Food Additives
Is MSG bad for you? What is xanthan gum? Science-based answers on the ingredients that generate the most controversy.
The ingredient label on most packaged foods reads like a chemistry exam. People have strong opinions about these additives. Most of those opinions aren’t backed by evidence.
This section takes each additive one at a time. We look at what it is, what the research actually says, and whether you should care. No fearmongering. No dismissal. Just the science.
Artificial Sweeteners: What the Research Actually Shows
Are artificial sweeteners safe? We cover aspartame, sucralose, saccharin, and stevia, including the 2023 WHO classification and gut microbiome research
IntermediateCarrageenan: What It Is and Whether You Should Avoid It
Is carrageenan safe? We break down the seaweed-derived thickener, the degraded vs. undegraded controversy, and who might want to avoid it
BeginnerCitric Acid: Natural vs Manufactured. Does the Source Matter?
Is citric acid bad for you? We cover industrial production from Aspergillus mold, the mold allergy concern, and what citric acid actually does in food
BeginnerFood Dyes and Behavior: What the Science Says
Food dyes side effects, the Southampton study, FDA's position on artificial colors and ADHD, and which children might be most sensitive
BeginnerHFCS: Is It Really Worse Than Sugar?
Is high fructose corn syrup bad? We compare HFCS to sugar, explain fructose metabolism, and give you the honest answer about what the research shows
BeginnerMSG: The Science Behind the Most Misunderstood Seasoning
MSG is safe for the vast majority of people. Here's what the research actually shows and why the MSG scare was never grounded in science.
BeginnerSodium Benzoate: Preservative Safety Explained
Sodium benzoate side effects, the benzene concern, and the ADHD controversy: what the evidence actually shows about this common preservative
BeginnerSodium Nitrite in Processed Meat: Risk vs Reality
Sodium nitrite cancer risk explained: what nitrosamines are, what the IARC processed meat classification actually means, and the botulism tradeoff
BeginnerSoy Lecithin: The Emulsifier in Almost Everything
What is soy lecithin, how it works as an emulsifier, the soy allergy question, GMO concerns, and why it's in your chocolate. Explained clearly.
BeginnerXanthan Gum: Why It's in Everything and Whether That's Fine
What is xanthan gum, how it works as a thickener, its role in gluten-free baking, and what safety research shows about regular consumption
Beginner