HIGH FRUCTOSE CORN SYRUP:
High fructose corn syrup (HFCS) is used to cheaply sweeten and increase the shelf life of many foods. You will find HFCS in ketchup, maple flavored pancake syrup, baked goods/bread, soda, juice blends, frozen foods/treats and almost all CHILDRENS foods and snacks, just to name a few.

HFCS is just as sweet as sucrose (table sugar) but is much cheaper to produce and transport. There have been some studies done recently trying to link HFCS to the obesity epidemic in the U.S. There appears to be much research going on regarding the affects of fructose (found in high concentrations in HFCS) on obesity, triglycerides and insulin resistance which can lead to diabetes.

The processing of HFCS is quite complex but to try to sum it up, many enzymes and chemicals are used to get a high-grade corn syrup. It is also thought that the most of the corn and enzymes being used to process HFCS are genetically modified. Genetically modified organisms (GMO) can be of great use in researching diseases but do you want GMO's in the food you feed your family? Most countries in Europe have banned genetically modified foods.

GENETICALLY MODIFIED ORGANISMS (GMO'S):
When living organisms such as animals, plants or bacteria are genetically altered through technology, the term "genetically modified" is used. When genes are combined from different organisms, the resulting organism is said to be "genetically modified" or "genetically engineered". At this time, it is not mandatory to list on a food label that the food contains GMO's. Organic foods are free of GMO's and will usual state that on the food label. While there are benefits to using genetically modified products such as: improved resistance to disease and pests, less time for crops to mature and enhanced taste and quality, there are also many controversies. Some safety issues include allergens, anti-biotic resistance and un-intended transfers of GMO's through cross-pollination.

TRANS-FATS or HYDROGENTED OILS:
Trans-fatty acids (TFA) or hydrogenated oils tend to raise cholesterol levels more than saturated (animal) fats. TFA raises the LDL (bad cholesterol) and lowers the HDL (good cholesterol). Eating foods with TFA can increase your risk of heart disease. The "trans" form of this fat occurs during processing which changes the structure of the fat. There is some naturally occurring TFA in meats and milk, but in small amounts. As of 2006 all food labels will have to list the amount of TFA in the product. At the present there are no labeling laws for fast food so they continue to advertise certain foods as cholesterol-free but in essence, could contain TFA. I wonder what type of fat will they use to replace all the trans-fats?

ARTIFICIAL ADDITIVES (Artificial colors & flavors):
Artificial additives are more economical to produce and claim to have greater "purity" than its "natural" counterpart (per the FDA). Remember that many artificial additives go through much processing, for example, Splenda sweetener. The manufacturer has to use chlorine to make Splenda. Chlorine is bleach. Also, does our body recognize or know what to do with the artificial colors and flavors in our foods. How does our bodies break these down and if so, what is the end product?

For more information on food additives, go to: http://www.cspinet.org/reports/chemcuisine.htm