CHEMICAL CUISINE.

A GUIDE TO FOOD ADDITIVES They make our soft drinks sweet without sugar, keep our breads, and cakes from becoming moldy, and help the oil and vinegar in our salad dressings stay mixed. They make us think we're getting fruit or chicken when we're not. And they may cause anything from hives to cancer.

Most food additives are safe, even if you can't pronounce their names. Others haven't been adequately tested. Still others pose a risk. And while that risk is usually tiny for any one person, it can cause serious problems when millions of people consume the additives.

But how do you know if propylene glycol alginate is safe? Or carrageenan? And what about fumaric acid and mono- and diglycerides?

It's a real pain in the aspartame. Think of our guide as a painkiller.

This alphabetical listing of the most common food additives includes what they're used for, some of the foods in which they're found, and our assessment of their safety.

KEY

Next to each additive Is one or more symbols. Here's What they mean.

[A] SAFE.

[B] CUT BACK. Not toxic, but large amounts may be unsafe or unhealthy.

[C] CAUTION. May pose a risk and needs to be better tested.

[D] CERTAIN PEOPLE SHOULD AVOID.

[E] EVERYONE SHOULD AVOID. Unsafe or very poorly tested and not worth any risk.

[E] Acesulfame K (Acesulfame Potassium). Artificial sweetener. (Chewing gum, diet soft drinks, frozen desserts, gelatin, no-sugar-added baked goods, tabletop sweetener [Sunett].) The only safety tests--poorly done studies conducted in the 1970s--indicate that acesulfame K may cause cancer.

[A] Alginate, Propylene Glycol Alginate. Foam stabilizers, thickening agents. (Beer, candy, cheese, ice cream, yogurt.)

Alginate is made from seaweed (kelp) and thickens dairy products, canned frostings, and other foods. Propylene glycol alginate thickens acidic foods like salad dressing. It also can stabilize the foam in beer.

[A] Alpha Tocopherol (Vitamin E). Antioxidant, nutrient. (Vegetable oil.) Vitamin E occurs naturally in nuts, whole grains, and oils. Small amounts are also added to oils to keep them from going rancid.

[D] Artificial Colorings (See chart at right) A Artificial and Natural Flavoring. (Breakfast cereal, candy, gelatin dessert, soda, many other foods.)

Most of the hundreds of chemicals used to mimic natural flavors also occur in nature and are probably safe. But flavorings are often used in junk foods to mask the absence of natural ingredients (often fruit). Flavorings may include additives like MSG or HVP, to which some people are sensitive.

[A] Ascorbic Acid (Vitamin C). Antioxidant, color stabilizer, nutrient. (Cereal, cured meat, fruit drinks.)

It helps maintain the red color of luncheon meats and other cured foods, and it prevents the formation of cancer-promoting nitrosamines (see Sodium Nitrite). Vitamin C is also used to pump up the vitamin content of many foods, including "fruit" drinks. Sodium ascorbate is a form of ascorbic acid that dissolves easily. Erythorbic acid is similar to ascorbic acid, but it has no value as a vitamin.

[C][D] Aspartame (Nutra-Sweet). Artificial sweetener. ("Diet" foods like drink mixes, frozen desserts, no-sugar-added gelatin, and soft drinks; tabletop sweetener [Equal].)

Some of its cancer tests raised questions and should be repeated. Some people report dizziness, hallucinations, or headaches after drinking diet soda, but controlled studies haven't confirmed a link. If you think you react to aspartame--or if you have the rare disease PKU (phenylketonuria)--avoid it.

[A] Beta-Carotene. Coloring, nutrient. (Coffee creamer, margarine.)

It's an orange pigment that the body converts into vitamin A. In two studies, large doses of beta-carotene supplements increased the risk of lung cancer in smokers ... and didn't reduce cancer risk in non-smokers. Smokers shouldn't take high-dose beta-carotene supplements, but the small amounts added to food are safe.

[C] Brominated Vegetable Oil (BVO). Clouding agent, emulsifier. (Soft drinks.)

It's occasionally used to keep flavor oils in suspension and give a cloudy appearance to citrus-flavored soft drinks. Small residues of BVO remain in body fat, but it's unclear whether they pose any risk.

[C] Butylated Hydroxyanisole (BHA). Antioxidant. (Cereal packaging, chewing gum, oil, potato chips.)

It retards rancidity in fats, oils, and foods that contain oil. While most research indicates that BHA is safe, it increased the risk of cancer in some rat studies.

