Monday, August 13, 2012

Healthy Eating Tips: Top Food Additivies to Avoid and Prevent Food Allergies

Many of our clients come to us with slight allergies to food.  Often we find through ALCAT blood testing, allergy sources are really the additives in the foods that we eat.

The "chemical cuisine" as many of us reference these harmful ingredients is often something not every consumer is aware of or even looks for as they shop at their local grocery stores.  My motto has always been - if you can't pronounce the word, it's probably best not to eat that hard to say ingredient.  It's probably that much harder for your body to recognize and digest and could be the culprit of many

I'd like to provide for you the list of the TOP Food Additives to Avoid at all costs:
  • Acesulfame-potassium
  • Artificial Colorings:  Blue 2, Green 3, Orange B, Red 3, Yellow 5, Yellow 6
  • Aspartame (nutrasweet)
  • Butylated hydroxyanisole (BHA)
  • Caramel coloring
  • Cyclamate
  • Olestra (olean)
  • Partially hydrogenated vegetable oil (trans fat)
  • Potassium bromate
  • Propyl gallate
  • Saccharin
  • Sodium nitrate
  • Sodium nitrite
Another big one that should be considered is High-Fructose corn syrup (HFCS).  This factory made sweetener is in so many processed foods from sauces to's everywhere.  The problem with HFCS is that it no only increases daily caloric intake, it is responsible to abnormal increases in body fat, especially in the abdominal area. 

Each week we'll be providing a list of great things to avoid from ingredients in food to ingredients in our skin care products and cleaning products, with the goal being to bring to you information and education that will empower healthier choices.

If you think you may be having some food sensitivities- it may be worthwhile checking out a blood test to measure your antibody reaction to see if this is something that is causing inflammation and pain within the cells of your body.  Information is powerful and it allows you to make choices that ultimately make you feel better. 

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