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Any of a class of sweet,Soluble Carbohydrate,as sucrose,glucose,sucrose from sugar cane and sugar beets.

We get our energy from the nutrients in food. The main sources of energy are carbohydrates (starches and sugars), fats and proteins. The body can be compared to an engine that converts the energy in food into the energy we need to live. Sugars and starches are forms of carbohydrate. Nutritionists recommend that about half of our energy should be supplied by carbohydrates. The majority of this should be from starchy foods like cereals, rice, potatoes, pasta or bread, with the remainder coming from sugars. During digestion (the process by which we break down food substances ready for absorption and use by the body) complex starchy foods are broken down into sugars.

Cocoa is the dried and partially fermented fatty seed of the cacao tree from which chocolate is made. In the United States, 'cocoa' often refers to cocoa powder, the dry powder made by grinding cocoa seeds and removing the cocoa butter from the dark, bitter cocoa solids. Cocoa powder has an extremely bitter flavor.



A cocoa pod has a rough leathery rind about 3 cm thick (this varies with the origin of pod). It is filled with sweet, mucilaginous pulp called 'baba de cacao' in South America, enclosing 30 to 50 large almond-like seeds (beans) that are fairly soft and pinkish or purplish in color.



The uses of cocoa beans are numerous. Chocolate or cocoa powder is mixed into cakes, ice creams, creams, cookies, or drinks as a natural flavour. It is the second most popular ice cream flavor, after vanilla. Sometimes it is merely used as a natural coloring agent for food, such as pasta.



One of the most common forms of cocoa is the chocolate or candy bar. It is also available in chocolate syrup, used as an ice cream topping or to make chocolate milk.



Cocoa has about twice as many antioxidants as does red wine, and up to three times more than green tea. Antioxidants are thought to be healthy compounds. Several chocolate manufacturers are beginning to offer chocolate products with guaranteed levels of these antioxidants, called polyphenols. The high antioxidant level in cocoa gives dark chocolate an ORAC value of 13,120 and milk chocolate an ORAC value of 6,740. [4] A 15-year study of elderly men published in the Archives of Internal Medicine in 2006 found a 50 percent reduction in cardiovascular mortality and a 47 percent reduction in all-cause mortality for the men regularly consuming the most cocoa, compared to those consuming the least cocoa from all sources.



Source:http://en.wikipedia.org/wiki/Cocoa

Sugar produced from cornstarch; comprised of glucose (dextrose), maltose and higher sugars; 70 percent to 80 percent solids

Sugar based sweeteners are those such as that developed from corn starch. The development of the various types of corn syrups, maltodextrins, and high-fructose corn syrup from corn starch sources could be called one of the greatest changes in the sugar and sweetener industry over several centuries. In the late 1800s it was found that corn starch could be hydrolyzed and a sugar formed. It was not until the 1970s that it became commercially a major product bringing about changes in the food industry. Over-reliance in the food industry and over-indulgence by consumers of these processed sugers, particularly high fructose corn syrup, has most likly contributed to obesity in many western countries.



These sweeteners are processed and refined using a series of separation, and grinding processes. Finally, the products are converted and fermented. From this processing a five classes of corn sweeteners are formed. This does not include the corn syrup conversion into high-fructose corn syrup.

calcium phosphate (dibasic) is used as dietary supplement in doses of 1g orally

The correct balance of calcium and phosphorous is essential for ensuring correct growth and development of the skeletal system.

Magnesium is a naturally occurring mineral. Magnesium is important for many systems in the body especially the muscles and nerves.



Magnesium oxide is used as a supplement to maintain adequate magnesium in the body.



Before taking magnesium oxide, tell your doctor if you have any other medical conditions, allergies, or if you take other medicines or other herbal/health supplements. Magnesium oxide may not be recommended in some situations.

