| Alginate | an apparently safe derivative of seaweed (kelp) maintains the desired texture in dairy products, canned frosting, and other factory-made foods. Propylene glycol alginate, a chemically-modified algin, thickens acidic foods (soda pop, salad dressing) and stabilizes the foam in beer. Used in ice cream, cheese, candy, and yogurt. |
| Alpha Tocopherol (Vitamin E) | an antioxidant and nutrient abundant in whole wheat, rice germ, and vegetable oils. It is destroyed by the refining and bleaching of flour. Vitamin E prevents oils from going rancid. Used in vegetable oil. |
| Artificial flavoring | hundreds of chemicals are used to mimic natural flavors; many may be used in a single flavoring, such as for cherry soda pop. Most flavoring chemicals also occur in nature and are probably safe, but they may cause hyperactivity in some sensitive children. Artificial flavorings are used almost exclusively in junk foods; their use indicates that the real thing (usually fruit) has been left out. |
| Ascorbic Acid (Vitamin C) | helps maintant the red color of cured meat and prevents the formation of nitrosamines. It helps prevent loss of color and flavor by reacting with unwanted oxygen. It is used as a nutrient additive in drinks and breakfast cereal. |
| Erythorbic Acid | Serves the same functions as ascorbic acid but has no value as a vitamin |
| Sodium Ascorbate | A more soluble form of ascorbic acid |
| Beta Carotene | Used as an artifical coloring and a nutrient supplement. The body converts it to Vitamin A, which is part of the light-detection mechanism of the eye. Used for coloring and nutrition in margarine, shortening, non-dairy whiteners, and butter |
| Brominated Vegetable oil | keeps flavor oils in suspension and gives a cloudy appearance to citrus-flavored soft drinks. The resides of it found in body fat are cause for concern. Should be banned - safer substitutes are available. Used as emulsifier and clouding agent in soft drinks |
| Butylated Hydroxyanisole | retards rancidity in fats, oils, and oil-containing foods. It appears to be safer than BHT, but needs to better tested. This synthetic chemical can often be replaced by safer chemicals. Used as an antioxidant in cereals, chewing gum, potato chips, and vegetable oil |
| Butylated Hydroxytoluene | Poorly tested, found in body fat, and causes occasional allergic reactions. BHT is unnecesarry in many of the foods in which it is used; safer alternatives are available. Used as an antioxidant in cereals, chewing gum, potato chips, oils, etc. |
