ASK BONNIE for December 2000

Question:

Bonnie, I was wondering if you could send me a short list of ingredients that act as preservatives, flavors, etc. I have specific sensitivites and I must familiarize myself with common ingredients on labels.

Answer: 

Excipients or Other Ingredients in Dietary Supplements:

When searching for a dietary supplement, always read the labels carefully for other ingredients, or what is termed Excipients. Their function is vital, but could contain potential allergens or cause side effects if not paid attention to.

Excipients help:

-Transport key ingredients to the site in the body where they can be absorbed.

-Prevent the ingredients from being released too early in the assimilation process.

-The tablet or capsule to disintegrate into particles small enough to reach the bloodstream quickly.

-Protect the product's stability so it will be at maximum effectiveness at the time of use.

Common Excipients, Other Ingredients, or Additives:

Friends
-Alpha Tocopherol (Vitamin E)—prevents oils from getting rancid; preservative
-Annatto (extracted from annatto tree)—used as a vegetable dye and a spice flavoring; no known toxicity
-Ascorbic Acid (Vitamin C)—helps maintain the red color of meat; used as a preservative and to prevent the formation of     nitrosamines
-Beeswax
-Beta Carotene (converts to Vitamin A)—used as a yellow food coloring and nutrient
-Calcium (or Sodium) Propionate—prevents mold growth on bread and rolls; the calcium is a nutrient; no toxicity
-Carnauba Wax
-Cellulose gum
-Citric Acid (found abundantly in nature— especially in fruits & berries)—used to give a tart flavoring and as an antioxidant
-Colloidal silicon dioxide
-Croscarmellose Sodium
-Dicalcium phosphate
-EDTA—a chelating agent that traps metal impurities which might promote rancidity or contamination of foods
-Ferrous Gluconate (Iron)—a nutrient used as a source of iron and as a black coloring
-Fumaric Acid—(essential to vegetable and animal tissue respiration)—an ideal source of tartness and acidity in dry food        products
-Gelatin—(protein from animal bones)— used as a thickening agent
-Glycerin/Glycerol—(forms the backbone of fat & oil molecules)—used to maintain water content in food
-Gums—(derive from natural sources such guar, locust, and arabic)—used as thickening agents and stabilizers
-Lactic Acid—(occurs in all living organisms) used to inhibit spoilage and to balance acidity
-Lecithin—(source of valuable nutrient—choline)—used as an emulsifier, antioxidant, & preventative for oil spattering
-MCT (medium chain triglycerides)
-Magnesium stearate
-Mannitol—(found naturally in plants); used as a sweetener and texturizer
-Microcrystalline cellulose
-Mono & Diglycerides—softening and emulsifying agents for many processed foods
-Potato Starch
-Silica
-Sorbic Acid—(occurs naturally in berries of the mountain ash); may be a safe replacement for sodium nitrate but needs tests;   protects against molds and other fungi
-Sorbitol—(occurs naturally in fruits and berries, also a close relative of sugars)—used as a sweetener, thickening agent, and  moisture retainer; does not cause blood sugar to increase rapidly; absorbed slowly; LARGE AMOUNTS MAY CAUSE DIARRHEA
-Starch, Modified Starch—(major component of flour, potatoes, & corn)—used as a thickening agent
-Stearic acid
-Titanium dioxide
-Tumeric—(derived from an East Indian herb)—used as a yellow food coloring and flavoring; no known toxicity
-Vanillin, Ethyl Vanillin—(used as a substitute for the vanilla bean)—produced cheaply in the factory; appears to be safe

