Ingredient Explorer

Artificial food colors are synthetic dyes used to make food more visually appealing. Common ones include Tartrazine (Yellow 5), Sunset Yellow (Yellow 6), and Carmoisine (Red 3). Studies suggest some artificial colors may cause hyperactivity in susceptible children. The EU requires warning labels on foods with certain artificial colors. Natural alternatives include turmeric, beetroot, and spirulina.

Hydrogenated oils are created by adding hydrogen to liquid vegetable oils to make them more solid and increase shelf life. This process creates trans fats, which are extremely harmful. Trans fats raise LDL (bad) cholesterol while lowering HDL (good) cholesterol, significantly increasing heart disease risk. WHO recommends eliminating industrially-produced trans fats from the food supply.

Palm oil is a vegetable oil derived from the fruit of oil palm trees. While not inherently unhealthy, its production is a major cause of deforestation in Southeast Asia. From a health perspective, it's high in saturated fats (about 50%), which may raise LDL cholesterol when consumed in excess. Many processed foods use refined palm oil, which undergoes processing that can create harmful compounds.

Whole grain flour contains all three parts of the grain: bran, germ, and endosperm. This makes it much more nutritious than refined flour, with higher fiber, vitamins, minerals, and antioxidants. Regular consumption of whole grains is associated with reduced risk of heart disease, diabetes, and certain cancers. Look for "100% whole grain" or "100% whole wheat" on labels.