Page 10 - Healthy Living

for consumption by children. The International Labour Organization says to avoid E220 if you suffer from conjunctivitis, bronchi-
tis, emphysema, bronchial asthma, or cardiovascular disease. Found in beer, soft drinks, dried fruit, juices, cordials, wine, vine-
gar, and potato products.

16. Propyl Paraben
Propyl paraben is commonly used as a preservative in many foods including tortillas, bread products and food dyes; and cross
contamination has lead to propyl paraben showing up in beverages, dairy products, meat and vegetables. It is commonly found
in many cosmetics, such as creams, lotions, shampoos and bath products. A federal study showed that 91 percent of Americans
tested had propyl paraben in their urine. This is of concern since propyl paraben is an endocrine-disrupting chemical that is
“Generally Recognized as Safe.” Studies indicate that subjects had decreased sperm counts and testosterone levels. Additional-
ly, it has been shown to alter the expression of genes, including those in breast cancer cells and to accelerate the growth of
breast cancer cells. Harvard School of Public Health shared the results of a recent study linking propyl paraben to impaired fer-
tility in women. Look for propyl paraben on the food labels to avoid it. Alternative names: 4-Hydroxybenzoesäurepropylester;
propyl paraben; propyl p-hydroxybenzoate; propyl parahydroxybenzoate; nipasol; E216

17. BHA and BHT (E320). Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are preservatives found in cere-
als, chewing gum, potato chips, and vegetable oils. This common preservative keeps foods from changing color, changing flavor
or becoming rancid. Affects the neurological system of the brain, alters behavior and has a potential to cause cancer. BHA and
BHT are oxidants which form cancer-causing reactive compounds in your body. Found in potato chips, gum, cereal, frozen sau-
sages, enriched rice, lard, shortening, candy, jello.

By-Products of Processing Fats

18. Trans Fat. You may have heard of trans fat, which has been a popular topic on labels for the past decade or so. Trans fats
are created when manufacturers add hydrogen to vegetable oil which usually occurs during the manufacturing process, though
very small amounts of trans fats are naturally occurring in animal fat. The American Heart Association tells us that trans fats are
often found in foods such as fried doughnuts, cakes, pie crusts, biscuits, frozen pizza, cookies, crackers, and margarines. The
problem with trans fats is that they are believed to increase the risk of heart disease, stroke, and type 2 diabetes; in fact, scien-
tists are now in agreement that trans fat is harmful to health. It raises your bad (LDL) cholesterol levels and lowers your good
(HDL) cholesterol levels. Labels are required to list the amount of trans fats. But it is important to note that products can be
listed as 0 grams of trans fats if they contain less than 0.5 grams per serving. You are likely to see them on a label listed as par-
tially hydrogenated oils. Alternative names: partially hydrogenated cottonseed oil, partially hydrogenated palm oil, partially
hydrogenated soybean oil, partially hydrogenated vegetable oil, trans fats, trans fatty acids, partially hydrogenated canola oil.
Extracts

19. Rosemary Extract. Actual additive numbers 300-321, found in some cereals, salami, fresh pasta or margarine or cooking oils.

20. Yeast Extract. Hidden form of MSG found in some spreads, soups, dips, chips, microwave dinners.

21. Rice Extract. A chemical stabilizer and emulsifier used in ice cream, pizzas, savory snacks.
22. Roasted Barley Malt Extract. Flavoring and color enhancer that makes cereals taste toasted.

Altered Food molecules for shelve-stability

Trans fats are a form of unsaturated fat associated with a number of negative health effects. Artificial trans fat is created during
hydrogenation, which converts liquid vegetable oils into semi-solid partially hydrogenated oil. Trans fat can also be found natu-
rally in meat and dairy.

Eating trans fats increases levels of low-density lipoprotein (LDL, or “bad” cholesterol), especially the small, dense LDL particles
that may be more damaging to arteries. It lowers levels of high-density lipoprotein (HDL, or “good” cholesterol) particles, which

scour blood vessels for bad cholesterol and truck it to the liver for disposal. It also promotes inflammation, an over activity of
the immune system that has been implicated in heart disease, stroke, diabetes, and other chronic conditions.