[C] Butylated Hydroxytoluene (BHT). Antioxidant. (Cereal chewing gum, oil, potato chips.)

It keeps oils from going rancid. In some animal studies it increased the risk of cancer; in others it decreased the risk.

[B][D] Caffeine. Flavoring, stimulant. (Added to soft drinks and water. Naturally occurring in cocoa, coffee, coffee-flavored yogurt and frozen desserts, tea.)

It's mildly addictive and can cause insomnia and jitteriness. Many coffee drinkers experience headaches, irritability, sleepiness, and other withdrawal symptoms when they go cold turkey. Because caffeine increases the risk of miscarriages (and possibly birth defects) and inhibits fetal growth, women who are pregnant or considering becoming pregnant should avoid it. Caffeine also may make it harder to get pregnant.

[A] Calcium (or Sodium) Propionate. Preservative. (Bread, cake, pies, rolls.)

It prevents the growth of mold on bread and rolls. The calcium is good for you and the propionate is safe. Sodium propionate, which is also safe, is used in pies and cakes, because calcium interferes with chemical leavening agents.

[A] Calcium (or Sodium) Stearoyl Lactylate or Sodium Stearoyl Fumarate. Dough conditioner, whipping agent. (Artificial whipped cream, bread dough, cake filling, processed egg whites.)

They strengthen bread dough so that it can be used in bread-making machinery. They help produce a more uniform grain and greater bread volume. And they act as whipping agents in dried, liquid, or frozen egg whites and artificial whipped cream.

[A] Carrageenan. Stabilizing and thickening agent. (Chocolate milk, cottage cheese, ice cream, infant formula, jelly.)

It comes from seaweed. Large amounts have damaged the colons of test animals, though the small amount in food is safe.

[A] Casein, Sodium Caseinate. Thickening and whitening agent. (Coffee creamer, ice cream, ice milk, sherbet.)

Casein is the principal protein in milk.

[A] Citric Acid, Sodium Citrate. Acid, chelating agent, flavoring. (Candy, carbonated beverages, fruit drinks, ice cream, instant potatoes, sherbet.)

Citric Acid is used as a tart flavoring and an antioxidant. Sodium citrate is a buffer that controls the acidity of gelatin desserts, jams, ice creams, candies, and other foods.

[D] Cochineal or Carmine. Artificial coloring. (Beverages, candy, ice cream, yogurt.)

Cochineal extract is a coloring made from the dried and pulverized bodies of insects. Carmine is a more purified coloring made from cochineal. Both have caused allergic reactions that range from hives to life-threatening anaphylactic shock.

[B] Corn Syrup. Sweetener, thickener. (Beverages, cake, candy, cereal, cookies, snack food, syrup, yogurt.)

Corn syrup--which consists mostly of dextrose--is a sweet thick liquid made by treating cornstarch with acids or enzymes. It is sometimes dried and used as corn syrup solids in coffee creamers and other dry foods. It contains no nutritional value other than calories, it promotes tooth decay, and it is used mainly in foods with little nutritional value.

[B] Dextrose (Glucose, Corn Sugar). Sweetener, coloring agent. (Bread, caramel, cookies, soda pop.)

Dextrose is a natural sugar that's found in fruit and honey. But it just means empty calories and tooth decay when it's added to foods as a sweetener.

[A] EDTA. Chelating agent. (Canned shellfish, margarine, mayonnaise, processed fruits and vegetables, salad dressing, sandwich spreads, soft drinks.)

Modern food-manufacturing technology, which involves rollers, blenders, and containers made of metal, leaves trace amounts of metal in food. EDTA (ethylenediamine tetraacetic acid) traps metal impurities that would otherwise make oils rancid and break down artificial colors.

[A] Erythorbic Acid. Antioxidant, color stabilizer. (Cured meat.) (See Ascorbic Acid.)

[A] Ferrous Gluconate. Coloring, nutrient. (Black olives.)

It's used by the olive industry to generate a uniform jet-black color and in pills as a source of iron.

[A] Fumaric Acid. Tartness agent. (Gelatin dessert, pie filling, powdered drinks, pudding.)

It's the ideal source of tartness and acidity in dry food products. It's often mixed with dioctyl sodium sulfosuccinate (DSS), a detergent-like additive that helps it dissolve in cold water.

[A] Gelatin. Gelling and thickening agent. (Beverages, cheese spread, ice cream, powdered dessert mixes, yogurt.)

It's a protein obtained from animal hides and bones. It has less nutritional value than other proteins.