The scientific name for vitamin C, ascorbic acid helps maintain the red color of cured meat and prevents the formation of nitrosamines, which promote cancer (see SODIUM NITRITE). It helps prevent loss of color and flavor by reacting with unwanted oxygen. It is used as a nutrient additive in drinks and breakfast cereals. Sodium ascorbate is a more soluble form of ascorbic acid. ERYTHORBIC ACID is very similar to ascorbic acid, but has no value as a vitamin. Large amounts of ascorbic acid may reduce the severity of colds and offer other health benefits.

or iron, iron sulfate, Used in the food industry as a carrier for iron.



Iron in the body works with proteins that release energy in metabolism such as hemoglobin, which carries oxygen in the blood stream. Also involved in the making of ammino acids, hormones, and neurotransmitters.

Iron can be found in meats, poultry, and fish and many fortified foods. Fruits, vegetables and juices also provide some iron.

Iron deficiency symptoms include; anemia, inability to concentrate, weakness, fatigue, pallor, being out of breath after small exertion, cold hands and feet. Some people may develop a smooth round tongue, and have difficulty swallowing.



Symptoms of overload include: nausea, vomiting, diarrhea, rapid heartbeat, dizziness, shock and even death.



***Parents should be warned that iron supplements and multivitamins containing iron are the second most common cause of poisoning in young children in the U.S. (Aspirin is the first) The lethal dose of ferrous sulfate for a 2-year-old is only 3g.***



Source: Harvard Medical School - Health Publications Group, Vitamins and Minerals

This is a mineral used to treat or prevent low levels of zinc. It may also be used to treat other conditions as determined by your doctor. Though there is no prof, people have claimed it has helped with hair loss.



Zinc is a essential element for humans; naturally occurs in meat (especially liver), fish (especially shellfish), lentils, green leafy vegetables, whole cereals (including wheat germ), brewer's yeast, cheese, milk, nuts, sunflower and sesame seeds; toxic doses of zinc cause vomiting, diarrhea, restlessness, stomach irritation, depressed immune function and anemia; excessive zinc doses may decrease the level of HDL ("good") cholesterol and increase the risk for heart disease.

Vitamin A is very important for maintaining good vision. In fact, the first sign of a vitamin A deficiency is often night blindness. Vitamin A also contributes to the maintenance of healthy skin and mucous membranes that line the nose, sinuses, and mouth. Research has shown that this nutrient is necessary for proper immune system function, growth, bone formation, reproduction, and wound healing. Animal studies also suggest that it provides some protection from toxic chemicals such as dioxins. (Dioxins are released into the air from combustion processes such as commercial waste incineration and burning fuels like wood, coal or oil. These chemicals can also be found in cigarette smoke.)

Vitamin B3



Also called Niacin, Nicotinic Acid, Niacinimide, Nicotinic.



Acts as a co-enzyme in the release of energy from carbohydrates. Also needed to help breakdown fats and proteins. Aids in formation of red blood cells.

Since the 1950's doctors have used nicotinic acid to treat high cholesterol. Niacin is the only drug available that both substantially lowers the "bad" lipids (LDL), and increases the "good"(HDL) cholesterol. The reason this vitamin is not in the forefront of cholesterol therapy is because many people treated with high doses of niacin experience bothersome side effects such as; facial flushing, nausea, stomach pain, diarrhea and much more serious, liver damage.



Milk, eggs, meats (especially liver), chicken, fish, and most other protein-rich foods contain a significant amout of niacin. Also in smaller amounts in coffee and tea.



Dificiency is very rare in modern countries. Symptoms include: Pellagra (diarrhea, dermatitis, and dementia) Less severe symptoms of deficiency include irritability, loss of appetite, weekness and swollen tongue.

Vitamin E

Synonyms: vitamin E acetate, tocopherol acetate, 2H-1-benzopyran-6-ol, various other trade names



Works primarily as a antioxident to protect cells throughout the body.



