Search over 1,000 food additives, synthetic petroleum dyes, chemical preservatives, and INS numbers evaluated against EFSA and WHO toxicity benchmarks.
Yellow synthetic azo dye derived from petroleum. Strongly linked to hyperactivity, ADHD, and asthma in children under 8.
Orange petroleum-based azo dye commonly used in candies, sodas, and processed snacks.
Red synthetic azo dye used in jellies, marzipan, and sweets. Causes hypersensitivity and child hyperactivity.
Strawberry red synthetic azo dye. Known to trigger severe intolerance reactions in aspirin-sensitive individuals.
Cherry red dye containing iodine. Shown in animal studies to induce thyroid tumors.
Dark red synthetic azo dye. Implicated in behavioral issues in young children and gut lining inflammation.
Blue synthetic dye derived from petroleum. Can induce bronchoconstriction in asthma sufferers.
Dark brown color produced by heating sugars with ammonium and sulfite compounds. Generates 4-MEI carcinogen byproduct.
Inorganic white pigment particle. Banned across the EU by EFSA due to genotoxicity and DNA strand damage.
Synthetically produced sorbic acid salt used to inhibit molds and yeasts in cheese, wine, and baked goods.
Antimicrobial preservative. Reacts with Vitamin C (Ascorbic Acid) in beverages to form carcinogenic Benzene.
Sulfite gas used to prevent browning in dried fruits and wine. Destroys Vitamin B1 (Thiamine) and triggers severe asthma attacks.
Preservative used in cured meats (bacon, sausages, hot dogs). Reacts with stomach amines to form carcinogenic Nitrosamines.
Preservative used in commercial packaged breads to prevent mold growth. Linked to restlessness and sleep disturbance in children.
Essential Vitamin C nutrient used as an antioxidant to prevent browning and dough degradation.
Natural Vitamin E extract used to prevent fat and oil oxidation naturally.
Synthetic petroleum-derived antioxidant used in fried foods, instant noodles, and fats. High doses linked to stomach tumors and vision disturbances.
Synthetic antioxidant preservative used to prevent fat rancidity. Classified by IARC as a potential human carcinogen and endocrine disruptor.
Natural phospholipid extracted from soybeans or sunflower seeds. Essential for brain cell membrane structure.
Natural organic acid found in citrus fruits. Used to adjust acidity and preserve freshness.
Inorganic acidulant used primarily in cola soft drinks. Excess intake leaches calcium from bones and erodes tooth enamel.
Red seaweed extract used as a thickener in plant milks and ice creams. Degraded carrageenan causes intestinal ulceration and gut inflammation.
Natural dietary fiber derived from guar beans. Acts as a thickener and prebiotic dietary fiber.
Polysaccharide produced by simple sugar fermentation. Natural stabilizer for gluten-free baking and sauces.
Polyol sweetener derived from glucose. Slow-digesting polyol that draws water into the colon, causing laxative distress in high amounts.
Synthetic fat emulsifier used in packaged cakes, breads, and peanut butter. May contain hidden trans-fat residues.
Cheap synthetic emulsifier derived from castor oil. Used in commercial chocolates as a cocoa butter substitute. Alters gut mucus barrier in kids.
Natural alkaline salt used as a raising agent in baking and as an antacid.
Amorphous silica powder added to powdered coffee, salt, and spices to prevent clumping. Nano-sized silica particles under investigation for intestinal inflammation.
Flavor enhancer that hyper-stimulates brain glutamate receptors. Acts as an excitotoxin that can overstimulate nerve cells.
High-potency flavor enhancers used alongside MSG in chips and seasoning packets. Metabolized into purines which convert to uric acid.
Calorie-free artificial sweetener 200x sweeter than sugar. Contains methylene chloride solvent residues.
Non-nutritive sweetener 200x sweeter than sugar. Officially classified by WHO/IARC as "possibly carcinogenic to humans" (Group 2B).
Chlorinated artificial sweetener 600x sweeter than sugar. When heated during baking, forms toxic chloropropanols and dioxin-like compounds.
Natural plant-derived sweetener extracted from Stevia rebaudiana leaves. Does not spike blood sugar or insulin.
High in saturated palmitic acid. When refined at high industrial temperatures (> 200°C), generates toxic Glycidyl Fatty Acid Esters (GE) and 3-MCPD carcinogens.
Industrial corn sweetener that bypasses insulin-regulated hepatic metabolism, driving rapid visceral fat storage and fatty liver disease.
Natural botanical extract rich in anti-inflammatory curcuminoids.
Rich in soluble beta-glucan fiber which actively binds cholesterol and stabilizes blood glucose.
