & Environmental Medicine
→ Functional & Integrative Medicine

In this six-part educational series, we uncover where hidden toxins enter the modern food supply—starting with how misleading food labels, GRAS loopholes, and common additives like preservatives, artificial sweeteners, seed oils, and synthetic dyes quietly undermine gut health, hormones, metabolism, and long-term health, before moving into food processing, environmental contamination, water quality, and practical strategies for cleaner, safer eating.

The Deceptive “Generally Recognized as Safe” (GRAS) Label Explained

You’d think that if an ingredient is in your food, someone, somewhere, has double-checked that it’s 100% safe, right?
Well… not exactly.

While many consumers assume that all food ingredients undergo rigorous, independent safety testing, the reality is that countless additives, preservatives, and industrial chemicals enter the food supply through a regulatory loophole known as GRAS (Generally Recognized as Safe).

So what does this designation actually mean—and is it truly protecting public health?

What Does GRAS Mean?

GRAS (“Generally Recognized as Safe”) is a designation used by the U.S. Food and Drug Administration that allows certain food ingredients to be considered safe based on expert consensus or historical use—without requiring long-term, independent human safety studies before they are added to foods.

While this classification may sound reassuring, it is often misleading and does not guarantee long-term safety, especially when ingredients are consumed repeatedly across multiple products over time.

In Many Cases, GRAS Approval Means:

• Companies self-certify their own ingredients as GRAS without FDA oversight.

• Limited testing is done on human health impacts, especially long-term effects.

• Cumulative exposure is ignored—even if an additive is considered “safe” in small amounts, frequent consumption across multiple products can become harmful over time.

Why the GRAS System Is Deeply Flawed

The GRAS designation creates several serious problems within the modern food system:

• Self-Certification by Manufacturers
  Food companies are allowed to determine on their own that an ingredient is GRAS—without submitting safety data for FDA review.

• Lack of Long-Term Human Studies
  Many GRAS ingredients are approved based on short-term animal data, not chronic human exposure.

• Cumulative Toxic Burden Is Ignored
  Even if an additive appears “safe” in isolation, daily exposure across dozens of foods can compound risk.

• Previously Restricted Chemicals Can Re-Enter the Food Supply
  Some additives once considered unsafe have been reintroduced under GRAS status following industry lobbying.

In other words, GRAS does not mean proven safe—it often means “not yet definitively proven harmful.”

Why This Matters for Your Health

Because no long-term, independent safety testing is required before an ingredient is classified as GRAS, potentially harmful additives remain widespread in processed foods, despite links to:

• Hormone disruption

• Gut microbiome imbalance

• Neurological and behavioral effects

• Metabolic dysfunction

• Increased cancer risk

This makes understanding food labels—and questioning GRAS-approved ingredients—essential for protecting long-term health.

Key Takeaway

The GRAS label is not a safety guarantee. It shifts responsibility away from manufacturers and onto consumers—making label literacy and informed food choices essential for protecting long-term health.

Examples of Harmful GRAS-Approved Additives

Many of the most problematic ingredients in processed foods remain widely used—not because they’ve been proven safe, but because they fall under the GRAS (Generally Recognized as Safe) designation.

Some of the most concerning GRAS-approved additives include:

• Artificial Sweeteners (Aspartame, Sucralose)

• Preservatives (BHA, BHT, Sodium Benzoate)

• Emulsifiers & Thickeners

• Artificial Colors

The GRAS label does not guarantee an ingredient is truly safe—it simply means that it has not yet been conclusively proven harmful.

In many cases, GRAS status is based on insufficient research, outdated data, or industry-funded studies, making it a misleading and unreliable safety standard.

Because no long-term, independent human studies are required before an ingredient is classified as GRAS, many potentially harmful additives remain unchecked in the food supply, despite growing evidence linking them to metabolic dysfunction, gut imbalance, neurological effects, and chronic disease. (3)

This makes it even more important to read labels carefully, prioritize whole and minimally processed foods, and stay informed about what you’re consuming to protect your long-term health.

Now that we’ve uncovered the flaws in the GRAS system, let’s take a closer look at some of the most concerning GRAS-approved additives hiding in everyday foods—starting with artificial sweeteners.