Vitamin E can be extracted from natural oils (e.g. soybean, cottenseed, corn),leafy green vegetables and some nuts. also can be synthesized. Humans and mammals are unable to synthesize Vitamin E.

Clinical symptoms of Vitamin E deficiency include neuropathy, fetal death, and myopathy (muscle disease).

Major uses include animal feeds (approx 75% of use), as a food supplement, as an antioxidant, and in pharmaceutical formulations

Pantothenic acid, also called vitamin B5 (a B vitamin), is a water-soluble vitamin required to sustain life (essential nutrient). Pantothenic acid is needed to form coenzyme-A (CoA), and is critical in the metabolism and synthesis of carbohydrates, proteins, and fats. In chemical structure, it is the amide between D-pantoate and beta-alanine. Its name is derived from the Greek pantothen (pa?t??e?) meaning "from everywhere" and small quantities of pantothenic acid are found in nearly every food, with high amounts in whole-grain cereals, legumes, eggs, meat, and royal jelly. It is commonly found as its alcohol analog, the provitamin panthenol, and as calcium pantothenate.

a colorless crystalline growth vitamin of the vitamin B complex found especially in yeast, liver, and egg yolk; no side effects are known.



One of the B-vitamins that functions as a co-enzyme in the metabolism of carbohydrates and fats. The biotin co-enzyme also serves in crucial roles in the breakdown of amino acids. Deficiency of the vitamin can result in hair loss and dermatitis, thus it is found as a popular ingredient in hair care products.

(Vitamin D) Cholecalciferol is the most widely known of the vitamin D series and is a fat soluble vitamin that is stored to some degree in the body. Many people know that sunlight is a source of vitamin D, but this is true only in the fact that ultraviolet light from the sun acts as a catalyst on a vitamin D precursor in the skin. Vitamin D formed in this manner is termed "natural vitamin D" or vitamin D3. Vitamin D precursors obtained from milk and other products as well as sunlight-produced vitamin D must be metabolized in the liver to form the active coenzyme. The primary functions of vitamin D are stimulation of calcium and magnesium absorption, two minerals that are essential for strong bones. Sources of vitamin D include fish liver oil, butter, and milk.

Vitamin B12 (Cobalamin) is a water soluble vitamin, although small amounts are stored in the liver. It is a member of the B group of vitamins and is vital for the formation of red blood cells, for nerve cells, and the recycling of certain important enzymes.



NOTE: Drinking alcohol may increase your requirement for B12.

EU Recommended Daily Allowance (RDA) is 1 mcg.

Upper Safe Level (USL) for long term use is 3000 mcg.

Vitamin B2, or riboflavin, is required to complete several reactions in the energy cycle. Reddening of the lips with cracks at the corners of the mouth, inflammation of the tongue, and a greasy, scaly inflammation of the skin are common symptoms of deficiency.Riboflavin (B2)- Classic riboflavin deficiency involves the lips, tongue, eyes, skin and nervous system. Vision changes, cheliosis (tiny lesions in the mouth or cracks in the corners of the mouth) tongue inflammation and discomfort eating or swallowing.



Riboflavin?s role in the body involves the metabolism of fats and proteins. Enzymes influenced by riboflavin are absolutely necessary to transport oxygen to the cells. A decrease in this vitamin can result in fatigue. New research indicates that migraine headache sufferers may benefit by riboflavin. 400mgs.day have been shown to lessen the incidence of migraines.



Required for red blood cell formation, antibody production, cell respiration and growth. Important for good muscle tone. Involved in metabolism of protein, protein fats, and carbohydrates. Necessary for good vision, skin, hair and nails.

Vitamin B-1, Perfectly safe, despite adding minuscule amounts of nitrate to our food.

Pyridoxine is one of the compounds that can be called vitamin B6, along with pyridoxal and pyridoxamine. It differs from pyridoxamine by the substituent at the '4' position. It is often used as 'pyridoxine hydrochloride'.

