Eight Ingredients You Never Want To See On A Nutritional Food Label
The following are acidic ingredients that you never want to see on a label and you never want to ingest:
2. Parabens These synthetic preservatives are used to inhibit mold and yeast in food. The problem is parabens may also disrupt your body’s endocrine system alkaline balance. A study in Food Chemical Toxicology found that daily ingestion decreased sperm and testosterone production in rats, and parabens have been found present in breast cancer tissues. 3. Partially Hydrogenated Oil I have talked about this for years as being highly acidic, but it bears repeating: Don’t confuse “0 grams of trans fat” with being trans fat-free. The FDA allows products to claim zero grams of trans fat as long as they have less than half a gram per serving. That means they can have 0.49 grams per serving and still be labeled a no-trans-fat food. Considering that two grams is the absolute most you ought to consume in a day, those fractions can quickly add up. The telltale sign that your snack is soiled with the stuff? Look for partially hydrogenated oil on the ingredient statement. If it’s anywhere on there, then you’re ingesting acidic artery-clogging trans fat.
4. Sodium Nitrite Nitrites and nitrates are used to inhibit botulism-causing bacteria and to maintain processed meats’ pink hues, which is why the FDA allows their use. Unfortunately, once ingested, nitrite can fuse with amino acids (of which meat is a prime source) to form nitrosamines, powerful carcinogenic compounds. Ascorbic and erythorbic acids—essentially vitamin C—have been shown to decrease the risk, and most manufacturers now add one or both to their products, which has helped. Still, the best way to reduce risk is to limit your intake of this highly acidic ingredient with a pH of less than 2.
5. Caramel Coloring This additive is dangerous even if you make it the old-fashioned way—with water and sugar, on top of a stove. But the food industry follows a different recipe making this ingredient even more caustic: They treat sugar with ammonia, which can produce some nasty carcinogens. How carcinogenic are these compounds? A Center for Science in the Public Interest report asserted that the high levels of caramel color found in soda account for roughly 15,000 cancers in the U.S. annually. Another good reason to scrap soft drinks? They’re among The 20 Worst Drinks in America.
6. Castoreum Castoreum is one of the many nebulous “natural ingredients” used to flavor food and is highly toxic.  Castoreum is a substance made from beavers’ castor sacs, or anal scent glands. These glands produce potent secretions that help the animals mark their territory in the wild. In the food industry, however, 1,000 pounds of the unsavory acidic ingredient are used annually to imbue foods—usually vanilla or raspberry flavored—with a distinctive, musky flavor.
8. Hydrolyzed Vegetable Protein Hydrolyzed vegetable protein, used as a flavor enhancer, is plant protein that has been chemically broken down into amino acids. One of these acids, glutamic acid, can release free glutamate. When this glutamate joins with free sodium in your body, they form monosodium glutamate (MSG), an additive known to cause adverse reactions—headaches, nausea, and weakness, among others—in sensitive individuals. When MSG is added to products directly, the FDA requires manufacturers to disclose its inclusion on the ingredient statement. But when it occurs as a byproduct of hydrolyzed protein, the FDA allows it to go unrecognized.
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