Toxic Ingredients in Processed and Conventional Foods: What to Avoid for Better Health

1. Artificial Sweeteners: A Dangerous Sugar Alternative

If you’ve ever grabbed a sugar-free drink thinking it’s the better choice, think again. Many artificial sweeteners marketed as “diet-friendly” are associated with neurological, metabolic, and gut-disrupting effects that can undermine long-term health. (4)

Common GRAS-approved artificial sweeteners to watch for on ingredient labels include:

• Aspartame (Amino Sweet, E951)
  Linked to neurological symptoms, headaches and migraines, mood changes, and metabolic dysfunction.

• Sucralose (Splenda)
  Shown to disrupt the gut microbiome, impair insulin sensitivity, and alter glucose regulation.

• Acesulfame Potassium (Acesulfame K)
  Often manufactured using methylene chloride, a solvent classified as a potential carcinogen.

• Sugar alcohols (Sorbitol, Maltitol, Mannitol)
  Frequently cause bloating, gas, digestive distress, and laxative effects, particularly in sensitive individuals.

Although these ingredients are commonly used to reduce calorie content, artificial sweeteners may increase cravings, disrupt appetite regulation, and worsen metabolic health—making them a poor substitute for real food sweetness.

→ Hormone & Metabolic Optimization

Now that we’ve explored the dangers of artificial sweeteners, let’s look at another major hidden culprit in processed foods: refined sugars and high-fructose corn syrup.

2. Refined Sugars & High-Fructose Corn Syrup: The Sweet Deception

These sneaky processed sugars can wreak havoc on your health, fueling obesity, diabetes, insulin resistance, and even liver disease. (5,6)

Common forms of refined sugars and syrups hidden on ingredient labels include:

• High-fructose corn syrup (HFCS, glucose-fructose syrup)
  A major contributor to insulin resistance, metabolic syndrome, and non-alcoholic fatty liver disease (NAFLD).

• Dextrose, maltodextrin, glucose syrup, glucose syrup solids
  Rapidly spike blood sugar, promote inflammation, and disrupt metabolic regulation.

• Evaporated cane juice, coconut sugar, agave nectar, fruit juice concentrate
  Marketing-friendly names that still function as refined sugars and contribute to glycemic instability.

Excess intake of refined sugars places a significant burden on metabolic and hormonal systems, especially when consumed repeatedly throughout the day in packaged foods.

→ Hormone & Metabolic Optimization
→ Advanced Functional Lab Testing

Sugar isn’t the only ingredient wreaking havoc on our health. Another silent contributor to chronic disease hides in processed foods under misleading names: trans fats and refined seed oils.

3. Trans Fats, Hydrogenated Oils & Seed Oils: A Recipe for Inflammation

These fats are commonly found in processed foods and contribute to inflammation, oxidative stress, metabolic dysfunction, and cardiovascular disease. They are often hidden under deceptive names on food labels, making them especially difficult to identify and avoid.

Partially Hydrogenated Oils (PHOs)

Partially hydrogenated oils contain trans fats, which disrupt blood lipid balance, promote cholesterol oxidation, and drive systemic inflammation—key mechanisms underlying cardiovascular and metabolic disease.

Although trans fats have been restricted or banned in many countries, they still appear in processed foods in the United States. (7)

Common sources:

• Margarine and vegetable shortening

• Packaged baked goods (cookies, tortillas, cakes, pastries)

• Fried fast foods (French fries, donuts, chips)

• Processed snack foods

• Non-dairy creamers

• Processed peanut butter (non-natural varieties)

Hidden names on ingredient labels:

• Partially Hydrogenated Oil (Soybean, Palm, Cottonseed, etc.)

• Interesterified Fat

• Vegetable Shortening (used in commercial baked goods)

• Mono- and Diglycerides (may contain trans fat derivatives)

The Truth About Seed Oils: Hidden Dangers in Processed and Restaurant Foods

Highly refined seed oils are pervasive in processed snacks, salad dressings, fast food, and frozen meals. The deception is that even many foods marketed as “healthy” contain seed oils, which is why reading ingredient lists is essential.