Folic acid is the synthetic form of the B vitamin folate. Folic acid is necessary for the synthesis of nucleic acids and the formation of red blood cells. Folic-acid deficiency most commonly causes folic-acid-deficiency anemia. Symptoms include gastrointestinal problems, such as sore tongue, cracks at the corners of the mouth, diarrhea, and ulceration of the stomach and intestines. Large doses of folic acid can cause convulsions and other nervous-system problems.

The Food and Drug Administration (FDA) regulations require enriched grain products to contain this essential vitamin.



Current studies have discovered a link between folic acid and brain function in older people. The study divided 818 people ages 50 to 75 to take either a vitamin containing 800 micrograms of folic acid a day, or a dummy pill, for three years.



On memory tests, the supplement users had scores comparable to people 5.5 years younger, Durga said. On tests of cognitive speed, the folic acid helped users perform as well as people 1.9 years younger.

What is potassium iodide (KI) and what is it used for?

If there is a radiation emergency at a nuclear plant, large amounts of something called radioiodine could be put into the air. This could hurt your thyroid gland, or even cause thyroid cancer later on. You could breathe in the radioiodine or eat food that has some radioiodine in it. When you take the KI pill, it protects your thyroid gland from being harmed.



How does KI work?

When you take the KI pill, it fills your thyroid with a kind of iodine that prevents your thyroid gland from taking in any of the radioactive kind of iodine.

Soy lecithin is a mixture of fatty substances that are derived from the processing of soybeans. Lecithin is separated from soybean oil by the addition of water and centrifugation (rapid spinning) and purified for use as a food additive. Its chemical name is phosphatidylcholine, which identifies its major components of choline, phosphoric acid, glycerin, and fatty acids. Lecithin is used widely in foods as an emulsifier, stabilizer, and antioxidant.



Studies show most soy-allergic individual can safely eat products containing soy lecithin without experiencing any allergic reactions.



Although soyfoods are widely recognized for their nutritional qualities, interest in soyfoods has risen recently because scientists have discovered that a soy component called isoflavones appears to reduce the risk of cancer. More research needs to be done to determine exactly how isoflavones work, but it appears that as little as one serving of soyfoods a day may be enough to obtain the benefits of this anticancer phytochemical.



Traditional soy products such as tofu, tempeh, and soy milk are very high in protein. Tempeh has the highest percentage of protein of the traditional soy products providing approximately 22 grams of protein for each 4 ounce (113 gram) serving. Tofu provides approximately 9 grams of protein for a similar small serving size. The Recommended Dietary Allowance of protein for adult males (aged 25-50) is appoximately 63 grams and 50 grams for adult females (aged 25-50). Soy products can provide a significant portion of one's daily protein needs.



It is important to keep in mind, however, that the balance of amino acids (protein building blocks) in soy is not the same as meat. Because soy foods does not have an ideal balance of amino acids, some experts recommend taking in a little extra soy foods and/or combining soy products or legumes with a whole grain dish at meals where other protein (e.g., eggs, fish) is not eaten. The amino acids in whole grains combine well with amino acids in soy and legumes to make a more ideal balance of amino acids. If a person's diet is reasonably-balanced, however, there is usually no need to be concerned about getting enough protein.

Source:http://www.soyinfo.com/



Vegetarians and health enthusiasts have known for years that foods rich in soy protein offer a good alternative to meat, poultry, and other animal-based products. As consumers have pursued healthier lifestyles in recent years, consumption of soy foods has risen steadily, bolstered by scientific studies showing health benefits from these products. Last October, the Food and Drug Administration gave food manufacturers permission to put labels on products high in soy protein indicating that these foods may help lower heart disease risk.



As with health claims for oat bran and other foods before it, this health claim provides consumers with solid scientific information about the benefits of soy protein and helps them make informed choices to create a "heart healthy" diet. Health claims encourage food manufacturers to make more healthful products. With soy, food manufacturers have responded with a cornucopia of soy-based wares. (See "The Soy Health Claim.")



