What are you adding to your coffee? SCARY stuff!
#1 Ingredient is TRANS FATS (partially hydrogenated oil)
When it comes to fat, trans fat is considered by some doctors to be the worst type of fat. Unlike other fats, trans fat — also called trans-fatty acids — both raises your “bad” (LDL) cholesterol and lowers your “good” (HDL) cholesterol.
A high LDL cholesterol level in combination with a low HDL cholesterol level increases your risk of heart disease, the leading killer of men and women. Here’s some information about trans fat and how to avoid it.
What is trans fat?
Trans fat is made by adding hydrogen to vegetable oil through a process called hydrogenation, which makes the oil less likely to spoil. Using trans fats in the manufacturing of foods helps foods stay fresh longer, have a longer shelf life and have a less greasy feel.
Scientists aren’t sure exactly why, but the addition of hydrogen to oil increases your cholesterol more than do other types of fats. It’s thought that adding hydrogen to oil makes the oil more difficult to digest, and your body recognizes trans fats as saturated fats.
Trans fat in your food
Commercial baked goods — such as crackers, cookies and cakes — and many fried foods, such as doughnuts and french fries — may contain trans fats. Shortenings and some margarines can be high in trans fat.
Trans fat used to be more common, but in recent years food manufacturers have used it less because of concerns over the health effects of trans fat. Food manufacturers in the United States and many other countries list the trans fat content on nutrition labels.
However, you should be aware of what nutritional labels really mean when it comes to trans fat. For example, in the United States if a food has less than 0.5 grams of trans fat per serving, the food label can read 0 grams trans fat. Though that’s a small amount of trans fat, if you eat multiple servings of foods with less than 0.5 grams of trans fat, you could exceed recommended limits.
Reading food labels
How do you know whether food contains trans fat? Look for the words “partially hydrogenated” vegetable oil. That’s another term for trans fat.
It sounds counterintuitive, but “fully” or “completely” hydrogenated oil doesn’t contain trans fat. Unlike partially hydrogenated oil, the process used to make fully or completely hydrogenated oil doesn’t result in trans-fatty acids. However, if the label says just “hydrogenated” vegetable oil, it could mean the oil contains some trans fat.
Although small amounts of trans fat occur naturally in some meat and dairy products, it’s the trans fats in processed foods that seem to be more harmful. (Source: Mayoclinic.com
Keep in mind that a product can have trans fats in it, but isn’t required to put it on the label if the ‘food’ has less than .5g/serving. ALWAYS check the label for partially hydrogenated oil and AVOID foods that have it!
#2 Corn Syrup Solids
The Center for Science in the Public Interest puts corn syrup and corn syrup solids on its “Cut Back” list. The CSPI says these corn syrup products are not toxic, but large amounts may be unsafe or promote bad nutrition. Corn syrup is a sweet, thick liquid that’s made by treating cornstarch with acids or enzymes. Its sugar content is mostly dextrose. When the syrup is dried, the resulting powder is known as corn syrup solids. The solids are used in coffee whiteners and other dry products. Source: livestrong.com
By the way–corn syrup solids are added to pretty much all baby formulas….eek!
#3 Natural Flavors
The exact definition of natural flavorings & flavors from Title 21, Section 101, part 22 of the Code of Federal Regulations is as follows:
“The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional.”
In other words, natural flavors can be pretty much anything approved for use in food. It’s basically impossible to tell from a label what is in natural flavors unless the company has specified it on the label.
#4 Artificial Flavors
Artificial Flavors are flavors that have been created for food that do not exist in nature or simply an attempt to clone a flavor found in nature.
Most artificial flavors are specific and often complex mixtures of singular naturally occurring flavor compounds combined together to either imitate or enhance a natural flavor. These mixtures are formulated by flavorist to give a food product a unique flavor and to maintain flavor consistency between different product batches or after recipe changes. The list of known flavoring agents includes thousands of molecular compounds, and the flavor chemist (flavorist) can often mix these together to produce many of the common flavors. Many flavorants consists of esters, which are often described as being “sweet” or “fruity”. (Source: upcfoodsearch.com)
#5 Sodium Caseinate
Sodium caseinate is the biochemical name for casein, which is a type of protein found in the milk from all mammals. Casein, which is Latin for “cheese,” is a major component of commercial cheese and its principle source of protein. Casein is also used as a food additive and for industrial purposes. Some people are allergic to sodium caseinate, and it has been linked to some human diseases, mainly autism and gastrointestinal problems. (Source: livestrong.com)
#5 Dipotassium Phosphate
Dipotassium Phosphate is used as a food additive to lower acid levels in processed foods and act as a stabilizer in non-dairy creamers and energy drinks. Warning from webmd about dipotassium phosphate: Pregnancy and breast-feeding: LIKELY UNSAFE when used during pregnancy or breast-feeding. It acts like a hormone, and this could be dangerous to the pregnancy. Don’t use during pregnancy or breast-feeding.
#6 Mono Diglycerides
Mono and diglycerides and diglycerides are food additives commonly used to combine ingredients containing fats with those containing water, two types of ingredients that don’t ordinarily combine well. Food manufacturers typically use them to extend a product’s shelf life. Made in part of fatty acids, they are similar to triglycerides, the predominant fat in food according to the Harvard School of Public Health, except they are classified as emulsifiers rather than lipids. (Source: livestrong.com)
#7 Sodium Aluminosilicate
Sodium aluminosilicate is the predominant silicate added to foods in the United States, according to the Food and Drug Administration. As an anticaking agent, it prevents clumping in dairy-based drinks, milk powders, sauce and gravy mixes, soup mixes, salt and seasonings. You may also find this silicate in household products, such as latex paint and laundry detergent. (Source: livestrong.com)
#8 Sucralose
Splenda (sucralose) is being downgraded from “safe” to “caution” after an Italian animal study linked sucralose to a higher risk of developing leukemia. The Center for Science in the Public Interest (CSPI) says it awaits the Italian study’s review before deciding what long-term safety grade to assign to Splenda in its Chemical Cuisine guide to food additives. (Source: medicalnewstoday.com)
#9 Acesulfame Potassium
Acesulfame-K: Acesulfame-K (aka “Ace-K”) is a potassium salt containing methylene chloride, a known carcinogen. Acesulfame-K is not the same thing as Aspartame, but quite often, BOTH are found in the same products. Reported side effects of “sweet devil” Acesulfame-K are frightening: “Long term exposure to methylene chloride can cause nausea, headaches, mood problems, impairment of the liver and kidneys, problems with eyesight and possibly cancer. Acesulfame-K may contribute to hypoglycemia.” (http://www.fitday.com/)
Also, of all the artificial sweeteners out there, Acesulfame-K has undergone the least scientific scrutiny. Early studies showed a link to multiple cancer developments in lab animals. If you have any doubts whatsoever, remember this; humans have 99% the same DNA as the lab mice and rats tested. The “proof is in the pudding!” The research is concrete on this and ignorance is NOT bliss! (http://archives.cnn.com/) This carcinogen, so cutely nicknamed “Ace-K,” is derived from Aceto-acetic acid and Fluoro-sulfonyl Iso-Cyanate. Say that last part again and it sounds like you’re eating cyanide. Consider your TOTAL health risks before consuming ANY artificial sweetener. Better safe than sorry! (Source: naturalnews.com)