These oils are typically high in omega-6 fatty acids, which—when consumed in excess—can promote chronic inflammation and have been associated with increased risk of metabolic disease and certain cancers, including colon cancer. (8,9)

Common seed oils:

• Soybean Oil

• Corn Oil

• Canola Oil (Rapeseed Oil)

• Cottonseed Oil

• Sunflower Oil

• Safflower Oil

• Grapeseed Oil

• Rice Bran Oil

• Peanut Oil

• Sesame Oil (often refined in processed foods)

• Flaxseed Oil (can be unstable and prone to oxidation when processed)

Common sources:

• Processed snacks – Chips, crackers, popcorn, granola bars

• Fast food – Fried chicken, French fries, nuggets, low-quality meat

• Restaurant food – Most restaurants, even high-end ones, use seed oils for cooking

• Salad dressings & condiments – Store-bought dressings, mayonnaise, sauces

• Packaged baked goods – Bread, muffins, cookies, pastries

• Frozen and ready-made meals – Pizza, burritos, microwave dinners

• Plant-based/vegan alternatives – Vegan butter, dairy-free creamers, meat substitutes

• Nut butters & spreads – Non-natural peanut butter, flavored nut spreads

• Cereal and granola – Pre-packaged cereals, granola mixes

• Protein bars & meal replacements – Energy bars, shakes, processed protein powders

→ Gut Health & Digestive Restoration
→ Chronic Illness & Complex Case Care

While harmful fats significantly contribute to inflammation and metabolic dysfunction, artificial food dyes pose their own set of risks—especially for children. Let’s explore how these synthetic colors impact health.

4. Artificial Colors & Food Dyes: The Hidden Chemicals Affecting Your Health

Synthetic food dyes are widely used in processed foods to enhance appearance, yet they have been linked to hyperactivity disorders, allergic reactions, immune dysregulation, and increased cancer risk, particularly with chronic exposure. (10,11)

Common artificial food dyes to watch for on ingredient labels include:

• Red 40, Yellow 5, Yellow 6, Blue 1, and Blue 2
  These dyes are derived from petroleum sources and may contain carcinogenic contaminants.

• Titanium dioxide (E171)
  Commonly found in candy, baked goods, processed foods, and toothpaste, titanium dioxide has been associated with immune dysfunction and intestinal inflammation.

Artificial dyes are of particular concern for children, but adults are also exposed daily through beverages, snacks, condiments, and supplements—often without realizing it.

Immune activation and inflammatory responses linked to synthetic dyes are frequently seen in patients with autoimmune symptoms, allergies, and chronic inflammatory conditions evaluated through:

→ Immune Health & Autoimmune Support

Beyond colors and sweeteners, preservatives and additives are another hidden danger lurking in our food. These chemicals extend shelf life but often come with significant health risks.

5. Preservatives & Additives: What’s Really Keeping Your Food Fresh?

While preservatives and additives are used to extend shelf life and maintain appearance, many of these chemicals can take a serious toll on human health, especially with repeated, long-term exposure. (12,13)

Common harmful preservatives and their associated risks include:

• BHA (butylated hydroxyanisole, E320) and BHT (butylated hydroxytoluene, E321)
  Synthetic antioxidants used to prevent fats and oils from becoming rancid. These compounds are known endocrine disruptors and have been linked to cancer. Although restricted or banned in some countries, they remain common in processed foods in the United States.

• Sodium benzoate and potassium benzoate
  Frequently added to sodas, fruit juices, and acidic foods. When combined with vitamin C (ascorbic acid), these preservatives can form benzene, a known carcinogen.

• Sodium nitrite and sodium nitrate
  Commonly found in processed meats such as bacon, deli meats, and hot dogs. These preservatives are associated with an increased risk of colorectal cancer and other chronic diseases.

• Propyl gallate (E310)
  Used to preserve fats and oils and linked to skin irritation, gastrointestinal symptoms, and potential hormone disruption.

• Calcium propionate (E282)
  A widely used bread preservative that has been associated with behavioral changes in children and possible disruptions to the gut microbiome.

Many of these preservatives directly affect gut integrity, immune signaling, detoxification pathways, and inflammatory balance—core systems addressed clinically through:

→ Gut Health & Digestive Restoration
→ Detoxification & Environmental Medicine

Preservatives aren’t the only additives raising concern. Many processed foods also contain flavor enhancers such as MSG, which can significantly affect the nervous system, metabolism, and appetite regulation.