No sooner had FDA proposed the health claim regulation, however, than concerns arose about certain components in soy products, particularly isoflavones. Resulting questions have engulfed the regulation in controversy.



This came as no surprise to Elizabeth A. Yetley, Ph.D., lead scientist for nutrition at FDA's Center for Food Safety and Applied Nutrition . "Every dietary health claim that has ever been published has had controversy," she says, "even the relationship of saturated fat to a healthy diet."



While the controversy may seem confusing to the consumer giving it casual consideration, a careful review of the science behind the rule reveals a strict divide between what FDA allows as a health claim based on solid scientific research and related issues that go well beyond the approved statements about health benefits of soy protein.

Source:http://www.fda.gov/fdac/features/2000/300_soy.html

Salt.

"Please pass the sodium chloride." That's just another way you can request the salt for your baked potato the next time you sit down with your family for dinner.



Most foods and tap water contain sodium and chloride. Sodium is an essential nutrient, a mineral that the body cannot manufacture itself.

Because of sodium's importance to your body, the excretory and nervous systems guard against under-consumption of salt, which is a threat to your body's nerves and muscles. Other ions such as calcium, magnesium, and potassium are also very important. Concentrations of these ions are held in narrow ranges by the kidney.



The association between eating salt and the risk of blood pressure increasing is difficult to quantify. Some people are sensitive to changes in salt intake whereas others can adjust so that blood pressure does not rise at all.



Americans typically consume 4,000-8,000 mg each day, well above their daily needs. A goal for moderation for all adults, (including pregnancy and lactation) is approximately 2,400 mg of sodium per day.

Flavor(s) Natural & Artificial

A combination of both what is considered “natural” and “artificial” flavoring under the Federal Drug Administration(FDA) Regulations. Artificial flavoring “means any substance, the function of which is to impart flavor, which is not derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products thereof.” In other words, substances not found in nature to add flavor to a substance is considered artificial. See Artificial Flavor. Natural flavoring “means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional.” See Natural Flavor.

Code of Federal Regulations Title 21 of the Us. Food and Drug Administration. Title 21. Volume 2. Revised 1 April 2010.

One of the most widely used colors is caramel, the color of burnt sugar.



There are many different types of caramel color, each engineered to serve a particular purpose in food chemistry. They are all based on the cooking of sugars and starches. Sometimes acids such as acetic acid, citric acid, lactic acid, or phosphoric acid, are used to break the bonds between sugars to create invert sugars, or to make sugars from starches, before the sugars are raised to a higher temperature for carmelization.



The heat is carefully controlled during carmelization to get the right products from the reaction. Besides acids, alkalies and salts may be used to further control the process.



Caramel color is a colloid, a mixture in which solid particles are suspended in water. The particles in colloids have electric charges that keep the particles from clumping together and settling out of solution. The charges can be positive or negative. If a negative coloid is added to a product that has positive colloidal particles in it, the two will attract one another and clump up, making the product cloudy.



Caramel color can be made with either positively or negatively charged particles. This allows manufacturers to use negative colloidal caramel in acidic soft drinks, and positive in beers and soy sauces. Beer has positively charged proteins suspended in it, and soy sauce has a high salt content that requires the more salt-tolerant positive caramel color.



Caramel color is an emulsifying agent as well as a colorant. In soft drinks, it helps keep the flavor oils suspended in the solution.



In chocolate milk, the muddy color of caramel is darkened by the addition of FD&C Red #40 to give what the industry refers to as a "Dutch" chocolate shade. Blues and yellows are sometimes used to give a more brown color.



Caramel color is added to baked goods, to poultry, to milk to give an "eggnog" color, to malt vinegars, canned meats, syrups, and soups, stews, and gravies.



If caramel color is made in North America it is likely to be gluten-free.



