KYF translates complex biochemical formulations, food additive toxicity, and glycemic impact into an intuitive 0–100 Health Score and color-coded grade.
Every scanned product starts at a baseline of 100 points. Points are deducted based on toxicological classifications (EFSA/WHO/IARC), ultra-processed emulsifiers, and glycemic load. Positive points (up to +15) are awarded for single-ingredient purity, botanical antioxidants, and whole prebiotic fiber.
Unprocessed whole foods rich in natural micronutrients, whole fiber (Oats, Millets, Whole Wheat), and botanical antioxidants (Turmeric, Ginger).
Nutritious food with minimal processing, safe botanical extracts, and non-toxic food-grade preservatives.
Elevated refined starches, moderate sodium levels, or mild artificial acidity regulators; acceptable in moderation.
High added sugars, palm oil, refined carbohydrates (Maida), or synthetic flavor enhancers (MSG / INS 621, INS 627).
Contains multiple high-hazard additives, synthetic azo dyes, or intense artificial sweeteners (Aspartame INS 951, Acesulfame K INS 950).
Automatic penalty override triggered when known carcinogenic preservatives (BHA/BHT, Sodium Nitrite E250, Potassium Bromate) are detected.
KYF evaluates the glycemic impact by examining the presence of ultra-refined starches and hidden free sugars. Foods are categorized into three distinct glycemic profiles:
Complex unrefined carbs, high soluble fiber, low glycemic index (≤ 55). Minimal insulin spike.
Balanced starches with moderate dietary fiber (GI 56–69). Steady postprandial digestion.
Refined flours (Maida), High-Fructose Corn Syrup, Maltodextrin, Sucrose (GI ≥ 70). Rapid insulin surge.
