9 Ingredients to avoid in processed foods

As a matter of fact just STAY AWAY from processed foods.  I try to as much as possible but i found this on a blog that I will post the link:

from: Black Fitness Blog http://www.blackfitnessblog.com/2010/05/9-ingredients-to-avoid-in-processed-foods/ as of 6/28/2010

Many packaged foods that seem healthy often contain fillers, preservatives and other ingredients you don’t want in your diet. It is always preferable to choose products that have only a handful of ingredients, all of which should be recognizable.

One test to know whether an ingredient is healthy is to ask yourself whether your grandmother would recognize it. If not, there is a good chance the ingredient is less natural food and more man-made chemical. Another good test is whether or not you can easily pronounce the ingredient. If you feel like you need a science degree to pronounce it properly, chances are the ingredient is worth avoiding.

If you do have to resort to a processed food for a snack or dinner (anything canned, packaged, etc.), try to avoid those that contain the ingredients listed in the following chart. Although this isn’t an exhaustive list, these ingredients are some of the most highly processed and least healthy of all:

Ingredient: Artificial Colors
Why is it Used?: Chemical compounds made from coal-tar derivatives to enhance color.
Why is it bad?: Linked to allergic reactions, fatigue, asthma, skin rashes, hyperactivity and headaches.

Ingredient: Artificial Flavorings
Why is it Used?: Cheap chemical mixtures that mimic natural flavors.
Why is it bad?: Linked to allergic reactions, dermatitis, eczema, hyperactivity and asthma. 
Can affect enzymes, RNA and thyroid.

Ingredient: Artificial Sweeteners (Acesulfame-K, Aspartame, Equal®, NutraSweet®, Saccharin, Sweet’n Low®, Sucralose, Splenda® & Sorbitol)
Why is it Used?: Highly-processed, chemically-derived, zero-calorie sweeteners found in diet foods and diet products to reduce calories per serving.
Why is it bad?: Can negatively impact metabolism.  Some have been linked to cancer, dizziness hallucinations and headaches.

Ingredient: Benzoate Preservatives (BHT, BHA, TBHQ)
Why is it Used?: Compounds that preserve fats and prevent them from becoming rancid.
Why is it bad?: May result in hyperactivity, angiodema, asthma, rhinitis, dermatitis, tumors and urticaria.  Can affect estrogen balance and levels.

Ingredient: Brominated Vegetable Oil (BVO)
Why is it Used?: Chemical that boosts flavor in many citric-based fruit and soft drinks.
Why is it bad?: Increases triglycerides and cholesterol.  Can damage liver, testicles, thyroid, heart and kidneys.

Ingredient: High Fructose Corn Syrup
Why is it Used?: (HFCS) Cheap alternative to cane and beet sugar.  Sustains freshness in baked goods. Blends easily in beverages to maintain sweetness.
Why is it Bad?: May predispose the body to turn fructose into fat.  Increases risk for Type-2 diabetes, coronary heart disease, stroke and cancer.  Isn’t easily metabolized by the liver.

Ingredient: MSG (Monosodium Glutamate)
Why is it Used?: Flavor enhancer in restaurant food, salad dressing, chips, frozen entrees, soups and other foods.
Why is it Bad?: May stimulate appetite and cause headaches, nausea, weakness, wheezing, edema, change in heart rate, burning sensations and difficulty in breathing.

Ingredient: Olestra
Why is it Used?: An indigestible fat substitute used primarily in foods that are fried and baked.
Why is it Bad?: Inhibits absorption of some nutrients.  Linked to gastrointestinal disease, diarrhea, gas, cramps, bleeding and incontinence.

Ingredient: Shortening, Hydrogenated and Partially Hydrogenated Oils (Palm, Soybean and others) Industrially created fats used in more than 40,000 food products in the U.S.
Why is it used?: Cheaper than most other oils.
Why is it bad?: Contain high levels of trans fats, which raise bad cholesterol and lower good cholesterol, contributing to risk of heart disease.