The problem with caramel color is that it may or may not contain gluten depending on how it is manufactured. In the USA caramel color must conform with the FDA standard of identity from 21CFR CH.1. This statute says: "the color additive caramel is the dark-brown liquid or solid material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates: Dextrose (corn sugar), invert sugar, lactose (milk sugar), malt syrup (usually from barley malt), molasses (from cane), starch hydrolysates and fractions thereof (can include wheat), sucrose (cane or beet)." Also, acids, alkalis and salts are listed as additives which may be employed to assist the caramelization process.



Source: http://sci-toys.com/ingredients/fdc_colors.html

Red 40

Red 40 is a dye commonly used as food coloring in today’s foods. The proper chemical name is actually

6-hydroxy-5-[(2-methoxy-5-methyl-4-sulfophenyl)azo]-2-naphthalenesulfonic acid, but also

known as “azo” dye. By itself Red 40 has an orangish-red color and found in cherry and strawberry flavored foods. Orange foods are typically dyed with Yellow 6. See Yellow 6. All dyes are considered additives by the FDA through the Federal Food, Drug, and Cosmetic Act (FD&C Act) since it is not used for the purpose of consumption, but to improve the appearance of the product. For example, chocolate pudding would be slightly greener without the use of red dye. Not just limited to foods, Red 40 is also used for coloring in cosmetics and sold as powders or liquids.

"Electronic Code of Federal Regulations." GPO Home Page. Title 21. Part 74, 12 May 2011. Web. 16 May 2011. .

FD&C Red Dye #40 Information, Education and Discussion. Web. 16 May 2011. .

Yellow 5

Also known as Tartrazine or E102, the Yellow 5 dye is a type of “azo” dye with few chemical similarities to all other food colorings. It is the second-most-widely used coloring substance and is used in the coloring of potato chips, jams, candy, drinks, pet food, etc. It can produce various shades of green according to the manufacture’s wishes as well as many yellow colors. All dyes are considered additives by the FDA through the Federal Food, Drug, and Cosmetic Act (FD&C Act) since it is not used for the purpose of consumption, but to improve the appearance of the product. Yellow 5 is also used in hair dyes and shampoos. Many allergic reactions have been reported due to prolonged use of the dye such as worsened asthma symptoms, skin rashes, and uticaria. Those intolerant of aspirin are highly recommended to avoid this additive. The dye has been banned in Norway, Austria, and Germany, but not all of Europe since it would affect many food businesses economically. Yellow 5 may be contaminated with carcinogens such as benzidine and 4-aminobiphenyl during the manufacturing process. There is no scientific proof of Yellow 5’s links to cancer, but it is “Generally Recognized As Safe”, or GRAS.

"Electronic Code of Federal Regulations." GPO Home Page. Title 21. Part 74, 12 May 2011. Web. 16 May 2011. .

FD&C Red Dye #40 Information, Education and Discussion. Web. 16 May 2011. .

"Final Report on the Safety Assessment of HC Yellow No. 5." International Journal of Toxicology. Oct. 2008. Web. 16 May 2011. .

"Food Additives ~ CSPI’s Food Safety." Center for Science in the Public Interest. Web. 16 May 2011. .

Yellow 6

Commonly known as Tartrazine, E110, or Sunset Yellow, Yellow 6 is a food coloring that is added to foods to produce an orange to yellow color. All dyes are considered additives by the FDA through the Federal Food, Drug, and Cosmetic Act (FD&C Act) since it is not used for the purpose of consumption, but to improve the appearance of the product. It is the third-most-widely used dye, but evidence shows that the manufacturing process used to create the dye can also result in the production of a carcinogenic red dye called Sudan 1. Sudan 1 is a dye commonly found in solvents, oils, waxes, petrol, and shoe and floor polishes. If consumed, Sudan 1 can damage cellular DNA, or genetic material, to cause tumors.

"Electronic Code of Federal Regulations." GPO Home Page. Title 21. Part 74, 12 May 2011. Web. 16 May 2011. .