6. MSG & Hidden Sources of Glutamate: The Truth About Flavor Enhancers

MSG (monosodium glutamate) is widely used to enhance flavor in processed foods, but it can overstimulate nerve cells and has been associated with headaches, brain fog, fatigue, inflammation, and neurological symptoms. It has also been linked to metabolic dysfunction, insulin resistance, and increased food cravings. (14)

Even when MSG is not listed explicitly on food labels, it is often hidden under alternative names designed to bypass consumer awareness.

Common disguised sources of free glutamate include:

• Natural flavors

• Yeast extract

• Autolyzed yeast

• Textured protein

• Hydrolyzed protein (hydrolyzed vegetable, soy, or wheat protein)

• Soy protein isolate

• Sodium caseinate

• Disodium guanylate (E627)

• Disodium inosinate (E631)

• Disodium 5’-ribonucleotides (E635)

• Sodium 5’-ribonucleotides (E635)

These ingredients are frequently used to create hyper-palatable foods that override natural satiety signals, promote overeating, and place added stress on the nervous system, gut lining, and metabolic pathways.

Clinical patterns associated with chronic glutamate exposure—such as digestive disruption, inflammation, fatigue, and metabolic imbalance—are commonly addressed through:

→ Gut Health & Digestive Restoration
→ Hormone & Metabolic Optimization

In addition to MSG, another group of food additives can quietly disrupt gut health and immune signaling: emulsifiers and thickeners. Let’s take a closer look at these commonly overlooked ingredients.

7. Emulsifiers & Thickeners: How They Harm Your Gut

Emulsifiers and thickeners are commonly added to processed foods to improve texture and shelf stability, but these additives can damage the gut lining, disrupt digestion, alter the microbiome, and contribute to metabolic and inflammatory disorders. (15)

Common emulsifiers and thickeners to watch for on ingredient labels include:

• Polysorbate 80 and carboxymethylcellulose
  Shown to disrupt gut bacteria, impair the intestinal barrier, and increase inflammatory signaling.

• Carrageenan
  Frequently found in dairy alternatives such as nut milks. Associated with digestive distress, gut inflammation, and worsening gastrointestinal symptoms.

• Xanthan gum, guar gum, locust bean gum, and gellan gum
  May trigger bloating, gas, abdominal discomfort, and other gastrointestinal symptoms, particularly in individuals with sensitive digestion.

Damage to the gut barrier and microbiome from these additives is commonly seen in patients with food sensitivities, chronic digestive complaints, autoimmune symptoms, and metabolic dysfunction—areas addressed clinically through:

→ Gut Health & Digestive Restoration
→ Detoxification & Environmental Medicine

Even when a product appears free from obvious harmful ingredients, vague terms like “natural flavors” and “artificial flavors” may still conceal toxic or undisclosed chemicals. Here’s what you need to know.

8. Artificial & Natural Flavors: The Hidden Chemicals in Your Food

“Natural flavors” and “artificial flavors” are broad, non-specific terms that can represent hundreds of undisclosed chemical compounds. These additives are often used to enhance taste and mask low-quality ingredients, yet they have been associated with allergic reactions, headaches, neurological symptoms, and potential long-term health concerns. (16)

Because manufacturers are not required to disclose the individual components of flavor blends, consumers are left unaware of what they are actually ingesting. These additives are especially common in processed snacks, sodas, flavored waters, protein powders, meal replacements, and fast food—often appearing in products marketed as “healthy.”

Exposure to undisclosed flavoring chemicals can place added stress on detoxification pathways, immune regulation, and gut integrity—core systems evaluated and supported through:

→ Gut Health & Digestive Restoration
→ Detoxification & Environmental Medicine

With so many hidden dangers in the modern food supply, feeling overwhelmed is understandable—but awareness is the first step toward protection.

Let’s explore practical strategies for making safer, more informed food choices.

Quick Reference Guide: Avoiding Hidden Toxins in Your Food

Reading labels shouldn’t feel like decoding a secret message. Here’s a simple cheat sheet to help you quickly identify toxic additives in processed foods—and understand why they matter.

🚫 Ingredients to Avoid (Toxic Additives in Processed Foods)

🔴 Artificial Sweeteners
Aspartame, Sucralose, Acesulfame K
Linked to metabolic dysfunction, insulin resistance, and neurological symptoms.