[A] Glycerin (Glycerol). Maintains water content. (Baked goods, candy, fudge, marshmallows.)

It's a natural component of fat molecules. The body uses it for calories or to make more-complex molecules.

[A] Gums (Arabic, Furcelleran, Ghatti, Guar, Karaya, Locust Bean, Tragacanth, Xanthan). Stabilizers, thickening agents. (Beverages, candy, cottage cheese, dough, drink mixes, frozen pudding, ice cream, salad dressing.)

Gums are derived from natural sources (bushes, trees, seaweed, bacteria). They are used to thicken foods, prevent sugar crystals from forming in candy, stabilize beer foam (arabic), form a gel in pudding (furcelleran), encapsulate flavor oils in powdered drink mixes, or replace fat in foods like low-fat ice cream, baked goods, and salad dressings. In rare instances, tragacanth has caused severe allergic reactions.

[C] Heptyl Paraben. Preservative. (Beer, non-carbonated soft drinks.)

Studies suggest that this rarely used additive is safe. But--like other additives in alcoholic beverages--it has never been tested in the presence of alcohol.

[B] High-Fructose Corn Syrup (HFCS). Sweetener. (Soft drinks, many other foods.)

HFCS is made by treating corn syrup with enzymes to convert some of its dextrose to fructose. It has largely replaced ordinary sugar in soft drinks and many other foods because it's cheaper. But it's no better for you.

[D] Hydrolyzed Vegetable Protein (HVP). Flavor enhancer. (Beef stew, frankfurters, instant soup, sauce mixes.)

It consists of plant protein (usually from soybeans) that has been chemically broken down into its amino acid components. HVP brings out the natural flavor of food. It contains MSG and may cause reactions in sensitive people (see MSG).

[B] Invert Sugar. Sweetener. (Candy, soft drinks.)

This 50-50 mixture of two sugars (dextrose and fructose) is sweeter and more soluble than sucrose (table sugar). It's nothing but empty calories, and it contributes to tooth decay.

[A] Lactic Acid. Controls acidity. (Carbonated beverages, cheese, frozen desserts, Spanish olives.)

It occurs in almost all living organisms. It inhibits spoilage in Spanish-type olives, balances the acidity in cheese, and adds tartness to frozen desserts, carbonated fruit-flavored sodas, and other foods.

[A] Lactose. Sweetener. (Breakfast pastries, whipped topping mixes.)

Lactose (milk sugar) is one of Nature's ways of delivering calories to infant mammals. It's one-sixth as sweet as table sugar and is added to food as a slightly sweet source of carbohydrates. Some people have trouble digesting large amounts of lactose.

[A] Lecithin. Antioxidant, emulsifier. (Baked goods, chocolate, ice cream, margarine.)

It's a natural source of the nutrient choline. It's found in egg yolks, soybeans, and a few other foods. It keeps oil and water from separating, retards rancidity, reduces spattering, and helps make cakes fluffier.

[B] Mannitol. Sweetener. (Chewing gum, no-sugar-added food.)

It's not quite as sweet as sugar and is poorly absorbed by the body, so it contributes only half as many calories as sugar. Large amounts may have a laxative effect.

[A] Modified Starch. Thickening agent. (Baby food, gravy, soup.)

It's used to improve the consistency of processed foods and to keep their solids suspended. Starch and modified starches sometimes replace more nutritious ingredients like fruit. One small study suggested that modified starches can promote diarrhea in infants.

[A] Mono- and Diglycerides. Emulsifiers. (Baked goods, candy, margarine, peanut butter.)

They make bread softer, margarine more stable, and caramel less sticky. They also prevent the oil in peanut butter from separating.

[D] MSG (Monosodium Glutamate). Flavor enhancer. (Chips, frozen entrees, restaurant food, salad dressing, soup.)

MSG is the sodium salt of an amino acid that brings out the flavor of certain foods. In the 1960s, researchers discovered that large amounts of MSC fed to infant mice destroyed nerve cells in their brains. Careful studies have shown that some people are sensitive to large doses of MSG. Reactions include headache, nausea, weakness, and burning sensations in the back of the neck and the forearms as well as more-serious reactions like changes in heart rate and difficulty breathing. It has also caused asthmatic reactions. If you're sensitive to MSG, keep in mind that ether ingredients (natural flavoring, hydrolyzed vegetable protein, and tomatoes, for example) also contain glutamate.

