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.