🔴 Refined Sugars & High-Fructose Corn Syrup (HFCS)
High-fructose corn syrup, maltodextrin
Contributes to insulin resistance, inflammation, and fatty liver disease.

🔴 Trans Fats & Seed Oils
Partially hydrogenated oils, canola oil, soybean oil
Promote inflammation, oxidative stress, and cardiometabolic disease.

🔴 Artificial Colors & Dyes
Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2, titanium dioxide
Associated with hyperactivity, immune disruption, and increased cancer risk.

🔴 Preservatives & Additives
BHA, BHT, sodium benzoate, sodium nitrate
May disrupt hormones, gut health, and detoxification pathways.

🔴 MSG & Hidden Glutamates
Yeast extract, hydrolyzed protein, autolyzed yeast
Can trigger headaches, cravings, brain fog, and nervous system overstimulation.

🔴 Emulsifiers & Thickeners
Polysorbate 80, carrageenan, xanthan gum
Damage the gut lining and disrupt the microbiome.

🔴 Natural & Artificial Flavors
Undisclosed chemical blends that may contribute to allergic reactions, neurological symptoms, and toxic burden.

✅ Healthier Alternatives for a Clean Diet

Making cleaner food choices doesn’t require perfection—just better awareness and ingredient swaps. Use the guide below to replace common toxic additives with safer, whole-food options.

🟢 Natural Sweeteners
Raw honey, maple syrup, glycine powder, monk fruit
Lower-glycemic options that reduce blood sugar spikes when used mindfully.

🟢 Whole Food Sugars
Coconut sugar, dates, fresh fruit
Provide sweetness alongside fiber, minerals, and antioxidants.

🟢 Healthy Fats
Avocado oil, olive oil, grass-fed butter, ghee, tallow, coconut oil
More stable fats that better support metabolic and hormonal balance.

🟢 Natural Colors
Beet powder, turmeric, spirulina
Plant-based alternatives that replace synthetic dyes without chemical exposure.

🟢 Preservative-Free Foods
Organic produce, pasture-raised meats, homemade meals
Reduce cumulative toxic burden and support detoxification pathways.

🟢 Flavor Enhancers
Herbs, spices, fermented foods, nutritional yeast, high-quality salt
Enhance flavor naturally without artificial chemicals or excitotoxins.

🟢 Clean Label Foods
Single-ingredient whole foods with no additives
The simplest way to minimize exposure to hidden toxins.

Supporting dietary changes like these is often part of a broader clinical approach to reducing toxic load and restoring gut and metabolic health through:

→ Gut Health & Digestive Restoration
→ Detoxification & Environmental Medicine

🛒 Smart Shopping Tips for Clean Eating

Small changes at the grocery store can dramatically reduce daily exposure to harmful food additives.

✅ Read labels carefully
Avoid long ingredient lists with artificial additives, preservatives, and vague terms.

✅ Go organic when possible
Reduces exposure to pesticides, GMOs, and synthetic agricultural chemicals.

✅ Choose whole, unprocessed foods
Fewer ingredients generally mean fewer toxins.

✅ Be cautious with “natural flavors”
These often conceal undisclosed chemical compounds.

✅ Avoid ultra-processed foods
A long shelf life usually signals preservatives, refined oils, and additives.

How to Avoid Hidden Toxins & Make Healthier Choices

At the end of the day, food should nourish you—not harm you. While food labels can be misleading, you now have the tools to approach them with clarity and confidence. Small, informed choices made consistently can have a meaningful impact on long-term health.

The “Generally Recognized as Safe” (GRAS) designation may sound reassuring, but as we’ve uncovered, it often allows questionable additives and chemicals to enter the food supply without adequate independent oversight. With manufacturers largely self-regulating ingredient safety, consumer awareness becomes essential.

While broader movements may aim to reduce food toxicity at a systemic level, personal responsibility remains key. Learning to identify harmful ingredients, understanding labeling loopholes, and prioritizing whole foods are foundational steps in reducing toxic burden and protecting metabolic, hormonal, gut, and immune health.

Start with practical changes—choose whole, organic foods when possible, read ingredient labels carefully, and limit ultra-processed products that rely on additives, preservatives, and artificial flavors.