[E] Olestra (Olean). Fat substitute. (Chips, crackers.) Olestra--a synthetic fat that's used to fry chips--can cause sometimes-severe and incapacitating diarrhea, loose stools, abdominal cramps, and flatulence It also reduces the body's absorption of fat-soluble carotenoids (such as alpha- and beta-carotene, lycopene, and lutein) from fruits and vegetables. Those carotenoids may reduce the risk of cancer and heart disease. Olestra may be sold more widely in the future.

[B] Partially Hydrogenated Vegetable Oil. Fat. (Baked goods, fried restaurant food, margarine, shortening.)

Vegetable oil, which is usually a liquid, can be made into a semi-solid shortening or margarine by reacting it with hydrogen. The process creates trans fats, which act like saturated fats to promote heart disease.

[A] Phosphates, Phosphoric Acid. Acidulant, buffer, chelating agent, discoloration inhibitor, emulsifier, nutrient. (Baked goods, breakfast cereal, cheese cured meat, dehydrated potatoes, powdered food, soda pop.)

Phosphoric acid acidifies and flavors many cola beverages. Calcium and iron phosphates act as mineral supplements. Sodium aluminum phosphate is a leavening agent. Calcium and ammonium phosphates serve as food for yeast in baking. Sodium acid pyrophosphate prevents discoloration in potatoes and sugar syrups. While excessive consumption of phosphates could lead to dietary imbalances that might contribute to osteoporosis, only a small fraction of the phosphates in the diet comes from additives. Most phosphates come from meat and dairy products.

[A] Polysorbate 60. Emulsifier. (Baked goods, frozen desserts, imitation dairy products.)

Polysorbate 60 and its close relatives, polysorbate 65 and 80, work the same way as mono- and diglycerides, but not as much are needed. They keep baked goods from going stale, keep dill oil dissolved in bottled dill pickles, help coffee creamers dissolve, and prevent oil from separating in artificial whipped cream.

[E] Potassium Bromate. Flour improver. (White flour.)

It has long been used to increase the volume of bread and to produce bread with a fine crumb structure. Most bromate rapidly breaks down to form innocuous bromides. However, bromate itself causes cancer in animals, and the tiny amounts that may remain in bread pose a small risk. Bromate was banned in the United Kingdom in 1989, and it is little used in California (because products sold there that contain it might have to carry a cancer warning).

[C] Propyl Gallate. Antioxidant, preservative. (Chewing gum, chicken soup base, meat products, potato sticks, vegetable oil.)

It helps prevent fats and oils from spoiling and is often used with BHA and BHT. The best long-term animal study hinted that it might cause cancer.

[C] Quinine. Flavoring. (Bitter lemon, quinine water tonic water.)

As a drug, it can cure malaria. It's also used as a bitter flavoring in tonic and a few other soft drinks. There is a slight chance that quinine--which has been relatively poorly tested as a food additive--causes birth defects, so, just to be on the safe side, pregnant women should avoid it.

[E] Saccharin. Artificial sweetener. (No-sugar-added foods, tabletop sweetener [Sweet'N Low].)

Saccharin is 350 times sweeter than sugar and is used in no-sugar-added foods or as a tabletop sugar substitute. Animal studies have shown that it can cause cancer of the bladder, uterus, ovaries, skin, blood vessels, and other organs. It also appears to increase the potency of other cancer-causing chemicals. In the best human study (done by the National Cancer Institute), people who reported using artificial sweeteners (saccharin and cyclamate) had higher rates of bladder cancer than people who said they didn't use artificial sweeteners.

[B] Salatrim. Modified fat. (Baked goods, candy.)

It has the physical properties of regular fat, but the company that developed it claims that it provides only about half the calories. Eating small amounts of salatrim is probably safe, but large amounts greatly increase the risk of side effects like stomach cramps and nausea.

[B] Salt (Sodium Chloride). Flavoring, preservative. (Most processed foods.)

A diet high in sodium increases the risk or severity of high blood pressure, which increases the risk of heart attack and stroke.

[A] Sodium Benzoate. Preservative. (Carbonated drinks, fruit juice, pickles, preserves.)

Manufacturers have used it for a century to prevent the growth of microorganisms in acidic foods.

[A] Sodium Carboxymethylcellulose (CMC). Thickening and stabilizing agent. (Beer, candy, diet food, ice cream, icing, pie filling.)

It's made by reacting cellulose with a derivative of acetic acid (the acid in vinegar). Among other things, it prevents sugar from crystallizing.

[E] Sodium Nitrate, Sodium Nitrite. Coloring, flavoring, preservative. (Bacon, corned beef, frankfurters, ham, luncheon meat, smoked fish.)

