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Wednesday, December 5, 2012

Are Food Additives Sabotaging Your Weight Loss Diet?

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Have you ever purchased and eaten products that were advertised to be fat-free with the expectation that you would be able to enjoy food without the worry of gaining any weight, but you gained weight anyway? Or purchased and eaten products that are made by respectable companies with a reputation for being a weight loss company, but that product just doesn't seem to work for you?

You may be happy to know that it may not be you, and unhappy to know that it may just be the additives that are in those foods. The results from different studies will show that some of these additives will cause you to gain weight and not lose it.

1. Partially Hydrogenated Vegetable Oil:

Partially Hydrogenated Vegetable Oil is a semi-solid fat created when food processors force hydrogen into unsaturated fatty acids and thus Trans Fat was created. These are artery clogging fats and studies will show trans fats are the cause of approximately 70,000 heart attacks each year. Many restaurants and fast food chains still use trans fats in their food as well as commercial cookies and other desserts.

2. Aspartame:

Aspartame is an artificial sweetener made by mixing two amino acids with methanol has zero calories. It is most commonly used in diet soda such as Diet Coke and Diet Pepsi and is 180 times sweeter than sugar. It can create neurological symptoms such as headaches, dizziness, memory loss, and epileptic seizures. Because of its sweetness, this is one of those products that can cause you to gain weight and not lose it. Also, some studies have shown that it is linked to cancer.

3. Caramel Coloring:

Caramel coloring is an artificial pigment created by heating sugars and often with ammonia. When the coloring is made with ammonia, it created chemicals that is linked to cancer in mice. Soft drinks, sauces, breads, and pastries are some of the products made with caramel coloring. Since manufacturers are not required to disclose whether their coloring is made with ammonia, it is best to avoid any labels that say caramel coloring. Some foods that contain this additive are colas and stove top stuffing.

4. Saccharin:

An artificial sweetener called saccharin was discovered by accident by a chemist in the late 1800′s. This is another one of the food additives that will sabotage your diet. In 2008, a study found that saccharin that replaced the sugar in rats diets made them gain more weight, not lose weight. Studies also linked saccharin to bladder tumors in the rats.

5. Carrageenan:

Carrageenan is a thickener and emulsifier extracted from seaweed. Although seaweed is good for you, carrageenan is a seaweed byproduct. Studies have shown that it has been linked to cancer, colon trouble, and ulcers. As of now, carrageenan may or may not harm humans, but to be safe, you should avoid it. Some of the products that use carrageenan are Weight Watchers chocolate fudge ice cream bars and Skinny Cow ice cream sandwiches. Just be sure to read the label and if Carrageenan is listed, it would be best to avoid it.

Hopefully, most of these products will change their ingredients soon, but until they do, it would be best to avoid them, if any of these additives are listed in their products.

Please read on for more information that will help you to lose weight and raise your metabolism with out the worry of these food additives.

by Jacki L Syverson, read her full review regarding the diet plan for gluten free and low glycemic from the experts on health and nutrition, the Healing Gourmet at jackiweightlosstips.com. Article Source: http://EzineArticles.com/7281358

This page concern to food sciences, nutrition and additives topics. The information provides thorough and up-to-date information, covering a broad range of topics in the food science and technology. Topics covered include: Food industry, food groups and composition, food chemistry, food processing and preservation, food laws and regulations, food microbiology and fermentation, food safety, food toxicology, food biotechnology, sensory evaluation, and food product development.

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