Making these shifts is often part of a larger clinical strategy to address chronic inflammation, digestive issues, hormone imbalance, immune dysregulation, and complex health concerns through:

→ Functional & Integrative Medicine
→ Detoxification & Environmental Medicine
→ Advanced Functional Lab Testing

Take charge of your health today. Start with one simple change—replace a processed snack with a whole-food alternative and build from there.

Now that we’ve uncovered the hidden toxins in food labels, Part 2 of this series dives deeper into how food processing, GMOs, and pesticides further impact gut health, metabolism, and long-term disease risk.

At Denver Sports & Holistic Medicine, we’re committed to helping you navigate the modern food landscape with evidence-based, personalized care.

Request a free consultation with Dr. Martina Sturm and begin your path toward informed, resilient health.

Frequently Asked Questions About Hidden Toxins in Food Labels

What does GRAS mean on food labels?

GRAS stands for “Generally Recognized as Safe.” It is an FDA designation that allows food companies to self-certify additives without requiring extensive independent research or long-term human safety studies. As a result, potentially harmful substances can enter the food supply without strict regulatory oversight.

Why are artificial sweeteners harmful?

Artificial sweeteners such as aspartame, sucralose, and acesulfame K have been linked to gut microbiome disruption, metabolic dysfunction, headaches, neurological symptoms, and increased cravings. Despite being marketed as “diet-friendly,” they may negatively impact metabolism and long-term health.

What are the dangers of seed oils and trans fats?

Refined seed oils (including soybean, canola, and corn oil) and trans fats promote inflammation, oxidative stress, and increased risk of chronic disease, including cardiovascular disease and colon cancer. They are commonly found in processed snacks, salad dressings, fast food, and restaurant meals.

Which food dyes are most harmful?

Artificial dyes such as Red 40, Yellow 5, Yellow 6, Blue 1, and titanium dioxide have been associated with hyperactivity, allergic reactions, immune disruption, and increased cancer risk. These dyes are frequently found in candy, soda, cereals, and children’s snacks.

How can MSG be identified on food labels?

MSG is often hidden under alternative names such as natural flavors, yeast extract, hydrolyzed protein, autolyzed yeast, and sodium caseinate. These ingredients act similarly to MSG and may trigger headaches, fatigue, brain fog, and food cravings.

Are preservatives like BHA and sodium benzoate dangerous?

BHA and BHT are associated with hormone disruption and increased cancer risk. Sodium benzoate can form benzene, a known carcinogen, when combined with vitamin C. These preservatives are commonly found in sodas, processed meats, and packaged foods.

What is the safest way to avoid hidden toxins in food?

The most effective strategies include reading ingredient labels carefully, choosing whole and minimally processed foods, avoiding ultra-processed snacks and beverages, and steering clear of vague ingredient terms such as “natural flavors” or “vegetable oil.”

Which oils are safe alternatives to seed oils?

Safer options include avocado oil, extra-virgin olive oil, coconut oil, grass-fed butter, ghee, and tallow. These fats are more stable and better support metabolic, hormonal, and neurological health.

Resources

1. Consumer Reports- What's on your plate? 60% of foods in America contain unhealthy additives

2. The BMJ- Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

3. Consumer Reports- GRAS: The Hidden Substances in Your Food

4. Clinical Review- The Impact of Artificial Sweeteners on Human Health and Cancer Association: A Comprehensive Clinical Review

5. Harvard Health- The sweet danger of sugar

6. ScienceDirect Topics- High Fructose Corn Syrup - an overview

7. PMC- Mechanisms of Action of trans Fatty Acids

8. Educational Resource- Are Seed Oils Really That Bad? Let's Break It Down

9. PMC- Omega-3 and -6 Fatty Acid Intake and Colorectal Cancer Risk in Swedish Women’s Lifestyle and Health Cohort

10. PMC- Artificial Food Colors and Attention-Deficit/Hyperactivity Symptoms: Conclusions to Dye for

11. PubMed- Toxicology of food dyes

12. PubMed- Artificial food additives: hazardous to long-term health?

13. Harvard Health- Common food additives and chemicals harmful to children

14. PMC- Extensive use of monosodium glutamate: A threat to public health?

15. PMC- Food Emulsifiers and Metabolic Syndrome: The Role of the Gut Microbiota

16. EWG- EWG's Food Scores | Natural vs. Artificial Flavors