Sodium nitrite stabilizes the red color in cured meat and adds flavor. Without it, hot dogs and bacon would look grey. Sodium nitrate is used in dry cured meats like country ham, because it slowly breaks down into nitrite. Nitrite also helps prevent the growth of bacteria that cause botulism. Adding nitrite to food can create small amounts of potent cancer-causing chemicals called nitrosamines, particularly in fried bacon. Companies now add ascorbic acid or erythorbic acid to bacon to keep nitrosamines from forming. While nitrate and nitrite introduce only a small cancer risk, it's still worth avoiding them.

[A] Sorbic Acid Potassium Sorbate. Prevents growth of mold. (Cake, cheese, dried fruit, jelly, syrup, wine.)

Sorbic acid occurs naturally in many plants.

[A] Sorbitan Monostearate. Emulsifier. (Cake, candy, frozen pudding, icing.)

Like mono- and diglycerides and polysorbates, it keeps oil and water from separating. In chocolate candy, it prevents the discoloration that normally occurs when the candy is warmed up and then cooled.

[B] Sorbitol. Maintains moisture; sweetener, thickening agent. (Diet drinks, no-sugar-added candy and chewing gum, shredded coconut.)

It occurs naturally in fruits and is a close relative of sugar, though it's half as sweet. Because bacteria don't metabolize sorbitol well, it's used in no-sugar-added chewing gum, which doesn't cause tooth decay. Some diabetics use sorbitol-sweetened foods because it's absorbed slowly and doesn't cause blood sugar to increase rapidly. Moderate amounts of sorbitol may have a strong laxative effect, but otherwise it's safe.

[A] Starch. Thickening agent. (Gravy, soup.)

It's the major component of flour, potatoes, and corn and is used in many foods as a thickening agent. But it doesn't dissolve in cold water, so chemists "modify" it by reacting it with certain chemicals (see Modified Starch).

[A] Sucralose. Artificial sweetener. (No-sugar-added baked goods, frozen desserts, ice cream, soft drinks; tabletop sweetener.) It was approved for use in the U.S. in April 1998. Unlike aspartame, sucralose can be used in baked foods.

[B] Sugar (Sucrose). Sweetener. (Sweetened food, table sugar.)

Sucrose (table sugar) occurs naturally in fruit, sugar cane, and sugar beets. Sugar, corn syrup, and other refined sweeteners make up 15 to 20 percent of the average diet, but provide no vitamins, minerals, fiber, or protein. Sucrose and other refined sugars can promote obesity, tooth decay, and--in people with high triglycerides--heart disease.

[D] Sulfites (Sodium Bisulfite, Sulfur Dioxide). Bleach, preservative. (Dried fruit, processed potatoes, shrimp, wine.)

Sulfiting agents prevent discoloration (in dried fruit, some "fresh" shrimp, and some dried, fried, or frozen potatoes) and bacterial growth (in wine). They also destroy vitamin B-1 and have caused fatal reactions, especially in asthmatics.

[A] Thiamin Mononitrate Vitamin B-1. (Enriched flour, fortified cereal.)

It's perfectly safe (it adds only minuscule amounts of nitrate to our food).

[A] Vanillin Ethyl Vanillin. Substitute for vanilla. (Baked goods, beverages, candy, chocolate, frozen dessert, gelatin.)

Vanilla flavoring is derived from a bean, but vanillin, the major flavor component of vanilla, is cheaper to produce in a factory. A derivative, ethyl vanillin, comes closer to matching the taste of real vanilla.

RELATED ARTICLE: ARTIFICIAL COLORINGS

They're used almost exclusively in products with little nutritional value (candy, soda, gelatin desserts, etc.), so you won't be missing much if you avoid foods than contain them. The presence of colorings usually signals the absence of fruit or other natural ingredients. Colorings contribute to hyperactivity in some children.

[E] Blue 1. (Baked goods, beverages, candy.)

Inadequate tests suggested a small cancer risk.

[E] Blue 2. (Beverages, candy, pet food.)

The largest study suggested that it caused brain tumors in male mice. Unfortunately, the Food and Drug Administration concluded that there is "reasonable certainty of no harm."

[C] Citrus Red 2. (Skin of some Florida oranges.)

Studies indicated that it may slightly increase the risk of cancer, but the coloring doesn't seep through the orange skin into the pulp. You're only at risk if you eat the peel.

[E] Green 3. (Beverages, candy.)

