Preservatives & Additives
What, Where, and Why.
Do you ever stop and wonder what is in this??
Once I started to look into ingredients, I became obsessed. Nothing was as it seemed and very little was actually good for me. We have grown up so far removed from actual food, desensitized and obediently accepting the harmful foods fed to us in the name of PROFIT.
This is where it starts. I have compiled a small list of very common ingredients to try and avoid. Why avoid these? Because you don’t need them. Because they can and will harm you over time ( Or some of us, immediately after eating). This is not to scare you. This is to make you aware so you can take your health back into your hands.
High-Fructose Corn Syrup (HFCS)- A.K.A.- Glucose-Fructose
Why it’s harmful: Linked to obesity, type 2 diabetes, and fatty liver disease.
Where it's found: Sodas, sweetened yogurts, snacks, baked goods.
Why it’s used: It’s CHEAP TO PRODUCE. Unlike cane sugar, HFCS doesn’t crystallize or break down easily, it gives the products a longer shelf life. It helps keep baked goods soft and chewy. Enhances Flavour.
Artificial Sweeteners
Most Common used in Canada: Acesulfame Potassium ( Ace-K), Aspartame, Sucralose, Steviol Glycosides, Sugar Alcohols/Polyols & Polydextrose ( Erythritol, sorbitol, xylitol, maltitol, etc)
Why it’s harmful: May disrupt gut bacteria and appetite regulation; controversial links to metabolic issues.
Where it's found: Diet sodas, sugar-free snacks, low-calorie desserts.
**CAUTION: As of Jan 1. 2026, Health Canada is now allowing companies to hide these ingredients by generically declaring them as “SWEETENER” on products, eliminating MG-per-serving or front of packaging call outs.
https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/sugar-substitutes/changes-information-sweeteners.html
Artificial Colors
Why it’s harmful: Behavioural Effects in Children, DNA Damage and Carcinogenic Concerns, Potential Allergic or Sensitivity Reactions
Where it's found: Candy, cereals, soda, brightly colored snacks.
**CAUTION: On some packaging, instead of being listed plainly, they may be grouped under:
-“Artificial Colors”
-“Color Added”
-“Artificial Coloring (including FD&C colors)”
-“Color (Red/Yellow/Blue Lake)”
Red 40 (Allura Red AC) May be labeled as:
FD&C Red No. 40
Red 40 Lake (used in solid or dry foods)
Allura Red
CI 16035 (Color Index number)
E129 (European code)Yellow 5 (Tartrazine) May be labeled as:
FD&C Yellow No. 5
Yellow 5 Lake
Tartrazine
CI 19140
E102 (European code)Blue 1 (Brilliant Blue FCF) May be labeled as:
FD&C Blue No. 1
Blue 1 Lake
Brilliant Blue FCF
CI 42090
E133 (European code)
Sodium Nitrite/Nitrate
Why it’s harmful: Linked to increased cancer risk (specifically colorectal, stomach, and pancreatic). They cause Oxidative Stress and DNA damage.
Where it's found: Processed meats like bacon, hot dogs, and deli meats.
Why it’s used: to prevent bacterial growth and keeps meat pink/red instead of turning grey.
BHA and BHT (Butylated Hydroxyanisole/Butylated Hydroxytoluene)
Why it’s harmful: Both are endocrine disruptors and Group 2B Carcinogen.
Where it's found: Chips, cereal, gum, snack foods, baked goods and some cosmetics.
Why it’s used: to prevent fats and oils in food from becoming rancid, to preserve freshness, flavour and aroma.
**CAUTION: Are often hidden in ingredients as “NATURAL FLAVOURS”
Carrageenan
Why it’s harmful: May cause digestive inflammation or discomfort in sensitive individuals.
Where it's found: Plant-based milks, processed meats, yogurt.
