4 Food Ingredients Slowly Killing You

We all have that one dish or a certain type of food that we simply cannot live without. Whether it involves going to our favorite restaurant or gathering the materials at the store and preparing it ourselves, it’s safe to say that the excitement of the meal itself, overshadows us really ever delving deep into what the nutritional value or ingredients are truly comprised of.


There are a number of potentially dangerous and harmful chemicals and ingredients in just about everything. The FDA allows many of these things to be inserted artificially into foods because the doses are low and only mass consumption can really affect the human body, or because the proof that they do more harm than good is inconclusive. Either way, being better informed is always a great tool to have. So, here are 4 of some of the most popular ingredients in foods that you probably didn’t know existed, mainly because they’re hard to pronounce and can be deadly if ingested on a consistent and frequent basis.

Caramel Coloring

What used to be made from just water and a ridiculous amount of sugar on top of a hot stove, is now made with ammonia, which produces carcinogens. The high amount of caramel coloring found in things like soda, account for about 15,000 cancer cases in the US annually. Maybe think twice about guzzling down that Coke next time.


Used as a “natural” flavor for almost all foods claiming to be filled with natural ingredients, it is made from beavers’ castor sacs and anal glands. Most notably in raspberry flavored foods, the gland scent is injected to give that extra bit of sweetness.

Food Dyes

Ever see Red dye #6 or Yellow 5 on a label and wonder what the heck it was? Well, it’s exactly what you think it is. Artificial dyes, flavorings and preservatives are added to most fruit flavored candies and cereals to give them that kick in flavor that makes children lust after them more and more. Many of these dyes have been linked to hyperactivity and tumors.

Hydrolyzed Vegetable Protein

Used as a flavor enhancer in foods like noodles and microwaveable pasta, this plant protein has been broken down into amino acids. When these amino acids combine with the acids in the stomach, they make MSG, an additive known to cause major health issues.


Consult your primary care physician or chiropractor for any medical related advice.

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Used under Creative Commons Licensing courtesy of Steve Winton

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