Gadher, Dipesh. "Risk to Health Posed by Sudan 1 - Times Online." The Times | UK News, World News and Opinion. 20 Feb. 2005. Web. 16 May 2011. .

Poulter, Sean. "Food Colour Linked to Cancer | Mail Online." Home | Mail Online. 16 Sept. 2005. Web. 16 May 2011. .

Blue 1

Commonly known as Brilliant Blue FCF or E133, Blue 1 is found in beverages, dairy products, jellies, etc. as a food coloring. It can produce various shades of green according to the manufacture’s wishes in conjunction with Yellow 5. It was originally derived from coal tar, but now made from an oil base such as petroleum. All dyes are considered additives by the FDA through the Federal Food, Drug, and Cosmetic Act (FD&C Act) since it is not used for the purpose of consumption, but to improve the appearance of the product. The synthetic dye does not fade as easily as other natural sources of blue dye such as indigo and is more preferred by the manufacturer. The consumption of artificial dyes has been thought to increase hyperactivity in children. It has been banned in much of Europe, but is still considered legal according to the European Union and the United States.

"CSPI Urges FDA to Ban Artificial Food Dyes Linked to Behavior Problems ~ Newsroom ~ News from CSPI ~ Center for Science in the Public Interest." Center for Science in the Public Interest. Web. 16 May 2011. .

"Electronic Code of Federal Regulations." GPO Home Page. Title 21. Part 74, 12 May 2011. Web. 16 May 2011. .

"FD&C Blue No.1,Brilliant Blue FCF,FD&C Blue No.1 Dye,FD&C Blue No.1 Color." Food Additives, Natural Food Additives, Food Colors, Natural Food Colors. Web. 16 May 2011. .

"Where does blue food dye come from?: Scientific American." Science News, Articles and Information | Scientific American. Web. 18

May 2011. .

The FDA does not require companies to disclose ingredients of color or flavor additives so long as all the chemicals in them are considered by the agency to be GRAS ("generally recognized as safe") enabling companies to maintain secrecy of formulas. It also hides the fact that flavors often contain more ingredients than the foods to which they give taste.



A typical artificial strawberry flavor contains over 30 chemicals. According to manufacturer safety data sheets those chemicals cause eye irritation, corneal damage, eye burns, skin irritation, severe / permanent damage to digestive tract, gastrointestinal irritation, gastrointestinal tract burns, CNS depression, neurological effects, liver abnormalities, cardiac abnormalities, or other harm.



Natural flavor, according to the FDA, must be derived entirely from natural sources (herbs, spices, fruits, vegetables, beef, chicken, yeast, bark, roots, etc). Consumers prefer to see natural flavors on a label out of a belief they are more healthful.



Natural flavor is not necessarily more healthful or purer than an artificial flavor. Almond flavor when derived from natural sources may contain traces of hydrogen cyanide, a deadly poison. When derived by mixing oil of clove & amyl acetate, it does not. Natural flavors and artificial flavors are often manufactured at same chemical plants.



Flavor manufacturing may also involve biotechnology, using enzyme reactions, fermentation, & fungal and tissue cultures. Flavors created by these methods are considered natural flavors by the FDA.



In addition to flavor chemicals also think about genetic engineering of food, DNA or gene alteration, and medicines and hormones given to cows, cattle, hogs, and chickens. What affect does it have upon us? Some are suspected causes of cancer or other problems.



When a natural flavor or artificial flavor is added to a food or drink the resultant processed food is no longer natural & is potentially harmful.



Source: http://web.archive.org/web/20030608101921/www.cfsan.fda.gov/~dms/opa-bckg.html



The use of the words "food color added," "natural color," or similar words containing the term "food" or "natural" may be erroneously interpreted to mean the color is a naturally occurring constituent in the food. Since all added colors result in an artificially colored food, we (ORA) would object to the declaration of any added color as "food" or "natural."