Ones to Watch
-Caffeine—stimulant drug that has adverse effects in large quantities, but in small amount helps mental clarity; AVOID IF         CAFFEINE SENSITIVE
-Fructose—a naturally occurring sugar found in many fruits and honey but prepared commercially in the United States from corn; absorbed more slowly than most sugars so may be acceptable for those suffering from blood sugar imbalances; excess amounts create nutrient deficiencies; avoid if corn sensitive
-Lactose (Milk Sugar)—used commercially as a sweetener; at least 60% of the adult world population has trouble digesting milk sugar; if you experience gas, bloating, and/or diarrhea from milk, AVOID LACTOSE AS AN ADDITIVE
-Maltodextrin (corn derivative)
-Polysorbate 60—used as an emulsifier and flavor dispersing agent in shortening and edible oils; the FDA has asked for further  study to prove safety
-Potassium Sorbate—a preservative used to inhibit mold and other fungi; low oral toxicity, but may cause a mild skin irritation  among sensitive individuals
-Salt (Sodium Chloride)—although an essential mineral, it is over-used in processed foods and may increase the risk of high    blood pressure, stroke, and edema; the average intake should be between 1,100-3,300 mg. daily
-Sodium Benzoate- prevents the growth of microorganisms primarly in acidic foods; used in a wide variety of foods and          medications; it can cause intestinal upset urticaria, and angioedema in sensitive individuals (especially if aspirin sensitive)
-Sodium Lauryl Sulfate ( if from natural source, OK, if not, horrible)

Foes
-Artificial Color or Flavors
-Preservatives
-Yellow or any color dyes
-Sugars
-BST (Bovine Growth Hormone)—may affect human health growth patterns and hormone balance; milk from BST cows has   higher antibiotic residues; may be carcinogenic
-Antibiotics and Hormones—used abundantly in animal feed; residues often appear in chicken, eggs, meat, and milk; cause     antibiotic resistant pathogens
-Artificial Food Colorings—most harmful are Yellow No. 5, Yellow No. 6, and Red No. 40; may cause serious allergic           reactions
-Artificial Food Flavorings—used almost entirely in "junk" foods & is a sure indication that the
"real" thing has been left out
-Aspartame (Nutrasweet)—a compound of 2 amino acids; must be avoided by persons with PKU; safety in question due to   large amounts used in nutrient-poor foods and quality of testing; noted side effects are dizziness, headaches, blurred vision, and seizures; NEEDS MORE TESTS
-Autolyzed Yeast—see "Monosodium Glutamate"
-BHA, BHT— preservatives that retard rancidity & oxidation; some studies suggest harmful effects; safer substitutes exist; needs more tests
-Caffeine—stimulant drug that can have adverse effects in large quantities
-Corn Sugar & Corn Syrup—no nutritional values except sodium; "empty" calories; common allergens
-Hydrogenated Vegetable Oil—the by-product of chemical process that converts oils into semi-solids which causes them to     become more saturated (used in many margarines & shortenings); may cause plaque to form on artery walls
-Hydrolyzed Vegetable Protein—see "Monosodium Glutamate"
-Methylene Chloride—used to decaffeinate coffee; causes cancer in animals; good substitutes are water process or ethyl acetate decaf coffees including High Point, Folgers, Taster’s Choice, Marager Gold and Nescafe
-Monosodium Glutamate (MSG)—This animal glutamic acid and its derivatives such as autolyzed yeast and Hydrolyzed -Vegetable Protein (HVP) cause very unpleasant side effects for those sensitive to them; some studies suggest that they destroy  nerve cells in the brain; should not be consumed by infants & toddlers
-Phosphoric Acid—not usually toxic, but the widespread use in foods & drinks has led to mineral depletion (especially calcium); most Americans consume too much phosphorous
-Propyl Gallate—used as an antioxidant (usually with BHA & BHT); may cause cancer
-Quinine—very poorly tested as a flavoring; causes reactions in sensitive individuals; used as a drug to treat malaria
-Saccharin—350 times sweeter than sugar; large amounts have been shown to cause cancer in animals; banned in Canada &  FDA proposed a ban in 1977
-Sodium Nitrate & Nitrite—can lead to the formation of nitrosamines which can cause cancer; prevents growth of bacteria in    meats & gives cured meat its red color
-Invert Sugar—sweeter than sucrose; provides only empty calories
-Sugar—contains only "empty" calories & makes up about 1/4-1/6 of the American diet; much of it is hidden in processed     foods; the more processed the sugar, the worse it is.
-Sulfites (Sulfur Dioxide, Sodium Bisulfite)—prevent discoloration of fruits & vegetables; prevent bacterial growth in wine;      destroys Vitamin B—1; can cause serious allergic reactions... even death!

If you are a sensitive or allergic person and question any ingredient in any dietary supplement, please consult with your health professional before purchasing that item to see if it is compatible for your individual needs. You can ask the International Pharmaceutical Excipients Council or US Code of Federal Regulations Substances Generally Recognized Safe for more information.

Hope this helps.

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