Highly-processed, chemically-derived, zero-calorie sweeteners found in diet foods and diet products to reduce calories per serving.
Can negatively impact metabolism
Some have been linked to cancer, dizziness hallucinations and headaches.
(BHT, BHA, TBHQ)
Compounds that preserve fats and prevent them from becoming rancid.
May result in hyperactivity, angiodema, asthma, rhinitis, dermatitis, tumors and urticaria
Can affect estrogen balance and levels.
Brominated Vegetable Oil
Chemical that boosts flavor in many citric-based fruit and soft drinks.
Increases triglycerides and cholesterol
Can damage liver, testicles, thyroid, heart and kidneys.
High Fructose Corn Syrup
Cheap alternative to cane and beet sugar
Sustains freshness in baked goods
Blends easily in beverages to maintain sweetness.
May predispose the body to turn fructose into fat
Increases risk for Type-2 diabetes, coronary heart disease, stroke and cancer
Isn't easily metabolized by the liver.
Flavor enhancer in restaurant food, salad dressing, chips, frozen entrees, soups and other foods.
May stimulate appetite and cause headaches, nausea, weakness, wheezing, edema, change in heart rate, burning sensations and difficulty in breathing.
An indigestible fat substitute used primarily in foods that are fried and baked.
Inhibits absorption of some nutrients
Linked to gastrointestinal disease, diarrhea, gas, cramps, bleeding and incontinence.
Shortening, Hydrogenated and Partially Hydrogenated Oils
(Palm, Soybean and others)
Industrially created fats used in more than 40,000 food products in the U.S.
Cheaper than most other oils.
Contain high levels of trans fats, which raise bad cholesterol and lower good cholesterol, contributing to risk of heart disease.
Have you checked your ingredient lists recently? Do they contain any of the above? Have you tried cutting some of these ingredients out?
Excerpted from "GET REAL" and STOP Dieting! Copyright 2009 - Brett Blumenthal Originally posted on sheerbalance.com
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