This small list is a great place to start. I also believe some things are OK in moderation, some Carrageenan in your yogurt won’t harm you, do not be afraid. But, studies show, a little in a LOT of things you consume in a day can lead to some gut disturbances. Please reach out if you have any questions! I am happy to try and help or at least point you in the direction of someone who can.
Oils
Butter is the Answer.
Why are Oils Harmful? They cause Inflammation, Mess with your Cells and are Hard for your body to Process. We want to give our body foods it knows what to do with, it has been designed to take foods and turn them into what our bodies NEED. Below is a list of Oils that are used by BigFood. Why do these companies use them even though the science tells us they are harmful? Because; They’re Cheap, they have along shelf life, and they work well.
The top 4 Oils on the list are the most common. They are very inexpensive to produce, especially when made from GMO crops. This helps companies save money and keep prices low and profits high. The Process for how these are Processed is very important in understanding why they are not good for us.
The Process looks like this:
Grown from GMO or Pesticide-Heavy crops.
Crushed and Ground (to get the oil out. but this doesn’t release much so they have to use chemicals)
Mixed with a Chemical Solvent ( a Chemical called Hexane, a toxic solvent, is added to pull more oil out of the seed)
Heated to Very High Temperatures ( this is to remove the solvent, but it also damages the oil making it Oxidize and lose nutrients)
Refined, Bleached, and Deodorized (to remove colour, strong smells and particles)
Most of these oils are made in a factory. They’re chemically extracted, damaged by heat and stripped of nutrients- and what’s left is cheap, unhealthy oil that goes into many processed foods.
These oils can also contribute to faster aging, both inside and out. How? Oxidized foods create Free Radicals. These are unstable molecules that attack your healthy cells. This damage is called Oxidative Stress and is a major factor in aging, causing; Wrinkles and Skin Damage, Memory Loss, Joint Pain and Chronic Diseases, that include Auto-Immune Diseases.
What does “Oxidize” Mean for Oils?
Oxidation happens when oil reacts with oxygen, light, or heat. This changes the structure of the fat, kind of like how a cut apple turns brown, or metal rusts.
What happens when Oil Oxidizes?
The fats break down and turn into harmful compounds, Including; Free Radicals (unstable molecules that damage your cells) and Toxic Byproducts ( linked to inflammation and disease)
Why is this Harmful to your Body?
Oxidized oils can damage your cells and tissues, they can cause inflammation and increate your risk of heart disease, cancer and signs of aging. They also hurt your gut health and immune system.
In short, Oxidized Oils are like spoiled fats. When you eat them, its like feeding your body BAD FUEL that can slowly hurt your heart, brain and overall health. So read the ingredients when making choices on fuel for your body.
***These Oils are most commonly found in Processed foods; baked goods, chips, snacks, sauces, frozen meals, mayonnaise, sauces, cookies, pies, etc.
1. Canola Oil (Partially Hydrogenated or Refined)
Why it's concerning: Often highly refined and may contain trans fats if partially hydrogenated. High in omega-6 fatty acids, which can promote inflammation in excess.
2. Soybean Oil
Why it's concerning: Very high in omega-6 fatty acids; often genetically modified (GMO) and heavily processed. Linked to inflammation and oxidative stress.
3. Corn Oil
Why it's concerning: Also high in omega-6s, often comes from GMO crops, and usually refined using chemical solvents like hexane.
4. Palm Oil (especially Refined or Fractionated)
Why it's concerning: Though it has some saturated fat, refined versions are often highly processed and used in baked goods, snacks, and margarine.
5. Cottonseed Oil
Why it's concerning: Considered one of the least desirable oils due to pesticide residue and high omega-6 content. Often used in snacks and fried foods.
6. Sunflower Oil (Refined/High Oleic Types)
Why it's concerning: While it sounds healthy, refined versions used in processed foods can be stripped of nutrients and very high in omega-6.
7. Safflower Oil
Why it's concerning: Similar to sunflower oil, it’s high in omega-6 and often refined for shelf stability in packaged foods.