A 1981 industry-sponsored study showed hints of bladder cancer in laboratory animals, but after the FDA re-analyzed the data, it concluded that the dye was safe. Fortunately, Green 3 is rarely used.

[E] Red 3. (Baked goods, candy, cherries in fruit cocktail.)

The FDA's recommendation that Red 3 be banned--based on evidence that it caused thyroid tumors in rats--was overruled by pressure from the Reagan Administration.

[C] Red 40. (Candy, gelatin desserts, pastries, pet food, sausage, soda.)

An FDA review committee acknowledged that the most widely used food dye caused problems in key mouse studies, but said that evidence of harm was not "consistent" or "substantial."

[D] Yellow 5. (Baked goods, candy, gelatin desserts, pet food.)

The second most widely used coloring can cause mild allergic reactions, mostly in the small number of people who suffer allergic reactions to aspirin.

[E] Yellow 6. (Baked goods, beverages, candy, gelatin, sausage.)

Industry-sponsored animal tests indicated that the third most widely used dye caused tumors of the adrenal gland and kidney. What's more, small amounts of several carcinogens can contaminate Yellow 6. Even so, the FDA concluded that the coloring doesn't pose a significant cancer risk to humans. Yellow 6 may also cause allergic reactions.

RELATED ARTICLE: FOOD ADDITIVE SHOPPING GUIDE

[A] Safe

These appear to be safe, though a few
people may be allergic to any single
additive.

   Alginate
   Alpha Tocopherol (Vitamin E)
   Ascorbic Acid (Vitamin C)
   Beta-Carotene
   Calcium Propionate
   Calcium Stearoyl Lactylate
   Carrageenan
   Casein
   Citric Acid
   EDTA
   Erythorbic Acid
   Ferrous Gluconate
   Fumaric Acid
   Gelatin
   Glycerin (Glycerol)
   Gums (Arabic, Furcelleran,
     Ghatti, Guar, Karaya, Locust
     Bean, Xanthan)
   Lactic Acid
   Lactose
   Lecithin
   Modified Starch
   Mono- and Diglycerides
   Phosphates, Phosphoric Acid
   Polysorbate 60, 65, 80
   Potassium Sorbate
   Propylene Glycol Alginate
   Sodium Ascorbate
   Sodium Benzoate
   Sodium Carboxymethylcellulose
     (CMC)
   Sodium Caseinate
   Sodium Citrate
   Sodium Propionate
   Sodium Stearoyl Fumarate
   Sodium Stearoyl Lactylate
   Sorbic Acid
   Sorbitan Monostearate
   Starch
   Sucralose
   Thiamin Mononitrate
   Vanillin, Ethyl Vanillin

 [B] Cut Back

These are not toxic, but large
amounts may be unsafe or unhealthy.

* Caffeine
  Corn Syrup
  Dextrose (Corn Sugar, Glucose)
  High-Fructose Corn Syrup (HFCS)
  Invert Sugar
  Mannitol

* Partially Hydrogenated Vegetable
    Oil

* Salatrim
  Salt (Sodium Chloride)
  Sorbitol

* Sugar (Sucrose)

[C] Caution

These may pose a risk and need to be
better tested.

  Artificial Colorings (Citrus Red
    2, Red 40)
  Aspartame (NutraSweet)
  Brominated Vegetable Oil (BVO)
  Butylated Hydroxyanisole (BHA)
  Butylated Hydroxytoluene (BHT)
  Heptyl Paraben
  Propyl Gallate
  Quinine

[D] A Certain People
Should Avoid

These cause allergic or other reactions
in some people.

  Artificial Colorings (Yellow 5)
  Artificial and Natural Flavoring
  Aspartama (NutraSweet)

* Caffeine
  Cochineal or Carmine
  Gums (Tragacanth)
  Hydrolyzed Vegetable Protein
    (HVP)
MSG (Monosodium Glutamate)
  Quinine
  Sulfites (Sodium Bisulfite, Sulfur
    Dioxide)

[E] Everyone Should Avoid

These are unsafe in the amounts
consumed or are very poorly tested.

* Acesulfame K (Acesulfame
    Potassium)
* Artificial Colorings (Blue I, Blue
    2, Green 3, Red 3, Yellow 6)
* Olestra (Olean)
* Potassium Bromate
* Saccharin
  Sodium Nitrate, Sodium Nitrite

* You can find additional information about these additives on our Web site (www.cspinet.org).

The complete food additive guide is available on-line at www.cspinet.org/reports/ chemcuisine.htm.