There are many food ingredients of concern. What makes them a concern is how they adversely affect our bodies and how much we eat of them. You can follow our links in this section of our website to get more in depth information. Briefly listed below are some common food ingredients and why they are of concern to us:
Food Colors - Some food colors have been linked to the development of Attention-Deficit-Hyperactivity-Disorder (ADHD) in children. The Food and Drug Administration estimates that on average a 30 pound child consumes nearly a half a pound a year of yellow # 5 and yellow #6. Both of these colors have been linked to the development of ADHD.
Pesticides - Organophosphate pesticides (OP) in particular are linked to the development of autism spectrum disorders. The United States Department of Agriculture (USDA) Pesticide Data Program indicates that OP residues are frequently found on many fruits, vegetables, and in grains.
High Fructose Corn Syrup - Consumption of high fructose corn syrup has been implicated in the development of autism and obesity. This substance may contain mercury residue as a result of the manufacturing process. According to the most updated USDA food availability data, Americans consume on average 35.7 pounds per person each year of this controversial ingredient.
Sodium Chemicals - Many preservatives are made with sodium chemicals. The Institute of Medicine reports that these chemicals are linked to the development of hypertension and recommends discontinuing their use as food ingredients.
Copyright March 2017 by Food Ingredient and Health Research Institute, PO Box 1055, Naalehu, HI, 96772 Email questions or concerns to Renee Dufault at firstname.lastname@example.org