8. Margarine and Shortening (Hydrogenated Oils)
Why it's concerning: Contain trans fats or interesterified fats (newer types of processed fat), both of which may negatively affect heart health.
Pesticides & Herbicides.
Organic is the Answer.
What are they?
Pesticides and Herbicides are chemicals used in agriculture and gardening to control unwanted organisms including; Insects, Fungi, Rodents and Weeds.
If you have ever had a garden and lost any of your yield to pests, or had weeds take over, you can appreciate why a farmer who’s entire livelihood relies on their crops would use them. However, in commercial agriculture, these come with a high cost to our health and the environment.
The Human Health Risks associated with the use of Pesticides and Herbicides include:
Toxicity- Many pesticides are toxic to humans, especially in large amount or with prolonged use.
Cancer Links- some, like Glyphosate and chlorpyrifos, have been associated with cancers such as non-Hodgkin lymphoma.
Neurodevelopmental Harm- Chemicals like Chlorpyrifos can damage brain development in children.
Endocrine Disruption- Substances like Atrazine can interfere with hormones affecting reproduction and development.
Acute Poisoning- Inhaling, ingesting or absorbing pesticides can cause immediate symptoms like nausea, headaches, skin rashes, or worse.
The Environmental Harm caused by the use of Pesticides and Herbicides include:
Water Contamination- Pesticides can leach into groundwater or run off into rivers and lakes harming aquatic life and contaminating the water.
Soil Degradation- Longterm use can kill beneficial microbes, reduce fertility, and damage soil structure.
Harm to Non-Target Species- Bees, birds, and other wildlife may be poisoned or affected unintentionally.
Bioaccumulation- Some Pesticides persist in the environment and accumulate in the bodies of animals and humans over time. Potentially causing long term health effects and moving up the food chain.
***It should be noted that Chlorpyrifos have been banned or heavily restricted in Canada and the United States due to the significant health risks, especially to children. However, it was only in August 2021 they were banned in the US and 2020 they were phased out in Canada. ***Chlorpyrifos are still widely used in Mexico, and a LOT of Canadian produce comes from Mexico.
Below are the most common Pesticides and Herbicides;
1. Glyphosate (e.g., Roundup)
Type: Herbicide
Concerns: Linked to cancer (particularly non-Hodgkin lymphoma), endocrine disruption, and environmental harm.
2. Chlorpyrifos
Type: Insecticide
Concerns: Neurotoxic, especially dangerous to children's brain development. Banned or restricted in many countries.
3. Atrazine
Type: Herbicide
Concerns: Endocrine disruptor, associated with reproductive issues and contamination of water supplies.
4. Paraquat
Type: Herbicide
Concerns: Highly toxic if ingested, linked to Parkinson’s disease, and banned in many countries.
5. 2,4-D (2,4-Dichlorophenoxyacetic acid)
Type: Herbicide
Concerns: Potential carcinogen, suspected endocrine disruptor, often used in combination with glyphosate.
6. Neonicotinoids (e.g., Imidacloprid, Clothianidin)
Type: Insecticides
Concerns: Harmful to pollinators like bees, potentially toxic to aquatic life, may affect human nervous systems.
7. DDT (Dichlorodiphenyltrichloroethane)
Type: Insecticide
Concerns: Banned in many countries due to its persistence in the environment, bioaccumulation, and link to cancer and reproductive harm.
Buying Organic is not practical for a lot of us, unfortunately. There are different products you can purchase to help take these pesticides off your produce. There are Saltwater Baths you can give your produce, or Baking Soda Baths. These are not guaranteed, but they have been shown to help.
Salt Water Bath- 1 part Salt to 9 parts Water. Soak for 20-30 minutes and rinse thoroughly.
Baking Soda Bath- 1 Tsp Baking Soda in 2 Cups water. Soak for 2 minutes and rinse thoroughly.
OR…
Grow your own! The best way to take your health into your own hands is to grow your own. Dehydrate and preserve.
Good Luck!